ademchaoua/GeneralTextCorpus huggingface dataset:
Spiced Cauliflower Mini Flatbreads Recipe by lacuocadeicristalli
Spiced Cauliflower Mini Flatbreads Cooking Instructions 40 minutes 1 Cut the cauliflower into florets and wash them. 2 Place the cauliflower in a food processor and pulse until it resembles coarse crumbs. 3 Transfer the cauliflower to a bowl, season with salt and olive oil, then add the eggs, rice flour, and curry powder. Mix everything well. 4 Line a rectangular baking sheet with parchment paper and spread the mixture evenly, pressing it down so it's less than 1/2 inch (1 cm) thick. 5 Bake in a preheated convection oven at 400°F (200°C) for about 20 minutes, until golden on top. 6 Remove from the oven, let cool, and use a round cutter to cut out your mini flatbreads. 1 Cut the cauliflower into florets and wash them. 1 Cut the cauliflower into florets and wash them. 2 Place the cauliflower in a food processor and pulse until it resembles coarse crumbs. 2 Place the cauliflower in a food processor and pulse until it resembles coarse crumbs. 3 Transfer the cauliflower to a bowl, season with salt and olive oil, then add the eggs, rice flour, and curry powder. Mix everything well. 3 Transfer the cauliflower to a bowl, season with salt and olive oil, then add the eggs, rice flour, and curry powder. Mix everything well. 4 Line a rectangular baking sheet with parchment paper and spread the mixture evenly, pressing it down so it's less than 1/2 inch (1 cm) thick. 4 Line a rectangular baking sheet with parchment paper and spread the mixture evenly, pressing it down so it's less than 1/2 inch (1 cm) thick. 5 Bake in a preheated convection oven at 400°F (200°C) for about 20 minutes, until golden on top. 5 Bake in a preheated convection oven at 400°F (200°C) for about 20 minutes, until golden on top. 6 Remove from the oven, let cool, and use a round cutter to cut out your mini flatbreads. 6 Remove from the oven, let cool, and use a round cutter to cut out your mini flatbreads. 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 Beef and Broccoli Oatmeal banana cookies California Farm Cajun Spice Mix Honey Roasted Nuts White cream sauce (gluten free : use rice flour) Beef and Broccoli Oatmeal banana cookies California Farm Cajun Spice Mix Honey Roasted Nuts White cream sauce (gluten free : use rice flour) Peshawari Chapli Kebabs Lahori Murgh Cholay (Chicken Chickpeas Curry) Dahi Jeera Rice Tomato Onion Rice Chilla Potato with Mince Meat Curd rice Schezwan Rice Healthy sprouted salad for weightloss Dal makhani Dhaba Style Masala Rice Peshawari Chapli Kebabs Lahori Murgh Cholay (Chicken Chickpeas Curry) Dahi Jeera Rice Tomato Onion Rice Chilla Potato with Mince Meat Curd rice Schezwan Rice Healthy sprouted salad for weightloss Dal makhani Dhaba Style Masala Rice
Puff Pastry Mini Pizzas Recipe by Angolo Divino Di Sara Mengoni
Puff Pastry Pizza Puff Pastry Pizza This is another "clean out your fridge" vegetables puff pastry pizza. If you have been following me, you will know that this recipe is largely inspired by my previous Jamie Oliver's Reverse Puff Pastry Pizza post. You can use any vegetables you have on hands or hidden sadly at the back of your fridge. I am using whatever I can find in my pantry and fridge; leeks, mushrooms, carrot, chili (green and red), tomatoes and even caixin stalks. I tried to make this a vegan dish, but I do not have any vegan cheese left. I am using a combination of mozzarella and feta, again with whatever I have on hands. You can of cos use any cheese you desired. You can also veganize this puff pastry pizza by using vegan cheese and puff pastries. I cannot find canned tomatoes in any grocery store here, not even in major supermarkets. I guess everyone in Singapore decided to make pasta and pizzas during this lockdown period. I decided to make my own tomato sauce. You can, however, opt to skip the whole process if you have canned tomatoes. The local fresh tomatoes are a bit bland. So, I went thru' the trouble of roasting them to add flavors. The same goes to the vegetables I was using. If you have an outdoor grill, perhaps this is the time to fire it up. You can also use a griddle over a stovetop; I am just using a normal skillet. Without much delay, let's get started with the recipe. Daniel Lim
