xiaoxl/recipe_data huggingface dataset:
Pork Cutlets


Ingredients:
boneless pork cutlets, flour, seasoning salt, pepper, eggs, milk, paprika, vegetable shortening, flour, dried dill, chicken broth, sour cream

Directions:
Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
Cut small slits around the edges of the pork and set aside.
In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
In a second pie dish beat eggs with milk.
In a third pie dish combine bread crumbs and paprika.
Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
In a large skillet melt Crisco (vegetable shortening] over medium heat.
Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side] and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons] and cutlets.
In a small cup combine remaining flour (2 tablespoons] with dillweed and then add mixture to skillet.
Stir in broth, stirring to combine well and then stir in sour cream until heated through.
Spoon sauce or pass separately--the sauce is wonderful over noodles.
Sweet Potato Pie IX
Category: desserts
By sniper69

A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!

Ingredients:
3 large sweet potatoes
½ cup butter, softened
1 tablespoon vanilla extract
2 cups sugar, or more to taste
½ teaspoon ground nutmeg
4  eggs, beaten
¾ cup evaporated milk
2 (9 inch)  unbaked pie shells

Directions:
Bring a large pot of water to a boil.  Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and mash. Preheat the oven to 350 degrees F (175 degrees C). Combine sweet potatoes, butter, sugar, vanilla and nutmeg in a large bowl. Whisk together the eggs and milk in a small bowl, and blend into the sweet potato mixture. Pour into pie shells and bake in preheated oven for 60 minutes, or until done.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 9-inch pies

Calories: 371.1
Fat: 15.4 g
Saturated fat: 6.5 g
Carbohydrates: 53.8 g
Sugars: 30 g
Dietary fiber: 3.4 g
Protein: 5.2 g
Cholesterol: 65.2 mg
Sodium: 234.7 mg
George Washington Pie ( Dessert)


Ingredients:
graham cracker crumbs, butter, cream cheese, powdered sugar, walnuts, pecans, Cool Whip, cherry pie filling

Directions:
Mix the melted butter with the graham crackers and press into a 8x8 dish.
Bake for 8 minutes in a 350 degree oven. Cool
Cream the cream cheese and powdered sugar and spread over the cooled crust, sprinkle with chopped nuts and spread the cool whip over this and chill for about an hour.  Spread the cherry pie filling over the cool whip. Keep refrigerated.
Will keep several days in the refrigerator.
Healthy Exchanges Creamy Cucumbers


Ingredients:
cucumbers, salt, black pepper

Directions:
In a large bowl, combine cucumbers and onions., Pour dressing over cucumbers and onions., Add salt and black pepper., Stir gently to combine., Cover and refrigerate at least 2 hours.
Individual Chicken Pot Pie / Pies


Ingredients:
mushrooms, corn, potato

Directions:
mix together all of the above ingredients except the pizza dough.
Roll out pizza dough (not too thin or it will break open].
Cut out a circle large enough to fit inside of pyrex bowl and leave enough hanging over the sides to fold over as top crust.
Put dough into bowls.
Scoop chicken mixture into bowls. Leave about an inch from the top.
Fold the dough over the top of the mixture.
Bake on a cookie sheet in case it spills over.
Leek and Salmon Soup
Category: soups-stews-and-chili
By Allyson  

This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.

Ingredients:
2 tablespoons vegetable oil
3  leeks, white and light green parts only, thinly sliced
2 small yellow onions, thinly sliced
2  shallots, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
5 cups vegetable stock, divided
2 large yellow potatoes, sliced
1 small head cauliflower, broken into small florets
2  carrots, sliced
1 cup heavy cream
1 pound skinless salmon fillet, cut into large chunks
salt and cracked black pepper to taste
½ (2.8 ounce) package French-fried onions, or to taste

Directions:
Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes. Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque. Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 425.5
Fat: 25.8 g
Saturated fat: 11.5 g
Carbohydrates: 31.1 g
Sugars: 5 g
Dietary fiber: 3.8 g
Protein: 18.7 g
Cholesterol: 86.8 mg
Sodium: 782.1 mg
Hidden Valley ® Holiday Ham


Ingredients:
honey, smoked ham, apple cider vinegar, whole cloves, mustard

Directions:
Preheat oven to 325°F.
In a saucepan over a medium low heat, combine the honey, vinegar, and dressing mix and stir until well blended.
Stud the top of the ham with whole cloves. Drizzle the sauce over the ham and bake for 20 minutes per pound or until the sauce turns to a glaze and an internal temperature of 140°F is reached.
Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette


