HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mayonnaise, onion and parsley; spread on small squares of	toasted rye bread. Top each square with Swiss cheese. Broil 2 to 3 minutes.
Preheat oven to 350°. Blend sour cream and cream cheese in small bowl. Add mayonnaise. Stir in 3/4 c. pecans and beef. Transfer to oven proof dish; and top with remaining pecans. Bake uncovered for 15 minutes serve with crackers.
When ready to serve combine juices well; pour in punch bowl. Top with scoops of sherbet. Yields 3 1/2 quarts.
Cook until thick and clear. Remove from heat. Add 1 small box strawberry jello, mix well and cool to room temperature. Slice strawberries in a baked and cooled pie crust. Spoon on glaze, be sure to cover well so berries won't turn dark. Serve with Cool Whip. Can also use a graham cracker crust. Refrigerate.
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth. On 12-inch serving plate, spread bean mixture into 10-inch circle. Top with sour cream; spread to within 1/4-inch of edge of beans. Top with one cup salsa, lettuce, cheese, olives, green onions and tomato. Serve with Easy Tortilla Chips. Makes 5 cups; 12 to 16 servings.
For each serving, pour 2 tablespoons brandy into mug. Fill 2/3 full with hot strong coffee. Top with 1 scoop (about 1/4 cup) chocolate ice cream.
Preheat oven to 400°. Butter cupcake pan. Sift together flours and baking powder; reserve. Combine banana with brown sugar until smooth. Beat in eggs, milk and melted butter. Stir in dry ingredients only until blended. Quickly stir in chocolate chips. Do not overbeat. Spoon batter into cups. Bake 25 minutes or until browned slightly. Cool on rack.
Mix salt and flour. Cut in shortening until mixture is crumbly. Add milk to mixture. Divide. Roll out half of mixture on floured surface to desired thickness to fit a 9-inch pan. Makes 2 (9-inch) pie crusts.
Cook sausage in medium saucepan over medium heat until browned, stirring to crumble. Drain off all fat, except about 2 tablespoons. Stir in flour, cook, stirring constantly, until thickened and bubbly. Gradually whisk in milk, salt and pepper. Cook, stirring constantly, until thickened and bubbly, about 5 minutes.
Dissolve Jell-O in hot water; add ginger ale, crushed pineapple and bananas. Mix well. Pour in Pyrex and refrigerate until jelled.
Mix ingredients together and pour into pie shell. Place in refrigerator overnight or until well set and serve.
Heat oven to 350°. Line a 9-inch square baking pan with foil. Grease and flour. Blot cherries between layers of paper towels. In a small mixer bowl beat butter, sugar, eggs, corn syrup and Kirsch until blended. Add flour, cocoa and baking powder. Blend until combined. Stir in chopped cherries, almonds and vanilla chips. Pour into prepared pan. Bake 25 to 30 minutes, or until brownies begin to pull away from sides of pan. Cool completely. Cut into squares. Garnish with Vanilla Chip Drizzle.
Heat oven to 375°. Mix baking mix and 2 tablespoons sugar. Cut in margarine. Pat into round pan, 9 x 1 1/2-inches. Bake 10 minutes. Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer. Bake 20 minutes; cool completely. Prepare Strawberry Glace; cool slightly. Arrange strawberries over layer and spread Strawberry Glace over the strawberries. Makes 12 servings.
Cut bacon strips into thirds. Cut water chestnuts in half. Wrap each half chestnut in bacon strip and secure with toothpick. Place in 9 x 13-inch pan and bake at 350° for 30 minutes. Mix brown sugar and catsup and pour over chestnuts. Bake 30 minutes longer. Serve hot.
Mix jello with hot water; add whole cranberry sauce to jello and water mixture. Let gel until firm. Add Cool Whip, then nuts. (This is good for a salad or dessert.)
Mix cream cheese, sugar and flavoring well. Add flour and mix well. Chill overnight. Shape teaspoonfuls of dough in balls. Put on cookie sheet and flatten. Bake at 350° for 12 minutes. Makes 5 dozen.
