xiaoxl/recipe_data huggingface dataset:
Low Fat Chicken Green Chili


Ingredients:
olive oil, onions, garlic cloves, salt, ground pepper, green chili salsa, boneless skinless chicken breast halves, diced green chilies, Rotel tomatoes & chilies, cannellini beans, fresh cilantro, ground cumin, dried oregano

Directions:
In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step] and stir.
When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.
Nachos for Dinner?


Ingredients:
ground beef, water, thick & chunky salsa, cheddar cheese, lettuce, tortilla chips

Directions:
Cook beef and taco seasoning in skillet until browned. Pour off fat.
Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 minute or until done.
Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.
Note:  I have also used this for a tortilla filling, but then you can't say you had nachos for dinner.
Old Fashioned Rhubarb Muffins


Ingredients:
all-purpose flour, sugar, baking powder, milk, vanilla, egg, rhubarb

Directions:
Combine flour, sugar, and baking powder. Set aside., Combine milk, oil, vanilla, and egg in a mixing bowl., Add dry ingredients, and stir just until mixed., Fold in rhubarb., Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full., Bake at 400 degrees for 20 to 25 minutes.
Italian Roasted Garlic Soup


Ingredients:
heads of garlic, olive oil, yellow onion, celery, broth, cannellini beans, white beans, dried basil, salt, fresh ground black pepper, bay leaf, half-and-half, milk, parmesan cheese, fresh parsley

Directions:
Preheat oven to 350°.
Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
Slice 1/4" off the top of each garlic head.
Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
Drizzle 1/2 teaspoons oil over each head.
Bake, uncovered, until golden, about 1 hour.
Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
Place the pulp in a bowl and set aside.
In a large soup pot over medium heat, warm the remaining oil.
Add onion and celery and saute until tender, about 5 minutes.
Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
Remove bay leaf and discard.
In a food processor or blender (or better yet, an immersion blender, which is what I used], puree soup in batches.
Return to pot and stir in half-and-half.
Simmer until flavors are blended, about 5 minutes.
Ladle into bowls and sprinkle with Parmesan cheese and parsley.
Marinade for Chicken, Pork  or Beef


Ingredients:
lemon juice, soy sauce, Worcestershire sauce, dry mustard, garlic powder, onion powder, coarse black pepper, vinegar, dried parsley, sugar, dried basil

Directions:
Mix the first 11 ingredients.  Whisk in the oil., Marinate meat for several hours., Grill meat in the manner you desire.
Fall Harvest Smoothie


Ingredients:
acorn squash, pumpkin, golden delicious apple, raw carrots, low-fat vanilla yogurt, pumpkin pie spice, dark brown sugar, honey

Directions:
Chop up steamed squash into cubes
(To steam the squash quickly, cut the acorn squash in half.  Remove seeds.  Place in a microwave safe bowl upside down -so the inside of the squash is facing DOWN.  Add about 1 inch of water to dish.  Microwave on high for 12-15 minutes until skin peels right off the squash and it is soft to touch].
Add squash, carrot chunks, apple juice and apple to blender/smoothie maker.  Completely puree to a smooth creamy texture.
Add pumpkin, yogurt, spices, honey and brown sugar to mixture.  Blend until smooth.
Serve with a little whipped topping chilled in a glass, or serve hot as a "pumpkin soup".
Hubby's Ham Casserole


Ingredients:
cooked ham, elbow macaroni, milk

Directions:
Combine all ingredients except bread crumbs in an ungreased 13 x 9 inch baking pan; mix well.
Bake,  covered, at 375 for 20 minutes; remove cover and sprinkle with bread crumbs.
Bake an additional 10 minutes.
Indian Sweet Potato and Lentil Soup
Category: soups-stews-and-chili
By Queen Bee

Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!

Ingredients:
1 tablespoon olive oil
1 large onion, minced
6 cloves garlic, minced
2 pinches red pepper flakes
½ teaspoon ground turmeric
1 ½ teaspoons garam masala
1 cup lentils
4 cups vegetable broth
2  sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups chopped fresh spinach
1 pinch salt to taste

Directions:
Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 360.6
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 63.7 g
Sugars: 10.5 g
Dietary fiber: 20.9 g
Protein: 16.9 g
Sodium: 553.5 mg
Cinnamon-Sugar Pita Chips
Category: appetizers-and-snacks
By Adam Mattessich

These are so easy to make and addictive to eat! They are a hit with all my friends, some of whom just eat them without any dip. They are great on their own or with dessert hummus. Try them with my recipe for Pumpkin Pie Dessert Hummus; you won't be disappointed.

