xiaoxl/recipe_data huggingface dataset:
Mini Hawaiian Meatball Subs With Pineapple Coleslaw


Ingredients:
barbecue sauce, monterey jack pepper cheese, crushed pineapple, mayonnaise, white sugar

Directions:
Add meatballs, pineapple in juice, BBQ sauce and brown sugar seasoning to a medium saucepan over medium heat. Cook until warmed through, about 15-17 minutes.
In a medium bowl mix coleslaw, pineapple (no juice,] mayo, and sugar. Refrigerate until ready to use.
Preheat oven to 375 degrees. Open all of the mini sub rolls and arrange on a baking sheet (insides up.] Put a half slice of cheese on all of the "tops."  Bake for 3-4 minutes or until cheese starts to melt and rolls start to crisp.
Build the subs: Add 3-4 meatballs to each "bottom" of the sub. Next, add 2-3 tbs slaw and the "top" of the sub. Enjoy.
asian chicken and scallions


Ingredients:
dark brown sugar, fish sauce, ginger, red pepper flakes, soy sauce, dry sherry, garlic, scallions, boneless skinless chicken breasts

Directions:
whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute] and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min].
remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute] remove from heat and fold in scallions.
Country Style Chicken Curry With Dhal


Ingredients:
chicken, onion, garam masala, garlic, turmeric powder, chili powder, coriander powder, coconut, water, lentils, garam masala, coriander leaves

Directions:
Heat the oil in a pressure cooker over medium heat. Add the chopped onion and 2 tsp garam masala. Fry till the onions just start to colour.
Add the ginger, garlic, tumeric and chicken. Stir to coat the chicken with the spices.
Add the chilli powder, coriander powder, coconut, water and stock cube.
Place lid on cooker and bring up to presure, cook for 10 minutes.
Release the pressure, add the lentils, stir through to allow the lentils to warm, add the last of the garam masala stir. Adjust seasoning to your taste.
Serve garnished with the chopped coriander leaves.
Venison Jerky
Category: appetizers-and-snacks
By LANDRO23

This is the best jerky recipe I have found!  You can use either ground venison or beef!

Ingredients:
2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

Directions:
In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly.  Cover, and refrigerate for 2 hours. Line food dehydrator trays with plastic wrap.  Pat meat mixture into a very thin layer on the trays.  Place in dehydrator set according to manufacturers directions.  Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks.  Continue until the meat is done drying, about 5 to 10 hours total depending on machine. When finished, blot off any grease with a paper towel.  Store in the refrigerator in a jar with a tight fitting lid.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 25 mins
Yields: 1 pound

Calories: 81.3
Fat: 2.1 g
Saturated fat: 0.7 g
Carbohydrates: 0.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 14 g
Cholesterol: 51.4 mg
Sodium: 894.7 mg
Campanha BBQ Sauce


Ingredients:
onion, green bell pepper, tomatoes, olive oil, white vinegar

Directions:
Chop the Onion in small cubes.
Cut the Bell-Pepper in half, then proceed to cut each in half again, producing 4 even slices. Remove seeds and the inner stem. Chop the slices up into squares.
Cut the tomato in half, squeeze the seeds and pulp out. Cut the meat into cubes.
Finally, Place these ingredients in a pan, mixing in the olive oil and vinegar (if you feel the final product is too dry, increase the dosage. There should be enough sauce for the solid ingredients to float]. Stir well. Let it simmer in low heat for about 8 minutes.
Increase ingredients proportionally to make larger yields.
Kevin Mark's Macaroni for a Crowd


Ingredients:
hard-boiled eggs, green onions, sweet pickles, dill pickle, prepared mustard, garlic powder, parsley, dill, pepper, sweet pickle juice, mayonnaise

Directions:
In large bowl, combine pickles, mustard, Beau Monde, garlic, parsley and dill. Add macaroni and onions.
In separate bowl combine mayonaise and pickle juice. Start adding to salad mix until coated to liking. There will be some mayonaise mix remaining. Use this to moisten prior to serving.
Pepper to taste.
Chill at least one hour.
Cinnamon  Cream Cheese Frosting


Ingredients:
cream cheese, ground cinnamon, powdered sugar, butter, vanilla

Directions:
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Chickpea Blondies (Gluten-Free)


Ingredients:
chickpeas, sugar, crunchy peanut butter, vanilla extract, flax seed meal, baking powder

