HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Add enough flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Divide into four pieces. Cover three pieces with plastic wrap. Divide one piece into 12 balls. Place rolls on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20 to 30 minutes. To serve immediately, bake at 375° for 15 to 18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12 to 15 minutes or until browned. Yield: 4 dozen.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda.
Cream sugar and eggs. Add melted butter and rest of ingredients except Marshmallow Creme ; mix well. Pour into greased 9 x 13-inch pan and bake for approximately 30 minutes at 350°.
Mix ingredients together. Bake, covered in 350° oven for 1 1/2 hours.
Grease casserole. Layer ingredients in casserole and pour eggs over top. Bake at 350° for 30 to 45 minutes until slightly brown.
Mix macaroni and cheese according to box instructions. Brown hamburger and onion together; drain excess grease. Add ketchup, peas and corn. Add macaroni and cheese mixture. Pour into ovenproof dish and bake about 15 minutes at 350°.
Sprinkle boned chicken breasts with garlic salt. Let stand about 30 minutes for garlic to absorb. Roll 1 piece of bacon around each breast. Dip in melted butter and roll in crushed potato chips. (Use 3/4 stick of butter and 6 ounces of potato chips for 8 split breasts.) Bake, uncovered, on cookie sheet for 1 hour at 350°.
Boil the first 3 ingredients together for 5 minutes and cool. Mix cream cheese, baby food and sugar. Add the cheese mixture to the slightly set Jell-O. Then add the Cool Whip and pecans. This makes a large recipe, to make a smaller salad, use 1/2 cup less water.
Melt butter in 2-quart casserole dish. Stir in rice to coat. Add soups and mushrooms; mix. Bake, covered, at 350° for 1 hour. Stir occasionally. Remove; sprinkle with cheese. Return to oven for 5 minutes.
Cream together	butter, Crisco and sugar. Beat in eggs, one at a time. Sift together dry ingredients. Add alternately the dry mixture and milk to creamed mixture. Add vanilla. Bake at 325° for 1 hour and 25 minutes in a tube pan.
Combine dates and boiling water; cool. Add soda into date mixture. Cream the shortening and sugar. Sift together the salt, cocoa and flour. Add egg and date mixture. Pour into greased and floured 9 x 13-inch pan.
Mix in order given. Bake for 35 to 40 minutes in a greased and floured pan at 350°.
Mix well and freeze in 1/2-gallon containers. Makes 3 containers of frozen mixture. Remove from freezer 3 to 4 hours before serving time. Place in punch bowl. When ready to serve, add chilled 7-Up or ginger ale to each 1/2 gallon.
Combine bay leaf and a small amount of water in a saucepan; boil. Arrange zucchini in a steaming rack or colander. Reduce heat and place rack in the saucepan. Cover and steam 8 minutes until zucchini is crisp-tender. Set aside. Combine eggs and next 7 ingredients in a large bowl; stir to mix. Add zucchini, tomatoes and bacon; stir gently to mix. Spoon mixture into a lightly greased 12 x 9 x 2-inch baking dish. Combine bread crumbs and cheese; sprinkle over casserole. Bake at 350° for 30 minutes.
Squeeze limes. When you have 2 cups juice, pour into a gallon pitcher. Add sugar and stir. Add enough water to make 1 gallon. Taste and adjust sugar if you like it sweeter.
Preheat oven to 325° to 350°. Grease tube pan or 2 loaf pans. Cream sugar and butter. Add eggs and beat until fluffy. Add applesauce and vanilla. Sift dry ingredients and add. Fold in nuts, if using. Turn into prepared pan(s). Bake for 60 minutes or when center springs back to touch.
Roast peppers on foil-lined tray in broiler. Turn with tongs until skin is blackened on all sides, then put peppers in a brown paper bag for 15 to 20 minutes to cool. Remove peppers and place on large serving plate. Peel off blackened skin and carefully remove seeds. Cut peppers into strips.
