WTF Cookbook

wtg

Mrs. Pianojuggler’s Boss’s Tamarind Margaritas

You need some tamarind juice... I understand that you can make your own by boiling the beans for a long time, then squeezing the meat out of them. One of the Mexicans there said you can get the juice or concentrate at a Mexican grocery store. It's very sweet, and needs no added sugar or anything. The recipe then seemed to be:

fill a tumbler about half full of ice
add "some" tequila of your choosing
fill the tumbler most of the rest of the way with tamarind juice
add a splash of Cointreau

Sit with your feet in the river and slurp decadently.

wtg

A recipe for a different season:

Passover Chicken Soup

from Claire Rolbein, Boston Globe 3/20/2002

This soup takes two days. Chicken and root vegetables are cooked on the first day, then they're removed from the soup. The second day, the soup is cooked again with just fresh vegetables. After straining, the pot is seasoned. Serves 6 to 8

8 cups cold water
6-lb chicken (preferably fowl), quartered
3 carrots, peeled and halved lengthwise
3 stalks celery (with leaves), halved crosswise
2 medium onions, peeled and quartered
1 large leek, trimmed and halved lengthwise
1 large parsnip, peeled and halved, lengthwise
1 medium purple-topped turnip, halved
1 medium celery root, peeled and halved

In large soup pot, bring the water to a boil. Add the chicken, cover, and simmer steadily for 45 minutes. (Hint: cook the broth at a steady and even simmer, with only small bubbles on the surface, rather than at a full boil. After the liquid boils initially it should not boil again.)
Lightly skim the liquid. Add the carrots, celery, onions, leek, parsnip, turnip, and celery root. The chicken and vegetables should be covered with water; add more, if necessary. Cover the pot and continue simmering for 45 minutes. Remove the pot from the heat. Uncover it and let the soup sit for 10 minutes.
Use two large spoons to lift the chicken from the liquid; set it aside for other use. Remove the carrots from the pot and set them aside for tomorrow.
Set a fine strainer over a large bowl. Strain the remaining soup into the bowl. Gently shake the strainer to release the liquid, but DO NOT PRESS DOWN on the solids. (HINT: Pressing down makes the broth cloudy, and it alters the taste, so don't do it.) Discard the vegetables in the strainer (they have given their all.) Let the soup cool, then cover and refrigerate overnight.

For the second day:
2 carrots
2 stalks celery (with leaves), halved crosswise
1 medium onion, peeled and quartered
1 large leek, trimmed and halved lenghtwise
1 large parsnip, peeled and halved lengthwise
Small bunch each of parsley and dill, tied together
1 tablespoon coarse or kosher salt (2 teaspoons if using table salt)
1/2 teaspoon ground white pepper
Pinch of sugar
1/2 cube Knorr's beef boullion
2 drops lime juice (Grandmother would say "oy vey")
1 Tablespoon reserved fat (from top of soup)
Few extra sprigs parsley (for garnish)

Lift off the congealed fat from the top of the soup; reserve it in a small bowl. Return the soup to the pot.
Bring it just to a simmer, add the carrots, celery, onion, leek, parship, parsley, and dill, Cover the pot and let the soup simmer steadilty for 30 to 35 minutes or until the carrots are tender. Do not let it boil. Remove the pot from the heat. Uncover it and let the soup sit for 10 minutes.
Set a fine sieve over a large bowl. Pour the contents of the pot through the sieve. Do not press down on the vegetables. Discard the vegetables in the sieve.
Return the soup to the pot. Slice the reserved carrots and add them to the soup. Reheat until the first bubbles appear on the surface. Add the salt, pepper, sugar, boullion cube, lime juice, and reserved fat. Adjust the seasonings to suit your taste. Add cooked matzo balls (use your favorite recipe or the one on the box of matzo meal) and serve at once, garnished with parsley.

wtg

@Steve-Miller

VEGETABLE MEAT LOAF

Very firm, not many ingredients, good for grilling. You can see the bits of vegetables in it so if your kids are particular about such things they probably won't eat it.

1 1/2 pounds lean ground beef
1 package Knorr vegetable soup and recipe mix
1 egg
1/2 cup seasoned bread crumbs (like Devonsheer or Old London)
1/2 cup milk

Mush everything together in a big bowl. The easiest way to do this is with your hands. Press in to an 8" x 5" loaf pan.