Mix sugar, cocoa, oleo and milk; boil one minute. Add remaining ingredients. Drop by teaspoonfuls on wax paper.
Cut the bologna into 1/8's. Put into pan; add water. Boil for 15 minutes. Cool. Put in fridge until cold. Put bologna through food grinder; also onion. Mix bologna, onion and sweet pickle relish with mayo. If it tastes sour, add package of sweetener.
Mix flour, 1/2 cup sugar and salt in top of double boiler. Add scalded milk and stir well. Cook over direct heat until thick and smooth, stirring constantly. Beat egg yolks well. Stir in a little hot mixture and pour back into double boiler. Cook over boiling water 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Beat egg whites until light and fluffy and gradually beat in the 6 tablespoons sugar until stiff. Fold 1/2 cup moist shredded coconut into the cooled filling, then fold about 1/2 of the meringue into the filling and pour into cooled pie shell. Spread remaining meringue so as to touch the edges of the crust all around. Place in a 425° oven for 4 1/2 minutes.
In large bowl, combine condensed milk, extract and food coloring (if desired). Add conf. Sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with conf. Sugar. Knead lightly to form small ball. Shape into 1-inch balls. Place 2 inches apart on wax paper-lined baking sheets. Flatten each ball into a 1- 1/2 inch patty. Let dry 1 hour or longer; turn over and let dry at least 1 hour. With fork dip each patty into warm candy coating (drag fork lightly across rim of pan to remove excess coating) Invert onto wax paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
Boil water and cook Orechiette and bouillon cubes. Meanwhile, put olive oil in saut pan with the chopped squash, peas and mint leaves. Cook on medium heat. While cooking, sprinkle on spices at will.
Cook broccoli as directed on box. Add next 4 ingredients. Stir well. Place in greased casserole and cook for 20 to 25 minutes at 350°.
Combine oil, sugar and eggs. Stir in flour, baking soda, baking powder, buttermilk, vanilla, salt, cinnamon and nutmeg. Drop 4 or 5 cookies on ungreased cookie sheet, each cookie measuring 1/4 cup. Sprinkle with cinnamon and sugar. Bake 7-8 minutes at 375°.
Preheat oven to 300°. Cut meat into 1-inch cubes. Add other ingredients. Bake in covered dish for 3 to 3 1/2 hours. Serve over buttered noodles or rice.
Cook spinach;	drain and set aside, reserving liquid. Brown beef and onion. Drain grease. Stir spinach liquid (1 cup) and sauces into meat. Simmer.	Cook noodles and drain. Combine cheese, spinach, bread crumbs, eggs, and 1/2 cup of oil.	Spread spinach-macaroni mixture in lightly greased dish with the meat mixture on top. Cook until bubbles at 350°. This casserole freezes well.
Slice cookie dough and cut into fourths. Place in greased mini muffin pans. Cook at 350° for 8 to 10 minutes. As soon as you take them out, place a peanut butter cup in the center.
Brown ground beef with onion; strain off any grease. Mix with remaining ingredients. Pour into 2-quart casserole dish. Top with 1 cup bread crumbs mixed with 3 tablespoons butter. Bake at 350° for 30 minutes or until hot.
Bring honey gently to boiling; then add the coffee. Beat the eggs until light and lemon-colored; then add the oil a little at a time. Beat until well blended; then add sugar. Sift all dry ingredients; then add them to egg mixture with honey and coffee. Mix well. Pour batter into a greased loaf pan; bake at 300° to 325° for 1 hour.
Pour peas into bottom of casserole dish. Sprinkle half of the cheese evenly over peas. Arrange asparagus over the peas and cheese. Add other half of the cheese, then the chopped eggs. Spoon mushroom soup over all and top with cracker crumbs. Bake at 350° for 25 to 30 minutes.
Heat soup, Ro-Tel, sour cream and picante sauce in pan. Stir-fry chicken (diced) with desired seasonings. Roll chicken, cheese, mushrooms, onions, green pepper and a little sauce in each tortilla.
