xiaoxl/recipe_data huggingface dataset:
Kalasouna - Cheese and Onion Pie


Ingredients:
all-purpose flour, baking powder, salt, olive oil, water, red onions, scallions, salt, feta cheese, yogurt, black pepper, eggs, milk, sesame seeds

Directions:
In a large bowl, mix together the flour, baking powder and salt. Add the oil and rub the ingredients between your hands until their texture is similar to breadcrumbs. Gradually add enough water to made a soft, elastic dough. Cover with plastic wrap and let rest for 2 to 3 minutes.
To make in a food processor, combine the dry ingredients and pulse to mix, then, with the motor running, add the liquids. (Let the dough rest in the food processor for 2 to 3 minutes].
Place the onions and scallions in a colander and sprinkle generously with salt. Knead with your hands for a few minutes to wilt the onions and scallions, then rinse under very warm running water. Drain well and squeeze with your hands to extract as much liquid as possible.
In a large bowl, combine the onions and scallions, cheese, yogurt, breadcrumbs and pepper to taste. Taste and add salt if necessary–feta is usually quite salty. Stir in the eggs.
Preheat the oven to 400°F Oil the bottom and sides of a 13 x 9-inch baking dish and sprinkle with 2 tablespoons of the sesame seeds.
Divide the dough into 3 pieces. Take 2 of the pieces and cover the other. Briefly knead together the pieces and roll the dough out on a lightly floured surface into a sheet large enough to cover the bottom and sides of the baking dish, with a 1/2 inch overhang.
Fit the dough into the dish and add the filling. Roll out the remaining piece of dough into a rectangle just a little larger than the dish and place it over the filling.
Fold the overhanging bottom crust inward. Pinch the two edges together, turn them inward and press to seal, making a neat cord around the edge of the pan. Flatten the cord with the tines of a fork, to prevent it from sticking out, because it will burn during baking. If you like, with a pastry wheel, score parallel lines on the top of the crust, crossing them to make diamond-shaped patterns on the pie, being careful not to cut through the crust.
Brush with the milk and sprinkle with the remaining 2 tablespoons sesame seeds.
Bake for 1 hour, or until the crust pulls away from the sides of the pan and is golden brown on top. Let cool before cutting. Serve warm or at room temperature.
Lemon-Glazed Zucchini Quick Bread


Ingredients:
all-purpose flour, granulated sugar, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, zucchini, 1% low-fat milk, canola oil, lemon rind, egg, powdered sugar, fresh lemon juice

Directions:
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time].
Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
Kitty Litter Cake
Category: desserts
By Dee

Great Halloween cake!  You'll need a new kitty litter box, box liner and litter scoop as props to get the full effect with this cake!

Ingredients:
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

Directions:
Prepare cake mixes and bake according to package directions (any size pan). Prepare pudding according to package directions and chill until ready to assemble. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. Line kitty litter box with the kitty litter liner. Put cake mixture into box. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs.  Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture.  Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.

Yields: 20 servings

Calories: 351.2
Fat: 7.5 g
Saturated fat: 1.6 g
Carbohydrates: 76.6 g
Sugars: 52.8 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Sodium: 592.9 mg
Egg Salad


Ingredients:
light mayonnaise, fresh dill, onion, prepared mustard, pepper, salt

Directions:
Stir together the first 7 ingredients in a mixing bowl; gently stir in eggs.
Add more mayonnaise if needed for desired consistency.
Cover and chill 4 hours or up to 2 days.
Rhubarb Cream Squares


Ingredients:
butter, sugar, flour, eggs, sugar, flour, milk, rhubarb

Directions:
Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.
Caesar Salad I
Category: salad
By Cathy Hofmann

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Ingredients:
1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1  egg
1  lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

Directions:
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute.  Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 4 to 6 servings

Calories: 544.2
Fat: 44.2 g
Saturated fat: 5.9 g
Carbohydrates: 25.4 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 11.5 g
Cholesterol: 48.4 mg
Sodium: 991.7 mg
Chef John's Tomato Tart
Category: appetizers-and-snacks
By Chef John

One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.

