xiaoxl/recipe_data huggingface dataset:
Alabama Pulled Pig
Category: main-dish
By Robert McWilliams

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

Ingredients:
3 cups apple cider vinegar
¼ cup salt
¼ cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
¼ pound butter
1 quart water
5 pounds Boston butt roast

Directions:
In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate. After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast. Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long. Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Prep time: 1 day
Cook time: 12 hrs
Total time: 1 day
Yields: 16 servings

Calories: 363.1
Fat: 24.2 g
Saturated fat: 10 g
Carbohydrates: 5.2 g
Sugars: 3.6 g
Dietary fiber: 0.6 g
Protein: 28 g
Cholesterol: 106 mg
Sodium: 119 mg
Warm Crab Parmesan Dip
Category: appetizers-and-snacks
By NOELLE

This dip is a huge hit with everyone who tries it. It's even better with fresh crabmeat, but canned works fine. I took it to a party and every person wanted the recipe. Serve it with blue corn chips. This one will really wow them.

Ingredients:
1 (4.5 ounce) can crabmeat, drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 ½ cups grated Parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed (or to taste)

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic. Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 40 appetizer servings

Calories: 87.9
Fat: 8.4 g
Saturated fat: 3.2 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 2.5 g
Cholesterol: 16.3 mg
Sodium: 107.4 mg
Pabellon Criollo (Steak)


Ingredients:
olive oil, onion, garlic, tomatoes, ground cumin, salt

Directions:
Heat oil in a large saucepan.
Add the onions and garlic and cook over medium heat for about 5 minutes until onons are soft and transparent.
Add the tomatoes, cumin, and salt.
Mix well, reduce heat to low and cook uncovered for about 30 minutes.
Stir often until the tomato juices evaporate and the sauce becomes thick.
15 minutes before the end of cooking time, preheat the grill to hot.
Place the steak on the grill pan and cook under the grill for 5 minutes on each side.
Remove from the grill and cut into pieces about 1/2 inch long and 1/4 inch wide.
Add the strips of beef to the sauce, mixing well.
Traditionally served with plantains, black beans, and rice.
Garlic Shrimp


Ingredients:
shrimp, dried parsley, garlic, salt, olive oil

Directions:
Mix all ingrediants together with the shrimp.
Put in zip lock bag or covered bowl.
Put in the fridge for 1/2 hour to overnight.
1/2 hour is just as good.
Put shrimp onto a sided cookie sheet.
No need to drain.
Preheat oven to 500.
Bake 7-9 minutes.
You can leave the shells on for guest to peel (too messy for me].
Another idea is to put individual portions of 4-6 on a skewer and then bake (take those shells off first].
This is quick and no mess.
Healthy Peanut Butter Balls


Ingredients:
crunchy peanut butter, wheat germ, honey

Directions:
Place ingredients into food blender in the order listed.
Turn on and blend until mixture is evenly mixed and crumbly looking.
Use a small melon ball scoop to make the peanut butter balls. Push the peanut butter mixture in there so its nice and compact like brown sugar.
Put onto a plate or in a container and put in the fridge. You can eat them right away but they are really good after they've sat in the fridge for a little while. Enjoy!
You can also use creamy peanut butter, but I'm a crunchy kinda gal. Also you can roll the balls in additional wheat germ for an even crunchier ball.
Peruvian Breakfast Sandwich


Ingredients:
pancetta, salt, black pepper, garlic cloves, limes, juice of, olive oil, cilantro, sweet potatoes, mayonnaise, cumin

Directions:
Brine pork with salt pepper and a bit of cumin at least an hour or two ahead of time.
Wash pork with cold water.
Add pork in a large pot and cover with cold water and 3 garlic cloves.
Let it cook in high heat until the water is fully consumed and pork starts searing with its own fat.
Add a olive oil and keep searing pork until golden.
Best Ever Jalapeno Poppers
Category: appetizers-and-snacks
By HLSANDS

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others.  I usually make 100 and put them in the fridge.  They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary!  Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Ingredients:
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Directions:
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure  the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 32 servings

Calories: 149.2
Fat: 12 g
Saturated fat: 4.7 g
Carbohydrates: 6.8 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 3.9 g
Cholesterol: 19.8 mg
Sodium: 109.8 mg
Scrambled Egg Beaters (Ww)


