HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat with seasonings except salt and pepper in Dutch oven. Bring to a boil, then cook on low heat 3 to 4 hours until done. Add salt and pepper to taste during the last 30 minutes of cooking. Place sliced green peppers on top of beef and steam until tender. Remove meat from broth and cool. Slice beef thin and return to broth. Serve on Italian bread.
Dissolve gelatin in cold water. Combine and gradually heat other liquids. Pour in gelatin and stir. Let liquid cool. Oil mold. Sprinkle onions, celery and olives on bottom (chopped very fine). Works great to chop vegetables in blender with some water added, then strain, pressing out water. Pour cooled mixture in mold. Chill until firm. (I mix vegetables right into liquid and pour in a bowl; works fine.) Excellent for the holidays or anytime. Serve a little dab of mayo on top. A real tradition in the Roseberry family!
In heavy skillet, cook onions in heated butter until slightly browned. Sprinkle with flour and cook over low flame until golden, never allowing them to become dark brown. Add consomme and water. Bring to boil, stirring constantly with a wooden spoon, then simmer gently for 20 minutes. Spoon into casserole or individual bowls. Place slices of bread on top. Sprinkle generously with cheese. Add pepper. Sprinkle with melted butter. Brown quickly under broiler flame. Serves 4 to 6.
Preheat oven to 350°. Mix all ingredients, except cracker crumbs. Pour into square, well-buttered 1 1/2-quart casserole dish. Sprinkle crumbs on top. Cook for 30 minutes. Serves 6.
Grease bottom of Bundt pan. Sprinkle half of nuts on bottom; arrange rolls on top of nuts. Combine margarine, sugar, cinnamon, pudding and nuts; pour over top. Let set in a cool oven overnight. The next morning, tuck rolls back inside pan and remove from oven. Preheat oven to 350°. Bake 20 to 25 minutes, then turn upside-down on plate.
Brown beef and onion. Put in casserole dish, mix squash, cheese, crackers, eggs, tomatoes with beef and onion. Bake in oven at 350° for 30 min.
Pack okra tightly in jars. Add a few hot peppers and a button of garlic to each pint. Bring to a boil the water, vinegar, salt and sugar. Pour over okra in jars and seal. Let age about 3 weeks.
Add water to raisins and boil 5 minutes or until liquid decreases to 1/2 cup. Cool. Cream shortening, sugar, eggs and vanilla. Add other ingredients alternately to cream mixture. Drop by 2 heaping teaspoonfuls on greased cookie sheet. Bake 10 to 12 minutes at 400°. Makes 40 large cookies.
Salt eggplant and leave for 30 minutes to drain. Pat dry. Heat 6 tablespoons olive oil in a large heavy pan. Add eggplant. Brown on all sides. Remove. Drain on paper. Add more oil. Cook zucchini until moisture has evaporated. Remove. Drain. Cook peppers. Remove. Drain. Add onions. Cook until soft, not brown. Stir in tomatoes, garlic, sugar, parsley and thyme. Simmer for 30 minutes. Add the rest of the vegetables. After 5 minutes, remove from heat. Mix in basil. Refrigerate overnight.
Combine first 5 ingredients; beat with an electric mixer just until smooth. Place a well-greased muffin pan in oven at 450° for 3 minutes or until a drop of water sizzles when dropped in pan. Remove pan from oven; pour 1 tablespoon of batter into each cup. Sprinkle each with 1 teaspoon cheese; fill each cup 3/4 full with remaining batter. Bake at 450° for 25 minutes.
Cook noodles. Pour in bowl. Mix in soup and tuna. Add cheese on top. Cook in oven until cheese is melted and warmed up.
Soak wheat in cold water for 45 minutes. Change water several times. Use sieve; press to squeeze dry. Chop parsley, mint leaves and tomatoes very fine. Add wheat, lemon juice, oil, salt and pepper. Mix well. Serve with fresh lettuce leaves or serve in pita bread. Serves 6.
Mix and bake brownies according to directions on box. Let cool. Mix up chocolate according to directions on box.
