HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients together well and pour into two greased bread pans. Bake at 350° for 1 hour.
Cream oil, sugar, salt and eggs well. Add yeast to water. When it has cooled, add to mixture. Add flour and mix well. Put in refrigerator.
Peel shrimp, leaving tails on; devein. Split shrimp partway through, butterfly fashion. Combine flour, water, egg, sugar and salt to make a batter. Dip shrimp into batter and fry in deep, hot (375°) Planter's peanut oil until golden brown. Drain on paper towels. Makes about 6 servings.
Cook rice on package instructions. Add margarine. Stir until melted. Add corn, soup and cheese. Top with additional cheese. Bake 30 minutes at 350°. Serves 8 or more. Freezes well.
Parboil sliced carrot rounds. Mix together ingredients with carrots. Put in casserole. Top with 14 saltine crackers (1/2 cup crushed), 1 tablespoon butter and 2 tablespoons parsley. Bake 20 minutes in 350° oven. Add 1/2 cup shredded American cheese until melted.
Mix sugar and flour. Add milk and egg yolks. Beat well. Cook until it thickens stirring constantly. Add coconut and bring back to a boil. Pour into 9 inch baked pie shell. use 3 egg whites to make meringue. To make meringue, beat egg whites. When they begin to stiffen add sugar-2 Tbsp. per egg white.
Combine first 7 ingredients into a bowl, mixing well. Shape into bite-size patties. Place into baking dish, bake at 400° for 10 to 12 minutes. Blend soup, cream and mustard in saucepan. Cook until heated, stirring often. Serve patties on toothpicks with cheese sauce.
In bowl, combine sour cream, cream cheese and taco seasoning. Beat until creamy smooth. Mix in Mozzarella cheese, Cheddar cheese, diced tomatoes and onion. Mix them in with mixture. Add taco sauce and heat in microwave. Great with taco chips.
Brown hamburger and onion; drain. Add other ingredients; mix until cheese melts. Spoon on buns. This is enough for 8 hamburger buns. Wrap in foil and put in oven until warm.
Spread chicken over bottom of 13 x 9 x 2-inch pan. Sprinkle chopped onion over chicken. Cover chicken with cheese slices or grated cheese. Cover with half bag of Doritos. Mix mushroom soup, cream of celery soup and Ro-Tel. Pour over chips. Put rest of Doritos on top. Bake at 350° for 30 minutes.
Melt 2 tablespoons of butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Mix all together. Pour into greased 2-quart casserole dish. Bake at 300° for 1 hour.
Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in the remaining ingredients. Cover and chill about 1 hour. Heat oven to 375°. Shape the dough into 1 inch balls and place them 3 inches apart on a lightly greased baking sheet. Dip a fork in flour or sugar and press on each ball in a crisscross pattern to flatten to about 2 inches. Bake 10 to 12 minutes or until set but not hard. Immediately remove the cookies from the baking sheet. Makes about 3 dozen cookies.
Bake chocolate cake mix in thin pan to make cake about 1-inch thick when baked. Cool and cut into squares. Slice ice cream into squares the size of your cake. Layer with cake on bottom and top with ice cream. Heat hot fudge topping and pour over cake and ice cream. Can be frozen ahead of time for parties or meals.
Make dough, using flour, baking powder, baking soda, shortening and buttermilk. Divide dough in two parts and roll out like pie crust. Melt margarine and spread on dough (with pastry brush, if available), then sprinkle with 1/2 cup sugar. Roll up as for cinnamon roll. Cut in 1-inch lengths.
Brown ground beef, green pepper, chopped onion, chili powder and garlic salt. Drain off grease. Sprinkle noodles on top and add 1 cup water. Mix soups and mushrooms, if desired, and pour over mixture. Simmer for 25 minutes. Add cheese and heat for 5 more minutes or until cheese is melted.
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Bake in a preheated, oiled waffle iron. Serve hot with desired topping. Yield: 3 (8-inch) waffles.
Mix all together in a pan. Cook on top of stove until comes to a good boil. Put in unbaked double crust. Bake at 400° until golden brown.
