xiaoxl/recipe_data huggingface dataset:
Chef Joey's Banana Coconut Cream Cheese Pie


Ingredients:
cinnamon graham crackers, raw sugar, vegan cream cheese, raw sugar, non-dairy whipped topping, bananas, soymilk, pudding, unsweetened flaked coconut

Directions:
Preheat oven to 350'F.
Toast the coconut in an oven proof dish for about 5-7 minutes.  Keep an eye on it, it browns fast. Set aside to cool.
Set aside 1/2 cup of whipped topping for the top of the pie.
Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker.
Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb.  Add the butter and process until it comes together.
Press into the bottom of a greased 9" spring form pan.  Bake for 5-7 minutes.  When done cool on a wire rack.
In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream.
Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture.  Then arrange the other one and a half bananas slices on the top of that.
Add the whipped topping/pudding mixture on top of the cream cheese layer.
Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
Chill in the fridge overnight and enjoy.
Bon Appetit!
Spinach-stuffed chicken breast


Ingredients:
chicken breasts, frozen chopped spinach, cheddar cheese, garlic powder, fresh ground pepper, parmesan cheese

Directions:
Lay chicken flat.
Using three strips of bacon, cover the chicken breast.
Place 1/4 of the spinach at the thick end of the chicken breast.
Season with garlic powder and sprinkle with cheddar cheese (not too much].
Roll the chicken and secure with two toothpicks.
Place in greased pie plate.
Repeat with other 3 breasts.
Pour ranch dressing on top (about 1 Tbsp per roll] and sprinkle with parm cheese.
Bake at 350 for 35-45 minutes or until chicken is done.
Cousin Helen's Dal


Ingredients:
mustard seeds, cumin seed, curry leaves, turmeric, cayenne pepper, coriander powder, chopped tomato, salt, tamarind juice

Directions:
Wash dal thoroughly.
Boil the dal (lentils].
Set aside.
In a separate frying pan, heat oil.
Add mustard,cummin seeds,dry red chillies and curry leaves when the oil is hot.
Lower the heat and put in the cayenne pepper, turmeric,coriander powder (according to your taste] Add chopped tomatoes (no skins] and cook this on slightly higher heat adding a little water as necessary.
Add tamarind juice and add this mixture to the boiled dal.
Bring it all to a boil.
Brussels Sprouts & Apple Salad


Ingredients:
walnuts, nonfat plain yogurt, maple syrup, salt, fresh ground pepper, fresh lemon juice, apple, Brussels sprout, lemon zest

Directions:
Put the walnuts in a small, dry frying pan over medium-high heat.  Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes.  Immediately transfer to a plate to cool and set aside.
In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice.  In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture.  Set aside.
In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil.  Add the brussels sprouts and steam until tender-crisp, about 4 minutes.  Let cool slightly.
Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts.  Serve immediately.
Quinoa Avocado Verrines


Ingredients:
quinoa, chili powder, lime juice, olive oil, avocado, Tabasco sauce, alfalfa sprout, salt, black pepper

Directions:
Bring the quinoa, 1/4 teaspoons chili powder, and 1 cup water to a boil in a small pan.
Cover, reduce heat to medium low and simmer 12-15 minutes, or until most of the liquid is absorbed.
Whisk together 2 teaspoons lime juice, oil, and remaining 1/4 teaspoons chili powder in a bowl. Add the quinoa, and toss to coat thoroughly.
Season with salt and pepper if desired.
Divide quinoa among glasses. (The recipe can be prepared up to this point; cover, and chill up to 24 hrs.].
Dice avocado, season with salt and pepper if you wish and toss with Tabasco sauce and remaining 1 teaspoons lime juice.
Divide avocado among glasses and top each with a pinch of sprouts.
Serve immediately, with small forks or spoons. Enjoy!
Deluxe Hot Cocoa Drink


Ingredients:
brown sugar, water

Directions:
Dissolve the cocoa and sugar in 3 cups water in a medium saucepan., Whisk in the evaporated milk and peanut butter and then bring to boil., Heat for 10 minutes, stirring continuously., Pour into four mugs to serve.
One-Pot Ham Dinner


Ingredients:
cooked ham, potatoes, salt, pepper, onion, water

Directions:
Spray a 3 quart casserole dish with cooking spray.
Layer ham and potatoes in dish; sprinkle with salt and pepper.
Top with beans and onion.
Combine soup and water; pour over all.
Bake at 350F for 45-50 minutes.
Carrot and Apple Casserole Bake


Ingredients:
carrots, apples, flour, brown sugar, nutmeg, butter, margarine, salt

Directions:
Set oven to 350 degrees.
Grease a larger-size casserole dish (any size to hold the ingredients].
Cook or steam the carrots in a large saucepan in boiling water for 5 minutes (no more than 5 minutes!]; drain.
Layer carrots and apples in the bottom of the baking dish.
In a small bowl, combine the flour, sugar and nutmeg.
Sprinkle on top of the carrots and apples.
Dot with butter.
Pour the orange juice over the flour mixture.
Bake 30 minutes, or until carrots are tender.
Guatemalan Rice
Category: side-dish
By ruth1234

My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.