Soften oleo and cream cheese at room temperature. Mix in flour. Shape into 24 (1-inch) balls. Press into tart pans.
Combine the first 7 ingredients. Sift together the remaining dry ingredients. Add dry ingredients until thoroughly mixed, but don't overmix. Bake in loaf pan at 350° for about 55 minutes.
Mix margarine, flour and nuts together until moist. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until lightly browned. Allow to cool.
Put hot cooked and drained spinach into a 1 1/2-quart glass casserole dish. Add cheese and spices and mix well. Mix crumbs with melted butter and stir 1/2 cup into spinach, then spread other 1/2 cup on top. Bake 30 minutes at 350°.
Combine sugar and oil in mixing bowl. Beat in eggs and vanilla. Blend flour, cinnamon, soda, salt, baking powder and nutmeg in medium bowl. Stir flour mixture into sugar mixture. Add zucchini, nuts and pineapple. Stir until well blended. Grease 10-cup plastic or ceramic tube dish. Coat with graham cracker crumbs. Pour batter into tube dish. Cook on level 7 for 20 to 25 minutes or until inserted toothpick comes out clean. Turn quarter turn halfway through cooking time. Let stand for 10 minutes. Invert on serving platter.
In a bowl, layer ingredients as listed. Refrigerate overnight; toss 1 hour before serving.
Preheat oven to 350°. Mash potatoes while still hot. Add butter; mix until all melted.
Brown onion and hamburger until its lost its raw red color. Stir until smooth and add all the other ingredients. Simmer 20 minutes.
Peel and finely dice onions and celery. Brown in heavy pot with ground beef (drain). Add seasonings. Cook together a few minutes. Add tomato juice and simmer about 1 hour.
Generously grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour. Spread two-thirds of batter in pan. Spread pie filling over batter. Drop remaining batter by tablespoon onto pie filling. Bake about 45 minutes or until light brown in 350° oven. While warm, drizzle with glaze. Yield: 30 bars.
In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
This refreshing and light crab salad makes a perfect entree for a luncheon or "covered dish" church supper. Your budget determines the "degree" of crab in your Crab Louie. Can be made in smaller portions for a party appetizer.
Mix well and form into 1 inch balls. Chill overnight. Melt 2 1/2 teaspoons Parawax in a double boiler. Then add 2/3 cup chocolate chips (semi-sweet). Dip balls in chocolate mix. Makes approximately 75.
Combine flour, 1/2 cup sugar, baking powder and salt in a large bowl; make a well in center of mixture. Combine egg, milk and oil. Add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened. Set aside. Toss blueberries with 2 tablespoons sugar and lemon rind; fold berries into batter. Spoon batter into greased or paper lined muffin pans, filling 2/3 full. Bake at 400° until golden brown. Remove from pans and set aside. Combine melted butter and lemon juice. Dip tops of warm muffins in butter mixture, then sugar. Yield: 12 muffins.
Heat oven to 400°. Grease rectangular baking dish, 10 x 6 x 1 1/2-inch or 11 x 7 x 1 1/2-inches. Mix baking mix, milk, eggs, parsley, sage, thyme, salt, poultry seasoning and pepper in dish with fork until batter is of uniform color (batter will be lumpy). Stir in remaining ingredients. Bake until golden brown and knife inserted in center comes out clean, 10-inch dish 35 to 40 minutes; 11-inch dish, 30 to 35 minutes.
Preheat oven to 350°. Combine all ingredients except ground beef. Mix well and add beef. Mix lightly, but thoroughly. Press into 8 x 4-inch loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Cream margarine and sugars. Add egg and vanilla. Add flour, soda, salt, cinnamon, nutmeg and allspice; mixing well. Stir in oats. Drop by teaspoonfuls on ungreased baking sheet and bake at 375° for 8 to 9 minutes.
Mix flour and sugar; add baking powder and milk. Pour into a deep dish in which oleo is melted. Pile on fruit. Do not stir. Bake at 350° for 1 hour.
