iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Smoked Salmon Rillettes

Ingredients:
1/3 cup finely chopped shallots (about 2 small)
1 cup crème fraîche
1/2 cup (1 stick) unsalted butter, melted
8 ounces smoked salmon
2 teaspoons finely grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup finely chopped chives, plus more for garnish
Rye crackers and flaky sea salt (for serving)

Instructions:
Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
Spread rillettes onto crackers, then top with chives and sea salt.
Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
Honey-Glazed Carrots with Carrot Top Gremolata

Ingredients:
4 3/4–5 pounds small carrots with tops (about 4–5 bunches), trimmed, peeled, tops reserved
4 tablespoons (1/2 stick) unsalted butter, cut into small cubes
1/3 cup fresh orange juice
1 tablespoon dark honey, such as buckwheat
Kosher salt
2 small garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper

Instructions:
Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10–12 minutes.
Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8–10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
Transfer carrots to a platter and top with carrot top gremolata.
Winter White Salad With Endive and Pomegranate

Ingredients:
3/4 cup hazelnuts
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Kosher salt
3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
3 Granny Smith or other crisp apples
2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
1/2 cup pomegranate seeds

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.
Sautéed Collard Greens with Slab Bacon

Ingredients:
1/2 pound slab bacon, cut into 1/2-inch cubes
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 pounds collard greens (about 3 bunches), thick stems trimmed, leaves cut crosswise into wide ribbons
1/2 cup red wine vinegar
1 tablespoon sugar
Kosher salt

Instructions:
Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5–7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1–2 Tbsp. water over medium heat, about 8–10 minutes, just before serving.
Buttermilk Biscuits With Honey Butter

Ingredients:
1 tablespoon plus 1 1/2 teaspoons sugar
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
3 cups all-purpose flour, plus more for surface
3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons honey
2 teaspoons flaky sea salt, plus more for serving
A 2 1/2-inch-diameter round cutter or glass

Instructions:
Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.
Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.
Cornbread-Stuffed Roasted Squash

Ingredients:
4 cups (311 g) finely cubed Cornbread
1/2 cup (20 g) unsweetened dried cranberries
2 tablespoons (18 g) dried currants
2 acorn squash (1 pound /454 g each)
1/2 medium white onion
2 celery stalks
1 large carrot
2 teaspoons olive oil
1 tablespoon chopped fresh sage leaves
1 garlic clove, peeled
1/2 cup (120 ml) low-sodium vegetable broth
2 tablespoons (14 g) chopped toasted pecans
1 tablespoon fresh flat-leaf parsley leaves
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350°F (180°C). Line a baking sheet with foil or a silicone baking mat.
3. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well.
4. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on.
5. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1.2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander.
6. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat.
7. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl.
8. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.
Pickled Pearl Onions

Ingredients:
2 (12-ounce) bags frozen pearl onions, thawed
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 teaspoons whole black peppercorns
1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes
5 sprigs thyme
2 2/3 cups red wine vinegar
1 1/3 cups sugar

Instructions:
Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.
Chocolate, Cinnamon, and Hazelnut Thumbprints

Ingredients:
1/2 cup plus 2 tablespoons hazelnuts (2.5 ounces)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 teaspoons ground cinnamon, divided
1 cup granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
1 large egg
1 tablespoon vanilla extract
1/2 cup sanding or pure cane sugar
4 ounces semisweet chocolate, chopped (about 1 cup)
A spice mill

Instructions:
Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.
Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.
Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.
Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.
Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.
Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.
Apple and Persimmon Tarte Tatin

Ingredients:
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1/8 teaspoon kosher salt
1 tablespoon plus 1 teaspoon brandy, divided
2 pounds Pink Lady or other crisp apples (about 4 medium), peeled, cored, quartered
1 pound Fuyu persimmons (about 4), peeled, halved
1 sheet frozen puff pastry (one 14-oz. package or half a 17.3-oz. package), thawed
All-purpose flour (for dusting)
1 cup heavy cream
An 11" cast-iron or heavy-duty ovenproof skillet

