xiaoxl/recipe_data huggingface dataset:
Chicken and Noodles (Crock Pot)


Ingredients:
chicken pieces, chicken broth, water, butter, salt

Directions:
Put all ingredients, except noodles, in crock pot.
Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours.
(I cook just until the chicken is done, about 5 hours on low].
Remove chicken from broth.
I like to run a slotted spoon through the broth to make sure no little bones have escaped.
Add salt to taste.
Turn cooker to high and add noodles when broth is hot and bubbly.
Cook 30-45 minutes, or until noodles are done, stirring occasionally.
Meanwhile, remove meat from bones.
Add bite-size pieces to broth and noodles.
Gosht Kari


Ingredients:
lamb, onions, garlic cloves, ginger, red chilies, ground cumin, ground coriander, ground turmeric, chili powder, crushed tomatoes, fresh coriander

Directions:
Heat 1 tablespoon of the oil in a large saucepan, add a third of the lamb and cook over high heat 4 minutes. Repeat with the remaining lamb adding two more tablespoons of oil. Remove the lamb.
Heat remaining oil in pan. Add onion, cook over medium heat 10 minutes.
Add garlic, ginger and chilli.
cook 2 minutes, then add the spices, cook further 3 mins, or until fragrant.
Add tomatoe, tomatoe paste the lamb 1 teaspoon salt. Mix thoroughly.
Reduce heat and simmer for 1 1/2 hours, stirring ocassionly.
Uncover and increase heat and cook 10 mins to allow the sauce the reduce and thicken.
Ezekiel Bread Pizzas


Ingredients:
tomato puree, garlic cloves, fresh spinach, fresh mozzarella cheese, olive oil, sea salt, dried basil, garlic powder

Directions:
Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F.
On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer.
When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust.
Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices.
Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic gloves on each slice.
Bake for 30 mins at 350°F.
Chicken Broccoli


Ingredients:
chicken breasts, broccoli, red bell peppers, garlic cloves, dark soy sauce, brown sugar, cornflour, salt, white pepper powder, sesame seeds

Directions:
Heat oil in a nonstick pan., Toss in the chicken cubes and saute until almost tender., Fold in garlic and stir fry for half a minute., Add bell peppers and stir-fry for a few minutes., Stir in the soy sauce, sugar and stock., Bring to a boil., Add cornflour dissolved in a quarter cup of water., Mix in salt and pepper powder to taste., Fold in broccoli florets and cook for a few minutes., Transfer to a warm serving dish., Sprinkle with sesame seeds., Serve at once., Enjoy!
Pear Sauce


Ingredients:
pears, honey, vanilla

Directions:
Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices.  Then uncover and continue to cook until pears are soft.
Mash or puree to get your desired texture - I like to leave it kind of chunky.
Stir in honey and vanilla, mix well.
This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid.
Store refrigerated, tightly covered, for up to 2 weeks.
May also be frozen.
Paleo Omelet Muffins
Category: breakfast-and-brunch
By Becki

Muffins in a cup! Easy, yummy, and best of all hearty.

Ingredients:
8  eggs
8 ounces cooked ham, crumbled
1 cup diced red bell pepper
1 cup diced onion
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 muffins

Calories: 308.5
Fat: 20.5 g
Saturated fat: 6.8 g
Carbohydrates: 6.8 g
Sugars: 4 g
Dietary fiber: 1.4 g
Protein: 23.8 g
Cholesterol: 403.4 mg
Sodium: 1007.7 mg
Skillet Lasagna
Category: world-cuisine
By Brittany

This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!

Ingredients:
½ pound ground beef
½ (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
½  onion, chopped
1 clove garlic, minced
2 teaspoons dried basil  (Optional)
2 teaspoons dried oregano  (Optional)
1 teaspoon salt
1 teaspoon black pepper
2 cups dried malfada noodles
1 cup shredded mozzarella cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain. Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 3 servings

Calories: 472.1
Fat: 19.3 g
Saturated fat: 8.4 g
Carbohydrates: 43.8 g
Sugars: 16.9 g
Dietary fiber: 6.5 g
Protein: 29 g
Cholesterol: 73.9 mg
Sodium: 1802.8 mg
Cheesecake Factory Chicken Tortilla Soup - Copycat


Ingredients:
whole chicken, water, carrots, celery ribs, onion, garlic, salt, white pepper, black pepper, cayenne pepper, cumin, cilantro, Rotel Tomatoes, heavy whipping cream, corn, corn tortillas, monterey jack cheese

Directions:
Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
Remove chicken from the bone and add to the pot.
Add cream just to get color and thickness.
Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.
Fresh Strawberry Pie Ala Rose


