xiaoxl/recipe_data huggingface dataset:
Chocolate Chip Strawberry Shortcakes


Ingredients:
fresh strawberries, sugar, all-purpose flour, sugar, baking powder, salt, heavy whipping cream, butter, sugar, butter, heavy whipping cream, confectioners' sugar, vanilla extract

Directions:
In a small bowl, combine the strawberries and 1/4 c sugar; cover and refrigerate until serving (this will create its own nice juices for serving].
In a large bowl, combine the flour, 2 tbls sugar, baking powder and salt.
In a small bowl, combine the whipping cream and 1/2 c butter.
Stir the cream mixture into the flour mixture, just until a thick batter forms; then gently stir in the chocolate chips just till mixed inches.
Drop by 1/3 cupfuls onto a greased baking sheet.
Brush tops with the 1 tbls melted butter and sprinkle evenly with the extra 1 tbls sugar.
Bake at 375F for 18-20 minutes or just until golden brown.
Remove to wire rack to cool completely.
Cut biscuits in half horizontally and spoon strawberries onto bottom half then top with whipped cream (if using] and replace shortcake tops.
WHIPPED CREAM (instructions] - In a "chilled" small glass bowl and using "chilled" beaters, beat cream until it begins to thicken.  Add confectioner's sugar and extract then beat until soft peaks form.  Store in the refrigerator until prepared to use. (Makes 2 cups of whipped cream].
Banana Nut Bread


Ingredients:
sugar, butter, eggs, flour, baking soda, baking powder, walnuts

Directions:
Preheat oven to 375., Grease and flour loaf pan., Cream sugar and butter., Add beaten eggs and mashed bananas., Add flour that has been sifted with baking soda and baking powder., Add nuts., Bake in greased/floured loaf pan for 1 hour., Let cool, transfer to a serving plate and slice.
Luscious Apple Bread


Ingredients:
granulated sugar, margarine, shortening, buttermilk, baking soda, eggs, vanilla extract, all-purpose flour, salt, apples, margarine, granulated sugar, all-purpose flour, cinnamon

Directions:
Cream sugar, margarine, and butter flavoring until smooth and fluffy.
Mix together buttermilk and baking soda, then add to the sugar mixture.
Add the beaten eggs and vanilla and mix well.
Stir in flour and salt, mixing just enough to combine (leave some lumps].
Fold in apples and nuts.
Pour into greased& floured loaf pan.
Combine topping ingredients and drop blobs of topping over the top of the batter.
Bake in a preheated 350 F oven for 45-50 minutes, or until a toothpick tests clean.
Cool on wire rack.
Tomato, Cheese & Egg Savoury


Ingredients:
onion, diced tomato, cheese, eggs, parsley

Directions:
Saute chopped onion in a little butter til soft.
Add diced tomatoe and saute a little longer.
Stir in grated cheese, salt and pepper.
Add beaten eggs and stir gently over low heat til cooked (about 2mins].
Serve on hot buttered toast sprinkled with chopped parsley.
Cheese and/or parsley can be omitted if desired.
Cornbread Onion Shortcake


Ingredients:
butter, light sour cream, dill weed, salt, cheddar cheese, skim milk, egg

Directions:
Preheat oven to 425 degrees., Saute onions in butter., Pour onions into a large mixing bowl., Stir in sour cream, dill weed, salt and half the cheese., In a separate bowl, combine corn, milk, muffin mix and egg., Pour corn mixture into a 9 x 13 dish coated in cooking spray., Spread onion mixture over top., Top with remaining cheese., Bake for 30-40 minutes.
Pork Wonton Soup
Category: soups-stews-and-chili
By Allrecipes

Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.

Ingredients:
1 tablespoon rice wine
½ teaspoon cornstarch
¾ pound ground pork
2 tablespoons finely chopped green onion (white and light green parts)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon white sugar
salt to taste
25  wonton wrappers
1  egg, beaten
3 heads   bok choy, sliced
10  sugar snap peas, sliced
1  carrot, thinly sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups chicken broth
1 cup water
¼ cup finely chopped green onion (white and light green parts)

Directions:
Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour. Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls. Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables. Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

Prep time: 1 hr
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 4 bowls soup

Calories: 513.4
Fat: 16.1 g
Saturated fat: 5.3 g
Carbohydrates: 57.6 g
Sugars: 5.2 g
Dietary fiber: 10.2 g
Protein: 32.4 g
Cholesterol: 106 mg
Sodium: 846.2 mg
Savory Brown Rice and Barley


Ingredients:
olive oil, sweet onion, brown rice, barley, water, diced tomatoes with juice, beef bouillon cubes, carrot, green onions