Using hands or the back of a spoon, cream together the butter and cheese. Add flour and mix well (the mixture should resemble coarse meal). Add cayenne and mix on a lightly floured board. Form mixture into two long thin rolls, 1 to 1 1/2-inches in diameter. Wrap each in plastic wrap and refrigerate until firm (about 1 to 2 hours). Preheat oven to 350°; cut rolls into 1/4-inch slices and arrange on ungreased baking sheets. Bake 5 to 10 minutes until the biscuits are brown around the edges and dry in the middle.
Debone and skin chicken. Mix cream cheese and chicken with 1 can soup (no water). Mix 2 cans soup with 1 can broth (may use more). Spread one tablespoon cheese and chicken mixture on shells and roll. Layer bottom of square baking dish with soup mixture. Place rolled shells in row. Pour remaining soup on top. Top with cheese. Bake at 350° for 30 minutes.
Cook celery in butter until tender; blend in other ingredients. Heat and stir often. Serve over split corn bread squares, biscuits or toast. Serves 3.
Heat oven to 375°. Cream shortening, sugar, water and vanilla. Add eggs to creamed mixture. Add remaining ingredients. Stir in chocolate chips. Drop on cookie sheet and bake 1 sheet at a time for 7 to 9 minutes. Cookies will appear soft and moist. Do not overbake.
Preheat oven to 350°. Grease the bottom of a 9 x 13-inch baking pan. Combine and thoroughly blend the pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Pour into baking pan. Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter or margarine over the top of the dry cake mix and follow with the pecans (optional). Bake 50 to 60 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Mix the brown sugar, catsup and barbecue sauce. Pour over beans; mix well. Put in a casserole. Bake at 250° for 2 hours.
Thinly slice apples; put in pie pan. Sprinkle mix of 1/2 c. sugar, cinnamon, nutmeg and salt on top of apples. Mix together 1/2 c. sugar, flour and margarine and pat on top. Bake 10 minutes at 450° and 40 minutes at 350°.
Brown beef, add onion and brown lightly. Add soups; simmer until well blended. Serve over rice and chow mein noodles, if desired.
Soak beans overnight in large pot as they will swell. Drain. Put fresh water on them. Add 1 teaspoon soda, 1/2 bacon, 2 onions, salt and pepper. Cook for 1 hour. Drain, but save the juice. In baking dish, put beans, rest of the bacon, onions and brown sugar. Bake at 325° for 3 hours. Add extra juice while baking if they get too dry.
Cook meat and onion together. Add remaining ingredients. Add 1/2 cup grated cheese over top. Bake at 350° for 1 1/2 hours.
Mix in order given and bake in greased loaf pans at 350° for 1 hour. Makes 2 large and 1 small loaf.
Mix cake mix, eggs, sour cream and water together. Place 1/2 in Bundt pan. Sprinkle 3/4 of the brown sugar and cinnamon on top. Swirl with a knife. Place remainder of batter next, then the remainder of the brown sugar and cinnamon. Bake at 325° for 35 minutes. Let cool for 10 minutes. Punch holes in sides and top with a knife. Mix powdered sugar and milk together to make a glaze, then pour over cake.
Mix all ingredients; spread in greased pan. Bake for 45 minutes at 350°, until golden brown. If not brown enough for you, place under broiler for a few minutes; watch carefully. Cut as desired.
Mix all ingredients, except egg whites, and pour into pie crust. Bake at 350 degrees for 35 - 40 minutes. Beat egg whites and put on top and brown.
Cook noodles to package; drain. Cut onion into small pieces. In 13 x 9-inch buttered pan, layer noodles on bottom, then potatoes, onion and cheese; repeat. Bake at 350° for 30 to 35 minutes. Cool for 5 minutes. Serve.
Brown meat, onion, salt and pepper. Stir in raw potatoes, soup and beans. Bake at 325° for 1 1/2 hours.