Ingredients:
2  whole wheat, Greek-style pita breads
2 tablespoons olive oil
1 teaspoon ground cinnamon
½ teaspoon white sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut each pita bread into 8 wedges and brush with olive oil. Sprinkle cinnamon and sugar on top and place wedges on a baking sheet. Bake in the preheated oven until crispy on the edges and slightly soft in the middle, 12 to 14 minutes; they will harden as they cool. Serve immediately or store in an airtight container after cooling.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 16 chips

Calories: 148.2
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 18.6 g
Sugars: 0.8 g
Dietary fiber: 2.7 g
Protein: 3.2 g
Sodium: 170.4 mg
Cucumber Sunomono
Category: salad
By CHRISTYJ

A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!

Ingredients:
2 large  cucumbers, peeled
⅓ cup rice vinegar
4 teaspoons white sugar
1 teaspoon salt
1 ½ teaspoons minced fresh ginger root

Directions:
Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 5 servings

Calories: 26.8
Fat: 0.2 g
Carbohydrates: 6.2 g
Sugars: 3.3 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 467.4 mg
Easy Ravioli With Bacon


Ingredients:
milk, cream cheese, parmesan cheese, green onions, bacon, red bell pepper

Directions:
Cook ravioli as directed on package.
Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.
The Art of Making the Perfect Pizza Dough


Ingredients:
active dry yeast, unbleached all-purpose flour, warm water, salt, olive oil

Directions:
Make the dough and let it rise:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture does not appear creamy, discard and start over with new yeast.].
Stir together 1 1/4 cups flour and salt in a large bowl.  Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup] so dough comes away from sides of bowl.  (The dough will be wetter than pizza dough you may have made.].
Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky] until smooth, soft and elastic, about 8 minutes.   Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour.
Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.
To shape the dough for baking:
DO NOT PUNCH DOWN DOUGH.  Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface.  Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel], allowing weight of dough to stretch round to roughly 10 inches.
Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.
To shape dough for grilling:
DO NOT PUNCH DOWN DOUGH.  Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to dry work surface.  Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel], allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9-inch round.  Transfer to a floured tray.   Repeat procedure with remaining ball of dough.  Lightly dust a piece of plastic wrap with flour and invert loosely over pizza rounds. Allow dough to stand for 10 to 20 minutes before grilling.(dough will be slightly puffy].
Note:   The dough can be allowed to rise, covered and refrigerated in a covered bowl  for up to one day.  Bring to room temperature before shaping.  REMEMBER  (repeat after me :=]  DO NOT PUNCH DOWN!
Assemble and bake the pizza according to your favorite recipe.
It can also be frozen for up to 1 month.  Thaw and bring to room temperature, but remember, Do Not Punch Down!
Lobster & Corn Salad Lettuce Wraps With Tarragon Mayonnaise


Ingredients:
lobsters, corn, tomatoes, mayonnaise, fresh tarragon, fresh lemon juice, salt, pepper, romaine lettuce

Directions:
Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl.  Season with salt and pepper, to taste.  Cover and chill for at least 1 hour.
Evenly spoon the lobster salad into the centers of the romaine lettuce.
Enjoy!
Blink of an Eye Bell Pepper Saute


Ingredients:
bell peppers, olive oil, red onion, garlic clove, salt, fresh ground black pepper

Directions:
Remove stems from peppers. Halve the bell peppers crosswise then cut into 1/2" strips.
Heat the olive oil in a non-stick pan over medium heat.
Add bell peppers and sauté for about 2-3 minutes. Then add the red onion crescents (and garlic if using] and sauté another 2 minutes. Be careful not to burn.
You want the bell peppers to be slightly softened but still firm. Does that make sense?.
Season with salt and pepper and transfer to serving platter. Great as a side dish or served over pasta or rice.
Class Act Cocktail


Ingredients:
character(0]

