xiaoxl/recipe_data huggingface dataset:
German Potato Dumplings (Kartoffelkloesse)
Category: side-dish
By Chef John

The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.

Ingredients:
2 large russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg, or to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste

Directions:
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled. Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan. Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough. Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons. Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes. Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 large dumplings

Calories: 271.5
Fat: 13.3 g
Saturated fat: 7.8 g
Carbohydrates: 32.7 g
Sugars: 1.3 g
Dietary fiber: 2.7 g
Protein: 5.9 g
Cholesterol: 77 mg
Sodium: 103.9 mg
Spaghetti Squash


Ingredients:
spaghetti squash, olive oil, salt, pepper, butter, margarine, brown sugar, parmesan cheese

Directions:
Pre-heat oven to 375.
Cut squash in half and scoop out the seeds.
Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
Place face down in a pan with about half an inch of water and bake for 30-40 minutes  You will know the squash is ready when it scrapes off looking like spaghetti --  not too soft, or it will be too mushy.
Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti].
Mix in margarine and brown sugar --  sprinkle parmesan cheese over the top.
Smothered Chicken with Mushrooms
Category: meat-and-poultry
By M. Kertello

A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!

Ingredients:
2  skinless, boneless chicken breasts
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 (8 ounce) package chopped white mushrooms
¼ cup chopped white onion
1 tablespoon Worcestershire sauce
1 pinch salt and cracked black pepper to taste
1 splash red wine
½ cup shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper. Bake in the preheated oven for 15 minutes. Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes. Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

Prep time: 10 mins
Cook time: 43 mins
Total time: 53 mins
Yields: 2 chicken breasts

Calories: 301.6
Fat: 13.6 g
Saturated fat: 7.4 g
Carbohydrates: 8.8 g
Sugars: 4 g
Dietary fiber: 1.8 g
Protein: 35.2 g
Cholesterol: 100.5 mg
Sodium: 519.4 mg
Grandma's Old Fashioned Creamy Tomato Soup


Ingredients:
diced tomatoes, tomato juice, heavy cream, butter

Directions:
Place tomatoes and juice in a stockpot over medium heat.
Simmer for 30 minutes.
Puree the tomato mixture at this point if you don't want it chunky.  I usually puree part but still leave a fair amount of chunks.
Place the pot over medium heat and stir in the heavy cream and butter.  Season with salt and pepper.
Heat, stirring until butter is melted.  Do NOT boil.
Serve with croutons or stir-ins of your choice.
Classic Caramel Macchiato


Ingredients:
"milk"

Directions:
Place caramel syrup in the bottom of cup.
Top with freshly prepared hot espresso.
Spoon very small amount of foamed milk on top of espresso.
Avoid getting any milk into espresso if you like it dry.
You can add just a wee bit of milk otherwise, but not a lot (or it won't be a macchiato anymore!].
If desired, you can top this with whipped cream, and a little bit of warmed caramel topping (squirted from a squeeze bottle is best].
Serve at once.
Balsamic and Herb Quinoa Salad
Category: salad
By suzyk

Serve this cold salad as a delicious summer side to your favorite grilled meat  or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!

Ingredients:
2 cups water
1 cup quinoa
1 teaspoon chicken bouillon granules
½ cup frozen baby lima beans
water to cover
salt and freshly ground black pepper to taste
⅓ cup slivered almonds
3  Campari tomatoes, diced
2 tablespoons thinly sliced scallions
2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
2 teaspoons dried basil
1 teaspoon minced garlic
¼ teaspoon salt

Directions:
Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan. Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes. Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes. Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl. Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 453.4
Fat: 27.5 g
Saturated fat: 4.5 g
Carbohydrates: 39.7 g
Sugars: 5.2 g
Dietary fiber: 6.5 g
Protein: 12.6 g
Cholesterol: 11.2 mg
Sodium: 307.9 mg
Shrimp Fritters


Ingredients:
shrimp, all-purpose flour, baking powder, salt, pepper, eggs, beer, onion, garlic, dried thyme

Directions:
Coarsely chop shrimp, set aside.
Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
Pour oil to a depth of 5 inches into a Dutch oven.
When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
Drain fritters on paper towels.
Caprese Panini
Category: main-dish
By MomMatula

A favorite salad get its turn in a sandwich.

