Recipes

French Toast


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French Toast
Molly Wizenberg ‘s “A Homemade Life” is the inspiration for this French toast. The canola oil crisps the bread and makes it slightly puffy while the inside melts into a custard like constantly. French Toast on Happensatthebean.com #happensatthebean
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Whisk first six ingredients in a wide bowl.
  2. Place a large cast iron skillet over low-medium heat. Add enough oil to cover the bottom of the pan.
  3. Add a few slices of the bread to the egg mixture. Allowing bread to rest a minute or so on each side. When oil is hot, add the slices to the skillet. The bread should sizzle a bit and the oil should bubble around the edges.
  4. Cook until golden brown about 2 minutes on each side.
  5. Remove bread from skillet, rest on a paper towel lined plate for 30 seconds.
  6. Serve
Beef Ribs


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Beef Ribs
Beef ribs are a personal favorite. These ribs are decadent but extremely easy to cook. Beef ribs on Happensatthebean.com #happensatthebean
Prep Time 25 Minutes
Cook Time 8-9 Hours
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 8-9 Hours
Servings
People
Ingredients
Instructions
  1. Heat smoker to 275-285 degrees F.
  2. Add mustard or hot sauce with a light coating.
  3. Apply the salt and pepper.
  4. Cook ribs, meat side up 4 hours. Wrap in two layers of brown butcher paper.
  5. Cook ribs for another 4 hours.
  6. When the ribs feel nice and soft (203Fbetween bones.
  7. Let rest at least 30 minutes or wrap in butcher paper in towels and rest in a cooler for up to 4 hours.
Bergdorf Goodman Yellowfin Tuna salad

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Bergdorf Goodman Yellowfin tuna salad
This tuna salad is luxurious. Its the type dish one might order at Bergdorf Goodman with a glass of prosecco for lunch during a shopping break. yellowfin tuna on happensatthebean.com #happensatthebean
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Instructions
tuna
  1. Cut tuna into 2-inch chunks. Season with salt and pepper. Place in a saucepan add the garlic and olive oil.
  2. bring to a gentle simmer under a low flame. Cook for 10 minutes, don't let oil boil.
  3. Remove pan from heat. add lemon zest and bay leaves. allow tuna to cool to room temperature.
  4. transfer to a bowl, cover and refrigerate over night. Bring to room temperature prior to serving.
salad
  1. In a medium bowl combine, tuna, mayo, chopped onion, capers, lemon juice and capers. Season with salt and pepper. Combine gently, flaking some of the tuna chucks.
  2. If possible add a little mayonnaise at a time. Just enough to bind things together.
Shrimp scampi

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Shrimp scampi
Shrimp sauteed in a lemon garlic butter and white wine sauce finished with linguine. Add fresh corn when in season, for a nice twist. Shrimp scampi on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. In a skillet large enough to hold pasta, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add wine/broth , salt, red pepper flakes and ground pepper and bring to a simmer. Let wine reduce by half, a minute or two minutes.
  2. Add shrimp and corn(if using)sauté until shrimp is pink, 2 -3 minutes. Stir in the parsley lemon zest and lemon juice.
  3. Add about 1/2 cup of reserved pasta water. Over medium heat add cooked pasta and breadcrumbs, stir to combine and serve.
Sausage & Peppers

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Sausage & Peppers
Roast the sausage, peppers and mushrooms in the oven and you’ll never go back to making them on the stove. This sheet-pan(easy clean up)dinner is ready in an hour. Sausage and peppers on Happensatthebean.com #happensatthebean
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat over to 400F degrees.
  2. In a roasting pan combine, peppers, onions, garlic and mushrooms. Add salt, pepper and red pepper add oil and mix to combine.
  3. Using a fork or toothpick, prick hole all over the sausage. Place sausage on top of vegetables.
  4. Roast for about an hour, turning occasionally until we’ll browned.
  5. Serve.
Lemon ginger pie


