HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, fill half full with water. Put in chicken and oxtails. Boil 6 hours. Take bones (as many as you can) out. In a large iron kettle, put meat, diced potatoes, diced carrots, sliced onions, shredded cabbage, spaghetti, beans and noodles. Stir constantly. Add pepper and salt. Add tomatoes and corn. May have to add water. Takes approximately 12 to 14 hours to cook.
Combine first 6 ingredients, blending well. Set aside. In a separate bowl, combine crabmeat, asparagus, green onions and water chestnuts. Pour the dressing over crab salad; toss gently. Chill several hours. Serve on lettuce leaves; garnish with parsley. Great for lunch. Makes 2 1/2 cups or 4 servings.
In medium saucepan, cook onion in margarine until wilted. Stir in Cheez Whiz. Gradually stir in soup. Add broccoli and rice. Stir gently, but well. Turn into buttered shallow 2-quart baking dish. Bake at 350° for 20 minutes.
Heat oven to 350°. Mix well and bake 10 to 12 minutes on lightly greased cookie sheets.
Heat oven to 450°. Mix baking mix and sour cream until dough forms; beat vigorously 20 strokes. Turn dough onto well floured cloth covered board. Roll in flour; shape into ball. Knead 20 times. Divide into halves. Roll one-half 1/4-inch thick. Cut with floured 2-inch cutter. Place on ungreased cookie sheet. Repeat with other half. With floured fingers, press a deep indentation in center of each. Fill with 1 rounded teaspoonful Apricot Filling. Bake until light brown, 8 to 10 minutes; cool on wire rack. Dust with powdered sugar. Makes about 2 dozen kolaches.
Crush cookies in blender; set aside. Mix pudding with milk. Cream together cream cheese and powdered sugar, then combine with pudding mixture. Fold in Cool Whip. Layer cookies with pudding mixture. Start and end with crushed cookies.
Combine the cereal, raisins, molasses, margarine and boiling water in a large mixing bowl. Mix well and let stand until cool. Add eggs and mix well. Sift the flour, baking soda, salt and cinnamon together. Stir into the egg mixture. Pour into four 5 x 9 inch loaf pans. Bake at 350 degrees for 40 - 45 minutes or until toothpick inserted in center comes out clean.
Brown meat with celery, onion and green pepper. Drain. Add soup, tomatoes and corn. Simmer, covered, 30 minutes. Add salt or seasonings to taste.
Grind peppers and onions in food processor using fine blade. Cover with boiling water, let stand 5 minutes. Drain thoroughly. Add salt, sugar, vinegar, and boil 10 minutes. Seal in hot sterilized jars. Makes 3 quarts or 6 pints. Double recipe for larger batch.
If you're prone to bruising, eat more foods rich in Vitamin C. Studies show that Vitamin C helps build collagen tissue (that is, skin tissue) around blood vessels in the skin. Vitamin C rich foods include sweet potatoes, broccoli, cauliflower and citrus fruits.
Prepare whipped topping mix as directed on package (using 1 cup milk and vanilla) in a large mixing bowl. Add remaining milk and pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
Mix eggs, cream cheese, sugar and vanilla until smooth. Put paper muffin cups in muffin pans. Place 1 vanilla wafer, flat side down, in muffin cups. Fill half full with creamed mixture. Bake at 375° for 10 to 15 minutes. Cool. Top with pie filling. Try other pie fillings for variety.
Melt butterscotch drops in double boiler or microwave oven. Remove and mix in noodles and peanuts. Drop by teaspoon on wax paper. Let set until firm. Makes 2 to 3 dozen.
Combine and put in a 8-inch pie plate. Bake at 350° for 20 to 30 minutes or until hot. Serve with tortilla chips or Fritos. Can be prepared ahead of time and refrigerated before heating.
Cook spaghetti 10 to 12 minutes. Drain. Add butter, slightly beaten eggs and Parmesan cheese. Mix. Put spaghetti mixture into 9-inch pie plate. Fry onion and ground beef. Drain fat. Add pizza sauce to beef mixture and mix well. Spoon cottage cheese onto spaghetti crust and then add meat sauce on top of cottage cheese. Bake at 350° for 20 minutes. Sprinkle Mozzarella cheese over top and bake for another 5 to 10 minutes. Serves 4 to 5.
