xiaoxl/recipe_data huggingface dataset:
Summer Vegetables With Linguine


Ingredients:
zucchini, red bell pepper, linguine, dry white wine, chicken broth, salt, dried basil, dried tarragon, crushed red pepper flakes, olive oil, fresh mushrooms, garlic, parmesan cheese

Directions:
Cut yellow squash and zucchini into thirds lengthwise.
Cut each third into 1/4 inch thick slices.
Cut red bell pepper into thin strips.
Set aside.
Cook pasta according to package directions.
Drain and keep warm.
Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
In a large skillet, heat olive oil over medium high heat.
Add squash, zucchini, red bell pepper, mushrooms and garlic.
Stir fry for 2-3 minutes or until vegetables are crisp tender.
Stir wine mixture and drizzle over vegetables.
Toss to coat and allow to heat through.
To serve, toss vegetables with pasta until well mixed.
Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
This recipe calls for dried herbs but of course use fresh if you have them.
This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.
Turkey Tamale Pie


Ingredients:
corn, water, chili powder, green pepper, salsa

Directions:
Preheat oven to 400 degrees F. Brown turkey with chili powder.
Add soup, pepper, corn, salsa, and water--cover and cook for 5 minutes.
Spoon into casserole dish--place prepared corn mix onto top. Bake about 20 minutes.
Braised Chicken With Oaxacan Mole


Ingredients:
dried ancho chiles, red chili peppers, sesame seeds, anise seed, cumin seed, whole cloves, black peppercorns, cinnamon stick, raisins, corn tortilla, onion, plum tomatoes, garlic cloves, whole chickens

Directions:
Wash the chile, remove stem and seeds.  Place in a medium bowl and cover with warm water.  Let stand for 30 minutes.  While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant.  Place toasted mixture in a grinder and process to a fine powder.  Set aside.
In the same skillet add in 1 tablespoon oil and warm slightly.  Stir in raisins, almonds and tortilla.  Cook over low heat until almonds are toasted and raisins plump.  Transfer to a large bowl and set aside.
Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides.  Transfer to a bowl.  Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic.  Place contents in a blender or food processor container and lightly chop.
Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix.  Cover over medium heat until warmed through.  Drain the chiles and add along with chicken stock.  Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour.  Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth.  Season to taste with salt and pepper.
Preheat oven to 350 degrees.  In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides.  Place browned chicken in oven proof dish, pour prepared mole over all.  Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour.  Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro.
Note:  The mole can be prepared ahead of time and frozen in 2 cup portions.  Defrost in refrigerator and warm before pouring over browned chicken.  Bake chicken and mole as directed.
MMMMM... Brownies
Category: desserts
By cicada77

Best brownies I've ever had!

Ingredients:
½ cup white sugar
2 tablespoons butter
2 tablespoons water
1 ½ cups semisweet chocolate chips
2  eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 16 brownies

Calories: 140.6
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 20.2 g
Sugars: 14.9 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 27.1 mg
Sodium: 113.2 mg
Quick and Easy Pizza Crust
Category: bread
By CHEF RIDER

This is a great recipe when you don't want to wait for the dough to rise.  You just mix it and allow it to rest for 5 minutes and then it's ready to go!!  It yields a soft, chewy crust.  For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Yields: 1 12-inch pizza crust

Calories: 169.8
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 28.1 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 4.8 g
Sodium: 292.8 mg
Manhattan-Style Crock Pot Clam Chowder


Ingredients:
baby clams, potatoes, onion, celery & leaves, Italian-style stewed tomatoes, dried thyme, bay leaf, bacon, bacon bits

Directions:
drain clams, reserving liquid (about 2/3 cup] Place clams in a small bowl; cover and chill.
In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.
Pork Roast With an Orange Glaze (Southern Living Magazine)


Ingredients:
boneless pork loin roast, black pepper, salt, orange marmalade, dry mustard, rosemary, all-purpose flour, fat free chicken broth

