xiaoxl/recipe_data huggingface dataset:
Vanilla Sauce
Category: side-dish
By Diane Lloyd

This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!

Ingredients:
1 cup white sugar
1 tablespoon cornstarch
2 cups water
¼ cup butter
2 teaspoons vanilla extract

Directions:
In a saucepan, combine the sugar and cornstarch.  Whisk in the water, stirring until blended.  Bring mixture to a boil and continue to cook for 1 minute, stirring constantly.  Remove from heat and mix in the butter and vanilla.  Serve warm.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 2 1/2 cups

Calories: 88.3
Fat: 3.3 g
Saturated fat: 2.1 g
Carbohydrates: 14.9 g
Sugars: 14.4 g
Cholesterol: 8.7 mg
Sodium: 23.5 mg
Lemon-Pepper Roasted Broccoli and Cauliflower
Category: fruits-and-vegetables
By Soup Loving Nicole

Simple roasted broccoli and cauliflower seasoned with lemon-pepper that pairs nicely with steak, chicken, fish, or pork.

Ingredients:
2 cups broccoli florets
2 cups cauliflower florets
1 tablespoon olive oil
1 ½ teaspoons lemon-pepper seasoning
¼ teaspoon seasoned salt
⅛ teaspoon crushed red pepper flakes

Directions:
Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet. Preheat the oven to 400 degrees F (200 degrees C). Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 39.6
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 4 g
Sugars: 1.4 g
Dietary fiber: 1.7 g
Protein: 1.5 g
Sodium: 173.9 mg
Raspberry Creme Brulee


Ingredients:
raspberries, sugar, heavy cream, half-and-half, fine salt, vanilla bean

Directions:
Position a rack in the center of the oven and preheat to 300 degrees F. Place four 9-ounce ramekins in a roasting pan. Bring a large pot of water to a boil and keep hot until ready to use.
Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until the sugar has dissolved, the berries have broken down completely and the mixture starts to thicken, about 10 minutes. Let cool completely.
Put the cream, half-and-half and salt in a medium saucepan. Split the vanilla bean in half lengthwise, scrape out the seeds with the back of a paring knife and add them, along with the bean, to the cream mixture. Bring the mixture to a boil over medium-high heat; immediately remove from the heat, cover and set aside.
Combine the egg yolks with the remaining 1/2 cup of sugar in a large bowl and whisk until the mixture is pale yellow and thick. Whisking constantly, slowly pour in the hot cream mixture until well combined. Pour the custard through a fine-mesh strainer into a clean medium bowl and discard the vanilla bean.
Spoon 2 tablespoons of the raspberry coulis into each ramekin and spread to cover the bottom. Carefully ladle the custard into the ramekins, dividing evenly, and place the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it reaches about 2/3 of the way up each ramekin. Bake until the custard is just set and still slightly jiggles, about 55 minutes. Immediately transfer the ramekins to a rack to cool to room temperature, then chill, uncovered, for 3 hours up to 2 days.
Just before serving, place the ramekins on a rimmed baking sheet and sprinkle sugar (about 1 tablespoon] over the top of each custard, tilting to spread evenly. Wipe off the ramekins with a moist paper towel. Using a torch, carefully caramelize the sugar until it is melted and a deep golden color. Once the sugar has hardened, garnish each custard with 3 of the reserved raspberries and serve.
Ravioli Green & Red Soup


Ingredients:
water, fresh carrot, onion, celery, green peppers, frozen chopped spinach, dried cilantro, white pepper, tomato sauce, parmesan cheese, cheddar cheese

Directions:
In stockpot add water and chicken base.
Add frozen raviolis and cook ten minutes, on low heat.
If using canned raviolis, wait. Do not add.
Add chopped carrots, onion, celery. green pepper and frozen chopped spinach. Cook ten minutes.
Add canned raviolis, cilantro, bonapetite seasoning, pepper,tomato sauce.Heat and simmer about 5 minutes.To bring it back up to cooking heat will take about 10 minutes and then you simmer 5 minutes.
Take off heat.
Stir in half & half.
Serve bowls with a sprinkling of shredded cheese on top.
Serve with crackers.
Note: If you want a more broth, add 1 more cup of half and half.
Summery Garbanzo Bean Salad (Vegan Friendly)


Ingredients:
garbanzo beans, garlic cloves, red onion, Italian parsley, dates, kalamata olives, thyme, salt, black pepper, extra virgin olive oil, lemon juice, honey

Directions:
Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
Whisk together the dressing and pour over the bean mixture. Stir gently.
Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
Yield is estimated.
Herbed Cucumber Canapes


Ingredients:
cream cheese, dill weed, seedless European cucumber, unsalted butter

