ademchaoua/GeneralTextCorpus huggingface dataset:
Lemon Tart Recipe by Chef Chriss
Cooking Instructions 1 Combine flour, sugar and butter in mixer with hands until crumbly. 2 Add egg yolks and mix until a dough forms, add a couple tsps of ice water to form a firm dough 3 Cling wrap and chill in fridge for 30 minutes. Line the pastry shell and cover with foil, add rice on top of the foil and blind bake at 180°C for 10minutes.remove foil and bake further 15minutes until golden. 4 Filling method: 5 Combine all ingredients in a saucepan. 6 Stir until thickened. Soak gelatine sheets in cold water. Add to mixture and stir until thickens more. 7 Pour into the pastry shell and leave to set in refrigerator for 2hours. 1 Combine flour, sugar and butter in mixer with hands until crumbly. 1 Combine flour, sugar and butter in mixer with hands until crumbly. 2 Add egg yolks and mix until a dough forms, add a couple tsps of ice water to form a firm dough 2 Add egg yolks and mix until a dough forms, add a couple tsps of ice water to form a firm dough 3 Cling wrap and chill in fridge for 30 minutes. Line the pastry shell and cover with foil, add rice on top of the foil and blind bake at 180°C for 10minutes.remove foil and bake further 15minutes until golden. 3 Cling wrap and chill in fridge for 30 minutes. Line the pastry shell and cover with foil, add rice on top of the foil and blind bake at 180°C for 10minutes.remove foil and bake further 15minutes until golden. 4 Filling method: 4 Filling method: 5 Combine all ingredients in a saucepan. 5 Combine all ingredients in a saucepan. 6 Stir until thickened. Soak gelatine sheets in cold water. Add to mixture and stir until thickens more. 6 Stir until thickened. Soak gelatine sheets in cold water. Add to mixture and stir until thickens more. 7 Pour into the pastry shell and leave to set in refrigerator for 2hours. 7 Pour into the pastry shell and leave to set in refrigerator for 2hours. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Melting Potatoes (Fondant) Blueberry Bread Pudding Honey Sesame Tofu Vegetarian Potato Patties (Persian Kookoo) Turkey Egg Noodle Bake Melting Potatoes (Fondant) Blueberry Bread Pudding Honey Sesame Tofu Vegetarian Potato Patties (Persian Kookoo) Turkey Egg Noodle Bake Fafada chutney Burabusco da sauce Hot chocolate Aloo paratha Sprouts Chaat Idli Roasted bread Dal dhokli Sweet macaroni Chatpati Pav Fafada chutney Burabusco da sauce Hot chocolate Aloo paratha Sprouts Chaat Idli Roasted bread Dal dhokli Sweet macaroni Chatpati Pav
Mirror Glace Recipe by Chef Chriss
Cooking Instructions 1 Layer your cake as usual with chocolate ganache icing or vanilla. Your preference 2 Melt gelatine with some boiling water. Cook boiling water with Sugar. And heat condensed milk, mix into broken chocolate along with rest of the boiling water. 3 You may divide the melted chocolate and gelatine mixture into three or more bowls and add food coloring. Alternatively if you only using dark chocolate, once mixture is completely binded, set aside to cool for 2 hours in a cold room. Do no freeze or store longer than 2hrs in a fridge. 4 Pour over iced cake and decorate with anything else you wish to add. Enjoy. 1 Layer your cake as usual with chocolate ganache icing or vanilla. Your preference 1 Layer your cake as usual with chocolate ganache icing or vanilla. Your preference 2 Melt gelatine with some boiling water. Cook boiling water with Sugar. And heat condensed milk, mix into broken chocolate along with rest of the boiling water. 2 Melt gelatine with some boiling water. Cook boiling water with Sugar. And heat condensed milk, mix into broken chocolate along with rest of the boiling water. 3 You may divide the melted chocolate and gelatine mixture into three or more bowls and add food coloring. Alternatively if you only using dark chocolate, once mixture is completely binded, set aside to cool for 2 hours in a cold room. Do no freeze or store longer than 2hrs in a fridge. 3 You may divide the melted chocolate and gelatine mixture into three or more bowls and add food coloring. Alternatively if you only using dark chocolate, once mixture is completely binded, set aside to cool for 2 hours in a cold room. Do no freeze or store longer than 2hrs in a fridge. 4 Pour over iced cake and decorate with anything else you wish to add. Enjoy. 4 Pour over iced cake and decorate with anything else you wish to add. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rara Cookie Natchitoches Meat Pies Shrimp Scampi Linguine Russian Walnut Tea Cookies Flan Rara Cookie Natchitoches Meat Pies Shrimp Scampi Linguine Russian Walnut Tea Cookies Flan Egg Masala Shrimp Scampi Linguine Beef Cut Bite Mangalore buns/ South Indian buns Egg curry in new way Stuffed butternut with meat balls and tagliatelle Beef and vegetable soup Dry fruits laddu Protein bowl Egg carry Egg Masala Shrimp Scampi Linguine Beef Cut Bite Mangalore buns/ South Indian buns Egg curry in new way Stuffed butternut with meat balls and tagliatelle Beef and vegetable soup Dry fruits laddu Protein bowl Egg carry
