xiaoxl/recipe_data huggingface dataset:
Penne Alfredo for One


Ingredients:
penne pasta, butter, garlic clove, green onion, heavy cream, parmesan cheese, nutmeg, bacon, basil leaves, roma tomato

Directions:
Cook pasta according to package instructions., Meanwhile:., In a very small sauce pan melt butter over low heat., Add in garlic and onion, sauté till soft., Pour in cream, bring to slow boil stirring continuously for 2 minutes., Reduce heat to low and add Parmesan, stir till melted inches., Add Nutmeg and bacon. Stir., Add Pasta to sauce toss till covered., Right before serving toss in basil and garnish with the diced roma tomatoes., WhaLaa, Delish!  Add the remaining diced tomato to a nice green salad and enjoy.
Belgian Endive, Orange and Date Salad


Ingredients:
extra virgin olive oil, rice vinegar, honey, rose water, orange zest, radishes, valencia oranges, Belgian endive, celery, dates, roasted pistachios, fresh mint leaves

Directions:
*Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.
Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.
For the dressing, whisk all of the ingredients in a small bowl.
To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans] and fresh mint leaves. Repeat with remaining three dishes.
Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.
Low-Carb Chicken and Bacon Casserole


Ingredients:
boneless skinless chicken breasts, bacon, broccoli, provolone cheese, chicken broth, heavy cream, Dijon mustard, oregano, basil

Directions:
Pre-heat oven to 350.
Cut bacon into 1" pieces and fry until mostly crisp.
Cut chicken into cubes and cook in a frying pan until it is no longer pink.
Place chicken and bacon into a bowl, and put in the fridge to cool.
In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
Place chicken mixture into a casserole dish, then pour sauce over the top.
If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.
Caramel Turtles® Brownies
Category: desserts
By Jessi

These are so moist and so fantastic that you won't want to stop eating them! They are a brownie version of a confection called Turtles. These are just as good.

Ingredients:
1 (14 ounce) package individually wrapped caramels
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package chocolate cake mix
6 tablespoons butter, melted
1 cup semisweet chocolate chips
¼ pound whole pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside. Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly. In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter.  Stir until well blended.  Spread half of this mixture in the prepared pan.  Bake for 10 minutes. Remove brownies from oven.  Sprinkle chocolate chips and drizzle melted caramels over the top.   Drop remaining cake mixture by teaspoonfuls over all.  Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 24 servings

Calories: 267.4
Fat: 14.3 g
Saturated fat: 5.2 g
Carbohydrates: 35 g
Sugars: 24.5 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 13.3 mg
Sodium: 255.6 mg
Mom's Applesauce Loaf


Ingredients:
butter, granulated sugar, egg, unsweetened applesauce, clove, nutmeg, cinnamon, baking soda, all-purpose flour, raisins

Directions:
Cream butter and sugar.
Add egg and mix well till combined.
Add applesauce, mix again.
Sift dry spices together, stir in raisins, and then add all sifted ingredients + raisins to wet mixture, mixing until everything is just moistened.
Pour into a greased loaf pan, and bake 45-60 minutes at 350.
Mexican Roll Ups
Category: main-dish
By Robyn Webb

These tasty treats are fun to make and even more fun to eat. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 15 minutes.

Ingredients:
6 (12 inch) whole wheat tortillas
6 leaves romaine lettuce
1 ¼ pounds sliced roast beef
1 cup chopped tomatoes
1 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons ground cumin

Directions:
For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla. Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 419.4
Fat: 9.8 g
Saturated fat: 2 g
Carbohydrates: 73.7 g
Sugars: 2 g
Dietary fiber: 7.6 g
Protein: 27.8 g
Cholesterol: 45.4 mg
Sodium: 1635.4 mg
Jalapeno-Honey Pork Tenderloin


Ingredients:
honey, light soy sauce, fresh ginger, crushed red pepper flakes, cooked rice

Directions:
Place pork in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper.
Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
Preheat oven to 425 degree F.
Drain pork, reserving marinade. Place pork on a rack in a roasting pan.
Roast in  oven for 25 to 35 minutes or until juices run clear (160 degree F], brushing once with reserved marinade after 10 minutes of roasting.
Discard any remaining marinade. Remove and cover with foil; let stand for 10 minutes before slicing.
Easy and Quick Corn Dog Muffins


