HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and shortening. Add 2 eggs and molasses. Alternate milk and next 4 ingredients. Add more flour (enough to make dough firm enough to roll and cut). Bake at 350°. Watch closely as they burn easy. Makes a large batch and works well for gingerbread boy cookies.
Mix together all dry ingredients. In another bowl, combine milk with egg and stir in oil or melted shortening. Mix together all ingredients lightly until just moistened. Fill greased muffin cups 2/3 full of batter. Bake at 400° for 20 to 25 minutes or until golden brown.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl. Set aside. Combine egg, onion, crumbs, ground beef, salt and pepper in a large mixing bowl. Add 1/2 cup of the tomato mixture and blend thoroughly. Shape into oval loaf and place in an oblong baking dish. Make a depression in the top of loaf. Pour remaining tomato sauce over meat. Bake uncovered for 1 1/2 to 2 hours at 250° or until center is done. Cover meat and let stand 10 minutes before serving.
Grease a baking dish; place rice in bottom. Cook broccoli, carrots, zucchini and beans in boiling salted water until tender, 5 to 7 minutes; drain. Reserve 4 zucchini slices for garnish. Spoon vegetables over rice. Combine soy sauce and Marinara Sauce; pour over vegetables. Cover dish with foil and bake 30 minutes. Combine cheeses; sprinkle over casserole and continue baking until cheeses melt, about 5 minutes. Garnish with zucchini slices and serve.
Brown onion and pepper (bay leaf, if desired) in margarine or oil, adding salt and pepper. Mix in hamburger until done. Add garlic salt and oregano, then add canned tomatoes, tomato sauce and paste. Add Worcestershire. Mix together and cook on low flame, covered, for at least 1/2 hour while spaghetti is cooking.
Peel and cook potatoes until tender. Drain and beat until fluffy. Add salt, sour cream and cream cheese, beating well. Put in large baking dish. Sprinkle cheese over top. Bake at 350° until cheese melts.
Dissolve jello in heated pineapple juice. Mix canned milk, cottage cheese and mayonnaise. Blend together well. Add pineapple, celery and jello mixture. Add nuts. Will be lumpy. Pour into mold. Let set until firm before serving.
Cut the meat into small serving pieces. Heat oil in a large skillet and brown the meat over medium heat, 15 to 20 minutes. Transfer to an ungreased casserole. Mix the remaining ingredients and pour over the meat. Cover and bake in a 325° oven until tender, about 1 1/2 to 2 hours.
Break buns up. Mix other ingredients and pour over buns. Put in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Stir together dry ingredients. Combine egg, milk, and salad oil. Add to dry ingredients, stirring just until moistened. Stir in cranberries and nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 1/2 hours or until done. Remove from pan; cool on rack.
In bottom of greased 10 x 6 x 1 3/4-inch baking dish, combine plain croutons and Cheddar cheese. Combine eggs, milk, prepared mustard, onion salt and pepper. Mix until blended. Pour over crouton mixture in casserole. Cook bacon until crisp; drain and crumble. Sprinkle over top of casserole and bake at 325° for 55 to 60 minutes or until eggs are set. Garnish with bacon curls, if desired.
Put in crock-pot or simmer on stove until thick (3 or 4 hours). Stir often so it doesn't stick to bottom of pan.
Beat margarine and sugar until light and fluffy. Add combined flour and crumbs; mix well. Press onto bottom of greased 9-inch square pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes or until golden brown. Cool and cut into bars. Serves 2 dozen.
Make Kool-Aid with 7 cups water. Bring to a boil. Mix sugar and Clear Jell; add remaining water. Stir into Kool-Aid; cook until clear and thickened. Remove from heat and add jello. Chill. Add drained fruit or use fresh fruit. This is very good to put on angel food cakes or puddings.
Wash chicken thighs; pat dry and set aside. In a small bowl, beat egg and half and half. In another bowl, combine the bread crumbs, potato flakes and garlic salt. Dip chicken thighs in egg mixture and then roll thighs in crumb mixture. Place chicken thighs in a baking pan. Sprinkle with melted butter and oil. Bake at 400° for about 35 minutes. Increase temperature to 450° and bake for another 10 to 15 minutes, depending on thickness of thighs, until chicken is tender and done to your liking. Juices should run clear when pierced with a fork.