Beat first 4 ingredients well. Stir in chips. Sift together dry ingredients. Combine water, oil, vinegar and vanilla. Add flour mixture to liquids; beat well. Pour into cupcake molds and top with spoonful of cheese mixture. Sprinkle with 2 tablespoons sugar and 1/2 cup chopped nuts (optional). Bake at 350° for 35 minutes. Makes 18 cupcakes.
Crush cookies; set aside. (Can use blender or food processor.) In big bowl, mix 1/4 of Cool Whip, cream cheese and confectioners sugar. In another bowl, mix remaining Cool Whip, milk and pudding. Fold the two mixtures together. Layer in large bowl or flower pot with cookie crumbs on top. Decorate with flowers or gummy worms.
In medium saucepan, combine oleo, sugar and crumbs, reserving 1/3 cup for garnish. Pat crumbs firmly on bottom of 13 x 9 inch baking pan. Bake at 300° for 12 minutes. Cool. In a large bowl mix milk, and lemon juice, stir in pie filling and fruit cocktail. Pour over cooled crust. Top with whipped topping and sprinkle with 1/3 cup crumbs. Freeze four (4) hours. Remove from freezer 20 minutes before serving. If desired garnish with lemon slices.
Brown meat, onion, pepper and garlic together. Drain grease. Add soup, Ro-Tel and tomatoes. Add shredded cabbage. Salt and pepper to taste. Simmer 45 minutes or until done.
Soften yeast in warm water. Scald milk with sugar, shortening and salt. Cool to lukewarm. Stir in flour, beat well and then add dissolved yeast, beaten eggs, orange juice and peel. Use flour and form in soft ball. Let rise for 10 minutes. Knead on lightly floured board until smooth and elastic. Place in greased bowl and let rise until double. Punch down, cover and let rise for 10 minutes. Shape for buns. Let it rise until bun doubles in size. Bake at 375° for 12 to 15 minutes. Excellent bun for Sloppy Joes or as bread, served warm. Also can be frosted and used at breakfast time.
Heat brown sugar and 1 1/4 cups water to boiling point. Mix together flour, salt and 1/4 cup water; add to the syrup, stirring constantly. Cook in a double boiler until thick. Add beaten egg yolks, butter and vanilla. Cook 2 minutes longer. Cool and pour into baked pie shell.
Preheat oven to 425°. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut into halves horizontally. Gently squeeze halves to remove seeds. Place cut side up on rack in broiler pan; set aside.
Spray a 9 x 13-inch pan with Pam. Place shredded cabbage in pan; sprinkle rice on top. Saute onions and peppers. Brown ground beef. Combine onion, pepper and beef; add tomato sauce and water. Pour over cabbage. Cover and bake at 350° for 50 minutes or 1 hour. Remove; sprinkle on cheese. Return to oven until cheese melts.
Prepare meat with taco seasoning. Soften flour tortillas. Add meat and cheeses; roll up and put in greased casserole dish. Mix 2 cans cream of chicken soup and sour cream. Pour over tortillas. Sprinkle remaining cheeses over top. Bake until bubbly in a glass pan at 325° or in a metal pan at 350°.
Chop artichoke hearts coarsely, then mix with all other ingredients. Bake at 375° until brown. Serve with crackers or tortilla chips. Garnish with chopped onion.
With rolling pin, roll together brown sugar and nuts until they are thoroughly blended. Beat egg whites until stiff, adding white sugar gradually. Fold brown sugar mixture into egg whites. Add vanilla. Drop by spoonfuls onto greased cookie sheet. Bake in moderate oven.
Boil chicken in salted water and cook until tender (reserve broth). Remove meat from bones, chop in chunks and place in a buttered 2-quart casserole. Pour broth, mixed with soup, over chicken. Mix together margarine, flour, milk and parsley. Spoon over other ingredients. Bake at 400° for 35 to 40 minutes or until brown.
