HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans and remove ends. Cut beans into 2-inch pieces and divide among 7 hot, sterile pint jars. Put 1/4 teaspoon red pepper, 1/2 teaspoon pickling spices, 1/2 teaspoon dill and 1 clove garlic into each jar. Bring water, vinegar and salt to a boil. Pour boiling mixture over beans, leaving 1/2-inch headroom. Seal. Process in boiling water bath for 10 minutes.
Cream margarine and sugar. Add egg and flavorings. Mix well. Fold in dry ingredients, blending well. Chill 3 to 4 hours. Roll out and cut as desired. Bake on lightly greased sheet at 375° for 7 to 8 minutes. Frost if desired.
Cut cheese into pieces and place in large mixing bowl; beat 1 minute. Add eggs and egg yolk and mix well. Add sugar and mix well. Add flour and salt; mix well. Add vanilla and cream and beat until smooth. Place into prepared crust; bake at 400° for 10 minutes, then reduce heat to 250° and bake for 45 to 65 minutes or until cake is slightly browned, has risen and is cooked on top. Cool to room temperature, then refrigerate overnight.
Brown ground beef and drain. Then add 1 package onion soup mix. Boil the egg noodles and drain. In a baking dish, place in ground beef and cooked egg noodles. Add some Mozzarella cheese and stir so it melts. Add 1 can cream of mushroom soup. Stir it together and sprinkle bread crumbs on top. Bake at 350° for 15 to 20 minutes.
Wash and drain chicken breasts. Cut into long fingers. Mix egg and milk in small bowl. Mix flour and Mrs. Dash in shaking bag. Dip chicken fingers in egg and milk mixture and then shake in flour bag until well coated. Fry chicken 15 to 20 minutes or until tender.
Mix jello and water. Let set for a little, then add pineapple, celery, horseradish, mayo and cottage cheese. Nuts and pimento are optional.
Cream together cream cheese, eggs, sugar and vanilla. Place 1 vanilla wafer in the bottom of each mini muffin cup. Spoon 1 teaspoon creamed mixture into muffin cups.
Combine self-rising flour and cold lard. Add baking powder. Cut in until mealy. Add buttermilk. Let stand for 5 minutes. Flour your counter or tabletop and roll biscuit mixture into a ball. Knead gently 8 to 12 times. Roll out and cut about 1/2 inch thick. Melt a cup of butter and dip each cut biscuit into the butter. Place on a baking sheet and bake at 400° about 10 minutes or until brown.
Combine all ingredients and boil for approximately 5 minutes over medium heat or lower temperature and cook slower for a more savory sauce.
Mix all ingredients; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake 15 minutes. Serve warm
Mix ingredients in a gallon jar, then fill jar with warm water. Set in sun, not over 3 hours.
Put peaches and their juice in bottom of baking dish. Sprinkle dry cake mix over this. Add melted butter; spread evenly to cover dry cake mix. Sprinkle nut meats. Bake at 350° for 50 minutes, or until slightly browned. Serve with ice cream or Cool Whip.
Combine meat, onions, celery and garlic. Add bread crumbs, salt, pepper, slightly beaten eggs and stock. Mix well but do not over-handle. Mold	into loaves the width of baking pans, 3-inches high and 4-inches wide. Brush tops with bacon fat.	Bake, uncovered, and without water, in 325° oven for 1 1/2 hours or until desired doneness is reached.	Do not overcook. Strained pan juices may be made into gravy with any favorite recipe. Yields 50 servings, 5 ounces each.
Brown chicken in butter. Remove to a baking dish. In same pan, cook onion, pepper and garlic until limp. Stir in chicken broth and salt. Pour over chicken in baking dish and bake 45 minutes at 350°. Stir in almonds and currants. Sprinkle crumbled bacon on top. Serve with rice. Yield: 4 servings.
Mix peanut butter and confectioners sugar together well, then add margarine. Mix well, then shape into small ball shapes. Melt coating (no paraffin needed) over warm water until consistency to dip centers. Microwave can be used to melt chocolate. Place dipped buckeyes on wax paper to let chocolate set up. Store at 70° for up to 3 days or in fridge for longer periods.
