HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease loaf pans. Mix melted margarine with sugar. Cream together. Add vanilla. Separate 2 eggs. Add yolks to mixture. Add flour. Dissolve soda in vinegar. Add this to mixture. Mash bananas and add to mixture. Slightly beat egg whites; add along with nuts. Bake in Bundt or bread pan for 1 hour at 350°. Yield: 1 large loaf or two small loaves.
Dissolve gelatin and sugar in hot water. Add juices and cold water. Chill thoroughly. Just before serving, add ginger ale.
Cream sugar and oil. Add beaten eggs. Mix in baking powder and flour. Put half of the mixture in 9 x 13-inch pan. Pour can of cherry pie mix over it. Spread remaining batter and sprinkle with sugar and cinnamon. Bake 30 minutes at 350°.
Heat oven to 350°. Grease 9-inch square pan. Beat all ingredients, except cereal and topping on low speed for 2 minutes. Fold in cereal. Spread in pan and sprinkle with topping. Bake 30 to 35 minutes.
Combine first 5 ingredients and blend. Add margarine and vanilla. Mix until crumbly. Reserve 1 cup. Press remaining ingredients into greased 13-inch pan. Spread preserves to within 1/4-inch of edge. Sprinkle with reserved crumbs and coconut. Bake at 350° for 20 to 25 minutes or until light brown. Cut when cool.
Prebake pie shell 10 to 12 minutes at 375°. Saute mushrooms and 1/2 cup spinach in butter. Add salt, pepper and nutmeg. Blend 1/4 cup grated cheese and 3 eggs. Add enough cream to make about 1 1/2 to 2 cups. Pour in pie shell. Sprinkle with grated cheese. Dot with butter. Bake 1/2 hour at 375°.
Cook the meat; let cool. Grind the ingredients with the finest grinder. Add about 1 1/2 cups meat stock or water to start boiling. Add more, if needed. Mix all together; simmer slowly for 1 hour. Put in jars; put in pressure canner and process.
Combine all ingredients in a blender. Set on high for exactly 1 minute. Serves 2.
In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt. Reduce heat; add milk and butter. Heat through, but do not boil. Yields 1 1/2 quarts or 6 servings. Garnish each bowl with a sprig of parsley.
Have cream cheese at room temperature. Put 2 thin ham slices together. Spread with cream cheese. Take a dill pickle and roll it up in ham and cheese. Chill for a few hours or overnight. Just before serving, slice into 1/4-inch slices. Put them on a tray to serve.
Fry ground beef in 1 tablespoon of butter. Add tomato sauce and remove from heat. Combine in bowl the cream cheese, cottage cheese, sour cream, chopped green onion and green pepper. In a 2-quart casserole dish, spread 1/2 of the noodles. Cover with all of cheese mixture and rest of noodles. Pour melted butter over noodles and then add meat mixture on top. Bake at 350° for 30 minutes.
Cream butter, flour and sugar thoroughly. Beat eggs and 1 tablespoon water slightly. Add to mixture. Add other tablespoon water and vanilla. Mix and let stand 20-30 minutes. Stir and pour in unbaked pie shell. Bake at 350° for 30 minutes. Makes 1 pie or 12 tarts.
Put pies on pans to cook. Bake at 325° for 20 minutes. Turn oven down to 200° for 1 1/2 to 2 hours.
Prepare pudding as directed on package. Refrigerate for 5 minutes. Combine whipped topping and condensed milk. Stir into chilled pudding.
Catch an opossum; put it in a coop. Feed it baked sweet potatoes and cornbread for about a week. Next, kill it by breaking its neck. Skin it; remove entrails, cut off tail and ears and wash it good, inside and out. Another way to clean it is to dip it in water and roll it on oak ashes. Keep it damp. Rub it with lard until it gets real clean.
Measure all ingredients. Mix sugar, Karo and water. Boil until it forms a soft thread when poured from a spoon. Add peanuts. Boil until peanuts stop popping. It will be golden brown. Remove from fire and add vanilla and soda. Stir and pour quickly on buttered cookie sheet.
