xiaoxl/recipe_data huggingface dataset:
Gluten Free Banana Cupcakes


Ingredients:
all-purpose flour, xanthan gum, salt, baking powder, sugar, coconut oil, vanilla, egg, banana, milk

Directions:
Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners and set aside.
In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer.  Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container.  Blend until liquid.
Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients.  If the batter looks dry add in the additional milk.  When thoroughly combined continue to beat the batter for 2 minutes.
Using a large ice cream scoop, scoop batter into prepared cupcake liners.  Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
Remove from oven and allow the cupcakes to rest for 5 minutes.  Remove from pans and place on wire rack to cool.  Once completely cool frost and enjoy.
Sweet Gingered Prawn Rolls


Ingredients:
fresh ginger, garlic cloves, lime zest, honey, rice paper, fresh coriander

Directions:
Shell and devein prawns, and chop them roughly. Combine prawns, ginger, garlic and your sweet stuff in a large shallow bowl, and refrigerate at least three hours, or until you need them.
Heat oiled pan, and cook the prawns until they're just right - remember, cooking prawns too long will make them rubbery. Take them off the pan while keeping all the liquid they might have left behind in the pan. Place the chili sauce and the chicken stock to the pan, and let simmer until it thickens. Pour over the prawns.
Take one sheet of rice paper and put it in a large bowl of warm water until it's soft. Take the paper out from water and place on a board, pat dry with a towel or paper. Place some baby spinach and coriander leaves in the middle of the paper, add prawn mixture to the top. Fold in top and bottom, roll from side to enclose the filling. Repeat until all prawn mixture is used - I made about 17 rolls (but it's of course dependent on the size of the rice paper].
Once you let the rolls sit for couple of minutes they should be firm enough to eat with your fingers, serve with rice or dip in soy sauce.
Appetizer Sausage Stuffed Mushrooms


Ingredients:
pork sausage, mozzarella cheese, button mushrooms

Directions:
Preheat oven to 350 degrees. Break out the stem from the mushrooms and place on cookie sheet.
In frying pan, cook sausage over medium heat until brown. Then drain grease. Add breadcrumbs and mozzarella cheese and stir to mix. Stuff into mushroom caps. Bake 10-15 minutes until cheese starts to brown on top and the mushrooms are sizzling.
Easy Chicken and Biscuits
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can  Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits

Directions:
Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish. Bake at 400 degrees F for 15 minutes. Stir. Cut each biscuit into quarters. Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 5 servings
Salsa De Tomatillo Con Aguacate


Ingredients:
garlic cloves, salt, serrano chili peppers, cilantro, avocado

Directions:
In a food processor or blender, process the garlic and salt to a paste.
Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro.
Process with an on-off motion to make a slight chunky puree.
Scoop out the avocado flesh into the machine and process to the desired smoothness.
Serve within 1 hour (or preferably at once].
Teriyaki-Glazed Salmon Patties


Ingredients:
soy sauce, sugar, brown sugar, gingerroot, garlic, rice wine, dry sherry, cornstarch, salmon, green onion, green pepper

Directions:
In a small saucepan stir together soy sauce, sugar and brown sugar together over medium heat, stirring well, until sugars dissolve; add ginger root, garlic, wine, and pineapple juice, and mix well.
Bring mixture to a boil; reduce heat and simmer for 10 minutes.
Mix together 2 tablespoons of cold water with the cornstarch and whisk into soy mixture.
Stir and cook until mixture thickens; stir in sesame oil; set aside and keep warm.
Combine salmon, breadcrumbs, green onion, green pepper, egg whites, and 3 tablespoons of the sauce until well combined.
Form mixture into 4-5 patties.
Spray skillet with cooking spray and heat over medium heat.
Place patties in skillet and cook, 2-4 minutes per side, or until golden brown.
To serve, place on plate with some of the sauce on patty, or serve patty on bun with sauce,"burger-style".
Praline Ice Cream Sauce


Ingredients:
light brown sugar, light corn syrup, half-and-half, butter, vanilla, salt, pecan halves

Directions:
Combine all ingredients in sauce pan.
Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
Cool slightly before serving over vanilla ice cream.
NOTE: May refrigerate for several days in covered container.
To reheat, add small amount of cream, then heat on stovetop until smooth.
Iced Yellow Tomato Soup


Ingredients:
chicken broth, yellow tomatoes, yellow bell pepper, banana peppers, garlic cloves, onion, roma tomato, chives

Directions:
In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion. Cover and process or blend mixture until smooth. Repeat.
Transfer soup to bowl. Chill, covered, for 4 hours. Top with diced Roma tomato and garnish with fresh whole chives, if desired. Makes 8 servings.
Cranberry-Pear Tossed Salad