Ingredients:
2 tablespoons olive oil, divided
¾ cup diced tomato
1 tablespoon drained capers
1 pinch red pepper flakes
½ teaspoon balsamic vinegar
4 slices  sourdough bread
¼ cup prepared pesto
1 (6 ounce) package sliced mozzarella cheese
sea salt and coarsely ground pepper to taste

Directions:
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar. Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up. Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 sandwiches

Calories: 647.8
Fat: 42.2 g
Saturated fat: 14.5 g
Carbohydrates: 35.9 g
Sugars: 4.3 g
Dietary fiber: 3.2 g
Protein: 32.6 g
Cholesterol: 63.8 mg
Sodium: 1214.5 mg
Tasty Gluten-Rice-Corn-Potato Free Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, brown sugar, egg, vanilla, sorghum flour, tapioca starch, xanthan gum, salt, cream of tartar, baking soda

Directions:
Preheat oven to 350°.
Cream the butter and both sugars together.
Add egg and vanilla and beat until fluffy.
In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
Slowly add in the dry mix to the rest.
Fold in chocolate chips.
Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do].
Tomato Vegetable Casserole


Ingredients:
potato, red bell pepper, carrots, olive oil, red onion, zucchini, salt, pepper, tomatoes, parmesan cheese, fresh basil

Directions:
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots and 2 tablespoons of olive oil in a 13x9 baking dish to coat. Sprinkle with salt and pepper to taste and toss until coated.
Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetables. Arrange the zucchini over the onions.
Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.
Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the mixture over the vegetables in the baking dish. Drizzle with 1 tablespoon of olive oil.
Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil if desired.
The Best Finger Food Ever


Ingredients:
olive oil, red pepper flakes, garlic clove, feta cheese

Directions:
Combine all ingredients, except French bread.
Eat as finger food and use the bread to dip into the amazing "infused" oil.  Enjoy!
Fisherman's Wharf Grilled Cheese


Ingredients:
mayonnaise, blue cheese, pepper, red onion, bell pepper, havarti cheese, butter

Directions:
-Spread mayonnaise evenly over 1 side of 4 slices of bread. Layer the 4 pieces of bread with blue cheese, pepper, onion, crabmeat, sliced bell pepper and 1 slice of havarti cheese. Top all slices with remaining slice of bread.
-In large skillet melt butter. Cook the sandwiches for 3min. per side or until golden brown and cheese is fully melted.
Fava Bean Soup With Portuguese Sausage


Ingredients:
extra virgin olive oil, bay leaves, fine sea salt, fresh ground black pepper, minced garlic cloves, celery, carrots, roma tomato, red table wine, yukon gold potatoes, dried fava beans, fresh sage, fresh thyme, fresh parsley, fresh savory, fresh rosemary

Directions:
Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
Add *Portuguese Table wine and reduce by one half.
Add ham stock, Yukon gold potatoes and  green fava beans to soup. Add fresh chopped herbs and stir soup.
Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
Serve soup in warm bowls and place one sausage on top.
Garnish soup with Fresh Parsley Sprigs and Maui Onions.
* Chef's Note: Bairrada or any Portuguese Red Table Wine.
** Fava Beans soaked over night in water.
Gilroy Garlic Festival Wowchos


Ingredients:
heads of garlic, tortilla chips, red onion, green chilies, monterey jack cheese, cilantro, green onion top