Ingredients:
onions, bacon, olive oil, salt, olive oil, white wine vinegar, Dijon mustard, honey, shallot, fresh parsley, fresh chives, fresh basil, fresh tarragon, salt, pepper, red pepper flakes

Directions:
Vinaigrette  --  Mix all the ingredients in a small baggie, bowl or tupperware container. Refrigerate until ready to serve.  You need to heat slightly before serving.  Just 10 or 20 seconds on medium in the microwave - just to warm it up.
Onion  --  Cut the top off, just a small slice so you can peel easily.  You can cut a small bit off the bottom if it doesn't set well.  Peel the sides and it is ready.  Drizzle with olive oil and season with salt and pepper.
Top with 4 half slices or 2 full slices of bacon and wrap well in foil, keeping the top with bacon standing up.
Bake or Grill  --  A 400 degree oven takes around 40-50 minutes and the grill about 30-40 minutes. This really is dependent upon the heat of your grill or oven and the size of your onions.  Make sure to close the foil pouch on the top so after 30 minutes or so, you can easily pull it open a bit and test to see if the onion is done.  I just stick a knife in the onion and it should be tender.
Serve  --  Remove from the foil, and I also remove the bacon  --  it is more for the flavor, not presentation, and it has done it's job. As I said, I like using a small to medium onion, so everyone gets one, but the large onions are wonderful and can be sliced in half.
Heat up the vinaigrette in the microwave for just a few seconds to warm up and drizzle over the onion.  ENJOY!
NOTE:.  Keep the leftover vinaigrette. Great over potatoes, any meat, even vegetables, or seafood.
Cinnamon Bread Pudding


Ingredients:
milk, eggs, sugar, brown sugar, butter, vanilla extract, nutmeg, pecans

Directions:
Place cubed bread or rolls in slow cooker sprayed with vegetable cooking spray.
In a mixixng bowl, combine milk, eggs, both sugars, butter, vanilla, and nutmeg and beat until smooth.
Stir in pecans.
Cover and cook on low for 3 hours.
Seerve with lemon sauce or whipped topping.
Apple Cheddar Palmiers


Ingredients:
butter, baking apples, shallots, nutmeg, sharp cheddar cheese, puff pastry, egg

Directions:
Preheat a skillet to medium-high. Saute the apples and shallots in butter for 3-5 minutes. Add the nutmeg and salt and pepper to taste.
Lay each piece of puff pastry on its own piece of parchment paper and roll them lightly.
Top both pieces with apple mixture and distribute evenly. Then top with them with shredded cheese.
Fold the pastry sheets inward ¼ of the width on both ends. Fold in again so that the dough meets in the middle. Fold one more time.
Wrap the rolls in the paper and put the rolls in the fridge for at least 30 minutes to chill before cutting. (Wrap them well if you are prepping ahead].
When ready to bake, preheat the oven to 450 degrees F. Carefully slice each roll into 12-15 ½ inch slices and lay flat on parchment paper lined baking sheets. Whisk the egg and brush it over the tops. Bake for 12-14 minutes.
Cool before lifting!
Bavarian Mint Coffee Creamer


Ingredients:
"confectioners' sugar"

Directions:
Combine all ingredients in a container with a tight-fitting lid.
Shake well to blend.
Store in airtight container.
To make Bavarian Mint Coffee: In a mug, combine 2 TBSP of creamer with 6 oz coffee.
Microwaveable Hot Cocoa (Single Serving)


Ingredients:
cocoa powder, granulated sugar, Equal sugar substitute, milk, vanilla extract

Directions:
Combine cocoa powder, vanilla extract, and sugar (or Equal] in a mug.
Put 1 cup of milk into the microwave, and heat on HIGH for 1-1 1/2 minutes or until hot.
Slowly combine hot milk with sugar and cocoa powder.
The Cat's Meow Dipping Sauce for Seared Ahi


Ingredients:
lemon juice, soy sauce, wasabi paste, pickled ginger, red pepper flakes, fresh ahi tuna

Directions:
Mix all ingredients., Allow to refrigerate, if time allows, so flavors will marry., Bring to room temperature for serving, if time allows., Pre-heat saute pan or griddle to very hot., Sear tuna for 20-30 seconds on all sides.
Shrimp Stock
Category: soups-stews-and-chili
By TRB

Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.

