HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Bake in large casserole dish at 350° for about 1 hour. If desired, sprinkle Italian bread crumbs over the top before baking.
Add gelatin to boiling water and stir until dissolved. Add vinegar, mayonnaise, salt and pepper and mix well. Add ice cold water and stir well. Refrigerate until it begins to thicken. Add spinach, celery, onion and cheese. Blend well, turn into 9-inch square pan and stir again. Refrigerate until firm. Serves 9.
Cream butter and sugar; beat in eggs until smooth. Sift dry ingredients. Combine milk and fig juice. Add alternately to egg mix. Add vanilla and fold in figs and pecans. Bake at 325° for 1 hour.
Mix butter, sugar, vanilla thoroughly. Beat in the egg. Blend in the flour, soda and salt. Mix in walnuts. Spread in 13 x 9 x 2-inch pan. Sprinkle chocolate morsels over the top of the dough. Place in the oven 1 minute at 375°. Remove from the oven and run a knife through the dough. Return and bake 12 to 14 minutes. Cut in 2 inch squares.
Combine cream cheese, pineapple, green pepper, onion and seasoned salt; mix well. Chill; shape into a 4-inch ball and roll in pecans. Yield: about 2 1/2 cups.
Preheat oven to 400°. Spray 6-cup souffle dish, or deep dish with vegetable cooking spray. Remove all skin and bones from fish in a saucepan. Combine flour, Butter Buds and milk, stirring constantly, until thickened. Remove from heat; beat in egg substitute, mustard, tarragon and celery. Add fish. In a large bowl, beat egg whites and cream of tartar until stiff. Gently fold in fish mixture; pour into prepared dish. Bake 35 to 40 minutes. Makes 4 servings.
Mix all together. Put in each graham cracker crust. Chill. Makes 2 pies.
Mix together mushroom soup and sour cream. Place all ingredients in shallow pan. Sprinkle French fried onions on top. Cover with foil and bake in 300° to 325° oven for 3 hours.
Mix first 4 ingredients together. Top with grated Cheddar cheese. Serve with tortilla chips.
In a 9 x 13 x 2-inch pan melt butter; sprinkle evenly, crumbs, coconut, chocolate chips, butterscotch chips, Eagle Brand milk and pecans in that order. Bake at 300° for 30 minutes. Cool at least 2 hours before cutting.
Preheat oven to 350°. Gently mix together potatoes, 1/2 cup margarine, salt, pepper, onion, soup, sour cream and cheese. Pour mixture into a greased 13 x 9-inch baking dish. Combine corn flakes and remaining margarine. Spoon onto potatoes. Bake 45 minutes at 350°.
Mix above ingredients and pour into 1 1/2 to 2-quart casserole dish. Bake at 350° for approximately one hour, until puffed and crust has formed. Pretty and delicious.
Pour hot water over Jell-O. Dissolve. Mix cream cheese, mayonnaise, lemon juice and salt. Pour in Jell-O and stir. Beat thoroughly. Add cucumbers and onions.
Cake: Combine cake mix and pudding in a large bowl. Blend in eggs, oil, 4 ounces liqueur Galliano, 1 ounce vodka and 4 ounces orange juice. Mix batter until smooth and thick. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 45 minutes. Let cool in pan 10 minutes, then remove and place on rack. Have glaze ready to spoon on while cake is still warm.
Mix all ingredients together. Put in 9 x 9-inch baking pan. Bake at 425° for 20 to 25 minutes.
Blend first five ingredients with electric mixer. Blend in sour cream and egg whites. Spray a 9-inch pie pan with nonfat cooking spray; sprinkle with crumbs. Pour in cheese mixture and bake at 325° for 40 minutes. Cool, then refrigerate for 3 hours. Top with berries or cherries.
Cut okra into 1/2-inch pieces. Season with salt. Pour a small amount buttermilk over okra, just enough to make flour stick. Roll in flour until coated well. Fry a small amount at a time on medium heat until crisp and brown. Drain on paper towel.
Mix dry ingredients. Add oil, eggs (one at a time), water, strawberries. Flour three 8 inch pans. Bake at 350° until done.
