xiaoxl/recipe_data huggingface dataset:
Finest Arabic Chicken Shawarma Sandwich
Category: meat-and-poultry
By Zainab Pervaiz

Shawarma is a Levantine Arab meat preparation, where meat is placed on a spit and may be grilled for as long as a day. Shawarma can be served with various toppings and vegetables such as tahini, hummus, amba, or pickled cucumbers. It is mostly wrapped in pita bread. As most of us don't have a rotating spit at homes, this recipe is cooked on the stovetop. After all, in this fast life who is gonna wait for a whole day?

Ingredients:
3 tablespoons Greek yogurt
3 tablespoons chile sauce
2 tablespoons white vinegar
2 tablespoons barbeque sauce (such as HP®)
1 tablespoon dark soy sauce
4 cloves garlic, minced
½ teaspoon ground white pepper
½ teaspoon ground black pepper
1 pinch ground cinnamon
1 pound boneless chicken breast, cut into cubes
½ cup Greek yogurt
3 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, chopped
½ teaspoon ground white pepper
½ teaspoon salt
¼ cup cooking oil
6  pita bread rounds
½ head cabbage, finely shredded
1  onion, cut into matchstick-size pieces
2  pickled cucumbers, sliced

Directions:
Combine 3 tablespoons Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 teaspoon white pepper, black pepper, and cinnamon in a bowl; add chicken. Marinate chicken in the refrigerator for at least 30 minutes. Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in a bowl until sauce is smooth. Heat cooking oil in a skillet or wok over high heat; add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes. Toast pita bread on a flat pan or skillet over medium heat until golden, 1 to 2 minutes per side. Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken, cabbage, onion, and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.

Prep time: 30 mins
Cook time: 16 mins
Total time: 1 hr 16 mins
Yields: 6 servings

Calories: 436.8
Fat: 18 g
Saturated fat: 3.8 g
Carbohydrates: 44.5 g
Sugars: 7.9 g
Dietary fiber: 5.6 g
Protein: 25.1 g
Cholesterol: 48.2 mg
Sodium: 1098.7 mg
Thai Cucumber Salad


Ingredients:
kirby cucumbers, red bell pepper, limes, juice of, green onions, fresh cilantro

Directions:
"Combine all ingredients in a bowl. Cover and chill until serving."
Fried Morels (Fried Wild Mushrooms)


Ingredients:
butter, egg, salt, water

Directions:
This is for the avid mushroom hunter!
You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get], then soak them overnight in salt water in the refrigerator.
When you are ready to fry'em up: beat eggs in one bowl.
crush crackers in another bowl.
dip sliced mushrooms into egg.
then dip into crackers.
if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
put them into the heated pan with butter already melted.
fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
put on paper towl to drain and ENJOY!
Lemon Chicken Teriyaki


Ingredients:
lemon juice concentrate, honey, brown sugar, cold water, garlic, ground ginger, boneless skinless chicken breast halves, cooked rice, fresh parsley, lemon slice

Directions:
Make sure you have already started your rice cooking in order to time it so that you have nice, fresh, steamed rice ready to serve this on once it is ready.
In a large skillet, combine lemon juice concentrate, teriyaki sauce, honey, brown sugar, water, garlic, and ginger and allow it to cook over medium heat for about 3-4 minutes, stirring to dissolve the sugar.
Add the chicken to the pan and cook partially covered for about 30-35 minutes, or until the chicken is cooked through, turning the chicken once about halfway through and basting with the sauce.
You may need to adjust the heat while cooking the chicken so that you don't burn it.
Serve with the hot rice and garnish with some fresh parsley and lemon slices if desired.
I slice my cooked chicken on a bias and serve with some of the reduced sauce ladled over the top.  If you prefer a thicker sauce, you can add a little bit of cornstarch mixed with a bit of water to the sauce after first removing the chicken, let the sauce come to a boil and thicken up (only a few minutes].
20 Minute Mexican Rice


Ingredients:
rice, onion, garlic, beef broth, ground cumin, tomato paste, frozen green pea, carrot

Directions:
Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes.
Stir in onion and garlic; cook, stirring about 1 minute.
Add broth and cumin.
Heat to boiling; stir once or twice.
Lower heat to simmer; Cover with tight fitting lid.
Cook 15 minutes or until rice is tender and liquid is absorbed.
Combine tomato paste and 1 tablespoon water.
Stir tomato mixture, peas and carrots into rice; fluff with a fork.
Scalloped Oysters


