HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom of a 13	x 9 x 2-inch pan with graham cracker crumbs. Slice bananas and place over crumbs. Slice ice cream and place over banana layer; sprinkle 1/2 cups nuts. Freeze until firm. Combine sugar, milk and chocolate chips in a medium saucepan; cook over low heat until thick. Remove from heat; add vanilla. Cool completely. Pour chocolate mixture over ice cream layer; spread Cool Whip over top, then sprinkle with remaining nuts. Freeze until serving time. Remove from freezer 15 minutes before serving.	Yield: 9 to 12 servings.
Mix drained pineapple and jello. Add cottage cheese and mix well. Fold in Cool Whip and refrigerate.
Fry bacon, onion and hamburg; drain fat. Add all remaining ingredients and bake at 350° for 1/2 hour.
Bake our orange chiffon cake mix as directed. Cool. Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix. Beat until smooth. If too thick, add 1 to 2 tablespoons more milk. Pour slowly over cake. Sprinkle top with chopped, toasted almonds. Glaze will set within 1/2 hour. Store any leftover glaze in refrigerator.
Preheat oven to 325°. Lightly grease cookie sheet. Mix together and drop by teaspoon on cookie sheet, shaping together. Cook about 15 minutes. Remove from cookie sheet with spatula, pushing together while warm. They will be crisp when cool.
Ladyfinger cookies, with or without cream. If with cream, divide in half. Line bottom and sides of tube pan with ladyfingers. Layer chocolate ice cream and crushed Heath bars. Pour Kahlua over candy. Layer Heath bar ice cream on top. Freeze.
Mix together all the ingredients. Shape dough into "S's" or make small braids. Bake at 350° until brown for about 8 minutes. Add glazed icing. Mix confectioners sugar, water and flavoring of almond or anise to paste consistency. Put on tops. Can add sprinkles (optional).
Mix all together with mixer and use for dipping fresh fruits. Store any leftovers (if you have any) in fridge. Always a hit.
Cube eggplant and cook in water with a little onion juice. Drain well. Butter casserole dish. Layer cracker crumbs, eggplant and dots of butter. Add salt and pepper. Pour oyster stew over and top with more cracker crumbs; dot with butter. Bake at 350° until bubbly. Serves 6.
Wash and sort beans; simmer, covered, in water for 30 minutes. Drain; reserve stock. Combine remaining ingredients and Cowboy bacon or salt pork cut into 1/2-inch pieces. Place in 2 1/2-quart casserole; add beans. Cover with stock. Bake, covered, at 250° for 7 to 8 hours. Stir occasionally; add liquid as needed. Yields 10 to 12 servings.
Mix flour, sugar, eggs, buttermilk, soda, salt and melted margarine or shortening. Add bran flakes and mix thoroughly. This makes a large amount to be kept in the refrigerator 6 to 8 weeks. Use as needed. You may add pecans, walnuts or coconut or put jelly in the middle before taking out of the oven or anything you might like, something new each morning. Bake in oven at 350° for 20 to 25 minutes. Don't overbake.
Mix all ingredients well and pour into a 9-inch pie plate. Bake at 350° for 40 to 45 minutes. Leave in pie plate.
Brown beef, onion and green pepper; drain. Add salt and put in greased 9 x 13-inch baking dish in layers with noodles and mushrooms. Pour sauce over top. Sprinkle with cheese. Bake in 350° oven for 30 minutes.
Combine peanut butter, crisco, brown sugar, milk and vanilla. Beat at medium speed until well blended. Add egg, blend well. combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until blended. Drop by teaspoonful, 2 inches apart on ungreased baking sheet. Flatten slightly with a fork. Bake at 375 degrees for 7 to 8 minutes.
Blend the cream cheese with the 2 tablespoons melted margarine until smooth. Add the chicken, salt, pepper, milk and onion or chives. Mix well. Separate the rolls into 4 rectangles. Seal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of mixture; seal. Brush top with 1 tablespoons melted margarine. Dip in seasoned croutons. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate leftovers.
