HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sliced apples, cinnamon and 3 to 5 tablespoons sugar; set aside. Combine 2 1/2 cups flour, sugar, oil, eggs, salt and orange juice and beat well until batter is smooth. Grease a tube pan and alternate layers of batter and apples, ending with a layer of apples on top. Bake at 350° for 2 hours and 10 minutes.
Mix butter and flour until it is the consistency of fine breadcrumbs. Add grated cheese, cayenne and salt. Mix lightly. Combine egg yolk, lemon juice and Tabasco sauce. Make a well in the center of the dry ingredients and add the egg yolk mixture to make a firm dough. Pass through a cookie press (small star makes long straw) onto a cookie sheet or roll on lightly floured surface and/or cut into 1/2 x 3-inch strips. Bake on greased cookie sheet for 12 minutes, or until golden brown. A special Christmas treat!
Dissolve jello in 1 cup hot water; chill until syrupy. Beat Milnot until stiff peaks form. Beat jello until foamy; beat into milk. Cream the cheese with sugar and vanilla; fold into milk. Fold in fruit. Add powdered sugar to crumbs; mix with butter. Place 3/4 crumb mixture in bottom of 9 x 13 pan. Add cheesecake mixture. Top with rest of crumbs. Chill at least 4 hours.
Pierce potatoes with a fork. Bake at 375° for 45 to 50 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside. Place pulp into a smaller mixer bowl. Add cream cheese, chives, basil, salt and pepper; beat until smooth. Add milk, beating until potato mixture is fluffy. Spoon potato mixture into shells. Sprinkle with paprika. Place on baking sheet. Cover loosely with foil. Bake at 375° for 10 minutes.
Mix all ingredients together and place in casserole dish. Bake 25 to 30 minutes at 350°.
In a large Dutch oven, brown the onions in butter until transparent. Add paprika and stir until reddish brown. Cut the chicken into pieces and fry until brown all over. Add the salt, chopped green pepper and tomatoes. Add 2/3 cup water; stir well and cover with tight fitting lid. Cook over very low heat for 1 1/2 hours.
Mix together the first four ingredients and place in casserole dish. Crumble crackers and place on top. Melt margarine and pour over top of crackers. Cook at 350° until golden brown.
Mix ingredients together to form loaf. Bake in 350° oven for 1 hour. Cheese may be sprinkled on top the last 5 minutes of baking time. Serve with remaining sauce.
Saute onion in butter until tender, but not brown. Blend in flour. Add broth all at once; cook and stir until thick and bubbly. Add chicken, peas and carrots and pimiento; heat until bubbly. Line a 2 to 2 1/2-quart baking dish with pastry. Pour chicken mixture into crust. Add top crust and cut slits for escape of steam. Bake at 400° for 40 to 50 minutes. Makes 6 servings.
Cook potatoes with skins on until soft. Remove from fire and spray with cold water. When cool, remove skins and mash potatoes. Add eggs, pickle relish, celery salt, salt and onion. Add mayonnaise to hold together; mix thoroughly; chill 3 to 4 hours.
Boil okra 5 minutes. Brown meat until crumbly. Drain and mix all together. Simmer 30 to 40 minutes.
Combine gelatin, sugar and boiling water in blender container. Cover and blend at low speed until jello is dissolved, about 1 minute. Add ice; stir until partly melted. Add cheese; cover and blend at high speed until smooth, about 1 minute. Chill until set, about 30 minutes. Top with pie filling or fresh fruit.
Combine soy sauce, sherry, sugar, ginger, dry mustard and garlic, stirring to blend. Marinate steak or chicken in refrigerator 4 to 6 hours.
Preheat oven to 325°. Combine soda and buttermilk. Let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk, alternating with flour to creamed mixture. Add vanilla; fold in egg whites. Gently stir in pecans and coconut. Bake in three 9-inch greased and floured pans at 325° for about 25 minutes or until done. Frost when cool.
Cut kielbasa into 3 inch pieces & put in a large pan. Mix pineapple, chili sauce & brown sugar together and pour over kielbasa. Bake at 325 degrees for 1 hour 15 minutes. Baste frequently.