Mini Puff Pastry Escargots For New Year's Eve ✨ Recipe by Ma cuisine c’est ma passion cathou67
Cooking Instructions 1 In a small bowl, combine the butter, salt, pepper, shallot, garlic, and parsley. 2 Mash everything together well and refrigerate for 24 hours. 3 Rinse the escargots, remove the dark parts, place them in the mini puff pastry shells, and add the butter mixture. 4 Bake in the oven at 350°F (180°C) for 10 to 15 minutes. 5 Ready to enjoy—have a wonderful New Year's Eve! 1 In a small bowl, combine the butter, salt, pepper, shallot, garlic, and parsley. 1 In a small bowl, combine the butter, salt, pepper, shallot, garlic, and parsley. 2 Mash everything together well and refrigerate for 24 hours. 2 Mash everything together well and refrigerate for 24 hours. 3 Rinse the escargots, remove the dark parts, place them in the mini puff pastry shells, and add the butter mixture. 3 Rinse the escargots, remove the dark parts, place them in the mini puff pastry shells, and add the butter mixture. 4 Bake in the oven at 350°F (180°C) for 10 to 15 minutes. 4 Bake in the oven at 350°F (180°C) for 10 to 15 minutes. 5 Ready to enjoy—have a wonderful New Year's Eve! 5 Ready to enjoy—have a wonderful New Year's Eve! 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 Sticky Honey Garlic Butter Shrimp Lemon tea New Year's Eve Tamales, Pork Instant Pot Frozen Pork Roast Moist Banana Cashew Bread (Roti pisang kacang mete) Sticky Honey Garlic Butter Shrimp Lemon tea New Year's Eve Tamales, Pork Instant Pot Frozen Pork Roast Moist Banana Cashew Bread (Roti pisang kacang mete) Paper roast dosa with tomato chutney Masala Fried Noodles Teriyaki Chicken Alfredo Gaint sweet and spicy sandwich Peri peri paneer mushroom Smoked Beef Roast POT PIE CHICKEN pot pie Tomato chutney Chenna Poda Peri peri semolina cashew nuts Paper roast dosa with tomato chutney Masala Fried Noodles Teriyaki Chicken Alfredo Gaint sweet and spicy sandwich Peri peri paneer mushroom Smoked Beef Roast POT PIE CHICKEN pot pie Tomato chutney Chenna Poda Peri peri semolina cashew nuts
Mini Onion, Goat Cheese, And Honey Tatin Tarts Recipe by @chris and co food
Mini Onion, Goat Cheese, and Honey Tatin Tarts Cooking Instructions 20–25 min 1 Line a baking sheet with parchment paper. For each tart, spoon 1 teaspoon of honey onto the paper, then top with a thin slice of onion. 2 Add a slice of goat cheese to each tart. Season with salt and pepper. Cover with puff pastry, using a round cutter to cut out pieces to fit. The tart should be completely covered and sealed well. Prick the pastry with a fork and bake for about 20 minutes at 350°F (180°C). 3 Sprinkle with herbes de Provence and serve immediately. 1 Line a baking sheet with parchment paper. For each tart, spoon 1 teaspoon of honey onto the paper, then top with a thin slice of onion. 1 Line a baking sheet with parchment paper. For each tart, spoon 1 teaspoon of honey onto the paper, then top with a thin slice of onion. 2 Add a slice of goat cheese to each tart. Season with salt and pepper. Cover with puff pastry, using a round cutter to cut out pieces to fit. The tart should be completely covered and sealed well. Prick the pastry with a fork and bake for about 20 minutes at 350°F (180°C). 2 Add a slice of goat cheese to each tart. Season with salt and pepper. Cover with puff pastry, using a round cutter to cut out pieces to fit. The tart should be completely covered and sealed well. Prick the pastry with a fork and bake for about 20 minutes at 350°F (180°C). 3 Sprinkle with herbes de Provence and serve immediately. 3 Sprinkle with herbes de Provence and serve immediately. 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 Extra soft dinner rolls Besan chilla with greek yogurt and some lettuces Extra soft dinner rolls Besan chilla with greek yogurt and some lettuces Dates laddu California Farm Chinese Spaghetti Dal Pakoras from Cooked Dal Stir fry baby corn aloo sabji Capsicum Onion Sabzi Bok Choy Stir-fry Lemon Cake Mango masti Vegetable Hakka Noodles South Indian Chutney Dates laddu California Farm Chinese Spaghetti Dal Pakoras from Cooked Dal Stir fry baby corn aloo sabji Capsicum Onion Sabzi Bok Choy Stir-fry Lemon Cake Mango masti Vegetable Hakka Noodles South Indian Chutney
