HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large, non metal bowl, stir together all ingredients. Cover and place in refrigerator for at least 2 hours.
Stir all the ingredients together until smooth. Put in a greased and floured Bundt pan or angel food pan. Bake at 350° for 50 minutes. Share with lots of people, it's big!
Grease and flour bottom of 13x9 inch pan. Combine 1/2 cup orange juice with remaining ingredients in large mixer bowl. Blend at low speed of mixer for 30 seconds. Beat 3 minutes at medium speed. Pour into pan and bake at 350° for 40-45 minutes. Drizzle remaining orange juice over warm cake. Sprinkle with topping made with 1/3 cup sugar, 1/4 cup chopped nuts and 1 teaspoon cinnamon.
Sprinkle salt over cucumbers and onion. Let stand 2 hours; drain. Bring to boil sugar and vinegar; boil 3 minutes. Let stand. Add mustard seed and celery seed. Pour over drained cucumbers.	Pack into jars or carton. Do not seal. Refrigerate a week or two. They are ready to use.
Split, bone and skin breasts, (skin thighs), rinse and pat dry. Set aside. In a shallow bowl, beat eggs, garlic and 1/4 cup salsa. In another shallow bowl, combine bread crumbs, chili powder, cumin and oregano. Dip chicken pieces in egg mixture to coat; drain briefly, then coat in crumb mixture. Shake off excess.
Mix as given; pour into well-greased skillet or pan. Bake at 425° for 20 to 30 minutes.
Break the cauliflower into florets and cook in boiling salted water for 5 minutes. Drain and transfer to a bowl. Cool to lukewarm, then refrigerate for at least one hour. Put all the remaining ingredients into a bowl. Add the chilled cauliflower and toss. Chill 30 minutes before serving.
Prepare vegetables. Place meat in ovenproof pot. Add all other ingredients. Stir to mix. Cover and bake at 325° for approximately 3 hours or until meat is tender. Check the pot several times, turning meat over and adding additional liquid if necessary.
Line an 8 x 8 x 2-inch pan with plastic wrap. In a 2-quart saucepan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over medium to low heat until chocolate is melted; remove from heat. Stir in vanilla. Add sugar. With wooden spoon, beat until smooth. Spread in pan. Drop peanut butter by teaspoonfuls onto fudge. With knife, swirl peanut butter through fudge to marbleize. Chill 2 hours, or until firm. Invert onto cutting board; peel off plastic wrap. Cut into 1 1/2-inch squares. Yields 25 squares.
Cream butter or margarine or shortening and sugar until light. Add melted chocolate. Add well beaten eggs and vanilla. Sift and measure flour with cream of tartar and salt. Add milk. Measure baking soda in a cup and add boiling water. Add this quickly to cake mix and stir well. Pour into a well-greased 12 x 8 x 1 1/2-inches deep or 10-inch square pan, 2-inches deep. Bake 40 to 50 minutes at 325°.
In bowl, sprinkle gelatine over water and let stand 5 minutes. Place bowl inside second bowl of hot water. Stir until gelatine dissolves and is clear.
Flour the beef and brown in half the butter. Add parsley, pepper, bay leaf, wine vinegar and beer. Simmer 1 1/2 to 2 hours until beef is tender. In remaining butter, saute the sliced onions and add the sugar to glaze them. When done, add to beef and cook 15 minutes more.
Rub salt, allspice and pepper well into steak. Coat steak with flour. Heat shortening in pan. Brown meat quickly in hot pan on both sides. Add onion and tomatoes. Cover and bake in a 350° oven for about 1 1/2 hours or until meat is tender. You may need to add a little hot water or tomato to prevent sticking.
Make roux from cooking oil and flour, using more or less as needed. Stir constantly until very brown. Add onions and garlic and saute until onions are soft, but not browned. Add tomatoes, fish or chicken broth or stock, and shrimp. If broth is too thick, add water. Put in bay leaves and simmer about 30 minutes. Add seafood seasoning and simmer 45 minutes more. Add okra, salt and pepper to taste. Continue to simmer about 5 minutes. Add oysters and continue to simmer about 10 more minutes or until edges of oysters curl. Turn off heat and add seafood file powder before serving. Serve over rice. This amount makes 6 to 8 servings.
