iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Eggplant Bruschette

Ingredients:
1 baguette
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, whole clove left unpeeled
1 small eggplant (1/2 lb)
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon finely chopped fresh oregano
1/4 teaspoon coarse gray sea salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano

Instructions:
Put oven rack in middle position and preheat oven to 375°F.
Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
Top toasts with eggplant mixture and sprinkle with cheese.
Oka Cheese Fondue

Ingredients:
1 1/4 cups heavy cream
1/2 cup dry white wine (preferably Riesling)
1/2 cup ice wine (preferably Canadian)
3 tablespoons all-purpose flour
1 lb Oka cheese or Port-Salut, rind removed and cheese coarsely grated (4 cups)
Accompaniments: cubed baguette; apple and pear wedges
apple wedges
pear wedges
a fondue pot with long-handled forks

Instructions:
Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes. Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes. Serve in fondue pot.
Chocolate Guinness Goodness

Ingredients:
8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped
Six 8-ounce old-fashioned glasses

Instructions:
In large nonreactive mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.
Maple Sugar Ragamuffins

Ingredients:
2 cups all-purpose flour
"1 tablespoon granulated maple sugar (see cooks note, below)", 1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 ounces)
parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.
Maple Custard Cups

Ingredients:
2 whole large eggs
2 large egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup dark amber or Grade B maple syrup
"2 tablespoons granulated maple sugar (see cooks note, below)", 1/2 teaspoon vanilla
1/4 teaspoon salt
a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a hot water bath , pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.
Carefully transfer cups to a rack and cool to warm, about 30 minutes.
Aunt Holly's Banana Bread

Ingredients:
3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
Chocolate chips (as many as you want!)

Instructions:
Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.
Maple-Soy-Glazed Mackerel Fillets with Avocado

Ingredients:
2/3 cup rice vinegar (not seasoned)
1/2 cup soy sauce
1/2 cup dry Sherry
1/2 cup dark amber or Grade B maple syrup
1 large firm-ripe California avocado
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (7- to 8-oz) Spanish mackerel fillets with skin (about 1/2 inch thick)
Accompaniments: rice; lemon wedges

Instructions:
Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
Divide avocado salad among 4 plates, then serve fish alongside it.
Salad with Canadian Bacon and Poached Eggs

Ingredients:
1 teaspoon Dijon mustard, 1/4 teaspoon salt, 2 tablespoons minced shallots, 1 tablespoon finely chopped fresh flat-leaf parsley, 5 1/2 teaspoons red-wine vinegar, 4 tablespoons extra-virgin olive oil, 6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces, 1/2 teaspoon black pepper, 4 large eggs, 6 cups torn frisée

Instructions:
Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
Toss frisée with dressing. Serve topped with bacon and eggs.
Cheese Ravioli with Fresh Tomato Sauce

Ingredients:
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
1 (16-ounce) container ricotta
1 cup grated Parmesan
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce

Instructions:
Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.
Rabbit Ragù

Ingredients:
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine such as Pinot Noir
1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
1 1/4 teaspoons coarse gray sea salt
1/2 teaspoon coarsely ground black pepper
Accompaniment: buttered polenta

Instructions:
Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
Off-to-Bed Butter Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
2 teaspoons heavy cream
3 tablespoons turbinado sugar such as Sugar in the Raw
parchment paper

Instructions:
Stir together flour and salt in a bowl.
Beat together butter and granulated sugar with an electric mixer at medium-high speed in a large bowl until pale and fluffy. Reduce speed to low, then add flour mixture in 3 batches, mixing, and continue to mix until batter just comes together in clumps. Gather clumps to form a dough, then press dough with lightly floured hands into a smooth 1 1/4-inch-thick log on a very lightly floured work surface. Chill, wrapped in plastic wrap, at least 1 hour.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Cut chilled log crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets. Brush tops of cookies lightly with cream, then sprinkle generously with turbinado sugar.
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 15 minutes total. Cool on sheets on racks.
Sole with Orange Brown Butter

Ingredients:
1 pound sole fillets, Coarse salt and freshly ground black pepper to taste, Flour for dusting, 3 tablespoons vegetable oil, 6 tablespoons unsalted butter, 1 large shallot, minced, 1/4 cup freshly squeezed orange juice, 1 tablespoon freshly squeezed lemon juice

Instructions:
1. Season the fillets with the salt and pepper and dredge them in the flour. Shake off any excess flour. Put half of the oil in a large sauté pan over high heat. When the oil is hot but not smoking, sauté the fish on one side for 3 minutes. Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through. Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
2. Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam. Add the shallot. Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute. Add the orange juice and cook for 1 minute more. Add the lemon juice. When the butter mixture starts to foam again, remove the pan from heat. Season with more salt and pepper, if desired.
3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.
101 "Whaler" Fish Sandwich

