HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter. Add two sugars and vanilla. Add eggs, one at a time. Sift flour, salt and soda. Add gradually to creamed mixture. Add chocolate chips. Drop by spoonful onto ungreased cookie sheet. Bake at 350° for 10 minutes or until slightly browned.
Sprinkle ribs with salt and pepper. Place ribs in broiler pan under broiler for 30 minutes to brown and remove excess fat. Slice ribs into serving size pieces and put in crock-pot. Add onion. Pour in barbecue sauce. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).
In a large nonstick pan, cook beef and sausage until brown. Drain off fat. Add salt, pepper, oregano, basil, onion, garlic and parsley. Cook for 15 minutes. Add tomato sauce and paste with water. Stir well. Add sauce mix and oleo. Simmer for 1 hour. Serve over spaghetti or noodles. May sprinkle with grated cheese if desired.
Saute onion and chunked potatoes in oleo. Add 1 quart water. Cook until potatoes are tender. Add green beans with juice and milk. Do not boil from this point on. With electric mixer, beat the sour cream and flour. Introduce a little hot liquid at a time to sour cream mixture. Add slowly to soup. Stir for 5 minutes, until flour is cooked in. Season with salt and pepper to taste. Again, do not boil. Makes approximately 2 quarts of soup. A meatless delight!
Mix first 5 ingredients together for 2 minutes. Bake at 325° for 45 minutes in a 9 x 13 inch dish. While still hot, prick cake with fork and cover with 2 cups powdered sugar, grated lemon rind and juice of 2 lemons.
In a buttered baking dish at 400 cook whole Onions. Cut Onions into quarters; add Salt and Pepper. Mix grated Cheese with Cream Sauce or Soup. Bake at 400 until brown.
Mix together all ingredients, except chips, and spread in a buttered 13 x 9-inch pan. Melt chocolate chips and spread over top. Refrigerate.
Remove meat from package. Wash and simmer for 2 1/2 hours or until tender. Remove from pan and place on rack (fat side down). Score meat on both sides. Mix brown sugar and mustard together and spread over both sides of meat.
Cream sugar and Crisco; add eggs and beat. Sift together cake flour, baking soda, baking powder and salt. Add with buttermilk. Add in flavorings and vinegar last. Pour batter into greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Check for doneness.
Spray a 9 x 13-inch baking pan with Pam. Put chopped cabbage all across pan. Brown meat. Drain and rinse with hot water. Mix meat, cooked rice and onion rings. Spoon this mixture over cabbage. Mix soup and water and pour all over casserole. Cover with foil and bake for 1 hour at 350°.
Heat oven to 350°. Mix all ingredients; spread in a 9-inch pan. Bake for 25 to 30 minutes. Makes 1 1/2 cups.
Place cut up chicken in baking pan, sprinkle with paprika. Bake in hot oven until well browned on all sides. Take quartered onion and boil in water until tender. Pour soup and drained cooked onions over chicken, bake until well heated, serve with rice.
Preheat oven to 350° and prepare tube pan with Pam. Mix apples, NutraSweet and fructose. Let stand for 1 hour, stirring often. Mix raisins, flour, nutmeg, cinnamon and salt in a large bowl. Add remaining ingredients and stir well (do not use mixer). Mix in apple mixture and pour into the tube pan. Bake for 1 hour and 15 minutes.
Pare eggplant and cut into 1-inch cubes. Cook in boiling, salted water until just tender. Drain and cool. In a small pan, saute onion and butter until golden brown.
Mix pretzels margarine and 3 Tbsp. sugar. Press in 9x13 pan and bake for 8 minutes at 400°. Allow to cool.
Mix white sugar and evaporated milk in pot and boil for 6 minutes, then pour over remaining ingredients. Beat with electric mixer for 3 minutes. Pour into greased Pyrex bowl; let cool and cut into squares.
Melt butter. Blend with cocoa and sugar. Beat in eggs, one at a time, until well blended. Add flour and vanilla; stir well. Bake, in oblong baking pan which has been sprayed with cooking spray, for 30 to 35 minutes at 350°. While still hot, smooth on top of cake the marshmallow cream. Let set for a few minutes. Pour Chocolate Frosting over marshmallow cream.