Saute onion in margarine in a small skillet. Add broccoli, cheese, milk and rice. Bake in a covered casserole at 350° for 45 minutes. Serves 4.
Mix together; bake at 325° for 1 hour or until tested done. Bake in a greased floured pan (oblong, Bundt or 2 layers). Let cool before frosting.
In a bowl, combine chicken, green chilies, broth, soups and onion; set aside. Warm tortillas according to package directions. Layer half of tortillas on bottom of a greased 9 x 13 casserole dish (cut tortillas to fit dish). Top with half of chicken mixture and half of cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes. Serves 6 to 8.
Prepare gelatin by quick-soft method on package and place in refrigerator for 20 to 30 minutes, removing when partly set. Tear cake into chunks. Place into Bundt pan loosely. Pour partly set gelatin over cake chunks. Place in refrigerator until well set. Turn out onto platter. Ice with Cool Whip and add red cinnamon drops for garnish.
Combine in blender. Blend until smooth. Pour in a quart jar and store in the refrigerator. It will thicken as it sets. Makes equivalent of 2 cans. Use 1 1/4 cups in place of a can of Eagle Brand sweetened condensed milk.
Mix wine, water and sugar together; mix well until sugar is dissolved. Add fruit; leave to chill a while in refrigerator. Can be made a day ahead.
Mix cream cheese and sour cream together in large dish with 1-inch edge. Pour taco sauce on top. Chop scallions, tomatoes and olives. Put on top 1 at a time. Spread bag of white, then orange cheese on top. Serve with corn chips.
Melt semi-sweet chocolate over hot, not boiling, water. Add corn syrup and bourbon. Combine crushed vanilla wafers, powdered sugar and nuts. Add to chocolate mixture and mix well. Let stand 30 minutes. Form 1-inch balls. Roll in granulated sugar. Let crisp in covered container at least several days. Makes about 4 1/2 dozen.
Mix sugar, milk, syrup and butter. Boil until it makes soft ball. Add peanut butter and vanilla. Pour out into buttered pan; cool and cut into squares.
Press garlic into large microwave-safe bowl. Chop onion and bell pepper; add to garlic. Add pepper and margarine. Microwave on High 1 1/2 to 2 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes, corn and chicken broth to other mixture. Microwave on High 25 to 30 minutes or until potatoes are tender, stirring once halfway through cooking time. Stir in half and half; microwave on High 2 to 3 minutes more. Sprinkle with parsley and serve.
Brown meat; drain. Add beans, onion and soup. Heat 10 minutes. Place in casserole dish. Sprinkle with cheese. Bake in a 350° oven for 15 minutes.
Put all ingredients into blender and process on high until smooth. Pour into clean jars with lids. This will keep in the refrigerator indefinitely.
Bring 1 1/2 quarts water and instant coffee (dry) to rolling boil and let cool! Bring 1 1/2 quarts water and 3 pounds sugar to boil and let cool! Blend the two mixtures together. Add the alcohol and vanilla. Blend well. Let cool.
Cook ground beef, onion and bell pepper to well done. Add chili powder, tomato sauce and salt and pepper to taste. Add cooked macaroni and small can corn. Melt cheese and add to mixture.
Mix sugar, eggs, and peanut butter. Use tablespoon full of dough and roll into ball (flour hands). Place on ungreased cookie sheet. Cook for 12 to 14 minutes at 350. Press a kiss in the middle of each cookie and let cool.
Mix all ingredients. Roll out 1/2 inch thick.	Cut and fry in deep fat (or oil) to a light brown. Roll in sugar.
Heat oil in skillet and saute rice until golden brown. Add vegetables and seasonings and saute 1 to 2 minutes more. Add water or broth and tomato sauce. Bring to boil. Cover and simmer 15 minutes. Remove from heat and let stand, covered, 3 to 4 minutes longer. Fluff and serve. Yum! Freezes very well in bag.
Beat egg yolks. Add condensed milk and lemon juice. Pour into pie shell. Bake at 350° for 8 to 10 minutes. Let cool. Refrigerate. Top with Cool Whip when serving.
