HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Beat eggs with sugar, oil and vanilla. Beat in dry ingredients; stir in zucchini, raisins, nuts and chocolate chips. Bake at 350° for 50 to 60 minutes. I line a loaf pan with waxed paper. Will make 2 loaves. Freezes well. Enjoy.
Mix all ingredients. Roll into small balls and flatten with a fork. (It helps if you cool the batter down a little in the fridge.) Bake on an ungreased baking sheet at 325° for 10 minutes (maybe a little longer) or until golden brown. Yield: 4 to 5 dozen cookies.
Cook rice and spread in greased 9 x 13 pan. Heat soups and milk and pour over rice. Layer chicken breast over soups. Sprinkle dry soup mix over chicken. Cover with foil. Bake at 350 degrees for 2 1/2 hours.
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13 x 9-inch baking pan. Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes in top. Lightly beat eggs with milk. Add onion, salt and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. Bake, uncovered, at 325° for 55 minutes or until top is light golden brown. Let stand 10 minutes before serving. Yields 6 to 8 servings.
In large skillet, arrange meat; cover with Lipton onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil and vinegar. Simmer covered 1 1/2 hours or until meat is tender. Makes 4 to 6 servings.
Place bran, water, sugar substitute, egg, vegetable oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl; mix lightly. Let stand for 30 to 45 minutes. (Timing is very important.) Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt. Stir to blend well. Add flour mixture to bran mixture; mix at medium speed about 1/2 minute or until well blended. Place in a well-greased 9-inch square cake pan; bake at 350° for about 20 minutes or until the cake springs back when touched in the center and the sides of the cake pull away from the sides of the pan. Cool to room temperature and cut 3 x 4-inch squares to yield 12 squares.
In a a large mixing bowl combine four and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, margarine and milk. Beat well. Pour into pie shell and bake at 350 degrees for 55 to 60 minutes. Serves 8. Serve with a dollop of whipped cream.
Melt margarine. Stir in brown sugar, corn syrup and salt. Stirring constantly, bring to a boil. Reduce heat and cook, without stirring, for 5 minutes. Remove from heat. Stir in baking soda (will foam up) and vanilla. Gradually pour over popped corn, mixing well. Turn onto two cookie sheets. Bake in slow oven (200°), stirring every 15 minutes until done. Cool.
In skillet, melt butter and mix in onions, peppers, salt, pepper, paprika and garlic. Let simmer 5 minutes and add rest of ingredients and bring to boil, about 5 minutes. Add shrimp and simmer 10 minutes longer. Serve plain or on rice.
Cream together margarine and sugar replacement. Add eggs; beat until fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture. Fold in raisins and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3-inches (5 to 7 cm) apart. Bake at 350°F (170°C) for 12 to 15 minutes. Yield: 60 cookies.
Preheat oven to 375°. Mix butter and sugars together at medium speed. Add egg and all other ingredients except nuts and white chocolate. Mix until well blended, then add nuts and white chocolate. Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheets (may use vegetable spray). Bake 8 to 10 minutes or until lightly browned. Let cool 5 minutes. Transfer to wire rack to finish cooling. Makes approximately 4 dozen.
Dressing: Mix together 1 teaspoon each: olive oil, sugar and vinegar.
Cream sugar and margarine. Cream in egg. Add vanilla. Sift flour and soda gradually into creamy mixture. After well blended, pinch off thumb-sized pieces and roll into ball. Place on ungreased cookie sheet and bake for 10 to 12 minutes at 350°. Makes about 40 cakes.
Mix all ingredients in a 9 x 13-inch pan. Bake at 325° for 1/2 hour.
Dissolve the Jell-O and pudding in 3 cups boiling water. Let cool. Add cold, drained pineapple and Cool Whip.
Soften butter or margarine. Measure all ingredients except dates and nuts. With mixer at low speed, beat until mixed. Increase speed to medium and beat 2 minutes. Scrape bowl occasionally. Stir in nuts and dates. Preheat oven to 375°. Drop by tablespoons on greased cookie sheet. Remove after 12 to 15 minutes.