Mix all ingredients (except chicken). Stir gently. Pour into Dutch oven. Place chicken on top. Cover. Bake at 350° for at least 2 hours.
Place all ingredients in a large bowl; mix well. Place in a pan of hot water and bake 1 1/2 hours in 350° oven. Will make a custard top.
In a saucepan, combine the wine, orange juice, margarine and spices. Place the fish in the mixture and simmer for about 10 minutes or until opaque. Remove from liquid.
Cream sugar and shortening. Combine with egg, vanilla and dry ingredients. Chill the dough. Make into small balls and press down. Bake in 350° oven for 15 to 20 minutes. Press down with flat bottom cup dipped in sugar.
Cut ribs into serving-size pieces; place in large Dutch oven. Add enough water to cover ribs; cover and simmer over low heat 45 minutes. Drain ribs and place in 13 x 9 x 2-inch baking pan. Combine remaining ingredients; stir well. Spoon sauce over ribs; cover and bake at 325° for 1 1/2 hours or until tender. Yields 4 servings.
Bake ribs on rack at 450° for half hour. Drain off fat. Sprinkle on seasoning. Finish baking at 350° for 1 hour.
Mix all ingredients and refrigerate for 2 days. Before serving, garnish with pimentos. Will keep up to 2 weeks.
Cut bacon into thirds and wrap water chestnuts. Secure with toothpicks. Bake 350 degrees for 30 minutes. Remove from oven. Mix rest of ingredients to make sauce. Drizzle over bacon wrapped chestnuts. Bake 30 minutes more.
Brown ground beef and onions. Season slightly with salt and pepper. Mix soups with water in a large cup. In a 3-quart crock-pot, put 1/2 meat, 1/2 Tater Tots and pour 1/3 of soup mixture over this. Add rest of meat and Tater Tots. Pour 2/3 of soup mixture over top. Cook on low for 5 to 6 hours.
Combine sugar, milk and butter in a saucepan. Boil for 4 minutes; remove from heat. Add 1/2 jar of Marshmallow Creme, chocolate chips and 1 teaspoon vanilla. Mix until Marshmallow Creme and chocolate chips are melted. Pour into a buttered 13 x 9-inch pan.
Melt sugar in water. Add all other ingredients (except ginger ale). Freeze in 2 1/2-gallon containers. Remove from freezer 3 hours before serving. When slushy, pour ginger ale over and serve.
Cream butter and sugar. Add vanilla, egg and bananas. Blend in flour, baking powder and salt. Stir in chocolate chips.
Brown meat. Put in slow cooker and add cream of chicken soup. Mix. Stir every hour or so. Use with potatoes or rice or noodles.
Pour crunched Oreos into bottom of bowl. Pack down. In separate bowl, melt and mix the cream cheese and margarine. Add chocolate pudding mix and milk. Mix well. Add whipped topping to mixture. Blend until smooth. Pour mixture onto packed Oreo crumbs. Freeze 4 to 6 hours. Serve frozen or defrost for 1/2 hour.
Mix meat, uncooked rice, onion, garlic, salt and pepper together with 3 tablespoons of tomatoes out of the can. Steam cabbage leaves until wilted enough to roll. Then roll meat mixture into small patties inside the cabbage leaves and pin with toothpicks. Place in heavy covered skillet or pot and pour remaining tomatoes over the cabbage rolls. Steam for about an hour.
Combine 1/2 cup pecans, the margarine and flour. Press evenly into a 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool. Combine cream cheese, powdered sugar and half of the whipped topping. Spread over cooled crust.
In a 13 x 9 x 2-inch baking pan, combine soups, sour cream, wine or broth, onion and seasonings. Arrange chicken on top of sauce. Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve chicken and sauce over noodles or rice. Garnish with parsley.