Mix by hand. Add dash of vanilla. Beat 4 egg whites stiff. Fold into batter. Use oil to fry.
Stir together flour, cinnamon, baking soda, baking powder, salt and nutmeg. In a large mixer bowl, beat butter until softened. Add brown sugar and beat until fluffy. Add eggs and beat well. Beat in pumpkin. Add flour mixture and beat until well mixed. Stir in oats and raisins or chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake in a 350° oven about 12 minutes or until done. Remove from sheet and cool. Makes about 120 cookies.
Mix all the ingredients together. Pour into 2 frozen pie shells. Bake at 350° for 25 to 30 minutes. Test with toothpick for doneness.
Bring water to a rapid boil with salt. Gradually stir in grits with a fork. Cook until all water is absorbed. Stir in butter bit by bit. Carefully add eggs, cheese, garlic and cayenne pepper. Put into greased 2 1/2-quart casserole. Bake at 350° for 1 hour and 20 minutes. Serves 8.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk and meat. Put in ungreased baking dish. Mix Bisquick and milk; pour evenly over the first ingredients. Bake 27 to 30 minutes. Let stand 5 minutes before serving.
Mix all ingredients except broccoli. Place broccoli in a baking dish and pour mixture over.	Top with 6 to 8 crumbled Ritz crackers. Bake at 350° for approximately 30 minutes.
In salad bowl, combine spinach and mushrooms. In small bowl, combine remaining ingredients. Pour over spinach mixture and toss gently to combine. Yield: 2 servings.
Cut bread into cubes, set aside. Cream butter and sugar, then add eggs. Next add pineapple. Blend with spoon, then fold onto bread cubes. Grease pan. Bake at 350° for 1 hour. Double recipe for 9 x 13-inch pan. Delicious served as side dish with ham.
Brown meat with seasonings. Add tomato sauce and tomatoes; cook for 2 hours on low heat. While meat is on low heat, let cream cheese soften, then add milk to a pouring consistency. Cook noodles according to box instructions.
Melt margarine, add sugars and flour. Beat in eggs, milk and vanilla. Stir in pecans, pour into pie crust. Bake at 350° for 35 to 45 minutes.
In a flat Pyrex dish, put a layer of broccoli and turkey (or chicken). Prepare sauce by mixing remaining ingredients. Pour sauce over broccoli and turkey; top with bread crumbs and margarine. Bake at 350° for 25 to 30 minutes. This can be made ahead and heated. Can also be frozen.
Cook pasta. Meanwhile, in a large skillet, cook onion, carrot and garlic in hot oil for 5 minutes, or until tender. Add tomatoes, zucchini, fennel seed and crushed red pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 3 minutes. Stir in pasta; heat through. Makes 4 servings.
Cream sugar and butter. Add eggs. Add sifted dry ingredients with milk. Chill. Roll and cut into favorite shapes. Bake at 350° for 10 to 15 minutes.
Mix well. Bake at 350° for about 1/2 hour or until bubbly. Serve with taco chips.
Preheat the oven to 350°. Put the white wine and saffron threads in a small bowl and set aside. Preheat a large, heavy paella pan or frying pan for about 1 minute over medium-high heat. Spray it 4 times with the vegetable oil. Saute the onion for 2 to 3 minutes until limp. Add the rice and saute for about 1 minute until golden. Add the wine and saffron and stir until the liquid is completely absorbed. Stir in the peppers. Add the hot chicken stock 1/4 cup at a time, stirring until absorbed. Keep the stock over low heat. When only 1/2 cup of the chicken stock remains to be added, stir in the chicken. With the last addition of stock, stir in the squid and shrimp. Turn the burner off. The rice should be tender.
Combine cornbread mix, egg and milk; stir well. Spoon into a greased 8-inch pan. Bake at 400° for 15 to 20 minutes. Cool and crumble; set aside. Combine tomatoes, green pepper, onion, pickles and bacon. Toss gently. Combine mayonnaise and pickle juice; stir well and set aside. Layer half each of cornbread, tomato mixture and mayonnaise mixture in a large glass bowl. Repeat layers. Cover and chill for 2 hours. Yield: 8 servings.
