xiaoxl/recipe_data huggingface dataset:
Jerusalem Peppery Kugel (Kugel Yerushalmi)


Ingredients:
salt, fresh ground black pepper, eggs, sugar

Directions:
Preheat oven to 200°F degrees.  Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly.  Pour caramelized sugar over pasta, mixing well. Don’t worry if some of the caramel hardens, it will soften later.
Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.
Fabulous Olive Salsa by James
Category: appetizers-and-snacks
By Brent Rice

Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.

Ingredients:
1 ½ (5 ounce) jars green olives (such as Italica®)
1 (6 ounce) can pitted black olives, or more to taste
1 (4 ounce) can chopped green chilies
1 large white onion, cut into large chunks
2  tomatoes, cored
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
4 cloves garlic, peeled
3 drops hot pepper sauce (such as Tabasco®), or to taste

Directions:
Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

Prep time: 15 mins
Total time: 15 mins
Yields: 25 servings

Calories: 38.4
Fat: 3.5 g
Saturated fat: 0.4 g
Carbohydrates: 2 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 0.4 g
Sodium: 317.3 mg
House Darts


Ingredients:
Kahlua, raspberry vodka, cranberry juice

Directions:
In a shaker filled with ice, combine all of the ingredients., Chill and serve in shot glasses.
Mom's Best Meatloaf
Category: main-dish
By Carol

Mom made this every Sunday and we looked forward to cold sandwiches the next day, if there was any left!! Homemade breadcrumbs work best.

Ingredients:
1 ½ pounds ground beef
¼ cup chopped onion
¼ cup quick-cooking oats
⅛ cup cornmeal
1 cup dried bread crumbs
1 ½ teaspoons salt
1 tablespoon white sugar
1  egg, beaten
½ cup tomato juice
½ cup water
1 tablespoon barbecue sauce
1 dash liquid smoke flavoring
1 tablespoon distilled white vinegar
¼ cup ketchup
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 dashes liquid smoke flavoring

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350 degrees F (175 degrees C) for approximately one hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 to 8 servings

Calories: 427.8
Fat: 28.1 g
Saturated fat: 11 g
Carbohydrates: 23 g
Sugars: 8.1 g
Dietary fiber: 1.3 g
Protein: 20 g
Cholesterol: 109.3 mg
Sodium: 855.7 mg
Summertime Watermelon Waldorf Salad


Ingredients:
watermelon, celery, seedless grapes, salt

Directions:
Stir together watermelon, celery, and grapes in bowl., Keep the fruit in the refrigerator until ready to serve., Just before serving, stir salt into coleslaw dressing., Pour mixture over fruit and stir until coated., Sprinkle with almonds.
Restaurant-Style Onion Chutney


Ingredients:
tomato paste, paprika, ground cumin, sugar, salt, garlic paste, red onion, cilantro

Directions:
Heat oil in a small saucepan., Add tomato paste, paprika, cumin, sugar, salt and garlic paste., Simmer about 5 minutes., Let cool and stir in onions., Garnish with cilantro.
Stuffed Beefaroni Bell Peppers


Ingredients:
green bell peppers, yellow onion, garlic clove, olive oil, macaroni, low-sodium tomatoes, dried oregano, mozzarella cheese

Directions:
Preheat oven to 400°F.
Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
Variation: Any other part-skim shredded cheese would be flavourful, too!
Crock Pot Pulled Pork for Tacos


Ingredients:
boneless pork roast, ground coriander, onion powder, ground cayenne pepper, water

Directions:
Place thawed meat in the crock pot. Sprinkle the seasoning on top of the meat and pour around the sides the water.
Cook on low for 8-10 hours.
Shred the meat in the crock, and stir to mix.
Pressure Cooker Split Pea Soup
Category: soups-stews-and-chili
By Knifehat

This is my favorite split pea soup recipe. I love my pressure cooker and use it for meals that I need to cook for the family in a hurry. This is great for a cold winter's night, and it tastes great for lunch the next day. I serve it with French bread.