Dissolve the yeast in 1 cup warm water. Add 1 tablespoon sugar. Set aside. In a large bowl, mix 4 tablespoons sugar, salt, oil, 1 cup warm water and 2 cups flour. Add the egg and mix well. Add yeast mixture and mix. Add in approximately 2 cups of flour to make a soft dough. Rest dough in a greased bowl. Cover with a wet cloth. Let rise until double. Punch down and shape into 36 rolls. Set on greased sheet and let rise again, covered. Brush with butter. Bake at 375° for 15 to 18 minutes until brown. Dough may be refrigerated for several days and frozen up to 3 months. Takes about 2 hours to rise with this method.
Mix ingredients and let sit in greased pan for 15 minutes. Bake for 45 minutes in a 375° oven. Serve warm.
Beat 3/4 cup sugar and shortening until light and fluffy. Add egg; beat well. Stir together 2 cups flour and baking powder. Add flour mixture and milk alternately to beaten mixture; beat until smooth after each addition. Spread in a greased 8 x 8 x 2-inch pan. Top with blueberries.
Mix all ingredients together. Take skin off chicken. Put chicken in pan. Pour mixture over it. Bake at 350° for 1 1/2 hours. Turn oven off and let chicken stay in oven for 1/2 hour before serving.
Wash cucumbers and pack in jars, add the next 4 ingredients. Combine water, vinegar and salt mixture. Bring to a boil. Pour over cucumbers. Seal. Process in hot water bath for 5 minutes.
Mix together chicken, onions, broth, soups and green chiles. Grease 9 x 11-inch glass dish. Layer tortillas, chicken mixture and grated cheese. Repeat layering until mixture is used up. Bake for 1 hour at 350°.
Heat oven to 375°. Mix brown sugar, margarine and egg; stir in remaining ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 10 to 12 minutes. Immediately remove from cookie sheet. Cool slightly.
Add plenty of faith and mix well. Spread over a period of a lifetime and serve everybody you meet daily, include self.
Boil the raisins and the water together for 3 minutes. Set aside (do not drain). Cream together shortening and the sugar. Add eggs and raisins with liquid and vanilla. Mix well. Sift remaining ingredients and add. Mix well. Add 1/2 cup chopped nuts. Drop by a tablespoon onto greased cookie sheets 2-inches apart. Bake at 375° for 12 to 15 minutes. Makes 2 1/2 dozen.
Mix everything except cheese and chilies. Put 1/2 corn mixture in casserole. Top with 3/4 cup cheese and 1 can mashed chilies. Repeat for second layer. Bake in oven 1 hour at 350°. Sprinkle remaining cup of cheese over top when casserole is taken out of oven.
In large bowl, combine Cool Whip, sour cream, lemon juice and sugar; mix well. Add other ingredients; stir well. Keep frozen.
Pierce sausage with a fork several times. Place sausage in a small frying pan; cook over low heat for about 20 minutes to render fat. Drain on paper towels. Slice into 1-inch chunks. Place flour, pepper and paprika in a plastic bag. Add chicken pieces, a few at a time; shake to coat. Reserve flour mixture. In a Dutch oven, heat oil over medium heat. Add chicken; cook until brown, 5 minutes a side. Remove and drain on paper towels. Add onion and mushrooms; cook until tender. Stir in the remaining seasoned flour. Return chicken to the pan. Add 1/2 cup water, the tomatoes with their juices and caraway seed. Cover and simmer for 20 minutes. Stir in sausage and peas to cook 10 minutes longer, or until heated through. Serves 6.
Cut skirt steak into strips. Marinate in glass dish for 24 hours in pineapple juice. Stir once or twice while marinating. Discard pineapple juice. Marinate 24 hours in glass dish in Italian dressing. Reserve dressing. Drain. Sprinkle with garlic powder, oregano, coriander seed and cumin.
Preheat oven to 350°. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large bowl, combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased 15 x 10-inch jelly roll pan. Bake 15 minutes or until cake springs back. In small saucepan, melt remaining 1/4 cup margarine, 1/4 cup cocoa and Eagle Brand. Stir in powdered sugar and nuts. Spread on warm cake.