Directions:
Cut bread into rounds with cutters- 1 1/2- 2" diameter., Slice cucumbers into 1/8" slices., Thinly spread rounds with butter., Mix cream cheese, ranch dressing mix, dill weed, and cream., Spread bread with herbed cream cheese mix., Top with cucumber slice., Add remainder of cheese into pastry bag fitted with star tip., Pipe star on top of cucumber., Garnish with dill sprig.
Low Carb Crock Pot Jambalaya


Ingredients:
onion, green pepper, celery, garlic cloves, diced tomatoes, turkey sausage, smoked sausage, shrimp, pepper, salt, dried thyme, dried parsley

Directions:
Add all ingredients, except shrimp, and stir well.
Cook on low for 6-8 hours (or on high for 3-4 hours].
If shrimp is uncooked, add to crock pot for last hour (low] or last 1/2 hour (high].
If shrimp is cooked, add to crock pot for last 15 mins of cooking time.
Chocolate Espresso Power Bars


Ingredients:
pecans, cocoa powder, dates, vanilla extract, stevia

Directions:
Blend pecans, cocoa and espresso in food processor until finely ground.
Add pitted dates and process until blended into dry ingredients.
Process in vanilla, stevia and agave until well combined.
Press mixture into an 8x8 inch pyrex dish, add a little water if your batter is crumbly when handling.
Freeze for 2 hours, then cut into squares.
Red White and Blueberry Popsicles


Ingredients:
frozen strawberries, water, honey, coconut milk, honey, frozen blueberries, water, honey

Directions:
In a vitamix , blend strawberries, water, and honey.
Scoop 1 tablespoon of mixture into each popsicle mold.
Freeze popsicles for 40 minutes.
Blend coconut milk and honey.
Remove popsicles from freezer; scoop 1 tablespoon of coconut mixture into each mold, then insert popsicle sticks.
Freeze popsicles for 40 minutes.
Blend blueberries, water, and honey.
Remove popsicles from freezer and scoop 2 tablespoons of blueberry mixture into each popsicle mold.
Freeze popsicles for 1 hour.
Serve.
Oven-Roasted Carrots
Category: side-dish
By thedailygourmet

Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.

Ingredients:
½ pound carrots, peeled and cut into 3-inch-long pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
¼ cup chopped pecans
¼ cup panko bread crumbs

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet. Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

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

Calories: 236.9
Fat: 17.3 g
Saturated fat: 2 g
Carbohydrates: 22.6 g
Sugars: 6 g
Dietary fiber: 4.8 g
Protein: 3.8 g
Sodium: 144.6 mg
Salted Egg Salad (Itlogna Maalat)
Category: salad
By Yana Gilbuena

This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.

Ingredients:
6  hard-boiled eggs, peeled
2 tablespoons spiced cane vinegar
2 tablespoons olive oil
1 tablespoon chile oil
¼ teaspoon fish sauce
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
2 cups quartered cherry tomatoes
1 cup chopped red onion
2  green onions, white parts chopped and green parts finely chopped
2  Thai chiles, finely chopped  (Optional)
1 wedge lemon
1 head butter lettuce, leaves separated into cups

Directions:
Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top. Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 121.7
Fat: 8.9 g
Saturated fat: 1.9 g
Carbohydrates: 5.3 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 159 mg
Sodium: 184.6 mg
Game Day Peanut Butter Cookies


Ingredients:
brown sugar, butter, egg, vanilla, peanut butter, baking soda, all-purpose flour

Directions:
Heat oven to 375 degrees.
Combine brown sugar and butter. Beat well.
Add egg, vanilla, peanut butter and baking soda. Beat on high until creamy, about 3 to 4 minutes.
Mix in flour.
Roll dough into 1" balls and place 2 inches apart on greased baking sheet. Press with fork.
Bake 9 minutes.
Cool on wire rack.
These store and freeze well.
Yield: 36 cookies.
Sushi Rice


Ingredients:
short-grain rice, water, vinegar

Directions:
To Cook the Rice.
Place rice in a heavy-bottomed pot and rinse with running water.
Drain rice.
Add the 4 cups of water and soak for 30 minutes.
Cover with a tight-fitting lid and bring to a boil.
Keep cooking on high heat for 15 minutes with lid on.
Lower heat to a minimum and cook covered for 10 minutes.
Remove from heat, remove lid, and let sit undisturbed for 5 minutes.
To Cool and Mix the Rice:
Transfer the hot rice to a large shallow bowl, discarding any hard grains around the sides or bottom.  Pour the sushi vinegar over the rice.
Now we want the temperature of the rice to cool down quickly so that the grains of rice don't get too sticky.  To do that, fan the rice (today an electric fan on medium speed often replaces the paper fan.].
As you cool down the rice, use a wooden paddle to gently but constantly fold the mixture,  just as you would if you were folding whipped egg whites into a cake batter.  Don't stop until the rice cools down to room temperature, or you'll have to use your sushi rice for cement.
Low  Sugar Low Fat Cream Cheese Frosting


