xiaoxl/recipe_data huggingface dataset:
Queen Puff's Sweet Potato Casserole


Ingredients:
sweet potatoes, butter, sugar, brown sugar, cinnamon, eggs, milk, vanilla, raisins, pecans, marshmallows, brown sugar, pecans, cinnamon

Directions:
Preheat oven to 350º
Spray baking pan with cooking spray.
While sweet potatoes are still warm in a mixing bowl, mix in butter, sugars, cinnamon, eggs, milk and vanilla.
Fold in raisins and pecans, if desired.
Spread in baking dish.
Make topping mix, which consists of the last 3 ingredients. Mix brown sugar, pecans and cinnamon.  Add to top of sweet potatoes.
Bake for 25 minutes.
After removing casserole from oven, place marshmallows on top.  You may want to add a small amount of brown sugar, cinnamon and/or pecans on top of marshmallows.
Bake 5-10 minutes more until marshmallows brown to your liking.
Cold Jalapeno Cheese Dip


Ingredients:
mayonnaise, liquid smoke, garlic powder, cayenne pepper

Directions:
"mix all ingrediants and enjoy with tortilla chips."
Biscuit Topped Chicken Pot Pie


Ingredients:
chicken, water, chicken bouillon granules, carrots, onions, bay leaf, fresh mushrooms, celery ribs, margarine, flour, poultry seasoning, salt, pepper, flour, baking powder, sugar, salt, shortening, milk

Directions:
In a sauce pan combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables.
De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.] Melt margarine in a saucepan; stir in flour until smooth.
Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.
Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to ½ inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.
Strawberry Stuffed French Toast


Ingredients:
cream cheese, egg, vanilla essence, cinnamon, fresh strawberries, icing sugar, maple syrup

Directions:
Cut the slice of bread in half.
One one side, spread strawberry preserves, and on the other - the cream cheese.
Make it into a sandwich.
Beat egg, vanilla and cinnamon together.
Dip the sandwich into the egg mixture, making sure to coat both sides.
Spray frying pan or melt some butter, cook the sandwich till each side is golden brown.
Transfer to plate, cut in half.
Sprinkle with some icing sugar and drizzle maple syrup on top.
Serve immediately with sliced strawberries.
Paleo or Raw "granola" Cereal


Ingredients:
apple, celery, walnuts, dried cranberries, blueberries, cinnamon, honey

Directions:
Chop all ingredients and combine in a bowl.  Add almond milk and EAT!
Feel free to substitute pear for apple, dried apricots for cranberries, raspberries for blueberries, hazelnuts for walnuts --  The possibilities are endless!
Baked Rigatoni With Beef


Ingredients:
tomato sauce, rigatoni pasta, part-skim mozzarella cheese, fresh parmesan cheese

Directions:
Prepare Tomato Sauce.
Preheat oven to 350°.
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Hush Puppies
Category: side-dish
By Brittney Tun

Simple yet good.

Ingredients:
1 quart vegetable oil for frying, or as needed
½ cup all-purpose flour
½ cup self-rising cornmeal
½  onion, minced
½ cup milk
1  egg, beaten
1 stalk celery, minced
2 cloves garlic, minced
1 pinch Cajun seasoning, or to taste

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl. Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

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

Calories: 372.3
Fat: 24.8 g
Saturated fat: 3.6 g
Carbohydrates: 31.9 g
Sugars: 2.3 g
Dietary fiber: 2.3 g
Protein: 5.9 g
Cholesterol: 48.9 mg
Sodium: 404.5 mg
Pork Chops With Apples and Thyme


Ingredients:
fat free chicken broth, cornstarch, arrowroot, canola oil, boneless pork chops, onion, tart apple, apple cider, Dijon mustard, fresh thyme, dried thyme

Directions:
Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium-high and add onion to the skillet. Cook for 2 to 3 minutes, stirring often.  Onions should become somewhat translucent.  Add the apple slices and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice], mustard, thyme and the cornstarch mixture.
Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
Return the chops to the pan and heat through.
Lemony Cranberry Hazelnut Scones with Lemon Glaze
Category: bread
By Paula Todora (Paula T)

I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon salt
⅓ cup cold unsalted butter
⅓ cup fresh cranberries
¼ cup chopped hazelnuts
2  eggs
½ cup buttermilk
1  egg, beaten
1 tablespoon heavy whipping cream
½ cup confectioners' sugar
1 tablespoon fresh lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts. Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes. Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet. Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone. Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack. Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 scones

Calories: 301.5
Fat: 12.9 g
Saturated fat: 6.2 g
Carbohydrates: 40.5 g
Sugars: 15.3 g
Dietary fiber: 1.4 g
Protein: 6.8 g
Cholesterol: 93.2 mg
Sodium: 239.5 mg
Bacon Cheeseburger Meatloaf


Ingredients:
hamburger, ground pork, bacon, cheddar cheese, eggs, mayonnaise, Worcestershire sauce, salt, ground black pepper, ketchup, prepared mustard

