iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Buttermilk Pancakes with Maple Syrup Apples

Ingredients:
2 tablespoons (1/4 stick) unsalted butter
3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons unsalted butter, melted
Additional unsalted butter
Additional pure maple syrup

Instructions:
Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.
Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.
Spoon apples over pancakes. Serve, passing additional maple syrup.
Spicy Asian Noodle and Chicken Salad

Ingredients:
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth
3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves

Instructions:
Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.
Pear, Pancetta, and Walnut Salad

Ingredients:
3/4 teaspoon whole coriander seeds
1 tablespoon fresh lemon juice
1/2 small shallot, minced
3 tablespoons extra-virgin olive oil
1 1/2 ounces thinly sliced pancetta, chopped
1 large head of butter lettuce, torn into bite-size pieces (about 8 cups)
1 large red Anjou pear, unpeeled, quartered, cored, sliced
1/4 cup coarsely chopped toasted walnuts

Instructions:
Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)
Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.
Jerusalem Artichoke and Arugula Salad with Parmesan

Ingredients:
2 tablespoons orange juice, 1 tablespoon plus 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 5 tablespoons extra-virgin olive oil, 1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced, 1 5-ounce bag arugula, 2 ounces Parmesan cheese, shaved

Instructions:
Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.
Crimson Coleslaw

Ingredients:
5 tablespoons olive oil, divided
3 tablespoons cherry balsamic vinegar* or regular balsamic vinegar
2 tablespoons prepared white horseradish
1 cup (packed) coarsely grated peeled raw fresh beets (2 medium)
1 cup paper-thin slices red onion
8 cups very thinly sliced red cabbage (about 1 1/4 pounds)

Instructions:
Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.
This vinegar can be found at specialty foods stores. Regular balsamic can be substituted.
Onion Soup with Apple Cider

Ingredients:
4 tablespoons unsalted butter
3 tablespoons olive oil
6 large onions (about 3 1/2 pounds), halved, thinly sliced
3 cups low-salt chicken broth
2 1/2 cups bottled apple cider
12 large thyme sprigs
Chopped fresh thyme

Instructions:
Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.
Cod Chowder with Saffron and Fingerling Potatoes

Ingredients:
4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets

Instructions:
Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
Butterscotch Drop Scones

Ingredients:
2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup butterscotch chips (about 6 ounces)
1/2 cup (or more) chilled whipping cream
1 large egg

Instructions:
Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
Roasted Bosc Pears with Pomegranate Glaze

Ingredients:
3/4 cup dry red wine, such as Syrah or Zinfandel, 3/4 cup pomegranate juice, 1/2 cup sugar, 1 cinnamon stick, 2 teaspoons grated orange peel, 6 Bosc pears with stems, peeled, Vanilla ice cream, Purchased biscotti

Instructions:
Preheat oven to 350°F. Stir wine, pomegranate juice, sugar, cinnamon stick, and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
Using small melon baller, core pears from bottom of wide end. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Roast pears until tender when pierced with knife, basting pears with sauce every 20 minutes, about 1 hour. Using spatula, transfer roasted pears to serving platter. Transfer pan juices to small saucepan. Simmer until reduced to 2/3 cup, about 5 minutes. (Can be made 4 hours ahead. Let sauce and pears stand at room temperature. Rewarm sauce before continuing.)
Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream and biscotti.
Mai Tai

Ingredients:
1 oz (2 tablespoons) dark rum
1 oz (2 tablespoons) amber rum
2 tablespoons fresh orange juice
1/2 oz (1 tablespoon) Cointreau or triple sec
1 tablespoon fresh lime juice
1 teaspoon orgeat syrup* or 1 drop pure almond extract
1 teaspoon superfine granulated sugar
Dash of grenadine
Garnish: an orange slice

Instructions:
Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.
*Available at Fortunes Coffee Roastery Inc. (888-327-5282).
Feta, Cucumber and Spinach Pita Sandwiches

Ingredients:
1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English hothouse cucumber
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 6-ounce package baby spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads
cut crosswise in half

Instructions:
Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.
Fish House Punch

Ingredients:
1 cup sugar
3 1/2 cups water
1 1/2 cups fresh lemon juice (6 to 8 lemons), strained
1 (750-ml) bottle Jamaican amber rum
12 oz Cognac (1 1/2 cups)
2 oz peach brandy (1/4 cup)
Garnish: lemon slices
a 1/2-gallon cardboard juice or milk carton
top (spout) end cut off

Instructions:
To make ice block, fill carton with water and freeze until solid, about 8 hours (see cooks' note, below).
Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
Put ice block in a punch bowl and pour punch over it.
Moscow Mule

Ingredients:
1 1/2 oz vodka, 1 tablespoon fresh lime juice, 2/3 cup ginger beer, chilled, Garnish: a lime slice

Instructions:
Fill a 12-ounce glass three-fourths full with ice cubes. Add vodka, lime juice, and ginger beer and gently stir.
Irish Coffee

Ingredients:
1/4 cup chilled heavy cream
2 teaspoons sugar
1 1/2 oz (3 tablespoons) Irish whiskey
3/4 cup hot strong coffee

Instructions:
Whip heavy cream with sugar until it just holds stiff peaks.
Pour Irish whiskey into a mug or Irish coffee glass and add enough of the coffee to fill it three-fourths full. Spoon whipped cream on top.
Basil Ice Cream

Ingredients:
2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
an instant-read thermometer; an ice cream maker

Instructions:
Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Spaghetti with Garlic

Ingredients:
About 1 1/2 large heads garlic, separated into cloves (about 30)
5 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes
1 lb spaghetti
1 1/2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/2 cup finely chopped fresh flat-leaf parsley
Accompaniment: finely grated Parmigiano-Reggiano

