xiaoxl/recipe_data huggingface dataset:
Planet Hollywood Thai Shrimp Pasta


Ingredients:
ketchup, rice vinegar, garlic powder, onion powder, hoisin sauce, fresh garlic, gingerroot, lemon juice, mustard powder, soy sauce, water, crushed red pepper flakes, peanut butter, butter, garlic, jumbo shrimp, cilantro, peanuts, linguine, green onions

Directions:
Mix first 16 ingredients well. Set this sauce aside. (This can be refrigerated for 3-4 days].
Place butter and garlic in a heated sauté pan.  Cook 1 minute. Add shrimp and cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
Add cut vegetables, half of the cilantro and half of the peanuts.  Add 1/2 c Thai sauce (or more to taste] and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat.
Garnish with green onion and remaining peanuts and cilantro.
Mediterranean Pesto Pizza
Category: main-dish
By oopretttynpinkoo

This pizza is great for those who want a change from ordinary pizza. It is great with naan or Greek pita flatbreads!

Ingredients:
2 tablespoons prepared pesto
2 (6 inch) Greek pita flatbreads
½ cup feta cheese
2 small tomatoes, chopped
8  pitted Kalamata olives

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet. Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 2 pizzas

Calories: 439.9
Fat: 25.2 g
Saturated fat: 11.9 g
Carbohydrates: 36.4 g
Sugars: 5.6 g
Dietary fiber: 2.8 g
Protein: 17.3 g
Cholesterol: 61.1 mg
Sodium: 1339.2 mg
Mrs. Davis' Grape Pecan Salad


Ingredients:
green grapes, red grapes, fat free cream cheese, sour cream, vanilla, light brown sugar, sugar, pecans

Directions:
Mix cream cheese, sour cream, white sugar and vanilla together in a bowl.
Mix in grapes.
Refrigerate for 2 hours or overnight.
Mix nuts and brown sugar together and and stir into grape mixture before serving.
Mom's Tostada Sauce


Ingredients:
whole tomatoes, tomato sauce, onion, salt, pepper, oregano

Directions:
Combine well in large bowl until tomatoes are in fine bits (I prefer to use my hands].
Refrigerate 3-4 hours to allow flavors to mix.
Pour over tostada and sprinkle with parmesan cheese.
Grilled Cheese Sloppy Joes
Category: main-dish
By Sunnydae

Two classic comfort foods combined! Grilled cheese stuffed with Sloppy Joes! My tangy bread and butter pickles go great with this as a side!

Ingredients:
1 pound lean ground beef
2 tablespoons dried minced onion
1 (12 ounce) bottle chili sauce (such as Heinz®)
2 ½ tablespoons brown sugar
1 tablespoon water, or as needed
½ cup salted butter, softened, or as needed
16 slices bread
16 slices American cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef and minced in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chili sauce and brown sugar. Rinse chili sauce jar with water to get the remnants of the sauce; add to the beef mixture. Stir, reduce heat, and simmer for 10 to 15 minutes. Remove from the heat. Butter one side of 2 slices of bread. Place one slice, butter-side down, in a new skillet over medium heat. Layer with 1 slice of American cheese, a scoop of Sloppy Joe mixture, another slice of cheese, and the second piece of bread, butter-side up. Cook until sandwich is browned on the bottom and the bottom slice of cheese is melted, 3 to 5 minutes. Flip sandwich over and repeat on the other side. Repeat to assemble and cook remaining sandwiches.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 sandwiches

Calories: 584.6
Fat: 38.7 g
Saturated fat: 21.9 g
Carbohydrates: 32.1 g
Sugars: 7.3 g
Dietary fiber: 1.3 g
Protein: 26.9 g
Cholesterol: 117 mg
Sodium: 1345.4 mg
Tzatziki Sauce


Ingredients:
sour cream, English cucumber, garlic cloves, olive oil, salt, dried mint, of fresh mint

Directions:
Grate cucumber and let sit in a colander to drain water for a 1/2 hour; squeeze excess and add to sour cream.
Add remaining ingredients and let flavours meld for a couple of hours in the refrigerator.
Air Fryer Coconut Shrimp
Category: appetizers-and-snacks
By SUSUMILLER

Coconut shrimp come out great in the air fryer, and are served with a simple spicy honey-lime dip.

