iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Flatiron Steaks with Tomatoes and Tapenade

Ingredients:
1/3 cup (or more) olive oil
1/4 cup vegetable oil
1 cup pitted olives (such as Niçoise or Kalamata), chopped
1 tablespoon minced capers
1 garlic clove, minced
1 anchovy fillet packed in oil, drained, minced (optional)
2 pounds flatiron, flank, hanger, or skirt steak
Kosher salt
Zest and juice of 1 orange
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons smoked paprika
2 tablespoons vegetable oil
1 tablespoon crushed red pepper flakes
4 large tomatoes (about 3 pounds), sliced 1/4" thick
1 shallot, thinly sliced into rings
1/4 cup (loosely packed) flat-leaf parsley leaves
1 tablespoon olive oil plus more for drizzling
Flaky sea salt and freshly ground black pepper
1 bunch watercress, tough stems removed (about 4 cups)
1 tablespoon fresh lemon juice
Ingredient info: Smoked paprika is sold at specialty foods stores and latienda.com.

Instructions:
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside.
Place steak in a large baking dish and season generously with salt. Stir orange zest and juice and remaining 6 ingredients in a small bowl to combine. Spread mixture evenly over both sides of steak and let marinate at room temperature for 1 hour.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, turning once, until nicely charred, about 5 minutes on each side for medium-rare. Transfer to a carving board and let rest for 5-10 minutes.
Arrange tomatoes on a serving platter. Scatter shallot and parsley over; drizzle with oil and season with salt and pepper. In a medium bowl, toss watercress with 1 tablespoon each oil and lemon juice. Season watercress to taste with salt.
Mound watercress on platter. Slice steak against the grain; transfer to platter with tomatoes and watercress. Spoon tapenade on steak and serve alongside.
Watermelon and Grapefruit Agua Fresca

Ingredients:
18 cups chopped seedless watermelon (one 10-pound melon)
1 1/4 cups fresh white, ruby red, or pink grapefruit juice
Cheese cloth

Instructions:
Working in batches, purée watermelon in a blender until smooth. Pour into a large bowl and let stand for 10 minutes. Skim foam from surface and discard.
Set a fine-mesh sieve over a large pitcher; line sieve with cheesecloth. Strain purée into pitcher (you should have almost 7 cups juice). Stir in grapefruit juice.
Fill glasses with ice. Divide agua fresca among glasses.
Blueberry Smash

Ingredients:
2 lemons, sliced into rounds
2 limes, sliced into rounds
1 cup fresh blueberries
1/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish
1 1/2 cups vodka
3/4 cup St-Germain (elderflower liqueur)

Instructions:
Using a muddler or the handle of a wooden spoon, coarsely mash lemon and lime slices, blueberries, and mint leaves in a large pitcher. Stir in vodka, St-Germain, and 2 cups of ice cubes.
Divide drink among coupe or highball glasses; top with more ice cubes. Garnish each drink with a mint sprig.
Quick Pickled Onions

Ingredients:
1/2 cup apple cider vinegar, 1 tablespoon sugar, 1 1/2 teaspoons kosher salt, 1 red onion, thinly sliced

Instructions:
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Shrimp in Adobo

Ingredients:
6 dried ancho chiles, stemmed
4 garlic cloves
1/4 cup apple cider vinegar
2 teaspoons kosher salt plus more for seasoning
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
1/2 teaspoon sugar
2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces
Ingredient info: Dried ancho chiles are available at specialty foods stores
Latin markets
and some supermarkets.

Instructions:
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.
Curried Spelt Salad

Ingredients:
2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoon ground cardamom
3/4 teaspoon ground coriander
6 small carrots, peeled, cut into 1/4" dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 cup thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
2 cups baby or wild arugula
2 cups (packed) cilantro sprigs with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil

Instructions:
Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.
Yucatán-Style Habanero Salsa

Ingredients:
25 fresh habanero chiles, 2 heads of garlic, cloves separated, unpeeled, 1 1/4 cups fresh lime juice, 2 teaspoons kosher salt plus more

Instructions:
Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.
Cucumber and Radish Salad