Ingredients:
8 cups water
1 pound dried split peas
1  ham hock
1  onion, diced
2 stalks celery, diced
1 teaspoon dried thyme
⅛ teaspoon garlic powder
1 pinch ground black pepper
1 teaspoon salt
1 teaspoon hot pepper sauce (such as Tabasco®)  (Optional)

Directions:
Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes. Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions. Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

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

Calories: 364.1
Fat: 8 g
Saturated fat: 2.6 g
Carbohydrates: 49.9 g
Sugars: 7.9 g
Dietary fiber: 20.2 g
Protein: 24.8 g
Cholesterol: 22.7 mg
Sodium: 444.1 mg
Kick Butt Apple Pie


Ingredients:
flour, salt, unsalted butter, water, apples, brown sugar, butter, maple syrup, salt, vanilla, flour, cinnamon, nutmeg

Directions:
To make the dough, you'll want to add your flour and salt to a bowl. Now cut up your butter into small squares and add it into the flour, a few squares at a time, using either a fork or a pastry blender.
Add in the water and mix it up to form a dough.
Stick the dough in the fridge to chill and let's start working on the filling.
Grab up your brown sugar, butter, maple syrup, salt, vanilla, almond extract, flour, cream, cinnamon, and nutmeg and dump them into a small pot.
Turn your heat to medium and let the mixture cook up. When it reaches boiling, remove it from the heat and set aside.
Pull your dough back out and cut it into two equal pieces. Roll the first piece out to fit your pie pan and lay it inside.
Cut off the excess and crimp your crust all pretty like.
Now add in your apples.
Now it's time to roll out your second piece of dough. Roll it out to the size of your pie top. Grab a pizza cutter and cut about 14-16 1/2" strips from the dough.
Lattice up your pie.
The last step is to take your sauce and carefully pour it over the top of the pie.
Now pop your pie in the oven at 375 for 40 minutes. You might want to put another pan under your pie as well to catch any drippings.
Raisin Pumpernickel Bread


Ingredients:
water, molasses, active dry yeast, instant coffee granules, salt, whole wheat flour, bread flour, unbleached all-purpose flour, raisins, cornmeal, water

Directions:
Stir together the lukewarm water and molasses in a large mixing bowl.
Sprinkle in the yeast and stir to dissolve.
Let stand for 10 minutes, or until slightly foamy.
Stir in instant coffee, salt and rye flour.
Sprinkle in the cocoa and stir well to combine.
Add whole-wheat flour and 1 cup of the bread flour, or enough to make a sticky dough.
Turn the bread out onto a lightly floured work surface and let it rest.
Wash and dry the bowl.
Sprinkle additional flour over the dough and begin to knead.
Continue until most or all of the remaining bread flour is incorporated and you have a smooth elastic ball.
(Breads with rye flour will always be slightly sticky.] Pour the vegetable oil into the mixing bowl, turn the ball of dough to coat well, cover bowl with a towel, and set aside to rise until dough is tripled in bulk, 3 to 4 hours.
Lightly flour the work surface and turn the dough out onto it.
Flatten it into a large rectangle and sprinkle with the raisins.
Roll up the dough and knead it, to distribute the raisins and let rise until doubled.
Sprinkle a large baking sheet with 3 to 4 tablespoons cornmeal.
Turn the dough out,cut it into 3 pieces, and shape each piece into a small round loaf.
Set loaves on the baking sheet, leaving as much room as possible between them, cover, and let rise until doubled.
Preheat oven to 400*.
Beat egg white together with 1 tbls.
cold water in a small bowl.
When the loaves have risen sufficiently, brush the tops with the egg white mixture.
Bake loaves on the middle rack of the oven for 35 to 45 minutes, or until they are dark brown and sound hollow when bottoms are rapped.
Cool completely on racks before cutting or wrapping.
Makes 3 loaves.
Enjoy!
Pollo Con Chiles Verdes Frescos


Ingredients:
chicken thighs, ground cumin, ground cinnamon, salt, garlic cloves, anaheim chili, low sodium chicken broth, sour cream, lime, juice and zest of, fresh cilantro, lime zest, lime slice

