HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide cake in half. Crumble half sheet cake in bottom of punch bowl. Spread half of pudding (made by directions on box) over cake. Add half of other ingredients in order given. Repeat for second layer. Garnish with cherries or any way you wish. Refrigerate.
Preheat oven to 375°. Blend cake mix, flour, oil and eggs. Stir in chips. Drop from a teaspoon onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. Do not overbake. Cool on cookie sheet about 1 minute, then transfer to rack to finish cooling.
Beat egg in medium bowl with hand beater until fluffy. Mix with next 7 ingredients until smooth, then cook and eat.
Heat oven to 275°. Line 2 loaf pans with lightly greased parchment paper. Combine oil, sugar and eggs; beat 2 minutes. In large bowl, combine 1 cup flour with fruit and nuts. Sift remaining flour with baking powder and spices. Stir into oil mixture alternately with orange juice. Pour batter over fruit mixture. Blend well.
Dip tortillas in 1 cup warm chicken broth until wilted. Lay 6 in greased 9 x 12-inch baking dish, overlapping. Boil onion, pepper and chili pepper in 1/2 cup chicken stock. Add soup and tomatoes. Place a layer of chicken meat on tortillas. Pour soup mixture over it. Repeat tortillas, chicken and soup layers. Top with cheese. Bake 30 minutes at 375°.
Preheat oven to 350°. In large mixer bowl on low speed, combine cake mix, 1 egg, margarine or butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jellyroll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
Add French dressing to sour cream; fold in lightly. Makes 1/2 cup. Serve with baked potatoes or other vegetable salads.
In medium bowl, combine chicken, soy sauce and sherry; set aside. In a 12-inch skillet or wok, stir-fry cashews in hot oil over high heat for 1 to 2 minutes or until browned. Lift out with a slotted spoon and set aside. Add the chicken mixture to the skillet. Stir-fry over high heat for 2 to 3 minutes or until just done. Stir in hoisin sauce and cashews. If desired, sprinkle with sliced green onion. Serve at once with hot cooked rice. Makes 4 or 5 servings.
Combine all ingredients thoroughly. Bake at 350° for 30 minutes. If recipe is too large, freeze half for later.
Heat skillet to medium-high heat. Add oil and when sizzling hot, add meat, vegetables, garlic and ginger and stir-fry until meat is done and vegetables are tender-crisp. Blend cornstarch with chicken broth or with bouillon and water. Stir into meat and vegetable mixture. Add soy sauce and reduce heat. Cook for 5 more minutes.
Make 3 small crepes from each large one, using round cookie cutter. Cook asparagus spears until crisp-tender. Cut off tips of spears so that each will be about 1/2-inch longer than the diameter of each little crepe. Spread each crepe with cheese; place asparagus tip in center and roll up. Serve at room temperature or cold. Makes 6 servings.
Prepare lasagna. Cook ground beef and turkey; drain. Stir in all ingredients except cheeses and olives. Layer lasagna noodles and meat mixture, then cheeses. Top with olives. Bake, covered with foil, 25 minutes at 375°, then uncovered for 20 minutes more. Let stand 10 minutes before cutting.
Mix butter and sugar together real well until creamy. Add Choco Bake, 1 egg and vanilla; beat 5 minutes. Add 1 egg; beat another 5 minutes. Double usually. Put in crust and cool for 1 to 2 hours.
In 2-quart casserole, mix soup, milk, ketchup, Cheddar cheese, green pepper, onion, salt and 1/2 can fried onions. Add the ground beef (cooked) and the cooked macaroni to the soup mixture; mix. Cover, bake 40 minutes at 350°. Uncover, sprinkle with remaining onions and return to oven and bake 5 minutes longer.
Empty cherries and crushed pineapple into an oblong pan. Sprinkle with dry cake mix. Melt butter and pour over (drizzle) entire pan. Bake at 350° for 1 hour.