Ingredients:
shrimp shells from 2 pounds of shrimp, or to taste
½ cup roughly chopped onion
1  lemon, sliced
¼ cup roughly chopped celery
¼ cup celery leaves, or to taste
2  garlic cloves, crushed
1 teaspoon whole black peppercorns
3 sprigs fresh thyme
2  bay leaves
8 cups cold water

Directions:
Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.

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

Calories: 71.5
Fat: 0.9 g
Carbohydrates: 6 g
Sugars: 1 g
Dietary fiber: 1.9 g
Protein: 11.8 g
Cholesterol: 89.6 mg
Sodium: 148.8 mg
Ultimate Turkey Brine
Category: side-dish
By Eric

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Ingredients:
1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12  whole cloves
3  bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

Directions:
Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes. Refrigerate brine until completely cooled.

Prep time: 5 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 30 servings

Calories: 44.1
Fat: 0.1 g
Carbohydrates: 11.3 g
Sugars: 10.7 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 6080.8 mg
County Fair Style Kool-Aid® Drop Doughnuts
Category: bread
By BHYLER

I tried 'Chicken Charlie's Deep Fried Kool-Aid®' at the San Diego County Fair. They were very good so I started to search on a way to recreate them. I searched for drop doughnut recipes and took one of those and adapted it.  This is a very close version of the one I had at the fair in looks and taste. The fair's version was cherry-flavored, but you could use any flavor you like.

Ingredients:
2 quarts vegetable oil for frying
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
1 cup milk
2  eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup white sugar
½ (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)

Directions:
Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl. Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter. Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels. Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 50 donuts

Calories: 101.2
Fat: 4.6 g
Saturated fat: 1 g
Carbohydrates: 14.1 g
Sugars: 8.3 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 9.7 mg
Sodium: 63.1 mg
Roti Canai/Paratha (Indian Pancake)
Category: bread
By Suhara

Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.

Ingredients:
¾ cup warm water
1 teaspoon salt
1 pinch white sugar
4 ¾ cups all-purpose flour
3 ½ tablespoons clarified butter (ghee)
1  egg
1 teaspoon water
2 tablespoons ghee (clarified butter), divided

Directions:
Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips. Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours. Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough. Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 356.7
Fat: 10.1 g
Saturated fat: 5.8 g
Carbohydrates: 56.8 g
Sugars: 0.4 g
Dietary fiber: 2 g
Protein: 8.5 g
Cholesterol: 45.8 mg
Sodium: 301.8 mg
Portuguese Sweet Bread I
Category: bread
By Jennifer Houde

This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.

Ingredients:
1 cup milk
1  egg
2 tablespoons margarine
⅓ cup white sugar
¾ teaspoon salt
3 cups bread flour
2 ½ teaspoons active dry yeast

Directions:
Add ingredients in order suggested by your manufacturer. Select "sweet bread" setting.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 1/2 pound loaf

Calories: 55.9
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 6.9 g
Sugars: 6.6 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 17.1 mg
Sodium: 180.6 mg
Old Fashioned Cocktail
Category: drinks
By Allrecipes

The earliest version of this cocktail was simply water, sugar, bitters, and booze. Over time, the water became ice, the booze became whiskey, and the drink became an old fashioned.

Ingredients:
1  sugar cube
1 teaspoon water
1 dash bitters
2 fluid ounces whiskey (rye or bourbon)
1  lemon twist
ice cubes
1  orange slice, for garnish
1  maraschino cherry, for garnish

Directions:
Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey and stir for an additional minute. Squeeze the lemon twist over the glass and drop it in. Add ice cubes. Garnish with a slice of orange and a maraschino cherry; serve with a swizzle stick.

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

Calories: 167.5
Carbohydrates: 6.9 g
Sugars: 4.1 g
Dietary fiber: 0.1 g
Sodium: 7.3 mg
Three Bean Dip
Category: appetizers-and-snacks
By SAHMCOOK

This is a variation of the popular taco dip.  It tastes great and looks pretty too.