Mix together salt, oil, vinegar and garlic. Mash egg yolk and whirl in blender with vinegar mixture. Combine spinach, onions and mushrooms in 4 salad bowls. Pour on dressing.
Brown ground beef; drain off fat. In large kettle, put all ingredients. Cover and simmer one hour.	Serve as main dish topped with shredded cheese. Serves 6.
Cook chicken in 425° oven for 20 minutes. Then spoon half the sauce over chicken and bake 45 minutes at 350°. Turn over and add remaining sauce and bake 30 minutes longer. Serve with rice.
Beat eggs well and add sugar, salt, and remaining ingredients. Stir to mix well. Pour into freezer and freeze.
Melt honey and butter. Place popped popcorn and peanuts in a large bowl and mix together. Spread in a pan. Bake 10 to 15 minutes in 350° oven. Makes 2 quarts.
Cut up lettuce and tomato. Add cheese, dressing and Fritos. Mix well and refrigerate until chilled.
*Fill bowl with crushed ice. Add water and let set a few minutes. Drain out amount of water needed.
Steam asparagus about 7 minutes. Mix asparagus, parsley, lemon juice and salt. Sprinkle with bacon.
Mix together. Place on top of potatoes. Bake for 30 to 35 minutes at 350°.
Cook and drain beans. Saute almonds in 2 tablespoons butter until lightly browned. Add lemon pepper and toss almond mixture with green beans.
Combine ingredients in a saucepan and bring to a boil. Boil 1 minute. Chill and toss with salad.
Drain and chop fruits. Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Blend in Cool Whip and fold in fruit. Pour into 9 x 5-inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. Garnish, if desired. Serves 12.
Combine all ingredients, except nuts, in a pan over medium heat, stirring constantly until smooth. Add nuts; spread quickly in buttered dish. Cool. Cut in squares. Yield: 2 dozen pieces.
Mix sugar, flour, salt, milk, egg yolks and vanilla until thick. Add vanilla wafers and pineapple or banana.
Cook onion, pepper and celery in water. Mix tomato juice, sugar, vinegar sauce, mustard, salt and pepper together. Add to pan and bring to boil. Add flaked tuna. Simmer for 15 minutes or until liquid is boiled away.
Preheat oven to 350°. Grease 9 x 13-inch pan. In a large bowl, combine cake mix, 1 cup rolled oats and 6 tablespoons of oleo. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs add egg; mix well. Press this into prepared pan. Pour cherry pie filling over this crust, spreading to cover.
In long Pyrex dish, layer the first 6 ingredients in order given. Mix sugar, salt and pepper and sprinkle over mayonnaise. Last, sprinkle Mozzarella cheese over mayonnaise and top with Parmesan cheese.
Pour hot water over the raisins; let soak. Drain well before putting in cake. Cream butter and sugar. Add eggs; beat well. Add dried apples and soda. Add flour and spices. Add preserves, candied fruit and raisins. Last, add nuts which have been rolled in flour. Cook at 275° for 3 hours. Makes 3 or 4 layers or large tube pan.
Boil chicken breasts until tender, chop up in small pieces. Use 9x12 pan or smaller. Spray with pam. Layer on bottom doritos, chopped chicken, mix soup, rotel and 1 soup can of milk together. Pour over chicken and doritos, sprinkle with cheese and bake at 350 for 30 min.
Combine sugar, oil, eggs, pumpkin and water. Add flour, soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add chopped nuts and raisins if desired. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours.
Sift flour, soda, salt and spices together. Beat sugar, molasses and shortening into eggs. Add dry ingredients and beat until smooth. Add vinegar and water and stir until well blended. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for about 45 minutes.