Combine chicken, apples, grapes, celery and pecans; toss gently with a few drops of lemon juice to keep fruit looking fresh. Combine the remaining ingredients and stir until smooth. Pour over chicken mixture and toss gently. Cover and chill for 1 to 2 hours before serving.
Mix salt, sugar, flour, cinnamon and nutmeg. Slice apples into thin slices and arrange in pie shell. Sprinkle dry ingredients mixture over apples. Dot with butter. Cover all with top crust. Bake at 400° for 50 minutes.
Mix all together in Dutch oven and bake 5 hours at 300°. Stir occasionally.
Mix cream cheese, mayonnaise, onion and nuts in a bowl. Spread mixture on slices of ham and roll them up. Refrigerate for at least a couple of hours. Remove from refrigerator and slice into inch slices. Store in refrigerator until ready to serve. Excellent party food.
Mix all ingredients. Pour batter into a hot greased skillet. Bake at 375° for 40 to 45 minutes or until done.
Grease bottom of 13 x 9-inch casserole dish with butter. Layer broccoli, then layer chicken.
Combine butter, bananas, eggs, vanilla and sugar in large mixing bowl. Add flour and soda. Spoon batter into greased and floured 8 x 4 x 3 loaf pan. Bake at 325° for 1 hour or until wooden pick inserted in center comes out clean.
Combine all ingredients and simmer for 25 to 30 minutes. Cool before using.
Brown ground beef and drain. Mix cream of mushroom soup with 1/2 can of milk. Place ground beef in a 9 x 13-inch baking pan (bread loaf). Pour 1/3 of the soup mixture over the ground beef. Drain green beans; layer on top of ground beef. Pour 1/2 of the remaining soup mixture on top of the green beans. Place a single layer of Tater Tots on top of the green bean layer. Pour remaining soup mixture over the Tater Tots. Season to taste with salt and pepper. Bake in oven according to Tater Tot package directions, but add 10 to 15 minutes to baking time. Serves 2 to 6 (depends on pan size).
Cook ground beef in skillet; add chicken gumbo soup. Stir together good. Let simmer 5 to 10 minutes. Add 2 pieces of cheese. If you like it a little cheesier, add another piece or 2. Stir all together and let cheese melt. Serve on hamburger buns.
Cut carrot and zucchini in julienne strips. Cook broccoli, carrots and zucchini in water for 4 minutes. Cook pasta according to package directions. In large skillet, heat oil and saute mushrooms, green onions, garlic and thyme until tender. Combine vegetables, pasta and onion mixture; mix well. Add margarine and Parmesan cheese. Mix and top with sharp Cheddar. Serves 6.
Combine onion, cheese and chicken. Place 3 tablespoons on each tortilla. Roll and place in 13 x 9-inch greased dish. Melt butter in heavy saucepan; add flour. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir in sour cream and green chilies. Pour sauce over tortillas and bake at 375° for 10 to 15 minutes. Serves 6.
Combine the cake mix, pudding, eggs, sour cream, oil and almond extract in large mixing bowl; blend. Mix at medium speed for 2 minutes. Combine sugar, cinnamon and nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan. Sprinkle with half of sugar mixture. Repeat layers and top with remaining batter. Bake at 350° for 50 minutes or until center springs back when lightly touched. Cool 15 minutes. Remove from pan.
Mix milk, sugar and cornstarch over low heat until thick. Be careful not to burn or scorch. Add butter and vanilla. Pour into baked pie shell. Top with nutmeg sprinkles or cinnamon. Bake 20 minutes at 375°.
Mix apple juice with sugar in a large pan. Add cloves and cinnamon sticks. Bring to boil. Cover pan and simmer for 30 minutes. Serves 8 to 10.
Combine sugar, eggs, evaporated milk and cooking oil. Mix on	medium speed of an electric mixer until well blended. Sift together flour, baking powder and salt. Add flour mixture to egg mixture. Mix a few minutes on low speed. Add vanilla and poppy seed. Mix until smooth. Pour batter in a greased 9 x 5-inch loaf pan. (Line pan with waxed paper which has been greased and let paper extend up a few inches on all sides;	it's easy to pull away the paper when cake is done). Bake at 350° for 1 hour to 1 hour and 10 minutes. Check doneness with wooden toothpick.
