xiaoxl/recipe_data huggingface dataset:
220 Btu


Ingredients:
Absolut kurant vodka, Absolut citron vodka

Directions:
"Shake over ice and strain into shot glass."
Citrus Balsamic Salmon
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Tender salmon is baked to perfection and served with a mouthwatering sauce featuring Swanson® Chicken Stock, orange juice, brown sugar and balsamic vinegar.

Ingredients:
8  salmon fillets, 3/4-inch thick
Ground black pepper
3 tablespoons olive oil
1 ¾ cups Swanson® Chicken Stock
3 tablespoons balsamic vinegar
1 ½ tablespoons cornstarch
1 tablespoon orange juice
1 tablespoon packed brown sugar
1 teaspoon grated orange zest
Orange slices

Directions:
Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork. Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens. Serve the salmon with the citrus sauce.  Garnish with the orange slices.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 252.9
Fat: 16.2 g
Saturated fat: 2.9 g
Carbohydrates: 4.9 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 20.8 g
Cholesterol: 56.5 mg
Sodium: 168.5 mg
Garlic Soup Gratiné (Cream of Garlic Soup)


Ingredients:
garlic, bay leaf, water, bacon, onion, leek, salt, white pepper, chicken broth, half-and-half, heavy cream, fresh thyme, dried thyme, garlic clove, swiss cheese, chives

Directions:
Preheat the oven to 350°F.
In a pot, cover garlic and bay leaves with 2 cups cold water.
Bring to a boil, then drain.
Repeat process 3 times.
In a large dutch oven, over medium heat, fry bacon until crisp.
Remove bacon from pan and set aside; discard all but 1 tablespoon grease (if there isn't a full tablespoon make up the difference with butter].
Add the onions and leeks and season with salt and pepper; cook, covered, over medium-low heat, stirring occasionally, until onions are tender (10-15 minutes].
Add garlic, broth, cream, bacon, and thyme to onion/leek mixture and simmer, uncovered, for 8-10 minutes.
On a baking sheet, bake the bread slices until crisp but not golden (6 minutes].
Remove bay leaves from soup; discard.
In a food processor or blender, purée the soup until smooth (working in batches if necessary].
Pour soup into serving bowls.
Rub each slice of toast on both sides with the cut sides of a garlic clove.
Top each bowl with toast and sprinkle with cheese.
Heat under broiler until golden brown.
Sprinkle with chives.
Serve hot.
Diet Carrot Souffle


Ingredients:
Splenda sugar substitute, skim milk, vanilla extract, cinnamon

Directions:
Boil carrots in a large pot until they are very tender and slightly mushy.
Drain carrots.
Put the carrots in a blender with the skim milk and puree until smooth.
Add vanilla, cinnamon, and Splenda and mix well.
Spray a small (8x8 or so] baking dish with fat free cooking spray and pour the carrots into the dish.
Bake at 350 for 45 minutes.
Simple Yorkshire Pudding
Category: bread
By aro-bar

A delicious 15-minute Yorkshire pudding.

Ingredients:
2  eggs
1 pinch salt
1 cup all-purpose flour
1 cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding. Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter. Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.

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

Calories: 90
Fat: 2 g
Saturated fat: 0.8 g
Carbohydrates: 13.4 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 4.2 g
Cholesterol: 48.9 mg
Sodium: 49.7 mg
Chinese-Style Spareribs


Ingredients:
ground coriander, hot chili powder, dark brown sugar, five-spice powder, ground fennel, kosher salt, kosher salt, soy sauce, granulated sugar, rice vinegar, fresh ginger, scallion

Directions:
Note: Yields 1/2 cup spice rub and about 2/3 cup sauce.
Make the spice rub: In a small bowl, stir together all the ingredients.
Cook the ribs: Position a rack in the center of the oven and heat the oven to 300°F Sprinkle and press 1/4 cup of the rub on both sides of each rib rack.
Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet.
Lightly season the ribs with salt and put them in the oven.
After the first hour, rotate the pan every 30 minutes (If you use two baking sheets, switch their position in the oven, too.] The ribs will sizzle gently as they cook, and they’ll become tender after about 2 - 3 hours in the oven.
To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down], and a skewer inserted between the ribs should meet little resistance.
If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.
Meanwhile, make the dipping sauce: In a medium saucepan over medium heat, bring the soy sauce, sugar, rice vinegar, ginger, and sesame oil to a simmer, stirring occasionally.
Remove from the heat and let cool to room temperature.
The sauce will keep for about a week in the refrigerator.
Cut and serve: When the ribs are done, remove them from the oven, put them on a cutting board meaty side down (so they’re easier to slice], and slice them into individual ribs.
Arrange on a platter and serve with the sauce on the side.
Or, stack the ribs, drizzle with some of the dipping sauce (serve the rest on the side], and garnish with the sliced scallions.
High-Protein Energy Bites
Category: appetizers-and-snacks
By Bonnie O'Shea

Standard energy bites recipe kicked up with the addition of protein powder and chopped coffee beans and coconut. Super pre- or post-workout snack. Store balls in freezer or fridge and thaw for use.

