xiaoxl/recipe_data huggingface dataset:
Dreamy Nighttime Drink
Category: drinks
By essiemay

This warm milk flavored with honey, vanilla, and cinnamon will put you right to bed.

Ingredients:
1 cup milk
1 teaspoon honey
2 drops vanilla extract
1 pinch ground cinnamon

Directions:
Pour milk into a microwave safe mug and place into microwave. Cook on High until the milk is very hot and begins to foam, about 3 minutes. Stir in honey and vanilla, then sprinkle with cinnamon before serving.

Cook time: 5 mins
Total time: 5 mins
Yields: 1 drink

Calories: 152.2
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 18.6 g
Sugars: 17.8 g
Dietary fiber: 0.5 g
Protein: 8.1 g
Cholesterol: 19.5 mg
Sodium: 100.6 mg
Clean Eating Soba Noodle Salad With Flank Steak


Ingredients:
olive oil, napa cabbage, carrot, fresh bean sprout, fresh cilantro, low sodium soy sauce, fresh ginger, sesame seeds

Directions:
Cook noodles according to the package directions.
Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long].
Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro.  Add flank steak strips.
PREPARE DRESSING:.
Prepare dressing in a small bowl; whisk together all dressing ingredients.  Pour over steak and toss gently.
Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad.  (Will last in refrigerator for up to 4 days.].
Witch's Brew Orange Cream Punch


Ingredients:
"sweetened condensed milk"

Directions:
In  punch bowl, stir together condensed milk and pineapple juice; add orange soda.
Top with sherbet and serve over ice if desired.
Refrigerate leftovers.
TIPS:  Orange Pineapple Punch is a grear flavour for any time of year.  Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste.  Pour leftover punch into ice-cube trays and freeze.  Flavored ice-cubes can be chopped in blender.  Spoon mixture into ice-cream bowls.
Breakfast Egg Nests


Ingredients:
cremini mushrooms, green onion, fresh tarragon, eggs, swiss cheese, paprika

Directions:
Adjust oven rack to lowest position and preheat oven to 325°F.
Coat 6 (6 oz] ramekins with cooking spray and place on sheet pan.
Flatten each bread slice with a rolling pin to 1/8-inch thickness and place in ramekins, pressing against bottom and sides, and overlapping where necessary.
Combine mushrooms, green onion and tarragon in small bowl; season with salt and pepper and divide among ramekins.
Break 1 egg carefully into each ramekin; top with cheese and paprika; sprinkle with salt and pepper.
Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy.  Bake slightly longer for hard cooked yolks.
Cool on rack 2 minutes, then unmold, and transfer to serving plates.
Raspberry Caramel Brownies


Ingredients:
all-purpose flour, sugar, butter, baking powder, eggs, frozen raspberries, cornstarch, powdered sugar

Directions:
Heat oven to 350 degrees.
Beat together sugar and butter.  Mix in eggs.  Add flour, chocolate and baking powder. Beat well.
Spread batter in a greased 9" x 13" baking pan.  Place Kraft caramel bits in a microwave container.  Microwave on high for one minute; stir and microwave for another minute or until melted.  Drizzle melted caramel over the brownie batter, working quickly.  Use a butter knife to swirl caramel into batter evenly.  Bake for 15 minutes.  Remove from oven.
Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan.  Add one tablespoon of cornstarch and turn heat to medium.  Stir constantly until berries are thickened, about 5 to 6 minutes.
Spread berries evenly over brownie and return to oven.  Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean.
Let cool thoroughly; sprinkle with powdered sugar and cut into squares.   This recipes makes 24 brownies.
Mediterranean Baby Roast Potato Salad


Ingredients:
tiny new potatoes, shallots, olive oil, garlic cloves, fresh rosemary, cherry tomatoes, sour cream

Directions:
Preheat the oven to 350°F or 180°C.
Boil a large pan of water.
Halve the new potatoes and put them in the pan to simmer for 5 minutes.
Meanwhile chop the ends off the shallots ("top and tail" them], leaving the rest of the skin on. After the potatoes have had 5 minutes to cook, add the shallots and simmer for a further 5 minutes.
Remove the pan from the heat. Separate the shallots and plunge them into cold water for about 1 minute. Drain the potatoes.
Put the olive oil and garlic in a roasting tray lined with foil. Heat for a few minutes.
Meanwhile, peel the skins off the shallots- they should come away easily now.
Add the potatoes, shallots and chopped fresh rosemary to the roasting tray. Add salt and pepper to taste. Toss to coat the vegetables with the oil. Cook in the oven for 15 minutes.
Pierce the skins of the cherry tomatoes with a sharp knife. Add them to the roasting tray and cook for a further 5 minutes, or until all the vegetables are tender.
Spoon the vegetables into a serving bowl and drizzle the sour cream over the top just before serving.
Green Chili Egg Salad Sandwiches