Grease and flour Bundt pan. Mix together cake mix, pudding, poppy seed, oil and water. Add eggs, one at a time. Mix well. Pour into prepared Bundt pan. Bake at 350° for 30 to 35 minutes.
Peel bananas and freeze them in an airtight container. Remove from freezer when frozen solid and blend in blender with a little water or orange juice.
Preheat oven to 300°. Combine cookie crumbs and butter. Press firmly into bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla. Mix well. In a small bowl, toss 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into crust. Sprinkle remaining 1/2 cup chips evenly over top. Bake for 1 hour, or until it springs back when lightly touched.
Mix cheeses, garlic and green chilies together. Stir in nuts. This is really good on Club crackers. You may roll it into a ball and roll in nuts, if you wish.
Mix milk and pudding until smooth. Beat. Fold in half container of Cool Whip. Line dish with wafers. Pour a layer of pudding, bananas and wafers, ending with pudding on top. Top with remaining Cool Whip. Sprinkle with wafer crumbs, if desired.
For crust, mix together flour, 1/2 cup chopped pecans and margarine. Bake at 350° until light brown. Mix cream cheese, confectioners sugar, half of the Cool Whip and 1/4 cup pecans. Pour over cooled crust. Mix instant pudding and milk. Pour over cream cheese mixture, then add rest of Cool Whip.
Combine all ingredients. Pour into a greased 1 1/2-quart casserole. Cover and bake at 350° for 40 minutes. Uncover and continue baking an additional 20 to 30 minutes. Serves 10 to 12 easily.
In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into dry ingredients just until moistened. Turn onto a well floured surface; knead 20 times. Roll to 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Bake at 450° for 8 to 10 minutes or until golden brown. Serve warm; great with apple butter.
Combine first four ingredients and mix thoroughly. Shape into balls about the size of a quarter. Brown on all sides in a dry skillet; drain on paper towels. Drain fat from skillet, then add remaining ingredients. Stir well. Return meatballs to sauce. Refrigerate until time to use. When ready to use, reheat, simmering for 20 minutes. Serve in a chafing dish with cocktail picks. Yields 36 balls. For a party of 50, triple recipe.
Mix all together in micro-safe dish and heat until cheese melts. Stir and serve with tortilla chips. Decorate top with chopped olives. Teens love it!
Brown ground beef and onions in large pan. Then add catsup, brown sugar, vinegar, salt and mustard; mix well. Then add beans. Bake at 350° for 40 minutes. Makes large casserole or several small ones. Freezes well. Thaw and reheat.
Melt margarine in 5-quart saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted. Mixture should be syrupy. Remove from heat and add Rice Krispies. Stir until well coated. Press mixture firmly into greased 13 x 9 x 2-inch pan. Cut into squares when cool. Enjoy.
Sprinkle chicken breast with tenderizer, garlic salt and seasoning salt. Fold chicken breast in half around slice of cheese and wrap with slice of bacon. Top with soup and bread crumbs. Cover with foil. Bake at 350° for 1 hour.
Boil the beets until tender, about 2 hours. Remove them from heat and peel. Slice 1/4-inch slices. Put the vinegar, sugar and spice bag in a kettle and boil for a few minutes or until sugar is well dissolved. Add the beets to the syrup and bring it back to the boiling point. Remove from heat. Pack while hot in sterilized jars and seal. Makes about 8 or 9 pints.
Pour lemon juice over crushed bananas and mix all. Pour into cups and put in freezer for 1 hour. Top with maraschino cherries. Freeze overnight. Makes 25 (5 ounce) cups or 35 (3 ounce) cups.
Beat eggs; add sugar, cooking oil and vinegar. Sift flour and soda together. Add the remaining ingredients. Bake in a tube pan for 40 minutes at 350°. Test with a toothpick.
Grind cranberries and apples and mix with sugar. Dissolve Jell-O in boiling water or juice. Add cold water and refrigerate until Jell-O thickens, then add fruit mix.
Put broth and water into a 10-cup saucepan over medium heat. Mix next 8 ingredients together and form into small meat balls (1-inch size) and drop into boiling liquid. Let simmer 3/4 hour.