Squirt ketchup on top if you like (I like). Bake 1 hour at 350 degrees. Let stand 10 minutes before slicing.

Serve with more ketchup (I'm from Minnesota - we consider ketchup a vegetable.)

wtg

@AdagioM

Here’s the cobbler recipe I've been using with blueberries from my yard. It works well with any berries. (shout out to my friend Vickie, who sent me this recipe in 1987 or so, when we still wrote letters via snailmail):

1 1/4 cups flour

1 1/4 tsp baking powder

1/2 tsp salt

4 TBSP butter (I admit that I misread her 4 as a 9, and have been using 8 TBSP, or 1/2 cup, of butter. Yum. But 6 T is sufficient; I tried it and it's a nice compromise)

3/4 cup sugar (I reduce to 2/3 cup)

1 tsp vanilla

1 large egg

1/2 cup milk

3 cups berries

Stir together flour, baking powder, salt. Cream butter, sugar, vanilla; beat in egg until blended. Add flour mixure and milk–beat only until smooth. Spread in buttered 8 inch square baking dish; scatter berries on top. Drop teaspoonsful of topping (follows) over berries. Bake @ 350 degrees for one hour–toothpick should come out without batter, and top is golden. Serve warm with whipped cream or ice cream, or both. 6-8 servings. TOPPING: Beat 1/4 cup soft butter, 1/4 cup sugar, 1/4 cup flour until smooth.

Enjoy!

wtg

@Nina

I'm planning a great meal--meat loaf, followed by blueberry cobbler. Yum!

wtg

CINDY'S GINGER-SPICED GARBANZO BEANS aka SPICY CHICKPEAS WITH GINGER Wink

Originally posted by Cindysphinx:
Nina, here is the chick pea recipe, from "Vegetarian Cooking for Everyone," by Deborah Madison. I cannot say enough good things about this book. The recipes are very simple; nothing that would take you all day. I have used it for side dishes for years. Dig into your wallet for the hardback version. You'll use it a lot.

Lots of cooks notes from me at the end.

SPICY CHICKPEAS WITH GINGER

3 T mustard oil or vegetable oil
1 large onion, diced
1 bay leaf
3 garlic cloves, minced
2 T grated ginger
2t ground coriander
2 t ground cumin
1/4 ground cardamom
salt and pepper
2 Tomatoes, peeled and diced
1 1/2 c. chickpea broth or water
2 15-ounce cans of chick peas
Juice of 1/2 lemon

For garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, diced tomatoes

Heat oil in large skillet. Add onion and cook until well browned, 12-15 minutes. Lower the heat and add bay leaf, garlic, ginger, spices, 1/2 t salt and pepper, and tomatoes. Cook for 3 minutes, then add chickpea broth and chickpeas. Simmer until liquid is reduced to sauce. Taste for salt and add lemon juice. Serve with garnishes.

Cook's notes:

Mustard oil? You gotta be kidding me. Use olive oil.

Ditch the garnishes. Who has time for that? Just serve it over basmati rice.

Go hog wild with the garlic and spices (double and then add more if it is bland). Double or triple the ginger. Don't chop the ginger; the texture of grating is important. You will wind up with some huge strings of ginger when you finish grating; chop those to break them up so no one bites down on a mouthful of ginger.

Throw in some red pepper flakes at the end.

Double the recipe. It makes great leftovers.

Feel free to increase the onions and tomatoes. You can never have too much of that stuff. Big dice works fine; no need to dice finely.

Don't peel the tomatoes. That's just lame.

Cardamom is expensive. Feel free to skip it.

wtg

Josh

Tonight we made two Giada De Laurentiis (Everyday Italian on the Food Network) recipes. I'm posting them with some of my revisions but they're googleable.

This would be really perfect for a dinner party after work or a picnic with a cooler:

Broiled Salmon with herb mustard glaze
(I want to try this with some non-salmon things, including something meatless, but the mustard glaze with the orzo ingredients was perfect.)

2 cloves garlic
3/4 tsp fresh rosemary
3/4 tsp fresh thyme
1 tbsp white wine
1 tbsp olive oil
2 tbsp dijon mustard
2 tbsp whole grain mustard
6 salmon fillets (6 to 8 oz each)
salt
freshly ground pepper
lemon wedges

Combine in (mini) food processor, reserving 1 tbsp whole grain mustard. Grind the mustard sauce until combined but coarse. Transfer to small bowl and add remaining whole grain mustard.

