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Old Bohemian stuffing baked in a jar
Stuffing made from fresh bread rolls, smoked meat with no curing salt, beaten eggs and vegetables. Normally stuffed into poultry before roasting; whatever does not fit is roasted together with the meat. During the Easter season it is roasted as it is, alone, and when the young nettles and first spring herbs grow, everything is chopped up and added to the mixture. We’ve roasted ours actually in the jar, resulting in a kind of savoury cake. This makes it easy to tip out and cut into circles like sweet dumplings. The stuffing is excellent served cold or hot (with a green salad, pickled gherkins, or as a side dish with roasted meat or grilled chicken. The stuffing can be heated up while still in the jar, either in the oven at 180°C for 10 minutes, or in the microwave for 1.5 minutes on full power.