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Lemon ginger icebox pie
This lemon ginger chilled dessert is inspired by the "Chicago Tribune." Its quick and easy to make but requires time to chill in the refrigerator. Lemon and ginger pie on happensatthebean.com #happensatthebean
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Instructions
  1. For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.
  2. For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.
  3. To serve, Add the powdered sugar. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with whipped cream if desired.
Baked rigatoni with mushrooms, peppers and sausage


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Baked rigatoni with mushrooms, peppers and sausage
This baked rigatoni was adapted from Martha Rose Shulman. The tomato sauce has a nice spice with hot red pepper flakes, the diced yellow bell pepper gives it a nice lightness, its easy and straightforward. Baked rigatoni on happensatthebean.com #happensatthebean
Cook Time 75 minutes
Servings
people
Ingredients
Cook Time 75 minutes
Servings
people
Ingredients
Instructions
  1. Pulse tomatoes with a food processor to a coarse purée. Put a large pot of salter water on to boil.
  2. In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  3. Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes.
  4. Heat medium saute pan over med-high heat and saute mushrooms for 4-5 minutes until browned. Remove from pan and set aside. In same pan over med-high heat saute sausage until it begins to brown.
  5. Add mushroom, sausage, black pepper and basil, stir together, taste and adjust seasoning.
  6. Heat oven to 350 degrees. Oil a 3- to 4-quart baking dish with olive oil.
  7. When water in pot comes to a boil, add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  8. If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  9. Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Roberta’s pizza dough

Clam pizza


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Roberta’s pizza dough
Homemade pizza can be a nightmare. Once you get the dough right, it’s idiot-proof. Try using a scale to measure the indigents, you’ll never be disappointed again. Roberta’s pizza dough on Happensatthebean.com
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Combine salt and flours in a medium bowl. Combine yeast, olive oil and warm water in a Bowl. Add water mixture to flour/salt and knead by hand or using a kitchen aid(dough hook). Let rest for 15 minutes, then knead for 3 minutes.
  2. Divide and not two equal sized ball. Place on a floured surface, cover with dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  3. To make pizza, place each dough ball on a floured surface and use your fingers to stretch and form the shape. Top and bake.
  4. I crank my BGE up to 700F degrees and cook for 5 minutes or so.
Lemon pound cake


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Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on Happensatthebean.com #happensatthebean
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Instructions
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.
Dutch Baby


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Dutch Baby
How about a large fluffy pancake that’s fun to make. It works for breakfast or dessert. The best part, it takes five minutes to come together with the use of a blender. Dutch baby on Happensatthebean.com
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth 30-45 seconds.
  3. Place butter in a heavy 10-inch skillet gently melt butter. Using a pastry brush paint sides on skillet with butter. Add the batter to the pan, place pan in the oven and bake for 20 minutes, until the pancake is puffed and golden.
  4. Remove pancake from oven, and serve at once topped with syrup, fruit, confectioners' sugar or lemon.
Chocolate Cupcakes


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Chocolate Cupcakes
These cupcakes are fluffy, easy and light. Adapted from Bravetart. Chocolate cupcakes on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Adjust oven rack to lower-middle position and preheat to 350°F For the Cupcakes: Combine butter and coffee in a 3-4 quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
  2. Divide batter between prepared cupcakes, fill about 2/3 to the top. Bake until cupcakes are firm about 15 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
  3. Cool cupcakes directly in pan for 1 hour. Remove and add frosting of your choice. The one pictured have a chocolate ganache.
Pork Scallopini


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Pork Scallopini
This dish is traditionally made with veal. The briny capers and lemon gives the sauce it’s wonderful finish. Unfortunately finding good veal can be a challenge at times. Pork scallopini on Happensatthebean.com
Cook Time 25 Minutes
Servings
People
Cook Time 25 Minutes
Servings
People
Instructions
  1. Pound out the pork chops to 1/4 inch thickness. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop. Gently tap off the excess flour.
  2. Heat a large skillet over high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil(if needed). Cook the remaining 2-3 pork chops and place with the other two cooked pork chops.
  3. Melt 1 tablespoon of the butter in the pan over medium high heat, add the mushrooms sauté until browned 2-3 minutes. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.
Parker House Rolls