Preheat the broiler (we grilled it on release foil). Line a heavy rimmed baking sheet with foil and spray foil with nonstick spray. Arrange salmon fillets on the sheet and sprinkle with salt and pepper. Broil for two minutes, then spoon mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown (about 5 minutes longer).

Tri-Colore Orzo (Best to make this before cooking the salmon, or works well with two cooks)

1 pound orzo pasta
3 tbsp olive oil
2 cups fresh arugula (we skipped it but would have been delish. If you make this ahead, add the arugula closer to serving time)
3/4 cup crumbled feta (calls for ricotta salata)
1/2+ cup dried cherries (we used craisins, which were great)
12+ fresh basil leaves, torn
1/4+ cup toasted pine nuts (add closer to serving time if making ahead)
3+ tbsp lemon juice
1 1/2 tsp salt
1 tsp freshly ground pepper

Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain pasta and put on a large cookie sheet. Drizzle pasta with 3 tbsp olive oil. Toss, spread out, set aside to cool.

Once the orzo is cool (20 minutes?) transfer to a large serving bowl. Add remaining ingredients (it calls for an additional 1/4 cup olive oil, but we added lots of lemon juice, small wedges, and zest instead) and toss gently to combine. Serve.

It was really, really good and if you're planning something special, worth the expense and minimal trouble.

wtg

PJ's Chicken Curry

bunch of cut up chicken pieces
bunch of diced potatoes
diced onion (one)
cauliflower pieces (1/2 bag frozen)
a couple carrots, peeled and cut up OR a couple handfuls of baby carrots
(AdagioM puts in cut spinach (1/2 bag frozen))

Either:
can o' (lite) coconut milk
OR
can o' diced tomatoes (not the ones with Italian herbs)

generous quantity of curry powder (I add more cumin, too)
a couple whole cardamom seeds
enough water to raise fluid level to cover everything

Cook all day or until everything is done. Stir once in a while.

Serve over rice, garnish with some fresh cilantro leaves.

PJ's Veritable Veggie Curry

soak and pre-cook beans of your choice:
red, navy, pinto, black, turtle, white, or some of all of 'em. Most dry beans will be about 3 times the quantity when cooked... plan accordingly. Kidney beans MUST be thoroughly cooked. Or used canned beans.

soak and pre-cook some garbanzos or open a can

bunch of diced potatoes
carrots (peeled and diced or baby)
onion, cut up coarse
cauliflower fresh florets or frozen
corn (frozen whole kernels)

I like to steam the cauli to shorten cook time.
I like to sautee the onion and carrots before tossing them in the pot

Put it all together.

Add a generous quantity of curry powder and a few whole cardamom seeds

Either
a can o' coconut milk
OR
a can o' diced tomatoes (not the ones with Italian herbs)

Let it cook together (like all day in a crockpot)

Less than a half an hour before it's done, add some green beans -- I like to get the frozen petite ones and cut them in half. I put them in late so they stay crisp.

Serve over rice with a fistful of fresh cilantro.

wtg

Kenny's Tabouleh

In large bowl combine:

1 cup Cracked Bulgar wheat (find the largest kernal wheat you can, it will be more chewy and nutty)
salt
pepper
garlic (garlic powder works but I simmer an entire bulb, peeled crushed and chopped, in olive oil till brown)

Pour in 3/4 cup boiling water.
Stir.
Set aside till cool.

Add:
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Stir
Refrigerate an hour or so

chop and add:
A bunch or two of green onions.
A bunch or two of parsley (regular or Italian)
3 or 4 large tomatoes (or the equivalent weight of smaller ones)
1 peeled cucumber

Stir well

Pig out with a stout cheese and white wine.

The quantities are approximate; the next time you make it you will adjust things anyway.

wtg

Lilylady's Salsa

Only made when everything is fresh out of the garden! Herbs are different when they are dried and often do not get 'soft' again. This is a basic recipe with no measurements and it is made differently each time according to what is available and my mood.