Wash spinach and drain. Add bacon which has been cooked crisp and crumbled along with the onion, which has been separated into rings and egg. Combine oil, vinegar, salt, oregano and pepper in a jar with a lid and shake well. Pour over spinach mixture and toss. Serves 4 to 6.
Grease muffin cups or line with paper bake cups. Stir together flour, sugar and baking powder. Make a well in the center. Combine eggs, sour cream, marmalade, butter and vanilla. Add sour cream mixture all at once to flour mixture. Stir until moistened. Fill the muffin cups 2/3 full. Bake them in 400° oven for 20 to 25 minutes. Makes 12 muffins.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press on bottom of 9-inch spring-form pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Beat in eggs and ReaLemon juice. Pour into prepared pan. Bake 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling.
Grease and flour 9 x 13-inch pan. Spread nuts and coconut on bottom of pan. Mix cake by directions and pour over nuts and coconut. Take cream cheese and powdered sugar; melt margarine and mix with softened cream cheese and sugar. Spread on cake and bake 45 minutes at 350°.
Put rhubarb into large cake pan. Add pineapple. Sprinkle sugar and corn starch mixture over rhubarb. Dissolve Jell-O and pour over rhubarb. Dot with butter, then cover with pie crust. Bake at 350° for 30 to 40 minutes until crust is brown and rhubarb is soft.
Mash potatoes until smooth in a 1-quart casserole (glass). Drain pineapple, reserving juice (1/4 cup). Stir 1/4 cup reserved juice and marshmallow cream into potatoes. Cover and microwave on High for 10 to 12 minutes or until heated in center.
Boil tomatoes. Add butter, salt, pepper and soda. Thicken with water and cornstarch (mix and add to tomatoes). Add Milnot and cook over low heat.
In medium saucepan, saute margarine, onions, pimiento, mushrooms and jalapenos. Mix well with hominy and grated cheese. Pour in casserole and bake at 350° for 20 minutes or until cheese melts.
Boil broccoli until tender. Drain. Melt cheese and 1 stick of margarine in a saucepan. Put broccoli in a casserole dish. Pour cheese and butter mixture over broccoli. Crush Ritz crackers and put on top. Melt 1 stick of margarine and pour over crackers. Bake in 350° oven for just a few minutes, just to heat before serving.
Dissolve jello in water. Add the fruits. Pour in dish and chill until firm. Prepare cheesecake mix according to package and pour on top of jello mixture. Chill about 1 hour before serving.
Spread in layers in 9 x 13-inch pan. Cover with foil. Bake at 300° for 5 hours and don't peek.
In hot oil, saute cabbage and onions. Add rest of ingredients. Cook 45 minutes. Serves a crowd.
Dice and boil potatoes. Drain. Add mayonnaise, cheese and onion. Spread in baking dish. Top with bacon and olives. Bake 45 to 60 minutes in a 350° oven.
Beat eggs in blender for 30 seconds; add sugar and beat 30 seconds. Add milk; beat again for 30 seconds. Then add vanilla and nutmeg; beat for 30 seconds longer. Makes 2 quarts.
Soak the first 5 ingredients overnight; drain and soak 3 hours in cold water. Cook all 20 minutes.
Mix first 4 ingredients together on medium speed. Add icing to batter, 1/3 at a time, beating on low. Grease and flour Bundt pan and sprinkle nuts on bottom. Pour in batter and bake at 350° for 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out on rack to cool.
Fry bacon until crisp. Drain and crumble. Brown hamburger with chopped onion and drain. Combine all ingredients in a large casserole and bake at 350° for 45 minutes to 1 hour.
Combine all ingredients, except eggs. Simmer for about 5 minutes. Place peeled eggs in a large heavy jar and cover with liquid. Let stand for several days before serving for improved flavor. Can use several pods of sliced garlic, if desired.
Brown ground beef in olive oil. Add onions, garlic, sweet pepper and tomatoes. Simmer all. 1/2 hour before serving, add raisins and green olives. Serve over rice.
