xiaoxl/recipe_data huggingface dataset:
Pork Chops with Apples and Raisins
Category: main-dish
By Heidi Shirk

Tender pork combined with apples and raisins is a family favorite for us!  I've substituted dried cranberries for the raisins, and that was so good too!  Recipe can be altered if serving more people.

Ingredients:
1 tablespoon vegetable oil
4 (6 ounce) pork chops, 1 1/2 to 2-inches thick
½ teaspoon salt
½ teaspoon sage  (Optional)
2 medium tart apples, cored and sliced
¼ cup brown sugar
2 tablespoons all-purpose flour
1 cup hot water
1 tablespoon white vinegar
½ cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar. Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil. Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

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

Calories: 349
Fat: 9.1 g
Saturated fat: 2.4 g
Carbohydrates: 42.4 g
Sugars: 32.7 g
Dietary fiber: 2.6 g
Protein: 26 g
Cholesterol: 63.6 mg
Sodium: 365.7 mg
Tomato Cucumber Kachumbar
Category: salad
By Gina Milanese

Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a tangy crunch that lightens even the most intense gravies.

Ingredients:
1 cup halved grape tomatoes
1 cup diced cucumber
½ cup chopped green onions
½ cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
salt and ground black pepper to taste

Directions:
Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 19.8
Fat: 0.2 g
Carbohydrates: 4.6 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 0.9 g
Sodium: 47.6 mg
Easy Mochi
Category: world-cuisine
By Katrina

A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!

Ingredients:
1 cup sweetened red bean paste
1 cup sweet rice flour (mochiko)
1 teaspoon green tea powder (matcha)
1 cup water
¼ cup white sugar
½ cup cornstarch, for rolling out the dough

Directions:
Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap. Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds. Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 213.2
Fat: 0.2 g
Carbohydrates: 49.8 g
Sugars: 6.4 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Sodium: 82.3 mg
Bob's White Chili


Ingredients:
boneless skinless chicken breasts, chicken broth, great northern beans, onion, garlic, green chilies, ground cumin, ground oregano, salt, black pepper, cayenne pepper, green onion

Directions:
Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.
In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
Add the chilies, stir, then add remaining broth and beans.
Stir in the spices.
Bring to a boil and add chicken pieces, cut into cubes.
Cover and simmer for at least 30 minutes-- longer is better.
Taste and add more salt if necessary.
Serve in prewarmed bowls, garnished with sliced raw green onion.
Maraschino Cherry Icing


Ingredients:
powdered sugar, Crisco shortening, vanilla flavoring, maraschino cherry, water, cherry juice, Cool Whip

Directions:
Combine cherry juice and water together.
Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
Mix together at a medium speed.
Slowly add 1/4 cup of juice mixture.
While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency].
Remove bowl from mixer and scrape paddle.
Gently fold in the well drained cherries.
Gently fold in the Cool Whip.
Place in a glass container with a tight fitting lid.
Refrigerate. Will keep approximately 1 week.
*Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
I do not add all of the juice mixture when I make this icing.
I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
Enjoy!
Fried Morel Mushrooms
Category: appetizers-and-snacks
By SWENSONL

These prized mushrooms are only around for a short time in the spring and go for top dollar if you can't find your own in the forest, or along the river.

Ingredients:
1 pound morel mushrooms
½ cup oil for frying
2  eggs
¾ cup milk
1 (4 ounce) packet saltine crackers, finely crushed
salt and black pepper to taste

Directions:
Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half. Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil.  The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side. When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 appetizer servings

Calories: 255.1
Fat: 10 g
Saturated fat: 2.3 g
Carbohydrates: 31.8 g
Sugars: 3.8 g
Dietary fiber: 2.4 g
Protein: 10.5 g
Cholesterol: 96.7 mg
Sodium: 515.1 mg
Hot Chicken Salad I
Category: salad
By Amy Brolsma

This dish is a favorite at potlucks.