Directions:
Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
Bake at 425°F for 45 minutes (or until meat thermometer registers 155 degrees].
Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 minute.
Add broth, and cook 5 more minutes, whisking constantly until mixture thickens. Serve with sliced pork.
Parmesan Baked Salmon


Ingredients:
salmon fillets, light mayonnaise, parmesan cheese, green onion, Worcestershire sauce

Directions:
Thaw fish, if frozen.  Rinse fish; pat dry with paper towels.  Coat a 2-quart square or rectangular baking dish with nonstick cooking spray.  Set aside.
In a small bowl stir together mayonnaise dressing, Parmesan cheese, the green onions, and the Worcestershire sauce.  Spread mayonnaise mixture over fish fillets evenly, about 1/4 inch thick.
Bake, uncovered, in a 450 degree oven just until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2inch thickness of fish].
Slow Cooker Thai Curried Beef
Category: world-cuisine
By Sapper26

Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.

Ingredients:
2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2  jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8  water
4 cups jasmine rice
½ cup fresh basil leaves  (Optional)

Directions:
Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt. Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker. Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker. Cover and cook on Low until flavors combine, 6 to 10 hours. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Prep time: 15 mins
Cook time: 6 hrs 53 mins
Total time: 7 hrs 8 mins
Yields: 8 servings

Calories: 828.5
Fat: 39.3 g
Saturated fat: 18.7 g
Carbohydrates: 85.6 g
Sugars: 3.5 g
Dietary fiber: 2.5 g
Protein: 40.3 g
Cholesterol: 98.6 mg
Sodium: 298.5 mg
Nasi Goreng


Ingredients:
rice, shallots, garlic cloves, ketjap manis, soy sauce, pepper, eggs, shallots

Directions:
For easy you can blizt the garlic, shallots and chili, this saves chopping finely.
Heat the oil and add the garlic/shallot/chili mix and saute for about 2 mins making sure it doesn't burn or the garlic will turn bitter.
Add the rice, soy & ketup manis, and pepper mashing any lumps out of the rice and mixing the well.  Cook a further minute or so to heat through.
Plate up.
Fry the eggs to just set the yolks and place on top of the rice, sprinkle with fried shallots.
Traditionally the eggs are fried in a wok with a quite a bit of oil so they go crispy on the edges and the whites cook quickly leaving a very runny yolk. However, as much as this taste good its probably oil overload.
Pear Apple Sauce


Ingredients:
pears, apples, golden raisin, white wine, water, cinnamon, allspice

Directions:
Peel, core and chop all apples and pears. (For a chunkier sauce cut fruit into large cubes. For a smoothers sauce cut fruit into small cubes.]
Place apples and pears in a large, heavy bottom, sauce pan. Add in water and white wine. (If you do not want to add the wine replace with water]. Bring to a boil  then cover and let simmer until fruit is soft (if you want or need to thicken up the sauce, let mixture boil with the lid off for awhile].
Once pears and apples are soft and can easily break apart add in  raisins cinnamon. allspice and pumpkin spice. Stir with a fork mashing up and large chucks. For a more smooth texture blend with a hand mixer.
Let cool and serve.
Lamb Chops with Balsamic Reduction
Category: meat-and-poultry
By PGRAYMENDOZA

This recipe for lamb chops is a favorite in my house.  It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor.  If you double the recipe, remember that the sauce will take longer to reduce.

Ingredients:
¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4  lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Directions:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 254.5
Fat: 19.3 g
Saturated fat: 7.8 g
Carbohydrates: 5 g
Sugars: 3.3 g
Dietary fiber: 0.2 g
Protein: 14.6 g
Cholesterol: 63.9 mg
Sodium: 70.4 mg
Cashew Crusted Mahi Mahi


Ingredients:
mahi mahi, cashews, cornstarch, cayenne pepper, coconut milk

Directions:
Rinse fish and pat dry.
Season with salt & pepper.
Mix cornstarch with cayenne pepper and spread on a flat tray or dish.
Pour coconut milk in a shallow bowl.
Place chopped cashews in a shallow bowl.
Dredge fish portions top only in cornstarch mixture shaking off excess.
Dip top of fillet (with the cornstarch] into the coconut milk then lay on chopped cashews.
Place on lightly oiled baking dish, cashew side up.
Bake at 350 degrees for 20 minutes until golden.
Fajita Quesadillas
Category: world-cuisine
By DHANO923

I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream.