Ingredients:
red wine vinegar, canola oil, Dijon mustard, salt, pepper, sugar, walnuts, pears, dried cranberries, blue cheese

Directions:
For dressing, in a bowl, whisk together the first six ingredients; set aside. In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese; toss.
Breakfast Mice


Ingredients:
low-fat mayonnaise, salt, radishes, raisins, currants, cheddar cheese, spinach, lettuce leaf

Directions:
Gently scoop egg yolks into small bowl.
Mash yolks, mayonnaise and salt until smooth.
Spoon yolk mixture back into egg halves.(Do not heap].
Place 2 halves, cut side down, on each serving plate. (on top of lettuce or spinach leaves if using]
Cut two tiny slits near the narrow end of each egg half; position 2 radish slices on (or into] each half for ears.
Use the root end of each radish to form tails.
Push raisins (or currants] into each egg half to form eyes.
Place small pile of cheese in front of each mouse.
Weight Watchers Potato Chips


Ingredients:
baking potatoes, salt

Directions:
In a large bowl combine potatoes and 1/4tsp salt in cold water to cover potatoes.
Let soak for 30 minutes and drain well.
Blot slices to dry.
Preheat oven to 350'
Line a baking sheet with foil and spray with Pam baking spray.
Arrange potato slices in a single layer and bake, turning potatoes occasionally so they don't stick and so they can brown evenly.
Bake 30-45 minutes or until crisp.
Sprinkle with remaining salt.
Ham Salad Spread
Category: salad
By smile_u_nut

Whip up a quick and easy ham salad spread with hard-cooked eggs, mayonnaise, and pickle relish. Serve with assorted crackers.

Ingredients:
3 cups ground fully cooked ham
2  hard cooked eggs, chopped
2 tablespoons finely chopped celery
4 teaspoons sweet pickle relish
2 teaspoons finely chopped onion
1 cup mayonnaise
1 tablespoon prepared yellow mustard

Directions:
Mix ham, eggs, celery, pickle relish, and onion together in a bowl. Combine mayonnaise and mustard together in a separate bowl; pour over ham mixture. Stir to coat. Refrigerate until serving time.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 230.1
Fat: 21.7 g
Saturated fat: 4.7 g
Carbohydrates: 1.4 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 7.5 g
Cholesterol: 56.9 mg
Sodium: 578.7 mg
Mango Chicken Stir-Fry


Ingredients:
boneless skinless chicken breast, low sodium chicken broth, limes, brown sugar, curry powder, cornstarch, red onion, garlic cloves, canola oil, mangoes, cooked rice

Directions:
Placed chicken brother and next 4 ingredients (last one being cornstarch] in a small bowl and stir to combine and set aside.
Spray wok with non stick spray or a few drops of oil, preheated over medium heat.
Add Onion and Garlic and stir fry for 3 minutes or until slightly tender.
Remove from Wok and set aside.
Add oil & add chicken and stir fry until no longer pink.
Push chicken to one side of the pan and stir the sauce and pour in to the center of the wok.
Cook, stirring until bubbling and thick.
Return onion and garlic back to the wok, add the mango.
Stir to coat all ingredients, cook for an additional 2 minutes or until thoroughly heated.
Serve with rice.
Garnish with pieces of citrus peels, if desired!
Strawberry Shortcake Cheesecake


Ingredients:
butter, granulated sugar, eggs, vanilla extract, salt, flour, strawberry, cream cheese, granulated sugar, eggs, water

Directions:
Beat softened butter and sugar in a stand mixer until light and fluffy.
Gradually add eggs.
Mix in vanilla, salt and flour.
Spread 1/2 of batter in a greased 13 x 13 x 9 pan.
Spread 1/2 of the strawberry topping over the batter.
Layer with the remaining batter.
Bake in a 350 degree oven for 1/2 hour.
Pour cheesecake batter over the top of partially baked shortcake/strawberry batter.
Bake until toothpick inserted in center comes out almost clean approximately 30- 45 minutes more-don't overbake.
Remove from oven and let cool.
Spread whipped cream over the top of the bars and cover with an even layer of sliced fresh strawberries.
Cut into 12 bars.
Tilapia Foil Packets
Category: seafood
By Reg927

Simple and delicious! The foil keeps the fish moist and the seasoning on the fish where it belongs!

Ingredients:
aluminum foil
4 (5 ounce) fillets tilapia
2 tablespoons unsalted butter
2 teaspoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface. Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 fillets

Calories: 195.5
Fat: 7.4 g
Saturated fat: 4.4 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 29.3 g
Cholesterol: 67.1 mg
Sodium: 354.4 mg
Red Garlic Mashed Potatoes
Category: side-dish
By Shawnah

These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning: they are addictive!