Prepare tortilla cups; set aside. Prepare tomatillo guacamole; cover and chill. In a medium skillet cook beef and garlic until beef is brown. Drain off fat. Stir in kidney beans, corn, taco sauce and chili powder. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Prepare figs for cooking; chop. Mix first 3 ingredients together and cook 20 minutes. Add 3 boxes jello and cook for 2 minutes more. Pour into sterile jars and seal.
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients. Add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased loaf pan. Bake at 350° for 45 to 50 minutes or until done. Remove from pan. Serve warm with butter or cool for later.
Thaw turkey completely. Drain all water. Rub butter outside (best to use squeeze Parkay). Coat real heavy with Tony's Cajun spices. Put spices inside and outside the turkey. Put in refrigerator overnight.
Mix the first seven ingredients. Put mixture in 9 x 13-inch pan. Sprinkle cake mix over pumpkin mixture. Chop nuts; sprinkle over top and pat in. Melt butter or margarine and drizzle over top of cake. Bake 50 minutes at 350°.
Heat oven to 350°. Arrange graham crackers in a single layer in ungreased jelly roll pan. Heat brown sugar and margarine to boiling. Boil and stir one minute; remove from heat. Stir in vanilla. Pour over crackers; spread evenly. Sprinkle with pecans. Bake 8 to 10 minutes or until bubbly. Cool slightly. Cut into 2 1/4 x 1 1/4-inch bars.
Mix ingredients well with enough broth to pour easily into greased pan. Cook at 350° for 1 1/2 to 2 hours.
Mix dry ingredients. Add liquids. Mix until slightly lumpy. Bake in waffle iron.
Cream butter and sugar; add eggs and cream. Mix soda with water and add to mixture. Add salt and vanilla. Stir in dates, cherries and pecans. Add flour. Drop teaspoonfuls on cookie sheet. Bake at 300° to 325° until done.
Mix first 3 ingredients in a 1 1/2-quart bowl. Add syrup and mix well. Beat in eggs, one at a time. Mix in next 3 ingredients. Pour into unbaked pie crust. Bake at 350° for 1 hour or until done.
Cook broccoli a little until unthawed; drain. Add to remaining ingredients which have been mixed together well. Put in a large casserole dish and cover. Bake at 350° for 30 minutes.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Mix flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk. Cover and refrigerate for 15 to 30 minutes.
In a covered 2-quart microwave-safe dish, cook bacon on High for 4 or 5 minutes or until crisp. Remove with a slotted spoon to drain. Set aside. Drain clam juice into the drippings. Stir in potatoes and onion; cover and cook on High for 8 to 10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk and add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on Medium for 6 minutes, stirring once or twice. Let stand for 3 to 5 minutes. Stir in clams and butter. Garnish with bacon and parsley.
Cook frozen vegetables according to directions and drain well. Preheat oven to 375°. Blend celery soup, milk, sour cream and cheese in large bowl. Lightly stir into vegetables. Transfer mixture into a 1 1/2-quart shallow baking dish.
Blend together butter, 2/3 cup sugar, flour and 1/2 teaspoon vanilla. Press into 9 x 13-inch pan. Bake at 350° for 5 to 6 minutes. Mix cream cheese and 1 cup sugar. Add 1 egg at a time and mix. Add 1 teaspoon vanilla. Pour over crust. Spread apple filling over top and bake at 400° for 15 to 20 minutes. Shut off oven, keeping bars in oven until it cools. Remove and sprinkle with cinnamon.
Combine oatmeal, boiling water and margarine. Cool to lukewarm. Add sugars, salt and yeast. Knead in flour. Let rise and form into dinner rolls. Let rise and bake 20-30 minutes.
Twenty-four hours ahead, place brisket (fat side up) in a heavy foil or a covered baking dish. Pour coffee over brisket; seal or cover and bake in a preheated 200° oven for 24 hours. When it has baked 24 hours, remove from oven; pour off all the liquid and discard it. Place meat on cutting board and trim off all the excess fat. Slice brisket into strips. Put brisket back into pan. In a mixing bowl, combine and mix together all the remaining ingredients and pour this sauce over the brisket. Bake at 200° for at least 1 more hour. It freezes beautifully.
