iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Good Luck Beef and Korean Rice Cake Soup (Tteokguk)

Ingredients:
1 1/2-pound piece point- or flat-cut beef brisket or stew meat, fat trimmed
1 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt
4 scallions
1 (3-inch) piece ginger, peeled
4 garlic cloves, finely grated
1/3 Korean radish, peeled, quartered lengthwise, sliced crosswise 1/2" thick, or 1/2 medium daikon, halved lengthwise, sliced crosswise 1/2" thick
4 large eggs
8–10 ounces Korean rice cakes (tteok), sliced
2 teaspoons fish sauce
Freshly ground black pepper
Korean red chile threads (optional; for serving)

Instructions:
Cut meat into 1 1/2" pieces. Heat sesame oil and 1 Tbsp. vegetable oil in a large pot over medium-high. Add meat and season with salt. Cook, turning occasionally, until browned on all sides, 8–12 minutes.
Meanwhile, separate scallion whites from greens and coarsely chop; set aside. Thinly slice scallion greens and set aside separately for serving.
Using a flat-bottomed mug or the side of a chef’s knife, lightly smash ginger. Add to pot along with garlic, reserved scallion whites, and 16 cups cold water and bring to a boil. Reduce heat and simmer, skimming any foam from surface, until meat is tender, 60–75 minutes, if using stew meat, or up to 2 hours , if using brisket. Transfer meat to a plate with a slotted spoon, then scoop out ginger and scallion whites and discard.
Add Korean radish to pot and simmer until tender but not mushy (it should still hold its shape), 12–15 minutes.
Meanwhile, heat 1 tsp. vegetable oil in a medium nonstick skillet over medium. Whisk eggs in a medium bowl and season with a large pinch of salt. Pour half of eggs into the center of skillet and quickly swirl pan to distribute evenly. Cook eggs undisturbed until they are just set, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is just set, about 1 minute. Slide egg crepe onto a cutting board and fold in half; let cool. Slice into 1/4"-thick ribbons. Repeat with remaining eggs and 1 tsp. vegetable oil.
Slice beef as thin as you can and return to pot; add rice cakes. Cook until rice cakes are soft, about 5 minutes. Stir in fish sauce; taste and season soup with more salt and a few grinds of pepper.
Ladle soup into bowls and top with sliced egg, reserved scallion greens, and chile threads (if using).
Soup (without garnishes) can be made 2 days ahead. Let cool; cover and chill. Reheat over medium before serving.
Indian-Spiced Pork Roast with Rosemary and Onions

Ingredients:
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
3 tablespoons Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt, plus more
2 (8-bone) racks of pork (about 4 pounds each), chine bone removed, fat trimmed 1/4-inch thick, rib bones frenched
1/2 cup coarsely chopped rosemary leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 1/2 pounds medium mixed red, white, and/or yellow onions, peeled, quartered through root end
4 bay leaves
A spice mill or mortar and pestle

Instructions:
Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
Let pork sit out at room temperature about 2 hours before roasting.
Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10–15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60–75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20–30 minutes. Keep oven on.
Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.
New Year's Day Black-Eyed Peas

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces slab bacon, cut into 1/2" pieces (optional)
1 medium onion, finely chopped
5 sprigs thyme, plus leaves for serving
4 garlic cloves, smashed
2 cups black-eyed peas, soaked overnight, drained
Kosher salt
freshly ground pepper

Instructions:
Heat 2 Tbsp. oil in a large saucepan over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pan and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes. Add thyme sprigs, garlic, black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high. Reduce heat to medium-low and simmer gently, skimming any foam from surface, until beans are tender, 35–45 minutes. Discard thyme; season with salt.
To serve, drizzle beans with oil and top with thyme leaves and some pepper.
Beans can be cooked 3 days ahead. Let cool; cover and chill.
Filipino-Style Meatloaf (Embutido)

Ingredients:
12 large eggs
2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more
8 garlic cloves, finely chopped
1 cup grated Parmesan
1 cup panko (Japanese breadcrumbs)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup chopped bread-and-butter pickles
1/2 cup coarsely chopped pitted green olives
1/2 cup raisins
1/4 cup distilled white vinegar
4 1/2 teaspoons hot smoked Spanish paprika
4 1/2 teaspoons paprika
2 teaspoons freshly ground black pepper
3 pounds ground pork
Nonstick vegetable oil spray
1/4 cup ketchup
2 teaspoons Worcestershire sauce