Ingredients:
butter, heavy cream, salt, cayenne pepper

Directions:
Preheat oven 425 degrees., Melt butter., Add crackers to butter and stir., In oyster liquid add cream, salt and cayenne pepper., Butter a 1 quart baking dish., Layer 1/3 of crumb mixture and 12 oysters., Pour 1/2 of the liquid over the 1st layer., Add another 1/3 of the crumbs and 12 oysters and remaining liquid., Top with crumbs., Bake 15-20 minutes in 425 degrees until browned.
Avocado Ranch Salad Dressing
Category: side-dish
By Emily Kisling

This recipe goes very well as a vegetable dipping sauce!

Ingredients:
¼ cup ripe avocado
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1 ½ teaspoons distilled white vinegar
⅛ teaspoon salt
⅛ teaspoon dried parsley
1 pinch dried dill weed
⅛ teaspoon onion powder
1 pinch garlic powder

Directions:
Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 servings

Calories: 124.6
Fat: 12.9 g
Saturated fat: 3.1 g
Carbohydrates: 2.3 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 9.4 mg
Sodium: 131.2 mg
Maias Layered Chicken Enchiladas Verde


Ingredients:
boneless skinless chicken thighs, corn tortillas, tomatillo salsa, black olives, cheese, garlic powder, onion powder, seasoning salt, water, cilantro

Directions:
In a pot, add water chicken thighs, garlic powder, onion powder and seasoning salt.
Simmer until chicken thighs are cooked and fork tender.
Remove chicken thighs from liquid and using 2 forks shred the chicken meat.
Mix shredded chicken, 1 can of salsa and 1 cup of cheese.
Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese.
Repeat layering twice (or until you use up all your ingredients].
You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish.
Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through.
Serve with fresh chopped cilantro (optional] and sour cream.
Chris' Hawaiian Bread


Ingredients:
flour, baking soda, sugar, salt, eggs, vanilla, crushed pineapple, coconut, bananas

Directions:
Preheat oven to 350., Grease and flour 2 9x5" loaf pans., Combine flour, soda, sugar, salt, and nuts in mixing bowl, and blend by hand., Add remaining ingredients and mix well., Bake at 350, for 1 hours in 2 greased and floured 9x5" loaf pans.
Honey Balsamic Vinaigrette
Category: side-dish
By CATHYRAE

I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.

Ingredients:
½ cup balsamic vinegar
1 small onion, chopped
1 tablespoon soy sauce
3 tablespoons honey
1 tablespoon white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
⅔ cup extra-virgin olive oil

Directions:
Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 142.7
Fat: 12.5 g
Saturated fat: 1.7 g
Carbohydrates: 7.8 g
Sugars: 7.1 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 78.3 mg
Chewy Sugar Cookies
Category: desserts
By Cindy Catudal Shank

I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups margarine
2 cups white sugar
2  eggs
2 teaspoons vanilla extract
¼ cup white sugar for decoration

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Wrap dough with plastic wrap and chill for 30 minutes to 1 hour. Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 30 cookies

Calories: 172.2
Fat: 7.9 g
Saturated fat: 1.4 g
Carbohydrates: 23.9 g
Sugars: 15.2 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 12.4 mg
Sodium: 173.2 mg
Macaroni and Cheese Soup


Ingredients:
elbow macaroni, chicken broth, diced tomatoes with green pepper and onion, Velveeta cheese, cheddar cheese

Directions:
Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the macaroni and cook until tender, about 9 minutes. Drain well.
Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
Gradually whisk in the Velveeta until melted.
Stir in the cooked macaroni and heat through.
Season soup with salt and pepper and then add hot sauce.
Serve topped with cheddar cheese if desires.
Cream of Tomato Soupers


Ingredients:
san marzano tomatoes, garlic cloves, onion, beef broth, sugar, dried parsley, dried basil, cayenne pepper, olive oil, half-and-half cream, black pepper, salt

Directions:
In a heavy dutch oven heat olive oil until it shimmers.  Add onion and saute on medium heat until transclucent and soft.
Add garlic, stirring continually for 1 minute.
When fragrant add broth immediately, scraping up any bits and incorperating well.
Add tomatoes, pepper,basil, and cayenne to pot.  Stir well and cover with lid.
Bring to boil, then reduce to a simmer and stir frequently.  Check for seasoning. (salty/sweet/acid]  Adjust.
Let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped].
Use an immersion blender to puree all of the soup, off of the flame.
Add half-n-half to pureed soup and bring to simmer.  Do not boil.
Serve and enjoy.
Porcini Mushrooms Egg Noodles With Basil Pesto Sauce


Ingredients:
basil pesto, pistachios, fresh parsley, porcini mushrooms

Directions:
Fill a pot with water and bring it to a boil.
Add salt and cook the noodles for 2 minutes.
In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil.
In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them.
Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish.
Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.
Wheat Salad
Category: desserts
By Melanie

I serve this creamy wheat and pineapple salad at Thanksgiving and Christmas dinner. It's a family favorite!