Ingredients:
fat free cream cheese, Splenda sugar substitute, confectioners' sugar, margarine, vanilla extract

Directions:
Let the Cream Cheese and the Butter reach room temperature.
Next, Beat all ingredients until smooth and creamy.
Icing cake/ cupcakes or drizzle over a Bundt cake.
The Cake with this Icing should be refrigerated because of the Cream Cheese if there are any leftovers.
Baked Potatoes With a  Spicy Filling


Ingredients:
baking potatoes, garbanzo beans, ground coriander, ground cumin, fresh cilantro

Directions:
Preheat the oven to 400°.  Scrub the potatoes and pat dry.  Prick all over with a fork, brush with oil if you are using it and season with salt and pepper.
Place the potatoes on a cookie sheet and bake for 1 1/2 hours or until cooked through.  Cool for 10 minutes.
Meanwhile, mash the garbanzo beans with a fork or potato masher.  Stir in the spices and half the chopped cilantro.  Cover and set aside.
Halve the cooked potatoes and scoop the flesh into bowl keeping the potato shells intact.  Mash the flesh until smooth and gently mix into the garbanzo bean mixture with the yogurt.  Season well with salt and pepper.
Fill the potato shells with the potato/garbanzo bean mixture and place on a cookie sheet.  Return the potatoes to the oven and bake for 10-15 minutes longer, until heated through.
Serve sprinkled with the remaining chopped cilantro.
Another Dump Cake


Ingredients:
eggs, powdered sugar, milk

Directions:
Preheat oven to 350., Pour oil into 13 x 9 cake pan., Dump cake mix and eggs on top., Mix with a fork until most lumps are gone--batter will be very thick., Spread batter out in pan., Dump pie filling on top a lightly swirl into batter., Sprinkle nuts over top, if using., Bake for 25-30 minutes, or until top is golden brown., Remove from oven and drizzle glaze over the top while still warm., Suggested flavor combinations:., chocolate cake, cherry pie filling., spice cake, apple pie filling., white cake, blueberry pie filling.
Picnic Chicken Vegetable Bowl


Ingredients:
zucchini, tomatoes, green bell pepper, yellow bell pepper, parmesan cheese

Directions:
In a large bowl, combine all ingredients. Toss to mix well., Cover and refrigerate for several hours. Drain before serving.
Lemon Blueberry Bars


Ingredients:
lemon, granulated sugar, butter, graham cracker crumbs, sweetened condensed milk, fresh lemon juice, lemon zest, fresh blueberries

Directions:
Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
Memaw's Pet® Milk Pudding
Category: desserts
By crimsontide

This is my mom's Memaw's Pet® Milk Pudding recipe, only done right if cooked on the stove top. I'll always remember her through her recipes more than her pictures. This recipe is great on cold nights, dressed up with cinnamon. A really great comfort food-I've seen and felt it work! I'm Southern and firmly believe in comfort foods. This pudding is great for holidays, but it is also a really special treat my mom would make on really cold nights, or when she was feeling nostalgic about her grandmother. I hope someone tries it and loves it as much as my family does! We pour a lot of heart into it, too. It always has that extra special feeling to it, because we always make it to share with each other.

Ingredients:
⅓ cup self-rising flour
¾ cup white sugar
3  eggs
1 cup evaporated milk
⅞ cup water
¼ cup margarine, or more to taste
1 teaspoon vanilla extract
1 pinch ground cinnamon

Directions:
Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes. When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined. Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 280.3
Fat: 13.1 g
Saturated fat: 4 g
Carbohydrates: 34.6 g
Sugars: 29.6 g
Dietary fiber: 0.2 g
Protein: 6.8 g
Cholesterol: 105.2 mg
Sodium: 248.3 mg
Rotini and Cheese


Ingredients:
rotini pasta, butter, flour, salt, ground pepper, garlic powder, milk, cheese, parmesan cheese, romano cheese, lemon juice

Directions:
Cook Rotini according to package directions.
In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
Slowly stir in milk; bring to a boil and stir till thickened.
Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
Combine cheese sauce with the Rotini.
Sprinkle with Parsley or Paprika to garnish.
Caribbean Bananas


Ingredients:
margarine, butter, bananas, brown sugar, lemon juice, lemon juice, ground allspice, light rum