Preheat oven to 350°. In lightly greased 9 x 12 inch baking pan, spread pineapple and top with pie filling. Sprinkle dry cake mix over this. Slice margarine into 12 slices and dot over top. Cover all with coconut. bake for 1 hour or until golden. Serve with ice cream or whipped cream if desired.
In mixing, beat cream cheese until smooth. Add 1/2 c sugar, salt, 1 egg, and 1 tsp vanilla. Beat just to combine. Spread mixture on bottom of pastry. Sprinkle pecans over cream cheese mixture. Lightly beat 3 eggs. Add 3 tbsp sugar, syrup, melted butter, and 1 tsp vanilla. Place pie on a baking sheet on oven rack. Slowly and carefully pour syrup mixture over pecans. Cover edge of pie crust with foil. Bake at 375° for 20 min. Remove foil. Bake at 325° for 20 min. Bake at 325° for 15 to 20 min. more, till knife inserted in center comes out clean. Cool before serving. Refrigerate leftovers. Serves 6 to 8.
Cream shortening, butter, sugar and eggs. Beat well dry ingredients, add to creamed mixture and add nuts. Drop by tsp. about 2 inches apart. Bake at 350° for 12-15 minutes. Makes 5 dozen.
Season and brown chops. Place over rice in casserole dish. Place onion and pepper on top of each chop. Sprinkle with salt and pepper. Pour consomme over all. Bake for one hour at 325°.
Boil the sugar, lemon rinds and 1 quart water for 5 minutes. Cool, then add remaining ingredients, except ginger ale. Chill. When ready to serve, add ginger ale.
Cook macaroni as directed on package; drain. Pour in casserole dish. Sprinkle with salt and pepper.
Melt margarine. Saute whole cloves until brown. Remove garlic. Mix sour cream, yogurt and Parmesan cheese and put in skillet with butter.
Roll out 1/4 inch thick; cut in squares. Drop squares in boiling broth; cover and cook. Take chicken out of broth and serve apart from dumplings.
Heat oven to 400°. Generously grease a 13 x 9 x 2-inch baking dish. Cook beef and onion in 10-inch skillet until beef is brown. Drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened. Spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes.
Drain the vegetables. Combine with onion, celery and pimentos. Pour dressing over vegetables.
Beat egg in mixer bowl until foamy. Add sugar; beat well. Add apples, pecans, flour, baking powder and vanilla; mix well. Pour into greased and floured 4 x 8-inch loaf pan. Bake at 300° for 35 minutes. Remove to wire rack to cool. Serve warm with whipped cream. Cake will rise to top of pan and fall, leaving a crusty top. Yield: 12 servings.
First mix ground meat, pepper, salt, and water. Cook the meat in a pan on the stove for one hour. Put the meat on the buns.
Set jello using water and 1 cup juice. Add drained fruit before jello sets. Let set. Cook 1 cup juice, sugar, flour, egg and butter. Let cool. After it cools, mix 1 envelope Dream Whip according to directions on package. Carefully fold into cooked mixture. Spread on top of jello and fruit. Refrigerate.
Put chopped dates in a saucepan and add cup of water. Bring to a boil. Set aside to cool. In another bowl, beat eggs. Add sugar and vanilla or rum and mix well. Then sift together flour, baking powder, salt and soda.
Combine the ingredients and place into pie crust. Bake at 350° for 45 minutes. Makes two pies.
Line 9 x 13-inch buttered pan with bread; top with chicken. Add mushrooms, then water chestnuts, then cheese. Combine eggs, milk and salt and pour over chicken, etc. Mix soups, melted butter, mayonnaise and pimento and spread on top. Refrigerate overnight. Bake at 350° for 1 1/2 hours. Remove from oven and sprinkle crumbs on top. Bake 15 minutes longer at 325°.
Put hash browns in 9 x 13-inch baking dish and let thaw. Combine remaining ingredients and pour over hash browns. Bake at 350° for 1 hour.
Cream butter and sugar, blend in flour and vanilla, gently mix in chips. Preheat oven to 300°. Wrap dough by teaspoon on cookie sheet. Bake 15 to 20 minutes.