Ingredients:
1 ½ cups whole wheat berries
1 (8 ounce) package cream cheese, softened
1 (15.25 ounce) can crushed pineapple in juice, drained
2 tablespoons lemon juice
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) tub frozen whipped topping, thawed

Directions:
Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill. In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

Prep time: 5 hrs
Cook time: 5 hrs
Total time: 10 hrs
Yields: 10 servings

Calories: 284
Fat: 13.9 g
Saturated fat: 9.9 g
Carbohydrates: 37.7 g
Sugars: 18.8 g
Dietary fiber: 4.2 g
Protein: 4.7 g
Cholesterol: 24.6 mg
Sodium: 213.2 mg
Baked Cheese Fiesta Dip


Ingredients:
cream cheese, cheese, green chilies, sour cream

Directions:
Beat cream cheese till light and fluffy., Stir in all other ingredients and mix well., Spray a 10-inch pie plate or quiche dish with cooking spray., Bake about 30 minutes at 350° until edges are lightly browned.
Thai Red Rice Pudding


Ingredients:
long grain white rice, brown sugar, salt, rose water, ground cardamom, water, milk, coconut milk, half-and-half, golden raisin, lemon zest, pistachio nuts

Directions:
In a large saucepan combine both rices, sugar, salt, 3 cups water, and 3 cups milk.  Bring it to a boil and then let it simmer over low heat until half the liquid has evaporated.  This will take about 30-40 minute.
Now add in the rose water, ground cardamom, and the can of coconut milk.  Continue simmering another 30-40 minute  The mixture should be fairly thick.
Now add in the lemon zest and 1/2 cup half and half.  Check the sweetness and add more sugar if you feel it is necessary.  Stir until the mixture is creamy and remove from the heat.
Garnish with ground pistachio nuts if desired.
Enjoy!
Beef with Vegetables
Category: world-cuisine
By Marla

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Ingredients:
8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1  onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1  green bell pepper, chopped
1  carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Directions:
In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer. Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 266.6
Fat: 20.2 g
Saturated fat: 6.3 g
Carbohydrates: 9.3 g
Sugars: 3.9 g
Dietary fiber: 1.6 g
Protein: 12 g
Cholesterol: 40.3 mg
Sodium: 537.8 mg
Mushroom Veggie Burger
Category: main-dish
By Chef John

This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.

Ingredients:
2 tablespoons olive oil
3 (8 ounce) packages sliced fresh mushrooms
½  onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
⅔ cup rolled oats
¾ cup dry bread crumbs
2  eggs, beaten
½ cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 veggie patties

Calories: 254.5
Fat: 14.2 g
Saturated fat: 3.2 g
Carbohydrates: 22.5 g
Sugars: 3.7 g
Dietary fiber: 3.1 g
Protein: 11.4 g
Cholesterol: 66.8 mg
Sodium: 630.3 mg
Air Fryer Bang Bang Tofu
Category: appetizers-and-snacks
By Soup Loving Nicole

Air-fried tofu that is seasoned on the inside, crispy on the outside, and dipped in a sweet-heat sauce for a party in your mouth with every bite. Serve in lettuce wraps if desired.

