iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carolina-Style Pork BBQ Sandwiches

Ingredients:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
Buns
slaw
and hot sauce

Instructions:
Spray the inside of a slow cooker with cooking spray.
Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
Transfer the meat to a large bowl and shred it with two forks. Set aside.
Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.
Slow Cooker Calico Beans

Ingredients:
1 pound ground beef, browned and drained
1 pound bacon, cooked and crumbled
1 large onion, chopped
1/2 cup ketchup
1/3 cup firmly packed brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) can tomato sauce
6 cups cooked mixed beans (if you like to use dried); or 2 (15-ounce) cans white beans
drained
plus 1 (15-ounce) can kidney beans
drained

Instructions:
Combine all ingredients in a large slow cooker, and stir gently until combined. Cook on low for at least 4 hours and up to 8 hours.
Gingersnap Peach Upside-Down Cake

Ingredients:
4 to 5 cups peeled and sliced fresh peaches (5 or 6 peaches)
1/4 cup finely chopped crystallized ginger
1/4 cup unsalted butter, plus 2 tablespoons, softened
3/4 cup firmly packed brown sugar
1 cup crushed gingersnap cookies (8 to 12 cookies)
2/3 cup white sugar
2 tablespoons vegetable shortening
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup half-and-half
Whipped cream or vanilla ice cream
to serve

Instructions:
Line the slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Generously spray the parchment paper with cooking spray.
In a large bowl, combine the peaches and crystallized ginger. Set aside.
In a small saucepan on the stovetop over medium heat, melt 1/4 cup of the butter. Stir in the brown sugar. Pour this mixture into the slow cooker and spread evenly over the bottom. Next, spoon the peach and crystallized ginger mixture over the butter mixture. Do not stir. Then sprinkle with the gingersnap cookie crumbs.
Use a hand-held mixer to cream together the white sugar, shortening, and the remaining 2 tablespoons of softened butter in a bowl. Add the egg, egg yolk, and vanilla and mix in. In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the flour mixture and the half-and-half to the creamed sugar mixture. Mix well and spoon on top of the gingersnap layer, spreading the mixture a bit, but not mixing it. Everything should be layered.
Place several layers of paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2 to 2 hours, until a knife inserted into the middle comes out clean.
Remove the lid from the slow cooker and cook an additional 15 to 20 minutes for the top to form a crust.
Lift the cake from the slow cooker using the long ends of the parchment paper and place on a large dinner plate. Place a second dinner plate on top. Holding both plates, carefully flip it over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.
Slow Cooker Amaretto-Poached Peaches

Ingredients:
4 peaches (about 2 pounds), pitted, thinly sliced
4 strips lemon zest (from 1 lemon)
3/4 cup amaretto
1/4 cup honey
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
Vanilla ice cream (for serving)
1/2 cup basil leaves, torn if large
A (4-quart) slow cooker

Instructions:
Toss peaches, lemon zest, amaretto, honey, salt, red pepper flakes, and 1 cup hot water in slow cooker. Cover and cook on high until peaches are tender when pierced with a fork, about 1 hour. Keep warm until ready to serve.
Serve peaches and sauce over ice cream and top with basil.
Country-Style Pork Ribs with Bourbon and Coke BBQ Sauce