In a small saucepan, melt oleo. Stir in crumbs. Put firmly on bottom of 11 x 7-inch baking dish. Chill.
Combine ground chuck, eggs, crumbs, onion, salt and pepper in a bowl; mix. Shape into 1-inch balls. Brown in hot oil in skillet, turning to brown all sides. Remove meatballs (not thoroughly cooked). Reserve 2 tablespoons pan drippings in skillet. Drain pineapple, reserving juice. Add enough water to juice to measure 1 1/4 cups liquid mix. Mix cornstarch, 1/4 cup pineapple/water mixture, soy sauce, vinegar, brown sugar and catsup with reserved drippings in skillet. Simmer until thickened, stirring frequently. Add meatballs, pineapple chunks and green pepper. Simmer 20 minutes.
Brown flour in oil in large heavy pot slowly, stirring to make mahogany brown roux. Add chopped vegetables and saut until soft. Add tomato sauce, tomatoes, chicken stock, water, okra and seasoning. Stir and simmer about 45 minutes. Add seafood and cook another 20 to 30 minutes. Serve around scoop of hot rice. Offer file at table. Serves 8 to 10.
Cut cucumbers into thin slices (can be done with a potato peeler). Chop parsley and put over cucumbers. Mix vinegar, sugar and salt until sugar is dissolved. Add a little water (this will depend on how strong you like the liquid). Pour over cucumbers and mix. Refrigerate for a couple of hours before serving.
Boil together first five ingredients for a minute. Then let mixture cool. Combine cabbage, carrot and salt. Let stand 1 hour. Squeeze all liquid from vegetables and pack into jars or plastic freezer boxes. Cover with vinegar mixture. Freeze. It will last six months at zero degrees. Thaw in the refrigerator.
Mix all ingredients together except Mozzarella cheese. Put half of the mixture in a long loaf pan. Put cheese on mixture. Put the rest of the hamburger mixture on top and pinch edges together so cheese doesn't run out. Pour rest of pizza sauce on top. Bake at 350° for 1 to 1 1/2 hours.
In a large bowl, combine chips, cheese, onions, tomatoes and lettuce. Combine cooked and drained ground beef with the kidney beans. Warm. Combine chips, cheese, onions, tomatoes and lettuce mixture with ground beef and kidney beans and mix well. Can be served with picante sauce.
Soak gelatin in 1/4 cup cold water until softened; add hot broth, onion juice, lemon juice, salt and pepper. Stir until gelatin dissolves. Pour into mold; chill until thick. Stir in pimento, celery and chicken. Chill until firm. Serve on lettuce leaves.
Mix eggs, sugar, milk and vanilla. Pour over broke up bread and cut margarine over top. Bake at 350° until done.
Mix; will be thick. Spread in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until lightly browned. While hot, spread with 1 cup chocolate chips; let melt, then spread evenly. Top with 1 cup powdered sugar, 1/2 cup chunky peanut butter and 4 to 8 tablespoons milk. Mix together and drizzle over top.
Grate zucchini; add salt and let stand for 1 hour. Drain zucchini well. Add the rest of the ingredients and drop by tablespoon	into 1 inch of hot oil. Let cook until brown. You can sprinkle extra cheese on them if you want to. This is very good with syrup.
Cut enough deer meat into small cubes to fill half of a crock-pot. Add garlic, Worcestershire sauce, onion, garlic salt, Creole salt, pepper and regular salt to taste. Add green onions, potatoes and carrots to 3/4 full. Cook overnight in slow cooker.
Melt 1 tablespoon butter with oil in heavy large saucepan over medium heat. Add onion and thyme; saute until soft, about 4 minutes. Add wine and cook until reduced in half. Add soup and half and half. Stir until heated.
Thoroughly combine sugar, shortening and eggs. Stir in buttermilk and mashed bananas. Sift together and stir in flour, baking powder, baking soda and salt. Stir in chopped nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake in moderate gas oven at 350° for 50 to 60 minutes. Remove from oven and let cool 5 minutes before removing from pan.