Ingredients:
1 (15 ounce) can refried beans
1 (1 ounce) packet taco seasoning mix
1 (8 ounce) package cream cheese, softened
2 small tomatoes, chopped
3 bunches green onions, chopped
1  cubanella pepper, seeded and chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can navy beans, rinsed and drained

Directions:
Spread the refried beans in a layer in the bottom of a 9 inch square baking dish. In a small bowl, stir together the   mix and cream cheese. Spread the mixture over the refried beans. In a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. Spread over the layer of cream cheese. Cover and refrigerate for at least 4 hours before serving to blend the flavors.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 8 cups

Calories: 63.4
Fat: 2.7 g
Saturated fat: 1.6 g
Carbohydrates: 7.5 g
Sugars: 0.9 g
Dietary fiber: 2 g
Protein: 2.7 g
Cholesterol: 8.8 mg
Sodium: 190.2 mg
Cooking Light's Carrot Soufflé


Ingredients:
carrots, granulated sugar, nonfat sour cream, all-purpose flour, butter, baking powder, vanilla extract, salt, eggs, powdered sugar

Directions:
Preheat oven to 350°.
Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs]; pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake  for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Spaghetti Squash Au Gratin
Category: side-dish
By sandybaby999

This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.

Ingredients:
1  spaghetti squash, halved and seeded
3 tablespoons light margarine
1 small yellow onion, thinly sliced
1 teaspoon red pepper flakes
¼ teaspoon garlic powder
salt and freshly ground black pepper to taste
¾ cup fat-free sour cream
1 cup shredded light Cheddar cheese
cooking spray

Directions:
Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl. Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray. Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese. Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

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

Calories: 115
Fat: 4.8 g
Saturated fat: 1.7 g
Carbohydrates: 10.5 g
Sugars: 3.7 g
Dietary fiber: 0.3 g
Protein: 8 g
Cholesterol: 9.6 mg
Sodium: 264.5 mg
Coleslaw Potato Salad


Ingredients:
mayonnaise, white vinegar, sugar, pepper, salt, cumin seed, mint

Directions:
Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely.
Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well.
Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt.
Garnish with chopped mint if desired.
Australian BBQ Meatballs


Ingredients:
ground beef, onions, curry powder, egg, garlic clove, milk, salt, ground black pepper, butter, onions, ketchup, Worcestershire sauce, white vinegar, instant coffee granules, brown sugar, lemon juice

Directions:
Preheat the oven to 375 degrees.  In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper.  Gradually mix in the milk until you have a nice texture for forming meatballs.  You many not need all of the milk. Form the meat into balls slightly smaller than golf balls.  Place them in a greased baking dish.  Bake the meatballs for 30 minutes in the preheated oven.  Once the meatballs are in the oven, start making the sauce straight away.
Melt the butter in a saucepan over medium heat.  Add the remaining onions and cook until browned.  Stir in the ketchup, beef stock, steak sauce, worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice.  Bring to a boil over medium heat, and simmer, stirring occasionally.
Remove the meatballs from the oven, and drain any excess grease.  Pour the sauce over the meatballs and return to the oven.  Bake for an additional 30 minutes.
These meatballs will taste even better after they have been left to rest for a while to soak up the sauce.
Sweet and Spicy Turkey Sandwich


Ingredients:
cheese, butter

Directions:
Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up.
When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
Remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side. I always lift the top slice of bread & spread preserves on sandwich-just personal preference.
Lemony Lentils with Kale
Category: side-dish
By Dezzie

Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.

Ingredients:
2 tablespoons olive oil
1  onion, diced
1  carrot, diced
3 cloves garlic, minced
4  thyme sprigs
½ teaspoon kosher salt
ground black pepper to taste
½ teaspoon crushed red pepper flakes, or to taste
½ pound green lentils
1 (14.5 ounce) can diced tomatoes, undrained
3 cups chicken broth
1 bunch dinosaur kale, stems removed and leaves roughly chopped
1  lemon, zested and juiced

Directions:
Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute. Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 356.4
Fat: 8.4 g
Saturated fat: 1.2 g
Carbohydrates: 54.7 g
Sugars: 5.5 g
Dietary fiber: 21.8 g
Protein: 19.8 g
Sodium: 449.1 mg
Lulu Paste


Ingredients:
sharp cheddar cheese, onion, pimientos, ketchup, dry mustard, chili sauce, mayonnaise

Directions:
Process cheese, onion and pimentos in a food processor., Add other ingredients and stir till mixed well., Store in a screw-topped jar in the refrigerator.