iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Muesli Bread

Ingredients:
3/4 cup creamy roasted almond butter, at room temperature, 1 tablespoon agave nectar, 4 large eggs, 1/4 cup blanched almond flour, 1/4 cup arrowroot powder, 1 teaspoon sea salt, 1/2 teaspoon baking soda, 1 teaspoon ground flax meal, 1/4 cup dried apricots, chopped into 1/4-inch pieces, 1/2 cup dried cranberries, 1/2 cup pistachios, coarsely chopped, 1/4 cup hazelnuts, coarsely chopped, 1/4 cup sesame seeds, 1/4 cup sunflower seeds

Instructions:
Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with grapeseed oil and dust with almond flour.
In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
Five-Layer Bars

Ingredients:
1 stick (1/4 pound) unsalted butter, melted
2 sleeves graham crackers, crushed
1 cup sweetened flaked coconut
2 cups semi-sweet chocolate chips
1 1/4 cups (one 14-ounce can) sweetened condensed milk
2 cups pecans
lightly toasted and coarsely chopped

Instructions:
• Preheat the oven to 350°F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
• Place the butter and graham crackers in a bowl and combine well. Transfer the mixture to the prepared pan and pat into an even layer to form the crust.
• Sprinkle the coconut evenly over the crust. Sprinkle the chocolate chips over the coconut. Pour the condensed milk evenly over the chocolate chips. Sprinkle the pecans evenly over the condensed milk layer. Press the layers down lightly. Transfer to the oven and bake until lightly browned, about 30 minutes.
• Set aside to cool completely and cut into 24 pieces.
Brown Sugar Cookies

Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg, at room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Instructions:
• Preheat the oven to 375°F.
• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.
Cocoa-Carrot Cupcakes with White Chocolate Chips

Ingredients:
2 cups light brown sugar
1 1/2 cups canola oil
4 large eggs, at room temperature
1 3/4 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon kosher salt
1 pound carrots, grated (about 4 cups)
2 cups white chocolate chips

Instructions:
• Preheat the oven to 350°F. Place paper liners in 24 cupcake/muffin tins.
• Place the sugar, oil, and eggs in a mixer fitted with a paddle and beat until well combined. Place the flour, cocoa powder, baking soda, and salt in a separate bowl and mix well. Add to the oil mixture, scrape down the sides of the bowl, add the carrots and chocolate chips, and mix again. Scrape down the sides of the bowl.
• Using a 2-ounce ice cream scoop or heaping tablespoon, fill the prepared tins. Transfer to the oven and bake until a tester comes out clean and the tops are slightly domed, 22 to 25 minutes. Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack and set aside to cool.
Lan Pham's Herbed-Roasted Onions

Ingredients:
2 medium red onions, 2 medium yellow onions, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 2 garlic cloves, minced, 1 tablespoon fresh thyme leaves, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup extra virgin olive oil, 1 tablespoon chopped fresh cilantro

Instructions:
1. Preheat the oven to 400°F. Cut each onion into quarters, keeping the root end still intact so wedges hold together.
2. In a large bowl, combine the lemon juice, mustard, garlic, thyme, salt, and pepper. Slowly whisk in the olive oil.
3. Add the onions to the bowl and mix well. Transfer the onions to a baking dish or sheet in a single layer. Bake for 30 to 45 minutes, until tender and browned at the edges. Toss the onions as necessary during cooking to ensure even browning.
4. Remove onions from the oven and transfer to a serving platter. Sprinkle with the cilantro.
Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion

Ingredients:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream
for garnish

Instructions:
1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.
Francis Butler's Texas Tamale-Stuffed Turkey

Ingredients:
4 shallots, peeled
2 garlic cloves, peeled
2 jalapeño chiles, stemmed and seeded
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and chilled
30 medium pork, chicken, or chile tamales , husks removed and discarded
1 cup frozen corn, thawed
One 8- to 10-pound whole turkey
giblets removed

Instructions:
1. Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.
2. Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.
3. In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.
4. Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.
5. Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.
6. Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.
7. Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.
8. Carve the turkey and serve with the tamale stuffing.
Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

Ingredients:
2 pounds carrots, peeled, 3 green bell peppers, cut into 1-inch squares, 3 yellow onions, cut into 1-inch wedges, 3/4 cup cider vinegar, 3/4 cup sugar, 1 cup tomato puree, 1 teaspoon mustard powder, 1 teaspoon Worcestershire sauce, Kosher salt and freshly ground black pepper

Instructions:
1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender. Combine all the vegetables in a large crock or bowl.
2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.
Annie Lau's Garlic Stir-Fried Brussels Sprouts

Ingredients:
1 tablespoon extra virgin olive oil, 4 garlic cloves, minced, 2 cups Brussels sprouts, outer leaves trimmed, then halved, Kosher salt and freshly ground black pepper

Instructions:
1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
3. Taste and adjust seasoning with salt and pepper. Serve immediately.
Pumpkin Bread Pudding with Spicy Caramel Apple Sauce

Ingredients:
Unsalted butter, for the pan
8 cups 1/2-inch cubed Pumpkin Bread or other bread
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped
6 large egg yolks
1/2 cup sugar
3 tablespoons pure maple syrup
1 cup canned pumpkin puree, not flavored pie filling
2 tablespoons bourbon
Freshly whipped cream, for serving
Spicy Caramel Apple Sauce
Shelled pumpkin seeds (optional)
for garnish

