xiaoxl/recipe_data huggingface dataset:
Elderflower Lemon Curd
Category: desserts
By nch

I intentionally do not add the zest like I would in regular lemon curd in order not to overpower the subtle elderflower taste. It is important to remove as much of the green stems of the elderflowers, as they are not edible, and if foraging them, make sure that it's the flowers of black and not red elderflowers, and that they have not been sprayed with any chemicals. The curd is delicious on its own, or as a mini tart filling.

Ingredients:
1 good handful elderflower umbels (about 5)
1 cup sugar
½ cup freshly squeezed lemon juice
4 large eggs, lightly beaten
1 stick unsalted butter, chilled and cut into small pieces

Directions:
Gently shake elderflower umbels to remove any insects. Remove as much of the green stems as possible. The best way to do this is to strip them off the stems with your fingers into a bowl. Combine sugar and lemon juice in a small saucepan over low heat. Cook and stir until sugar is dissolved in the warm liquid. Add elderflowers, turn off the heat, and let steep for 1 to 2 hours. Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze the elderflowers to extract as much of the liquid as possible. Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon, until mixture coats the back of the spoon, about 10 minutes. Make sure to scrape over the bottom and the sides of the double boiler. Once mixture is thick, remove from the heat. If it seems a bit lumpy, strain it through a fine sieve again. Add butter and stir until fully dissolved. Pour into a jar with a tight-fitting lid and refrigerate or freeze.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 3 cups

Calories: 475.9
Fat: 28 g
Saturated fat: 16.1 g
Carbohydrates: 53 g
Sugars: 51.1 g
Dietary fiber: 0.1 g
Protein: 6.6 g
Cholesterol: 247 mg
Sodium: 73.4 mg
Cream of Carrot Soup - 2 Ww Points


Ingredients:
carrots, potatoes, onions, water, cinnamon, nutmeg, white pepper, salt, sugar, butter

Directions:
Simmer carrots, potatoes, and onions in enough water to just cover veges for 45 minutes, until soft.
Using a food processor, blender, or Stick blender (my choice], puree ingredients together.
Return back to soup pot and add seasonings, butter and creamer.
Warm over low heat until hot.
Sesame Beef
Category: world-cuisine
By LMEC623

Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor. Serve with rice.

Ingredients:
1 pound round steak
4 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons vegetable oil
2 cloves garlic, minced
2  green onions, chopped
2 tablespoons sesame seeds

Directions:
Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 353.5
Fat: 22.5 g
Saturated fat: 4.5 g
Carbohydrates: 15.8 g
Sugars: 13 g
Dietary fiber: 0.9 g
Protein: 22.2 g
Cholesterol: 57 mg
Sodium: 944.1 mg
Banana Zucchini Bread Muffins
Category: breakfast-and-brunch
By Lovelymama3k

This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way.

Ingredients:
2  over-ripe bananas, mashed
1 ½ cups white sugar
1 cup shredded zucchini
1 cup applesauce
3  eggs
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 36 muffins

Calories: 100.8
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 22.4 g
Sugars: 12.9 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 15.5 mg
Sodium: 114 mg
Pecan Chocolate Chippers


Ingredients:
butter, light brown sugar, granulated sugar, vanilla extract, all-purpose flour, baking soda, baking powder, salt, eggs, pecans

Directions:
Beat butter until fluffy.
Add sugars, vanilla and salt.
Beat another 1 to 2 minutes until well combined.
Add eggs and beat until blended.
Stir together flour, baking soda, baking powder and salt until combined.
Stir in chocolate chips and pecans.
Form 1 1/2 inch balls and place on ungreased cookie sheet (cookies only spread slightly while baking] Press each ball down about half way.
Bake at 350° for 6-8 minutes, until golden brown.
Cool on wire rack.
ROLO Pretzel Delights


Ingredients:
"pecan halves"