Ingredients:
strawberry, sugar, cornstarch, water, butter

Directions:
Put 2 cups whole berries in cooked shell.
Make sauce of 2 cups crushed berries, water, cornstarch and sugar (or sugar/honey mix].
Cook in saucepan over low heat until thick.
Add butter and stir well until melted.
Pour over whole berries in shell and refrigerate.
Top with whipped cream when ready to serve.
Cheese and Ham Charlotte


Ingredients:
butter, ham, egg, milk, cheese

Directions:
Make sandwiches of bread, butter and ham.
Cut sandwiches into triangles and cut off crusts.
Arrange triangles in a oven-proof dish.
Beat egg and milk together; season with salt and pepper.
Pour over sandwiches and sprinkle with grated cheese.
Bake in a moderate oven, 180 degrees c for 30 minutes.
Amazing Italian Meatballs (Raw Food)


Ingredients:
mushrooms, walnuts, garlic powder, sea salt, tomatoes

Directions:
Add ingredients in food processor and process until desired consistency.
Drop in half inch or so balls onto a teflex sheet, fruit roll up tray, or waxed paper and dehydrate about 12 hours.
Baked Cranberry Oatmeal
Category: breakfast-and-brunch
By SHANTILLIE

Yummy baked oatmeal with apples, walnuts, and dried cranberries. A perfect way to spice up your plain old oatmeal breakfast.

Ingredients:
1 ½ cups milk
3 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup rolled oats
¾ cup chopped apples
⅓ cup dried cranberries
⅓ cup chopped walnuts, or as desired

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Bring milk, brown sugar, cinnamon, nutmeg, and cloves to a boil in a saucepan; remove from heat. Combine oats, apples, dried cranberries, and walnuts in a bowl; transfer to the prepared baking dish. Pour milk mixture over oat mixture. Bake in the preheated oven until lightly browned, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 252.4
Fat: 9.5 g
Saturated fat: 2 g
Carbohydrates: 38 g
Sugars: 23.6 g
Dietary fiber: 3.7 g
Protein: 6.7 g
Cholesterol: 7.3 mg
Sodium: 42.1 mg
Three-Cheese Garlic Bread


Ingredients:
butter, part-skim mozzarella cheese, parmesan cheese, garlic powder, Worcestershire sauce, pepper

Directions:
Cut bread in half widthwise; cut one portion in half lengthwise. Save remaining bread for another use. In a small bowl, combine the remaining ingredients. Spread evenly over cut sides of bread.
Place on a baking sheet. Bake at 400° for 10-12 minutes or until cheese is melted. Slice and serve warm.
Southwestern Pinto Bean Soup (Pc)


Ingredients:
vegetable broth, garlic, onions, red bell pepper, dried pinto beans, oregano, cumin, chipotle chiles, water, corn kernels, tomato paste, lime, juice of, diced tomato, avocado, cilantro, green onion

Directions:
Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker].  Bring to a full simmer.
Add garlic to broth, simmer 1 minute.
Add chopped onions and diced red bell pepper to garlic broth mix.  Simmer 2 minutes.
Drain and rinse pinto beans from overnight soak.  Add to the mixture in the pressure cooker.
Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
Bring to a full boil.  Seal cooker with lid and bring to high pressure.
Cook beans at high pressure for 10 minutes.  Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this].
Put tomato paste in blender.  Add 1 cup of the bean mixture to the blender and puree.
Return the pureed mixture to the cooker and season with salt and pepper to taste.
Garnish with diced tomatoes, cilantro and avocado and green onions.
Spicy Chicken Vegetable Soup


Ingredients:
new potatoes, onion, leeks, hot chili pepper, garlic cloves, ginger, skinless chicken

Directions:
Heat the oil in a large pan and soften the onions, garlic, ginger and chilli for 3-4 minutes.
Increase the heat slightly and add the leeks and potatoes.
Season with salt and pepper, cover and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften.
Stir the chicken and cook until it browns in patches.
Now add the peppers and the stock.
Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes until the chicken is tender and cooked through and the potatoes are also cooked.
Taste and adjust the seasoning before serving.
Sprinkle over some coriander.
You may also like to add a bit of lemon juice.
Cauliflower Souffle Bake


Ingredients:
cauliflower, butter, flour, milk, salt, cheddar cheese, eggs, cayenne

Directions:
In a pot, melt butter and blend in flour.
Gradually add in milk and cook over low heat until thick; stirring often.
Add salt, cayenne and cheese and stir until cheese melts.
Remove from heat and add eggs, stirring.
Add the cauliflower and mix gently.
Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.
Brownie-Raspberry Torte