Preheat oven to 375. Flatten each biscuit to a 3-4 inch circle. Combine the chopped apples, sugar, and cinnamon. Place a tablespoon of the apple mixture on each biscuit. Dot with a little butter. Bring up the sides of the biscuit to enclose the filling and pinch to seal. Place in ungreased muffin cups. Bake for 11-13 minutes or until golden brown.
In a large bowl, combine flour, sugar and baking powder. Combine oil and cocoa and add to dry ingredients. Beat in milk and vanilla. Pour batter into a lightly oiled or nonstick sprayed 9-inch square baking pan. Sprinkle the remaining dry ingredients over the top of the batter one at a time, but do not mix. Pour coffee or water over the top. Bake at 350° for 40 minutes. To serve, invert each piece on a serving plate. Makes 9 servings.
Boil rice with 8 cups of water. Keep shaking it until water evaporates. When rice is done, put Coco Lopez and Carnation milk and all ingredients in and let dry for at least 1/2 hour. Put in plates and refrigerate for 1 hour, then eat it.
Dissolve yeast in lukewarm water in large bowl. Stir in sugar, salt and 1 1/2 cups water. Add eggs and oil; mix well. Add 6 cups flour, 2 cups at a time, mixing well after each addition. Knead in 1/2 cup flour on lightly floured surface. Place in large greased bowl. Let rise, covered, until doubled in bulk. Roll 1/2-inch thick on lightly floured surface; cut with round cutter. Brush with margarine; sprinkle with sugar. Fold over; place on greased baking sheet. Let rise until doubled in bulk. Preheat oven to 375°. Bake 10 to 15 minutes.
Mix dry ingredients. Add milk and egg. Mix well. Stir in grated apple. Coat skillet or griddle with cooking spray. Heat to 325 degrees. Use 2 Tbsp. butter for each pancake. Cook on both sides. Makes about 18 pancakes. Recipe can be doubled.
Cream the cream cheese, egg and sugar and spread on thin bread; roll up as jelly roll. Cut in half. Roll in 1st, melted margarine, then mixture of 1 cup sugar and 1 tablespoon cinnamon. Chill at least 1 hour or overnight. Bake 15 minutes at 325°. Freezes well before baking.
Peel cucumbers. Slice very thin with a food slicer. Place sliced cucumbers in layers in a bowl, salting each layer. Let stand 5 minutes. With clean hands, firmly squeeze out all the salted juice, squeeze 3 to 4 times. Place in fresh bowl. Add onion, cider vinegar, oil, dill weed and pepper. Refrigerate covered 30 minutes. Serves 4.
Combine all ingredients. Spread into a 9 x 9-inch pan and bake at 350° for 20 minutes. Yields 12 to 16 bars.
Mix and put into casserole. Bake at 350° for 1 hour, stirring every 20 minutes.
Cream sugar, shortening and salt. Add eggs one at a time. Add flour and milk alternately. Grease and flour cake mold. Bake 1 hour and	20 minutes or longer (I bake 1 1/2 hours). Bake at 325° in a cold oven. Do NOT open oven while cooking.
Put both banana halves, 1 egg, 1 1/2 cups of milk and the sugar in the blender; blend until smooth. Add ice and blend again. Enjoy.
Sift together flour, baking powder, salt and sugar. Add shortening, cherry juice, cherries and milk. Beat 2 minutes and add egg whites. Beat 2 minutes more. Fold in chopped nuts. Pour into 2 (8-inch) layer pans, greased and floured. Bake at 350° for 30 to 35 minutes.
Soak cucumbers and onions in salt for 2 hours. Make solution of vinegar and sugar. Pour over cukes and pack in containers.
Beat cake mix, oil, eggs, and mandarin oranges. Bake at 350° for 35 minutes. Cool. Sprinkle pudding over the pineapple. Stir. Add Cool Whip. Spread over cooled cake. Refrigerate.
Crush cookies in food processor or in zipper-style plastic bag with rolling pin. Pour milk into large bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of the crushed cookies. In 8 to 10 glass cups, layer pudding mixes. Top with gummy worms.