Directions:
Oven: heat oven to 350°F. Line cookie sheet with parchment paper or foil.
Place one pretzel for each pretzel treats desired on prepared sheet. Top each pretzel with one unwrapped rolo chewy caramel and milk chocolate.
Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; topped with either pecan half for additional pretzel. Cool completely before serving (if you can keep from eating them while their warm!].
* note: the square grid type pretzels work as well as the traditional twisted shape.
Microwave instructions:
Line microwave safe plate with wax paper. Place up to six pretzels on plate and top each pretzel with 1 Unwrapped, ROLO Chewy caramel in milk chocolate.
Microwave at MEDIUM (50 percent] 30 seconds or until caramel has soften slightly. If necessary, microwave at medium an additional 10 seconds.*.
Carefully slide parchment paper and pretzels onto countertop each with either a pecan half for an additional pretzel. Cool completely.
Mushroom and Caper Frittata


Ingredients:
eggs, parmesan cheese, fresh basil, fresh oregano, Dijon mustard, fresh ground black pepper, salt, olive oil, baby portabella mushrooms, capers

Directions:
Preheat broiler.
Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.
Heat oil in small ovenproof skillet over medium high heat. Add mushrooms and capers. Saute until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons of cheese. Broil until top is brown and set, about 1 minute.
Cool frittata 5 m inutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve.
African Lullaby


Ingredients:
Amarula cream liqueur, coconut milk, milk, nutmeg

Directions:
Mix all ingredients in blender with one cup crushed ice., Pour into glass and garnish with red Cherry.
Cream Spinach Stuffed Tomatoes


Ingredients:
heavy cream, extra virgin olive oil, onion, garlic cloves, frozen spinach, nutmeg, beefsteak tomatoes, blue cheese

Directions:
Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
Preheat broiler.
Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
Scampi-Style Crab Tagliatelle With Beer


Ingredients:
kosher salt, tagliatelle pasta noodles, sweet onion, olive oil, beer, garlic cloves, lemon, lump crabmeat, chives, extra virgin olive oil

Directions:
Bring a pot of generously salted water toa boil over high heat.  Meanwhile, put a small saute pan on med-hi heat with 1 tsp olive oil, when oil shimmers add onion and cook for 5 minutes stirring very often, then pour in beer and reduce heat to medium and let onion cook to soften.
Put a large saute pan with reamining 1 tbs olive oil over medium heat.  When oil shimmers add galic and saute stirring constantly for 2 minutes or until garlic is fragrant and softened.  Do not allow to brown.
Put pasta in the boiling water and stir well.
Add crab meat  to garlic and toss gently cooking for 3 - 5 minutes until pasta is al dente.
Drain pasta and add with onion/beer   to crab  toss gently to combine.
Use tongs to plate in 2 -3 shallow bowls.  garnish with chopped chives and grated rind from lemon, then drizzle with olive oil and serve immediately.
Fruit Infused Sparkling Water


Ingredients:
herbs, sparkling water

Directions:
Add prepped fruit to a tall glass., Add ice to the glass., Pour sparkling water into glass., Allow to sit for the flavors to infuse as you drink and enjoy!
Chocolate Chip Muffins I
Category: bread
By Julia

This is a simple recipe that's not too sweet. You can also double the recipe and bake them in flat bottomed ice cream cones!

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ cup white sugar
½ teaspoon salt
1 cup milk
1  egg
⅓ cup butter, melted
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups. In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 326.6
Fat: 15.4 g
Saturated fat: 9.2 g
Carbohydrates: 45.3 g
Sugars: 25.5 g
Dietary fiber: 1.9 g
Protein: 5.2 g
Cholesterol: 46 mg
Sodium: 291.3 mg
Blue Ribbon Sugar Cookies
Category: desserts
By magicallydelicious

A light, crispy but tender sugar cookie loaded with flavor.  These cookies are especially requested at Christmas.  They're easy and definitely a crowd-pleaser.

