iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cider-Brined Turkey with Star Anise and Cinnamon

Ingredients:
2 quarts plus 1 cup apple cider
1 cup kosher salt plus more
1 cup soy sauce
1/2 cup (packed) light brown sugar
16 whole black peppercorns
8 whole star anise pods plus more for garnish
6 garlic cloves, smashed
6 scallions, white parts only, trimmed, split lengthwise
6 1/4"-thick slices unpeeled ginger
5 dried shiitake mushrooms
2 3"-4" cinnamon sticks plus more

Instructions:
Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. transfer turkey to a platter. Let rest for at least 20 minutes before carving.
Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.
Creamed Collard Greens

Ingredients:
2 large bunches collard greens (about 1 1/2 pounds), center stems removed and leaves cut into 1/2" strips
Kosher salt
2 teaspoons vegetable oil
1 cup 1/3" pieces (about 6 ounces) thick-cut smoked bacon
Unsalted butter (if needed)
2 large shallots, finely chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons sweet paprika
2 cups whole milk
2 cups heavy cream
Freshly ground black pepper

Instructions:
Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.
Cranberry-Pepper Jelly

Ingredients:
3 red bell peppers, finely chopped
2 Fresno or red jalapeño chiles, seeded and finely chopped
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 cup liquid pectin
1 tablespoon fresh lemon juice
3 cups cranberries, fresh or frozen and thawed
Ingredient info: Liquid pectin is available at most supermarkets and from amazon.com

Instructions:
Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.
Toasted Nut Tart

Ingredients:
1 cup all-purpose flour plus more for surface
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 cup (1/2 stick) unsalted butter, room temperature, cut into 1/2" cubes
1/4 cup sugar
2 tablespoons powdered sugar
1 large egg
1/2 cup natural unsalted pistachios, coarsely chopped
1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped
1/4 cup pine nuts
1/4 cup (1/2 stick) unsalted butter
1 cup (packed) dark brown sugar
1 cup light corn syrup
1 teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
Powdered sugar (for dusting)
Pistachio or hazelnut gelato (optional)
A 9"-diameter tart pan with a removable bottom

Instructions:
Whisk 1 cup flour, cornstarch, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter, sugar, and powdered sugar in another medium bowl until pale yellow and well blended, about 3 minutes. Add egg; beat to blend, occasionally scraping bowl. Add dry ingredients in 3 batches, beating just to blend between additions. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill for at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Preheat oven to 375°F. Roll out dough on a lightly floured surface to a 12" round. Transfer to pan. Press onto bottom and up sides of pan. Trim dough flush with top of pan (reserve any scraps in case needed for patching crust after baking). Prick dough all over with a fork and freeze for 10 minutes.
Line chilled tart shell with foil or parchment paper, leaving a 1" overhang. Fill with pie weights or dried beans. Bake until edges of crust are just beginning to turn golden brown, 35-40 minutes. Remove foil and pie weights. Patch any cracks in crust with reserved dough. Return to oven; continue baking until golden all over, 15-20 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight in pan at room temperature.
Preheat oven to 350°F. Place tart pan on a rimmed baking sheet; set aside. Spread out pistachios, hazelnuts, and pine nuts on 3 separate small rimmed baking sheets. Toast nuts until fragrant and light brown, about 5 minutes for pistachios, 10 minutes for pine nuts, and 20 minutes for hazelnuts. Let nuts cool completely.
Melt butter in a small saucepan over medium-high heat. Cook, stirring occasionally, until golden-brown bits form on bottom of pan, about 5 minutes. Remove from heat and set aside.
Stir brown sugar, corn syrup, salt, and vanilla in a medium bowl. Stir in eggs, then whisk in browned butter. Fold in nuts. Pour filling into tart shell.
Bake tart, rotating pan halfway through, until filling is set around edges and jiggles slightly in center when nudged, about 1 hour. Loosely tent foil over tart if crust gets too dark. Transfer to a wire rack to cool. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Dust with powdered sugar just before serving. Serve with pistachio or hazelnut gelato, if desired.
Tacos with Pork in Green Sauce (Tacos de cerdo en salsa verde)

Ingredients:
1 1/2 pounds tomatillos (15 to 18), husked and rinsed
2 serrano or jalapeño chiles, stemmed
1 teaspoon cumin seed
3 allspice berries
1 whole clove
3 medium garlic cloves, peeled
1/2 cup coarsely chopped cilantro
1 1/2 teaspoons salt, divided
3 pounds pork shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil

Instructions:
In a 3-quart saucepan, cover the tomatillos and chiles with cold water and bring to a boil. Reduce the heat and simmer the vegetables uncovered, turning occasionally, until the tomatillos are tender and khaki-green all over but still intact, about 15 minutes. Reserve the cooking liquid.
Heat the cumin, allspice berries, and clove in a small, dry skillet over medium heat, shaking the pan or stirring the spices until they are fragrant and the cumin is a few shades darker, about 1 minute.
Put the spices in a blender along with 1 cup of the tomatillo cooking water and blend until the spices are ground. Using a slotted spoon, gently lift the tomatillos and chiles out of the remaining cooking water and put them in the blender along with the garlic, cilantro, and 1/2 teaspoon salt. Blend until smooth.
Pat the pork dry and season with the remaining 1 teaspoon salt. Heat the oil in a wide, heavy 4- to 5-quart pot over medium-high heat and brown the pork in batches without crowding, turning occasionally, about 8 minutes per batch.
Return all the meat to the pan and add the tomatillo sauce. Bring to a simmer, stirring to coat the meat, then reduce the heat. Simmer the pork, covered, stirring occasionally, until the meat is tender and the sauce is thickened, 1 1/2 to 2 hours. If necessary, continue to cook uncovered to thicken the sauce. Shred the meat with two forks.
Make tacos with the accompaniments.
Gâteau de Sirop