Clean chicken and place in a baking dish. Pour salad dressing over the chicken. Sprinkle red pepper sauce next. Dot with capers. Bake at 350° for 1 hour.
Put all ingredients into food processor and chop up. After everything is chopped up, put into big pan and let come to a full boil. Cook about 10 minutes. Put into hot jars and seal.
Drain clams, reserving liquid. Set the clams aside. In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, milk, salt and pepper; simmer until heated through. Stir in clams. Yield: 10 to 12 servings (3 quarts).
Combine cake mix, cooking oil and eggs. Mix well, then add chocolate chips and pecans. Using a teaspoon drop cookie dough onto cookie sheet. Bake at 350° for 10 or 12 minutes.
Combine sour cream, milk, cool whip and instant pudding. In a bowl, layer cookies, pudding, bananas. Crush cookies on top.
Have butter soft. Add sugar. Cream together good. Add flour and eggs and beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Combine all ingredients and place in muffin cups. Bake 10 to 15 minutes at 400°.
Mix all ingredients well. Pour into 8-inch pie shell. Bake at 350° for 40 minutes.
Mix ingredients well. Use ice cream scoop to form haystacks. Place on ungreased cookie sheet. Bake at 350° for 20 minutes.
Melt shortening; cool. When cool, add sugar, molasses and egg. Sift dry ingredients and add to wet mixture. Chill until stiff.
Mix together sugar and cinnamon. Roll bread into small balls. Dip in butter and then in cinnamon and sugar mixture. Place in Bundt pan. Pour leftover butter and sugar and cinnamon mixture over bread. Let stand 1 hour. Bake at 325° for 45 minutes.
Bring to a bubbly boil the sugar and syrup. Remove from heat and add peanut butter. Stir in cereal. Press into an 8-inch square pan. Melt together chips. Spread over cereal mixture. Cool and cut into squares.
Combine ingredients and bring to a boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat and add 1 teaspoon vanilla. Beat with rotary beater for 1 minute. Store in refrigerator.
In small bowl, whisk together all the ingredients until well blended. Transfer to a jar. Cover with lid; refrigerate. Great on next-day Thanksgiving turkey sandwiches.
Cook chicken with celery and onion, then debone. Add soups. Let cook for 10 minutes. Add spaghetti. When almost done, add chicken back in. Season while cooking chicken. Makes a thick sauce with noodles.
Place all ingredients in a home a few weeks before Christmas. Sprinkle the kids with secrets and allow to simmer. Gradually add patience to mother as needed. Add as much joy, laughter, love and faith as hearts will hold. Garnish father with unpaid bills. Serve generous portions topped with the blessings and love of the Christ Child. There will be plenty to go around and lots left over for yourself.
In a large bowl, blend oil, eggs and buttermilk. Add Raisin Bran cereal. Let stand until cereal softens. Mix all dry ingredients together. Add to liquid and mix well. Fill greased muffin cups 2/3 full and bake at 375° for 15 to 20 minutes. Mixture can be kept covered in refrigerator 6 weeks. Do not freeze batter.
Dissolve yeast and salt in warm water. Add and gently stir in 1 cup of flour and let stand 5 minutes. Add the rest of flour, enough to make soft dough. Mix and spread by hand in 2 (12-inch) round pizza pans. Spread any spaghetti sauce, approximately 1/2 to 3/4 cup per pizza. Spread sausage and hamburger on the sauce. Add assorted chopped onions, peppers, mushrooms, ripe olives, etc. and top with cheese. If using pepperoni, place cheese on top of sauce and top with pepperoni. Let stand for 5 minutes before cooking in oven at 400° to 450° until done. Cut and serve hot. Don't let pizza set in pan to avoid soggy crust.
Make a cream sauce (use directions on cornstarch box). Layer noodles, tuna, sauce and potato chips. Make 2 layers. Bake at 350° for 35 to 40 minutes.