Directions:
Preheat oven to 350°F Lightly coat 8" x 8" square baking pan with cooking spray.
In food processor, combine all ingredients and blend until smooth. Scrape sides often.
Pour batter into pan and bake for 26 minutes.
Cool on wire rack and allow to cool completely before placing in fridge and slicing.
Cranberry and Raspberry Relish


Ingredients:
frozen sweetened raspberries, sugar, fresh cranberries, bartlett pear

Directions:
Drain syrup from raspberries into a 1 Cup measuring cup.
Add enough water to equal 1 cup of liquid.
Set raspberries aside.
In a 3-quart saucepan over high heat, heat syrup mixture from the raspberries, sugar, pear and cranberries to boiling, stirring occasionally.
Reduce heat to low; simmer, uncovered, for about 10 minutes or until cranberries pop.
Stir raspberries into mixture.
Spoon relish into bowl.
Cover and refrigerate until chilled, about 3 hours.
Parmesan Fish


Ingredients:
Dijon mustard, mayonnaise, parmesan cheese

Directions:
Mix equal parts Parmeasan cheese, Dijon mustard, and mayonnaise.
Broil fish.
At end of cooking time (depends on thickness of fish], spread mixture evenly over fish and return to broiler.
Broil for one to two more minutes or till mixture puffs and browns.
Mexican Casserole - Fast and Easy


Ingredients:
ground beef, onion, Rotel Tomatoes, cheddar cheese, tortilla chips

Directions:
Brown beef with onion and drain.
Add to beef the enchilada sauce, cream of mushroom soup, rotels, and ranch style beans.
Pour mixture over crushed tortilla chips in 9X13" pan.
Mix together and cover with cheese.
Bake for 30 minutes at 350.
Mother's Pecan Pancake Muffins
Category: bread
By Tosha

Quick and easy, kid-friendly, syrup-free pancakes.

Ingredients:
2 cups self-rising flour
½ cup white sugar
½ cup chopped pecans, or to taste  (Optional)
¼ cup brown sugar
1  egg
2 tablespoons vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, white sugar, pecans, brown sugar, egg, and oil in a bowl. Mix batter thoroughly. Fill each cup of a muffin tin 2/3-full with batter. Bake in the preheated oven until tops spring back when lightly pressed, 8 to 12 minutes.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 1 dozen muffins

Calories: 180.8
Fat: 6.2 g
Saturated fat: 0.8 g
Carbohydrates: 29 g
Sugars: 13 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 15.5 mg
Sodium: 271.7 mg
Chicken & Brown Rice Casserole


Ingredients:
brown rice, onion, mushrooms, water, broth, oregano, parsley, green pepper, chicken pieces

Directions:
In casserole dish, mix together all ingredients except chicken.
Place chicken on top.
Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.
Bacon Chicken Livers
Category: appetizers-and-snacks
By UNVILLEMOM

This is great as an appetizer or as a meal!

Ingredients:
½ pound bacon
1 pound fresh chicken livers
4 tablespoons honey

Directions:
Preheat oven to broil setting. Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks. Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.

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

Calories: 455.4
Fat: 31 g
Saturated fat: 10.3 g
Carbohydrates: 17.7 g
Sugars: 17.2 g
Protein: 25.9 g
Cholesterol: 430.2 mg
Sodium: 554.2 mg
Donut Glaze


Ingredients:
margarine, butter, powdered sugar, vanilla extract, hot water

Directions:
For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
Add the vanilla and hot water. Mix until smooth.
If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.
Tequila Sour


Ingredients:
fresh lemon juice, maraschino cherry

Directions:
Add tequila, lemon juice, and simple syrup to a cocktail shaker filled with ice; shake vigorously.
Strain into a chilled sour glass or large wineglass.
Garnish with the cherry.
Italian Pineapple Chicken


Ingredients:
boneless skinless chicken breast halves, extra virgin olive oil, pineapple, swiss cheese

Directions:
Flatten chicken to 1/2-inch thickness.  Pour salad dressing into a shallow bowl; dip chicken in dressing.
In a large skillet, heat oil.  Add chicken; cook over medium-high heat for 5-7 minutes on each side or until juices run clear.  Remove and keep warm.
Add pineapple slices to the skillet; cook for 30 seconds on each side or until lightly browned.  Place a slice on each chicken breast half.  Sprinkle with cheese if desired.
Sweet Potato and Apple Casserole
Category: side-dish
By Tamby Plue

This wonderful sweet potato recipe tastes like a dessert. It's always a favorite.