Instructions:
1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.
Sourdough, Wild Mushroom, and Bacon Dressing

Ingredients:
Unsalted butter, for the baking dish
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stemmed and coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
4 to 6 cups chicken stock, homemade or store-bought, as needed
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh flat-leaf parsley
2 large eggs

Instructions:
1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
3. Raise the oven temperature to 375°F.
4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
Herb Roasted Turkey

Ingredients:
1 (17-pound) turkey, rinsed well and patted dry
10 tablespoons (1 1/4 sticks) unsalted butter, softened
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
6 cups chicken stock, homemade or store-bought
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions
quartered

Instructions:
1. Remove the turkey from the refrigerator 1 hour before roasting.
2. Combine the butter, parsley, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.
3. Preheat the oven to 450°F.
4. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
6. Scatter the remaining vegetables on the bottom of a large roasting pan. Fit a rack over the vegetables and put the turkey on top of the rack. Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.
7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer.
8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.
9. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.
Pumpkin Bread

Ingredients:
4 tablespoons unsalted butter, softened, plus more for the pan, 1 3/4 cups all-purpose flour, 1/2 teaspoon fine salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1 1/2 cups sugar, 1/4 cup vegetable oil, Scant 1 cup canned pumpkin puree, not flavored pie filling, 2 large eggs

Instructions:
1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
Cranberry, Fig, and Pinot Noir Chutney

Ingredients:
1 1/2 cups Pinot Noir
12 dried figs, diced
3/4 cup sugar
3 strips orange zest
1 (2-inch) piece fresh ginger, peeled and finely grated
4 cups fresh or frozen cranberries
Kosher salt and freshly ground black pepper

Instructions:
1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.
Chocolate Sandwich Cookies

Ingredients:
1/2 stick (4 tablespoons) unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 1/4 teaspoons pure vanilla extract
"1-1 1/2 cups confectioners sugar"
1 recipe Chocolate Wafer Cookies

Instructions:
1. In a large bowl, mix the butter, shortening, and vanilla until well blended. Add the first 1 cup of confectioner's sugar and stir until the sugar is incorporated completely into the butter mixture. The filling should be thick and stiff. Add more confectioner's sugar, one tablespoon at a time, to reach the desired consistency.
2. Place one-half of the chocolate wafer cookies upside down on a level surface. Divide the filling among the cookies and flatten with wet hands or a spoon. Place the other half of the cookies right side up on top of the filling and press down gently to create sandwich cookies.
Berry Scones

Ingredients:
2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
1 cup frozen berries (I love cranberries or blueberries here)
5 tablespoons unsalted butter, diced and chilled
1 cup milk (low-fat is fine
nonfat is not)

Instructions:
1. Preheat your oven to 400°F. Line baking sheets with parchment paper and set them aside.
2. Combine the flour, xanthan gum, baking powder, salt, and sugar in a large bowl. Transfer a few tablespoons of this dry ingredient mixture to a small bowl and add the frozen berries. Toss to coat the berries and set aside the small bowl.
3. To the large bowl with the dry ingredients, add the diced butter. Cut it in until the butter resembles pea-size chunks covered in flour. You can either use a pastry cutter or two knives and pretend like you're cutting steak with them over and over.
4. Add the milk to the dry ingredient/butter mixture and stir to combine. The dough will come together. Once the dough has come together, add the berries to the dough and gently fold them in until they are evenly distributed throughout. Handling it as little as possible to keep the butter from melting in your hands, turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
5. Cut the dough into 8 triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple of inches apart. Brush with a bit of milk and sprinkle with a tiny bit of sugar, if you like.
6. Bake for 15 to 20 minutes, until the scones are puffed up and slightly brown around the edges. Serve immediately.
Greek Feta Burger

Ingredients:
6 ounces nonfat plain Greek yogurt
4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
1/2 clove garlic, crushed to a paste
1 teaspoon fresh lemon juice
1 pound lean ground beef (93 percent or 95 percent lean)
4 ounces zucchini, finely diced (about 1 cup)
1/2 cup crumbled reduced-fat feta
1/3 cup finely diced red onion
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 jar (7 ounces) roasted red peppers, drained
4 sourdough rolls, split
Shredded romaine (optional)
Sliced cucumber (optional)

Instructions:
In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°F. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.
Buffalo Chicken Burger

Ingredients:
1/2 cup sliced carrots
1 pound ground white-meat chicken
2 egg whites, lightly beaten
1 celery stalk, roughly chopped
1/2 cup panko breadcrumbs
1/4 cup blue cheese, plus more for garnish (optional)
1 teaspoon cornstarch
1/4 cup hot sauce (such as Tabasco Buffalo Style)
Vegetable oil cooking spray
4 large kaiser rolls, split
Iceberg lettuce (optional)
Carrot and celery sticks (optional)
Light blue cheese dressing (optional)

Instructions:
In a microwave-safe bowl, combine carrot slices with 2 tablespoons water; microwave on high, stirring every minute, until very tender, about 3 minutes. Drain and let cool; mash carrots. Add chicken, egg whites, celery, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165°F, about 2 minutes. Place 1 burger on bottom of each roll. Garnish with cheese and lettuce, if desired. Top with other half of roll. Serve with carrot and celery sticks and blue cheese dressing for dipping, if desired.