Ingredients:
diced green chilies, mayonnaise, green onions, bagels

Directions:
COMBINE chilies, eggs, mayonnaise, green onion, and hot pepper sauce.
Season with salt and ground black pepper (optional].
SPREAD egg salad over toasted bagels or English muffins and serve.
Pareve Brown Rice Pudding


Ingredients:
cooked brown rice, soymilk, sugar, vanilla extract, cinnamon, egg

Directions:
In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
Remove from heat, cover top with wax paper and place in the refrigerator to cool.
Delicious Dill Dip for Veggies


Ingredients:
mayonnaise, sour cream, dill weed, onion, parsley, seasoning salt, Accent seasoning, Worcestershire sauce, Tabasco sauce

Directions:
Mix all ingredients., Refrigerate for 3 hours.
Tangy Pulled Pork


Ingredients:
butter, margarine, all-purpose flour, ketchup, boiling water, vinegar, Worcestershire sauce, onion, garlic clove, chili powder, salt, ground mustard, cayenne pepper, boneless pork loin roast

Directions:
In a Dutch oven over medium heat, melt butter.
Stir in flour until smooth.
Add the next 10 ingredients; bring to a boil.
Add roast.
Reduce heat; cover and simmer for 3 hours or until meat is very tender.
Remove meat; shred with two forks.
Skim off fat from cooking juices, return meat to juices and heat through.
Serve with a slotted spoon on buns.
Kittencal's Easy Seasoned Home Fries


Ingredients:
russet potatoes, butter, cayenne pepper, garlic powder, seasoning salt, fresh ground black pepper

Directions:
Cube the potatoes in about 3/4-inch squares.
Place into a large bowl then cover with cold water, rinse then cover once again with water.
Refrigerate for at least 3 hours or up to 48 hours (the longer soaking time the better!].
Drain very well in a colander (I like to pat the potatoes dry using paper towels].
Melt the butter in a large skillet over medium heat, then add in garlic powder, seasoned salt and cayenne pepper (if using].
Place the potatoes in the skillet and stir to coat with the butter.
Cover with a lid and cook for 8-10 minutes.
Remove the lid and cook for another 10 minutes, turning frequently with a spatula for even browning and crisping.
Season with more seasoned salt to taste and black pepper.
Delicious!
Parmesan Potato Crisp Wedges


Ingredients:
potatoes, parmesan cheese, mayonnaise

Directions:
Combine potato, cheese and mayonnaise and lightly mix.
Spoon into 9-inch pie plate that has been brushed with additional mayonnaise.
Bake at 400°F for 45 minutes, then cover with foil and bake an additional 15 minutes or until potatoes are done.
Invert onto serving plate immediately and cut into wedges to serve.
Summer Fresh Tomato Basil Dip
Category: appetizers-and-snacks
By Challena

I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips.

Ingredients:
2 (8 ounce) packages fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
2 cups fresh basil leaves, minced
¼ cup fresh flat-leaf Italian parsley, minced
2  tomatoes, seeded and chopped
2 cloves garlic, minced
½  lemon, zested and juiced
2 tablespoons tomato paste
1 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
ground black pepper to taste

Directions:
Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

Prep time: 20 mins
Total time: 20 mins
Yields: 5 1/2 cups

Calories: 19
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 2.4 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 2 g
Cholesterol: 1.8 mg
Sodium: 109.3 mg
Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone


Ingredients:
olive oil, asparagus, scallions, lemons, zest of, fresh thyme, fresh savory, unsalted butter, all-purpose flour, mascarpone, parmesan cheese, romano cheese, cayenne, ground allspice, fresh fettuccine, dry fettuccine, pine nuts

Directions:
Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.] Lightly coat a large, shallow baking dish with olive oil.
Bring a large pot of salted water to a boil.
Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
Drain well.
Keep the water boiling for the pasta.
In a large skillet, heat the olive oil over medium heat.
Add the scallions; sauté 1 minute to soften.
Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
Cook for 1 min.
,whisking constantly, to cook away the raw taste of the flour.
Add the milk and cook, whisking all the while, until it comes to a boil.
Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream], 3 or 4 minute.
Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese].
Season with the cayenne, allspice, and more salt and pepper.
In a small bowl, combine the breadcrumbs and the remaining grana padano.
Season with salt and pepper and add a drizzle of olive oil.
Mix well.
Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
Drain well.
Return the fettuccine to the cooking pot.
Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
Toss and taste for seasoning.
Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
Gluten Free Peanut Butter Cookies


Ingredients:
white sugar, eggs, baking soda, salt, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Line cookie sheets with parchment paper or use a Silpat liner for best results.
In a medium bowl, stir peanut butter and sugar together until smooth.
Beat in the eggs, one at a time.
Stir in the baking soda, salt, and vanilla.
Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container.
They will get chewier with time, if they last that long!
White Chocolate Cranberry Pumpkin Muffins
Category: bread
By CelticMommy

These spicy muffins are moist and full of flavor. The cranberry perfectly complements the pumpkin flavor while hints of orange keep the muffins tasting light. The white chocolate chips are optional if you want to make these more of a yummy dessert. The perfect fall treat!