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Parker house rolls
This Fannie Farmer classic is one every home cook can easily master. Parker House Rolls on Happensatthebean.com #happensatthebean
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Instructions
  1. Whisk yeast and ¼ cup warm water in a small bowl; let stand 5 minutes.
  2. Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small bowl. Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.
  3. Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working 1 log/piece at a time, roll out on a lightly flour surface into 8-9 pieces.
  4. Add parchment paper to the baking pan. Add dough balls touching one another to form 1 long row. Repeat with remaining dough for 3 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 5 hours.
  5. Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.
Sautéed Wreckfish


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Sautéed Wreckfish
The Atlantic wreckfish resembles a grouper or bass, it inhabits deep waters of the Eastern Seaboard. Prior to living in Charleston I had never seen or tasted wreckfish. Allegedly it’s one of most sustainable fish in the world. There are less than 10 boats with commercial wreckfish licenses, and each boat is issued a specific quota for the entire year. If you live in a part of the world where it’s available, I suggest give it a try.
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sprinkle the fish with salt and pepper. Press the fish into the wondra on a plate to coat both sides. Heat a large oven-safe saute pan(carbon steel)over medium-high heat for 4-5 minutes.
  3. Add canola oil to pan and sauté fish without moving about 2 minutes per side. immediately place pan with fish on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets.
  4. Serve with sliced lemon.
Galatoire’s Eggplant


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Galatoire’s Eggplant
While dinning at Galatoire’s in New Orleans many years ago, (the waiter) FX dropped this dish on the table. I was 100% a skeptic, after one bite I became a total believer. Eggplant and confectioners sugar, sounds strange but taste great. Galatoire’s Eggplant on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. In a bowl toss eggplant with salt.
  2. Cover eggplant with a can or small pan. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels. Add flour to a large plastic bag, dredge eggplant, shaking off excess.
  3. In a 4- to 5-quart heavy saucepan heat 1 -2 inches oil to 375°F and fry eggplant in several batches (about 3), stirring gently, until golden brown. Transfer eggplant with spider or slotted spoon to paper towels to drain.
  4. Serve eggplant hot with sugar on the side.
Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.
Gumbo


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Gumbo
The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
  3. Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
  4. Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
  5. Can serve with white rice.
Eggplant Parmigiana


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Eggplant Parmigiana
Eggplant is a wonderful vegetable. Eggplant parmigiana when done well is great, bad eggplant is terrible. This oven-fry method creates a crispy Eggplant Parmesan without the mess of salting and frying. Eggplant parmigiana on Happensatthebean.com #happensatthebean
Instructions
  1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
  2. In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
  3. Bake, uncovered, in preheated oven for 30 minutes.
  4. Rest 10-15 minutes and serve.
Soft Pretzels


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Soft Pretzels
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
  7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Chili


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Chili
The Super Bowl party is right around the corner. We all have a few favorites, this chili is one of mine. The technique is simple all you need is a little time. Chili on Happensatthebean.com #happensatthebean
Cook Time 2.5 Hours
Servings
People
Ingredients
Cook Time 2.5 Hours
Servings
People
Ingredients
Instructions
  1. Add bacon grease to a medium pot over medium heat, add onions, and cook, stirring often, until soft, 8–10 minutes.
  2. Add meat and cook, breaking it up with a wooden spoon, until no longer pink, 5–7 minutes. Add garlic, chili powder, paprika, sugar, and salt to taste, mix well, then add tomatoes and 2 cups water.
  3. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, 2-2 1⁄2 hours until thick.
  4. Add beans and adjust seasonings. Keep warm on lowest heat.