Ingredients:
egg substitute, spinach, part-skim ricotta cheese

Directions:
Whisk together ingredients in a bowl.
Spray skillet with Pam and heat of medium.
Pour egg mixture into skillet and cook, stirring until done.
Note: I also think this will work as an omelet, cooking until done and folding in half.
Peppered Filet Mignon With Mushroom Wine Sauce


Ingredients:
black peppercorns, kosher salt, flour, shallot, red wine, beef broth, Worcestershire sauce, tomato paste, rosemary, Dijon mustard

Directions:
Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
In a medium skillet, combine wine, shallots, and balsamic vinegar.
Bring to a boil and cook until thickened.
Reduce heat.
Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
Add mushrooms and cook 3 minutes, until mushrooms are tender.
Stir in mustard.
Serve sauce over Filet Mignon.
Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
Heat a non stick skillet over medium high heat or grill over a medium heat.
Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
Serve with sauce.
Lentil Loaf
Category: everyday-cooking
By KDCG

This vegetarian staple features a crunchy bread crumb topping.  Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.

Ingredients:
1 ⅛ cups green lentils
2 ¼ cups water
6 slices white bread, torn into small pieces
2  eggs
1 cup vegetable broth
2 tablespoons tomato paste
½ teaspoon dried basil
¼ teaspoon garlic powder
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
½ packet dry vegetable soup mix
⅓ cup dried bread crumbs

Directions:
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix.  Spread into prepared pan. Bake for 40 minutes.  Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

Prep time: 45 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 272.2
Fat: 5.6 g
Saturated fat: 1.1 g
Carbohydrates: 40.9 g
Sugars: 4 g
Dietary fiber: 12.4 g
Protein: 14.6 g
Cholesterol: 62 mg
Sodium: 368.6 mg
Brie in Puff Pastry With Cranberry Sauce


Ingredients:
fresh cranberries, brown sugar, orange zest, butter, margarine, frozen puff pastry, egg

Directions:
Make cranberry sauce by using first 4 ingredients.  Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan.  Heat to boiling, stirring frequently; reduce heat.
Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender.  Stir in orange peel and remove from heat.
Melt butter in 8-inch skillet over medium heat.  Cook almonds in butter, stirring frequently until golden brown.
Preheat oven to 400°F  Spray cookie sheet with cooking spray.  Roll pastry into rectangle 16 x 9 inches on lightly floured surface.  Cut out 1 8-1/2 inch circle and 1 7-inch circle.
Place cheese on center or larger circle.  Spoon cranberry sauce and almonds over cheese.  Bring pastry up and press around side of cheese.  Brush top edges of pastry with egg.  Place the 7 inch circle on top, pressing around edges to seal.  Brush top and side of pastry with egg.
Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top.  Brush with egg; place on cookie sheet.
Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving.  Serve with crackers and fresh fruit.
Semolina Tart With Black Currants (Burgundy, France)


Ingredients:
all-purpose flour, fine sugar, margarine, cold water, salt, semolina, milk, eggs, sugar, berries, vanilla bean

Directions:
Blend the four, sugar, margarine, oil and salt in a bowl with your fingers until you get something that looks like fine breadcumbs. Add the water a little at a time until a crumbly dough starts to form.
Roll the into a ball and dust it with a little flour. Wrap it in wax paper and chill for one hour.
Mix the currants with a little bit of sugar and water and cook over high heat until they form a thick sauce.
Split the vanilla bean in half and add it to the milk. Heat the milk and vanilla until it just starts to boil (take care, milk is easy to scald].
Remove the bean and stir in the semolina. After the mixture has cooled for a few minutes, add the egg yolks.
Beat the egg whites until you get stiff peaks, then add the sugar. Fold the egg white mixture into the semolina.
Preheat your oven to 350 degrees. Butter a tart pan and roll out the dough on a lightly floured surface. Line the pan with the dough and prick all over with a fork. Return to the fridge for 10 minutes or so.
Spread the currant mixture over the pastry dough, then spred the semolina topping over that. Smooth with a spatula and bake for 40 minutes or until golden.
Green Beans With Walnuts and Shallot Crisps


Ingredients:
shallot, green beans, apple cider vinegar, Dijon mustard, maple syrup, walnuts

