xiaoxl/recipe_data huggingface dataset:
Roasted Herbed Chicken With Potatoes and Creamy Lemon Sauce


Ingredients:
roasting chicken, garlic cloves, extra virgin olive oil, salt, pepper, garlic powder, sweet Hungarian paprika, lemons, butter, shallots, sugar

Directions:
Preheat oven broiler, keeping oven door cracked.
Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up.  Season lemons with coarse salt.
Place under broiler, about 2 inches from heating element.  Roast until the tops are browned and blistered, but not burned (about 8-10 minutes].  Set aside to cool.
Preheat oven to 400 degrees.
Place butterflied chicken in mixing bowl, coat with olive oil.  Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
Slice the potatoes in 1/8-1/4 inch rounds.  Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
Line the drip pan of a broiler pan with aluminum foil.  Place the potatoes in a single layer (okay if they overlap slightly] in the drip pan.  Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
Place the broiler rack on top, arrange the chicken on top (skin side up].  Place in oven with breast side toward the front of the oven.  Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees.  During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
To make sauce:
While the chicken is cooking, strain juice from roasted lemons and set aside.
Melt butter over medium heat in 10 inch saute pan.  Saute shallots until soft and lightly browned, about 1-2 minutes.
Add roasted lemon juice and chicken stock, bring to boil.  Lower heat, simmer and reduce by half.  (This should take about 10-12 minutes].
Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons].  Add dash of balsamic vinegar and season to taste with salt and pepper.  Serve sauce with chicken and potatoes.
Remoulade by Emeril


Ingredients:
fresh lemon juice, onion, green onion, celery, garlic, yellow mustard, ketchup, parsley, kosher salt, cayenne pepper, fresh ground black pepper

Directions:
Combine all ingredients in the bowl of a food processor and process for 30 seconds.
Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Gran's Squash Casserole


Ingredients:
squash, yellow onion, sharp cheddar cheese, eggs, butter

Directions:
Boil squash for 20 to 30 mins or until soft, you can also steam it.
Stir together everything together and pour into glass casserole dish sprayed with Pam.
Bake @ 350 for 30mins.
Easy Smoked Chicken Drumsticks
Category: meat-and-poultry
By Soup Loving Nicole

Drumsticks absorb the smoke flavor nicely and also do not dry out, making them one of my favorite cuts to smoke. They also don't need babysitting, so you can throw them on and go about doing other things.

Ingredients:
1 tablespoon kosher salt
½ tablespoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon ground mustard
¼ teaspoon celery seed
4 pounds chicken drumsticks

Directions:
Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture. Preheat an electric smoker to 250 degrees F (120 degrees C). Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 10 servings

Calories: 209.8
Fat: 7.1 g
Saturated fat: 1.8 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 33.6 g
Cholesterol: 107 mg
Sodium: 674 mg
Molten Chocolate Cakes With Irish Cream


Ingredients:
butter, bittersweet chocolate, eggs, sugar, irish cream, all-purpose flour, irish cream

Directions:
Preheat oven to 450F and lightly butter four (4 oz.] ramekins.
Place butter and chocolate in a medium glass bowl; microwave on HIGH for about 2 minutes, stirring twice, until butter and chocolate are melted.
Add eggs, sugar and liqueur; beat with electric mixer until foamy.
Beat in flour until just combined.
Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle.
Let stand for 5 minutes, then invert onto 4 small plates.
Pour 2 Tablespoons liqueur around the edge of each, if you like.
Orange Scented Chocolate Mousse


Ingredients:
water, salt, eggs, orange zest, chocolate curls

Directions:
Chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt.
Heat until the chocolate is melted in the double boiler or microwave.
Let cool for 2 minutes.
Rapidly beat the egg yolks into the chocolate mixture one at a time.
Beat in the extract, zest, and liqueur.
In a clean bowl with clean beaters whip the egg whites until soft peaks form.
Gently but thoroughly fold in the chocolate mixture.
Pour into a large serving dish or individual bowls or glasses.
Refrigerate overnight.
Garnish with the chocolate curls and orange rind twists before serving.
Pork Vindaloo


Ingredients:
water, canola oil, pork, onion, water, vinegar, salt, potatoes, cayenne pepper

Directions:
Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using] and 2-5 tablespoons water. Set aside.
In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
Add potatoes and cook until tender, about 45 minutes.
Vanilla Milk Tea


Ingredients:
milk, vanilla extract, boiling water

Directions:
Pour the milk into a saucepan, add the vanilla, and bring to a simmer, stirring often.
Remove the pan from the heat and let it stand until the milk is cool.
Place the tea leaves in the teapot and add the boiling water.
Cover with a towel and steep 5 minutes.
Pour about 1/4 cup of the cooled milk into the teacups. Stir and strain the tea into the cups.
French Toast Corners
Category: breakfast-and-brunch
By Jen

This is a fun way to serve your French toast! Serve with whipped cream, maple syrup, or any of your favorite toppings.

