xiaoxl/recipe_data huggingface dataset:
Potatoes and Caramelized Onion Casserole


Ingredients:
butter, olive oil, fresh garlic, onions, dry sherry, tarragon, seasoning salt, pepper, yukon gold potatoes, russet potatoes, chicken broth

Directions:
Set oven to 350 degrees.
Butter an 8-cup baking dish (or larger].
In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes].
Add in the garlic the last 5 minutes of cooking.
Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
Top with 1/3 of the caramalized onion mixture.
Arrange another layer of potatoes over the onions, season with salt and pepper.
Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes].
Bring the chicken stock to a simmer and pour slowly over the potatoes.
Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
Bake for about 40 minutes.
Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
Cool for 10 minutes before serving.
Mouthwatering Green Pepper Casserole


Ingredients:
green peppers, cheese, cheddar cheese, butter, milk

Directions:
Layer in greased casserole dish., Bake @ 350 degrees for 30 - 35 minutes or until done.
Lahmejune With Bread Machine Dough


Ingredients:
diced tomatoes, salt, ground black pepper, onions, parsley, green pepper, orange bell pepper

Directions:
prep topping ingredients as dough prepares in the bread machine. Use food processor to further mince the ingredients if necessary.
http://www.geniuskitchen.com/recipe/pita-pocket-bread-bread-machine-223470.
<U+E62E>roll out dough thinly.
<U+E61F> Move Up <U+E61C> Move Down.
place a thin layer of meat mixture on rolled out dough.
pat done with spatula.
bake at 425 degrees for about 12 minutes or until edges are golden.
I would recommend you use parchment paper so dough does not stick to pan.
Hawaiian Sugar Plantation


Ingredients:
"Amaretto"

Directions:
"Pour into shot glass."
Banana Muffins (Chocolate Chips Optional)


Ingredients:
egg, sugar, canola oil, bananas, milk, vinegar, vanilla, baking powder, baking soda, flour, chocolate chips

Directions:
Preheat oven to 350 Grease muffin pan or use muffin liners (I prefer liners, it makes clean up easier] Mix first 7 ingredients together in medium bowl.
Sift together dry ingredients (flour, b. soda and b. powder] into large bowl.
Mix chocolate chips into dry ingredients (this coats the chocolate chips and keeps them from sinking to the bottom of the batter].
Pour wet ingredients into dry ingredients and mix until completely moistened and forms a batter.
Fill muffin cups two-thirds full.
Bake 15-20 minutes until golden brown.
Calico Bean Soup Recipe from Mix


Ingredients:
ham hocks, ham, water, onion, tomatoes, salt

Directions:
If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water.
Wash beans thoroughly.
Place in a large kettle, cover with water and soak overnight.
(An alternate method is to bring beans and water to a boil,remove from heat, and cover and let stand for 1 hour.] Next drain beans and add 2 quarts of new water and ham or ham hock (or use broth if omitting ham].
Simmer slowly for 2-1/2 to 3 hours.
Then add spice packet, onion, tomatoes (undrained], lemon juice and salt to taste (spice packet contains no salt].
Simmer another 30 minutes or until beans are tender.
Take ham from soup.
Remove any bits of ham from bone and return to soup.
If using boneless ham, cut into bite-size pieces and return to soup.
Serve.
Coney Island Chili Sauce


Ingredients:
lean ground beef, garlic cloves, onion, tomato sauce, chili powder, sugar, beef bouillon cubes, ground cumin

Directions:
Brown meat, pour off fat, add onion-garlic., Cook and stir until tender., Add remaining ingredients., Cover and simmer for about 1 hour.
Chicken and Chinese Vegetable Stir-Fry
Category: world-cuisine
By Laura

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Ingredients:
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Directions:
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes. Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 217.3
Fat: 9.2 g
Saturated fat: 1.7 g
Carbohydrates: 16.8 g
Sugars: 4 g
Dietary fiber: 3 g
Protein: 17.5 g
Cholesterol: 40.3 mg
Sodium: 500.1 mg
Hamburger Gravy