Ingredients:
1 sheet frozen puff pastry, thawed and cut into quarters
2 ½ tablespoons Dijon mustard
1 large ripe tomato, sliced into 1/4-inch rounds
salt and freshly ground black pepper to taste
3 pinches herbes de Provence
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil, divided
1 pinch chopped fresh oregano
1 pinch chopped fresh parsley
1 pinch chopped fresh thyme

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border. Freeze dough until firm, about 10 minutes. Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base. Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes. Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top. Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 416.6
Fat: 30.2 g
Saturated fat: 7 g
Carbohydrates: 31.1 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 5.3 g
Cholesterol: 1.1 mg
Sodium: 444.8 mg
Easy Jewish Apple Cake


Ingredients:
apples, sugar, flour, salt, baking soda, cinnamon, eggs, vanilla extract, walnuts

Directions:
Preheat oven to 350°. Grease and flour a 9" x 13" pan., Peel, core, and chop apples. Combine in a large bowl with the sugar., Sift flour, salt, baking soda, and cinnamon together in a separate bowl., Combine eggs, oil, and vanilla extract., Alternately mix dry and liquid ingredients into apple mixture., Stir in chopped nuts, if using., Spread into prepared pan., Bake for 45 minutes.
Butternut Squash Soup II
Category: soups-stews-and-chili
By Maplebird

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Ingredients:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Directions:
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 305.1
Fat: 6.8 g
Saturated fat: 3.8 g
Carbohydrates: 59.7 g
Sugars: 10.5 g
Dietary fiber: 9.5 g
Protein: 6.9 g
Cholesterol: 20.9 mg
Sodium: 1151.4 mg
Indian Spinach Cheese Omelet


Ingredients:
potatoes, onion, garlic clove, tomatoes, eggs, green chili pepper, spinach, parmesan cheese, milk, pepper, lime juice

Directions:
cook potatoes in oil 5 minutes
add onion and garlic  and chilies  cook until potatoes tender  mix in bowl eggs tomato milk and pepper
pour over potato  mixture
cook until set on bottom
add spinach and cheese on 1 side
flip over top and cook until cheese melts.
can add lime juice when done.
Grandma Ila Nelson's Lemon Dream Bars


Ingredients:
flour, butter, powdered sugar, eggs, lemon juice, lemon, juice and zest of, flour, granulated sugar, baking powder, coconut, butter, lemon juice, vanilla, powdered sugar

Directions:
For Crust:  In medium sized bowl, stir together flour and powdered sugar.
Cut in butter with pastry blender or the tines of two forks.  Press into greased 10x15x1 pan.  Bake in 350 degree oven for 10-15 minutes.
For Filling:  Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut.  Mix well and pour over hot crust.  Return pan to oven and bake uncovered for 25 minutes or until golden brown.  Cool completely on wire rack.
For Frosting:  Beat together butter, lemon juice, vanilla and powdered sugar.  Spread over filling when cool.
Cut into bars & serve.  Store covered.
Best Marinara Sauce Yet
Category: side-dish
By Jackie M.

This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.

Ingredients:
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

Directions:
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.

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

Calories: 150.8
Fat: 10.5 g
Saturated fat: 1.5 g
Carbohydrates: 11.7 g
Sugars: 6.6 g
Dietary fiber: 2.2 g
Protein: 2 g
Sodium: 685.3 mg
Berry Sherbet Surprise


Ingredients:
frozen mixed berries, sugar

Directions:
Puree the frozen berries, sugar, & juice in a blender.
Dish the sherbet into bowls then pour the berry mix on top.
Variation: This recipe can also be made into a delicious smoothie. Blend all the ingredients together then pour into glasses.
Gammon (Ham Steaks) With Whiskey Sauce


