iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Red Velvet Whoopie Pies

Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 ounce red food coloring (about 2 tablespoons)
2 cups sweet rice flour blend
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher or fine sea salt
1/2 cup buttermilk
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
Pinch of kosher or fine sea salt
1 teaspoon pure vanilla extract
"3 cups confectioners sugar"

Instructions:
Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg and mix well, scraping down the sides of the bowl with a large spatula. Add the vanilla and food coloring and mix well.
In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt. With the mixer on low, add half the flour blend mixture, then the buttermilk, and finally the rest of the flour blend mixture to the butter mixture and mix well.
In a small bowl stir the vinegar and baking soda together and then stir into the batter. Using a large spatula, scrape down the bottom and sides of the mixing bowl and make sure all the ingredients are incorporated. Drop the batter onto the prepared baking sheets using a small ice cream scoop or large tablespoon.
Bake the cookies for 7 to 9 minutes, or until the edges are set and the cookies are firm but springy to the touch. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. While the cookies are cooling, make the filling.
In the bowl of an electric mixer fitted with the paddle attachment on medium speed, cream together the cream cheese, butter, salt, and vanilla until smooth. Turn the mixer off. Sift in the confectioners' sugar and starting with the mixer on low speed and slowly increasing the speed to medium, mix well.
With your hand, brush the crumbs off the bottom (flat side) of a cookie, spread with a generous amount of filling, then top with another cookie, flat side down on the filling. Repeat with remaining cookies and filling.
The cookies should be stored in the refrigerator but are best eaten un-chilled, so take them out of the refrigerator 10 t0 15 minutes prior to serving.
Aged Rib Eye with Onion Purée

Ingredients:
6 tablespoons unsalted butter, divided
2 medium Vidalia or Maui onions (about 1 1/4 pounds total), very thinly sliced on a mandoline (about 3 packed cups)
1/4 cup low-salt chicken stock
1 tablespoon buttermilk
Kosher salt
1 tablespoon vegetable oil
1 28-ounces dry-aged rib-eye steak (about 2" thick), standing at room temperature for 1 hour
Coarse sea salt
Assorted soft herb sprigs (such as tarragon
flat-leaf parsley
and chervil)

Instructions:
Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat. Add onions and cook, stirring constantly, until translucent (do not brown), 10-12 minutes. Add stock and 3/4 cup water. Bring to a simmer, reduce heat to low, cover, and continue to simmer until onions are falling apart, about 20 minutes. Uncover and stir until onions are almost dry (do not brown), about 5 minutes. Transfer onions to a blender. Add buttermilk and 1 tablespoon water. Purée until smooth. Season with kosher salt.
Preheat oven to 350°F. Arrange a wire rack inside a rimmed baking sheet. Melt 2 tablespoons butter with oil in a large cast-iron skillet or large heavy skillet over medium-high heat. Season steak generously with kosher salt. Cook until a deep brown crust forms, 3-4 minutes per side and 1-2 minutes on edges. Place on prepared rack. Roast until a thermometer inserted into steak registers 115°F, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.
Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; cook until butter browns, about 2 minutes. Add steak and cook for 30 seconds per side, allowing steak to absorb butter. Cut steak into 4 slices. Place 1 steak slice on each plate and sprinkle with sea salt. Spoon warm onion purée alongside. Scatter herbs over purée.
Honey Cake

Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
3 large eggs
1 cup sugar
1 1/4 cups vegetable oil
1 cup pure honey
3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
1 1/2 teaspoons packed grated orange zest
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
2 teaspoons light corn syrup
4 ounces bittersweet (60% cacao) chocolate, finely chopped
Flaky sea salt, such as Maldon (optional)
"a 10-inch Bundt pan; nonstick baking spray (shake well first; see Cooks Notes); cake tester or wooden skewer for testing cake doneness"

Instructions:
Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
Let cake cool in the pan on a rack for 20 minutes.
Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
Carroty Mac and Cheese

Ingredients:
2 cups whole wheat macaroni
2 1/2 cups coarsely grated carrot (about 8 small)
3 cups grated sharp cheddar cheese
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 teaspoon kosher salt
3/4 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated parmesan cheese

Instructions:
1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
2. Cook macaroni according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.
3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.
4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.
Chicken Biscuits

Ingredients:
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups all-purpose flour plus more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 3/4 cups buttermilk
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
Large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
Vegetable oil (for frying)
1 cup all-purpose flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
Sausage Gravy (optional)
A 3" biscuit cutter