Preheat oven to 425°. In a small bowl, combine seasonings. Place 2 tablespoons melted butter in a 10-inch nonstick skillet. Arrange 1/3 of the potato slices in a circular pattern in skillet. Sprinkle with about 1/4 teaspoon seasoning, 4 teaspoons melted butter and 2 tablespoons onion. Repeat layers twice. Cover tightly with foil. Press layers down. Bake 20 minutes. Uncover and bake 20 minutes or until potatoes are tender. Remove from oven. Let stand 10 minutes. Serves 6 to 8.
Dissolve gelatin in cold water. Heat soup to boiling, add cream cheese, stirring until well blended. Add gelatin mixture, mix well and let cool. Add shrimp, mayonnaise, celery and onions. Pour into 6-cup ring mold. Refrigerate for 4 to 5 hours. Unmold on lettuce leaves. Serve with Ritz crackers.
Grease cookie sheets. Mix together ingredients. Drop in powdered sugar. Place on cookie sheet. Heat oven to 350°. Cook for 10 to 15 minutes.
Put roast and all ingredients into crock-pot. Cook on high 6 to 8 hours. When meat is very tender, shred into pieces while still in crock-pot with juices. Serve on Italian beef rolls. Make sure to put juice on meat when serving.
Mix all ingredients. Make 1-inch balls. Flatten on cookie sheet (the thinner the better). Bake at 350° for 15 minutes. Sprinkle with confectioners sugar when cool. Yields 7 to 8 dozen. This is a really stiff batter, be patient.
Boil gelatine with 1 cup water. Cool. Mix all ingredients in a Jell-O mold pan. Pour the gelatine. Mix well. Place in refrigerator for an hour or two. Loosen on side. When ready to serve, transfer into a platter. Yield: 10 to 12 servings.
Preheat electric oven to 350°. Sift flour with sugar, soda and salt into a large bowl. Mix in shortening; knead thoroughly (8 to 10 minutes). Combine egg and almond extract; stir into flour mixture. Mix well. Shape into balls, using 1 tablespoon of dough. Place on ungreased baking sheets; make a depression in the top with the thumb. Press a blanched almond in the center.
Use leftover mashed potatoes and cooked cabbage. Mix the potatoes and cabbage together. Add salt and pepper to taste and chopped onion to taste. Fry lightly in skillet until browned and hot. Serve as vegetable and good to use up leftovers.
Cook potatoes; drain, peel and dice while hot. Cook bacon in frying pan until crisp. Remove bacon from pan. Cook onion in bacon grease until golden brown. Blend in flour, salt and sugar. Stir in the water. Boil 2 minutes. Add vinegar and heat through. Pour the hot dressing over the hot potatoes. Mix in the chopped bacon. Makes about 4 servings.
Grease or spray an 11 x 13-inch or 9 x 13-inch glass dish. Layer bread, sausage and cheese. Beat eggs, milk and seasonings. Pour over bread, sausage and cheese. Bake at 400° for about 35 to 40 minutes.
Mix all ingredients. Bake in a 9 x 13-inch pan for 45 to 55 minutes at 350°. Ice with cream cheese icing. Try not to eat the whole thing in 1 night. It is even better eating the next day.
Break cake into bite-size pieces. In a separate bowl, mix the Cool Whip, sour cream and evaporated milk together. In a large bowl, put a layer of cake and 1/3 of Cool Whip mixture over cake. Make 2 layers (end with last of Cool Whip mixture). Add glaze as last layer; top with strawberries. Refrigerate overnight. Do not mix. Serve with long spoon. Bon appetit!
Cook broccoli in salted water for a few minutes until barely tender. Drain well. Saute chopped onion in small amount of oil or butter. Add broccoli, soup, milk and cheese. Turn into casserole dish and cover with stuffing crumbs. Bake at 350° until brown.
Heat oven to 400°. Grease 9 x 9 x 2-inch baking pan. In medium bowl, mix oats and brown sugar. Stir together butter, syrup, salt and vanilla. Mix thoroughly into oat mixture. Press dough evenly in bottom of pan. Bake 8 to 10 minutes. Cool. Spread chocolate on top. Spread nuts on chocolate. Chill 1 hour. Cut into bars. Yield: 32 cookies.