Saut chicken (or shrimp) until done. Remove form pan and saut celery and onion. Add bean sprouts, bamboo shoots, water chestnuts and drained mushrooms (if desired). When celery and onions are half-tender, add liquid from vegetables to cornstarch. Blend and pour in pan. Return chicken (or shrimp) to pan and cook to desired consistency (this doesn't take long). Serve with rice and chow mein noodles, if desired. Also, soy sauce is good.
Combine all ingredients and pour in 9 x 13-inch glass baking dish sprayed with Pam.
Combine all ingredients; beat with an electric mixer. Cook over medium heat, stirring constantly until thickened. Serve hot. Serves 4.
Brown beef. Drain. Add onion. Mix with beans and other ingredients. Bake at 300° for 1 hour.
Heat oven to 350°. Mix chopped chicken, onions, olives, peppers and 1/2 cup cheese. Set aside. Cook and stir garlic in oil until tender. Stir in sauce, water and chili powder. Heat through. Add salt and pepper to taste. Place 3 to 4 tablespoons filling on each tortilla. Roll up. Place seam side down in rectangular baking dish (12 x 7 1/2 x 2-inch). Spoon remaining chicken filling over tortillas. Pour sauce over tortillas. Sprinkle with remaining cheese. Bake until hot, 15 to 20 minutes. Serves 4.
Mix well and spread in a 9 x 13-inch cake pan. Bake at 350° for 15 minutes.
Mix and put in 9 x 13-inch greased pan. Bake at 350° for about 20 minutes.
Preheat oven at 450°. Combine sugar, salt, cinnamon, ginger, nutmeg and cloves; stir in pumpkin. Add vanilla, evaporated milk and egg whites. Beat with electric mixer until smooth. Pour into unbaked pie shell and bake 10 minutes at 450°. Reduce heat to 325° and bake until a knife inserted in filling comes out clean, about 45 minutes. Yield: 8 servings. Approximate calories per serving: 210.
Mix cream cheese, sugar and flour. Add vanilla, eggs and heavy cream. Mix	well. Preheat	oven to 450°. Pour filling into a 9-inch spring-form pan that has been lined with a cookie crumb crust. Bake at 450° for 10 minutes. Reduce heat to 250°. Continue baking for 1 hour longer.
Flake salmon (remove any bones). Add remaining ingredients. Mix well with a fork. Place in a greased loaf pan. Bake at 350° for 30 minutes. Serves 4.
Fry meat, onions and peppers until brown. Add tomato soup, paste, creamed corn and ripe olives to beef mixture. Mix well. Fold in cooked noodles and put in a casserole dish. Cover top with grated cheese. Bake 1 hour at 325°.
Mix nuts and margarine. Add cheese and seasonings. Bake at 300° on cookie sheet 15 minutes. Stir in cereal. Cool and store in airtight container.
Lightly brown meat. Drain; add remaining ingredients except cheese. Bake at 350° for 45 minutes in covered casserole dish. Top with cheese and return to oven for 3 minutes. Serves 4. Double ingredients for 8.
Mix dry ingredients together with a fork. In a separate bowl, beat egg with a fork, then blend in oil. Mix well and finally add milk. Add egg mixture to flour mixture and mix well, beating out any large lumps. Bake on a hot griddle or frying pan by pouring 1/4 cup of batter onto lightly greased hot pan. Turn when bubbles form on top and edges are dry.
Mix ground beef, oatmeal, milk, onion, salt and pepper. Form into balls in a 9 x 13-inch baking dish.
Peel and boil potato. When done, mash with a fork. Add a little salt and box of 10x sugar (1 pound). This makes a stiff dough. Roll out on well floured surface to 1/4-inch thick. Spread peanut butter all over top. Roll up like a jelly roll (make 2). Put this in the refrigerator. Chill. Cut in pieces and serve.
Chill all ingredients together thoroughly except ginger ale. Just before serving, add ginger ale that has been chilled. Serves 50.
Mix cake mix and jello together. Combine eggs, water and salad oil. Grease 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Grease pan (10 x 14-inch or larger). Preheat oven to 350°. Mix pecans and coconut and spread in bottom of pan. Prepare cake mix and pour over coconut and pecans. Mix together remaining ingredients and spoon over cake batter. Bake 45 to 50 minutes.
