xiaoxl/recipe_data huggingface dataset:
Heart Attack Brussels Sprouts


Ingredients:
pancetta, shallots, garlic cloves, Brussels sprouts, pine nuts, pecorino romano cheese, butter

Directions:
Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
When the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
While the sprouts are boiling start the sauce.   Heat a sauté pan on Medium heat.
When the sauté pan is ready, add the pancetta.
Cook until the pancetta has rendered its fat.
Add the lard (if necessary].
When the lard is rendered, add the pine nuts.
Stir this occasionally for about 10 minutes.
Add the shallots and stir every once in a while for about five minutes.
Add the garlic and stir more often for about a minute.
Throw in the butter.
Stir every once in a while until the butter is melted.
Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low.
Cover and simmer for about 35 minutes.  Stir when you feel like it.
Turn off the heat and grate the cheese over the top.  Stir at about 1/3 increments (as far as adding the cheese].
The picture shows Variation 1 with Prosciutto ham.  Just dice it and stir it at about the 20 minute simmering mark.
Roll Kuchen


Ingredients:
margarine, sour cream, eggs, salt, baking powder, flour

Directions:
"Mix all ingredients together in a large bowl.  Add enough flour to make soft dough, but don't over mix it.  Roll out onto a lightly floured surface until about 1/4" thick and cut into 3" x 5" strips.  Deep fry for 2 - 3 minutes until golden brown."
Cornish Game Hens With Grapes in Vermouth


Ingredients:
butter, shallots, fresh parsley, grapes, vermouth, cornstarch, pine nuts, watercress leaf

Directions:
Preheat oven to 400°F.
Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring] for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.
Quick Rolls


Ingredients:
flour, fast rising yeast, sugar, salt, eggs, warm water, egg

Directions:
Proof the yeast with a bit of the warm water and sugar in a small bowl.
Meanwhile, mix the flour, remaining sugar and salt together in a large bowl.
When the yeast is foaming and bubbling after a few minutes, mix it into the dough along with the two eggs, warm water and oil.
Knead the dough (it will be sticky] until smooth and elastic.
In a KitchenAid mixer this only takes a couple minutes on speed 3.
Let rise in a warm place for 1 1/2 to 2 hours.
Punch down and then shape into rolls and let rise again.
I like to make cloverleaf rolls with this recipe, which involves placing three balls of dough, no bigger than a ping pong ball, in a greased muffin cup.
Once the balls have risen again, brush with the beaten egg for a nice brown finish and bake in a hot oven.
The time will depend on the size, but mine take about 15 minutes at 200 C.
Cheddar Bacon and Green Onion Muffins


Ingredients:
bacon, cheddar cheese, flour, sugar, baking powder, pepper, salt, milk, half-and-half cream, green onion, sour cream, eggs

Directions:
Set oven to 375 degrees.
Set oven rack to second-lowest position.
Grease 12 muffins tins or line with pappers.
Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead].
In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
In a large bowl combine flour, sugar, baking powder, salt and pepper.
Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
Pour over the dry ingredients; stir JUST until moistened.
Spoon into prepared muffin tins.
Sprinkle with reserved bacon/cheese mixture on top of the batter.
Bake for about 20-25 minutes, or until golden.
Barramundi With Lemon Basil Sauce
Category: seafood
By spice of life

Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.

Ingredients:
4 (4 ounce) fillets barramundi (Asian sea bass)
1 tablespoon olive oil, or as needed
1 cup dried bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon zest
1 pinch dried thyme
1 cup melted butter
¼ cup lemon juice
¼ cup white wine
2 tablespoons chopped fresh basil, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Brush fish with olive oil. Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet. Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more. Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 673.5
Fat: 53.1 g
Saturated fat: 30.5 g
Carbohydrates: 21.9 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 25.3 g
Cholesterol: 169.2 mg
Sodium: 666.3 mg
Lemon Dill Chicken


Ingredients:
low-fat sour cream, fresh dill, lemon pepper seasoning, lemon zest, boneless skinless chicken breast halves

Directions:
"Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink."
Corky's Memphis-Style Coleslaw


Ingredients:
green cabbage, carrots, green bell pepper, onions, prepared mayonnaise, granulated sugar, dijon-style mustard, cider vinegar, celery seeds, salt, white pepper

Directions:
Place cabbage, carrots, green pepper and onion into a large bowl.  Set aside.
In another bowl, mix together all of the remaining ingredients.
Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
Stir again before serving.
NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.
Easy Awesome Guacamole!!!!