To Die For, Easy Vanilla Cake Recipe by iiturralde
To Die For, Easy Vanilla Cake Cooking Instructions 50 mins 1 Preheat oven to 350°F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. 2 In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 3 Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. 1 Preheat oven to 350°F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. 1 Preheat oven to 350°F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. 2 In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 2 In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 3 Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. 3 Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips
Vanilla Pudding Cookies Recipe by TheBlushingGamer
Butterscotch Pudding Cookies Butterscotch Pudding Cookies For some reason pizza and chocolate chip cookies seem to go together? Every fast food pizza chain always has chocolate chip cookie related desserts. Why not celebrate eating bread by eating MORE bread!! And we’re always down for more bread. So that is why we chose to make some chocolate-chip cookies to eat after our pizza this week. But not just any standard chocolate-chip cookies, we added a nice lil’ twist to it by adding butterscotch chips and pudding into the mix! Growing up, my (Cara) grandma would sometimes add butterscotch chips to her chocolate chip cookies, and I always loooveedd them. If you’re under 40 and you’re scared of butterscotch because it seems like a “weird, old people flavor” similar to black licorice, DON’T be. Black licorice is horrible, let’s be real, but butterscotch is truly heaven-sent. And last year I found out that adding instant pudding mix to your cookie dough not only incorporates extra flavor, but it basically guarantees that your cookies will be soft and chewy, if you’re into that type of cookie… which we totally are. Meals with the Massaros
Basic Creamy Vanilla Buttercream Frosting Recipe by fenway
Basic Creamy Vanilla Buttercream Frosting Cooking Instructions 15 mins 1 Beat sugar and butter until mixed. (It starts out lumpy but will eventually smooth out) Add cream and vanilla and beat until light and fluffy about, 2 minutes. If its too stiff add some of the cream until desired consistancy. 2 Use to frost one 2 layer cake or 24 cupcakes. 3 TIP FOR A PERFECT LIGHT CREAMY FROSTING--If your frosting seems dry or powdery or too thick add more cream in small amounts and beat well. It should be light and fluffy. 1 Beat sugar and butter until mixed. (It starts out lumpy but will eventually smooth out) Add cream and vanilla and beat until light and fluffy about, 2 minutes. If its too stiff add some of the cream until desired consistancy. 1 Beat sugar and butter until mixed. (It starts out lumpy but will eventually smooth out) Add cream and vanilla and beat until light and fluffy about, 2 minutes. If its too stiff add some of the cream until desired consistancy. 2 Use to frost one 2 layer cake or 24 cupcakes. 2 Use to frost one 2 layer cake or 24 cupcakes. 3 TIP FOR A PERFECT LIGHT CREAMY FROSTING--If your frosting seems dry or powdery or too thick add more cream in small amounts and beat well. It should be light and fluffy. 3 TIP FOR A PERFECT LIGHT CREAMY FROSTING--If your frosting seems dry or powdery or too thick add more cream in small amounts and beat well. It should be light and fluffy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls sarah's crab salad quick yellow cake crispy chicken tenders ABC Omelette French Macarons sarah's crab salad quick yellow cake crispy chicken tenders ABC Omelette French Macarons Southern Hoecake ~ Tuna with Mushrooms ~ Pretzel Surprise peanut butter and jelly bars Easy Face Mask for glowing and tightened skin! Shrimp Fried Rice California Chicken Taquitos No Bake cookies Mama's catfish & spaghetti taisen's stuffed hamburgers Southern Hoecake ~ Tuna with Mushrooms ~ Pretzel Surprise peanut butter and jelly bars Easy Face Mask for glowing and tightened skin! Shrimp Fried Rice California Chicken Taquitos No Bake cookies Mama's catfish & spaghetti taisen's stuffed hamburgers
Cookie And Custard Cake Recipe by María Gómez
