Tacos Carne Asada

-1 ½ lbs flank steak
-⅓ cup olive oil
-3 limes, juiced (about 6 tablespoons juice)
-4 garlic cloves, minced
-2 tbsp MRFC Taco Tuesday Seasoning
-2 avocados
-3 tbsp cotija cheese
-1/3 cup onion, finely diced
-1/2 cup fresh cilantro, chopped
-6 tortillas
-limes, for garnish

Instructions

1) Whisk all of the oil, lime juice, garlic, cilantro, cumin, and MRFC Taco Tuesday Seasoning in a bowl.
2) Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1 to 4 hours. Alternatively, you could marinate in a plastic bag.
3) Grill the carne asada until it’s cooked to your preference. Slice it against the grain, then chop it into small pieces.
4) Use a spoon to mash the avocado and spread a large spoonful or two onto each tortilla. Then, top the avocado with chopped carne asada, a sprinkle of cotija cheese, some diced onion and fresh cilantro. Squeeze fresh lime juice on top.

TP's Bacon Ranch Pasta Salad

-1 package (12 ounces) tri-color rotini pasta
-1/2 cup mayonnaise
-1/2 cup sour cream
-2 ½ tbsp MRFC Bacon Ranch Seasoning
-1/2 cup milk
-8 slices cooked bacon, chopped (see notes below)
-1 large tomato, diced
-1 can (4.25 ounces) sliced black olives, drained
-1 cup shredded cheddar cheese

Instructions

1)Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
2)In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.
3)Cover and chill in refrigerator at least 2 hours before serving.

Fully Loaded Juicy Lucy

-8 slices thick-cut bacon
-1 medium sweet yellow onion, sliced or diced
-1 1/2 lbs ground beef (75 or 80% lean)
-1 cup sharp cheddar cheese, shredded
-1 ½ Tsbp MRFC Fully Loaded Burger Seasoning
-drizzle of olive oil
-1/2 Tbsp butter
-your favorite all natural barbecue sauce
-4 hamburger buns, toasted (potato, sesame seed, brioche, etc)

Instructions

1)To a large skillet, add bacon strips and heat over MED-LOW heat. Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan.

2)Increase heat under the same skillet to MED heat. Add sliced onion and cook 8-10 minutes, or until golden brown. Remove onions to a plate, and turn off heat.

3)Divide the beef into 8 equal portions and shape into balls. On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties. Repeat with remaining patties.

4)To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty. *See recipe notes section below for a video instruction link to this part*

5)Double check burger to make sure there are no holes, then season well with MRFC FLB Seasoning.

6)In the same skillet, add a drizzle of olive oil and the butter and heat over MED heat. Add burgers to pan (I like to cook 2 burgers at a time to make sure I have room to flip them carefully), and cook approximately 8 minutes, until burgers are brown up the sides. Use a wide spatula and carefully flip burger to the other side and cook another 5 minutes or so, until golden brown.

7)Add bbq sauce and bacon to the bottom bun, top with burger, top with additional caramelized onions and a drizzle of more bbq sauce. Top with the top bun and enjoy!

Candied Bacon

-1 pound thick cut bacon

-2 tbsp MRFC Vermont Maple Bacon Seasoning

Instructions

1)Preheat oven to 375°F.

2)Place a wire rack on a foil lined baking sheet. Arrange the bacon on the wire rack and sprinkle with MRFC Vermont Maple Bacon Seasoning

3)Transfer the baking sheet to the oven and bake for 25 minutes or until the brown sugar has melted and the bacon is crisp.

4)Remove from the oven and allow to cool for 10 minutes.

•  We recommend using your candied bacon on top of your Fully Loaded Juicy Lucy!