Easy Mini Pork Cutlet Bowl With Soft Onions Recipe by だんどり亭
Easy Mini Pork Cutlet Bowl with Soft Onions Cooking Instructions 1 Season the pork with salt and pepper, then lightly coat with flour. Beat half of the egg white with a little water and dip the pork into it. 2 Coat the pork with panko breadcrumbs, pressing gently to help them stick. Flip and repeat to ensure an even coating. 3 Fry the pork in oil at 340°F (170°C) for 3 minutes. 4 Thinly slice the onion (about 1/8 inch thick), simmer in the sauce with a lid for a few minutes until soft. 5 Place the cutlet and egg white over the onions. When the egg white turns opaque, pour in the egg yolk, cover, and cook for 20 seconds. Serve over rice. 1 Season the pork with salt and pepper, then lightly coat with flour. Beat half of the egg white with a little water and dip the pork into it. 1 Season the pork with salt and pepper, then lightly coat with flour. Beat half of the egg white with a little water and dip the pork into it. 2 Coat the pork with panko breadcrumbs, pressing gently to help them stick. Flip and repeat to ensure an even coating. 2 Coat the pork with panko breadcrumbs, pressing gently to help them stick. Flip and repeat to ensure an even coating. 3 Fry the pork in oil at 340°F (170°C) for 3 minutes. 3 Fry the pork in oil at 340°F (170°C) for 3 minutes. 4 Thinly slice the onion (about 1/8 inch thick), simmer in the sauce with a lid for a few minutes until soft. 4 Thinly slice the onion (about 1/8 inch thick), simmer in the sauce with a lid for a few minutes until soft. 5 Place the cutlet and egg white over the onions. When the egg white turns opaque, pour in the egg yolk, cover, and cook for 20 seconds. Serve over rice. 5 Place the cutlet and egg white over the onions. When the egg white turns opaque, pour in the egg yolk, cover, and cook for 20 seconds. Serve over rice. 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 Quick Gameday Sliders 🍔 Simple Sandwich Bread (Vegan) Chicken skewers (Vietnamese style) Cinnmon Roll Cake Traditional Japanese Breakfast Quick Gameday Sliders 🍔 Simple Sandwich Bread (Vegan) Chicken skewers (Vietnamese style) Cinnmon Roll Cake Traditional Japanese Breakfast Jam Doughnut Palak gosht #kidsrecipecontest Kabuli pulao Oreo and dry Fruits Modak Spicy & Cheesy Pasta Fries Flag made with Coconut methai Black eyed beans, cheese roll Cinammon milk tea انڈہ پراٹھا. #ڈیفنس ڈے18 Jam Doughnut Palak gosht #kidsrecipecontest Kabuli pulao Oreo and dry Fruits Modak Spicy & Cheesy Pasta Fries Flag made with Coconut methai Black eyed beans, cheese roll Cinammon milk tea انڈہ پراٹھا. #ڈیفنس ڈے18
Eggplant Mini Pizzas Recipe by Alessandra Pozzana
Cooking Instructions 1 hour 1 Slice the eggplants into rounds, not too thin. Place them on a baking sheet lined with parchment paper, brush both sides with olive oil, and season with salt. Bake in a preheated convection oven at 350°F (180°C) for about 20 minutes. 2 Meanwhile, blend the bread into crumbs and transfer to a bowl. Add chopped cherry tomatoes, fresh basil, black pepper, and olive oil. Mix well. 3 Once the eggplants are ready, top each slice with the bread mixture and return to the oven for about 15-20 minutes. Enjoy! 1 Slice the eggplants into rounds, not too thin. Place them on a baking sheet lined with parchment paper, brush both sides with olive oil, and season with salt. Bake in a preheated convection oven at 350°F (180°C) for about 20 minutes. 1 Slice the eggplants into rounds, not too thin. Place them on a baking sheet lined with parchment paper, brush both sides with olive oil, and season with salt. Bake in a preheated convection oven at 350°F (180°C) for about 20 minutes. 