Brown sausage over medium heat and drain well. Add chilies and mix. Cube bread. Put half of bread in bottom of an oiled lasagna pan. Sprinkle with 1/2 of meat and 1/2 of cheese. Repeat layers.
Combine first 5 ingredients. Mix thoroughly and shape into 3/4-inch meatballs. Bake at 375° for 15 minutes.
In a large bowl, combine all ingredients except pastry shell. Mix well and turn into shell. Bake at 15 minutes at 425°. Reduce oven temperature to 350° and bake another 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool for several hours or overnight in the refrigerator. Garnish as desired. Refrigerate leftovers.
Place layer of meat, onions, potatoes and tomatoes (or soup) in baking pan or dish. Season; dot with butter. Repeat layers of ingredients until used. Pour water over all and bake in covered dish at 350° for 1 1/2 hours or until potatoes are tender.
In a large bowl, blend pumpkin, butter and spices. Add sugars and eggs. Stir in remaining ingredients. Pour into pie shell. Bake at 400° for 15 minutes, then reduce oven temperature to 325° and bake for 45 minutes. Test with toothpick for doneness.
Place apples in buttered 10-inch baking dish. Sprinkle Jell-O over apples. Combine flour and sugar in small bowl. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake in 350° oven for 30 minutes. Makes 4 to 6 servings.
Cook orzo and drain. Mix in onion soup packets with mushrooms. Pour onion mixture and mix well. Serve warm.
Mix all ingredients together. Store in airtight container. For each cup, use 1/3 cup of mix to 1 cup hot water.
Combine soy sauce and dressing. Add pork chops; cover and marinate for several hours. (May vary amounts of soy and dressing, just use equal amounts.) Cook on grill.
Place popped corn in large dishpan that has been buttered on bottom. Boil sugar, syrup, salt and water until small amount forms a hard ball when dropped into cold water. Add vinegar and vanilla. Pour slowly over popped corn, stirring corn with long handled spoon to coat corn evenly. Butter your hands and shape into size balls desired. Let balls stand until brittle.
Dissolve Jell-O in heated juice of pear and water. Cool to egg white consistency. Soften cream cheese and add to cream. Add to whipped Jell-O. Mash the pears and add to the Jell-O and cream cheese mixture. Fold in Cool Whip. Refrigerate.
Cream eggs, oil and sugar. Add dry ingredients, apples and nuts. Bake in greased and floured 9 x 13-inch pan for 35 to 40 minutes at 350°. Very good warm with whipped cream or Cool Whip.
Mix ingredients together. Add the sausage. Let simmer half hour. Sauce can be frozen and reused. Makes good appetizers.
Sprinkle onion soup mix in baking dish. Sprinkle rice over soup mix. Spread soups over the rice and add water. Place chicken over mixture and cover with foil. Bake at 350° for 1 1/2 hours.
First Layer: Combine flour, butter and nuts in a bowl. Mix well (mixture will be crumbly). Put mixture in the bottom of rectangular pan. Bake at 350° for 1 hour. If you do not wish to bake or make this crust, you may use graham cracker pie crust already made up.
Mix Hawaiian Punch and 7-Up (add 1/2 of 7-Up at a time). Add 1/2 sherbet; stir slowly or mixture will become very foamy. Add strawberries and the remainder of 7-Up and sherbet. Makes 25 to 30 (6 ounce) servings. Use 1 (8 pound) bag of ice.
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Makes about 6 1/2 dozen cookies.
Pound chicken and roll around cheese sticks. Place in baking pan. Beat egg, brush each piece of chicken. Sprinkle with garlic salt and parsley and dressing. Combine soups, wine and mushrooms, stir until smooth. Pour over chicken. Bake at 350° for 1 1/2 hours.
Mix fried hamburger, 1/2 water, 1/2 salsa and taco seasoning. Simmer for 5 minutes. Put crescent rolls in an 8-inch baking dish as the crust. Come up the sides of the pan halfway; pinch seams together. Layer 1 cup crushed tortillas, meat mixture, sour cream, cheese and 1/2 cup of tortilla chips. Bake at 350° for about 15 minutes until crescent rolls are done and the cheese is melted. Serve with lettuce and tomatoes. Serves 6.
