xiaoxl/recipe_data huggingface dataset:
Real French Crepes
Category: breakfast-and-brunch
By SAMMYSAM

I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.

Ingredients:
1 cup all-purpose flour
1  egg
2 cups milk

Directions:
In a mixing bowl, combine flour, egg, and milk. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan.  Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

Prep time: 2 mins
Cook time: 13 mins
Total time: 15 mins
Yields: 7 crepes

Calories: 110.1
Fat: 2.3 g
Saturated fat: 1.1 g
Carbohydrates: 16.9 g
Sugars: 3.4 g
Dietary fiber: 0.5 g
Protein: 5 g
Cholesterol: 32.1 mg
Sodium: 38.9 mg
Eggplant and Noodle Casserole


Ingredients:
eggplant, margarine, sour cream, mozzarella cheese

Directions:
Cook noodles according to package directions.
Peel eggplant and slice 1/2 inch thick slices.  Brush each side of each slice with melted margarine.  Broil 4 inches from heat for 3-4 minutes on each side.
Combine cooked noodles and sour cream.  Spoon into a greased 13x9 baking dish.
Arrange eggplant slices over noodles.  Cover with spaghetti sauce.
Bake at 350 degrees for 25 minutes.  Sprinkle with mozzarella and bake 5 minutes longer.
Moist Slow Cooker Roast Beef without Vegetables
Category: everyday-cooking
By Tannis

A moist version of slow cooker roast beef without vegetables that has simple ingredients that combine to make a savory flavor. The gravy made from this beef needs no extra seasoning and is a great enhancement to add to the beef and whichever side dish you choose.

Ingredients:
1 (2 1/2 pound) boneless beef chuck roast
1 pinch garlic salt, or to taste
ground black pepper to taste
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
1 tablespoon red wine vinegar
½ (1 ounce) package dry onion soup mix
1 ½ cups water
1 tablespoon cornstarch, or as needed

Directions:
Rub beef roast with garlic salt and black pepper. Place the roast in the bottom of a slow cooker. Mix Worcestershire, soy sauce, and red wine vinegar together; pour over the beef roast. Sprinkle onion soup mix over the beef. Pour water into the slow cooker around the roast, not over the top. Cover and cook on Low until no longer pink in the center and fork-tender, 4 to 6 hours. Transfer the sauce from the slow cooker into a saucepan on the stove. Heat over medium heat until bubbling and mix in cornstarch to thicken.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 231.6
Fat: 16 g
Saturated fat: 6.4 g
Carbohydrates: 3.8 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 17 g
Cholesterol: 64.6 mg
Sodium: 637.7 mg
Shrimp Fettuccine


Ingredients:
onions, celery ribs, yellow bell pepper, red bell pepper, green onion, butter, all-purpose flour, fresh parsley, shrimp, Velveeta cheese, half-and-half, garlic cloves, fettuccine pasta, parmesan cheese

Directions:
In a Dutch oven, saute onions, celery, peppers, and green onion in butter on medium heat until yender.
Add flour, parsley, and shrimp and cook for 15 minutes.
Add relish, cheese, Half and Half,  and garlic.
Reduce heat and simmer for 15 minutes. Stir often to prevent sticking.
Season to taste with Tony's.
Make fettuccine according to instructions on box.
Mix together and top with parmesan cheese before serving.
Hummus


Ingredients:
chickpeas, garbanzo beans, garlic cloves, lemon juice, salt, ground paprika, olive oil

Directions:
Place 1/2 cup reserved bean liquid in blender or food processor container.
Add beans, garlic and lemon juice; start blender.
Add reserved juice a little at a time till mixture runs smooth through blender but still has a thick consistency (all together about 1/4-1/2 cup reserved juice].
Add tahini paste and salt; blend 3-4 minutes till nice and smooth.
Place hummus into a large serving bowl.
Cover and chill 2-3 hours in the refrigerator or till nicely chilled.
When ready to serve, drizzle with 1-2 tablespoons olive oil and sprinkle lightly with paprika.
Serve with pita bread.
Smoky Walnut Brittle
Category: desserts
By thedailygourmet

The traditional peanut brittle gets an update by using walnuts that are toasted, plus an addition of smokehouse rub found at Winco® (1745 is the bin number). Instead of using traditional corn syrup, I swapped to Lyle's® golden syrup; I believe it gave a deeper, richer taste. I absolutely recommend using a nonstick saucepan and a silicone spatula, because this mixture is rather sticky