Cooking Instructions 10 min 1 First, in a springform cake pan, dip the cookies one by one in milk and arrange them to cover the bottom. This makes one layer of cookies. 2 Next, take two cups of chocolate custard and spread them evenly over the cookie layer. Add another layer of milk-dipped cookies on top. 3 On this second cookie layer, spread two cups of vanilla custard, just like in the previous step. 4 Continue alternating layers until you have two layers of each custard flavor, with a layer of cookies between each custard layer. 5 Finally, decorate as desired. 1 First, in a springform cake pan, dip the cookies one by one in milk and arrange them to cover the bottom. This makes one layer of cookies. 1 First, in a springform cake pan, dip the cookies one by one in milk and arrange them to cover the bottom. This makes one layer of cookies. 2 Next, take two cups of chocolate custard and spread them evenly over the cookie layer. Add another layer of milk-dipped cookies on top. 2 Next, take two cups of chocolate custard and spread them evenly over the cookie layer. Add another layer of milk-dipped cookies on top. 3 On this second cookie layer, spread two cups of vanilla custard, just like in the previous step. 3 On this second cookie layer, spread two cups of vanilla custard, just like in the previous step. 4 Continue alternating layers until you have two layers of each custard flavor, with a layer of cookies between each custard layer. 4 Continue alternating layers until you have two layers of each custard flavor, with a layer of cookies between each custard layer. 5 Finally, decorate as desired. 5 Finally, decorate as desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stroganoff Cheesy baked pork chops Slow Cooker Baby Back Ribs Sunshine caramel apple pie Ground Beef Nachos Stroganoff Cheesy baked pork chops Slow Cooker Baby Back Ribs Sunshine caramel apple pie Ground Beef Nachos Chana Masala Stuffed Idly Monkfish Stew - Suquet de Rap Picada Breakfast fish nachos Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers Ground Beef Nachos Zesty Chicken Bites (Whole30) Zucchini and Sweet Potato Latkes (Whole30) Barley bell peppers salad Chana Masala Stuffed Idly Monkfish Stew - Suquet de Rap Picada Breakfast fish nachos Gluten Free & Vegan Mashed Potato Stuffed Bell Peppers Ground Beef Nachos Zesty Chicken Bites (Whole30) Zucchini and Sweet Potato Latkes (Whole30) Barley bell peppers salad
Vanilla Escargot Blanquette Recipe by Mi Jo
Cooking Instructions 15 minutes 1 Rinse and drain the escargots, then pour 3/4 cup white wine (about 200 ml) over them and let them marinate for 5 minutes. 2 Sauté the drained escargots in a large skillet with the butter for 2 to 3 minutes. 3 Set the escargots aside. Add the peeled and chopped shallots to the same pan and cook for 3 minutes. 4 Pour in 3 tablespoons white wine (about 50 ml). When it has completely evaporated, add the heavy cream and the scraped vanilla beans. Reduce for 5 minutes, stirring. Season with salt and pepper, then add the lemon juice. 5 Quickly reheat the escargots in the sauce and serve sprinkled with chives. 1 Rinse and drain the escargots, then pour 3/4 cup white wine (about 200 ml) over them and let them marinate for 5 minutes. 1 Rinse and drain the escargots, then pour 3/4 cup white wine (about 200 ml) over them and let them marinate for 5 minutes. 2 Sauté the drained escargots in a large skillet with the butter for 2 to 3 minutes. 2 Sauté the drained escargots in a large skillet with the butter for 2 to 3 minutes. 3 Set the escargots aside. Add the peeled and chopped shallots to the same pan and cook for 3 minutes. 3 Set the escargots aside. Add the peeled and chopped shallots to the same pan and cook for 3 minutes. 4 Pour in 3 tablespoons white wine (about 50 ml). When it has completely evaporated, add the heavy cream and the scraped vanilla beans. Reduce for 5 minutes, stirring. Season with salt and pepper, then add the lemon juice. 4 Pour in 3 tablespoons white wine (about 50 ml). When it has completely evaporated, add the heavy cream and the scraped vanilla beans. Reduce for 5 minutes, stirring. Season with salt and pepper, then add the lemon juice. 5 Quickly reheat the escargots in the sauce and serve sprinkled with chives. 5 Quickly reheat the escargots in the sauce and serve sprinkled with chives. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Broccoli Shrimp Alfredo Pasta Keto Instant Pot Pulled Pork Pizza dough Coconut and Panko Crispy Fish Tacos Asian chicken noodle salad Broccoli Shrimp Alfredo Pasta Keto Instant Pot Pulled Pork Pizza dough Coconut and Panko Crispy Fish Tacos Asian chicken noodle salad Chilli Garlic Bread Green Garlic cubes Dal Palak Nariyal kofta Banana Flower Thepla Keto masala chai Methi ajwain thepla Bathue ki puri with aloo tamatar ki subzi Tomato Soup Cheese Cutlets Chilli Garlic Bread Green Garlic cubes Dal Palak Nariyal kofta Banana Flower Thepla Keto masala chai Methi ajwain thepla Bathue ki puri with aloo tamatar ki subzi Tomato Soup Cheese Cutlets
