xiaoxl/recipe_data huggingface dataset:
Crab Melts


Ingredients:
red bell pepper, artichoke heart, green onion, mayonnaise, sour cream, lemon zest, sharp cheddar cheese

Directions:
In medium bowl, combine crab, artichoke hearts, bell pepper, all but 3 tbsp green onion, mayonnaise, sour cream, and lemon zest; mix well.
Spread over bread slices; arrange cheese slices over crab mixture to cover.
Place sandwiches on baking sheet. Place under broiler until cheese softens, about 2 minutes.
Sprinkle with remaining 2 tbsp green onion.
Chicken with Barley Soup
Category: soups-stews-and-chili
By Carolyn LaLumiere Miller

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Ingredients:
8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1  onion, chopped
¾ cup pearl barley
3  bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Directions:
Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes. Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces. Cool broth until the fat congeals on the surface. Skim and discard fat. Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 352.3
Fat: 15.7 g
Saturated fat: 4.3 g
Carbohydrates: 25 g
Sugars: 3.7 g
Dietary fiber: 5.9 g
Protein: 27.5 g
Cholesterol: 85.2 mg
Sodium: 703.5 mg
Easy Sweet and Sour Sauce


Ingredients:
brown sugar, rice vinegar, soy sauce, garlic powder, ground ginger, habanero sauce

Directions:
Combine first 6 ingredients in a small saucepan on low-medium heat., Stir often, until sugar dissolves., Add habanero sauce if using., Serve!
Chef John's Scalloped Oysters
Category: seafood
By Chef John

Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.

Ingredients:
3 cups crushed saltine crackers
¾ cup unsalted butter, melted
4 cups shucked small oysters with liquor
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup heavy cream

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter. Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley. Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top. Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 333.7
Fat: 24 g
Saturated fat: 13.1 g
Carbohydrates: 18.1 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 11.3 g
Cholesterol: 125.4 mg
Sodium: 469.2 mg
Fresh Apple Bread


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, butter, sugar, eggs, apples, pecans, walnuts

Directions:
Preheat oven to 350 degrees.  Butter and flour a 9-inch loaf pan.
Mix the dry ingredients together and set aside.
Cream the butter and sugar together in a large bowl until fluffy.  Beat in the eggs one at a time.  Stir in the dry ingredients, then add the apple and pecans.
Bake for 1 hour or until a wooden toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes, then turn out on a rack.
Cool before slicing.
Frozen Sweet Corn


Ingredients:
frozen sweet corn, boiling water, butter, flour, black pepper, salt

Directions:
Bring water to boil.  Add frozen corn and butter.  Season with salt and pepper to taste.
Boil for 5 minutes and quickly stir in flour to thicken.  Boil 5 more minutes and serve.
Hawaiian Spam  Sandwich


Ingredients:
pineapple rings, American cheese

Directions:
Brown SPAM slices in skillet., Place 2 SPAM slices on each bottom half of hamburger bun., Top with pineapple ring and cheese slice., Cover sandwich with top half of bun.
Banana Chocolate Surprise Cake


Ingredients:
plain flour, baking powder, sugar, unsalted butter, milk, vanilla extract, white vinegar, bananas, dark chocolate, milk

Directions:
Add the flour, baking powder, sugar, butter, milk, vanilla extract, vinegar, and banana into a bowl and mix until mostly smooth, put half of the batter in bunt pan and set aside.
Add melted chocolate, milk, and egg white into a bowl and beat.  Add mixture into bunt pan be sure the chocolate does not touch the side of the pan.
Add the rest of the batter and bake at 350°F for 30 to 40 minutes.
Let cool for 10 minutes and enjoy.
Magic Cookie Bars II
Category: desserts
By Shawn Bowers

An extremely rich, yet delicious cookie bar! Walnuts aren't the only nut you can use; try any of your other favorites like pecans, peanuts, or cashews.