Ingredients:
hamburger, mashed potatoes

Directions:
Brown hamburger in large pot (you don't want to crumble it up too fine--big pieces are the best].
Make gravy and add to pot.  Let it simmer until heated.
Serve over mashed potatoes.
NOTE: You don't want this too runny--kind of thick and with big chunks of hamburger is the best.
Lamb Shanks in Spiced Potato and Pea Broth


Ingredients:
lamb shanks, olive oil, onion, garlic cloves, fresh ginger, ground cumin, saffron thread, cinnamon sticks, water, peas, peas, fresh parsley, of fresh mint

Directions:
Heat a large heavy-based saucepan over medium high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Remove to a plate.
Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring for 3 minutes or until the onion softens.
Add the cumin, saffron and cinnamon and cook, stirring for 30 seconds until fragrant.
Return the lamb shanks to the pan and add the water and stock.
Bring to the boil then reduce the heat to low and simmer covered for 1 hour.
Add the potatoes and cook for 20 minutes, then add the peas and cook a further 10 minutes.
Remove from the heat and stir in the mint and parsley. Season with salt and pepper.
Using tongs, carefully remove the shanks to shallow serving bowls and ladle the hot broth and vegetables over.
Saffron Roasted Cauliflower


Ingredients:
extra virgin olive oil, saffron thread, garlic cloves, shallot, kosher salt, cauliflower, lemon juice, fresh parsley, water

Directions:
Preheat oven to 450.
Heat olive oil in large ovenproof skillet over medium heat.
Add saffron, coriander, garlic, shallot and 1 teaspoon of salt and cook, stirring until shallot is translucent and the oil turns yellow - about 5 minutes.
Add cauliflower, lemon juice and 1/3 cup water.
Increase the heat to medium high and cook, stirring occasionally, until cauliflower turns yellow and water has mostly evaporated, about 5 minutes.
Transfer skillet to oven,.
Roast stirring halfway through, until cauliflower is tender and golden, about 15 minutes.
Season with salt and sprinkle with parsley.
Smoky Four Cheese Macaroni Bake
Category: main-dish
By eshel

This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste.

Ingredients:
1 (12 ounce) package macaroni
¼ cup butter
½ cup minced onion
1 ½ tablespoons minced garlic
¼ cup all-purpose flour
½ cup half-and-half cream
1 ½ cups milk
½ teaspoon dry mustard powder
½ teaspoon liquid smoke flavoring  (Optional)
1 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, cubed
1 cup shredded Swiss cheese
2 cups shredded Monterey Jack cheese
⅓ cup shredded sharp Cheddar cheese
salt and pepper to taste
½ cup bread crumbs
½ cup grated Parmesan cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

Prep time: 40 mins
Cook time: 55 mins
Total time: 1 hr 40 mins
Yields: 1 9x13-inch baking dish

Calories: 638.2
Fat: 37.7 g
Saturated fat: 23.1 g
Carbohydrates: 45.9 g
Sugars: 4.7 g
Dietary fiber: 2 g
Protein: 28.7 g
Cholesterol: 111 mg
Sodium: 656.7 mg
Air Fryer Breaded Sea Scallops
Category: seafood
By Kim's Cooking Now

Lightly breaded sea scallops cooked in the air fryer with the same results as deep frying, but without the nasty smell or mess!

Ingredients:
½ cup finely crushed buttery crackers (such as Ritz®)
½ teaspoon garlic powder
½ teaspoon seafood seasoning (such as Old Bay®)
2 tablespoons butter, melted
1 pound sea scallops, patted dry
1  serving cooking spray

Directions:
Preheat the air fryer to 390 degrees F (198 degrees C). Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl. Dip each scallop in the melted butter and then roll in the breading until completely coated. Set on a plate and repeat with the remaining scallops. Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches. Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 281.7
Fat: 17.6 g
Saturated fat: 6.4 g
Carbohydrates: 13.7 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 16.6 g
Cholesterol: 69.3 mg
Sodium: 589.4 mg
Buttermilk Spice Muffins


Ingredients:
granulated sugar, butter, eggs, cinnamon, flour, baking soda, nutmeg, buttermilk, buttermilk, sugar, walnuts, nutmeg, cinnamon

Directions:
Grease the baking tins with butter.
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
Make the nut topping: Mix all ingredients together in a small bowl.
Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
Bake at 375°  for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
Delicious Vegan Spelt Muffins
Category: bread
By Mandi_in_Toronto

A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy.