Brown steak cubes, pepper and onion in a skillet. Melt Velveeta and Ro-Tel tomatoes in a pan over medium heat. (For a milder cheese sauce, use less Ro-Tel.) When cheese is melted, add to steak in skillet, then pour in your uncooked Minute rice. Simmer over low heat until rice is cooked, stirring occasionally. Serves 4.
Cream the cream cheese, sugar, eggs and vanilla. Place one wafer in cupcake paper. Fill 3/4 full with cheese mixture. Set in muffin pans. Bake 15 to 20 minutes in a 350° oven. Cool. Top with pie filling.
In large casserole, put cooked veggies and chicken. Add 1/2 can onion rings. Mix soup and milk together. Pour over casserole. Mix bread crumbs and melted butter. Sprinkle over mixture. Top with rest of can of onion rings. Bake at 450° for 10 minutes.
Sift flour, half of salt and onion salt into butter. Stir in milk. Cook over hot water, stirring occasionally until thickened. Pour Minute rice into 2-quart shallow baking dish. Combine broth, remaining salt and pour over rice. Sprinkle half of cheese over rice. Top with asparagus or peas, then turkey. Pour on sauce. Sprinkle with remaining cheese. Bake at 375° about 20 minutes. Top with almonds.
Brown meat, drain. Add beans, tomatoes, tomato sauce, carrots. Add pepper, dried onion flakes, chili powder to taste. Simmer. Serve with cooked rice if desired.
Mix sugar, cocoa, margarine and milk and bring to full boil for 1 minute on medium heat. Remove from heat.
Cream together milk, lemon juice, Cool Whip, pineapple and pecans. Pour into crust and refrigerate.
Mix sugar and oil. Sift together dry ingredients. Mix pumpkin and eggs. Add flour mixture and pumpkin mixture alternately to sugar and oil.
Put chicken livers in saucepan and cover with cold water. Add 1/4 teaspoon salt, bring to boil and simmer 4 to 5 minutes. Drain and chop fine. Simmer onion in the tomato juice for 15 minutes. Mix livers, onion and remaining ingredients and whirl in blender until smooth. Pack in bowl and chill. Makes 1 1/2 cups, 18 calories per tablespoon.
Cream the oleo and the confectioners sugar in mixer. Drop one egg at a time into the mixer until all have been added. Add flour, a cup at a time. Beat well. Add flavoring of choice. Pour into greased and floured tube pan. Bake at 350° for about 55 minutes or until done.
Mix in a heavy 2-quart saucepan the sugar, evaporated milk, marshmallows, margarine and salt. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over the top). Boil and stir 5 minutes more. Take off heat. Stir in chocolate pieces until completely melted. Stir in vanilla and nuts. Pour in a greased 8-inch pan. Cool and cut.
In a skillet, melt butter and add chopped onions and celery. Cook slowly until slightly browned. In baking dish, put in mushroom soup and 1 can of water. Mix well. Add broccoli and rice. Mix well. Add onions and celery and slices of Velveeta cheese. Bake at 350° for 1 hour.
Remove bones and skin from chicken. Cut breasts in half. Place chicken between plastic wrap and pound to 1/4 inch thick. Place one slice of ham and one slice of cheese on each piece of chicken. Roll up carefully and secure with wooden pick. Mix flour, salt and pepper. Coat the chicken rolls in flour mixture. Dip chicken roll in beaten egg and roll in bread crumbs.
Sprinkle meat with paprika. Brown in butter with garlic pieces; add broth and simmer for 30 minutes. Stir in onion and green peppers. Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until slightly thickened and broth has a shiny look. Add tomatoes and stir in gently just long enough to heat tomatoes through. Serve over rice.
Melt butter in saucepan over low heat. Add flour and stir until smooth, stirring constantly. Gradually add milk until mixture is thickened and bubbly. Add salt and pepper. Spoon 1/4 cup sauce mixture into a greased 10-inch casserole dish. Combine potatoes and remaining ingredients in big bowl. Layer half the potato mixture over sauce. Top with remaining sauce. Repeat layers. Cover and bake at 350° for 1 hour or until potatoes are tender. Serves 8.
