xiaoxl/recipe_data huggingface dataset:
Middle Eastern Garlic Sauce
Category: side-dish
By Jewels

Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!

Ingredients:
3 small russet potatoes, peeled
1 head garlic, peeled and crushed
1 ½ teaspoons salt
⅓ cup lemon juice
½ cup canola oil

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool. Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 10 servings

Calories: 148.7
Fat: 11.3 g
Saturated fat: 0.8 g
Carbohydrates: 11.5 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 1.4 g
Sodium: 352.9 mg
Roti Pizza from Indian-Ish


Ingredients:
olive oil, red onion, sharp cheddar cheese, Cilantro Chutney from Indian-Ish, russet potato, parmesan cheese, fresh rosemary

Directions:
Preheat the oven to 400 degrees F.
Score each roti a few times with a knife or fork. Place them on a perforated pizza pan or a broiler pan. Drizzle olive oil on each roti (enough to coat the roti but not soak it] and smooth the oil over the surface with your fingers. Bake for 4 to 6 minutes, until lightly golden brown. Remove from the oven but keep the oven on. Once more, drizzle each baked roti with a little olive oil (again, enough to coat but not soak the roti] and smooth it over the surface with your fingers.
To make chutney-cheddar pizzas:
Evenly distribute the onion among the rotis, followed by the cheddar. Bake for 5 to 7 minutes, until the cheddar is melted and bubbling and the edges are crisp. Remove the pizzas from the oven, let cool for 2 to 3 minutes, then drizzle them with the chutney.
To make potato-rosemary pizzas:
Layer the potato slices over the rotis, and top with another small drizzle of olive oil. Bake for 5 minutes, until the potatoes are soft and fully cooked. Distribute the cheese evenly over the rotis and bake for 5 minutes more, until the cheese has crisped up at the edges. Remove the pizzas from the oven, sprinkle with the rosemary, and drizzle a little more olive oil on top.
Cut the roti pizzas into quarters.
Buy the book:
https://www.amazon.com/Indian-ish-Recipes-Antics-Modern-American/dp/1328482472.
Microwave Fudge


Ingredients:
margarine, powdered sugar, milk, vanilla

Directions:
Dump margarine, sugar, cocoa and milk in a bowl, do not mix., Microwave on high for 3 minutes, stir until smooth., Add vanilla and any add-ins., Pour into greased 9" pan, refrigerate until hard. Cut into 1" squares.
Seminole Gold Barbecue Sauce


Ingredients:
prepared mustard, brown sugar, cider vinegar, beer, chili powder, fresh ground black pepper, fresh ground white pepper, ground cayenne pepper, Worcestershire sauce, butter, liquid smoke flavoring

Directions:
In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
Season with chili powder, black, white and cayenne pepper.
Bring to a simmer over medium high heat.
DO NOT BOIL, or you will scorch the sugar and peppers.
Reduce heat and simmer for about 20 minutes.
Mix in the Worcestershire sauce, butter, and liquid smoke.
Simmer for another 15 to 20 minutes.
Add a few dashes of the hot sauce to taste.
Pour into an airtight jar and refrigerate over night to allow flavors to blend.
This will keep in fridge for a couple of weeks.
Herbed Greek Roasted Potatoes with Feta Cheese
Category: side-dish
By Cat Lady Cyndi

These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.

Ingredients:
5 pounds potatoes, cut into wedges
6 cloves garlic, minced
¾ cup olive oil
1 cup water
¼ cup fresh lemon juice
sea salt to taste
ground black pepper to taste
1 ½ tablespoons dried oregano
1 teaspoon chopped fresh mint
1 (8 ounce) package crumbled feta cheese

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish. Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish. Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 10 servings

Calories: 378.6
Fat: 21.3 g
Saturated fat: 5.7 g
Carbohydrates: 41 g
Sugars: 3.3 g
Dietary fiber: 4.4 g
Protein: 8 g
Cholesterol: 20.2 mg
Sodium: 305 mg
Dry Brined Roasted Chicken
Category: meat-and-poultry
By Anonymous

After years of dealing with the mess of a wet brine, I came across the technique of dry brining.  So easy and so tasty.  My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!