Ingredients:
4 cups diced, cooked chicken meat
2 cups chopped celery
4 tablespoons lemon juice
2 tablespoons chopped onion
1 cup almonds
1 cup mayonnaise
1 cup sour cream
1 cup shredded American cheese
2 cups crushed cornflakes cereal

Directions:
Preheat oven to 325 degrees F ( 165 degrees ). Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes. Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 - 8 servings

Calories: 636.1
Fat: 50.6 g
Saturated fat: 13.1 g
Carbohydrates: 15.7 g
Sugars: 3.1 g
Dietary fiber: 3.2 g
Protein: 31.6 g
Cholesterol: 103.5 mg
Sodium: 573.8 mg
New Potatoes and Walnut Sauce


Ingredients:
new potatoes, olive oil, shallots, salt, cayenne, walnut pieces, walnut oil, fresh lemon juice, fresh parsley leaves

Directions:
Place the potatoes in a large saucepan with cold water to cover.  Salt the water, bring to a boil and boil until the potatoes are fork-tender, about 30 minutes. Drain well and let cool slightly.
Halve or quarter the potatoes, depending on their size. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the shallots, cover and cook, stirring a few times, until softened, 3 to 5 minutes.
Add the potatoes and cook, turning occasionally, until browned on all sides, 7 to 10 minutes.
Sprinkle with the salt and cayenne.  Add the walnuts and cook, stirring occasionally, until they are lightly toasted, about 5 minutes.
Transfer the potatoes to a large serving bowl.  Add the walnut oil, if using, lemon juice and parsley and toss gently to coat. Serve at once.
German Chocolate Brownie Bites


Ingredients:
water, eggs, pecan halves, sweetened flaked coconut

Directions:
HEAT oven to 350°F Coat 36 miniature muffin cups generously with no-stick cooking spray. Dust with flour.
PREPARE brownie mix according to package directions using oil, water and eggs. Divide evenly into prepared mini muffin cups. Bake 20 to 22 minutes or until set in center. Cool 10 minutes. Freeze 15 minutes, to make it easier to remove brownies bites from muffin cups. Run knife around edges of cups to loosen brownies. Remove to wire rack.
COMBINE pecans and coconut in small bowl. Spread a thin layer of topping over top surface of each brownie bite. Dip tops firmly into pecan mixture to coat. Sprinkle any remaining pecan mixture over brownie bites.
Nutritional information (amount per servings]: Total Calories: 90. Sodium 40mg. Fat: 5g. Carbohydrates: 13g. Cholesterol: 5mg. Protein: 1g. Fiber: 0g.
Rotel Potatoes


Ingredients:
potatoes, onion, tomatoes and green chilies, water, butter

Directions:
"Put sliced potatoes in a greased 9 x 13 cake pan (or throw away foil pan if grilling]. Mix next six ingredients and pour over potatoes. Top with patties of butter. Cover with foil and bake at 350 for 40 - 45 min., or until ptatoes are done to your liking."
Rhubarb Berry Jam
Category: side-dish
By Karen

A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.

Ingredients:
8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored Jell-O®
1 (3 ounce) package raspberry flavored Jell-O® mix

Directions:
Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 pints

Calories: 65.9
Carbohydrates: 16.5 g
Sugars: 14.1 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 10.5 mg
Double Chocolate Brownie Cake
Category: desserts
By ECHOSZERO

Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4  eggs
1 cup sour cream
½ cup vegetable oil
½ cup water
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 10 inch Bundt pan

Calories: 501
Fat: 29.3 g
Saturated fat: 11.8 g
Carbohydrates: 56.8 g
Sugars: 40.3 g
Dietary fiber: 2.2 g
Protein: 7.5 g
Cholesterol: 78.9 mg
Sodium: 483.2 mg
Black Walnut and Cherry Strudel
Category: bread
By Plain ole Bob

A nice dessert that justifies the time it takes to make it. Recipe may be halved for smaller groups.

Ingredients:
1 large egg, beaten
1 tablespoon water
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon lemon juice
2 sheets frozen puff pastry, thawed
1 (12 ounce) bag frozen dark cherries
8 ounces chopped black walnuts
½ cup confectioners' sugar
2 teaspoons milk, or more as needed
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix egg and water together in a bowl. Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy. Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts. Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture. Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes. Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 357.1
Fat: 25.1 g
Saturated fat: 6.6 g
Carbohydrates: 28 g
Sugars: 12.5 g
Dietary fiber: 1.8 g
Protein: 7.3 g
Cholesterol: 27 mg
Sodium: 121.4 mg
Marinated Strawberries


Ingredients:
fresh strawberries, brown sugar, nonfat yogurt

Directions:
Marinate strawberries in juice in non-reactive bowl for about an hour on countertop.
Whisk yogurt and sugar together, let sit 15 minutes and whisk again.
Combine with strawberries.
Enjoy!
Baileys Hot Coffee
Category: trusted-brands-recipes-and-tips
By Baileys

Brew up a cup of your favorite coffee and then make it extra special with a splash of Baileys Original Irish Cream.

