xiaoxl/recipe_data huggingface dataset:
Award Winning Tuna Casserole


Ingredients:
chunk light tuna, milk, lemon juice, dill weed, mayonnaise, garlic powder

Directions:
Preheat oven to 375 degrees.
Boil egg noodles according to package directions.
Meanwhile, combine ALL REMAINING INGREDIENTS EXCEPT THE SHREDDED CHEESE in extra large, deep bowl.  I recommend thoroughly flaking the tuna FIRST in the bowl with a fork.
Drain noodles when done to desired tenderness.
Combine cooked noodles into the bowl of wet ingredients.
Mix thoroughly by folding noodles in with a large spoon.
Pour mixture into 13 X 9 inch casserole dish, or smaller if you prefer a thicker casserole.
Top evenly with shredded cheese.
Bake at 375 degrees for 45 minutes, or until cheese is golden brown.
Let rest for 15 minutes before serving.
Grilled Mediterranean Vegetable Sandwich
Category: main-dish
By CHRIS M

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Ingredients:
1  eggplant, sliced into strips
2  red bell peppers
2 tablespoons olive oil, divided
2  portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia.  Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 6 servings

Calories: 356.1
Fat: 14.8 g
Saturated fat: 2.4 g
Carbohydrates: 48.3 g
Sugars: 5.4 g
Dietary fiber: 5.5 g
Protein: 9 g
Cholesterol: 3.5 mg
Sodium: 500.1 mg
Easy Butterscotch Chip Chocolate Cookies


Ingredients:
eggs, pecans

Directions:
Combine cake mix, oil and eggs in large bowl., Stir in chips and pecans., Chill for about an hour., Preheat oven to 350°., Roll dough into 1" balls and place on ungreased cookie sheets., Bake for 8-10 minutes or until centers are just about set., Let stand for a minute or so and remove to wire racks.
Peanut Butter Chocolate Chunkers


Ingredients:
chunky peanut butter, butter, eggs

Directions:
Preheat oven to 350°F
Spray cookie sheets with nonstick cooking spray.
In a large mixing bowl place half of the cake mix along with the peanut butter, softened butter and eggs.
Blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth.
Stir in the remaining cake mix and chocolate chips with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake 10-12 minutes or until set a edges and just barely set at center.
Cool 1 minute on sheets.
Transfer to wire racks and cool completely.
Cold Tomato & Cheese Salad


Ingredients:
tomatoes, feta cheese, olive oil, red wine vinegar, fresh basil leaf, black pepper, sea salt, garlic, scallion

Directions:
Combine ingredients in a large bowl., Refrigerate for at least 2 hours before serving.
Nutty Apple Salad


Ingredients:
romaine leaf, tart green apple, red apple, cider vinegar, olive oil, black pepper, salt

Directions:
Place several romaine leaves on each salad plate; top with the baby greens and apples.
In a small screw-top jar combine vinegar, oil, pepper, and salt; cover and shake well.
Drizzle dressing over salad; sprinkle with nuts, enjoy.
Solo Microwave Fettuccine Alfredo


Ingredients:
cream cheese, parmesan cheese, milk, pasta, water

Directions:
Put the noodles and water into a 2 cup or larger glass or microwave safe measuring cup or bowl.
Microwave on high for two minutes, then stir, continue 2 minute cycles until the pasta is done.
Drain the noodles, and wipe the measuring cup dry.
Add the cream cheese and milk to the measuring cup and microwave for one minute.
Stir until smooth, add the parmesan cheese, and continue to stir until smooth.
Pour the Alfredo Sauce into a shallow bowl, add the noodles and toss.
Add pepper to taste.
Traditional Chicken Curry
Category: world-cuisine
By Simmi G

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

Directions:
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 234.3
Fat: 9.2 g
Saturated fat: 1.6 g
Carbohydrates: 19.8 g
Sugars: 4.2 g
Dietary fiber: 3.2 g
Protein: 18.8 g
Cholesterol: 43.6 mg
Sodium: 182.4 mg
Breaded Pork Chops With Sour Cream Dill Gravy