Mix margarine, sugar, milk and cocoa in saucepan and bring to a boil. Boil for 1 minute and remove from heat. Add oatmeal and mix together. Spoon out on wax paper to cool.
Boil rice in rapidly boiling water to cover for 10 minutes, mix with chili con carne and salt. Select medium size head cabbage with loose leaves, cut around heart; cook in boiling water until leaves wilt, about 6 minutes. Cool. Separate leaves. Place 2 tablespoons of chili mixture on cabbage leaf, fold edges over; roll. Place rolls in large buttered casserole; cover with remaining ingredients mixed. Bake in slow oven at 325° for 30 minutes or until gravy is heavy. Yields 12 or more servings.
Dice up potatoes and onion. Put in kettle of water. Cook until done. Drain all but one inch of water from kettle. Add milk (as much as there was water before draining). Add corn, butter, salt and pepper. Don't let milk boil.
Cook various shapes and sizes of your favorite pasta. Drain and place in large bowl. While pasta is hot, add your favorite frozen (yes frozen) mixed vegetables (veggies will cool the pasta as they thaw). Add honey mustard vinaigrette dressing to taste. Add cheese. Toss and enjoy.
Fix macaroni and cheese as directed on box. While this is cooking, fry hamburger. Add cooked hamburger to macaroni and cheese. Season with salt and pepper. Serve while hot.
Mix 1/2 package of taco seasoning mix with "light" cream cheese; spread in bottom of microwavable pie plate. Mix remaining 1/2 package of taco seasoning with small can of refried beans. Spread as next layer.
Grind cranberries and 1 1/4 cups sugar and refrigerate overnight. Cut grapes in half. Mix together cranberries, grapes and cream.
Mix first 5 ingredients until light and creamy. Add next 5 ingredients. Mix well. Bake on 350° for 10 to 12 minutes on cookie sheets.
Cut each biscuit into four pieces and place in bowl. Pour melted margarine over biscuits, tossing to coat. Combine brown sugar, cinnamon and nuts. Sprinkle over pieces, gently mixing until just coated. Pour into a greased Bundt pan. Bake at 350° for 25 to 30 minutes. Cool 5 minutes and invert on plate.
Mix ingredients together and bake in hot greased muffin pan at 400° for 15 minutes.
Preheat oven to 350° (325° for glass pan). Melt butter in oven in 9 x 13-inch pan. Sprinkle graham crackers. Pour milk evenly over crackers. Add chips, nuts and coconut and press firmly into top of mixture. Bake 25 to 30 minutes or until golden brown. Let cool before cutting into bars.
Mash a soft, ripe avocado in a small bowl. Thoroughly mix in the lemon juice. Chop the tomato and add to the mixture. Blend in the onion, salt, chili powder and mayo. Sprinkle with paprika and serve with corn chips. Makes about 1 cup.
Roll pieces of dough thin; cut into 4 squares. Spread butter over each piece; sprinkle with approximately 1/4 cup each of sugar or until well covered. Sprinkle with nutmeg; dot with lemon flavor. Roll up and place into casserole dish that has been sprayed with Pam and the bottom covered with 1/2 cup water, 1/4 cup sugar and 1 teaspoon nutmeg. After completion of rolls, dot with margarine and sprinkle with sugar and nutmeg. Bake at 350° for 30 minutes. When browning, pour can of evaporated milk over rolls. Let cook for 10 minutes more. (If appears dry, pour regular milk over rolls; remove from heat to make juicy.)
In small bowl, combine dressing, crab meat, onions, lemon juice and hot pepper sauce. Cover. Refrigerate at least 1 hour before serving.
Line a jelly roll pan (15 x 10 x 1-inch) with whole graham crackers. Bring the butter and sugar to a rolling boil and boil for 2 minutes. Remove from heat. When bubbling has stopped, add the nuts. Spoon over graham crackers. Bake in preheated moderate oven (350°) for 10 minutes. Cool slightly. Cut in squares.