Preheat oven to 475°. In a large bowl, mix lukewarm water and yeast until the yeast dissolves. Stir in the warm water and brown sugar. Slowly add the flour, stirring until the mixture is smooth and does not stick. Knead on a lightly floured board until it is stretchy and smooth. Grease 2 cookie sheets and sprinkle with salt or seed. Pinch off a piece of dough about golf ball size. Roll into a rope about 14 inches long. Make into a pretzel shape and press ends into dough. Fill deep frying pan with water. To each cup of water, add 1 tablespoon of baking soda. Bring water to a gentle boil. Use a spatula to dip each pretzel into pan for 30 seconds. Lift onto cookie sheet and sprinkle with more salt and seed. Bake 8 minutes or until golden brown.
Cook ground beef or turkey; drain. Cook ziti; drain. Mix together the macaroni, Ricotta cheese, ground beef or turkey and spaghetti sauce. Pour into 13 x 9-inch pan. Top with Mozzarella cheese. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350° to 375°. Serves 8.
Combine cheese, beef, scallions and Worcestershire sauce. Shape into ball or log. Roll in chopped nuts to cover. Serve with crackers.
Mix all together. Pour into ungreased 8 x 8-inch glass pan. Bake at 350° for 1 to 1 1/4 hours. Leave uncovered.
Grease pie plate, sprinkle bacon, cheese and onion over bottom. Place remainder in blender, blend 1 minute. Pour into plate. Bake at 350° in oven for 30 minutes. Let stand 5 minutes before cutting.
Spread dough into rectangle. Mix together beaten eggs, parsley, garlic powder, oregano and Parmesan cheese. Spread mixture over dough. Cover with choice of topping. Roll up like jelly roll and pinch seams together. Place on cookie sheet in 1/2 moon shape. Cut even slices halfway through dough 1/2-inch apart. Bake 20 minutes with foil on top. After 20 minutes, remove foil and bake 10 more minutes. Cut and serve with hot spaghetti or pizza sauce.
Fold together and pour over cool crust. Reserve toasted coconut for topping. Let set and chill well. Spread Cool Whip on top and 1/2 cup toasted coconut. Keep cool.
Mix all together except tortillas. Spread equal amount on 10-inch flour tortillas. Roll up tortillas, wrap tightly with plastic wrap and chill. Slice 1/2 to 3/4-inch thick and serve (discard the end cuts).
Mix children and dogs well together. Put them in a field. Pour over some pebbles. Sprinkle field with flowers. Spread over all a blue sky and bake in hot sun. When brown, remove and set aside to cool in bath tub.
Cut steak crosswise in 1/4-inch strips. (To make slicing easier, you may place steak in freezer for about 30 minutes or until ice crystals begin to form.) (If desired, slice meat very thin, then tenderizer may not be necessary.)
Cook down to thicken (about 3 hours). Seal in sterile jars. Makes 6 to 8 pints.
Boil 10 minutes, water, vinegar, sugar and spices (tied in cheesecloth). Then add peaches. Cook until mixture blends in thoroughly, about 10 minutes. Pack peaches in sterilized jars. Fill to top with syrup and seal.
Line a 9 x 12-inch cake pan with foil. Roll hot dogs in catsup or mustard and then in cornflake crumbs. Arrange in pan so hot dogs do not touch each other. Bake at 350°for 30 minutes or until lightly brown.
Dissolve yeast in 1/2 cup warm water. Heat 2 cups water to boiling and pour over shortening, buttermilk, sugar and salt. Stir until mixture cools. Add flour, one cup at a time until soft batter is formed. Add remaining flour and knead until ball becomes smooth and satiny. Cover with hot damp tea towel and let rise until double in bulk. Turn out and knead for 2 minutes. Place in 4 greased loaf pans. Cover and let rise in a warm room. Bake at 350° for 30 minutes or until brown.
Place roast in rectangular Pyrex (or pan). Place the bacon on top of the roast. Secure with toothpicks. Sprinkle the 5 marinade ingredients on roast and bacon. Preheat oven to 500°. Turn off oven. Do not open oven door for 2 hours. Roast will be rare (13 minutes for medium).
