xiaoxl/recipe_data huggingface dataset:
Sweet Hot Mustard Chicken Thighs
Category: meat-and-poultry
By Chef John

When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness.

Ingredients:
8 large bone-in, skin-on chicken thighs
½ cup Dijon mustard
¼ cup packed brown sugar
¼ cup red wine vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper, or to taste
4 cloves garlic, minced
1  onion, sliced into rings
2 teaspoons vegetable oil, or as needed

Directions:
Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag. Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade. Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor). Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil. Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce. Spoon reduced pan sauce over each chicken thigh and serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 5 hrs
Yields: 8 servings

Calories: 351.6
Fat: 19 g
Saturated fat: 5.1 g
Carbohydrates: 13.8 g
Sugars: 7.9 g
Dietary fiber: 0.6 g
Protein: 29.1 g
Cholesterol: 105.9 mg
Sodium: 764.8 mg
Creamy Caramel Flan


Ingredients:
white sugar, cream cheese, eggs, sweetened condensed milk, evaporated milk, vanilla extract

Directions:
Preheat oven to 350 degrees F.
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.
Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In a large bowl, beat cream cheese until smooth.
Beat in eggs, one at a time, until well incorporated.
Beat in condensed and evaporated milk and vanilla until smooth.
Pour into caramel coated pan.
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 in preheated oven 50 to 60 minutes, until center is just set.
Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
HINT:  This came from one of the reviewers -  Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending  30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish,  tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.
Shrimp and Scallops Veracruz (Ww)


Ingredients:
shrimp, scallops, lime, olive oil, onion, garlic cloves, dried oregano, canned tomatoes, jalapeno-stuffed green olives, serrano chili pepper

Directions:
In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano] cook for 1 minute.
Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes].
Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes].
Easy Pancakes
Category: breakfast-and-brunch
By Sharon Holt

This recipe doesn't require much thought early in the morning, and tastes great!

Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1  egg, beaten
1 cup milk
2 tablespoons vegetable oil

Directions:
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 247.4
Fat: 9.6 g
Saturated fat: 2.3 g
Carbohydrates: 33.5 g
Sugars: 9.3 g
Dietary fiber: 0.8 g
Protein: 6.8 g
Cholesterol: 51.4 mg
Sodium: 804.3 mg
Crunchy Wheat and Rye
Category: bread
By Richard Salinas

This is a great multi-grain bread with a touch of honey and  brown sugar.  Quick and easy to prepare in a bread machine, it's our family favorite!

Ingredients:
1 ⅓ cups water
2 tablespoons honey
3 tablespoons butter, softened
1 cup bread flour
2 cups whole wheat flour
½ cup rye flour
1 ½ tablespoons dry milk powder
3 tablespoons brown sugar
1 teaspoon salt
2 teaspoons bread machine yeast
½ cup wheat and barley nugget cereal (e.g. Grape-Nuts™)

Directions:
Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select whole wheat setting and press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1.5 pound loaf

Calories: 195.6
Fat: 3.6 g
Saturated fat: 2 g
Carbohydrates: 36.9 g
Sugars: 7.4 g
Dietary fiber: 3.9 g
Protein: 5.7 g
Cholesterol: 7.8 mg
Sodium: 251.2 mg
Low-Carb Zuppa Toscana
Category: soups-stews-and-chili
By Jessica Grantham

I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn't notice that it wasn't potatoes!

Ingredients:
1 pound Italian sausage (such as Jimmy Dean®), casings removed
6 slices bacon, cut into 1/2-inch pieces
1  onion, diced
3 cloves garlic, pressed
2 (32 ounce) cartons chicken broth
½ cup water
1 cube chicken bouillon (such as Knorr®)
1 teaspoon ground black pepper
5 cups chopped cauliflower florets
3 cups stemmed and chopped kale
½ cup half-and-half
¼ cup grated Parmesan cheese

Directions:
Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate. Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes. Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

