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'Anything Goes' Easy Black Beans
Side Dish Mexican

'Anything Goes' Easy Black Beans

3.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine black beans, 1 cup chicken broth, tomato paste, and cumin in a heavy pot over low heat; simmer until hot, 5 to 10 minutes.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño; cook until softened, 5 to 7 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Stir into beans to combine.
  3. 3 Stir sugar into bean mixture; add more chicken broth if you like a more liquid consistency. Season with hot sauce; simmer until broth develops a savory flavor from vegetables, 10 to 15 minutes.

By Chris Barila

Rio Grande Especial
Side Dish Mexican

Rio Grande Especial

4.4

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  2. 2 Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

By Kim Grant

Bryan's Sweet and Hot Tomato Pasta Sauce
Side Dish Italian

Bryan's Sweet and Hot Tomato Pasta Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
  2. 2 Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.

By Bryan

Tomato Freekeh
Side Dish Middle Eastern

Tomato Freekeh

3.8

Prep
10 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
  2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
  3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Instant Pot British Baked Beans
Side Dish European

Instant Pot British Baked Beans

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
  4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
  5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

Garlic Lentils with Kale
Side Dish American

Garlic Lentils with Kale

4.3

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
  2. 2 Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
  3. 3 Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
  4. 4 Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

By bolshevik

British Baked Beans
Side Dish European

British Baked Beans

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
  2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
  3. 3 Sprinkle with parsley before serving.

By lutzflcat

Homemade Italian Red Sauce
Side Dish Italian

Homemade Italian Red Sauce

4.7

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  2. 2 Reduce the heat to medium-low. Stir in tomatoes, water, tomato paste, basil, baking soda, sugar, salt, and pepper; bring to a simmer. Cook at a simmer until sauce is thickened, about 2 hours.

By Ignazia Vella

Chunky Tomato Potato Soup
Side Dish American

Chunky Tomato Potato Soup

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

By Kitchen Kitty

Chef John's Patatas Bravas
Side Dish European

Chef John's Patatas Bravas

4.6

Prep
25 min
Cook
20 min
Total
90 min

Instructions

  1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
  2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
  3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
  6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Peach Barbecue Sauce
Side Dish American

Peach Barbecue Sauce

5.0

Prep
30 min
Cook
90 min
Total
635 min

Instructions

  1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
  2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
  3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
  4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
  6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Karen Barris Calabro

Cheese Enchiladas
Dinner Mexican

Cheese Enchiladas

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

The Best Red Enchilada Sauce
Pantry Mexican

The Best Red Enchilada Sauce

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
  3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
  4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Southwestern Black Bean Stew
Dinner Mexican

Southwestern Black Bean Stew

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  2. 2 In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

By Lanay Bien

Simple Mexican Rice
Dinner Mexican

Simple Mexican Rice

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
  3. 3 Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

By ELIZABETH101

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Enchilada Casserole
Dinner Mexican

Enchilada Casserole

4.5

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
  3. 3 Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
  4. 4 Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.
  5. 5 Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
  6. 6 Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
  7. 7 Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  8. 8 Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

By Kathy

Slow Cooker Mexican Shredded Chicken
Dinner Mexican

Slow Cooker Mexican Shredded Chicken

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
  2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
  3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
  4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Kim's Salsa
Appetizer Mexican

Kim's Salsa

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

By Kimberly

Arroz a la Mexicana
Dinner Mexican

Arroz a la Mexicana

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
  2. 2 In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

By Country Crock

Roasted Red Pepper Dip I
Appetizer Mexican

Roasted Red Pepper Dip I

4.5

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Enchilada Casserole II
Dinner Mexican

Enchilada Casserole II

4.2

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  2. 2 In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  3. 3 Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  4. 4 Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  5. 5 Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

By TAMMIE SWAIN

Lengua (Beef Tongue) Stew
Dinner Mexican

Lengua (Beef Tongue) Stew

4.5

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
  2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha

Slow Cooker BBQ Baked Beans
Dinner Mexican

Slow Cooker BBQ Baked Beans

4.6

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
  2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
  3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

Greg's Taco Pizza
Dinner Mexican

Greg's Taco Pizza

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. Cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
  3. 3 Spread the pizza dough out onto a 12-inch round pan, forming a rim of slightly thickened dough around the edge. Mix together the refried beans with salsa in a bowl; spread evenly over the crust. Mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. Top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
  4. 4 Bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.

By Greg Amirault

Salsa Ninety Nine (Mild)
Dinner Mexican

Salsa Ninety Nine (Mild)

4.7

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
  2. 2 In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
  3. 3 In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
  4. 4 Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

By YABEI

Belle Adorn Salsa
Appetizer Mexican

Belle Adorn Salsa

4.8

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Scott Dennison

Copycat Chipotle Beef Barbacoa
Dinner Mexican

Copycat Chipotle Beef Barbacoa

4.2

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Mexican Chorizo Black Bean Chili
Dinner Mexican

Mexican Chorizo Black Bean Chili

4.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. 2 Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  3. 3 Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

By Jenn Seda