Ingredients:
2 tablespoons vegetable oil, divided
½  onion, sliced
½  green bell pepper, sliced
salt to taste
4  flour tortillas
½ pound cooked steak, cut into 1/4-inch thick pieces
1 cup shredded Mexican cheese blend

Directions:
Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl. Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 551.9
Fat: 31.1 g
Saturated fat: 13 g
Carbohydrates: 40 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 28 g
Cholesterol: 79.4 mg
Sodium: 761.7 mg
Baked Pasta With Roasted Veggies


Ingredients:
zucchini, yellow onion, mushrooms, olive oil, penne, parmesan cheese, asiago cheese, fresh mozzarella cheese

Directions:
"cut up all veggies.  Toss with salt, pepper, italian seasoning, and olive oil.  Roast in 450 oven for 15 minute  Cook penne until al dente.  Toss veggies, cheeses, sauce and pasta together.  Bake in greased casserol pan for 25 minute."
Baked Taco Chicken Fingers


Ingredients:
cornmeal, flour, boneless skinless chicken breasts

Directions:
Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag.
Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray.
Bake 15 minutes on until chicken is cooked through.
Deviled Drumsticks


Ingredients:
mustard powder, salt, fresh ground black pepper, cayenne pepper, paprika, mild curry powder, French mustard, butter, chicken legs, plain flour

Directions:
Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste.
Add half the butter and work until smooth.
Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each.
Season the flour with the remaining salt, pepper, cayenne and paprika.
Use to dust the chicken legs.
Melt the remaining butter and brush over each leg.
Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides.
Baste with the pan juices once or twice.
Serve the chicken legs at once on strips of hot buttered toast.
Spice-Rubbed Turkey With Garlic-Pear Puree


Ingredients:
turkey, olive oil, dry mustard, ground sage, garlic powder, dried marjoram, dried thyme leaves, paprika, salt, ground black pepper, olive oil, bosc pears, garlic cloves, dry white wine, brown sugar, lemon juice, salt, pepper, fresh rosemary

Directions:
Prepare turkey as per package instructions. Brush skin with 2 tablespoons olive oil.
Combine mustard, sage, garlic powder, marjoram, thyme, paprika, salt, pepper and nutmeg.
Sprinkle seasoning mixture over the turkey.
Follow roasting directions on package. Let stand 15 minutes before carving.
Meanwhile, combine pears, garlic, wine and brown sugar in medium saucepan. Bring to a simmer over medium-high heat then reduce to medium-low. Cook 25 minutes, or until pears are very tender and most of wine has evaporated. Place pear mixture into food processor container fitted with steel blade; process until smooth. With machine running, slowly add remaining 1/4 cup olive oil through feed tube to make a smooth and creamy puree. Pour into medium bowl. Stir in lemon juice, salt and pepper. Serve at room temperature or refrigerate until ready to serve.
Carve turkey. Serve with Garlic-Pear Puree.
Crock Pot Garlic Rice Pilaf


Ingredients:
butter, garlic cloves, long grain brown rice, chicken broth, salt, pepper

Directions:
Melt butter in a saucepan, add rice and garlic, saute until golden. Add 2 cups of chicken broth and bring to a boil.
Place into crock pot, with remaining 3 cups of broth.
Cook on high, 4-5 hours.
Tropical BBQ Meatballs
Category: appetizers-and-snacks
By shill

BBQ meatballs with a mango/pineapple twist.

