xiaoxl/recipe_data huggingface dataset:
Bulgarian Easter Bread (Kozunak)


Ingredients:
sugar, salt, egg, milk, raisins, rum, lemons, flour, butter, milk, sugar, eggs, vanilla extract, hazelnuts, walnuts

Directions:
Mix first five ingredients (yeast, small amount sugar, salt, one egg, warm milk] in a large bowl.
Cover and leave in a warm place for 40 minutes.
Put raisins in rum to cover, and set aside to soak.
Grate and juice the lemons.
Set aside.
Sift 4 of the five pounds of flour onto a large tray or other work surface.
(You can estimate- does not need to be precise.].
Melt butter and combine with oil.
Heat 2 cups of milk and sugar on low in a small saucepan until warm.
Separate 4 of the eggs; set aside the yolks for brushing.
Beat the whites with the other 7 eggs.
Add a handful of the flour from the work surface to the warm yeast mixture.
Bit by bit, mix in with a spoon the rest of the flour, the milk mixture, the beaten eggs and the butter/oil mixture.
When most of it is together, mix in the lemon juice and zest, and the vanilla.
Adding more flour to the work surface if necessary, dump out the dough and knead until it holds together well.
Let the dough rest in a warm place until double in bulk (1-2 hours].
You may need to divide between two bowls.
Punch down and knead the dough.
Drain the raisins and dredge in flour.
Work about half of them into the dough as you knead, a few at a time.
Let the dough sit and rise again (another 1-2 hours].
Preheat oven to 425 (400 if your oven runs hot].
Punch down and knead again.
Divide the dough into 8 parts.
Each of these, divide into three parts; roll them long and braid into a single loaf.
While braiding, work the remainder of the raisins between the strands.
Brush the loaves with the reserved egg yolk and stud the top with nuts.
Bake the loaves about 30 minutes or until golden brown.
(We usually did about 3 loaves at a time.] You can also use the dough to make smaller rolls, if you prefer; bake for proportionally less time.
Better Peanut Butter Sandwich
Category: main-dish
By RAYNBOE

This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.

Ingredients:
2 slices bread
1 ½ tablespoons peanut butter
1 ½ tablespoons applesauce

Directions:
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 286.3
Fat: 13.9 g
Saturated fat: 2.9 g
Carbohydrates: 32.7 g
Sugars: 6.7 g
Dietary fiber: 2.9 g
Protein: 10 g
Sodium: 452.9 mg
Coconut Tapioca Pudding


Ingredients:
egg, coconut milk, milk, sugar, quick-cooking tapioca, vanilla extract, sweetened flaked coconut, fresh pineapple, pineapple chunks

Directions:
In a medium saucepan, lightly beat egg.
Add coconut milk, milk, sugar, and tapioca, whisk to combine.
Set aside, at least 5 minutes, until tapioca is slightly softened.
Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
Transfer mixture to a bowl, cover with plastic wrap.
Let cool until no longer hot, about 30 minutes.
Refrigerate until cold, 2 to 3 hours (or up to 3 days].
Meanwhile, preheat oven to 350 degrees.
Spread coconut in a single layer on a rimmed baking sheet.
Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
Just before serving, whisk pudding to loosen.
Divide among four serving glasses or dishes.
Top with pineapple and toasted coconut.
Frosty the Snowman


Ingredients:
"Baileys Irish Cream"

Directions:
Mix all ingredients into a cocktail shaker filled with ice, shake well., Strain into a martini glass., enjoy.
Greek Chicken Lemonata


Ingredients:
chicken legs, chicken breasts, olive oil, garlic cloves, lemon juice, oregano, flour, water, salt, pepper

Directions:
Heat the oil in a shallow pan, add the chicken pieces and fry for 5 mins on each side, until golden brown. Add the garlic and fry for another minute, until it is fragrant.
Add the water, oregano, salt and pepper and bring to the boil.  Turn down the heat and simmer covered for 45 mins, until the chicken is done and tender.
Dissolve the flour in the lemon juice and 2 tablespoons of water.  Add to the liquid in the pan and simmer uncovered for another 2-3 mins until it is thickened.
Serve over rice.
Gnocchi With Red Pepper & Rosemary Sauce


Ingredients:
onion, extra virgin olive oil, garlic clove, rosemary, zucchini, parmesan cheese

Directions:
Halve pepper, remove core, seeds and white membranes, then chop fresh finely. Put pepper in a medium frying pan with onion and oil. Cook over a low to medium heat for 15 minutes, stirring often, until very tender. Blend in the garlic, rosemary and zucchini and cook for a further 5 minutes, or until tender. Season with salt and pepper.
Cook gnocchi in gently boiling water until they bob up to the surface and stay there. Carefully drain them then put them in the pan with the sauce and toss gently. Fold through the grated parmesan cheese. Serve in the pan or transfer to a heated serving bowl. Serve with extra parmesan cheese.
Lamb Sliders
Category: main-dish
By The Flying Shepard

Quick, easy, and fun way to get acquainted with lamb! This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. The spices are the typical spices used in Mediterranean cooking of lamb. Makes 2-ounce patties.