Ingredients:
3 ½ cups all-purpose flour
3 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
4  eggs
1 cup vegetable oil
2 cups pumpkin puree
2 cups orange juice
2 teaspoons vanilla extract
1 cup white chocolate chips  (Optional)
1 cup dried cranberries
1 cup brown sugar, for topping

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers. Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 243.3
Fat: 8.6 g
Saturated fat: 2.2 g
Carbohydrates: 40.1 g
Sugars: 29.3 g
Dietary fiber: 0.9 g
Protein: 2.6 g
Cholesterol: 21.7 mg
Sodium: 182.5 mg
Peachy Banana Smoothie


Ingredients:
banana, vanilla yogurt

Directions:
"Blend all ingredients until smooth."
Rely on Versatile Recipes to Make Hosting a Breeze


Ingredients:
pears, lemon juice, frozen puff pastry, egg, swiss cheese, ginger, pecans

Directions:
1. Preheat oven to 400°F (200 °C].
2. Peel pears and cut in half. Remove seeds, leaving stems intact. Using a teaspoon scrape out the inside of the pear and set aside. Brush the pear with lemon juice and place on a parchment paper-lined baking sheet, cut side down.
3. Remove the pastry from the package and place on a lightly floured surface. Using a lightly floured rolling pin, roll the pastry to a 10 x 12” (25 X 30 cm] rectangle. Cut pastry into 6 equal rectangles. Cover each pear with a piece of pastry, cutting away excess pastry using a sharp knife. Pierce several holes in pastry using a fork.
4. Whisk egg with 1 tbsp (15 mL] of water and brush egg wash on pastry.
5. Bake in preheated oven for 15-20 minutes or until golden brown. Remove from the oven and cool slightly.
6. Preheat broiler to high.
7. Mix all of the filling ingredients together in a small bowl along with reserved pear. Turn pears cut side up and divide filling between each. Broil for 1-2 minutes or until cheese begins to bubble. Serve immediately.
Easiest Cream Puffs


Ingredients:
low-fat margarine, unsalted butter, bottled water, flour, salt, eggs, confectioners' sugar

Directions:
If butter is not at room temperature, chop it up first.
Add butter to boiling water.
When butter is dissolved remove from heat.
Add flour and salt.
Beat with a spoon until it looks like putty (about 15 minutes].
Cool, add eggs unbeaten one at a time.
Beat until creamy.
Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
Bake for 10 minutes at 375°.
Reduce oven to 350° and bake for an additional 30 minutes.
Allow to cool.
To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
Sift small amount of powdered sugar over each cream puff.
Herb Bread
Category: bread
By CAROLMAROL68

A delicious bread machine recipe, this bread is especially good with chicken stew.

Ingredients:
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
¾ cup milk
1  egg
1 teaspoon dried parsley
1 ½ teaspoons salt
½ teaspoon ground nutmeg
1 teaspoon rubbed sage
2 teaspoons celery seed
3 cups bread flour
2 tablespoons white sugar
1 teaspoon active dry yeast

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

Yields: 1 - 1 1/2 pound loaf

Calories: 164.4
Fat: 3.2 g
Saturated fat: 0.8 g
Carbohydrates: 28.1 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 5.4 g
Cholesterol: 16.7 mg
Sodium: 325.1 mg
Chili BBQ Lobster


Ingredients:
lobster tails, butter, garlic, lemon juice

Directions:
Pre-heat BBQ grill to medium temperature.
Place butter, garlic, lemon juice and chili flakes into a cup and pop into microwave for 20 seconds or so until butter has melted.
Place lobster tails onto BBQ, pour butter mixture over the top and cook around 10 minutes until done, turning half way.
Quick Fideo
Category: world-cuisine
By Mindy

This is a delicious Mexican variation of fideo, Mexican spaghetti.

