HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms and onions in butter and water until tender. Add lemon juice and seasonings. Cook linguini as directed on box. Drain. Serve sauce hot over linguini. Makes 4 generous servings.
In a saucepan, heat soup, margarine, salt, pepper, milk and onions. Add cheese and sour cream. Mix with potatoes. Bake at 350° for at least 1 hour in a 13 x 9-inch pan.
Mix shortening, brown sugar and eggs. Stir in the coffee. Add the dry ingredients. Fold in the raisins. Chill at least 1 hour.
The day before serving, boil potatoes in jackets. Peel, dice and salt to taste while still warm. Marinate overnight in refrigerator with dressing. Next day, add eggs, celery and onion. Mix with mayonnaise to desired consistency. Serves 20.
Boil 2 cups water and 2 cups raisins for 5 minutes. Cool and add 1 teaspoon baking soda. Cream together shortening, white sugar, brown sugar and eggs. Mix in flour, vanilla, baking powder, salt and oatmeal. (Use of chopped nuts is optional.) Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes.
Spread refried beans on a small platter, then add lettuce (if you use guacamole, it goes on the lettuce). Add chopped veggies; top with shredded cheese. Add taco seasoning to sour cream to taste. Mound this on top of cheese. Serve with tortilla chips.
Layer bottom of a 13 x 9-inch buttered pan with Pepperidge Farm thin sliced bread (crust removed). Layer with small cubes of ham (sausage, bacon, etc.). Cover with Swiss cheese and shredded Cheddar cheese. I alternate the layers. Pour over the above: eggs, milk, onion powder and garlic powder. Refrigerate overnight (covered) and remove from refrigerator 30 minutes before baking. Before baking, spread corn flakes over top and drizzle with melted butter. Bake at 325° for 1 hour to 1 hour and 15 minutes (lower temperature for glass pan).
Combine the first 5 ingredients; bring to a boil. Reduce heat. Beat eggs and gradually add to hot mixture, stirring constantly, until slightly thickened, about 5 minutes. Beat in 1 cup mayonnaise.
Place oil in a 12 x 8-inch glass dish. Dip each tortilla in oil, coating lightly. Lay flat in dish. Microwave on High for 3 to 3 1/2 minutes or until steamy hot. Stack tortillas on plate and set aside. Combine onion and water in a 6-cup glass measuring cup. Cover with plastic wrap and microwave on High for 2 minutes. Stir in soup and chilies. Microwave on High, uncovered, 3 minutes or until mixture is hot and bubbly, stirring once. Add sour cream and blend well. Spread 1/2 cup of mixture evenly in dish used for heating tortillas. Place about 1 tablespoon soup mixture down center of each tortilla. Sprinkle with 1 tablespoon cheese. Roll up around filling and place seam side down in baking dish. Pour remaining soup mix over tortillas. Cover with waxed paper. Microwave on High 7 minutes until hot and bubbly. Sprinkle with remaining cheese. Microwave on High, uncovered, 2 minutes until cheese melts. Serves 6 to 8.
Cream sugar, butter and shortening. Beat in eggs and flavorings. Sift flour and baking powder together and add alternately with milk to creamed mixture. Mix well. Pour in a greased and floured tube pan. Place cake in a cold oven. Turn heat to 340° and bake for 1 hour and 15 minutes.
In medium-large bowl, mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, 3 teaspoons Worcestershire sauce, egg and pepper.
Brown ground beef in skillet with onion; drain. Place in 2-quart microwavable casserole dish. Add spaghetti sauce, macaroni and boiling water. Stir and microwave on High for 7 minutes. Stir and microwave on High for 6 more minutes. Sprinkle cheese on top. Cover and let sit for 1 minute before serving.
In saucepan, place 1/2 stick butter, salt, onion, water and broccoli; cook until dry. Add celery soup, garlic cheese, milk and cooked rice. Cook on low heat until cheese melts. Put in 1 1/2-quart casserole dish. Top with Ritz cracker crumbs and 3 tablespoons butter. Bake at 350° for 25 to 30 minutes.
Crumble and brown sausage in a large frypan. Drain grease. Add diced tomatoes and cream cheese. Stir together and simmer to melt cream cheese. Serve warm and dip with nacho chips.
