xiaoxl/recipe_data huggingface dataset:
Plum Sauce


Ingredients:
plums, onion, ginger, ginger, garlic cloves, water, sugar, sugar, rice vinegar, cider vinegar, salt

Directions:
Add plums, onions, ginger, garlic and water in a large saucepan and heat until it comes to full boil. Turn down heat to low and cook for additional 30 minutes.  Stir occasionally.
With a food mill press through or blend using a blender in batches.
If you like your sauce very smooth without the added fiber from the plums, run it through a sieve after using food mill or blender.  This is the method I prefer and makes for smoother sauce.
Clean the saucepan and return the sauce to the pan.
Add sugar, vinegar, coriander and salt.  Bring to boil and reduce to barely simmer and cook for additional (about] 1 hour.
Fill the sterilized jars and process in boiling water bath for 15 minutes.
Vegetable Chicken With Black Beans


Ingredients:
olive oil, boneless skinless chicken breast halves, garlic clove, water, black beans, crushed tomatoes, sour cream, creme fraiche, basil leaves

Directions:
In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
In same skillet, add garlic and cook 30 seconds. Stir in water, Knorr Recipe Classics Vegetable Soup, Dip and Recipe Mix, beans and tomatoes. Bring to a boil over high heat and continue boiling 2 minutes.
Reduce heat to low and stir in sour cream. Return chicken to skillet and cook 1 minute or until heated through. Sprinkle with basil and serve, if desired, with hot cooked rice.
Home-Cured Duck Prosciutto


Ingredients:
duck breast, salt, brown sugar

Directions:
Gently wash duck breast of excess blood and then dry with a towel, try to get rid of as much surface water as possible and set aside.
In a bowl prepare the curing mix by mixing the salt and the brown sugar evenly. Alternatively you can mix all contents into a jar seal it and shake until evenly mixed.
In an air-tight plastic container pour about 1inch thick of of the curing mix, and gently lay the duck breast (skin side up] ontop of it. ,Make sure the breast doesn't touch the sides of the container.
Pour the remaining mix ontop of the breast, completely covering it and filling the container (make more if there is not enough to fill the container].
Place the sealed container in the fridge and leave for 1 to 2 days.
The salt is now curing the meat and drawing the moisture out of the duck breast. Thus preserving the meat and enabling it for human consumtion without cooking, just like italian proscuitto. The sugar imparts a slight sweet flavour onto the meet to offset the saltiness.
After 1 to 2 days remove the container from the fridge and remove the duck breast from the cure mix.
Quickly wash off the excess mix with water, but don't keep it under the water for too long.
Pat the cured breast dry and wrap tightly with a clean muslin, cheese, or thick cloth. Suspend the duck from a string in a dry, warm area for 5 to 7 days to thoroughly dry the duck out.
Alternatively at this stage the breast can be thinnly sliced and pan fried as a duck version of pork bacon.
After 5 to 7 days the duck is ready to be thinnly sliced like normal proscuitto and used in salads, pastas, or served as part of a meat & cheese platter. Enjoy and watch your friends' reactions when you tell them you cured the proscuitto yourself!
To store, keep duck refridgerated and wrapped in clingfilm.
Flavour Variations: To impart other suttle flavours into the meat feel free to add dried herbs and spices to the curing mix before curing. Dried orange peel, dried cranberries, and pink peppercorns work nicely with duck breast. The overall curing mix should always work on a 3 parts salt to 1 part everything else.
Sweet Red Dessert Sauce


Ingredients:
strawberry, rhubarb, sugar, cinnamon

Directions:
Mash strawberries with sugar in a pot., Add rhubarb and cinnamon., Bring to a boil over medium heat., Reduce to simmer, uncovered, for 6-8 minutes, stirring occasionally., Serve warm., Enjoy!
Quick and Easy Tofu Salad
Category: salad
By Katrina Sherman Opgenorth

This is a super easy tofu salad that tastes great! We always keep a package of tofu in the fridge for a quick meal. Also good as leftovers to allow the tofu to soak up the seasonings.