In medium skillet, fry 1 pound ground beef; drain and add red kidney beans and set aside to cool. In large salad bowl, combine lettuce, tomato, green pepper and onion (prepare like a salad). Add the cooled ground beef and bag of Doritos. Top with entire bottle of Catalina dressing and serve.
Mix cake mix as directed. Pour into greased (not floured) 10 x 15-inch pan. Bake 20 minutes at 375°. Cool. Mix together cream cheese, vanilla pudding and milk. Spread over cooled cake. Drain crushed pineapple and with fingers spread over pudding mixture. Spread Cool Whip over pineapple. Sprinkle coconut and nuts over Cool Whip. Refrigerate.
Chop first 4 ingredients. Combine and soak overnight in water and salt mixture. Drain, then add vinegar, brown sugar, mustard and turmeric. Cook slowly 1 1/2 to 2 hours.
In medium saucepan, combine all ingredients. Bring to a boil and reduce heat. Cover and simmer 25 minutes or until rice is done. Garnish with green onions. Yields 6 servings.
Blend sugar, flour, nutmeg and butter. Add eggs. Pour over rhubarb. Bake at 450° for 10 minutes; 350° for 30 minutes.
Sift flour and sugar in bowl. Heat margarine and cake to boiling and pour over flour and sugar. Add milk, soda, eggs and vanilla. Add marshmallows last. Bake at 325° for 30 to 35 minutes in a rectangular pan. Batter is very thin.
Mix flour, sugar, shortening and salt into crumbs; keep 1 1/3 cups out for top of cake. Add liquid and baking soda. Mix. Pour into a 9 x 13-inch pan. Sprinkle crumbs on top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients well. Pour into ice trays or square 8 x 8 x 2-inch pan. Freeze about 4 hours. Makes 1 quart.
Combine flour, salt and aluminum. Boil water and oil. Pour over flour mixture. Stir rapidly until all is moistened. Turn out onto a plate and cover with a towel until cool enough to handle. Stir in airtight container. Keeps longer in the refrigerator.
Drain each can of beans and combine thoroughly in large bowl. To beans, add green pepper and onion.
Combine all ingredients and mix well. Place in baking dish and bake at 350° for 25 minutes.
Grind apricots and orange together in food chopper, using fine grind. Cook apricots and orange with sugar in top of double boiler until all sugar is dissolved. Remove from heat and add coconut. Cool on tray. Shape into small balls and roll in powdered sugar. Store several days in closed container. Roll again in powdered sugar.
Pour boiling water over dates, butter and sugar. Cool. Sift together flour, soda and salt; add to the date mixture. Stir in egg and vanilla. Mix thoroughly. Add nuts. Pour into a lightly greased loaf pan. Bake at 375° for 5 minutes or slightly longer, then reduce heat to 300°. Continue baking for 1 hour.
In a large skillet over medium-high heat, saute garlic in sesame oil for 1 minute. Add mushrooms. Cook until moisture is out. Add broccoli and water chestnuts. Stir-fry for about 3 minutes. Add noodles, soy sauce and green onion. Toss together well. Steam for 2 more minutes, then serve.
Grease pans (2 loaves) or 3 smaller size. Preheat oven to 350°. Mix all ingredients together (about 2 minutes). Bake for 1 hour or little less if in 3 pans.
Dissolve yeast in warm water in large bowl. Mix in sugars, egg, peanut butter, margarine and shortening until smooth. Stir in flour, baking soda and salt. Cover and refrigerate 30 minutes. Heat oven to 375°. Shape dough by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheet. Bake until light brown, about 8 minutes; cool. Dip one end of each cookie into Cocoa Glaze. Makes about 6 dozen cookies.
Cream butter and sugar together thoroughly. Beat in one egg at a time until all 4 are added. Stir in part of sifted flour and baking powder; mix thoroughly. Then alternately add milk and flour. Add vanilla and flavoring. Bake in a tube pan at 350° for 1 hour. Cool in pan 10 to 15 minutes.
Place oven rack in lowest position. Heat oven to 350°. Grease bottoms only of 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inch) or 1 loaf pan (9 x 5 x 3-inch). Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts. Stir in nuts. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours or when toothpick inserted in center comes out clean. Cool 5 minutes. Cool completely before slicing.