Cream sugar and shortening. Add other ingredients. Bake in oblong pan at 350° for 25 minutes.
Bake the cake as directed at 350° for 30 to 35 minutes. Cool cake well. Poke holes in cake with fork (large tines). Mix together the boiling water, cold water and orange jello; pour over cake slowly so that liquid goes into fork holes (use small spoon). Mix the pudding, milk and Cool Whip together; add flavorings. Spread this mixture over cake.
Rinse raw rice several times to get rid of starch. In skillet, saute rice, butter, onion and celery for 10 minutes. Put sauteed ingredients in a large bowl. Add chestnuts, mushrooms, Worcestershire sauce, soup, water and Kitchen Bouquet. Pour into greased pan. Cover and bake at 350° for 1 hour and 15 minutes, or until rice is done.
Saute zucchini, onion and margarine until tender. Add basil, oregano, garlic powder and parsley flakes to zucchini mixture. Mix together Mozzarella cheese and eggs. Spread rolls into pie plate. Spread mustard over crust. Add zucchini mixture, then pour cheese and egg mixture on top. Bake at 350° for 18 to 20 minutes.
Blend all ingredients for a cool shake. You can use frozen strawberries or bananas or not.
Peel onions, slice thinly (about 5 cups). Put butter in a 4-quart saucepan; heat over moderately high heat until butter melts. Add onions and pepper to butter. Saute onion mixture, stirring often until onions are a light golden brown. Sprinkle onions with flour; stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly. Remove from heat. Gradually add beef broth, stirring onion mixture all the time; stir in water and bay leaf. Return to moderately high heat. Bring mixture to a boil, stirring constantly. Reduce heat to low. Cook onion soup, uncovered, for 30 to 40 minutes. Discard bay leaf; add salt and pepper to taste.
Mix and sift flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Mix sugar and eggs thoroughly. Add oil and mix well again. Add vanilla, zucchini and nuts. Bake in 2 loaf pans that have been greased and floured at 350° for 45 minutes to 1 hour.
Place the chuck roast in the center of extra wide, heavy-duty foil in a roasting pan. Brush meat with A.1. sauce and sprinkle the onion soup mix over it. Spread mushroom soup over top and sides of meat. Wrap loosely in the foil and bake at 350° for 2 1/2 to 3 hours. Serves 6 people.
Crush crackers and put in large mixing bowl. Add all other ingredients and mix well. This salad is good if put in a covered plastic container and chilled for a couple of hours before serving. Keep well chilled for several days.
Wash stew meat and place in 9 x 12-inch cake pan. Slice vegetables on top of meat. Season with salt and pepper. Pour tomato sauce over all. Seal with aluminum foil. Cook in 350° oven for 4 to 5 hours.
Mix all ingredients and cook on low heat for 15 minutes. Superb on chicken, beef, pork, shrimp or lamb. Keeps well in refrigerator.
Wash zucchini, trim ends, slice and cook in salted water until tender. Drain well and mash. Cook sausage and onions together. Mix bread crumbs and Parmesan cheese (save some for topping). Mix eggs, thyme, rosemary, garlic salt, salt, pepper and Accent. Add crumbs, cheese, eggs and seasonings to sausage, onion and zucchini. Pour in a greased 9-inch square pan. Sprinkle with topping. Bake at 350° for 40 to 45 minutes. Cut in squares.
Combine all ingredients in order and mix well. Pour in 2 pie shells and bake at 350° for 30 to 45 minutes.
Sprinkle fish	with salt and pepper.	Blend water and egg. Dip fish into egg, and then coat with Bisquick.	Cook fish in oil for 10 minutes, turning to brown evenly.
Cook all ingredients, except nuts, over medium heat, stirring constantly, until apples are tender, 3 to 4 minutes. Stir in nuts.