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour plus more
2 1/4 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup sugar
1/4 cup sour cream
"1/2 cup Steens cane syrup, dark corn syrup, or golden syrup", 2 large eggs
1 tablespoon grated peeled ginger
1/2 cup warm buttermilk
1 tablespoon powdered sugar
An 11"-diameter tart pan with a removable bottom

Instructions:
Preheat oven to 350°F. Butter and flour pan; set on a rimmed baking sheet. Whisk 2 1/4 cups flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat 1/2 cup butter and sugar until fluffy, about 3 minutes. Add sour cream; beat to blend. Add cane syrup and 1/2 cup hot water; beat until smooth. Beat in eggs one at a time; blend well between additions. Add ginger. Beat in dry ingredients in 3 additions on low speed. Add buttermilk; beat just to blend. Pour into pan; smooth top.
Bake until a tester inserted into center of cake comes out clean, about 30 minutes. Let cool completely. Dust with powdered sugar before serving.
Cranberry Spice Cake

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1/2 cup grapeseed oil or other neutral vegetable oil
2 large eggs
1/2 cup sour cream
1 tablespoon freshly grated orange zest
2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup apple cider
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
3 tablespoons strained fresh lemon juice
1/8 teaspoon kosher salt
citrus-cranberry compote ; optional)
An 8"-square cake pan

Instructions:
Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour—1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Serve cake with Citrus-Cranberry Compote , if desired.
Grape & Apple Pie

Ingredients:
3 cups all-purpose flour plus more for surface
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/2 cup vegetable shortening
3 pounds tart, crisp apples (such as Crispin or Pink Lady), peeled, quartered, cored, thinly sliced
1 pound red or black grapes, halved, seeded if needed
3/4 cup plus 2 tablespoons sugar
2 tablespoons all-purpose flour
Vanilla ice cream (optional)
"A 9-diameter glass or cermanic pie dish or metal pie pan"

Instructions:
Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
Roll out 1 dough disk on a lightly floured surface into an 11" round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12" round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.
Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2" plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.
Celery Root, Kohlrabi, and Apple Purée

Ingredients:
2 pounds celery root (celeriac), peeled, cut into 3/4" cubes
Kosher salt
1 1/2 pounds kohlrabi, peeled, cut into 1/2" cubes
1 pound russet potatoes, peeled, cut into 1" cubes
1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1" cubes
2 tablespoons (1/4 stick) unsalted butter
Freshly ground black pepper
Fresh chervil sprigs
A potato ricer or food mill

Instructions:
Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.
Cream Biscuits

Ingredients:
4 cups all-purpose flour plus more
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 tablespoon kosher salt
1/2 cup (1 stick) chilled butter, cubed
1 1/2 cups (or more) heavy cream plus more for brushing
A 3"-diameter biscuit cutter

Instructions:
Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.
Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .
Eggplant and Beef Stir-Fry

Ingredients:
4 tablespoons chopped fresh mint, divided
3 tablespoons reduced-sodium soy sauce
2 fresh red or green Thai chiles, thinly sliced crosswise, divided
1 1" piece ginger, peeled, cut into matchstick-size pieces
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 teaspoons fresh lime juice
2 teaspoons minced garlic, divided
1/4 teaspoon sugar
5 tablespoons vegetable oil, divided
1 pound baby or Asian eggplant, sliced into 1/4" rounds
1/2 pound beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets
at some specialty foods stores
and at Asian markets.

Instructions:
Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
Potato, Sausage, and Spinach Breakfast Casserole

Ingredients:
16 large eggs
1 1/4 cups heavy cream
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons unsalted butter, divided
12 ounces fresh breakfast sausage links
2 cups sliced leeks, white and pale-green parts only
2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly chopped
1 1/2 cups (4 ounces) grated Gruyère
1/2 cup (1 1/2 ounces) grated Parmesan

Instructions:
Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.
Turkey Meatballs with Sage and Cranberries

Ingredients:
1/3 cup pine nuts
1 pound ground lean turkey
1 large egg, beaten
1 cup fresh whole-wheat breadcrumbs, soaked in 1 ounce skim milk
1/2 cup finely chopped onion
1/3 cup packed Swiss chard, spinach or arugula, finely chopped
1/3 cup dried cranberries, chopped
2 tablespoons grated Parmesan
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon kosher or sea salt
1/4 teaspoon ground marjoram
1/4 teaspoon black pepper
Parchment paper
1 tablespoon olive oil
10 ounces store-bought cranberry chutney (optional)

Instructions:
Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking.) Heat oven to 400°. Line a cookie sheet with parchment paper; brush paper with oil. Roll meat into 1-inch balls; place on baking sheet 1/2 inch apart. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes. Remove; let rest. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge; reheat at 250°F for 15 minutes.
Cajun Spice Mix

Ingredients:
5 tablespoons kosher salt, 2 tablespoons cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons sweet paprika, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon freshly ground black pepper, 1 tablespoon onion powder

Instructions:
Stir all ingredients in a small bowl to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto

Ingredients:
2 1/2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup (firmly packed) cilantro leaves and stems
1/2 teaspoon cracked coriander seeds
1/2 garlic clove, coarsely chopped
1 tablespoon (or more) fresh lime juice
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets (preferably wild)
1 lime
cut into 4 wedges

Instructions:
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.
Pulse 6 tablespoons pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse purée forms. Season pesto to taste with salt, pepper, and more lime juice, if desired.
Heat remaining 1 teaspoon oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3-4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.