Ingredients:
½ cup margarine, melted
1 ½ cups graham cracker crumbs
1 cup chopped walnuts
¾ cup semisweet chocolate chips
¾ cup butterscotch chips
1 ½ cups flaked coconut
1 ⅓ cups sweetened condensed milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour melted margarine into a 9x13-inch pan. Sprinkle the graham cracker crumbs evenly over the margarine. Place the chopped nuts over the crumbs, and scatter the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes, then cut into desired sized bars.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 438.9
Fat: 26.8 g
Saturated fat: 10.9 g
Carbohydrates: 46.3 g
Sugars: 38.1 g
Dietary fiber: 2.5 g
Protein: 5.8 g
Cholesterol: 11.6 mg
Sodium: 233.4 mg
Apple Butter


Ingredients:
apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, pumpkin pie spice, bottled lemon juice

Directions:
Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan.  Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
Place a couple of small saucers in the refrigerator.  As mixture gets thicker, stir more often so it does not scorch.  Total cooking time can take 1 to 2 hours.
Cook until a spoonful dropped onto a cold plate does not weep.  Let the mixture sit on plate about 5 minutes to check the consistency.
Meanwhile, wash 6 half-pint jars.  Keep hot until needed.  Prepare lids as manufacturer directs.
Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
Wipe jar rim with a clean, damp cloth. Attach lid.
Fill and close remaining jars.
Process in a boiling water canner for 10 minutes.
Note: To make the puree, wash, peel, core and quarter apples.  Place in saucepan with just enough water to cover the bottom of the pan. Cover and cook on medium heat until apples are soft.  Put cooked apples through a sieve or food mill.
Smoked Salmon Pasta with Scotch
Category: seafood
By EMMYJAY1

Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!

Ingredients:
1 (16 ounce) package dry penne pasta
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups fish stock
2 cups white wine
3 tablespoons Scotch whiskey
½ pound chopped smoked salmon
2 cups heavy cream
freshly ground black pepper to taste
½ cup grated Parmesan cheese for topping
1 bunch Italian flat leaf parsley, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2. Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened. In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 579.9
Fat: 28.1 g
Saturated fat: 15.4 g
Carbohydrates: 48.9 g
Sugars: 2.3 g
Dietary fiber: 3 g
Protein: 18.1 g
Cholesterol: 92.4 mg
Sodium: 519.2 mg
Skinny Bride's Guide to Layered Vegetable Salad


Ingredients:
broccoli florets, carrot, red bell pepper, celery, bacon, green onions, buttermilk, fresh basil, dried basil leaves, lemon peel, lemon juice, pepper, reduced-fat cheddar cheese

Directions:
Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended.
Spoon dressing over salad; sprinkle with cheese.
Toss salad to coat.
Potato Logs
Category: appetizers-and-snacks
By Mary

Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!

Ingredients:
2 quarts oil for deep frying
4 large potatoes, peeled and chopped
1 pinch Italian-style seasoning
1  egg yolk
1 cup all-purpose flour
1  egg white
1 cup dry bread crumbs

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Bring a large saucepan of lightly salted water to a boil.  Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash. Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled. Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs. Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

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

Calories: 455.7
Fat: 23.6 g
Saturated fat: 3.2 g
Carbohydrates: 54.1 g
Sugars: 2.4 g
Dietary fiber: 5.1 g
Protein: 7.9 g
Cholesterol: 25.6 mg
Sodium: 118.1 mg
Kahlua Paradise Chicken


Ingredients:
frying chickens, chicken broth, Kahlua, red wine vinegar, Heinz ketchup, soy sauce, cornstarch, garlic, ginger

Directions:
Preheat oven to 375°F., Place chicken pieces in shallow baking dish., Combine remaining ingredients in a medium saucepan., Bring to a boil, then simmer for 2 to 3 minutes., Spoon half of the sauce over the chicken and cover and bake for 30 minutes., Uncover, and spoon on remainder of sauce., Continue baking uncovered until chicken is tender, about 15 to 20 minutes.
Gourmet Spinach


Ingredients:
fresh spinach, mushroom, butter, onions, garlic, sour cream

Directions:
Cook spinach using only the water used to wash it., Spinach should be slightly limp., Remove spinach and keep warm., Add 1/4 cup of mushroom liquid to pot and bring to a boil., Add some pepper, butter, onion, garlic and mushrooms., Cook over low heat for two minutes., Stir some hot liquid into sour cream., Add sour cream, heat but do not boil., Pour sauce over spinach and toss gently.
Double-Chocolate Layer Cake