Mix the flour, sugar, cocoa and soda. Add remaining ingredients. Pour into ungreased pan. Bake at 350° for 35 minutes.
Melt margarine and saute onion until tender. Add soup and heat. Add cream cheese and melt. Add half jar pimento. Fill tortillas with mixture and fold over. Pour rest of mixture and pimento over them. Top with other cheese. Heat in oven until hot and melted.
Melt butter or margarine and stir in sugar. Add juice and rind. Heat, stirring until sugar dissolves. Stir in the oats and nuts. Chill mixture for an hour. Shape into balls. Roll balls in coconut flakes. Makes about 30.
Sift together flour, baking powder and salt. Melt butter and chocolate squares. Cool slightly. Blend in sugar and one egg at a time and beat one minute. Add walnuts and dry ingredients. Mix well. Chill at least 30 minutes. Shape into balls using 1 teaspoon of dough for each. Roll in sugar. Place on greased baking sheet. Bake at 300° for 18 to 20 minutes.
Combine syrup, egg, sugar, salt, flour and vinegar in saucepan. Cook over medium heat, stirring constantly until thickened. Cool. Add fruit to cooked mixture. Chill Carnation in refrigerator tray until soft ice crystals form around edges of tray (10 to 15 minutes.) Add lemon juice; whip very stiff (1 minute.) Fold into fruit mixture. Spoon into 6 cup mold. Freeze until firm about 5 to 6 hours.
Preheat oven to 375°. Grease 1 to 1 1/2 quart casserole. Arrange potatoes in casserole. Mix sugar, cornstarch, salt, cinnamon and orange peel in heavy quart saucepan. Add apricot nectar and water. Cook on high until mixture comes to boil, stirring constantly. Remove from heat. Stir in apricots and margarine. Pour evenly over potatoes. Sprinkle with pecans. Bake at 375° for 25 minutes (uncovered).
Mix potatoes, onion and bacon in casserole dish. Mix soup and milk; pour over potatoes. Cook in microwave for 10 minutes. Mix in Cheez Whiz. Cook 10 minutes longer or until potatoes are done.
Cream margarine and 1/3 cup sugar well. Add baking powder and flour, mix well. Add milk to creamed mixture. Spread in greased 8-inch pie pan. Top with berries. Sprinkle 1 cup sugar over berries, dot with margarine and pour boiling water over all. Bake 30 to 40 minutes at 375° until lightly brown.
Mix all ingredients together and cook until thick; pour into baked pie shells. Top with meringue. Bake until meringue is brown.
Mix all ingredients except chocolate together. Spread by hand into a greased 10 x 15-inch pan. Bake at 350° for 15 to 20 minutes. Do not overbake. While cookies are still warm, spread chocolate over them.
Prepare spaghetti sauce mix according to directions. Add oregano and parsley. Melt butter in frying pan and add bread dressing. Toss until brown. Put zucchini in bottom of casserole. Spoon part of sauce over it. Sprinkle with Parmesan cheese and bread crumbs. Top with Mozzarella and tomato slices. Add remainder of sauce and rest of bread; top with cheese. Bake 30 to 45 minutes in 375° oven.
This recipe makes 3 or 4 pie crusts. Dough may be frozen in a freezer bag for future use.
Mix all ingredients, except tomato sauce and syrup. Bake in loaf pan for 15 minutes at 400°. Pour mixture of tomato sauce and syrup over meat loaf. Baste 2 to 3 times while cooking, next 40 to 45 minutes.
In large saucepan, saute onion in butter until soft. Stir in flour; cook over low heat, stirring, for 3 minutes. Remove pan from heat; add chicken broth, stirring, and add cauliflower and bring to boil. Simmer for 30 minutes. Puree in blender in 2 batches and return to saucepan. Add milk, cream, cayenne pepper, white pepper and salt to taste. Cook until hot and serve sprinkled with minced parsley. Serves four.
Soak crumbs in milk with powdered sugar and salt for 1/2 hour. Fold whipped cream and vanilla into softened macaroons. Fill paper baking cups in cupcake tins. Decorate with maraschino cherry bits. Freeze without stirring.