Instructions:
Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.
Steamed Chicken with Black Mushrooms and Bok Choy

Ingredients:
12 dried shiitake mushrooms* (1 to 1 1/4 oz)
2 cups boiling-hot water
2 1/2 lb skinless chicken thighs (bone-in)
1/4 cup soy sauce
2 tablespoons Chinese rice wine or medium-dry Sherry
2 tablespoons cornstarch
1 teaspoon Asian sesame oil
1/2 teaspoon salt
3 scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well
Accompaniment: steamed rice
Garnish: thinly sliced scallion
a heavy cleaver; a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert; a 9- to 9 1/2-inch (6-cup) deep-dish pie plate

Instructions:
Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
Hack each chicken thigh crosswise through bone into thirds with cleaver.
Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil. Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.
*Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928).
Croatian Moussaka

Ingredients:
2 lb tomatoes
4 lb large boiling potatoes
3 cups vegetable oil
2 tablespoons unsalted butter
1 large onion, chopped
5 garlic cloves, finely chopped
2 lb ground chuck
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/2 cup fine dry bread crumbs
2 tablespoons unsalted butter, melted and cooled
6 large eggs
1 cup whole milk
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/2 cup fine dry bread crumbs
a deep-fat thermometer

Instructions:
Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Finely chop tomatoes.
Peel potatoes and cut into slices slightly less than 1/4 inch thick.
Heat oil in a 4- to 5-quart pot over moderately high heat until it registers 370°F on thermometer. Fry potatoes in 6 batches, turning over occasionally, until golden, about 6 minutes per batch, transferring with slotted spoon to paper towels to drain. (Return oil to 370°F between batches.)
Heat butter in a wide 6- to 8-quart heavy pot over moderately high heat until foam subsides, then add onion and garlic and sauté, stirring occasionally, until golden, about 8 minutes. Add beef and sauté, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 6 minutes.
Add tomatoes, salt, and pepper and cook, stirring occasionally, until almost all of liquid is evaporated, 15 to 20 minutes. Remove from heat and stir in cheese and bread crumbs until just combined.
Arrange one third of potatoes, overlapping slightly, in a buttered 13- by 9-inch glass baking dish, then spread with half of beef mixture. Repeat layering with potatoes and beef, ending with a third layer of potatoes.
Put oven rack in middle position and preheat oven to 375°F.
Whisk together butter, eggs, milk, cheese, and bread crumbs until just combined, then pour evenly over potatoes.
Bake until golden brown and bubbling around edges, 35 to 40 minutes. Cool slightly before serving.
Fried Neopolitan Pizzas

Ingredients:
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1/2 cup warm water (105-115°F)
1 teaspoon salt
1 1/2 cups unbleached all-purpose flour, plus additional for kneading and dusting
About 5 cups olive oil
1/4 cup olive oil
5 garlic cloves, 2 crushed and 3 minced
2 lb plum tomatoes, halved, seeded, and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
6 oz fresh mozzarella (not unsalted), cut into 1/4-inch dice
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
2 tablespoons chopped fresh basil or loosely packed small whole basil leaves
a deep-fat thermometer

Instructions:
Stir together yeast and water in a measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 1 cup flour in a large bowl, then add yeast mixture and 1 tablespoon olive oil and stir until smooth. Stir in just enough remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl.
Turn out dough onto a lightly floured surface and knead, sprinkling with just enough flour to keep dough from sticking, until smooth, soft, and elastic, 8 to 10 minutes. Dust dough all over with flour and put in a bowl. Cover bowl with a kitchen towel or plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
Heat oil (1/4 cup) in a 12-inch heavy skillet over moderately low heat until hot, then cook crushed garlic, stirring, until pale golden, about 1 minute. Add tomatoes and increase heat to moderately high, then cook, stirring occasionally, until sauce is thickened, 12 to 15 minutes. Stir in salt and pepper and transfer to a bowl. Discard crushed garlic if desired.
Put cheeses, basil, and minced garlic in separate bowls and keep, covered, at room temperature until ready to use.
Heat 1 inch oil in a deep 12- to 13-inch heavy skillet over moderate heat until it registers 350°F on thermometer.
While oil heats, divide dough into 8 portions and stretch each portion with floured hands, pressing on work surface, to form 4-inch rounds (don't worry if they are irregularly shaped).
Fry rounds 2 at a time, turning over once with tongs, until golden, 2 to 3 minutes per batch, and transfer to a paper-towel-lined platter to drain. (Return oil to 350°F between batches.)
Spread each fried dough round with some sauce and sprinkle with toppings. Pizza should be eaten immediately, folded in half.
Miso Stew

Ingredients:
2 tablespoons arame*
4 1/2 cups water (preferably filtered)
1/3 cup quinoa** (1 3/4 oz)
1 (1-inch) piece kombu* (kelp)
1/2 medium onion, cut into 3/4-inch pieces
2 teaspoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/2 lb firm tofu, cut crosswise into 6 slices and each slice quartered
1/2 carrot, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
5 fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 to 3 tablespoons white miso*** (also called shiro miso; not sweet, preferably white rice and soy miso)
1 cup very thinly sliced bok choy or Napa cabbage
1 teaspoon tamari**** (wheat-free sauce from refined soy), or to taste
1 scallion, thinly sliced
1/2 teaspoon dulse flakes*****

Instructions:
Soak arame in 1 cup filtered water in a small bowl and set aside.
Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat.
Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse arame and add to stew along with bok choy and tamari, stirring to combine.
Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
*Available at Asian markets, natural foods stores, and edenfoods.com.
**Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
****Available at natural foods stores.
*****Available at Asian markets, natural foods stores, and seaveg.com.
Salami Crisps

Ingredients:
24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)
parchment paper

Instructions:
Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)