HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, milk and coconut to the right consistency. Cool in refrigerator until ready to spread on layers. If too stiff, add small amount of milk.
Cook until brown in 3 tablespoons butter, the beef and onion. Add and cook 10 minutes the beans and tomatoes. Make a paste of chili powder, flour, water and salt. Blend in and cook on low heat, stirring frequently for 45 minutes.
Sieve dry ingredients into large bowl. Scoop up handfuls and allow to drop back into bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Work quickly now. Knead dough lightly (too much handling will toughen it; too little and it won't rise properly).
Mix all ingredients. Beat well. Cook in 2 or 3 layers. Bake at 350° for about 25 minutes.
Saute chicken in hot butter in a large skillet for 5 minutes, turning once. Add onion and garlic. Saute, covered, 5 minutes. Push chicken to one side of skillet. Add spinach. Sprinkle with salt and basil. Simmer, covered, 15 minutes.
Mix thoroughly ham, pork, eggs, cracker crumbs, milk and pepper. Form into a loaf and bake in ungreased pan. Stir together mustard, brown sugar, water and vinegar. Pour over loaf and bake at 325° for 1 1/2 hours. Baste while baking.
Combine all ingredients in saucepan; simmer uncovered for 15 minutes. Makes 2 servings.
Cook broccoli for about 5 minutes in a tiny bit of water and drain. Mix in the blender the margarine, onion, eggs, cottage cheese, salt and muffin mix. Fold the broccoli into the mixture. Pour into a greased 9 x 13-inch casserole dish. Bake at 375° for approximately 25 to 30 minutes.
Mix all ingredients together. Shape in small balls. Place in 8-inch square dish and cover with tomato soup and water. Bake in moderate oven for 2 hours.
In a large bowl, with an electric mixer, beat together cream cheese and peppermint extract. Add powdered sugar gradually and beat until smooth, kneading the last of the powdered sugar in with hands. Form mixture into balls the size of a cherry and roll in rainbow sugar, if desired. Place on waxed paper and flatten with a fork. Let stand overnight. Makes 3 dozen (1 inch) mints. Great for Easter.
Combine water and potato; bring to boiling. Cook, covered, 12 minutes or until tender. Do not drain! Mash in water. Add enough water to make 1 3/4 cups liquid. Return mixture to pan. Add buttermilk, sugar, margarine and salt. Heat or cool as necessary to 120° to 130°.
In a 12-inch skillet, cook chicken pieces slowly in hot oil until browned, turning once. Remove chicken, reserving oil in skillet. In same pan, cook celery, onions, green pepper and garlic until tender. Add tomatoes, parsley, green onion, salt, pepper, hot pepper sauce and bay leaves. Cook, covered, 6 to 7 minutes. Add water, rice, wine and chicken pieces. Bring to boil; reduce heat. Cook, covered, over low heat about 20 minutes or until chicken is tender and rice is cooked.
Melt butter. Add celery, carrots, leek, green pepper, onion and 1 cup of broth. Simmer for 10 minutes. Add tomatoes. In separate pan, heat remaining broth with saffron to boiling point. Strain saffron and chicken broth mixture into first mixture. Cook for 30 minutes. Add crabmeat and rice. Serve with crackers.
Cook chicken in salted water. Remove from bone and combine with other ingredients. Bake in greased casserole for 1 hour at 375°. Sprinkle top with butter and cracker crumbs before baking.
Mix it all at medium speed in electric mixer but do not beat too much. Grease and flour a tube or Bundt pan. Pour cake into pan and bake at 350° for 55 to 60 minutes.
Combine first four ingredients and bring to a boil over high heat. Boil 1 1/2 minutes; remove from heat and stir in peanut butter. Now add the oatmeal and vanilla. Stir a minute, then drop from spoon onto wax paper. Will harden as it cools.
Mix all ingredients thoroughly. Place in a greased baking dish. Bake at 350° for 1 hour.
Mix eggs, milk and oil in dry ingredients, then cook in waffler until brown. Yield: 16 to 18 waffles.
Dissolve Jell-O in water. Add cream cheese and pineapple. Mix with electric mixer. Pour into square dish. Refrigerate. When firm, spread with 1 container Cool Whip. Place in refrigerator. Cut into squares and serve.