Directions:
"Pour all ingredients into a shaker of ice, shake, then strain into a rocks glass full of ice. Drinker will have to constantly mix the drink in his glass as the Advocaat will settle."
Weight Watcher Oven Fried Fish


Ingredients:
white cornmeal, dried dill, salt, pepper, paprika, skim milk, butter

Directions:
Preheat oven to 450 degrees., In a shallow dish, like a pie plate, combine all dry ingredients., Place milk in another shallow dish., Dip fish in milk, then in crumb mixture., Place in pan coated with cooking spray., Drizzle with melted butter., Bake for 10 minute or until fish flakes apart with fork.
Baked Feta Pasta
Category: uncategorized
By My Hot Southern Mess

An easy to make pasta with baked feta inspired by current TikTok trends.

Ingredients:
2 pints cherry tomatoes
½ cup sliced red bell pepper
½ cup sliced red onion
½ cup olive oil
4 cloves peeled garlic, or more to taste
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
½ teaspoon Italian seasoning
½ teaspoon dried basil
¼ teaspoon sea salt
1 (8 ounce) package Cheese, feta
1 (12 ounce) package penne pasta
1 cup baby spinach

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish. Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated. Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water. Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 497.4
Fat: 27.8 g
Saturated fat: 8.5 g
Carbohydrates: 50.7 g
Sugars: 4.4 g
Dietary fiber: 3.8 g
Protein: 14.3 g
Cholesterol: 33.7 mg
Sodium: 513.1 mg
Easy Refrigerator Pineapple Graham Dessert Squares


Ingredients:
butter, icing sugar, eggs, crushed pineapple

Directions:
Set oven to 350°F.
Grease an 8 x 8-inch square baking dish.
Combine graham wafer crumbs with 1/2 cup melted butter.
Pat into bottom of prepared baking dish.
Bake for 10 minutes; cool.
In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
Add in eggs, beat well until combined.
Transfer the mixture into cooled crust.
In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
Spread over the egg mixture.
Sprinkle with graham cracker crumbs.
Refrigerate for 2 hours before serving.
Salmon-Cream Cheese Pate


Ingredients:
onion, cream cheese, salmon, lemon juice, horseradish, dill, parsley, liquid smoke, Worcestershire sauce

Directions:
Mince onion in food processor., Add remaining ingredients., Blend with off/on turns then let run until smooth., Refrigerate overnight., Good with raw vegetables, crackers or Melba toast., Can also shape and cover with parsley or chopped nuts.
Nut and Halloumi Roast


Ingredients:
onion, mushrooms, oats, sesame seeds, dried herbs, fresh parsley, egg, Dijon mustard, halloumi cheese

Directions:
Heat oven to 180C/350°F., Process the nuts, mushrooms and onion until coarsley chopped., Add to the oat flakes, sesame seeds, herbs and stir well., Add egg, mustard and lemon juice abd mix together., Press the half mix into an oiled loaf tin and add a layer of haloumi., Finish with the remaining mixture and press down., Bake covered with foil for 45 minutes., Serve with steamed broccoli and tomato sauce.
Banana  Chocolate Chip Nut Cake


Ingredients:
sugar, buttermilk, sour cream, eggs, vanilla, bananas

Directions:
Mash bananas and set aside.
Combine cake mix, sugar, oil, buttermilk, eggs, vanilla and mashed bananas and beat on low speed for 30 seconds, until combined.
Beat at medium speed for 1 1/2 to 2 minutes.
Gently fold in chocolate chips and nuts.
Pour into 2 greased and floured 9 inch cake pans.
Bake at 350 degrees for 33-38 minutes.
Cool, frost.
Blueberry Griddle Cakes


Ingredients:
Bisquick baking mix, egg, milk, powdered sugar

Directions:
In medium mixing bowl, combine Bisquick, egg, and milk; until mixed.
Add 1 cup fruit filling; fold in gently with spatula.
Heat the griddle and spray with non-stick spray.  Spoon 1/4 cup of batter for each pancake onto the griddle.  Cook on both sides until golden brown.  Repeat until all batter is used.
To serve, top with remaining fruit filling and sifted powdered sugar.
Quick N' Easy Dill Sauce


Ingredients:
sour cream, dill, fresh ground pepper

Directions:
Whisk together all ingredients., Use immediately or refrigerate.
Banana Ginger Muffins - Gluten Free