Ingredients:
8  red potatoes, cubed
2 teaspoons crushed garlic
½ cup butter
¼ cup half-and-half cream
¼ teaspoon steak seasoning
¼ teaspoon garlic powder
⅛ teaspoon white sugar

Directions:
Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 279.5
Fat: 24.9 g
Saturated fat: 15.7 g
Carbohydrates: 13.5 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 2.2 g
Cholesterol: 66.6 mg
Sodium: 231.8 mg
A Tomato Well Stuffed


Ingredients:
canned artichoke hearts, celery, green onion, mayonnaise, tomatoes, bacon

Directions:
Combine artichoke hearts with celery, green onions, and mayonnaise.
Just before serving, add shrimp to stuffing.
Peel and scoop out 8 tomatoes; stuff with mixture.  Place on lettuce.  Sprinkle with crumbled bacon on top.
Creamy Cheddar Beef Enchiladas
Category: world-cuisine
By awhita11

This is an easy and delicious dinner. Add a tossed green salad and you've got a well-rounded meal!

Ingredients:
1 cup white rice
1 ½ cups water
1 pound ground beef
1  onion, chopped
2 cloves garlic, minced
1 (1.25 ounce) package taco seasoning
1 cup water
1 (16 ounce) can refried beans
1 cup cottage cheese
1 cup shredded Cheddar cheese
10 (8 inch) flour tortillas
1 (7.75 ounce) can red enchilada sauce
1 cup sour cream
1 cup shredded Cheddar cheese

Directions:
Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes. Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir   and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined. Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish. Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese. Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 10 servings

Calories: 550.4
Fat: 23.3 g
Saturated fat: 11.7 g
Carbohydrates: 57.9 g
Sugars: 2 g
Dietary fiber: 4.8 g
Protein: 25.6 g
Cholesterol: 68.3 mg
Sodium: 956.8 mg
Kicked-Up Potato Pancakes
Category: side-dish
By chocoholic1

Shredded potato with cheese, ham and more. Tasty and wonderful! I invented this during an Iron chef cooking contest I had with my family - and won!

Ingredients:
2 large potatoes, peeled and shredded
¾ cup shredded deli smoked ham
3  eggs
¾ cup shredded mozzarella cheese
1 teaspoon onion powder
1 teaspoon garlic powder
salt and ground black pepper to taste
olive oil for frying
1  green onion, chopped
½ cup grated Parmesan cheese

Directions:
Combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl. Heat a large skillet over medium-low heat. Pour enough olive oil to cover bottom of pan. Scoop up about 1/2 cup of potato mixture per pancake and form into a patty. Repeat, making 8 patties in all. Place 4 pancakes at time in hot olive oil. Cook until browned, about 4 minutes on each side. Transfer to paper towel-lined plate. Sprinkle with green onion and Parmesan cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 364.6
Fat: 15.3 g
Saturated fat: 6.8 g
Carbohydrates: 34.7 g
Sugars: 2.5 g
Dietary fiber: 4.3 g
Protein: 22.3 g
Cholesterol: 176 mg
Sodium: 673.7 mg
Cherry Crunch
Category: desserts
By Timothy S. Lindabury

Cherry pie filling is lovingly sandwiched between 2 layers of crunchy oaty goodness. Substitute apple pie filling and sprinkle a little extra cinnamon over the top if you like.

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
¾ cup brown sugar
½ teaspoon ground cinnamon
½ cup butter
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling. Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 - 9 inch square pan

Calories: 321.1
Fat: 11 g
Saturated fat: 6.6 g
Carbohydrates: 53.3 g
Sugars: 17.9 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 27.1 mg
Sodium: 90.5 mg
Lemon Poppy Seed Muffins


Ingredients:
all-purpose flour, whole wheat flour, baking powder, baking soda, poppy seed, nonfat plain yogurt, sugar, vanilla extract, lemon peel

Directions:
Preheat oven to 400°F.
Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well.
In another bowl, combine remaining ingredients.
Beat with a fork or wire whisk until blended.
Add to dry mixture, mixing just until all ingredients are moistened.
Divide mixture evenly into prepared muffin cups.
Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove muffins to a rack to cool.
No Bake Crunchy Chocolate Treasures


Ingredients:
peanuts, chocolate

Directions:
Place sugar cones in a food storage bag. Seal bag. Crush cones with a rolling pin until pieces are bite size.
Combine crushed sugar cones, chopped peanuts and toffee pieces in a medium bowl and set aside.
Place chocolate chips in a microsafe bowl and microwave on high for 1 to 1 1/2 minutes. Stir until smooth.
Immediately fold in the nutella and fold in the sugar cone,toffee and nut mixture until well coated.
Scoop or drop one tablespoon mixture in each liner. Top with sprinkles if desired.
Refrigerate two hours before serving. Store in an airtight container.
Garlic Herb Bread in Your Bread Machine