Ingredients:
4 to 5 pounds bone-in pork country-style ribs
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 1/2 cups ketchup
1/2 cup cola (not diet)
3 tablespoons tomato paste
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons American spicy ketchup-based sauce (such as Heinz brand chili sauce) or homemade chili sauce
2 tablespoons good-quality bourbon
2 tablespoons cider vinegar
1 tablespoon sorghum syrup or light molasses
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Instructions:
Trim any excess fat from the ribs and cut into approximately 5-inch-long pieces. Lightly season the ribs with salt and pepper.
Heat a large sauté pan on the stovetop over medium-high heat. Add the oil, then the ribs, and brown well on all sides. (To avoid overcrowding the pan, you may have to do this in batches.)
While the ribs are searing, spray the inside of the slow cooker with cooking spray. Add the ketchup, cola, tomato paste, garlic, brown sugar, chili sauce, bourbon, cider vinegar, sorghum syrup, Worcestershire sauce, chili powder, and cayenne. Stir well. Add the ribs to the slow cooker, layering the larger, fattier ribs on the bottom. Make sure all the ribs are covered in sauce. Cover and cook on low for at least 8 hours and up to 9 hours, until the meat is fall-off-the-bone tender.
Transfer the ribs to a platter and keep warm. Pour the leftover sauce into a small saucepan and cook over medium heat for 10 to 15 minutes, until it is reduced and slightly thickened. Skim off any visible fat, season with salt and pepper, and serve the sauce over the ribs.
Baked-Potato Buttermilk Biscuits

Ingredients:
1 medium baking potato, rinsed and dried, 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, 6 tablespoons very cold unsalted butter, diced, plus 2 tablespoons, melted, 1/4 cup shredded white Cheddar cheese, 2 tablespoons chopped chives, 1 cup buttermilk

Instructions:
Preheat the oven to 425°F. Line a baking sheet with parchment paper, and set aside.
Cook the potato in a microwave, an oven, or in boiling water until almost fork-tender (see Cooks' Note). Let cool completely. Using a paring knife, peel the potato, and then shred with a box grater.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and pepper. Add the cold butter and cut in using 2 knives, a pastry blender, potato masher, or your hands, until the dough resembles coarse crumbs the size of peas. Fold in the cheese, chives, and shredded potato.
Add the buttermilk and stir with a wooden spoon until the dough just comes together. It’ll be sticky, but don’t panic. Transfer to a well-floured work surface and knead a few times to smooth it out. Fold the dough onto itself about 4 times, turning clockwise after each fold. Pat the dough with your hands until it’s about 3/4 inch thick.
Use a 2-inch round cookie or biscuit cutter to cut into rounds. Place the biscuits on the prepared baking pan just barely touching each other. Gather scraps and repeat patting and cutting (you should have 20).
Brush the biscuits with the melted butter, and bake until golden brown, 18 to 20 minutes. Let cool before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Ham Steaks With Curry Sauce (Jambon Le Tout Paris)

Ingredients:
6 (1/2-inch–thick) ham steaks
1/2 cup clarified butter
3 tablespoons warmed Cognac
1 1/2 cups heavy cream
1 1/2 teaspoons curry powder
1 tablespoon minced parsley

Instructions:
In a large skillet, brown ham steaks on both sides in clarified butter. Add Cognac, ignite it, and shake the pan until the flames go out. Stir in cream and curry powder and simmer the sauce over moderate heat for 5 minutes.
Transfer ham to a heated serving platter and reduce the sauce until it is slightly thickened. Pour the sauce over the ham and sprinkle it with minced parsley.
Cherry Tomatoes Stuffed With Avocado

Ingredients:
1 pint large cherry tomatoes (about 30)
2 medium ripe avocados
2 tablespoons sour cream
2 tablespoons minced parsely
4 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons minced chives
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon hot pepper sauce
1/4 teaspoon sugar
plus more for sprinkling

Instructions:
Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.
English Chili Sauce

Ingredients:
36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds)
1/2 cup cider vinegar
2 cups sugar
1 1/2 tablespoons pickling salt

Instructions:
Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.
In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.
In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.
3-Ingredient Flourless Chocolate Cake

Ingredients:
1 cup (2 sticks) unsalted butter, plus more for pan
8 large eggs
16 ounces semisweet chocolate chips
1/4 teaspoon fine sea salt
A 10"-diameter springform pan

Instructions:
Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.
Buttermilk Fried Shrimp

Ingredients:
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
Rémoulade Sauce (optional)
to serve

Instructions:
Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Serve shrimp with rémoulade sauce.
Iced Chocolate Soda