Ingredients:
water, eggs, sugar, cornstarch, frozen raspberries, powdered sugar, Cool Whip, fresh raspberry, of fresh mint

Directions:
Heat oven to 350°F  Chill a bowl for the whipping cream.
Grease bottom only of a 9" spring form pan, AND line an 8" square pan with foil; grease bottom.
Prepare brownie mix as directed.  Divide batter between two pans.
Bake 20-25 minutes or until toothpick 2 inches from edge comes out clean.  Cool. completely.
Raspberry Mixture:  Mix sugar and cornstarch in saucepan.  Stir in thawed raspberries and liqueur.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Cool to room temperature.
Remove brownies from square pan.  Cut into 24 rectangles (2 1/2" x 1"].  Sprinkle with powdered sugar.
Release spring form pan and loosen only around the edges of the brownie bottom.  Reattach the side of the spring form pan.  With spring form pan fully assembled, arrange the brownie rectangles vertically with the powdered sugar side facing outside (against the pan side].
Note:  I had a tough time getting the brownie rectangles to stand up.  Don't worry about it, prop them against the side of the pan.  When you add the raspberry filling, you can use it to hold the brownies in place.
Beat 3 1/2 cups whipping cream in a chilled bowl on high until stiff.  Fold cooled raspberry mixture into whipped cream.  Spoon into center of brownie pan.
Refrigerate 4 hours (but not longer than 24 hours].  When ready to serve, remove spring form ring and garnish with Cool Whip and fresh raspberries.
7-Minute Vegetable Soup


Ingredients:
onion, garlic, tomato sauce, tomatoes, dried basil

Directions:
Spray a medium saucepan or large non-stick skillet with cooking spray and place over medium-high heat; add onion and saute briefly; add garlic and saute until onion and garlic are golden brown.
Add tomato sauce and tomatoes; chop tomatoes, coarsely with a spatula; add vegetables; season with basil.
Heat until vegetables are cooked through; this soup may also be made in the microwave; serve with a good whole grain bread or crusty rolls.
Chicken Berry Salad, Another Version


Ingredients:
cider vinegar, boneless skinless chicken breast half, fresh strawberries, fresh blueberries, fresh raspberry, sugar snap peas, pecans

Directions:
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Tomato Zucchini Casserole
Category: side-dish
By DELTAQUEEN50

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Ingredients:
1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5  plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 Servings

Calories: 459.9
Fat: 32.2 g
Saturated fat: 19.7 g
Carbohydrates: 23.8 g
Sugars: 5.6 g
Dietary fiber: 3.4 g
Protein: 20.8 g
Cholesterol: 90.9 mg
Sodium: 953.6 mg
Middle-Eastern Fusion Chicken Tacos With Green Onion Relish


Ingredients:
chicken breasts, green onions, onion, green chilies, parsley, tomatoes, lime, salt, pepper

Directions:
taco shells: prepare as per directions on packaging
marinade: combine green onion, regular onion, chilis (to taste], salt, pepper, and olive oil.
cut chicken into 1'' wide chicken strips.
combine chicken and marinade thoroughly; refrigerate for 4-6 hours.
heat skillet to high. lightly grease with splash olive oil. separate the chicken pieces from the marinade, and fry in the skillet - leave face down to get really good color before turning; cook until white throughout - set aside cooked chicken.
in the same hot skillet, add in your marinade (liquid and all] - allow liquid to fully cook out; onions will become dark/blackened. *cook well as this was in contact with raw chicken* - set aside; this is your relish.
in a separate bowl combine parsley (finely chopped], finely chopped tomato, finely chopped onion (to taste], and a pinch of salt, pepper, and 1 tsp olive oil - mix thoroughly and set aside your "herb salad".
assemble tacos in the following order: chicken, green onion relish, herb salad.  no further seasoning or sauces necessary.
Johnnycakes
Category: breakfast-and-brunch
By Kevin Ryan

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

Ingredients:
2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Directions:
Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Yields: 10 johnnycakes

Calories: 143.7
Fat: 6.3 g
Saturated fat: 3.5 g
Carbohydrates: 19.9 g
Sugars: 1.3 g
Dietary fiber: 1.8 g
Protein: 2.8 g
Cholesterol: 14.7 mg
Sodium: 251.6 mg
Polish Angel Wings-Chrusciki


Ingredients:
salt, sugar, flour, vanilla, powdered sugar

Directions:
Beat eggs until thick.
Add salt slowly while stirring.
Add sugar and vanilla, beat well.
Add cream and flour, alternating until blended.  You may need more than the flour listed above depending on how humid it is that day.
Turn onto a floured board.
Cover with a cloth for 10 minutes.
Knead until dough blisters.
Roll very thin.
Cut into 1 inch by 4 inch rectangles.
Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
Fry in 375 degree oil until golden brown.
Drain on a rack for 3 minutes then roll into powdered sugar.
Pork Chops for the Slow Cooker