Ingredients:
3  sweet potatoes, peeled and quartered
½ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
¼ cup butter
¼ cup chopped pecans

Directions:
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a small bowl, mix brown sugar, cinnamon and nutmeg. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish. In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes. Bake in the preheated oven 30 minutes, or until lightly browned.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 239.2
Fat: 8.5 g
Saturated fat: 4 g
Carbohydrates: 41.2 g
Sugars: 27.8 g
Dietary fiber: 3.4 g
Protein: 1.7 g
Cholesterol: 15.3 mg
Sodium: 74.1 mg
"Take Me to Spain" Tortilla Espanola #5FIX


Ingredients:
olive oil, eggs, kosher salt, aioli

Directions:
Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat.  Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft.  Transfer the cooked potatoes to a plate.
Crack the eggs into a large bowl.  Add the salt.  Whisk until combined.  Add the potato mixture to the eggs and stir until combined.
Heat the remaining 1/4 cup olive oil in the pan over medium heat.  Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown.  Place a large plate over the pan and carefully flip the tortilla.  Gently slide the tortilla back into the pan.  Cook for 5 - 8 more minutes, until golden brown.
Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces.  Serve with garlic aioli for dipping.
Wild Turkey Gumbo
Category: soups-stews-and-chili
By natural sugar

This is a great recipe for a hearty soup. You can substitute tame turkey for wild turkey and still call it wild turkey gumbo because of the wild rice. You can add more kick by increasing the spices or less kick by decreasing them.

Ingredients:
1 cup wild rice
water to cover
2 teaspoons Celtic sea salt, divided
3 quarts chicken broth, divided
2 tablespoons coconut oil
3 cups cubed wild turkey breast, or more to taste
1 large onion, chopped
2 large carrots, quartered lengthwise and sliced
4 stalks celery, chopped
1 pound bag frozen okra
1 teaspoon white pepper
¾ teaspoon freshly ground black pepper
3 tablespoons chopped jarred jalapeno peppers
1 teaspoon hot sauce (such as Texas Pete®)

Directions:
Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice. Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes. Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper. Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker. Cook on High for 1 hour.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 6 hrs 5 mins
Yields: 20 cups

Calories: 481.5
Fat: 10.6 g
Saturated fat: 3.7 g
Carbohydrates: 10 g
Sugars: 1.9 g
Dietary fiber: 1.7 g
Protein: 81.7 g
Cholesterol: 248.2 mg
Sodium: 938.8 mg
Cholesterol Free, Low Fat Cookies W/ Icing


Ingredients:
all-purpose flour, salt, raw sugar, baking powder, applesauce

Directions:
Preheat oven to 375. Mix all ingredients with a fork. You can put this in the fridge if you're oven isn't ready to go since it's easiest to cut dough when it's still cold.
Flour surface and roll out dough to about 1/2 inch thick. If you refrigerated the dough & it's cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.
Cut with cookie cutters. Place on parchment paper on cookie sheet. Bake immediately for 15 minutes. Don't let them get brown. Brown means over cooked in this case.
Let cool on cooling racks. When completely cooled, frost with Kittencal's frosting #: 261889 It's so good, just confectioner's sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting. Let set for 15 minutes before eating.
Hearty Low Fat Broccoli Soup


Ingredients:
light margarine, onion, garlic cloves, broccoli, potatoes, chicken broth, nutmeg, salt, fresh ground pepper

Directions:
In a medium saucepan, heat margarine over medium heat.
Add onion and garlic and saute until softened.
Stir in broccoli and potatoes and saute 1 minute.
Add broth and bring to a boil.
Reduce heat and simmer for 15 minutes or until veggies are tender.
Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
Return to the pan and heat through.
Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.
Old-Fashioned Chocolate Pudding Cake


Ingredients:
all-purpose flour, sugar, milk, baking powder, salt, vanilla extract, brown sugar, hot water

Directions:
Heat oven to 350 degrees F.
In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
Spread into greased 8 inch square baking pan.
In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
Bake for 45 to 50 minutes or until pudding bubbles around edges.
Remove from oven; let stand 20 minutes.
OPTIONAL SERVING METHOD:
Meanwhile, in small bowl stir jam until smooth.
Drizzle each serving of warm pudding with jam.
Poor Man's Pizza


Ingredients:
ketchup, mozzarella cheese, provolone cheese

Directions:
Place Ritz cracker salt side down and top with a little ketchup.
Add cheese and pepperoni.
Heat in microwave until cheese melts. (usually less than 30 seconds]!
Saltfish Buljol
Category: breakfast-and-brunch
By JulieMango

A favorite Sunday morning breakfast on the island of Trinidad in the Caribbean. Saltfish can be found in many grocery stores, ask your grocer to help you locate it. Serve this dish with sliced hard boiled eggs or simply serve with toast.