Directions:
Make Shallot Crisps by spreading shallot rings on paper towel, sprinkle with salt, and cover with another paper towel then let them stand 10 minutes. Blot excess moisture from shallots.
Heat oil in small saucepan over medium heat, add shallots and fry 2 to 4 minutes, or until golden brown, stirring frequently.
Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon.
Spread shallots on paper towels to drain and cool and discard oil.
Make Green Beans by cooking beans in large pot of boiling salted water 5 to 8 minutes, or until just tender and drain.
Whisk together vinegar, mustard, oil, and maple syrup in serving bowl, add green beans and toss to coat.
Season with salt and pepper, top with Shallot Crisps and chopped walnuts, and serve.
Crab Cake & Egg Scramble


Ingredients:
margarine, eggs, ground black pepper, monterey jack cheese

Directions:
In a small skillet, melt 2 Tablespoons of margarine over medium heat., Add crumbled crab cake into melted margarine and warm through., Then add remaining margarine and melt,add beaten eggs at this time., Sprinkle with pepper and 2 Tablespoons of cheese, if using., Scramble eggs until desired doneness is reached., Place eggs on a plate and top with the remaining cheese.
Glazed Oatmeal Brownies


Ingredients:
shortening, brown sugar, egg, milk, flour, baking soda, salt, rolled oats, chocolate chips, sugar

Directions:
Preheat oven to 375 degrees F.
Grease a 9"X9" square pan.
Sift together flour, baking soda and salt.
Set aside.
Mix together shortening, brown sugar and egg.
Stir in milk.
Stir in flour mixture.
Stir in oats and chocolate chips.
Spread in prepared pan.
Bake approximately 30 minutes.
About four or five minutes before brownies are done, combine orange juice and sugar in a pan.
Bring to a boil.
Add orange rind.
When brownies are done and still hot, poke top with a fork a few times and pour hot orange glaze all over.
Let cool and cut into bars.
Cheddar Stuffed Potatoes


Ingredients:
baking potatoes, bacon, broccoli florets, onion, salt, pepper, sharp cheddar cheese, salsa, sour cream

Directions:
Bake potatoes in preheated oven 55 minutes or until tender.  Cool 10 minutes.
Meanwhile, cook bacon in large skillet until crisp.  Remove bacon and set aside.
Pour off all but 1 tablespoon bacon fat.  Cook broccoli and onion in drippings over medium high heat 8 to 10 minutes or until tender, stirring occasionally.
Holding potatoes with a pot holder, cut off top 14 of potato (lengthwise].  Reserve top for another use.  Scoop our potatoes into a large bowl leaving 1/4 inch shells.
Combine potato pulp with bacon, vegetable mixture, salt and pepper.  Stir in a cup cheese.  Set aside.
Pace shells in 2 quart rectangular baking dish.  Spoon potato mixture into potato shells, mounding over shells.  Top with remaining cheese.
Bake in preheated 400 degree oven for 20 minutes or until heated through.  Serve with salsa or sour cream, if desired.
Tuscan Sausage Vegetable Soup


Ingredients:
zucchini, onion, tubettini pasta, orzo pasta, water, garbanzo beans, beef bouillon cube

Directions:
Cook pasta in boiling water for 9-11 minutes.  Drain.
In a large pot, brown sausage.
Stir in zucchini, squash and onion; cook and stir until tender.
Add all remaining ingredients, except pasta.
Bring to a boil.  Reduce heat; cover and simmer 15 minutes.
Stir in pasta.
Salsa Guacamole


Ingredients:
avocados, lemon juice, salsa, green onions, salt, garlic powder

Directions:
In a bowl, mash avocados with lemon juice., Stir in the salsa, onions, salt and garlic powder., Serve immediately with tortilla chips.
Slow Cooker Pulled Pork
Category: main-dish
By Livie's Mommy

Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it's sure to bring rave reviews.

Ingredients:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8  hamburger buns, split and lightly toasted

Directions:
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Prep time: 10 mins
Cook time: 7 hrs
Total time: 7 hrs 10 mins
Yields: 8 servings

Calories: 335.3
Fat: 5 g
Saturated fat: 1.4 g
Carbohydrates: 49.4 g
Sugars: 21.3 g
Dietary fiber: 1.5 g
Protein: 21.2 g
Cholesterol: 49.1 mg
Sodium: 990.1 mg
Smokey Lentil Soup


Ingredients:
bacon, onions, celery ribs, carrots, garlic, shallots, dry white wine, stewed tomatoes, chicken broth, beef broth, water, dry lentils, parmesan cheese

