xiaoxl/recipe_data huggingface dataset:
Traditional Shrikhand


Ingredients:
yogurt, granulated sugar, cardamom powder, saffron strands

Directions:
Hang the yogurt overnight in a muslin cloth.
Take the yogurt in a large mixing bowl.
Add sugar and whisk with a wire whisker. Add the sugar gradually and not all at once.
Keep adding the sugar and whisk regularly until the sugar disolves and the mixture is sweet as per your taste.
Add cardamom powder and whisk. Add the cardamom powder gradually until it reaches your desired level of flavor.
Add the food color and whisk to get an even color.
Fold in the saffron and the nuts.
Pour the mixture in a tight-lid container or a serving bowl with a lid or in individual dessert cups with lids.
Shrikhand is ready but not yet ready to serve.
Chill the Shrikhand in the fridge for a couple of hours.
Sprinkle saffron and the crushed (powdered] nuts before serving. You can complete this step earlier if using individual serve cups.
Please note that the measurements are approximation and can be adjusted to suit individual taste.
Best Barbecued Baby Back Ribs


Ingredients:
Low Carb Rib Rub, low-carb barbecue sauce, Low Carb Barbecue Sauce

Directions:
Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull], then rinse ribs under cool water and pat dry.
Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
Bake ribs for 3 hours, then remove from oven.
Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.
Tofu  Fish (Or Not-Fish)


Ingredients:
firm tofu, egg substitute, soy sauce, wheat germ, flax seed meal, polenta, nori, paprika, dried herbs, lemon pepper

Directions:
Cut the tofu into ½ cm thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture.
Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ/flax meal, polenta, nori, paprika, and herbs on a plate.
Heat the oil in a large frypan. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the polenta mixture. Fry the slices until golden brown on both sides. Place on absorbent paper. Sprinkle with extra lemon pepper and serve with tartare sauce.
New Mexico Green Chili Stew


Ingredients:
ground beef, garlic, onion, potato, pinto beans, Italian-style stewed tomatoes, green chilies, water

Directions:
In large pot brown meat with onion, drain.
Add all other ingredients and stir well.
Bring to a boil then simmer for 45 minutes to 1 hour (or until potato is fork tender].
You must keep tasting this to get the salt and pepper right.
Fabulous with cornbread!
Parmesan Potatoes


Ingredients:
baking potatoes, parmesan cheese, flour, salt, pepper, margarine

Directions:
Peel and quarter potatoes., Combine parmesean cheese, flour, salt and pepper., Melt margarine in 9x13 pan., Mix potatoes with cheese mixture and place in pan., Mix with the butter., Cover and bake 1/2 hour at 350.  Stir and bake another 1/2 hour, uncovered.
Basmati Rice
Category: side-dish
By Kristine Weatherly

Simple basmati rice, like in the restaurants!

Ingredients:
1 ¾ cups water
1 cup basmati rice
¼ cup frozen green peas
1 teaspoon cumin seeds

Directions:
In a saucepan bring water to a boil.  Add rice and stir.  Reduce heat, cover and simmer for 20 minutes. When rice is cooked, stir in peas and cumin.  Cover and let stand for 5 minutes.

Cook time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 174.5
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 38.3 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Sodium: 14.6 mg
Curried Sweet Potato Wedges


Ingredients:
sweet potatoes, olive oil, curry powder, salt, cayenne

Directions:
1.  Preheat oven to 450.  Halve the sweet potatoes and cut ech piece lengthwise into quarters.  If they are big, cut each piece into thirds.
2.  Toss with the oil, curry powder, salt, and cayenne in a large bowl.
3.  Arrange in a single layer on a large nonstick baking sheet.  Bake, turning once, until browned and crisp, about 35-40 minutes.
Lasagna Cupcakes
Category: world-cuisine
By Kimberley Piper

Italian cupcakes.

Ingredients:
cooking spray
⅓ pound ground beef
salt and ground black pepper to taste
24  wonton wrappers
1 ¾ cups grated Parmesan cheese
1 ¾ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup pasta sauce (such as Muir Glen®)
¼ cup chopped fresh basil, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef. Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce. Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese. Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 cupcakes

Calories: 199.5
Fat: 9.4 g
Saturated fat: 5.2 g
Carbohydrates: 13.8 g
Sugars: 2.2 g
Dietary fiber: 0.8 g
Protein: 14.2 g
Cholesterol: 34.9 mg
Sodium: 495.3 mg
Pumpkin Bundt® Cake with Rum Glaze
Category: fruits-and-vegetables
By Gilly

I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.