Ingredients:
1/2 cup unsweetened dairy-free milk, such as coconut milk beverage, almond milk, or soy milk
1 tablespoon high-quality unsweetened cocoa powder
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 ounces bittersweet chocolate, coarsely chopped
1/2 cup sparkling water

Instructions:
Heat milk, cocoa powder, sugar, and vanilla in a small saucepan over medium, stirring occasionally, until mixture comes to a rapid simmer, about 3 minutes. Remove from heat and whisk in chocolate until melted and smooth. Let cool slightly, about 5 minutes.
Transfer mixture to a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain into a tall, thin glass filled with ice. Top with sparkling water, stir once, and serve.
Ode to Halo-Halo

Ingredients:
2 very ripe bananas, sliced 1/4-inch thick
2 tablespoons light brown sugar
1/4 teaspoon vanilla extract
Kosher salt
6 ounces fresh blueberries (about 1 cup)
6 ounces fresh blackberries (about 1 1/2 cups), cut in half if large
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
3/4 cup unsweetened coconut milk
2 tablespoons sweetened condensed milk
4 cups shaved ice
1/2 pint vanilla or coconut ice cream
Toasted unsweetened coconut flakes
gummi bears
and/or popcorn (for serving)

Instructions:
Combine bananas, brown sugar, vanilla, a pinch of salt, and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until bananas are jammy and liquid is slightly thickened, 20–30 minutes.
Meanwhile, combine berries, lime juice, granulated sugar, and a pinch of salt in a medium bowl. Mash berries lightly to release juices. Let sit, stirring occasionally, until juices are slightly thickened, 15–20 minutes.
Stir coconut milk and sweetened condensed milk in a small bowl to combine. Assemble halo-halo in 2 small bowls or pint glasses, alternating layers of bananas, berries, shaved ice, ice cream, and coconut milk mixture. Top as desired.
Vegetable Kimchi

Ingredients:
2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4" pieces
3 tablespoons kosher salt
1 tablespoon sugar
10 scallions, cut on a diagonal into 1" pieces
1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground
3 tablespoons finely chopped garlic
2 tablespoons fish sauce
1 tablespoon finely chopped peeled ginger

Instructions:
In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1–3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
Kimchi can be made 2 months in advance. Open occasionally to release gases.
Spicy Confit Chiles

Ingredients:
16 whole medium-hot red chiles with stems (such as Fresno or red jalapeño)
10 garlic cloves, peeled
1 cup olive oil or 1/2 cup olive oil and 1/2 cup vegetable oil
1 teaspoon kosher salt
plus more

Instructions:
Bring chiles, garlic, oil, and 1 tsp. salt to a gentle simmer (oil should be barely bubbling) in a small saucepan over medium heat. Reduce heat immediately to maintain gentle simmer and cook until chiles and garlic are tender, 1–1 1/2 hours. Let cool.
Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.
Jalapeño-Pickled Peppers

Ingredients:
2 cups unseasoned rice vinegar, 1/2 cup sugar, 3 tablespoons kosher salt, 4 Hungarian wax peppers, 6 Italian frying peppers, 4 jalapeños, sliced into rings

Instructions:
Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
Chiles can be pickled 2 weeks ahead. Keep chilled.
Green Curry Paste

Ingredients:
2 lemongrass stalks, tough outer layers removed
8 ounces serrano chiles (12–15), seeds removed
1 large shallot, chopped
4 garlic cloves, peeled
1 (3-inch) piece ginger, peeled, thinly sliced
1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1 kaffir lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon sugar

Instructions:
Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.
Garlicky Blender Aioli

Ingredients:
1 large egg, 1/2 cup olive oil, 1/4 cup blanched almonds, 2 tablespoons fresh lemon juice, 2 garlic cloves, lightly crushed, Kosher salt, freshly ground pepper