Mix thoroughly 1/2 cup soup, ground beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into a 9-inch pie plate. Bake at 350° for 25 minutes; spoon off fat. Top with mashed potatoes, remaining mushroom soup, cheese and bacon. Bake 10 minutes or until done.
Wash the romaine and tear into small pieces. Wash the arugula and remove the stems. Place romaine and arugula in a bowl with the scallions and toss.
Combine pretzels with butter. Press in 9 x 13-inch pan. Bake at 400° for 8 minutes, cool. Prepare jello with boiling water. Add frozen strawberries with jello. Refrigerate until it starts to thicken. Mix cream cheese and sugar. Fold in Cool Whip. Layer Cool Whip mixture on top of pretzels. Top with jello. Refrigerate.
Beat cream cheese and butter until creamy. Add sugar. Add eggs, one at a time, beating well after each egg. Add vanilla and baking powder. Add flour slowly, beating well after each addition.
Cook hamburger, drain. Cook rice and set aside. After draining meat, add tomato sauce, chili mix and stir together. Put mixture into casserole dish and add cheese on top. Bake at 350° until bubbly. Great with salad and French bread.
Melt buttah in Pyrex dish. Mix sugah and flour together. Blend in milk and vanillah. Pore this in dish but don't stir. Add eny fruit but don't stir. Bake at 350° til a golden brown.
Brown and drain beef and onions. Mix Enchilada seasoning mix with meat and onion. Add tomato sauce, corn, and cheese. Microwave potatoes several minutes until a knife will go easily through them. Then peel and chop into small cubes and add to mixture and stir well. Then put just enough Enchilada sauce on bottom of pan so that they don't stick. Put mixture (a good size spoon) onto each tortilla and roll up and lay in pan with sauce. Then use the rest of the Enchilada sauce to cover tops of rolls and top with more cheese.
Mix sugar and water. Cook until forms soft ball in water (cold). Beat egg whites and pinch of salt until peaks firm. Pour syrup over egg whites. Beat. Add Marshmallow Creme and beat until spreading consistency.
Brown meat; drain. Add spaghetti sauce and simmer. Cook noodles by box directions. Mix together cheeses, sour cream and egg. Layer noodles, sauce, cheese mixture, etc. Bake at 350° for 30 minutes.
Wash zucchini; peel and slice into 1/4-inch slices. Beat egg slightly with milk. Dip squash in egg mixture, then in flour and fry in deep, hot oil until lightly browned. Season with salt and pepper, then sprinkle with cheese. Serve with meal.
Bring to boil liquid and add jello. Dissolve and add cream cheese. Chill until thick and add rest of ingredients. Place in long pan that has been sprayed with Pam.
Drain pineapple (save juice). Add bananas to juice. Mix sugared cranberry and drained bananas; add pineapple and whipped cream. Pour in a 13 x 9 dish and freeze.
Combine cake mix, oleo and egg. Mix until crumbly. Press in ungreased 9 x 13 pan. Bake at 350° for 12 to 15 minutes until light golden brown. Sprinkle with marshmallows and bake 1 to 2 minutes more until marshmallows begin to puff. Cool while preparing topping.
Beat eggs. Mix flour and sugar and add to eggs. Add melted butter and lemon juice; beat well. Fold in one tall can of undrained pineapple. Cook slowly until thick. Spread over yellow layered cake mix.
About 1 1/2 hrs. before serving: In medium bowl stir flours, water, salt and 1 1/2 tsp. salad oil until blended (mixture will be dry). In bowl, with hand, knead dough until it holds together and is smooth, about 10 minutes. Shape dough into ball and place in greased bowl; cover with plastic wrap; let rest 10 minutes.
Melt almond bark. Add Rice Krispies, nuts and marshmallows. Mix and drop onto waxed paper.
Combine first 5 ingredients. Mix well. Slowly add salad oil, mixing well. Add onions and refrigerate overnight.
Combine 3 cups flour, yeast, sugar and soda. Heat milk and water until very warm (120° to 130°). Add to dry ingredients; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch loaf pans that have been greased and dusted with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Bake in preheated 400° oven for 25 minutes. Remove from pans and cool. Slice when cool and toast to serve.