Ingredients:
ham steaks, onions, brown sugar, flour, butter, water, salt, pepper

Directions:
Brush steaks with melted butter., Snip fat to prevent curling, and grill for 7-8 minutes each side., To make sauce, gently fry onions in remainder of butter until cooked., Remove from heat and stir in flour gradually., Add stock and return to heat., Add sugar and bring to the boil., Simmer gently for about 2 minutes to cook flour., If sauce seems a little thick, add more water., Add whiskey and season to taste., Place gammon steaks on a warmed serving platter and pour on sauce.
Slow Cooker Chuck Roast Barbecue


Ingredients:
Worcestershire sauce, cider vinegar, garlic cloves, onions, barbecue sauce

Directions:
Chop onions and place in bottom of 4 quart slow cooker.
Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
Mix cola, Worcestershire sauce, vinegar and minced garlic.
Reserve 1/2 cup for use later, and pour the rest over the meat.
Cover and cook on high for 6 hours or on low for 10 hours.
When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
Discard cooking liquid in slow cooker.
Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
Meanwhile, shred roast with two forks.
When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.
Old Mama's Fashioned Chili
Category: soups-stews-and-chili
By Elizabeth, Old Mama

This spooky chili is great for Halloween dinner! Keep warm on the stove and the little ones can eat anytime during trick-or-treat activities.

Ingredients:
1 pound ground beef
2 (15 ounce) cans black beans, undrained
2 (15 ounce) cans kidney beans, undrained
2 (14.5 ounce) cans stewed tomatoes, undrained
2  green bell peppers, cut into 1/2-inch dice
1  yellow onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 (1.25 ounce) package chili seasoning mix, or to taste
1 dash hot sauce, or to taste
salt and ground black pepper to taste

Directions:
Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain. Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 362.1
Fat: 10.2 g
Saturated fat: 3.6 g
Carbohydrates: 46.7 g
Sugars: 6.2 g
Dietary fiber: 16.4 g
Protein: 23.7 g
Cholesterol: 34.8 mg
Sodium: 1312.5 mg
Sweet Cottage Cheese and Bananas
Category: desserts
By HUGGEY5

Cottage cheese drizzled with honey and mixed with banana slices is a delicious and healthy treat that you can enjoy anytime.

Ingredients:
½ cup cottage cheese
2 teaspoons honey
1  banana, sliced

Directions:
In a small serving bowl, stir together the cottage cheese, honey, and banana slices. Serve or eat immediately.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 296.6
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 50 g
Sugars: 31.2 g
Dietary fiber: 4 g
Protein: 15.8 g
Cholesterol: 16.9 mg
Sodium: 457.7 mg
Greek Salad Pita Sandwich


Ingredients:
olive oil, fresh lemon juice, kalamata olives, dried oregano, romaine lettuce, tomatoes, cucumber, feta cheese, Pita  Bread -- Using the Master Recipe #309834

Directions:
In a large bowl whisk the first 4 ingredients until well blended., Add next 4 ingredients and toss to combine., Season salad with salt and pepper., Carefully open pita breads at cut end., Fill each with salad., Serve immediately.
Watermelon Granita


Ingredients:
watermelon, orange, lemon, water, sugar

Directions:
Put the watermelon flesh in a liquidiser and blend until smooth.
Sieve.
Combine sugar and water to make a syrup.
Stir over low heat until the sugar dissolves.
Add some rind and let it boil for 5-8 minutes.
Allow to cool.
Strain the syrup and add to the fruit puree.
Stir well.
Pour into a tin and freeze for 20 minutes.
Stir the ice crystals into the liquid and freeze again.
Repeat the process every 20 minutes until the liquid is evenly frozen into crystals.
Keep frozen until required then spoon into individual serving dishes.
Serve immediately with almond biscuits.
Japanese Shrimp Sauce I
Category: side-dish
By Lime

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.