Prep time: 20 mins
Cook time: 43 mins
Total time: 1 hr 3 mins
Yields: 6 servings

Calories: 349.4
Fat: 22.5 g
Saturated fat: 8.3 g
Carbohydrates: 17.1 g
Sugars: 5.6 g
Dietary fiber: 3.6 g
Protein: 20.2 g
Cholesterol: 57.8 mg
Sodium: 2564.4 mg
Spicy Grilled Shrimp


Ingredients:
medium shrimp, olive oil, Tabasco sauce, honey, red pepper flakes, ground black pepper, dried basil, dried oregano, dried rosemary, garlic, lemon juice

Directions:
Combine all ingredients in a large bowl and add shrimp.  Cover and chill at least 1 hour. Drain shrimp and discard marinade.
Thread shrimp on skewers and grill over medium heat until shrimp is lightly charred and just-cooked through, approximately 5 minutes.
Easy Homemade Curry Powder


Ingredients:
cayenne pepper, ground black pepper, cumin, turmeric, ginger

Directions:
Mix all ingredients together and store in an airtight container.
The important thing here is that all ingredients are present in equal parts - feel free to make as much or little of this as you need; don't be limited by the measurements given above!
Beef Noodle Bowl


Ingredients:
linguine, broccoli florets, carrots, beef sirloin steak, ginger

Directions:
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time.  Drain pasta mixture.
Meanwhile, heat oil in large nonstick skillet.  Add meat; cook until browned on all sides, stirring occasionally.  Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
Toss pasta and meat mixture in large serving bowl.
Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.
Cannoli with Chocolate Chips
Category: world-cuisine
By KITTYCATGRL

Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.

Ingredients:
1 cup confectioners' sugar
1 pint part-skim ricotta cheese
½ cup blanched slivered almonds
⅓ cup mini semi-sweet chocolate chips
1 tablespoon amaretto liqueur
12  cannoli shells
1 tablespoon confectioners' sugar
1 tablespoon unsweetened cocoa powder
12  maraschino cherries

Directions:
In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur. Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out. Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

Yields: 12 pastries

Calories: 163.2
Fat: 7.6 g
Saturated fat: 3.4 g
Carbohydrates: 17.8 g
Sugars: 14 g
Dietary fiber: 0.9 g
Protein: 6.6 g
Cholesterol: 14.7 mg
Sodium: 60.5 mg
Salmon Salad Sandwich Filling


Ingredients:
salmon fillet, extra virgin olive oil, tomatoes, onion, salt, pepper

Directions:
Combine everything in a small bowl.
Salt and pepper to taste.
Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.
Easy Roasted Oyster Mushrooms
Category: side-dish
By Soup Loving Nicole

This is a 4-ingredient foolproof recipe for roasted oyster mushrooms. Oyster mushrooms have a slightly chewy texture and are mild in flavor, making them the perfect side dish for any meal.

Ingredients:
6 ounces oyster mushrooms
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spread mushrooms out on the prepared baking sheet in one layer. Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 64
Fat: 5.2 g
Saturated fat: 0.7 g
Carbohydrates: 2.8 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 1.4 g
Sodium: 298.3 mg
Lemon Herb Swordfish Steaks


Ingredients:
swordfish steaks, fresh parsley, chicken broth, lemon peel, lemon juice, fresh rosemary, olive oil, shallot, fresh tarragon, salt, garlic cloves

Directions:
Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.].
Marinate at room temperature for 30 minutes.
Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.
Westrup Whole Wheat Bread
Category: bread
By Shannon Westrup

I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years.

