xiaoxl/recipe_data huggingface dataset:
Enchiladas


Ingredients:
hamburger, water, corn tortillas, cheese

Directions:
Preheat oven to 375 degrees.
Cook hamburger. Drain.
Cook taco seasoning in the water, making sure all powder is absorobed.  Add meat, bring to a boil, then decrease heat to low, cook for 5 minutes  Let cool slightly.
Cook tortillas in enchilada sauce, about 1 minute each, then roll 1 tablespoon meat and 1 tablespoon cheese into tortilla.  Place in greased baking dish.  Continue until all meat is gone.  Keep filling the fry pan with the sauce, but also thin with water periodically, otherwise it will get too strong.  Top with any remaining enchilada sauce and cheese.
Bake for about 15 - 20 minutes, until cheese is melted.
Serve with your choice of refried beans, sliced lettuce, cubed tomatoes, sour cream, guacamole.
Waffles


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

Directions:
Sift together the flour, sugar and baking power into a large mixing bowl.
Make a well in the center of the dry ingredients.
Whisk together the egg yolks, milk and melted butter in a separate bowl.
Pour the wet ingredients into the well of the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not over mix.
Preheat the waffle iron.
Whip the egg whites to soft peaks and fold into the batter in two additions.
Ladle about 3/4 cup batter into the waffle iron. Cook the waffles until they are crisp, Golden and cooked through about 3 to 6 minutes per waffle.
Johnsonville Italian Sausage, Onions & Peppers Skillet
Category: trusted-brands-recipes-and-tips
By From the Kitchen at Johnsonville Sausage

Need a quick and hearty lunch? Precooked Italian sausage slices with sauteed bell peppers and diced tomatoes make a zesty meal--served as is or piled on a hoagie roll.

Ingredients:
1 (22 ounce) package frozen Johnsonville® Mild Italian Sausage Slices
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
¼ teaspoon red pepper flakes
1  Hoagie or sub rolls

Directions:
In a large skillet, saute the sausage, peppers, onion and garlic in oil until vegetables are tender, about 10 minutes. Add tomatoes and pepper flakes. Cook and stir for 5 minutes or until heated through. Serve on rolls if desired.

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

Calories: 516.1
Fat: 49 g
Saturated fat: 14.6 g
Carbohydrates: 26.2 g
Sugars: 6.2 g
Dietary fiber: 2.9 g
Protein: 31 g
Cholesterol: 111.4 mg
Sodium: 2119.5 mg
Almond Flour Blueberry Muffins
Category: bread
By Take Your Health Back Now!

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Ingredients:
2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 203
Fat: 16.1 g
Saturated fat: 5.1 g
Carbohydrates: 10.6 g
Sugars: 5.9 g
Dietary fiber: 2.6 g
Protein: 6 g
Cholesterol: 46.5 mg
Sodium: 119.2 mg
Banana Bread


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, egg, sugar, canola oil, walnuts, salt

Directions:
Grease the bottom and sides of one loaf pan. In a mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of dry mixture.
In a separate bowl combine the egg, bananas, sugar, & oil (I prefer canola oil].  Add the egg mixture to the dry mixture.  Stir just till moistened (the batter should be lumpy]. Fold in nuts is desired.
Pour the batter into greased loaf pan and bake at 350 degrees for 50-55 minutes or until a toothpick or a knife inserted near center comes out clean. Cool for 10 minutes in the pan on a wire rack then remove bread from pan & let cool completely.  Bread is best when wrapped in foil and left overnight before cutting but it is also great hot out of the oven!
Tiger Skin Chiffon Cake Roll
Category: desserts
By Min

This is the recipe for basic cake roll. You can add cocoa or mocha powder to the cake. You can spread cream, chocolate, or raspberry mousse on the cake sheet before rolling and then refrigerate it before serving. It is moist and tasty. All my family and friends loved it!