Directions:
Preheat oven to 350°F.
In a large bowl, combine hamburger and pork, and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 x 5 x 3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 45 minutes. Top with french fired onions; bake another 15 minutes, or until meat is no longer pink.
Teresa's Oyster Sauce Pork


Ingredients:
button mushrooms, onion, bell peppers, oyster sauce

Directions:
Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water] then drain Cut pork into thin strips.
Heat oil in large pan (or wok].
Add pork and stir fry quickly for 3-5 minutes or until cooked through.
Add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
Add oyster sauce and cook for 2-3 minutes.
Serve over white rice.
NOTE-I make this dish without the mushrooms (due to availability issues] and it's great.
If the pan looks on the dry side at the end of cooking time, I'll add a few more ounces of oyster sauce and stir to heat it through.
That way, there's plenty of sauce for my rice.
(I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce].
I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz.
Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired.
(or mushrooms can be omitted all together].
Mini Baked Ham (And Cheese) Sandwiches


Ingredients:
deli ham, swiss cheese, butter, Dijon mustard, Worcestershire sauce, onions

Directions:
Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact].
In a 9x13 inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night. Or bake right away.
Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving.
*you can mix up the meats (roast beef or turkey] and cheeses (cheddar or american]  to create your own combinations*.
Earl Grey Pound Cake With Lemon Curd


Ingredients:
butter, eggs, sour cream, all-purpose flour, baking powder, salt, baking soda, granulated sugar, vanilla

Directions:
Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
Add granulated sugar; continue beating 5 minutes.
Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
Beat in vanilla (Mixture may appear curdled].
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
Spoon batter into prepared pans, filling two-thirds full.
Bake 25 minutes or until pick inserted near center comes out clean.
Cool in pans on racks 10 minutes.
Remove; cool on racks.
TO FINISH:
Split cakes in half. Place tops on plates upside down; spread with curd.
Add bottoms to creat a proper looking bundt cake.
Sprinkle powdered sugar.
*TIP:
For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags] or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.].
Absolute Stress
Category: drinks
By David

One is enough to relieve most stress levels!

Ingredients:
1 fluid ounce vodka
1 fluid ounce dark rum
1 fluid ounce peach schnapps
1 fluid ounce orange juice
1 fluid ounce cranberry juice

Directions:
In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well. Pour over ice in a tall glass and garnish with a slice of orange and a cherry.

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

Calories: 265.5
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 20.8 g
Sugars: 18.5 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 3.4 mg
Marmorkuchen (German Marble Cake)
Category: desserts

Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.

Ingredients:
1 ⅛ cups unsalted butter, softened
1 ¼ cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
½ cup milk
2 tablespoons dark rum
1 medium lemon, zested
2 ½ tablespoons unsweetened cocoa powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter. Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy. Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan. Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect. Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 cake

Calories: 320.6
Fat: 14.8 g
Saturated fat: 8.8 g
Carbohydrates: 42 g
Sugars: 16.2 g
Dietary fiber: 1.4 g
Protein: 5.4 g
Cholesterol: 81.4 mg
Sodium: 175.8 mg
Baked Marsala Peaches


Ingredients:
caster sugar, sweet marsala wine, cinnamon stick, vanilla pod, arrowroot

Directions:
Preheat oven to 350 degrees F.
Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
After that time remove from the oven, put all the juices in a small saucepan.
Mix the arrowroot with some cold water and add to the juices.
Then whisk on a low heat until it is slighly thickened and clear again.
Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
Cover and refrigerate for a day so the flavors develop.
Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.
Fried Smelts
Category: seafood
By Aredendra

My Newfie grandmother's smelt recipe. They're like little fishy french fries!

Ingredients:
1 cup all-purpose flour
2 tablespoons salt
¾ pound cleaned smelt
1 cup vegetable oil for frying, or as needed

Directions:
Whisk together flour and salt in a pie plate. Dredge smelt in flour mixture, coating both the outside and cavity of the fish. Heat oil in a frying pan 1/4-inch deep over medium heat until hot. Place fish in the hot oil; fry until crisp and firm, 2 to 3 minutes each side. Remove fish with a slotted spoon; drain on a paper towel-lined plate.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 servings

Calories: 439.7
Fat: 19 g
Saturated fat: 3.4 g
Carbohydrates: 43.1 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 22.4 g
Cholesterol: 90.6 mg
Sodium: 4845.4 mg
Fresh Berris With Cashew Cream


Ingredients:
raw cashews, water, salt, honey, stevia, vanilla extract, fresh strawberries, blackberry, cashews

Directions:
Soak the cashews in cool water for at least 3 hours. Cover the bowl. When done, drain but save a little of the soaking liquid.
Place the cashews with the small amount of liquid in a high speed blender or food processor and whirl to smooth. Add the almond milk. Continue to blend, add the rest of the ingredients except the fruit.
Stop and taste. When you have the right sweetness and smooth creamy texture, you are done. If you have to add a little more almond milk that's fine.
Place in fridge for a few hours for all the flavors to marry and for the sauce to thicken up a little.
Now, plate your berries in small dessert dishes. Spoon out a tablespoon over the berries. Whatever you have left, go over a second time until you finish the sauce. Sprinkle with chopped toasted cashews and Chia seeds if you want.
Swiss Muesli


