xiaoxl/recipe_data huggingface dataset:
Original Chicken Casserole Recipe


Ingredients:
cornbread stuffing mix, butter, whole chicken, chicken broth

Directions:
Stir the melted butter into the cornbread stuffing and set aside.  In a small bowl, mix the cream of mushroom soup with 1 1/4 cups of the reserved broth and set aside. In another small bowl, dilute the cream of chicken soup with the remaining broth and set aside.  In a large, oblong baking dish, put a layer of the stuffing; a layer of chicken and the cream of mushroom soup mixture.  Top with more chicken, the cream of chicken soup mixture and remaining stuffing.  Bake in 350 degree oven for 45 to 60 minutes until bubbly and browned.
NOTE:  4 or 5 large boneless, skinless chicken breasts can be used in place of the whole chicken.  Just cook them completely and then chop or shred them to put in the casserole.  Or if you're REALLY pressed for time, a grocery store rotissiere chicken works well, too!
Zucchini Mushroom Medley


Ingredients:
zucchini, red onion, fresh mushrooms, tomatoes, garlic, oregano, black pepper, sharp cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 350F degrees.
In a greased casserole dish, combine first 7 ingredients, then stir in 1 cup each of the shredded cheeses.
Smooth top as best you can, then sprinkle on the remaining 1/4 cups of cheddar and mozzarella.
Bake, uncovered, for 30 minutes; be careful not to bake too long or the zucchini goes mushy.
Pomegranate Blueberry Freeze


Ingredients:
low-fat vanilla yogurt, frozen blueberries, pomegranate juice, honey, fresh blueberries

Directions:
In blender, mix yogurt, blueberries, juice and honey until smooth., If desired, garnish with fresh blueberries., Enjoy!
Cheesy Pepperoni Parmesan Pizza


Ingredients:
all-purpose flour, dry yeast, salt, cold water, olive oil

Directions:
Mix 4 cups flour, 1 cup Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 minutes or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.] Spray 1 dough piece with cooking spray; cover loosely with plastic wrap. Let stand 15 minutes. See tip for how to store remaining dough for another use.
TO MAKE ONE PIZZA: Heat oven to 400°F Roll 1 dough piece (after standing 15 minutes] into 12-inch round on lightly floured surface; place on pizza pan. Bake 6 minutes. Top with tomato sauce, drained tomatoes, mozzarella, pepperoni and 1 tablespoon Parmesan.
Bake 15 minutes or until mozzarella is melted and edge of crust is golden brown. Cut pizza into 6 slices.
Curt's Five Alarm Touchdown Chili Con Carne With Beans


Ingredients:
bacon, lean beef chuck roast, regular hamburger, ground turkey, kidney beans, whole cloves, onions, garlic cloves, fresh jalapeno chilies, chipotle chiles, chili peppers, paprika, fresh cumin seed, fresh black pepper, Tabasco sauce, Worcestershire sauce, beer, tomato paste, stewed tomatoes

Directions:
Fry bacon in a heavy pot till crisp and the fat is rendered.
Remove and reserve bacon.
Pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot.
Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft.
Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, chipotle, beer and tomatoes.
Simmer for two hours.
Add remaining seasonings and sauces during cooking, as you check and stir.
Make sure last ingredients are added with at least one hour of cooking time remaining.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
It is okay to serve it right off the stove, but it is almost always better as leftovers.
Eggplant and Red Pepper Bake
Category: everyday-cooking
By Anthony

Another thing to do with eggplant.

Ingredients:
1  red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1  eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly. Brush eggplant slices with olive oil to coat thinly. Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese. Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 227.4
Fat: 19.5 g
Saturated fat: 3.3 g
Carbohydrates: 11.6 g
Sugars: 5.9 g
Dietary fiber: 4 g
Protein: 3.4 g
Cholesterol: 4.5 mg
Sodium: 51.5 mg
Blueberry Coffee Cake I
Category: desserts
By Debbie Rowe

This cake is super for a quick breakfast snack with coffee.