Ingredients:
¾ cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
½ cup white sugar for decoration

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside. In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later. Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yields: 48 cookies

Calories: 141.2
Fat: 7.7 g
Saturated fat: 2.6 g
Carbohydrates: 16.8 g
Sugars: 8.7 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 15.4 mg
Sodium: 98.3 mg
Brown Sugar Chicken Brine
Category: side-dish
By Im Not a Chef I just Cook alot

I decided to experiment with my normal go-to brine and added molasses and garlic. In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts.

Ingredients:
¾ cup kosher salt
¾ cup light brown sugar
2 tablespoons minced garlic
1 ½ teaspoons ground cayenne pepper
1 gallon warm water
¼ cup molasses
¼ cup soy sauce

Directions:
Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.

Prep time: 10 mins
Total time: 1 hr
Yields: 1 gallon

Calories: 58.4
Carbohydrates: 14.7 g
Sugars: 13 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 4507.5 mg
Spinach and Mango Substitute Salad


Ingredients:
mangoes, scallions, sunflower seeds, white vinegar, olive oil, Dijon mustard, garlic powder, sugar substitute

Directions:
Mix all ingredients for salad in a large bowl., Whisk together dressing ingredients and add to salad.
Mango and Tofu Cream


Ingredients:
mango, silken tofu

Directions:
Remove skin and seed from mango., Combine the tofu and mango flesh in the blender until smooth and creamy.
Stuffed Meatloaf Roll


Ingredients:
lean ground beef, eggs, onion, bell pepper, mushroom, salt, oregano, tomato sauce, mozzarella cheese

Directions:
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .
Place meat mixture in center and spread out over dough. Sprinkle meat with cheese, bell pepper & mushrooms & top with remaining tomato sauce.
Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help.
Place seam side down in non-stick 9-1/4-in. x 5-1/2 inches x 2-3/4-in. bread pan.
Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates & then return to oven for 30 minutes.
English Pea Cavatelli


Ingredients:
English peas, coconut milk, fresh mint leaves, pancetta, cauliflower, pecorino romano cheese, watercress, dry linguine, salt

Directions:
Simmer shelled peas and mint in coconut milk until tender (30-45 minutes].
Purée peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.
In a sauté pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.
While cooking the pancetta, boil the pasta to perfect al dente.
Strain pasta and toss with the crispy pancetta on a low flame.
Add the pea purée, cauliflower and two tablespoons of water and cook for 3-5 minutes stirring constantly (cook until purée evenly coats the pasta like a sauce].
Turn off the heat and toss with freshly grated pecorino.
Garnish with watercress and serve.
Quick Moist Fruit Loaf


Ingredients:
raisins, boiling water, whole wheat flour, baking soda, sugar substitute, sugar, cinnamon, salt, vanilla extract, unsweetened applesauce

Directions:
Spray 9x5 inch loaf pan with non stick pan spray., Dust lightly with flour., Combine raisins with water., Set aside for 30 minutes., Preheat oven to 350 degrees F., Combine dry ingredients in a large bowl., Add raisins and liquid, egg, vanilla and unsweetened applesauce., Mix until just moistened., Pour into prepared pan., Bake 40 to 45 minutes or until golden brown and firm to touch., Let stand for 5 minutes., Cool on rack., Serve warm or slice and toast.
Tomatillo Salsa


Ingredients:
onion, garlic cloves, fresh cilantro, lime, juice of

Directions:
Place tomatillos in a nonreactive saucepan with enough water to cover.
Bring to a boil.
Simmer until tomatillos soften and begin to burst, about 10 minutes.
Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper.
Blend to desired consistency.
Vitality Soup (Raw)


Ingredients:
distilled water, fresh lemon juice, greens, apple, avocado, cucumber, garlic clove, green onion, habanero pepper, sea salt

Directions:
"Combine all ingredients in a blender and puree until smooth. Adjust flavors to taste and serve at room temperature."
Tuna Cobb Salad


Ingredients:
green leaf lettuce, tomatoes, tuna, avocado, hard-boiled eggs, artichoke heart, green onions, bacon bits, crouton

Directions:
On two dinner plates, layer all ingredients except dressing.
Top with dressing.
If desired, sprinkle over croutons, and season with salt and ground black pepper.
Enjoy!
Mint Chocolate Chip Snowball Cookies
Category: desserts
By Yoly

These snowball cookies, also known as Mexican wedding cookies, are a great alternative for anyone with a nut allergy. Full of chocolate chips filled with mint, they are so tasty you won't even miss the nuts.