Ingredients:
2 cups rolled oats
1 cup peanut butter
⅔ cup honey
½ cup dark chocolate chips
½ cup ground flax seeds
½ cup chocolate-flavored protein powder
½ cup unsweetened shredded coconut
2 tablespoons chia seeds
1 teaspoon coconut extract
¼ cup chopped coffee beans
2 tablespoons cocoa powder (such as Fry's®), or more as needed

Directions:
Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls. Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

Prep time: 15 mins
Total time: 15 mins
Yields: 30 bites

Calories: 146.3
Fat: 7.9 g
Saturated fat: 2.6 g
Carbohydrates: 15.5 g
Sugars: 8.1 g
Dietary fiber: 2.6 g
Protein: 5.6 g
Cholesterol: 6 mg
Sodium: 55 mg
Potica
Category: bread
By Vicky Bryant

This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.

Ingredients:
1 ½ teaspoons active dry yeast
¼ cup white sugar
¼ cup milk, lukewarm
1 cup butter, softened
6  egg yolks
1 ⅓ cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 ½ cups raisins
1 ½ cups chopped walnuts
1 tablespoon ground cinnamon

Directions:
In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs
Yields: 2 loaves

Calories: 306.2
Fat: 17.5 g
Saturated fat: 8.7 g
Carbohydrates: 35.2 g
Sugars: 16.7 g
Dietary fiber: 1.4 g
Protein: 4.5 g
Cholesterol: 74.5 mg
Sodium: 173.6 mg
Honey Oatmeal Bread (Abm)


Ingredients:
warm water, butter, honey, bread flour, oatmeal, powdered milk, salt, active dry yeast

Directions:
Place ingredients in your bread machine in the order recommended by your manufacturer.
Set machine on basic bread, 2 pound loaf.
For 1.5 pound loaf, reduce water to 10 ounces and flour to 2 1/3 cups; other ingredients remain the same.
Ruth's Peanut Butter Cookies


Ingredients:
peanut butter, shortening, eggs, vanilla, brown sugar, sugar, flour, baking soda, baking powder, salt

Directions:
Preheat oven to 350*F.
Cream together the peanut butter and shortening.
Add both sugars and cream together until smooth.
Add eggs and vanilla, mixing well.
Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
Drop by walnut sized balls unto ungreased baking sheets.
Press with a fork in a criss-cross pattern.
Bake for 10-12 minutes until golden brown.
Cool in pan for 5 minutes before removing to a rack to cool completely.
Store in an airtight container.  These also freeze very well.
Swiss Chard & Baked Tofu


Ingredients:
olive oil, lemon juice, lemon zest, fresh basil, extra firm tofu, olive oil, garlic cloves, swiss chard

Directions:
Preheat oven to 375 Degrees F.
Mix first five ingredients in small bowl.
Line baking dish with tofu in one layer. Pour marinade over and bake for 1/2 an hour, or until marinade is absorbed by tofu and appears dry.
Remove stems and cut Swiss Chard (or other greens] into bite sized pieces and soak in cold water.
In a large saute pan, heat second batch of Olive oil and toast garlic until light brown (4-5 minutes].  Add Tofu, reserving any fluid for gravy, to saute pan for one minute.  Add greens and turn with tongs until wilted.  Simmer for 15-20 minutes until tender.
Serve over grain (rice, etc]as you would any stir fry.
Spicy Apple Glazed Meatballs


Ingredients:
egg, milk, garlic cloves, black pepper, salt, cayenne pepper, soy sauce, brown sugar, ground ginger, cayenne pepper, green onions

Directions:
In large bowl, whisk together egg and milk. Tear bread slices into bite sized pieces and add to bowl. Stir to coat and let sit 10 minutes. Add ground chuck, garlic, pepper, salt, and cayenne. Make meatballs (I came out with 28].
Place on a cookie sheet sprayed with cooking spray. Cook at 325 F for about 10 minutes. Turn once. Cook an additional 10 minutes. Drain.
Combine every other ingredient except green onions. Add to a pan and cook until thickened stirring constantly. Pour over meatballs. Add chopped green onions.
The original recipe called for frying the meatballs, but I like baking them instead and draining off the grease. Use whichever method you prefer.
Bacon wrapped Chicken Livers


Ingredients:
bacon, chicken liver, honey

Directions:
Cut bacon strips in half., Wash and pat dry livers., Sprinkle livers with garlic salt if using., Wrap each liver in a halved slice of bacon and secure witha toothpick., Repeat., Set oven on broil., Place Livers on a baking rack or sheet and broil 6-8 minutes on each side., Remove and serve hot with warm honey as a dipping option.
Savoy Cabbage Salad
Category: salad
By Buckwheat Queen

Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad.