Turn oven to 300°. Mix the first 3 ingredients with a wooden spoon in a large bowl. Heat chicken broth to lukewarm; add to flour mixture. Stir until dough forms. Roll out dough until it is 1/4-inch thick. Using a large dog biscuit for model, cut out bone shapes from dough. Place on greased cookie sheets. Brush dough with egg glaze. Bake bones for 45 minutes. Turn oven off. Biscuits should remain in oven overnight to harden. Makes 50 (3 x 1-inch) bones.
Blend together. Divide and roll between 2 sheets of wax paper. Enough for 2 pie crusts.
Cook squash and onion in salted water until tender. Drain well. Add margarine (reserving 2 tablespoons to dot top). Mash until smooth. Add 2/3 of crackers, eggs, milk, sugar, salt and pepper and mix well. Add cheese.
Drain fruit and save syrup to mix with sherry. Layer fruit in a large (4 to 5-quart) casserole, sprinkling with brown sugar, dotting with butter and sprinkling macaroon crumbs. Repeat layers. Sprinkle almonds over all. Add sherry. Heat in the microwave for 5 to 6 minutes on High or until bubbly. Serves 10 to 12. Excellent for parties!
Cream butter and sugar. Add eggs and vanilla. Mix flour, soda and baking powder together and then add to the other ingredients. Mix well and roll out on floured board. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes.
In small mixing bowl, blend 6 ounces cream cheese, 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg and 1/2 teaspoon vanilla; set aside. In medium saucepan over medium heat melt 1 square chocolate and 1/2 cup butter. Remove from heat; add 1 cup sugar, 1 cup flour, 1 cup nuts, baking powder, 1 teaspoon vanilla and 2 eggs; blend well. Spray 13 x 9 x 2-inch pan with nonstick spray. Spread batter in pan. Spread cheese mixture over batter. In small bowl, combine 1/4 cup nuts and chocolate chips; sprinkle over cheese layer. Bake at 350° for about 28 minutes or until almost done. Sprinkle marshmallows over all; return to oven for 2 minutes. In medium saucepan, melt 1/4 cup butter, 1 square chocolate, 2 ounces cream cheese and milk. Remove from heat; stir in confectioners sugar and 1 teaspoon vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars. Yields 30 bars.
Wash mushrooms. Remove and chop stems. Saute stems, onion and celery in two tablespoons of butter until soft. Add parsley.
Brown meat; add onions. Cook until tender. Add next 8 ingredients. Mix well. Stir in noodles. Pour into casserole. Sprinkle with cracker crumbs and cheese. Dot with butter. Bake 30 minutes at 350°. Garnish with parsley
Place turkey in large kettle with water, onion, bay leaf, salt and thyme. Heat to boiling. Cover tightly and simmer until meat is tender, about 2 hours. Cool. Debone. Boil down liquid remaining to 3/4 cup. Drain some of the liquid from beans. Add to turkey with tomato paste and sausages and mix well. Place in baking dish. Bake at 350° for 45 minutes, covered. Uncover last 15 minutes.
Melt chocolate and margarine. Add butter flavor and pecans. Stir until nuts are covered, set aside. Add sugar, flour, eggs and vanilla. Mix until blended, then add nut mixture. Put into cupcake cups 3/4 full. Bake 35 minutes at 325°.
Mix together avocados, lemon juice, salt and pepper. Mix together sour cream, mayonnaise and taco seasoning. In large (really large) dish, spread bean dip and chili. Top with avocado mixture. Layer with sour cream-mayo mixture. Sprinkle with shredded cheese. Put in a 325° oven for 20 minutes, or zap in microwave until cheese melts. Serve with tortilla chips.
Grate cheese on coarse side of grater; let stand at room temperature. Mix all ingredients well. Roll into small balls. Place on a cookie sheet and bake 15 minutes at 350°.
Heat oil in skillet; add garlic, then blend in other ingredients. Stir until blended. Lower heat and cook gently for 30 minutes, stirring every now and then. Put cooked spaghetti on a large platter; cover with sauce. Sprinkle with at least 4 tablespoons of grated Parmesan cheese.