Ingredients:
½ cup all-purpose flour
1 ½ teaspoons ground black pepper
2 large eggs
⅔ cup unsweetened flaked coconut
⅓ cup panko bread crumbs
12 ounces uncooked medium shrimp, peeled and deveined
cooking spray
½ teaspoon kosher salt, divided
¼ cup honey
¼ cup lime juice
1  serrano chile, thinly sliced
2 teaspoons chopped fresh cilantro

Directions:
Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray. Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp. Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip. Sprinkle fried shrimp with cilantro and serve with dip.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 235.6
Fat: 9.1 g
Saturated fat: 6.6 g
Carbohydrates: 27.6 g
Sugars: 12.7 g
Dietary fiber: 2.2 g
Protein: 13.8 g
Cholesterol: 147.1 mg
Sodium: 316.4 mg
Texas Pete® Devil's Ranch Dressing


Ingredients:
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Directions:
Combine ingredients., Refrigerate until ready to use.
Delicious Sweet Potato Fries
Category: side-dish
By RACH7H

These delicious oven-roasted sweet potatoes are seasoned with garlic, cumin, and paprika. Coconut oil gives an added layer of flavor.

Ingredients:
2  sweet potatoes, peeled and cut into 1/2-inch slices
1 tablespoon coconut oil, melted
1 teaspoon ground cumin
½ teaspoon garlic powder
salt and ground black pepper to taste
½ teaspoon paprika
2 tablespoons chopped fresh cilantro  (Optional)

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange sweet potatoes onto a baking sheet. Drizzle coconut oil over the sweet potatoes; season with cumin, garlic powder, salt and pepper. Bake in the preheated oven, turning occasionally, until soft in the center, 20 to 25 minutes. Garnish with paprika and cilantro.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 312.8
Fat: 7.5 g
Saturated fat: 6.3 g
Carbohydrates: 58.5 g
Sugars: 12.1 g
Dietary fiber: 9 g
Protein: 4.9 g
Sodium: 159.7 mg
St. James Baked Beans


Ingredients:
bacon, onion, lima beans, kidney beans, sharp cheddar cheese, ketchup, dark brown sugar, Worcestershire sauce

Directions:
"Heat oven to 325 degrees. Butter a 1 1/2 quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well.  In a large bowl, combine the remaining ingredients. Add bacon-onion mixture and mix well. Pour bean mixture into prepared casserole. Bake uncovered at 325 degrees for 1 1/2  hours. Enjoy!"
White Russian
Category: drinks
By MEEMERELLA

A classic White Russian cocktail made with coffee liqueur, vodka and either cream or milk.

Ingredients:
1 fluid ounce coffee flavored liqueur
1 fluid ounce vodka
½ cup cream or milk

Directions:
In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

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

Calories: 582
Fat: 44.1 g
Saturated fat: 27.4 g
Carbohydrates: 14.5 g
Sugars: 11.3 g
Dietary fiber: 0 g
Protein: 2.5 g
Cholesterol: 163 mg
Sodium: 48.3 mg
Jo-Ann's Power Bars
Category: desserts
By Arielle C.E. McGovern

These power bars are delicious and much more nutritious than most granola bars. They are very filling, too. Instead of using dried mixed fruit, feel free to substitute any of your favorite dried fruits. Same goes for the nuts.

Ingredients:
1 cup quick-cooking rolled oats
½ cup whole wheat flour
½ cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
½ teaspoon ground cinnamon
1  beaten egg
¼ cup applesauce
¼ cup honey
3 tablespoons brown sugar
2 tablespoons vegetable oil
¼ cup unsalted sunflower seeds
¼ cup chopped walnuts
1 (7 ounce) bag chopped dried mixed fruit

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Line a 9 inch square baking pan with aluminum foil.  Spray the foil with cooking spray. In a large bowl, stir together the oats, flour, cereal, and cinnamon.  Add the egg, applesauce, honey, brown sugar, and oil.  Mix well.  Stir in the sunflower seeds, walnuts, and dried fruit.  Spread mixture evenly in the prepared pan. Bake 30 minutes, or until firm and lightly browned around the edges.  Let cool.  Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

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

Calories: 196.5
Fat: 6.6 g
Saturated fat: 0.9 g
Carbohydrates: 33.4 g
Sugars: 10.4 g
Dietary fiber: 2.3 g
Protein: 4.1 g
Cholesterol: 15.5 mg
Sodium: 40.4 mg
Veggieful Oven-Baked Chili


Ingredients:
vegetarian ground beef, onions, garlic cloves, chopped tomatoes, tomato paste, green bell pepper, dried cilantro, chili powder, ground cumin, cayenne pepper, cornmeal, water, dark red kidney beans, black beans, vegetarian cheddar cheese, lime zest

Directions:
In a large skillet, warm the veggie burger a bit.
Add the chopped onion, and cook until the onion is soft and the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover.
Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours.
Stir the chili after 1 hour, adding a bit of tomato juice or water if most of the liquid has evaporated, and it seems dry.
Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and and grated veggie cheese (with a bit of lime zest added to it], if desired.
Spicy Buttermilk Baked Chicken
Category: meat-and-poultry
By Rogerson

This buttermilk baked chicken is not breaded - yum!

