HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together and let rest for 3 hours and then coat 1/4-inch slices of onion and deep fry; drain. Mix must set up for 3 hours.
In a large bowl, cream the eggs, sugars and shortening. Add the vanilla. In a separate bowl, mix the flour, oats, salt, baking soda and powder. Combine the ingredients into a dough. Mix in the chocolate chunks and pecans. Roll into 1-inch balls and bake at 350° for 10 to 12 minutes. Cool and enjoy. Makes about 4 dozen cookies.
When making homemade noodles, always use 2 tablespoons of milk and 2 pinches of salt for each egg used.
Mix ingredients making a sticky dough. Spoon (using tablespoon) onto a greased cookie sheet. Bake at 350° for 12 minutes. Cookies should be slightly brown. Let cool on pan before removing them with spatula.
Mix ingredients together in a large bowl. Add nuts and chocolate chips as desired. Drop by teaspoon on greased cookie sheet. Place a Rolo on each cookie. Bake at 350° for 10 minutes.
Melt margarine in 12-inch Dutch oven. Beat together ingredients and pour into oven. Bake covered with 16 coals on top and 14 coals on the bottom, 25 to 30 minutes, until puffy and light brown.
First you need sticking spray on the pan so it won't stick. Then you make the dough into a flat circle. Put some cheese on and then sauce and then pepperonis. The sauce is sauce is spaghetti sauce. Cook it for 15 minutes at 100°. That's how my mommy makes my pizza for lunch.
Brown turkey meat; add soup and simmer gently for 10 to 15 minutes. Sprinkle	with almonds. Spoon over mashed potatoes or rice. Serves 4 to 6.
In a saucepan, make a syrup of sugar, water, cinnamon candies and food coloring. Cook apples in the syrup until tender. Chill apples and serve as a salad or a meat garnish. Reserve syrup and serve on pancakes, waffles and French toast.
Whisk in a blender. Add salt and pepper to taste. Makes 1 1/3 cups. Keeps in a jar in refrigerator up to 2 weeks.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Gradually add flour; mix well. Blend in flavorings.
Have potatoes ready. Melt butter; blend in flour, salt and pepper. Heat until bubbly. Add onions and milk and cook until thickened. Stir constantly. Fry 2 pieces of bacon to get the fat and use 3 pieces of sliced cheese. Place 1/2 of the potatoes in a buttered 1 1/2-quart casserole dish. Sprinkle a little extra salt over the potatoes, then put 1/2 of the sauce over the potatoes and some of the bacon fat and 1 piece of cheese. Tear cheese into small pieces over top, then put the rest of the potatoes, sauce and bacon fat and 2 pieces of cheese on top. Cover the dish. Bake at 350° for 30 minutes. Uncover and bake 30 more minutes or until brown.
Add meat, spices, onions and rice and mix well with hands. Core cabbage. Place in large pan of salted water. Scald cabbage and separate leaves. Cut vein and discard. Roll meat in cabbage leaf and tuck inside. Place on a layer of extra cabbage. Brown bacon and mix with soup. Pour over stuffed cabbage. Cook about 1 1/2 hours.
Preheat electric skillet to 300°. Combine flour, salt and pepper in a small bowl. Dredge meat in flour mixture. Add fat to skillet. Melt. Brown meat (1 pound at a time). When all meat is browned, add enough water to barely cover meat (2 to 2 1/2 cups). Bring to a boil at 300°; turn temperature down to medium and simmer. Cover; close vent. Cook 45 to 55 minutes, until meat is almost tender. Check water level periodically; if low, add a little water. Stir occasionally. Add vegetables and seasonings. Turn temperature to 300° until boiling, then reduce to medium. Simmer and cook until vegetables are tender (30 minutes). Add water if needed to barely cover vegetables. Thicken liquid with flour and water, stirring to form a smooth paste. Season to taste.
Mix all ingredients, except bread, until spreadable. Spread on frozen bread slices 1/4-inch thick. Trim crusts off. Cut in fourths (triangles). Freeze, unbaked, on cookie sheet. Once frozen, can bag in a Ziploc bag. Bake later. Spread out frozen on a cookie sheet and bake at 375° for 5 to 10 minutes (until light and crispy).
