iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Apple and Smoked-Bacon Salad with Lychees and Chili Nuts

Ingredients:
1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature
Equipment: an adjustable-blade slicer

Instructions:
Preheat oven to 350°F with rack in middle.
Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.
Roasted Brussels Sprouts

Ingredients:
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions

Instructions:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Stir together all dressing ingredients until sugar has dissolved.
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
King Oyster Mushrooms with Pistachio Purée

Ingredients:
1/2 lb Jerusalem artichokes (also called Sun Chokes) or crosnes
1 cup water
1/2 cup rice vinegar (not seasoned)
1/2 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
1 cup shelled roasted pistachios (preferably Sicilian or Turkish)
5 1/2 cups water, divided
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup instant dashi powder (also called hon dashi)
8 radishes
1 tablespoon sugar
1 tablespoon kosher salt
1 1/2 lb king oyster mushrooms (sometimes called Trumpet Royale)
1 (3 1/2-ounce) package enoki mushrooms
6 to 7 tablespoons canola oil, divided
3/4 to 1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
2 garlic cloves, smashed
3 tablespoons Sherry vinegar
Garnish: microgreens or mesclun; flaky sea salt; pistachio oil (optional)

Instructions:
Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl.
Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.
Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste.
Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.
Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.
Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch.
When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic.
Divide pistachio purée among plates, then top with oyster mushrooms. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt.
Pickled Vegetables

Ingredients:
2 medium beets (1/2 pound total), trimmed
4 bunches baby carrots (1 pound), peeled and stems trimmed to 1/2 inch
1/2 teaspoon caraway seeds, toasted
3 celery ribs, cut diagonally into 1-inch pieces
1 1/2 teaspoons coriander seeds, toasted
1/2 small head cauliflower, cut into 1- to 1 1/2-inch florets
1 1/2 teaspoons shichimi togarashi (Japanese seven-spice blend)
6 cups water
1 1/2 cups rice vinegar (not seasoned; 12 fluid ounces)
3 cups sugar
1/2 cup plus 1 tablespoon kosher salt
Equipment: an adjustable-blade slicer

Instructions:
Peel beets, then cut into very thin slices (less than 1/8 inch) with slicer and transfer to a nonreactive heatproof bowl. In separate nonreactive heatproof bowls, combine carrots with caraway seeds, celery with coriander seeds, and cauliflower with shichimi togarashi.
Meanwhile, bring water, vinegar, sugar, and salt to a boil in a large nonreactive saucepan, stirring until sugar has dissolved. Remove from heat and pour 1 1/2 cups hot brine over beets, 2 cups over carrots, 2 cups over celery, and remaining liquid over cauliflower. Cool to room temperature, stirring and pressing vegetables down occasionally (or keep them submerged with a small plate). Transfer each vegetable with pickling liquid to a separate airtight container and chill, covered, shaking occasionally, at least 1 week. Serve using a slotted spoon.
Apple Soju Cocktails

Ingredients:
1 Pink Lady or Granny Smith apple
2 cups soju or sake
5 cups chilled tonic water (40 fluid ounces)
8 lime wedges
Equipment: an adjustable-blade slicer fitted with 1/4-inch julienne blade

Instructions:
Cut apple into matchsticks with slicer, discarding core, then put in a pitcher and stir in soju. Let macerate, covered and chilled, at least 30 minutes.
Fill 8 (12-ounce) double Old Fashioned glasses with ice. Strain about 1/4 cup soju into each glass, then add some apple pieces to each glass. Top off drinks with tonic and serve with lime wedges.
Turnip Gratin

Ingredients:
2 tablespoons unsalted butter
2 1/2 pounds medium turnips, trimmed and left unpeeled
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (use a Microplane)
Equipment: an adjustable-blade slicer

Instructions:
Preheat oven to 450°F with rack in middle.
Melt butter in an ovenproof 12-inch heavy skillet, then cool.
Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
Roasted Venison

Ingredients:
3 pound Denver roast of venison, cut into 6- by 3-inch pieces, 2 heads garlic, cloves separated and smashed, 1/2 cup savory or thyme leaves, lightly crushed, 1/2 cup dry red wine, 1/4 teaspoon ground allspice, 1/2 teaspoon black peppercorns, slightly cracked, 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided, 1 tablespoon kosher salt

Instructions:
Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
Bring venison to room temperature, about 1 hour.
Preheat oven to 450°F with rack in middle.
Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.
Beet Salad with Almond Butter and Gorgonzola Bomboloni

Ingredients:
1/2 cup toasted Marcona almonds
1/2 garlic clove, chopped
Pinch of cayenne
1/2 to 1 tablespoon extra-virgin olive oil
1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens)
2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
3 tablespoons finely chopped shallot
3 tablespoons finely chopped chives
Accompaniments: Gorgonzola bomboloni ; coarse sea salt such as Maldon or fleur de sel

Instructions:
Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.
Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/2-inch wedges.
Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.
Divide almond butter among 6 plates and top with beet salad. Put a bombolone on each salad and sprinkle lightly with sea salt. Serve remaining bomboloni on the side.
Prosciutto-Wrapped Grissini

Ingredients:
12 thin slices prosciutto di Parma, 12 grissini

Instructions:
Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.
Roasted Hazelnuts with Thyme

Ingredients:
2 cups hazelnuts (10 ounces)
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
Coarse sea salt such as Maldon or fleur de sel to taste