Ingredients:
1 cup chopped walnuts
cooking spray
1 cup sugar
½ cup water
½ cup golden syrup (such as Lyle's®)
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon smokehouse rub (such as Winco®)
½ teaspoon walnut extract

Directions:
Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool. Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray. Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes. Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract. Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 6 servings

Calories: 352
Fat: 14.7 g
Saturated fat: 2.4 g
Carbohydrates: 57.2 g
Sugars: 41.1 g
Dietary fiber: 1.3 g
Protein: 3 g
Cholesterol: 5.1 mg
Sodium: 394.3 mg
Easy Spanish Rice


Ingredients:
white rice, salsa

Directions:
Combine salsa and red pepper sauce., Stir into rice., Heat in either microwave or pot until hot.
Banana Cake


Ingredients:
whole wheat pastry flour, baking soda, salt, wheat germ, bananas, sugar, vanilla-flavored soymilk, vanilla extract, blueberries, raisins

Directions:
Pre-heat oven to 350°F.
In a medium sized bowl, mix whole wheat pastry flour, baking soda, salt and wheat germ.
In a large bowl, mash bananas and mix in sugar.
Mix in soymilk and vanilla.
Add the flour mixture, stir lightly to mix.
Fold in blueberries.
Lightly coat 2 8-inch cake pans, and spread half the batter into each.
Bake for about 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
SILK & SATIN CHOCOLATE PIE


Ingredients:
dark chocolate, granulated sugar, unsalted butter, pure vanilla extract, eggs, chocolate, raspberries

Directions:
Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler], stirring occasionally until melted.
Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Julia's Sole Meunière


Ingredients:
sole fillets, butter, salt, pepper, flour, lemon juice, parsley, capers

Directions:
Season the fish with salt and pepper and turn in flour, shaking off excess.
Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside.
Lay in the fillets and sauté for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
Remove to a hot platter and sprinkle a tablespoon of minced fresh parsley over the fish.
Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come – or use a fresh pan].
Heat 2 tablespoons of unsalted butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
Filet Mignon With Port and Mustard Sauce


Ingredients:
salt, black pepper, port wine, shallots, Dijon mustard

Directions:
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Sprinkle both sides of steaks with salt and pepper.
Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
Remove steaks from pan; cover and keep warm.
Add port and shallots to pan.
Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
Stir in broth; cook until reduced to 1/3 cup (about 1 minute].
Remove from heat; stir in mustard.
Serve steaks with sauce.
Perfect Arnold Palmer


Ingredients:
turbinado sugar, water

Directions:
Put the sugar into a pan with 4 cups of water and make it into simple syrup (simmer it]. Turn off the heat and add teabags and cover.
Juice the lemons into serving pitcher.
Add ice to the lemon juice. Add 1/3 of the simple syrup tea. Taste it. Keep adding tea syrup to taste.
Flounder Fillets With Panko Bread Crumbs


Ingredients:
flounder fillets, panko breadcrumbs, kosher salt, paprika, fresh thyme leave, unsalted butter, olive oil, fresh ground black pepper, fresh lemon juice, lemon

Directions:
Rinse fillets and pat dry with paper towels.
Place panko in a small shallow bowl and sesson with salt, paprika, and thyme leave and then stir to mix.
Dredge fish on both sides in the seasoned panko.
Melt 2 tablespoons each butter and oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
Cook each side until lightly golden, about 2-3 minutes.  Carefully turn with a wide spatula and cook about 2 minutes longer.
Season with freshly ground pepper keep warm.
Continue cooking remaining fillets.
Discard any fat in skillet; add lemon juice, scraping pan with a wooden spatula to deglaze pan juices.
Pour warm sauce over fillets and serve immediately.  Garnish with lemon slices if desired.
Allergy-Friendly Vegan Fruit Mince Pies


Ingredients:
tapioca flour, xanthan gum, sea salt, palm sugar, pure vanilla extract, water, lemon zest, apple, orange zest, lemon zest, raisins, dried cherries, dried cranberries, nutmeg, allspice, cinnamon, maple syrup