Ingredients:
1 cup whole milk
2 eggs
1 1/2 cups flour
1/4 cup yellow cornmeal
2 tablespoons chopped parsley
4 flounder fillets
Salt and pepper to taste
3 tablespoons canola oil
4 sesame-seed hamburger buns
4 leaves romaine lettuce
1/2 tomato, sliced
4 slices mild cheese, such as mild cheddar (optional)
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon lemon juice
1 dash Tabasco sauce

Instructions:
1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, cornmeal, and parsley.
2. Season the fish with the salt and pepper.
3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.
4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.
5. Meanwhile, whisk together the tartar-sauce ingredients (if using).
6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired.
Fried Rice with Canadian Bacon

Ingredients:
3 tablespoons peanut oil
2 tablespoons minced peeled fresh ginger
1 bunch scallions, chopped
1/4 teaspoon salt
3 cups cold cooked white rice
1 (6-oz) piece Canadian bacon, cut into 1/2-inch cubes (1 1/4 cups)
1 cup frozen baby peas, thawed
2 cups fresh mung bean sprouts
3 tablespoons oyster sauce
1/4 cup water
1/4 teaspoon Asian sesame oil

Instructions:
Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.
Fruit-and-Almond Gratins

Ingredients:
2 large eggs
1/2 cup heavy cream
1/3 cup confectioners sugar
"1/4 cup almond flour or almond meal (see cooks note, below)", 1/2 teaspoon vanilla
1/8 teaspoon salt
2 firm-ripe Bartlett pears (1 pound total)
2 teaspoons fresh lemon juice
1 cup raspberries (5 ounces)
1/2 cup seedless grapes (3 ounces)
3/4 cup sliced almonds (3 ounces)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
4 (5 1/2- by 1-inch) shallow flameproof gratin dishes or a 12 1/2- by 7 1/2- by 1 1/2-inch shallow flameproof gratin dish

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.
Bacon-Wrapped Maple Pork Loin

Ingredients:
8 cups water
1/3 cup kosher salt
2 tablespoons maple syrup (Grade B or amber)
1/2 teaspoon crushed black peppercorns
2 sprigs fresh sage
1 large garlic clove, smashed
1 Turkish or 1/2 California bay leaf
1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
3 tablespoons maple syrup (Grade B or amber)
16 bacon slices (about 1 lb)
1 tablespoon cider vinegar
1/2 teaspoon cornstarch
1 teaspoon water
an instant-read thermometer

Instructions:
Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.
Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
Put oven rack in middle position and preheat oven to 350°F.
Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.
Mama Teresa's Vegetable Soup

Ingredients:
6 oz plum tomatoes (2 or 3 medium)
2 tablespoons extra-virgin olive oil plus additional for serving
1 small onion, chopped
1 large yellow-fleshed potato such as Yukon Gold (1/2 lb)
2 medium zucchini (3/4 lb total), quartered lengthwise, then cut crosswise into 3/4-inch pieces
1 celery rib, cut into 1/2-inch pieces
3 1/2 cups water
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano, crumbled
1 1/4 teaspoons coarse gray sea salt
1/4 teaspoon coarsely ground black pepper
1 large egg
2 tablespoons finely grated Parmigiano-Reggiano plus additional for serving

Instructions:
Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
Meanwhile, peel potato and cut into 1/4-inch dice.
Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes. Add water, herbs, sea salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes. Remove from heat.
Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring. Divide among 4 bowls and serve with olive oil and cheese.
Endive and Chicory Salad with Grainy Mustard Vinaigrette

Ingredients:
1/2 garlic clove
1/2 teaspoon salt
1 tablespoon coarse-grain mustard
1 tablespoon red-wine vinegar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium Belgian endives (10 oz), sliced crosswise 1/2 inch thick
1/2 lb chicory (French curly endive; 1 head)
tough outer leaves discarded and remaining leaves torn into 2-inch pieces (about 9 cups)

Instructions:
Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss greens with vinaigrette.
Orange and Endive Salad with Maple Chipotle Vinaigrette

Ingredients:
1/4 cup fresh orange juice, 2 tablespoons dark amber or Grade B maple syrup, 2 tablespoons extra-virgin olive oil, 1 tablespoon Sherry vinegar, 1 tablespoon finely chopped red onion, 1 teaspoon fresh lemon juice, 1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce, 1/2 teaspoon salt, 3 navel oranges, 4 large Belgian endives, ends trimmed

Instructions:
Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
Traditional Apple-Walnut Charoset

Ingredients:
3 medium Gala or Fuji apples, peeled, cored, and finely diced, 1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped, 1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga, 1 1/2 teaspoons ground cinnamon, 1 tablespoon packed brown sugar

Instructions:
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.