Ingredients:
apple, yogurt, hazelnuts, rolled oats

Directions:
Grate the apple., Mix with oats, nuts and yogurt., Can be served with canned or fresh fruit.
Honey Oatmeal Muffins


Ingredients:
buttermilk, rolled oats, honey, whole wheat flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Combine buttermilk and oats in a small saucepan; heat just until warm; set aside.
Grease muffin cups or line with paper muffin liners.
In a large bowl, combine honey and vegetable oil with oat mixture.
Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
Bake in preheated oven until lightly browned, about 30 minutes.
Serve warm.
easy, tasty chicken parmigiana


Ingredients:
chicken breast halves, milk, flour, eggs, olive oil, butter, salt, pepper, mozzarella cheese, parmesan cheese

Directions:
pound each chicken half until about 1/4 inch thick.
season with salt,pepper and garlic salt.
in a 9x13 pan (may need bigger depending on chicken size] put the jar of pasta sauce and even out.
in 4 seperate bowls put beaten eggs, flour, milk and crumbs.
season eggs with salt, and crumbs if unseasoned with salt, pepper and garic salt.
heat oil in pan to med-high heat-- then lower to about med.
dip chicken in milk, flour, egg then crumbs.
fry until golden brown-approx 5 minutes per side (don't overcrowd.. do in batches] transfer to sheet lined with paper towel.
drain.
put each breast half in pan of sauce and top with a slice of mozza and a good sprinkling of parmesan cheese.
broil until cheese is melted and lightly browning.
serve with side of pasta and salad.
Fennel Avgolemono Soup


Ingredients:
extra virgin olive oil, onion, fennel bulbs, kosher salt, unsalted butter, eggs, fresh lemon juice

Directions:
In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and all but 1 cup of the sliced fennel, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened but not browned, about 10 minutes. Add 6 cups of water and bring to a boil. Cover partially and simmer the soup until the fennel is very tender, about 15 minutes.
Meanwhile, in a small skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the remaining sliced fennel and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the fennel is tender and lightly caramelized, about 5 minutes. Keep warm.
Transfer the soup to a blender; puree in 2 batches until smooth. Wipe out the saucepan.
In a medium bowl, beat the eggs with the lemon juice. Whisking constantly, slowly drizzle 2 cups of the hot soup into the eggs. Return all of the soup to the saucepan and stir over moderately low heat just until thickened, about 2 minutes. Season with salt and pepper. Ladle the soup into bowls, top with the caramelized fennel and chopped fennel fronds and serve.
Snapper and Garlic Potatoes


Ingredients:
red snapper fillets, potatoes, lemon, olive oil, garlic, spring onion, salt, pepper, basil leaves, lemon

Directions:
Cut 4 fillets in half and set aside.
Simmer baby potatoes in salted water until they are tender and cut into 3cm sections.
Meanwhile make the dressing (while potatoes are cooking] by combining the lemon, oil, garlic, spring onions and seasoning (I would recommend you put all ingredients into a jar, seal and shake well].
Add the dressing to the cooked potatoes while they are still hot so they soak up the dressing.
Heat a little extra olive oil in a heavy frypan/skillet and cook the fish pieces until they are golden on both sides and just cooked through.
When ready to serve, fold the basil through the potatoes.
Serve the 2 pieces of fish and a quarter of the potatoes with some rocket leaves or baby green leaves if desired.
Salted Caramel Sauce
Category: side-dish
By Chef John

It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.

Ingredients:
1 cup white sugar
5 tablespoons butter, cut into slices
½ cup heavy cream
1 tablespoon heavy whipping cream
1 pinch sea salt to taste

Directions:
Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds. Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: cups

Calories: 214.9
Fat: 13 g
Saturated fat: 8.2 g
Carbohydrates: 25.4 g
Sugars: 25 g
Protein: 0.4 g
Cholesterol: 40.7 mg
Sodium: 97.1 mg
Chewy Chocolate Chip Oatmeal Cookies
Category: desserts
By PANTHERA

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Ingredients:
1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 12 mins
Total time: 55 mins
Yields: 3 1/2 dozen

Calories: 144.7
Fat: 8.1 g
Saturated fat: 3.8 g
Carbohydrates: 17.2 g
Sugars: 9.8 g
Dietary fiber: 1.1 g
Protein: 2.1 g
Cholesterol: 20.5 mg
Sodium: 107.2 mg
Roasted Short Ribs from Kenya


Ingredients:
garlic cloves, curry powder, turmeric, paprika, salt, pepper

Directions:
Combine all ingredients except short ribs and mix well.  Add meat, stir to coat and let marinate for at least one hour.
Grill meat or broil it in oven.
Serve with Ugali (cornmeal porridge].
Crock Pot Beans in Molasses


Ingredients:
margarine, butter, molasses, brown sugar, salt, dry mustard, pepper, onion powder, water, water

Directions:
Rinse beans, cover with water and let soak overnight., Place all ingredients in crock pot and cook on low heat for 6 hours., Enjoy!