Remove bone and fat from pork loin chops; save all small pieces of meat. Heat oil in deep skillet or Dutch oven hot enough so that a water drop dances. Beat eggs in 1 small bowl. Pour bread crumbs in another. Dip pork loin chops in egg, coat throughly in bread crumbs, then fry until brown in oil. Drain breaded chops on paper towel. Arrange all fried pork in 9 x 13-inch dish or pan. Cover with cheese slices. Pour spaghetti sauce over top to cover. Then microwave on High for 5 minutes or bake in 350° oven for 20 minutes or until bubbly. Serve over spaghetti.
Do not preheat oven. Grease and flour tube pan. Cream together the first 3 ingredients and gradually add the remaining ingredients, adding eggs one at a time. Bake 1 hour at 325°. Turn oven up to 350° for 1/2 hour or until done. Cool 15 minutes in pan before removing.
Preheat oven to 325°. Grease and flour one 9 x 5-inch loaf pan. Mash bananas with a fork. Add eggs and rest of ingredients; mix well. Pour into pan and bake for 1 hour and 20 minutes, until golden brown and splits slightly.
Brown bacon, ground beef and onions and drain. Combine all ingredients, cover with foil and bake at 350° for 1 to 1 1/2 hours.
Sift sugar and flour together. In saucepan, bring butter, shortening, cocoa and water to a boil. Pour over flour mixture; mix well. Add buttermilk, soda, eggs, vanilla and cinnamon. Bake in cake pans (greased and floured) for about 40 minutes at 350°.
Bring sugar, vinegar and water to boil. Beat 2 eggs and stir into mixture while cooking. If not thick enough, add some cornstarch. Mix cornstarch with cold water. You may try some sweet pickle solution if you wish.
Place margarine in a 2-quart rectangular dish and microwave on High 40 seconds. Stir in honey, mustard, curry powder and salt. Roll chicken pieces in mixture and arrange in a single layer, with meat portions to the outside of the dish and the bony pieces in the center. Cover with waxed paper and microwave on High 9 minutes. Turn each pieces over, baste with sauce and sprinkle with paprika. Re-cover and microwave on High 9 to 11 minutes. Let stand 5 minutes. Makes 4 to 5 servings, and it is good served over curried rice.
Saute meat and onion until meat loses its pink color; drain. Add remaining ingredients, except macaroni. Simmer on low heat about 1 hour. Add macaroni and 1 cup of water, if needed. Continue simmering until macaroni is done. Add salt, pepper and garlic powder to taste. You may use leftover pot roast and broth in place of hamburger and add any leftover vegetables you might have in refrigerator.
Mix first 3 ingredients and spread on tortillas. Sprinkle remaining ingredients on each. Roll up and chill 2 hours. Slice into 1-inch slices. Serve plain or dip in salsa.
Add milk gradually to peanut butter in a bowl, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes. Spread filling about 1/2-inch thick on 12 of the crackers. Top with remaining crackers, pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours. Makes 12 sandwiches.
Cook the first 3 ingredients in 2 cups water for about 15 minutes (covered). Combine the broccoli, soups, milk, Cheez Whiz and chopped onion. Mix in rice. Put in covered 2-quart dish. Bake at 350° for 35 minutes, or until lightly browned and bubbly.
Cream margarine and Crisco; add sugar and beat. Add eggs, one at a time, and beat well after each. Pour in dry ingredients, alternating with milk and flavoring.
Cut the oleo into the flour. Add the nuts. Bake in a 9 x 13-inch dish at 325° for about 15 minutes. Cool.
To chopped apples, add cinnamon, nutmeg and 1/3 cup sugar; add orange rind. Let stand.
Place all ingredients in a large bowl. Beat about 3 minutes with mixer and bake in preheated oven at 350° for 30 minutes. Bake in greased sheet cake pan.
Mix first four ingredients. Pour into 9-inch pie plate. Bake at 350° for 40 minutes. Remove from oven and cool 10 minutes (leave oven on). At medium speed mix sour cream, 3/4 cup sugar and almond extract. Pour over cake. Return to oven for 15 minutes. Delicious eaten plain or topped with your favorite pie filling.