Preheat oven to 350°. Place the cauliflower flowerets in an 11 x 9-inch baking pan. Pour on the broth. Sprinkle the minced tomato, oregano, salt and pepper over the cauliflower. Add the Feta cheese and toss well. Cover the pan with foil. Bake for 45 minutes. Remove the foil and continue baking until the cauliflower is very tender, 30 minutes longer. Toss the bread crumbs with the olive oil. Sprinkle the crumbs over the cauliflower. Bake until the crumbs are golden brown, an additional 30 minutes. Serve 4.
Heat oven to 350°. Grease a 13 x 9-inch pan. Combine rice, eggs, Parmesan cheese, oregano and garlic powder. Spread in pan. Bake for 10 minutes until firm. Spread spaghetti sauce over rice. Top with Mozzarella cheese and anything else you would like. Continue baking 15 minutes or until hot and bubbly.
Dissolve strawberry jello into 2 1/2 cups of boiling water. Pour 1 1/2 cups into 6-cup ring mold. Chill until set. Add 1/2 cup of yogurt to remaining jello. Stir and spoon over jello in mold. Chill. Repeat with lime jello. Chill at least 2 hours. Unmold.
Cook spaghetti, drain and set aside. Chop crab in bite size chunks. Chop scallion fine. Combine all ingredients in large bowl. Mix well. Let it sit to mingle.
Combine vinegar, oil, parsley, salt, pepper, sugar and lemon juice in a huge Mason jar or anything that has a cover. Add garlic clove (still intact) and mushrooms. Cover and marinate several days or hours in the refrigerator. Remove garlic and serve. Serves 12.
In large mixing bowl, beat eggs until foamy with rotary beater. Sift together sugar, flour, baking powder, and salt. Stir into the beaten eggs. Add dates and nuts, mix until well blended.
In a large bowl, combine the potatoes, sour cream, 1 c. cheese, carrot, onion, parsley, salt, dill, and pepper. Transfer to a greased 8 inch square baking dish. Sprinkle with the paprika and remaining cheese. Bake, uncovered, at 350° for 25-35 minutes or until bubbly.
Dissolve gelatin in hot water. Add salt, tomatoes and green chilies; cool. Add celery and green pepper. Pour mixture into gelatin mold. Refrigerate. Serve with lettuce and mayonnaise, if desired.
Melt butter in heavy saucepan. Add flour; stir until smooth. Add milk slowly and stir until mixture is thickened. Add chicken broth and frozen broccoli. Cook until broccoli is tender. Salt and pepper to taste.
Mix well the softened cream cheese with mayonnaise. Add chopped olives and chopped pecans; stir well with 2 tablespoons olive juice and a dash of pepper. Chill for 24 to 48 hours before serving.
Use enough plain flour to make a good dough. Mix all the other ingredients in until the dough can be rolled. Roll out very thin and cut with biscuit cutter. Bake at 350° until brown. If you wish, sprinkle sugar on top before baking.
1. Put the nodols is a pot with the sose and cook it for 2 minits.
Mix the oil, sugar and eggs with a spoon. Beat at medium speed until creamy. Sift and measure the flour, salt, soda and baking powder. Combine ingredients and beat with mixer 2 minutes. Add vanilla. Fold in apples and pecans. Grease and flour pan. Bake at 350° for 60 minutes.
Cream butter and sugars. Add eggs, vanilla and peanut butter. Mix well. Add oatmeal, chips and M&M's. Drop by teaspoon on greased cookie sheets. Bake for 10 to 12 minutes in a 350° oven. (No flour in this recipe!)
Grind both peppers up fine, seeds and all. Boil sugar and vinegar for 1 minute; add pectin while boiling. Let set a few minutes; strain through cheesecloth. Add green food coloring.
Combine all ingredients, except half of the coconut. Form into balls and roll in remaining coconut.
