iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting

Ingredients:
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Chinese five-spice powder*
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1/3 cup whole milk
1 cup (2 sticks) unsalted butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 tablespoon finely grated orange peel
2 cups powdered sugar, sifted
Chopped walnuts or walnut halves
toasted

Instructions:
Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray. Line bottoms with parchment; spray parchment.
Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin). DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
Decorate cake with walnuts and serve.
A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
Pumpkin Pie with Brown Sugar-Walnut Topping

Ingredients:
1/2 cup walnut pieces
1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
Pinch of fine sea salt
1 12-inch round Pie Crust
1 cup (packed) golden brown sugar
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pure pumpkin
1 cup heavy whipping cream

Instructions:
Combine all ingredients. Using on/ off turns, blend to fine crumbs. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Position oven rack in bottom third of oven; preheat to 350°F. Transfer crust to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Freeze crust 20 minutes.
Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.
Whisk brown sugar, eggs, sea salt, cinnamon, ginger, and cloves in medium bowl. Add pumpkin and cream and whisk until well blended and smooth.
Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.
Sprinkle topping evenly over top of pie. Reduce oven temperature to 325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Tent with foil and chill. Let stand at room temperature 1 hour before serving.
Steamed Persimmon Pudding with Cinnamon Crème Anglaise

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup fresh persimmon pulp (from about 2 large Hachiya persimmons, pureed in processor)
1 tablespoon fresh lemon juice
1/4 cup apricot preserves
Cinnamon Crème Anglaise
8-cup metal pudding mold

Instructions:
Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
Serve pudding at room temperature with Cinnamon Crème Anglaise.
Harvest Pear Crisp with Candied Ginger

Ingredients:
1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds
1/4 cup 1/4-inch cubes crystallized ginger
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 pounds firm but ripe pears (6 to 7 large)
peeled
cored
cut into 1/2-inch cubes (about 6 cups)

Instructions:
Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.
Bourbon-Pecan Tart

Ingredients:
1 12-inch round Pie Crust
3 large eggs
1/2 cup (packed) golden brown sugar
3/4 cup dark corn syrup
3 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves or pieces

Instructions:
Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired.
Sauté of Winter Greens and Shiitake Mushrooms

Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
Coarse kosher salt
3/4 cup low-salt chicken broth or vegetable broth, divided
1 bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
1 bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons
2 cups chopped onions
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Instructions:
Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.
Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.
Steak with Mixed Peppercorns and Pomegranate Glaze

Ingredients:
1 1 1/4-pound top sirloin steak (about 1 inch thick)
Peppercorn mélange, coarsely ground
1 1/2 teaspoons chopped fresh rosemary
2 1/2 teaspoons olive oil, divided
1 cup pomegranate juice
4 teaspoons (packed) golden brown sugar
2 1/2 teaspoons balsamic vinegar, divided
4 cups arugula

Instructions:
Sprinkle steak very generously with coarsely ground peppercorn mélange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add steak; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.
Real Creamed Corn Pudding

Ingredients:
10 to 12 large ears of corn, shucked
4 tablespoons (1/2 stick) butter, divided
2 cups chopped onions
1 cup chopped celery
2 1/2 teaspoons coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream
1/8 teaspoon freshly ground black pepper

Instructions:
Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.
Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.
Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.
Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.
Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers

Ingredients:
1 1/2 pounds purchased cornbread, cut into 1-inch cubes
5 tablespoons butter, divided
12 ounces fully cooked andouille sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces
1 medium fennel bulb, trimmed, cutinto 1/2-inch cubes
1 medium onion, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme
1/4 teaspoon coarse kosher salt plus additional for sprinkling
1/8 teaspoon freshly ground black pepper plus additional for sprinkling
2 cups low-salt chicken broth
1 large egg

Instructions:
Position rack in center of oven; preheat to 350°F. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. Let cool. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sausage pieces; sauté until brown, about 4 minutes. Transfer sausage to large bowl.
Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add fennel, onion, and bell pepper; sprinkle with coarse salt and pepper. Sautéuntil onion is golden, 10 to 12 minutes. Add to bowl with sausage.
Preheat oven to 350°F. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13x9x2-inch glass baking dish.
Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes.
Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy

Ingredients:
1 12-to 14-pound turkey, rinsed, patted dry
2 tablespoons fennel seeds
2 tablespoons whole coriander seeds
2 teaspoons whole black peppercorns
1 tablespoon coarse kosher salt
3 tablespoons olive oil
3 medium carrots, peeled, cut into 3/4-inch pieces
3 celery stalks, cut into 3/4-inch pieces
3 medium parsnips (11 ounces), peeled, cut into 3/4-inch pieces
1 large onion, coarsely chopped
1 tablespoon chopped fresh thyme
1/2 cup reserved turkey fat (and butter if needed)
2 to 3 cups low-salt chicken broth
1/2 cup all purpose flour
2 teaspoons Sherry wine vinegar
2 teaspoons finely chopped fresh thyme
Coarse kosher salt
Freshly ground black pepper