Cream shortening; add sugar and beaten eggs. Add vanilla and mix well. Sift dry ingredients together and add to mixture. Mix well. Add gumdrops and coconut; mix well. Drop by teaspoon on greased cookie sheet. Bake at 350° around 12 minutes.
Beat 4 minutes and bake in tube pan, greased and floured, at 350° for 45 to 55 minutes. Cool 15 minutes in pan before removing.
Combine all ingredients and spread in a well buttered 8 inch square pan. Bake at 350° for 30 minutes or until lightly brown. Cool about 10 minutes. Cut in squares and remove from pan.
Cut meat into strips. In large skillet, brown meat. Stir in soup mix and 2 cups water. Cover; simmer 30 minutes. Stir in pepper strips; cook. Simmer until meat and pepper are tender. Blend cornstarch with 1/2 cup of water. Stir in skillet until thick. Serve over rice.
Microwave onion and green pepper in small amount of oil or butter for 2 minutes on High. Dissolve bouillon in this. Add remaining ingredients. Place in loaf pan. Bake at 350° for 1 hour. Last 10 minutes, pour remaining 1/3 of sauce across top.
Split chiles and cover bottom and sides of casserole. Spread cheese over chiles. Stir eggs into milk. Season with salt and pepper. Pour over cheese. At this point, mixture may be refrigerated overnight. When ready to bake, top with green onions. Bake at 350° for 1 1/2 hours, or until it bubbles and puffs up.
Place the ingredients in a 3 1/2-quart crock-pot and in the order listed. Stir once. Turn pot to low setting and cook overnight. Remove bones from chicken and serve meat and sauce over hot rice. Serves 6.
Mix all ingredients. Put in 9 x 13-inch pan. Sprinkle butterscotch chips on top with sugar. Bake 35 minutes at 350°.
Combine all ingredients and mix well. Fold in 1 large container Cool Whip. Freeze. Needs little, if any, thawing before serving.
Cream together the butter, sugar and Crisco. Set aside. Mix together the flour, baking powder, salt, milk, lemon flavoring and eggs, one at a time. In a large bowl, combine creamed and flour mixtures. Pour in greased and floured Bundt cake pan. Cook at 325° for 1 hour and 25 minutes. Do not open oven door while cooking.
In a heavy saucepan, cook milk and salt; stir in rice. When mixture reaches the boiling point, lower heat and simmer for 15 minutes, stirring occasionally. Add raisins and continue to simmer mixture until rice is done (5 to 10 minutes). In a mixing bowl, combine evaporated milk, eggs, sugar and vanilla. When rice is done, stir some of the rice mixture into the egg mixture. Return this mixture to the one in the saucepan and cook slowly until it thickens and coats a metal spoon. Don't let it curdle!
Place nuts on a shallow pan. Heat in a 375° oven for 15 minutes. Stir often. Cook sugar, water, salt and cinnamon to soft ball stage (236° without stirring). Remove from heat and add vanilla and nuts. Stir slowly until nuts are covered and become creamy. Turn out onto a buttered platter. Separate nut halves as they cool.
Mix all ingredients together. Stir at slow boil for 5 to 10 minutes.
Mix first 4 ingredients together well. Chill. Form into balls and put a toothpick through each. Refrigerate for 3 hours. Melt chocolate chip morsels (must be real chocolate) and paraffin. Dip balls and refrigerate.
Combine with mixer the softened cream cheese, vanilla and brown sugar. Refrigerate. Just before serving, stir in peanuts. Serve with apple slices.
Mix together flour and sugar in a large bowl. Set aside. Put margarine, cocoa and water in a saucepan. Bring to a boil. Pour cocoa mixture over flour and sugar. Mix until well blended. Add buttermilk, eggs, baking soda, cinnamon and vanilla. Mix well. Batter will be thin. Pour batter into greased and floured 11 x 13-inch pan. Bake at 350° for 30 to 35 minutes. As soon as cake is removed from the oven, spread icing on top.
Brown onions and hamburg, add tomato sauce and cook 15 minutes until thickened. Cook macaroni as directed, drain and spread in 9 x 13-inch pan. Beat milk and egg together and pour over macaroni, then spread hamburg mixture over all. Top with slices of cheese then bake at 350° for 20 to 30 minutes.
