xiaoxl/recipe_data huggingface dataset:
Pineapple Pulled Pork Al Pastor
Category: world-cuisine
By Chef John

There's nothing like a juicy pulled pork sandwich, especially one inspired by a famous taco. Maybe it's the brine, or that I'm just easily satisfied, but it's been my experience that if you simply season aggressively and cook the meat over smoky coals up to a certain temp, you'll be rewarded with tender, moist, and very flavorful meat. Slather it with the grilled pineapple salsa for the full 'al pastor' experience.

Ingredients:
9 pounds bone-in pork shoulder roast
1 cup kosher salt
1 quart pineapple juice
3 quarts cold water
2 tablespoons kosher salt
¼ cup ancho chili powder
1 tablespoon ground chipotle pepper
1 tablespoon garlic powder
1 tablespoon ground cumin  (Optional)
2 teaspoons ground cinnamon
1 tablespoon dried Mexican oregano
½  pineapple, cut into rings, or to taste
1  serrano pepper, finely chopped
2 tablespoons diced roasted red peppers
¼ cup chopped cilantro
¼ cup rice vinegar
salt to taste
12  hamburger buns, split

Directions:
Place pork in a large brining vessel. Cut a few slashes into the fat side of the pork. Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over the pork. Refrigerate for 12 to 24 hours. Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub. Remove pork from the brine and place on a deep baking pan lined with foil. Season generously with the spice rub. Reserve remaining spice rub for another use. Preheat a charcoal grill for 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top. Grill, occasionally spooning rendered juices over the meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C). Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes. Dice the grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub. Remove pork bone and pull the meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with the other bun half.

Prep time: 20 mins
Cook time: 7 hrs 10 mins
Total time: 20 hrs 30 mins
Yields: 12 servings

Calories: 552.9
Fat: 22.9 g
Saturated fat: 7.7 g
Carbohydrates: 42.6 g
Sugars: 14.2 g
Dietary fiber: 3.2 g
Protein: 42.6 g
Cholesterol: 133.9 mg
Sodium: 8936.4 mg
Marsala Chicken


Ingredients:
boneless skinless chicken breasts, flour, pepper, dried oregano, olive oil, butter, mushroom, marsala wine

Directions:
Mix flour and herbs.
Cut chicken horizontally (or pound thin] I find it easier to cut it horizontally.
Dredge chicken in flour and herbs.
Heat oil and butter until it sizzles.
Saute chicken on both sides until lightly browned, about 3 minutes on each side.
Remove chicken from pan.
Add muchrooms to pan.
Saute muchrooms about 4-5 minutes.
Add chicken back to pan.
Add wine.
Cover skillet, simmer on low for about 10 minutes.
Eggless Coconut Ice Cream


Ingredients:
milk, coconut cream, heavy cream, sweetened flaked coconut

Directions:
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
Stir in cream and flaked coconut.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
NOTE:.
If you bring the liquids to a simmer is makes a smother ice cream.
Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.
Banana Cake Balls Wrapped in Chocolate


Ingredients:
milk, instant pudding mix, banana

Directions:
STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
SHAPE into 36 (1-inch] balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
Let stand until coating is firm.
" Laings"  English Pickled Onions (Copycat)


Ingredients:
cooking onions, white vinegar

Directions:
Peel and rinse onions under cold water and fill 1Ltr (1 Qt.] sterilized pickle jars as full as possible.
To each jar, add 2 tbs of pickling spice mix.
Add white vinegar to fill each jar.
Seal tightly, leave at room temperature for 7-10 days.  Give jars a shake to stir up spices once a day.
After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done --  Refrigerate jars to stop pickling process.
Lasts for 3-4 months in fridge.  Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then.
No Sour Cream Beef Stroganoff
Category: main-dish
By rachelguerrero1740

I tried to find a recipe for beef stroganoff without sour cream because I didn't have any. The one I found didn't have white wine, which I like. So I took two recipes and combined them, tweaked to our taste. My husband and I really enjoyed what I came up with. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.