*COMING SOON*

Ingredients

• 2 pounds Yukon gold potatoes, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 bunch green onions, trimmed, white and green parts sliced
• 3/4 cup sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tsp of MRFC’s Sour Cream and Onion Seasoning Blend
• 1 teaspoon Dijon mustard
• 1 bunch fresh chives, chopped, divided

Instructions:

1. Boil the potatoes: Cook until tender (easily pierced through with a paring knife), about 15 minutes.
2. Meanwhile, add the chopped green onions to a large colander. Once the potatoes are cooked, drain them over the onions. This will lightly cook them. 
3. Run cold water over the hot potatoes for several seconds to cool them down a bit. Let drain and cool to room temperature while you make the dressing.
4. Make the dressing: Add the sour cream, mayonnaise, lemon juice, mustard, Sour Cream and Onion Seasoning Blend. Add most of the chives, reserving a small handful for garnish. Whisk together until combined.
5. Combine and chill: Once the drained potatoes and green onions have cooled, add them to the bowl with the dressing and toss well to combine. Taste, adding more Sour Cream and Onion Seasoning Blend if needed according to preference. Top with the remaining chives.

Sour cream and onion potato salad can be served right away, but it tastes even better if you cover the bowl and let it chill for an hour. It can be made up to 4 hours in advance.

Cherry BBQ Pulled Chicken

-1.5 pound boneless skinless chicken thighs
-1 (7 oz) jar tomato paste (¾ cup)
-¾ cup balsamic vinegar
-3 tbsp MRFC Cherry Cola BBQ Seasoning

Instructions

1)Preheat your oven to 300°F. Place the chicken thighs in a square 8-inch baking dish. Make a few slits in the chicken with a sharp knife.

2)To make the barbecue sauce, in a medium bowl, mix together the tomato paste, balsamic vinegar, and MRFC Cherry Cola BBQ Seasoning

3)Pour the sauce over the chicken, coating evenly. Use your hands to make sure the sauce not just covers the chicken but also gets inside the slits.

4)Cover the baking dish tightly with a double layer of foil and place it in the oven. It will start to smell amazing after about 2 hours, but you should cook it for 3 hours - until very tender.

5)Remove the pan from the oven. Carefully remove the foil - hot steam will escape - and allow the dish to cool for about 5 minutes until easier to handle.

6)Using a knife and a fork, shred the chicken while still in the baking dish and toss it with the sauce. Serve immediately.

Mama's Chicken Parmsean

-1 Jar of your favorite Marinara Sauce or Make your own
-1 c. panko bread crumbs
-1 tbsp MRFC New York Pizza Seasoning
-2 c. finely grated Parmesan, divided
-3/4 c. all-purpose flour
-2 large eggs
-6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
Kosher salt
Freshly ground black pepper
-1 c. shredded mozzarella
-1 c. vegetable or canola oil
Chopped fresh basil, for serving

Instructions

1)In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Into another shallow bowl, pour flour. In a third shallow bowl, beat eggs with 1 tablespoon water.

2)Pat chicken dry; season with MRFC New York Pizza Seasoning. Dip into flour, shaking off excess, then into egg, then into panko mixture, gently pressing to adhere.

3)In a small bowl, mix mozzarella and remaining 1 cup Parmesan.

4)Heat broiler. In a large, heavy pot over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°; if it smokes a bit, that’s okay. Set a wire rack in a baking sheet.

5)Working one at a time, fry chicken until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side and the sound of the frying chicken gets slightly louder—this is the moisture evaporating from the chicken—about 1 minute more. Transfer to prepared rack. Repeat with remaining chicken. Spoon some marinara over chicken. Sprinkle with cheese mixture.

6)Broil, watching carefully, until cheese is melted and brown spots form, about 2 minutes.

7)Divide chicken among plates. Top with basil. Serve with remaining marinara alongside your favorite pasta.