Ingredients:
1 (12 ounce) package firm tofu, cut into 1-inch cubes
2  green onions, diced
3 teaspoons sesame oil
3 teaspoons soy sauce
1 teaspoon rice vinegar

Directions:
Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 200.4
Fat: 15.3 g
Saturated fat: 2.2 g
Carbohydrates: 4.9 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 14.3 g
Sodium: 462.3 mg
Glazed Corned Beef  (Silver Palate)


Ingredients:
corned beef, orange marmalade, dijon-style mustard, brown sugar

Directions:
Place corned beef in large pot and cover with boiling water.
Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
Preheat oven to 350°F
Mix marmalade, mustard and sugar in a bowl until well combined.
When meat is done, remove from pot and drain.
Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!].
Serve hot or at room temperature.
My Favorite Stir Fry


Ingredients:
soy sauce, dry sherry, fresh ginger, garlic, red pepper flakes, Chinese five spice powder, chicken broth, soy sauce, dry sherry, cornstarch, fresh ginger, garlic, red pepper flakes, Chinese five spice powder, boneless skinless chicken breast, broccoli floret, cauliflower floret, carrot, celery, salted peanuts, fresh mushrooms, green onion, canola oil

Directions:
Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
Meanwhile, prep all of your vegetables for stir-frying.
Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil] and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
Serve immediately over hot cooked rice.
Ginger Rhubarb Crisp
Category: desserts
By Mary Margaret Briggs

A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

Ingredients:
1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2  beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

Directions:
Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish. Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust. Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 15 servings

Calories: 266
Fat: 7.7 g
Saturated fat: 4.3 g
Carbohydrates: 47.5 g
Sugars: 33 g
Dietary fiber: 2.6 g
Protein: 3.6 g
Cholesterol: 41.1 mg
Sodium: 139.4 mg
Chilled Cucumber Yogurt Soup


Ingredients:
garlic, seedless European cucumber, fresh lemon juice, fresh basil leaf, fresh dill weed, plain yogurt, olive oil, kosher salt

Directions:
Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.
Sweet Milk Cookies


Ingredients:
egg, sugar, butter, baking soda, cream of tartar, nutmeg, salt, flour, sweetened condensed milk

Directions:
Preheat oven to 350 degrees.
Mix all ingredients except flour together.  Add enough flour to make the dough roll-able.
Refrigerate approximately 30 minutes to 1 hour.
Roll dough out to approximately 1/2 inch thickness.  Cut with cookie cutter.
Place on greased cookie sheet.  Bake for 8-10 minutes.  If you make a rolled cookie instead of a cutout may need to increase baking time.
Allow to cool in cookie sheet 5 minutes before transferring to cooling racks.
Retro School Cafeteria Peanut Butter Bars
Category: desserts
By Deborah Olson

It's taken me a while to find this recipe. There are many versions of "the peanut butter bar" but, I believe this recipe comes the closest to what I remember eating in the 1960's (via our elementary school lunchroom). Boy those ladies could really cook back then!

Ingredients:
1 ⅛ cups white sugar
1 ⅛ cups brown sugar
1 cup unsalted butter, softened
2 large eggs
¾ cup peanut butter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ⅔ cups rolled oats
1 teaspoon baking soda
1 pinch salt
2 cups powdered sugar
4 tablespoons unsalted butter, softened
2 tablespoons milk, or more as needed
2 tablespoons peanut butter
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch baking pan. Cream white sugar, brown sugar, butter, and eggs together in a mixing bowl. Mix in peanut butter and vanilla extract. Add flour and blend well. Add oats, baking soda, and salt and mix to combine. Spread into the prepared pan. Bake in the preheated oven until golden and the edges start to pull away from the sides of the pan, about 20 minutes. Remove from the oven and let cool or chill in the refrigerator, about 30 minutes. While bars cool, blend powdered sugar, butter, milk, and peanut butter together in a bowl, adding more milk to give frosting the desired consistency. Frost cooled bars and cut into 20 pieces.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 20 bars

Calories: 387.9
Fat: 18.3 g
Saturated fat: 8.7 g
Carbohydrates: 52.4 g
Sugars: 36.9 g
Dietary fiber: 1.7 g
Protein: 5.8 g
Cholesterol: 49.2 mg
Sodium: 136 mg
Scallops with White Wine Sauce II
Category: seafood
By DEBIW

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Ingredients:
½ cup chicken broth
¼ cup white wine
½  lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Directions:
Preheat the oven broiler. In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted. Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