Heat oven to 375°. In medium saucepan over low heat, melt butter; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
In large skillet, heat 4 tablespoons oil over medium heat. Brown chicken, a few pieces at a time, about 5 to 8 minutes on each side. Add more oil if necessary. Remove chicken to heavy 8-quart Dutch oven with cover. In same skillet saute mushrooms 2 minutes. Add garlic, thyme, basil and parsley and saute 2 minutes, stirring constantly. Transfer to Dutch oven. Pour brandy and wine into same skillet. Scraping up brown bits, cook over high heat until reduced by half. Stir in tomatoes, tomato paste, salt and pepper. Bring to a boil. Pour sauce over chicken. Cover and simmer over low heat for 30 minutes. Baste chicken with sauce every 10 minutes. Garnish with chopped parsley, if desired. Serves 12.
Saute onion until soft in 3 tablespoons butter. Add livers, garlic, bay leaf and parsley; saute 8 minutes or until livers are brown, but still pink inside. Remove bay leaf and force the mixture through a sieve or puree it in a blender. Beat in the remaining butter (reserving 1/4 cup) with the brandy. Season with salt and pepper. Spoon into a crock or dish. Melt remaining butter and pour over the pate to seal it. Chill for 24 hours before serving. Serves 6.
Place butter in a microwave-safe bowl; microwave at High 55 seconds or until melted. Stir in chocolate wafer crumbs, mixing well; set aside.
Combine ingredients and shape into cakes. Brown in greased frying pan. Serve with tartar sauce and parsley. Serves 6.
Take evaporated milk and put in bowl. Then put in freezer until mushy. Whip until thick. Line 9 x 13-inch pan with graham cracker crumbs, vanilla, 1/2 cup sugar and melted margarine, mixed together. (Save out 3/4 cup mixture for topping.)
Prepare the Dream Whip or Cool Whip, Mix pineapple juice, egg, sugar and flour together and cook as a pudding. Cool and then mix into Cool Whip. Spread on top of cold jello mix. Can be made the day before serving.
Mix oil, sugar, eggs and pumpkin together. Combine dry ingredients and mix with other mixture. Grease and flour three 1 pound coffee cans and the 1 (16 ounce) pumpkin can. Pour each 1/2 full or you can use 2 (9 x 5 x 3-inch) loaf pans. Bake at 300° about 1 hour and 20 minutes. Cool 10 minutes and remove from cans. Cool 1 hour before slicing.
In large bowl, beat egg yolks; stir in condensed milk, water and vanilla. Fold in cookies. Whip cream and fold in next. Pour into aluminum foil-lined 9 x 5-inch loaf pan or other 2-quart container. (I use a glass loaf pan.) Cover; freeze 6 hours or until firm.
Make a custard of scalded milk, eggs, sugar and salt. Add chocolate (melted over hot water) and vanilla. Fold in bread crumbs. Pour into pudding dish. Dot with butter and bake in moderate oven 45 minutes.
Sift flour with soda, salt, ginger, cinnamon and cloves. Cream sugar and shortening until light and fluffy. Blend in egg and honey; beat well. Add to dry ingredients. Mix thoroughly. Chill. Shape dough by rounded teaspoonfuls into balls. Dip half of ball into water, then into sugar. Place sugar side up on ungreased baking sheet. Bake in a 350° oven for 12 to 15 minutes or until done.
Cut wings at joints, using just first two sections. Rub with fresh ground black pepper. Fry in wok in peanut oil. Drain when done. Melt butter in a saucepan. Add hot sauce. Pour butter/hot sauce over wings.
Beat eggs; add sugar, honey and oil. Mix well. Slowly add flour, coffee, baking soda, baking powder, cloves and rum. Beat well. Blend in chopped nuts with spoon or spatula. Pour mixture into greased 13 x 9 x 2-inch pan. Place in preheated oven and bake at 350° for 1 hour.