Directions:
To make the pastry:
Preheat oven to 180°C.
Grease mini half muffin tins and line a small baking tray with parchment paper.
Sift together flours, xanthan and salt in to a mixing bowl.
In your food processor cream the butter, sugar and vanilla until smooth and well combined.
Gradually add in the dry ingredients and lemon zest until the mixture resembles bread crumbs.
Add in a tablespoon of water at a time - just enough to create a soft workable dough.
Knead this dough with a bit of rice flour until workable.
Wrap the ball of dough in some plastic wrap and chill in the fridge for about half an hour.
To make the filling:
Place all ingredients in the food processor with the chopping blade and puree until smooth.
Adjust spices and sweetener to taste and then allow to sit.
Makes 2 cups.
To assemble:
Roll out the dough between two pieces of baking paper.
Cut bottom cases out with a cookie cutter and place those shells in the mini muffin holes.
Then cut the top stars with a tiny star cutter and place those on the baking tray.
Bake the cases in the oven for about 10 minutes or until just browned.
The stars will only take about 5 minutes.
Fill each case with filling and then top with a star.
Bake for another 5 minutes and then allow to cool.
Serve plain or dust with icing sugar to serve.
Laurie's Microwave Peanut Clusters


Ingredients:
"salted peanuts"

Directions:
Melt almond bark on high for 4 minutes in microwave., Add peanuts to mixture., Mix together well., Drop by teaspoonful on waxed paper., Let set.
Blueberry Crumble


Ingredients:
fresh blueberries, sugar, butter

Directions:
Preheat oven to 375 degrees F.
In a 9-inch pie plate, toss blueberries with sugar.
In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries.
Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.
Monte Cristo (Cocktail)


Ingredients:
coffee, Grand Marnier, Kahlua

Directions:
Pour coffee into large mug., Add alcohols., Stir., Top with whipped cream.
Rice Pancakes
Category: breakfast-and-brunch
By Jamie West

This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.

Ingredients:
1 cup cooked rice
1 cup milk
1 ¼ cups rice flour
¼ cup white sugar
2 tablespoons applesauce
2 teaspoons baking powder
1 tablespoon vegetable oil

Directions:
Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes. Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 12 pancakes

Calories: 230.4
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 45 g
Sugars: 10.8 g
Dietary fiber: 1 g
Protein: 4 g
Cholesterol: 3.3 mg
Sodium: 179.6 mg
Dream Bars


Ingredients:
butter, brown sugar, self-raising flour, egg, icing sugar

Directions:
Preheat oven to 180 degree celcius.
Place butter and sugar in a saucepan. Stir over low heat, without boiling, until butter melts and sugar dissolves. Allow to cool.
Sift the flour and cocoa into large bowl, stir in the butter mixture, the coconut and egg, mixing well.
Spread into a greased 19cm x 19cm lamington pan. Bake for 15 minutes.
Remove from oven and let cool before cutting into bars. Sift a little icing sugar over the top, if desired.
Sweet Pork for Burritos
Category: world-cuisine
By Dean

This is a sweet and tangy pork recipe.  It goes great on burritos and tacos, but it also tastes great by itself!

Ingredients:
3 pounds pork shoulder roast
2 cups salsa
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
2 cups brown sugar
½ (1.27 ounce) packet fajita seasoning
2 tablespoons taco seasoning mix
1 (7 ounce) can chopped green chilies

Directions:
Place pork roast in the crock of a slow cooker, and add 4 cups water.  Cook on High for 5 hours. Remove pork from the slow cooker and drain liquid.  Cut the pork into 4 pieces, and set aside. Puree salsa in blender.  Combine the pureed salsa, cola, brown sugar, fajita seasoning,  , and green chilies in the crock of the slow cooker.  Add the pork, and cook on High for an additional 3 hours. Remove the pork, and shred with 2 forks.  Serve.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 12 servings

Calories: 355.1
Fat: 14.7 g
Saturated fat: 5.1 g
Carbohydrates: 32.6 g
Sugars: 28.7 g
Dietary fiber: 0.9 g
Protein: 23 g
Cholesterol: 72.6 mg
Sodium: 727.8 mg
Ricotta, Basil & Ham Wrap (21 Day Wonder Diet: Day 5)


Ingredients:
zucchini, low-fat ricotta cheese, ham, fresh basil

Directions:
Preheat sandwich press.
Divide cheese among wraps; top with zucchini, ham, and basil.  Roll to enclose.
Toast wraps in sandwich press for about 3 minutes, cut in half to serve.
Breaded Garlic and Dill Fish - Low Fat


Ingredients:
panko breadcrumbs, toasted wheat germ, fresh dill, dried mustard, garlic, lemon wedge

Directions:
Toast the panko bread crumbs on an unoiled baking sheet sheet in a 350 degree oven for about five minutes, or until lightly golden.
This step is optional, but it adds a nice flavor.
Increase oven temperature to 400 degrees.
Rinse the fish fillets under cold water, pat dry and set aside while you mix the crumb topping.
In a large shallow bowl, mix the panko, wheat germ, dill, mustard, garlic, salt and pepper until evenly combined.
In a separate bowl, lightly beat the egg whites.
Dip the fillets in the egg whites, and then dredge them in the breadcrumb mixture.
Be sure to coat both sides evenly.
Place the breaded fillets on a baking sheet that's been lightly sprayed with non stick cooking spray.
Bake in the oven for about 20 minutes, or until the fish flakes easily with a fork.
Serve with fresh lemon wedges.
Kentucky-Style Green Beans


