xiaoxl/recipe_data huggingface dataset:
Christmas Breakfast Sausage Casserole
Category: breakfast-and-brunch
By M.K. Meredith

My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.

Ingredients:
1 pound ground pork sausage
1 teaspoon mustard powder
½ teaspoon salt
4  eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.  Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 9 hrs 50 mins
Yields: 8 servings

Calories: 376.8
Fat: 26 g
Saturated fat: 11.9 g
Carbohydrates: 13.4 g
Sugars: 4 g
Dietary fiber: 0.5 g
Protein: 21.5 g
Cholesterol: 160.1 mg
Sodium: 1015.4 mg
Cola Ribs


Ingredients:
onions, barbecue sauce, soy sauce, brown sugar, garlic cloves, Worcestershire sauce, black pepper

Directions:
In a small bowl, combine soy sauce, brown sugar, garlic, Worcestershire sauce and black pepper.
Rub mixture onto rib pieces.
Layer ribs and onions in a Dutch oven and pour cola over all.
Cover and bake at 250°F for 4 hours.
Remove pan from oven and pour off cola juices.
Add BBQ sauce, cover and return to oven for 1 hour more.
Grits Casserole


Ingredients:
milk, hominy grits, butter, margarine, eggs, cheese

Directions:
Bring 3-1/2 c milk to boiling in medium saucepan.
Gradually stir in grits.
Gook over medium heat , stirring constantly, until thick (about 10 minutes].
Remove from heat.
Add butter and garlic cheese; stir until melted.
Stir in eggs and remaining milk.
Pour into 2 quart casserole.
Bake in preheated 375 degree oven uncovered for 30 minutes.
Sprinkle grated cheese over top.
Bake 15 minutes longer.
Crockpot Quinoa, Chicken, and Kale Soup


Ingredients:
chicken breasts, onions, onion, celery, celery, garlic cloves, quinoa, low sodium chicken broth, cannellini beans, kale, dried thyme, poultry seasoning, fresh parsley, lemon juice

Directions:
Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
Add drained quinoa and pour in chicken broth.
Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
Remove chicken and shred; return to soup.
Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.
Tuscan Bean and Vegetable Soup


Ingredients:
onion, garlic clove, celery ribs, carrot, chopped tomatoes, dry red wine, dried oregano, zucchini, tomato paste, garlic cloves, fresh basil leaf, parmesan cheese

Directions:
Place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
Bring to a boil, cover, and simmer for about 15 minutes.  Stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
Add the tomato paste and season well with salt and pepper.  Heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion.  Serve with fresh crusty bread.
PESTO SAUCE:
Place all of the ingredients in a blender or food processor and process for a few seconds until smooth.  You can finely chop the basil and mix all ingredients together if no blender or processor is available.
Mouth Watering Medley
Category: breakfast-and-brunch
By ANNSAPPWILLIAMS

This is a wonderful recipe that can be made ahead and prepared easily. It's a wonderful and filling casserole that can be easily doubled for when you have company.

Ingredients:
4  potatoes, peeled and cubed
2 tablespoons butter
1 head broccoli, cut into florets
1  onion, chopped
1 ½ cups cooked ham, cubed
8  eggs, beaten
¾ cup shredded Cheddar cheese
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan. Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions. In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables. Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 303.1
Fat: 16.3 g
Saturated fat: 7.3 g
Carbohydrates: 23.6 g
Sugars: 2.5 g
Dietary fiber: 2.9 g
Protein: 16.5 g
Cholesterol: 218.9 mg
Sodium: 498.8 mg
Fruit Salad With Creamy Banana Dressing


Ingredients:
pineapple chunks, cantaloupe, honeydew melon, blackberry, strawberry, red grapes, apple, bananas, honey, lemon juice, nutmeg

Directions:
Combine all fruits except bananas in a bowl.
Combine bananas, yogurt, honey, lemon juice and nutmeg in a blender and process until smooth.
Pour dressing over fruit and mix gently.
Slow Cooker Cheese Potatoes


Ingredients:
frozen hash browns, cheddar cheese, parmesan cheese, sour cream, onion, fresh ground pepper

Directions:
Spray slow cooker container with cooking spray., Mix all ingredients in a slow cooker., Cook on low for 7 hours.
Mushroom and Rice Bake


Ingredients:
button mushrooms, onion, butter, garlic clove, basmati rice, white rice, beef broth, cayenne pepper, parsley