Ingredients:
flour, seasoning salt, pepper, egg, milk, paprika, shortening, chicken broth, flour, dried dill, sour cream

Directions:
If pork chops are thick, pound thin.
Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika.
Dip chops first in flour, then in egg mixture, then in breadcrumbs.
In a large skillet heat shortening (or oil] to hot.
Brown pork chops for 3 minutes on each side, or until done.
Remove and keep warm.
Pour broth into skillet, scraping to loosen crusty bits.
Blend the 2 tablespoons flour and dill weed into the sour cream.
Stir into broth.
Cook and stir over low heat until thick and bubbly.
Cook and stir 1-2 minutes more.
Serve chops with gravy.
Spinach Watermelon-Mint Salad
Category: salad
By TAMMTEXAS

A great summer salad with a fresh minty taste that everyone will love!

Ingredients:
1 cup apple cider vinegar
¼ cup Worcestershire sauce
½ cup vegetable oil
1 tablespoon sesame seeds
1 tablespoon poppy seeds
¼ cup white sugar
1 (10 ounce) bag baby spinach leaves
2 cups cubed seeded watermelon
1 small red onion, thinly sliced
1 cup chopped pecans, toasted
1 cup mint leaves, finely chopped

Directions:
In a small bowl, whisk together the apple cider vinegar, Worcestershire sauce, vegetable oil, sesame seeds, poppy seeds and sugar. Set aside. In a large serving bowl, combine the spinach, watermelon, onion, pecans and mint. Toss with the dressing just before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 395.3
Fat: 34.1 g
Saturated fat: 4.3 g
Carbohydrates: 21.2 g
Sugars: 14.4 g
Dietary fiber: 3.7 g
Protein: 4.3 g
Sodium: 151.9 mg
Sweet Onion Corn Casserole


Ingredients:
sweet onions, butter, margarine, sour cream, milk, dill weed, salt, cheddar cheese, egg

Directions:
In a large skillet, saute onions in butter until tender.
In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
Stir into onion mixture; remove from heat and set aside.
In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Spoon onion mixture over top.
Sprinkle with remaining cheese.
Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
Let stand for 10 minutes before cutting.
Fresh Strawberry Bread


Ingredients:
strawberry, sugar, all-purpose flour, sugar, baking soda, salt, vanilla extract, eggs

Directions:
In a bowl, place the sliced strawberries.  Sprinkle the slices with the 2 tablespoons of sugar.  Place in the refrigerator for several hours or overnight.  This will create a nice syrup with the berries.
Preheat the oven to 350°F.
Blend together the flour, 1 cup sugar, baking soda, and salt in a large mixing bowl.
In a medium mixing bowl, combine the oil, vanilla, eggs, strawberry slices and its syrup.  Dump the strawberry mixture into the flour mixture, and mix just until blended.
Pour the batter into a greased loaf pan (9 inches x 5 inches] and bake for approximately 50 minutes.
HINTS:  This bread is lovely with cream cheese.  Egg substitute (like Egg Beaters] can be used instead of the eggs - just make sure you use the equivalent of 2 eggs.  Chef Walter suggests variations of adding 1 1/2 cup chopped pecans or a bit of cinnamon to the batter, if you like.
Delicious Maryland Fried Chicken


Ingredients:
chicken thighs, flour, paprika, sage, salt, pepper

Directions:
Wash the chicken parts and pat dry.
Mix all the dry ingredients together in a large bowl. Dip chicken into milk and dredge in flour mixture. Repeat.
Deep fry at 360°F for 20 minutes.
Spicy Oven Fries


Ingredients:
baking potatoes, flour, onion powder, garlic powder, paprika, salt, pepper

Directions:
Preheat oven to 450., Put oil in 9x13 pan, swirl around., Scrub potatoes. Cut each lengthwise into 8 wedges., Combine flour and seasonings in a bowl or baggie., Add potato wedges and shake or toss to coat., Arrange skin-side-down in oiled pan., Bake 35-40 minutes.
Green Papaya Salad
Category: salad
By GODGIFU

Cucumber can replace the green papaya in this salad.