Big Bowl
10 Roma tomatoes -they are not as juicy runny
10 Beefsteak or whatever - 1/2 and 1/2
3 lg peppers - I always grow golden as they are sweeter but still use them as green peppers
4 Carrots - these add substance plus act as a thickener
1 md Zuchini - sometimes
Hot peppers to taste, depending on how hot. Leave out seeds. This year I have small hot stuffing peppers which are med light hot valued. 1-2 added to above

Above veggies are chopped in food processor but not chopped to death...leave them chunky

Herbs -
Garlic Chives - fistfull (the eleviates the need for onions, chives, garlic)
Parsley - as much or as little as you like - stops garlic breath
Oregano - handful
Thyme - handful
Basil - several stems wiht leaves pulled off

All of the herbs are chopped fairly good, no stems please. After chopping put in another tomato to clean the edges

Tomato paste - small can or two
Olive oil - 1/4 cup
Salt to taste

Mix with wooden spoon. Add what is needed AFTER it sets up for several hours in the fridge. Really tastes better the next day.

Add shredded moz cheese on top
Large bag or two of tostitos

alt text

Enjoy!

wtg

Lilylady's Tomato Sauce to freeze

Similar to recipe above but a whole big pot of tomatoes. First put the tomatos in boiling water for a few seconds, retreive and peel. Chop.
Let the tomatoes and other veggies simmer down for a few hours before adding fresh herbs. Add black stemmed pepperment if desires.

Simmer down for 5-6 hrs.

Put in large baggies to freeze.

I use this in recipes more than as sauce for pasta. Over porkchops, chicken, etc

wtg

Lilylady's Stewed Tomatos

Similar to Sauce recipe above but without Carrots and Zuchini, but onions might be added.

Best fresh, but frozen is doable, just not my preference.

Since these can all look the same in the freezer, I make sure that I label them!

wtg

Lilylady's Herbal Vinegar

alt text

Pick fresh whatever herbs you want to include.

I do a big mix of herbs and then several different single herb, multi herbs and hot peppers.

What you see in the picture is the whole shabang. Huge bunches of herbs, picked after a rainfall but during the mid day on in sun when all the herbal essences have gone up into the leaves. After a rain is so that I don't have to wash them...I don't want to use them wet.

Vinegar preference is white WINE vinegar, which I have not found recently. So I use cider vinegar. DO NOT USE DISTILLED VINEGAR. That is for cleaning!

The one seen is one gallon of vinegar but then I purchased another gallon of which most was added

The herbs and vinegar are then set in the sun (my window heats up the glass to warm to the touch) for at least a week with some stirring during the week. You can leave it for a month if you wish.

Next step is a little harder. I take out all the herbs with a large split spoon, sqeezing out the vinegar during the process.

In another bowl, not stainless steel, I strain the vinegar. This I have found works great if you use coffee filters but it is a slow process as it gets clogged up with debris.

The clean bowl of vinegar is then put into attractive jars for gifts or canning jars for me.

To each jar, I add some freshly picked herbs showing what is in there. And a hot pepper or more in large mouth bottles. Bottles obtained at xmas tree shop etc.

Small mouthed bottles are then corked (you can buy them too) and then sealed with hot wax. For me, the canning jars themselves are fine (not canned). I store mine in the fridge.

PS - warning...do NOT use tin top like in the picture. The steaming vinegar showed signs of gunk/rust when opened the second day. It got replaced with a pyrex dish.

wtg

Tomato Pie from plays88keys

1 9" pie crust, prebaked until light brown (I use the Pillsbury unroll and bake kind)

3 ripe tomatoes
4 green onions
4-6 large basil leaves
salt and cracked black pepper
2/3 cup mayonnaise
1 cup shredded cheddar cheese
3 slices bacon, cooked and crumbled

Slice the tomatoes. While the crust is pre-baking, lay them out on paper towels to drain and sprinkle with salt.

Use a small bowl for this: Snip the tops of the green onions with scissors, and slice the white part of the bottoms. Cut the basil into pieces. Mix all three things up in the bowl. Set aside.

In another bowl mix the mayonnaise and 2/3 cup of the shredded cheddar. Set aside.

Once the crust is ready, assemble:

Layer in all the tomato slices, sprinkle with more salt and cracked pepper. Over the that sprinkle in the green onion and basil. Over that spread the mayo/cheese mixture until it covers the whole pie.

Sprinkle the remaining 1/3 cup of cheese over that. Then add the crumbled, cooked bacon.

Bake at 350 for about 30 minutes.

Really good with a fresh fruit salad.

wtg

@BeeLady Oh, thanks AdagioM...I used to have that one filed but the mayo made me delete it...so rich!

wtg

Originally posted by plays88keys:
One thing, if you haven't made it already: I only use 1/2 cup mayo and add a little extra cheese. I just can't take all the fat swimming in the bottom of the pie dish!