Combine turkey, egg white and dill weed. Shape into balls, saute until brown in large skillet. Add green pepper and onion to meat and steam 1 minute. Stir in rest of ingredients cover and cook over medium heat about 20 minutes. The macaroni should be tender.
Cut fillets into serving portions. Combine salt and milk. Dip portions in milk then roll them in dry crumbs. Place portions in well greased baking dish and drizzle with melted butter. Sprinkle with lemon juice and paprika, if desired. Place baking dish in pre-heated 500° oven and bake 10 to 12 minutes or until portions flake easily when tested with a fork. Makes 4 to 6 servings.
Beat egg in bowl and stir in milk and shortening. Combine dry ingredients and quickly mix with the liquid mixture until the flour is moistened. Do not overmix; the batter will be lumpy. Fold in blueberries. Line muffin tins with paper liners and fill each 2/3 full. Bake in a preheated 400° oven for 20 to 25 minutes until golden brown. Remove from oven and immediately remove from pans to cool.
Combine first six ingredients in a large bowl. Add 1/2 can tomato sauce. Mix well. Place mixture in a baking dish and shape into a loaf. Combine remaining ingredients in a mixing bowl and pour over meat loaf. Bake at 350° for 1 hour and 20 minutes or until done.
Place chicken between waxed paper and pound thin. Pour clam juice and garlic over chicken and marinate 36 hours. Drain chicken and dip in egg, then in flour-bread crumb mixture. Fry quickly in hot pan with butter or oil.
Heat the olive oil in a large skillet. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 3 minutes. Add the tomatoes and their reserved liquid and simmer over moderate heat, stirring occasionally, until slightly thickened, about 7 minutes. Add the tuna and simmer briefly to heat through; stir gently to keep the tuna in large pieces. Season with salt and black pepper and keep warm.
Cook onion and bell pepper in oleo. Add crawfish tails and simmer a while to heat crawfish. Add soups and seasonings and heat thoroughly. Serve with rice and French bread.
Cream butter, sugar and flour. Add eggs, milk, flavoring, vanilla and nutmeg. Pour into shells. Cook at 350° for 40 minutes, or until inserted knife comes out clean.
Mix sugar, buttermilk, soda and salt. Cook 5 minutes. Add oleo and pecans. Cook until mixture forms a soft ball in water. Remove from heat and beat until creamy. Drop from spoon on waxed paper.
Wash chicken, drain and salt and pepper. Boil chicken for about 10 minutes. Remove chicken to cool. Cook noodles in the broth until tender. Cut chicken up (into small pieces).
Combine sugar, syrup, milk and butter. Cook at medium heat until soft ball stage. Remove from heat to add vanilla. Beat until it loses its gloss. Add nuts and pour into buttered dish.
Combine water, sugar and salt. Bring to rolling boil. Boil for only 2 minutes. Place marshmallow cream in a large bowl and pour hot syrup into it all at once. Stir until candy loses its gloss, then add nuts. Drop by spoonful onto waxed paper.
Combine sour cream, lemon juice, sugar, salt, pineapple, banana and enough red food coloring to give a pink tint. Lightly fold in nuts and cherries. Spoon into paper cupcake cups. Set in muffin tins. Freeze.
You can use 3/4 cup molasses instead of sugars. Simmer for 2 hours. Keeps well in fridge.
Mix cucumbers and salt. Let stand 2 hours; drain. Combine vinegar, sugar and celery seed. Add cucumbers, onion and green pepper. Put in jar; cover with plastic wrap and rubber band.
Melt margarine in a heavy skillet. Add sugar and water. Bring to a boil. Stir constantly. Allow to boil until margarine mixture turns golden brown (hard ball stage). Remove from heat. Add vanilla. Stir and then pour into a cookie sheet with sides. Allow to sit for about 5 minutes, then sprinkle with chocolate chips. Chips will melt. Spread chocolate. Sprinkle nuts and allow to cool. Cut in chunks.