Ingredients:
1  whole chicken
2 tablespoons salt, or as needed
2 teaspoons grated orange zest
1 teaspoon dried rosemary
1 teaspoon dried thyme

Directions:
Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish. Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size.  An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 1 day
Yields: 1 chicken

Calories: 161.3
Fat: 6.4 g
Saturated fat: 1.7 g
Carbohydrates: 0.3 g
Dietary fiber: 0.2 g
Protein: 24 g
Cholesterol: 71.8 mg
Sodium: 1816.1 mg
Aussie Spiced Nuts


Ingredients:
olive oil, maple syrup, garlic clove, flaked sea salt, flaked sea salt, chili powder, fresh ground black pepper, fresh ground black pepper

Directions:
Preheat the oven to moderate (180°C/350°-375°F/4-5 gasmark]; and line an oven tray with baking paper.
In a large pan, combine the olive oil, paprika, maple syrup, garlic, salt flakes, chilli and pepper; stir over a low heat until the syrup has melted and the mixture is well-combined; add the nuts and stir until they are evenly coated with the spice mixture; spread on the prepared baking tray.
Bake for 10-15 minutes, turning occasionally; remove and set aside to cool before serving.
TIP: These Aussie Spiced Nuts can be made 2 days ahead and stored in an airtight container.  I cannot advise as to how they'd last beyond the two days as I cannot even imagine them lasting that long!
Ww Balsamic Asparagus and Cherry Tomato Salad


Ingredients:
asparagus, cherry tomatoes, garlic, parmesan cheese, table salt, salt, black pepper

Directions:
Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
Sprinkle with Parmesan cheese.
Chickpea Chilla


Ingredients:
chickpea flour, plain yogurt, fresh ginger, ground turmeric, ground black pepper, salt, water, beet, eggs

Directions:
Whisk the chickpea flour, yogurt, ginger, turmeric, pepper and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter. Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top].
Heat a seasoned skillet over medium heat and add the oil. Pour about 1/2 cup of the batter into the skillet and spread it with the back of a ladle into an even circle. (Save the remaining batter for another use.] Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. Stuff with the carrots and beets and eggs if using.
Lavender Lemonade with Hibiscus
Category: drinks
By BobbieLynn

This recipe was modified from that which I tried at a local restaurant. It was too bitter when I tried it there, so slight modifications were necessary. Hope you all enjoy this recipe.

Ingredients:
3 cups water
1 ½ cups lemon juice
3 cups water
1 ¼ cups white sugar
2 tablespoons dried lavender flowers
1 ½ teaspoons dried hibiscus petals

Directions:
Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled. Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 132.9
Carbohydrates: 35.3 g
Sugars: 32.3 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 6.1 mg
Ham and Great Northern Bean Soup
Category: soups-stews-and-chili
By Christy

Basic ham and bean soup. Very easy to make.

Ingredients:
1 thick slice fully cooked ham with bone
2 tablespoons butter, divided
1  onion, diced
2  carrots, diced
1 clove garlic, minced
1 (16 ounce) can great northern beans, undrained
2 cups water, or as needed
2  bay leaves
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes. Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper. Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 237.5
Fat: 11.2 g
Saturated fat: 5 g
Carbohydrates: 21.7 g
Sugars: 2.6 g
Dietary fiber: 5 g
Protein: 13.2 g
Cholesterol: 31.3 mg
Sodium: 919.6 mg
Pineapple Filling


Ingredients:
crushed pineapple, sugar

Directions:
Cook pineapples and sugar until thick, about 30 minutes, stirring often.
Divide mixture in half and tint one half with red and the other with green to the tone you like.
Just make sure it's cool before you put into cookies.
Spicy Sweet Tomato Jam


Ingredients:
fresh tomatoes, chile, ancho chili, sun-dried tomato, honey, apple cider vinegar, fresh ginger, ground cumin, sea salt, cold water