Ingredients:
1 (14 ounce) package extra-firm tofu
2 tablespoons toasted sesame oil
1 cup mayonnaise
½ cup sweet chili sauce
1 ½ tablespoons Sriracha sauce
1 ½ cups panko bread crumbs
1  green onion, chopped

Directions:
Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes. Place cubed tofu in a bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes. Meanwhile, make bang bang sauce by whisking mayonnaise, sweet chili sauce, and Sriracha sauce together until smooth. Place panko in a separate bowl. Preheat the air fryer to 400 degrees F (200 degrees C). Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in the panko bread crumbs and place in the basket of the air fryer, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches. Cook for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

Prep time: 5 mins
Cook time: 8 mins
Total time: 1 hr 3 mins
Yields: 4 servings

Calories: 688.2
Fat: 56.8 g
Saturated fat: 8.7 g
Carbohydrates: 45.4 g
Sugars: 11 g
Dietary fiber: 1.5 g
Protein: 12.7 g
Cholesterol: 20.9 mg
Sodium: 1093.5 mg
Chicken Artichoke & Rice Casserole


Ingredients:
red bell pepper, water-packed artichoke hearts, green onion, sour cream, cheddar cheese

Directions:
Prepare rice mix according to package directions.
Mix together rice mixture, bell pepper, artichokes, chicken and green onion and spoon into 9 x 9 square pan.
In separate bowl, mix together gravy, sour cream and shredded cheese.
Pour gravy mixture over rice/chicken mixture.
Bake for about 25 minutes at 350.
Banana Butter


Ingredients:
banana, lemon juice, maraschino cherries, granulated sugar

Directions:
Measure first 5 ingreedients into large saucepan.
Heat and stir constantly as you bring to a rolling boil.
Boil for 1 minute.
Remove from heat.
Stir in pectin.
Stir and skim for 5 minutes so fruit won't float.
Pour into hot sterilized half pint jars to within 1/4 inch of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.
Serbian Bean Stew


Ingredients:
onion, carrots, red kidney beans, celery rib, potatoes, smoked ham, flour, paprika, salt

Directions:
Add all ingredients in large pot (EXCEPT THE OIL, FLOUR and RED PAPRIKA & SALT]. Add enough water to just cover (Don't add more now, you will add a bit of water later.
Cook until veggies are tender, about 1 hour depending on individual stoves. Taste and adjust salt. At this point you can turn off stove cover pot and leave until ready to have dinner.   NOW, make roux -  in small sauce pan add oil and flour and paprika over med heat stirring so as not to burn. When you can scrape your finger down the back of your wooden spoon and it remains, it's good. Remove from flame, add a ladle of soup from bean pot stirring quickly so as not to clump but still be thick. Pour slowly into large pot w/other ingredients stirring all the while briskly and heat until thickened. Add little water if you feel it's too thick.
TOMATO & ONION SALAD.
3 large ripe tomatoes diced small.
1 large onion diced small.
1/4 cup oil.
salt.
Add into bowl and add oil and salt to taste. Mix together set aside until ready.
Hawaiian Chili


Ingredients:
chunk pineapple, pinto beans, navy beans, new potatoes, ham, chicken broth, chili powder, cumin, cayenne pepper, kosher salt, black pepper, garlic clove, swiss cheese

Directions:
Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
Melt a slice of Swiss cheese on top and serve with French bread.
Harvest Garden Turkey Taco Filling


Ingredients:
lean ground turkey, zucchini, bell pepper, onion, chopped tomato, frozen corn, olive oil, water, garlic cloves

Directions:
In a large non-stick skillet heat 1/2 tsp of oil over medium heat.  Add ground turkey, salt and pepper to taste, and cook through until no longer pink.  Remove to a bowl.
Heat remaining oil over medium-high heat.  Add garlic, onions, peppers, and zucchini.  Cook until vegetables begin to soften, about 10 minutes.
Mix in corn and cook another 5 minutes.
Add 2 tablespoons of seasoning and mix.  Add ground turkey, water, and remaining seasoning.  Mix well.
Add tomatoes, mix well, and cook until heated through.
Apple Raspberry Lattice Cake


Ingredients:
flour, sugar, egg, butter, salt, cinnamon, apples, sugar

Directions:
For the base:  Oven temperature, 325 deg. F.
Soften butter (do not melt].
Beat egg slightly and reserve a small amount for brushing the top of cake.
Add remaining egg to butter.
Add 2 tsp almond extract.
Combine flour, sugar and salt; mix into butter mixture.
Mix well and form into a ball.
Reserve 1/3 for lattice work (topping];   Chill slightly.
Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
Spread out raspberry jam as the cake bottom layer.
For the topping:   Mix chopped apples, cinnamon, sugar and 1 tsp almond extract;  heat slightly.
Mix well and add to the raspberry covered cake base.
Roll out remaining dough and cut into lattice strips.
Place on top of mixture in a lattice pattern.
Brush with reserved egg.
Bake in preheated oven for 30 - 40 minutes.
Cool and dust with sifted icing sugar.