Directions:
Saute onion in olive oil in a 4 qt saucepan over medium-high heat., Add remaining ingredients, except green onions, and bring to a boil., Cover and turn down to simmer, cooking for 45 minutes without removing lid., Fluff with a rice, garnish with green onions and serve.
Holiday Ham (Slow Cooker)


Ingredients:
ham, maple syrup

Directions:
Put the ham in the slow cooker., Pour the pineapple chunks over the ham and drizzle on the maple syrup., Cover and cook on low 6-8 hours.
Orange Dreamsicle Martini


Ingredients:
"rum"

Directions:
Combine the orange juice, vanilla liqueur, and Barcardi O in a cocktail shaker filled with ice.
Cover and shake vigorously; strain into a chilled martini glass.
Garnish with an orange slice.
Mississippi Mud Cake


Ingredients:
butter, sugar, eggs, vanilla, salt, flour, pecans, miniature marshmallows, powdered sugar, milk, butter

Directions:
Whisk together melted butter and next 5 ingredients in a large bowl.  Stir in flour and pecans.  Pour batter into a greased and floured 15x10 jellyroll pan.
Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean.  Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
For the frosting, combine all ingredients with a mixer until well mixed.
Drizzle chocolate frosting over warm cake.
Cool completely.
Carol's Arroz Con Pollo
Category: meat-and-poultry
By Carol Alter

Chicken served with seasoned rice.

Ingredients:
4  skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1  green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley

Directions:
Cut each breast into 1 inch pieces.  Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika. Heat oil in a large skillet over medium heat.  Add chicken, and cook until golden.  Remove chicken, and set aside. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes.  Add rice; cook and stir until rice is opaque, 1 to 2 minutes.  Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika.  Return to a boil.  Cover, and simmer for 20 minutes. Return chicken to the skillet, and cook to reheat. Stir in parsley.

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

Calories: 470.5
Fat: 14 g
Saturated fat: 2.3 g
Carbohydrates: 49.5 g
Sugars: 6.4 g
Dietary fiber: 2.9 g
Protein: 30 g
Cholesterol: 69.4 mg
Sodium: 1015.4 mg
Nif's Easy Homestyle Gravy


Ingredients:
butter, white flour, seasoning salt, fresh ground black pepper, white wine

Directions:
While the bird is roasting, put butter and flour in small saucepan and set on stove. It will likely melt on its own from the heat of the oven but if not, put on low for last few minutes of cooking bird until butter melts. Stir ocassionally to create a paste, called a "roux".
Pour drippings/stock in large saucepan on stove. Be sure to tip the bird for more liquid and scrape little bits of solids off bottom of roasting pan. Give liquid a good whisk to break up solids.
Bring liquids to a simmer (don't boil!] and slowly add the roux, whisking constantly. Only add a bit at a time and stop when the mixture thickens to desired consistency. It should at least coat the back of a spoon. I tend to add full amount.
Stir in seasoning salt and pepper. If you choose to add wine, slowly add it in until it tastes good to you!
Let gravy simmer and reduce while you carve up your bird. I wouldn't simmer more than 15-20 minutes.
NOTE - Please be sure to taste your gravy. Add salt, pepper, wine or whatever you think it needs. Add slowly and taste often!
Passion Bars
Category: desserts
By SUE CASE

Oatmeal bars with a caramel flavored peanut butter topping. A big hit at pot-lucks!  Very rich, also!

Ingredients:
2 cups quick cooking oats
1 cup all-purpose flour
1 cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
¾ cup butter, softened
1 (14 ounce) can sweetened condensed milk
¾ cup peanut butter
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch  baking pan. In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly  mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top. Bake for 30 to 35 minutes in the preheated oven, until golden brown.  Cool completely before cutting into bars.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 251.7
Fat: 13.8 g
Saturated fat: 6.7 g
Carbohydrates: 29.4 g
Sugars: 19.4 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 20.8 mg
Sodium: 176.2 mg
Burger Bites


Ingredients:
barbecue sauce, pineapple chunks

Directions:
MIX barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 minute or until jelly melts.
ADD meatballs to skillet; cook 10 minute or until heated through.
SKEWER each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper.
Sysco Parmesan Peppercorn Salad Dressing


Ingredients:
mayonnaise, sour cream, parmesan cheese, black pepper

Directions:
"Combine all ingredients in a small bowl, stirring with a wire whisk until smooth.  Cover & chill."
Greek Feta Spread (Kopanisti)


Ingredients:
feta cheese, extra virgin olive oil, garlic, of fresh mint, dried mint, red pepper flakes

Directions:
In a food processor, combine the cheese, olive oil, garlic, mint, red pepper flakes and peperoncini and process until smooth.
Taste and add more red pepper flakes or peperoncini, if desired.
Rosemary Pork Roast
Category: main-dish
By Stacy B.