Ingredients:
all-purpose flour, all-purpose flour, sugar, baking soda, baking powder, kosher salt, buttermilk, eggs, vanilla extract, unsalted butter, vanilla extract, confectioners' sugar, confectioners' sugar, instant coffee granules, hot water

Directions:
CAKE: Preheat the oven to 350°F
Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
Pour the batter into the prepared pans.
Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
Peel off the parchment paper.
FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
Stir until completely melted, then set aside to cool to room temperature.
Beat the butter at medium speed until pale and fluffy.
Add the egg yolk and vanilla and beat for 1 minute.
At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Evenly spread 1/3 of the frosting over one cake layer to the edge.
Top with the second cake layer, rounded side up.
Spread the remaining frosting over the top and side of the cake.
Refrigerate for at least 1 hour before slicing.
Indian Spice Rub


Ingredients:
curry powder, brown sugar, sea salt, crushed red pepper flakes, cayenne, ground cumin, ground coriander, turmeric, cinnamon, ground ginger

Directions:
"In small bowl stir together curry powder, brown sugar, and sea salt. Stir in remaining spices, adjusting to taste. Store in airtight container for up to 6 months."
Salsa Mushrooms


Ingredients:
white mushrooms, salsa, tortilla chips, monterey jack cheese

Directions:
Preheat oven to 350 degrees.
Lightly oil a 13 x 9 glass baking dish.
Remove stems from mushrooms and clean caps.
Brush a little oil on both sides of mushroom caps and place in baking dish with the hollow side up.
In a small bowl, mix together the crushed tortilla chips and the salsa.
Fill mushrooms with this mixture.
Top each mushroom with some of the grated jack cheese.
Bake for 12-15 minutes until mushrooms are warm and cheese is melted.
Serve.
Note:  I had some wonderful fresh goat cheese that was rolled in chipotle powder.  I used a few slices of this on some of the mushrooms instead of the jack cheese.  It was heavenly!
Hiziki Tapenade


Ingredients:
garlic clove, capers, olive oil, lemon juice, salt, thyme leaves

Directions:
Soak the hiziki in hot water for 20 minutes.  Make sure there is at least 2" of water above the seaweed (hiziki] as it will swell.
Once it is soft and pliable (after about 20 minutes] drain it well -- otherwise your tapenade will be soggy.
Drain the capers well also.
Once the hiziki is ready add it and the rest of the ingredients (as well as the thyme if you use it] into the bowl of a food processor and combine to the consistency you want.
Spread on toasted crusty bread slices.
Bon Appetit!
Butterkuchen
Category: world-cuisine
By JBS BOX

A yeasted German-style coffee cake with a cinnamon sugar topping.

Ingredients:
2 (.25 ounce) packages dry yeast
½ cup water
¾ cup milk
½ cup white sugar
1 teaspoon salt
½ cup butter
4 cups all-purpose flour
3  eggs
½ cup butter
1 cup white sugar
½ teaspoon ground cinnamon

Directions:
Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside. In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Prep time: 1 hr 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 9x13-inch cake

Calories: 207.4
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 29.1 g
Sugars: 12.9 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 44.3 mg
Sodium: 164 mg
Peppered Chicken Breast


Ingredients:
boneless skinless chicken breast halves, olive oil, pepper, salt, cornstarch, sour cream, chicken broth, green onion, Dijon mustard

Directions:
Rub chicken with oil; sprinkle with pepper and salt.
Place in a greased 11-in. x 7-in. x 2-in. baking dish.
Bake, uncovered, at 425° for 15-20 minutes or until juices run clear.
Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside.
In a small saucepan, combine the broth, grape juice and onions.
Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup.
Gradually whisk in the sour cream mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in mustard until blended.
Corn Spoon Bread from Scratch


Ingredients:
yellow cornmeal, milk, butter, salt, crushed red pepper flakes, frozen corn, eggs, fresh ground white pepper