Cook shells and drain. Cook broccoli and drain. Saut mushrooms in butter. Mix all ingredients together and simmer over low heat. Add salt, pepper and garlic powder to taste.
Mix all ingredients; spread on buns. Wrap in foil and place in a shallow pan. Bake at 350° for 15 to 20 minutes, until heated through and the cheese melts.
Mix the ingredients well in large bowl. Roll out and cut into star shapes. Bake at 350° for 9 to 10 minutes. Makes 2 to 3 dozen.
Place onions in an 11 x 8 1/2 x 2-inch (28 x 21.5 x 5-cm) dish. Cook, uncovered, at 100% for 2 minutes in a 650 to 700 watt oven. Stir in rice and cook, uncovered, for 1 minute or until rice is milky-white, but not browned.
Mix ingredients well. Add 2 to 3 slices of tomatoes. Chill at least 4 hours and better if overnight.
Mix cake mix according to instructions on box. Bake in 12 x 18-inch or 11 x 15-inch pan. When done, let cool completely before adding the rest of the topping.
Preheat oven to 350°. Meanwhile, chop celery. Drain salmon. Break into large chunks. In a 1 1/2-quart casserole, combine celery, condensed soup, milk, frozen broccoli, lemon peel and 1/4 teaspoon pepper. Add salmon and uncooked noodles, then toss lightly until well mixed. Bake, covered, in a 350° oven about 50 minutes or until noodles are tender, stirring once after 25 minutes of cooking. Sprinkle salmon-noodle mixture with cheese. Bake, uncovered, about 5 minutes more until cheese is melted. Makes 4 servings. Contains 244 calories.
Mix the flour, sugar, baking powder and salt together, then work in the shortening. Take out 1 cup for topping. Add the cinnamon, brown, sugar, vanilla, buttermilk and soda. Stir all together. Pour into greased 13 x 9-inch pan. Sprinkle on the topping. Bake at 350° for 45 to 60 minutes.
Beat eggs with sugar and salt. Add Karo, butter and vanilla. Add pecan pieces. Pour into uncooked pie shell. Bake at 350° about 50 minutes or until knife comes out clean.
Mix first 5 ingredients together in large glass measuring cup. Microwave on High until it comes to a boil, stirring every minute. Stir in vanilla and butter. Serve over vanilla ice cream.
Preheat oven to 350°. Put roast on heavy-duty foil in baking dish. Sprinkle soup mix over roast. Pour mushrooms and liquid over roast. Seal foil over roast in pan. Put in preheated oven just before leaving for church. It can bake as long as 2 1/2 hours and be perfect. If you desire gravy, drain juices into a saucepan. Put 3 tablespoons flour in a small jar. Add 1 cup water and shake vigorously. Pour into heated juices. Cook until desired thickness. Add more water, if needed.
Select good firm ripe tomatoes; scald and strain through a coarse sieve to remove seed and skin. When cold, add to each gallon tomatoes the other ingredients; let simmer slowly for 3 hours. Seal in bottles or jars.
In a saucepan, combine oil, vinegar, 2 tablespoons of water, onion, sugar, garlic, 1/2 teaspoon salt, celery seed and dash of pepper. Bring to boiling. Add artichoke hearts. Cook until tender, 3 to 5 minutes. Cool. Stir in pimento. Chill.
Mix all ingredients. Roll into golf size balls. Cook for 12 to 15 minutes at 375°.
Pour 3/4 cup hot water over soda in small bowl. Stir to dissolve. Beat in molasses and egg yolk, combining well. In medium bowl, combine flour, sugar, salt and spices, mixing well. Add butter. Using fingers, rub into flour mixture to make crumbs. Sprinkle 1/4 crumb mixture in bottom of pie shell. Top with 1/3 molasses mixture. Continue layering, ending with crumb mixture on top. Preheat oven to 350°. Bake pie for 35 minutes or until filling is firm to the touch when lightly pressed with fingertip. Serve pie warm with vanilla ice cream or whipped cream, if desired.