Ingredients:
1 1/2 cups unseasoned rice vinegar, 1/2 cup distilled white vinegar, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1/8 teaspoon ground turmeric, 2 whole allspice, 1 bay leaf, 1 bunch radishes, stemmed and quartered, 6 cups 1/2-pieces peeled cucumber, 1 small Vidalia onion, thinly sliced, 2 tablespoons olive oil, Salt and pepper

Instructions:
Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.
Before serving, add cucumber; let sit for 25-30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.
Black Rice Salad with Mango and Peanuts

Ingredients:
2 oranges
1/4 cup (or more) fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
2 cups black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2" dice
1 cup fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted, dry-roasted peanuts
6 scallions, thinly sliced
2 jalapeños
seeded
minced

Instructions:
Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
Seared Short Rib

Ingredients:
2 pounds cross-cut short ribs (flanken or Korean style), each sliced lengthwise about 3/4" thick
Kosher salt, ground pepper
1 white onion, finely diced
2 limes
cut into wedges

Instructions:
Heat a large dry cast-iron skillet over medium-high heat. Alternatively, build a medium-hot charcoal fire, or heat a gas grill to high. Season short ribs generously with salt and pepper. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.
Meanwhile, place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice and immediately drain well. Transfer onion to a small bowl.
Trim meat from bones; chop into 1/4"-1/2" cubes. Transfer to a serving platter (reserve bones for those who like to gnaw on them). Serve with onion and lime.
Black Barley, Fennel, and Radish Salad

Ingredients:
2 cups black or pearl barley, rinsed
Kosher salt
1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices
2 tablespoons plus 1/2 cup olive oil
Freshly ground black pepper
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1 small shallot, minced
2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided
1 teaspoon finely grated orange zest
4 large radishes, thinly sliced, divided
1/4 cup oil-cured olives
pitted
halved lengthwise

Instructions:
Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
Chia Limeade

Ingredients:
2 tablespoons black or white chia seeds
2 cups fresh lime juice
1 1/2 cups superfine sugar
Ingredient info: Chia seeds are sold at natural foods stores and bobsredmill.com.

Instructions:
Whisk chia seeds and 5 cups water in a pitcher; let sit until seeds soften, about 10 minutes.
Add lime juice and sugar and stir until sugar dissolves. Add more sugar to taste if sweeter limeade is desired.
Fill glasses with ice; divide limeade among glasses.
Cantaloupe-Basil Agua Fresca

Ingredients:
15 cups chopped cantaloupe (about two 3 1/2-pound melons)
3/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil leaves

Instructions:
Working in batches, purée cantaloupe in a blender until smooth.
Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).
Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.
Vanilla-Roasted Rhubarb and Strawberries

Ingredients:
4 rhubarb stalks (about 1 pound), trimmed, cut on a sharp diagonal into 2-inch pieces
12 large strawberries (about 1/2 pound), hulled and halved
1/4 cup bourbon or water
1/4 cup sugar
1 4-inch piece of vanilla bean, split lengthwise
Greek yogurt
honey
chopped pistachios

Instructions:
Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Preheat oven to 425°F. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.
Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Ingredients:
1 cup plain Greek yogurt
1/2 cup plain yogurt
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
Kosher salt
6 tablespoons olive oil, divided
1/2 bunch dill fronds
1/2 bunch thyme sprigs
1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed
Kosher salt
8 ounces small cherry tomatoes on the vine (optional)
2 cups cherry tomatoes, halved
4 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley
"2 tablespoons zaatar (optional)", Kosher salt
2 cups Israeli couscous
1 tablespoon unsalted butter
"Ingredient info: Zaatar
a Middle Eastern spice blend that includes sumac
herbs
and sesame seeds
is available at specialty foods stores
Middle Eastern markets
and igourmet.com."

Instructions:
Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.
Preheat oven to 325°F. Pour 4 tablespoons oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 tablespoons oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.
Toss tomatoes with 3 tablespoons oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside.
Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 tablespoon oil. Season to taste with salt. Gently fold tomatoes into couscous.
Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.
Homemade Fresh Chorizo

Ingredients:
6 dried New Mexico chiles, 8 garlic cloves, chopped, 3 tablespoons smoked paprika, 1 tablespoon kosher salt plus more for seasoning, 1 teaspoon freshly ground black pepper, 2 pounds ground pork, Ingredient info: Dried New Mexico chiles are sold at specialty foods stores, Latin markets, and some supermarkets. Smoked paprika is available at most supermarkets.