Ingredients:
avocados, sour cream, lemon juice, fresh chives, green onion

Directions:
Cut avacados in half and take out the seed,scoop out meat with a spoon and place in bowl.
Mush the avacado with a fork (you can leave some lumps or mush it smooth,whatever you like].
Add sourcream, salt, pepper, and chives (chopped very small], mix together well.
Add lemon juice (not too much], Mix and serve.
This should be used right away as it will begin to turn very dark green.
Play with it a bit and make it the way you like, more salt less salt,lots of chives,no lemon juice, whatever!
It's simple and great!
Swiss Steak Supper (Crock Pot)


Ingredients:
boneless beef round steak, seasoning salt, new potatoes, onion, Italian-style diced tomatoes, fresh parsley

Directions:
Cut beef into 6 serving pieces.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
Chocolate Spelt Muffins
Category: bread
By andreaheidi

These chocolate spelt muffins are so easy, light, and fluffy! Frost with your favorite frosting when cool.

Ingredients:
1 ⅓ cups spelt flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 ½ cups white sugar
3 tablespoons coconut oil, melted
2  eggs
¾ teaspoon vanilla extract
1 cup coconut milk
1 cup chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper or foil liners. Sift flour, cocoa, baking powder, baking soda, and salt together in a bowl. Beat sugar and coconut oil together in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating in between additions. Stir in vanilla extract. Add flour mixture alternately with coconut milk; beat well. Fold in chocolate chips. Fill the prepared muffins cups 3/4-full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 300.1
Fat: 13.4 g
Saturated fat: 9.7 g
Carbohydrates: 46.9 g
Sugars: 33.2 g
Dietary fiber: 3.3 g
Protein: 4.8 g
Cholesterol: 31 mg
Sodium: 149 mg
High-Protein Crepes


Ingredients:
eggs, heavy cream

Directions:
Combine all ingredients well with a whisk or fork.  A blender or nutribullet can be used, but isn't necessary if mixed well.
Melt fat in a 6 inch frying pan over medium low heat.
Add 1/3 of the batter to the pan and swirl to coat evenly.
Flip when small bubbles form on surface and crepes slides easily around in pan.
Cook an additional minute or so.
Serve warm with butter or whipped cream.
Vonciel's Seafood Salad
Category: salad
By Vonciel McCoy

This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different  ingredients, seasonings, or seafood. This variation is a favorite of my family.

Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 pound large shrimp, peeled and deveined
1 pound scallops, rinsed and patted dry
1 (6 ounce) can crabmeat, drained and flaked
1 (12 ounce) can water packed tuna, drained and flaked
salt and pepper to taste
1 tablespoon seafood seasoning, such as Old Bay™
1 cup mayonnaise, or to taste
2 tablespoons yellow mustard
½ teaspoon garlic powder, or to taste
1 teaspoon dried oregano
½ teaspoon ground turmeric
2 tablespoons white sugar
1 large green bell pepper, chopped
2 stalks celery, chopped
5  hard-cooked eggs, chopped
1  hard-cooked egg, sliced
½ teaspoon paprika, as garnish

Directions:
Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and   Seasoning. Remove from heat. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

Prep time: 30 mins
Cook time: 17 mins
Total time: 3 hrs 47 mins
Yields: 30 servings

Calories: 132.4
Fat: 8.4 g
Saturated fat: 1.4 g
Carbohydrates: 2.7 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 11.1 g
Cholesterol: 81.5 mg
Sodium: 271.3 mg
Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Category: world-cuisine
By Candice

Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)

Ingredients:
1 (18.25 ounce) box devil's food chocolate cake mix
1 ½ teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
1 ¼ cups water
⅓ cup vegetable oil
3  eggs
1 teaspoon ground ancho chile pepper
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon clear vanilla extract, or to taste
24  small dried red chiles

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Prep time: 30 mins
Cook time: 18 mins
Total time: 1 hr 18 mins
Yields: 2 dozen cupcakes

Calories: 273.5
Fat: 13.5 g
Saturated fat: 6.1 g
Carbohydrates: 36.1 g
Sugars: 28.2 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 57.2 mg
Sodium: 248.9 mg
World's Best Oreo® Fudge
Category: desserts
By Lori 

This Oreo® Fudge is very sweet with loads of cookies. A pretty addition to any holiday dessert platter.