Ingredients:
1 ½ tablespoons active dry yeast
2 ¾ cups warm water (110 degrees F)
3 cups whole wheat flour
1 cup wheat bran
5 cups bread flour, divided
1 cup wheat germ
1 cup dry non-fat milk powder
½ cup brown sugar
½ cup vital wheat gluten
2 tablespoons sesame seeds
1 tablespoon salt
¼ cup vegetable oil
2  eggs

Directions:
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 10 mins
Yields: 3 loaves

Calories: 91.6
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 14.1 g
Sugars: 4.3 g
Dietary fiber: 2.2 g
Protein: 4.7 g
Cholesterol: 9.9 mg
Sodium: 195.8 mg
Nice N Easy Creamy Chicken and Bacon


Ingredients:
bacon, chicken breasts, water, cornflour, coarse grain mustard, spring onions

Directions:
Brown bacon and chicken pieces in large saucepan.
Mix cream, mustard, water, and cornflour in jug and add to chicken and bacon. Let simmer for 5-10 minutes or until chicken is cooked through.
Add spring onions and simmer for a further 2 minutes or until sauce has thickened.
Ginataang Manok (Chicken Cooked in Coconut Milk)
Category: world-cuisine
By daplo

This is a Filipino chicken dish flavored with ginger and coconut milk.  Each family has their own version.  This is my mother's version.  It's a rich dish that makes your kitchen smell so wonderful!  Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in!  I salt it liberally as the coconut milk tends to hide the salt flavor.

Ingredients:
3 tablespoons canola oil
½ cup sliced fresh ginger
1 (5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions:
Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is  no longer pink at the bone, stirring occasionally, about 30 minutes. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 709
Fat: 59.7 g
Saturated fat: 31.9 g
Carbohydrates: 7 g
Sugars: 0.4 g
Dietary fiber: 3 g
Protein: 39.4 g
Cholesterol: 102.6 mg
Sodium: 147.8 mg
Taco Pasta Salad with French Dressing
Category: salad
By Veronica Standeven

This is a nice twist on a taco salad. It works well for potlucks or family get-togethers.

Ingredients:
1 pound lean ground beef
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) package uncooked tri-color rotini pasta
1 (16 ounce) bottle French salad dressing
1 (14 ounce) can black beans, drained and rinsed
1 (8 ounce) package shredded sharp Cheddar cheese
6 cups shredded lettuce
1 cup chopped tomato
1 cup sliced green onions
1 (8 ounce) package nacho cheese-flavored corn chips (such as Doritos®), crushed

Directions:
Heat a large skillet over medium-high heat. Add beef and  ; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool. Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes. Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve. Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 servings

Calories: 523.2
Fat: 34.1 g
Saturated fat: 9.3 g
Carbohydrates: 38.6 g
Sugars: 8.4 g
Dietary fiber: 4.2 g
Protein: 17.8 g
Cholesterol: 42.4 mg
Sodium: 880.6 mg
Jacked Mac'n'cheese


Ingredients:
elbow macaroni, butter, onion, tomatoes, flour, skim milk, extra-sharp cheddar cheese, light sour cream, chives

Directions:
Dice peppers, onion, and tomatoes.
Melt 1 tbsp butter at medium heat.
Sautee onions until golden brown (2 minutes], next add peppers and sautee for an additional 2 minutes.  Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
Meanwhile, boil dilatini or macaroni.
Drain pasta, rinse with cold water and set aside.
In pasta pot, melt remaining butter over low heat.
Add flour to butter and stir to make a roux, browning a bit as you stir.
Remove from heat and whisk in 1 cup milk.  Whisk repeatedly to break up clumps. Mixture should be smooth and thick.  Return to low heat.
Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate.  If the sauce gets too thick, add more milk.
Add pasta and sauteed veggies to sauce.  Stir to coat pasta.
Finish by seasoning with hot sauce (I like tobasco or sylvia's].
Garnish with some additional shredded cheese and some chopped coriander or chives.
Lucky Lentils


Ingredients:
dried lentils, celery ribs, carrots, yellow onion, garlic cloves, bay leaves, cumin, chopped tomatoes, bouillon cube, water

Directions:
Heat the oil in a medium skillet over a medium flame.
Once oil is hot add your onions and garlic and saute until onions carmeilize (4min].
Add your cumin, celery and carrots cover and saute stirring occasionly (8-10min].
In a large pot add water, bay leaf, and bouillon cube.
Once water comes to a boil add your sauteed veggies, the can of tomatoes, and your lentils.
Turn flame down to low cover your pot and simmer for 25-30 minutes or until lentis are cooked through, add salt and pepper to taste.
Server over rice or enjoy alone.
Bon Apetite.
Grilled Skirt Steak Soft Tacos


