xiaoxl/recipe_data huggingface dataset:
Carrot Ginger Soup
Category: soups-stews-and-chili
By Emily Ott

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Ingredients:
¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

Directions:
Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes. Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 227.9
Fat: 12.4 g
Saturated fat: 7.8 g
Carbohydrates: 18.1 g
Sugars: 8.1 g
Dietary fiber: 3.9 g
Protein: 5.6 g
Cholesterol: 35.2 mg
Sodium: 603.7 mg
Braised Beef Tips over Rice


Ingredients:
olive oil, cranberry juice, soy sauce, minced garlic clove, brown sugar, onion, cornstarch, water

Directions:
Brown beef tips in olive oil until brown.
In a slow cooker, add browned beef tips.  Stir in Consume, cranberry juice, soy sauce, garlic, onion, & brown sugar.
Cook until beef tips are tender (about 6 hours on medium heat].
Mix corn starch with water, add to slow cooker.  Cook until gravy becomes desired thickness.
Serve over rice.
Saffron Aioli


Ingredients:
mayonnaise, lemon juice, garlic cloves, saffron threads, saffron, cayenne pepper

Directions:
Steep the saffron threads in warm water for about 10 minutes.  Drain water, but don't allow threads to dry out.
Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food.  Serve cool to slightly below room temperature.
Beef Burgundy III
Category: everyday-cooking
By CapeCodLorrie

I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status.  That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.

Ingredients:
2 pounds sirloin tips, cubed
1  medium onion, chopped
12 ounces mushrooms, chopped
2 tablespoons butter
1 (10.75 ounce) can  condensed golden mushroom soup
½ cup Burgundy wine

Directions:
In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 432.3
Fat: 28.2 g
Saturated fat: 12 g
Carbohydrates: 8.3 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 31.8 g
Cholesterol: 113.5 mg
Sodium: 472 mg
Creamy Broccoli Slaw


Ingredients:
plain yogurt, mayonnaise, sugar, lemon juice, salt, pepper, broccoli coleslaw mix, raisins

Directions:
In a bowl, whisk together the yogurt, mayonnaise, sugar, lemon juice, salt and pepper.
Stir in the broccoli slaw, nuts and raisins.
Grilled Bacon-Wrapped Asparagus
Category: meat-and-poultry
By Diana71

Enjoy this delicious and paleo/Whole30® side dish at your next summer barbecue!

Ingredients:
1 pound fresh asparagus, trimmed
1 tablespoon olive oil
6 slices bacon, or more to taste
ground black pepper to taste

Directions:
Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 127.6
Fat: 9.3 g
Saturated fat: 2.4 g
Carbohydrates: 4.8 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 7.6 g
Cholesterol: 15.1 mg
Sodium: 320.1 mg
Reduced Allergen Spelt Bread


Ingredients:
coconut milk, coconut oil, sugar, salt, active dry yeast, flax seeds, sunflower seeds

Directions:
Place ingredients into bread machine in the order recommended by the machine's manual (coconut milk replaces the standard recipe's water].
Start Basic cycle, Light crust.
Add seeds (or other additions] during the appropriate point in your machine's cycle (see manual for details].
Chocolate Lava Cake with Coconut and Almond
Category: desserts
By Elisa Gale

Inspired by Almond Joy®, this sexy and romantic dessert is designed for two. A hint of almond flavor in the chocolate with just a little toasted coconut crunch makes this molten lava cake a truly joyful experience worth sharing. Serve with vanilla bean ice cream.

Ingredients:
1 ½ ounces dark chocolate, chopped
1 ½ ounces milk chocolate, chopped
1 ounce almond paste, cut into small cubes
2 tablespoons butter, cut into small cubes
2 tablespoons white sugar
1  egg, at room temperature
1  egg yolk, at room temperature
1 tablespoon all-purpose flour
4 teaspoons coconut flakes
1 teaspoon powdered sugar, or to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour. Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste. Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top. Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 4-ounce ramekins

Calories: 531.9
Fat: 34.3 g
Saturated fat: 15.2 g
Carbohydrates: 51.6 g
Sugars: 37.5 g
Dietary fiber: 2.9 g
Protein: 8.2 g
Cholesterol: 221 mg
Sodium: 141.1 mg
Volcano Potatoes


