iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Traditional Japanese Breakfast

Ingredients:
3 1/2 oz short-grain rice
2 tbsp mixed Japanese pickles, such as cucumber, daikon, cabbage
1 tbsp instant dashi (Japanese stock) or vegetable
Stock powder
2 1/4 cups boiling water
2 medium-sized potatoes, peeled and chopped into small cubes
1 tbsp white miso paste
1 spring onion, very finely chopped
1-inch piece of fresh ginger, finely chopped
1 spring onion, finely chopped
2 tbsp soy sauce
2 5-oz fillets of salmon
3 medium free-range eggs
1 tsp sugar
2 tsp soy sauce
1 tsp bonito flakes or instant dashi powder (optional)
vegetable oil for cooking

Instructions:
Cook the rice according to the instructions.
Put the instant dashi stock in a pan with the boiling water. Add the potato and simmer over medium heat for about six minutes, or until the potato is cooked.
Ladle some soup from the pan into a bowl and dissolve the miso in it. Gradually return the miso mixture to the soup. Stir the soup gently but don't let it come to the boil once you've added the miso. Turn off the heat and add the chopped spring onion.
Serve hot in small bowls.
Mix the ginger, spring onion and soy sauce together and pour over the salmon fillets. Leave them to stand at room temperature for 15 minutes.
Pour a little boiling water into the grill pan and place the fish on the grill rack above the water (this keeps it moist while it grills). Grill the fish under medium to high heat for about 5-6 minutes on each side, taking care not to overcook it.
Combine the eggs, sugar, soy sauce and bonito flakes (or instant dashi), if using, and mix the ingredients thoroughly.
Heat a little vegetable oil in a small, non-stick frying pan over medium to high heat and add the egg mixture. Agitate the eggs, using a wooden spoon, so the texture of the omelette remains fluffy.
When the eggs are half-cooked, fold the omelette in half, to make a semi-circle, then fold the curving section inwards to form a rectangle, and then fold the ends inwards until you have what looks like a little square package. This creates the distinctive layered effect, called tamagoyaki, characteristic of a Japanese omelette.
Flip the "package" over and cook for a further two minutes. Cut into quarters.
Japanese etiquette decrees that you place the bowl of rice on your left and the bowl of miso soup on your right. Serve the fish on a separate plate, the pickles in a small bowl, and the omelette on another small plate. Now test your hungover skills with chopsticks.
Whisky Caramel Sauce

Ingredients:
1 cup granulated sugar, 1/3 cup Scotch whisky, 3 tablespoons unsalted butter, softened, Pinch of salt

Instructions:
Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
Cool sauce to warm.
Clementine Sauce

Ingredients:
1 1/4 pounds clementines (about 8)
1 tablespoon sugar
1 tablespoon cornstarch
Pinch of salt
2 tablespoons unsalted butter
cut into pieces

Instructions:
Squeeze enough juice from clementines to measure 1 cup.
Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute.
Remove pan from heat and whisk in butter until melted.
Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes.
Chocolate Espresso Sauce

Ingredients:
1/2 tablespoon instant espresso powder
1/3 cup water
1 1/2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
4 ounces bittersweet (60% cacao) chocolate
finely chopped

Instructions:
Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
Bomboloni with Chocolate Espresso, Whisky Caramel, and Clementine Sauces

Ingredients:
3/4 teaspoon active dry yeast (from a 1/4-ounce package)
6 tablespoons warm whole milk (105-115°F)
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1 large egg
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
About 2 quarts vegetable oil for frying
Chocolate Espresso, Whisky Caramel, and/or Clementine Sauces
A stand mixer with paddle attachment; a deep-fry/candy thermometer

Instructions:
Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.
Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.
Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
Cool bomboloni to warm and serve with sauces.
Classic Tomato Sauce

Ingredients:
1/4 cup olive oil
1 onion, finely diced
1 bay leaf
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 garlic cloves, roughly chopped
2 teaspoons salt or to taste
2 tablespoons tomato paste
Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounce cans whole plum tomatoes
chopped with their liquid

Instructions:
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Apple Brown Betty with Sorghum Zabaglione

Ingredients:
6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Juice of 1 lemon
1/2 vanilla bean, seeds and pod
1/2 loaf bread, crust removed (any type of white bread is fine)
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons packed light brown sugar
3 cups Sorghum Zabaglione