Directions:
Pre-heat oven to 375-degrees F.
Coat garlic cloves with oil and bake for 30 minutes or until soft and golden.
Cover a 9"X13" foil covered metal pan with tortilla chips.
Mash and distribute garlic, onion, chiles and olives evenly over the chips.
Cover with shredded cheese and bake at 400-degrees F for 5 minutes or until cheese melts.
Top with cilantro and green onions.
Chocolate Cherry Bread


Ingredients:
milk, egg, margarine, bread flour, sugar, salt, active dry yeast, cherries, pecans

Directions:
Load in machine according to manufacturer's instructions., Setting is same as for regular egg breads., Fresh cherries will possibly reduce the shelf life of this bread.
Linguini with Shrimp and Tomato Hazelnut Pesto


Ingredients:
shrimp, linguine, sun-dried tomatoes, parsley, basil leaves, hazelnuts, parmesan cheese, garlic, olive oil

Directions:
Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.
Add olive oil and continue processing for about 15 seconds, or until combined; set aside.
Cook linguini according to package directions.
Meanwhile, heat salted water in a medium-large sauce pan to boiling.
Add shrimp and boil 2 minutes, or until they become opaque.
Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.
Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.
Don't forget the wine!
Mai Tai
Category: drinks
By Andrea

Two flavors of rum combine with pineapple juice and orange juice to make a yummy, fruity drink.

Ingredients:
1 (1.5 fluid ounce) jigger spiced rum
½ (1.5 fluid ounce) jigger coconut-flavored rum
1 teaspoon grenadine syrup
3 fluid ounces pineapple juice
2 fluid ounces orange juice
1 cup ice cubes

Directions:
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.

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

Calories: 243.3
Fat: 1.8 g
Saturated fat: 1.1 g
Carbohydrates: 26.5 g
Sugars: 17.7 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 11.6 mg
Sodium: 22.6 mg
Cherry Cola Float


Ingredients:
fresh cherries, sugar, water, vanilla ice cream

Directions:
Pit all cherries, leaving a few whole for garnish.
In a saucepan, mix the cherries, sugar, and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while. Once the liquid has reached a syrup-like consistency, about 25 minutes, remove from heat.
Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
For serving:
In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
Cook's Note:
For a drink, remove the vanilla ice cream and add a splash of spiced rum.
Bean and Olive Salad


Ingredients:
garbanzo beans, kidney beans, black olives, green chili peppers, sweet onion, carrot, white vinegar, olive oil, cayenne pepper, salt, black pepper

Directions:
Drain and rinse chick peas and kidney beans. Drain as much juice as you can out of the green chiles. Place all in a bowl with the drained black olives. Add chopped onions and carrots. Toss everything together.
Mix all dressing ingredients in small bowl or container. pour over salad and stir through.
Chill for at least an hour.
Cooking time listed is chill time.
Pasta Bean Soup
Category: soups-stews-and-chili
By RAGTIMEWALTZER

A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.

Ingredients:
1 ½ teaspoons extra-virgin olive oil
1 pound bulk sausage
2 teaspoons minced garlic
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can navy beans, drained
3 ½ cups beef stock
3 ½ cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes, or more to taste
1 ½ cups frozen chopped spinach
1 cup ditalini pasta

Directions:
Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease. Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 220
Fat: 9.6 g
Saturated fat: 3.1 g
Carbohydrates: 21.1 g
Sugars: 3.2 g
Dietary fiber: 3.6 g
Protein: 11.8 g
Cholesterol: 21.9 mg
Sodium: 926.1 mg
Maple-Glazed Salmon With Pineapple


Ingredients:
maple syrup, Dijon mustard, salmon fillets, salt, pepper, fresh pineapple

Directions:
Whisk together the maple syrup and mustard in a small pan, and bring to a boil over medium heat.
Simmer until slightly thickened, and remove from heat.  Set aside.
Place salmon in a foil-lined 9x13" baking dish.  Season with salt and pepper.
Scatter the pineapple and jalapneo around the salmon.  Brush the salmon with the syrup mixture.
Broil for 5-7 minutes or until salmon flakes easily.
Serve with the pineapple and jalapeno.
Rice is wonderful with this.
Crispy Lebanese Chicken