Ingredients:
1 tablespoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 pound ground lamb
8 small slider-size rolls, split
1 cup baby spinach
½ cup tzatziki sauce
¼ cup sliced red onion
¼ cup crumbled feta cheese

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties. Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes. Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 2-ounce patties

Calories: 459.4
Fat: 46.1 g
Saturated fat: 8.5 g
Carbohydrates: 33.5 g
Sugars: 4.9 g
Dietary fiber: 1.6 g
Protein: 28.3 g
Cholesterol: 86.5 mg
Sodium: 645.5 mg
Thanksgiving Turkey Roulade - CROCKPOT by Heather N.


Ingredients:
long grain rice, Stove Top stuffing mix, dried cranberries, thyme, olive oil, kosher salt, fresh black pepper, yellow onion, apple cider

Directions:
Prepare long grain rice and stuffing according to their instructions.   Stir in the cranberries, thyme, and butternut squash, and set aside. Allow both to cool.  You can make these a day ahead.
Butterfly your boneless turkey breast.  https://www.youtube.com/watch?v=eB7BYlTxUSQ.
Unfold the turkey breast on a board, with the inside facing up, being sure to open all of the flaps. Spread the stuffing evenly over the turkey leaving 1" around bare. Next add the rice, the squash and then the cranberries.  Starting at one end, roll the turkey as best you can (it won't be perfect, but that's okay], and tie with kitchen twine to hold the meat together. Season lightly with salt and pepper.
Add the remaining oil to the frying pan, and lightly sear the turkey on all sides. Transfer to a 5- or 6-quart slow cooker, along with the quartered onion and all of the apple juice concentrate or cider.
Cover and cook on HIGH for 1-3/4 to 2 hours, or until a thermometer measures 165°F when inserted into the center of the turkey.
Remove the turkey from the slow cooker, and cover with foil. You can strain the liquid and boil it down in a small sauce pan, to make a gravy. Allow to rest 15-20 minutes before serving.
Serve warm or at room temperature. Can be made ahead; let cool, and refrigerate.
Perfect Butternut Squash Muffins
Category: bread
By cezeigler

Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.

Ingredients:
1 small butternut squash
3  eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins  (Optional)
¼ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups. Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel. Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes. Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter. Spoon batter into prepared muffin cups to about 1/2 to 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 10 muffins

Calories: 401.7
Fat: 14.9 g
Saturated fat: 2.5 g
Carbohydrates: 63.9 g
Sugars: 25.7 g
Dietary fiber: 5.9 g
Protein: 7.9 g
Cholesterol: 49.1 mg
Sodium: 406.4 mg
Spicy V-8 Pot  Roast


Ingredients:
bottom round beef roast, garlic cloves, water, Worcestershire sauce, water, cornstarch

Directions:
In a large Dutch oven brown the roast on all sides in oil.
Remove roast and drain off excess oil.
In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
Bake, covered 325' for 2-2 1/2 hours or until very tender.
Transfer the roast to a warm platter, cover with foil to retain heat.
For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
Serve gravy with the roast.
Tuna Patties With Ranch Dressing


Ingredients:
tuna, cheese, mayonnaise, Miracle Whip, egg, onion, green pepper

Directions:
Set aside 3/4 cup of the breadcrumbs., Combine all ingredients, except oil and reserved breadcrumbs., Form 8 patties, coating each side with the reserved bread crumbs., Heat appx., 1 tbl., oil in nonstick skillet over medium heat., Cook 4 patties for 4-5 minutes on each side., You may need to add additional oil when you're frying them., Add more oil and cook remaining 4 tuna patties., Serve immediately.
Pudding Shots Alcoholic


Ingredients:
instant pudding mix, milk, Cool Whip

Directions:
Mix together milk and pudding with an electric mixer until no lumps exist.
Beat in liquor.
Gently fold in cool whip.
Spoon into 2 ounce cups, cover with lids and freeze.
Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.
Frozen Mudslide


Ingredients:
vodka, Kahlua, irish cream, vanilla ice cream

Directions:
Blend alcohol with ice-cream., Serve in a frosted Hurricane glass.
Bubba Rice


Ingredients:
long-grain white rice, butter, margarine, onion, chicken bouillon cube, water, salt, dried parsley

Directions:
Cook rice according to package.
In large skillet, saute onion in butter or margarine until soft.
Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley.
Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.
Crusty Fried Chicken