Ingredients:
1 ½ cups spelt flour
1 cup rolled oats
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
2  very ripe bananas, mashed
½ cup sunflower seed oil
½ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 206.1
Fat: 9.8 g
Saturated fat: 1 g
Carbohydrates: 28 g
Sugars: 11.3 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Sodium: 158.4 mg
Tandoori Chicken


Ingredients:
chicken, salt, lemon, plain yogurt, onion, garlic clove, garam masala, cayenne pepper, cilantro, lemon

Directions:
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better].
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
This dish can also be baked in a hot oven (450 degrees F] for 25 to 30 minutes (or until done].
Air Fryer Chimichangas
Category: meat-and-poultry
By Yoly

Now you can have chimichangas just as crispy as deep frying, minus the calories. Plus they are quick to make in an air fryer and perfect for a busy weeknight dinner. Top with salsa, sour cream, avocado, and cheese.

Ingredients:
1 tablespoon vegetable oil
½ cup diced onion
2 cups shredded cooked chicken
½ (8 ounce) package Neufchatel cheese, softened
1 (4 ounce) can hot fire-roasted diced green chiles (such as Ortega®)
¼ cup chicken broth
1 ½ tablespoons chicken taco seasoning mix (such as McCormick®)
½ teaspoon salt
¼ teaspoon ground black pepper
6 (10 inch) flour tortillas
1 cup shredded Mexican cheese blend, or to taste
avocado oil cooking spray

Directions:
Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchatel cheese, diced chiles, chicken broth,  , salt, and pepper. Cook and stir until mixture is well combined and Neufchatel has softened been incorporated. Heat tortillas in a large skillet or directly on grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer. Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 454.5
Fat: 20.6 g
Saturated fat: 9.3 g
Carbohydrates: 41 g
Sugars: 3.1 g
Dietary fiber: 2.7 g
Protein: 24.8 g
Cholesterol: 69.8 mg
Sodium: 1291.5 mg
Cinnamon-Sugar Pretzels


Ingredients:
granulated sugar, ground cinnamon

Directions:
Preheat the oven to 300Fº.
In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes].
Place baked pretzels onto a baking sheet that has been lined with wax paper.
Spread pretzels out as evenly as you can, to allow them to cool before serving.
Store pretzels in an airtight container.
Sweet Potato Casserole


Ingredients:
sweet potatoes, sugar, milk, butter, eggs, vanilla extract, salt, pecans, brown sugar, butter, marshmallows

Directions:
Bake sweet potatoes at 400 degrees for about 1 hour or until tender.  Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.  Spoon potato mixture into a greased 11 x 7 inch baking dish.
Combine crushed cornflakes and next 3 ingredients in a small bowl.  Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350 degrees F for 30 minutes.  Remove from oven; let stand 10 minutes.  Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Salmon Ball (Spread)


Ingredients:
cream cheese, lemon juice, horseradish, onion, salmon, parsley, pecans

Directions:
Mix salmon with cream cheese, lemon juice, horseradish, and onion.
Refrigerate until firm.
Mix parsley and pecans together.
Form salmon mixture into a ball.
Roll in pecan-parsley mixture.
Serve on a plate with your favorite crackers around it.
If you are not fond of horseradish, I would cut it down to 1 teaspoons.
(I love the taste of horseradish so I usually add more].
Tropical Life Saver


Ingredients:
Malibu rum, Absolut citron vodka

Directions:
"Mix in a tall glass."
Baileys Sexy Chocolate Mousse!...