Instructions:
Preheat the oven to 350°F. Lightly butter an 8 by 8-inch baking dish.
In a large bowl, toss the apples with the granulated sugar, cinnamon, ginger, lemon juice, and the vanilla pod and seeds. Cover with plastic wrap and let sit for 30 minutes.
Tear the bread up and pulse in a food processor. Spread out the bread crumbs on a rimmed baking sheet and toast in the oven for 5 to 8 minutes, until golden. Set aside.
While the bread crumbs are toasting, place 4 tablespoons of the butter into a small saucepan over medium heat. Cook until the milk solids separate from the fat and the butter begins to brown.
In a medium bowl, mix the bread crumbs, brown sugar, and warm brown butter together. Add about one-quarter of the bread-crumb mixture to the apples. Toss to combine.
Fill the prepared baking dish with the apple mixture. Dot with the remaining 2 tablespoons of butter.
Cover the top with the remaining bread-crumb mixture. Press down firmly all over the top so that the mixture is tightly packed in the dish.
Bake on the middle rack of the oven until the apples are soft and the juices start to bubble, 25 to 35 minutes.
Serve warm and with a 1/2-cup scoop of sorghum zabaglione on top of each portion.
Blue Cheese Dressing

Ingredients:
3/4 cup sour cream, 1/3 cup crumbled Blue Cheese, 1/3 cup whole milk, 1/3 cup mayonnaise, 1 teaspoon salt or more to taste, 1 tablespoon red wine vinegar

Instructions:
Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.
Mini Buffalo Chicken Balls

Ingredients:
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
"1/3 cup Franks RedHot Sauce or any other favorite hot sauce", 1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt

Instructions:
Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Cane Vinegar Chicken with Pearl Onions, Orange & Spinach

Ingredients:
4 chicken thighs, each weighing 5 to 6 ounces (total of 2 1/2 pounds chicken thighs)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
16 pearl onions, peeled
1/4 teaspoon smoked hot paprika
3 garlic cloves, thinly sliced
1 cup cane vinegar
1 cup chicken stock
2 large navel oranges, cut into supremes
1 tablespoon fresh mint leaves
2 cups cleaned spinach (stems removed)

Instructions:
Season the thighs with the salt and pepper.
In a wide, heavy-bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down, and let them cook without moving them around for 7 minutes. You are encouraging good caramelization of the skin and developing a ton of flavor in the process. After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, being careful not to let it flame up.
This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock. Cover and reduce the heat to low. Cook for 20 minutes over low heat, remove the lid, and add the oranges, mint, and spinach. Stir lightly and serve immediately.
Pan-Seared Five-Spice Duck Breast with Balsamic Jus

Ingredients:
1 large garlic clove, finely chopped, 1 tbsp grated peeled fresh ginger, 2 tsp five-spice powder, 1 tsp salt, 1/2 tsp freshly ground pepper, 4 single duck breasts, 1 tbsp extra-virgin olive oil, 1/4 cup/60 ml dry red wine, 2 tbsp balsamic vinegar

Instructions:
In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
Gingered Pickled Carrots

Ingredients:
1 pound smaller organic carrots, 3 tablespoons matchsticks of peeled fresh ginger, 1 cup vinegar, 1/4 cup turbinado sugar, 1 tablespoon kosher salt

Instructions:
Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.
Veggie Balls

Ingredients:
2 cups lentils, 1/4 cup plus 2 tablespoons olive oil, 1 large onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, 1 garlic clove, minced, 1 tablespoon chopped fresh thyme, 2 teaspoons salt, 3 tablespoons tomato paste, 8 ounces Button Mushrooms, wiped clean and sliced, 3 large eggs, 1/2 cup grated Parmesan cheese, 1/2 cup bread crumbs, 1/2 cup chopped fresh parsley, 1/4 cup finely chopped walnuts

Instructions:
Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
Preheat the oven to 400°F.
Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
Roast for 30 minutes, or until the meatballs are firm and cooked through.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Classic Beef Meatballs

Ingredients:
2 tablespoons olive oil, 2 pounds 80% lean ground beef, 1 cup ricotta cheese, 2 large eggs, 1/2 cup bread crumbs, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh oregano or 1 teaspoon dried, 2 teaspoons salt, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon ground fennel, 4 cups Classic Tomato Sauce

Instructions:
Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
Stuffed Sliders Your Way

Ingredients:
3 pounds ground beef, turkey, lamb, or pork
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
"1/2 cup chopped fresh parsley (or other fresh herbs; see Cooks Notes)", 2 small garlic cloves, crushed with a garlic press
"6 ounces Cheddar, feta, Saga blue cheese, Gouda, Pepper Jack, or whatever cheese youre partial to, chilled and cut into 1/2-inch cubes", 30 (2-inch; a.k.a. party size) soft rolls, such as potato and brioche, or mini pitas
"lettuce
sliced tomatoes
coleslaw
pickles
sliced raw onion and/or sautéed golden brown onions (see Cooks Notes)
ketchup
barbecue sauce
and garlic yogurt sauce (see Cooks Notes)"

