iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spumoni Sundaes with Espresso Hot Fudge Sauce

Ingredients:
1/4 cup amaretto or other almond liqueur
3 tablespoons cherry preserves
1 cup (6 ounces) fresh cherries, pitted, halved
2/3 cup heavy whipping cream
1 tablespoon honey
1 1/2 teaspoons instant espresso powder or coffee powder
4 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 tablespoons (1/4 stick) unsalted butter
1 1/2 pints pistachio gelato or ice cream
1 pint vanilla gelato or ice cream
Unsweetened whipped cream
Chopped pistachios

Instructions:
Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.
Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.
Creamy Cilantro-Lime Slaw

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions
minced (about 1/4 cup)

Instructions:
Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.
Pineapple-Ginger Agua Fresca

Ingredients:
5 cups 1-inch cubes peeled ripe pineapple (from 1 large pineapple)
4 cups water, divided
1/2 cup sugar
2 teaspoons (or more) grated peeled fresh ginger
Ice cubes
Ingredient info: Choose a golden yellow pineapple that smells sweet and yields very slightly to the touch.

Instructions:
Puree pineapple, 1 cup water, and sugar in blender in batches until smooth. Pour into 8-cup measuring cup. Mix in 3 cups water and 2 teaspoons ginger. Cover; chill until cold, about 4 hours. Strain pineapple mixture into pitcher, pressing on solids in strainer. Add more ginger to taste. Fill tall glasses with ice. Pour agua fresca over.
Truffle Brownies

Ingredients:
Nonstick vegetable oil spray
12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup unbleached all purpose flour
1 cup walnuts, toasted, coarsely chopped
3/4 cup heavy whipping cream
9 x 9 x 2-inch metal baking pan

Instructions:
Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
Chocolate-Raspberry Panini with Mascarpone

Ingredients:
1/4 cup (1/2 stick) unsalted butter, room temperature
8 4 x 3 x 1/2-inch slices French bread
4 tablespoons raspberry preserves
32 fresh raspberries
4 ounces bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
6 tablespoons mascarpone cheese
8 teaspoons (packed) golden brown sugar
"Ingredient info: Mascarpone cheese is an Italian cream cheese thats sold at many supermarkets and at Italian markets."

Instructions:
Prepare barbecue (medium heat). Butter 1 side of each bread slice. Arrange 4 bread slices, buttered side down, on baking sheet; spread each with 1 tablespoon preserves. Arrange 8 berries over preserves on each slice. Sprinkle chocolate evenly over each, leaving 1/2-inch border. Spread mascarpone over plain side of remaining 4 bread slices, leaving 1/2-inch border. Place bread slices, mascarpone side down, atop each chocolate-topped bread slice. Sprinkle buttered side of sandwiches with 1 teaspoon brown sugar; press lightly to adhere.
Grill each sandwich until chocolate melts and bread is golden, about 3 minutes per side. Transfer to work surface; cool 5 minutes. Using serrated knife, cut each sandwich in half. Transfer to plates.
Deep-Dish Peach Pie with Pecan Streusel Topping

Ingredients:
1/2 cup plus 2 tablespoons unbleached all purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped
1 1/2 cups unbleached all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/3 cup non-hydrogenated vegetable shortening, frozen, diced
3 1/2 tablespoons (or more) ice water
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice
3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
9- to 9 1/2-inch-diameter ceramic deep-dish pie plate

Instructions:
Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
Root Beer Baked Beans

Ingredients:
4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
Grilled Summer Vegetables with Harissa Dressing

Ingredients:
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons harissa powder
1 red bell pepper, quartered, seeded
1 1 1/2-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
4 medium zucchini, halved lengthwise, then crosswise
6 large green lettuce leaves
3 tablespoons chopped fresh cilantro
Lemon wedges (for garnish)
Ingredient info: Harissa powder is a spice blend sold at Middle Eastern markets
specialty foods stores
and online at wholespice.com. If unavailable
combine 2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 1 teaspoon each garlic powder
paprika
and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.

Instructions:
Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl. Season dressing with salt.
Prepare barbecue (high heat). Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn). Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill). Pour remaining 3 tablespoons oil onto rimmed baking sheet. Place eggplant rounds and zucchini on prepared sheet; turn to coat. Sprinkle vegetables with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return vegetables to same sheet. Peel peppers. DO AHEAD: Dressing and vegetables can be made 2 hours ahead. Let stand at room temperature.
Line platter with lettuce. Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty. Cut bell pepper and zucchini into 1-inch pieces; mound in center. Drizzle some of dressing over. Sprinkle with cilantro. Serve with lemon wedges; pass additional dressing.
Coconut Sheet Cake with Hibiscus Sauce

Ingredients:
2 cups water
1 cup dried hibiscus flowers (about 1 1/2 ounces)
1/2 cup sugar
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
4 large egg whites
1/4 teaspoon coconut extract
1 1/3 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups chilled heavy whipping cream
4 tablespoons sweetened cream of coconut (such as Coco López), divided
1 cup sweetened flaked coconut, lightly toasted
Ingredient info: Dried hibiscus flowers, also called jamaica flowers, are available at some natural foods stores and at Latin markets. Look for sweetened cream of coconut in the liquor section of most supermarkets.
"Test-kitchen tip: When youre reducing the hibiscus sauce
spoon a bit of the hot sauce on a chilled plate to see how thick it will be when it is refrigerated."