Instructions:
Melt butter in 11" skillet over medium heat, brushing sides of skillet with butter as it melts. Sprinkle sugar evenly over bottom of skillet and scrape in vanilla seeds; save pod for another use. Cook, undisturbed, until sugar is evenly moistened, about 1 minute. Stir in salt and 1 Tbsp. brandy, then remove pan from heat.
Arrange as many apples as fit, rounded side down, in a tightly packed circle around outside edge of skillet; reserve remaining apples. Fill in center with persimmons, rounded side down. Cook over medium heat until juices begin to bubble, about 2 minutes. Reduce heat to medium-low and continue cooking (as apples cook, they will shrink; nudge remaining raw apples into gaps, reserving any extra pieces for another use) until apples are tender and caramel is a deep golden color, 35–40 minutes.
Meanwhile, place rack in center of oven; preheat to 400°F. Set skillet on a foil-lined rimmed baking sheet to catch any drips.
Gently roll out puff pastry on a lightly floured work surface and smooth out creases. Cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples. Bake until pastry is puffed and golden brown, 30–35 minutes.
Transfer skillet to a wire rack and let stand until bubbling caramel subsides, about 5 minutes. Gently run a butter knife around edges of skillet, then invert a platter with lip over skillet. Using pot holders to hold skillet and platter tightly together, invert tart onto platter. Using a table knife or rubber spatula, press any fruit that sticks to skillet onto tart, then brush any excess caramel in skillet over tart. Let cool at least 15 minutes.
Meanwhile, using an electric mixer on medium-high speed, beat cream to medium peaks in a large bowl, then fold in remaining 1 tsp. brandy. Serve tart with whipped cream.
Chocolate Mousse

Ingredients:
1/4 cup (60 ml) whole milk
1 1/2 teaspoons vanilla extract
1/2 cup (40 g) unsweetened cocoa powder, sifted
1/2 ounce (14 g) milk chocolate, finely chopped
1 1/2 ounces (43 g) bittersweet chocolate, finely chopped
6 pitted dates
1/2 cup (120 ml) plain 0% Greek yogurt, stirred
1/2 cup (124 g) plus 1 tablespoon part-skim ricotta
Fresh seasonal berries or shaved chocolate
for garnish

Instructions:
1. Place all the ingredients except the garnish into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 35 to 40 seconds, using the tamper to press the ingredients into the blades.
2. Serve immediately, garnished with fresh berries, or shaved chocolate for more decadence.
Hamburger Soup

Ingredients:
2 1/2 pounds ground chuck or other ground beef
1 large yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14.5-ounce can) whole tomatoes
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 carrots, peeled and sliced on the diagonal
5 large red potatoes, scrubbed and cut into 1-inch chunks
3 cups beef broth, more as needed
3 tablespoons tomato paste
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper
2 teaspoons dried parsley
1/2 teaspoon ground oregano
1/4 teaspoon cayenne pepper

Instructions:
1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can.
2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil.
3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like.
4. Dish it up and serve it piping hot!
For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking.
Lasagna Roll-Ups

Ingredients:
20 lasagna noodles
2 tablespoons olive oil
1 medium onion, diced
1 cup finely chopped mushrooms
1 green bell pepper, seeded and diced
3 garlic cloves, minced
2 pounds ground beef
1 (28-ounce can) diced tomatoes
1 (6-ounce can) tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
1 (30-ounce container) whole milk ricotta cheese
1 pound mozzarella, grated
1 cup grated Parmesan cheese
2 large eggs
4 tablespoons minced parsley
4 tablespoons minced basil