Ingredients:
1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup butter
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup white sugar
1  egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
¼ cup confectioners' sugar for dusting

Directions:
Heat oven to 350 degrees F (175 degrees  C).  Coat a Bundt pan well with cooking spray. Make the streusel topping:  Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside. For the cake:  Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla.  Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown.  Remove pan to wire rack to cool.  Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 Bundt cake

Calories: 400.9
Fat: 16.3 g
Saturated fat: 10 g
Carbohydrates: 61.1 g
Sugars: 38.8 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 57 mg
Sodium: 303 mg
Fresh Mint Ice Cream


Ingredients:
milk, fresh mint leaves, granulated sugar, dark chocolate, fresh mint leaves

Directions:
In a saucepan, combine cream and milk. Add chopped mint leaves. Heat to a boil. Remove from heat. Cover. Let stand for about 15 minutes.
In a bowl, beat egg yolks and sugar until light and fluffy. Strain the cream mixture and heat to a boil again. Pour cream mixture over egg-sugar mixture. Place bowl in a pan of hot water. Whisk until mixture is thick and creamy, about 10 minutes.
Optional: Add food coloring.
Remove bowl from hot water.
Freeze ice cream in an ice cream maker for about 25 minutes or until thick.
Transfer ice cream to another bowl and keep in the freezer  until ready to serve. Scoop out ice cream into individual serving bowls. Garnish with whipped cream, grated chocolate, and fresh mint leaves.
Grandma's Rice Pudding
Category: desserts
By Egapylime

My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!

Ingredients:
1 ½ cups water
½ cup long grain rice
1 cup 2% milk
½ (12 fluid ounce) can evaporated milk
½ cup white sugar
1 tablespoon butter
1 pinch ground cinnamon

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 301
Fat: 7.8 g
Saturated fat: 4.8 g
Carbohydrates: 51.3 g
Sugars: 32.6 g
Dietary fiber: 0.4 g
Protein: 6.9 g
Cholesterol: 26.2 mg
Sodium: 99.4 mg
Pasta e Fagioli a la Chez Ivano
Category: soups-stews-and-chili
By Ivan O. Teeter

I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano.  Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!

Ingredients:
3 pounds lean ground beef
½ cup olive oil
4 cups chopped onion
2 cups chopped celery
2 (4.5 ounce) jars bottled minced garlic
1 teaspoon coarsely ground black pepper
8 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 ½ teaspoons dried thyme
2 ½ teaspoons dried basil
2 ½ teaspoons dried oregano
2 tablespoons dried parsley
2 cups ditalini pasta
2 (15 ounce) cans kidney beans, drained and rinsed

Directions:
In a large pot over medium heat, cook beef until no longer pink.  Drain and set aside. In the same pot, heat the olive oil.  Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes.  Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley.  Cover, reduce heat and simmer 1 hour.  (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.) Stir in the beef and simmer 15 minutes.  Stir in the pasta and cook until al dente, 8 to 10 minutes.  Stir in the beans and heat through, 10 to 15 minutes.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 8 quarts

Calories: 322.4
Fat: 14.9 g
Saturated fat: 4.3 g
Carbohydrates: 27.1 g
Sugars: 3.1 g
Dietary fiber: 6.1 g
Protein: 20.6 g
Cholesterol: 44.6 mg
Sodium: 782.9 mg
Cold Soba Noodles W/Vietnamese Pork


Ingredients:
green onions, fish sauce, low-sodium tamari, brown sugar substitute, ground pepper, boneless pork loin, napa cabbage, red bell pepper

Directions:
Combine 1 tbls onions, 1 tbls sesame oil, 1 tsp fish sauce and next 4 ingredients (through pork] in a large zip top baggie; seal.
Marinate in refrigerator for 20 minutes.
Combine remaining 1 tbls oil, remaining 1 tbls fish sauce, vinegar and chile paste in a large bowl, stirring well.
Add noodles, cabbage and bell pepper; toss to coat.
Heat a skillet over med high heat.
Coat pan with cooking spray.
Remove pork from marinade.
Add pork to pan; cook 1 1/2 minutes or until done.
Arrange pork over noodle mixture.
Sprinkle with remaining 2 tbls onions.
Apple Blue Cheese Salad
Category: salad
By ALRIESTER

Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.