Ingredients:
⅓ large savoy cabbage, stem and tough outer leaves removed
1 small pear, sliced into bite-sized pieces (with peel)
½ teaspoon lemon juice
½ cup raw walnut halves
2 ounces Pecorino Romano cheese, cut into small chunks
1 teaspoon coarsely ground black pepper
⅛ cup extra-virgin olive oil
1 tablespoon champagne vinegar

Directions:
Slice savoy cabbage into bite-sized pieces and put into a large salad bowl. Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 servings

Calories: 310.4
Fat: 25.4 g
Saturated fat: 5.6 g
Carbohydrates: 14.2 g
Sugars: 6.3 g
Dietary fiber: 4.3 g
Protein: 9.8 g
Cholesterol: 19.7 mg
Sodium: 242.3 mg
Fattoush Bread Salad With Hummus


Ingredients:
cucumber, tomatoes, green bell pepper, scallions, fresh parsley, of fresh mint, basil, romaine leaf, garlic clove, fresh lemon juice, olive oil, salt, cumin

Directions:
For the Dressing:.
Add dressingingredients to a small bowl and wisk together until combined.
For the Salad:.
Preheat oven to 350.
Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once.
Add all vegetables, minus the shredded romaine, and herbs to a salad bowl.
Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat.
Break the toasted pita into bite sized pieces and add to the salad.
Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top.
Garnish each plate with a scoop of hummus.
Drizzle with extra dressing if you like and serve.
Czech String Bean and Dill Cream Gravy


Ingredients:
green beans, sour cream, flour, dill, new potato

Directions:
Drain liquid from green beans into a measuring cup, reserving 1 cup liquid.  Pour rest into a pan; bring to a boil.
Into reserved one cup of liquid, making sure it is cool, measure 2 tablespoons flour per cup of liquid.
Add 2 more tablespoons for 1 cup sour cream. You may use sweet cream mixed with 1-1/2 tablespoons vinegar.
Shake or mix flour mixture well until there are no lumps; add to rest of boiling liquid, stirring constantly, until thickened.
Add chopped dill.
Remove from heat and stir in the sour cream to which the flour has been added.
Do not boil after adding sour cream.
Add green beans and cooked new potatoes.
Stuffers


Ingredients:
ground beef, onion, green pepper, mushrooms, ketchup, cheese, prepared mustard

Directions:
In a saucepan, brown and saute together the ground beef, onion, green pepper, and mushrooms (if using].
Cook until crumbly and well done.
Drain off the fat.
Add the ketchup, green relish, cheese slices and mustard.
Stir well until the cheese slices melt and it is well mixed.
Heat for a minute or two more.
Stuff the mixture into hot dog buns.
Serve.
These can be reheated by wrapping in foil and placing in a warm oven.
Mexican Soup


Ingredients:
hamburger, celery, frozen corn, garlic powder, oregano, pepper, chili powder, salt, water, salsa, penne pasta

Directions:
* Fry hamburger in large pot, drain off fat., * Add celery and onion, cook over medium/low heat until tender., * Add corn and seasonings, cook 10 minutes., * Add salsa and water, heat to a boil., * Reduce heat and simmer for 10 minutes., * Stir in penne, cook until tender., * Ladle into soup bowl and top with shredded cheese.
Gluten-Free Buckwheat Brownies
Category: desserts
By Crystal Austin-Wong

These are slightly fudge-like but almost cake-like brownies made with semisweet chocolate and buckwheat flour. The texture and flavor are surprisingly light for buckwheat flour! If you like your brownies sweeter, add more sugar.