Ingredients:
egg, milk, ketchup

Directions:
Prepare the corn muffin batter as directed on the box.
Chop the hot dogs into bite-size pieces.
Mix in the hot dog pieces into the batter.
Pour batter into a greased muffin tin.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Eat plain or with ketchup.
Enjoy!
Note: You can add more of less hot dog, depending on your own tastes :].
Christmas Salmon Party Roll


Ingredients:
red salmon, cream cheese, lemon juice, onions, horseradish, pecans, parsley

Directions:
Drain salmon, flake with a fork., Add cream cheese, lemon juice, onion, and horseradish., Mix well and chill several hours., Shape into a log., Combine pecans and parsley and mix well., Roll log in pecan mixture and chill several hours., Serve with crackers.
Chicken Avocado Casserole
Category: meat-and-poultry
By BARBARA NOLAN

This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.

Ingredients:
7 tablespoons butter, divided
1 tablespoon olive oil
8  skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 cup light cream
1 cup chicken broth
¾ teaspoon Morton® Kosher Salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
2 dashes hot pepper sauce
½ teaspoon dried rosemary, crushed
½ teaspoon dried basil
3 cups sliced fresh mushrooms
¼ cup sherry
½ cup sliced almonds, toasted
2  avocados

Directions:
Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside. Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside. Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 456.2
Fat: 30.2 g
Saturated fat: 11.5 g
Carbohydrates: 13 g
Sugars: 1.5 g
Dietary fiber: 4.9 g
Protein: 34.6 g
Cholesterol: 110.7 mg
Sodium: 469.2 mg
Exfoliating Body Scrub


Ingredients:
oatmeal, sea salt, dry milk, honey, water

Directions:
Blend all ingredients EXCEPT essential oil in food processor until well mixed& powdered.
In a glass bowl mix with essential oil, a few drops.
Put into a pretty jar and use before bathing.
You can add honey or water to make a paste which you massage into skin.
Soak off in the tub for 20 minutes.
Then rinse off and apply moisturizing lotion.
Coconut Curry Cabbage
Category: side-dish
By Sonia H.

This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit!  It's excellent with fried fish.

Ingredients:
1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tablespoons Indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro

Directions:
Place a large skillet or wok over high heat.  Heat the oil and butter until smoking.  Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute.  Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes. Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper.  Cover, and cook to desired doneness.  To serve, sprinkle with tomato, green onions, and cilantro.

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 servings

Calories: 140.5
Fat: 11.1 g
Saturated fat: 7.6 g
Carbohydrates: 10.5 g
Sugars: 4.6 g
Dietary fiber: 4.3 g
Protein: 2.4 g
Cholesterol: 7.6 mg
Sodium: 127.2 mg
Orange-Flavored Chicken


Ingredients:
boneless skinless chicken thighs, low sodium chicken broth, distilled white vinegar, soy sauce, dark brown sugar, garlic cloves, fresh ginger, cayenne pepper, cornstarch, cornstarch, water, cornstarch, cayenne pepper, baking soda

Directions:
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside.
Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity]; whisk until sugar is fully dissolved.
Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade.
Refrigerate 30 to 60 minutes, but no longer.
Bring remaining mixture in saucepan to boil over high heat.
In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute.
Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups]; set sauce aside.
FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly.
Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
Transfer chicken to large plate lined with paper towels.
Return oil to 350 degrees and repeat with remaining chicken.
TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes.
Add chicken and gently toss until evenly coated and heated through.
Serve immediately.
Best Rhubarb Muffins Ever!


Ingredients:
brown sugar, 2% low-fat milk, vinegar, flour, baking powder, egg, vanilla, rhubarb, baking soda, salt, brown sugar, cinnamon, butter

Directions:
Preheat oven to 400 degrees farinheit.
Combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
Add dry ingredients and mix throughly until dry ingredients are moistened.
Fold in rhubarb.
Spoon evenly into 12 muffin cups.
Bake for 15-20 minutes  or until tooth pick inserted in centre of muffins comes out clean.
Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
Afternoon Smoothie