Brown meat and suet a little at a time; drain excess fat in colander. Put drained meat into large kettle. Add rest of ingredients. Cook slowly 1 1/2 to 2 hours. Mix Casa Marina and water. Makes a paste. Add to meat mixture and simmer 30 minutes.
Cook and drain manicotti shells. Brown meat and garlic (drain off fat). Blend cottage cheese and Mozzarella cheese, also salt and mayonnaise, in a large bowl. Fill each shell with filling. Place in single layer in baking dish. Sprinkle remaining filling (if any) between shells. Cover with Ragu sauce. Sprinkle with oregano and Parmesan cheese. Cover with foil. Bake 30 minutes at 350°.
In blender mix fruit cocktail, cream cheese and pudding mix until well mixed. Fold in Cool Whip to taste. Serve with cinnamon graham crackers.
Melt butter. Saute onion, celery and mushrooms until crisp. Stir in flour. Slowly add broth. Cook over medium heat until thickened. Stir in wild rice and half and half. Blend in salt and pepper. Continue cooking over low to medium heat for 1 hour.
Mix dry ingredients, except fruit and nuts. Cream butter and sugar. Combine with the dry ingredients. Add fruit and nuts. Mix. Fold in egg whites. Pour into 2 greased loaf pans. Bake 1 hour at 275° and 1 hour at 300°.
Beat egg whites until stiff. Add sugar gradually. Flour nuts and dates to keep them from sticking together. Mix all. Pour into a greased pan. Bake at 250° for 1 hour. Cut into squares while warm. Cool and serve with whipped cream.
Preheat oven to 425°. Mix the dry ingredients in a bowl. Blend all other ingredients in a blender and add to dry ingredients. Stir just to mix. Line muffin pan with paper baking cups and fill with batter. Bake for 16 minutes or until toothpick comes out clean.
Combine all ingredients in a large Dutch oven; mix well. Bring mixture to a boil; reduce heat to simmer. Cover. Simmer 30 minutes, or until rice is tender. Serves 8 to 10.
Cook first 4 ingredients, then put through sieve. Add salt. Then add remaining ingredients. After all the ingredients are done, cook and put in jars. Cold pack 10 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch casserole dish with Pam. Cook spaghetti twists according to package directions and drain.
Scrub potatoes, prick skins and microwave on High for 15 to 18 minutes.
Crumble yeast into bowl. Add sugar, salt and water. Add 1/2 of the flour and beat well. Beat in eggs, shortening and remaining flour. Turn out on lightly floured board and knead until smooth and elastic (about 8 to 10 minutes). Place into greased bowl, turning to grease top. Cover with clean towel and let rise in warm place until doubled in size. Punch down dough and turn out onto lightly floured board. Form dough into smooth balls and place on greased round or square cake pans. Let rise in warm place until doubled (about 45 minutes). Bake at 350° to 375° about 20 to 25 minutes. When done, brush lightly with melted margarine.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Rinse broccoli under cold water to thaw; drain thoroughly. Mix broccoli, 2 cups cheese and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into plate. Bake until knife inserted comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Let stand 5 minutes. Garnish with tomato slices. Makes 6 servings.
Beat egg whites until foamy. Add cream of tartar, salt and vanilla. Beat until stiff and dry. Add sugar and continue beating until sugar has dissolved. On an oiled baking sheet, spoon mixture into a 9-inch round. With spoon, push sides up around circle like center is shelled out so sides are at least 1-inch high. Bake at 275° until almost tinted. Turn off heat and leave in oven for 10 to 15 minutes. Cool slightly before removing from pan. Fill with prepared lemon, chocolate or butterscotch pie filling.
Place pepperoni slice on cracker. Add 1 teaspoon pizza sauce. Top with cheese. Broil 1 to 2 minutes, until cheese is slightly browned and bubbly (or may microwave approximately 45 seconds, watch closely if microwaving, as cheese melts quickly). Serve immediately. May secure with toothpicks, if desired.
Cook onion in water; drain. Mix remaining ingredients. Spread in greased 7 1/2 x 7 1/2 x 1 1/2-inch pan. Bake at 350° for 18 minutes. Cut in 1-inch squares.