Cream Crisco and sugar; add beaten eggs. Mix nuts, cherries, flour, salt and baking powder. Add milk and flour alternately, beginning and ending with flour. Add vanilla. Bake in three 9-inch layers in 375° oven. Cool and ice with Coconut Icing.
To each quart jar add dill, garlic and hot pepper. Wash and pack cucumbers in jars. Bring to a boil water, vinegar, salt and sugar. Pour this over cucumbers and seal jars.
Melt shortening in hot water. Cool and mix with flour and salt. Refrigerate while making the filling.
Stir milk with creamed corn. Add potatoes, corn and meat. Heat thoroughly. Take off heat. Add cheese. When it is melted, serve and top with chopped onions (optional).
Mix chopped carrots and raisins together in bowl. In separate bowl, mix the sugar, vinegar and mayonnaise (use enough mayonnaise to make salad moist, but not too moist). Add dressing to carrot-raisin mixture. A small can of crushed pineapple, drained, may be added. Cool before serving.
Peel and slice potatoes, chopped onion and hamburg. Bring to hard boil for 3 minutes. Pour broth off. Place in baking dish or pan. Mix soup, milk, salt and pepper and pour over potatoes and break up cheese over the mixture. Bake at 400° about 1 to 1 1/2 hours.
Grease and flour 2 (9-inch) pans or a 13 x 9 x 2-inch pan. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Stir in 1 cup of the cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours. Garnish with gumdrop flowers, if desired.
Sift flour. Stir into sugar, baking powder and salt. Add cornmeal and stir. Add eggs, milk and shortening. Beat with electric beater until smooth. Pour into greased 9 x 9-inch pan. Bake at 425° for 20 to 25 minutes.
Cook bread mix according to directions. Let cool and crumble. Set aside. Mix Mexicorn, green onions, tomatoes, black olive and bacon. Mix some mayonnaise and small amount of sugar. In a glass bowl, layer corn bread, Mexicorn, tomato, onion, olive and bacon mix; then mayonnaise mixture.
Melt chocolate bar and mix with whipped topping. Pour into pie shell and refrigerate at least 1 hour. Longer is better.
Mix cream cheese, sugar and vanilla with electric mixer at medium speed until well blended. Add eggs. Mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Mix graham cracker crumbs and melted margarine and press into 9 x 13 inch pan. Refrigerate 10 minutes.
Cook zucchini in microwave on High, covered with wax paper, for 4 minutes; stir and cook 3 to 4 minutes longer. Drain and reserve. Brown meat and drain. Add garlic powder, onion, tomato sauce, salt, oregano and basil. In bowl, mix cottage cheese, egg and parsley. Arrange half the zuucchini in a 9 x 9-inch oiled pan. Sprinkle with half the bread crumbs. Spread half the cottage cheese mixture, then half the meat mixture. Sprinkle half the Parmesan and half the Mozzarella. Repeat layers except reserve the Parmesan and Mozzarella. Bake at 350° for 25 to 30 minutes. Remove and sprinkle with reserved cheeses. Bake until cheese is melted and bubbly. Serves 4.
Mix the flour and sugar. Combine butter, cocoa, 1 cup water and shortening and bring to boil. Then add flour and sugar mixture. Add buttermilk, eggs, soda and vanilla. Bake at 400° for 20 minutes.
Prepare chickpeas as directed on package. When cooked, place in colander and rinse with cool water. Place in medium serving bowl. Add all other ingredients. Stir well and chill before serving. You may want to add more garlic. Remember garlic is good for the heart!
Boil, skin and debone chicken and place in a 9 x 13-inch casserole dish. Mix cream of chicken soup with water and pour over chicken. Add peas and carrots to mixture. If using boiled eggs, slice and place on top of chicken and soup. Mix flour, buttermilk and melted butter together. Pour batter over chicken mixture. Add chicken broth over batter and do not stir. Bake in preheated oven at 350° for about 1 hour. Crust rises to top and is golden brown.