Press cookie dough into a pizza pan sprayed with Pam. Bake until golden brown. Cool completely. Mix powdered sugar and cream cheese together. Pour mixture over crust. Next, add kiwi slices and pineapple spears to top of the pizza.
Bring cheese to room temperature. Process garlic with cheese in food processor. Add enough mayonnaise to bind together. Shape into 2 balls.
Dissolve Jell-O in water; add strawberries, nuts, bananas and pineapple. Spread 1/2 of mixture in casserole; let congeal. Spread with softened cream cheese. Add remainder of Jell-O mix and let set.
Heat broccoli until done in salted water. Mix milk and soup and pour drained	broccoli in baking dish. Sprinkle cheese over top.	Bake at 350° for 25 minutes. Take out of oven; add onion rings and return to oven for 5 more minutes.
Cream sugar and margarine. Add buttermilk. Add dry ingredients. Add orange juice and vanilla. Drop by teaspoon on greased cookie sheet. Bake at 375° for 15 minutes.
Preheat oven to 350°. In a large mixing bowl, mix first 6 ingredients together. Gradually add cooking oil and mix thoroughly. Mix in pumpkin. Add eggs, one at a time, mixing well after each addition. Blend well but do not overmix. Bake in three 9-inch pans for 35 minutes or until toothpick inserted comes out clean. Cool on wire rack. Frost when completely cooled.
Fry bacon crisp. Mix with Miracle Whip. Apple mixture to cracker. Top with sliced cherry tomato. Sprinkle cheese over cracker.
Melt chips. Set aside. Preheat oven to 350°. Grease 2 large cookie sheets. Cream the butter and sugar at medium speed until fluffy. Beat in egg, vanilla and melted chocolate. Add flour, baking soda and salt just until combined. Stir in nuts and oats. Drop by teaspoonful onto cookie sheets. Or roll into 1 1/2-inch balls and flatten with the bottom of a glass dipped in sugar. Bake 10 to 12 minutes. Don't overcook for chewy cookies. Recipe may be doubled.
Blend all ingredients in medium mixing bowl and put in 9 x 5-inch pan. Bake at 350° for 25 to 30 minutes. Let set five minutes before turning out.
Add dry ingredients. Combine beaten egg, milk and shortening. Pour into dry ingredients. Stir, do not beat, until moistened. Fill muffin cups 3/4 full. Bake at 400° for 15 to 20 minutes.
Mix walnuts, sugar and spices. Grease 11 x 16-inch pan with melted butter. Place 8 phyllo in pan, brushing each with melted butter; sprinkle 1/3 nut mixture, then 3 buttered phyllo, 1/3 nut mixture, 3 buttered phyllo, 1/3 nut mixture, then the remaining phyllo. Brush each one and layer on top until all the dough has been used. Cut pastry into small diamond shapes. Bake at 250° until golden brown (about 1 1/2 hours). Remove from oven and cool. Pour warm syrup over pastry. Do not cover until it's completely cooled.
Preheat oven to 350°. Heat oil in skillet. Add beef, onion and green pepper. Cook, stirring, with a fork to break up meat, until browned. Add remaining ingredients. Mix well. Spoon into a greased 2-quart casserole, bake 30 minutes or until done.
Preheat oven to 350°. In a large bowl, combine all ingredients. Mix well. In a large shallow baking dish, shape into a loaf. Bake 1 hour. Makes 6 to 8 servings.
Microwave first three ingredients for 10 minutes. Add butter and 1 1/2 c. cheddar. Stir until melted. Then mix the beaten eggs into the grits mixture. Pour this into a buttered 8 by 8-inch baking dish. Sprinkle remaining cheese and paprika over grits mixture. Bake for 30 minutes at 400 degrees. Serve immediately.
Press crescent rolls into 15 x 10-inch pan to form a crust. Bake at 350° for 12 to 15 minutes. Combine cheese, mayonnaise and spices. Top with desired vegetables, grated carrots, chopped tomato, onion, broccoli, etc., black olives or grated cheese. Sprinkle with seasoning salt. Chill before serving.