Ingredients:
½ cup butter, softened
1 tablespoon white sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup flour
½ cup dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)
½ cup confectioners' sugar for rolling, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet. Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 cookies

Calories: 82.8
Fat: 4.9 g
Saturated fat: 3.1 g
Carbohydrates: 9.3 g
Sugars: 5.1 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Cholesterol: 10.2 mg
Sodium: 39.5 mg
Rocco's Famous Chicken Marsala


Ingredients:
boneless skinless chicken breasts, garlic, fresh mushrooms, fresh tomatoes, fresh basil leaves, marsala wine, half-and-half, chicken broth, fresh ground pepper

Directions:
In a large saute pan, heat the olive oil on medium-high heat.
Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded.
Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
The next two steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, not on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine.
Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute.
Stir in the half and half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
Skillet Chicken Ranch Jack


Ingredients:
boneless skinless chicken breasts, bacon, monterey jack cheese

Directions:
Spray skillet with cooking spray., Cook chicken strips until done., Add bacon, ranch and cheese., Cover and cook on low for about five minutes or until cheese is melted.
Egg and Hash Brown Casserole
Category: breakfast-and-brunch
By ddelisle

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

Ingredients:
1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
⅓ cup vegetable oil
1 (12 ounce) package bulk pork breakfast sausage
6  eggs, beaten
1 cup sliced fresh mushrooms
¾ cup shredded pepperjack cheese
¾ cup shredded Swiss cheese
½ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
¼ teaspoon ground black pepper
4 thin slices  tomato
1 ½ teaspoons chopped fresh parsley

Directions:
Preheat oven to 425 degrees F (220 degrees C). Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust. Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C). While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust. Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

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

Calories: 386.1
Fat: 28.7 g
Saturated fat: 9.6 g
Carbohydrates: 15.1 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 17.3 g
Cholesterol: 170.5 mg
Sodium: 771.5 mg
Sausage and Sauerkraut
Category: world-cuisine
By DOEMARK

This is a recipe from a sweet old German lady I used to attend church with. Allow for plenty of time to prepare and cook this dish.  It is definitely worth the time and effort! Serve with hot German potato salad and red cabbage.

Ingredients:
2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds  (Optional)
¼ cup brown sugar
1  apple, diced
½ pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 ½ pounds kielbasa sausage, cut into 1-inch thick slices

Directions:
Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

Prep time: 15 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 35 mins
Yields: 5 servings

Calories: 777.2
Fat: 62.3 g
Saturated fat: 26.4 g
Carbohydrates: 28.6 g
Sugars: 20.2 g
Dietary fiber: 6.5 g
Protein: 24.6 g
Cholesterol: 128.2 mg
Sodium: 2702.1 mg
Slow Cooker Pork Chops
Category: main-dish
By Kathy Morgret

This is the easiest recipe in the world, and so good. Serve with mashed potatoes - to make this really easy, use instant. My husband loves this recipe, and there's nothing to it!

Ingredients:
4  pork chops
16 ounces sauerkraut with juice

Directions:
Place the chops in the bottom the slow cooker and pour the sauerkraut over the top. Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Prep time: 5 mins
Cook time: 8 hrs
Total time: 8 hrs 5 mins
Yields: 4 pork chops

Calories: 165.4
Fat: 5.2 g
Saturated fat: 1.7 g
Carbohydrates: 4.8 g
Sugars: 1.8 g
Dietary fiber: 3 g
Protein: 24.1 g
Cholesterol: 59.4 mg
Sodium: 803.9 mg