Ingredients:
raspberries, apple, Splenda sugar substitute

Directions:
Put juice and ice cubes in a blender; mix until ice cubes are completely chopped.
Add raspberries and apples; mix until completely blended.
Scoop in yogurt and add Splenda; blend to desired consistency.
Mrs Jones' Magic Cake


Ingredients:
golden syrup, soft brown sugar, self raising flour, cocoa powder, egg, milk, baking powder

Directions:
Melt sugar, syrup and margarine in a jug for 2 minutes on high, mix well.
Add flour, baking powder and cocoa powder, mix until smooth and well mixed, use a spoon, next add milk and egg.
olace into well greased 8" microwave proof cake dish.
Place on microwave rack or up turned plate, cook for 5 minutes on high.
Do not over cook, there will be a slight damp spot around the edge, this will set during standing time of 5 minutes.
Allow to cool before talking removing from dish.
Spiced Oranges & Raisins (Al Burtugal Wal Zabib Al Mutabal -


Ingredients:
granulated sugar, water, golden raisin, lemon juice, cinnamon sticks, allspice, crystallized ginger, vanilla, oranges

Directions:
Combine the sugar and water in a small saucepan and bring to a boil.
Add raisins, lemon juice, cinnamon sticks, allspice and ginger.
Simmer over medium heat about 10 minutes until syrup is thickened. Remove from heat and stir in the vanilla.
Transfer to a bowl and refrigerate 10 minutes.
Cut peel and pith from oranges.
Slice oranges into 1/2 inch rounds.
Cut rounds into halves or quarters and place in medium bowl.
Pour cooled raisins and syrup over oranges and stir gently.
Chill 2 hours or overnight.Serve over ice cream or cake.
Josephine's No-Bake Granola Bars
Category: appetizers-and-snacks
By cookiegirl40

A quick and yummy way to start the morning. You probably have all the ingredients right in your pantry. You can use your imagination to add other dried fruits, sesame seed, or other nuts, wheat germ, etc. Maple syrup or light corn syrup can work as sweetener substitutes for the honey.

Ingredients:
½ cup firmly packed brown sugar
½ cup honey
1 cup peanut butter
1 teaspoon vanilla extract
1 ½ cups quick-cooking rolled oats
1 ½ cups crispy rice cereal
1 cup raisins
½ cup shredded coconut
½ cup sunflower seeds

Directions:
Lightly grease an 8-inch glass baking dish. Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture. Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan. Cool mixture completely before cutting into bars.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 12 bars

Calories: 341.6
Fat: 15.5 g
Saturated fat: 3.5 g
Carbohydrates: 47.1 g
Sugars: 31.3 g
Dietary fiber: 3.6 g
Protein: 8.7 g
Sodium: 139.8 mg
Italian Meatballs Venice Italy


Ingredients:
milk, fresh Italian parsley, garlic cloves, salt, egg, beef mince, cheese, olive oil, ground black pepper, oregano

Directions:
Soak the pieces of bread in 1/2 cup of milk for 5 minutes, then squeeze them dry. In a large mixing bowl, combine the soaked bread, the beaten egg and mix in the other ingredients.
Knead the mixture with both hands or beat with a wooden spoon – hands are better as my Italian grandmother will gladly tell you. Keep at it until all the ingredients are well blended and the mixture is smooth and fluffy.
Shape into balls about 1 and a 1/2 inches round. Lay the meatballs out on a baking tray, cover them with plastic wrap and chill for at least an hour.
Heat 1/4 cup of olive oil in a large skillet. Fry the meatballs over a moderately high heat, keep the balls rolling all the time and keep them round.
In 8 - 10 minutes, the meatballs should be brown outside and show no trace of pink inside.
Add more oil to the skillet as needed and add your tomato sauce (a good recipe can be had here]. Cook until the sauce thickens slightly.
Enjoy your Italian meatballs recipe.
Chocolate Chip Oatmeal Cookies


Ingredients:
butter, brown sugar, white sugar, vanilla extract, all-purpose flour, water, baking soda, old fashioned oats, quick oats, chocolate chips

Directions:
Cream together the butter and sugar in a bowl. Then mix in the vanilla extract.
Add the all purpose flour and mix well.
Mix together baking soda and the water, and then add that to the batter.
Stir in the oats and the chocolate chips.
Put the batter onto a cookie sheet by spoonfuls (no need to grease anything] bake at 350 for about 12-15 minutes.
Poppy Seed Bread