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Ingredients:
3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Directions:
Preheat oven to 375 degrees F (190 degrees C). Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 299
Fat: 10.5 g
Saturated fat: 3.1 g
Carbohydrates: 1.4 g
Dietary fiber: 0.7 g
Protein: 47 g
Cholesterol: 147.4 mg
Sodium: 119 mg
Smokin' Grilled Pork Chops


Ingredients:
boneless pork loin chops, mayonnaise, plain nonfat yogurt, lime juice, dried cilantro, garlic, chipotle chile in adobo

Directions:
In a small bowl, blend together:  mayonnaise, yogurt, lime juice, cilantro, garlic, and chipotle chili powder.
Measure 1/2 cup of mixture to a small container, and add up to 1 tablespoon chopped chipotles, to taste.
Set aside; this will be the sauce after the chops are cooked.
For immediate cooking:  Preheat  grill (or broiler] and cook chops to desired doneness, about 10 minutes total, turning often and brushing with first mayonnaise-chipotle mixture.
Serve with reserved sauce.
For OAMC:  Place pork chops and first mayonnaise-chipotle mixture into gallon freezer bag and seal.
Place sauce mixture into small freezer-safe container or bag and seal.
Place both bags together into another gallon freezer bag.
Label, date and freeze.
To cook:  Thaw completely.  Preheat  grill (or broiler] and cook chops to desired doneness, about 5 minutes per side.
Serve with reserved sauce.
Lick-the-Spoon Cilantro Jalapeno Aioli
Category: side-dish
By ATB

This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.

Ingredients:
¾ cup olive oil mayonnaise
½ cup firmly packed fresh cilantro leaves
1  jalapeno, seeds and membrane removed, diced
1 ½  garlic cloves, halved
½  lime, juiced
¾ teaspoon ground cumin
¼ teaspoon salt, or to taste

Directions:
Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 121.2
Fat: 13.2 g
Saturated fat: 2 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 6.3 mg
Sodium: 153.3 mg
Ground Chicken Enchiladas
Category: uncategorized
By CookinLovin

Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!

Ingredients:
olive oil cooking spray
1 pound ground chicken
1 medium onion, minced
1 (1 ounce) envelope taco seasoning mix
½ cup water
1 (10.5 ounce) can condensed cream of chicken soup
⅓ (8 ounce) package cream cheese, cut into chunks
½ cup sour cream
1 teaspoon ground black pepper
2 (10 ounce) cans enchilada sauce
8 (6 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican-blend cheese
1 bunch green onions, sliced
1 (4 ounce) can sliced black olives

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle   over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper. Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil. Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 enchiladas

Calories: 440.1
Fat: 22.8 g
Saturated fat: 11.4 g
Carbohydrates: 32.1 g
Sugars: 3.2 g
Dietary fiber: 3.2 g
Protein: 26.1 g
Cholesterol: 77.6 mg
Sodium: 1247.1 mg
Beef Braised in Teroldego Wine


Ingredients:
boneless beef chuck roast, anise seed, bay leaf, red wine, salt, fresh ground black pepper, unbleached all-purpose flour, extra virgin olive oil, unsmoked bacon, onion, carrot, celery ribs, vegetable broth, water, tomato paste

Directions:
Place meat, anise seeds, juniper berries and bay leaf in a large bowl; pour wine over the top. Marinate, refrigerated, turning occasionally, for at least 1 hour or overnight.
Remove meat from marinade; pat dry and season with salt and pepper. Dust with flour. Strain marinade into a bowl through a fine mesh sieve; discard solids.
Heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking. Brown meat on all sides, about 10 minutes total, reducing heat if necessary to prevent scorching. Transfer meat to a plate and drain excess oil from pot.
Return pot to medium-high heat. Add unsmoked bacon, onion, carrot and celery. Cook, stirring frequently, until vegetables are softened and golden brown, about 5 minutes. Add reserved marinade, bring to a boil and cook until reduced by about half, about 5 minutes. Stir in vegetable broth, water and tomato paste. Bring to a simmer, then return meat and any accumulated juices to pot. Reduce heat to low and cook, covered, until meat is very tender, about 3 hours.
Transfer meat to a cutting board, cover with foil and let rest for 15 minutes, then cut across the grain into ½-inch pieces.
Purée half of sauce, then return to pot. Return meat to sauce. Gently reheat before serving.
Note: Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350° oven until hot, 25 to 30 minutes, then slice meat.
Brandy Meyer Lemon Marmalade