Instructions:
Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55–70 minutes. Let cool 10 minutes.
Transfer embutidos to a platter; slice.
Embutidos can be baked 4 days ahead. Let cool, cover and chill.
Seared Scallops with Brown Butter and Lemon Pan Sauce

Ingredients:
3 lemons, Small handful of chives, 12 large dry sea scallops, Kosher salt, freshly ground pepper, Extra-virgin olive oil or vegetable oil, 3 tablespoons unsalted butter, cut into pieces, 2 teaspoons drained capers

Instructions:
Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
Seared Radicchio and Roasted Beets

Ingredients:
6 medium beets, scrubbed
5 tablespoons extra-virgin olive oil, divided
Kosher salt
2 small heads of radicchio, cut into large wedges through root end
1 cup pomegranate juice
2 tablespoons red wine vinegar
1/2 cup pomegranate seeds
Flaky sea salt (for serving)

Instructions:
Preheat oven to 450°F. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40–50 minutes. Let cool.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook radicchio wedges on cut sides until browned, about 2 minutes per side. Transfer to a platter.
Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.
Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.
Cauliflower Soup with Hazelnuts and Bacon

Ingredients:
1/2 cup blanched hazelnuts
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
4 slices thick-cut bacon (about 4 ounces)
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/3 cup dry white wine or water
6 cups low-sodium chicken broth
3/4 cup heavy cream
2 bay leaves

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
While the nuts are cooling, increase oven to 400°F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
Meanwhile, cut bacon crosswise into 1/2" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.
Cowboy Breakfast Casserole with Sausage and Spinach

Ingredients:
7 slices white sandwich bread
1 pound bulk breakfast sausage
Softened unsalted butter or nonstick vegetable cooking spray (for pan)
4 scallions, white and pale green and dark green parts separated, thinly sliced
1 (10-ounce) package frozen spinach, thawed, squeezed dry
8 ounces cheddar cheese, shredded (about 2 cups)
8 large eggs
1 1/2 cups milk
1/2 cup full-fat Greek yogurt
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Instructions:
Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8–10 minutes.
Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1–2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
Let casserole cool several minutes. Top with dark green scallion parts.
Casserole can be assembled 1 day ahead. Tightly cover and chill.
Polenta Bites with Wild Mushrooms and Fontina

Ingredients:
4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese
coarsely grated (about 1 cup)

Instructions:
Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
Arrange polenta bites on a platter and serve.
Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.
Jammy Eggs with Smoked Paprika Aioli

Ingredients:
24 large eggs, 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 garlic clove, finely grated, 1/4 teaspoon kosher salt, 1/4 teaspoon smoked Spanish paprika, 6 oil-packed anchovy fillets, halved lengthwise, 2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips, 1/3 cup coarsely chopped parsley, Flaky sea salt

Instructions:
Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.
Chile-Marinated Pork with Vietnamese Brussels Sprouts

Ingredients:
5 1/2 tablespoons vegetable oil, such as grapeseed, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 red Thai chile pepper, very thinly sliced
1 1/2 tablespoons finely chopped roasted unsalted peanuts
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint
Large oven-safe skillet

Instructions:
Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
Chile marinade and fish sauce vinaigrette can be made one day in advance.
Christmas Pork Tenderloin

Ingredients:
5 garlic cloves, peeled
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon light brown sugar
3 tablespoons rosemary leaves, plus 6 sprigs
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large pork tenderloins (about 3 pounds)
12 ounces thin-sliced bacon (about 12 slices)
Cranberry sauce (for serving; optional)

Instructions:
Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
Pork can be rubbed 1 day ahead. Cover and chill.
Mueller's Classic Lasagna

Ingredients:
1 pound ground beef
3/4 cup chopped onion
2 tablespoons salad or olive oil
1 (15-ounce) can tomatoes
2 (6-ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
"1/2 package (8 ounces) Muellers lasagna noodles", 1 pound ricotta
8 ounces mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese

Instructions:
In a large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne noodles as directed on box; drain. In a 13x9-inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
Bake at 350°F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.
This recipe is made available as a courtesy by Mueller's Pasta, a trademark of TreeHouse Foods Inc.
Spiced Praline Meringues

Ingredients:
1/3 cup (50 g) blanched slivered almonds
1 1/2 cups (300 g) granulated sugar
2 tbsp water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Finely grated zest of 1 large orange (1 tbsp)
1/4 tsp flaky sea salt
5 1/4 oz (150 g) egg whites (from 4 large eggs)

Instructions:
Preheat the oven to 375°F/190°C.
Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5–7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7–8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
. Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
Place the meringues in the oven for 2–2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.