Ingredients:
cooking spray (such as Pam®)
½ cup chopped pecans
1 (15.25 ounce) package yellow butter cake mix
1 (15 ounce) can pumpkin puree
4  eggs
½ cup white sugar
½ cup vegetable oil (such as Wesson®)
¼ cup water
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cloves
1 stick butter
1 cup white sugar
¼ cup water
¼ teaspoon pumpkin pie spice
½ cup rum (80 proof)

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans. Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum. Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 1 tube cake

Calories: 490.8
Fat: 26 g
Saturated fat: 7.8 g
Carbohydrates: 57 g
Sugars: 42.1 g
Dietary fiber: 2 g
Protein: 4.6 g
Cholesterol: 83.1 mg
Sodium: 400.5 mg
V's Walnut Crescent Cookies


Ingredients:
butter, confectioners' sugar, vanilla extract, cinnamon, all-purpose flour, walnuts

Directions:
Cream butter with the 1/4 cup of sugar and blend well.
Combine flour and cinnamon.
Add flour mixed with cinnamon (a bit at a time] and mix well. Add extract and stir in nuts.
Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325°F for 18-20 minutes.  Let cookies cool for about 5 minutes and then coat well with powdered sugar.
Variation: roll dough into 1-inch balls and bake (same as above].  When cookies are cool, GENTLY roll in confectioners' sugar until coated well.
Potato Soup in a Cup


Ingredients:
dried parsley flakes, parmesan cheese, salt, pepper

Directions:
Mix all ingredients well with a whisk. Place 1/2 cup + 1 tablespoons mix into small jars or baggies.
Empty soup into a plain coffee cup. Use a standard cup that holds 1 1/2 cup liquid.
Add 1 scant cup of water; Stir very well.
Microwave on High 1 1/2 minutes. Stir.
Cover and let stand 3 minutes.
Fried Avocado Slices With Spicy Lime Cream


Ingredients:
buttermilk, avocados, sour cream, fresh lime juice, cilantro leaf, cilantro leaves, red onion, salt, yellow cornmeal, flour, baking powder, lime wedge, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

Directions:
In a medium bowl, combine buttermilk, hot sauce and avocado slices.
Soak for 30 minutes.
In a small bowl, combine the sour cream, lime juice, cilantro, red onion, jalapeno pepper, and 1/2 teaspoon of salt.
Stir to combine.
Chill until ready to use.
In a medium deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up sides of the pan.] Heat oil to 375 degrees F over medium-high heat.
Combine cornmeal, flour, 3/4 tsp Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side.
Using a slotted spoon, remove slices and drain on a paper towel-lined plate.
Season with additional Essence.
Serve immediately with spicy lime crema and garnish with lime wedges.
For the Essence:
Combine all ingredients thoroughly.
Yield: 2/3 cup.
Holiday Banana Loaf


Ingredients:
butter, margarine, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, walnuts, cherries, all-purpose flour, banana

Directions:
Cream butter and sugar well.
beat in eggs, 1 at a time beating well after each addition.
Add vanilla and stir.
Measure first amount of flour, add baking soda and baking powder and salt into separate bowl and stir.
toss walnuts, coconut and cherries with second amount of flour in another bowl.
Add flour in 4 additions alternately with banana in 3 additions, beginning and ending with flour.
Add fruit mixture, mix only until blended, do not overmix.
turn into greased 9x5x3 inch loaf pan.
Bake in 350F oven for 50-60 minutes or until an inserted wooden pick comes out clean.
Let stand for 20 minutes.
Turn out onto a rack to cool.
Jansson's Temptation (Janssons Frestelse)
Category: side-dish
By WOLSELEY

Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I  get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.

Ingredients:
2 large onions, cut into 1/4 inch wide strips
14  fillets Swedish anchovies, or regular anchovies
6  potatoes, peeled and cut into strips
1 ½ cups heavy cream
2 tablespoons dry bread crumbs
1 tablespoon melted butter

Directions:
Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish. Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes. Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 326
Fat: 18.9 g
Saturated fat: 11.4 g
Carbohydrates: 33.9 g
Sugars: 3 g
Dietary fiber: 4.2 g
Protein: 6.8 g
Cholesterol: 70.9 mg
Sodium: 307.2 mg
Vegan Buttery Drop Biscuits
Category: bread
By dolly

You wouldn't believe that  these moist, buttery biscuits are vegan!

Ingredients:
1 cup all-purpose flour
1 ½ tablespoons white sugar
½ tablespoon baking powder
¼ teaspoon salt
½ cup coconut milk (such as Coconut Dream®)
¼ cup vegan butter (such as Earth Balance®), melted

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper. Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined. Drop batter by heaping tablespoonfuls onto the prepared pan. Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 biscuits

Calories: 144.9
Fat: 8.7 g
Saturated fat: 4.2 g
Carbohydrates: 14.9 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Sodium: 221.9 mg
Reese's Peanut Butter Cups - No Bake


Ingredients:
peanut butter, butter, brown sugar, powdered sugar, vanilla, chocolate chips

Directions:
Mix together - Peanut butter, melted butter, brown sugar.
Stir in - Powdered Sugar & vanilla.
Melt Chocolate chips in double broiler or microwave.
Line up muffin pans with paper baking cups inside.
With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 1/4" each.
Let cool in the refrigerator for 15 minutes to harden.
Peel paper, eat and enJOY!
*For a fast and easy recipe just spread the peanut butter mixture on a cookie sheet (with a lip] then spread melted chocolate over the top. Cool and then cut into squares.
Oatmeal Raisin Cookies