Brown sausage. Saut celery, bell pepper and onion in sausage drippings. Stir sausage and vegetables together. Add soups, rice and water. Place in casserole and bake at 325° for 45 minutes, covered. Remove from oven and cover with cheese (2 cups) and almond slivers. Return to oven for 15 minutes or until cheese is melted.
In a medium bowl, beat butter, sugar, egg, milk and vanilla until light and fluffy. Add dry ingredients, beating until blended. Divide dough into 2 equal portions. Wrap and refrigerate until firm, 1 hour or longer. Prior to baking, allow dough to stand at room temperature until soft enough to roll.
Preheat oven to 400°. Mix everything except flour and oatmeal. Gradually add flour and last add oatmeal. Spoon 1 tablespoon size onto baking sheet. Bake until edges lightly brown, about 7 to 8 minutes. May omit pecan pieces, if desired.
Cook rice; put in a casserole dish. Press out like a pie crust. Brown hamburger and onions. Add cream of mushroom soup, Ro-Tel tomatoes and simmer. Pour into rice. Top with cheese and bake until cheese is melted.
Cream margarine, add grated cheese, blend well. Add flour, salt and pepper. Dough should be a little crumbly, not too smooth. Use cookie press and place dough on ungreased cookie sheet. Cut each strip into 3 - 4 inch pieces before cooking. Bake at 350° to 375° for 12 - 14 minutes.
Brown ground beef and onions in a skillet. Drain. Put remaining ingredients and beef mixture in a large pot and cook for about 30 minutes.
Combine first 5 ingredients, mixing well. Divide evenly into 2 (13 x 9 x 2-inch) pans.
Wash and trim mushrooms. Place some butter in frying pan and add enough mushrooms to cover bottom. Use medium heat; sprinkle with garlic powder to coat. Add 3 tablespoons teriyaki sauce and a few shakes of Tabasco sauce. Add splash of wine if desired. Cook for about 5 to 10 minutes. Do not overcook. When cooked, transfer to a crock-pot, saving the liquid in another pot. Continue making batches until complete. Bring reserved liquid to boil and slowly add flour to make gravy. Cook until pastry taste is gone. Pour over mushrooms in crock-pot; heat on low until ready to serve, adding more Tabasco sauce if spicier flavor is desired.
Roll out pastry to fit into a 9-inch or 10-inch pie pan. Flute edges. In large bowl combine apples, granulated sugar, 2 tablespoons flour and nutmeg. Spoon mixture in pastry shell. Combine 3/4 cup flour and brown sugar. Cut in butter until crumbly. Sprinkle evenly over apples. Bake at 400° for 55 to 60 minutes, until filling is bubbly and top is golden. Stir cinnamon into cream. With a wooden pick or skewer poke tiny holes in crumb top as soon as the pie is removed from oven. Very slowly pour cream over the top so that it is absorbed. Let stand until cool or serve hot with ice cream.
Combine ground beef, Parmesan cheese, bread crumbs, milk and egg. Shape into 20 meatballs. Brown well in shortening. Drain excess fat. Sprinkle meatballs with flour; stir gently to coat. Combine tomatoes, Heinz 57 sauce and salt. Pour over meatballs. Simmer, uncovered, for 25 minutes or until desired consistency. Stir occasionally. Serve over noodles, if desired.
Cut zucchini in half lengthwise. Cut each half crosswise into 1/4-inch slices. Should have about 6 cups. Set aside.
Preheat oven to 450°. Bake pie crust for 5 to 7 minutes.
On dough board, measure flour. Make a well in the center. Add egg and salt. Knead well until dough is smooth. Let stand a few minutes, then roll out thinly and cut into little squares. Cook in boiling water about 10 minutes. Drain and add to prepared sauerkraut.
Mix crushed pineapple with syrup in the pistachio pudding mix. Add Cool Whip. Add marshmallows and walnuts. Mix lightly. Refrigerate.