Directions:
in microwave safe container place rice and broth, cover and cook on high 5 minutes.
saute mushrooms, onions, garlic for 5 minutes in butter on medium heat until onions are completely done.
mix canned soup with rice and broth and mix well until soup is blended. add salt and pepper to taste, pinch of cayenne, parsley to color and add definition.
add in mushrooms and onions to dish and blend well.
pour into sprayed casserole Cover with foil dish and bake 350* about 30-45 mintues.
Next-Level Teriyaki Marinated Chicken


Ingredients:
low sodium soy sauce, white vinegar, sugar, fish sauce, boneless skinless chicken breast halves, baking soda, cornstarch

Directions:
Whisk to combine all marinade ingredients. Set aside.
Trim chicken breasts well. Cut into 1-inch pieces. Place into a bowl. Strain marinade ingredients over them.
Set aside for 35 minutes, at room temperature, stirring once or twice.
Drain marinade into a bowl, the chicken does not have to be completely dry.
Sprinkle chicken pieces with soda, stir well, sit five minutes.
Heat a heavy skillet, or cast iron pot with 2 tablespoons oil, have it hot, near smoking.
Drop in half of the chicken, stir well, sit for about 30 seconds, stir again. Remove the chicken, it should have browned, but it does not necessarily have to be completely cooked through.  Repeat with 1 or 2 tablespoons more oil, remove chicken.
Pour the marinade into the skillet and bring to the boil, simmer about 1 minute.
In the meanwhile, dissolve the starch in a little tepid water.  Drop the heat of the pan, so that the mixture barely simmers. Add the cornstarch, by degrees, only lightly thicken the sauce, to make it viscous, all of it may not be needed, add a little more if necessary.
Add the chicken back to the sauce, cutting into one of the larger pieces of chicken, is a good way to see if it is done, it is extremely likely that the chicken finished cooking, in its own juices.
Stir for just a moment, the chicken will still have been warm, and the sauce is very hot, so cooking time is no more required.
Serve with rice.
Mirage


Ingredients:
Amarula cream liqueur, Grand Marnier

Directions:
Mix liqueurs together and serve straight up at room temperature, or., Serve over ice, or., Layer for a rainbow effect!
Cheryl's Healthier Coconut-Pistachio Pudding Pie


Ingredients:
fat free cream cheese, nonfat milk, vanilla, fat-free sugar-free instant pistachio pudding mix, Cool Whip Free, unsweetened flaked coconut, reduced fat graham cracker crust

Directions:
In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in milk and vanilla until mixture is smooth and well blended. Add pudding mix; beat on low speed 2 minutes.
With rubber spatula, fold in whipped topping and 1/4 cup of the coconut. Spoon into crumb crust. Sprinkle with remaining 1/4 cup coconut. Refrigerate until set, at least 2 hours.
Jell-O Fluff Salad


Ingredients:
1% fat cottage cheese, miniature marshmallows, Cool Whip

Directions:
in small sauce pan combine pineapple and jell-o and bring to a boil, stirring occasionally.
Remove from heat and combine cottage cheese.
Put in refrigerator for 2 hours to set up.
Remove from fridge and add marshmallows, folding gently to combine.
Add container of cool whip, folding gently to combine.
Store in fridge until ready to serve.
Easy Marinated Chicken Breasts


Ingredients:
"boneless skinless chicken breasts"

Directions:
Place chicken breasts in flat pan.
Pour salad dressing over chicken and let marinate for 1 hour.
If chicken is frozen, you may do this step and place in fridge overnight.
Bake in 350 degree oven for 30 minutes or until juice coming from chicken is clear.
These chicken breasts may be barbecued instead of oven baked.
Crusty Grilled Ham and Cheese Sandwiches


Ingredients:
parmesan cheese, butter, garlic powder, monterey jack cheese, deli ham, Dijon mustard, tomatoes, fresh basil, dry basil

Directions:
Mix together Parmesan cheese, soft butter, and garlic powder.
Build the sandwich as follows--on 4 slices of bread put 1 slice of cheese on each.
Then put 2 slices of ham on each.
Spread each ham slice with desired amount of mustard.
Top with tomato slices and fresh basil, if desired, or just sprinkle a tad of dry basil on it.
Cover with remaining slices of cheese and second slice of bread.
Very carefully spread the butter, Parmesan cheese, and garlic powder mixture on both sides of the sandwich.
Place on a griddle and cook over medium heat for 4-5 minutes or until golden brown and cheese is melted.
Cut in half and serve.
Mousse Au Chocolat


Ingredients:
dark chocolate, eggs, sugar, water

Directions:
Melt chocolate in bain marie, set aside.
Seperate egg yolks from egg whites.
Beat egg whites until stiff peaks form, refrigerate.
Whip cream until very stiff, refrigerate.
Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
Serve with any garnish you like :-].
Enjoy.
Fiery Avocado Green Curry and Shrimp Carb Redo