Mix with mixer until well blended; pour into Bundt pan and bake at 350° for 1 hour. Cool. Sprinkle with 10x sugar. Enjoy.
In 9 x 13 x 2-inch glass Pyrex dish, melt butter in oven to a light brown color. Do not burn. Add next 4 ingredients. Stir gently. Bake at 350° for 1 hour or until moisture is absorbed. Delightful different rice dish.
Brown ground beef and onion. Drain fat. Stir in tomato sauce, taco seasoning mix and olives. Heat until thickened. Sprinkle 1 cup corn chips over bottom of pie crust. Spoon meat mixture over corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle remaining corn chips over cheese. Bake at 375° for 20 to 25 minutes. Serve in wedges topped with shredded lettuce and chopped tomatoes.
Drain beets, reserving 1/2 cup beet liquid. In 2-quart saucepan, mix vinegar, sugar, cornstarch, salt and liquid until smooth. Add butter. Cook over low heat until thickened.
Boil chicken breasts; cool and then break into pieces. Line 9 x 13-inch pan with asparagus. Place chicken on top and sprinkle with tiny bit of salt and pepper. Mix the other 4 remaining ingredients. Pour over chicken and sprinkle with 1 cup shredded Cheddar cheese. Cover and bake at 375° for 30 minutes.
Mix ingredients together by hand. Form into bite size balls. Lay on a baking sheet. Bake at 350° for 10 to 15 minutes.
Bring to boil the sour cream. Add shortening, sugar, soda and salt. Cool to lukewarm. Add unbeaten egg, then yeast. Stir. Add flour. Knead a little. Cover with cloth for a few minutes. Roll out and cover with brown sugar and cinnamon. Cut into desired shapes. Let rise. Bake for 12 to 15 minutes at about 400°. Spread frosting over when done.
Separate eggs. Beat yolks. Add sugar, salt, milk, vanilla and rice. Beat egg whites until stiff and fold into mixture. Put in baking dish. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Scrub and grate potatoes; set aside. Mix eggs and honey. Add oil; mix until smooth. Add grated potatoes, orange and lemon peel and mix well. Add spices. Butter a baking dish well. Bake slowly for 1 hour at 325°. Good hot or cold.
Cream sugar and shortening. Add 2 eggs and beat well. Add flour, soda, bananas, salt, vanilla and buttermilk. Beat well. Add nuts. Stir mixture and pour in pan. Bake at 350° for 30 to 35 minutes.
Brown ground chuck and onion. Drain well. In a casserole dish, mix ground chuck, mushroom soup and water. Place frozen Tater Tots on top. Bake at 450° for 45 minutes.
Roll pizza crust out to the edges of a well greased 9 by 13-inch baking dish. Spread pizza sauce evenly over dough leaving a 1/2-inch border. Sprinkle remaining ingredients over sauce. Roll up jelly roll style and place seam down to bake. Bake for 25 minutes at 400 degrees. Slice and serve.
Chop bell peppers and onion. Mix all ingredients together in a baking dish. Bake at 350° for 30 minutes or until onion and peppers are done. Serves about 6 people.
Arrange apple slices in baking dish. Mix all other ingredients in large bowl. Pour over apples evenly. Bake at 375° about 30 minutes. Top with ice cream or Cool Whip.
Slice and fry sausage. Fry potatoes, onions and green pepper. Add rest of ingredients. Fry until tender.
Thoroughly wash and dry chicken pieces. Salt and pepper and roll in flour. Melt butter or margarine in skillet; brown each side of chicken. Arrange chicken in deep baking dish. In separate bowl, combine sour cream, cream of mushroom soup, Worcestershire sauce and garlic powder. Mix thoroughly. Pour over chicken. Press 2 bay leaves into mixture. Place sliced mushrooms on top. Cover. Bake at 350° for 1 hour. Serve over rice or linguine pasta.
Chop peppers and onions; add to sliced squash. Mix salt with vegetables and let stand three hours. Drain.