Ingredients:
1 ½ tablespoons vegetable oil
1 cup long-grain rice
1 tablespoon minced onion
1 tablespoon minced tomato
2 cups water
2 tablespoons chopped carrot
1 tablespoon chopped celery
2 teaspoons chicken bouillon granules

Directions:
Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes. Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 2 servings

Calories: 440
Fat: 11.1 g
Saturated fat: 1.8 g
Carbohydrates: 75.8 g
Sugars: 1.2 g
Dietary fiber: 1.6 g
Protein: 7.1 g
Cholesterol: 0.3 mg
Sodium: 392.3 mg
Ginger Veggie Stir-Fry
Category: world-cuisine
By veggigoddess

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Ingredients:
1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Directions:
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat.  Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 118.6
Fat: 9.3 g
Saturated fat: 1.5 g
Carbohydrates: 8 g
Sugars: 2.5 g
Dietary fiber: 2.2 g
Protein: 2.2 g
Sodium: 903.3 mg
Navy Red S.o.s


Ingredients:
onion, diced tomatoes, tomato juice, Wondra Flour, ground mace

Directions:
In a large skillet, brown beef, breaking it up into pea sized pieces as it cooks.
When beef is about half cooked, add chopped onions and continue cooking until onions are translucent and tender.
Add each of the 3 tablespoons of flour and stir to cook in completely.
Add the diced tomatoes, juice and mace, reduce heat and simmer for 20 minutes.
Serve over white toast slices.
Rosemary Pecan Cookies


Ingredients:
butter, margarine, brown sugar, white sugar, flour, ground pecans, pecan halves, salt, vanilla extract, fresh rosemary

Directions:
Preheat oven to 350°F.
In a large bowl, cream butter and sugars until light.
With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
Put muffin tin in refrigerator for 20-30 minutes.
Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
Place one pecan half in the center of each cookie.
Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.
Chocolate Raspberry Kiss


Ingredients:
brewed coffee, Chambord raspberry liquor, cocoa powder, sugar

Directions:
In a small saucepan, combine the coffee and chocolate over med-low heat; whisk until the chocolate has melted.
Remove from the heat and pour into 2 mugs.
Add 2 ounces Chambord and 1 ounce Godiva liqueur to each mug; stir to combine.
Top with a dollop of whipped cream; sprinkle with cocoa powder and red sugar; serve.
Feta Burgers With Grilled Red Onions


Ingredients:
lean ground beef, feta cheese, dried oregano, salt, ground black pepper, garlic cloves, extra virgin olive oil, extra virgin olive oil, red onions, tomatoes

Directions:
Break up beef in large bowl.
Sprinkle feta, oregano, salt, and pepper over (meat]; toss.
Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
Spray grill rack with nonstick spray.
Prepare barbecue (medium-high heat].
Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
Place burgers and onions on grill. Cover; cook 5 minutes.
Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
Turn buns; cook until heated, about 1 minute.
Place burgers on bun bottoms and top each with onion, tomato, and bun top.
Skinny Minis Bruschetta


Ingredients:
sausages, tomatoes, red onions, olive oil, basil leaves, salt, pepper, parmesan cheese

Directions:
In a medium bowl mix the tomatoes, garlic, onion, and olive oil. Season to taste with salt and pepper. Gently stir in basil leaves.
Arrange crostini toasts on a platter. Use a slotted spoon to evenly divide tomato mixture on each toast.
Top each with two halves of Minis. If desired, top with shaved Parmesan. Serve immediately.
Thai Pineapple Curry or Gaeng Kua Sapparod Recipe


Ingredients:
chicken breast, medium shrimp, coconut cream, coconut milk, pineapple chunks, brown sugar, fish sauce, tamarind juice, red curry paste

Directions:
Put coconut cream in a pot. I used my dutch oven and heat it on low. Add the paste and whisk it in until the sauce becomes pinkish in color. Bring to a low boil and add the chicken.
Add fish sauce, drained pineapple chunks, coconut milk, sugar and tamarind juice and cook for about 10 minutes.
At 10 minutes add your shrimp and cook for about 5 minutes or until shrimp is pink. Don't overcook the shrimp because it will get chewy.
Serve over Jasmine rice.
Easy Chicken Alfredo
Category: main-dish
By jojolyn

A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt.