Ingredients:
potatoes, butter, salt, pepper, milk, cheddar cheese, paprika

Directions:
peel the potatoes and then cut them into 4 pieces.
put the potatoes into a 2-quart saucepan. add enough cold water to cover them.
turn the heat under the water on high & bring the water to a boil. large bubbles on the surface will burst when it's boiling.
turn the heat down until the water simmers or bubbles slightly. put the lid on the saucepan and cook the potatoes for 20 minutes.
after 20 minutes, insert a fork into a potato piece. if it goes in easily, the potatoes are done.
place a colander into the sink. pour the potato water into the sink via colander.
put the potatoes back into the saucepan. use a electric mixer to beat the potatoes until they are smooth.
add all of the other ingrediants except the chees & paprika in with the potatoes, using the mixer to beat the potatoes until they are light and fluffy.
preheat the oven to 350 degrees. use paper towels tto grease the baking dish with shortning. spoon 6 mounds of mashed potatoes, each about 3-inches high, into a baking dish.
use a rubber spatula to shape the potatoes into volcanoes. use a spoon the make a crater in the top of each volcano.
fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top.
bake the volcano potatoes until the cheese melts and browns slightly.
remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.
BBQ Cabbage


Ingredients:
cabbage, butter, margarine, bell pepper, mushroom, grape tomatoes, bacon

Directions:
Cut cabbage into wedges and separate wedges.
If you are using other ingredients, slice those up as well.
Prepare foil by spraying with Pam or something else that will prevent sticking Place cabbage and other ingredients in center of foil.
Sprinkle with salt and pepper to taste.
Drop butter or margarine on top of cabbage.
Fold foil into "packet" by folding sides in first, then rolling ends (be sure there is no way the butter can drip out] Cook on grill (charcoal or gas, but charcoal tastes best] on medium heat for about 30 minutes. The mixture is done when cabbage and other ingredients are tender!
Enjoy!
Pastitsio


Ingredients:
ziti pasta, penne, pecorino romano cheese, parmigiano-reggiano cheese, margarine, onion, garlic cloves, fresh parsley, whole cloves, ground cinnamon, tomatoes, tomato sauce, crushed tomatoes, tomato paste, olive oil, water, butter, flour, milk, parmigiano-reggiano cheese, romano cheese, ground nutmeg, chicken bouillon cube

Directions:
Parboil the pasta.  Drain and put in the baking pan.  You should toss it around in some butter, oil, or margarine to keep it from sticking.  Then add a generous amount of grated cheese and toss.  You also have the option of placing half the pasta in the dish, filling the middle layer with meat sauce, and adding more pasta on top.  You also have another option of tossing the pasta and the meat sauce together and leaving it like that.  Do whatever your heart desires.  You may also toss in some egg whites.  Beat them a bit with a fork, and then toss them around with your hands into the pasta mixture.  They just do this so they don't waste the eggs.  It really doesn't make it tastier or anything.
For the meat sauce in a large pot, sauté the onion, garlic, and parsley in the oil until the onions turn translucent.  Then add tomato paste (optional] and stir for a few seconds.  Season with salt and pepper.
Add chopped meat.  Stir, let it release some juice.  You could, at this point, add a splash of red wine for change in taste but it's really not necessary.
Add the chopped tomatoes, cloves, and cinnamon, and let the tomatoes release some juice.  Stir.
Add the tomato sauce or crushed tomatoes and stir.  Taste for salt.
Add a cup or two of water, bring to a boil, reduce heat, and simmer on low for an hour and a half or until there is no water left in the pot.
Now, as I said before, you have the option of layering the meat sauce, or mixing it in with the pasta.
For the béchamel, in a saucepan on low heat, melt one stick and a half of butter.
Gradually add flour and whisk until the roux forms a gunky ball and you can't stir anymore.
Gradually add 6 cups of milk and the bouillon (if you want it].  I'd say even 5 and 1/2, because I like my sauce really thick.  Stir occasionally and make sure you whisk away the flour caught around the edges with a rubber spatula and whisk again.  Once the sauce thickens, remove from heat.  Add grated cheese, the egg yolks (slowly so they don't curdle while whisking very fast], the nutmeg.  Add a pinch of salt (if necessary]and pepper.  If you like creamy sauce, make it with the full six cups of milk.
Make sure your pasta and meat sauce are at an even level in the pan, and then pour in the béchamel on top.  Even it out with a spatula.
You may top with more grated cheese, nutmeg, cinnamon, or even breadcrumbs.
Bake in a 350 degree oven for about 40 minutes or until the top turns golden brown.
Lastly and most importantly, let the pastitsio rest for an hour or two before eating.  The béchamel has to set and solidify a little bit.  If you don't wait, the sauce will gush out.
Homemade Chicken Nuggets


Ingredients:
boneless skinless chicken breasts, eggs, milk, flour, salt, pepper

Directions:
Beat eggs and milk together in a bowl.
Cut chicken to desired size and dip in egg/milk mixture.
In another bowl, combine flour, salt blend (I use Morton Nature's Season seasoning blend] and pepper.  Coat chicken pieces in flour mixture.
Heat oil in frying pan ( I use about 1/4 cup] and brown chicken on both sides.  Drain on paper towel, then place in a 9 x 13 baking dish.  Cover and bake at 325 for 30 minutes.
Quiche
Category: breakfast-and-brunch
By MORGIE

One of my all time favorites! My mother got this recipe from her friend Betty, It's a make ahead recipe, to be frozen and used later. My mother used to make mass quantities and take them out whenever she needed for an easy meal or hors d'oeuvre. She also made it with the light cream instead of milk.