Ingredients:
all-purpose flour, salt, white sugar, baking soda, eggs, vanilla extract, milk, poppy seed

Directions:
Preheat oven to 325 degrees.
Spray Pam and flour two 9x5 loaf pans.
Mix the first 4 ingredients in a large mixing bowl. Add vanilla, milk, eggs and oil. Beat for 5 minutes with an electric mixer. Stir in the poppy seeds. Pour batter into loaf pans.
Bake for 1 hour. Cool on wire racks.
Teriyaki Glazed Chicken Wings


Ingredients:
chicken wings, light brown sugar, soy sauce, hoisin sauce, ground ginger, garlic powder, parsley, toasted sesame seeds

Directions:
Place chicken wings in slow cooker; pour combined remaining ingredients, except parsley and sesame seeds, over chicken wings.
Cover and cook on high 3-4 hours. Sprinkle with parsley and sesame seeds.
Tropical Prosciutto Bites


Ingredients:
prosciutto, mangoes, papaya, strawberries

Directions:
wrap prosciutto around mango and strawberries., secure with tooth picks., serve on a plate.
Chocolate Chip Scones


Ingredients:
all-purpose flour, baking powder, salt, sugar, light butter, chocolate chips, confectioners' sugar, turbinado sugar

Directions:
Preheat oven to 400 degrees F.
Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in thirds (width-wise], then cut again length-wise down the middle, giving you 6 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.
Kielbasa, Cabbage, & Rice Dinner


Ingredients:
kielbasa, onion, olive oil, green cabbage, kosher salt, black pepper, cayenne pepper, caraway seed, white rice, onion, butter, garlic powder, water, dried thyme

Directions:
Start the rice first. Boil 2 cups water and let 3 green tea bags steep in water. (You can skip the tea bags if you wish]. In pot, saute the finely chopped onion with the butter until golden. Add the tea, garlic powder, and thyme and whisk together. Add rice; bring to a boil, then reduce the heat, cover the pot, and let cook 20-25 minutes.
While rice is cooking on low, cut up the kielbasa. I like to cut slices into quarters, but halves or complete slices are good too. In a large skillet saute the chopped onion in olive oil until golden. Add the kielbasa and cook about 8 minutes, stirring to evenly brown.
Add orange juice to the kielbasa and onion, then add salt, black pepper, cayenne, and caraway seeds. Stir to mix all together, then add the chopped cabbage.
Simmer the kielbasa and cabbage about 15 minutes. I cover the skillet for the first 7 minutes, then when the cabbage has softened a bit, I stir everything so the juice and kielbasa is evenly distributed and simmer the last four 8 minutes uncovered.
Your rice should be done when the cabbage is just getting tender but still a bit crisp. Either plate the dish with a scoop of rice topped with the kielbasa and cabbage, or do what we do and mix it all together to serve.
Roasted Nectarines With Buttermilk Custard


Ingredients:
salt, sugar, 1% low-fat milk, low-fat buttermilk, vanilla extract, nectarines, sugar

Directions:
To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil]. Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil]. Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.
Preheat oven to 400°.
To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce.
Steak  Spinach Sesame Salad


Ingredients:
beef broth, lemon juice, tahini, soy sauce, ginger, spinach, red onion, mushroom, tomatoes, pepper, sesame seeds

Directions:
Boil the beef broth with the chopped steak-umms until cooked and reduced to 1/4 cup. If using roast beef, you don't need to cook it, just chop and add it to the cooked broth.
Whisk sesame oil, lemon juice, tahini, and soy sauce together.
Add ginger and stock.
Put spinach, red onion, and mushrooms in a bowl.
Add tomatoes.
Pour dressing on.
Grind in pepper.
Toss; sprinkle sesame seeds on top.
Baked Mashed Idaho Potatoes


Ingredients:
idaho potatoes, egg, sour cream, small curd cottage cheese, green onions

Directions:
Preheat oven to 350. Spray a 1 1/2-quart casserole with cooking spray.
In a bowl with an electric mixer, combine potatoes, egg, sour cream, cottage cheese and onions at medium speed. Spoon potato mixture into casserole dish.
Sprinkle with crushed crackers (or shredded cheese can be used] and bake 30 minutes.