Ingredients:
2 cups buttermilk
2 cups Buffalo wing sauce (such as Frank's®)
2 tablespoons Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4  skinless, boneless chicken breast halves
cooking spray

Directions:
Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Pour chicken and marinade into the prepared baking dish. Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 40 mins
Total time: 12 hrs 45 mins
Yields: 4 servings

Calories: 298.2
Fat: 7.5 g
Saturated fat: 1.3 g
Carbohydrates: 27.8 g
Sugars: 5.9 g
Dietary fiber: 0.1 g
Protein: 31 g
Cholesterol: 65.7 mg
Sodium: 3976.8 mg
Italian Mozzarella Chicken W/Tomatoes & Artichokes


Ingredients:
plum tomatoes, garlic cloves, artichoke hearts, olive oil, sugar, flour, boneless skinless chicken breasts, mozzarella cheese, fresh basil leaf

Directions:
Preheat oven to 350 degrees.
Place tomatoes, garlic and artichoke hearts in a bowl. Drizzle with olive oil and then add the sugar, S&P and flour. Mix well. Butter a 13x9 glass baking dish and add chicken breasts; season with additional S&P; then add the tomato mixture around the chicken breasts.
Bake chicken for about 50 minutes or until almost done. Remove from oven and add the shredded mozzarella cheese and fresh basil leaves. Bake for an additional 10 minutes or until cheese is browned and bubbly. Serve over a bed of pasta, if desired.
Mimi's Texas Chili


Ingredients:
olive oil, garlic clove, chili powder, salt, sugar, black pepper, ground beef, canned tomatoes, water, celery, green bell pepper, red kidney beans, cumin

Directions:
Brown beef, onion, garlic, bell pepper, & celery (optional].
Drain.
Mix tomatoes, salt, pepper, chili powder, & water.
Add beans then simmer 30-45 minutes.
Naan
Category: bread
By Bob Cody

This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1  egg, beaten
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons minced garlic  (Optional)
¼ cup butter, melted

Directions:
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Prep time: 30 mins
Cook time: 7 mins
Total time: 3 hrs
Yields: 14 servings

Calories: 51.7
Fat: 3.7 g
Saturated fat: 2.2 g
Carbohydrates: 4.1 g
Sugars: 3.8 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 22.3 mg
Sodium: 362.7 mg
Chicken Tikka Mahkni


Ingredients:
chicken breast, plain yogurt, olive oil, garlic paste, ginger paste, fresh lemon juice, ground cumin, red chili powder, garam masala, ground turmeric, fine salt

Directions:
Special equipment: Tandoor oven.
Clean and cut the chicken breasts into 20 small pieces. Whisk the yogurt in a small bowl, and then stir in 2 teaspoons oil, the garlic paste, ginger paste, lemon juice, cumin, chili powder, garam masala, turmeric and salt to taste. Mix the chicken into the marinade until saturated, and then set aside to marinate for 3 hours to 3 hours 30 minutes.
Preheat the tandoor oven to moderately hot. Thread the marinated chicken pieces onto skewers at least 3/4 inch apart. Coat the chicken pieces with the remaining oil, and keep the skewers on a tray to collect the drippings. Roast the chicken for 6 to 8 minutes, basting with the marinade at least twice. While cooking, make sure that the chicken pieces do not touch the sides of the tandoor.
Remove the chicken pieces from the skewers, cut all the pieces into halves, and serve.
Annacia's Use It up Meat Loaf


Ingredients:
olive oil, olive oil, yellow onion, cremini mushroom, garlic cloves, Italian sausage, ground beef, eggs, lemon zest, fresh basil, fresh thyme, garam masala, Worcestershire sauce, kosher salt, fresh ground black pepper, bacon

Directions:
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.Transfer to a large bowl and let cool until warm.
In a shallow dish that holds it in a single layer, soak the bread piece's  in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched]. Finely chop, or break into small pieces, and add to the bowl with the onion mixture.
Place a rack in the center of the oven and heat the oven to 375 degrees F.
Add the beef, sausage and eggs to the onion mixture. Scatter the lemon zest, basil, thyme, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoons pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks]. Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
Bake 40 to 55 minutes.
Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes, but watch it carefully. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.
Mediterranean English Muffin Sandwich


Ingredients:
carrot, cucumber, plum tomato, English muffin, reduced-fat cheddar cheese, avocado, pistachios

Directions:
Mix the carrots, cucumbers and tomatoes together in a bowl.
Toast the muffin to desired darkness.
Spread the hummus on one half of the muffin, place the cheese slice on top, then add the avocado. Top with the vegetable mix. Sprinkle the top with pistachios if using, and close the sandwich. Enjoy!
Cider-Glazed Honey Baked Ham