Ingredients:
2 ounces Baileys Original Irish Cream
5 ounces coffee
Cinnamon dust and cinnamon stick

Directions:
Make up a glass or mug of 5 ounces black coffee. Add Baileys Original Irish Cream. Stir it all together. Garnish with cinnamon dust and cinnamon stick.

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

Calories: 221.3
Fat: 0.2 g
Carbohydrates: 27.5 g
Sugars: 25.1 g
Protein: 0.2 g
Sodium: 6.9 mg
Gorkhali Chicken Satay


Ingredients:
chicken breasts, butter, cumin powder, red chilies, turmeric, nutmeg, szechwan pepper, yogurt, garlic paste, ginger paste, honey

Directions:
In a blender, process all marinating ingredients into a smooth paste.
Marinate chicken slices in chicken marinade for overnight in the refrigerator.
Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers.
Grill to the desired doneness, frequently turning and basting with the melted butter.
Serve hot with tomato achar.
Luncheon Chicken Salad


Ingredients:
onion, celery ribs, English cucumber, tart apple, low-fat mayonnaise, light sour cream, salt, pepper, curry powder, cilantro, parsley, lettuce leaf

Directions:
Place chicken, onion, celery, cucumber, and apple in a large mixing bowl and toss together.
Add in mayo, sour cream, salt, pepper, curry powder, cilantro and parsley and mix together well.
Serve on split mini rolls or on beds of lettuce.
Black Bean Chili over Sweet Potatoes


Ingredients:
sweet potatoes, red bell peppers, onion, garlic, chili powder, ground cumin, diced tomatoes with juice, black beans, lime

Directions:
Preheat the oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake about 1 hour and 15 minutes, or until tender.
Saute bell pepper and onions in a small amount of broth or water over medium heat until soft and golden, about 10 minutes. Add garlic and cook for 2 minutes more. Stir in spices, tomatoes, and beans and bring to boil. Reduce heat, cover, and simmer for 20 minutes.
Add squash and jalapeno. Cook, covered, about 6 minutes or until squash is crisp-tender. Place one peeled, slightly mashed sweet potato on each plate. Top with chili and drizzle with freshly squeezed lime juice, if desired.
Tex-Mex Cornmeal Crepes


Ingredients:
serrano chilies, fresh cilantro, parsley, eggs, water, skim milk, salt, baking powder, cornmeal, flour, sugar

Directions:
In a blender or food processor, mince the chilies and cilantro.
Add the remaining ingredients and blend until smooth.
Let the batter rest at room temperature for 30 minutes to one hour.
Heat a well-seasoned crepe pan or small skillet over medium heat.
Coat with a vegetable spray, and when pan is hot, add about 1/4 cup of crepe batter.
Tilt the pan, rotating so the batter is evenly distributed.
Cook until the crepe appears dry, then turn and cook on the opposite side. Remove crepe.
Spray the pan again and repeat until all the batter has been used.
Store crepes between sheets of wax paper or plastic wrap until ready to use.
Crepes may be prepared a day in advance.  The freeze well for about 3 months.
Fresh Strawberry Mini Muffins


Ingredients:
flour, sugar, baking powder, salt, milk, canola oil, egg, fresh strawberries

Directions:
Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
In a large bowl, mix the flour, sugar, baking powder and salt.
In another smaller bowl, mix the milk, oil, and egg.
Add wet mixture to dry, stirring just enough to mix it together.
Do not over mix or the muffins will be tough.
Gently fold in the chopped strawberries.
Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes] or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.
Jam Muffins
Category: bread
By Lalena

These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!

Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
1  egg, beaten
¾ cup milk
¼ cup vegetable oil
1 cup any flavor fruit jam

Directions:
Preheat oven to 400 degrees F (205 degrees C). In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam. Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

Yields: 1 dozen

Calories: 236.3
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 43.5 g
Sugars: 22 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 16.7 mg
Sodium: 239.8 mg
SWEET MINI MEATBALLS ALFREDO  #Ragu


Ingredients:
lean ground beef, ground pork, eggs, parmigiano-reggiano cheese, pine nuts, raisins, flat-leaf Italian parsley, dried parsley, cilantro, dried cilantro, onion, garlic, kosher salt, ground black pepper

Directions:
Directions for Meatballs:
Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
Make one inch meatballs (a 1-inch scoop helps ] and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
While meatballs are cooking, pour all 3 jars of Ragu Classic Alfredo sauce into a large saucepan and heat over medium heat. Remove cooked meatballs from the sheet pans and add approximately the meatballs to the sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place into a bowl for dipping the meatballs.
Doolin Irish Seafood Chowder


Ingredients:
unsalted butter, all-purpose flour, onion, carrot, celery rib, potatoes, clams, heavy cream

Directions:
Prep all ingredients as mentioned in the list.  The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat.  I used a combination of already cooked, shelled, and frozen meat. You can obviously cook and shell your own.  I used smoked salmon and hake for my fish choices; but any combination listed would work just great. The spirit of Irish Seafood Chowder is in using what's locally caught and available, so try to do the same.
Add butter and onions to a pot and sweat until onions are translucent.
Add the carrots and celery and continue to sweat for a few more minutes.
Add the flour to the mix and allow it to "cook out" the raw flour flavor.
Add the potatoes, smoked fish, clam juice, and seafood stock to the pot.
At this point, you can let the chowder simmer for a while, but at least 15 minutes or so.  I had done everything up to now before my guests arrived and then finished the following steps in the last 10 minutes prior to eating.
Add all of the remaining ingredient to the pot (shellfish meat, cubed fish, and heavy cream]. Cook for 5-10 minutes until fish is done.
Add salt and pepper to taste. Serve with Irish Brown Bread & butter.
Chocolate Chip Orange Oatmeal Cookies


Ingredients:
old fashioned oats, all-purpose flour, baking soda, salt, brown sugar, unsalted butter, egg, vanilla, orange zest, bittersweet chocolate

Directions:
Put oven rack in middle position and preheat oven to 375°F Butter a large baking sheet.
Stir together oats, flour, baking soda, and salt in a bowl to combine.
Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl.
Stir egg mixture into flour mixture until just combined. Stir in chocolate chips.
Make 12 mounds of batter 1 1/2 inches apart on baking sheet. Bake until cookies are golden and edges are crisp, about 15 minutes.
Transfer cookies to a rack to cool.
Mock Nutrigrain Bars


Ingredients:
oatmeal, margarine, butter, water

Directions:
Combine cake mix, oatmeal, and melted margarine; cover the bottom of a 9x13" baking pan with half of this mixture and press firmly into place.
Combine jam and water; spoon evenly over mixture in pan.
Crumble remaining mixture evenly over jam layer and press lightly into place.
Bake at 375° for 20 minutes, or until lightly browned on top; cool completely before cutting into bars.
Salmon Cakes


Ingredients:
panko breadcrumbs, celery, fresh cilantro, onion, fresh lemon juice, kosher salt, ground black pepper, fresh salmon

Directions:
Process the first 9 ingredients in a food processor until the vegetables are minced.
Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure.  Lightly press into 1-inch thick patties, cover, and chill for 30 minutes.  Preheat oven to 400°.
Heat the oil in an ovenproof sauté pan over medium-high.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven and cook cakes through, 2-4 minutes.
Serving size:  2 cakes.  292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.
Fake Rotisserie Chicken


Ingredients:
chicken, onion, lemon, rosemary, herbs, soy sauce

Directions:
Spray large crockpot with non-stick spray.
Form six pieces of aluminum foil into balls the size of a golf-ball and place in the pot.
Rinse the chicken thoroughly inside and out.
Rub your favorite seasonings both inside and out.
(I usually include a little soy for color.] Poke holes in the lemon and insert it in the cavity.
Insert the onion in the cavity.
Place the chicken on top of the foil.
Add nothing else.
Cover and cook on low for 8 hours.