Ingredients:
chocolate, Baileys Irish Cream, eggs, of fresh mint

Directions:
to start with, melt chocolate in a bowl over a saucepan of boiling hot water.
once the chocolate has melted, add the baileys & egg yolks & stir thoroughly.
then, whisk the egg whites until stiff & fold half into the chocolate mixture.
once you have done this, transfer the chocolate mixture to a blender, add the rest of the egg whites & blend thoroughly.
afterwards, transfer mixture into wine glasses of some kind & place into the fridge for approx' 3 hours to set.   towards the end of the 3 hours, you can start to prepare the topping.   do this by whisking the double cream & baileys together until thick & then spoon or pipe the mixture on top of the chocolate mousse.   refridgerate for a further 1/2 hour.
finish off with a light dusting of muscovado sugar & garnish with a sprig of fresh mint -- fabulously divine! --
this mixture serves about 3 people depending on the size of the glasses!
if need be, adjust amount of ingredients to suit how many people you are catering for!
if anyone can think of a better method of making this recipe, please let me know -- appreciated, cheers! -- .
Homemade Cinnamon Chips
Category: uncategorized
By Kathy Arnold

This recipe makes small flakes that can be added to your favorite muffin or bread recipe to get that 'cinnamon burst' that usually is found in store brand muffin mixes.

Ingredients:
⅓ cup white sugar
2 teaspoons ground cinnamon
1 tablespoon vegetable shortening (such as Crisco®)
1 tablespoon light corn syrup

Directions:
Preheat oven to 225 degrees F (110 degrees C). Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper. Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 24 servings

Calories: 18.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 3.6 g
Sugars: 3 g
Dietary fiber: 0.1 g
Sodium: 0.5 mg
Mediterranean Tilapia
Category: seafood
By FLAPJACK18

We had some beautiful tilapia fillets, but no recipes! I had recently bought some amazing sun-dried tomatoes packed in oil, and decided to invent a slightly Mediterranean fish dish for a quick weeknight dinner.  My husband is a recipe purist, always follows them to the letter, but after this, he's learned to trust my inventions!

Ingredients:
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon capers, drained
2  tilapia fillets
1 tablespoon oil from the jar of sun-dried tomatoes
1 tablespoon lemon juice
2 tablespoons kalamata olives, pitted and chopped

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside. Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice. Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry.  When fish is done, top with the tomato mixture, and serve.

Yields: 2 servings

Calories: 183.5
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 5.4 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 24 g
Cholesterol: 41.4 mg
Sodium: 464 mg
Grilled Bottom Round Roast


Ingredients:
boneless bottom round roast, lager beer, spicy brown mustard, garlic granules, chili pepper, dried thyme, ground nutmeg, fresh coarse ground black pepper, bay leaves

Directions:
Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
Make several slashes through fat shell of roast.
Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
On the day you plan to cook, let roast in marinade bag come to room temperature.
Preheat gas grill to 450°F.
Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
Place on grill fat side down. Turn down heat to 350°F  Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.
Faye's Pulled Barbecue Pork
Category: main-dish
By FAYE2696 - Faye Hughes

This recipe is very good and very simple. You just boil the meat until it falls off the bone, stir in the sauce and eat. Serve on your favorite buns and have plenty of coleslaw handy. Enjoy!

Ingredients:
6 pounds Boston butt roast
4 cloves garlic, minced
2 teaspoons seasoning salt
2 teaspoons ground black pepper
⅛ tablespoon cayenne pepper
1  onion, chopped
3 cups barbecue sauce

Directions:
Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast. Place roast in a large Dutch oven and fill half way with water; add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast. Place hot roast in a serving bowl and pour on your favorite barbecue sauce. Stir until well blended. Serve on your favorite buns.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 40 mins
Yields: 8 to 12 servings

Calories: 693.8
Fat: 44.8 g
Saturated fat: 15.5 g
Carbohydrates: 26.5 g
Sugars: 18.2 g
Dietary fiber: 0.7 g
Protein: 42.8 g
Cholesterol: 175.7 mg
Sodium: 1091.4 mg