Ingredients:
butter, onion, green beans, ham hocks, bacon, chicken broth

Directions:
Wash the beans, remove the tips, and break all beans in half.  Set aside.
Melt butter in large saucepan or dutch oven.  Add onion and saute until transluscent.
Add the broken beans, salt and pepper to taste and saute.  When the beans begin to soften, add the ham or bacon, and continue to saute for 1-2 minutes.
Pour in the chicken broth, reduce heat, cover, and simmer for 15-20 minutes, until beans are soft.
Butternut Squash Soup With Cider Cream


Ingredients:
butter, leeks, carrot, granny smith apples, dried thyme, dried sage, apple cider, sour cream, fresh chives

Directions:
Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
Mix in apples, thyme and sage.
Add chicken stock and 1 cup cider and bring to a boil.  Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working batches, puree soup in blender.
Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
Place sour cream in small bowl and wisk in reducd cider.
(Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.].
Bring soup to a simmer and serve with a dollop of cider cream.
Apple Cheddar Potato Soup


Ingredients:
tart apples, potato, celery, onion, white wine, chicken broth, vegetable broth, cheddar cheese, heavy cream, milk, flour, nutmeg, white pepper

Directions:
In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes.
Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender.
Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan.
Over very low heat, stir in cheese and cream.
In a small bowl, whisk together milk and flour; add to soup and stir.    Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle.
Serve.
Peanut Butter Energy Balls (Energy Bar) - Easy No Bake


Ingredients:
peanut butter, oatmeal, sunflower seeds, raisins, honey, flax seed, wheat germ

Directions:
Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.
Roll mixture into balls.
Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional].
Let balls sit in the refrigerator for at least 30 minutes.
Additional Notes:
You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds.  There are many possibilities, just be careful and keep the ratios consistent.
Also, I used natural peanut butter which caused my mixture to be more dry.  If this is the case add a little milk; about 1/2 tablespoon at a time.
Baked Cod Fish Tacos
Category: world-cuisine
By Adam Bassett

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Ingredients:
1 pound cod fillets
1 tablespoon olive oil
1  lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1  tomato, diced  (Optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks. Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl. Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds. Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 tacos

Calories: 313.4
Fat: 10.4 g
Saturated fat: 3.7 g
Carbohydrates: 36.2 g
Sugars: 4.5 g
Dietary fiber: 4.4 g
Protein: 20 g
Cholesterol: 36.2 mg
Sodium: 531.2 mg
Chesapeake Bay Stuffed Rockfish
Category: main-dish
By Chesapeake Baybe

People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.

Ingredients:
2 slices day-old white bread, cubed
2 tablespoons fresh parsley, finely chopped
½ teaspoon seafood seasoning, such as Old Bay™
½ teaspoon dried mustard
⅛ teaspoon ground black pepper
2 teaspoons fresh lemon juice
2 dashes liquid hot pepper sauce, such as Tabasco™
2 tablespoons butter, softened
½ cup mayonnaise
1 pound fresh lump crabmeat
4 (6 ounce) fillets rockfish

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

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

Calories: 544
Fat: 31.9 g
Saturated fat: 7.8 g
Carbohydrates: 8.6 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 53.2 g
Cholesterol: 151.1 mg
Sodium: 791.7 mg
Tajadas De Platano Verde (Plantain Chips)


Ingredients:
green plantains, salt

Directions:
To start you will first need to heat the oil in a skillet.About a 1/2 inche in oil.
Now for the platano,first cut the ends of the platanos.
Then cut a slice down the middle of the platano and peel.
Ok then cut the platano in oval slices and fry in oil.cook until golden brown.
about 5 mins or so.drain on paper towels.season with salt.serve.enjoy -- .
Halva Biscotti


Ingredients:
plain flour, egg, sugar, baking powder

Directions:
Sift flour and add egg and sugar.
Thoroughly mix the halva into the dough.
Knead dough so all ingredients are combined and shape into a log.
Brush with the remaining egg white and place in the oven at 180celcius for 10-15mins.
Remove from the oven and cut into inch-thick slices. Return to the oven at a lower heat until the biscotti are hard and crunchy.