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

Calories: 297.7
Fat: 16 g
Saturated fat: 7.8 g
Carbohydrates: 7.8 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 28.9 g
Cholesterol: 99.1 mg
Sodium: 3123.6 mg
Banana Tea Bread Recipe


Ingredients:
flour, baking powder, baking soda, salt, vegetable shortening, sugar, eggs, banana

Directions:
Preheat oven to 350 F.
Sift flour with baking powder, soda and salt.
Keep aside.
Cream shortening until light.
Then, add sugar gradually continuing to cream until fluffy.
Beat in eggs.
Add flour mixture alternately with bananas beginning and ending with flour.
Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.
Marinated Teriyaki Tofu


Ingredients:
extra firm tofu, low sodium soy sauce, rice vinegar, honey, ground ginger

Directions:
Drain tofu and remove from package.
Cut tofu into 3/4 inch slices and lay out flat between paper towels.
Put a weighted cooking sheet on top and press tofu for 30 minutes.  This will remove the water from the tofu and allow it to soak up the marinade.
While tofu is draining, mix together Tamari, rice vinegar, sesame oil, honey, and ground ginger.
Marinade drained tofu in the mixture for at least one hour, preferably overnight.
Spray pan with cooking spray.
Put slices of marinated tofu onto pan, wait for first side to brown (about five minutes] and then cook on other side until browned.
Enjoy!
Tortilla Valenciana


Ingredients:
spinach, eggs, nutmeg, pine nuts, olive oil

Directions:
Wash the spinach. Remove and discard any tough stalks and shred the leaves. Blanch the spinach in the water that clings to it and drain as soon as it collapses. Press the spinach dry through a sieve and leave to cool a little.
Lightly beat the eggs with the nutmeg and salt and pepper. Stir in the spinach and nuts.
Heat the oil in an 8 " frying pan. Tip in the egg mixture . Fry gently for about 10 minutes until the eggs begin to look set. As it cooks neaten the sides with a spatula to build up a deep stright edge.
Slide it out on to a plate then insert it back into the pan and cook the other side for about 5 minutes. A little more oil in the pan may be necessary. Drain well.
Serve warm or cool, cut into quarters with piping hot chips fried in olive oil and a tomato salad.
1-2-3 KFC!


Ingredients:
frying chicken
Bulk KFC Original Recipe Seasoning (Copycat]

Directions:
NOTES: IF YOU WISH TO TAKE ADDITIONAL TIME AND STEPS TO BRINE THE CHICKEN, ADD CHICKEN TO 2 QUARTS COLD WATER WITH 2 LEVEL TABLESPOONS MORTON LITE SALT SALT AND 2 TEASPOONS ACCENT SEASONING INTO A LARGE POT. WARM BRINE OVER MEDIUM-LOW HEAT UNTIL ALMOST HOT, THEN BREAD. THIS RECIPE IS FORMULATED FOR A SINGLE APPLICATION OF BREADING. DO NOT "DOUBLE-BREAD" SINCE IT PLACES AN EXCESS OF SODIUM, PEPPER AND SPICES ONTO CHICKEN, WHICH COMPROMISES THE QUALITY AND AUTHENTICITY OF FINISHED PRODUCT. BONELESS CHICKEN COOKS IN ONE-THIRD OF THE TIME AS BONE-IN CHICKEN. (STEP ONE]: PREHEAT your deep fryer with manufacturer's recommended amount of frying oil to 315°F.
ROLL wet chicken in blended seasoned flour mixture until well-coated.
DEEP-FRY in preheated frying oil without crowding until golden and juices run clear (about 15-18 minutes].
Chocolate Macaroon Bites


Ingredients:
egg, sugar, flaked coconut

Directions:
Line 9x9 baking pan with foil. Pour chocolate chips into pan and place in oven as it heats, for about 5 minutes or until chocolate is soft then spread in an even layer. Sprinkle almonds on top, pressing into chocolate lightly.
Beat egg in small bowl until foamy. Beat in sugar until well blended then fold in coconut by hand. Spread evenly on top of chocolate layer.
Bake for 15 minutes at 350 or just until coconut is set.
Cool at room temperature then chill. Once completely set, pull out of pan in one piece and cut into 1" squares.
ViVi's Bacon and Tomato Soup
Category: soups-stews-and-chili
By MommaKandace

My Grandmother had eight children. Needless to say she learned how to cook with a little bit of nothing and make do with what she had. This was and still is one of my favorite meals -- and super-simple! Cornbread is a perfect pair with this!