2 Meanwhile, blend the bread into crumbs and transfer to a bowl. Add chopped cherry tomatoes, fresh basil, black pepper, and olive oil. Mix well. 2 Meanwhile, blend the bread into crumbs and transfer to a bowl. Add chopped cherry tomatoes, fresh basil, black pepper, and olive oil. Mix well. 3 Once the eggplants are ready, top each slice with the bread mixture and return to the oven for about 15-20 minutes. Enjoy! 3 Once the eggplants are ready, top each slice with the bread mixture and return to the oven for about 15-20 minutes. 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 Chicken Tortilla Soup Baked Skillet Potatoes Fake Beef Stroganoff Scalloped Pork-Chops Cabbage and shrimp soup Chicken Tortilla Soup Baked Skillet Potatoes Fake Beef Stroganoff Scalloped Pork-Chops Cabbage and shrimp soup Mushrooms babycorn Curry Drumstick Paratha Drumstick thepla Sweet potato gulab jamun Singhara Chaat Vyazi Karai (Fry Potato Mombasa Style) Pearl Millet (Bajri) Masala Khichdi Spinach salad 🥗 Vengaya Kosamalli (Onion Sambar) Chicken Tortilla Soup Mushrooms babycorn Curry Drumstick Paratha Drumstick thepla Sweet potato gulab jamun Singhara Chaat Vyazi Karai (Fry Potato Mombasa Style) Pearl Millet (Bajri) Masala Khichdi Spinach salad 🥗 Vengaya Kosamalli (Onion Sambar) Chicken Tortilla Soup
Chicken Adobo With Anise Recipe by Chef Marie Ruth Roman
Cooking Instructions 30 minutes 1 Combine chicken, soy sauce, and vinegari in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better 2 Heat a cooking pot. Pour cooking oil. 3 Sauté the onion, then add the garlic followed by the tomatoes. 4 Pan-fry the marinated chicken for 2 minutes per side. 5 Pour-in the remaining marinade. 6 Add dried bay leaves,anise and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender 7 Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy! 1 Combine chicken, soy sauce, and vinegari in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better 1 Combine chicken, soy sauce, and vinegari in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better 2 Heat a cooking pot. Pour cooking oil. 2 Heat a cooking pot. Pour cooking oil. 3 Sauté the onion, then add the garlic followed by the tomatoes. 3 Sauté the onion, then add the garlic followed by the tomatoes. 4 Pan-fry the marinated chicken for 2 minutes per side. 4 Pan-fry the marinated chicken for 2 minutes per side. 5 Pour-in the remaining marinade. 5 Pour-in the remaining marinade. 6 Add dried bay leaves,anise and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender 6 Add dried bay leaves,anise and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender 7 Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy! 7 Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and 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 Imitation Crabmeat Pasta Salad Mango-lime-chili roast chicken Baked Feta Pasta Spanish Rice Cheesy nachos Imitation Crabmeat Pasta Salad Mango-lime-chili roast chicken Baked Feta Pasta Spanish Rice Cheesy nachos Mud pot Veg Biriyani Imitation Crabmeat Pasta Salad Banana melonseeds shake Banana pakoda Chilli Garlic Sesame Potato Fingers Bhel puri Roti Noodles Bihon Noodle Nasgor Udun (UDang tUNa)/Tuna Shrimp Fried Rice Thandai Mousse With Gulabjamun Mud pot Veg Biriyani Imitation Crabmeat Pasta Salad Banana melonseeds shake Banana pakoda Chilli Garlic Sesame Potato Fingers Bhel puri Roti Noodles Bihon Noodle Nasgor Udun (UDang tUNa)/Tuna Shrimp Fried Rice Thandai Mousse With Gulabjamun
Paksiw Na Lechon With Anise Recipe by Chef Marie Ruth Roman
Cooking Instructions 1 Heat a cooking pot and pour-in the beef stock. Bring to a boil. 2 Put-in the garlic and onions then cook until the texture becomes soft. 3 Add the whole peppercorns, anise, dried bay leaves, and soy sauce. 4 Put-in the leftover Lechon and simmer for 30 to 35 minutes. 5 Add the vinegar and bring to a boil. Simmer for 10 minutes. 6 Add the sugar and Lechon sauce then simmer for another 5 minutes. 7 Add some salt to taste then stir. 8 Turn off the heat and transfer to a serving plate. 9 Serve with Rice and enjoy! 1 Heat a cooking pot and pour-in the beef stock. Bring to a boil. 1 Heat a cooking pot and pour-in the beef stock. Bring to a boil. 2 Put-in the garlic and onions then cook until the texture becomes soft. 2 Put-in the garlic and onions then cook until the texture becomes soft. 3 Add the whole peppercorns, anise, dried bay leaves, and soy sauce. 