Ingredients:
3 cups white sugar
¾ cup butter
⅔ cup evaporated milk
2 cups white chocolate chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
½ cup crumbled chocolate sandwich cookies (such as Oreo®)
1 cup crushed chocolate sandwich cookies (such as Oreo®)

Directions:
Line a 13x9-inch baking pan with parchment paper. Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes. Remove saucepan from heat; stir white chocolate chips and marshmallow creme into the sugar mixture until completely melted. Add vanilla extract; stir. Gently fold 1/2 cup crumbled cookies into the white chocolate mixture until just incorporated; spread into the prepared pan. Sprinkle 1 cup crushed cookies evenly over the top. Press cookies lightly into the fudge. Cool at room temperature until set. Cut into small squares to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 13x9-inch pan

Calories: 145.9
Fat: 6.3 g
Saturated fat: 3.7 g
Carbohydrates: 22.1 g
Sugars: 20 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 10.2 mg
Sodium: 47.5 mg
Alfredo Sauce


Ingredients:
butter, margarine, heavy cream, parmesan cheese, mozzarella cheese, white pepper, garlic powder

Directions:
Melt butter in heavy sauce pan., Add everything but the mozzarella., Cook until thick stirring constantly., Add mozzarella and cook until mozzarella is completely melted., Serve immediately., Enjoy.
Apple Chedder Panini


Ingredients:
butter, apples, ground cinnamon, mild cheddar cheese

Directions:
1.Melt butter in large nonstick skillet. Add apple slices; sprinkle with cinnamon. Cook and stir over medium heat 5 minutes or until golden and tender. Remove from skillet; wipe out skillet with paper towel.
2.Spread 2 teaspoons apple jelly on each of 4 bread slices; top with 1 cheese slice. Arrange one fourth of apple slices over each cheese slice. Top with remaining 4 bread slices.
3.Heat same skillet over medium heat until hot. Add sandwiches; press down lightly with spatula or weigh down with small plate. Cook sandwiches 4 to 5 minutes per side or until cheese melts and sandwiches are golden brown.
*Use sweet apples such as Fuji or Royal Gala.
Tropical Pineapple & Lime Pork Chops


Ingredients:
limes, molasses, Worcestershire sauce, garlic cloves, fresh ginger, ground allspice, dried thyme, salt

Directions:
Place pork chops in a large plastic bag or sealable container.  Grate peel from 2 limes and reserve.  Squeeze juice from all limes and combine with remaining ingredients and pour over chops.  Seal and refrigerate 3 hours or overnight, turning chops occasionally.
Preheat grill to medium heat.  Remove chops from marinade and discard marinade.  Place chops on grill, close lid and cook 6-8 minutes per side.
Top with grated lime peel.  Serve with grilled sweet potato wedges and salad.
-- Tasty Dish's --   Not-So-Hot  Pumpkin Pie Steamer for 2


Ingredients:
milk, pumpkin pie spice, mixed spice, Mixed Spice  - Traditional Old Fashioned English Pudding Spice, sugar, honey, pure vanilla extract, cinnamon sticks, nutmeg

Directions:
On low or medium-low heat, warm the milk, honey and Pumpkin Pie Spice or English Mixed Spice on the stove for a few minutes, stirring to melt the honey (or dissolve the sugar] completely. {{Warning!}}:  If preparing for children, don't heat the milk too hot or it will burn their mouths!
Remove pan from heat and stir in the vanilla extract.
Carefully transfer the liquid to a blender and blend on high speed for at least a full minute or until the milk is light and frothy. You could also use a stick/immersion blender to froth the milk, if you prefer however yet another {{warning}}:  *make sure your pot is deep enough or the hot milk will splatter*.
Pour into two fancy tea cups and garnish each with a small cinnamon stick and a *light* sprinkle of nutmeg. ~Tasty~ likes to use her whole cinnamon stick as a straw!
Brunch Biscuits & Gravy


Ingredients:
bulk pork sausage, all-purpose flour, chicken broth, milk, salt, pepper

Directions:
Crumble sausage in large fry pan, brown.
Add flour to browned sausage and mix, coating sausage with flour and stir for 2 minutes.
Slowly stir in liquids.  Add salt and pepper to taste.
Simmer over med-low heat, stir often.  Done when gravy is thick and bubbley.
Serve gravy over your favorite biscuit.
Patta Cake