Ingredients:
6 slices white bread
2  eggs
⅔ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 tablespoon butter

Directions:
Cut each slice of bread twice diagonally to make each slice into 4 triangles. Beat together eggs, milk, vanilla and cinnamon. Dip the bread slices into egg mixture. Heat butter over medium-high heat in a frying pan or skillet. Cook bread until golden brown. Serve warm with your favorite topping.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 123.4
Fat: 4.9 g
Saturated fat: 2.3 g
Carbohydrates: 14.3 g
Sugars: 2.6 g
Dietary fiber: 0.7 g
Protein: 4.9 g
Cholesterol: 69.3 mg
Sodium: 218.4 mg
Mincemeat Pie (Diabetic)


Ingredients:
beef stew meat, apples, orange, lemon, suet, raisins, currants, sugar substitute, salt, nutmeg, cinnamon, mace

Directions:
Prepare but do not bake pie shell.
Place stew meat in covered saucepan and cover with water.
Place on medium heat and cook about 1 hour or til very tender.
Drain thoroughly.
Core apples and slice.
Cut orange and lemon (including rind] into small pieces.
Combine beef, suet, orange and lemon pieces in food processor, chopping into coarse meal consistency.
Pour back into saucepan.
Add remaining ingredients.
Cover and simmer on low for one hour.
Pour into unbaked pie shell.
Bake 400°F 25 minutes.
Italian Stew for Two


Ingredients:
chicken broth, boneless skinless chicken breast, stewed tomatoes, carrots, zucchini, garlic powder, parmesan cheese

Directions:
Heat the dressing in a skillet., Cut the chicken in bite-size pieces and place in skilett., Cook for three-five minutes., Add tomatoes, chicken broth and seasoning., Boil for five minutes., Add uncooked noodles and carrots, reduce heat and simmer for eight minutes., Serve with parmesan cheese.
Masoor Dal


Ingredients:
red lentil, water, salt, fresh ginger, green chili pepper, turmeric, cumin, black mustard seeds, asafoetida powder, limes, juice of, cilantro

Directions:
Boil water.
Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
Turn heat down to low.
In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
Easy Cranberry-Orange Muffins
Category: bread
By Kaley

This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1  egg
⅓ cup milk, or as needed
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners. Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 large muffins

Calories: 429.3
Fat: 16.4 g
Saturated fat: 2.5 g
Carbohydrates: 65.8 g
Sugars: 33.9 g
Dietary fiber: 2.3 g
Protein: 6 g
Cholesterol: 38.5 mg
Sodium: 449.8 mg
Crock Pot Mongolian Style Beef


Ingredients:
beef flank steak, yellow onion, light soy sauce, dry sherry, chicken broth, garlic, hoisin sauce, dark brown sugar, ground ginger, red pepper flakes, cornstarch, scallion, white wine

Directions:
Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
Stir, and serve over rice or noodles.
Note: if I wasn’t doing a challenge (ie I can't go to the store to buy things I'm out of] there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground --  next time it'll be fresh.  Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.
Chocolate Caramel Cookie Candy Bars


Ingredients:
"water"

Directions:
Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
In the meantime, in a double boiler over low heat, melt the chocolate chips.
You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F]. This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
Makes 40 bars.
- - - - - - - - - - - - - - - - - - NOTES :  Substitute 1 cup of peanut butter sweetened with 1/2 cup  powdered sugar for the caramels.
The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
Follow the rest of the directions exactly.
Healthy Spaghetti


Ingredients:
"spaghetti noodles"

Directions:
"Cook noodles according to package directions. Serve with cooked lean ground beef or buffalo and organic pasta sauce. Serve with a salad or grilled vegetables."
Cilantro, Avocado, Tomato, and Feta Salad
Category: salad
By Celeste

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Ingredients:
8  roma (plum) tomatoes, diced
3  jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4  avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

Directions:
Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 10 servings

Calories: 195.1
Fat: 14.5 g
Saturated fat: 3.1 g
Carbohydrates: 15.5 g
Sugars: 3.8 g
Dietary fiber: 8.7 g
Protein: 6 g
Cholesterol: 8.3 mg
Sodium: 169 mg
Light and Refreshing Sesame Orzo Salad