Ingredients:
1 cup elbow macaroni
8 slices thick-cut bacon, cut into quarters
1 small yellow onion, finely chopped
2 (15 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
5 cubes beef bouillon
3 cups water
½ teaspoon garlic powder
½ teaspoon onion powder

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 294.6
Fat: 17.5 g
Saturated fat: 5.7 g
Carbohydrates: 25 g
Sugars: 8.8 g
Dietary fiber: 3.3 g
Protein: 9.7 g
Cholesterol: 25.5 mg
Sodium: 1876.1 mg
Toffee-Chocolate-Almond Bars


Ingredients:
flour, baking powder, salt, butter, brown sugar, egg, vanilla

Directions:
Preheat the oven to 350 degrees.
Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
Grease and flour the foil.
Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
Pour them out of the pan and set aside.
Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half].
Sift together the flour, baking powder and salt.
In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
Beat in the egg, vanilla and almond extract.
Beat in the flour mixture.
Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
Scrape the batter into the prepared pan and spread it evenly.
Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan], until a toothpick inserted near the center comes out clean.
(If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.] A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
Some people might like the bars that way; they're certainly gooey, but they really aren't done.
Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary] and cut into serving pieces.
Instant Pot® Pulled Pork
Category: main-dish
By Julie Tramp

This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.

Ingredients:
¼ cup brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 (4 pound) pork shoulder roast, trimmed, or more as desired
2 teaspoons olive oil
1 cup chicken stock
2 cups water
⅓ cup apple cider vinegar
2 tablespoons brown sugar
1 (6 ounce) can tomato paste, divided
1 large sweet onion, quartered, or more to taste
½ cup ketchup, divided
½ cup brown sugar

Directions:
Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate. Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off. Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm. Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes. Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Prep time: 30 mins
Cook time: 1 hr 45 mins
Total time: 10 hrs 20 mins
Yields: 16 servings

Calories: 316.3
Fat: 20.9 g
Saturated fat: 7.1 g
Carbohydrates: 17.8 g
Sugars: 15.6 g
Dietary fiber: 1.1 g
Protein: 15.6 g
Cholesterol: 64.9 mg
Sodium: 1777.4 mg
Middle Eastern Rice and Lentils


Ingredients:
onion, chicken broth, white rice, dried lentils, baking potato, carrot, raisins, ground black pepper, ground cinnamon, ground cumin, ground cloves, red bell pepper, frozen green pea

Directions:
In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
Cook until rice and lentils are almost tender, about 10 to 15 minutes.
Stir in the bell pepper and peas.
Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
Let stand 5 minutes before serving.
I sometimes use this rice to make stuffed peppers.
I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this] over, cover and bake about 45 to 60 minutes.
I also use leftover rice to make veggie burgers.
Enjoy!
For Vegetarian/Vegan do not use chicken broth.
Plum-Glazed Gingered Ham


Ingredients:
plum preserves, lime juice, lime zest, Dijon mustard, gingerroot, pepper, ham, cornstarch

Directions:
Preheat oven to 325°F.
Glaze: Combine first 6 ingredients in a saucepan, and bring to a boil, stirring constantly.
Place ham on rack (or on celery ribs, if you don't have a rack that fits] in shallow pan (I used a covered cast-iron pot with celery ribs to keep the ham off the bottom].
Score surface of ham, making diamond pattern around the ham, about 1/2 inch deep.
Spoon half of glaze over the ham.
Cover and bake at 325°F for approximately 90 minutes.
Remove drippings from pan and bake an additional 30 minutes (or until temp reaches 140°F], uncovered, basting 1-2 times with remaining glaze.
Gravy: Skim fat from drippings, and combine with dissolved flour or cornstarch, stirring until thick and smooth.
BBQ Jackfruit Sandwiches


Ingredients:
white wine, barbecue sauce, onion, olive oil

Directions:
Drain and rinse jackfruit to remove salt and brine. Break up with fingers or a fork into strips.
Caramelize onions in olive oil over medium heat.
Add to crockpot with jackfruit, wine,and barbecue sauce.
Cook on low 6-8 hours.
Serve on toasted buns.