Cut up chicken in bite size pieces; place in large Pyrex dish. Boil eggs. Slice over chicken. Sprinkle with mushroom pieces and peas. Mix flour with milk. Pour over all in Pyrex dish. Heat broth with butter and soup. Bring to boil. Pour over all. Bake at 350° for 50 minutes. Let stand 5 or 10 minutes before serving.
Sift flour, baking powder, salt, sugar and 2 tablespoons cocoa. Add milk, shortening and vanilla. Mix only until smooth. Add pecans. Put in greased shallow 1-quart baking dish. Pour 1 1/2 cups boiling water over top. Bake at 350° for 40 minutes.
Mix all ingredients. Bake in muffin tins for 30 minutes at 350°.
Mix lightly, but thoroughly and shape into loaf. Place in shallow pan. Bake at 350° for 1 hour. Let cool for 10 minutes and slice.
Layer the above ingredients in the order they are written and bake 30 minutes at 350°.
Pour gelatin into boiling water. Add remaining ingredients, except ginger ale. Chill. Add ginger ale just before serving.
Make marinade by combining all ingredients (except chicken) in a medium bowl. Place chicken in a 9 x 14-inch baking dish. Pour marinade over the wings; cover and put in refrigerator for at least 6 hours, turning occasionally. Preheat oven to 375°. Arrange wings on wire rack in shallow roasting pan. Bake 40 minutes, marinating twice and turning over once. Makes 3 dozen pieces.
Mix first 3 ingredients. Drain vegetables and blot dry on paper towels, mix with cream cheese mixture. Spread on tortillas, roll tortillas tightly and chill at least 2 hours, cut roll into 1 inch pieces. Makes 3 dozen - serve with salsa.
Combine potatoes and onion. Add fried bacon which has been broken into small pieces. Set aside.
Heat in microwave on Medium-low (should be thin). Pour 1/2 of mixture over hot cake just out of the oven. Let set in pan for 10 minutes. Turn cake out on plate and drizzle remainder of glaze over it. Cool and cut yourself a piece and enjoy it.
Beat together sugar, pumpkin, oil and eggs. Add flour, soda, cinnamon and vanilla. Mix thoroughly. Add chocolate chips; stir gently. Drop by spoonful onto greased cookie sheets. Bake at 375°. Done when touch does not leave an indention. Makes a soft cookie. Produces a large quantity.
In a food processor, mix cheese, yogurt, jam and vanilla extract until smooth; add blackberries also. Then chill until thick.
Pour water over 100% bran; let it stand. In a very large bowl, cream shortening, sugar and eggs. Add milk, then bran mixture. Stir until blended. Stir flour, soda and salt and add to mixture. Mix well. Add bran flakes and fold in until just moist. Add raisins or dates. Chill for 1 day. Bake at 375° for 20 minutes. Keeps in refrigerator for 6 weeks.
Cream together the shortening, sugar, eggs and applesauce. Set aside. Sift together flour, cloves, cinnamon, soda and salt. Mix dry ingredients and creamed ingredients. Add nuts, raisins and gumdrops. Add vanilla. Bake in greased and floured 2 loaf pans or angel food cake pan for 1 hour in a 325° oven.
Dip ice cream in egg, then roll in crushed cookie crumbs. Repeat again. Freeze at least 24 hours before frying. Deep fry for 1 minute.
Preheat oven to 350°. Mix flour, sugar, cocoa, baking powder, and salt. Combine oil, milk and vanilla; add to dry mixture, stirring well. Add nuts. Spread in ungreased 9 x 9 square pan. Sprinkle with brown sugar and cocoa. Pour hot water over batter. Bake for 40 minutes, let stand 15 minutes. Serve with ice cream.
In skillet, brown medallions in butter or margarine; set aside. In the same skillet, saute onion until tender and lightly brown. Add milk and soup and blend well. Return meat to skillet; cover and simmer 40 to 50 minutes or until tender. When serving, top the meat with some of the sauce and serve the remaining sauce in a separate bowl.