Ingredients:
green curry paste, red bell pepper, fresh green beans, red onion strip, unsweetened coconut milk, fish sauce, Splenda granular, avocados, sweet basil

Directions:
Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and sliced red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce,and Splenda; bring to a boil.
Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm.
Uncover pan and stir in cubed avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in sliced basil leaves just before serving.
ENJOY!
NOTE: For more authentic flavour, can substitute Thai basil.
Cod With Tomatoes, Olives, and Capers


Ingredients:
olive oil, garlic cloves, red onion, dried oregano, dried thyme, plum tomatoes, kalamata olive, capers, parsley, cod fish fillets, salt

Directions:
Heat oil in a Dutch oven or deep skillet over medium high heat.  Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes.  Add oregano and thyme, stir.  Add tomatoes, olive, capers and about half the parsley.  Simmer until tomatoes cook down to a chunky sauce.
Sprinkle fish with salt on both sides.  Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan.  Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside.  Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
Sprinkle the remaining parsley over the fish and serve.
Cocoa Loco Peppermint Pleasers


Ingredients:
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Directions:
*  Line a tray with parchment or wax paper. Set aside.
* Cut Enjoy Life Cocoa Loco Snack Bars in half lengthwise. Set aside.
* To melt chocolate, place chocolate chips and vegetable oil in amicrowavable container. Heat for 1 minute, and stir. Heat for 30 additional seconds, and stir. Continue process until chips are melted. Be careful not to overheat; chocolate may scorch.
* Dip 1/2 of the Enjoy Life Cocoa Loco Snack Bar into chocolate. Gently tap dippedbar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side downon tray. Set aside to cool until firm.
* Enjoy Life, and the holidays, with our Cocoa Loco Peppermint Pleasers!
Lemon Marmalade Cranberry Sauce


Ingredients:
cranberries, sugar, lemon zest, water, lemon marmalade

Directions:
In a medium saucepan, combine first 5 ingredients (cranberries - water] and simmer over medium heat for 10-15 minutes until berries pop, stirring often.
Reduce heat to medium low, stir in marmalade and cook for 5 more minutes.
Set aside to cool, stirring occasionally.
Transfer to glass bowl (or serving dish] and refrigerate until chilled.
***Will keep refrigerated for up to 2 weeks.
Banana Ice Cream (Weight Watchers)


Ingredients:
egg substitute, bananas, vanilla, sugar substitute, low-fat milk

Directions:
In an ice cream maker combine evaporated skim milk, egg substitute, bananas, vanilla, and sugar substitute.
Add low-fat milk to bring to fill line (adding more milk if necessary].
Process and freeze according to manufacturer's directions.
Apple Cider a La Maxwell's Bar, Frankfurt


Ingredients:
creme de cassis, apple cider

Directions:
Put ice in 2 tall glasses.
Pour 1/2 the creme de cassis over the ice in one glass and then the rest over the other.
Pour 6 oz. of the apple juice and 3 oz. of the soda over the ice too.
Stir and serve.
Smoky Vegetarian Chili


Ingredients:
olive oil, scallion, celery, garlic cloves, diced tomatoes, ground cumin, salt, chipotle pepper, pinto beans, black beans, kidney beans, frozen corn kernels, vegetable broth, cilantro

Directions:
Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
Add beans, corn and vegetable broth, and bring to boil.
Reduce heat and simmer uncovered for about 25 minutes.
Chef John's Beef Rendang
Category: world-cuisine
By Chef John

The sauce in this amazing Indonesian curry might be invisible, but you'll know it's there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.

Ingredients:
2 ½ pounds beef chuck
4  shallots, sliced
6 cloves garlic
1 (1 1/2 inch) piece ginger, peeled and sliced
1 ½ inch piece galangal, peeled and sliced
2  serrano chile peppers - stemmed, seeded, and sliced
1  Fresno chile pepper - stemmed, seeded, and sliced
1 tablespoon Korean red pepper flakes
1 teaspoon ground coriander
½ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
1 (14 ounce) can full-fat coconut milk
2 teaspoons tamarind paste
1 tablespoon brown sugar
½ stalk lemongrass, light part

Directions:
Cut beef chuck into 2-inch pieces. Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula. Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer. In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening. Remove lemongrass to serve. For best results, let cool and serve the next day.