Combine cocoa mix and coloring and set aside. Cream sugar and shortening, salt and vanilla. Add eggs and food coloring mix and beat well. Add flour alternately with buttermilk. Beat well. Combine soda and vinegar, then add to cake mixture. Beat mixture well. Bake in a greased 9 x 13-inch pan or 3 (9-inch) layers at 350° for 30 to 35 minutes. Test.
Heat oil in skillet until hot. Add tortillas and fry until crispy. Add tomatoes, garlic, onions, cumin and jalapenos. Cover and cook until tender. Add chicken stock and cook 45 minutes to 1 hour. Can be placed in blender and pureed or eaten as is. Serve hot. Great on a cold night.
Place butter in a 10 inch oven proof skillet. Place in 400° oven for 3-5 minutes or until butter is melted. In a bowl, beat eggs. Add flour, milk and salt. Beat until smooth. Immediately pour into hot skillet. Bake about 25 minutes or until puffed and browned. Meanwhile, prepare Apple-Raisin Sauce. Sprinkle pancake with powdered sugar and cut into wedges. Serve with sauce. Serves 6.
Melt together in small crock-pot or saucepan. Serve with tortilla chips.
In a small bowl combine tomato sauce, brown sugar and mustard. Set aside. In a large mixing bowl combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 cup tomato sauce mixture and mix thoroughly. Place mixture in a glass ring mold or 2-quart microwave-proof casserole. Pour remaining tomato sauce over top of meat. Cook in microwave on High 12 to 14 minutes. Let stand 5 to 10 minutes before serving.
Mix all ingredients and pour into a 9 x 13-inch greased pan. Bake at 350° for about 30 minutes or until brown.
Preheat oven to 350°. Grease and flour bottom of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. In large bowl, stir together flour, sugar, baking powder and salt. Add oil and orange juice. Beat on medium speed until smooth. Add peel. In small bowl beat egg whites on high speed until stiff peaks form. Fold egg whites into flour mixture. Turn into pan. Bake 50 minutes or until cake springs back when slightly touched. Cool 10 minutes in pan. Remove and cool completely on rack. One loaf contains about 160 calories per 1/2-inch slice.
Saute onion and celery in margarine. Add soup and milk. Simmer about 3 minutes. Add Cheez Whiz; mix well. Add broccoli, rice and water chestnuts. Put in buttered casserole dish. Bake about 30 minutes in a 350° oven.
Cream 1 cup sugar and 1 stick butter; add eggs, one at a time. Add sour cream. Sift 2 cups flour, baking soda and baking powder. Add flour mixture. Mix well. Mix 1/2 cup flour, 1/3 cup sugar and 1/2 stick butter and sprinkle on top. Bake at 375° for 20 to 25 minutes in a greased 9 x 13-inch pan.
Grease 9x13 glass dish. Add 1 cup boiling water to one jello pkg. Stir. Then add 1/2 cup cold water. Chill until set. Boil 2 cups milk to scalding, add sugar and mix until dissolved. Dissolve 2 envelopes gelatin into 1/2 cup cold water. Add to milk and sugar mixture. Add 2 Tbsp. vanilla to sour cream. Combine milk mixture and sour cream mixture. Beat well. Spread 1 and 1/2 cups over the 1st chilled layer of jello. Let set. Repeat with another layer of Jello and then a layer of sour cream mixture. The sour cream mixture may need to be slightly warmed each time because it gells as it sets. But be careful of pouring it when it's warm and pour each layer very carefully so as not to tear the layer beneath. When pieces are cut and served, they look stunning with alternating layers of color and white. Use two layers of red and two of green at Christmas. Or use green, orange, lemon, and cherry.
Heat tomato soup. Melt cream cheese into soup. Dissolve gelatin in cold water. Pour into soup mixture and cool. Add other ingredients and pour into mold. Garnish with olives, as desired. Chill overnight.
Mix shrimp and sauce. Heat and serve. Serve with Old London melba toast rye, if desired.
Peel sweet potatoes and in a nice size pot, place butter in pot. Pour in potatoes and the listed ingredients. Cover and cook over medium-low heat. Check it occasionally and stir it. Cook until potatoes are tender.
