Type what you have

Ingredients

• ✓ all-purpose flour
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until smooth and well blended. Set aside.
3. 3 Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
4. 4 Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and working quickly so the oil stays hot, ladle about 1/4 cup batter into each cup.
5. 5 Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown.
6. 6 Serve immediately and enjoy.

By Ronismom

Ingredients

• ✓ all-purpose flour
• salt
• milk
• egg

Instructions

1. 1 To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
2. 2 Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
3. 3 Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

By jane

Ingredients

• ✓ all-purpose flour
• egg
• salt
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding.
2. 2 Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
3. 3 Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.

By aro-bar

Ingredients

• ✓ all-purpose flour
• egg
• salt
• milk
• beef dripping

Instructions

1. 1 Blend eggs in a blender for 2 to 3 minutes.
2. 2 Sift flour and salt together into a bowl. Add flour mixture and 1/4 cup milk to the blender; blend until smooth, about 1 minute. Scrape batter from the sides of the blender and pour in remaining 3/4 cup milk; blend until smooth, 2 to 3 more minutes.
3. 3 Refrigerate batter for 1 to 2 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Divide beef drippings among six muffin cups in a 12-cup muffin pan. Place the muffin pan into the preheating oven and heat until drippings are very hot.
6. 6 Remove pan from the oven. Pour batter over hot beef drippings.
7. 7 Bake in the preheated oven until puffed and slightly browned, 20 to 30 minutes.

By Caitlin

Ingredients

• ✓ all-purpose flour
• milk
• egg
• salt
• beef drippings
• bacon drippings

Instructions

1. 1 Mix flour, milk, eggs, and salt together in a large bowl with an electric mixer until smooth, about 5 minutes. Cover and refrigerate for 1 hour.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking dish with beef drippings. Place the pan in the preheating oven until drippings are hot and sizzling, about 15 minutes.
3. 3 Remove batter from the refrigerator; beat briefly, then scoop into the prepared baking pan.
4. 4 Bake in the preheated oven for 20 minutes. Lower the oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking until pudding is puffed and golden brown, about 15 minutes more. Remove from oven, cut into 8 squares, and serve hot.

By Karen Cooke

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• vegetable oil
• egg
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.
2. 2 Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.
3. 3 Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.
4. 4 Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.

By breckland

Ingredients

• ✓ all-purpose flour
• sour cream
• potato
• butter
• onion

Instructions

1. 1 Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
2. 2 Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
3. 3 Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
4. 4 Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
5. 5 Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

By gclark

Ingredients

• ✓ all-purpose flour
• salt
• vegetable oil
• baking powder
• water
• egg

Instructions

1. 1 In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2. 2 In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
3. 3 Cover dough and let rest for 2 hours. Roll out and fill as desired.

By Linda

Ingredients

• ✓ all-purpose flour
• baking soda
• white sugar
• raisin
• egg
• buttermilk
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
2. 2 In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
3. 3 Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

By Nancy

Ingredients

• ✓ all-purpose flour
• salt
• milk
• egg
• water
• beef dripping

Instructions

1. 1 To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight.
2. 2 Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F (205 degrees C).
3. 3 Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes.
4. 4 Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full.
5. 5 Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately.

By Mort Tibble

Ingredients

• ✓ all-purpose flour
• egg
• milk
• salt
• beef dripping

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6-cup muffin tin.
2. 2 Whisk eggs in a medium bowl until well-blended. Stir in milk, flour, and salt. Fill the muffin cups about halfway.
3. 3 Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

By IBELLIBIE

Ingredients

• ✓ all-purpose flour
• egg
• salt
• milk
• beef fat

Instructions

1. 1 Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
2. 2 Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
4. 4 Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.
5. 5 Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.
6. 6 Remove from the oven; spoon batter into the cups, filling each 1/2 full.
7. 7 Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• egg
• milk
• salt
• black pepper
• lard

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place a muffin tin in the preheated oven.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
4. 4 Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
5. 5 Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
6. 6 Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

By EmmaBovill

Ingredients

• ✓ all-purpose flour
• egg
• milk
• salt
• sugar

Instructions

1. 1 In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
2. 2 Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.

By Anne-Marie Bullis

Ingredients

• ✓ all-purpose flour
• egg
• parmesan cheese
• salt
• baking soda
• milk

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
2. 2 In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
3. 3 Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
4. 4 Bake in the preheated oven until the squares are lightly browned, about 10 minutes.

By lauralafing

Ingredients

• ✓ all-purpose flour
• olive oil
• egg
• egg white
• milk
• water

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
2. 2 Beat eggs, egg whites, and milk together in a glass bowl until smooth.
3. 3 Heat egg mixture in microwave oven until warmed, about 1 minute.
4. 4 Stir flour into the egg mixture until completely incorporated into a batter.
5. 5 Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
6. 6 Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

By Rob Poole

Ingredients

• ✓ all-purpose flour
• active dry yeast
• milk
• sugar
• salt
• butter

Instructions

1. 1 In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
2. 2 Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
3. 3 Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

By Linda Jackman

Ingredients

• ✓ all-purpose flour
• beef stock
• heavy cream
• soy sauce
• black pepper
• rosemary
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
3. 3 Cook, stirring occasionally, until thickened, about 10 minutes.
4. 4 Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
5. 5 Taste and adjust seasonings before serving.