Buck Wild Bacon Wrapped Venison

-2.5 pound venison backstrap
-5 pieces of bacon
-1 ½ Tbsp MRFC Buck Wild Seasoning
-1/4 cup salted butter
-2 Tbsp fresh chives, diced

Instructions

1. Trim excess fat and sinew from the backstrap.

2. Cut the deer meat into 1.5" steaks that measure about 5-6 oz each.

3. Wrap each steak in bacon and fasten with a wooden toothpick.

4. Sprinkle each side of the steaks with MRFC Buck Wild Seasoning

5. Place the steaks on the grill, preheated to 500 degrees F.

6. For medium rare steaks grill each side for 5 minutes. Longer for a more well done steak.

7. While the steaks are grilling, make the herb and garlic butter.

8. In a small bowl mix the butter, garlic powder and fresh herbs.

Garlic Butter Chicken Wings

-2 pounds chicken wings
-2 teaspoons baking powder
-2 tsp. MRFC Garlic Infusion Seasoning

Homemade Garlic Butter Sauce
½ cup unsalted butter divided
6 cloves garlic minced or grated
1 teaspoon lemon juice
1 teaspoon hot sauce
1 tsp. MRFC Garlic Infusion Seasoning

Instructions

1)Preheat oven to 450 F degrees.

2)Using a paper towel blot chicken wings dry. Combine baking powder and MRFC Garlic Infusion Seasoning in a ziploc bag or large bowl. Toss chicken wings in spice mixture to coat evenly.

3)Prepare a large sheet pan by covering with foil and spraying with cooking spray. Place chicken on a sheet pan and bake 25-35 minutes turning halfway through. The chicken should reach 165 degrees and be crispy on the outside.

4)Toss the wings in the garlic butter sauce and serve.

To Make Homemade Garlic Butter Sauce
1)Heat 1 tablespoon of butter in a small pan over medium heat. Add the garlic and cook until crispy, 2 minutes.

2)Stir in the lemon juice, hot sauce, and MRFC Garlic Infusion Seasoning. Whisk in the remaining butter.

Honey Bacon BBQ Pork Steak

-1 ½ Tbsp Mrfc Honey Bacon BBQ Seasoning
-2 tablespoon apple cider vinegar
-2 tablespoon water (to combine with the vinegar)
-2 lbs pork steaks (about 4 pork butt shoulder blade steaks)

Instructions

1)Preheat your cleaned and oiled grill to medium heat (350-400°F).

2)In a small bowl or cup, combine the apple cider vinegar and water. Brush the mix over your pork steaks, then season generously with the MRFC Honey Bacon BBQ Seasoning. Flip and repeat on the opposite side.

3)Place your pork steaks on the grill and cook for 8-10 minutes, then flip and grill for 8-10 minutes on the opposite side. After that, flip as needed to finish with a perfect caramelized sear and your desired level of doneness (with the internal temperature checked at the thickest portion of the pork steaks).

4)Transfer your pork steaks to a plate, platter, or cutting board and loosely cover them with foil. Allow them to rest for 5 minutes before serving.

Grandpa Ray's Meatloaf

-½ medium onion diced
-1 teaspoon butter
-2 eggs
-¾ cup milk
-¾ cup Italian breadcrumbs or seasoned breadcrumbs
-2 pounds lean ground beef 80/20
-1 tablespoon ketchup or chili sauce
-2 Tsbp MRFC Saved by the Bell Pepper Seasoning
-2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley

Meatloaf Sauce
½ cup chili sauce *see note
½ cup ketchup
2 tablespoons brown sugar optional

Instructions

1)Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.

2)In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.

3)In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.

4)Add the ground beef, cooked onions, ketchup or chili sauce, and MRFC Saved by the Bell Pepper Seasoning to the bowl. Mix until just combined.

5)Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes.

6)While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using). Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.

7)Let the meatloaf rest for 10 minutes before slicing and serving.

Grandma Betty's Sunday Pot-Roast

-One 3- to 5-pound chuck roast
-1 ½ Tbsp MRFC Butchers Blend Seasoning
-2 or 3 tablespoons olive oil
-2 whole onions, peeled and halved
-6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
-1 cup red wine, optional
-3 cups beef broth
-2 or 3 sprigs fresh rosemary
-2 or 3 sprigs fresh thyme

Instructions

1)Preheat the oven to 275 degrees F.

2)Season roast with MRFC Butchers Blend Seasoning

3)Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

4)Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

5)If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

6)With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

7)Add in the onions and the carrots, along with the fresh herbs.