Ingredients:
1 pound ground beef
3 tablespoons dried minced onion, divided
2 tablespoons garlic powder, divided
salt and ground black pepper to taste
¼ cup canola oil
1 (16 ounce) package fideo noodles
3 cups hot water, or as needed
1 (8 ounce) can tomato sauce
2 tablespoons ground cumin
2 tablespoons onion powder
1 cube beef bouillon
3  thin strips of green bell pepper

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl. Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 412.1
Fat: 17.2 g
Saturated fat: 4.2 g
Carbohydrates: 46.4 g
Sugars: 2.8 g
Dietary fiber: 3.4 g
Protein: 17.5 g
Cholesterol: 34.8 mg
Sodium: 295.9 mg
Japanese Ginger Salad Dressing


Ingredients:
olive oil, soy sauce, lemon, garlic cloves, Dijon mustard, honey, ground black pepper

Directions:
In small bowl whisk together all ingredients EXCEPT olive oil.
Once thoroughly combines, add oil in a steady dtream whisking constantly.
When all the oil is incorporated pour into serving container and chill until served.
The Lady's Crunchy New Potatoes - Paula Deen


Ingredients:
"butter"

Directions:
Preheat the oven to 400 degrees F.
Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel.
Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture.
Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
Naan Pizza


Ingredients:
boneless chicken breast halves, butter, red bell peppers, onions, garlic clove, plum tomatoes, curry powder, ground cinnamon, yogurt, mozzarella cheese, gruyere cheese

Directions:
In a large skillet, brown the chicken in the oil and butter. Season with salt and pepper. Set aside on a plate.
In the same skillet, soften the peppers, onions, and garlic for about 5 minutes. Add butter, if needed. Season with salt and pepper. Add the tomatoes and spices and cook for 2 minutes. Remove the skillet from the heat. Return the chicken to the skillet. Add the hummus and yogurt and stir to combine. Adjust the seasoning.
With the rack in the middle position, preheat the oven’s broiler.
Place the naan bread on two baking sheet. Place the chicken mixture on the bread and sprinkle with the cheese. Bake for about 5 minutes or until the cheese is lightly golden brown.
Copycat Olive Garden Hot Spinach and Artichoke Dip


Ingredients:
light cream cheese, artichoke hearts, frozen chopped spinach, mayonnaise, parmesan cheese, romano cheese, garlic clove, dry basil, mozzarella cheese

Directions:
Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
Add the artichoke hearts and spinach (be careful to drain this well], and mix until blended.
Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
Bake at 350 degrees for 25 minutes or until the top is browned.
Best served with thinly sliced toasted bread, such as French or Italian.
Dad's New Zealand Mince Stew


Ingredients:
onions, ground beef, garlic cloves, water, ketchup, black pepper, curry powder, garlic powder, onion powder, all-purpose flour, water

Directions:
Heat oil in a large pot over medium heat.  Saute onions until browned; remove from pot and set aside.  Add ground beef to pot, and cook until evenly brown.  Add garlic and cook for 2 minutes.  Stir in browned onions, and cook on high heat for 3-5 minutes.  Stir in 1 cup of water.  Reduce heat, cover, and simmer for 20 minutes.
Stir in ketchup, beef stock, and teriyaki sauce.  Season with pepper, curry powder, garlic powder, and onion powder.  Cover and simmer for about 2 hours.
Mix together 1 tablespoons flour and 1/2 cup water. Stir into stew and cook until thickened.
White Potato Pie
Category: desserts
By Kammie

Here's a unique way to use one of our most versatile vegetables, the potato.

Ingredients:
2  potatoes - peeled, boiled and mashed
⅔ cup butter
1 cup white sugar
½ teaspoon baking powder
⅛ teaspoon salt
½ cup heavy whipping cream
½ cup milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon nutmeg
4  eggs, beaten
2 (9 inch)  pie shell

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well. Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

Yields: 2 pies

Calories: 267
Fat: 17 g
Saturated fat: 7.8 g
Carbohydrates: 26.1 g
Sugars: 13.9 g
Dietary fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 77.6 mg
Sodium: 214.8 mg
Pukacapas - Spicy Cheese Empanadas (Bolivia)


Ingredients:
flour, baking powder, salt, butter, eggs, milk, egg, onion, tomatoes, green onion, parsley, garlic cloves, green olives, queso fresco

Directions:
Heat the oil in a medium saucepan and put everything except for the cheese into the hot oil. Saute for about 10 minutes, or until the vegetables are soft. Then take the pot off the heat and stir in the cheese.
While the filling is cooking, make the dough. Blend all the dry ingredients with the butter, then add the milk and eggs. Blend until you get a smooth dough.
Preheat oven to 350 degrees. Roll the dough until it is pretty thin and cut into circular shapes.
To assemble, drop the filling into the middle of one of the dough rounds, leaving enough space to join the two pieces of dough. Cover the filling with another piece of dough, then moisten the edges a little with water and pinch together.
Cut small slits in the top of each pastry to vent.
Beat the egg and use it to brush the tops of the pukacapas. Bake at 350 degrees for 20 minutes or until golden.