Pour 1 envelope onion soup over meat; add preserves, then dressing. Mix well on meat. Bake at 325° for 1 hour in an aluminum foil covered pan, then uncover for 30 minutes or 1 hour until meat has browned. Baste with juice from meat.
Combine all in large skillet. Bring to boil, stirring occasionally. Reduce heat, simmer 5 minutes. Cool then refrigerate at least 24 hours before serving. Drain well to serve. Keep rest refrigerated in covered container.
In 4 1/2-quart Dutch oven, cook the beef, 2 cups onion and garlic until meat is brown and onions are tender. Drain fat. Stir in remaining ingredients except fettuccine, beans and cheese. Bring to a boil; reduce heat. Cover and simmer over low heat for 1 hour. Skim off fat. Cook fettuccine; drain. Keep warm. In 2-quart saucepan, heat kidney beans; drain and keep warm. Divide fettuccine into 8 servings. Top with meat sauce, beans, remaining onions and cheese.
Pour water over jello. When thick enough, whip several minutes with electric mixer. Fold pineapple, Cool Whip and nuts into jello mix. Save out 1/2 cup wafers to put on top. Pat a layer of crushed wafers on the bottom of a 9 x 13-inch pan. Spread jello mixture over this and sprinkle with reserved wafer crumbs. Refrigerate.
Combine first 6 ingredients and let stand overnight in refrigerator. Rinse in cold water 4 or 5 times. Combine the rest of the ingredients and bring to a boil. Add the squash mixture and return to a boil. Pour mixture into hot sterilized jars and seal.
Peel and core apples, remove skins and seeds from cantaloupes. Mix first 5 ingredients in blender or food processor. Refrigerator until well chilled. Just before serving add Crackling Ros. Pour into stemmed glasses. Garnish with a cluster of white grapes. Serves 12.
Mix sugar, water and cornstarch. Stir and cook until thick and clear, stirring constantly. Remove from the stove and add the Jell-O and stir until thoroughly mixed. Fill baked pie shells with strawberries or sliced peaches and pour mixture over them. Chill until set. Garnish with whipped cream.
Mix soup, eggs, mayo and cheese. Arrange broccoli on bottom of a 9 x 13-inch casserole dish. Top with ham. Spread soup mixture over top ham layer. Crumble Ritz crackers on top. Bake at 350° for 40 minutes.
Take juice of all fruit and mix with instant pie and pudding mix until thickened. Mix all fruit when ready to serve. Add bananas.
Cook and drain broccoli; cut up and mix with mayonnaise, soup, eggs, onion, salt and pepper. Sprinkle cheese over top of mixture. Melt margarine in pan. Mix in cornbread dressing and sprinkle over top of cheese. Bake at 350° for 40 minutes.
Mix lemonade, Eagle Brand milk and Cool Whip. Put into crusts and chill.
Blend all ingredients with mixer for 3 to 4 minutes. Bake in a 9 x 13 pan at 350° for 35 minutes.
Mix corn meal, Bisquick and seasonings. Add egg and enough beer so the batter just runs off a dipped fish. Deep fry 2 fish at a time in a fry pan at 360°. The fish are done when golden brown, about 3 1/2 to 5 minutes.
Blanch cutlets in boiling water for 2 minutes. Remove from water and pat dry. Mix remaining ingredients and rub well into cutlets. Grill 6 inches from heat 5 to 6 minutes each side until cooked through. Serves 4.
Combine all ingredients. Form into 1 1/2-inch balls. Place on ungreased cookie sheet; flatten with a fork. Bake for 10 minutes at 350°.
In bowl, mix bananas with butter. Add eggs; blend well. Stir in flour; beat until smooth. Add nuts and raisins. Put in a 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes. When cool, cut into squares.
Bring to boil the syrup, butter, salt and vanilla. Add sugar; let come back to boil and boil for 3 minutes. Add pecans; boil for 4 or 5 minutes, until lightly browned. Take off heat. Stir in soda. Spread onto buttered tinfoil. Break into pieces when cool.
