xiaoxl/recipe_data huggingface dataset:
Tropical Cheesecake


Ingredients:
cream cheese, sugar, kiwi fruits, mango, coconut, graham cracker pie crusts

Directions:
Beat cream cheese and sugar until blended.
Stir in whipped topping.
Add all but 1/4 c each of fruit and coconut and mix well.
Scoop into crust.
Refrigerate until set (about 3 hours] and top with reserved fruit and coconut.
Keep in refrigerator.
Super Easy Sausage Gravy


Ingredients:
bulk pork sausage, butter, flour, milk, salt, pepper, potato

Directions:
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
Grandma's Banana Pudding


Ingredients:
sugar, all-purpose flour, salt, eggs, milk, vanilla, bananas

Directions:
Combine 1/2 cup sugar, flour and salt in top of double boiler.
Stir in 4 egg yolks and milk; blend well.
Cook, uncovered over boiling water, stirring constantly until thickened.
Reduce heat and cook, stirring occasionally, for 5 minutes.
Remove from heat, add vanilla.
Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
Top with layer of sliced bananas.
Pour about 1/3 of custard over bananas.
Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
Spoon on top of pudding, spreading to cover entire surface.
and sealing well to edges.
Bake at 425° for 25 minutes or until delicately browned.
Cool slightly or chill.
Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
Makes 16 servings.
Cajun Boudin Pizza
Category: main-dish
By Debbie Fox

A Cajun take on American classic pizza; it's quick and easy, guaranteed to please the entire family. You can use any pre-made pizza crust instead of naan bread.

Ingredients:
1 link boudin sausage
1  tandoori naan bread
¼ cup prepared marinara sauce, or as needed
1 cup grated mozzarella cheese
¼  onion, sliced, or to taste
¼  green bell pepper, sliced, or to taste
1 pinch Cajun seasoning, or to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place sausage in a baking dish and cook, rotating every 5 minutes, until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool to room temperature and slice. Reduce oven temperature to 350 degrees F (175 degrees C). Place naan bread on a baking sheet; spread marinara sauce over naan and top with mozzarella cheese. Layer sliced sausage on top of cheese and spread onion and bell pepper slices over the sausage. Sprinkle Cajun seasoning over the top. Bake in the oven until cheese is melted and toppings are hot, about 10 minutes. Let rest for 5 minutes before slicing.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 pizza

Calories: 741.1
Fat: 28.4 g
Saturated fat: 13.8 g
Carbohydrates: 75.1 g
Sugars: 10.7 g
Dietary fiber: 12.5 g
Protein: 46.7 g
Cholesterol: 102.3 mg
Sodium: 1782 mg
Sunrise Mango-Coconut Muffins
Category: bread
By gerdmenu

Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.

Ingredients:
2 cups all-purpose flour
½ cup shredded coconut
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups canned mango puree

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners. Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl. Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango. Divide batter evenly among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 206.2
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 33.5 g
Sugars: 9.7 g
Dietary fiber: 2.1 g
Protein: 4.1 g
Cholesterol: 56.7 mg
Sodium: 158.6 mg
Uncle Bill's Macaroni With 3 Cheese


Ingredients:
elbow macaroni, butter, all-purpose flour, salt, black pepper, Tabasco sauce, sharp cheddar cheese, butter, swiss cheese, parmigiano-reggiano cheese, cheese, Italian plum tomatoes, onion

Directions:
Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
Preheat oven to 350 degrees F.
In a saucepan over medium heat, melt 4 tablespoons of butter.
Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
Add salt, pepper and Tabasco or Red Hot Sauce.
Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
Butter a 9" x 9" ovenproof casserole dish.
In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
Transfer macaroni to the prepared casserole dish.
Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
Add remaining 4 tablespoons of butter in dollops on top.
Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.
Creamy Lavender Flan


Ingredients:
sugar, water, lemon juice, sweetened condensed milk, evaporated milk, eggs, vanilla, salt