Directions:
Roasting the chilies: place the whole chilies in a Dutch oven (the same one you'll use to prepare the chicken for this recipe.] BROIL for about 15 minutes until the skin is blistered on all sides. Remove Dutch oven to the counter and immediately cover. Let sit for about 20 minutes or until the chilies are cool enough to handle. Remove the blistered skin, stem, seeds and membrane. Chop the chilies up into small pieces. Proceed with recipe.
Mix together the chipotle powder, (Spanish smoked] paprika, achiote, cumin, cinnamon and salt. Rub the spice mixture on the outside of the chicken. I placed the chicken pieces in a Pyrex baking dish, covered it and refrigerated for several hours.
Heat oil in a Dutch oven on medium-high heat. Brown the chicken about 5 minutes each side. Set the chicken aside on a plate.
Lower the heat to medium and wait a few minutes. Now add the onions and garlic to the Dutch oven and continue cooking only 2 minutes until the onions soften.
Add chilies and chicken broth. Give it a good stir, scraping up any browned bits. Return the chicken to the Dutch oven.
Bring to a medium-heat then immediately lower the heat to simmer, cover, and cook about 20 to 25 minutes, depending on the thickness and size of the pieces.
Remove the chicken to a serving platter.
Skim fat from sauce. Raise heat to high. Boil a few minutes until sauce reduces and thickens a bit. Remove from heat, whisk in  the lime juice and sour cream.
Taste and check for seasoning.
Pour sauce over chicken, turning pieces to coat. Add a faint dusting of chili powder for color and sprinkle with fresh cilantro.
Lemon & Coriander Soup


Ingredients:
cabbage, carrot, onion, peas, potatoes, capsicums, garlic, lemon, water, black pepper, dried basil, parsley, cornstarch, salt

Directions:
Keep water to boil in big saucepan.
Go on adding vegetable. I add according to the cook time the vegetables take. Add onions, potato and carrots. let it cook for 2 minutes then add rest of the vegetables except coriander.
Chop little coriander ( 2 tablespoon] and add to the soup. Take the remaining coriander leaves with stems in blender and blend it in smooth paste, Add this paste to the soup.
Add salt, black pepper powder, dry basil leaves and finely cut parsley. Stir well. Let it cook. Grate the lemon zest and add to the soup. Now squeeze the lemon and add the juice.
In a small bowl mix take 3 tablespoon cold water and mix the corn flour nicely till it becomes smooth paste. Add this paste slowly stirring continuously so as to avoid lump formation.
Let it cook for another minute.
<U+200B>  The soup is ready to serve. Serve hot.
Amalfi Turkey Alfredo


Ingredients:
ground turkey, water, alfredo sauce

Directions:
Cook pasta according to directions, drain.
Spray a skillet with non-fat cooking spray and cook turkey until completely white (crumble while cooking]. Drain if needed.
Add water, marinade packet and vinegar to turkey and mix well.
Cook for about 10 minutes more, stirring occasionally until water has been cooked off.
Heat alfredo sauce in microwave or on stove.
To serve, put pasta on plate, top with turkey, and then alfredo sauce.
Pork Tenderloin With Fennel Seed and Onions


Ingredients:
extra virgin olive oil, onions, salt, pepper, fennel seed, dry red wine, parsley

Directions:
In skillet, heat 1 tbsp (15 mL] oil over medium heat.
Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
Meanwhile, cut pork into 1-inch (2.5 cm] thick medallions; season with 1/2 tsp (2 mL] salt and 1/4 tsp (1 mL] pepper. Set aside.
In same skillet, heat 1 tbsp (15 mL] oil over medium-high heat; fry fennel seeds for 10 seconds.
Add pork; brown on both sides, about 4 minutes.
Pour in wine and increase heat to high; cover and cook for 3 minutes.
Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL], 2 to 3 minutes.
Transfer pork to warm serving plate. Set aside.
Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
Makes 4 servings.
Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.
Loaded Baked Potato Casserole


Ingredients:
evaporated milk, water, butter, margarine, sour cream, chives, green onion, sharp cheddar cheese