Mix water and Jell-O and cool. Add strawberries, bananas and pineapple. Pour 1/2 mixture in square glass dish and gel. Spread sour cream on top, then add remaining mixture and gel. Great compliment for Christmas dinner.
Preheat oven to 350°. Brown 1 pound ground beef. Cook 7 ounces spaghetti noodles. Mix 1/3 cup grated Parmesan cheese, 2 tablespoons melted oleo and 2 eggs (beaten). Add noodles, ground beef and 1 large jar (32 ounces) Ragu. Layer preceding mixture with Mozzarella cheese (3 or 4 cups) and 1 package pepperoni, topping it all with Mozzarella cheese, then pepperoni. Bake at 350°, covered, for 20 minutes, then uncovered 15 minutes.
Mix all ingredients. Spray miniature muffin pans with Pam. Fill pans 2/3 full and top with 1/2 of a red or green cherry, pressed down slightly. Bake in preheated 300° oven for 30 to 35 minutes until lightly browned. A pan of water placed on lower rack under cakes during baking will help prevent dryness. When cool, store in layers of waxed paper in airtight tins. Makes 48 miniature cakes.
Saute onions and garlic. Add beans, chili sauce, mustard and syrup. Pour into ungreased casserole. Add 1 cup of grated Cheddar cheese and 1/2 cup buttered crumbs. Bake in 350° oven for 45 minutes, uncovered.
To serve: Put one heaping teaspoonful of mixture in cup and pour in boiling water. More can be used to add additional taste.
Brown hamburger lightly with onion. Mix hamburger mixture, tomato sauce, tomatoes, salt, pepper, oregano and basil. Simmer for 10 minutes. Cook 6 or 8 lasagna noodles; drain. Stir in 1 tablespoon oil. Mix cottage cheese and egg together. Put 2 or 3 noodles in bottom of casserole dish. Top with 1/3 of cheese mixture, then 1/3 of meat mixture. Repeat twice. Top with Mozzarella cheese. Bake at 350° until cheese bubbles. Allow to set before cutting. Yield: 6 servings. (If desired, add Mozzarella or other cheese in layering.)
Cream together sugar and margarine. Add the sour cream, vanilla and eggs. (Best if all is beaten by hand.) Then gradually add your flour, baking soda and salt mixture. Chill for a few hours. Roll out and use cookie cutters. Place on ungreased cookie sheet for 10 to 12 minutes at 325°. Happy Baking! Makes about 6 dozen.
Bring all ingredients to rapid boil. Wash quahaugs and add to sauce. Bring to boil and then simmer approximately 30 minutes with lid on. Pour over linguini.
Heat beets and liquid together. Combine cornstarch, sugar, salt, pepper and vinegar. Stir into hot beets. Cook over moderate heat, stirring constantly, until smooth and thickened. Serve hot.
Saute onions and pepper in 3 tablespoons margarine. Add beef and cook just until pink disappears. Add hominy, chili powder and tomato sauce. Spoon into a 2-quart casserole. Melt 2 tablespoons margarine in a small saucepan. Stir in flour, milk and 1/2 cup cheese. Cook, stirring constantly, until cheese is melted. Pour over meat mixture. Sprinkle with remaining cheese and bake at 350° for about 35 minutes. Yield: 6 to 8 servings.
Combine all ingredients. Pour into lightly greased shallow pan (9-inch square or larger). Bake, uncovered, at 400° for approximately 45 minutes.
Heat oven to 350°. Grease and flour loaf pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl constantly. Pour into pans. Bake 65 to 70 minutes or until toothpick inserted comes out clean.
Combine egg yolks, sugar and flour. Mix well and add 1/4 stick margarine and milk.	Cook until desired thickness. Layer sliced bananas and vanilla wafers in ovenproof dish. Pour pudding over these. Top with meringue.
In saucepan, combine ketchup, steak sauce, syrup, vinegar, water, pineapple juice and horseradish. Simmer 5 to 10 minutes.
Combine sugar, water, vinegar, corn syrup and salt. Cook to very hard ball stage (265°). Add butter and pour over popcorn. Stir well with a knife. Quickly form into balls with hands well-buttered. Mixture will be hot.