Ingredients:
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
¾ teaspoon paprika
⅜ teaspoon garlic powder

Directions:
In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cups

Calories: 161.4
Fat: 16.5 g
Saturated fat: 3.4 g
Carbohydrates: 3.8 g
Sugars: 3.4 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 12.1 mg
Sodium: 117.8 mg
Soft Summer Lemonade Cookies


Ingredients:
butter, sugar, eggs, unbleached flour, baking soda, sugar

Directions:
Heat oven to 400.
In medium bowl,cream the butter and sugar;add in the eggs.
Combine flour& baking soda.
Add to the creamed mixture alternately with 1/3 cup of lemonade concentrate.
Mix well.
Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake for 8 minutes.
Remove from oven,and brush with the remaining lemonade over cookies.
Sprinkle a pinch of sugar over cookies.
Let cool and eat up!
No Bake Cookies I
Category: desserts
By Denise

Tasty no-bake cookies made with oatmeal, peanut butter and cocoa. Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.

Ingredients:
1 ¾ cups white sugar
½ cup milk
½ cup butter
4 tablespoons unsweetened cocoa powder
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Directions:
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Prep time: 10 mins
Total time: 45 mins
Yields: 3 dozen

Calories: 110.3
Fat: 4.9 g
Saturated fat: 2.1 g
Carbohydrates: 15.6 g
Sugars: 10.3 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 7 mg
Sodium: 37.5 mg
cocoberry slices


Ingredients:
butter, margarine, whole wheat flour, baking powder, dried cranberries, golden raisin, coconut, light brown sugar, pumpkin pie spice, carrot, eggs, milk

Directions:
Preheat oven to 350 degrees F., Grease a 7X11 baking pan., In a large bowl mix the first 8 ingredients,mix well., Add the eggs,milk and carrot,mix again., Turn into the greased pan and level out., Bake for 25/30 min., until golden brown,and it springs back when pressed with your finger., Cool completely and cut into bars/squares.
Shanna's Coffee Cake


Ingredients:
margarine, eggs, flour, milk, sugar, baking powder, salt, brown sugar, butter, cinnamon, flour

Directions:
Mix all cake ingredients together.
Put 1/2 of the batter in a greased 9 x 13 pan.
Mix topping ingredients together, and sprinkle 1/2 on top of them over batter.
Dot the top with remaining batter and then sprinkle other 1/2 of topping mixture.
Bake 350° for 30 minutes or till golden brown.
Zucchini & Onions With Mozzarella


Ingredients:
margarine, zucchini, onion, basil, oregano, salt, fresh garlic, tomatoes, mozzarella cheese

Directions:
In a skillet, melt butter over medium heat.  Add all ingredients, except cheese and tomato wedges.
Continue cooking, stirring occasionally, until zucchini is crisp-tender.  (approx. 7-10 minutes.].
Add tomato wedges; sprinkle with cheese.  Cover and let stand 2 minutes, or until cheese is melted.
Serve.
Champ


Ingredients:
milk, spring onions, mashed potatoes, butter

Directions:
Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk.
Season the mashed potatoes to taste, and then add the spring onions.
Beat well together and add enough hot milk to make the dish creamy and smooth.
Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more] of melted butter into each.
The dry potato is dipped into the well of butter when eating.
Grilled Pepper Poppers With Goat Cheese


Ingredients:
fat free cream cheese, fresh parmesan cheese, tomatoes, green onions, fresh sage, kosher salt, fresh cilantro

Directions:
Prepare grill to medium high heat.
Combine first 7 ingredients in bowl, stirring well.
Spoon about 2 teaspoons of mixture into each pepper half.
Place pepper halves, cheese side up, on grill rack coated with cooking spray.
Grill peppers 5 minutes or until bottoms are charred and cheese mixture is lightly browned.
Carefully place peppers on serving platter and sprinkle with cilantro.
3-Ingredient Beef Roast


Ingredients:
barbecue sauce, cooked rice

Directions:
Use a 6-quart slow cooker.
Season roast well with salt and pepper; place the meat in the insert.
In a small mixing bowl, combine the bbq sauce and the salad dressing mix.
Pour this sauce evenly over the top of the roast.
Cover and cook on LOW for 10-12 hours, or on HIGH for about 6 hours.
Shred the meat completely between two forks and serve over hot rice, or you can pile the meat into hamburger buns and eat as a bbq sandwich.