8)Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Elotes

-4 ears corn* , husked
-2 Tablespoons mayonnaise
-2 Tablespoons Mexican crema , or sour cream
-½ cup Cotija cheese , freshly grated, or queso fresco*
-MRFC Mexican Street Corn Seasoning (to taste)
-1 lime , quartered
-fresh chopped cilantro , for garnish, optional

Instructions

1)Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).
(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.

2)Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.

3)Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.

Enjoy immediately.

-2 lb. ground meat (beef, bison, turkey)
-4 tbsp. Butter
2 Tbsp MRFC SMokey Bourbon BBQ Seasoning
-1 whole large onion, diced
-1 c. barbecue sauce
-1/4 c. jarred jalapeño slices (more to taste)
-12 whole slider buns or dinner rolls, split

Instructions

1)Form the meat into 12 (or so) miniature patties. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

2)Throw the diced onions in the skillet and stir to cook until softened and turning brown. Then stir in jalapeños, the barbecue sauce and MRFC Smokey Bourbon BBQ Seasoning

3)Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

4)Place the patties on individual buns and be sure to spoon extra sauce (with the jalapeños!) over the top of each one before topping with the other half of the bun.

Savory Steak Bites

-1 lb. top sirloin or NY Strip Steak
-1 ½ Tbsp MRFC Steakhouse Blend Seasoning
-1 teaspoon olive oil
-3 tablespoon butter
-4 garlic cloves minced
-fresh parsley for garnish

Instructions

1)Cut steak into 1" cubes and season them with salt and pepper; set aside. Mince garlic and set aside.

2)Heat oil in a large skillet and add the steak, cooking over medium heat for 3-4 minutes. Then, add the butter and garlic and continue cooking the steak for 1-2 minutes or until it's done to your liking. You want the butter to be completely melted and the steak to be browned in all sides.

3)Sprinkle fresh parsley on top, and serve steak with your favorite sauce.

Seasoned Homemade Steak Fries

-1 lb. russet potatoes
-1 Tbsp cooking oil
-1 Tbsp MRFC 50’s Burger and Fry Seasoning

Instructions

1)Preheat the oven to 425ºF. Wash the potatoes well. Cut each potato into wedges, approximately 12 wedges per potato. (Quarter the potato lengthwise, then slice each quarter into three wedges.)

2)Add the potato wedges to a bowl with the cooking oil and MRFC 50’s Burger and Fry seasoning. Toss the potato wedges until they are well coated.

3)Spread the seasoned potato wedges out over a parchment lined baking sheet, making sure they're in a single layer. Transfer to the preheated oven and bake for 35 minutes, or until they are well browned and crispy. Flip the steak fries once, after about 20 minutes of baking.

4)Serve immediately.

Quick and Easy Spicy Ramen Soup

-1 package or 3 oz dry instant ramen noodles (discard the seasoning packet)
-1 tablespoon sesame oil
-1 tablespoon white part of green onion finely chopped
-1 teaspoon garlic finely chopped
-1 ½ tsp MRFC New Mexico 7 Pepper Seasoning
-2 tablespoons soy sauce
-½ teaspoon brown sugar or to taste
-1 tablespoon green onion chopped

Instructions

1)Heat water in a pan or pot and bring the water to boiling hot.

2)Add ramen noodles and cook until al dente (tender). Be sure to remove the seasoning packet that comes with it.

3)Reserve ¼ cup of cooking noodles water to add to the sauce later. Then drain the noodles.

4)Whisk together soy sauce and brown sugar in a bowl. Then set aside.

5)Heat sesame oil in a pan. Add onion, garlic and saute for a minute.

6)Add MRFC New Mexico 7 pepper Seasoning

7)Add the sauce mix and noodles water. Then stir.

8)Add the ramen noodles and toss gently.

9)Garnish with spring onion greens and serve hot.

Roasted Garlic Butter Chicken Breasts

-3 boneless skinless chicken breasts
-1 Tbsp MRFC Roasted Garlic and Bell Pepper
-4 tbsp butter (melted) use Ghee if you're doing Whole30.
-1 teaspoon Oregano
-1 tablespoon fresh parsley chopped
-2 cloves of garlic minced
-1 tbsp. olive oil extra virgin

Instructions

1)Preheat oven to 400°F. Season chicken breast with MRFC Roasted Garlic and Bell Pepper Seasoning and set aside.

