xiaoxl/recipe_data huggingface dataset:
Cold Appetizer


Ingredients:
cream cheese, dill weed, garlic powder, cayenne pepper, sage, poultry seasoning, oregano, parmesan cheese, asiago cheese, celery, yellow bell peppers, green bell pepper, carrot, onion, fresh tomato, green onion, broccoli

Directions:
Unroll crescent dough onto cookie sheet you have covered with foil and sprayed with Pam.
Pinch all the seams together to form one big rectangle.
Bake at 375°F for about 11 minutes until golden brown.
Set aside to cool.
Meanwhile, whip cream cheese with a fork and add herbs and spices.
Set aside.
Mix your veggies together in a separate bowl.
Spread herbed cream cheese mixture over cooled crust, sprinkle with veggie mixture.
Pat down lightly to make veggies stick.
Sprinkle cheese over veggies.
Cut into bite size pieces.
Key Lime Pie


Ingredients:
graham cracker crumbs, sugar, butter, sweetened condensed milk, key lime juice

Directions:
Preheat oven to 325 degrees.
Combine crumbs, sugar and melted butter.  Press on bottom and sides of a 9 inch pie pan.  Bake 10 minutes.
Meanwhile, make filling:  Whisk yolks.  Add condensed milk and whisk to combine.  Add lime juice and mix well.
Pour into hot pie shell and bake 15 minutes.
Cool to room temperature and then chill 2 to 3 hours.
Can be topped with sweetened whipped cream and lime zest.
Apple Butter Oatmeal


Ingredients:
oatmeal, milk, apple butter

Directions:
Bring milk and oatmeal to a boil., Turn down heat and simmer for 5 minutes, stirring often., Transfer to bowl and add apple butter.  Stir and enjoy.
Hg's Holy Moly Cannoli Cones - Ww Points =3


Ingredients:
fat-free ricotta cheese, fat-free ricotta cheese, Cool Whip Free, Splenda granular, fat-free sugar-free instant vanilla pudding mix, powdered sugar

Directions:
Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
Eat and enjoy!
Slow Cooker Meatballs and Sauce


Ingredients:
ground pork, lean ground beef, eggs, parmesan cheese, onion powder, garlic powder, oregano, kosher salt, black pepper, oregano, garlic, black pepper, butter, red wine, water

Directions:
In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper]; set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water].
Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay].
Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.
Pear, Spinach, Walnut & Celery Salad


Ingredients:
pear, walnuts, celery, mustard, cider vinegar

Directions:
Place ingredients for mustard dressing in a screw-top jar and shake well., Place pear, spinach, nuts and celery in medium bowl and toss gently to combine., Serve salad drizzled with dressing.
Sunday Dinner Rolls
Category: bread
By Martha Harmo

I make the dough on Saturday night, and shape the rolls on Sunday morning.  The rolls rise while I am at church, and are ready to pop into the oven for Sunday dinner.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 pinch white sugar
½ cup white sugar
2  eggs
1 cup warm water
½ cup vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Directions:
In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar. In another bowl, beat eggs in 1 cup warm water; add oil and salt.  Mix egg mixture into yeast, and add sugar.  Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size. Divide the dough into 4 equal parts.  Roll each section out into a circle on a floured board or wax paper.  Cut into pizza slice shapes, and roll slices large end to small end.  Place on greased flat baking pans, and allow to rise for 2 hours. Bake at 375 degrees F (190 degrees C) for 8 minutes.

Yields: 32 rolls

Calories: 104.6
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 15.2 g
Sugars: 3.2 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 11.6 mg
Sodium: 77.5 mg
Herb Roasted Bonito


Ingredients:
rosemary, thyme, garlic clove, soy sauce, lemon juice, olive oil, onion, sake, soy sauce, lemon juice, olive oil

Directions:
< Preparations >.
1. Combine the ingredients of marinade sauce and mix well. Toss the bonito and the herbs with the marinade sauce, put in a Zip Lock back, push out the air and let it sit in the fridge for two hour.
2. Combine the ingredients of dressing sauce and mix ti well.
3. Preheat the oven to 350°F.
< Directions >.
Place the bonito in a back dish and roast for 6 to 8 minutes.Take care not to over cook you bonito!
< To Serve >.
Make sure you cool the fish down. The fish is very easy too flake when it's hot. Using very sharp knife, slice the bonito thinly. Arrange carefully in a plate and pour the dressing sauce over. Garnish with some dills.
Cashew Chicken