Ingredients:
1 ½ cups shredded Swiss cheese
4 teaspoons all-purpose flour
½ cup cooked ham, diced
3  eggs
1 cup milk
¼ teaspoon salt
¼ teaspoon ground dry mustard
1 (9 inch) unbaked pie crust
2 tablespoons chopped fresh parsley, for garnish
2 tablespoons chopped pimento peppers, garnish

Directions:
In medium bowl, toss 4 teaspoons flour with the  grated cheese. Sprinkle mixture into the  pie shell. On top of cheese, sprinkle 1/2 cup of diced ham. In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham. Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer. When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9 inch pie

Calories: 259.8
Fat: 17.2 g
Saturated fat: 7 g
Carbohydrates: 14.1 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 12 g
Cholesterol: 95.5 mg
Sodium: 376.5 mg
Crunchy Coconut Shrimp


Ingredients:
coconut milk, cilantro, medium shrimp, all-purpose flour, panko breadcrumbs, flaked coconut

Directions:
Preheat oven to 400 degrees F.
Combine coconut milk, pepper, cilantro and shrimp in a sealable bag. Coat shrimp with mixture and refrigerate bag for 60 minutes.
Dip shrimp in flour, then egg whites, then roll it in the coconut and bread crumbs.
Bake for 7 minutes each side.
Serve with dipping sauce of your choice. Nice and easy sauce can be made with 1 teaspoons of mustard and 1/3 cup apricot preserves.
Fettuccine With Lemony Shrimp


Ingredients:
salt, black pepper, shrimp, garlic cloves, crushed red pepper flakes, white wine, chicken broth, fettuccine, linguine, butter, fresh basil leaves, fresh parsley, lemon, extra virgin olive oil, extra virgin olive oil, leeks

Directions:
Bring 2 teaspoons salt and water to boil in a large pot.  Cook noodles 2 minutes less than package directs. Reserve 1 Cup cooking liquid.  Drain.
Meanwhile wash and trim leeks.  Cut in half lengthwise and then crosswise into 1/4" strips. Rinse slices under water until water is clear.  Drain well.  Heat 1 teaspoon oil in a 12" skillet on medium hi heat.  Sprinkle shrimp with 1/4 teaspoon salt and black pepper to taste.  Add half of shrimp to pan and cook 1-2 minutes until just pink and curled.  Remove from pan.  Heat 1 teaspoon oil and  repeat with remaining shrimp.
In same skillet heat 1 tablespoon oil over medium low heat.  Add leeks, garlic, and crushed red pepper flakes.  Stir well.  Cover and cook 10 minutes or until tender, stirring occasionally.  Uncover and add wine or broth.  Heat to boiling. Reduce heat to medium and simmer 4-5 minutes or until wine or broth is reduced by half.
Add pasta to pan with leeks.   Add butter and shrimp.  Cook on medium heat until noodles are al dente and glazed with sauce.  Toss.  Add basil, parsley, and 1/4 t salt.  Cook 2 minutes longer tossing and adding reserved cooking liquid if necessary.  With a  zester grate lemon peel over .
Note. I kept the reserved cooking liquid and used that when reheating leftovers in microwave. Reheats well.
Gazpacho Salad With Whole Grain


Ingredients:
extra virgin olive oil, fresh oregano, fresh tarragon, salt, manchego cheese, parmesan cheese, chickpeas, tomatoes, seedless grapes, cucumber, yellow bell pepper, extra virgin olive oil, red onions, red wine vinegar, fresh oregano, fresh tarragon, salt, cracked black pepper

Directions:
Prepare wheat berries, or other grain, according to package directions; drain and let cool.
Preheat oven to 300 degrees F.
Place bread on a baking sheet; in a small bowl, combine remaining crouton ingredients excluding salt and cheese.
Brush bread with oil mixture, the sprinkle with salt; bake until bread is crisp, about 20 minutes.
Sprinkle with cheese and set aside.
Meanwhile combine salad ingredients in a large bowl; add wheat berries and toss.
Once croutons are done, place on individual serving plates, spoon salad on top, then season with black pepper.
Ginger-Turmeric Herbal Tea
Category: drinks
By nascarrunner71

If you are having trouble including these anti-inflammatory spices in your diet, here is an alternative to supplements.  Actually quite tasty! I believe this tea is popular in Okinawa, Japan. Just remember turmeric stains. I make mine in an old mason jar, wrapped in an old tea towel! Turmeric is used for medicinal purposes in India.