Ingredients:
1 pound uncooked linguine
2  boneless chicken breast halves, cooked and cubed
1 (4.5 ounce) can sliced mushrooms
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
⅓ cup milk

Directions:
In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well. Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce,  , and milk. Cook until heated through. Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 901.2
Fat: 40.5 g
Saturated fat: 14.9 g
Carbohydrates: 100.2 g
Sugars: 9 g
Dietary fiber: 7.4 g
Protein: 39.3 g
Cholesterol: 88.7 mg
Sodium: 1314.9 mg
Pizza Bianca


Ingredients:
flour, extra virgin olive oil, fresh thyme leave, coarse salt

Directions:
Position the oven rack in the center of the oven and preheat to 450 degrees.
Roll out the dough on a lightly floured work surface, to 1/2 inch thick.
Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over.
Drizzle the oil over the dough. Sprinkle with thyme and salt.
Bake until golden, about 15 minutes. Remove from oven and cut into serving size wedges.
Note: When I made this, I added crushed garlic to the oil before brushing it onto the dough, and I after sprinkling the thyme, I also sprinkled on some parmesan cheese.
Southwestern Caesar Salad With Creamy Chipotle Dressing


Ingredients:
mayonnaise, low sodium chicken broth, low sodium soy sauce, fresh lemon juice, chipotle chiles, brown sugar, head romaine lettuce, tomatoes, corn kernel, parmesan cheese

Directions:
DRESSING:
Whisk all dressing ingredients together in a medium bowl until well blended.  Season to taste with salt and pepper.
SALAD:
Mix lettuce, tomatoes and corn in large bowl.
Add 3/4 of dressing and 2 T. of Parmesan. Toss.
Determine if more dressing is needed.  Add to taste.
Sprinkle with remaining Parmesan before serving.
Ham and Broccoli Bake


Ingredients:
ham, broccoli, onion, red bell pepper, sharp cheddar cheese, swiss cheese, mustard powder, low-fat milk, eggs, Bisquick baking mix

Directions:
Preheat oven to 350°F
Lightly grease/spray a 13 x 9 baking dish.
In a large bowl, toss together the ham, broccoli, onions, red pepper, cheeses and dry mustard powder.
Mix very well and pour into the prepared baking dish.
In a separate bowl, whisk together the milk, eggs, and Bisquick.
Pour over the top of the other ingredients and bake.
Cranberry Bourbon Sauce


Ingredients:
Bourbon, shallot, mandarin oranges, fresh cranberries, sugar, ground black pepper

Directions:
In small saucepan combine bourbon, shallots, and orange zest. Use SHALLOTS - small bulbs that look similar to a small yellow onion NOT scallions.
Bring to boil over medium heat, and simmer until syrupy, about 10 minutes.
Add cranberries and sugar, and stir until sugar dissolves.
Reduce heat.
Simmer uncovered until cranberries burst.
Remove from heat, stir in pepper, and let cool.
Fast Foolproof Southwest Omlet’esque


Ingredients:
eggs, salsa, cheese, salt, black pepper

Directions:
1.	Crack eggs into a cup and beat with a fork to incorporate - add a pinch of salt & pepper if you like.
2.	Crush taco chips into a small glass (or microwave safe] bowl.
3.	Dot chips with the salsa (enchilada sauce will work if you don’t have any salsa].
4.	Pour beaten eggs over chips & salsa.
5.	Sprinkle with cheese and microwave for 1.5 to 2 minutes on high.  Let cool for 2 minutes and enjoy!
6.	Other things that can be added under the egg layer are cooked peppers, cooked meat, beans, or cooked veggies.  I have not tried it yet but you could probably substitute the taco chips for cooked rice or quinoa.  My sister sometimes uses just a corn tortilla spread with enchilada sauce for the bottom layer.
Roasted Green Beans
Category: side-dish
By samanathon

A great alternative to fast-food French fries. My family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

Ingredients:
2 pounds fresh green beans, trimmed
1 tablespoon olive oil, or as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap. Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 100.9
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 16.4 g
Sugars: 3.2 g
Dietary fiber: 7.8 g
Protein: 4.2 g
Sodium: 493.8 mg
Deep-Fried Tilapia
Category: seafood
By jennalenna

In Wisconsin, the "Friday Fish Fry" is a time-honored tradition. This deep-fried tilapia is my family's way of bringing it home.