Dissolve jello in hot liquid in 2-quart saucepan. Add ice cream by spoonfuls until melted. Chill until thickened but not set. Fold in drained fruit. Tun into pie shell. Chill until firm. Garnish with Cool Whip and fruit.
Boil potatoes with skins on until done, but not overcooked. Let cool. Peel and dice potatoes, onion, green pepper, celery and eggs. In a large bowl, mix all ingredients together. Season to taste.
Cream shortening, sugar and vanilla; beat in eggs. Mix dry ingredients in another mixing bowl. Add to first mixture and mix at medium with electric mixer. Pour into greased and buttered 9 x 13-inch pan. Bake at 350° for 40 minutes or when toothpick inserted in center comes out clean. I like to add 3/4 cup ground walnuts to batter before I bake the cake.
Mix cocoa, sugar and butter. Heat and boil 1 1/2 minutes. Remove from heat and add milk, oats, vanilla and peanut butter. Drop by teaspoons onto waxed paper and chill until firm.
To toast the almonds, spread them on a baking sheet and place in a 350° oven for 5 to 6 minutes. Peel and section the oranges. Place the honey in a small bowl. In another bowl, combine the cereal and toasted almonds. Brush each orange section with honey, using a pastry brush, then lightly roll each section in the cereal-nut mixture. Arrange on a serving dish or individual plates. Yield: 4 servings.
Butter bottom and sides of a 10-inch tube pan. Press almonds into butter on both bottom and sides. Sprinkle with 1 tablespoon sugar.
Lightly grease six 8 ounce souffle dishes or custard cups. Line with heavy-duty foil and generously grease. In a large saucepan, bring 3 1/2 cups water, bouillon, butter and 1 teaspoon salt to boiling. Gradually stir in corn meal. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. Stir in cheese and egg. Preheat oven to 375°. Press about 3/4 cup corn meal mixture to line bottom and side of foil liner in each prepared dish. Crimp edges of corn meal mixture, if desired. Bake for 25 minutes or until edges are light golden. Makes 6 cups.
Mix ingredients thoroughly. Mixture should be extra stiff. Line bottom of medium-size loaf pan with wax paper. Pack batter firmly. Wrap pan in foil and refrigerate overnight.
Chop all ingredients (except mayonnaise) by hand or in a Cuisinart until finely chopped. Add mayonnaise; more if desire a creamier texture. Serve immediately or chill until a later time.
Soak the celery, carrot, salt and ginger in ice water for 1/2 hour (no more than 1 hour) and drain. Add cooked chicken and mix. Cover and store in refrigerator until ready to serve. Mix soy sauce, m.s.g. and sesame seed oil when time to serve. Makes 4 to 6 servings.
Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beat until just smooth. (Do not overbeat.) Pour into greased 9 x 9-inch pan. Bake at 450° for 20 to 25 minutes.
Blend one half of ingredients in a blender or with a hand mixer and pour into ice cream freezer. Repeat with remaining ingredients and freeze.
Preheat oven to 375°. Mix melted margarine, flour and soup mix. Dip chicken in mixture and then roll in crushed cornflakes. Put in pan and bake 55 to 60 minutes or until brown. Makes 6 servings.
Brown hamburger. Drain. Sprinkle in 9 x 9-inch pan. Add pizza sauce over meat; sprinkle with cheese. Mix Bisquick, eggs and milk and pour over casserole. Bake at 400° for 30 to 35 minutes.
Cream ingredients together. Roll into small balls. Press with fork before cooking or place chocolate kiss in the middle immediately after taking out of oven. Bake at 350° for 8 to 10 minutes.
Mix all ingredients. Preheat oven to 350°. Grease pan and bake for 10 minutes.
Dissolve gelatin in boiling water. Mash cranberry sauce with potato masher; combine with gelatin. Add celery, apple and nuts. Pour into mold (spray it with Pam) and refrigerate overnight. Unmold and serve. This is a great salad.