Saute onions in margarine until transparent. Add cheese and milk. Let cheese melt. Be sure to stir as it will burn if not careful. Add Ro-Tel and chiles. Cook slow 3 to 4 hours. If too thin, grate and add more cheese.
Fry tortillas to soften; roll in chicken, cheese, peppers and Tabasco sauce and fasten. When finished, pour in soup and sour cream. Top with 1 cup cheese. Bake at 350° for 20 minutes.
Saute large can (8 ounce) mushrooms in 1/4 pound butter. Add 5 cups of diced chicken (1 whole). Heat 2 cans cream of mushroom soup and 1 pint of sour cream together. Add a little cooking sherry and salt and pepper to taste. Stir in 1 package spaghetti, cooked. (Cut spaghetti in 3 or 4 pieces before boiling in salted water.) Mix all well with chicken and mushrooms. Sprinkle Parmesan cheese on top and bake in 325° oven for 45 minutes.
Chop all peppers and onions and pour boiling water over them and let set 5 minutes. Drain. Chop the celery and mix all together and bring to a boil. Combine the sugar, vinegar and salt and pour on and seal.
Preheat oven to 350°. Bake pie crust for 5 minutes. Cool. Combine sugar, flour, butter, salt and egg yolks; beat until smooth; add lemon juice and zest. beat at low, then add milk. Beat eggs whites until stiff. Fold them into lemon mixture. Pour into pie shell. Bake 40 minutes until center is set.
In a medium bowl, mix cream cheese and salsa with an electric mixer on medium speed until well blended. Serve with assorted cut-up vegetables or low-fat chips.
Beat the eggs, then add sugar, salt and vanilla. Pour scalded milk; stir and pour into 9-inch pie shell. Sprinkle nutmeg on top of pie before putting it into the oven. Bake at 350° for 45 minutes, when knife is poked into pie and comes out clean.
Dissolve gelatin in water; add vinegar and mayonnaise. When cool, beat. Cook and cool spinach, drain well. Add celery, onions, cheese and spinach to gelatin. Put into a 6-cup mold (or 9 x 12-inch doubled recipe). Chill until firm.
In a 2-quart casserole, combine tomatoes, chilies, cheese and hot pepper sauce. Microwave at Medium for 7 minutes or until cheese melts, stirring every 2 minutes. Serve with chips.
Cook meat. Brown and drain off grease. Dice bell peppers and onions; saute until tender. Combine with meat. Cut up Ro-Tel tomatoes; add juice. Combine all into soup. Put into crock-pot and serve.
Roll each biscuit between hands to form 9-inch ropes. Pinch ends together to form circles. Dip biscuit circles in melted butter, then in cinnamon and sugar mixture. Twist biscuits to form figure 8's. Place biscuits on ungreased baking sheet. Bake at 425° for 8 to 10 minutes.
Fry sausage and drain. Cook grits in boiling, salted water. Stir frequently for 5 minutes. Add oleo and cheese. Stir until melted. Remove from heat. Add milk, eggs and sausage. Pour into a greased 9 x 13-inch casserole dish. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes.
Mix all ingredients together in large bowl. Stir every 15 minutes for 2 hours. Store in airtight container. Delicious party snack.
Boil together syrup, water and sugar until mixture spins a light thread or to the crackling stage on candy thermometer. Add peanuts and cook until peanuts begin to pop. Remove from heat and add salt and soda. Stir until a golden brown and pour onto a well buttered cookie sheet. If a darker brown is desired, return to heat a few seconds before pouring on cookie sheet.
Fit pastry loosely into pie pan. Fold edge to form standing rim; flute. Prick crust with fork. Combine 1/3 cup pecans, 1/3 cup brown sugar and soft butter; press firmly into bottom of pie shell. Combine pumpkin, 1 cup brown sugar, evaporated milk, eggs, salt, spices, orange juice and boiling water in a large mixing bowl until well blended (I use my mixer). Pour mix into pie shell and bake in preheated oven at 450° for 45 to 55 minutes. To keep crust from burning, cover edge with foil after 20 minutes baking time. Chill. Top with whipped cream or whipped topping and serve. Makes 8 servings.