Place chicken in casserole. Mix sour cream and soup together; spread over chicken. Top with prepared stuffing. Bake at 375° for 30 minutes.
Cream the sugar and oleo. Beat the eggs and add. Blend well. Sift the flour, salt and baking soda. Add to creamed mixture. Add the bananas and walnuts (optional). Mix well. Put in 2 bread tins or one 8 x 8-inch greased loaf pan. Bake at 350° for 40 to 50 minutes.
Mix all ingredients in a plastic bag; shake well to mix. Put in fish pieces and shake to coat. Drop fish in hot oil to cook for 3 minutes or until light brown on all sides. Fry Daddy fryer is great for this.
Combine all ingredients, except dressing and Fritos. Add dressing about 30 minutes before serving.	Add corn chips just before serving. Toss well to mix.
Place sugar, cocoa, milk and butter in saucepan. Bring to boil and boil for 1 minute. Remove from heat; add peanut butter. Blend well. Stir in oatmeal and vanilla. Drop by teaspoon on wax paper and cool. Makes about 30 cookies.
Roast a 2 pound fresh pork butt at 325° for 1 hour. Baste with a mixture of 2 tablespoons each of honey, soy sauce, sherry, and the garlic and red food coloring.
Combine and serve well chilled over large glass of ice. Decorate with fresh strawberries.
Combine cheese, pecans and onions. Add mayonnaise; mix well. Place in a 4-cup mold; refrigerate until ready to serve. Unmold onto a lettuce lined serving platter. Pour raspberry jam over mold, or press an indention in center of mold and fill to overflowing with jam. Serve with crackers.
Heat oven to 350°. Grease and lightly dust with flour two 8-inch square cake pans.
Melt butter in saucepan. Stir in flour. Cook 3 minutes over low heat. Wash, drain and chop broccoli. Saute onion in remaining butter. Stir in broccoli. Cook 5 minutes. Stir in broth; heat to simmering. Add butter-flour mixture, mixing until smooth. Simmer 30 minutes. Stir in warmed cream and serve. (Add 5 slices American cheese for Broccoli-Cheese Soup.)
Cream the butter until softened. Add the 2 1/2 cups sugar gradually, creaming until fluffy. Add the beaten eggs in thirds, beating well after each addition. Add the flour in fourths, mixing until blended after each addition. Chill dough overnight.
Thaw package of frozen onions. Place chicken in baking dish. In mixing bowl stir together all ingredients except paprika. Spoon over chicken. Cover and bake in 350° oven about 1 hour or until chicken is tender. Sprinkle finished casserole with paprika. Serve over rice. Makes 4 servings.
Scoop out inside of bread and use for "dippers". Mix all ingredients together and let set in refrigerator overnight.
Preheat oven to 300°. Cream together crisco, butter and sugar. Add eggs one at a time, beating well after each one. Add extracts and milk; blend. Mix in salt and flour. Pour into a greased and floured tube or bundt pan. Bake for 2 hours. Do not open the oven during baking time.
Mix together soup, cheeses, butter and onion. Layer potatoes and cheese mixture, then bake at 350° until bubbly hot.
Layer half of biscuits into Bundt pan. In another pan bring butter, brown sugar and cinnamon to a boil. Add 1/2 liquid to biscuits in pan, then add the other 1/2 biscuits and add the rest of the liquid. You can sprinkle with chopped nuts (both layers). Preheat oven to 350°. Cook 45 minutes. Remove from oven; let cool before removing from pan. This can be pinched off in bite size.
Boil macaroni in saucepan for 8 to 10 minutes. Make cheese mix with 1/4 cup butter and 1/4 cup milk. Drain tuna fish. Melt extra cheese with cheese mixture. Add tuna fish. Drain cooked macaroni; add to cheese and tuna mixture. Season with salt and pepper to taste. Serves 3 to 4 people.
In a 3-quart saucepan, combine hot water, milk and butter. Bring just to a boil. Add pasta, contents of seasoning package, turkey or chicken, basil and green onions. Reduce heat to medium, boil uncovered and stirring often for 5 to 7 minutes. Pasta will be saucy, but will thicken upon standing.