Directions:
Combine all the ingredients (except Clear Jel and cold water] in a large pot and bring to a boil.
Reduce the heat and simmer for 3 hours, stirring occasionally.
Using an immersion blender (or in batches in a regular blender], puree the mixture until relatively smooth.
Simmer for 15 minutes.
Meanwhile, whisk together the Clear Jel and cold water.
Stir into the jam mixture and cook, stirring constantly, until thickened.
Can 15 minutes in a waterbath.
Corn & Camembert Bread


Ingredients:
self-raising flour, mustard powder, black pepper, butter, corn kernels, camembert cheese, egg

Directions:
Pre-heat oven to 180.C.
Sift flour, mustard powder & pepper into a bowl, rub butter in with fingertips.
Toss corn, and cheese through flour, add eggs and enough reserved liquid to holds it together when mixed.
Place on a well-greased baking tray and flatten down slightly, slash dough slightly to make 8 segments.
Bake for 30 mins or until cooked through.
Lower Fat Banana Nut Chip Muffins


Ingredients:
unsweetened applesauce, sugar, eggs, bananas, whole wheat pastry flour, salt, baking powder, baking soda, skim milk, vanilla, pecans, chocolate chips

Directions:
Preheat the oven to 400 degrees and spray the muffin tin with cooking spray.
Place the applesauce and sugar into a mixing bowl.  Using an electric mixer, beat until fluffy.
Add your eggs, beating after each one.  Then add the mashed banana and beat well.
Add one cup of the flour, the salt, the baking powder and baking soda, and mix.  Pour in about half the milk and mix.
Now add the additional 1 cup of flour and the rest of the milk and mix.
Using a wooden spoon add the vanilla, pecans, and chocolate chips.  Mix just until moist.
Pour into your muffin tins and bake for 13-18 minutes or until just browned.  Let cool on a wire rack.
Air Fryer Breakfast Sandwich On the Go
Category: everyday-cooking
By Soup Loving Nicole

Working from home during the pandemic has forced me to get creative and work around what was my normal routine. While I enjoy that "famous" breakfast muffin from the comfort of my own home now, I came up with this on-the-go air fryer version to send off with my husband in the mornings. The fast food chain has nothing on this.

Ingredients:
nonstick cooking spray
1 large egg
salt and freshly ground black pepper to taste
1 (1.2 oz) patty fully cooked breakfast sausage
1 medium English muffin, split
1 slice American cheese

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Center a mason jar lid, upside down, on a 5-inch square of aluminum foil. Fold the foil up and around the lid to act as a round mold. Spray the foil with nonstick spray and crack egg into the center. Season with salt and pepper. Place egg mold and frozen sausage patty next to each other in the air fryer basket; cook for 4 minutes. Flip sausage patty over, add English muffin halves, and cook 4 minutes more. Place one English muffin half on a sheet of parchment paper. Add cheese, sausage patty, and egg. Top with remaining English muffin half. Wrap and go.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 breakfast sandwich

Calories: 398.6
Fat: 21.7 g
Saturated fat: 9.2 g
Carbohydrates: 26.6 g
Sugars: 0.5 g
Protein: 23.8 g
Cholesterol: 246 mg
Sodium: 869 mg
Chicken & Butternut Squash Tagine


Ingredients:
olive oil, onions, garlic cloves, ground cumin, paprika, ground turmeric, salt, ground cinnamon, ground ginger, boneless skinless chicken breast, fresh cilantro leaves, flat leaf parsley

Directions:
Heat oil in a dutch oven or heavy pot over medium heat.  Add onion; cook, stirring occasionally, until soft and golden, for about 8 minutes.  Raise the heat to medium high and stir in the garlic.  Cook until it becomes fragrant, for about 1 minute.
Stir the cumin and the other spices into the onions.  Cook for 1 minute, stirring constantly.  Add the chicken pieces and coat with the spices.
Add 1 cup of water, and stir well to remove spices from the bottom of the pan.  Add squash, olives, and prunes; bring to a boil.  Cover, reduce heat to medium-low, and simmer 10-15 minutes or until squash is tender.  Taste for salt.  Garnish with cilantro and parsley.  Serve with Basic Couscous.
Recipe adapted from Cooking Light, November 2009.
MISTLETOE KISS