Instructions:
Bring 2 cups water to boil in small saucepan. Stir in hibiscus flowers. Remove from heat; let steep uncovered 10 minutes.
Pour hibiscus mixture through fine-mesh sieve set over bowl, pressing on solids to extract all liquid; discard solids. Return hibiscus liquid to same saucepan. Add sugar; bring to boil, stirring until sugar dissolves. Boil gently over medium heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove from heat. Stir in lemon peel, lime peel, and orange peel; steep 10 minutes. Strain sauce into bowl. Cover; chill until cold, at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.
Preheat oven to 350°F. Butter 13 x 9 x 2-inch metal baking pan. Whisk flour, baking powder, and salt in medium bowl. Whisk buttermilk, egg whites, and coconut extract in another medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add flour mixture to butter mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend well between additions and occasionally scraping bottom and sides of bowl with rubber spatula. Transfer batter to pan; spread evenly.
Bake cake until pale golden and tester inserted into center comes out with some crumbs attached, 29 to 32 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover pan tightly and store cake at room temperature.
Using electric mixer, beat whipping cream and 2 tablespoons cream of coconut in large bowl until peaks form. Spread whipped cream over top of cake. Drizzle 2 tablespoons cream of coconut over whipped cream. Using table knife, swirl cream of coconut throughout whipped cream. Sprinkle toasted coconut over.
Cut cake into squares; transfer to plates. Drizzle hibiscus sauce around cake.
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Ingredients:
1 1/2 cups sour cream
1 tablespoon chopped canned chipotle chiles* (about 2)
2 tablespoons (packed) golden brown sugar
1 tablespoon smoked hot Spanish paprika (Pimentón de la Vera)**
2 1/4 teaspoons chili powder
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 small zucchini, quartered lengthwise
1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons canola oil
1 pound skinless boneless chicken breast halves, each halved horizontally
12 5- to 6-inch-diameter corn tortillas, warmed
Cilantro Slaw
2 limes
each cut into 6 wedges

Instructions:
Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
*Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
**Available at specialty foods stores and from tienda.com.
Dinosaur Bones with Chipotle-Cherry Barbecue Sauce

Ingredients:
3 tablespoons paprika
3 tablespoons golden brown sugar
3 tablespoons coarse kosher salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons ground black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
2 beef rib racks (6 to 8 pounds total; 8- to 10-inch-long rib bones)
1 1/2 cups cherry juice or apple cider
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 cups hardwood chips, soaked in water 1 hour
4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips,if using gas grill)
Chipotle-Cherry Barbecue Sauce
Spray bottle

Instructions:
Mix paprika, brown sugar, coarse salt, onion powder, black pepper, cinnamon, and cardamom in small bowl for spice rub. Arrange ribs on baking sheet. Sprinkle 3 tablespoons spice rub over each side of each rib rack. Let ribs marinate at room temperature while preparing grill. Fill spray bottle with cherry juice.
Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; pour onto lower grill rack, arranging around drip pan. Drain wood chips; scatter over coals. Return grill rack to barbecue. (You may need to light additional charcoal in chimney to replenish coals in barbecue.)
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan over unlit portion of grill. Return top rack to barbecue.
Place ribs on grill rack over drip pan (ribs may extend beyond pan). Cover grill and cook ribs 30 minutes. Uncover grill; rotate ribs for even cooking (do not turn over). Spray ribs with cherry juice. Cover and continue to grill ribs until browned, very tender, and meat begins to shrink away from ends of bones, spraying with cherry juice every 15 minutes, about 1 hour 30 minutes to 1 hour 45 minutes longer.
Brush ribs with Chipotle-Cherry Barbecue Sauce . Turn over; grill over direct heat until slightly charred, about 2 minutes. Transfer to work surface. Cut between bones. Serve with remaining sauce.
Potato Salad with Pancetta, Rosemary, and Lemon

Ingredients:
5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
1/4 cup fresh lemon juice
1 tablespoon minced fresh rosemary
2 teaspoons finely grated lemon peel
1 garlic clove, pressed
2/3 cup olive oil
3 pounds Yukon Gold potatoes
3 large celery stalks, thinly sliced
2 tablespoons chopped fresh parsley

Instructions:
Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
Sprinkle pancetta and chopped parsley over potato salad.
Grilled Corn with Honey-Ancho Chile Butter

Ingredients:
8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked
Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Instructions:
Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
Italian Salsa Verde

Ingredients:
1 garlic clove, minced
3/4 teaspoon (or more) fine sea salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon (packed) grated lemon peel
31/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley
1 tablespoon drained capers
2 anchovy fillets
minced

Instructions:
Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Piri-Piri Chicken

Ingredients:
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you
keeping in mind that the mild version still has a nice kick to it

Instructions:
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.