Instructions:
Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.
Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20-25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
Transfer dough to a lightly floured surface. Pat out dough until 1" thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4"-thick round. Using a 3" biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely. Store airtight at room temperature. Rewarm before serving.
Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. Add chicken; turn to coat. Cover; chill at least 3 hours or overnight.
Pour vegetable oil in a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 350°F.
Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. Drain chicken well; pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch. Drain chicken on paper towels.
Split biscuits in half; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Spoon Sausage Gravy over chicken, if desired. Place biscuit top over.
Brown Chicken Stock

Ingredients:
5 pounds uncooked, meaty chicken bones or chicken wings, 1 tablespoon vegetable oil, 1 large onion, diced, 2 carrots, peeled, diced, 2 celery stalks, diced, 2 tablespoons tomato paste, 10 black peppercorns, 10 flat-leaf parsley sprigs, 6 thyme sprigs, 1 bay leaf

Instructions:
Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.
South Indian Lentil Cakes with Raita

Ingredients:
1 head of garlic
1 tablespoon extra-virgin olive oil
Kosher salt, freshly ground pepper
1/4 teaspoon cumin seeds
1 cup plain low-fat yogurt
1/4 cup finely chopped peeled seeded cucumber
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon minced seeded jalapeño
1/2 teaspoon (or more) fresh lemon juice
1/2 cup mixed dried legumes (such as lentils and whole mung beans)
1/4 cup basmati rice
1 garlic clove, minced
1 teaspoon chopped peeled fresh ginger
1/2 jalapeño, seeded, minced
1 cup leaves from pea tendrils, arugula, or spinach, chopped
1/2 cup peas (from about 8 ounces peas in pods), chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
divided

Instructions:
Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.
Tender Chanterelle Salad

Ingredients:
1 pound fresh chanterelles, brushed clean and trimmed (halved or quartered if large)
3 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 small shallot, thinly sliced
1 small garlic clove, minced
Kosher salt, freshly ground black pepper
Fresh lemon juice

Instructions:
Place mushrooms in a steamer basket and set over a pot filled with 1" gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.
Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
Swedish Meatballs

Ingredients:
1 cup fresh breadcrumbs, 2 1/3 cups low-salt beef stock, divided, 4 tablespoons unsalted butter, divided, 1 cup minced onion, 2 thick slices bacon, minced, 1 pound ground beef, 3/4 pound ground pork, 3 large eggs, lightly beaten, 1 tablespoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons sugar, 1 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, 2 tablespoons sour cream, whisked

Instructions:
Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.
Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.
Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
Sausage Gravy

Ingredients:
1/2 pound breakfast sausage
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1/2 teaspoon crushed red pepper flakes
Kosher salt
Freshly ground pepper

Instructions:
Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.
Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.
Shortbread Cookies

Ingredients:
2 cups whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
10 1/2 tablespoons salted butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
3 tablespoons (about) raspberry jam

Instructions:
Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
Bake cookies until golden, 12-14 minutes. Transfer to a wire rack to cool.
Late-Summer-Greens Sauté

Ingredients:
1/4 cup extra-virgin olive oil
1 cup thinly sliced shallots
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
1/4 cup apple cider vinegar
3 tablespoons unsalted butter
Kosher salt
freshly ground pepper

Instructions:
Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.
Thai Ginger Chicken Salad

Ingredients:
2 Thai chiles, sliced
1/2 cup fresh lime juice
1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
1/4 cup sugar
2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
1/2 garlic clove, chopped
12 ounces rice stick noodles (maifun)
2 tablespoons (or more) vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
2 cups (loosely packed) cilantro, coarsely chopped, divided
1 cup (loosely packed) mint leaves, coarsely chopped, divided
1 cup (loosely packed) basil leaves, coarsely chopped, divided
Large butter lettuce leaves
Ingredient info: Look for fish sauce
rice stick noodles
and lemongrass at better supermarkets and at Asian markets.

Instructions:
Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.
Sweet Potato-Pork Belly Hash

Ingredients:
1 pound fresh, skin-on pork belly
Kosher salt, freshly ground pepper
1 large sprig thyme
4 garlic cloves, smashed
3 cups low-salt chicken stock
3 tablespoons extra-virgin olive oil, divided
2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes
3 large shallots, chopped
2 tablespoons Banyuls vinegar or red wine vinegar
2 teaspoons pure maple syrup
4 poached eggs (optional)

Instructions:
Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3-4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs if desired.
Pots de Crème with Riesling-Poached Grapes

Ingredients:
1 750 milliliter bottle off-dry Riesling, 4 cups black seedless grapes or red seedless grapes, 10 tablespoons sugar, divided, 11 large egg yolks, Pinch of sea salt, 2 1/4 cups heavy cream, 3/4 cup whole milk, 3/4 cup sour cream, Eight 3/4-cup ramekins

Instructions:
Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
Preheat oven to 325°F. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake pots de crème until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.