Ingredients:
1 ½ pounds ground beef
salt to taste
1 tablespoon butter
1 (8 ounce) can mushrooms, drained
1  onion, chopped
1 clove garlic, minced
4 tablespoons flour
½ cup white wine
1 (10.5 ounce) can cream of mushroom soup
½ (10.5 ounce) can beef broth
Worcestershire sauce to taste

Directions:
Brown ground beef in a large skillet over medium heat. Season with salt. Stir in butter, mushrooms, onion, and garlic; cook until the onions are soft. In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef broth. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 472.9
Fat: 27.6 g
Saturated fat: 10.8 g
Carbohydrates: 17.3 g
Sugars: 4.2 g
Dietary fiber: 2.1 g
Protein: 32.4 g
Cholesterol: 111 mg
Sodium: 962.5 mg
Party Chicken and Pasta Salad


Ingredients:
rotini pasta, celery, green onion, snow pea pods, green seedless grapes, pineapple chunks in juice, mayonnaise, gingerroot, soy sauce, honey

Directions:
1. Cook and drain pasta and directed. Rinse with cold water, drain well.
2. Meanwhile in a large bowl, mix remaining salad ingredients except almonds. In a small bowl, mix dressing ingredients until well blended.
3. Add pasta and 1/2 cup of almonds to salad, stir gently to mix, add dressing to coat. Sprinkle with remaining almonds.
Hopscotch Treats


Ingredients:
crunchy peanut butter, miniature marshmallows

Directions:
Add butterscotch chips and peanut butter to a saucepan; over low heat, cook and stir until melted.
In a big mixing bowl, add the marshmallows and chow mein noodles; stir to combine.
Add the butterscotch mixture; stir to coat.
Drop mixture by tablespoonfuls onto a cookie sheet lines with wax paper.
Refrigerate for about 10 minutes or until set.
Bourbon Chocolate Bread Pudding


Ingredients:
eggs, butter, light brown sugar, Bourbon, heavy cream, milk, vanilla, cinnamon, nutmeg, confectioners' sugar

Directions:
Preheat oven to 350°F.
Mix eggs, butter,sugar, bourbon, cream, milk, vanilla, cinnamon and nutmeg in a large bowl.
Add bread and chocolate chips and stir well.
Spray a 10x13 baking dish with cooking spray and add bread mixture.
Bake for 1 hour.
Sprinkle with confectioners sugar.
Serve with whipped cream.
Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce
Category: uncategorized
By Bibi

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Ingredients:
1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

Directions:
Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm. Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute. Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces. Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes. Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 300
Fat: 20.6 g
Saturated fat: 7.8 g
Carbohydrates: 7.1 g
Sugars: 3.3 g
Dietary fiber: 1.6 g
Protein: 21.5 g
Cholesterol: 98.9 mg
Sodium: 161.3 mg
Coleslaw-No Mayo


Ingredients:
green cabbage, carrot, radishes, green bell pepper, green onions, ketchup, sugar, cider vinegar, salt, ground mustard, celery seed

Directions:
Combine the cabbage, carrots, radishes, green bell pepper, and green onions in a large bowl.
Combine the ketchup, sugar, vinegar, oil, salt, mustard and celery seed in a small saucepan. Bring to a boil, stirring constantly so sugar dissolves and all ingredients mix well.
Pour over the cabbage mixture and stir to coat.
Cover and chill in the refrigerator.  It is best to wait at least 2 hours before eating so the flavors develop.  More chilling time makes it even better.
Exotic Nile River Split Pea Soup


Ingredients:
olive oil, onion, garlic cloves, zucchini, fresh ginger, ground cumin, ground coriander, brown sugar, water, lemons, tomato sauce, fresh tomato, cayenne, fresh cilantro, sour cream

Directions:
Heat 1 tbls. oil in heavy pot on medium high heat.
Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside.
Saute onion and garlic until softened in remaining 1 tbls. of oil.
Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture.
Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now].
Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender.
If you like your soup thin, add more stock.
Take the pot off the burner, discard lemon slices (if rind was left on], and puree soup in blender or food processor.
Season if you have not already added the salt and pepper.
Sprinkle with coriander (cilantro leaves]. Alternatively, you can add the cilantro before you put the soup in the food processor.
Serve with a dollop of sour cream.
This recipe may be doubled.
Enjoy!
For a variation, substitute lentils for split peas.
Cilantro Garlic Cheese Ball


Ingredients:
cilantro, garlic powder, parsley, white wine, cream cheese, cheddar cheese, sour cream

Directions:
Blend cilantro, garlic powder, parsley, white wine, Ranch dressing, cream cheese, cheddar cheese and sour cream in a food processor until just combined.
Form a ball.
You can roll in chopped cilantro.
Light and Crispy Fried Halibut
Category: main-dish
By Dick Panzica

Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.