Heat oven to 350°. Generously grease and lightly flour bottom only of 13 x 9-inch pan or 2 well-greased and lightly floured 9-inch round pans. In large bowl, blend all ingredients except vanilla, egg yolks and egg at low speed until moist. Then beat 2 minutes at medium speed. Add egg yolks, eggs and vanilla and beat 2 more minutes at medium speed. Pour batter into prepared pan and bake at 350° for 35 to 40 minutes. Cool 10 minutes. Remove from pan. Completely cool and frost.
Mix well and bake, covered, for 45 minutes at 350°. Add grated cheese over top and return to oven for about 10 minutes.
Mix ingredients, except chicken and broccoli. Cut chicken into chunks; add to mixture. Pour over broccoli. Top with melted butter and bread crumbs. Bake at 350° for 30 minutes.
Beat cream cheese until smooth. Stir in lemonade and milk. Fold in Cool Whip. Put into pie crust and chill 2 hours before serving.
Bring to boil 1 minute in large pan sugar, cocoa, butter, vanilla and milk. Remove from heat. Add marshmallow and peanut butter. Stir well. Pour into greased pan.
Cook and drain spinach. Mix cottage cheese, seasonings, raw eggs and melted butter. Grease a large lasagna pan. Place a layer of noodles in pan, followed by a layer of cottage cheese mixture, Monterey Jack cheese, spinach and Parmesan cheese. Repeat layers. Bake at 350°, uncovered, for 40 minutes. Let stand 15 minutes before serving. Reheats in the oven or microwave well.
Slice tomatoes 1/4 inch thick. Alternate with cheese slices on platter. Sprinkle with shreds of basil and drizzle balsamic vinegar or Italian dressing on top. Sprinkle with fresh-ground black pepper and garnish with black olives.
Mix together margarine, sugar, eggs, and vanilla. Add remaining ingredients and bake at 350 degrees for 30 minutes.
Fry hamburger until brown. Put in bottom of casserole; add peas, tomatoes or soup and spaghetti. Pour mushroom soup into hamburger skillet and thin with milk. Heat this and pour over casserole. Sprinkle with grated cheese. Bake for 1/2 hour at 350°.
Brown hamburger, onions and celery; drain and pour into casserole dish. Pour soup, water, uncooked white rice and soy sauce into hamburger mixture. Mix well. Bake at 350° for 1 hour. Pour over chow mein noodles or mashed potatoes.
Cook potatoes in 6 cups of water until tender. Do not drain. Melt oleo in a pan. Stir in flour and blend. Add to cooked potatoes and stir. Gradually stir in 1 quart of milk. Mix well and add Velveeta cheese. This is best if made the day ahead. Makes 10 servings.
Drain juice from fruit (save it for the kids, they will love it). Sprinkle dry jello over cottage cheese and mix. Add fruit and Cool Whip. Serve well chilled.
Cook rice; remove from heat. Brown beef and onion. Add onion soup. Cook bacon crisp. Mix all together. Add rice. Do not cook. Serve immediately.
Combine all ingredients, pack into mold and refrigerate overnight. Can roll into a roll and wrap in Saran Wrap. This makes 2 quarts.
Preheat oven to 375°.	In a large frying pan, brown ground beef, onions and green pepper, drain, stir in tomato sauce, beans, garlic salt or powder and pinch of sugar and let simmer. Meanwhile, separate biscuit dough in ungreased 9-inch pie pan. Press over bottom and sides to form crust. Combine egg and 1 cup cheese. Bake at	375° for 25 minutes or until golden brown. Refrigerate any leftover. Makes 5 servings.
Combine butter, sugar, milk and flour. Stir as for making cornbread. Pour into small baking pan. Pour sweetened fruit (your choice) over batter. Bake at 350° until brown.
Bake the crescent rolls for 7 to 8 minutes. Cream the mayonnaise or Miracle Whip, sour cream and cream cheese. Spread over the top of the cooled rolls. Sprinkle the dry Ranch dressing over it. Then add all the vegetables. Cover with shredded Cheddar cheese. Use a large cookie sheet.
Grease pan and combine all ingredients. Bake, covered, about 1 hour at 350°.