Ingredients:
water, butter, garlic cloves, bread flour, sugar, salt, dried rosemary, dried thyme leaves, dried basil, bread machine yeast

Directions:
"Put all ingredients into your bread machine in order per your owner manual.  Bake on white bread setting for a 1 1/2 lb. loaf."
Matzo Ball Chicken Soup (Kosher)


Ingredients:
red onion, carrots, leek, parsnips, eggs, olive oil, water, matzo meal, salt, cinnamon

Directions:
For the SOUP: Put chicken in a large pot, fill with cold water enough to cover the chicken .  Bring to the boil and skim the fat layer off the top.
Add vegetables and simmer-boil for 2 hours.
Remove chicken pieces and pour liquid through a strainer to catch the vegetables.  Soup can be reheated or frozen.  If reheating, shred some chicken and add to soup.
For the MATZO BALLS: Break eggs abd beat adding oil, pinch of salt and cinnamon.  Mix well.
Add Matzomeal and water and mix well again.
Place in refrigerator for 30 mins if making now or overnight if making day before.
When mixture firm, spoon into hand and create ball like dumpling, do this for all of mixture.
In a pan of simmering salt water add matzo balls and cover for 20-25 minutes.
Matzo Balls will rise to the surface.
Reheat soup and add Matzo balls.
Hodie's Sloppy Joes
Category: main-dish
By MLUCAS3017

This was my Grandma's recipe for Sloppy Joes. It is very easy to make and uses items you probably already have in your pantry. Kids, as well as the adults, will love this All-American favorite. A slice of American cheese adds a nice touch.  For an extra kick, add your favorite hot sauce to taste.

Ingredients:
1 pound ground beef
½ cup chopped onion
1 (8 ounce) can tomato sauce
⅓ cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar

Directions:
Place the ground beef and chopped onion in a skillet over medium heat; cook and stir until the beef is completely browned and the onions are translucent. Drain the fat from the skillet and return it to medium heat. Stir in the tomato sauce, ketchup, brown sugar, and vinegar. Reduce heat to medium low and simmer 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 279.7
Fat: 20.2 g
Saturated fat: 8.2 g
Carbohydrates: 11.1 g
Sugars: 9.5 g
Dietary fiber: 0.8 g
Protein: 13.5 g
Cholesterol: 64.3 mg
Sodium: 397.6 mg
Chilled Minted Zucchini Soup


Ingredients:
extra virgin olive oil, zucchini, water, plain yogurt, fresh mint leaves

Directions:
In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté one third of the zucchini, stirring occasionally, until golden.
Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
Stir in yoghurt, mint, and salt and pepper to taste.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste].
Before serving, season with salt and pepper, if necessary.
Apple Cider Syrup


Ingredients:
sugar, cornstarch, cinnamon, lemon juice, butter

Directions:
Combine sugar, cornstarch, and cinnamon in a small saucepan., Stir in apple juice and lemon juice., Cook and stir over medium heat until thickened and bubbly., Cook 2 minutes., Remove from heat and add butter., Serve with French Toast or pancakes or waffles.
Zuppa Toscana, Magri Style


Ingredients:
Italian sausage, potatoes, bacon, garlic, crushed red pepper flakes, kale leaves, heavy cream

Directions:
In a large pot, cook ground sausage and pepper flakes, until done. If sausage is in links, remove from casing and crumble, (or thinly slice after cooking].
Remove sausage from pot and set aside. Drain excess grease.
Add bacon, onion and garlic to pot and cook over medium heat until onions are soft (about 15 minutes].
Add chicken stock/water, and potatoes and cook until potatoes are soft (about 30 minutes].
Add sausage, kale and heavy cream.
Simmer 3-5 minutes, then serve.
Slovenian Potica


Ingredients:
white flour, butter, sugar, milk, rum, lemon peel, vanilla essence, salt, ground walnuts, poppy seeds, sugar, honey, milk, eggs, vanilla essence, ground cinnamon, ground cloves, lemon peel, rum

Directions:
Put flour in abowl, sifted if you like, add salt.
In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
Healt milk, melt fat.
Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
Stir again, add dissolved yeast and fat and stir into a medium thick dough.
Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
Knead it once and roll it out and spread it with the filling.
Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
Roll tightly, put in a mould, prick and leave to rise.
Before baking, coat with a thin layer of milk and egg mixture – make sure the holes are not stopped.
Bake 50 minutes at 190°C.