Soak beans in salted water overnight; drain. In soup kettle, combine beans, ham bone, vegetables and bay leaf. Add enough cold water to cover. Bring to a boil, skim both from surface and reduce the heat. Cover and simmer for 1 hour and 30 minutes or until beans are tender. Add more water as needed to keep broth covering beans. Discard ham bone and bay leaf. Cut off any meat left on the ham. Cool soup slightly. Puree half the beans in a blender. Pour them back into the soup kettle. Add half the beans in a blender. Pour them back into the soup kettle. Add the meat. Bring soup to boil, then add broken noodles. Cook for an additional 10 minutes or until noodles are tender. Add salt and pepper. Ladle into soup bowls and sprinkle with Parmesan cheese. Serves 4 to 6.
Whip cream cheese. Soften gelatin in 1/2 cup cold water and dissolve over low heat. Fold into cheese. Add chopped celery, mayonnaise, grated onion and shrimp. Season to taste. Pour into oiled fish mold and chill until firm. Serve with crackers of your choice. Yield: 12 servings.
Drain all canned vegetables; add first eight ingredients together. In shaker, add vinegar, sugar, oil, pepper and dill weed. Pour dressing over vegetables. Let set 12 to 24 hours. Keeps 10 days to 2 weeks.
Mix cocoa, flour, salt, sugar & milk and bring to a boil, or until thick. Remove from heat and add oleo and vanilla.
Chop onion and celery. Saute in turkey fat. Prepare Melba toast. Cube and stir in broth. Add marjoram, salt, pepper and sauteed vegetables. Add well beaten egg. Coat casserole dish with vegetable pan spray. Spoon mixture into casserole. Bake at 325° for 30 to 35 minutes or until the dressing is puffy.
Combine all ingredients, except bread crumbs and margarine, mixing well. Pour into 1 (3-quart) oblong casserole, 2 (1 1/2-quart casseroles, or 3 (1-quart) casseroles. Combine melted margarine and bread crumbs and sprinkle over top. Bake at 350° for 35 to 40 minutes or until bubbly and hot.
Dust scallops with flour, salt and pepper. Heat 4 tablespoons butter plus 2 tablespoons olive oil in a large skillet over medium heat until bubbly. Quickly brown veal, about 2 minutes each side. Remove to a warm platter and cover loosely with skillet cover. Prepare noodles according to package directions. Drain. Add lemon juice and parsley to skillet. Remove from heat and swirl in remaining butter. Arrange veal over noodles. Pour butter sauce over all. Garnish with lemon slices and parsley. Serves 2.
Combine sugar, cocoa, margarine and milk in a saucepan and bring to boil over medium heat. Boil for 1 1/2 minutes. Add oats, peanut butter and vanilla; mix. Drop by spoonfuls on wax or	plastic wrap or pour all into 8 x 10-inch cake pan to form squares. Cool at room temperature or place in refrigerator.
Brown meat and onion. Drain. Mix all ingredients thoroughly and put into casserole dish. Bake at 350° for 1 hour.
Layer spinach, lettuce, eggs, bacon, water chestnuts and peas in that order. Combine sour cream, dressing mix and mayonnaise. Mix well and spread over top of vegetables, sealing to the edge of bowl. Garnish with chopped parsley, if desired. Cover tightly and refrigerate several hours or overnight. Toss gently before serving. Serves 12 to 14.
Brown hamburger meat with onion. Blend remaining items in saucepan. Layer with meat and cheese and bake for 30 to 40 minutes. Uncover last 5 minutes.
Combine all ingredients in a mixing bowl, stirring until just moistened. Spoon into greased muffin tins. Bake at 400° for 15 to 20 minutes.
Brown hamburg and onion. Add remaining ingredients and seasonings. Simmer 1 hour.
Mix vinegar, sugar, honey, mustard and paprika together and boil 3 minutes. Cool. Add celery seed and celery salt, onion juice and vegetable oil. Beat or shake vigorously. Serve with any fresh or frozen fruit salad. It's especially good on a salad of romaine lettuce and fresh grapefruit sections. If refrigerated, shake before using.
Combine these ingredients in pot and boil for 1 minute. Remove from stove. Add 1/2 cup peanut butter, 1 teaspoon vanilla and 3 cups of quick oats. Mix well. Drop on wax paper and let cool for 30 minutes.