Beat egg whites and set aside. Cream margarine, oil, sugar, egg yolks and vanilla. Add flour and milk alternately. Mix and add coconut and nuts. Fold in beaten egg whites. Pour batter into 3 (9-inch) pans. Bake at 350° for 25 to 30 minutes or until cake tests done.
Drain sauerkraut. Brown hamburger and drain off fat. Combine all ingredients and mix together well. Bake at 350° for 45 to 60 minutes. Makes 5 servings.
Cream butter and sugar in a large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, salt and baking soda, blend in with mixture. Stir in nuts and/or chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes at 350°.
Prepare in a large Pyrex dish. Pour oleo over cookies. Place cookie mixture in bottom of Pyrex dish. Freeze about 20 minutes.
Cook bacon until crisp. Drain, reserving drippings. Cook celery and onion in drippings. In large pot, add celery, onion, chopped potato, carrot, allspice, bay leaf, salt, pepper and water. Heat mixture to boiling. Reduce heat and simmer covered about 20 minutes or until vegetables are tender. Remove bay leaf. Combine sour cream and flour and gradually stir in half and half. Mixture may be lumpy. Stir in soup until thickened and bubbly. Stir in mashed potatoes and bacon. Makes 6 servings.
Season chicken with salt and pepper. In a large frying pan, melt butter over medium heat. Add half the garlic and cook 1 minute. Add chicken and cook until lightly browned, 3 minutes a side. Remove to a warm serving platter.
Prepare noodles by box directions. Drain noodles. Mix noodles, tuna and cheese; put it in the bowls. It's my favorite.
Prepare macaroni and drain. Brown beef and drain. Combine all ingredients, except onions. Pour 1/2 the mixture into a 2-quart, greased casserole. Add 1/2 the onions on top. Pour remaining mixture over onions. Cover and bake at 350° for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
Beat egg with milk, then stir in 1 Tbsp. Crisco Oil or melted Crisco and the corn. Add combined dry ingredients and stir just enough to evenly distribute the ingredients.
Grind apricots. Blend coconut and apricots in a mixing bowl. Stir in Eagle Brand milk until well blended. Shape in small balls with buttered hands. Roll each ball in sifted powdered sugar. Let stand and roll in powdered sugar again. Store in a tightly covered container in the refrigerator or a cool place.
Make patties out of meat. Salt and pepper each side. Put patties on grill. Cook until done.
Mix thoroughly the shortening, sugar, egg, honey and lemon flavoring. Then sift together and stir in the flour, soda and salt. Chill dough. Roll out 1/4-inch thick. Cut into desired shapes. Place 1-inch apart on lightly greased baking sheet. Bake until when touched lightly with fingers, no imprint remains. When cool, ice and decorate as desired. Bake 8 to 10 minutes at 375°. Makes about 5 dozen 2 1/2-inch cookies.
Stir all together. Bake at 275° for 1 1/2 hours in tube pan. Brush top while still hot with light corn syrup.
Sift flour, soda and salt together and set aside. Cream butter, shortening, sugar and egg. Add to dry ingredients; mix well.
When mixing the ingredients, soften the butter and ice cream a bit. After mixing all the ingredients, put in a bowl and cover with plastic wrap. Let set in refrigerator for about an hour. It will be easier to work with the dough. Roll out about 1/8-inch thick; cut in any shape, or form and fill with desired filling.
Mix on low speed the eggs, sugar and butter. Fold in coconut. Pour in pie shell. Bake 30 minutes at 350° until firm.
Use blender or food processor to finely shred vegetables. Mix all ingredients together in a bowl. Cover and refrigerate for 2 hours before serving. Remains fresh up to 1 week if kept refrigerated in covered bowl.
Pour water in electric blender container. Add gelatin dessert mix. Cover and blend at medium speed for one minute. Scrape sides of container. With machine running, add ice cream by spoonfuls through hole in lid of blender. Add milk and ice; blend at medium speed for 30 seconds. Serve immediately. Makes 3 to 4 servings.