Instructions:
Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not overmix).
Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
Preheat broiler. Put half of sliders on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total. Repeat with remaining sliders.
For easy entertaining, go with a gas grill. Preheat all burners on high, covered, 10 minutes, then adjust heat to medium-high. Grill sliders, in batches if necessary, turning once, until just cooked through, 4 to 8 minutes total.
Make sliders with toppings and rolls.
Peppermint Ice Cream Trifle

Ingredients:
2 1/2 cups no-sugar-added vanilla ice cream, 1/2 teaspoon pure peppermint extract, 8 drops green food coloring, 4 ounces dark chocolate, 4 tablespoons fat-free evaporated milk, 2 store-bought pizzelles, halved, 4 mini candy canes, broken

Instructions:
In a chilled metal bowl, mix ice cream, peppermint extract and food coloring. Refreeze ice cream at least 2 hours or up to 3 days. In a microwave-safe bowl, microwave chocolate and milk in 10-second intervals, stirring after each interval, until chocolate melts. Chill chocolate sauce until ready to use (up to 3 days); to reheat, microwave for 10 seconds. Pour half of chocolate sauce evenly among four 5-ounce serving glasses; scoop one quarter of ice cream into each glass; pour remaining half of chocolate sauce over ice cream. Garnish with pizzelle halves and candy canes; serve.
Rosemary and Thyme Walnuts

Ingredients:
5 teaspoons olive oil, 5 teaspoons pure maple syrup, 1/4 teaspoon cayenne pepper, 1 tablespoon chopped fresh rosemary, 3 teaspoons chopped fresh thyme, 2 cups walnut halves, 1/4 teaspoon kosher salt

Instructions:
Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.
Toasted-Coconut-Cake Trifle

Ingredients:
8 ounces American Neufchâtel or reduced-fat cream cheese, at room temperature
1/3 cup sugar
1/4 cup light coconut milk
1 teaspoon pure coconut extract
3 tablespoons sweetened coconut flakes
4 cups 1/2-inch cubes store-bought angel food cake
Peel of 1 lime, cut into 1/8-inch-wide strips (optional)
1/3 cup plus 2 teaspoons sugar
divided (optional)

Instructions:
In a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract. Heat oven to 350°F. Spread coconut evenly on a baking sheet; toast, stirring once or twice, until golden, 5 to 10 minutes. In each of four 8-ounce serving glasses, divide and layer half of coconut cream, half of cake cubes and half of toasted coconut; repeat with remaining cream, cake and coconut. Refrigerate at least 1 hour or up to 24. If garnishing with candied lime: Bring a half-full small pot of water to a boil. Place lime peels in a small mesh sieve; set over pot to submerge peels; boil 2 minutes. Remove sieve and run peels under cold water. Repeat boiling and cooling process with fresh water. Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil. Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes. Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat. Top trifles with candied peels; serve.
Cold "Hot Chocolate" Trifle

Ingredients:
3 egg whites, at room temperature, 1/4 cup plus 1 tablespoon sugar, divided, 2 1/2 ounces unsweetened chocolate, 1/4 cup heavy cream, 6 store-bought chocolate mini meringue cookies, crushed, 4 tablespoons mini marshmallows

Instructions:
In a bowl, beat egg whites and a pinch of salt until soft peaks form. Add 1/4 cup sugar; beat until stiff peaks of meringue form. In a microwave-safe bowl, nuke chocolate in 30-second intervals, stirring after each interval, until melted; let cool slightly. Gently fold chocolate into meringue until just combined. Divide mousse evenly among four 5-ounces glasses. Rinse bowl; add cream and remaining 1 tablespoon sugar; beat until soft peaks form. Top mousse with whipped cream, crushed cookies and marshmallows. Refrigerate at least 2 hours or up to 24.
Almond-Cherry Chocolate Bark

Ingredients:
3/4 cup whole skin-on almonds
12 ounces dark chocolate (60 percent to 70 percent cocoa)
1/2 teaspoon pure vanilla extract
toasted almonds
1/3 cup dried tart cherries

Instructions:
Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.
Five-Spice Pecan

Ingredients:
4 teaspoons vegetable oil, 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin, 1/4 teaspoon freshly ground black pepper, 2 cups pecan halves, 1/4 teaspoon kosher salt

Instructions:
Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.