Fold ham around cheese slices; tuck in each pocket of chicken breast. Melt butter. Mix bread crumbs, salt and paprika. Roll stuffed chicken in melted butter, then in crumbs to coat well. Place in a single layer in buttered baking dish. Bake in hot oven at 400° for 40 minutes, or until golden brown. Baste if you wish. Can be prepared and frozen.
Mix marshmallow cream and strawberry cream cheese until well blended. Chill 2 hours. Serve with fresh fruit. Goes well with grapes, apple wedges and graham cracker sticks.
Break angel food cakes into bite size pieces. Mix together egg yolks, butter, powdered sugar and 5 Butterfinger candy bars. Pour mixture over angel food cake pieces. Mix well. Pour into 9 x 13-inch pan. Sprinkle remaining candy bar on top of pie. Keep refrigerated. It is better if it is chilled overnight.
Brown hamburger and onion; drain off grease. Add soup, catsup and mustard. Cook together.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt. In large bowl, combine butter, sugar, brown sugar, eggs and vanilla; beat until light and fluffy. Gradually add flour mixture. Stir in oats and butterscotch morsels. Spread into greased 15 x 10 x 1-inch baking pan*. Bake at 375° for 20 to 25 minutes.
Beat eggs, oil, sugar and vanilla lightly. Add grated zucchini. Mix in separate bowl the dry ingredients, then add to the egg-zucchini mixture. Then add oats and nuts. Bake in 2 greased loaf pans at 350° for 60 to 70 minutes. Let cool 10 minutes, then remove from pans.
Cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon. Cook chopped onions in drippings until tender. Add with bacon to brown sugar, mustard and Worcestershire sauce. Mix well. Bake, uncovered, in a 1 1/2-quart casserole at 325° for 1 1/2 to 1 3/4 hours. Makes 6 servings.
Boil margarine, cocoa, milk and sugar for 5 minutes. Remove from heat; add oats, peanut butter and vanilla. Drop by spoonfuls on waxed paper and let dry.
Brown ground beef and onions in frying pan. Combine all ingredients in a casserole dish. Cover and bake at 350° for about 1 hour and 15 minutes, until rice is done.
Mix oatmeal, wheat germ, flaked coconut and sesame seed and set aside.	Mix oil, honey, brown sugar and vanilla. Pour over oatmeal mixture and mix thoroughly. Spread evenly in jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Toast at 250° for 1 hour, stirring every 15 minutes. Cool, stirring often to keep it from forming hard lumps. Toss with 1 cup chopped walnuts or slivered almonds and 1 cup raisins. Store in tightly covered container.	Makes about 8 cups.
Mix and beat well the first 6 ingredients. Pour into a 9 x 13-inch lightly greased pan. Sprinkle the cake mix on top. Melt 1 1/2 cubes margarine; pour over top. Add the desired amount of chopped nuts. Bake at 350° for 50 minutes, until crisp and brown. Very good!
Remove shucks and silk from corn. Wash thoroughly and cut corn off cobs. Place in saucepan with water. Season to suit your taste. (May use 2 tablespoons bacon grease.) Bring to a boil and simmer 15 minutes on low heat. Add margarine. Combine flour and cold milk until smooth; stir in with corn. Cook another 5 or 10 minutes, stirring frequently.
Cook cranberries with 1 cup water in sauce pan. Cook until all berries pop. Add sugar, 1/2 cup water, jello. When cool add celery and pecans. Place in refrigerator to congeal.
Beat eggs, margarine, apple sauce, sugar and butter. Add flour and spices. Mix well and add raisins, orange slices and pecans. Bake in a well greased and floured bundt pan at 300 degrees for 2 hours and 15 minutes.
Melt oleo and marshmallows over low heat; stir until smooth. Add coloring and vanilla. Stir well; add cornflakes. Drop spoonfuls on buttered sheet of wax paper. Add 3 red hots in center.
Prepare pizza dough like package directions, then spread barbecue sauce over dough. Sprinkle chicken over sauce. Arrange green pepper slices over chicken, then top with Mozzarella. Bake at 350° for 12 to 15 minutes until dough is brown.