Instructions:
Preheat oven to 450°F with rack in middle.
Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.
Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt.
Calvados Sidecars

Ingredients:
1 lemon wedge
Granulated sugar for coating rims of glasses
1 1/2 ounces (3 tablespoons) Calvados
1/2 ounce (1 tablespoon) orange liqueur such as Cointreau
1 tablespoon fresh lemon juice
Equipment: a cocktail shaker with strainer
Garnish: lemon twists

Instructions:
Run lemon wedge around rims of 2 small Martini glasses to moisten. Spread sugar on a small plate and dip rims in sugar to lightly coat.
Fill shaker with ice and add Calvados, Cointreau, and lemon juice. Shake vigorously 10 seconds, then strain into glasses.
Goat Cheese and Honey Blancmange

Ingredients:
1 1/4 cups cold skim milk
1 tablespoon agar flakes (a seaweed gelatin found at health food stores) or powdered gelatin
1 cup half-and-half
6 ounces goat cheese
1/4 cup honey
1 vanilla bean, cut lengthwise and seeds scraped, or 2 teaspoon vanilla extract
1 pint fresh strawberries, hulled and thinly sliced
2 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil
2 teaspoon lemon thyme
1/2 teaspoon freshly ground black pepper
"1 tablespoon confectioners sugar"

Instructions:
Pour milk into a medium pot and sprinkle agar on top. Allow to rest until agar (or gelatin) becomes clear and puffs slightly, 10 to 15 minutes. Bring milk to a simmer; cook, stirring often, until flakes dissolve, 1 to 2 minutes. Cool slightly (leave just warm enough to melt—not curdle—cheese). Whisk in half-and-half, cheese, honey and vanilla seeds. Divide mixture among 8 martini glasses or 1-cup ramekins. Cover with plastic wrap; chill until set, about 2 hours. Mix strawberries, vinegar, basil, thyme, pepper and sugar in a bowl. If serving in glasses, top each with berry mixture. If serving out of a ramekin, run a knife along the inside edge and turn out onto a plate; top with berry mixture.
Flank Steak with Melon Relish

Ingredients:
1 large cantaloupe, peeled, seeded and diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
3 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions:
Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove from heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Spoon half the relish on top. Serve remaining relish on the side.
Asparagus Wrapped in Serrano Ham

Ingredients:
3 tablespoon extra-virgin olive oil
2 tablespoon sherry vinegar
1 shallot, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 stalks each white and green asparagus, ends trimmed (24 total)
6 thin slices serrano ham (or prosciutto), each cut into 4 strips
1 cup frisée
1 cup mixed greens
1/2 pound each seedless green and red grapes, halved
1/4 cup sliced roasted almonds

Instructions:
Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.
Grilled Corn on the Cob with a Trio of Flavored Butters

Ingredients:
8 ears yellow corn
Vegetable oil cooking spray
1/2 teaspoon salt
1/4 cup butter, softened
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt
1/4 cup butter, softened
2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
2 tablespoon Italian parsley, finely chopped
2 tablespoon fresh basil, finely chopped
1/4 cup butter, softened
2 cloves garlic, chopped
2 teaspoon truffle oil
1/8 teaspoon salt
Pinch of freshly ground black pepper

Instructions:
Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.
Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.
Sweet Peach Tea

Ingredients:
1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
1 lemon, sliced
1 piece ginger (about 2 inches), peeled and smashed
1 quart boiling water
8 cups ice cubes
2 peaches, peeled, pitted and diced
1/2 cup sugar
8 sprigs mint
1 peach
pitted and sliced

Instructions:
Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes. Place 4 cups of the ice in a pitcher, then pour in tea. Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.
Apple Cider Beignets with Butter-Rum Caramel Sauce

Ingredients:
1 cup sugar
3 tablespoons unsalted butter, cut into pieces
1/3 cup water
1/4 cup dark rum
1/2 teaspoon cider vinegar
1/4 cup heavy cream
About 8 cups vegetable oil, divided
2 Golden Delicious apples
1 3/4 cups self-rising cake flour, divided
1 large egg
3/4 cup sparkling apple cider
Confectioners sugar for dusting
a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

Instructions:
Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.
Cupcake-Tin Pork Pies

Ingredients:
3/4 pound ground pork
1 medium onion, peeled and grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage
1/2 cup bread crumbs
2 (9-inch) discs prerolled, refrigerated pie dough (such as Pillsbury)
2 eggs
beaten

Instructions:
1. Preheat oven to 375°F.
2. Grease two 6-cup muffin tins with butter.
3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
5. Reroll the scraps, then cut out 12 more 2-inch circles.
6. Line the bottoms and sides of the tins with the 4-inch rounds.
7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
8. Poke a hole in the center of each pie.
9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
10. Let cool for 15 minutes before removing the pies. Serve warm.
Shepherd's Pie

Ingredients:
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

Instructions:
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
Ricotta Pizza Pie

Ingredients:
3 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons olive oil
2 eggs, beaten and mixed with 6 tablespoons water
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzarella (or mild cheddar or Gouda)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped Italian parsley

Instructions:
1. Preheat oven to 400°F.
2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.
3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth.
4. Flatten the dough into a disc; set aside.
5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.
7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
8. Brush with the reserved egg and sprinkle with the reserved cheese.
9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.