Ingredients:
mashed potatoes, milk, self-rising flour

Directions:
Mix potatoes with milk.  Add flour and mix to a stiff dough, adding more milk if necessary.  Divide mix into six portions.
Press one portion out with your hand to make a circle.  Fill with a spoonful of meat, fold and press edges closed so that meat filling remains inside.  repeat with with remaining meat and potato mixture.
Heat oil and fry cakes until lightly browned on both sides.
Serve with bacon or a green salad.
Linda's Greek Pasta With Shrimp


Ingredients:
olive oil, garlic cloves, medium shrimp, canned artichoke hearts, feta cheese, roma tomatoes, kalamata olives, oregano, angel hair pasta, fresh parsley

Directions:
Heat oil in a lg. pan over med-high heat.
Add garlic, and saute 30 secs.
Add shrimp and spinach, and saute until almost cooked through, about 2 minutes
Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
Season with salt and pepper.
Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
Transfer pasta to a lg. bowl.
Add shrimp mixture to pasta just before serving, and toss to coat.
Add more lemon juice, to taste.
Add salt and pepper, if needed, and plate onto a pretty serving dish.
Chop parsley, and sprinkle over dish.
Garnish with a few sprigs of parsley on top, and serve.
Circle Eggplant With Sour Cream


Ingredients:
sour cream, mayonnaise, eggplants, parsley, green olives, white bread flour, olive oil, salt, pepper

Directions:
Mix the sour cream with mayonnaise., Cut the bread to circles. spread the sour cream mixture on breads., Brown the eggplant in olive oil., Put it over the bread. Spread over it with sour cream mixture., Add the parsley and slice olive.
Chicken in White Wine


Ingredients:
chicken thighs, white wine, soy sauce, water, brown sugar, oregano

Directions:
Preheat oven to 350 degrees.
Place chicken in dutch oven or deep pan.
Mix all ingredients (except chicken] together.
Pour mixture over chicken.
Bake 1& 1/2 hours.
"Rotisserie" Chicken and Potatoes


Ingredients:
whole chickens, seasoning salt

Directions:
1.Place the potatoes in a 6-quart slow cooker and set the chicken on top (be sure that the top of the chicken sits below the rim of the pot].
Sprinkle the chicken liberally with the seasoned salt.
Cover and seal the pot and cook until the chicken is tender, 7-8 hours on LOW.
Remove the chicken to a cutting board and carve the meat.
Transfer the meat and potatoes to a platter and serve hot.
Eskimo Kiss Layered Shot


Ingredients:
cherry brandy, Amaretto

Directions:
Layer each of these into a Pony glass in the order given.
The secret is to pour slowly, barely dribble the liqueurs into your glass.
Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third.
Top with whipped cream.
Roasted Sunny-Side up Eggs in Rings of Onion over Zucchini Stick


Ingredients:
eggs, onion, zucchini, olive oil, dried parsley, garlic powder, salt, pepper

Directions:
Preheat oven to 425 degrees.
Lightly coat the onion rings and zucchini in olive oil and season with salt and pepper.  Place on a baking sheet and bake for 6 minutes.  If you prefer your onions completely soft, leave them in for 8 minutes.
Remove from the oven and turn the zucchini sticks over on the other side.  Carefully crack an egg in the center of each onion ring.  Sprinkle with parsley and a smidgen of garlic powder over each egg.  Season with salt and pepper, to taste.
Bake for 6 to 9 minutes, or until the eggs are set to your preference.
Place the zucchini sticks side-by-side on a plate.  Using a spatula, carefully lift a ring of onion and place it on top of the zucchini, repeat with the remaining.
Enjoy!
Bread Pudding
Category: desserts
By MIEN

This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in.

Ingredients:
3 cups bread cubes
4 cups scalded milk
¾ cup white sugar
1 tablespoon butter
½ teaspoon salt
4  eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
½ cup butter
½ cup heavy cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 349.1
Fat: 19.3 g
Saturated fat: 10.4 g
Carbohydrates: 38.1 g
Sugars: 33.4 g
Dietary fiber: 0.2 g
Protein: 6.4 g
Cholesterol: 256.5 mg
Sodium: 262.1 mg
Barbecued Chicken Sandwiches


Ingredients:
chicken, celery, onion, green pepper, butter, ketchup, water, brown sugar, vinegar, dry mustard, pepper, salt

Directions:
Combine all ingredients in a slow cooker, cover and cook on low for 8 hours., Stir chicken until it shreds., Pile onto steak rolls, and serve.