Ingredients:
8 ounces salted cod fish
4 tablespoons vegetable oil
2  onions, chopped
3  tomatoes, chopped
2  red bell peppers, chopped
1 tablespoon lemon juice
1 pinch red pepper flakes
6 leaves lettuce
1  avocado - peeled, pitted and sliced

Directions:
To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out. In a large skillet, saute oil, onions, tomatoes,  and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated. Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

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

Calories: 430.8
Fat: 23 g
Saturated fat: 3.2 g
Carbohydrates: 18.2 g
Sugars: 8.2 g
Dietary fiber: 7.1 g
Protein: 39 g
Cholesterol: 86.2 mg
Sodium: 4002.3 mg
Chocolate Fudge Power Oatmeal


Ingredients:
old fashioned oats, flax seed meal, water, cinnamon

Directions:
Combine oats and flax meal. Add water and stir to combine, using less water for thicker oatmeal and more water for thinner oatmeal.
Microwave on high for 1 minute.
Add remaining ingredients and stir to combine.  Return to microwave and set timer for 2 minutes. Heat on high stirring every 20-30 seconds until desired consistency is reached. Watch carefully or it might bubble over.
Sprinkle with cinnamon if desired.
Tuna, Corn & Dill Patties. ( Healthy Version)


Ingredients:
tuna in water, ricotta cheese, dill, corn kernel, lime juice, eggs, mayonnaise

Directions:
Place all ingredients in a bowl and mix until well combined.
Shape large tablespoons of mixture into patties and place on a plate and refrigerate for ten minutes.
Heat 1/4 cup olive oil in a large non-stick fry pan over medium heat until hot.
Add the tuna patties and cook for four to five minutes on each side, or until cooked through.
Remove patties and drain on paper towel.
Meatloaf Lasagna


Ingredients:
ricotta cheese, egg, salt, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 375.
In bowl combine ricotta, egg and salt.
Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.
Chaamp Masala (Lamb Chops Masala)


Ingredients:
gingerroot, garlic, lamb chops, tomatoes, tomatoes, onions, cayenne, salt, garam masala, lemon juice, fresh coriander

Directions:
Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil.
Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve.
TIPS.
In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh. The spice combinations in garam masala vary in different parts of India. In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.
Continental Curried Sausages


Ingredients:
sausages, onion, water, curry powder

Directions:
Bring sausages to the boil in some cold water. Let cool and peel skins off and slice diagonally.
Fry onion and frozen vegies in the oil until onion is tender.
Blend soup mix with water and pour over vegetables.
Return sausages to pan and simmer for approx 10 minutes.
Add salt & pepper, extra curry powder if required and extra water if required.
Serve over rice.
Rotini Salad Nicoise (Light)


Ingredients:
rotini pasta, green beans, tomatoes, cucumber, red onion, tuna in water, black olives, fresh dill, anchovies, olive oil, fresh lemon juice, water, garlic

Directions:
Cook pasta to al dente, according to package directions, drain and rinse under cold water. Set aside.
Cook beans gently in boiling water until tender-crisp, about 3-5 minutes, and drain.
Combine all salad ingredients in a large bowl.
Whisk together the dressing ingredients.
Note: The dressing will not hold together as there is no emulsifying ingredient such as mustard.
Pour dressing over salad, tossing to coat evenly.
Add salt and pepper to taste.
If making ahead, check for salt and pepper again before serving.
Holiday Peppermint Cocoa


Ingredients:
sugar, milk, vanilla

Directions:
In a medium saucepan stir together sugar and cocoa powder.
Gradually stir in milk until smooth.
Heat over medium heat until warm.
Remove from heat; stir in vanilla and peppermint extract.
Pour into mugs and top with mini-marshmallows if you like!
Cherry Brownies from Scratch
Category: desserts
By lemonadestand

I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.

Ingredients:
1 ½ cups white sugar
½ cup vegetable oil
2 teaspoons almond extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups pitted sour cherries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix sugar, oil, and almond extract together in a large bowl until well blended. Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan. Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 20 brownies

Calories: 181
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 31.2 g
Sugars: 18.9 g
Dietary fiber: 1.8 g
Protein: 2.2 g
Sodium: 212.7 mg
Crock Pot Pepper Steak


Ingredients:
tomato paste, green peppers, sugar, onion powder

Directions:
Cut Green Peppers.
In crock pot mix stew meat, Ragu sauce, tomato paste, green peppers, sugar and onion powder.
Cook on low-medium heat for 7 hours.
Serve over white rice.