2)In a small bowl mix together 1/4 teaspoon of paprika, butter, Italian seasoning, parsley, and garlic. Set aside.

3)In a skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It’s about 1-2 minutes each side.

4)Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It’s about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.

5)Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

Sweet and Spicy Pork Chops

-1/4 cup honey
-2 tablespoons vegetable oil
-1 tablespoon apple cider vinegar
-1 Tbsp MRFC Gettin’ Piggy With It Seasoning
-Eight 1/2-inch bone-in pork chops (about 3 ounces each)

Instructions

1)Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar and MRFC Gettin' Piggy With It Seasoning.

2)Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for 1 hour.

3)Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan.

Oven baked Chicken Thighs

-3 pounds bone-in, skin-on chicken thighs, fat trimmed
-2 Tbsp extra-virgin olive oil
-1 Tbsp MRFC Ultimate Rotisserie Chicken Seasoning


Instructions

1)Preheat the oven to 450°F. Line a rimmed sheet pan with foil and set a cooling rack inside.

2)Pat the chicken dry with a paper towel and drizzle with the olive oil.

3)Rub the chicken all over with MRFC Ultimate Rotisserie Chicken Seasoning, completely coating the skin.

4)Reduce the oven temperature to 425°F. Place the chicken on the prepared rack and bake until the chicken is cooked through and the skin is crispy and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 30 minutes.

5)Arrange chicken thighs on a platter and serve alongside your favorite sides.

Sausage Breakfast Burritos

-1 tablespoon olive oil
-2 cups chopped vegetables, such as red onion, bell pepper, mushrooms or broccoli
-1 pound ground breakfast sausage
-8 eggs
-2 tsp. MRFC Spice Spice Baby Seasoning
-2 teaspoons unsalted butter
-8 burrito size tortillas
-2 cups shredded cheddar cheese, or Monterey jack, pepper jack or a combination

Instructions

1)Preheat oven to 375° F. (If baking and eating burritos right away. If freezing burritos, no oven is needed until you are ready to warm and eat them.)

2)Heat the olive oil in a medium/large nonstick skillet over medium heat. Once hot, add the vegetables and cook, stirring often, until softened, about 4 minutes. Transfer vegetables to a clean medium size bowl.

3)Add the sausage to the pan and cook, crumbling, until it is browned and fully cooked. Transfer sausage to the bowl with the vegetables, leaving any grease behind.

4)Crack the eggs into a medium mixing bowl and add MRFC Spice Spice baby Seasoning. Whisk vigorously, until eggs are completely combined and uniform.

5)Wipe out the skillet and add the butter. Heat over medium heat until the butter is melted, using a rubber spatula to spread it around the pan. Pour the eggs into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry
out. As the eggs cook, also fold them gently to help them cook evenly.

6)Once the eggs are cooked, turn off the heat and add them to the bowl with the sausage and veggies. Stir gently to mix everything together.

7)To assemble the burritos, place 1/8 of the egg/sausage/veggie mixture on top of each tortilla, placing it down the tortilla in a line slightly off center (for easier wrapping). Sprinkle 1/4 cup of shredded cheese on top of the egg mixture. Tightly wrap up each tortilla, burrito-style.

Burritos can be eaten as is, baked to melt the cheese and crisp the tortillas, or frozen for later.

Grilled Garlic and Herb Shrimp

-2 Tbsp MRFC Lemony Garlic and Herb Seasoning
-2 Tbsp fresh lemon juice
-¼ cup olive oil
-2 tsp dried basil leaves
-2 tsp brown sugar, packed
-2 pounds large shrimp (21-25 per pound), peeled and deveined

Instructions

1)Whisk MRFC Lemony Garlic and Herb Seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.

2)Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

3)Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

4)Remove shrimp from marinade, drain excess, and discard marinade.

5)Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.