Ingredients:
"green creme de menthe"

Directions:
In a digestif glass, pour grenadine. Using the back of a spoon, pour slowly crème de menthe, lifting slowly the spoon as the liquid fill up. This technique is called “floating”.
Repeat the same technique (floating] with Galliano. This cocktail is great after dinner drink or served as a Holiday shot.
The measurements are based on the style of the glass you see in the video. If you are serving it in a shooter glass or other, you might want to change your measurements for an equal amount of each (measure how many ounces your glass hold and divided by 3]. You want to create a 3 layer look.
Sesame Parmesan Popcorn
Category: appetizers-and-snacks
By Tukaussey

This simple recipe has just the right blend of ingredients for a light and flavorful snack any time of the day.

Ingredients:
⅓ cup popcorn kernels
3 tablespoons butter, melted
3 tablespoons sesame oil
¼ cup finely grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Pop popcorn in a hot air popper or microwave popper according to manufacturer's instructions. Pour into a large bowl. Mix butter and sesame oil together in a small bowl. Drizzle over popcorn. Add Parmesan cheese, salt, and pepper; toss well to coat.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 125.6
Fat: 10.5 g
Saturated fat: 3.9 g
Carbohydrates: 6.4 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Cholesterol: 13.6 mg
Sodium: 360 mg
Goober Bars


Ingredients:
butter, egg, miniature marshmallows, white corn syrup, butter, vanilla, salted peanuts

Directions:
Preheat oven to 350.
Mix the base together and press into an unbuttered pan, 9 x 13, and bake 12 to 16 minutes.  Remove from oven and sprinkle 3 cups marshmallows on the base mixture and place back in the oven until marshmallows puff up.
Remove from oven and cool.
While cooling, mix the corn syrup, butter, vanilla and butterscotch chips over low heat , stirring constantly until topping is smooth. Remove from heat and add immediately the Rice Krispies and Peanuts.
Spread topping over the cooled base.
Cut into squares.
Sherry Dressing for Fruit Salad


Ingredients:
egg, sugar, sherry wine, salt, butter, orange, juice of, heavy cream

Directions:
Combine the egg through the lemon juice in the top of a double boiler., Cook over boiling water until slightly thickened, stirring., Chill., Fold in cream just before serving.
Coffee-Cream Cheese Icing


Ingredients:
cream cheese, butter, vanilla extract, powdered sugar

Directions:
Cream the butter and cream cheese together until light and fluffy.
Add the coffee and vanilla; whip until fluffy and smooth.
Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
Whip an additional 3-5 minutes.
*Dependingon the weather, the frosting's consistency, and personal preference, you may need to add more coffee and/or powdered sugar to reach desired spreading consistency and flavor.
*.
Valentine Stained Glass Cookies


Ingredients:
butter, margarine, sugar, eggs, vanilla, all-purpose flour, baking powder

Directions:
Three hours or the night before you plan to bake cookies, prepare dough.
Cream butter and sugar in mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill at least 3 hours.
Preheat oven to 375* Roll out dough to 1/4 inch thickness on a lightly flo;ured surface. To prevent cookies from becoming tough and brittle try not to incorporate alot of flour. Cut out cookies using a large heart shaped cookie cutter. Transfer cookies to a foil-lined baking sheet. Using a small, heart shaped cookie cutter, cut out and remove heart design from center of each cookie. Fill the cut out sections with crushed candy.
Bake 7-8 minutes or until cookies are lightly browned and the candy has melted. Donot overbake. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative boardders with frostin around edges.
Basil Zucchini Toast


Ingredients:
butter, eggs, milk, onion, zucchini, cheddar cheese, fresh basil, paprika, parmesan cheese, basil leaves