Blend butter, sugar, brown sugar, eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add all other ingredients. Measure oatmeal before blending. Drop by spoonful onto cookie sheet, leaving 1-inch gap between cookies. Bake at 350°.
Season chicken with pepper and garlic salt. Grill over high heat for 10 to 12 minutes until done. Chop into bite size pieces. Add spaghetti to boiling water and boil 5 minutes. Add vegetables and continue to boil 5 minutes more. Drain. Add chicken to spaghetti and vegetables. Mix well. Coat with dressing. Serve warm or chilled. Contains approximately 137 calories per cup.
Brown hamburger and onion. Drain. Stir in soup, sour cream and paprika. Add water to thin. Heat through and serve over rice. Serves 4.
Heat oven to 350°. Fry bacon until crisp; remove from skillet. Drain fat, reserving 1 tablespoon; crumble bacon. Saute onion in bacon fat until tender. Combine onion, bacon, eggs, milk, pimiento, parsley and salt. Toss Cheddar and Swiss cheese in flour; add to egg mixture. Pour into 1 1/2-quart casserole. Bake at 350° for 40 minutes. Serve immediately. Serves 6.
Add boiling water to raisins and cook for 5 minutes. Cool. Cream shortening and sugar together. Add eggs and vanilla. Beat until fluffy. Add cooled raisins and mix thoroughly. Sift flour. Add salt, soda, baking powder, spices and chopped nuts; blend. Bake at 350° for 12 to 15 minutes.
Mix flour, margarine and pecans to form a ball and press into 13 x 9-inch pan. Bake at 350° for 20 minutes.
Mix together cornbread mix, flour, egg, sugar and margarine or oil. Add buttermilk until it has consistency of a cake. Bake in a 400° oven for 20 to 25 minutes. If any way possible, bake in an iron skillet.
Mix all ingredients except bread cubes and cheese. Top with cheese and bread cubes. Bake at 450° for 10 to 15 minutes. Serves 6.
Cube potatoes; cook in salted water. Add finely chopped onion, celery and eggs. Add to cooked potatoes. Stir in Marzetti slaw dressing. Add additional dressing if needed to make it creamy.
Melt margarine in 9 x 13-inch pan and add graham cracker crumbs. Pat lightly to make crust. Sprinkle with chocolate chips, coconut, butterscotch chips and nuts. Pour milk over top. Bake at 350° for 20 to 30 minutes.
Pour sweet milk over okra. Mix other ingredients together. Roll okra in meal mixture. Cook individually in hot oil.
Mix hash browns, 1/4 cup melted oleo, salt, onion, cream of chicken soup, yogurt and grated cheese in baking dish (9 x 13-inch). Combine cornflakes and 1/4 cup melted oleo. Spread on top of potato mixture. Bake at 350° for 45 minutes.
Mix oil and sugar until dissolved. Combine dry ingredients and add to sugar mixture, alternating with eggs, beating after each addition. Add vanilla, chopped apples, nuts and coconut. Batter will be thick. Pour in greased and floured pan. Bake at 350° for 1 hour and 15 minutes.
Prepare a hot fire. Brush yellow squash, zucchini and onion with oil. Grill 6 inches from coals, turning occasionally until vegetables are slightly browned and softened (5 to 7 minutes). Remove from heat and let cool. Slice vegetables. In a large bowl, combine grilled vegetables, salad dressing, salt and pepper. Cover and refrigerate 8 hours or overnight. Drain vegetables and arrange on serving platter.
Brown meat and drain; cool. Mix all ingredients together in a large bowl. You can use taco seasoning in meat mixture if you want.
Beat egg yolks until lemon-colored. Add small amount of flour to yolks; gradually add sugar and remaining flour. Add melted oleo, stirring constantly. Add milk and vanilla. Pour into unbaked pie shell. Bake at 350° about 1 hour until firm.
Brown hamburger meat and ground sausage and then drain the grease off. In a large pot, combine the hamburger and sausage with Velveeta cheese. Add the cayenne pepper and seasonings. Preheat oven to 350°. Take the loaf of pumpernickel bread and cut each slice in half. Take a spoonful of the mixture and put onto each half of the bread. Spray a cookie sheet with Pam and just slightly toast the bread with mix. This usually takes about 15 minutes.