Ingredients:
3 cloves garlic, peeled
3  Thai green chiles
6  green beans, cut into 1 inch pieces
1 large unripe papaya, peeled and cut into thin strips
1  tomato, halved and seeded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon palm sugar
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Directions:
Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve. If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 45.3
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 7.2 g
Sugars: 3.9 g
Dietary fiber: 1.4 g
Protein: 1.6 g
Sodium: 368.1 mg
Marie Callender's Cornbread


Ingredients:
Bisquick baking mix, cornmeal, sugar, real butter, eggs, milk

Directions:
Preheat oven to 350°F.
Grease an 8x8" pan on bottom and sides; set to the side.
In a medium bowl, whisk eggs until well blended.
Add sugar, milk, melted butter and whisk thoroughly.
Add Bisquick and cornmeal to egg mixture, and mix just enough to completely moisten dry ingredients and leave no lumps.
Do not overmix.
Bake for 25-35 minutes, or until toothpick inserted in middle comes out dry and top is firm to touch.
Doubles easily into 9x13" pan; adjust baking time accordingly.
Chewy Chocolate Chip Granola Bars
Category: appetizers-and-snacks
By MESILLA

These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome. I make two versions--this one if for my sweet-tooth husband--the other for myself, contains 1 c. dried fruit and nuts instead of chocolate chips and marshmallows. Be creative!

Ingredients:
½ cup packed brown sugar
⅔ cup peanut butter
5 tablespoons corn syrup
½ cup applesauce
2 teaspoons vanilla extract
3 cups rolled oats
1 cup chocolate chips
½ cup miniature marshmallows
½ cup toasted oat cereal rings
⅔ cup wheat germ

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan. Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 211.1
Fat: 9 g
Saturated fat: 2.9 g
Carbohydrates: 30 g
Sugars: 13.1 g
Dietary fiber: 3.2 g
Protein: 5.7 g
Sodium: 58.3 mg
English Pastry Crust for Meat Casseroles


Ingredients:
flour, baking powder, salt, shortening, hot water, lemon juice

Directions:
Sift together flour, baking powder, and salt.
Mix shortening into hot water until melted.  Add yolk and blend well.
Add liquid mixture to flour mixture.  Mix well.
Place in bowl, cover with plastic wrap and chill several hours or overnight.
When ready to use, preheat oven to 425 degs.
Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch] casserole dish.
Fill with whatever filling mixture you desire. (NOTE:  Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!].
Roll out (or pat out] between two sheets of wax paper, remaining dough to use as top crust.
Lay the top crust over the casserole, carefully removing the wax paper.
Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
Bake casserole at 425 for 25 mins until crust is golden brown.
Air Fryer Apple Pies
Category: desserts
By Kim's Cooking Now

Mini hand pies filled with a buttery apple-cinnamon mixture and topped with a sweet powdered sugar glaze. They bake in less than 10 minutes in an air fryer.

Ingredients:
4 tablespoons butter
6 tablespoons brown sugar
1 teaspoon ground cinnamon
2 medium Granny Smith apples, diced
1 teaspoon cornstarch
2 teaspoons cold water
½ (14 ounce) package pastry for a 9-inch double crust pie
cooking spray
½ tablespoon grapeseed oil
¼ cup powdered sugar
1 teaspoon milk, or more as needed

Directions:
Combine apples, butter, brown sugar, and cinnamon in a non-stick skillet. Cook over medium heat until apples have softened, about 5 minutes. Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust. Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut the dough into rectangles small enough so that 2 can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed. Wet the outer edges of 4 rectangles with water and place some apple filling in the center about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies. Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with grapeseed oil and transfer pies to the air fryer basket using a spatula. Insert basket and set the temperature to 385 degrees F (195 degrees C). Bake until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies. Mix together powdered sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 small apple pies