Ingredients:
cooking spray
1 cup mango chunks
2 pounds ground beef
½ cup bread crumbs
3 cloves garlic, minced
1 (1 ounce) package dry golden onion soup mix (such as Lipton®)
1 tablespoon adobo seasoning
1 teaspoon ground thyme
1 teaspoon ground ginger
1 teaspoon sea salt
½ teaspoon ground black pepper
2  eggs
1 (18 ounce) bottle barbeque sauce
1 cup mango chunks
1 cup canned pineapple chunks
½ cup white sugar
1 tablespoon soy sauce
1 tablespoon yellow mustard
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a rimmed baking sheet with cooking spray. Puree mango chunks using an electric blender or food processor. Place ground beef in a large mixing bowl; add bread crumbs, garlic, soup mix, adobo, thyme, ginger, salt, and pepper. Mix thoroughly. Add eggs, followed by pureed mango; mix again. Shape into 1 1/2-inch meatballs and place on the prepared baking sheet. Bake in the preheated oven until browned and no longer pink in the centers, about 45 minutes. Meanwhile, mix barbeque sauce, mango, pineapple, sugar, soy sauce, mustard, and cinnamon for sauce together in a medium mixing bowl. Remove meatballs from the oven and drain excess oil/grease. Increase oven temperature to 400 degrees F (200 degrees C). Pour sauce over meatballs and return to the oven. Bake in the preheated oven for 20 minutes.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 430.6
Fat: 15.8 g
Saturated fat: 5.9 g
Carbohydrates: 49.3 g
Sugars: 34.4 g
Dietary fiber: 1.8 g
Protein: 22.4 g
Cholesterol: 117.5 mg
Sodium: 1502.3 mg
Scandinavian Raspberry Soup


Ingredients:
red raspberries, lemon juice, cornstarch, mint leaf, sour cream

Directions:
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
Over medium heat, cook and stir until slightly thickened and clear; cool.
Stir in remaining package of raspberries and chablis.
Chill.
To serve, place several orange sections in each bowl; add soup.
Garnish as desired; serve with sour cream.
Refrigerate left- overs.
Moroccan Chicken Pie


Ingredients:
onion, ground turmeric, boneless skinless chicken thighs, golden raisin, fresh parsley, ground cinnamon, eggs, light sour cream, phyllo dough

Directions:
Heat oven to 375ºF.
Heat 1 tablespoons oil in large skillet on medium heat. Add onions; cook and stir 5 minute or until crisp-tender. Stir in turmeric; cook 1 minute Transfer to large bowl.
Add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. Brown in batches if your pan is not large enough to hold all chicken. Remove from skillet; add to onions.
Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly.
Whisk eggs and sour cream until well blended.
Spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.
Bake 50 to 55 minute or until golden brown. Cool 15 minute.
Jan's Copycat Version of Pizza Hut®'s Stuffed Crust Pizza
Category: main-dish
By What's for dinner, mom?

Perfectly chewy crust stuffed with cheese just like the pizzeria chain. Top with sauce and your favorite toppings.

Ingredients:
5 cups bread flour, divided, or as needed
1 (12 fluid ounce) can or bottle warm beer
¼ cup warm water
3 tablespoons shortening
1 tablespoon instant yeast
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil, or to taste, divided
2 tablespoons cornmeal, or as needed
16 sticks string cheese

Directions:
Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes. Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour. Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal. Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans. Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.

Prep time: 30 mins
Total time: 1 hr 35 mins
Yields: 2 16-inch pizzas

Calories: 86.5
Fat: 6.3 g
Saturated fat: 2.8 g
Carbohydrates: 2.3 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 5.1 g
Cholesterol: 13.5 mg
Sodium: 357.1 mg
Pesto Snacks


Ingredients:
basil pesto, tomatoes, parmesan cheese

Directions:
Biscuits should be individually sliced. Squish each one flat to look like a mini pizza.
Add two tsp of pesto on top of each biscuit.
Add one slice of tomato on top of each.
Sprinkle parmasan cheese on each.
Bake 400 degrees for 8 minutes
Serve warm.