Directions:
Preheat the oven to 375°.
Remove the crusts from the bread and press the slices into the cups of a muffin pan.  Brush well with melted butter.
Beat the eggs well in a medium mixing bowl.  Stir in the milk.  Add the onion, zucchini, cheese, breadcrumbs basil, and salt and pepper to taste.  Mix well.
Carefully spoon the egg mixture into the bread cases.  Sprinkle with the paprika and Parmesan cheese.  Place the pan in the oven and bake for about 45 minutes OR until set and golden.  Keep a close eye on it.
Turn off the oven, but leave the toasts to cool for 10 minutes before transferring them to a serving platter.  Garnish each with a fresh basil leaf before serving.
Dijon-Crusted Pork Chops (Oamc)


Ingredients:
Dijon mustard, Worcestershire sauce

Directions:
TO PREPARE:.
Place bread crumbs in a shallow dish.
In a bowl, combine Dijon mustard and Worecesterhire sauce.  Then, using a pastry brush, coat each side of the chops with the Dijon mixture.
Coat each side with the bread crumbs.
On a cookie sheet, flash freeze in the freezer.
When frozen solid, place in a freezer bag.
TO SERVE:.
Thaw in refrigerator overnight.
Preheat broiler.
Place desired amount of chops on a foil-covered broiler pan.
Broil 3-5 inches from heat source for 10-12 minutes per side.
Kids' Breadstick Snacks


Ingredients:
butter, margarine, parmesan cheese, sesame seeds

Directions:
Preheat oven to 450 degrees.
Brush the cut side of each bun with the melted butter.
Place on an ungreased cookie sheet.
Combine cheese and sesame seeds; sprinkle over buns.
Bake 7-9 minutes or until golden brown.
Easy Taco Salad


Ingredients:
lettuce, cheese, lean ground beef, black olives, roma tomatoes, green onion

Directions:
Combine all ingredients, except dressing., Add dressing just before serving.
Super Simple Clam Chowder


Ingredients:
butter, garlic, onion, chicken broth, clams, pepper, half-and-half

Directions:
Melt butter in Dutch oven over medium heat; add garlic and onion, and cook, stirring constantly, until tender.
Add broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer 15 minutes.
Stir in half and half, and cook over medium heat until thoroughly heated.
Indian Style Grilled Chicken


Ingredients:
black pepper, ground cumin, chili powder, garam masala, cilantro, salt, plain yogurt, heavy cream, garlic cloves, soy sauce, chicken

Directions:
Combine all ingredients except chicken in a large bowl; stir until well blended.  Add chicken, turning to coat well.  Cover and refrigerate at least 8 hours and up to 24 hours.
Prepare grill and spray grate with cooking spray.
Remove chicken from marinade and place on a platter.  Discard marinade.  Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes.
Mexican Green Sauce


Ingredients:
serrano chilies, chicken bouillon cubes

Directions:
boil together until soft, blend until creamy.
Fiesta Potato Pancakes


Ingredients:
eggs, flour, cumin, chili powder, garlic clove, onion, corn, black beans, tomatoes, onion, cilantro, lime

Directions:
Combine hashbrown potatoes, eggs, flour, cumin, and chili powder in a large bowl, mixing well.
Stir in onion, red pepper, corn, and black beans.
Heat oil in a large skillet over medium high heat.
When hot, drop by spoonfuls and flatten into pancakes, about ½” high.
Pan fry until golden brown, about 4-5 minutes.
Flip pancakes and cook until second side is golden brown, about another 4-5 minutes.
Remove to a plate lined with paper towels to drain as you finish making the rest, keeping them warm.
Serve topped with fresh salsa.
To make the salsa, combine the tomatoes, onion, cilantro, lime juice, and jalapeno, and mix well.
Passover Nut Cookies


Ingredients:
ground walnuts, powdered sugar, chocolate chips

Directions:
Beat the egg whites until stiff, add the powdered sugar slowly. Fold in the ground nuts and chocolate.
With either a spoon or pastry bag, form small mounds on a greased parchment baking paper.
Bake at 140 Celsius for 10 minutes or until lightly brown.