Cream butter and sugar; blend in egg. Stir together flour and 1/2 teaspoon salt; stir into creamed mixture. Chill 1 hour. Form into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Flatten in one direction with fork tines; top each with a pecan half. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Combine rice, 2 tablespoons butter, parsley, pimento and onion. Toss lightly. Heat soup, lemon juice, pepper and butter until bubbly hot. Fold in shrimp and heat for 1 minute longer. Serve over rice.
Dissolve jello in hot water. Mix all the remaining ingredients and add to jello. Pour into an oblong dish and refrigerate until congealed. This is really good with chicken or turkey or all meats.
Combine first 6 ingredients. Add nuts and apples. Pour mixture into a large greased pie plate. Sprinkle some light brown sugar on top. Bake at 375° for 35 to 40 minutes.
Cover meat with vinegar, water, onions, bay leaf, cloves, salt, pepper and sugar. Let stand 24 hours in refrigerator. Remove and wipe dry. Brown meat in hot oil. Place on rack in pressure cooker. Strain vinegar mixture and add 1 1/2 cups to meat. Cook at 10 pounds pressure for 45 to 60 minutes. Cool and thicken gravy with crumbled gingersnaps.
Combine all ingredients together. Simmer until thick. Put in bottles and seal. Makes about 7 pints.
Prepare pudding with milk according to package directions. Slice cake and line glass container with 1/2 of it. Sprinkle 1 cup of the fruit over the cake. Pour half of the pudding on top. Add a layer of Cool Whip and repeat the four layers.
Preheat oven to 350°. Dip chicken in melted margarine, then fiesta herb with red pepper soup mix, combined with bread crumbs. In a 13 x 9-inch baking or roasting pan, arrange chicken. Drizzle with remaining margarine. Bake 20 minutes or until done. Makes about 4 servings.
Heat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture.
Heat oven to 350°. Oil bottom of 9 x 9-inch pan; set aside. Place egg whites in large bowl, beat with spoon until slightly frothy. Add oil and vanilla; mix thoroughly. Stir in sugar and cocoa; mix well. Stir in flour until well blended. Pour into pan.	Bake at 350° for 22 to 26 minutes. Avoid overbaking. Cool before cutting. Makes 1 1/2 dozen.
Place 4 boneless chicken breasts in a large shallow baking pan. In sauce pan, melt butter and stir in remaining ingredients and heat through. Dump mixture over chicken and bake at 350 degrees for 1 1/4 hours or until chicken is golden brown. Baste chicken frequently with sauce while baking. Serve on rice pilaf.
Peel potatoes and slice thin. Fry bacon and drain on paper towel. Saute the onion in the bacon fat until golden brown. Blend in the flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boil, stirring constantly. Boil for 1 minute and then stir in carefully the potatoes and bacon pieces, crumbled. Remove from heat, cover and let stand until ready to serve. Makes 6 to 8 servings.
Melt butter. Crush crackers and add seasonings. Dredge chicken in butter, then in cracker crumbs. Place in baking dish. Sprinkle with Parmesan cheese. Bake in 350° oven until done.
Brown meat in oil in skillet. Transfer to slow cooker, along with the rest of ingredients. Combine 1/2 cup water, 1 Tbsp cornstarch. Stir into liquid in cooker. Cover and cook on high for 5 to 6 hours. Serve over noodles or rice. 6 to 8 servings.
On grill, cook sausage. Cut up in 3-inch links until done. Cut sausage half open and add enough cheese to cover exposed sausage. Sprinkle bacon bits on after cheese has started to melt.
Heat 2 1/2 cups milk. Mix sugar, flour, other 1/2 cup milk, egg yolks and softened butter. Add to hot milk and cook until thick (stirring as it thickens). Put into baked crusts and top with beaten egg whites, sweetened. Brown slightly to bake egg whites.
Soften gelatin in tomato juice. Bring Bloody Mary mix to a boil. Remove from heat and add gelatin mixture. Mix and stir until dissolved. Cool. Pour half of the mixture into a 13 x 9-inch dish which has been greased with mayonnaise. Chill until congealed.
Mix together well. Add to pie shell. Bake at 350° for 45 minutes. Add a little more milk to make it a little more moist.
