iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Green Bean Casserole

Ingredients:
1 pound green beans
One 10 3/4-ounce can condensed cream of tomato soup
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
Dry bread crumbs
(Paprika—about 1/2 teaspoon per cup)
Dots of butter
Grated Cheddar, Romano, or Parmesan
1 pound green beans
Butter for greasing baking dish
3/4 cup milk
One 10 3/4-ounce can condensed cream of mushroom soup
2/3 cup canned French-fried onion rings, plus additional 1/2 cup
Salt and black pepper to taste

Instructions:
Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour
Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.
Completely cover the food with bread crumbs paprika, butter and cheese.
Place the dish in a preheated 350°F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.
Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste
Pour over beans and bake, uncovered, about 30 minutes.
Sprinkle with 1/2 cup canned French-fried onion rings.
Bake until browned, 5 to 10 minutes.
Waldorf Salad

Ingredients:
1 cup diced celery, 1 cup diced cored, peeled apples, 1/2 cup coarsely chopped walnuts, 1/2 cup seedless red grapes, halved, optional, 1/2 to 3/4 cup mayonnaise

Instructions:
Combine celery, apples, walnuts, and grapes in a medium bowl.
Stir in mayonnaise.
Serve at room temperature or chilled.
Pecan or Angel Slices

Ingredients:
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons granulated sugar
3 large eggs, divided
1 3/4 teaspoons vanilla, divided
3/4 cup all-purpose flour, plus additional 1 1/2 tablespoons
1 cup packed light brown sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups chopped toasted, pecans or walnuts
1 cup flaked or shredded sweetened coconut, lightly toasted
"1 1/4 cups confectioners sugar, sifted", 1/4 cup fresh lemon, orange, or lime juice
1 teaspoon vanilla

Instructions:
Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
Stir in 3/4 cup of flour until well blended and smooth.
Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
Stir in nuts and coconut.
Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
Let stand until the bars are cool and the glaze is set.
Beat confectioners' sugar, juice, and vanilla together until smooth.
Date & Blue Cheese Ball

Ingredients:
8 oz/225 g of low-fat cream cheese (bar style), at room temperature
1 cup/115 g crumbled blue cheese, at room temperature
1 tbsp reduced-fat buttermilk
3 tbsp minced Medjool dates (5 to 6 pitted dates)
1 tbsp minced shallots
1 tsp grated lemon zest
1/4 tsp kosher or sea salt
1/4 tsp freshly ground pepper
2 tbsp minced fresh flat-leaf parsley
2 1/2 tbsp finely chopped toasted walnuts
Crostini
Baked Pita Chips
Baked Bagel Chips
Marbled Rye Toasts
celery and carrot sticks

Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, blue cheese, and buttermilk on medium speed until smooth and creamy, about 2 minutes. Add the dates, shallots, lemon zest, salt, and pepper and beat until well combined.
2. Transfer the cheese mixture to a large sheet of plastic wrap/cling film and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.
3. In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered. Serve immediately or cover and refrigerate until ready to serve.
Parker House Rolls

Ingredients:
1 cup milk
2 tablespoons butter, softened
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons warm (105° to 115°F) water
1 package (2 1/4 teaspoons) active dry yeast
(1 large egg)
3 1/3 to 3 2/3 cups all-purpose flour
Melted butter

Instructions:
Heat milk until warm (105°to 115°F). Add and stir butter, sugar, and salt until the sugar is dissolved.
Combine water and yeast in a large bowl and let stand until the yeast is dissolved, about 5 minutes.
When the milk mixture has cooled to lukewarm, stir it into the yeast. Beat in egg, if desired.
Have the flour ready. Stir in part of the flour, then knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with melted butter.
Cover and let the dough rise in a warm place until doubled in bulk.
Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a knife or wooden spoon in flour and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place until light, about 35 minutes. Preheat the oven to 425°F. Bake until golden brown, about 15 minutes. Remove to a rack to cool.
Baked Crab Dip

Ingredients:
6 oz/170 g fresh crabmeat, well drained
1/2 cup/75 g diced red pepper/capsicum
1/2 cup/25 g finely chopped fresh flat-leaf parsley
3 tbsp snipped fresh chives
1/2 cup/120 ml reduced-fat mayonnaise
4 oz/115 g whipped cream cheese
1 1/2 tbsp fresh lemon juice
1/2 tsp hot sauce, such as Tabasco
1/4 cup/20 g panko (Japanese bread crumbs)
1/2 tsp grated lemon zest
1 Crostini
Baked Pita Chips
Baked Wonton Crisps
baked potato chips

Instructions:
1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
2. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
Baked Ham

Ingredients:
1 10-to-15 pound whole ham, or 1 5-to-7 pound half of a ham
1 1/3 cups packed brown sugar
2 teaspoons dry mustard
3 tablespoons cider vinegar, prune juice, wine, or ham drippings
Whole cloves
Decorate with: pineapple rings studded with cranberries and stars cut from preserved orange peel, optional
Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices
optional

Instructions:
Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.
Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho

Ingredients:
1 pound ripe green heirloom tomatoes, cored, cut into large chunks
1 6-inch piece unpeeled English hothouse cucumber, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salted roasted Marcona almonds
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled
1 tablespoon Champagne vinegar or other white wine vinegar
1 teaspoon (or more) coarse kosher salt
8 1/3-inch-thick slices brioche or challah, trimmed to 5x3 inches
1 8-ounce package smoked mozzarella cheese, cut into 1-inch-wide by 1/8-inch-thick slices
2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices
1/4 cup (1/2 stick) butter

Instructions:
Combine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.
Cut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.
Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.
Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.
Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

Ingredients:
4 1/2 8-ounce bottles clam juice
2 1/4 cups (or more) water
3/4 cup heavy whipping cream
1 1/2 cups polenta (coarse cornmeal)
3/4 teaspoon hot pepper sauce
Coarse kosher salt
2 tablespoons extra-virgin olive oil
12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened
1 cup finely chopped fresh fennel
1/2 cup finely chopped plum tomatoes
1/3 cup minced shallots
4 teaspoons chopped Quick-Preserved Lemon
1/4 cup Pernod or other anise-flavored liqueur
1/2 cup heavy whipping cream
Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable
substitute an equal amount of regular yellow cornmeal and cook about half as long.