Ingredients:
all-purpose flour, salt, pepper, paprika, chicken pieces, canola oil

Directions:
Combine flour, garlic salt, salt, celery saltpepper and paprika in paper or plastic bag.
Add a few pieces of chicken at a time.
Shake to coat.
Heat oil to 365°F in electric skillet or on medium-high heat in large heavy skillet Fry chicken 30 to 40 minutes without lowering heat Turn once for even browning.
Drain on paper towels.
Charosets (Grandpa's Recipe)


Ingredients:
Red Delicious apples, prunes, raisins, pecans, cinnamon, lemon juice

Directions:
Chop apples coarsely in a large bowl (we have always used a double bladed chopper and a wooden bowl].
Use a food processor to chop the other fruits and nuts (obviously this was done by hand originally, but the processor makes it soooooo much easier].
Add all the ingredients to the apples and chop very well to blend.
Pumpkin Banana Cake


Ingredients:
butter, margarine, brown sugar, eggs, canned pumpkin, banana, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, pine nuts, brown sugar, butter, margarine, nutmeg, cinnamon, ginger, milk, pine nuts

Directions:
Cream butter and sugar in mixing bowl.
Beat in eggs one at a time until smooth.
Stir in pumpkin and banana.
In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
Stir to mix, add to wet ingredients, mix together only until moistened.
Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
Pour batter into tube pan.
Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
Bring to boil and simmer for 3 minutes.
Spoon over warm cake, sprinkle with crushed pine nuts.
BBQ Pork for Sandwiches
Category: main-dish
By KMB233

This is so easy and very tasty. Serve on buns with French fries or potato chips.

Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Directions:
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. Bake in the preheated oven for 30 minutes, or until heated through.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 45 mins
Yields: 12 servings

Calories: 354.7
Fat: 18.1 g
Saturated fat: 7 g
Carbohydrates: 15.2 g
Sugars: 10.9 g
Dietary fiber: 0.3 g
Protein: 30.2 g
Cholesterol: 82.9 mg
Sodium: 623.2 mg
My Mom's American Chop Suey


Ingredients:
elbow macaroni, hamburger, onion, garlic, dried oregano, salt, diced tomatoes

Directions:
Cook Elbows according to package directions.
Drain and set aside.
In a large skillet, brown the hamburg, onion and garlic together until the hamburg is done.
Drain off the fat, return to skillet and add in the can of tomatoes.
Add the oregano and salt, bring to a boil and then lower heat to a simmer.
Let simmer for 30 minutes to blend flavors.
After 30 minutes, add the elbows to the hamburg mixture and stir to coat.
Cheesy Tortilla Soup
Category: trusted-brands-recipes-and-tips
By VELVEETA Cheese

This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!

Ingredients:
3 tablespoons butter
3 tablespoons chopped onions
3 tablespoons flour
1 (28 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can fat-free reduced-sodium chicken broth
1 (1.25 ounce) package TACO BELL®
Mix
2 cups shredded rotisserie chicken
½ pound VELVEETA®, cut into 1/2-inch cubes
½ cup tortilla chips, coarsely crushed
1  lime, cut into 8 wedges

Directions:
Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended. Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through. Top with crushed chips. Serve with lime wedges.

Prep time: 35 mins
Total time: 35 mins
Yields: 8 cups

Calories: 244.9
Fat: 13.7 g
Saturated fat: 7.6 g
Carbohydrates: 13.6 g
Sugars: 5.7 g
Dietary fiber: 1.7 g
Protein: 16.7 g
Cholesterol: 60.1 mg
Sodium: 841.4 mg
Tunisian Salad


Ingredients:
potatoes, carrots, canned artichoke hearts, peas, capers, black olives, green olives, olive oil, fresh lemon juice, parsley, ground coriander

Directions:
"Dice the potatoes and carrots.  Drain the artichokes and cut into quarters.  Put all ingredients into serving dish with the capers and olives.  Whip oil and lemon juice together with the parsley, coriander and salt and pepper to taste.  Pour the dressing over the salad and toss lightly.  Chill 30 minutes."
Apple-Orange Blend Juice


Ingredients:
apples, pear, orange, lemon

Directions:
Wash apples, pear and lemon., Core apples and pear. Discard cores., Peel orange. Discard peel., Cut lemon, leaving peel on., Turn juicer on and put fruit through the juicer chute.
Cream Cheese Braids


Ingredients:
sour cream, sugar, salt, margarine, butter, dry yeast, water, eggs, all-purpose flour, cream cheese, sugar, egg, salt, vanilla, powdered sugar, milk, vanilla