Mix flour, sugar and salt in large bowl and set aside. Put oil, cocoa and water in saucepan and bring to a boil.
Whip cream cheese. Add all remaining ingredients, except the chopped pecans. Spread in shallow baking dish. Sprinkle with pecans. Bake at 350° for approximately 20 minutes. Serve with your favorite crackers.
Prepare juice according to directions. Pour into Dixie cups. Cover tightly with plastic wrap. Insert popsicle sticks; freeze. Remove cup from frozen bar. Enjoy!
Combine drained carrots with mixture of next 5 ingredients. Put in casserole. Top with crumbs. Bake 45 minutes at 350°.
Remove top and seeds from green peppers. Parboil 5 minutes, drain. Brown onion and meat in fat, drain. Add tomatoes, corn and seasonings. Stuff peppers and top with buttered crumbs. Stand upright in greased baking dish. Add tomato soup to dish. Cover and bake at 350° for 1 hour. Yields 8 servings.
Boil sugar, water and spices until syrup spins a thread as it drops from a spoon. Add peanuts to syrup. Stir until nuts look dry. Pour onto waxed paper and let stand until cold and dry.
In a 1 1/2 qt. slow cooker combine the first five ingredients. Cover and cook for two hours or until cheeses are melted. Stir to blend. Serve warm with rye bread or crackers. Yields 3 1/2 cups.
Heat the over to 400 F. Pierce the potatoes in several places with a fork. Place on a baking sheet or oven rack. Bake for 50-60 minutes, or until the potatoes feel soft when squeezed. Remove the potatoes from the oven and let cook for 15 minutes.
Brown ground beef with onion and green pepper in saucepan, stirring until ground beef is crumbly; drain. Add macaroni, spaghetti sauce and cheese; mix well. Simmer until heated through. Serve with salad and garlic bread. Yield: 8 servings.
Blend all dry ingredients; add shortening and blend. Add milk slowly. Blend in egg. Stir until stiff dough is blended. Put on floured board and knead 5 times. Cut and bake. Bake at 400° for 15 to 20 minutes.
Brown beef and onions. Cook until onions are clear. Add soup, tomatoes and chilies and beans. Warm through. Top with cheese and olives. Serve hot with tortilla or nacho chips.
Mix butter and sugar until fluffy. Add other ingredients. Put 1/2 cup flour aside and mixing raisins and nuts together with flour, mix with batter. Bake at 325° for 1 hour or until done. Frost with Caramel Frosting.
Mix sugar, cream and butter. Bring to a boil and boil 15 minutes, stirring constantly. Stir marshmallow cream and chocolate chips into boiled mixture until chocolate is melted. Add nuts and vanilla. Pour into buttered pan. Cool and cut into squares. Makes 5 pounds.
Beat together sugar and oil. Add eggs, bananas, sour cream or buttermilk and vanilla. Blend well. Add flour, baking soda and salt. Blend well. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes. Cool for 5 minutes and remove from pan.
Preheat oven to 350°. Beat eggs. Add 8 ounces sour cream. Mix well. Add corn muffin mix. Mix together well. Drain whole kernel corn; add to sour cream/corn muffin mixture. Mix well. Add can creamed corn. Mix well. Lightly grease casserole dish. Bake 30 to 35 minutes, until turns lightly brown. Top with shredded cheese. Bake in oven until cheese starts to melt. Enjoy!
Blend all ingredients. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 45 minutes or until cake springs back when pressed. Let cool 15 minutes.
Mix together in pan. Heat over low heat until ready to serve. Remove cinnamon sticks. Serves 8.
Cook bacon until crisp; remove from skillet. Add onion and green pepper to 3 tablespoons of bacon drippings. Cook until tender. Blend in flour, sugar, Worcestershire sauce, salt, pepper and mustard. Add tomatoes. Cook constantly until thickened. Add beans; heat. Top with bacon. Makes 6 to 8 servings.
In a Dutch oven, saute meat, onions and celery. Add tomatoes, Au jus gravy, and water. Simmer for 10 minutes. Add vegetables and cabbage. Simmer for 30 minutes. Add macaroni and parsley and cook 15 minutes. Add salt and pepper.