Instructions:
1. Boil the lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool, and lay flat on a sheet of foil. Set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper, and garlic and sauté for 4 to 5 minutes, until the vegetables are starting to soften.
3. Remove the veggie mixture from the pan. Add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat and add the diced tomatoes, tomato paste, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the veggie mixture. Stir to combine. Let the mixture simmer on low heat for 30 minutes.
4. To make the filling, combine the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, the eggs, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, 3 tablespoons of the parsley, and 3 tablespoons of the basil. Stir to combine.
5. To assemble, spoon a thin layer of sauce into the bottom of a 9 x 13-inch baking pan OR five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pans (four will fit in each loaf pan, or you can fill a 9 x 13-inch pan with the roll-ups). Top evenly with the remaining sauce, mozzarella, and Parmesan.
6. Follow the instructions to freeze below. If you're making the roll-ups right away, preheat the oven to 375°F, place the pan(s) on a baking sheet, and bake for 20 minutes, until hot and bubbly.
7. Serve with salad and a hunk of bread. Convenient and wonderfully good!
Pasta with Delicata Squash and Sage-Brown Butter

Ingredients:
1/2 cup (1 stick) unsalted butter
14 large sage leaves
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
2 medium delicata squash (about 1 3/4 pounds total), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons.
Kosher salt
Freshly ground black pepper
12 ounces thick spaghetti or bucatini
Thinly shaved Parmesan cheese

Instructions:
Melt butter in a large skillet over medium. Cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty, 2–3 minutes. Add sage leaves and fry until crispy, 10–15 seconds. Remove from heat. Using a slotted spoon, transfer sage to paper towels to drain. Pour all but 2 Tbsp. brown butter into a small bowl.
Cook panko and 4 sage leaves in same skillet, stirring to break up sage, until mixture is toasty, about 2 minutes. Transfer to a plate.
Cook squash and 3 Tbsp. brown butter in same skillet over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/2 tsp. salt, 1/8 tsp. pepper, and 3/4 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Remove lid and continue cooking, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain, reserving 3/4 cup pasta cooking liquid.
Add remaining 3 Tbsp. brown butter to skillet and stir until squash is evenly coated. Add 1/2 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with 1 tsp. pepper. Add pasta, tossing to coat and adding pasta cooking water as needed to coat pasta. Remove from heat, top with half of the reserved sage, and stir to combine.
Transfer pasta to a large serving bowl or individual pasta bowls. Top with panko mixture, remaining sage, and a generous shaving of Parmesan.
Pasta with Smoky Pumpkin Cream Sauce

Ingredients:
1 pound penne or other pasta
Kosher salt
1 (15-ounce) can pure pumpkin purée
3/4 cup heavy cream
1 1/2 teaspoons sweet smoked Spanish paprika
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 cup coarsely chopped parsley
plus more for serving

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.
Pasta with Spicy Sausage, Radicchio, and Sun-Dried Tomatoes

Ingredients:
1 pound casarecce or other short pasta
Kosher salt
1/4 cup olive oil
1 large onion, thinly sliced
1 pound spicy Italian sausage, casings removed
1 1/4 pounds radicchio, cored, coarsely chopped (about 7 cups)
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
Freshly ground black pepper

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3–5 minutes more.
Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.
Individual Orange Cranberry Biscuits

Ingredients:
1 1/4 cups (150 g) whole wheat flour, preferably homemade
1 cup (125 g) unbleached all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups (300 ml) plain 0% Greek yogurt, stirred
1/4 cup (60 ml) fresh orange juice
1/3 cup firmly packed (73 g) light brown sugar
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 cup (100 g) frozen cranberries, coarsely chopped
1/4 cup (60 ml) reduced-fat (2%) milk

Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine the flours, baking powder, baking soda, and salt in a medium bowl.
3. Place the yogurt, orange juice, brown sugar, orange zest, and vanilla into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 20 seconds.
4. Pour the yogurt mixture into the flour mixture and fold in the cranberries.
5. On a floured surface, pat the dough into a 9-inch (23-cm) round about 1/2 inch (1.3 cm) thick. Cut into 12 wedges.
6. Place the wedges on the baking sheet and brush the tops with the milk. Bake for 30 to 35 minutes, until lightly browned.
7. Remove from the baking sheet and cool on a wire rack.