Ingredients:
skinless chicken breast, chicken bouillon granules, chicken bouillon cubes, boiling water, soy sauce, cornstarch, golden brown sugar, ground ginger, fresh mushrooms, scallion, green bell pepper, sliced water chestnuts, cashews, cooked rice

Directions:
In a small saucepan, dissolve bouillon in water.
Combine soy sauce, cornstarch, sugar and ginger.
Stir the mixture into bouillon.
In large skillet, brown chicken in vegetable oil, stirring constantly.
Add bouillon mixture.
Cook and stir until slightly thickened.
Add remaining ingredients, except cashews and rice.
Simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done.
Remove from heat.
Add 1/4 cup cashews.
Serve over hot cooked rice.
Garnish with remaining cashews.
Blueberry Delight


Ingredients:
frozen blueberries, yogurt, banana, honey

Directions:
Combine all ingredients in a blender and process until smooth., Pour into glasses and serve immediately.
Instant Potato Pancakes
Category: side-dish
By Chef John

These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.

Ingredients:
1 cup cold water
1  egg, beaten
½ teaspoon salt
¾ cup dry potato flakes
1 tablespoon chopped chives
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
¼ cup sour cream for garnish
1 tablespoon chopped chives, divided

Directions:
Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper. Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine. Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes. Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 135.2
Fat: 10.5 g
Saturated fat: 4.6 g
Carbohydrates: 8.3 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Cholesterol: 54.9 mg
Sodium: 345.5 mg
Clever Cake Mix Crinkle Cookies
Category: desserts
By thehungryscientist

This simplifies these cookies to a formula that works with just about any cake mix of a certain weight. (If you don't love to measure, this 4-ingredient recipe is your ticket to cookie bliss.) You can find 3 variations below. Cookies can be stored in an airtight container up to 3 days or frozen up to 3 months.

Ingredients:
1 (15.25 ounce) package white cake mix
2 large eggs
6 tablespoons unsalted butter, melted
½ cup powdered sugar

Directions:
Position a rack in center of the oven and preheat to 375 degrees F (190 degrees C). Stir cake mix, eggs, and butter together in a large bowl. Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets. Bake 1 pan at a time, in the preheated oven, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 48 cookies

Calories: 59.1
Fat: 2.6 g
Saturated fat: 1.1 g
Carbohydrates: 8.3 g
Sugars: 6.2 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 11.6 mg
Sodium: 62.9 mg
Lime Pepper


Ingredients:
lime zest, lemon zest, fresh ground black pepper, sea salt

Directions:
To prepare the dried lemon and lime zest, cut the zest from a lime and a lemon, dry it by placing it on a cookie sheet in a low (150°] oven for 24 hours. Then break it into small pieces and pulverize it in a spice grinder.
Place the lime and lemon zest, pepper and salt in a spice grinder or mortar and pestle and grind until you have a well-mixed powder. Use to season everything from steaks to fish to salads.
Apricot Tart!  Layered Shot!


Ingredients:
character(0]

Directions:
Layer all ingredients in a shot glass in 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 topping with cream.
Summer Vegetable Salad


Ingredients:
kalamata olive, red onion, cucumber, tomatoes, fresh garlic clove, olive oil

Directions:
"Mix ingredients together, toss and refrigerate at least 2 hours before serving."
Malasadas Dois
Category: bread
By Scotty

A raised, deep fried, Portuguese donut.  Very popular as fund raisers in Southeastern Massachusetts where I grew up.

Ingredients:
1 teaspoon sugar
¼ cup warm water
1 (.25 ounce) envelope active dry yeast
4  eggs
1 teaspoon salt
4 cups all-purpose flour
1 cup white sugar
1 cup lukewarm milk
¾ cup butter or margarine, melted
1 quart vegetable oil for deep-frying
1 cup white sugar for decoration

Directions:
Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous. With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

Prep time: 1 day
Cook time: 30 mins
Total time: 1 day
Yields: 48 servings

Calories: 120.7
Fat: 5.3 g
Saturated fat: 2.3 g
Carbohydrates: 16.6 g
Sugars: 8.6 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 23.5 mg
Sodium: 77.1 mg
Pistachio-Chocolate-Cherry Pudding Pops