Cream eggs, sugar and almond paste. Add eggs, flour, lemon zest, almond and vanilla extract. Mix well; spread into greased, floured small Bundt pan or loaf pan. Bake at 350° for 40 to 60 minutes, depending on size of pan.
Spread bean dip in a circle or shape of platter, leaving room around edge to arrange taco chips. Spread guacamole over bean dip. Combine sour cream, mayonnaise and taco seasoning. Spread over guacamole. Sprinkle tomatoes on top of sour cream layer. Arrange green onions over tomatoes and place black olives over onions. Top olives with shredded Cheddar. Cover tightly and store in refrigerator no longer than 8 to 10 hours. Serve with chips.
Cream butter or margarine with powdered sugar and vanilla. Sift flour and cornstarch together; add to margarine mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for about 12 to 14 minutes. Cool. Frost.
Preheat oven to moderate 350°. Grease and flour a 9 x 5 x 3-inch loaf pan. Combine flour, soda, baking powder and salt in medium bowl. Beat butter and sugar in medium-size bowl until light colored. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture, alternately with bananas and milk. Stir in 3/4 cup of the nuts. Pour batter into loaf pan. Arrange remaining nuts on top. Bake in preheated 350° oven for 1 hour and 20 minutes or until wooden pick inserted in middle comes out clean. Cool on rack for 10 minutes. Run thin knife around edge and remove bread from pan. Cool on rack. Wrap tightly. Better the next day.
Mix brown sugar and cinnamon. Mix sugar, oil, cake mix and vanilla. Mix well. Add eggs, one at a time; mix well. Add sour cream. Pour half of batter in pan; sprinkle with cinnamon and brown sugar. Pour rest of batter over cinnamon-sugar mixture. Bake at 350°.
Mix all ingredients together well, except chicken. Set aside. In baking dish, arrange chicken on bottom. Pour mixture over chicken. Bake covered for 1 hour and 1/2 hour uncovered at 350°.
Melt almond squares in large microwave-safe bowl. Stir in peanut butter until creamy. Stir in remaining ingredients, then drop by spoonful on wax paper or foil; let set.
Mix together the oleo and sugar. In a separate bowl, mix the remaining ingredients. Add first mixture to second mixture. Roll into balls and press 1 maraschino cherry into each cookie, then put 1 teaspoon of topping on top of cherry. Bake at 375° for about 8 minutes.
Heat oven to 400°. With a fork, beat eggs. Stir in oil, vanilla, lemon and almond extract. Blend in sugar until mixture thickens. Sift together baking powder, flour and salt. Add to egg mixture. Dough will be soft. Drop by teaspoons about 2 inches apart on ungreased cookie sheet. Stamp each cookie flat with bottom of a glass dipped in sugar. (Lightly oil glass, then dip in sugar.) Bake 8 to 10 minutes. Remove immediately from cookie sheet. Makes 3 dozen.
Brown the onions and hamburger. Add the remaining ingredients and mix well. Bake at 400° for 30 minutes.
Blend ingredients with spoon. Pour into greased 13 x 9 x 2-inch pan and bake at 350° for 30 to 40 minutes. Ice while hot.
Pat crescent rolls in jelly roll pan. Bake at 350° for 7 to 8 minutes until brown. Mix and spread the sour cream, cream cheese, dressing and mayo. Top with remaining ingredients. Wrap tight with Saran Wrap. Refrigerate 4 to 5 hours.
Combine olive oil, vinegar, lemon juice, mustard, cheese, egg, garlic and pepper in small bowl; mix well. Combine lettuce and croutons in salad bowl. Add dressing; toss lightly. Yields 4 servings.
Heat oven to 350°. Grease and lightly flour 8-inch square cake pan. Combine ingredients in order listed. Bake for 45 minutes. Spoon red sauce over. Serve.
In a bowl, sift together the first 4 ingredients three times. In a larger mixing bowl, beat the eggs slightly with a fork. Stir in milk and oil. Add dry ingredients and stir. Add vanilla and beat mixture by hand to a smooth batter. Do not use electric mixer. Drop by 1/4 cupfuls onto hot, ungreased griddle. Bake until golden brown and bubbles appear over the surface. Turn. Bake until other side is golden brown. Serve on heated plates or platter with melted butter or margarine and warm syrup. This is trouble to make but is well worth it.