Directions:
Preheat the oven to 360*. Set out 6-8 OVENPROOF custard cups, soup cups, or large ramekins that will hold at least 6 oz. each. Add the sugar, water and lemon juice to a sauce pan and place over medium-high heat. Allow it to come to a light boil and reduce the heat to simmer.
Place the evaporated milk in a small sauce pan over medium heat. Add the lavender to the milk and allow it to come to a simmer. Simmer the milk one minute, then turn the heat off and let the lavender steep in the milk until ready to use.
Meanwhile, watch the caramel! Once the color starts to change, it goes fast. Allow it to bubble until it is a light to medium brown. Quickly pour an equal amount of liquid caramel in each cup. Be very careful—hot sugar can cause serious burns! The caramel will harden up almost instantly.
Using an electric mixer with a whisk attachment, whisk the cream cheese until it’s light and fluffy. You may want to warm it in the microwave for just a few seconds to make sure it’s really soft. With the mixer still running, add one egg at a time, to allow the mixture to fluff up as much as possible. Now add the vanilla and salt. Then with the mixer continually running, slowly pour in the sweetened condensed milk and the evaporated milk with lavender. Whisk until smooth.
Set the custard cups in a larger baking pan, lined with a clean dish towel. Fill the pot used for the caramel with water. Bring to a boil.
Use a sieve to strain the lavender and any clumps out of the flan mixture. (You could leave the lavender in if you don’t mind the texture.] Then pour the mixture equally into each cup. Carefully fill the large pan with boiling water until it comes half way up the sides of the custard cups. Cover the whole pan, loosely with foil.
Bake for 40-70 minutes. The cook time depends heavily on the size and depth of your custard cups. Check at 40 minutes, then add 10 minute increments until done. The flan is done when a knife inserted in the middle comes out clean.
Cool them to room temperature, then cover with plastic and refrigerate until ready to serve.
To serve- Run a paring knife around the edges of each flan cup. Cover with an inverted dessert plate and flip. Give it one good shake if necessary. The flan should come out with a light caramel sauce over the top! Serve alone or with berries.
Instant Pot® Cheesecake
Category: desserts
By Shauna James Ahern

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Ingredients:
¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1  lemon, zested
2  eggs, at room temperature
⅔ cup sour cream

Directions:
Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more. Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil. Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place. Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken. Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 48 mins
Yields: 1 6-inch cheesecake

Calories: 396.8
Fat: 29.9 g
Saturated fat: 18 g
Carbohydrates: 26.5 g
Sugars: 20.5 g
Dietary fiber: 0.4 g
Protein: 7 g
Cholesterol: 128 mg
Sodium: 331.8 mg
Kohlrabi and Cucumber Salad With Cashew Wasabi Dressing


Ingredients:
kohlrabi, cucumbers, dill weed, raw cashew nuts, lemon juice, lime juice, water, wasabi paste, maple syrup, salt

Directions:
In a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
In a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. Adjust the taste with salt and maple syrup.
Pour the dressing over the vegetables and toss well.
Refrigerate for a couple of hours or longer, infuse love and serve!
Super Immunity Boost Juice
Category: breakfast-and-brunch
By France C

Orange, ginger, and turmeric, well-known immunity powerhouses, combine to make this tasty and healthy juice that is loaded with Vitamin C, antioxidants, and anti-inflammatory properties.

Ingredients:
1 (2 inch) piece fresh ginger root
2 (1 1/2 inch) pieces fresh turmeric
3 large  naval oranges, peeled
ice cubes

Directions:
Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 drink

Calories: 281.8
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 69.8 g
Sugars: 52.1 g
Dietary fiber: 13.8 g
Protein: 5.7 g
Sodium: 3.6 mg
Rotisserie Chicken


Ingredients:
whole chicken, kosher salt, brown sugar, broth, water, paprika, salt, sugar, onion powder, garlic powder, pepper, msg

Directions:
Brine:
Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature.  In a large bowl add the brine and chicken and let sit over night in the refrigerator.  Make sure to remove the innards before brining.
Chicken Prep:
Preheat rotisserie oven for 400 degrees.
Mix all the seasonings together in a small bowl and set aside.
Dry the outside of the chicken thoroughly.
Truss the chicken (tie down legs and wings].
Rub oil all over chicken.
Rub the spices all over the chicken.
Place the chicken in the oven and roast at 400°F for 20 minutes.
Lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound.
The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
Remove from oven and let rest 10-15 minutes before carving.
Kickin Stuffed Peppers
Category: appetizers-and-snacks
By Mrs. Toast

Tired of boring stuffed green peppers? Try these baked jalapenos with a delicious cream cheese filling full of flavor! They are great as an appetizer or side.

Ingredients:
1 pound mild pork sausage
1 (8 ounce) package Neufchatel cheese, cubed
15  fresh jalapeno peppers, halved lengthwise and seeded
¼ cup grated Parmesan cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat. Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers. Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 30 stuffed peppers

Calories: 318
Fat: 26.4 g
Saturated fat: 11.9 g
Carbohydrates: 3.9 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 16 g
Cholesterol: 75.3 mg
Sodium: 888.1 mg
Cheesy Chicken Broccoli Casserole


Ingredients:
boneless skinless chicken breasts, broccoli, butter, flour, salt, milk

Directions:
cook chicken, broccoli and noodles, rise noodles to remove excess startch.
preheat oven to 350.
prepare your cheese sauce by combining the last 4 ingredients also adding cheese, as much as you want.
mix together chicken noodles and broccoli.
put the mix into a casserole dish.
cover the mix with the cheese sauce and top with cracker crumbs and cheddar cheese.
bake 10-15 mins or until cheese is melted.
How to Make Roasted Red Potatoes
Category: side-dish
By Chef John

This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.