Spread on bread. Can be done 2-3 hours before serving. Put cucumbers on right before serving.
In a large skillet, melt margarine. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper. Mix well. Stir in vegetables and chicken; heat through. Spoon into a 13 x 9-inch baking dish. Heat oven to 375°. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly. Makes 6 servings.
Cook ground meat with onion; drain. Mix all ingredients, except chips and grated cheese. In a 2-quart casserole dish, layer crushed chips and meat mixture until gone. Top with grated cheese. Bake at 350° for 20 to 25 minutes.
Mix hamburger, onion and salt and pepper to taste. Brown and drain. Mix chili and enchilada sauce in pots and warm up. Put small spoonful of meat mixture in a straight line across tortilla, then spoon chili mix on. Add cheese and roll up. Place some chili mix on bottom of oblong pan. Finish rolling enchiritos and place in dish. Use remaining chili mix to cover all. Top with cheese over all. Bake at 350° for 20 to 30 minutes.
Preheat oven to 500°. Halve potatoes lengthwise, then slice crosswise into 1/8-inch slices. (Do not put potatoes in water after slicing.) Immediately line up in a buttered 13 x 9 x 2-inch baking pan with slices overlapping, arranging in serving portions. Pour butter over potatoes. Season with salt and pepper. Bake 20 minutes. Remove from oven. Sprinkle with Swiss cheese and then with Parmesan cheese. Bake an additional 5 to 7 minutes or until cheese is melted and slightly browned.
Mix all together until creamy, except for rolls. Put crescent rolls in bottom of 9 x 13-inch pan. Spread to cover bottom. Spread mixture over rolls. Put another package of rolls over cream cheese mixture. Bake at 350° for 30 minutes.
Combine all ingredients. Pour over chicken in baking dish. Bake at 250°-300° for 2-3 hours. Continue to baste chicken until become sticky. Serve immediately.
Melt butter in medium saucepan. Add flour and salt. Add chicken broth, slowly stirring constantly. Cook over low heat until thickened, stirring constantly.
Line a 9 x 5 x 3-inch pan with waxed paper. Arrange ladyfingers around sides and bottom of pan. Cream margarine; gradually add sugar, creaming until light and fluffy. Add egg yolks, one at a time, beating until smooth after each addition. Blend in milk, vanilla and rum extract. Blend in melted chocolate until well blended. Beat egg whites until stiff, but not dry; fold in chocolate mixture. Fold in pecans. Pour into prepared pans. Refrigerate overnight.
Beat peanut butter and margarine until smooth. Add sugar, eggs and vanilla. Beat until creamy. Mix in flour and salt. Stir in 1 cup chocolate chips. Spread in an ungreased 9 x 13-inch pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle baked dough with remaining chocolate chips. Let stand about 5 minutes until chips become shiny and soft. Spread the chocolate morsels with a knife as you would frosting. Cool completely and cut into bars. Freezes well.
Saute meat until brown; drain. Add bell peppers and onion. Cook until done. Add tomatoes, water, salt and chili powder. Simmer for 10 minutes. Remove from heat. Add rice and kidney beans. Pour into baking dish. Cover and cook for 1 hour. Stir; bake a little longer or until rice is done. Bake at 350°.
In a covered skillet, saute chicken in a mixture of butter, oil and garlic, until tender, but not brown. Remove to warm dish. Stir into skillet the peppers until they are limp. Add the mushrooms and olives and cook over moderate heat for 5 minutes, stirring frequently. Remove mixture to warm bowl. Stir in 1 cup of sour cream, salt and pepper; bring to a boil, stirring constantly. Add sherry, chicken and reserved mushroom mixture and cook for 2 minutes. Serves 4.
Cream the butter and vanilla. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each. Sift dry ingredients together. Add gradually to creamed mixture. Chill thoroughly (at least 3 hours). Roll on a well floured surface to 1/8 to 1/4 inch. Cut in desired shapes. Bake on ungreased cookie sheet 6 to 8 minutes. Cool slightly on cookie sheet; remove to rack to finish cooling. Decorate!