Ingredients:
orzo pasta, fresh broccoli florets, green onion, red bell pepper, carrot, mung bean sprouts, water chestnuts, orange, sunflower seeds, rice vinegar, sesame seeds, garlic, red pepper flakes, ginger, brown sugar, soy sauce

Directions:
Cook orzo pasta in boiling water for about 4 minutes.
Rinse with cold water and drain.
Place in a large bowl.
In a liquid measuring cup with a spout, mix the dressing ingredients together.
Slice the water chestnuts if they weren't presliced, and then cut the slices into quarters to make small pieces.
Add these to the bowl with the pasta.
Add the broccoli, onions, bell pepper, peas, carrots, and sprouts to the bowl, and mix gently but thoroughly.
Add the dressing and mix again.
Refrigerate several hours or overnight.
Before serving, stir the salad up to remix it, and sprinkle sunflower kernals on top.
Thinly slice the orange and then cut the slices in half.
Stand these up around the edge of the bowl as a garnish.
Serve cold or at room temperature.
Lemon Pepper Tuna Sandwich


Ingredients:
tuna in water, lemon zest, fresh lemon juice, black pepper, carrot, fresh parsley, shallot, arugula

Directions:
Combine tuna, mayonnaise, lemon zest and juice, pepper, carrot, parsley, and shallot in a small bowl; mix well.
Layer 2 slices of bread with 3 lettuce leaves each and top each with about 1/2 cup of tuna salad.  Top with remaining bread slices and serve.
Roasted Chicken and Cannellini Bean Salad


Ingredients:
boneless skinless chicken, roma tomato, red onion, fresh basil, of fresh mint, cannellini beans, feta cheese, red wine vinegar, extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, fresh ground black pepper, garlic cloves

Directions:
To prepare salad, place salad ingredients in a large bowl, toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring quickly with a whisk.
Drizzle over salad, tossing gently to coat.
Oatmeal Cookie Apple Pie


Ingredients:
butter, brown sugar, flour, salt, oatmeal, apples, raisins, cinnamon, clove, nutmeg, water, white sugar, cornflour, cinnamon, vanilla extract, salt

Directions:
Cream butter and sugar., Mix in flour and salt completely, then the oatmeal., Press 1/2 the dough into a greased Pyrex dish., Place the apples over dough and sprinkle with raisins and spices., Boil the syrup ingredients together for 5 minutes., Pour syrup over apples., Cover apple mixture with remaining dough., Bake at 350F for 55 minutes., Serve with whipped cream if so desired.
Chili Meatloaf


Ingredients:
lean ground beef, egg, salt, pepper, canola oil, onion, green pepper, chili powder, red kidney beans, salsa, cheddar cheese

Directions:
In a large bowl, beat egg with a fork.
Add bread crumbs, salt and pepper.
Gently mix in ground beef.
Set aside.
In a large frying pan, heat oil on medium-high heat.
Add onion; cook for 5 minutes or until softened.
Add sweet pepper and chili powder.
Cook for another 4 minutes.
Let cool slightly and then add to beef mixture.
Add kidney beans and salsa.
Pack into an 8 by 4 inch loaf pan.
Bake in preheated 350F (180C] degree oven for 60-75 minutes.
Drain off fat.
Sprinkle cheddar cheese on top of meatloaf and return to oven for 5-7 minutes or until cheese is bubbly.
Open Face Mexican Sloppy Joes over Cornbread


Ingredients:
ground turkey, green pepper, garlic, celery rib, onion, Mexican tomatoes, tomato sauce, tomato paste, Worcestershire sauce, sugar, cumin, chili powder, salt, pepper, turkey, monterey jack cheese, scallions, cumin, chili powder, diced green chilis, monterey jack cheese

Directions:
Vegetables  --  In a large saute pan, add the oil and bring to medium heat.  Saute the celery, garlic, onion and green pepper until lightly sauteed.
The turkey  --  once the vegetables are soft, add the turkey inches  Saute until golden brown and vegetables are soft.
Add the tomatoes, sauce, and paste, seasoning, Worcestershire, salt and pepper to taste.  And just let simmer 30-40 minutes.
Cornbread  --  Mix the cornbread mix, the milk and eggs according to the box directions.  Add the green chilies (lightly drained, I keep a little juice], seasoning and cheese. Bake according to directions. I like to use a 13x9" pan.
Cut the cornbread into squares and then serve Sloppy Joe sauce over the top.  Garnish with grated cheese and scallions.
I love to serve with this with coleslaw or black beans or a simple green salad.
Chocolate Banana Malted Shake