Directions:
Heat oven to 350 degrees F
Spray a 13 x 9 inch Baking pan with no-stick cooking spray.
Combine evaporated milk, water, butter, potato slices and sauce mix in a 5-quart pot.
Cook over medium heat, just until mixture comes to a boil. Remove from heat.
Stir in sour cream and chives or green onions.
Pour into prepared pan and sprinkle with cheese.
Bake 40 minutes or until bubbly and golden brown.
Baked Penne With Sausage and Spinach (Oven or Crock-Pot)


Ingredients:
olive oil, onion, Italian sausage, garlic cloves, red wine, crushed tomatoes, water, pesto sauce, penne pasta, fresh mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 375.  Grease a deep lasagna pan (or two 9x9 pans].  Crockpot instructions are at the bottom.
SAUCE:  In a large deep saucepan, heat oil.  Add onion and saute slowly until onion is soft, about 5 minutes.  Add sausage to pan; continue to saute and break up sausage into bite size pieces.  When sausage is just about done, add garlic for a minute or two.  Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
Add tomatoes to other ingredients.  Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot.  Add pesto.  While this simmers about 10 minutes, cook the pasta.
PASTA:  Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta].  Cook according to package directions; drain.
In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce.  DO NOT ADD CHEESE YET.   Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese.  Toss quickly and pour into your prepared baking dish  (if you work with the cheese too long, it will become a stringy mess!].
Sprinkle final 1/2 CUP Parmesan on top.
Bake 375 for 30 minutes, uncovered, until hot and bubbly.
CROCKPOT VERSION FOR A CROWD:  Double recipe.  Make sure pasta is a bit undercooked (slightly firm].  Pour into crockpot; add 1 cup hot water around the edges.  Cook on HIGH 3 hours.
Trout Stuffed With Garlic and Spinach


Ingredients:
garlic cloves, spinach, trout, flour, butter, olive oil, lemon

Directions:
Blanch the garlic slivers in boiling water 3 minutes.  Drain, rinse with cold water, and rinse again.
Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes.  Remove from heat, squeeze out excess water and roughly chop.  Combine in small bowl with garlic slivers, salt, and pepper.
Preheat oven to 400 degrees F.  Season inside of trout with salt and pepper.  Divide spinach mixture and tuck inside fish.  Tie with string around center of each to hold stuffing.  Dust the outsides with flour and season with salt and pepper.
Melt butter and oil in 2 large skillets over high heat.  Fry the fish about a minutes per side.  Transfer to oven and cook 4 minutes, turning after 2 minutes.  Serve hot with lemon wedges.
Easy Blueberry Cobbler
Category: desserts
By Lynette Collins Mottolo

This is the recipe my Grandma used to make her blueberry cobbler. Hope you enjoy it as much as I do. Serve with ice cream!

Ingredients:
½ cup butter
1 cup self-rising flour
1 cup white sugar
1 cup milk
4 cups fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish. Melt butter in the preheating oven, about 5 minutes. Remove from oven. Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 1 8-inch cobbler

Calories: 310.4
Fat: 12.5 g
Saturated fat: 7.7 g
Carbohydrates: 48.5 g
Sugars: 33.7 g
Dietary fiber: 2.2 g
Protein: 3.2 g
Cholesterol: 32.9 mg
Sodium: 293.4 mg
Herb and Sweet Potato Soft Scramble


Ingredients:
eggs, soymilk, sea salt, fresh ground pepper, unsalted butter, shallot, flat leaf parsley, fresh chives, fresh tarragon

Directions:
Whisk together the eggs, almond milk, salt, and pepper in a small bowl; set aside.
Melt the butter in a large nonstick skillet over medium heat.
Add the shallot and saute until softened, about 3 minutes; stir in the sweet potato.
Decrease heat to med-low.
Pour in egg mixture and cook while scrambling until custard-like, about 3 minutes.
Remove from heat and immediately stir in the parsley, chives, and tarragon.
Adjust seasoning and serve.
Per serving, 140 calories, 6 g fat, 12 g carb, 2 g fiber, 8 g protein.
Beans Galore!