Ingredients:
1  Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
½ cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce

Directions:
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate. Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble. In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 334.3
Fat: 29.6 g
Saturated fat: 7.2 g
Carbohydrates: 10.9 g
Sugars: 5.2 g
Dietary fiber: 2.6 g
Protein: 9.3 g
Cholesterol: 33.7 mg
Sodium: 1011.7 mg
Apple Skewers


Ingredients:
apples, sugar, ground cinnamon

Directions:
Thread apples on four skewers that are lightly spray with cooking spray., Combine sugar and cinnamon and sprinkle over apples., Lightly coat the grill rack with oil if needed., Grill, covered, over medium heat for 6-8 minutes or until golden., Turn them and cook another 8-10 minutes longer or until golden and tender., Serve warm.
Country Garden Chicken With Cheesy Grits


Ingredients:
canola oil, chicken breasts, water, fresh tomato, green pepper, red onion, water, grits

Directions:
Place oil in large sauté pan and heat on medium-high 2–3 minutes.
Moisten chicken with 1 tablespoon water. Place breading mix in bowl. Coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (For thicker breading, coat twice.] Set chicken aside. Wash hands.
Place chicken, using tongs, in hot oil and cook 6–8 minutes, turning occasionally, until crisp and golden brown. Remove chicken from pan; cover to keep warm.
While chicken cooks, prepare grits.
Stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. Heat over medium-high heat 2–3 minutes until onions are translucent. Stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. Reduce heat to low and cook 2–3 minutes, stirring often, to heat thoroughly. Serve sauce over chicken.
Grits Preparation Steps
Combine all ingredients in microwave-safe bowl.
Cover and microwave on HIGH 6 minutes, until water is absorbed, stirring once. Serve.
Tempura


Ingredients:
all-purpose flour, egg

Directions:
Combine all ingredients and whisk until smooth.
Dip seafood, beef or chicken cut in 1/4 inch x 4 inch strips into the batter and carefully place in hot oil, deep fry until lightly golden. Watch closely so as not to overcook. (If using vegetables, remove stems from mushrooms and cut larger vegetables into 1/4 to 1/2 inch slices].
Remove from oil and place on a wire rack or paper towels to drain.
Serve with your choice of dipping sauce.
Blueberry Salad
Category: desserts
By RAC70

This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste.

Ingredients:
2 (3 ounce) packages raspberry flavored Jell-O® mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

Directions:
Combine hot water and gelatin; stir until dissolved.  Stir in pineapple and blueberry pie filling.  Pour into a 9x13 inch dish and chill in refrigerator until firm. Cream together cream cheese and sugar.  Beat in sour cream and vanilla.  Spread over firm gelatin.  Chill until serving.

Prep time: 10 mins
Total time: 1 hr
Yields: 1 9x13-inch dish

Calories: 248.1
Fat: 8.5 g
Saturated fat: 5.3 g
Carbohydrates: 41.3 g
Sugars: 26.9 g
Dietary fiber: 1.3 g
Protein: 2.8 g
Cholesterol: 23.2 mg
Sodium: 87.2 mg
Wasabi Salmon


Ingredients:
panko breadcrumbs, salmon fillets, olive oil

Directions:
Heat oven to 425.  Line a shallow baking pan with foil.
In a small bowl, toss panko crumbs, chopped almonds and 2 tsp oil.
Place salmon, skin side down, on prepared baking pan. Sprinkle with 1/4 tsp salt. Evenly pat 2 T crumb mixture on top of each fillet.  Bake 10 - 12 minutes until fish is just cooked through and topping is browned.  Serve with soy sauce if desired.
Phall (The Hottest Curry of All!)


Ingredients:
onion, garlic cloves, fresh ginger, ghee, canned tomatoes, tomato ketchup, tomato puree, fresh chili peppers, cumin, chili powder, dried fenugreek leaves, garam masala

Directions:
Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes]. Set aside.
Fry the onion, garlic and ginger until golden in remaining ghee or oil.
Mix the spices with a little water to make a paste.
Add to the onion mixture and cook for 10 minutes.
Add the tomato (tinned, ketchup and puree] and chilies.
Cook for a further 10 minutes.
Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes. (Alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. At this stage you can also just throw it all into the slow cooker if you prefer.].
Wanda Bars (Double Chocolate Oreo Bars)


Ingredients:
margarine, sweetened condensed milk

Directions:
Preheat oven to 350 degrees.
Place cookies in large bowl and crush into small pieces with a small mallet, or place them in a zip bag and crush with a rolling pin, then place in large bowl.  Stop when pieces are smaller than a dime but not yet crumbs.
Pour melted margarine over cookies in bowl and mix until all cookie pieces are well coated.  Press in bottom of ungreased 9x13 baking pan.
Place sweetened condensed milk and 1 cup of the mini chocolate chips in a microwave safe bowl and heat until melted together (30 seconds at a time with stirring in between until smooth].  Pour over cookie crust.  Sprinkle remaining chocolate chips over top.
Bake 10 minutes.
Cool in refrigerator at least 2 hours before cutting.
BBQ Broiled Red Snapper
Category: seafood
By Chef John

If you don't cook fish often, or don't like fish, this broiled red snapper recipe may be just what the doctor ordered. Normally we don't want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It's not like you can't tell you're eating fish, but close enough.