Ingredients:
oil for frying
2  eggs, beaten
¼ cup milk
1 tablespoon all-purpose flour
½ (8 ounce) package panko bread crumbs
½ cup seasoned bread crumbs
1 pound halibut, cut into 2-inch squares

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl. Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest. Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 1087.5
Fat: 95.2 g
Saturated fat: 13 g
Carbohydrates: 34 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 32.8 g
Cholesterol: 130.7 mg
Sodium: 516 mg
Cherry Cheesecake Cupcakes
Category: desserts
By littlebettycrocker

So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving.

Ingredients:
1 cup graham cracker crumbs
¾ cup butter, melted
2 tablespoons white sugar
1 pound whipped cream cheese
¾ cup sugar
2  eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups. Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups. Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 24 cupcakes

Calories: 182.2
Fat: 11.9 g
Saturated fat: 6.9 g
Carbohydrates: 17.9 g
Sugars: 9.3 g
Dietary fiber: 0.2 g
Protein: 1.8 g
Cholesterol: 48.5 mg
Sodium: 152.3 mg
Mushroom Fried Rice


Ingredients:
garlic, white mushroom, scallions, soy sauce, chicken broth, vegetable broth, salt, ground black pepper, white rice, rice wine, sherry wine, cilantro

Directions:
Mix the soy sauce and broth together in a small bowl.
Heat oil in a deep skillet or wok until hot but not smoking.
Add garlic and stir fry for 15 seconds or so.
Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes].
Stir in scallions and cook until almost all liquid has evaporated.
Add rice and cook, stirring frequently, about 2 minutes (or until heated through].
Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
Give the whole thing a good toss.
Yogurt Parfait


Ingredients:
raspberries, dark chocolate, mint leaf, vanilla yogurt

Directions:
spoon vanilla yogurt into bowl(s].
grate chocolate on top of the yogurt.
refigerate it for 2 min.
put freeze-dried rasberries on the sides in the bowl(s].
wash the mint leaves.
put one mint in the center of each bowl.
WW Farro Salad With Tomatoes and Balsamic Vinegar


Ingredients:
salt, water, tomatoes, fresh parsley, red onions, extra virgin olive oil, salt

Directions:
Combine farro, salt and water in a medium saucepan.
Bring to boil over high heat.
Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
Drain well and let cool slightly.
Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
Add farro to tomato mixture and toss to coat.
Cover and chill at least 30 minutes for flavors to blend.
Yields about 3/4 cup per serving.
Moist Apple Quickbread


Ingredients:
eggs, sugar, vanilla, flour, baking powder, baking soda, salt, cinnamon, apples, walnuts

Directions:
Preheat oven to 350 degrees. Grease and flour a quick bread pan. Alternatively, line pan with parchment sprayed with cooking oil.
Peel and core apples. Grate them or chop them finely in a food processor. Set aside.
Beat eggs, oil, sugar, and vanilla until consistent.
In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon.
Mix the dry ingredients into the wet ingredients.
Add the apples and walnuts.  Mix well.
Pour mixture into prepared pan.
Bake for 50 to 60 minutes, or until the center is set and it passes the toothpick test.
Serve warm with cream cheese.
Breadless Tomato and Cheese Sandwiches


Ingredients:
cherry tomatoes, cheese

Directions:
Get 2-4 toothpicks.  Cut tomatoes in half.
Cut cheese slice into 4 long strips.  Fold each strip in half, then again (so you have a stack of 4 tiny cheese squares].
Thread tomato bottom, cheese stack, and tomato top.  The tomato should kinda resemble Saturn right now.  Repeat with the other 3 tomatoes and slices of cheese.
You might be able to get 2 on each toothpick, depending on the size of your tomatoes.  You could also use grape tomatoes if that is what you have.
Homemade Potato Tots ( Tater Tots )


Ingredients:
potatoes, flour, pepper, salt, seasoning salt, onions, canola oil

Directions:
Finely shred or use a ricer while potatoes are still hot.
Stir in flour, salt, pepper and onion (if using].
Heat 1/4-in oil in heavy pan.
Form into small balls and drop in oil; fry until slightly golden.
Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
When ready to serve, remove from freezer.
Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.
Braised Beef With Tea


Ingredients:
butter, extra virgin olive oil, onions, carrots, green beans, dried prune