Ingredients:
chicken thighs, garlic cloves, olive oil, lemon zest, sea salt, dried oregano, ground cinnamon, ground turmeric

Directions:
Chicken should be bone in and skin on.
Have ready some additional sea salt and lemon juice for seasoning.
Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side] and pull meat away from bone so the chicken thigh lays flat. pan>.
Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes] then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes]. pan>.
Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen.  pan.
Lasagna Pasta Toss


Ingredients:
parmesan cheese, garlic clove, frozen chopped spinach, fresh basil leaf, tomatoes

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 2 cups pasta cooking water, then drain.
While the pasta cooks, pulse the Parmesan in a food processor until finely ground. Add the garlic, spinach, and basil and pulse until finely ground. Add the ricotta and a pinch each of salt and pepper and pulse until well mixed. Transfer to a large bowl.
Add the pasta, tomatoes, and 1 cup pasta cooking water to the bowl with the sauce. Toss until well coated, adding more pasta water if necessary to loosen the sauce. Season to taste with salt and pepper.
Enchiladas


Ingredients:
tortillas, hamburger, onion, cheddar cheese, parsley, salt, pepper, tomato sauce, water, green pepper, chili powder, dried oregano leaves, ground cumin, garlic, cheddar cheese

Directions:
Cook and stir hamburger in skillet over medium heat until light brown.
Remove from heat.
Stir onion, cheese, parsley, salt and pepper, cover.
Heat remaining ingredients to boiling, stirring occasionally.
Reduced heat.
Simmer uncover 5 minutes.
Dip each tortilla into sauce to coat both sides.
Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling.
Arrange in ungreased oblong baking dish with seam side down.
Pour remaining sauce over enchiladas, and sprinkle with 1/2 cup cheese.
Cook uncovered in 350 degrees oven, until bubbly, about 20 minutes.
Mini-Meatballs in Cranberry Sauce


Ingredients:
lean ground beef, eggs, fresh parsley, garlic, onion powder, fresh basil, cayenne pepper, whole berry cranberry sauce, chili sauce, catsup, brown sugar, lemon juice

Directions:
In a large bowl, combine the ground meat, bread crumbs, parsley, eggs, garlic, onion powder, basil and pepper.
Mix well but do not overwork or meat will become tough when cooked.
Form into small balls the size of a walnut or smaller.
Place meatballs in a slow oven of 300 degrees F and bake for 25 minutes.
In the meantime, in a crock pot set at 325 degrees F, mix together the cranberry sauce (if you so desire, you can use jellied. I prefer the whole berry.] Add remaining sauce ingredients.
When meatballs are baked, transfer them to the crock pot and stir into the sauce.
Cook in crock pot for 1 hour.
Lower heat to keep warm for serving.
Emily's Cheese and Tomato Cracker Appetizer


Ingredients:
dried chives, fresh chives, marjoram, garlic powder, garlic, grape tomatoes, cherry tomatoes, hard cheese

Directions:
Add chives, marjoram, and garlic to cream cheese. Cream together until ingredients blended.
Smear about a half teaspoon on each cracker, and add sliced cheese and sliced tomatoes on top.
Annie's Broccoli Salad


Ingredients:
fresh broccoli florets, red onion, sharp cheddar cheese, bacon, low-fat mayonnaise, sugar, apple cider vinegar

Directions:
Combine broccoli, onion, cheese, and bacon., Mix the dressing and toss with broccoli mixture., Chill and serve.
Seasoning for Beef Pot Roast in a Bag


Ingredients:
Accent seasoning, onion, garlic, paprika, red bell peppers, green bell peppers, dried parsley, dried mustard, carrots, cornstarch, water, onion, salt, pepper

Directions:
Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.