Mix first 6 ingredients well. Spread in ungreased 8 x 8-inch pan. Sprinkle with nutmeats, if desired. Mix next 3 ingredients. Sprinkle over nuts. Pour boiling water over top. Bake at 350° for 45 minutes. Serve warm or cold. Good with ice cream or whipped topping.
Set pie crust out to thaw while mixing custard filling. Check to make sure all cracks are smoothed shut. Preheat oven to 450°. Beat eggs.	Scald milks. Mix sugar, salt and cornstarch together. Add to eggs while beating on low speed.	Add vanilla, then milk	slowly. Mix well. Pour into pie shell slowly. Bake at 450° for 5 minutes; 425° for 5 minutes; 375° for	10 minutes; then reduce temperature to 325° and bake until center of pie is set. Test by shaking pie slightly. Ovens vary so you may have to reduce temperatures by 5°or so. Don't burn. Dot top with butter. (First time ever sharing this recipe.)
Use one bag cut up chicken wings. Fry chicken wings in grease for 10 to 12 minutes or until done. Cook all ingredients until well blended. Place chicken wings in sauce and cook 2 to 3 minutes.
Beat eggs; add salt. Heat 4 tablespoons oil in pan and pour in eggs. Stir quickly and constantly until scrambled. Heat remaining 4 tablespoons oil in another pan. Add tomatoes and saute until bubbly. Mix with eggs and add sugar. Stir well and serve.
Brown chicken and drain off oil. Cook broccoli just until firm and drain. Place broccoli in bottom of casserole. Place browned chicken on top. Mix soup, mayonnaise and lemon juice together and pour over chicken. Sprinkle with cheese and bake at 375° for 30 to 40 minutes.
Brown meat. Mix corn, beans, potatoes, brown gravy mix and onion gravy mix. Bring to a boil. Add cooked meat. Add water, if necessary. Simmer until potatoes are done.
Pour Ro-Tel in a saucepan. Add cheese and stir until smooth and cheese is melted, then add mushroom soup and mix well. Add chili and stir until smooth.
Cut flour and margarine together as for pie crust. Dissolve yeast in warm water thoroughly and add to flour and margarine. Mix well.
Preheat oven to 350°. Place the large oven bag into a baking pan. Add brown sugar, vinegar and soy sauce to the bag. Add pineapple and green pepper to the bag. Last, add the chicken breasts. Make sure chicken is coated with the sauce. Bake until chicken is tender, 30 to 35 minutes. Serve over rice.
Combine corn meal, flour, sugars, baking soda and salt. Beat egg separately with buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. Bake at 425 for 12 to 15 minutes.
Preheat oven to 350°. Cut off top of green peppers. Remove seeds and membrane. Boil peppers in salted water 5 minutes; drain. Cook onion in margarine until tender. Add rice, water, garlic powder, salt, paprika, Worcestershire sauce, tomatoes, oregano and basil. Cover and cook until rice soaks up liquid and is tender. Stir egg substitute, peas and cheese into rice mixture. Stuff green peppers and stand upright in baking dish. Bake for 20 minutes. Yields 4 servings.
Combine gelatine with 1/4 cup applesauce. Let set 5 minutes. Combine all ingredients, except nuts. Boil 5 minutes. Add gelatine. Boil 10 minutes, stirring occasionally. Add walnuts just before removing from heat. Pour into 8 x 10-inch pan that has been buttered and dusted with powdered sugar. Let stand until firm. Cut into squares and shake in sack of powdered sugar to coat.
Heat slowly, stirring until smooth. Add one No. 2 can drained Shoe Peg corn.
Drain pineapple. Mix together all ingredients and fold in the Cool Whip. Store in refrigerator until ready to serve. Serves 8 to 10.
Combine margarine, butter, cream cheese and sugar. Beat well. Add salt and vanilla; add eggs one at a time, beating well after each addition. Add flour and mix well. Pour into a greased tube pan; place in a cold oven. Bake at 300° for 2 hours or until done.
Preheat oven to 450°. Grease 9-inch cast-iron skillet. Mix meal and flour, add milk and egg. Then add remaining ingredients; mix well. Pour into a hot skillet. Bake 20 to 25 minutes or until golden brown.