Instructions:
Cook egg in a small saucepan of gently boiling water 4 minutes. Immediately transfer to a bowl of ice water and stir until egg is cool to the touch, about 1 minute. Carefully peel egg (the yolk will still be runny). Purée in a blender with oil, almonds, lemon juice, and garlic until mixture is very smooth. Add 2 large ice cubes and purée, scraping down sides as needed, until a thick, foamy, white, emulsified sauce forms, about 1 minute. Season with salt and pepper. Blend in another ice cube if needed to thin sauce (aioli will firm slightly if chilled).
Aioli can be made 3 days ahead. Cover and chill.
DIY Dried Chiles

Ingredients:
Assorted fresh red chiles

Instructions:
Preheat oven to 150ºF. Arrange chiles in a single layer on a large rimmed baking sheet and roast until thoroughly dried out (they should still be slightly pliable when warm), 12–16 hours.
To make custom chile flakes, once cool, crush dried chiles in spice grinder or mortar and pestle.
Dried chiles can be kept indefinitely. Store airtight at room temperature.
Red Chile Hot Sauce

Ingredients:
20 red Fresno chiles, seeds removed, 8 red habanero chiles, seeds removed, 1 small garlic clove, finely grated, 2 tablespoons kosher salt, plus more for seasoning, 1 cup white distilled vinegar

Instructions:
Pulse Fresno and habanero chiles, garlic, and 2 Tbsp. salt in a food processor until very finely chopped. Transfer to a small bowl; cover and let sit at least 2 hours and up to 12 hours (this will both develop the chile flavor and soften the flesh, resulting in a smooth flavorful sauce when puréed).
Purée chile mixture and vinegar in a blender until smooth. Season with salt.
Sauce can be made 2 months ahead. Cover and chill.
Fresh Fennel and Arugula With Meyer Lemon Dressing

Ingredients:
6 tablespoons extra-virgin olive oil, 3 tablespoons Meyer lemon juice, Salt and freshly ground black pepper, 2 medium fennel bulbs, 2 oranges, peeled and separated into segments, 4 cups baby arugula leaves

Instructions:
To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
Place the arugula in a medium mixing bowl and toss with remaining dressing.
Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.
Dill Pickles

Ingredients:
1 pound Persian or Kirby cucumbers, cut into 1/4-inch-thick coins
1/2 white onion, sliced (about 2/3 cup)
About 1 tablespoon kosher salt
1 garlic clove, minced
2 sprigs fresh dill, leaves picked and chopped, plus additional for garnish
1 1/2 teaspoons whole black peppercorns
1 1/2 teaspoons fennel seeds
1 teaspoon red pepper flakes
1 cup distilled white vinegar

Instructions:
Combine the cucumbers and onions in a medium bowl and salt them generously. They should be as salty as you want your final pickles—about as salty as a potato chip. Add the garlic, dill, and spices and toss to mix. Cover the bowl tightly with plastic wrap and refrigerate overnight.
The next day, drain off any liquid that has leached out of the onions and cucumbers. Douse the vegetables with the white vinegar and marinate, covered, for 3 to 4 hours in the fridge.
Drain off the vinegar and store the pickles, covered, in the fridge. They’ll last for a week. Add more chopped dill before serving.
Grilled Cheese Tacos

Ingredients:
Olive oil
2 ears of corn, husked
Kosher salt, freshly ground pepper
1 small red onion, cut into 1/4"-thick rings
1 pound halloumi or other grilling cheese, sliced into 16 planks (about 1/2"-thick)
8 small corn tortillas
Sliced avocado
fresh tomato salsa
cilantro
and lime wedges (for serving)

Instructions:
Prepare a grill or grill pan for medium-high heat; generously oil grates.
Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10–15 minutes for corn and 4–5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.
Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.
Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.
Food Processor Pizza Dough

Ingredients:
3/4 teaspoon active dry yeast, 1/2 teaspoon fine sea salt, 1 2/3 cups bread flour, plus more for surface

Instructions:
Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F–110°F water and process until a ball forms, about 30 seconds.
Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12–14" pizza).
Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.