Ingredients:
cornstarch, baking powder, baking soda, ground ginger, salt, bananas, sugar, canola oil, eggs, vanilla, walnuts, pecans

Directions:
Preheat oven to 350 degrees Farenheit.
Mix flours, cornstarch, baking soda, baking powder, ginger, and salt together in a medium bowl.
In separate medium/large (2 Quart] bowl, crush bananas then add the sugar and mix. Next add oil, vanilla, and eggs then mix.
Add dry ingredients to banana mixture and mix, scraping bottom and sides of bowl to make no flours stick. Add nuts if desired.
Bake at 350 for 25 minutes.
Orange You a Peach!


Ingredients:
character(0]

Directions:
Pour the peach punch and the orange juice into a cup filled with ice., Enjoy!
Eggplant, Roasted Pepper and Chicken Pitas
Category: world-cuisine
By ~marie~

Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event,  and it was a hit. This is for you if you enjoy Middle Eastern cuisine.

Ingredients:
2  eggplants, cut into 1/2-inch slices
1 tablespoon salt
2 (6 ounce) skinless, boneless chicken breast halves
all-purpose flour for dusting
2  eggs, beaten
1 cup seasoned bread crumbs
4 tablespoons olive oil
3 cloves garlic, peeled, or more to taste
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (12 ounce) jar roasted red peppers, sliced
salt and pepper to taste
6  (6-inch) pita breads

Directions:
Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note). Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside. Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked. Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper. To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 sandwiches

Calories: 492.2
Fat: 18.4 g
Saturated fat: 3.1 g
Carbohydrates: 60.2 g
Sugars: 8.2 g
Dietary fiber: 8.2 g
Protein: 23 g
Cholesterol: 94.3 mg
Sodium: 1753.9 mg
Sunrise Smoothie


Ingredients:
carrots, mangoes, plain yogurt

Directions:
Blend carrots and 160ml/5.5fl oz orange juice in a blender until smooth. Pour into serving glass.
Blend mango, yoghurt, and remaining orange juice in a blender. Pour over a spoon set over the carrot layer inside the glass to keep distinct layers.
Serve optionally with honey or maple syrup.
Swirled Peanut and Chocolate Chews


Ingredients:
butter, peanut butter, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, butter, applesauce, brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking soda

Directions:
In a mixing bowl, cream butter, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture; set aside.
For chocolate dough, cream butter, applesauce, and sugars in another mixing bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled.
Drop by heaping tablespoonfuls 3 inches apart onto greased baking sheets. Bake at 350 degrees F for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool.
Turkey Panini


Ingredients:
butter, bacon, tomatoes, colby-monterey jack cheese, avocado

Directions:
Spread one side of each bread slice with butter.  Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing.  Top with remaining bread slices, butter sides up.
Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.
Fruity Cookies


Ingredients:
butter, flour, sugar, cottage cheese, egg, milk, baking powder, vanilla, baking soda, pecans, pecan halves

Directions:
Pre heat oven to 375°F.
In a large mixing bowl beat butter with an electric mixer on high speed about 30 seconds or till softened.
Add about half of the flour to the butter. Add sugar, cottage cheese, egg, milk, baking powder, vanilla, and baking soda. Beat till combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Stir in the 1/2 cup fruits and peels, pineapple, and 1/2 cup chopped nuts.
Drop the dough from a teaspoon 2 inches apart on a ungreased cookie sheet. Press a nut falf onto the top of each cookie.
bake in a 375  F oven for 9 to 11 minutes or till the tops spring back when lightly touched. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
Cinnamon Crescent Rolls (Bread Machine)


Ingredients:
milk, bread flour, butter, margarine, sugar, gluten, margarine

Directions:
add milk,sugar, gluten and yeast to bread machine.
add flour and margarine.
set machine for dough cycle (1 1/2 hours].
when machine is finished, turn dough onto floured surface.
roll dough out to 1/4 inch thick.
spread margarine over dough.
sprinkle with cinnamon sugar.
cut dough into triangles (a pizza cutter works great].
roll dough starting at wide end.
brush roll with egg white.
sprinkle with additional cinnamon sugar if desired.
let rise for about 30 minutes.
bake @ 350 for 35 minutes.