Melt butter in a 9 x 12-inch baking pan. Spread rice over butter. Sprinkle on soup mix. Pour on water. Arrange chicken on top. Cover with foil; bake at 375° for 1 hour and 15 minutes.
Mix together the Eagle Brand milk and lemon juice and let stand for five minutes. Then add the pineapple, drained, and the Cool Whip and nuts.
Sift dry ingredients. Melt in saucepan: Baker's chocolate, butter, hot water and vanilla. Add eggs and 1/2 cup dry mix, then combine all of the ingredients together. Bake in 2 greased 9-inch pans for 35 to 45 minutes at 350°. Frost as desired. Cool Whip works well on this cake.
Melt oleo in a 9 x 13-inch pan. Mix the flour, shortening and milk; stir with fork until dough leaves sides of bowl. Turn out onto lightly floured board or cloth; knead just until smooth. Roll dough out into large rectangle, 1/4-inch thick. Spread peaches on dough; sprinkle with cinnamon. Roll up like jelly roll. Seal edges with a little water. Cut into 12 to 15 pieces; place in pan with butter. Boil sugar and water until melted; pour over rolls. Bake at 350° for 45 minutes, until golden brown, not dry.
In mixing bowl, combine 1 1/2 cups flour and yeast. Heat milk, sugar and shortening; add salt just until warm (115° to 120°), stirring constantly until shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for 30 seconds scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make soft dough. Shape into ball. Place in lightly greased bowl, turn once to grease surface. Cover and let rise in warm place until double, 1 1/2 to 2 hours. Punch down, turn out on floured surface. Cover and let rise 10 minutes. Shape into desired rolls. Cover, let rise in warm place until doubled, 30 to 45 minutes. Bake on greased baking sheets or in greased muffin pans in hot oven (400°) for 10 to 12 minutes. Makes 2 to 3 dozen rolls.
Brown meat and set aside. Melt margarine in bottom of pan. Layer with potatoes, carrots, onions, celery and peas. Salt and pepper as you go. Cover with hamburger and meat. Mix pea juice and tomato soup; pour over meat. Bake 1 hour and 45 minutes at 325°.
Put fruit in slightly greased casserole dish or pan. Mix dry ingredients until mealy. By hand, sprinkle over fruit. Melt 1/2 stick margarine or butter and pour over the crust mix. Bake at 350° about 30 to 45 minutes or until browned.
In a mixing bowl, put the chopped meat, chopped onion and pepper. Add the rest of the ingredients to the water and mix. Add to chopped meat, onion and pepper mixture. Mix well. Shape into a loaf and place on baking pan. Bake at 350° for 1 1/2 hours.
Cook chicken in salted water and cut into small pieces. Mix soups, Ro-Tel tomatoes, green chilies and seasonings. Steam tortillas until soft. Fill a soft tortilla with 1 tablespoon chicken, 1 tablespoon onion and 1 tablespoon cheese. Roll. Fill flat casserole dish. Pour Ro-Tel mixture over this. Sprinkle more onions and cover with cheese. Bake at 350° for 20 to 30 minutes.
Place garlic, ginger and scallions in the work bowl of a food processor. Process until finely chopped. Remove to a 14 x 11 x 2-inch dish. Add oil and pepper flakes. Cook uncovered at 100% for 3 minutes.
In Dutch oven or heavy kettle, brown beef in fat. Add onion, salt, garlic and ginger. Drain pineapple and reserve syrup. Add enough water to syrup to make 1 1/2 cups. Add 1/2 cup to meat and bring to a boil. Cover and simmer 2 hours or until meat is tender.
Drain canned vegetables. Slice green pepper and water chestnuts. Combine all vegetables in large bowl and mix gently. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours. Drain before serving. Serves 12.
Blend together the cream cheese and peanut butter. Add confectioners sugar. Fold in Cool Whip. Pour into graham cracker.
Melt butter. Add flour and milk gradually. Bring to a boil, stirring constantly. Add corn, sugar, salt and pepper. Heat, then add beaten eggs. Pour into buttered baking dish. Top with bread crumbs. Bake at 350° for 25 minutes or until knife comes out clean.
Layer the ingredients in order in large baking dish. Bake at 250° for 2 1/2 hours.