Cover raisins with boiling water; let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk; beat on medium speed for 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13 x 9-inch baking pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely.
Pop the corn in oil; set aside. Boil for 5 minutes, 1 stick margarine, 1 cup brown sugar, 1/4 cup Karo syrup and 1/2 teaspoon salt. Remove from heat after 5 minutes. Add 1/2 teaspoon baking soda (mixture will become foamy). Pour over popcorn in large baking pan. Bake at 275° for 1/2 hour. Stir every 10 minutes. Pour onto wax paper and cool. (Peanuts, pecans or mixed nuts may be added; mix through popcorn before baking.)
Put the sliced apples on bottom of pan. Mix the sugar, cinnamon and lemon juice and sprinkle over the apples. Bake at 350° for 30 minutes.
Combine flour, eggs and milk. Wash and clean chiles; cut into strips. Cut cheese into blocks. Wrap cheese with chiles; place in casserole dish. Pour batter over chiles. Pour tomato sauce over batter.	Bake at 350° for 1 hour, or until bubbly and brown on the top. Serve while hot.
Mix all ingredients, except ground beef, in crock-pot.	Layer ground beef on top. Cook on high 1 hour and low 2 hours.
In saucepan, brown beef chuck, onion, garlic and oregano. Add soup, water and vinegar. Simmer 30 minutes, stir occasionally. In shallow 12 x 8-inch pan, arrange 3 alternate layers of cooked noodles, cottage cheese, meat sauce and Mozzarella cheese. Sprinkle each layer with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 15 minutes. Makes 6 servings.
Boil the first 5 ingredients to 238° (soft ball). Let stand for 1 hour. Add vanilla, walnuts and cherries. Beat until just starts to thicken and pour into pan.
Mix together and freeze half. Put other half in containers until ready to serve. Add ginger ale when serving.
Preheat oven to 375°. Spray only bottoms of 12 medium muffin cups with vegetable spray. In bowl, beat milk, yogurt, egg whites, egg, vanilla and lemon zest. In another bowl, combine flour, sugar, cinnamon, baking soda and baking powder. Fold dry ingredients into wet until moist. Stir in the apple. Divide batter in muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool and serve.
Cook broccoli and place in casserole dish. Place boiled chopped chicken over broccoli. Salt and pepper. Mix 1/2 cup mayo with cream of chicken soup. Then add 1 cup chicken broth and mix with soup and mayonnaise. Pour over chicken. Sprinkle with curry and grated cheese. Bake at 350° for 30 minutes.
Cook potatoes, celery, bacon and onion in 1/2 cup milk in a 2-quart casserole dish for 10 to 12 minutes, stirring after 5 minutes. Add 2 cups milk and cook 3 minutes. When ready to serve, add grated cheese to the top of each bowl.
Cream butter and sugar; add vanilla and stir in flour. Add potato chips and nuts. Drop by teaspoon onto greased cookie sheet. May put fairly close together as they do not spread much. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
Heat pineapple almost to a boil and stir in Jell-O until dissolved. Cool in refrigerator. Stir in buttermilk and Cool Whip. Whip together. Chill in refrigerator.
Beat eggs. Add milk, vanilla, flour and salt to eggs. Beat with electric mixer. Be sure flour is well mixed. Heat skillet. Add teaspoon of butter to skillet. Dip bread, a slice at a time, into batter. Coat each side. Drop bread into hot pan; cook 2 to 3 minutes per side or until golden brown. Cut bread in half diagonally. Sprinkle powdered sugar on toast.
Thaw scallops and shrimp. Halve the scallops. Place the scallops and shrimp in a plastic bag; place bag in a bowl. Combine the oil, parsley, lemon juice, garlic, salt and pepper and pour over shrimp and scallops. Seal the bag and marinate for 4 to 6 hours, turning bag occasionally. Drain, reserving marinade. Alternately thread shrimp and scallops on skewers. Grill kabobs, uncovered, directly over medium coals for 12 to 15 minutes or until shrimp turn pink and scallops are opaque, brushing frequently with marinade, turning once or twice. Or broil in oven for 8 to 10 minutes.
