xiaoxl/recipe_data huggingface dataset:
Grilled Stuffed Portabella Mushrooms (Vegetarian)


Ingredients:
portabella mushrooms, plum tomatoes, olive oil, parmesan cheese, mozzarella cheese, artichoke hearts, cream cheese, sour cream, parmesan cheese, lemon juice, fresh garlic, fresh basil, fresh oregano, green onion

Directions:
In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
Cover and chill until ready to use if not using right away.
Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
Sprinkle with tops of the caps lightly with salt and pepper.
Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Ww Banana Peach Smoothie (Ibs Safe)


Ingredients:
bananas, banana, skim milk, non-fat soymilk

Directions:
Blend all ingredients in blender or magic bullet until smooth., Enjoy!
Oreo® Cheesecake Cups
Category: desserts
By Christina Salinas

These cheesecake cups are perfectly sized individual treats!

Ingredients:
12  chocolate sandwich cookies (such as Oreo®)
2 (8 ounce) packages cream cheese, softened
2 large eggs, lightly beaten
½ cup sour cream
½ cup white sugar
½ teaspoon vanilla extract
6  chocolate sandwich cookies (such as Oreo®), chopped

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each. Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula. Spoon batter into the prepared tin, filling each cup almost to the top. Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

Prep time: 15 mins
Cook time: 20 mins
Total time: 4 hrs 35 mins
Yields: 12 cheesecake cups

Calories: 265.4
Fat: 18.7 g
Saturated fat: 10.3 g
Carbohydrates: 20.6 g
Sugars: 14.6 g
Dietary fiber: 0.4 g
Protein: 5 g
Cholesterol: 76.3 mg
Sodium: 199.7 mg
Dessert Mango Smoothie


Ingredients:
mango, sweetened condensed milk, sugar

Directions:
Peel and pit mango; cut into chunks.
Pulse ingredients in blender or food processor until ice is pureed.
Add sugar to taste.
Pour into glasses and serve! Enjoy!
Linguini with Bacon and Scallops
Category: meat-and-poultry
By denisef

A quick, healthy meal. Good enough for holidays or guests! Tastes best with fresh scallops. Most of the prep can be done while the water boils and pasta cooks. Quick and easy.

Ingredients:
1 pound linguine
1  onion, finely chopped
6 slices bacon, diced
1 pound sea scallops, halved horizontally
3 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
½ teaspoon salt
½ cup dry white wine
⅓ cup chopped Italian parsley
1 pinch lemon zest, or more to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute. Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

Prep time: 25 mins
Cook time: 24 mins
Total time: 49 mins
Yields: 6 servings

Calories: 484.5
Fat: 12.1 g
Saturated fat: 3.2 g
Carbohydrates: 66.2 g
Sugars: 4.4 g
Dietary fiber: 3.6 g
Protein: 24.8 g
Cholesterol: 46.1 mg
Sodium: 688 mg
Bacon-Cheddar Cauliflower Chowder
Category: soups-stews-and-chili
By Jessica Willis

A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.

Ingredients:
8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste  (Optional)
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Directions:
Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch. Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes. Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil. Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted. Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 251.7
Fat: 16.8 g
Saturated fat: 9.3 g
Carbohydrates: 9.6 g
Sugars: 5 g
Dietary fiber: 1.7 g
Protein: 16 g
Cholesterol: 52.8 mg
Sodium: 796.4 mg
Creamy Pork Stew
Category: soups-stews-and-chili
By Chef John

This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.