Ingredients:
borlotti beans, cannellini beans, cannellini beans, tomato sauce, chorizo sausage, Amaretto

Directions:
If using dried beans, follow the instructions for cooking (generally: rinse well, soak overnight then boil for 40 minutes]. I like to leave them slightly undercooked so that there's some bite.
Chop the chorizo sausage into small chunks.
Mix the cooked beans, sweet corn, tomato sauce, cajun spices and chorizo, and cook in a pan for 5 minutes to heat it thoroughly and mix in the spices.
Remove from the flame and add the amaretto, and mix together.
You can serve in tortilla pancakes, as a side dish, as a dip or in sandwiches. Keeps well in fridge and can be frozen. You can try other bean varieties - I used black beans, black-eye beans, kidney beans as well as lentils.
Peanut Butter Crunch Cake


Ingredients:
peanut butter, brown sugar, water, eggs, peanuts

Directions:
Add cake mix, peanut butter, and brown sugar to a mixing bowl.
Beat on low speed until crumbly.
Set aside 1/2 cup crumb mixture.
Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
Beat on high speed for 2 minutes.
Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
Pour batter into a greased 13 x 9 inch baking dish.
Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
Cool completely.
Taco Soup (The Easiest)


Ingredients:
hamburger meat, onion, white corn, black beans, pinto beans, kidney beans, water, Rotel Tomatoes, diced tomatoes

Directions:
Brown meat with onion and drain grease., Add all ingredients to pot., Cover and simmer for 45 minutes to an hour.
Self-Rising Cornmeal
Category: everyday-cooking
By Clemmie King

When recipes (such as hush puppies, corn bread, corn dogs, etc) call for self-rising cornmeal and you have none at home, it's easy to make your own with these three ingredients. Store in an air-tight container.

Ingredients:
15 tablespoons cornmeal
1 tablespoon baking powder
½ teaspoon salt

Directions:
Mix cornmeal, baking powder, and salt together in a bowl.

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

Calories: 122.2
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 26.8 g
Sugars: 0.5 g
Dietary fiber: 1.3 g
Protein: 2.4 g
Sodium: 658.7 mg
Granola Trifle With Greek Yogurt and Berries


Ingredients:
rolled oats, flax seed, sesame seeds, brown sugar, ground cinnamon, salt, unsweetened applesauce, maple syrup, honey, vanilla, vanilla yogurt, berries

Directions:
Preheat oven to 300 degrees.
In a large bowl, combine the rolled oats, nuts, oat bran, flax seed, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt.
In a separate large bowl, whisk together the vegetable oil, applesauce, maple syrup, honey and vanilla.
Combine the dry ingredients with the wet ingredients.  Spread onto a lightly greased baking sheet.  Bake for 45 minutes, stirring every 15 minutes.
Pour the granola in a large bowl and stir in the dried fruit.  Allow it to cool.
Spoon the granola in the bottom of a mini trifle bowl.  Add a few berries and dollop yogurt on top.  Repeat and top with berries.
Enjoy!
Steak Marinade


Ingredients:
orange, fresh ginger, garlic powder, onion powder, salt, red wine

Directions:
Wash and slice orange into thin slices., Combine all ingredients in a gallon-sized plastic bag with steak., Marinade in refrigerator overnight.
Candy Cane Bark


Ingredients:
"white chocolate baking squares"

Directions:
Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
Cover a cookie sheet with wax paper.
Stir candy cane crumbs into melted white chocolate and stir well to combine.
Pour chocolate mixture onto wax paper, spreading thin with a spatula.
Stash cookie sheet in fridge about an hour or until it hardens.
Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
Keeps well.
Kim's Oh-My Chili


Ingredients:
onion, garlic cloves, beef broth, white wine, strong black coffee, catsup, tomatoes, kidney beans, maple syrup, salt, chili powder, cumin, oregano, cayenne powder

Directions:
Cook onions, garlic and ground beef in a large saucepan until meat is well browned and onions are tender.
Mix in the diced tomatoes with coffee, wine and broth.  Season with maple syrup, salt, chilli powder, cumin, cocoa, oregano and cayenne.  Reduce heat to low and simmer for 1 ½ hours.