In large saucepan, heat sugar, butter and milk to boiling, stirring constantly. Cook 3 minutes, stirring frequently. Remove from heat; mix in peanut butter and vanilla. Stir in oats and/or coconut and nuts. Drop by scant tablespoon onto waxed paper or foil. If mixture is too stiff, stir in 1 or 2 drops of milk. If mixture is too thin, stir in oats or coconut. Let stand until firm. Makes about 2 1/2 dozen candies.
Lay 2 slices of apple on a crescent roll. Sprinkle with sugar and cinnamon; roll up and place in a baking dish. Heat remaining sugar and cinnamon mixture with oleo until sugar melts. Pour over apple roll-up. Pour Mountain Dew over roll ups and bake at 350° for 45 minutes.
In a 3 or 4 quart saucepan, bring stock to a boil over high heat. Pour in the rice; reduce the heat to low and simmer uncovered for about 15 minutes or until grains are just tender but still slightly resistant to the bite. Reduce heat. Beat the eggs with a whisk or rotary beater until frothy. Beat in the lemon juice and stir in about 1/4 cup of the simmering chicken broth. Then slowly pour the mixture into the broth, stirring constantly. Cook over low heat for 3 to 5 minutes, or until soup thickens enough to coat the spoon lightly. Do not let the soup come to a boil or the eggs will curdle. Add salt to taste and serve at once, garnished with mint.
Brown sausage and add to spaghetti sauce. Heat thoroughly. In a bowl, mix 1 egg, the Ricotta cheese, the drained spinach and about 1/2 of the Mozzarella cheese. Cook shells according to package. Drain with cold water.
Mix sugar, butter, salt and milk in an electric frypan. Set dial at 275°. Bring to a boil, stirring constantly. Boil 5 minutes. Turn off frypan and add marshmallows, chocolate chips, vanilla and nuts. Stir until chips and marshmallows are melted. Pour into a buttered 8 x 8 x 2-inch square pan. Cool. Cut into squares. Makes 36 pieces.
Combine pineapple, sugar, flour and cheese in bowl; mix well. Spoon into an 8 x 12-inch baking dish. Sprinkle with cracker crumbs; drizzle with margarine. Bake at 425° for 30 minutes. Serve warm as side dish or dessert. Yield: 8 servings.
Thaw bread dough, but don't permit to rise. Break one loaf in small pieces and place in bottom of greased 9 x 13-inch pan.
Grease 24 muffin tins. In a large bowl, stir together the dry ingredients and vegetables. In separate bowl, beat together the eggs, oil and vanilla. Pour over the dry ingredients, stirring just until moistened. Pour batter into muffin tins. Bake in a 350° oven for 15 minutes. Makes 24 muffins.
Mix Crisco and sugar. Add eggs, one at a time; mix well. Sift together flour, salt and soda. Add alternately with buttermilk. Add flavoring; beat 5 minutes. Bake in tube pan (greased and floured) at 325° for 1 hour and 15 minutes, or until done.
Add to potatoes the bread crumbs, butter, egg, salt and sage. Add the salt pork and onion. Stuff turkey or goose.
Mix together. Pour into 9 x 13-inch pan and cook at 300° until brown on top.
Measure out ingredients from list of ingredients. Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and margarine in 1-quart microwave-safe bowl. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Then pour cereal mixture into large resealable plastic bag with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on waxed paper to cool. Store leftovers in airtight container. Makes 9 cups.
Soak fish fillets in milk for 3 hours (can be done overnight). Dredge in flour and brown in butter. Place in casserole. Saute onions and bell peppers in butter until soft. Add shrimp and stir until shrimp are pink. Add soup, mushrooms, lemon juice, sherry and mushroom juice, Lea & Perrins, salt and pepper. Cook 10 minutes. Pour over fish and bake for 30 minutes at 300°. May be prepared ahead of time and put in refrigerator.
Cook onion in oil, stirring frequently, until softened but not browned. Scoop potato from skins. Puree one potato and milk in blender until smooth. Pour into saucepan. Add onion, remainder of potato, salt and pepper. Heat to simmering over medium heat. Stir in cheese until melted. Serve immediately. Makes 3 servings, 1 cup each.
Mix cloves, cinnamon, salt and sugar; add to eggs. Fold in sour cream and raisins; pour into shell. Bake at 350° for 50 to 60 minutes or until knife inserted comes out clean.