Place cabbage in casserole. Brown beef and onion. Stir in the rice and place mixture on cabbage. Combine soup and water. Pour over mixture. Put lid on and bake at 350° for 1 hour.
Stir together sugar, cocoa, flour and salt in a medium saucepan. Whisk in milk and cook over medium heat, stirring constantly, until thick. Remove from heat and let cool 2 minutes before whisking in butter and vanilla. Keep refrigerated in covered jar up to 6 months. Serve warm or cold. May add nuts or flavored liqueur.
Cook and stir onions in butter or margarine in 10-inch skillet until tender. Remover from skillet; keep warm. Heat Crisco in same skillet until melted. Coat liver slices with flour, fry liver over medium heat until brown, 2 or 3 minutes on each side. Do not overcook. Sprinkle with salt and pepper. Add onions during last minute of cooking to heat through. Makes 5 servings, 340 calories per serving.
In small saucepan, stir together sugar, corn syrup, 2 to 3 cups water and lemon rind. Bring to a boil; boil 5 minutes. Pour through a fine mesh strainer. Cool. Store in a tightly covered jar in the refrigerator until needed. Makes 1 1/4 cups lemon syrup base.
Cook sweet potatoes with jackets on in water to cover until tender. Cook, peel and slice lengthwise. Layer 1/2 in shallow casserole. Add apples and cover with rest of potatoes. Melt butter. Add sugar and water. Bring to a boil. Pour over potatoes and apples. Bake in preheated oven at 350° for about 45 minutes or until apples are tender, basting occasionally. Yields 8 to 10 servings.
Peel asparagus and cut off tough end. Cut asparagus into 1-inch pieces. Melt 2 tablespoons butter in skillet. Lightly saute ham and mushrooms. Set aside. Boil large pot of salted water and cook asparagus until cooked through, 4 to 5 minutes or less. Scoop out asparagus and save the water. Add more water and cook pasta until al dente. Drain. Heat 4 tablespoons butter with oil in large skillet. Add garlic; cook 1 minute, then add pasta. Toss to coat with oil. Stir in cream and cheese. Cook 1 to 2 minutes until thickened. Add asparagus, ham and mushrooms. Cook to heat through. Season with salt and pepper.
Melt bark and chips in a roaster in a 250 degree oven. Stir occasionally. When melted, remove from oven and stir in spanish peanuts. Drop by tsp. on wax paper. Chill. Sack up in plastic bags. Keep in refrigerator.
Cook pudding as directed. Remove from heat and add to cake mix. Stir until well blended. Spread into greased and floured 13 x 9-inch pan. Sprinkle with chocolate chips and walnuts. Lightly pat chocolate chips and walnuts into cake mix. Bake 25 to 30 minutes at 350°. Remove from oven. Cool completely before cutting.
Add boiling water to raisins; cook for 5 minutes. Cool. Cream shortening and sugar together. Add eggs and vanilla; beat until fluffy. Add cooled raisins to creamed mixture; mix thoroughly. Sift flour. Measure and add salt, soda, baking powder and spices. Sift again. Add sifted dry ingredients and chopped nuts; blend well into mixture. Drop by teaspoonfuls onto greased baking sheet, spaced 2 to 3 inches apart. Bake at 350° for 12 to 15 minutes. Makes 6 dozen cookies.
Beat together the sugar, oil, eggs, pumpkin and water. Add other ingredients and mix thoroughly. Bake for 1 hour at 325° in a greased 5 1/2 x 9 1/2-inch loaf pan. Give the toothpick test for doneness. Makes 1 large loaf or 2 small loaves.
About 15 minutes before serving. In medium saucepan over high heat, heat 3 cups water to boiling. Add bouillon cubes, ham and peas; heat to boiling again; cook 3 minutes. Meanwhile, in small bowl with fork, beat eggs and salt slightly; stir into soup and cook, stirring until soup just begins to boil. Remove from heat immediately. Makes 4 cups.
Combine 2 cups of soda and cherries in saucepan and bring to a boil. Pour in Jell-O, stirring until dissolved. Chill in refrigerator for an hour. Add 2 more cups of soda. Stir well and refrigerate.