Cream sugar, butter and Crisco. Add eggs, one at a time. Beat well. Sift together dry ingredients. Alternate dry ingredients with milk into mixture; add vanilla. Grease and flour tube pan. Bake at 325° for 1 hour and 20 minutes.
In medium saucepan, melt butter; stir in brown sugar and milk. Bring to a boil; boil and stir 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Mix in 10x sugar; beat until smooth. Spread into buttered 9-inch pan. Chill until firm. Cut into squares.
Cream together margarine, sugar and vanilla. Blend flour and cocoa together and add to this mixture. Refrigerate 1 to 3 hours. Mold a scant tablespoon of dough around each chocolate drop. Shape into balls. Bake at 350° for 10 to 12 minutes or until set. Cool. Roll in 10x sugar. Makes 4 1/2 dozen.
Put water and margarine in a large pot; bring to boil. Beat eggs and sugar; stir in salt, milk and corn meal. Add to boiling water; stir and cook until thick. Pour into 9 x 9-inch baking dish or pan. Bake at 350° for 1 hour.
Mix dry jello with cottage cheese and Cool Whip. Add all fruit which has been well drained. Mix well and refrigerate for several hours.
Cream butter and oil with sugar until creamy. Add egg yolks and flavoring; mix well. Gradually add dry ingredients, alternating with milk. Fold in stiffly beaten egg whites; blend lightly. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 20 minutes. Cool. Split layers for 6 pieces.
Dissolve yeast in 1/3 cup lukewarm water. Scald milk and, when cool, add dissolved yeast and rest of ingredients. Let rise until double in bulk. Place on board; roll out and cut. Let doughnuts rise about 3/4 hour and fry in hot fat.
In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes. Cool.
Spread cheese on ham. Roll up on pickle. Chill about 1 hour. Slice.
Cut carrots and zucchini julienne style and then cook them until they are tender. In a saucepan add the first eight ingredients and cook over medium heat until smooth and thick. Do not boil. Then mix vegetables and sauce in a casserole dish. Stir bread crumbs, cheese and margarine together and spread over the top. Bake for 15 minutes at 350° to warm and brown crumbs.
Place prepared stuffing on cubed steak and roll up. Place in pan and pour mushroom soup over steaks. Bake in 325° oven for 20 minutes.
Blend oil and sugar. Add eggs, one at a time, beating after each. Stir together dry ingredients and add to egg mixture. Stir in apples, pecans and vanilla. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for about 1 to 1 1/2 hours. Remove from pan when slightly cooled in tube pan at least 1 1/2 hours.
Crumble sausage and fry; drain well. Spread bread with butter. Cut into cubes and cover bottom of 9 x 14-inch pan (sprayed with Pam). (Frozen bread slices are easier to work with.) Sprinkle drained sausage over bread. Beat eggs well, then add evaporated milk and salt. (I use garlic salt.) Beat until fluffy then pour egg mixture over sausage and bread. Cover with grated cheese. (I also put some of cheese into egg mixture before pouring onto bread and sausage.) Refrigerate overnight (covered with foil). Bake next morning for 35 to 40 minutes in 350° oven.
In 3-quart saucepan, cook the noodles according to package. Drain well. In same saucepan, melt butter. Stir in herbs and noodles. Cook over low heat until heated through, 3 to 5 minutes. Stir in Parmesan cheese.
Mix ingredients together; toss in a little flair. Serve to everyone you know and topped with a tiny prayer.
Brown beef and onions about 10 minutes. Stir in tomato sauce, kidney beans, chili powder, salt and pepper. Break taco shells in 1/2 at fold. Arrange on bottom of 13 x 9-inch baking dish. Spoon meat mix over tacos and sprinkle with cheese. Bake at 350° for 15 to 20 minutes or until hot. If desired, top with lettuce and tomatoes.
Put butter, Rice Krispies, pecans and coconut in bowl; mix well and put in oven for 10 minutes or until butter melts. Remove from oven; add sugar and mix well. Place layer of sugar mixture in bottom of dish, then place layer of soft ice cream over that, then another layer of sugar mixture, etc., with layer of sugar mixture being on top. Cover with foil and re-freeze ice cream. Take out of freezer 30 to 45 minutes before serving.