Blend dry ingredients. Set aside. Cream butter and sugar. Add eggs and vanilla, beating well. Add dry ingredients and blend. Drop by teaspoon onto cookie sheet. Bake 10 to 12 minutes at 375°.
Mix all ingredients in bowl, cover and store in refrigerator. Pinch off amount needed. Roll out and cut. These do not have to rise before baking. Bake at 400 degrees for 15 minutes.
Put all chopped ingredients in a bowl. Add dry ingredients and coat with flour. Beat eggs until foamy. Add vanilla to eggs. Fold into dry ingredients until well mixed. Place in a meat loaf pan sprayed with Pam. Bake at 300° for 1 hour and 45 minutes. Yields 1 (3 pound) cake.
Mix all ingredients together. Place in casserole dish and sprinkle top with 1/2 cup of shredded Cheddar cheese. Bake at 375° for 45 minutes.
Brown hamburger and onion together. Drain excess grease. Add tomato sauce and sugar. Simmer 15 minutes. Cook noodles. Drain. Mix sour cream and cream cheese together. Add noodles and coat with sour cream/cream cheese mixture. Layer sauce and noodles in casserole dish. Bake at 350° for 25 minutes.
Boil sugar, molasses, vinegar and water together for 2 minutes, then add the butter and keep on boiling, without stirring, until mixture becomes brittle when tried in cold water. Pour into a buttered pan; when nearly cool, cut with a sharp knife.
Add chicken, lettuce, corn, mayonnaise and vegetables; mix in large bowl. Refrigerate. Serve with tostadas or crackers.
Preheat the oven to 350°. Rub the chicken with the garlic. Discard the garlic. Place the chicken pieces on a baking sheet. In a small saucepan, bring the honey, wine and curry powder to a boil. Stir 1 to 2 minutes until thick. Brush the chicken with the glaze. Roast for 10 minutes; brush with glaze and keep roasting until chicken is completely done, about 15 minutes more for the thighs and 10 minutes more for the breasts. Before serving, sprinkle the chicken with chives. Makes 4 to 6 servings.
Brown meat; drain. Put everything together. Simmer 20 to 30 minutes. Use with chips, corn chips or Doritos.
Heat oven to 350°. In a medium bowl, blend cream cheese and butter. Add chicken, milk, chives, salt and pepper. Mix well. Pour into casserole dish and top with crescent rolls. Bake until brown on top. Delicious!
In large bowl, mix sour cream, both soups, chopped onion, jalapeno (chopped) and grated cheese. Put filling into tortillas and roll up.
Mix all together except chocolate chips. Shape into small balls. Put in freezer about 1 hour. Melt chocolate chips in double boiler. Add a little cooking wax to make thin. Take toothpick and put in center of each ball. Dip into melted chocolate until half covered. Put on wax paper. Let cool. (Should look like a buckeye.)
Melt cheese in double boiler. Drain pimentos. Chop finer, if desired. Put Ro-Tel peppers in blender for about 2 seconds. Mix with melted cheese. Use favorite chips.
Place gelatine in 1/2 cup of cold water. Boil soup, then whip the cream cheese through soup. Add gelatine soaked in water. Let mixture cool. Add mayonnaise, chopped vegetables and shrimp. Add seasonings. Cool until molded.
Cream butter. Add sugar. Add eggs. Beat until fluffy. Make paste of cocoa and vinegar. Add to creamed mixture. Sift dry ingredients. Add to creamed mixture alternately with buttermilk. Blend well. Add vanilla and food coloring. Bake in three layer pans at 350° until done.
Layer pineapple, coconut and pecans in a greased 9 x 13-inch pan. Spread dry cake mix over top. Dot with sliced margarine. Bake at 350° for 25 minutes.
Cut up chicken. Combine mayonnaise, water chestnuts and soup. Add chicken and place in baking dish. Preheat oven to 350°. Melt butter and combine with stuffing. Pat this mixture over the chicken mixture. Bake for 30 minutes.