Ingredients:
4  eggs, separated
6 tablespoons white sugar, divided
¼ cup corn oil
3 tablespoons milk
½ teaspoon baking powder
½ cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons confectioners' sugar, or as needed
1 (16 ounce) package prepared chocolate frosting
3  egg yolks
3 tablespoons white sugar
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 (16 ounce) package prepared vanilla frosting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a sheet cake pan with parchment paper. Beat 4 egg yolks and 2 tablespoons sugar together in a bowl until mixture is pale yellow and thick. Add corn oil 1 tablespoon at a time and mix well. Add milk and mix well. Sift 1/2 cup plus 2 tablespoons flour into egg yolk mixture and mix well. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 4 tablespoons sugar, continuing to beat until stiff peaks form. Add 1/3 the egg white mixture to the bowl with the egg yolk batter and fold in until mixed well. Pour egg yolk batter into the bowl with the remaining egg white mixture and fold until mixed well. Transfer batter onto the prepared sheet cake pan. Bake in the preheated oven until top is golden brown, 15 to 20 minutes. Remove cake from the oven and let cool until safe to handle, about 30 minutes. Dust top of cake with confectioners' sugar and flip cake over onto another piece of parchment paper. Carefully pull off the parchment paper that was on the bottom of the cake. Spread chocolate frosting onto the cooled sheet cake and roll the cake over into a log shape. Wrap cake roll in parchment paper and place in the refrigerator. Increase oven heat to 400 degrees F (200 degrees C). Line an 8-inch cake pan with aluminum foil or parchment paper. Combine 3 egg yolks, 3 tablespoons sugar, cornstarch, and vanilla extract in a bowl and beat with an electric mixer until batter is pale yellow and thick; this is very important. Pour batter into the prepared pan and smooth the top. Bake in the preheated oven, keeping a close eye on the how the color changes during baking, for 5 to 10 minutes. Remove the tiger skin from the oven immediately when the desired color is achieved. Allow tiger skin to cool completely, about 30 minutes. Flip tiger skin over and carefully remove the parchment paper that was on the bottom of the cake. Spread vanilla frosting onto the tiger skin. Carefully remove the remaining parchment paper. Wrap the refrigerated cake roll with the tiger skin and place on a serving platter.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 461.5
Fat: 20.5 g
Saturated fat: 4.8 g
Carbohydrates: 67.3 g
Sugars: 57.6 g
Dietary fiber: 0.4 g
Protein: 4 g
Cholesterol: 113.5 mg
Sodium: 188.7 mg
Jam Filled Pecan Snowballs


Ingredients:
pecan halves, powdered sugar, salt, unsalted butter, vanilla extract

Directions:
HEAT oven to 350°F Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball.
REMOVE dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.**.
LINE two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together.
BAKE 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely.
*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
**You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding.
Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper.
David's Taco Salad


Ingredients:
ground beef, cheese, lettuce, sour cream, salsa, tortilla chips

Directions:
Brown ground beef, season with taco seasoning.
drain.
mix all other ingredients together.
top with sour cream and salsa.
may also add- can of beans to meat, olives, onions, taco sauce, tomatoes, guacamole, tabasco.
Mexican Hot Dip
Category: appetizers-and-snacks
By KLSUCH

Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 (15 ounce) cans chili
1 (6 ounce) can chopped black olives, drained
1 (16 ounce) package shredded Cheddar cheese
1  green onion, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 9 cups

Calories: 62.6
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 15.4 mg
Sodium: 138.6 mg
Easy Cheesy Ham and Veggie Rice Casserole-Diabetic


Ingredients:
cooked brown rice, broccoli florets, carrot, reduced-sodium ham, swiss cheese, low-fat cheddar cheese, reduced-calorie margarine, low-fat milk, ground cayenne pepper

Directions:
Have rice already cooked and set aside.
In 2 cups boiling water, drop the broccoli and carrots, bring back to a boil, reduce heat and simmer for 3 minutes.
Drain veggies.
Put vegetables and cooked rice back in sauce pan and put pan back on medium-low heat.
Add ham, Swiss cheese, 1 ounce of the cheddar, milk, margarine and cayenne and stir gently.
Sprinkle the remaining cheese evenly over the top, cover and cooke for 3 minutes, or until the cheese melts.
Chef John's Panettone
Category: bread
By Chef John

It takes three days to make this panettone, which I thought was otherwise a pretty straightforward bread recipe. Besides dried fruit, there are so many other things you can include, such as nuts, and chocolate chips, just in case this seems too healthy. Serve plain, with butter, or even better, toasted with butter.

Ingredients:
½ cup all-purpose flour
¼ cup cold water
¼ cup sourdough starter
½ cup golden raisins
½ cup dried cherries, quartered
½ cup diced dried pineapple
¼ cup rum
¼ cup warm water
1 (.25 ounce) package active dry yeast
2  large eggs
⅓ cup white sugar
2 tablespoons white sugar
1 ½ teaspoons vanilla extract
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
2 ½ cups all-purpose flour
1 ¼ teaspoons fine salt
6 tablespoons butter, at room temperature
1  large egg
1 tablespoon water

Directions:
The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight. At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight. Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt. Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface. Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours. Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight. Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball. Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top. Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours. Pull out the skewers and slice into pieces.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 day
Yields: 1 7-inch panettone

Calories: 290.4
Fat: 7.5 g
Saturated fat: 4.1 g
Carbohydrates: 46.7 g
Sugars: 14.4 g
Dietary fiber: 1.9 g
Protein: 6.2 g
Cholesterol: 61.8 mg
Sodium: 305.5 mg
Baked Pizza Dip


Ingredients:
cream cheese, mozzarella cheese, bell peppers, parmesan cheese

Directions:
Preheat oven to 350*F.
Beat the cream cheese and Italian seasoning until well blended; spread onto the bottom of a 9" pie plate.
Top with 1 cup of the cheese and the pizza sauce; sprinkle with the remaining cheese and desired toppings and Parmesan cheese (if using].
Bake for 15-20 minutes or until the mixture is thoroughly heated and the cheese is melted.
Serve hot.
Sushi Roll
Category: appetizers-and-snacks
By 1ORANGE1