Place coffee and orange peel in food processor. While running, add vanilla. Scrape sides. Process for 10 seconds longer. Mix in a bowl; stir in cinnamon sticks. Store in airtight container in refrigerator. Brew in coffee filter as you normally would use automatic drip coffeemaker. Great gift idea!
Mix peanut butter and brown sugar together until smooth. Stir in M&M's.
In a large skillet, saute green pepper, onion and garlic in oil for 3 minutes. Stir in broth and cumin. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly. Serve over rice. Delicious with grilled chicken.
In a large (10 or 12-inch) pan, fry bacon until crisp; drain on paper towels. Add pepper and onion to bacon drippings; saute until crisp-tender. Add potatoes and stir gently to coat.
Place roast in crock-pot. Pour over mixture of vinegar, salt, pepper and sugar. Cook for 8 to 10 hours. Make sauce with the rest of the ingredients. Pull meat apart and add sauce.
Mix ingredients; put in baking dish. Put 1/4 cup crushed potato chips on top. Bake at 350° for 30 minutes.
Place chicken breasts, boned side up, in a large Baggie (Ziploc, Glad). Pound lightly with mallet to make 1/4-inch thick cutlets, working from center out. Sprinkle lightly with salt. Place cheese slice on chicken cutlet. Cover with ham. Roll up and tuck in sides. Press to seal well. Use toothpicks to hold together, if needed. Roll in bread crumbs. Heat oil in heavy skillet; brown chicken. Remove to an 11 x 7 x 1 1/2-inch baking dish sprayed with Pam. Combine 1/2 cup water, Sauterne, bouillon and mushrooms in the same skillet. Heat, stirring to remove crusty bits from skillet. Pour over chicken. Cover with foil. Bake in preheated 350° oven for 1 to 1 1/4 hours or until tender. Serves 6.
Pour evaporated milk into large bowl. Put bowl and beaters in freezer until ice crystals form around edges of evaporated milk. Whip until stiff peaks form. Fold in chocolate syrup, vanilla, sugar and whipping cream. Freeze 4 to 6 hours or overnight.
Beat the 1/2 cup butter and 1 cup sugar. Add eggs, one at a time. Set aside. Mix dry ingredients and buttermilk alternately with butter, sugar and egg mixture. Fold in blueberries (drained). Bake in muffin tins or cupcake papers at 350° for about 20 minutes.
Stir together; do not use mixer. Pour into 13 x 9-inch pan. Sprinkle with 1/2 cup brown sugar mixed with 1/2 cup chopped nuts. Bake at 350° for 35 to 40 minutes.
Place the whole, unpeeled onions in a pot and cover with water. Bring to a boil, then turn down to a simmer. Cover and simmer for 20 minutes. Remove, drain and cool the onions so that you can handle them.
In a 9 x 13-inch baking dish, mix together the sugar, water, lemon juice and cinnamon; stir well with fork. Add peeled and sliced apples. In a separate bowl, add flour, margarine and salt; mix together well (should be crumbly). Crumble flour mixture over apples; sprinkle a little cinnamon and sugar on the top. Bake at 375° for 40 to 45 minutes.
Mix and pour into greased loaf pan. Cook at 375° for 1 hour or until done.
Mix the ground beef, egg, sour cream, onion soup mix and diced bread and shape into small meatballs. Roll the meatballs in the flour and paprika. Mix and brown in butter. Mix the mushrooms, liquid, cream of chicken soup and water and pour over meatballs and simmer while making dumplings.
Preheat oven to 350°. Saute onion and squash in butter until tender. Add salt, pepper and garlic powder; stir. In saucepan heat cream of chicken soup and mix all ingredients together. Pour mixture in 9 x 13-inch casserole dish and stir in sour cream. Top with bread crumbs. Bake 20 minutes.
Preheat oven to 350°. Cream butter and sugar until very light and creamy. Beat in egg. Sift together flours, baking soda and salt.
Brown ground meat; drain and continue to simmer until meat has cooked. Add soups and water. You may add chopped green pepper, if desired (adds color). Simmer until completely warm. Serves 6 to 8.