Directions:
Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
Remove from heat; stir in butter, salt, red pepper flakes, and corn.
Season to taste with pepper and stir in eggs.
Cook over low heat until thick, about 5 minutes.
Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
Remove from oven and serve immediately, as spoon bread will deflate.  Makes 2 entree servings.
Crock Pot Stuffed Peppers-Stephanie O'dea


Ingredients:
ground beef, cooked rice, diced tomatoes, Worcestershire sauce, ketchup, ground black pepper, water, bell peppers

Directions:
In a large bowl mix the ground beef, rice, tomatoes, worcestershire sauce, ketchup and pepper together.
Wash and clean out the peppers.
Save the tops of the peppers.
Stuff each pepper with a good amount of the ground beef mixture.
Nestle the peppers into the crockpot and place the pepper lids on top of the stuffed peppers.
Pour 1/3 cup of water around the bases of the peppers.
Cook on low 6-8 hours.
I cooked mine for 8 hours and they were perfect.
Crab-Cucumber Salad in Tomato Cups


Ingredients:
lemon juice, fresh dill, fresh chives, sour cream, cucumber, tomatoes

Directions:
Gently mix together all ingredients; except tomatoes and chill.
Serve in tomato cups.
If you can't make the cups;put salad on a bed of sliced tomatoes.
Gluten Free Casein Free Applesauce Muffins


Ingredients:
cornstarch, sugar, cinnamon, salt, baking soda, guar gum, applesauce, canola oil, egg

Directions:
Preheat oven to 400 degrees Farenheit and line 12-cup muffin pan with paper liners.
Combine all ingredients in large mixing bowl; mix just until blended.
Divide muffin batter evenly in prepared pan.
Bake for 12-18 minutes or until toothpick inserted in center of one muffin comes out clean.
Sloppy Juan
Category: main-dish
By Allrecipes

Give your sloppy joe sandwich a Mexican twist with chorizo, cilantro, chili powder, and cumin.

Ingredients:
1 ½ cups mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
¼ cup diced green onions
1 ½ tablespoons chipotle chili powder
1 tablespoon garlic basil spread (see footnote for recipe link)
1 tablespoon lime juice
1 teaspoon ground cumin
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pound ground chorizo
1 pound ground beef
1 teaspoon ground coriander
1 head cabbage, chopped
1  green bell pepper, diced
1  yellow bell pepper, diced
1  orange bell pepper, diced
1  jalapeno pepper, seeded and minced  (Optional)
1 cup water, or as needed
¼ cup brown sugar
2 tablespoons chili powder
¼ cup chopped fresh cilantro
1  lime, juiced
4  Italian-style hoagie buns, split lengthwise and toasted
1 tablespoon olive oil
8  eggs

Directions:
Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper. Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes. Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat. Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 4 sandwiches

Calories: 1077
Fat: 77.5 g
Saturated fat: 20.6 g
Carbohydrates: 58.9 g
Sugars: 16.4 g
Dietary fiber: 7.8 g
Protein: 39 g
Cholesterol: 292.4 mg
Sodium: 1519.4 mg
Curry Madras Chicken


Ingredients:
Madras curry powder, cayenne, chicken breasts, onion, mango chutney, lime juice, garlic cloves, cornstarch, water

Directions:
Cut onion into slices and place in baking dish. Top with chicken breasts. Sprinkle curry powder, garlic salt and cayenne over chicken. Combine chutney, lime juice and minced garlic cloves together and spoon over chicken. Place in oven for 40 minutes  at  350. At the end of cooking time boil your chinese noodles in chicken broth this usually takes approximately 3-5 minutes.
With slotted spoon, transfer chickent to serving platter, cover with foil and keep warm.  Combine cornstarch and water with the remaining bit of juice cook on stovetop until slightly thickened. Drain your noodles and top the noodles with your chicken and drizzle your sauce mixture over top. Garnish with fresh cilantro and peanuts and if you desire serve with a small dollop of yogourt. I don't use the yogourt.
*This can also be adapted to your slow cooker although I have not tried it the original recipe was for a slowcooker on Low for 5 to 6 hours or High 2 1/2-3 hours.You would place all ingredients in slowcooker except the cornstarch, water and chinese noodles. Cook for designated time and then follow instructions for the sauce and noodles as per above oven method. This would be a nice dish to come home to!