Ingredients:
2 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves minced garlic
2 tablespoons apple cider vinegar
½ cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 ¼ cups heavy cream
¼ cup chicken broth or more as needed
1 stalk celery, sliced
1 cup sliced carrots
4  sage leaves
2 sprigs thyme
2 small sprigs fresh rosemary
1  dried bay leaf
1 pinch cayenne pepper
½ cup green peas, fresh or frozen
¼ cup matchstick-cut apple strips
1 tablespoon chopped fresh chives

Directions:
Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly. Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar. Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne. Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes. Garnish individual servings with apple strips and chopped fresh chives.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 759.9
Fat: 61.2 g
Saturated fat: 28 g
Carbohydrates: 19.6 g
Sugars: 8 g
Dietary fiber: 3 g
Protein: 32.5 g
Cholesterol: 213.8 mg
Sodium: 446.5 mg
Pasta With White Wine Clam Sauce


Ingredients:
clams, olive oil, garlic cloves, fresh parsley, white wine, crushed red pepper flakes, salt, flour, lemon

Directions:
Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
Add about 1 cup of clam juice from canned clams, white wine, and salt.
If desired, add pepper flakes.
Cook until bubbling.
Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
Pour drained perciatelli into the skillet, and mix well.
Add squeeze of fresh lemon.
Dark Chocolate Cream Pie


Ingredients:
sugar, cornstarch, salt, milk, butter

Directions:
In large saucepan, combine sugar, cornstarch and salt.
Stir in milk and chocolate.
Cook and stir over medium high heat until thickened and bubbly.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat.
Stir in butter and vanilla.
Spoon into baked pastry shell.
Cool on wire rack.
Cover and chill for at least 3 hours.
New York Style Cheesecake (6-Inch)


Ingredients:
graham cracker crumbs, granulated sugar, unsalted butter, cream cheese, granulated sugar, egg, pure vanilla extract, cornstarch, sour cream

Directions:
Preheat the oven to 350 degrees.
Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter.  Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan.  Bake in the preheated 350 degree oven for 6 minutes.
In a large mixing bowl, beat together the cream cheese and sugar until smooth and light.
Beat in the egg, vanilla and cornstarch, only until thoroughly mixed.  Stir in the sour cream until mixture is well blended.  Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes.  Allow the cheesecake to cool in the oven with the door propped slightly open for three hours.
Chill.  Top with strawberries before serving.
Rachael Ray Thanksgiving Green Beans


Ingredients:
bacon, Worcestershire sauce, vinegar, dry mustard, fresh green beans

Directions:
"Cook the bacon in a large skillet, on medium, until crisp. Transfer bacon to paper towels. In same skillet (off stove], add Worcestershire sauce, sugar, mustard, and Tabasco. Put skillet on high heat and add green beans, tossing with tongs, for about 6 minutes. Stir in red peppers and half of the bacon, for about a minute. Top with the rest of the bacon."
Sinful Chocolate Mousse Dessert


Ingredients:
unsalted butter, chocolate chips, eggs, powdered sugar, unflavored gelatin, powdered sugar

Directions:
For crust: combine crumbs and butter.
Press on bottom and 2/3 up the sides of a 10 inch springform pan.
Chill in freezer while making filling.
For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
Let cool about 5 minutes.
Add whole eggs, one at a time, beating well with each addition.
(Chocolate will stiffen somewhat, just keep beating!] Add egg yolks and mix until thoroughly blended.
Whip cream with powdered sugar until soft peaks form.
Beat egg white until stiff, but not dry.
Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
Fold in remaining cream and whites until completely incorporated.
Pour into prepared crust and chill at least 6 hours, preferably overnight.
To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
Add 4 T powdered sugar and whip until firm.
This whipped cream will hold up indefinitely.
Garnish top of dessert with this.
You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
A dusting of cocoa powder is a nice finishing touch.
For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
Peel off the leaves and place the chocolate leaves around the edge of the mousse.
Orange Balsamic Dressing


Ingredients:
orange zest, brown sugar, cumin, olive oil

Directions:
"Place all of the ingredients in a jar. Put the lid on and shake to combine."
Smoky Grilled Pork Chops
Category: main-dish
By CookinLovin

These thick pork chops have a smoky flavor, are very moist and tender, and the rub is easy to make. A family favorite, always requested at BBQs. I like to serve these chops with loaded baked potatoes and a garden salad.