Directions:
For BREAD: Heat sour cream over low heat.
Stir in sugar, salt and butter; cool to lukewarm.
Sprinkle yeast over warm water in large bowl until dissolved.
Add sour cream mixture, eggs, flour, and mix well.
Cover tightly and refrigerate overnight.
For FILLING: Mix well.
Divide dough from the day before into 4 equal parts.
Roll each part on a floured surface to an 8x12 inch rectangle.
Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
Pinch edges together and fold ends under slightly.
Place rolls seam side down on greased baking sheets.
Slit each roll at 2-inch intervals to resemble braid.
Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
Bake at 375 degrees for 12 to 15 minutes.
Spread with glaze while warm.
Wilton's Strawberry Cheesecake Squares


Ingredients:
graham cracker crumbs, lemon rind, granulated sugar, butter, cream cheese, granulated sugar, eggs, vanilla, lemon rind, fresh strawberries, strawberries, strawberry

Directions:
Preheat oven 325°F.
For the crust:.
Lightly spray 13x9 pan with vegetable spray.
Stir graham cracker crumbs, lemon rind, and sugar together in a small bowl.
Stir in butter.
Press mixture into the bottom of prepared pan.
Bake 8 - 10 minutes or until lightly browned.
Remove from oven and cool.
For the filling:.
Beat cream cheese and sugar until light and fluffy.
Add eggs one at a time; beat thoroughly after each addition.
Add vanilla and lemon rind; blend until mixed.
Stir in strawberries.
Pour mixture into baked crust and bake for 45-50 minutes, just until the center is firm to the touch.
Turn the oven off and leave the pan inside to cool for 30 minutes with the door closed.
Remove from oven and cool on rack.
Refrigerate at least 4 hours or overnight.
To serve, cut into 3-inch squares and garnish with extra strawberries if desired.
Savory Beans


Ingredients:
Polish sausage, whole kernel corn

Directions:
Brown sausage (I use cast iron dutch oven].
Add corn and beans.
Simmer 15-20 minutes.
Alcohol-Free Mojitos
Category: drinks
By tigershoes

These are great for the kids or for anyone who wants a refreshing alcohol-free drink.

Ingredients:
2 cups water
1 ½ cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish

Directions:
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside. Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.

Prep time: 15 mins
Total time: 15 mins
Yields: 14 cups

Calories: 119.7
Fat: 0.5 g
Saturated fat: 0.2 g
Carbohydrates: 30.3 g
Sugars: 27 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Cholesterol: 1.3 mg
Sodium: 16.1 mg
Almond and Walnut Kataifi (Cake Style)


Ingredients:
phyllo dough, butter, walnuts, extra finely granulated sugar, ground cinnamon, ground cloves, brandy, sugar, water, lemon juice, lemon peel, whole cloves, honey

Directions:
Preheat oven to 350.
Mix the filling ingredient in a small bowl.
In an 8x10 (or other size] pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
Layer of kataifi, brush with butter layer of filling.
Layer of kataifi, brush with butter layer of filling.
Top with the remaining kataifi and brush with butter.
Bake 45-60 minutes until the top is golden,.
Place all the syrup ingredients in a small pot, Heat until sugar dissolves.  Take off heat and allow to cool.
Remove from oven and pout syrup, evenly, over the top.  Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
These are very rich, serve small pieces.
Texas Caviar I
Category: appetizers-and-snacks
By ELKINSMEG

Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!

Ingredients:
½  onion, chopped
1  green bell pepper, chopped
1 bunch green onions, chopped
2  jalapeno peppers, chopped
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
½ teaspoon ground coriander
1 bunch chopped fresh cilantro

Directions:
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 cups

Calories: 107.1
Fat: 5.4 g
Saturated fat: 0.6 g
Carbohydrates: 11.8 g
Sugars: 1.3 g
Dietary fiber: 3.7 g
Protein: 3.5 g
Sodium: 414.7 mg
Easy No Cook Buttercream Recipe


Ingredients:
unsalted butter, marshmallow creme

Directions:
Whip butter on high with a stand mixer until fluffy (at least 5 minutes] using a flat beater.
Add marshmallow creme and whip again on high for at least 5 minutes until well incorporated and fluffy and then lower the speed to medium/slow until you get a smooth texture.
Mix in melted chocolate or concentrated coffee for different flavors.
Strawberry Shortcake (Puff Pastry)


Ingredients:
strawberries, sugar, puff pastry sheets

Directions:
Wash and slice strawberries into thin slices.
Put in a bowl and pour sugar over them.
Mix together until well coated.
Let sit in the fridge for at least 3 hours.  (The longer the better.].
Let puff pastries thaw. (cover with plastic wrap, so they don't dry out].
Preheat oven to 400.
Unfold strips and cut into squares.
Place on ungreased cookie sheet and bake for 10 to 15 minutes.(Until golden brown].
Let pastries cool. (about 10 minutes].
Serve by placing one pastry in a bowl, spoon strawberries over it and top with whipping cream.
Tastes out of this world!