By Mary B

Ingredients

• ✓ all-purpose flour
• potato
• buttermilk
• water
• salt
• mozzarella cheese
• butter

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Combine flour, buttermilk, water, and 1 teaspoon salt in a bowl. Whisk with a fork; when the dough thickens, start kneading by hand. Knead for at least 10 minutes, applying all of your strength so you will have to put less effort into rolling. Cover dough and let rest at least 30 minutes.
3. 3 Peel and mash the boiled potatoes in a bowl. Add mozzarella cheese and combine well. Add salt to taste if the mixture is too bland. Divide filling into 12 balls; place on a plate or baking sheet and cover.
4. 4 Divide dough into 12 balls; these will be smaller than the filling balls. Place on a plate or baking sheet and cover.
5. 5 Stretch 1 piece of dough into a small, flat circle. Place a filling ball in the center; pull up the edges of the dough and secure to have a ball encased in dough. Repeat with remaining dough and filling.
6. 6 Heat a heavy-bottomed frying pan over medium heat; use no oil or grease. Place melted butter in a bowl nearby. Sprinkle a work surface with a generous amount of flour. Carefully and gently start to roll out a ball; the dough will be hard to work at first. Be careful not to press too hard with the rolling pin to avoid rips; roll into a circle about 1/4-inch thick.
7. 7 Place hychin into the hot pan. Fry until golden-brown spots appear, about 2 minutes. Pierce with a knife to deflate, if necessary. Turn over and cook on the other side, about 2 minutes more. Brush generously with butter and transfer to a plate. Repeat with remaining balls and stack cooked hychin on the plate.
8. 8 Cut the whole hychin stack into 8 slices like a pie.

By Allrecipes Member

Ingredients

• ✓ all-purpose flour
• smoked sausage
• onion
• milk
• half-and-half
• thyme
• sauerkraut

Instructions

1. 1 Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes. Stir in flour to coat sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium and simmer soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

By KFREESE

Ingredients

• ✓ all-purpose flour
• flounder
• bread crumb
• vegetable bouillon powder
• parsley
• egg
• sunflower oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
3. 3 Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
4. 4 Beat eggs with a fork in a third bowl.
5. 5 Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
6. 6 Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
7. 7 Drain on a paper towel-lined plate.
8. 8 Serve fillets with parsley and lemon wedges.

By Goose

Ingredients

• ✓ all-purpose flour
• bacon
• potato
• egg
• baking powder
• salt
• brick cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
2. 2 Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
3. 3 Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
4. 4 Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

By WickedCreations

Ingredients

• ✓ all-purpose flour
• nutmeg
• salt
• white pepper
• egg
• milk
• butter
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.
3. 3 Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.
4. 4 Whisk eggs together in a small bowl.
5. 5 Add eggs alternately with milk to dry ingredients. Stir until smooth.
6. 6 Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.
7. 7 Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.
8. 8 Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.
9. 9 Serve sprinkled with parsley.

By MARBALET

Ingredients

• ✓ all-purpose flour
• rolled oat
• buttermilk
• molasses
• whole wheat flour
• salt
• baking soda
• cream of tartar

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• black pepper
• egg
• milk
• vegetable oil
• potato

Instructions

1. 1 Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
3. 3 Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

By Megan

Ingredients

• ✓ all-purpose flour
• white sugar
• salt
• egg white
• milk
• egg yolk
• vegetable oil
• vanilla extract
• butter

Instructions

1. 1 Sift together flour, sugar, and salt in a bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
3. 3 Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
4. 4 Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.

By ADOWNING

Ingredients

• ✓ all-purpose flour
• white sugar
• caraway seed
• baking powder
• salt
• baking soda
• egg
• sour cream
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Combine flour, sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl. In another large bowl, whisk the eggs with the sour cream together.
3. 3 Gently stir sour cream mixture into flour mixture until dough comes together. Fold in raisins. Spoon dough into the prepared springform pan.
4. 4 Bake until golden brown, 40 to 45 minutes. A toothpick inserted into the center should come out clean. Cool bread in the pan for 10 minutes before removing. Cut into wedges and serve warm.

By Marisa C

Ingredients

• ✓ all-purpose flour
• butter
• salt
• mustard
• cayenne pepper
• milk
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
2. 2 Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

By PATTY5

Ingredients

• ✓ all-purpose flour
• egg
• milk
• salt
• canola oil
• roast beef
• horseradish
• au jus gravy

Instructions

1. 1 Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.
4. 4 Whisk batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon horseradish into each cup's center.
5. 5 Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

By AvelaineS

Ingredients

• ✓ all-purpose flour
• veal
• egg
• vegetable oil
• salt
• pepper
• bread crumb
• oil

Instructions

1. 1 Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. 2 Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

By Carolin