Dice fruits and coarsely chop nuts; set aside. In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs yolks and beat well. Sift together flour, baking powder and salt. Add to fruit nut mixture; toss to coat. Add to butter mixture; blend with wooden spoon. Gradually stir in vanilla extract and orange juice. Beat egg whites until stiff but not dry. Fold into batter. Turn batter into 2 well-greased 8-inch tube pans, lined on the bottom with waxed or heavy brown paper. Bake in a preheated very slow oven (275°) for 2 hours and 15 minutes or until a cake tester inserted into center comes out clean. Place a pan of hot water on rack underneath cake during baking period. If desired, turn batter into seven well-greased and lined 4 1/2 x 2 1/2-inch loaf pans. Bake in a preheated very slow oven (275°) for 1 hour or until a cake tester inserted into center comes out clean. Cool cakes in pans on rack 1/2 hour. Remove from pans. Peel off paper and cool completely. Yield: 2 (8 inch) cakes or 7 (4-inch) loaves. Makes 7 1/2 pounds of fruit cake.
Cook and stir constantly and vigorously; it burns easily. Cook until it forms a firm ball in cool water (remove from heat when testing). Pour into a 4-cup Pyrex cup and pour caramel over nuts already placed on greased cookie sheets. Spread with chocolate that has been melted.
Mix sugar and flour. Add margarine and eggs. Add rest of ingredients and mix well. Grease pans. Bake at 350° for 35 to 40 minutes. Makes 2 pies.
Combine oil, chuck and onion in large Dutch oven. Cook over high heat until beef is browned. Cover, reduce to low heat and cook 10 minutes. Add remaining ingredients and bring to boil. Cover, reduce heat and simmer 20 minutes. Makes 9 cups.
Mix the soups together in a bowl. Skin the chicken pieces and trim fat. Put the chicken pieces in the crock-pot. Season as desired. Pour soup mixture over top. Cover and cook on High for 4 to 5 hours or on low for 6 to 8 hours. The gravy is great on rice. Yield: 6 servings.
If using sea scallops, halve them. In a large, heavy skillet, heat butter and saute scallops over high heat, shaking pan and tossing scallops often so they don't stick, for 2 minutes or until firm on the outside. Remove from pan. Add shallots and wine to pan; bring wine to a boil. Let bubble vigorously until reduced by half. Pour cream into pan with salt and pepper and simmer for 2 minutes. Add scallops and any accumulated liquid. Turn off heat and set sauce aside. Bring large saucepan of water to boil. Drop in pasta. Cook for 3 minutes. Dip cup into pasta and remove 1/2 cup of water and set aside. Drain pasta. Return to pan. Add a few tablespoons of cream, salt and pepper and toss. Cover. Add pasta cooking liquid to scallop mixture. Bring just to boil. Divide pasta among 6 pasta bowls. Spoon sauce and scallops onto each. Sprinkle with parsley.
Beat sugar, cream cheese, and margarine until creamy. Add vanilla and milk until spreading consistency. Add pecans. Spread on cooled cake between layers and on top.
Mix flour, soft butter and nuts and pour into dish. Bake 15 to 20 minutes at 350°. Mix cream cheese, Cool Whip and confectioners sugar. Spread on baked layer. Mix pudding. Let thicken and spread over cream layer. Cover with Cool Whip. Top with 1/2 cup toasted coconut. Chill and serve.
Mix sugar and cinnamon. Cut cheese in 20 pieces. Flatten out biscuits. Place 1 piece of cream cheese and 1 teaspoon of cinnamon-sugar mixture in center of biscuit; pull up edges and press together. Melt butter in bottom of Bundt pan. Put remaining sugar and nuts in bottom of pan. Arrange biscuits around pan. Bake at 400° for 20 minutes.
Grease large casserole dish. Line pan with one sheet of beef at a time, bottom and sides. Wrap bacon around chicken, put in pan. Mix soup with 1/2 can water and add to casserole. Put lid on or foil on dish. Bake at 375° for 1 hour. Remove lid. Bake at 400° for 15 minutes. Delicious over rice.