Hope you enjoy it!

wtg

@Nina

I found this one on the internets somewhere--it's really, really good. I'm always looking for easy stuff that I can do in the slow cooker for those days when we're going to be busy all day but don't want to eat out.

It can also be made the day before and keeps well in the fridge. It's super-easy to get the fat off when it's cold, and then you can thicken the gravy/drippings, cut the meat (also very easy when cold) and dump it all into a big pot and serve from there.

SPICED BRISKET

Ingredients:

1 fresh brisket, about 4 pounds
1 1/2 cups water
1/4 cup ketchup
1 package dry onion soup mix
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice I've used about 10 whole allspice,um,pieces? kernels? with no problem
1 clove garlic, minced
1/4 teaspoon pepper
1 tablespoon flour mixed with 3 tablespoons cold water

Preparation:
Place brisket in slow cooker/Crock Pot; cut to fit if necessary. Combine water, ketchup, soup mix, Worcestershire sauce, spices, garlic and pepper; add to the slow cooker/Crock Pot. Cover and cook on low for 8 to 10 hours. Remove brisket from the slow cooker/Crock Pot. Skim fat from juices and transfer to a saucpan. Stir in flour-water paste and cook on low until thickened. Serve brisket sliced with the gravy.
Serves 10.

wtg

Originally posted by Eileen, resurrected by Quirt

Brined and Roasted Turkey
Serves 10 to 12
2 gallons cold water
2 cups bourbon
2 cups plus 2 tablespoons coarse salt
1 cup sugar
1 twelve- to fifteen-pound turkey, giblets removed and rinsed
1 tablespoon freshly ground white pepper
1 tablespoon freshly ground black pepper
Cornbread, Apple, and Sausage Stuffing (recipe below)
4 cups Homemade Chicken Stock, or low-sodium canned
2 medium onions, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1/2 cup coarsely chopped fresh flat-leaf parsley stems (about 1 bunch)

In a pot large enough to accommodate the turkey, combine 2 gallons water, the bourbon, 2 cups salt, and the sugar. Stir to dissolve salt and sugar. Add turkey, and refrigerate for 18 to 36 hours.
Remove turkey from the brine, and dry well with paper towels. Let stand, covered, at room temperature for 1 to 2 hours.
Preheat the oven to 325°. In a small bowl, combine the remaining 2 tablespoons salt and the white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper mixture. Fill the large cavity and neck cavity with as much stuffing as they hold comfortably. Do not pack tightly, or the stuffing will not cook through. (If all the stuffing does not fit, simply transfer the extra to a buttered baking dish, and bake covered, for 30 minutes and uncovered for 15 minutes more in a 375° oven.) Tie the legs together loosely with kitchen twine. Fold the neck flap under, and secure with toothpicks. Place the turkey, breast side up, on a roasting rack in a heavy metal roasting pan. Fold the wing tips under the turkey.
Soak a clean kitchen towel in the chicken stock. Lift the towel out of the stock, and squeeze it slightly, leaving it very damp. Spread it evenly over the turkey. Place the turkey in the oven so breast is facing the front of the oven. Roast for 3 hours, basting every 30 minutes.
Carefully remove the towel. Turn roasting pan so the breast is facing the back of the oven. Baste turkey with pan juices. The skin gets fragile as it browns, so baste carefully. Add onions, carrots, celery, and parsley stems to the roasting pan around the turkey. Roast 1 hour more, basting after 30 minutes.
Insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 165° and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 minutes.
When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes. Transfer to a carving board. Make the gravy, and serve with turkey.

wtg

Recommended by jon_nyc and Rachel, from epicurious.

Roasted Butternut Squash Risotto
Gourmet | November 2001

Yield: Makes 6 main-course servings
Active Time: 35 min
Total Time: 1 1/4 hr
ingredients
3 lb butternut squash
6 cups nonfat chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

preparation
Roast squash:

Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

Set aside 6 crescent-shaped squash slices for serving and keep warm.
Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.
Start risotto after squash has been roasting 40 minutes:

Bring broth to a simmer and keep at a bare simmer, covered.

Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

nutritional information
Each serving contains about 308 calories and 4 grams fat.
Nutritional analysis provided by Gourmet

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

nutritional information
Each serving contains about 308 calories and 4 grams fat.
Nutritional analysis provided by Gourmet

wtg

apple's monkeybread recipe

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.