Ingredients:
banana, milk, vanilla ice cream

Directions:
Place mashed banana, syrup, milk, ice cream& malted milk powder (if using] in blender.
Blend on med-high speed until all ingredients are thoroughly blended and smooth.
No Bake Lemon Icebox Cake


Ingredients:
fresh lemon zest, lemon juice, sugar, pure vanilla extract, cream cheese, heavy cream, strawberries, blueberries

Directions:
Place 17 Maria cookies flat around the edge of a 9-inch springform cake pan, overlapping slightly. Repeat in the middle to completely cover the bottom of the pan. If you don’t have a springform pan, substitute a 9-inch cake pan lined with plastic wrap.
In a small bowl, whisk lemon zest, lemon juice, sugar and Nielsen-Massey Pure Vanilla Extract until combined.
Add remaining ingredients, aside from strawberries and blueberries, to a medium mixing bowl and use a hand mixer to combine, starting on low speed and gradually increasing speed to medium-high. Mix until the mixture holds stiff peaks or resembles whipped cream.
Spoon about two cups worth of whipped mixture into the springform pan, spreading evenly across the cookie layer.
Sprinkle 2/3 cup each of the blueberries and quartered strawberries over the layer of whipped cream mixture. Repeat layering the cookies, whipped cream and berries two more times, ending with whipped and arranging the berries decoratively on top of the cake.
Cover and refrigerate for at least four hours. For best results, refrigerate overnight.
Beetroot and Horseradish Dip


Ingredients:
light sour cream, lemon juice

Directions:
Process in a food processor until smooth., Cover and refrigerate until ready to serve.
Italian Cream Cheese and Ricotta Cheesecake
Category: world-cuisine
By April Caudle

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4  eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 6 hrs 15 mins
Yields: 1 9-inch cheesecake

Calories: 703.5
Fat: 50.1 g
Saturated fat: 30.7 g
Carbohydrates: 49.8 g
Sugars: 38.2 g
Dietary fiber: 0.1 g
Protein: 16.1 g
Cholesterol: 228 mg
Sodium: 384.2 mg
Low-Fat, Low-Calorie, Jalapeno Cornbread


Ingredients:
cornmeal, flour, salt, skim milk, baking powder, crushed pineapple, egg

Directions:
Preheat oven to 400°F; grease an 8-inch square pan or glass dish.
Combine corn meal and soured milk in a small bowl and let sit for 5 minutes.  Meanwhile, combine other dry ingredients in a larger bowl.
Add crushed pineapple and egg (or egg whites] to corn meal mixture. Mix until combined.
Add corn meal mixture to dry ingredients, mix until well combined.
Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again].
Pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown.
After cooked, slice into 9 slices and enjoy.
Tom's Sweet Chili Sauce


Ingredients:
white vinegar, water, sugar, kosher salt, cornstarch, Thai Demon Relish

Directions:
In a heavy saucepan, bring vinegar, water, sugar, salt, and corn starch to a rolling boil, reduce heat and simmer for about 30 minutes, or until mixture thickens.
When mixture is thick, stir in relish, bring up to rolling boil, and boil until mixture reaches 230°F about 2 minutes.
Stir sauce and pour into hot sterilized jar. Jar will seal.
Refrigerate after opening. Keeps well for at least a year.
Baked Honey Granola


Ingredients:
rolled oats, brown sugar, cinnamon, salt, honey, light olive oil, craisins

Directions:
Preheat oven to 325 degrees.
In a large bowl, combine oats, brown sugar, cinnamon, salt and almonds. In a glass measuring cup, warm honey in microwave for about 30 seconds.  Add olive oil to the honey and stir.
Drizzle the honey-oil over the dry ingredients and mix to combine. Spread the mixture on a baking sheet sprayed with Pam.
Bake granola until golden and crunchy, stirring once, anywhere from 15 to 25 minutes, depending on your oven and pan.
Pour onto a sheet of wax paper or parchment paper to cool.  Stir in the dried fruit.  When cool, store in a sealed container.  If it clumps, just give it a toss.
Pumpkin Pie Dump Cake


Ingredients:
pumpkin puree, eggs, evaporated milk, butter, sugar, cinnamon, ginger, nutmeg

Directions:
Preheat Oven to 350'.
Mix all except cake mix and butter until blended.
Transfer to an ungreased 9x13 pan, and sprinkle dry cake mix over entire mixture.
Then pour melted butter over cake mix.
Bake at 350' for 45 minutes to 1 hour but no longer.
Cool before serving.