Spread croutons or hash browns in a 9 x 13-inch pan (greased). Put on top cheese (1 1/2 cups; reserve 1/2 cup for top) and then browned meat. Beat eggs; add milk and dry mustard. Pour over meat; put in fridge overnight. Then put soup, 1/2 cup milk and 1/2 cup cheese on top. Freeze or bake in oven at 350° for 1 hour.
Cut steak into 6 serving size pieces. Combine flour, salt and pepper. Pound flour mixture into the steak. Brown in hot oil. Add bouillon cube, water, celery, onion and carrots. Cover and simmer for 1 1/2 hours or until steak is tender. Add small amounts of water as needed. Saute mushrooms in butter for 5 minutes. Add mushrooms and peas to the meat mixture. Simmer for 10 more minutes. Serve. Makes 6 servings.
Place lettuce on bottom of bowl. Mix next 6 ingredients; place on lettuce. Spread mayonnaise over top. Sprinkle with sugar and then the cheese. Cover with foil and refrigerate overnight. Top with Bac*Os or crisp bacon bits.
In a blender, combine the ice cream, berries, milk and honey; cover and process until smooth. Pour into glasses.
Melt margarine in large saucepan over low heat, add marshmallows and stir until completely melted. Cook 3 to 4 minutes longer, stirring constantly. Remove from heat, stir peanut butter into marshmallows. Add Rice Krispies, stir until well coated. Press into buttered dish. Cut into squares when cool.
Melt butter. Add sugar, vanilla and buttermilk; stir. Add eggs and stir. Then add coconut and pour into unbaked pie shell. Cook at 350° until dark golden brown. Remove and cool.
Combine meat, breadcrumbs, onion, salt, pepper, milk, parsley, catsup, mustard, Worcestershire and eggs in large bowl. Press mixture into greased 9 x 5 x 3-inch loaf pan. Meat loaf may be baked in the pan or, if preferred, turned out onto greased baking dish. If baking unmolded, cover meat with several strips of bacon. Bake at 400° for 50 to 55 minutes.
Cut cooked chicken into pieces. Mix together chicken, celery, onion, mayonnaise, lemon juice, almonds and salt. Top with Parmesan cheese and potato chips. Bake at 450° for 10 to 15 minutes until hot.
Stir dry ingredients together. Then stir in pineapple, eggs and pecans. Bake in 9 x 13-inch sheet cake pan at 350° for 45 minutes. Cool.
In a skillet, saute onions and celery in margarine. Add soup and Cheez Whiz; mix well. Stir in rice and broccoli. Pour into casserole dish. Bake in a 350° oven for 30 to 40 minutes.
Cook sugar, dates, egg and butter over medium heat, in heavy pan, until blended and thickened. Cool well and add vanilla. Add cereals, nuts and coconuts to the cooked mixture. Shape into balls; roll in additional coconut. Note: I made these diabetic by eliminating the sugar in the dates and using sugar-free coconut.
Mix all ingredients together. Line a 9 x 5-inch loaf pan with foil. Press in beef mixture.
Preheat oven to 350°. In a large bowl, mix first three ingredients well. Stir in next 6 ingredients and mix well. Stir in chocolate chips. Pour into greased tube or Bundt pan. Bake 50 minutes.
Add ingredients in layers. Put lettuce, onions, peas and mayonnaise, with sugar mixed in, into a 13 x 9-inch glass cake dish. Refrigerate overnight. Next day, sprinkle cheese, eggs and bacon on top of salad. Garnish with tomatoes and/or grated cheese, if desired. Serve slightly chilled.
Saute onions, bell peppers and celery in butter or oleo. Add garlic, parsley and crawfish or shrimp to mixture and cook 10 minutes. Add flour, half and half and cheese to mixture. Taste for salt. Simmer 30 minutes, stirring frequently.
In mixer bowl, blend all ingredients on low; beat about 2 minutes until well blended. Pour into greased and floured pan (fill pan a little over 1/2 full). Bake at 350° for 35 to 45 minutes, or until cake tests done.
Melt Velveeta; add tamales, chili and Tabasco to taste. Mix well. Heat through and serve with Doritos or Fritos.