In Dutch oven, heat vegetable oil over medium heat. Add onions; saute for 2 minutes. Add garlic and cook for 2 minutes. Add beef and cook until brown. Add 1 1/2 cups water and cook over medium heat for 40 minutes. After 40 minutes, add remaining 3/4 cup water and tomato paste. Mix until smooth and add: sugar, salt and pepper. Cook 1 to 1 1/2 hours over low heat until meat is tender. Just before serving, remove Dutch oven from heat and stir in sour cream. Serve over noodles. Serves 4.
Boil or bake potatoes in skin to preserve flavor. Peel and mash potatoes and add other ingredients. Mix well and pour into pie shell. Bake at 350° for 30 minutes. Serve hot or cold.
Cook feet until tender. Take meat off bones and add chopped onions. Put salt, pepper and a little vinegar in a pan and bring to a boil. Pour over meat and onion mixture and cool.
Cream together sugar, butter and eggs until light. Add flour, milk, baking powder and flavoring and beat well. Bake in tube pan at 325° for 1 hour.
Preheat oven to 300°. Cut chicken in strips or chunks. (Serves 8.) Top with cheese in casserole. Mix soup and wine until smooth. Pour over chicken. Toss stuffing with butter and sprinkle on top. Bake 1 1/2 hours at 300°.
In a large mixing bowl dissolve yeast in warm water. Add milk, sugar, spices, eggs, shortening and 2 cups flour. Blend 30 seconds on high speed, scraping bowl occasionally. Stir in remaining flour, scraping sides of bowl. Cover, let rise in a warm place 50 - 60 minutes. Turn dough onto well floured cloth covered board; roll out lightly to coat with flour. Roll dough to 1/2 inch thickness, cut with 2 1/2 inch doughnut cutter. Place 2 inches apart on baking sheet, brush with melted butter. Cover for 20 minutes. Heat oven to 425 and bake 8 - 10 minutes. Remove from oven. Immediately brush with melted butter and shake on sugar and cinnamon.
Cream sugar and butter. Add eggs, then flour. Mash bananas and add to other batter. Sprinkle nuts with small amount of flour, then add to other mixture. Bake 1 hour at 350°.
Let cream cheese stand at room temperature for 1 hour, then mix the dry Ranch mix with it. (You will need to knead it very thoroughly for full flavor.) Form a round ball with this mixture. Roll your cheese ball in the chopped nuts (or paprika) and serve with your favorite snack cracker. This also makes a great spread for celery.
Boil 3 cups water; stir in jello and pudding and cook until slightly thickened. Cool. Fold whipped topping and oranges into mixture. Pour into mold. Refrigerate.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for basic recipe.
Dissolve the 2 jellos in the boiling water. Mix all ingredients together; chill. Frost with 1 cup sour cream.
Soak gelatin in cold water. Mix egg yolks, lemon juice, lemon rind and sugar. Cook until spoon is coated. Add gelatin. Cool. Beat egg whites stiff. Add 3/4 cup sugar. Fold into cooled custard. Break 1/2 angel food cake into small pieces. Put a layer in bottom of 9 x 13-inch dish, then mix with custard until even and smooth. Let stand until set.
Mix in order given. Bake in a large tube pan, 10-inch, for 1 1/2 hours at 325°.
Cream shortening, sugars and eggs; add dry ingredients. Mix well; add cooked oatmeal. Put in 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Put water on to boil. When boiling, add oatmeal and raisins, stirring well. When thick, reduce heat and simmer about 10 minutes. Pour into bowls and add one teaspoon of peanut butter and honey. Decorate with raisins.
Mix cake mix, Wesson oil, eggs, drained oranges and juice from pineapple; mix with mixer. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Beat together sugar and eggs until creamy. Add oil and vanilla; mix. Add dry ingredients. Add zucchini and mix. Add raisins, coconut and nuts. Mix. Bake in a greased and floured pan for 1 hour at 350°. Makes 3 loaves or 1 Bundt.
Cream butter and brown sugar until light and fluffy. Add combined dry ingredients; mix well. Press half of the crumb mixture into a 13 x 9-inch baking pan. Spread on jam; sprinkle with remaining crumb mixture. Bake at 400° for 20 to 25 minutes. Cool and cut into bars.