Melt butter with oil in large heavy saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper. Bring to boil and stir until sauce thickens slightly, about 2 minutes. Season to taste with salt and pepper. Cook pasta (penne or rigatoni) and pour sauce over.
Mix all well, enough for 1 large steam-table pan. Bake at 325° for 3 hours, stirring every 20 to 30 minutes. (If you divide into smaller pans such as 13 x 19-inch or medium roaster, baking time will be less.)
Preheat oven to 325°. In a large bowl beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour in pie shell. Bake at 325° for 1 hour.
Brown meat and onion. Mix all ingredients. Pour in 9 x 13-inch Pyrex baking dish. Top with Cheddar cheese. Bake 30 minutes at 375°.
Mix all ingredients and put into a pie shell. Bake at 300° for 45 minutes to 1 hour. Makes 2 pies.
Mix well and pat into the bottom of a 9 x 12-inch pan. Bake at 350° for 15 to 20 minutes or until light brown. Let cool completely.
Dissolve gelatin in hot water. Add pineapple and cheese. Mix milk and mayonnaise and stir in jello. Chill until firm.
Bring water to a boil. Add shrimp. Simmer 3 minutes or until done. Drain well. Rinse with cold water. Chill, peel, devein and chop shrimp. Set aside.
Combine sugar, flour, cinnamon, and oil in large mixing bowl. Add eggs, stir in pie filling and mix well. Place into greased and floured tube pan or bunt pan and bake.
Beat egg and 1 tablespoon water. Roll chicken in egg mixture, then in crumbs. In skillet, brown chicken in oil. Stir in soup, 1/4 cup water, onion and seasonings. Cover; cook over low heat 45 minutes or until done. Stir occasionally. Sprinkle with cheese; heat until cheese melts. Serve with grated Parmesan cheese and additional oregano leaves, if desired. Serves 4.
Cream butter, sugar, eggs and salt together well. Add milk, pineapple and crumbs to butter mixture. Put into casserole. Bake uncovered 45 minutes at 375. Can be served as vegetable or dessert.
Unwrap cream cheese and place on serving platter. Drain and flake crabmeat. Mound crab on cream cheese. Cover with cocktail sauce. Surround with crackers of your choice. Serve with cocktail knives for spreading on crackers.
In a small mixing bowl or wide mouth jar, stir together sugar, nuts and brandy. Cover; chill up to one week.
Cut fryer into pieces and add salt, pepper and garlic salt. Dip chicken into a batter, then roll in dry bread crumbs, then Parmesan cheese. Roll again in crumbs, then cheese. Put in shallow pan and bake, uncovered, for 1 1/2 hours at 350° until done and crisp.
Spray pan with Pam. Place bread in 13 x 9 x 2-inch pan. Sprinkle sausage and 1 cup cheese over bread. Mix eggs, milk and mustard and pour in pan. Sprinkle remaining cheese on top. Cover and refrigerate overnight.
Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup of pecans. Pour batter into 3 greased and flowered 9 inch round cake pans. Bake at 350° for 23-38 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans onto wire racks and cool completely on the wire racks.
Mix all together. Make 3 or 5-inch cookies. Bake at 350° for 15 minutes.
Braise meat in very little oil. Add water, cover and bring to a boil; turn down heat and cook slowly for 1 hour. Add remaining ingredients and more water, if needed. Cover and cook on low heat for 1 hour or until ready to eat.
Skin and cut trout in 2-inch pieces. Place in large pan. Cover with water. Bring to boil and cook 3 to 5 minutes. Drain and pack in wide-mouth pint jar with raw onion. Combine vinegar and water and spices in pan. Boil 15 minutes. Pour hot syrup over fish and seal jars. Let stand 3 or 4 days before using for best flavor.
Sift brown sugar, flour, baking powder and salt all together. Melt margarine. Beat in eggs, one at a time. Add the flour mixture. Beat until smooth. Stir in chocolate chips and nuts. Bake at 325° until toothpick comes out clean.
Layer chicken in the bottom of a 9 x 13-inch pan. (If using noodles, mix cooked noodles with chicken as first item in pan.) Top with peas and carrots. Add eggs. Mix soup and broth; pour over other ingredients.