Heat pineapple and juice in sauce pan until bubbly. Add jello, remove from heat. Stir until jello is dissolved. Let cool slightly. Pour into 8 by 8 inch pyrex dish. Stir in cool whip, buttermilk, and pecans. Refrigerate until set.
Mix the first 4 ingredients and form into small balls. Dip into melted chocolate and place on wax paper to harden.
Mix and let rest in refrigerator 1 hour before using. This recipe enough for 1 pound shrimp or a large onion for onion rings.
Cook squash until tender; drain well. Mash and drain again. Combine eggs and squash; mix well. Combine corn meal, flour, onion and cheese in a bowl. Toss to mix.
Combine all ingredients and mix well. Pour batter into two well-greased and sugared 9 x 5 x 3-inch loaf pans. Bake in a preheated 350° oven for 45 to 50 minutes. Cool 10 minutes before removing from pans. The dough may also be used in 5 mini-loaf pans. Then bake at 350° for 30 to 35 minutes.
Mix all ingredients together, except crackers, in microwave bowl. Cook in microwave until mixture is thick and spreadable like peanut butter. Spread on crackers; place on large cookie sheet. Bake at 300° for 5 minutes. Cool. Put small amount of cream cheese frosting on top.
Slice cabbage and onion and cover with sugar. Bring remaining ingredients to a boil. Pour over cabbage and let stand 4 to 6 hours or overnight. Will keep 7 days.
Beat eggs, oil, sugar, vanilla and applesauce.	Add dry ingredients. Mix well. Stir in zucchini. Bake at 350° for 20 to 25 minutes in 4 mini loaf pans.
Mix the first 4 ingredients and spread in buttered 13 x 9-inch pan. Mix together the cream cheese, 2 eggs, confectioners sugar and vanilla and pour on top of batter. Bake at 350° for 30 minutes.
Dip eggplant slices in milk and egg and fry in olive oil. Layer this alternately with sauce and ground beef. Top with a sprinkle of Parmesan cheese, then Cheddar cheese. Bake at 350° for 30 minutes.
Cream together margarine/butter, Crisco and sugar. Add in eggs, flour, baking powder, milk, lemon extract, vanilla and walnut extract. Grease and flour tube pan. Mix 1 teaspoon flour with black walnuts so they don't sink to the bottom. Add to mixture. Bake at 325° for 1 hour and 15 minutes.
Take head of lettuce and tear (not cut) into small bite size pieces. Put in bowl. Add all other ingredients. Mix with hands first to moisten everything, then use plastic spoon to finish. If not enough mayo, you can add 1/2 cup more.
Cream together shortening, margarine, brown sugar and granulated sugar. Add eggs and vanilla. Mix well. Stir together flour and baking soda. Add to batter. Mix well. Stir in oats and nuts. Drop by spoonful onto ungreased cookie sheet. Bake at 350° for approximately 10 minutes.
Preheat oven to 350°. Grease and flour 10-inch tube pan. In a large bowl, with mixer at low speed, beat sugar and shortening just until blended. Add remaining ingredients, except walnuts. Beat until well mixed. Increase speed to high and beat 2 minutes. Stir in walnuts. Bake 65 to 70 minutes. Cool cake 10 minutes in pan. Remove to wire rack.
Beat cake mix, eggs, vanilla pudding and oil well. Add Seven-Up and beat well. Place in a 13 x 9 x 2-inch pan and bake 40 minutes at 350°.
Melt almond bark and peanut butter in a microwave bowl; melt for 3 minutes on 50% power. Stir remaining ingredients together with melted almond bark. Drop by spoonful on wax paper.
Mix first four ingredients into small balls. In large pan, combine chili sauce, jelly and lemon juice. Mix well and simmer.
Put brown sugar, white syrup, butter and salt in bowl and boil in microwave for 2 minutes. Take out. Add 1/2 teaspoon baking soda. Stir well. Spray a brown paper bag well with Pam. Put 1 gallon popped corn in bag. Pour in syrup mixture. Microwave on High for 1 1/2 minutes. Take out and shake well. Put in for another 1 1/2 minutes on High. Take out and shake well. Put back in for 1/2 minute on High. Take out, shake well and put on cookie sheet to cool.