Ingredients:
instant pistachio pudding mix, milk, sweet cherries

Directions:
Follow the directions on the box of your instant pudding mix. (Usually it's to add about 2 cups of milk and whisk until smooth and thickened]. Mix in any optional ingredients.
Scoop the prepared pudding mix into popsicle molds. One prepared box of pudding mix makes around 8 pudding pops, depending on the size. If you don't have a popsicle mould, you can use paper cups with wooden popsicle sticks.
Place the filled moulds into the freezer and freeze until solid (around 4+ hours].
Dark Chocolate Brownies With Cherry Flavored Filled DelightFulls


Ingredients:
granulated sugar, butter, water, eggs, vanilla extract, all-purpose flour, salt

Directions:
PREHEAT oven to 325° F.  Line 8-inch-square baking pan with foil.  Lightly grease.
HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl.  Stir in eggs, one at a time, with wire whisk until blended.  Stir in vanilla extract.  Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels.  Pour into prepared baking pan.  Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in tightly covered container.
Saucy Pork and Potato Crock Pot


Ingredients:
tomato sauce, potatoes, onions, boneless pork chops

Directions:
Combine soup, tomato sauce and dressing mix.
Spoon 1/3 of the mixture in the bottom of a crock pot.
Add 1/3 of the potatoes topped with 1/2 of the onions, repeat the layers and top with the remaining potatoes and 1/3 of the sauce mix.
Add the boneless pork chops and top with the remaining sauce.
Cover and cook on High 7-9 hours.
Spicy Feta Cheese Dip
Category: appetizers-and-snacks
By Evie

This is best feta dip ever. It is so tangy and salty and completely addictive. People often comment that they would like to lick the bowl. Great on pitas, used as a dip, or alongside souvlaki.

Ingredients:
½ cup olive oil
½ cup plain yogurt
3 tablespoons fresh lemon juice
1 tablespoon paprika
1 small garlic clove, minced
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 pinch white sugar
1 pound feta cheese, cut into small cubes

Directions:
Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth. Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 141.6
Fat: 12.9 g
Saturated fat: 5.2 g
Carbohydrates: 2.4 g
Sugars: 1.9 g
Dietary fiber: 0.2 g
Protein: 4.5 g
Cholesterol: 25.5 mg
Sodium: 319.6 mg
Mom's Seasoned Toast


Ingredients:
butter, onion powder, parmesan cheese

Directions:
Cut bread into 1/2" thick slices, spread with butter.
Place on baking sheet and sprinkle with spices (and Parmesan] and place under broiler until lightly toasted, about 2 minutes.
Chocolate Pudding


Ingredients:
coconut milk, sea salt, arrowroot, stevia, vanilla extract, dark chocolate

Directions:
In a saucepan, heat coconut milk and salt over medium heat.
Raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick.
Whisk in agave, yacon, stevia and vanilla.
Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted.
Chill for 10 minutes, then pour into cooled pie crust.
Refrigerate for 1-2 hours, until firm.
Serve.
Taco Casserole
Category: main-dish
By Debi Van Name

We love Mexican food and I love easy meals, this fits both. Serve with a salad and it's a meal!

Ingredients:
1 pound lean ground beef
8 ounces macaroni
½ cup chopped onion
1 (10.75 ounce) can  condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup crushed tortilla chips
½ cup sour cream  (Optional)
¼ cup chopped green onions

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook pasta in a large pot of boiling water until al dente.  Drain. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown.  Mix in tomato soup, diced tomatoes, and   mix.   Stir in pasta. Spoon beef mixture into a 9x13 inch baking dish.  Sprinkle crumbled taco chips and grated cheese on top. Bake for 30 to 35 minutes, until the cheese is melted.  Serve with chopped green onions and sour cream, if desired.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 10 servings

Calories: 334.3
Fat: 17 g
Saturated fat: 7.8 g
Carbohydrates: 28.2 g
Sugars: 4.5 g
Dietary fiber: 1.8 g
Protein: 15.6 g
Cholesterol: 50.1 mg
Sodium: 634.6 mg
Bloody Beer


Ingredients:
"beer"

Directions:
Pour the beer into a tall glass Add the bloody mary mix Stir and serve.
Optional: Dip the rim of the glass in lime juice and then in kosher salt for a salty rim.
Sea Bass Veracruz
Category: world-cuisine
By Genevieve Johns Seivert

A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.