Cream margarine and sugar; add eggs and sifted dry ingredients. Add flavoring. Add the cherries and pineapple and pecans. Bake in greased tube cake pan. Start to bake in a cold oven at 275° for 2 to 3 hours. (I place a pan of water on the rack under the cake while it bakes to keep it moist.)
Place cucumber and onion in bowl. Mix other ingredients and pour over. Cover and refrigerate 2 hours.
Mix all ingredients except cheese together. Sprinkle cheese on top. Bake at 325° for 40 minutes.
Melt butter or margarine and saute onions until clear. Add soup, mushrooms (with liquid) and cheese until it melts. Add cooked broccoli. Serve hot with your favorite cracker.
Cut bacon in thin strips. Insert bacon into slashes to form lattice. Press with palm of hand. Season steaks with pepper. Brush all over with olive oil.
Put some olive oil and butter in a skillet. Add fresh garlic, basil, parsley, oregano and a little salt and pepper. Use whole baby clams, 1 small can per serving. Add the juice to the pan and add the clams at the last minute, just to heat them. If you let them cook, they become tough. Pour over linguini or other long pasta.
Cut franks into thirds. Cut bacon strips into thirds. Wrap bacon around frank piece; secure with toothpick. Put in a 9 x 13-inch baking dish. Sprinkle brown sugar on top until completely coated. Bake 1 hour, uncovered, at 350°. Serves 6 to 8. Great for parties!
Combine rice and butter in bowl; mix well. Place half the rice in a large baking dish. Arrange oysters over top; season with salt, pepper and hot pepper sauce. Cover with remaining rice. Heat soup and cream in saucepan; season with onion powder, thyme and curry powder dissolved in 1/4 cup hot water. Mix well. Pour over rice; bake at 300° for 45 minutes.
Combine pumpkin, sugar, salt and spices; mix. Blend in eggs, butter and evaporated milk. Pour into pie shell with high crimped edges. Bake at 400° for 50 minutes. Cool and serve.
Grind peppers and onions. Let stand 2 hours; drain. Add hot pepper, sugar, salt and vinegar. Let come to a boil. Pack in jars and seal.
Preheat oven to 325°. Mix egg substitute, fructose, nonfat yogurt, vanilla, lemon juice and rind together. Fold in flours; put mixture in a loaf or Bundt pan. Bake 45 minutes. Serves 12.
Crust: Mix flour, butter and powdered sugar until creamy and spread over pizza pan (keep hands floured). Bake 10 to 12 minutes at 350°.
In a skillet brown onion and ground beef in the oil. Drain off the fat. Stir in salt and chili powder. Stir in tomato bits, beans and macaroni (cooked beforehand). Put into casserole dish and put into a 350° oven for 30 minutes. Serves 6.
Set aside apples. Combine other 6 ingredients and mix well. Add apples. Pour into 9-inch unbaked deep dish pie shell. Bake at 300° for 20 to 25 minutes. Sprinkle topping over pie and bake 20 more minutes.
Microwave 1 tablespoon butter or margarine in 8 x 8-inch baking dish. Heat on High for 1 minute. Spread the butter around the bottom and sides. Line the bottom of dish with graham cracker squares. In a microwave bowl, combine 1/2 cup butter and sugar on High for 1 minute. Beat with wire whisk until smooth. Microwave for 2 minutes. Pour over crackers. Spread carefully with straight-edged spatula with nuts. Rotate 1/4 of turn every 30 seconds; boil at least 1 minute. Cool 2 minutes. Sprinkle with chocolate (spread); let cool.
*If you use sweetened applesauce, use 1 1/2 cups sugar.
Melt butterscotch chips. Mix noodles and nuts. Drop by teaspoonful on waxed paper and store in a cool dry place.
Mix all ingredients well; pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Cook onions in salt water until fork-tender with 1/4 stick oleo. Add soup. Sprinkle top with Chinese noodles and almonds. Cook 30 minutes in 350° oven.
Saute sliced zucchini in drippings. When tender mix in beaten eggs. When eggs are set (done) turn off heat and sprinkle seasonings and cheese over zucchini, eggs and place lid over until cheese melts. Enjoy.