Ingredients:
brown sugar, ground ginger, low sodium soy sauce, ketchup, garlic cloves

Directions:
Trim off the fat and place pork chops in slow cooker.
Combine remaining ingredients and pour over pork chops.
Cook on Low setting for 4 hours, depending on thickness of your chop.
Add some cornstarch to thicken the juice.
This can be done the last 30 minutes of cooking or on the stove top in a sauce pan.
Chicken Tuscany for Two


Ingredients:
flour, egg, garlic powder, olive oil, water, chicken breasts, olive oil, garlic, evaporated milk, flour, ground black pepper, cumin, basil, paprika, parmesan cheese

Directions:
In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil.  Mix will.
Add egg mixture to flour.  Mix and knead until smooth.
Divide dough into two parts.
On a floured countertop, roll part into a flat about 20 inches in diameter.
using a pizza cutter, cut dough into 1/4 inch wide strips.  Place pasta on cooling rack or floured surface.
repeat for second part of dough.
Bring about 3 cups of water to a boil in a medium pot.
Boil pasta for 6-8 minutes, until tender.  Drain.
Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet.  Bring to a low heat.
Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken].
Meanwhile, in a medium saucepan, add can of evaporated milk.
Add Jaminson's chicken base, cumin. basil and pepper.
Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
Ad tbsp flour to thicken, stirring vigorously.
Once all this is done,  Place half of the pasta on a plate.
Slice each breast and place on the bed of pasta.  Cover generously with sauce.  Dust with Paprika and Parmesan cheese.
Ww Core Crispy Potato Chicken


Ingredients:
potato, Dijon mustard, garlic, boneless skinless chicken breast, olive oil, lemon juice, pepper

Directions:
Preheat oven to 425
Arrange chicken on a 9x9 baking dish that has been sprayed with non-stick coating.
In small bowl, mix mustard and garlic and spread over top of chicken.
Grate potato and mix well with oil and lemon juice.
Spread the potato mix over the chicken and sprinkle with pepper.
Bake at 25-35 mins until chicken is done and potatoes are golden brown.
Marinated Lentil Salad


Ingredients:
fresh lemon juice, red wine vinegar, olive oil, salt, sugar, black pepper, parsnip, carrot, boiling water, dried lentils, celery, green onion, fresh parsley

Directions:
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.
Set aside.
To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.
Add lentils; bring to a boil.
Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.
Cool.
Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.
Marinate at room temperature for at least 20 minutes.
Totally Wokin' Stir Fried Hoisin Chicken


Ingredients:
long grain rice, chicken broth, hoisin sauce, Worcestershire sauce, white wine, cornstarch, garlic, ginger, red pepper flakes, yellow onion, red bell pepper, carrot, white mushrooms, water chestnuts, green onion, sesame seeds

Directions:
Get your rice cooked according to the package instructions.
Spray your wok with nonstick spry, this will prevent a sticky & messy cleanup from the hoisin.
MAKE THE SAUCE: Combine and mix:  the chicken broth, hoisin sauce, Worcestershire, wine, corn starch. Set aside.
Heat wok over a medium heat. Add vegetable oil and heat to a shimmer.
Add the garlic and ginger for 1-2 minutes.  *Careful, have the lid ready, it will spatter POP!
Add the chicken and saute until it is cooked through and no longer pink.
Remove from the pan.
Add more oil if necessary.
Add the onions, bell pepper, carrots, water chestnuts, mushrooms - Saute for about 3-5 minutes until crisp tender. Do not overcook!
Return chicken to the wok with the vegetables.
Pour the sauce mix over the chicken and vegetables. Heat through for about 2 minutes.
Serve over rice, Top with toasted sesame seeds, crunchy chow mein noodles, and sliced green onions. Enjoy!
Excellent Homemade Macaroni and Cheese


Ingredients:
corkscrew macaroni, sharp cheddar cheese, mild cheddar cheese, eggs, low-fat milk, salt, pepper

Directions:
Liberally butter large casserole dish., Cook pasta according to package., Mix cooked pasta, and the shredded cheeses together., Beat eggs, milk, salt, pepper., Pour over mac n cheese  and mix., Pour 3/4 sleeve of crushed Ritz crackers in and mix., Sprinkle remaining sleeve of crushed crackers on top., Bake at 350 degrees for 45 minutes to one hour., Enjoy!