Pour salad dressing in large skillet. Add onion, garlic and pepper. Heat until it bubbles. Add chicken tenders or breasts and cook over medium-high heat until done. Serve over rice. Serves 4 to 5 people.
Add butter to milk and heat to boiling. Turn off heat. Beat eggs until fluffy and add sugar, then flour, salt and baking powder. Beat and add to the hot milk. Pour into tube pan and bake at 350° for about 45 minutes.
Spread meat in large roaster or large pan. Sprinkle 1/3 cup of tapioca over meat. Add celery, carrots, onions, tomatoes and potatoes. Combine 1/2 cup water and 1 teaspoon salt. Pepper to taste. Pour liquids over meat and vegetables. Cover well. Bake at 300° for 4 to 4 1/2 hours.
In a glass bowl, combine peanuts, syrup, sugar and salt (if desired). Cook on High for 7 to 9 minutes until bubbling and peanuts are brown. Quickly stir in butter and vanilla. Cook on High for 2 to 3 minutes. Add soda. Stir quickly; wait until mixture is foamy.
Fry bacon and set aside. Leave enough grease in skillet to coat cabbage, potatoes and carrots. Slice cabbage and cut potatoes in bite size pieces. Add carrots. Sprinkle flour on top. Sprinkle salt and pepper to taste. Add vinegar and 1 1/2 to 2 cups water. Cook slowly from 30 to 40 minutes or until most of the liquid is gone. Pour into dish. Add sour cream and crumbled bacon; serve.
Blend and place in hollowed out round bread. Dip cubes of bread or crackers.
Mix all ingredients together. Bake in 3-quart casserole at 350° for 45 minutes to 1 hour.
Pour over crust and place in oven at 325° to 350° (depending on your oven) for 45 minutes. Cool thoroughly and cut into 2-inch squares. Yellow cake mix may be substituted.
Soak water chestnuts in soy sauce. Use enough to cover. Soak at least 4 hours. Remove chestnuts, one at a time and roll in brown sugar. Wrap bacon around chestnut and place a toothpick through the chestnut. Place on cookie sheet and bake at 350° for about 20 minutes or until bacon is cooked.
Scrub potatoes. Cook in boiling water for 25 to 30 minutes or until tender. Drain and cool. Peel and cube potatoes. Transfer to large bowl. Stir in celery, onion and pickle relish. Combine mayonnaise, yogurt, milk, mustard, salt and celery seed. Pour over potatoes. Toss lightly. Carefully fold in chopped egg. Chill 4 to 24 hours. Serve in lettuce-lined bowl. Serves 8.
Mix dry ingredients in bowl. Add water, oil and vanilla. Use fork to stir to moisten all. Put in dry 8 x 8 x 2-inch pan. Bake 25 minutes at 350°. Ice with frosting (butter, cream and confectioners sugar).
Clean and devein shrimp, cut in half. Cut scallops in half. In 3 tablespoons olive oil, saute crushed garlic. Remove garlic. Add shrimp and scallops. Saute 2 minutes. Remove and set aside.
Place all ingredients in saucepan and cook slowly until thickened; strain and cool. This sauce may be kept in refrigerator for a week. When ready to use, mix with tart mayonnaise dressing (1 part sauce to 2 parts mayonnaise). Serve with fish, fried oysters and cold meats. Approximate yield: 3/4 cup sauce.
Boil shells for approximately 10 minutes. Cool and drain. Cook spinach until soft. Chop with knife and fork and drain well. Mix all ingredients together; add the spinach to the mixture last! Place 2 tablespoons of mixture into each shell. Line bottom of pan with tomato sauce. Place in 13 x 9 baking pan (I like glass). Cover top of each shell with more sauce. Bake at 350° for 40 minutes. ENJOY!!!
Saute onion in 2 tablespoons butter in large skillet until tender. Stir in mushrooms, asparagus, ham, mayonnaise, sour cream, cheese and mustard. Pour into buttered 1 1/2-quart shallow casserole. Sprinkle with 1/2 cup grated sharp cheese. Broil for 5 minutes or until top is golden and bubbly and dish is heated through.