Mix ingredients in bowl. Place in muffin pan. Bake at 400° for 30 to 45 minutes.
Mix all ingredients in crock pot on low until cheese is melted. Serve with tortilla chips.
Combine first 6 ingredients. Blend mayonnaise, mustard and salt; then add to mixture. Toss lightly. Chill. Serves 6.
Brown hamburger meat and drain. Saute onions and bell pepper in butter. Mix everything together. Bake, covered, at 375° for 50 minutes.
Mix sausage and bisquik thoroughly. Add cheese. Mix well. Roll out on floured surface. Roll up like jelly roll, wrap in saran wrap, and refrigerate until firm. Slice and bake in 350 degree oven until brown.
Remove tops and seeds from peppers. Cook peppers 5 minutes in boiling water. Remove; drain. Brown beef and onion; drain. Add tomato sauce, herbs, salt and pepper. Cook 5 minutes. Stir in rice. Stuff peppers. Place upright in shallow baking dish. Bake at 375° for 15 to 20 minutes. (Leftover peppers freeze well.)
Preheat oven to 400°. Place bread on a cutting board. Carefully split bread in half lengthwise. Remove some of the soft bread to make a slightly hollow loaf. Place each half on the baking sheet, cut sides up. Spoon spaghetti sauce evenly over both halves. Arrange pepperoni, mushrooms and Mozzarella cheese evenly on the tops. Sprinkle with the Parmesan cheese. Bake for 10 to 15 minutes until cheese is bubbly. Use your imagination when making Pizza Planks. Add your favorite toppings.
Cook pie shell a little before filling with mixture. Mix all ingredients together and turn into pie shell. Cook at 350° for about 30 or 35 minutes.
Cream butter and sugar. Stir in vanilla. Add eggs. Stir in flour and salt. Chill 2 hours. Roll out 1/4 of dough at a time, rolling to 1/8 inch thickness. Cut into desired shapes and lift to baking sheet with spatula. Place cookies 1 inch apart. Bake in 350° oven for 10 minutes or to light brown. Remove from cookie sheet. Cool, frost and decorate.
Zap bread in microwave for 1/2 minute. It makes taco shells or pita bread easier to work with. Put tahini on first, then add other ingredients. Serve immediately.
Use one can of shrimp plus all other ingredients and process in food processor until well blended. Add 2nd can of shrimp and refrigerate until serving. Elegant and easy.
In a frying pan or electric fry pan saute onion, red and green peppers and garlic in oil. Add broth, vinegar and seasonings. Simmer, covered, for 5 minutes. Add artichoke hearts and rice; mix thoroughly. Place seafood on top. Cover and simmer until heated thoroughly and seafood is cooked. Makes 4 to 6 servings.
Prepare gelatin according to directions. Pour into 2-quart baking dish, coated with vegetable spray. Chill until partially set. Top with pineapple and first 1/2 cup of pecans. Combine Cool Whip and cream cheese. Spread mixture over pineapple layer and chill.
Heat oven to 400°. In medium bowl, mix 1/3 c. soup and 1/4 c. milk. Lightly coat chicken with flour. Dip into soup mixture. Coat with stuffing. Place chicken on baking sheet. Drizzle with the melted oleo. Bake 20 minutes or until chicken is no longer pink. In small saucepan mix remaining soup, remaining milk, lemon juice and parsley. Over medium heat, heat through. Serve with chicken. Serves 4.
Brown beef, onion and celery. Add salt and pepper; simmer 1/2 hour. Place mixture in a greased oblong baking dish. In a large bowl, mix remaining ingredients. Pour over beef mixture and mix well in baking dish. Bake for 1 hour in a preheated 350° oven.
Combine all ingredients (pastry blender is helpful). Make into balls and mash with fork. Bake on lightly greased cookie sheet 10-12 minutes at 400 degrees. Makes 6 dozen.
Boil first 4 ingredients. Cook 2 1/2 minutes; remove from heat and stir in vanilla. Have instant oatmeal and coconut mixed to stir in mixture. Drop from tablespoon on greased cookie sheet. Raisins or nuts may replace coconut.