Calories: 496.9
Fat: 28.6 g
Saturated fat: 11.3 g
Carbohydrates: 59.7 g
Sugars: 35.7 g
Dietary fiber: 3.5 g
Protein: 3.2 g
Cholesterol: 30.5 mg
Sodium: 327.6 mg
Golden Sweet Cornbread


Ingredients:
all-purpose flour, yellow cornmeal, white sugar, salt, baking powder, egg, milk

Directions:
1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
My Note:    I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature… so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true “comfort food”. If you don’t like that extra crunch then use a finer grind. EVERYONE loves this-.
Additional options: I can bake it in a muffin pan (bake only 15 minutes]; I can cut back on my sugar to maybe a round 1/2-cup (or less]. I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly]. The next time I bake this for our gang, I'm going to add all of the above.
I did cut down on the sugar a little. (It's still sweet] Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!
Skillet Chicken Mozzarella


Ingredients:
boneless chicken breasts, flour, pepper, olive oil, garlic clove, green pepper, onion, diced tomatoes, dried basil, zucchini, mozzarella cheese, parmesan cheese

Directions:
Pound each chicken breast to 1/4-inch thickness.
Combine flour and pepper and dip chicken into mixture, coating evenly.
In a large skillet over medium heat, saute chicken in oil until browned.  Transfer chicken to a plate.
Add garlic, peppers and onions to skillet and saute until crisp-tender.
Return chicken to the skillet.
Add tomatoes, basil and zucchini and heat until boiling.
Reduce heat to low, cover and simmer for 15 minutes.
Top the chicken with mozzarella and parmesan and simmer until cheese melts.
Serve over rice or noodles.
Homemade East Indian Chapati Bread


Ingredients:
unbleached flour, salt, baking soda, ground cumin, curry powder, garlic powder, onion powder, butter, ghee, plain yogurt, water, cilantro, garlic, green onion top, mint, cumin seed, poppy seed, sesame seeds, butter, ghee, plain yogurt, cucumber, of fresh mint, onion, fresh lemon juice, fresh lime juice, ground coriander, fresh lemon zest, ground cumin, sugar

Directions:
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water]; PROCESS for 10 seconds; LEAVE processor running.
ADD butter through feeder tube; PROCESS 10 seconds; WHISK the yogurt together with the water; SLOWLY pour yogurt/water mixture through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute.
REMOVE dough from processor.
DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16'']; SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin.
PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan.
TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary].
TURN chapati once again.
REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel.
REPEAT the same cooking process for the remaining chapatis.
SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!
Salted Caramel Chocolate Torte


Ingredients:
butter, sea salt, bittersweet chocolate, icing sugar, vanilla extract

Directions:
Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper.  Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
Chill for 10 minutes.
Reserve 2 tablespoons of the caramel.
Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
Chill for 20 minutes while you make the chocolate layer.
Gently melt the chocolate in the top of a double boiler.
Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
Once the chocolate has melted, turn off the heat but leave the double boiler where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce.
Sift in the icing sugar and stir in with the vanilla extract.
Lift off the heat and let the mixture cool for 10 minutes.
Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre.
Then ladle or pour in the rest and gently shake to smooth the surface.
Chill for at least 5 hours or up to 24 hours until firm.
Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
Dot the chocolates on top.
Spoon the reserved caramel-cream mixture into a small food or freezer bag.
Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
Chill until ready to serve.
Scatter with a pinch or two of sea salt before serving, then thinly slice.
Raspberry Chip Scones


Ingredients:
self-rising flour, sugar, butter, buttermilk, vanilla extract, chocolate chips

Directions:
Combine flour and sugar in a bowl.
Cut butter into mixture until it resembles coarse meal.
Add buttermilk and vanilla extract, then raspberry chocolate chips.
Stir until all ingredients are moistened and form a soft ball.
Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
Bake in a preheated 400° oven until golden brown, 10-12 minutes.
Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.