Peel and chop the peaches. Mix well with sugar and lemon juice. Stir in cream. Add enough whole milk to fill 1 gallon freezer container. Delicious and easy!
In Dutch oven cook bacon till crisp. Drain off all but 2 tbsp drippings from pan. Crumble bacon and set aside. Sprinkle all sides of meat with lemon pepper. Brown meat in reserved drippings.
Beat together margarine, peanut butter and brown sugar. Add vanilla, eggs, flour, baking powder and salt. Stir in chocolate chips. Spread mixture into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 20 to 30 minutes.
Peel and slice thin. Mix other ingredients together. Put 1/2 of potatoes in bottom of pan. Pour half mix on top. Add other half of potatoes and the balance of mixture. Cook, uncovered, for 1 hour at 400°.
Butter 9x13 inch pan. Microwave 5 cups of marshmallows, chocolate chips, corn syrup and butter on high 2-3 minutes. Stir in vanilla. Pour over cereal. Quickly toss until evenly coated. Stir in remaining marshmallows. Press mixture into pan. Let stand for 1 hour. Cut and enjoy.
Combine sugar, dry mustard, salt, vinegar, oil, onion and poppy seed. Pour over raw broccoli, carrots, green pepper and zucchini. Cover and refrigerate overnight.
Dot with butter and bake at 350° for 45 minutes to 1 hour.
Cook broccoli according to package directions; drain. Mix all ingredients in a 1-quart casserole dish. Bake at 350° for 30 minutes. Serves 4.
In a heavy skillet chop bacon and fry until done, but not crisp. Remove from skillet and set aside. Leave 3-4 Tbsp. of bacon drippings in skillet and add green pepper and onion. Cook until onion is clear, then cut cabbage into small pieces and add to skillet. Sprinkle with salt and pepper. Cook about 10 minutes. Continuing to stir. Add bacon pieces and cover with lid, simmer about 20 minutes. Add 1 c. tomatoes and heat through.
Beat oil, butter and sugar until fluffy. Add 5 egg yolks, vanilla and milk. Sift soda and flour together; add. Then add coconut and nuts. Beat whites stiff and gently fold into batter. Bake at 350°. Pour into 3 cake pans.
Cook hominy; drain and let cool. Add egg, then desired amounts of tomato, onion, bell pepper and mayonnaise. Add salt and pepper to taste.
Saute onions and green pepper until tender. Add meat and brown until crumbly. Stir in remaining ingredients. Pour into greased 2-quart baking dish. Cover and bake 45 minutes at 350°. Remove cover and bake 15 minutes.
Cut bacon strip in half. Wrap around Tater Tot. Add a toothpick to hold. Bake at 400° until bacon is done. Good for parties and sleepovers. Serve with pizza sauce.
Drain beans. Add celery, onions and green pepper in bowl. Mix vinegar, sugar and salad oil; pour over beans. Refrigerate.
Preheat oven to 325°. Put beans in casserole dish. Place fried onion rings on top of beans. Top with mushroom soup. Bake for 30 minutes. Serves 6.
Dissolve Jell-O in boiling water and let stand until thick. Add pineapple, bananas and nuts. Cook together juice, sugar, egg, butter and flour. When thickens, remove from heat. Chill. Fold in whipped cream. Spread over Jell-O. Sprinkle cheese over salad.
Simmer ingredients (except fruit slices) together in saucepan for 10 minutes. Strain. Serve hot with orange or lemon slices and a cinnamon stick garnish. Serves 4.
In a large pot, cook rice and chicken noodle soup mix with the water. Have lid on until rice is done. Set aside. Brown sausage lightly chopping it into small pieces. Lift out sausage and set aside. Drain off most of the fat and discard. Chop onion, bell pepper and celery into coarse pieces and saute in skillet with remaining fat until barely tender. I add a touch of water and cover pan to help the cooking. When tender, add the vegetables and sausage to the rice and stir, tossing lightly. Makes a large recipe, but it reheats well.