Ingredients:
water, sugar, brandy

Directions:
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture (including the bag of seeds] to a boil over moderate heat and add brandy. Reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off all foam and scum until it reaches 215 to 220°F Remove the bag of seeds.
Ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 15 minutes and transfer with tongs to a rack. Cool jars completely.
Marmalade keeps, stored in a cool, dark place, up to 1 year.
Frying Pan Goulash


Ingredients:
pasta, ground beef, onion, Cheese Whiz, diced tomatoes, paprika

Directions:
saute beef and onions in large frying pan, drain well., add cheese whiz and stir to creamy consistency., add canned tomatoes and V8 juice., add paprika, salt and pepper., allow to cook down without a cover.
Turkey With Herbs and Mushroom Gravy


Ingredients:
fresh rosemary, fresh thyme, fresh tarragon, pepper, salt, herbs, butter, low sodium chicken broth, flour, dry sherry, butter, shiitake mushroom, rosemary, heavy cream, fresh thyme, fresh tarragon, prepared stuffing

Directions:
Mix the herbs together in a bowl with the salt and pepper, set aside.
Wash the turkey well reserving the neck and giblets, and discarding any fat.
Place turkey on a large sheet tray. Drizzle with oil and rub herbs and salt all over breast and legs.
Put herb sprigs into the turkey cavity if not stuffing.  In either case, tie the legs.
Fit a roasting pan with a rack. Put the giblets into the base, with 2 cups broth. Add turkey.  Brush melted butter all over turkey.
Place into a preheated 425 degree oven with rack in bottom or bottom third. Roast turkey for 45 minutes.
Reduce oven temperature to 350, cover breast with foil.
Roast unstuffed turkey for 60 minutes, or a stuffed turkey for 90.
Remove foil. Pour 2 more cups broth into roasting pan.
Continue roasting at 350, checking the temperature, every so often, until done, and the breast registers about 165-170 degrees, and the thigh registers at least 165 degrees. Transfer turkey to a platter and tent loosely with foil.
Prepare gravy by whisking flour with sherry in a bowl till smooth, set aside.
Melt the 3 tablespoons butter in a heavy skillet or sauté pan over medium-high heat, adding sliced mushrooms and chopped rosemary.  Cook till lightly golden, remove from heat.
Remove the rack from the roasting pan. Discard turkey neck and giblets. Pour broth, straining if necessary, into an 8-cup glass measure. Add enough of the reserved broth to make 5 cups.
Return mushrooms to a simmer. Add broth. Whisk in the flour paste till smooth. Bring to the boil.
Simmer gently to create a little gravy. Stir in cream, and remaining herbs. Season as needed. Serve with turkey.
Roasted Winter Squash Pasta


Ingredients:
garlic cloves, fresh rosemary, extra virgin olive oil, pasta, penne, ricotta salata, fresh parsley, parmesan cheese

Directions:
Preheat oven to 425 degrees.
Toss squash, garlic, salt and pepper, rosemary, and 1 tablespoon of the oil in a large bowl.
Place mixture on a baking pan lined with aluminum foil and bake for 30 minutes.
10 minutes into roasting the vegetables, put a pot of water on for the spaghetti.  When the water comes to a boil, cook spaghetti according to package directions.
When squash is finished cooking, place mixture in a large wide pasta bowl.  (You can either remove the garlic cloves at this point, or if you like a strong garlic flavor, finely chop the garlic and put back into the squash mixture.]
Stir cheese into the squash.
Add 1/2 cup pasta water to the mixture and cover with aluminum foil to keep warm until the pasta is done.
Cook pasta al dente.  Drain well and toss with the squash and cheese mixture.
Top with the remaining oil, parsley, and grated Parmesan cheese.
Meatloaf Miniatures


Ingredients:
ketchup, brown sugar, ground mustard, eggs, Worcestershire sauce, onion powder, seasoning salt, garlic powder, pepper, lean ground beef

Directions:
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.
Press meat mixture into 18 muffin cups (about 1/3 cup each]. Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months.
To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
Solar Cooked Roasted Tomatoes & Onions Pasta


Ingredients:
roma tomatoes, onion, kosher salt, fresh black pepper, extra virgin olive oil, penne pasta, parmesan cheese, fresh basil leaves

Directions:
Place tomatoes and onions in a solar cooking pan or pot. Season with salt & pepper.
Drizzle with olive oil. Toss ingredients together.
Place pan in solar cooker. Solar cook until tomatoes and onions are roasted (about 3 hours].
Combine tomatoes and onions with pasta.
Add parmesan cheese and basil leaves.
Toss all ingredients together. Serve.