Ingredients:
1 tablespoon seasoned salt (such as LAWRY'S®)
1 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground paprika
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
4  bone-in pork chops (1/2 to 3/4 inch thick)

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes. Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 253.8
Fat: 14.3 g
Saturated fat: 4.6 g
Carbohydrates: 5.4 g
Sugars: 1.5 g
Dietary fiber: 1.2 g
Protein: 25 g
Cholesterol: 66.2 mg
Sodium: 772.5 mg
Shrimp Roll


Ingredients:
celery, green onion, fat-free mayonnaise, Dijon mustard, tomatoes

Directions:
Combine all ingredients in a small bowl., Spoon into hot dog bun., Top with tomato slices.
Kir Royales


Ingredients:
creme de cassis, champagne grapes

Directions:
Chill 1 champagne flute that has been filled with ice cubes. Discard the ice before filling the glass with the cocktail.
Squeeze the orange rind to allow its oils to rise to the surface. Rim the glass with the rind, and then drop it into the glass. Pour in the Creme de Cassis, and fill the rest of the glass 3/4 of the way with the sparkling white wine.
Garnish the drink with the grapes. Cheers!
Creamy Macaroni Salad
Category: salad
By Mandy Franke

I have looked all over for a great macaroni salad; this one is it! It's easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.

Ingredients:
1 teaspoon salt
1 teaspoon dry mustard powder
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
3 cups elbow macaroni
1 ½ cups mayonnaise
½ cup sour cream
1 (5 ounce) can evaporated milk
½ cup finely chopped onion
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow bell pepper
½ cup finely chopped celery
½ cup finely chopped carrots

Directions:
Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled. Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.

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

Calories: 341
Fat: 25.3 g
Saturated fat: 5.1 g
Carbohydrates: 24 g
Sugars: 3.1 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Cholesterol: 18 mg
Sodium: 377.4 mg
French Kiss


Ingredients:
Pernod, vodka, black currant liqueur

Directions:
Pour equal parts Pernod, vodka, and lemonade into a tall glass over ice.
Add a splash of black currant liqueur.
Garnish with a slice of lemon, a few whole cranberries or currants (if available], and/or lightly coat rim with sugar - lightly toasted if desired.
Enjoy!
Lunedi Notte Zuppa Di Momma #Ragu


Ingredients:
orzo pasta, extra virgin olive oil, bacon, onion, garlic, garbanzo beans, bay leaf, rosemary, thyme, salt, pepper, arugula, sherry wine, crushed red pepper flakes, parmesan cheese

Directions:
1.	Prepare pasta according to package directions and drain. Set aside.
2.	While pasta is cooking, in a large stock pot, cook bacon until crisp. Remove bacon from pan and set aside. Rough chop when cool.
3.	Add chopped onion to hot bacon grease, cover pan, and cook over medium heat, stirring occasionally, for approximately 10 minutes, until translucent.
4.	Add chopped garlic to onions and cook for 1 minute, stirring frequently so that the garlic does not brown.
5.	Add chopped bacon and stir.
6.	Stir in Ragu Garden Combination, chicken stock, bay leaf, rosemary, thyme, and salt, and pepper to taste, and bring to a simmer – Simmer loosely covered for 10 minutes.
7.	Add garbanzo beans and peas and carrots, raise heat to bring back to a boil, then cover loosely and lower heat and simmer loosely covered for 5 minutes.
8.	Remove bay leaf.
9.	Stir in Orzo, arugula, and sherry, if desired, and cook for one more minute.
10.	Serve immediately; offer Parmesan and crushed red pepper on the side.
Cream Cheese Sugar Cookies
Category: desserts
By Karin  Christian

A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled.