Ingredients:
margarine, shortening, light brown sugar, sugar, eggs, water, light corn syrup, vanilla, cinnamon, nutmeg, ginger, flour, baking soda, salt, oats, raisins

Directions:
Cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well.
Combine flour, baking soda, spices and salt; add to creamed mixture.
Beat well; stir in oats and raisins.
Drop by rounded teaspoonfuls onto ungreased baking sheet.
Bake at 350° for 15 minutes.
Cool slightly on sheet before removing to cooling racks.
Mango & Red Onion Salad


Ingredients:
fresh mango, cherry tomatoes, red onion, fresh lime juice, ground cumin

Directions:
Mix first 5 ingredients together., Season salad with salt and pepper to taste.
Raspberry Vinaigrette Using Good Seasons Mix


Ingredients:
cider vinegar, water

Directions:
"Whisk together all ingredients."
Stuffed Poblano Peppers With Cream Cheese


Ingredients:
olive oil, cream cheese, white cheddar cheese, chili powder, garlic powder, ground cumin, lime, juice of, cilantro

Directions:
Get a grill going good and hot, to about medium-high heat.
Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.].
Slit the poblanos up the side and open. Scoop out the insides.
In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
Serve and enjoy!
Stovetop Dark Chocolate Popcorn
Category: desserts
By Kiwicoco

Cooked in a popcorn kettle, this chocolate popcorn is a quick sweet tooth fix slightly reminiscent of Cocoa Pebbles®!

Ingredients:
½ cup unpopped popcorn
¼ cup vegetable oil
⅓ cup white sugar, or to taste
1 tablespoon cocoa powder

Directions:
Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 cups

Calories: 93.6
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 12 g
Sugars: 5.7 g
Dietary fiber: 1.4 g
Protein: 1.1 g
Sodium: 0.4 mg
Honey-Mint Carrots


Ingredients:
carrots, honey, fresh mint leaves, dried mint

Directions:
In large pan, heat 1 inch of water to boiling.
Add carrots and bring water back to boil.
Immediately reduce heat, cover pan and simmer about 10 minutes, or until carrots are crisp-tender.
Drain well and transfer to serving bowl.
Drizzle honey on top and sprinkle mint leaves over all.
Toss gently to mix well and serve immediately.
Strawberry Butter


Ingredients:
fresh strawberries, frozen strawberries, butter, confectioners' sugar

Directions:
"Place ingredients in food processor or blender and process until smooth and creamy. Chill. Especially good spread on a bagel or your morning toast."
Firehouse Chili and Cornbread Casserole
Category: main-dish
By Chef John

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Ingredients:
1 tablespoon olive oil
1  yellow onion, diced
2 teaspoons kosher salt, or more to taste
2 pounds ground beef
2 tablespoons all-purpose flour
½ cup diced poblano pepper
3 cloves garlic, crushed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fire-roasted crushed tomatoes
2 cups water, or as needed
1 (16 ounce) can kidney beans, rinsed and drained
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated white Cheddar cheese, divided
2 large eggs
1 cup milk
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste

Directions:
Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes. Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust. Preheat the oven to 400 degrees F (200 degrees C). Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute. Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes. Spoon or ladle into a dish and garnish with sour cream and cilantro.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 522.7
Fat: 24.6 g
Saturated fat: 9.8 g
Carbohydrates: 47.2 g
Sugars: 7.7 g
Dietary fiber: 5.7 g
Protein: 28.7 g
Cholesterol: 114 mg
Sodium: 1529 mg
Vegan Mapo Tofu
Category: world-cuisine
By MyNutriCounter

When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.

Ingredients:
½ cup vegetable broth
1 tablespoon maple syrup
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 tablespoon peanut oil
1 cup shiitake mushrooms, sliced
3 tablespoons fermented black beans, roughly chopped
2  green onions, white parts only, chopped
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
2 tablespoons chili bean paste (doubanjiang)
1 (14 ounce) container silken tofu, cut into 1-inch cubes
1 tablespoon chile oil
1 tablespoon sesame oil
3 tablespoons peanuts, chopped

Directions:
Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl. Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more. Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

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

Calories: 254.5
Fat: 16.3 g
Saturated fat: 2.3 g
Carbohydrates: 15.8 g
Sugars: 7.1 g
Dietary fiber: 1.6 g
Protein: 13 g
Sodium: 657.8 mg
Hot Pepper Honey Mustard Butter for Canning


Ingredients:
prepared yellow mustard, apple cider vinegar, white vinegar, honey, coconut oil, flour, water, kosher salt

Directions:
Seed Peppers if you like, I didn’t.  Finely Chop Peppers (I used a food processor to chop the peppers tiny]  Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot], Cherry Bombs,Cubanelle & Chili Peppers.
Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan.  Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers.  Once combined place on the stove and stir frequently to avoid sticking to your pan.  Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
Ladle into hot, sterilized jars.  Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.
Balsamic Eggplant (Aubergine) Casserole


Ingredients:
eggplant, bell peppers, onion, zucchini, tomatoes, garlic cloves, mozzarella cheese

Directions:
Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
Bake 1 hour at 350°.