Ingredients:
Cooking spray
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon barbeque sauce
2 (7 ounce) red snapper fillets
salt to taste
cayenne pepper, or to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Combine mayonnaise, lemon juice, and barbeque sauce in a bowl. Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper. Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 2 servings

Calories: 312
Fat: 13.8 g
Saturated fat: 2.2 g
Carbohydrates: 4 g
Sugars: 2.4 g
Dietary fiber: 0.1 g
Protein: 40.8 g
Cholesterol: 77.9 mg
Sodium: 331.5 mg
Baby Bok Choy and Shiitake Stir-Fry
Category: side-dish
By RuthE

As easy Asian dish loaded with flavorful mushrooms.

Ingredients:
½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1 ½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3 ½ ounces shiitake mushrooms, stems discarded and caps sliced
1 ¼ pounds baby bok choy, chopped

Directions:
Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl. Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes. Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 cups

Calories: 95.3
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 7.2 g
Sugars: 2.1 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 0.5 mg
Sodium: 407.3 mg
Easy Apple Dumplings


Ingredients:
apples, golden raisin, water, butter, sugar, vanilla, ground cinnamon

Directions:
Unroll crescent rolls and separate at perforations.
For each portion, fold and flatten the pastry with your fingers to form a 3 1/2 to 4 inch square.
Sprinkle 1/2 tablespoon raisins in the center of the square.  Cover with an apple quarter, cut side down.
Bring edges of pastry up and seal seams together with your fingers.
Place seam side down in a 7x11 inch (or 8 or 9 inch square] baking dish.
Place water and butter in microwave in a 2-cup glass measuring cup.  Microwave at maximum power for 1-2 minutes until butter melts and water is hot.  (Microwaves vary; use your judgment about yours].
Stir in sugar and vanilla and pour over and around dumplings in dish.
Sprinkle cinnamon over top.
Bake in preheated 350 degree (Fahrenheit] oven for 30-40 minutes until golden brown and apples are tender.
Serve hot, with ice cream or whipped cream or milk, if desired.
Shipwreck Stew
Category: soups-stews-and-chili
By DebCroff

This recipe is a wonderful, hearty meal for those cool Autumn days.  Great for feeding friends on football Sundays.

Ingredients:
2 pounds ground beef
2 (10.75 ounce) cans  condensed tomato soup
2 medium onions, chopped
5 large potatoes, cubed
2 (15.25 ounce) cans kidney beans, undrained

Directions:
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans. Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 5 hrs 20 mins
Yields: 10 servings

Calories: 425.2
Fat: 12.1 g
Saturated fat: 4.4 g
Carbohydrates: 55.3 g
Sugars: 7 g
Dietary fiber: 10 g
Protein: 24.8 g
Cholesterol: 55.2 mg
Sodium: 586 mg
Shrimp alla Aglio


Ingredients:
olive oil, onion, white wine, medium shrimp, garlic, parsley, crushed red pepper flakes, butter, angel hair pasta, salt, pepper

Directions:
Cook pasta in rapidly boiling salted water.
While pasta is boiling, heat the oil in a sauté pan, add onion, and sauté 2 minutes.
Add garlic, sauté 1 minute.
Add shrimp; cook 1-2 minutes.
Add butter, wine, red pepper, salt, and pepper.
When pasta is done, drain and place on plate and pour shrimp mixture over it.
Tomato and Zucchini Cream (Soup)


Ingredients:
margarine, celery ribs, onions, carrots, garlic cloves, zucchini, tomatoes, flour, basil, milk

Directions:
Melt margarine in a saucepan.
Cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
Sprinkle flour on veggies.
Add stock and stir well.
Season with basil.  Add salt and pepper.  Bring to boil.
Reduce heat and let simmer 1 hour.
Reduce in puree in a blender until creamy.
Put back in the saucepan and add milk.
Let simmer 2 to 3 minutes, just to reheat.