Beat sugar and eggs until thickened and pale. Stir in oil. Sift together flour, soda baking powder and cinnamon. Stir in egg mixture. Fold in carrots and nuts. Spoon batter into greased and floured pan. Bake at 350° for 35 - 40 minutes. Cool.
Cut all larger fruit into small pieces. Put cranberries, oranges, lemon (rinds too) and apple through food processor. Add sugar. Chill. Just great!
Beat eggs slightly. Add other ingredients; mix well. Pour into pie shells. Bake at 300° for 40 to 50 minutes. Makes 2.
Mix flour, salt and pepper in plastic or paper bag. Shake chicken in bag, 2 or 3 pieces at a time, until coated. Brown chicken in oil. Remove to a warm platter. Cook and stir mushrooms and onion until onion is tender. Place chicken in a Dutch oven. Add remaining ingredients, except parsley. Heat to boiling. Reduce heat, cover and simmer until thick and chicken is tender, about 30 minutes. Sprinkle parsley over.
Spray cold Dutch oven. Preheat over medium-high heat and then brown the meat on all sides. Add tomatoes, chopped onion, tomato juice, bay leaves, garlic, bouillon cubes, basil and pepper. Reduce heat and simmer 1 hour, covered.
Cut the cabbage; add 1 cup water. Simmer 10 minutes. Add all remaining ingredients but the canned milk; simmer until thickened. Remove from stove and add canned milk.
Work butter until creamy. Stir in 1/2 cup sugar gradually. Beat until fluffy. Beat in egg yolk and salt. Stir in flour. Mix well. Pat into a thin layer in bottom of 9 x 13 x 2-inch pan. Beat jelly slightly with a fork and spread on dough. Whip egg whites until stiff. Gradually add remaining sugar, continuing to whip until mixture stands in peaks. Fold in ground nuts and flavoring. Swirl over jelly. Sprinkle with chopped nuts. Bake 40 to 45 minutes at 350° until brown. Cool in pan. Cut into 1 1/2-inch squares.
Cream sugar, salt and butter well. Add vanilla. Gradually stir flour into creamed ingredients. Work nuts into dough. Chill well. Form into 1-inch balls. Place on ungreased cookie sheet. Bake in hot oven (about 400°) for 8 to 10 minutes, until set but not brown. Remove from oven and roll quickly in powdered sugar. Cool and roll again.
Boil, drain, peel and cool sweet potatoes. Mash thoroughly. Mix together sweet potatoes, butter, sugar, eggs and milk. Blend well. Add spices and flavorings and mix well. Divide evenly among 3 pie shells. Bake at 350° for 1 hour until knife inserted in center comes out clean.
Mix all ingredients. Cream until fluffy. Drop on ungreased baking sheet by teaspoon. Bake in a 350° oven for 15 to 20 minutes.
Cook chicken by covering with water in saucepan. Bring to boil, lower heat and cook 45 minutes or until done. Remove skin and bones. Cut into bite-size pieces. Butter 9 x 13-inch casserole dish.
Saute onions and celery in 1 tablespoon butter. Add ground beef and saute. Drain fat. Add remaining ingredients. Heat to boiling. Simmer 10 minutes, stirring occasionally. Serve over hot, cooked spaghetti. Sprinkle with Parmesan cheese.
Mash bananas. Set aside. Cream sugar and butter. Add eggs and milk. Mix flour, soda and salt. Add to creamed mixture. Stir in bananas. Line bottom of bread pan with waxed paper. Do not grease or flour sides. Bake at 350° for 1 hour. Insert knife in center of loaf to check when done. Knife should come out "clean." Remove from pan and cool on rack.
Drain the pineapple and oranges; refrigerate overnight. Mix all ingredients, but fruit. Cover; refrigerate for several hours. Just before serving, add drained fruit. Serve on lettuce. Serves 6 to 10.
Mix Bisquick, eggs and oil; add zucchini and mix well. Put in 9 x 10-inch buttered pie dish. Bake 30 minutes or until golden brown in oven at 350°. Eat hot or cold. Best when eaten warm.