Arrange cut peaches in unbaked pie shell. Bake 15 minutes at 400 degrees. Mix together egg, sugar and cornstarch and add to peaches. Bake at 350 degrees for 45 minutes.
Preheat oven to 350°. Grease two 8 x 3 1/2-inch loaf pans. Peel orange and place peel and sugar in food processor. Process until finely chopped. Place flour, baking powder and salt in a large bowl; add orange and sugar mixture. In smaller bowl, place egg, orange juice, buttermilk and vegetable oil; mix well and pour into flour mixture. Mix with a few quick strokes. Do not overmix. Fold in pecans. Pour into 2 greased loaf pans. Bake in preheated oven 50 minutes or until done.
Combine brown sugar, Crisco, butter and salt in saucepan; bring to a boil, stirring constantly. Add milk and boil slowly 3 minutes, stirring. Cool. Add 10x sugar and beat until thick enough to spread.
Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Combine milk, eggs and vanilla. Add to dry ingredients at once, stirring just until moistened. Don't overmix. Crush 1/2 cup of berries. Add to batter. Fold in remaining berries and spoon into muffin pan. Sprinkle top with sugar. Bake 30 minutes or until done at 375°. Cool in pan 5 minutes. Turn onto wire rack. Makes 12. Each contains 250 calories.
Brown ground chuck; drain excess fat. Add taco seasoning and water. Heat to boiling. Let simmer 15 or 20 minutes.
In large bowl, mix first 4 ingredients. Add eggs and oil; salt and pepper. Bake in greased 9 x 13-inch pan or 2 small casseroles 45 minutes or until done.
Beat eggs and sugar. Add the rest of the ingredients, milk last. Mix well. Will be very thin. Pour into two 9-inch pie shells. Bake at 350° for 1 hour.
Bring to boil, sugar, cornstarch and 7-Up. Remove from heat and add jello. Let jell; add cut up strawberries. Pour into pie shell and chill again (at least 4 hours) before serving.
Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg.
Mix crushed Oreo cookies and mix with 1/2 cup melted oleo. Pat all but 1/3 cup in 9 x 13-inch pan. Freeze 1 hour. Spread softened ice cream on crust.
Mix together and pat in 9 x 13 pan. Bake 15 minutes in 350° oven. Cool.
In 2-quart casserole, combine olive oil, mushrooms, zucchini, onion, parsley, garlic, basil and thyme. Cover. Microwave on High for 3 to 6 minutes or until vegetables are tender, stirring once. Add remaining ingredients, except shrimp, stirring to break apart tomatoes. Cover with wax paper. Reduce power to 70% (Medium-high). Microwave for 10 to 15 minutes until flavors are blended, stirring once. Stir in shrimp. Re-cover. Microwave at 70% for 3 to 4 minutes or until shrimp is opaque, stirring once. Let stand covered for 3 minutes. Serve over hot cooked pasta. Makes 4 to 6 servings.
Brown ground chuck and drain. Cook noodles as directed and drain. Saute green pepper and onion in butter until tender. Add all ingredients together and pour in casserole dish. Top with cheese. Bake for 30 minutes at 350°.
Mix together the first 5 ingredients. Add to this the remaining ingredients. Mix with electric mixer until blended (don't overmix). Bake at 350° for 35 to 45 minutes in prepared 9 x 13-inch pan.
Blend butter and bacon fat in a mixing bowl until soft and gently blend in the remaining ingredients.
Dissolve lime Jell-O in 1 cup boiling water. Add 1/2 cup cold water. Pour into sprayed 13 x 9-inch glass casserole. Bring milk to boil in a saucepan. Add sugar and mix until dissolved. Add unflavored gelatin which has been dissolved in 1/2 cup cold water. Add sour cream and vanilla and beat until blended. Cool. When lime Jell-O is set, pour 1 1/2 cups of white mixture over. When white layer is sticky, add red Jell-O, prepared in sme manner as the lime. When set, add another 1 1/2 cups of the white mixture. Follow with lemon layer. Top with final white layer.