Instructions:
Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm).
Heat oil in large skillet over medium-high heat. Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet; sear 1 minute per side. Transfer shrimp to plate. Add fennel, tomatoes, shallots, preserved lemon, and garlic. Sauté until fennel is tender, about 4 minutes. Add Pernod; boil 1 minute. Add cream; boil 1 minute. Return shrimp to skillet. Toss until just opaque in center, about 1 minute.
Spoon polenta onto plates. Top with shrimp and sauce.
Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles

Ingredients:
1 1/4 pounds well-chilled beef brisket, trimmed of excess fat and sinew
1 1/4 pounds well-chilled boneless short ribs, trimmed of excess fat and sinew
1 1/4 pounds well-chilled hanger steak, skirt steak, or carne asada meat, trimmed of excess fat and sinew
5 ounces well-chilled beef suet
3 ounces well-chilled beef bone marrow
2 tablespoons red miso mixed with 1/4 cup water until smooth
Olive oil (for brushing)
8 large slices sharp cheddar cheese
8 large sesame seed buns, halved
8 tomato slices
8 red onion slices
Fresh watercress sprigs
Red Vinegar Pickles
Spiced Ketchup
Ingredient Info: Suet and bone marrow are sold at some upscale supermarkets. To make sure your market carries both
be sure to call ahead. You may need to special-order the items. Red miso (sometimes labeled aka miso) can be found in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.

Instructions:
To make this burger, the meats, suet, and marrow must be ground. There are three different ways to do this.
1 Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces.
2 Use a meat grinder.
3 Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces.
Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not overmix). Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper.
Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat.
Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.
Flatbread with Arugula, Asparagus, and Fried Eggs

Ingredients:
1 cup (packed) fresh spinach (about 2 ounces)
1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)
1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)
4 garlic cloves, coarsely chopped
1 cup (or more) warm water (110°F to 115°F), divided
1 tablespoon honey
2 1/4-ounce packets active dry yeast
3 cups all purpose flour
1/4 teaspoon coarse kosher salt
Cornmeal (for sprinkling)
8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces
2 large ears of corn, husked, kernels cut from cobs
2/3 cup fresh peas or frozen peas, thawed
3/4 cup ricotta cheese (not drained)
8 large eggs
Parmesan cheese shavings
Heavy-duty stand mixer with dough hook attachment

Instructions:
Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.
Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes.
Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.
Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.
Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.
Jalapeño-Goat-Cheese Hush Puppies

Ingredients:
1 cup yellow cornmeal
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 tablespoons beaten egg
1 1/2 tablespoons chopped seeded jalapeño chile
4 ounces coarsely crumbled soft fresh goat cheese (about 1 cup)
Canola oil or vegetable oil (for deep-frying)

Instructions:
Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.
Pork Conserva with Green Tomato Agrodolce

Ingredients:
10 ounces 1-inch cubes pork shoulder (Boston butt)
2 ounces finely chopped salt pork (fatty parts only; about 1/4 cup)
2 garlic cloves, chopped
1/2 cup dry white wine
2 teaspoons vegetable oil plus additional (for brushing)
1/2 cup chopped red onion
3 tablespoons sugar
2 cups chopped green tomatoes
1/4 cup distilled white vinegar
1/4 teaspoon dry mustard
24 flatbread crackers
Chopped fresh basil

Instructions:
Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan. Cover with plastic and refrigerate overnight.
Preheat oven to 300°F. Uncover pork mixture; mix in wine. Cover tightly with foil. Place in oven; cook until pork is very tender, about 2 1/2 hours. Cool to lukewarm. Uncover and mash with potato masher until finely shredded. Cover; refrigerate until cold. DO AHEAD : Can be made 4 days ahead. Keep refrigerated.
Heat 2 teaspoons oil in heavy medium saucepan over medium heat. Add onion; cook until translucent, stirring often, about 6 minutes. Add sugar; cook until juices are thick, about 4 minutes. Add tomatoes, vinegar, and mustard. Sprinkle with salt, increase heat to high, and bring to boil; reduce heat to medium and cook until tomatoes are tender but not falling apart, stirring often, about 7 minutes. Strain tomatoes in sieve set over medium bowl. Return juices to saucepan and boil until reduced to scant 1/2 cup, about 4 minutes. Mix tomato mixture and reduced juices in same medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 4 days ahead. Keep chilled.
Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.
World Peace Cookies

Ingredients:
1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces extra-bittersweet chocolate (do not exceed 85% cacao)
chopped (no pieces bigger than 1/3 inch)

Instructions:
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Bacon and Cashew Caramel Corn

Ingredients:
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup

Instructions:
Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
The folks at Colt & Gray suggest The Derby, a classic cocktail made with bourbon, Bénédictine, and bitters.