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

Ingredients:
⅔ cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 ½ teaspoons salt
4 sheets nori seaweed sheets
½  cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1  avocado
½ pound imitation crabmeat, flaked

Directions:
In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll.  Repeat with remaining ingredients. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Prep time: 45 mins
Total time: 45 mins
Yields: 8 appetizer servings

Calories: 152.2
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 25.8 g
Sugars: 7.4 g
Dietary fiber: 2.4 g
Protein: 3.9 g
Cholesterol: 5.7 mg
Sodium: 702.5 mg
Balsamic Roasted Grapes
Category: appetizers-and-snacks
By Olivia

A surprisingly delicious treat! Easy to make, and a hit with everyone who has tried them! Pairs well with wine and cheese.

Ingredients:
3 cups red or green grapes
olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar, or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet. Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 99.3
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 14.8 g
Sugars: 13.8 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 28.2 mg
Buffalo Dip with Rotisserie Chicken
Category: appetizers-and-snacks
By Bibi

Use some leftover rotisserie chicken to create this dip that will remind you of Buffalo wings. You will find all the flavors you love, without the bones! Serve with celery and carrot sticks. Provide additional hot sauce for individual tastes.

Ingredients:
cooking spray
1 ½ cups shredded skinless rotisserie chicken breast
½ (8 ounce) package cream cheese, cut into chunks
½ teaspoon cayenne pepper
⅓ cup ranch dressing
⅓ cup Buffalo-style hot pepper sauce (such as Frank's® Red Hot®)
3 ounces shredded Cheddar cheese
2 tablespoons crumbled blue cheese, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-cup oven-proof serving dish with cooking spray. Combine shredded chicken, cream cheese, and cayenne in a 10-inch nonstick skillet over medium heat. Stir until cream cheese has melted, 2 to 3 minutes. Stir in ranch dressing, remove from heat, and pour into the prepared dish. Spread Buffalo sauce evenly over top and sprinkle with Cheddar. Bake in the preheated oven until dip is warmed through and cheese is melted, about 20 minutes. Remove from the oven and sprinkle with blue cheese. Serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 125.7
Fat: 10.1 g
Saturated fat: 4.5 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 7.7 g
Cholesterol: 33.8 mg
Sodium: 330.9 mg
Mexican White Rice (Arroz Blanco)


Ingredients:
long-grain white rice, garlic cloves, chicken broth, water

Directions:
Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. (Rice can be soaked up to 4 hrs.] Drain well and spread out on a kitchen towel to dry, at least one hour.
Cook onion and garlic in oil in a wide 4-5 quart heavy pot or deep skillet over med. heat, stirring, until softened, about 3 minutes.
Add rice and cook over med-high heat, stirring, until pale golden, about 5 minute Add broth, water, and 2 teaspoons salt and bring to a boil.
Cover tightly and cook over low heat until rice is tender, 18-20 minutes. Let stand covered 5 min., then fluff with fork and serve.
Ice Cream Brownie Cups


Ingredients:
heavy cream, butter, vanilla extract, vanilla ice cream

Directions:
Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
OR.
While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.
Basil-Garlic Chicken Parmesan


Ingredients:
garlic cloves, extra virgin olive oil, crushed tomatoes, dried basil, dried oregano, granulated sugar, table salt, ground black pepper, egg, table salt, ground black pepper, boneless skinless chicken breasts, olive oil, part-skim mozzarella cheese, parmesan cheese, spaghetti, linguine

Directions:
For Sauce:.
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle.
Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer.
Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes.
Taste sauce, adjusting salt if necessary; Cover and keep warm.
Chicken Parmesan:.
Bring 2 to 3 quarts of water to boil in a large soup kettle.
Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up.
Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
Preheat broiler.
To Prepare Chicken Breasts:.
Halve breasts horizontally to form two cutlets. (Cut this way, they need little or no pounding].
*If pounding or using small breasts:
Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets, adding additional oil as needed.*.
Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture.
Set cutlets on large wire rack set over a jelly roll pan.
Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step].
Heat oil over medium-high heat in a 12-inch skillet.
When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total.
Wash and dry wire rack and return to jelly roll pan.
Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses.
Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
Drain spaghetti.
Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired.
Serve immediately with extra Parmesan passed separately.
Chocolate Crescent Rolls (From Scratch)


Ingredients:
sugar, salt, milk, Quark, flour, baking powder, chocolate

Directions:
In a bowl mix sugar, salt, milk oil and quark. Add flour and baking powder as well as chocolate.
Using your hands (or the dough hooks of your mixer] work into a smooth dough.
On a lightly floured surface roll out the dough into a rectangle of 3mm thickness. Cut into six smaller rectangles and half those diagonally to get 12 triangles in total.
Starting on the smaller end, roll up the triangles to form crescents.
Place on a paper-lined baking sheet and glaze with the egg yolk-water-mix.
Bake in the preheated oven at 180°C/350°F for 20-25 minutes.