Ingredients:
10 (4 ounce) fillets tilapia
salt and ground black pepper to taste
⅓ cup all-purpose flour
1 cup buttermilk
1  egg
½ cup all-purpose flour
½ cup yellow cornmeal
2 tablespoons seafood seasoning (such as
®)
½ teaspoon baking powder
½ teaspoon baking soda
vegetable oil for frying

Directions:
Season fillets with salt and pepper. Dust with 1/3 cup of flour. Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture. Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 fillets

Calories: 214.4
Fat: 4.7 g
Saturated fat: 0.9 g
Carbohydrates: 15.1 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 26.1 g
Cholesterol: 60.7 mg
Sodium: 512.9 mg
Cheesy Potato Calzone


Ingredients:
bread flour, dried yeast, salt, olive oil, warm water, potatoes, milk, cheddar cheese, onion, fresh basil

Directions:
Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.
Fruit Kebabs With Honey Cream


Ingredients:
strawberries, rock melon, kiwi fruits, sour cream, honey, mint

Directions:
Peel fruit and cut into bite sized pieces and thread onto small skewers (about 2-3 pieces of fruit on each].
Combine sour cream, thickened cream, honey and mint. Mix well.
Serve with fruit for dipping. If you don;t have skewers, serve fruit on a platter and provide toothpicks.
Hickory House Deviled Eggs


Ingredients:
eggs, salt, mayonnaise, prepared yellow mustard, chives

Directions:
Put eggs and potatoes into medium pot and add enough cold water to cover them by 1 inch. Add salt and simmer over medium-high heat for 10-15 minutes. Reduce heat to medium-low and gently simmer for 9 more minutes.
Remove potatoes with slotted spoon and place in medium bowl. Put eggs under cold running water to let cool 3 minutes.
Add mayonnaise, relish and mustard to potatoes, thoroughly mashing together with a fork. Set aside.
Peel and cut eggs in half lengthwise. Carefully scoop out yolks add them to the potato mixture and mash together with a fork. Spoon filling onto hard-cooked whites, mounding filling slightly and covering whole cut side of egg. Garnish with chopped chives.
Vegetarian Spicy Chili


Ingredients:
olive oil, onion, garlic cloves, chili powder, curry powder, cayenne pepper, carrots, vegetable broth, diced tomatoes, corn, black beans

Directions:
1. Cook onions, garlic, chili powders, curry powder, and cayenne pepper in olive oil for about 5 minutes or until onions are soft.
2. Add carrots and 1 can of vegetable broth. Bring to boil and reduce heat. Let simmer for about 10 minutes to soften carrots.
3.  Add can of diced tomatoes, corn, black beans, red beans, and remaining vegetable broth. Bring to boil and reduce heat. Cover and let simmer for 30 minutes.
Mashed Potatoes With Horseradish


Ingredients:
potatoes, butter, margarine, salt, pepper, sour cream

Directions:
Cook the potatoes in boiling salted water until tender, about 8-10 minutes; drain.
Add butter, salt and pepper.
Whip with an electric mixer on low speed or mash with a potato masher.
Add sour cream and horseradish; mix well.
Serve immediately.
Shrimp and Chorizo in Adobo


Ingredients:
soy sauce, white vinegar, garlic, black pepper, chili pepper, lime juice, sugar, shrimp, chorizo sausage, canola oil, cornstarch, yellow onions, fresh cilantro, roma tomato, rice

Directions:
For the Adobo Sauce:  Combine the ingredients in a bowl.  Adjust the sugar taste to your liking.
For the shrimp and chorizo:  Coat the shrimp with cornstarch.  Heat the oil in a pan over medium heatand saute the onions and chorizo.  Add shrimp.  When the shrimp are opaque and form a C shape, add the adobo sauce.  Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
Canadian Bacon Bow Ties


Ingredients:
bow tie pasta, Canadian bacon, olive oil, red onion, green onion, red bell pepper, fresh basil, fresh rosemary, fresh cilantro, fresh ground black pepper, red pepper flakes, capers, frozen green peas, cherry tomatoes, monterey jack pepper cheese, parmesan cheese

Directions:
Prepare pasta according to instructions on box.
Spread olive oil in a large skillet and heat over medium for about 1 minute.
Chop canadian bacon in bite-sized pieces.  Add canadian bacon, red onion, fresh green onions (with green part attached] and bell pepper in skillet and cook over medium heat 8-10 minutes until peppers start to soften.
Stir in basil, rosemary, cilantro, black pepper, red pepper flakes, capers and peas.  Stir until well blended.
During last 3 minutes of cooking, stir in tomatoes.
Pour cheeses over top, cover, turn off heat and let sit for 2-3 minutes until cheese is melted.
Pour cooked pasta into large bowl and pour canadian bacon mixture over pasta.
I sprinkle additional parmesan cheese and fresh basil over top before serving.  This was a huge hit.  I served it with a really nice salad, homemade balsamic vinagrette, fresh garlic rolls, red wine and served chocolate espresso pudding in phyllo cups for dessert.