Cream butter and sugar; add well beaten eggs. Add flour, baking powder and milk. Beat well; add spices and fruit. Bake in layers at 350°.
Combine coconut, sugar and flour in mixing bowl. Stir in eggs and almond extract. Stir in almonds. Mix well. Drop teaspoonful onto lightly greased baking sheets. Bake at 275° until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 2 1/2 dozen.
Cream butter, cream cheese and sugar until light and fluffy. (Soften cream cheese slightly in microwave before mixing.) Add salt and vanilla; beat well. Add eggs one at a time; beat well after each addition. Add sifted flour a little at a time. Beat well. Bake in greased and floured tube pan at 350° for approximately 1 1/2 hours.
1. In a large skillet, melt 4 Tbsp. butter, add chicken and cover. Saut over medium heat for 10 minutes. Remove chicken and set aside.
Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 c. water and soup mix. Heat to a boil. Cover and cook over low heat about 1 to 1-1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter. Mix flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens.
Preheat oven to 350°. Set out a cookie sheet. Cook in skillet over medium heat ground beef. Drain grease, spread on cookie sheet over chips. Pour tomato sauce over all. Sprinkle cheese on top. Bake for 5 minutes or until cheese melts.
Boil syrup, sugar and oleo for 3 minutes, then add soda and vanilla. Take off burner. Pour over popped corn; don't pack in pan. Heat in oven at 200° for 35 to 45 minutes.
Drain fruits and save juices; heat juices and use to dissolve Jell-O. Cool and add Coca-Cola. Chill until thick. Stir in cream cheese, fruits and nuts. Chill again until firm, then cut into serving size pieces.
Boil potatoes in jackets until just tender. Dice and put in shallow casserole dish. Moisten with milk. Mix peppers, onions, parsley and cheese and sprinkle over potatoes. Drizzle with melted butter and season. Bake uncovered at 400° for 30 to 45 minutes.
Mix soup and milk in 2-quart microwave-safe bowl until well blended. Stir in remaining ingredients, except 1/4 cup reserved cheese. Cover with lid or plastic wrap and refrigerate at least 12 hours or overnight. Microwave on High for 15 to 17 minutes, until bubbly. Sprinkle with reserved cheese. Let stand, uncovered, 5 to 7 minutes, until cheese melts. Makes 4 servings.
Cream butter, brown sugar, egg yolk and vanilla. Add flour and mix well. Stir in chocolate chips and walnuts. Put in ungreased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° for 18 to 20 minutes. While warm, cut in bars. Cool. Makes 48 bars.
Preheat oven to 350°. Cover chicken with water and bring to a boil. Cover and reduce heat. Simmer 1 hour or until tender. Remove chicken and let cool. Bone chicken and chop meat; set aside. Separate broccoli into spears. Cook broccoli, covered, in a small amount of boiling water for 10 minutes or until tender-crisp. Drain and set aside. Combine soup, mayonnaise and lemon juice; stir well. Set aside. Arrange broccoli in a lightly greased 12 x 8 x 2-inch baking dish; top with chicken and soup mixture. Combine breadcrumbs and butter. Sprinkle on top of casserole. Bake at 350° for 20 minutes. Sprinkle cheese over top of casserole; return to oven 5 minutes.
Spray vegetable spray to the center of 4 pieces of foil about twice the size of the fillet. Put 1/4 of the onions over the sprayed area of each foil. Add fillet. Top each fillet with 1/4 of lime slices, the chopped tomato, pepper and thyme. Seal foil tightly, folding twice. Grill over hot coals or in oven 7 to 12 minutes or when fish flakes with fork. Makes 4 servings.
Cream butter, sugar and salt until light and fluffy. Add vanilla and egg yolks one at a time. Mix well. Stir in flour and mix. Mix in poppy seed. Shape into balls. Place on lightly greased cookie sheet about 1 inch apart. Press in center of each cookie with thumb. Bake at 375° for 10 to 12 minutes. Remove from cookie sheet and cool. Press in center again. When cool, fill center with melted chocolate bits.