Mix cheese, salsa and salt and blend together. Spread on plate and microwave on High for 3 to 4 minutes. Serve with tacos.
Mix the first 5 ingredients together. Add Hershey's syrup. Bake for 35 to 40 minutes at 350°. Cool before frosting. Mix the powdered sugar, butter and creme de menthe. Spread over brownie layer. Melt chocolate chips and butter; spread over frosting.
Place meat in crock-pot. Mix onion soup and beef consomme. Pour over meat and add bay leaf, peppercorns and mushrooms. Cover and cook 10 to 12 hours on low or 5 to 6 hours or high. Cook day ahead, cool and refrigerate overnight. Cuts easily when cold. Freezes well also.
Put oats and coconut in a large bowl. Mix well. In a saucepan combine sugar, butter, milk and cocoa. Boil 2 minutes or until forms a soft ball in cold water. Remove from stove and add vanilla. Pour in first mixture in bowl and mix well. With a spoon, drop cookies on tinfoil and cool.
Drain pineapple. Add water to syrup to make 1 1/4 cups. Heat to a boil. Add Jell-O and stir until dissolved. Add sugar, salt and lemon juice. Chill until slightly thickened. Add pineapple and carrots. Fold whipped cream into Jell-O mixture. Mold in 12 x 7-inch dish. Better if made the day before you serve it. Serves 8 to 10.
Drain pineapple. Save juice, reserving 1/4 cup juice and 2 teaspoons of pineapple. Set aside.
Trim off dark green and pink parts of watermelon rind. Cut 1-inch or any shape desired. Soak in lime water (1 tablespoon slacked lime to each quart of water) for 4 hours. Drain and rinse. Cover with cold water and cook until tender but not soft. Drain. Combine sugar, vinegar, cinnamon and cloves. Bring to boiling point. Pour over rind and let stand overnight.
Saute onion, green pepper and garlic in oil in large saucepan. Stir in ham, crushed tomatoes, water, seasonings and rice. Heat to boiling. Reduce heat; boil gently covered for 20 to 25 minutes or until rice is tender. Stir occasionally. Add shrimp. Cook 5 more minutes. Remove bay leaf and serve.
In mixing bowl, add cake mix. Make hole in center. Add eggs and beat, then add cherry pie filling. Mix. Bake in 9 x 13-inch pan in a 375° oven. Bake for 24 to 33 minutes.
Place chopped peaches in a bowl. Stir in yogurt. Fold in whipped topping. Spoon into the crust. Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches. Yields 8 servings.
Beat eggs on high for 3 minutes. Gradually beat in sugar. Stir pumpkin and lemon juice. Fold dry ingredients into the pumpkin. Spread into greased and floured 15 x 10 x 1-inch pan. Top with pecans. Bake at 375° for 15 minutes. Turn out on a towel that has been sprinkled with powdered sugar. Starting at narrow end, roll cake and towel together. Cool. Unroll and spread filling over cooled cake; roll. Chill, slice and serve.
Roll fine the graham crackers and mix well with margarine and 1 tablespoon sugar. Line 9 x 9-inch or 8 x 12-inch baking pan with the crumbs, saving 1/4 cup for topping. This can be baked for a few minutes in about a 325° oven (a little more tasty and hold together better). At the same time, toast the 1/4 cup of crumbs in another pie pan. Let cool.
Combine ground beef, crumbs, onions, salt, pepper and tomato sauce. Put into a 13 x 9 x 2-inch pan.
Combine dry ingredients. Cream together shortening, eggs, sugar and vanilla. Mix well and add dry ingredients. If dough is too sticky to roll, add a little more flour. Roll on floured surface. Cut in shapes. Bake on ungreased sheet at 325° for 8 to 10 minutes.
Combine first 3 ingredients, stirring well. Brush on rolls. Sprinkle with Parmesan cheese and poppy seed.
Combine sugar, syrup and salt in a 2-quart glass mixing bowl. Microwave on High 5 minutes. Stir in peanuts. Microwave 2 to 5 minutes, stirring after 2 and 4 minutes, until syrup and peanuts are lightly browned. Stir in butter, vanilla and soda until light and foamy. Spread to 1/4-inch thickness on well buttered sheet of tinfoil. Let cool; break into small pieces.