Cook bacon until crisp; drain, reserving 2 tablespoons drippings in skillet. Crumble bacon. Cook onion in reserved drippings until tender (low heat) and stir. Add with bacon to remaining ingredients; mix well. Top with additional bacon, if desired. Bake uncovered in 1 1/2-quart casserole in 325° oven for 1 1/2 to 1 3/4 hours. (I use the slow cooker; double the recipe and it works out great.) Stir often.
Combine little more than 1/2 cup sugar, flour and salt in double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened. Remove from heat; add vanilla and butter. Let cool slightly. Beat 3 egg whites until stiff, not dry; add 1/4 cup sugar and beat until forms stiff peak. Line 9 x 13-inch pan with vanilla wafers and bananas. Pour 1/2 pudding over wafers and bananas. Add another layer wafers, bananas, pudding. Top with egg whites and bake in preheated hot oven at 425° until brown.
Dice all vegetables very small. Saute celery, onion, carrots and green pepper in butter for 15 minutes. Add cabbage and cook 15 minutes longer. Add remaining ingredients and cook 3 hours.
Put in bowl and stir. Bake 4 days at 200°; they burn easy. Makes 100.
Brown hamburger, onion and mango. Mix with rest of ingredients and cook on top of stove for 30 or 40 minutes.
Beat butter and sugar until fluffy. Add 1 egg at a time, beating after each addition. Mix flour, salt and baking powder; sift together. Add alternately with the sour cream and vanilla. Bake in tube pan at 350° for 15 minutes. Reduce heat to 325°. Bake for 1 1/2 hours all together.
In skillet brown beef, onion, green pepper and mushrooms. Add garlic powder and cheese. Cook until cheese melts. Mix 1 box of pie crust and put on top of cookie sheet. Bake until light brown. Put beef mixture on top of pie crust. Mix other box of pie crust and top beef mixture. Place under broiler and bake until browned good.
Drain asparagus, reserve liquid. In heavy saucepan, melt oleo; add flour, salt and pepper. Blend well. Gradually, add 3/4 cup liquid and milk. Cook until thickened and smooth, stirring constantly. The sauce should be thick; add milk and liquid if needed. Add Worcestershire sauce and cayenne pepper. Remove from heat. Butter a medium-size casserole dish. Layer asparagus, eggs, cheese and almonds. Repeat the layers. Spoon sauce over all. Sprinkle with crumbs. Bake at 350° for 20 to 25 minutes until bubbly and brown. Serves 6.
Defrost pie crust for 20 minutes. Prick bottom and sides with fork. Arrange 2 slices of Swiss cheese on bottom and sides of pie crust. Put in 350° oven 10 to 15 minutes, or until cheese melts. Put pie crust on baking sheet while cooking.
Allow ice cream to soften. Crumble cookies and add to ice cream. Add vanilla and nuts; mix. Fold Cool Whip into mixture. Pour into flat cake pan and freeze.
Beat egg whites, salt and vanilla until frothy. Beat in sugar, 1 tablespoon at a time. Beat until very stiff. Fold in chips and cornflakes. Drop by scant teaspoonful, well apart onto a well-greased cookie sheet. Bake in a 350° oven for 12 to 15 minutes. Cool slightly before removing to cooling rack. Yield: 4 dozen.
Grease two 9-inch cake pans. Prepare cake mix according to package direction using oil, eggs and juice from oranges. Stir in oranges and nuts. Spread evenly in pans. Bake in preheated oven at 325° for 25 minutes. Cool.
Melt butter in pan in 350° oven. Stir in dry onion soup. Drop quartered pieces of biscuits in pan and stir. Bake for approximately 8 to 10 minutes, stirring once to coat all sides. This is a great appetizer.
Blend flour, baking soda, salt, cinnamon and baking powder; set aside. Mix eggs with sugar. Add oil. Beat 2 minutes (approximately). Mix dry ingredients with egg mixture. Add zucchini. Beat for 3 minutes. Fold in nuts and pineapple (optional). Bake in preheated 350° oven for 1 hour and 20 minutes or until done.