Mix corn oil, sugar, flour, spices,	baking	powder, salt, soda and potatoes.	Add eggs, one at a time, beating well after each addition. Add vanilla, nuts, raisins, coconut and fruit. Pour into	a greased tube pan. Bake at 300° for 1 1/2 hours or longer.	Cake is best when allowed to mellow for a few days.
Soak meat in vinegar for 10 to 15 minutes. Mix dry ingredients and put on both sides of meat before grilling. Cook on barbecue grill on slow fire.
Season ground beef with Tony's seasoning. Brown ground beef in pot. Add onion and bell pepper; cook about 3 minutes. Add tomato sauce and 1 can of water. Bring to a boil; reduce heat and let simmer for about 30 minutes. Serve over rice. Good with pork and beans as a side dish.
Mix flour, baking powder, soda and salt together and blend. In another dish or pan, blend sugar, soft butter and vanilla. Then add your bananas, nuts, eggs and buttermilk to your dry ingredients. Blend everything together. Bake at 350° for 45 minutes.
Open oysters, letting remain in deep half of shell. Melt butter in 1-quart saucepan, blend in flour and slowly add milk. Simmer for 5 minutes, stirring occasionally. Add the Swiss and Parmesan cheese and stir until cheese melts. Stir in Worcestershire sauce, nutmeg, pepper and salt. Cook spinach and squeeze out excess moisture. Blend spinach into cheese sauce and let mixture cool. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with Parmesan cheese and bake at 400° for 10 to 15 minutes. Makes 2 dozen.
Chop celery and green onions. Boil until soft; drain. Melt cheese and milk on low heat. Add celery, whites of onions and peppers. Heat and serve with tortilla chips. (Like Casa Ole's!)
Saute fiddleheads in butter in a heavy bottomed saute pan over moderate heat, stirring with wooden spoon for 2 or 3 minutes, being careful not to brown. Pour Chardonnay wine into saute pan and cover immediately, allowing fiddleheads to steam until slightly wilted. Season with salt and pepper. Garnish with crumbled bacon and serve at once. Yields 2 servings.
Brown meat; add onion. Add liquid with dissolved bouillon cubes. Cover; cook 2 hours. Add mushrooms and sour cream. Serve over cooked noodles.
Dissolve jello, cheese and marshmallows in boiling water. Let set until partially thick. Add pineapple, carrots and nuts. Mix well and fold in Cool Whip. Makes 8 x 8-inch pan. Double recipe for 13 x 9-inch pan.
Bring cheese to room temperature and the butter or margarine. Beat in small bowl until smooth. Stir in remaining ingredients except nuts or seeds. Chill 2 hours or until firm. Divide mixture into 2 equal parts; shape into logs. Roll in chopped nuts or seeds. Wrap in plastic wrap securely and store in refrigerator.
Melt chocolate and butter over hot water or very low heat. Remove from heat. Add eggs and vanilla. Mix well. Stir in walnuts.
Cream sugar and eggs, then add rest of ingredients. You don't have to use a mixer. Bake in sheet cake pan at 350° for 35 to 45 minutes.
In a large bowl, gently toss first six ingredients. Combine whipped topping and mayonnaise; fold into fruit mixture. Cover and chill at least 1 hour. Makes 32 servings.
Heat large pot of water to boiling. Add pasta and cook to desired consistency. Meanwhile, heat olive oil in medium skillet over medium-high heat. Add garlic and cook 30 seconds. Add asparagus; cover and cook 3 minutes. Add squash and mushrooms; cook 4 to 5 minutes longer until vegetables are tender. Remove from heat; stir in tomatoes and 1/2 cup boiling water from pasta pot. Drain water from pasta and return pasta to pot. Add sauce and toss to coat. Season with pepper. Serve with Parmesan cheese.
In a 2-quart saucepan, combine soup mix and water. Over medium-high heat, heat to boiling. Stir in rice. Reduce heat to low. Cover and cook 20 minutes or until rice is tender and liquid is absorbed.
Brown floured steak in oil. Place onions under steak. Spoon mushroom soup over steak and add water. Place potatoes and carrots on top and bake or cook in electric skillet for 2 hours at low heat. Serves 4 to 6.