When refrigeration is poor, put eggs in hot water (not boiling) for 15 seconds. The eggs will keep from spoiling for 4 to 6 weeks without refrigeration.
Prepare whipped topping with 1 cup of milk as directed on package, using a large mixer bowl. Add remaining milk and pie filling mix. Blend and then beat at high speed for 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon into crust. Chill at least 4 hours or overnight.
Melt margarine and mix with flour and nuts. Put in 9 x 13-inch pan and cook 15 minutes at 350°. Let cool.
Grease a 9 x 13-inch pan. Dump in cherries; sprinkle cake mix over cherries. Cut butter into pats and place over cake mix. Bake at 350° for 1 hour.
Chop then mix the following: brown bell pepper, onion, celery, garlic, ground chuck and sausage. Mix tomatoes, tomato sauce, Worcestershire sauce, shoe peg corn, salt, and pepper. Combine both mixtures together. Cook as spaghetti. Add chopped black olives, 3/4 pound grated sharp cheese. Mix one package cooked wide noodles. Bake 45 minutes in buttered casserole at 350°. Top with 1/4 lb. sharp cheese. Makes 8 to 10 servings.
Cook chicken in margarine in a skillet for 10 minutes or until brown. Remove, set aside and drain off fat. In skillet, combine remaining ingredients. Heat to boiling. Return chicken to skillet. Cover. Cook over low heat for 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often. Garnish with potato wedges.
Brown ground beef; add onion and garlic (minced) until limp. Cook Italian sausage. Warm pepperoni. Combine all ingredients in large kettle. Reduce heat and simmer at least 3 hours, stirring occasionally. Remove bay leaves. Skim off fat before serving. Feeds 10.
Place rice on bottom of oven dish.	Arrange chicken pieces on	top. Sprinkle	onion soup mix over chicken. Pour soup mix over all. Cover and bake for 90 minutes at 350°.
Layer in a rectangular dish the sauerkraut, corned beef, shredded Swiss cheese, mixture of mayonnaise and Thousand Island dressing and rye bread. Pour melted margarine over bread. Bake at 375° for 30 minutes.
Combine sugar, syrup and butter in 3-quart saucepan. Cook over moderate heat, stirring constantly until sugar is dissolved and mixture boils. Remove from heat and add cornflakes and peanuts. Press lightly in 9 x 13-inch pan. Cool and cut into squares.
Mix jello and water, let cool. Add 7-Up, marshmallows and pineapple. Let set. In a saucepan, beat egg; add butter, flour, pineapple juice and sugar. Cook until thick; let cool and fold in Cool Whip. Spread on top of jello. Grate frozen cream cheese on top. Sprinkle with nuts.
In saucepan, melt butter; add brown sugar and Borden whipping cream. Boil rapidly 8 to 10 minutes; add rum. Pour over bread pudding. Serve warm. Makes about 1 cup.
Saute beef, onion, green pepper and garlic until beef is no longer red. Drain excess fat. Add tomato sauce and seasonings. Simmer for 20 minutes or until somewhat thickened, stirring often. Warm taco shells in a 350° oven for 5 minutes. Spoon beef mixture into shells. Top with lettuce, tomatoes and cheese.
Mix eggs and milk in bowl. Combine flour, salt, pepper and herbs on plate. Dip chicken in milk and then roll in flour mixture. Place in pan with Crisco and fry until brown.
Cut off top of bread and hollow out, forming crust shell. Tear bread into small pieces to make 2 cups. Brown beef in oil; mix in remaining ingredients except cheese slices and bread pieces. Simmer 4 to 5 minutes and stir in bread pieces. Fill crust with mixture. Cut cheese slices in half diagonally and place on top. Bake at 350° for 5 to 8 minutes or until cheese melts. Replace top and serve. Yield: 4 to 8 servings.
Brown meat with salt, pepper, sugar and onion. Add tomato soup. Cook noodles; drain. Add cream of chicken soup. Layer meat mixture (1/2), noodle mixture (1/2), cheese (1/2) and repeat process. Bake at 350° for 1/2 hour.