Directions:
In a large pot, cook the bacon until crisp; remove to a plate, when bacon is cool enough to handle then coarsley crumble or chop (leave most of the bacon grease in the pot].
Add in the onions, celery, carrots, garlic, shallots and chili flakes; saute until the onions are transparent.
Add in the wine and simmer uncovered until reduced slightly (about 15-20 minutes].
Add in all the remaining ingredients including the cooked bacon, except the Parmesan cheese; simmer for about 1-1/2 hours or until the lentils are very tender (add in more broth if the soup is too thick].
Ladle into bowls and sprinkle with grated Parmesan cheese.
Portuguese Bean Soup


Ingredients:
olive oil
garlic cloves
onion
beef broth
Pimenta Moida (Portuguese Red Pepper Sauce]
tomato paste
salt

Directions:
Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften.  Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
Remove to a blender (or use immersion blender] and puree until smooth.  Return to pot.
In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat.  Add to the puree, stir in remaining beans, broth, chili paste and tomato paste.  Cook until heated through.  Season with salt, if needed.
Serve with a crusty bread.
Lemon Seafood Risotto
Category: main-dish
By claudinhull

A delicious spring/summer dish with a great creamy texture and taste!

Ingredients:
2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
1 cup Arborio rice
2 cups low-sodium chicken broth, divided
1 cup dry white wine
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
1 cup fresh snow peas, trimmed and halved crosswise
1 medium red bell pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
ground black pepper to taste

Directions:
Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat.  Cook the leek and garlic until soft, about 5 minutes.  Stir in the rice, and cook for 5 minutes more, stirring frequently. Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally.  Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir.  Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly. Add the scallops, shrimp, peas, and red pepper.  Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes.  When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 329.6
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 39.6 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 19.7 g
Cholesterol: 73.5 mg
Sodium: 201.5 mg
Scalloped Potatoes With Canadian Bacon


Ingredients:
baking potatoes, onion, swiss cheese, Canadian bacon, ham, salt, pepper, heavy cream

Directions:
Preheat oven to 350°F.
Spray bottom and sides of 8 inch baking dish with cooking spray.
Alternate thin layers of potatoes, onions, bacon and cheese, seasoning each layer with salt, pepper and garlic.  (Do not add bacon to top layer].   When all ingredients are used, pour heavy cream over the top.
Cover pan with lid or aluminum foil and bake for about 45 minutes.
Uncover and return to oven for 10-15 minutes or until top is golden brown.
Cola Marinated Sirloin Steak
Category: meat-and-poultry
By kbodal

This simple marinade uses ingredients commonly found in your pantry and refrigerator. Heat remaining marinade to a boil and drizzle over steak when done or use as a dipping sauce.

Ingredients:
1 cup cola-flavored carbonated beverage
½ cup soy sauce
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish  (Optional)
2 cloves garlic, minced
1 teaspoon ground black pepper
2 pounds sirloin steak

Directions:
Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat the grill to 400 degrees F (200 degrees C). Remove steak from resealable bag and discard remaining marinade. Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 day
Yields: 6 servings

Calories: 227.8
Fat: 8.7 g
Saturated fat: 3.4 g
Carbohydrates: 8.1 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 27.7 g
Cholesterol: 65.3 mg
Sodium: 1392.1 mg
Double Cheese Casserole
Category: pasta-and-noodles
By MRSO

This is similar to lasagna. It's fairly easy to prepare, and my picky eaters love it! The cheeses are cream cheese and cottage cheese, which enables you to control the fat content without cutting on flavor. Garnish with some grated Parmesan cheese, if desired.

Ingredients:
1 (12 ounce) package uncooked egg noodles
1 pound lean ground beef
1 large onion, diced
1 (15 ounce) can tomato sauce
4 ounces cream cheese
12 ounces cottage cheese
1 (8 ounce) container sour cream
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook egg noodles according to package directions. While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 649.3
Fat: 35.1 g
Saturated fat: 17.5 g
Carbohydrates: 50.5 g
Sugars: 7.3 g
Dietary fiber: 3.3 g
Protein: 31.7 g
Cholesterol: 152.9 mg
Sodium: 736.5 mg
Off the Shelf Vegetarian Chili


Ingredients:
kidney beans, pinto beans, whole corn, diced tomatoes, tomato sauce, celery, garlic, salt, black pepper, chili powder, cumin

Directions:
"Add all the ingredients to a large pot and simmer uncovered, stirring from time to time for 1/2 hour or until the celery gets soft and mixture starts to thicken."