Combine sugar, vinegar and oil. Stir until sugar is dissolved. Mix all vegetables together and pour vinegar mixture over them. Refrigerate overnight.
Turn crock-pot on high. Place roast in pot, along with soup mix. Cook for 2 to 3 hours. Add carrots and potatoes. Mix mushroom soup with can of water; pour over vegetables. Cook 3 to 4 more hours, or until done. Add salt and pepper to taste.
Combine all ingredients and season to taste. Bake at 350° for 30 minutes. Serve warm on crackers.
Pour boiling water on prunes in large mixing bowl. Let stand 1 hour. Heat oven to 350°. Lightly grease and flour Bundt pan. Beat prunes and remaining ingredients for 3 minutes on medium speed. Pour into pan. Bake until cake tests done, 50 to 55 minutes. Cool 10 minutes. Remove from pan, cool completely. Frost with Orange Glaze.
Brown ground beef in skillet. When done combine all ingredients in bowl, place in baking dish. Bake on 350° for 45 minutes.
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice.
Blend eggs and milk. Add to rest of ingredients. Let set in refrigerator overnight in 9 x 12-inch pan. Bake at 350° for 1 hour. If casserole looks dry before baking, add a little more milk and egg.
Heat oven to 350°. Grease and flour 2 round pans, 8 or 9 x 1 1/2-inches. Prepare and bake cake mix as directed on package. Cool 10 minutes and remove from pans. Cool completely. Split cake to make 4 layers. Beat brown sugar and whipping cream in chilled bowl until stiff. Fold in coconut and pecans. Fill each layer with 3/4 cup of the whipped cream mixture. Garnish with whole pecans, if desired. Refrigerate any remaining cake.
In a large microwave-oven-safe bowl, combine sugar, soda, buttermilk, and butter. Cover with plastic wrap. Punch holes in wrap. Cook in microwave oven for 2 1/2 minutes. Stir and turn dish. Continue cooking for 15 minutes, stirring every 5 minutes. Return to oven for every 2 minutes, or until soft ball forms in cold water, or it tests 235° to 236° on candy thermometer (do not put thermometer in microwave unless it's microwave-safe). Add vanilla and beat with electric mixer until soft peaks form. Stir in pecans, and spread in buttered 12x7-inch dish.
Mix the first 4 ingredients in a 1-quart casserole or a 2-cup measure. Stir in water and cook 1 1/2 minutes, stirring every 30 seconds. Blend in butter. Cook 30 seconds, stirring halfway through. Remove from oven and stir in vanilla.
Soften gelatin in water in a small saucepan. Cook over medium heat, stirring constantly, until gelatin is dissolved. Set aside.
Sift together the flour, soda and salt; set aside. Cream together butter, shortening, sugar and vanilla. Add eggs; mix until fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Drop by teaspoon onto greased cookie sheet. Flatten with bottom of glass which has been dipped in sugar. Bake at 375° for 10 to 12 minutes.
Brown hamburger and drain. Stir in cheese and relish and let simmer for a while. Serves approximately 25 people. Serve with corn chips or tortilla chips.
Allow cream cheese to soften. Mix cheese, pineapple, onion and pepper. Roll into a ball or log. Sprinkle parsley onto waxed paper. Roll cheese ball in parsley until coated. Refrigerate until firm. Serve with crackers.
Brown ground beef and hamburg together. Drain off excess fat. Dissolve bouillon in 1 cup of water. Add to meat. Chop celery, onions, pepper and mushrooms. Add to meat and cook over medium heat until all is cooked and tender.
Combine first 3 ingredients and set aside. Mix last 6 ingredients and add apple mix; blend well. Pour into 9 x 13-inch baking pan and bake 1 hour in 350° oven.
Place peaches and 6 tablespoons sugar in blender and process until pureed (mixture should yield about 2 1/4 cups). Combine flour, baking soda, salt and cinnamon; set aside. Cream 1 1/2 cup sugar and shortening well. Add eggs and mix well. Add peach puree and dry ingredients; stir until moistened. Stir in nuts and vanilla. Spoon batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 325° for 55 to 60 minutes or until done. Cool 10 minutes in pan, then turn on rack and cool completely. Yields 2 loaves.