In saucepan, bring pear liquid to a boil. Stir in Jell-O until dissolved; cool until syrupy. Puree pears in blender. Mix cream cheese and lemon juice until fluffy and smooth; add pears. Prepare whipped topping and add pear mixture. Fold in cooled gelatin. Pour in oiled 4 1/2 cup mold; chill overnight. Unmold salad on a lettuce-lined platter.
On a platter, arrange alternating slices of tomato and Mozzarella. Sprinkle with basil and dribble oil and vinegar. Salt and pepper to taste. Great with barbecue or any hot weather meal. Yields 6 servings.
Place sausages on a rack in baking pan, bake at 350° for 15 minutes or until lightly browned. Cut into 1-inch pieces; set aside. In a skillet, saute peppers in oil for 3 minutes. Place in a 3-quart casserole; add the sausages and the rice, tomatoes, corn, Cheddar cheese, Worcestershire, salt, parsley and basil. Combine bread crumbs and butter, sprinkle on top of casserole. Bake, uncovered, at 350° for 30 to 40 minutes. Makes 6 to 8 servings.
Combine chicken wings, sauces and all spices in large saucepan. Cover and heat on low several hours until chicken is cooked through.
Mix everything together and pour into unbaked pie shell. Bake at 250° for 1 hour.
Mix dry ingredients together. Add oil, egg and milk. Mix together. Last, add berries. Bake in a 425° oven for 15 to 20 minutes.
Mix first 4 ingredients in a medium bowl. Mix in crab. Season to taste with hot pepper sauce, salt and pepper. Serve with endive spears, bell pepper strips, celery, assorted crackers and breadsticks.
Sprinkle chicken on both sides with 1 1/4 teaspoons of the salt and pepper. In large heavy skillet, cook breasts in melted butter over medium-high heat until golden brown on both sides. Remove. Place in large shallow baking pan. In saucepan, dissolve bouillon cubes in the boiling water. Pour half over chicken. Sprinkle with lemon juice and dried onion flakes. Cover with foil. Bake 1 hour or until chicken is tender.
Combine flour, salt and baking powder. Beat eggs with milk. Add shortening and corn. Combine flour and corn mixture. Stir only until moistened. Drop by teaspoonful onto a sizzling hot skillet. Fry until golden brown on each side. Yields 4 servings.
Clean 4 pint jars and put fresh washed raw green beans in each jar. Add 1 piece dill and 1 garlic clove. Bring to a boil the vinegar, water and salt. Pour hot liquid over beans 1/4-inch from top of jar. Can in hot water bath for 10 minutes.
Add oil to boiling water; cook pasta and drain. Saute garlic in oil until tender. Add basil, cook 2 to 3 minutes. Add crab meat and heat. Add wine; cook 15 minutes. Add soy sauce and butter. Serve over pasta. Sprinkle with Parmesan. Garnish with lemon and parsley.
Spread potatoes in 2-quart baking dish. Combine onion, sour cream, soup, cheese, butter and seasonings in a bowl. Mix well. Pour over the potatoes; sprinkle with bread crumbs. Bake at 350° for 1 hour.
Cook cabbage. Drain. Save water. Melt 2 tablespoons butter. Add bread crumbs. Stir and set aside.
If using wild rabbit, plunge into deep pot of boiling water and boil for 10 minutes. This is necessary in order to remove the wild taste. Fry each piece of rabbit until golden brown in deep fat. Remove rabbit and set aside. Retain 6 to 8 tablespoons fat.
Blanch peas for 3 minutes in boiling salt water. Transfer rice to a mixing bowl and pour 1 1/2 cups Vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional Vinaigrette if you like. Serve immediately or cover and refrigerate up to 4 hours. Return to room temperature before serving.
Saute onions, bell pepper and celery in small amount of oil until the vegetables are limp. Open and drain 2 cans of salmon. Put in mixing bowl and take off as much skin and center bones as you can. Mash salmon and add eggs. Add vegetable mixture; blend well. Add cracker crumbs. Add salt, pepper, onion powder and garlic powder to taste. Add extra egg. Spray a 9 x 14-inch Pyrex dish with Pam. Put mixture in. Bake about 1 hour at 350°.