Mini Apple Pies With Vanilla Cream Recipe by Eleni S 🍋
Cooking Instructions 20 minutes 1 Cut the apples into small cubes and place them in a deep skillet with the sugar, cinnamon, walnuts, and finally add the brandy. 2 Once the apples have softened, remove from heat. 3 In a bowl, combine the milk and the instant pudding mix. Stir until it thickens into a cream. 4 Fold the cooked apples into the cream. 5 Roll out the puff pastry sheet and cut it into squares. 6 Place a spoonful of the cream mixture onto each square and pinch the corners together to form a pouch. 7 You can also place them in a muffin tin if you have one. 8 Bake in a preheated oven at 350°F (180°C) for 15–20 minutes. 1 Cut the apples into small cubes and place them in a deep skillet with the sugar, cinnamon, walnuts, and finally add the brandy. 1 Cut the apples into small cubes and place them in a deep skillet with the sugar, cinnamon, walnuts, and finally add the brandy. 2 Once the apples have softened, remove from heat. 2 Once the apples have softened, remove from heat. 3 In a bowl, combine the milk and the instant pudding mix. Stir until it thickens into a cream. 3 In a bowl, combine the milk and the instant pudding mix. Stir until it thickens into a cream. 4 Fold the cooked apples into the cream. 4 Fold the cooked apples into the cream. 5 Roll out the puff pastry sheet and cut it into squares. 5 Roll out the puff pastry sheet and cut it into squares. 6 Place a spoonful of the cream mixture onto each square and pinch the corners together to form a pouch. 6 Place a spoonful of the cream mixture onto each square and pinch the corners together to form a pouch. 7 You can also place them in a muffin tin if you have one. 7 You can also place them in a muffin tin if you have one. 8 Bake in a preheated oven at 350°F (180°C) for 15–20 minutes. 8 Bake in a preheated oven at 350°F (180°C) for 15–20 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Chili Oil Pasta Marry Me Creamy Vegan Chickpeas French Onion Pork Chops Stir-fry lobster with ginger and scallion White bean stew! Creamy Chili Oil Pasta Marry Me Creamy Vegan Chickpeas French Onion Pork Chops Stir-fry lobster with ginger and scallion White bean stew! Kenyan Lyonnaise Potatoes Gin And Tonic Simple Beef Curry Mojito Italian Wedding Soup! California Farm Pickled Mushrooms Fig and dates smoothie Marry Me Creamy Vegan Chickpeas My Best Tofu Kebob Recipe! BITTER IS BETTER-BITTER MELON TEA Kenyan Lyonnaise Potatoes Gin And Tonic Simple Beef Curry Mojito Italian Wedding Soup! California Farm Pickled Mushrooms Fig and dates smoothie Marry Me Creamy Vegan Chickpeas My Best Tofu Kebob Recipe! BITTER IS BETTER-BITTER MELON TEA
Quick And Fluffy Vanilla Cookies Recipe by bakingqueen
Quick and Fluffy Vanilla Cookies Cooking Instructions 30 minutes 1 Place all the ingredients in the bowl of a stand mixer and, using the dough hook, mix the dough for 10 minutes. 2 Preheat the oven to 350°F (180°C) with convection setting if available. 3 Shape the dough into cookies and place them on a baking sheet lined with parchment paper. 4 Beat the egg with a little water and, using a pastry brush, brush each cookie with the mixture. Bake for 20 minutes! 1 Place all the ingredients in the bowl of a stand mixer and, using the dough hook, mix the dough for 10 minutes. 1 Place all the ingredients in the bowl of a stand mixer and, using the dough hook, mix the dough for 10 minutes. 2 Preheat the oven to 350°F (180°C) with convection setting if available. 2 Preheat the oven to 350°F (180°C) with convection setting if available. 3 Shape the dough into cookies and place them on a baking sheet lined with parchment paper. 3 Shape the dough into cookies and place them on a baking sheet lined with parchment paper. 4 Beat the egg with a little water and, using a pastry brush, brush each cookie with the mixture. Bake for 20 minutes! 4 Beat the egg with a little water and, using a pastry brush, brush each cookie with the mixture. Bake for 20 minutes! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Maamoul of Easter Iraqi basmati rice with noodles Salmon Cake Crèpe Eggless Chocolate Cake Eggplant Parmesan Moussaka Stuffed tomatoes Giouvarlakia with egg and lemon sauce Spinach and cheese pie Maamoul of Easter Iraqi basmati rice with noodles Salmon Cake Crèpe Eggless Chocolate Cake Eggplant Parmesan Moussaka Stuffed tomatoes Giouvarlakia with egg and lemon sauce Spinach and cheese pie