Sift dry ingredients, add egg and buttermilk. Stir till smooth. Drop by tablespoons on greased griddle. This is a kind of corn meal pancake. Crispy around the edges and very tasty with butter and syrup.
Beat eggs until fluffy. Add in sugar and vanilla extract and mix well. Add in flour, baking powder and salt and mix well. Stir in dates and walnuts. Pour into greased square pan. Bake at 325° for 25 to 30 minutes. When cool cut into squares and dip in 10x sugar.
Preheat oven to 350°. Grease jelly roll pan. Cream shortening and vanilla. Add sugar; cream until light and fluffy. Add eggs and pumpkin; beat well. Sift flour, baking powder, baking soda and spices. Stir into pumpkin mixture, mixing until smooth. Blend in coconut and nuts. Spread batter in pan; bake for about 35 minutes. Cool; cut into bars. Makes 32 bars.
In large pan, heat oil. Add meat cubes and cook over medium heat until well browned. Remove meat to bowl. Saute onions in drippings until tender and golden brown. Return meat to pan. Add paprika, salt, pepper, garlic salt and caraway seed, stirring until well blended with meat. Stir in 3/4 can of beef broth. Bring to boil; reduce heat and simmer 1 1/2 hours or until the meat is fork-tender.
Mix sugar and cornstarch in saucepan. Add syrup and water. Cook over medium heat until mixture comes to a boil and is thick and clear. Remove from heat and stir in Jell-O; stir until completely dissolved. If a darker color is desired add red food coloring. Cool sauce and add berries. Pour in pie shell and refrigerate 2 hours or more. Serve with whipped cream or ice cream. Serves 6 or 8. I save a few big berries to put on top of whipped cream.
Melt butter in a small glass bowl in microwave (1 minute). Add remaining ingredients to butter and mix well. Makes 1 1/2 cups.
Prick potatoes with a fork and bake in a 375° oven for 45 to 50 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside. Put pulp into a small mixing bowl; add cream cheese, chives, salt and pepper. Beat until smooth. Add milk, a tablespoon at a time, beating until fluffy. Put mixture back into the shells and sprinkle with paprika. Place in a baking dish and cover loosely with foil. Bake at 375° for 10 minutes; uncover and bake 10 more minutes or until heated.
Prepare pastry shell and set aside. In bowl, cream butter; add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chips and nuts. Pour into the pie shell. Bake in a 350° oven for 45 to 50 minutes. Cool about one hour; serve warm.
Mix the first 3 items together. Blend well the rest of the ingredients together. Pour in 2 loaf pans. Bake at 350° until done.
Stew chicken in large Dutch oven-sized pot. Use a large amount of water. Stew until tender. Remove chicken. Add sliced carrots, diced potatoes, celery, green beans, broccoli and onion. Add salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
Mix well the first 4 ingredients. Add rest of ingredients; mix well. Shape into balls; roll in sugar. Press down with glass or fork on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cream together butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and baking soda; gradually blend into creamed mixture. Stir in nuts. Drop by teaspoon onto cookie sheets. Bake at 350° for 8 to 9 minutes. Cookies will be soft. Cool on sheets until set, about 1 minute. Remove to wire rack to cool completely. Makes about 4 1/2 dozen.
Break eggs in bowl; add milk, cinnamon and nutmeg. Beat. Dip sliced loaf bread in mixture on both sides. Fry in pan with butter until golden brown.	Add butter on top with syrup.
Bring water to boil. Cook cabbage about 7 minutes or until just wilted. Drain cabbage. Add salt and pepper to taste. Grease a baking dish with margarine or butter. Put half of cabbage in bottom of dish. Cover with half of the soup. Layer half of cheese over soup. Repeat layers in same order using remaining cabbage, soup and cheese. Sprinkle crushed cracker or bread crumbs on top. Cover. Bake at 350° for 20 to 30 minutes. Uncover. Cook 5 minutes longer for crackers to crisp. Makes 8 to 10 servings.