Ingredients:
¼ cup olive oil, or more if needed
2 pounds red potatoes, cut into evenly sized pieces
5  fresh thyme sprigs, or to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ large red bell pepper, seeded and cut into 1-inch pieces

Directions:
Preheat oven to 400 degrees F (200 degrees C). Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces. Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes. Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes. Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 190.4
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 25 g
Sugars: 2.1 g
Dietary fiber: 2.9 g
Protein: 3 g
Sodium: 76.5 mg
Kittencal's Chinese Stir Fry Sauce


Ingredients:
water, cornstarch, brown sugar, low sodium soy sauce, ginger powder, garlic powder, seasoned rice vinegar, hot chili sauce

Directions:
In a bowl whisk the water with cornstarch until blended and smooth.
Add in all remaining ingredients (starting with 4 tablespoons brown sugar] and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom].
After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar].
Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
Ancho Orange Roast Chicken


Ingredients:
whole chickens, orange, dried ancho chile powder, cayenne, kosher salt, black pepper, fresh thyme, fresh rosemary, fresh Italian parsley, fresh chives, honey, garlic, yellow onions, extra virgin olive oil

Directions:
Remove giblets and neck from cavity of chicken.  Discard or save for another use.  Rinse chicken inside and out and pat dry.  Check the chicken for pin feathers and remove any that you see.  Season liberally with salt and pepper inside the cavity of the chicken and on the skin.
In a gallon ziplock bag, combine orange juice, zest, ancho, paprika, cayenne, salt, pepper, thyme, rosemary, parsley, lavender, chives, agave nectar, and garlic.  Place the chicken in the bag and seal.  Then smoosh the chicken around to coat with the marinade and rub into the skin.  Place the bag into a dish in case it begins to leak.  Place in the fridge overnight or up to 24 hours.  Turn the chicken over halfway through marinating time.
Remove the chicken from the fridge about 30 minutes before roasting to allow it to come up slightly in temperature so that it will cook more evenly.  Truss the chicken ( you can find instructions on how to do this on youtube].  Preheat the oven to 425* F.  Place the sliced onions in the bottom of a roasting pan, place the trussed chicken on the onions and pour the marinade over all.  Drizzle the chicken with the olive oil and rub into the skin slightly.
Roast for 20 minutes at 425* then reduce heat to 350*.  Continue roasting for 45-55 minutes, basting the chicken every 15 minutes.  Remove from the oven and allow the chicken to rest for 15 minutes before slicing to allow the juices to redistribute.
White Cheese Chicken Lasagna
Category: world-cuisine
By Lisa Humpf

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Ingredients:
9  lasagna noodles
½ cup butter
1  onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken,  and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 368.9
Fat: 20.7 g
Saturated fat: 12 g
Carbohydrates: 22.8 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 23.7 g
Cholesterol: 77.1 mg
Sodium: 670.9 mg
Early Morning Oven Roasted New Potatoes
Category: side-dish
By DJFoodie

Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else.  This would be great as a breakfast side dish.

Ingredients:
1 ½ pounds new potatoes, cut into wedges
4 tablespoons butter
2 teaspoons fresh rosemary
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

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

Calories: 228.9
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 28.9 g
Sugars: 1.6 g
Dietary fiber: 3 g
Protein: 3.5 g
Cholesterol: 30.5 mg
Sodium: 414.2 mg
Baby Boomer Cornflake Coconut Cookies


Ingredients:
shortening, white sugar, brown sugar, egg, vanilla, baking soda, baking powder, salt, white flour, coconut, walnuts

Directions:
Preheat oven to 375°.
Cream shortening and sugars.
Add egg and vanilla and combine.
In a separate bowl, sift together the dry ingredients.
Add the dry to the creamed mixture and stir well.
Add the coconut, cornflakes, walnuts and combine (hands help].
Drop by teaspoon on cookie sheet.
Press fairly flat with fork dipped often in cold water.
Bake 7-8 minutes.
Dad's Fettuccine Alfredo


Ingredients:
fettuccine pasta, half-and-half, parmesan cheese

Directions:
Cook fettucine (al dente] according to package directions.  Drain and toss with a little olive oil.
In a wok or large pan, heat half and half until barely boiling.
Slowly add parmesan while whisking.
Turn off heat and continue to whisk until cheese dissolves.
Toss in pasta.
Variation: For Fettucine Carbonara, add cooked peas and crumbled bacon.
Eggplant and Tomato Caponata
Category: appetizers-and-snacks
By CDKIRSHNER

Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.

Ingredients:
1 tablespoon olive oil
2  Japanese eggplant, cut into 1/2-inch cubes
1  yellow onion, chopped
3 cloves garlic, minced
1 (14.5 ounce) can fire-roasted tomatoes (such as Hunt's®)
⅓ cup red wine
1 ½ tablespoons capers
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon unsweetened cocoa powder
½ teaspoon white sugar
1  bay leaf

Directions:
Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes. Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 pints

Calories: 58.8
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 10.1 g
Sugars: 4 g
Dietary fiber: 4 g
Protein: 1.6 g
Sodium: 127 mg