3 Add the whole peppercorns, anise, dried bay leaves, and soy sauce. 4 Put-in the leftover Lechon and simmer for 30 to 35 minutes. 4 Put-in the leftover Lechon and simmer for 30 to 35 minutes. 5 Add the vinegar and bring to a boil. Simmer for 10 minutes. 5 Add the vinegar and bring to a boil. Simmer for 10 minutes. 6 Add the sugar and Lechon sauce then simmer for another 5 minutes. 6 Add the sugar and Lechon sauce then simmer for another 5 minutes. 7 Add some salt to taste then stir. 7 Add some salt to taste then stir. 8 Turn off the heat and transfer to a serving plate. 8 Turn off the heat and transfer to a serving plate. 9 Serve with Rice and enjoy! 9 Serve with Rice and 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 Potato Mozarella Cheese Bread Pineapple Pork Chops Cheese Cupcake Pasta Carbonara Swedish meatball pasta Potato Mozarella Cheese Bread Pineapple Pork Chops Cheese Cupcake Pasta Carbonara Swedish meatball pasta Chilled latte Strawberry Delight 🍓 Turkey noodle soup Stuffed butternut squash Special kehwa Orange le Dessert Thai Yellow Curry Vegetable pulao/pilau Tawa roasted shakarkandi Noodles bhel Chilled latte Strawberry Delight 🍓 Turkey noodle soup Stuffed butternut squash Special kehwa Orange le Dessert Thai Yellow Curry Vegetable pulao/pilau Tawa roasted shakarkandi Noodles bhel
Bredele: Anise Cookies Recipe by Mum Val
Cooking Instructions 1 Beat the eggs and sugar together until the mixture is pale and thick, about 15 minutes. 2 Add the ground anise. 3 Sift in the flour and baking powder, then add to the mixture. 4 Mix until combined. The dough should not be runny. 5 On a greased baking sheet, drop small amounts of dough (about the size of a hazelnut) using two spoons or pipe with a pastry bag as you would for macarons. 6 Let the cookies rest for at least 3 hours in a warm, dry place to form a crust. 7 When the tops are dry and slightly crisp, bake for 10 minutes at 350°F (175°C). 8 They should not brown. 9 Let cool and store in a metal tin to keep them fresh. 1 Beat the eggs and sugar together until the mixture is pale and thick, about 15 minutes. 1 Beat the eggs and sugar together until the mixture is pale and thick, about 15 minutes. 2 Add the ground anise. 2 Add the ground anise. 3 Sift in the flour and baking powder, then add to the mixture. 3 Sift in the flour and baking powder, then add to the mixture. 4 Mix until combined. The dough should not be runny. 4 Mix until combined. The dough should not be runny. 5 On a greased baking sheet, drop small amounts of dough (about the size of a hazelnut) using two spoons or pipe with a pastry bag as you would for macarons. 5 On a greased baking sheet, drop small amounts of dough (about the size of a hazelnut) using two spoons or pipe with a pastry bag as you would for macarons. 6 Let the cookies rest for at least 3 hours in a warm, dry place to form a crust. 6 Let the cookies rest for at least 3 hours in a warm, dry place to form a crust. 7 When the tops are dry and slightly crisp, bake for 10 minutes at 350°F (175°C). 7 When the tops are dry and slightly crisp, bake for 10 minutes at 350°F (175°C). 8 They should not brown. 8 They should not brown. 9 Let cool and store in a metal tin to keep them fresh. 9 Let cool and store in a metal tin to keep them fresh. 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 Sweet Potato Casserole Mike's EZ Chicken Fried Steak & Sides Lemon Orange Roughy Fish Piadine, Italian Flat Bread Chiles Rellenos Sweet Potato Casserole Mike's EZ Chicken Fried Steak & Sides Lemon Orange Roughy Fish Piadine, Italian Flat Bread Chiles Rellenos Stuffing aka filling Macaroni, chicken and mixed vegetables Fried chicken Beef stew in tasty tomato Fried yam with fried egg Fried plantain Vegetable chicken stew Easy beef tacos Fried Chicken Porridge Beans Stuffing aka filling Macaroni, chicken and mixed vegetables Fried chicken Beef stew in tasty tomato Fried yam with fried egg Fried plantain Vegetable chicken stew Easy beef tacos Fried Chicken Porridge Beans