Directions:
Place margarine in9x9x2 baking dish., Heatinoven at 375 degrees until melted., Rotate dish to coat bottom., Cut bananas crosswise into halves. Cuteach half lengthwise into halves., Place cut sides down into baking dish., Mix brown sugar,lemon juice, and allspice., Drizzle over bananas., Bake uncovered for 15 minutes., Heat rum until warm., Ignite and pour over bananas.
Little Mushroom Tarts


Ingredients:
mushrooms, butter, olive oil, onion, garlic cloves, sherry wine vinegar, Italian parsley, salt, fresh ground pepper, all-purpose flour, salt, butter, water, egg

Directions:
See note about this step.Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate].
In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix. Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
Preheat oven to 375°.
On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg. Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet. Gather remaining dough, roll again, fill, and cut out more tarts.
Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining] and continue baking until deep golden brown, about 5 minutes longer. Serve warm.
Wine pairing: Pick a Pinot Noir with earthy loam and mushroom notes to echo the mushrooms in the tarts.
Banana Blast


Ingredients:
character(0]

Directions:
In a cocktail shaker with ice, add ingredients., Shake, strain into a rock glass filled with ice., Garnish with sliced banana.
Citrusy Cranberry Sauce


Ingredients:
granulated sugar, cranberries, orange zest, lemon zest

Directions:
In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil.
Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
Remove from heat and let it cool completely before transferring to the refrigerator.
Tarragon Chicken and Rice Soup
Category: soups-stews-and-chili
By RUBYJEWEL

When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.

Ingredients:
4 cups water, or as needed
1 tablespoon chicken soup base, or to taste
1 tablespoon dried tarragon
2 teaspoons dried basil
ground black pepper to taste
4  skinless, boneless chicken breast halves
1 cup long grain white rice
1  onion, diced
6  carrots, diced
6 stalks celery, diced
1 teaspoon finely chopped garlic

Directions:
Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth. Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 144.7
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 20.9 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 11.5 g
Cholesterol: 24.7 mg
Sodium: 284.5 mg
Dutch Oven Cashew Chicken


Ingredients:
onion, bell pepper, boneless skinless chicken breasts, carrots, celery, cashew halves, water, sugar, vinegar, ketchup, cornstarch, pineapple chunks

Directions:
Add oil to Dutch oven or large skillet and heat to medium-high.
Add onion and bell pepper; cook and stir for 2 minutes.
Add chicken breasts, carrots, celery and cashews.
Reduce heat to medium-low and cook for 15 minutes, stirring often.  Add 1/4 cup water if needed.
In a medium bowl, mix 1/2 cup water with sugar, vinegar, ketchup and cornstarch.  Blend until smooth then stir in pineapple (including juice].
Add cornstarch mixture to chicken and bring to a boil, stirring constantly.
Lower heat and simmer for another 20 minutes or until chicken is done.
Serve over hot rice.
Double Chocolate Cherry Cookies


Ingredients:
sugar, butter, margarine, milk, egg, all-purpose flour, baking soda, quick-cooking oats, dried cherries

Directions:
Heat oven to 350°F.
In a large bowl, beat sugar, butter, milk, almond extract, and egg with an electric mixer until smooth.
Stir in remaining ingredients.
Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.
Bake 10-12 minutes or until no longer shiny.
Immediately remove from cookie sheet and place on cooling rack.
Röschti


Ingredients:
raw potatoes, salt

Directions:
Peel the potatoes grate them into fine strips. Heat the fat in the frying pan. Add the potatoes, sprinkle with salt and stir well to mix them in with the fat.
Cover and fry for 20-30 minutes over medium heat, turning regularly. Then uncover the pan, turn the heat up and fry for a further 20 minutes. Towards the end of this time form the mixture into a cake shape. Do not stir them. Flip out of the pan onto a serving dish.
Venison Swiss Steak Mediterranean (Slow Cooker)


Ingredients:
dried oregano, salt, pepper, venison steak, onions, fresh mushrooms

Directions:
Stir first 4 ingredients together in bowl.
Place steak pieces in 3 1/2 quart (3/5 L] slow cooker.  Pour 1/3 of sauce over and between pieces.
Sprinkle onion and mushrooms over top.
Pour remaining 2/3 of sauce over all.
Cover and cook on Low for 7-9 hours or on High for 3 1/2 to 4 1/2 hours.
Sufferin' Succotash (Crock Pot)


Ingredients:
frozen corn kernels, frozen lima beans, onions, celery, pimiento, dried basil, garlic powder, salt, pepper, cheddar cheese

Directions:
Combine first 10 ingredients in 3 1/2 quart crock pot.  Cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Stir.  Transfer to serving bowl.
Sprinkle with cheese.