Ingredients:
2 cups Roma tomatoes, seeded and diced
½ cup chopped pimento-stuffed olives
½ cup cilantro
¼ cup jalapeno pepper, seeded and diced
3 tablespoons lime juice
2 tablespoons capers
¼ cup all-purpose flour
4 (6 ounce) fillets sea bass
salt to taste
ground black pepper to taste
6 tablespoons extra-virgin olive oil
¼ cup chicken broth
2 cups sliced onion
1 tablespoon minced garlic
2  bay leaves
1 teaspoon dried thyme

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl. Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour. Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet. Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes. Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.

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

Calories: 340.1
Fat: 13.4 g
Saturated fat: 1.9 g
Carbohydrates: 20.9 g
Sugars: 6.3 g
Dietary fiber: 3.4 g
Protein: 34.1 g
Cholesterol: 69.8 mg
Sodium: 604.4 mg
Banana Chocolate Coconut Blondies


Ingredients:
butter, butter, brown sugar, granulated sugar, vanilla, egg

Directions:
Preheat the oven to 350 degrees.
Grease a 9×13 baking pan.
Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut.
Pour in the prepared baking pan.
Combine shredded coconut, melted butter, and sugar; sprinkle over top.
Spread about 1/4 cup of chocolate chips over the top.
Cook for 25-30 minutes or until golden brown.
Makes about 16 bars.
*Bar cookies may be stored, tightly covered, in the pan in which they were baked.
Pineapple Boat's A-Comin'


Ingredients:
pineapple, broccoli, asparagus, red bell pepper, peanuts, garlic cloves, fresh ginger, water, brown rice, rice vinegar, soy sauce, green onions, unsalted dry roasted peanuts

Directions:
Preheat oven to 375°F Have ready a large baking sheet and an 8" square baking dish.
Wash the pineapple. With a sharp knife, cut the pineapple in half lengthwise, cutting through the green tops as well. Using a curved, serrated grapefruit knife, remove the pineapple flesh, leaving a 1/2" shell.
Chop the pineapple flesh into 1" chunks and put them into a bowl. Set the chunks and pineapple shells aside.
Coarsely chop the broccoli crown and place it into a large bowl along with the asparagus, red bell pepper, whole peanuts, jalapeno chile, garlic and ginger.
Heat the water and 1 teaspoons of the vegetable oil in a large, deep skillet. Add the vegetable mixture and cook, stirring over high heat for about 3 minutes. Move to a bowl.
Add the rice to the skillet and moisten it with the rice vinegar, soy sauce, and remaining 1 tbsp oil. Add a little water if the mixture seems too dry.
Add the pineapple chunks, vegetables, and chopped green onions and mix well. Adjust the seasoning by adding more rice vinegar and soy sauce, if needed.
Stuff the mixture into the pineapple shells and place them on the baking sheet. Put any remaining stuffing into the 8" baking dish. Top the pineapple and stuffing mixture with the chopped peanuts.
Cover the pineapple boats with foil, shiny side down. Bake for 20-25 minutes. Take out of the oven and cut each pineapple section in half. Enjoy!
Strawberry Jam Bread
Category: breakfast-and-brunch
By skuehne

This is a delicious sweet bread recipe that I received from a friend years ago. It's a wonderful breakfast option or you can make little loaves to give as gifts. This bread can also be frozen easily and saved for a later date.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
¾ teaspoon cream of tartar
½ teaspoon baking soda
1 cup strawberry jam
½ cup buttermilk
1 ½ cups white sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
¼ teaspoon lemon juice
4  eggs
1 cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside. Stir strawberry jam and buttermilk together; set aside. Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts. Divide batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 2 9x5-inch loaves

Calories: 382.6
Fat: 17.8 g
Saturated fat: 8.2 g
Carbohydrates: 52 g
Sugars: 32.2 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 77.3 mg
Sodium: 212.5 mg
Vegan Irish Stew


Ingredients:
onion, garlic cloves, carrots, potatoes, celery, olive oil, thyme, bay leaf, tomato sauce, dried lentils, water, peas

Directions:
"Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water."