Instructions:
Let turkey stand at room temperature 30 minutes.
Prepare barbecue (medium heat) for indirect grilling. If using charcoal grill, light briquettes in chimney. Remove top grill rack. Place briquettes at left and right sides of bottom rack, leaving center empty (you may need to light additional briquettes in chimney to replenish during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on just 1 side.
Toast fennel seeds, coriander seeds, and peppercorns in medium skillet over medium heat until fragrant and fennel seeds begin to darken, 2 to 3 minutes. Pour spices into spice grinder or small coffee mill; cool. Grind spices finely. Transfer to small bowl; mix in coarse salt.
Brush turkey all over with oil. Sprinkle inside and out with spice mixture. Spread carrots, celery, parsnips, onion, and thyme in 13x9x2-inch metal roasting pan. Place turkey, breast side down, on vegetables.
Place pan with turkey on rack over unlit portion of grill. Cover grill. Insert stem of instant-read thermometer into hole in hood and maintain temperature as close as possible to 350°F by opening vents to increase temperature and closing vents to reduce temperature. Cook turkey 1 hour. Rotate pan. Using oven mitts, turn turkey, breast side up. Cover grill and continue cooking turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, covering any parts of turkey that are browning too quickly with foil, about 1 1/2 hours longer.
Transfer turkey to platter. Tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
Strain pan juices into large measuring cup, pressing to extract as much liquid as possible. Spoon off fat that rises to surface into 1-cup measuring cup and, if necessary, add enough butter to fat to measure 1/2 cup. Add enough chicken broth to degreased juices to measure 4 cups.
Heat turkey fat in large saucepan over medium-low heat. Whisk in flour. Cook roux until deep golden brown (like dark peanut butter), whisking often, about 20 minutes. Gradually whisk in broth mixture. Boil until gravy thickens enough to coat spoon, whisking often, about 5 minutes. Whisk in vinegar and thyme. Season gravy to taste with coarse salt and pepper.
Serve turkey with gravy.
Mashed Potatoes with Ranch Dressing

Ingredients:
1/2 cup buttermilk
1/2 cup mayonnaise
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh Italian parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
5 3/4 to 6 pounds russet potatoes, peeled, cut into 11/2-inch chunks
1 tablespoon (or more) coarse kosher salt
3/4 cup heavy whipping cream
1/2 cup whole milk
1/4 cup (1/2 stick) butter
Potato ricer

Instructions:
Whisk all ingredients in small bowl to blend. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Place potatoes in large ovenproof pot. Pour enough cold water over to cover and add 1 tablespoon coarse salt. Bring to boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes. Drain potatoes; reserve pot. Let potatoes stand in strainer until lukewarm, about 20 minutes. Working in batches, press potatoes through potato ricer back into same pot (do not stir; potatoes should be fluffy). DO AHEAD: Potatoes can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Combine cream, milk, and butter in small saucepan; bring to simmer. Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture. Fold 3/4 cup ranch dressing into potatoes; reserve remaining dressing for serving. Season potatoes to taste with more coarse salt and freshly ground black pepper.
Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.
Onion Marmalade

Ingredients:
1/4 cup extra-virgin olive oil, 1 3/4 cups chopped onion, 1/2 cup water, 3 tablespoons sugar, 3 tablespoons dried cranberries, 1 teaspoon yellow mustard seeds, 1/2 cup white wine vinegar

Instructions:
Heat oil in heavy medium saucepan over medium heat. Add onion and sautéuntil beginning to soften (do not brown), stirring frequently, about 8 minutes. Add 1/2 cup water, sugar, cranberries, and mustard seeds. Cook until almost all liquid is absorbed, stirring often, about 8 minutes. Add vinegar and simmer until marmalade is thick, stirring often, 7 to 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs

Ingredients:
1 1/3 cups sugar
3/4 cup dry red wine
1 12-ounce package fresh or frozen cranberries
3 tablespoons pomegranate molasses*
1/4 teaspoon (scant) dried basil
2 1/2 tablespoons chopped fresh cilantro
2 1/2 tablespoons sliced fresh mint

Instructions:
Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
Garnet Yam Puree

Ingredients:
5 pounds garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
Coarse kosher salt
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon fresh lime juice
Fresh chives, chopped
Potato ricer or potato masher

Instructions:
Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.
Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.
Carrot and Cranberry Salad with Fresh Ginger Dressing

Ingredients:
7 large green onions, 1/2 cup seasoned rice vinegar, 2 level tablespoons chopped peeled fresh ginger, 4 cups coarsely grated peeled carrots, 1/2 cup sweetened dried cranberries

Instructions:
Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
Barbecue Pulled-Turkey Sandwiches

Ingredients:
3 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon celery seeds
3 cups thinly sliced green cabbage
2 slices applewood-smoked bacon, chopped
1 cup tomato puree
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons (packed) dark brown sugar
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 1/3 cups shredded cooked turkey (light and dark meat)
4 soft rolls (such as onion
egg
sesame
or whole wheat)

Instructions:
Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.