Instructions:
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
Spiced Cucumbers and Coconut Milk

Ingredients:
1 tablespoon vegetable oil
2 cups 1/4"-thick slices peeled lemon cucumber or any other cucumber.
Kosher salt
Freshly ground black pepper
2 peeled, seeded, coarsely chopped small tomatoes
4 thinly sliced scallions
2 thinly sliced red thai chiles (with seeds)
1 smashed garlic clove
1/2 cup unsweetened coconut milk
1 1/2 teaspoon honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Instructions:
Heat vegetable oil in a medium saucepan over medium heat. Add slices peeled lemon cucumber or any other cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper. Add chopped small tomatoes, sliced scallions, sliced red thai chiles (with seeds), and smashed garlic clove. Sauté until vegetables are soft, 2-3 minutes. Add unsweetened coconut milk and honey; simmer until vegetables are cooked through, 2-3 minutes. Stir in fresh cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper. Serve with rice, if desired.
Tamarind and Date Agua Fresca

Ingredients:
1 pound tamarind pulp (with seeds)
18 pitted Medjool dates
1/2 cup plus 2 tablespoons superfine sugar
Ingredient info: Tamarind pulp is sold frozen at Latin and Asian markets and in block form at Indian markets.

Instructions:
Combine tamarind, dates, and 2 1/2 quarts water in a medium pot and bring to a boil; simmer briskly, stirring often and mashing pulp and dates with the back of a spoon until they break down, about 15 minutes. Remove from heat and let steep for 2 hours.
Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you should have about 4 cups).
Transfer tamarind mixture to a pitcher. Stir in sugar and 3 cups water. Chill until cold.
Fill glasses with ice. Divide agua fresca among glasses.
Cumin and Ancho Chicken

Ingredients:
2 pounds skinless, boneless chicken thighs
3 tablespoons ancho chile powder
3 tablespoons ground cumin
2 teaspoons kosher salt plus more
Vegetable oil (for frying)
Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

Instructions:
Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
Nonna Mary's Ciambella

Ingredients:
3 cups all-purpose flour
3/4 cup sugar
2 tablespoons whole milk
2 eggs
1 tablespoon baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter
Grated zest of 1 lemon
1 egg yolk

Instructions:
1. Preheat the oven to 375°F on the regular bake setting
2. Put the flour, sugar, milk, and 2 eggs in the bowl of a food processor. Add the baking powder and salt, taking care not to put one on top of the other or the salt may inhibit the action of the baking powder. Cut the butter into at least a dozen pieces. Add the butter and lemon zest to the other ingredients and pulse until a dough forms.
3. Transfer the dough to a counter and knead it gently until you obtain a smooth ball. Shape the dough into a loaf about 12 inches long and 3 inches wide. Place it on a baking sheet that has been buttered and floured or lined with a nonstick baking mat. Place the egg yolk in a small bowl. Add 2 teaspoons water, and whisk. Make 4 or 5 shallow diagonal cuts on top of the dough and brush the surface with the yolk mixture.
4. Bake for 35 minutes. The ciambella is ready when it is golden brown and feels fairly firm when prodded.
Baked Tomatoes

Ingredients:
1/2 loaf Italian bread (about 8 ounces)
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic
1 tablespoon capers
1 teaspoon salt
3 tablespoons extra-virgin olive oil, or more as needed
2 large tomatoes or 4 small ones

Instructions:
1. Preheat the oven to 250°F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
2. Raise the oven temperature to 350°F on convection heat or to 375°F in an oven without convection heat.
3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.
Apple Crisp

Ingredients:
4 cups (1 L) dried apples
1/2 cup (125 ml) water
2 tbsp (30 ml) brown sugar
1/3 cup (80 ml) butter
3/4 cup (175 ml) all purpose flour
1 cup (250 ml) brown sugar
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Instructions:
1. Heat the briquettes for the Dutch oven or get your oven ready to bake at 350°F (175°C).
2. Rehydrate the apples and drain them, reserving 1/2 cup (125 ml) of the apple water.
3. Place the apples, brown sugar and remaining water in a greased Dutch oven or baking pan.
4. Combine the topping ingredients and sprinkle it over the apples.
5. Bake for 30 minutes.