Mix flour with soda and salt; set	aside.	Combine dates, brown sugar, water and butter in large saucepan. Cook over low heat, stirring constantly until dates soften. Remove from heat. Stir in chocolate chips. Blend in eggs. Add dry ingredients alternately with orange juice and milk. Stir in nuts. Spread batter in	greased 15 x 10-inch jelly roll pan. Bake at 350° for 25	to 30	minutes. Cool	and spread with Orange Glaze.
Mix together; pour half of batter into tube pan. Sprinkle 2 teaspoons of cinnamon and 2 teaspoons brown sugar over mixture. Pour remaining mixture into pan and bake at 350° for 1 hour or until done. Grease and flour pans lightly.
Brown hamburger and chopped onion in skillet. Preheat oven to 350°. Add rice, cream of celery soup, water and soy sauce to hamburger. Mix well. Cover skillet or transfer food to a baking dish and bake one hour.
Mix cinnamon and sugar. Quarter biscuits and roll in sugar and cinnamon. Fill tube pan half full and sprinkle nuts on top. Bring butter, brown sugar and cinnamon to a boil. Pour over biscuits. Bake at 350° for 40 minutes.
Line a 9 x 13-inch loaf pan with aluminum foil, spray with Pam and set aside. Spray a 3-quart heavy saucepan with Pam. Combine sugar, milk and oleo. Cook and stir over medium heat using a candy thermometer. Cook to 234°. Stir constantly to a soft ball stage. Remove from heat and add butterscotch chips, Marshmallow Creme and vanilla. Stir until melted. Stir in 1 cup of the pecans. Pour into pan, spreading evenly. If desired, while fudge is still warm, sprinkle the remaining nuts and butterscotch chips onto the top and press gently. Put into the refrigerator to chill. Remove fudge and foil from the pan and cut into squares. Makes 4 1/2 pounds. Very good.
Boil ham and water for 10 minutes. Add broccoli; cook until tender. Blend in shaker the milk, cream and flour; then add to mixture. Add Swiss and sharp cheese, salt and pepper. Simmer for 30 minutes. Add more milk, if needed.
Put in blender. Puree. After pasta is cooked, use a few spoonfuls of the pasta water to dilute the blended ingredients. Pour over and mix into pasta. Serve with tossed green salad, bread sticks or garlic bread and salami. Serves 4.
Cook noodles; drain and add 1 stick of butter while hot. Shred cheese. Mash potatoes and add cheese while hot. Cook diced onions in butter. Using a 9 x 13-inch baking pan, layer bow ties, mashed potatoes and onion-butter mixture. Repeat, ending with bow ties. Pour remaining butter and onions over all. Salt and pepper to taste. Cover with foil and bake at 350° until heated.
Mix all ingredients. Knead 10 minutes; rub oil on outside of dough. Roll very thin. Cut in strips. Fry. Dust with confectioners sugar.
Brown onion in oil. Shake chicken in flour, salt and pepper. Brown chicken, then cover and cook until tender, about 20 minutes. Remove a little of the juice to mix with sour cream. Remove chicken and add sour cream. If more gravy is desired, add milk.
Combine flour, baking powder and baking soda together. Set aside. Cream sugar, egg and butter. Blend in bananas and milk. Add dry ingredients to creamed mixture. Stir in chocolate chips. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350 for 1 hour.
In a flat bottomed pan (at least 6-quart capacity), saute onions in oil until tender. Stir in tomatoes, leeks, artichoke halves with juice, peppers, asparagus and peas. Add 1 cup stock. Bring to a boil and simmer 10 minutes. Blend in garlic, parsley and 3 1/2 cups stock. In remaining cup of broth, boil saffron until bright orange in color (about 1 minute). Add to pan. Add rice and cook over medium heat, 20 to 25 minutes, until rice is done and liquid has evaporated.
Preheat oven to 350 degrees. In medium bowl combine flour and brown sugar.
Beat with mixer until well blended. Roll in a ball. Roll in walnuts. Chill.
Prepare chocolate crumb crust and set aside. Heat oven to 300°. In a large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add melted chips and remaining ingredients. Mix well. Pour into crust. Bake 1 hour and 5 minutes, or until center is set. Cool. Refrigerate leftovers.
Cream together butter and sugar. Add vanilla and water. Gradually add flour. Blend in pecans. Chill 4 hours.