Ingredients:
4 ounces semisweet baking chocolate, chopped
¼ cup unsalted butter
½ cup white sugar, or more to taste
2  large eggs
1 teaspoon vanilla extract
⅔ cup buckwheat flour
⅛ teaspoon baking soda
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C) on convection heat. Grease an 8x8-inch baking dish. Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour chocolate mixture into a large bowl and stir in sugar. Cool slightly, then beat in eggs, 1 at a time. Stir in vanilla extract. In a separate bowl, mix buckwheat flour, baking soda, and salt together. Add to chocolate mixture, stirring constantly to mix well. Pour batter into the prepared baking dish and smooth out the top. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Let cool completely before slicing.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 pieces

Calories: 148.2
Fat: 9.8 g
Saturated fat: 5.8 g
Carbohydrates: 15.9 g
Sugars: 8.7 g
Dietary fiber: 2.2 g
Protein: 3.1 g
Cholesterol: 41.2 mg
Sodium: 76.8 mg
Apricot Turkey Burgers


Ingredients:
canned chick-peas, shallot, salt, ground ginger, ground cumin, ground cinnamon, ground turkey

Directions:
Prepare grill.
Place chickpeas in a food processor; pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients (through turkey]. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a meat thermometer registers 165°. Remove from grill; let stand 5 minutes.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon tzatziki sauce and top half of bun.
Sweetened Whipped Cream Fraiche


Ingredients:
sour cream, icing sugar, vanilla

Directions:
In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes] using an electric mixer.
Store any leftover fraiche in the fridge.
Delicious!
Butter Crunch Cookies


Ingredients:
unbleached all-purpose flour, cornstarch, baking powder, baking soda, salt, powdered sugar, sugar, light brown sugar, unsalted butter, sugar, egg, vanilla extract, corn syrup

Directions:
Preheat oven to 325°F.
In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more] and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
When it is cool enough,(and still slightly pliable] break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.
Egg White Bites
Category: breakfast-and-brunch
By Kim

My husband actually calls these 'mini egg white pizzas,' because they puff up a lot in the oven, then deflate while cooling--and end up looking like little pizzas! No matter what you call them, they taste pretty good, and make for an easy grab-and-go snack! Extras may be frozen, and reheated before serving.

Ingredients:
cooking spray
2 cups egg whites
⅓ cup Greek yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper  (Optional)
1 cup finely chopped red bell pepper
1 cup finely chopped fresh spinach
½ cup shredded sharp Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 12-cup muffin tin with cooking spray. Combine egg whites, Greek yogurt, salt, black pepper, garlic powder, onion powder, oregano, and cayenne in a bowl; whisk until smooth and no lumps remain. Mix in red bell pepper, spinach, and Cheddar cheese. Divide egg mixture between the 12 muffin cups, filling until almost full. Bake in the preheated oven until egg bites puff up substantially and begin to brown, 20 to 25 minutes. Allow to cool for 5 minutes; bites will deflate substantially at this time. Run a knife around the edges and bottoms to loosen and remove from the cups. Allow to cool to room temperature.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 egg white bites

Calories: 55.1
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 1.6 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 7.3 mg
Sodium: 206 mg
White Bean Dip with Pine Nuts
Category: appetizers-and-snacks
By KellyCo

I made this as an alternative to tomato sauce for a pizza topping, but I think it was even better the next day as a dip. The amount of ingredients I used only makes about a cup, so you may want to double or triple the amounts if making for a party.

Ingredients:
2 tablespoons pine nuts
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup cooked Great Northern beans
2 cloves garlic, cut in half
1 teaspoon lime juice
1  roma (plum) tomato, roughly chopped
sea salt to taste
black pepper to taste
1 tablespoon olive oil

Directions:
Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts.  Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip.  If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency. Refrigerate at least 2 hours or overnight to blend the flavors before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 cup

Calories: 56.4
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 5.7 g
Sugars: 0.3 g
Dietary fiber: 1.8 g
Protein: 2.5 g
Sodium: 41.2 mg
Brussels Sprouts With Sweet Chili Sauce


Ingredients:
Brussels sprout, canola oil, fish sauce, soy sauce, water, garlic cloves

Directions:
Heat oil in heavy bottom (broiler safe] or cast iron 12 inch skillet on medium or medium/high heat.  Place cut side of Brussels Sprout on pan, in single layer, don't over crowd.  Cook about 2 minutes, or until browned.
Turn Brussels Sprouts over to the other cut surface, cook about 2 minutes.  Add water to pan.  Cover and steam on medium heat for about 3 minutes.
Mix Sweet Chili Sauce, Fish or soy sauce, and garlic in a small bowl until blended.
Turn Brussels Sprouts over to the rounded side (or the uncut surface].
Pour sauce mixture over browned Brussels Sprout.  Don't mix.  Put skillet of Brussels Sprout in broiler on high to carmelize sauce for about 3 minutes.  Or until sauce is bubbling and carmelize but not burnt.
Place on platters and serve immediately.