Mix together using a fork or pastry blender. Press into a 9 x 13 inch baking dish. Bake 20 minutes at 350°. While baking, prepare filling.
Batter chicken with seasoned flour and brown in hot oil. Remove chicken and saute celery and onion. Drain excess fat. Add soup, water and pimientos. Blend well. Add chicken, cover and bake at 325° about 1 hour. Turn pieces of chicken once while cooking. Serve over rice.
Preheat oven to 325°. Grease and lightly flour 9 x 13-inch pan. Beat together butter, oil and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in flavorings. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini.
Season meat with salt; roll in flour. Brown slowly in oil in heavy saucepan. Add hot water, tomato sauce and seasonings. Cover tightly. Simmer gently, about 1 1/2 hours. Add potatoes, carrots and onion; cook 45 minutes longer. Add peas last 10 to 15 minutes cooking time.
Combine all ingredients in a skillet or large saucepan. Cover and cook over low heat for 10 to 15 minutes or until crisp-tender. Makes four 2/3-cup servings. Contains 48 calories.
Mix flour, sugar, baking powder, salt and cream of tartar together. Blend buttermilk and soda. Cut shortening into dry ingredients until consistency of rice grains. Gradually add milk to shortening mixture. Turn onto lightly floured board. Knead gently 5 to 6 times. Roll out to 1/2 to 3/4-inch thickness. Cut with 2-inch biscuit cutter. Place on ungreased cookie sheet. Bake at 400° for 10 to 12 minutes. Yields 12 to 16 biscuits.
Blend first 4 ingredients. Stir in tuna and celery. Mix well and chill for several hours. Roll tuna ball in nuts and parsley on waxed paper. Serve with crackers.
Let cream come to room temperature. Cook fettuccine. Drain well. Return fettuccine to the hot saucepan. Add cream, Parmesan cheese and margarine or butter. Toss gently until fettuccine is well coated. Transfer to a warm serving dish. Sprinkle with pepper and nutmeg. Serve immediately. Makes 4 servings.
Cut bread into slices and lay face up on a cookie sheet. Melt butter and mix in dressing packet. Brush bread with butter mixture. Sprinkle top with Parmesan cheese. Bake until toasted.
Preheat oven to 350. Coarsely chop 1 pkg. of the chocolate, set aside. Microwave remaining 8 squares in large bowl on high 1- 2 minutes. Stir until chocolate is melted and smooth. Stir is sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 12-13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute and transfer to wire rack.
Dip biscuits in melted butter, then roll in brown sugar/nut mixture. Put in Bundt tube pan, arranged alternately as bricks, 5 on bottom row, 5 on second row. Continue with second can. Makes 4 layers. Bake 20 to 25 minutes at 400°.
Mix together ingredients. Freeze from this mixture 1 tray of cubes to serve in punch. Makes 1 gallon.
Fill pie plate with sliced apples. Mix together sugar and flour. Cut in 6 tablespoons butter. Spread evenly over apples.
Cut potatoes in half lengthwise. Arrange in a shallow baking dish. Combine orange rind, orange juice, sugar and salt. Bring to a boil. Pour over potatoes and bake in a 375° oven for 30 minutes, basting after 15 minutes. Remove from oven; cover with cranberries and bake 15 minutes more. Makes 4 to 6 servings.
Brown onion and butter; add soup, milk, salt and pepper. Simmer over low heat for about 1/2 hour. Cook noodles; drain well and place in casserole dish. Pour all ingredients over noodles. Add bread crumbs and sprinkle with grated cheese. Bake in oven at 350° for about 20 to 30 minutes.
Wash vegetables; drain and cut into bite-sized pieces. Stir in Ranch dressing. Salt and pepper to taste. Chill.
Season the chicken and fry in a large electric skillet. When brown, add the water and onion and simmer for 30 minutes, covered. Then add the soup, water and vegetables; simmer 10 minutes. Mix the Bisquick and milk. Drop 12 to 14 dumplings into the stew. Cook, uncovered, 10 minutes, then flip the dumplings and cook 20 minutes, covered. Total cooking time: 1 1/2 hours. Serves 4.