Mix all ingredients in large heavy pan. Cook slowly over low heat (stirring often to prevent sticking) about 3 hours or until slightly thickened. Makes 8 to 10 servings.
Mix all ingredients and bake at 350° until brown on top. Great with Triscuits.
Put segments on cookie sheet, segments should not touch each other. Place in a low oven for a few minutes to dry. Be sure segments are dry on both sides.
Mix brown sugar and eggs. Add flour, salt, and baking powder. Stir in nuts. Drop by teaspoonful on greased baking sheet, and bake about 12 minutes.
Melt margarine in 13 x 9 x 2-inch baking dish or pan. Sift 1 1/4 cups sugar, 1 1/4 cups flour and 1 teaspoon baking powder together in a separate mixing bowl. Add 1 1/4 cups milk and stir with spoon until smooth. Pour over margarine. Spoon sliced peaches on top of flour mixture with 1/2 of peach juice. Flour mixture will rise to top to form crust. Cinnamon may be added to flour mixture at time of sifting if desired. Bake in 350° preheated oven for approximately 45 minutes or until crust is golden brown.
Peel and boil potatoes. When tender, drain off water. Add onion dip and margarine to potatoes in large mixing bowl. With electric mixer, beat well. Add half the cheese to potato mixture. Pour into a shallow baking dish and top with rest of shredded cheese. Bake at 350° until cheese melts (about 15 minutes). This makes a lot and is great for a large gathering.
Cook and stir meat, onion and garlic in Dutch oven until meat is brown. Drain off fat. Stir in mushrooms and remaining ingredients. Heat to boiling. Reduce heat, cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Remove bay leaf. Makes 6 (1 1/2 cups each) servings.
Dissolve yeast in water. Add sugar, salt and half of flour. Beat thoroughly 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth; place in refrigerator. Punch down occasionally. About 2 hours before baking, cut off amount needed and return remaining dough to refrigerator. Shape into rolls and place in greased pan. Cover. Let rise 1 hour to 1 hour and 30 minutes. Bake in 400° oven for 12 to 15 minutes. Yield: 4 dozen.
Cook broccoli for 5 minutes on stove top in pot. Then put in buttered casserole. Mix soup and mayonnaise. Spread over bread or cracker crumbs, then add cheese. Then pat more bread or cracker crumbs and bake at 350° for 30 minutes.
Cut onion into small pieces which you like. Cut chicken into small pieces which you like. Stir 2 eggs in the bowl. Heat pan (wok) up, then put 2 or 3 spoons of oil. Cook eggs first and stir them into small pieces. Put eggs into the bowl, then clean the pan. Heat the pan up again, then put 3 spoons of oil. Cook chicken, then onion and rice. Add some soy sauce and salt. Put some vegetable that you like. Enjoy.
Mix all above ingredients in a baking dish and bake for 4 hours uncovered at 300°. Stir occasionally. Serves 8.
Heat oven 250. Melt butter in large roasting pan in oven. Stir in seasonings gradually. Stir in remaining ingredients until evenly coated. Bake 1 hour stirring every 15 minutes. Spread on paper towel to cool. Store in airtight container. Makes 12 cups snack mix.
Brown sausage; drain grease. Crumble up and cool. Trim crusts from bread and cut into cubes. Mix all ingredients together and put into a greased 9 x 13-inch rectangular pan. Refrigerate overnight. When ready to cook, bake 60 minutes at 350°. Let set for 10 to 15 minutes before serving.
Cook beans and drain. Add onions, sour cream, parsley, salt and pepper. Mix and pour in a 1-quart casserole dish and sprinkle with bread crumbs. Bake at 350° for 15 to 20 minutes or until crumbs are browned.
Fry bacon until crisp. Drain clams. Add water to measure 1 1/2 cups. To liquid, add tomatoes, salt, thyme or oregano and pepper. Add vegetables. Cook on high until boiling. Then simmer for 20 to 25 minutes. Add clams. Heat through and serve. It is delicious.