Brown ground beef and drain; add taco seasoning pack. Cook as directed. Add refried beans, chilies, 2 cups of cheese. Bake at 350° for about 45 minutes or until it bubbles. Remove from oven; dab sour cream all over top. Layer with remaining cheese, chopped green onions and olives. Serve with corn chips.
Mix rice, mushroom soup, celery soup and water. Put in buttered 9 x 13-inch baking dish. Sprinkle 1 envelope of onion soup over rice mixture. Place skinned chicken on soup and rice. Sprinkle remaining envelope of onion soup over chicken. Cover with foil; bake for 2 1/2 hours at 325°. Don't peek!
Heat oven to 375°. Cook macaroni according to package directions. Place half macaroni in ungreased 2-quart casserole. Sprinkle with half the onion, salt, pepper and cheese; repeat. Pour White Sauce over casserole and dot with butter. Cover and bake 30 minutes. Uncover and bake 15 minutes longer.
Break egg into a bowl; whisk with a fork. Add milk and oil to egg; blend with a mixer briefly. Sift dry ingredients together, then stir into egg mixture just until dry ingredients are moistened. The batter will be lumpy. Fill well-greased muffin cups 1/2 to 3/4 full. Bake for 20 to 25 minutes at 400°. Makes 8.
Beat butter and sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add milk alternately with sifted dry ingredients in 3 additions. Beat well after each addition. Pour into tube pan or 15-inch oblong pan. Bake at 350° for 1 hour and 20 minutes or until cake tester comes out clean.
Freeze cookie dough 1 hour. Slice into 1/8 inch slices. Line foil-lined 14-inch pizza pan with slices, overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate; carefully remove foil. Invert to right side.
Mix sugar and sour cream and about 1/2 of the coconut together; let chill. Mix and bake cake according to box directions. Cut cake into layers with a string when cool. Separate 1 c. of sugar and sour cream mixture and spread remaining mixture between cake layers. Mix cool whip with reserved mixture and put on sides and top of cake. Sprinkle remaining 1/2 of coconut on top and sides of cake.
Cook and drain macaroni. Place in 1-inch deep baking dish that has been sprayed with Pam. Combine soup, green pepper and onion with the beaten egg and pour over the macaroni. Bake for 25 minutes at 350°. Add oregano, basil and garlic powder to tomato sauce. Pour over macaroni mixture and sprinkle with grated Cheddar cheese. Bake 10 minutes longer.
Cream sugars and shortening. Add eggs and mix. Add milk and vanilla. Mix baking soda and salt with flour; add to creamed mixture. Add the coconut. Add oatmeal and corn flakes. If desired, add 1/2 cup raisins and 1/2 cup chopped nuts. Mixture will be thick. Drop by heaping teaspoonfuls onto greased baking sheet. Flatten slightly with back of wet spoon. Bake for 10 to 12 minutes at 350°. Makes about 50 cookies.
Cream sugar, butter, shortening, eggs and vanilla. Add flour, baking powder and salt. Roll thin as cookie cutters; bake at 375° just until edges begin to turn brown. Leave 2 inches between raw cookies.
Melt butter in 9 x 13-inch pan. Mix in pretzel crumbs and press into dish. Bake 10 minutes at 400°. Let cool completely. Beat cream cheese and sugar together until smooth. Spread over crust. Cover with Cool Whip and chill. Dissolve jello in hot pineapple juice, then stir in frozen strawberries. Let begin to congeal, then pour over white layer. Let all refrigerate until set.
Put 1 tablespoon bacon grease in iron skillet and put in oven to heat. Turn oven on to 425°. (Heating pan first keeps the cornbread from sticking.) Mix all	ingredients together: flour, cornmeal, salt, baking powder, egg, milk and sugar.	Stir lightly and pour in greased pan in oven. Cook 20 to 25 minutes.
Mix all the ingredients (except the bacon) in the 2 1/2-quart deep casserole dish. Preheat oven to 375°. Top with bacon. Bake for 1 hour to 1 hour and 15 minutes. Serve hot.
Mix this together and press into 13 x 9-inch pan. Bake at 350° for 20 minutes. Let cool.