Brown ground beef and drain. Cook noodles according to package. Combine all ingredients except cheese. Put in 2-quart casserole dish. Bake at 375° for 30 minutes or until bubbly. Sprinkle cheese on top.
Prepare pudding mix as package directs using milk and spread between cake layers. In small saucepan, over low heat, blend chocolate and butter until melted. Remove from heat and blend in sugar and vanilla. Gradually stir in enough water until reaching a glaze consistency, drizzle over the cake.
Preheat oven to 400°. Grease a 2-quart casserole dish and set aside. Cook sausage, onion, carrot and celery in a large skillet until sausage is brown. Drain. Mix soup and milk. Stir chicken into sausage. Mix and set aside.
Mix the sour cream, Miracle Whip, garlic salt, sugar and dill weed together first. Add cut up vegetables. Chill before serving.
Cream margarine and sugar; add eggs, mixing well and add other ingredients. Bake at 325° for 45 to 50 minutes or until set in center.
Mix all except cheese together in a bowl and spread in a baking dish. Place slices of cheese on top. Bake in oven until light brown at 375° for 30 minutes in a 7 x 11-inch or 9-inch square dish.
Set oven at 350°. Cut up and cook the chicken breast and lightly cook the broccoli. Place broccoli on bottom of baking dish. Sprinkle 1/4 cup Parmesan cheese over top. Spread chicken over broccoli. Mix cream of chicken soup and mayonnaise. Spread over chicken. Sprinkle 1/2 cup Parmesan cheese over top. Top casserole with the slivered almonds. Bake for 30 minutes or until bubbly.
Mix all ingredients and pour over bread that has been placed in a greased baking dish. Let bread sit for a scant minute and turn over. Sprinkle with cinnamon and sugar. Bake for 20 to 30 minutes in a 350° oven.
In a 3-quart casserole dish, press in raw hamburger, salt and pepper. Slice and layer potatoes. Slice and layer onion and pour cream of chicken soup on top. (Do not add water). Cook, covered, approximately 1 1/2 hours or until potatoes are done at 350°.
Scoop out middle of avocados and smash with a fork or potato masher. Cut up tomato and onion; combine with avocados. Squeeze lemon or lime in the mixture. Chop garlic and add to the mixture. If you are using garlic powder, sprinkle a desirable amount. Mix all ingredients with a fork. Serve with tortilla chips.
Mix all ingredients together and knead very well. Shape into 1 large or 2 medium size balls. Sprinkle heavy with chili powder. Then roll balls in chopped pecans. Wrap in Saran Wrap and chill. Serve with crackers.
Mix and bake in 3 layers at 350° for 20 minutes. Cool layers.
Spread soft cream cheese in baking dish. Season with garlic salt. Next, spread chili, then chopped onion. Top with Cheddar cheese. Bake until cheese is well melted.
Combine the first 2 ingredients. Fold in yogurt. Cover; chill 1 hour. Serve over honeydew wedges or strawberries. Makes 2 1/3 cups.
Brown hamburger and drain off grease. Add all ingredients and bring to a boil. Simmer 1 hour. Add 2 sliced carrots and cook 10 minutes. Add 1 large potato, cubed, and cook 20 minutes more.
Brown hamburger and onion. Drain. Add tomatoes, seasoning mix, tomato sauce, chili powder and salt to taste. Simmer 30 minutes, stirring occasionally. We like this over Fritos and with hot dogs the next day for lunch.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased rectangular baking dish (13 x 9 x 2-inches). Mix baking mix and 1/2 cup milk. Pour evenly over soup mixture. Sprinkle with parsley. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes before cutting. Serves 8 to 10.
Mix cream cheese, sugar, egg yolk and vanilla. Set aside. Pat 1 tube of crescent roll onto cookie sheet. Spread on cheese mixture. Top with remaining tube. Beat egg whites until frothy. Spread on top. Bake at 400° for 10 minutes. Reduce oven to 350° for 20 minutes longer. Sprinkle with powdered sugar when cooled.