Directions:
In a saucepan, bring the chicken stock to boil.  Add tea, remove from the heat and let infuse about 15 minutes.  Remove the tea bags.  Set aside.
Put the grill in the center of the oven.  Preheat to 350°F.
In a large ovenproof saucepan, brown the beef in butter and oil (I used a non-stick pan and used only half butter and half oil].  Add salt and pepper to taste.  Set aside on a plate.
In the same saucepan, brown the onions.  Add more butter if needed (I didn't].  Put the beef back in the saucepan and add the chicken-tea stock.  Bring to boil.  Cover and cook in the oven for 1 hour and 30 minutes.  Add carrots and keep cooking, covered, 30 minutes.  Add green beans and prunes, making sure to soak them in the stock.  (that's when I added the other cup of chicken stock.]    Keep cooking about 30 minutes, uncovered or until green beans are tender.  Adjust seasoning.
Serve on mashed potatoes, plain couscous or noodles with butter.
Dinah's Baked Scallops
Category: seafood
By DEBNJAMES

This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.

Ingredients:
20  buttery round crackers, crushed
black pepper to taste
1 teaspoon garlic powder
1 pound sea scallops, rinsed and drained
½ cup butter, melted
¼ cup dry white wine
½  lemon, juiced
1 tablespoon chopped fresh parsley, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish. In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops. Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 430.8
Fat: 31.5 g
Saturated fat: 16.1 g
Carbohydrates: 15.3 g
Sugars: 1.4 g
Dietary fiber: 1.1 g
Protein: 19.7 g
Cholesterol: 96.5 mg
Sodium: 530.1 mg
Mj's Super Nachos


Ingredients:
lean ground beef, salsa, low-fat cheddar cheese, tortilla chips, lettuce, diced tomato, black olives, salsa, sour cream, avocado

Directions:
Brown ground beef, drain and add taco seasoning according to directions.
Meanwhile, combine refried beans with salsa, then spread into the bottom of a pan (8 x 8 for 4 servings, 9 x 13 for 8 servings.].
Top beans with ground beef mix, then sprinkle with 1/2 the cheese.
Cover & freeze.
To serve:
Thaw.
Preheat oven to 350°. Bake for 20-30 minutes (longer if needed, so it it is throughly heated through & nice & hot!]
Remove from oven, top with remaining cheese, and any other toppings you choose.
Scoop onto plates with a spoon, and scoop it up with chips to eat-enjoy!
Five Spice Apple Crumble


Ingredients:
apple, raisins, five-spice powder, water, orange zest, sea salt, vanilla extract, maple syrup, unsalted butter, creme fraiche, raw honey, ginger

Directions:
Pre-heat the oven to 180ºC / Gas Mark 6. Lightly grease an oven-proof dish.
Roughly chop the apples into bite-sized chunks and place in a large saucepan.
Add the raisins, 5-spice and about 100mls of water.
Cover with a lid and leave to cook over a medium heat for about 10 minutes, stirring occasionally.
Meanwhile, combine all the ingredients for the crumble topping in a large mixing bowl, and mix thoroughly.
Add the orange zest or orange extract to the cooked apples and stir well.
Pour the apple mixture into the prepared dish. Cover with the crumble mixture and spread it out fully to give an even topping.
Bake for about 25 mins in the oven, until golden brown.
To make the Ginger Cream, simply combine all the ingredients in a small bowl.
Serve the hot crumble with a dollop of the Ginger Cream on the side.
Naturally Sweetened Baked Pork Chops With Apple Sauce


Ingredients:
lemon, honey, allspice, cinnamon, onion, apples

Directions:
Preheat oven to 180°C.
Mix lemon juice, honey, allspice & cinnamon together.
Place Pork Chops in a medium baking dish.
Place above marinade and sliced onion on top.
Bake for 45-60 minutes, or untill cooked.
While chops are cooking, peal and slice apples.
Microwave for 6min in covered container.
Blend apples in blender for a smooth sauce or mash for a thicker sauce.
Remove juices from the baking dish and add apple sauce for the last 10min of cooking.
Banana Cake


Ingredients:
raisins, water, butter, powdered milk, bananas, water, vanilla, eggs, flour, baking soda, cinnamon, clove, salt, lemon juice, baking powder

Directions:
Boil raisins and water together to get 1/4 cup raisin juice., Cream together butter and and powdered milk., Add bananas, raisin water, vanilla, lemon juice eggs and finely chopped nuts., Blend in dry ingredients bake in 9x10-inch cake pan at 350° for 30-40 minutes.