Bake in three layers at 350° for approximately 20 to 25 minutes or until done. Completely cool layers and frost.
Boil potatoes. When done, add milk and butter to make mashed potatoes; salt to season. Add diced onions, sliced boiled eggs, sliced dill pickles and a little pickle juice. Stir all together and serve while hot.
Cook eggs, salt, vinegar, juice and flour together until thick. Pour over other mixture. Fold in whipped cream. Chill at least 24 hours before serving.
Stir together 1/2 cup spaghetti sauce, ground beef, breadcrumbs, onion, egg, salt and pepper until just combined. Shape mixture into 2 (8-inch) loaves and place in a lightly greased 13 x 9-inch baking dish. Bake at 350° for 25 minutes.
In large heavy skillet, cook potatoes in butter and oil until potatoes are fork tender. Add remaining ingredients and pour into a 9-inch pie place. Cover with aluminum foil. Bake at 350 degrees for 25 to 30 minutes. Remove foil and continue cooking for about 5 minutes. If desired, sprinkle a little cheese over top for the last 5 minutes of cooking.
Use 2 (9 x 13-inch) casserole dishes. Cook noodles (I use chicken bouillon). Saute onion, pepper, celery and garlic in butter. Add chopped chicken, soup and pimento. Add broth. Layer noodles, then chicken mixture. Top with cheese. Bake at 400° until hot and bubbly. Freezes well. Serves 20.
Preheat oven to 350°. Place thawed hash browns, enough to cover bottom of 9 x 13-inch pan, between paper towel layers and gently blot any water left from thawing process. Cover the bottom of a greased 9 x 13-inch pan with has browns. Bake for about 10 minutes, then remove from oven. Top hash browns evenly with sausage, tomatoes and cheese. Whip eggs with sour cream, half and half or milk, green chiles and salt. Pour over casserole. Bake for 40 to 50 minutes or until egg mixture is not runny.
Mix the rice, cream soups, 1/2 package soup mix and the water. Combine in a large, deep casserole dish. Lay pieces of chicken on top of mixture. Sprinkle the remaining 1/2 package of soup mix over chicken. Cover with casserole lid or tinfoil; bake for 2 hours at 325°.
Sift together first 4 ingredients, then add shortening, vanilla and 2/3 cup milk. Beat two minutes, then add remaining 1/3 cup milk and eggs. Beat two minutes more. Bake in 350° oven in layer or loaf pans.
Mix all ingredients. Preheat oven to 375° to 400°. Bake for 30 minutes or until brown. Best if cooked in iron skillet.
Open the can of salmon and remove the bones. Add onion, egg, grated cheese, butter, milk and equal amounts of flour and corn meal to thicken the mixture so it will stick together. Put small amount of cooking oil in a skillet and spoon out patties and cook until golden brown.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in pan. Bring to a full boil; stir constantly. Boil 4 minutes over medium heat. Remove from heat; stir in chocolate chips until melted. Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Repeat steps with remaining ingredients, substituting peanut butter for chocolate chips. Spread over chocolate layer. Cool and cut into squares. Makes 3 pounds. This recipe can be doubled.
Measure crushed Kellogg's corn flakes into shallow dish or pan. Set aside.
Form turkey into 4 patties, seasoning with salt and pepper. Cook in nonstick pan sprayed with "Pam." Cook until brown on both sides. Remove and keep warm. Deglaze pan with wine, mustard and tarragon. Add mushrooms and cook 5 minutes. To serve, place burgers on toasted bread. Spoon mushroom mixture over top. Serves 2 to 4. Low-fat.
Spread cream cheese in bottom of casserole dish, then top with chili, then cheese. Bake at 350° until cheese melts.
Soften gelatin in 1/4 cup cold water. Boil 4 cups water and sugar together for 5 minutes. Remove from heat and add lemon juice. Add softened gelatin to syrup and stir until dissolved. Put in individual cups and freeze 3 hours.
Combine all ingredients except crumbs. Pour into a 2 quart casserole dish. Top with crumbs or chips. Bake at 350° for 45 minutes. Yield: 8 servings.