Prep time: 25 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 379.7
Fat: 30.1 g
Saturated fat: 16.2 g
Carbohydrates: 10.4 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 18.5 g
Cholesterol: 64.5 mg
Sodium: 60.9 mg
Strawberry Chicken


Ingredients:
tomato sauce, red wine vinegar, chili powder, dried thyme, ground ginger, skinless chicken thighs, salt, green onion

Directions:
In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
Rinse chicken and pat dry; add to sauce and turn to coat.  Bake in a 400Â° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking.  Salt to taste.
Spoon rice on to a platter.  Top with chicken, sauce, and onions.
Rhode Island Red's - Cincinnati Chili


Ingredients:
bacon, garlic cloves, yellow onions, ground beef, chili powder, ground cinnamon, ground allspice, ground cloves, ground cumin, dried oregano, ground nutmeg, celery seed, salt, pepper, tomato sauce, cider, tomato paste, spaghetti, sharp cheddar cheese, red kidney beans

Directions:
Brown the ground beef, and break it up using a potato masher.  Drain off the fat by placing the beef in a sieve or collandar.  Set aside.
Finely chop the onion.  Mince the garlic.  Measure the spices and cocoa powder, combine in a small bowl and set aside.
In a stockpot, crisp the bacon over medium heat until thoroughly browned.  remove crisped bacon and set on crumpled paper towel to drain.  Increase heat to medium high.
Saute onions in reserved bacon fat for about 6 minutes or until onions brown slightly.  While sauteing, finely mince the crisped bacon and put on top of the drained ground beef.
Add the minced garlic to the onions, swirling vigorously for 30 seconds, be careful not to burn the garlic.
Add the measured dry spices, stir the mixture vigorously for 30 seconds or until the spices become fragrant.
Add the drained meat and stir until combined.
Pour in the tomato sauce, swirl the stock in the tomato sauce can to rinse it and add to pot.  Add  fire cider or apple cider vinegar, hot sauce and tomato paste.  Simmer uncovered until somewhat thick, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.
Winter Onion and Tomato Salad


Ingredients:
red onion ring, onion rings, tomatoes, fresh tomatoes, celery, green pepper

Directions:
Combine vegetables with enough dressing to moisten., Toss lightly., Chill.
Potato Cutlets
Category: side-dish
By BRIDLE

A mouthwatering Indian appetizer. Mildly spicy, serve hot with sweet and sour sauces, like tamarind sauce (found in the Ethnic section of most grocery stores) and ketchup.

Ingredients:
5  medium-size potatoes, washed thoroughly
2 teaspoons salt
2 tablespoons garam masala
2 tablespoons coriander powder
2 tablespoons black pepper
10  cilantro leaves, chopped
6 tablespoons bread crumbs
oil for frying

Directions:
Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes. Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside. Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 150
Fat: 9.1 g
Saturated fat: 1.2 g
Carbohydrates: 16.2 g
Sugars: 0.3 g
Dietary fiber: 2.6 g
Protein: 2.2 g
Sodium: 502.5 mg
Arroz Rojo
Category: side-dish
By MAJORGSP

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Ingredients:
2 tablespoons lard or peanut oil
1 cup long grain white rice
2 cloves garlic, minced
1 medium onion, chopped
2  roma (plum) tomatoes, seeded and chopped
1 (8 ounce) can tomato sauce
1 ¼ cups chicken broth
2 tablespoons chili powder
½ teaspoon salt

Directions:
Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 5 servings

Calories: 217
Fat: 6.1 g
Saturated fat: 2.2 g
Carbohydrates: 37.2 g
Sugars: 3.7 g
Dietary fiber: 2.9 g
Protein: 4.2 g
Cholesterol: 4.9 mg
Sodium: 503.6 mg
Island Kielbasa in a Slow Cooker
Category: everyday-cooking
By Denise

My mother gave this recipe to me and it is a big hit at parties and potlucks. You never have to bring home any leftovers!

Ingredients:
2 pounds kielbasa sausage, sliced into 1/2 inch pieces
2 cups ketchup
2 cups brown sugar
1 (15 ounce) can pineapple chunks, undrained

Directions:
Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together. Cook on low setting for 5 to 6 hours, until sausage is cooked through.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 6 servings

Calories: 866.5
Fat: 41.6 g
Saturated fat: 14 g
Carbohydrates: 107.5 g
Sugars: 102 g
Dietary fiber: 0.8 g
Protein: 20.3 g
Cholesterol: 99.9 mg
Sodium: 2280.5 mg
Baklava Cups


Ingredients:
miniature phyllo cups, sugar, honey, water

Directions:
Preheat the oven to 350 degrees., Place the shells on a baking sheet., Mix the sugar and chopped nuts and fill the shells., Bake for 8 minutes or until the shells are lightly browned., Mix the honey and water in a small bowl and drizzle over the nuts., Serve warm or at room temperature.