Fry bacon and onions in large skillet over medium heat until onions are tender, about 5 minutes. Pour off all but 2 tablespoons fat.
Remove all traces of skin and bones from fish and cut 1/2-inch cubes. Put in glass or ceramic bowl. Add lime juice, onions and salt and stir well with a wooden spoon. Put in refrigerator for 4 to 6 hours, stirring from time to time, until the fish turns white. Drain the fish, discarding the lime juice. Mince or squeeze garlic; chop ginger and add to coconut milk. Combine with fish, then add tomatoes, finely diced green or chili pepper and black pepper to taste. Add chopped cilantro and pile fish on a plate or bowl lined with lettuce.
Cook squash until tender; drain. While hot, add cheese, butter, bread crumbs and onions. Stir; add canned milk. Stir; pour in a 9 x 13-inch dish. Bake 1 hour at 350°.
Lightly grease a 13 x 9-inch pan. Layer potatoes on bottom. Brown pork chops and drain. Place on top of potatoes and sprinkle with pepper. Mix remaining ingredients and pour over chops. Cover with foil and bake at 350° for 1 hour. Remove foil and bake 15 minutes longer.
Sift flour with salt, ginger, cloves, nutmeg and allspice. Combine water and rum. Combine baking soda with dark molasses. Cream shortening and sugar.
Mix sugar, flour and milk; melt butter in baking dish, then add batter. Pour peaches over batter. Bake at 350° for 45 minutes.
Wash chicken pieces and pat dry. Put flour, bread crumbs, seasonings and cheese in a bag and mix well. Shake chicken pieces, a few at a time, to coat. Dip coated chicken in egg, beaten with water. Shake chicken in flour mixture again; set aside. Fill an electric pan or large, heavy skillet with the oil (no more than 1/3 its depth). Heat oil to 375°. Fry chicken 11 minutes, skin side down. Turn chicken and fry 10 to 15 minutes. Let stand at least 7 minutes before serving. Serves 4 to 6.
Slice peaches and mix with 1 cup sugar; let stand until sugar forms syrup. Melt 2 tablespoons butter in 9-inch baking dish at 325° for glass dish. Combine flour, 1 cup sugar, baking powder, salt, milk and vanilla. Pour batter into melted butter in baking dish. Do not stir. Ladle peaches onto batter evenly. Sprinkle with sugar and cinnamon. Bake 50 to 55 minutes (check at 45 minutes).
Cream shortening and sugar in a medium bowl until fluffy. Add eggs,	one at a time, beating well after each. Stir in mashed banana and pumpkin.	Sift together dry ingredients and add to	egg mixture. Stir in nuts and pour into a greased 5 x 9-inch loaf pan. Bake at 350° for 45 minutes.
Mix all cake ingredients; bake in a greased 13 x 9-inch pan for 30 minutes at 350°. When done, cut in squares.
On stove top, bring ingredients to boil, except mushrooms. Add mushrooms; simmer until tender. Great served with steaks!
Mix all ingredients except the beets and margarine. Over a low heat, cook until boiling. Add sliced beets and simmer until thoroughly heated. Remove from heat and add margarine. Serve immediately.
Layer all ingredients in lightly greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
Cream the butter and sugar. Combine all ingredients. Chill overnight. Roll into balls the size of walnuts, then coat with powdered sugar. Grease cookie sheet and bake at 350° for no more than 10 minutes.
In large casserole, layer vegetables as listed. Top with meat, salt and pepper. Add combined soup and pea liquid. Bake 1 hour and 45 minutes at 325°. Serves 4.
Mix together except bread crumbs. Pour into a casserole dish and top with the bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients together. Form into two balls. Top with additional chopped pecans if you like. It can be frozen.
In Dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients. Cover and simmer 2 hours or until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
Mix in order given. Roll teaspoon of dough in a ball and press out thin with a fork. Bake in a 350° oven for 8 to 10 minutes.
Mix together corn, sour cream, soup and onion in buttered casserole dish. Mix Ritz crackers, almonds and melted butter. Sprinkle on casserole. Bake at 350° for 45 minutes.