Ingredients:
2 cups water
½ teaspoon ground turmeric
½ teaspoon chopped fresh ginger
½ teaspoon ground cinnamon  (Optional)
1 tablespoon honey
1  lemon wedge

Directions:
Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass; add honey and lemon wedge.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 37
Fat: 0.1 g
Carbohydrates: 10.3 g
Sugars: 8.7 g
Dietary fiber: 0.8 g
Protein: 0.2 g
Sodium: 8.1 mg
Pork Marinade


Ingredients:
five-spice seasoning, light soy sauce, brown sugar, sherry wine, red wine, garlic cloves, fresh ginger

Directions:
"Combine all ingredients together and mix well."
Mom's Cabbage Soup


Ingredients:
canola oil, onions, shallot, celery ribs, carrots, cabbage, instant chicken bouillon granules, beef broth, salt, pepper, boiling water, fresh parsley

Directions:
Heat oil over medium heat; add onion, shallot and celery.
Cook for 10 minutes.
Add rest of ingredients; bring to a boil.
Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
Add parsley and simmer a few minutes.
Speedy French Onion Soup
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!

Ingredients:
3 tablespoons butter
4 large onions, cut in half and thinly sliced
1 (14.5 ounce) carton Campbell's® Sweet Onion Soup
1 (10.5 ounce) can  Campbell's® Condensed Beef Consomme or Campbell's® Condensed Beef Broth
4 slices Pepperidge Farm® Garlic Texas Toast, prepared according to package directions

Directions:
Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally. Stir the soup, consomme and 1 soup can water in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Top each serving with 1 toast.

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

Calories: 340.6
Fat: 18.4 g
Saturated fat: 8.1 g
Carbohydrates: 38.2 g
Sugars: 7.9 g
Dietary fiber: 5.2 g
Protein: 7.7 g
Cholesterol: 27.2 mg
Sodium: 1130.2 mg
Chicken Noodle Goulash (Abs Diet)


Ingredients:
water, white meat chicken, tomato paste, paprika

Directions:
Bring the water to a boil and add the egg noodles.
Cook until the noodles begin to soften.
Add the remaining ingredients.
Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
Salt to taste.
Curried Rice With Shrimp


Ingredients:
olive oil, onion, carrots, garlic cloves, curry powder, long-grain white rice, large shrimp, fresh basil

Directions:
Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Crock Pot Vegetable Beef Soup


Ingredients:
roast beef, beef bouillon cubes, carrots, potatoes, turnip, frozen corn, diced tomatoes, bay leaves, spinach, dried basil, black pepper, hot water

Directions:
Combine all ingredients in crock pot except for spinach., Cook on high 6 hours, or until potatoes and turnips are tender., Reduce heat to low and add spinach., Cook an additional 30 minutes.
White Trash Broccoli Casserole


Ingredients:
broccoli, nonfat sour cream, sharp cheddar cheese, salt, sharp cheddar cheese

Directions:
Preheat oven to 375 degrees.
Separate the broccoli into florets and steam for 15 minutes. Transfer to a casserole dish.
In a medium-sized bowl, mix the mushroom soup with the sour cream, 1/2 cup cheddar cheese and salt. Pour over the broccoli.
Top with the remaining 1/4 cup cheddar cheese and bread crumbs.
Cook for 20 minutes or until the cheese is bubbly and the bread crumbs are golden.
Bit O' Honey Candies


Ingredients:
honey, chunky peanut butter, powdered milk

Directions:
"Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll. Wrap in wax paper to store."
Slow Cooker Puerto Rican Shredded Pork
Category: world-cuisine
By Gene Payne

Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.

Ingredients:
1 tablespoon vegetable oil
1 (3 pound) boneless pork sirloin roast (trimmed and tied with kitchen twine, if necessary)
1 cup orange juice
4  limes, juiced
4 cloves garlic, crushed and divided
1 tablespoon ground cumin
1 ½ teaspoons coarse salt
1 teaspoon dried oregano

Directions:
Heat oil in a large skillet over medium-high heat. Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker. Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork. Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes. Turn slow cooker to Low and cook for 8 hours. Remove pork to a cutting board. Shred meat using 2 forks. Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir. Look on Low until the meat is again hot, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 45 mins
Yields: 6 servings

Calories: 295.9
Fat: 17.6 g
Saturated fat: 5.9 g
Carbohydrates: 7.7 g
Sugars: 4 g
Dietary fiber: 0.4 g
Protein: 25.9 g
Cholesterol: 81.5 mg
Sodium: 635 mg