Ingredients:
boneless ham, apple cider, brown sugar, country-style dijon mustard, honey, liquid smoke, apple

Directions:
Heat oven to 350*F.
place ham in a 13x9 baking pan.
pour apple cider over ham.
in medium bowl stir together remaining ingredients (except apples].
spoon sauce over entire ham.
bake, basting every 15 minutes with pan juices for 60 to 70 minutes or until heated through.
serve carved ham with pan juices, garnish with apple slices.
Brandy Yams


Ingredients:
brown sugar, water, butter, raisins, brandy, small marshmallows

Directions:
Preheat oven to 350°F.
Boil the four medium yams with skins until tender. Then drain and peel the yams. Either slice or cut them into cubes and place in a buttered casserole dish.
Boil the brown sugar, water, butter and raisins. Once the sugar is fully melted and the mixture has a good boil add the brandy and remove from heat. Pour mixture over the yams.
Then add a layer of the small marshmallows on top of the yams (may add sliced almonds to your liking].
Bake at 350°F for 30 minutes uncovered. Be sure to baste occasionally.
Rosemary Baked Chicken


Ingredients:
boneless skinless chicken breasts, dried rosemary, low-fat milk

Directions:
"Preheat oven to 450.  Lightly spray baking pan with cooking spray.  Rinse chicken and pat dry.  Pour milk into a shallow dish.  Combine breadcrumbs and rosemary in another shallow dish.  Coat chicken with milk, then roll in breadcrumb mixture.  Put chicken in pan and bake for 20 to 25 minutes or until no longer pink."
Aunt Jules' Balsalmic Chicken with Peppers
Category: meat-and-poultry
By MellyBelly

My aunt made this for Christmas Eve one year -- it's fantastic! I tweaked her recipe just a bit to my taste, and cooked this meal for a date night. We have been together ever since! Adjust the garlic and vinegar to your liking. I happen to believe that garlic should be included in every meal,so I tend to add more depending on my mood. Don't be put off by the smell of the vinegar. As it cooks down, it becomes sweet and not as strong. Your nose may tell you otherwise! I serve a Pinot Grigio and rice pilaf with this dish to round out the meal.

Ingredients:
2 tablespoons olive oil, or to taste
4 cloves garlic, crushed
4  skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon olive oil
2 cloves garlic, crushed
1  green bell pepper, cut into strips
1  red bell pepper, cut into strips
1  yellow bell pepper, cut into strips
1 large red onion, cut into strips
1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
1 (6 ounce) bag baby spinach leaves
⅓ cup balsamic vinegar, or to taste
1 tablespoon brown sugar

Directions:
Heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. Cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir.  Sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. Remove the chicken breasts to a platter and keep warm. Heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. Stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. Toss the spinach leaves with the hot vegetables to just wilt the spinach. Divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast. Stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. Cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 340.5
Fat: 14.5 g
Saturated fat: 2.5 g
Carbohydrates: 22.8 g
Sugars: 12.8 g
Dietary fiber: 5.4 g
Protein: 31.8 g
Cholesterol: 71.9 mg
Sodium: 109.5 mg
Quick Tortellini Salad


Ingredients:
"parmesan cheese"

Directions:
Cook pasta according to package directions.
Place frozen vegetables in colander; drain pasta over the vegetables.
Toss pasta and vegetables together with dressing, cheese and seasoning.
Cover; refrigerate.
Cliff's Hot Sauce
Category: side-dish
By Melissa Goff

This a quick and easy hot sauce my dad makes with canned tomatoes, jalapeno peppers, and spices. My mom had to go behind him to write down what he was tossing in. Charring the jalapeno peppers (optional) gives it that smokiness, and the jalapeno pepper seeds need to be in the hot sauce (picante) for the heat.

Ingredients:
2  jalapeno peppers
1 (28 ounce) can whole tomatoes in juice
1 slice white onion
1 teaspoon minced garlic
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon salt

Directions:
Remove the stems from the jalapeno peppers, and the seeds from one jalapeno. Place both jalapeno peppers, tomatoes with liquid, onion, garlic, cumin, oregano, and salt in a blender; pulse to desired consistency. Serve

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

Calories: 9.8
Fat: 0.1 g
Carbohydrates: 2.2 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 106.6 mg
Sweet Pork


Ingredients:
boneless pork roast, salsa, brown sugar

Directions:
Place ingredients in a greased slow cooker. Cover and cook on LOW heat for 8-10 hours.
Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juice will thicken.
Use meat in burritos, tacos, or salads.
If freezing, keep juice and freeze with meat.