Combine crumbs and butter. Reserve 1/3 cup for topping. Press other into oblong baking dish. Drain pineapple, reserving syrup. Dissolve jello and sugar in hot water. Stir in pineapple syrup. Chill to partially set. Add sour cream and vanilla and whip until fluffy. Pour over crumbs. Sprinkle top with rest of crumbs. Chill until firm. Serve in squares.
Cream butter and sugar; add egg yolk and vanilla. Mix well; add flour and salt. Mix well. Spread on greased 10x15 inch sided baking sheet. You may have to wet your hand to press dough on sheet.
Cook broccoli as directed on package. Drain. Combine soup, eggs, mayonnaise, and cheese. Mix well. Add broccoli. Pour into buttered casserole. Bake at 350° until set (about 30 minutes).
Mix flour and soda together in bowl. Cream margarine, sugars, vanilla, pudding and eggs. Add flour mixture, then chips and nuts if desired. Bake at 375°, 9 to 9 1/2 minutes on ungreased cookie sheet. Makes 4 1/2 dozen.
Preheat oven to 350°. Cut half of the frankfurters into bite size pieces. Combine soup, sauerkraut and caraway seed. Mix well. Add potatoes and franks. Mix well. Place in a greased 11 x 7 x 1 1/2-inch casserole.
Add 1/2 cup sugar, egg whites and vanilla; beat until stiff. Mix crackers, sugar and pecans. Mix all together, stirring well. Place in a buttered pie pan. Bake 30 minutes at 300°. Let cool. Cover top with whipped cream and grated chocolate. Refrigerate overnight.
Cook meat and drain fat. Add tomato sauce, onion, garlic salt and oregano; simmer. Cook noodles and drain. Pour 2/3 c. milk in noodles. Layer in a casserole dish, noodles, meat and cheese; ending with cheese on top. Put in moderate oven until cheese melts. Makes 3 1/2 servings.
Cream together cream cheese, sugar and flour until well blended. Add eggs one at a time; beat after each egg. Blend in milk and vanilla. Place one wafer on the bottom of each cupcake holder. Fill halfway up with mixture. Bake at 300° for 20 minutes. Cool and add topping of your choice.
Melt the butter in a 9 x 13-inch pan. Add in order spreading evenly the graham crackers, nuts, chocolate chips and coconut. Do not mix or stir. Pour evenly over all these layers of goodies the Eagle Brand milk (no other kind of milk will do). Bake 30 minutes at 350°. Cool.
Core apples. Place in baking dish and dot each with butter. Spoon honey and cream evenly onto each apple. Sprinkle apples with cinnamon and nutmeg. Pour 1/4 cup water into bottom of baking pan. Bake in a 325° oven for 35 to 40 minutes. Serves 6. Can serve with ice cream or top with whipped cream.
Preheat oven to 350°. Combine first 4 ingredients in a large bowl. Beat well at medium speed of mixer. Combine banana, oats and milk; add to sugar mixture; beat well. Lightly spoon flour into dry cup level with knife. Combine flour, baking powder, salt and cinnamon. Stir with a whisk. Add to sugar mixture. Beat just until moist. Spoon batter into 9 x 5-inch loaf pan that has been sprayed. Bake for 1 hour.
Simmer any combination of dried fruit, such as apples, pears, raisins, peaches and apricots in enough water to cover. Add water as needed during cooking, until all fruit is soft and tender. Add sugar to taste and about a 1-inch stick of cinnamon; add a strip of lemon rind. If cinnamon is unavailable, a pinch of ground cinnamon may be used. May be served hot or cold, as preferred.
Tie ends of fillet into place with cord. Melt 1/4 cup butter and brush on beef. Roast at 400° for about 10 minutes (rare), 15 minutes (medium) and 20 (well). Remove and cool on rack.
Brown meat in very large skillet. Drain. Add tomatoes (break up with fork). Add tomato paste and spices. Heat to boiling, stirring occasionally. Simmer, uncovered, for 20 minutes. Heat oven to 350°. Make layers of noodles, meat sauce and Mozzarella cheese. Bake, uncovered, 45 minutes. Let stand 15 minutes before cutting to serve.