Ingredients:
mango, red onion, serrano chili, tomatoes, cilantro, limes, flour tortillas

Directions:
Stir the mango, onion, chile, tomato, chopped cilantro and the juice of 1 lime together in a bowl.  Season with salt and pepper to taste.
Prepare a grill with high heat.  Brush steak with oil, season all over with salt and pepper.  Grill, turning once, until a thermometer inserted sideways into the meat registers 130° for medium-rare, about 7 minutes.  Transfer to a cutting board, let rest 5 minutes.  Cut steak crosswise into three sections, then thinly slice across the grain.
Lightly toast the tortillas on the grill until charred but still pliable, 10 seconds per side.  Keep warm, wrapped in a kitchen towel.  Tuck steak into the tortillas, top with salsa and cilantro sprigs, serve with lime wedges and BUSH'S® BLACK BEAN FIESTA® GRILLIN BEANS®.
Best Bran Muffins (Vegan)


Ingredients:
vinegar, soymilk, non-dairy milk substitute, whole wheat flour, baking soda, salt, raisins, dates, canola oil, brown sugar, molasses, vegan egg replacer powder, water

Directions:
Mix together vinegar and milk and let sit while you prepare the rest of the ingredients.
In a large bowl, whisk flour, bran, soda and salt together. Stir in raisins or dates, if using.
Mix together oil, brown sugar, molasses, egg replacer and water. Add the vinegar and milk mixture.
Stir liquid ingredients into dry just until mixed.
Spoon into 12 muffin tins.
Bake at 375 F for 15-20 minutes, or until toothpick inserted into centre comes out dry.
Flourless Chocolate Scandinavian Cake


Ingredients:
butter, milk, sugar, baking powder, eggs

Directions:
Preheat Oven to 350 Degrees.
Grease a 9 inch cake tin.
Break Chocolate into small pieces and melt it with butter and milk over water.
Beat the egg yolks and half the sugar.
Fold in melted butter and chocolate mixture.
Fold in ground almonds and baking powder.
Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beated egg whites.
Bake at 350 degrees until wooden pick inserted in the center comes out clean, Approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie.
Serve with Whipped cream then you might want to dust with Cocoa powder.
For a spicy Flavor you may add 1 teaspoon of ground cinnamon with the almonds.
To enhance the almond flavor you might want to add 1/4 teaspoon of Almond Extract.
Asian Style Country Ribs
Category: world-cuisine
By Aliskill

This is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY!  Serve with sushi rice and your favorite stir-fry vegetables.

Ingredients:
¼ cup lightly packed brown sugar
1 cup soy sauce
¼ cup sesame oil
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon Sriracha hot pepper sauce
12  boneless country-style pork ribs

Directions:
Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker.  Add the ribs; cover and refrigerate.  Allow ribs to marinate in the refrigerator for 8 hours or overnight. Before cooking, drain marinade and discard.  Cook on Low for 9 hours.  Drain cooked meat and shred, using 2 forks.

Prep time: 10 mins
Cook time: 9 hrs
Total time: 17 hrs 10 mins
Yields: 6 servings

Calories: 652.7
Fat: 44 g
Saturated fat: 12.7 g
Carbohydrates: 13.9 g
Sugars: 9.8 g
Dietary fiber: 0.5 g
Protein: 48.4 g
Cholesterol: 176.6 mg
Sodium: 2528.6 mg
Mexican Cheesy Potatoes


Ingredients:
low-fat sour cream, cheese, chili powder, onion, frozen hash brown potatoes, unsalted butter

Directions:
Preheat oven to 375 degrees F., Combine first 4 ingredients in a large bowl. Mix  in onion and potatoes., Put in a  buttered 9x13 inch baking dish and dot with butter., Cover with foil and bake 45 minutes., Remove foil and bake another 15-20 minutes, or until golden., Sometimes I sprinkle with more cheese when removing the foil.