Ingredients:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
½ teaspoon salt
½ teaspoon almond extract
½ teaspoon vanilla extract
1  egg yolk
2 ¼ cups all-purpose flour

Directions:
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Yields: 6 dozen

Calories: 52.6
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 5.8 g
Sugars: 2.8 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 10.9 mg
Sodium: 38 mg
Iced Green Tea With Jasmine


Ingredients:
water, fresh ginger, of fresh mint, lemon wedges, honey, Splenda granular

Directions:
Steep tea for 7 minutes., Chill for 4 hours., Add lemon and fresh mint.
Parmesan Cheese Popover


Ingredients:
unsalted butter, all-purpose flour, salt, eggs, milk, parmesan cheese

Directions:
Step 1: Preheat oven to 450 degrees.
Step 2: Mix flour and salt in small bowl.
Step 3: Whisk together milk, eggs and 1 tablespoon of melted butter in another bowl. Pour over flour mixture and whisk until blended. Then, fold Parmesan cheese into a batter. Next, cover the bowl with plastic and chill in fridge for at least 30 minutes, until bubbles appear in the dough.
Step 4: Grease muffin pan and place in oven until hot. Remove pan and pour batter into into six indentations, then transfer to oven and bake for 17 minutes. Reduce temperature to 350 degrees, and bake an additional 20 minutes until popovers are brown and crusty.
Step 5: Remove popovers from oven, and turn pan upside down to remove popovers.
Serve immediately and piping hot.
Friedel's Old-Fashioned Baked Beans


Ingredients:
water, onion, salt, cider vinegar, prepared mustard, brown sugar, molasses, tomato ketchup, bacon, pepper

Directions:
Soak beans overnight in cold water.
Drain.
Rinse beans, then place in a saucepan along with the cold water.
Heat water to boiling and simmer beans for 30 minutes, then drain.
Place onion slices in the bottom of a 6 cup casserole.
Mix seasonings and turn into the pot.
Add beans and water to cover.
Arrange bacon on top, before covering and baking in an oven for 7 hours at 250 F.
In the middle of the cooking, when the beans have become soft enough, remove 1 cup of beans, mash and then stir back into the pot.
Cover and continue to bake, adding water as needed to keep the beans just covered.
One hour before serving, remove cover to darken the beans.
Coconut Shrimp With Exotic Cream Filling


Ingredients:
jumbo shrimp, chutney, cream cheese, candied ginger, coconut, scallions, chives

Directions:
Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper] water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail.
Cut the butterfly deeper so you can overfill the cream cheese mixture.
In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add ½ the scallions and ½ the coconut and pulse just to combine.
Generously scoop the mixture into each of the shrimp.
Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture.
Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;].
Melon With Port


Ingredients:
"melon"

Directions:
Cut melon horizontally in half.
Scoop out and discard seeds.
Place melon halves on individual serving plates.
Pour up to 1/4 cup of ruby port into each half.
Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.
Warm Corn Salad
Category: salad
By jennynoe

This salad goes great with steak. No sugar is added, but it's so sweet!

Ingredients:
1 teaspoon butter
2 ears  fresh corn, kernels cut from cob
½  red onion, diced
1 tablespoon fresh parsley
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh chives

Directions:
Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 77.2
Fat: 1.9 g
Saturated fat: 0.8 g
Carbohydrates: 15.1 g
Sugars: 2.9 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Cholesterol: 2.7 mg
Sodium: 19.1 mg
Scenter Steamed Eggplant  (Aubergine) With Chicken.


Ingredients:
spinach, boneless skinless chicken breasts, brown sugar, soy sauce, black pepper, cooking sherry, bay leaf, black pepper, eggplant, green onion, paprika

Directions:
Marinate chicken and marinade ingredients together.  It can be marinated for an hour or overnight.
Fill scenter spice bowl with scenter spices. Fill water to high water line.
Place chicken and marinade mixture in rice bowl and cook for 15-20 minutes.  I like my eggplant a little firm but if you like yours softer cook the meat a little less time.  There should be a total cooking time of 25-30 mimutes.
While the chicken mixture is cooking.  Slice eggplant and sprinkle with paprika. Tear the green onion pieces lengthwise.
Remove rice bowl from steamer.  Layer eggplant with green onion pieces.  Top layers of eggplant with chicken mixture.  Cook for another 10-15 minutes.
Serve on a bed of spinach.