HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple, reserving 3 tablespoons of juice. Combine sugar and flour. Stir in juice. Add cheese and pineapple and mix well. Pour mixture into a greased 1-quart casserole dish. Combine melted margarine and cracker crumbs. Sprinkle over pineapple mixture. Bake at 350° for about 25 minutes. Serves 6.
Mix ingredients well with hand mixer. Pour into 2 large loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean. Makes 8 mini loaves or 2 large loaves.
Saute onion and pepper in oil. Add chicken and mix well. Add tomatoes, tomato paste and 2 cans of water. Add remaining ingredients and season. Simmer slowly for 1 hour. Serve over spaghetti.
Prepare linguine. Heat broccoli pieces to boiling. Simmer 2 to 3 minutes until broccoli is tender-crisp. While broccoli is cooking, in 12-inch skillet, heat oil; cook mushrooms, onion and carrot, stirring frequently. Add red pepper; cook until tender. In 2 cup measuring cup with fork, mix evaporated milk, bouillon and cornstarch. Into vegetable mixture in skillet, add evaporated milk mixture. Heat to boiling. Add parsley, grated cheese and broccoli. Pour over linguine and toss to coat well. Makes 6 servings; about 355 calories, 7 g. fat, 4 mg. cholesterol and 615 mg. sodium.
Bring to boil on medium heat all ingredients. Simmer 10 minutes. This is especially good on grilled chicken. May add 1 chopped onion.
Combine mayonnaise, milk, mustard, salt and pepper to taste. Mix well. Add remaining ingredients, reserving 1/2 cup cheese. Spoon into 1 1/2 quart casserole and bake at 350° for 35 minutes. Top with reserved cheese and continue baking until cheese is melted.
Preheat oven to 350°. Grease baking sheet well. Beat egg white until stiff peaks form; gradually add brown sugar, a tablespoon at a time, beating well after each addition. Beat in salt and flour. Stir in chopped pecans. Drop batter by teaspoonful 2 inches apart on baking sheet. Bake approximately 15 minutes. Cool slightly; remove from pan. May be doubled. They will melt in your mouth.
Combine sugar and cornstarch in saucepan. Add butter, lemon rind, lemon juice and egg yolks. Stir in milk. Cook over medium heat, stirring until thick. Cool. Fold in sour cream. Spoon into baked pie shell and chill at least 2 hours. Serve with whipped cream and 2 tablespoons chopped nuts if desired.
In large bowl, microwave chocolate chips and butter 1 1/2 minutes or until chocolate melts. Stir in peanut butter. Add cereal and stir gently until coated. Place sugar in large plastic bag and add cereal mixture. Shake until thoroughly coated. Serve.
Preheat oven to 375°. Lightly grease shallow baking dish. Cook spinach in small amount of boiling water until just tender. Drain. Squeeze to remove liquid. Chop coarsely.
Melt 1/2 stick oleo in baking dish. Combine all other ingredients. Pour mixture over oleo in pan. Bake at 400° until done.
Bring margarine, sugar, syrup and salt to a boil, stirring constantly. Boil five minutes without stirring. Take from burner and add soda and vanilla. Stir well and pour over popcorn which is in large baking pan or bottom of roaster. Mix well and bake in 250° oven for one hour. Stir and mix well every 15 minutes.
Preheat oven to 375°. Grease and flour a 13 x 9 x 2-inch pan. Mix sugar, margarine and vanilla. Beat in egg. Stir in flour. Mix in nuts and chocolate chips. Spread dough in pan. Bake until light brown, 12 to 14 minutes. Cool; cut into bars about 2 x 1 1/2-inches. Makes 3 dozen.
Roll into balls. Dip one side in sugar. Put on a cookie sheet and press down with a fork. Bake at 350° to 400° about 10 minutes.
Beat egg lightly and add mayo, mustard, salt, Tabasco, Worcestershire and lemon juice. In another bowl, lightly combine crab meat, bread, green pepper and parsley. Pour sauce over crab meat mixture and lightly toss. Form into cakes (squeeze extra moisture from cakes) and pan fry to crisp brown in mixture of butter and oil. Makes 7 to 8 cakes. Serves 2.
Heat vinegar, sugar, salt, turmeric, celery seed and dry mustard until sugar dissolves, then cool. Slice cucumbers thin and chop 1 cup onions and pour solutions over cucumbers and pack in gallon glass jar. Refrigerate overnight. Enjoy.
Chop crab meat. Cover cream cheese with crab meat. Pour on cocktail sauce and serve with crackers.
Crush cookies (including icing centers), in food processor or blender until mixture resembles dirt. Set aside. Cream the cream cheese. Mix the pudding mixes and milk 1 to 2 minutes until well blended. Fold pudding mixture into cream cheese with a rubber spatula. Fold in whipped topping.
Combine first 4 ingredients. Mix well. Add next 3 ingredients. Stir until smooth. Heat 3 to 4 inches of oil to 375°. Drop in 5 or 6 doughnuts at a time. Cook about 1 minute or until golden on one side. Turn and cook on other side, about 1 minute. Drain well on paper towel. Sprinkle with powdered sugar. Yields 3 dozen.
Combine 1 cup cooked ham, cream cheese and sour cream. Stir in 1 cup diced ham, green onions, green chiles and Worcestershire sauce. Put all in bread shell. Put top on bread. Double wrap securely in foil. Bake at 350° for 1 hour and 10 minutes.
Heat margarine in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted.
Bake cake in 2 layers according to package directions. Cool completely. Whip cream; fold in vanilla and sugar. Spoon 1 tablespoon of maple syrup on both sides of layers. Cover lightly with whipped cream. Slice bananas on cake. Cover with whipped cream. Repeat with second layer. Chill for several hours. Will keep several days in refrigerator.
Melt margarine in skillet; stir in flour and cocoa. Add sugar and milk. Cook over medium heat until thick. Serve over hot biscuits.
Saute ginger and shrimp. Add coconut milk and let it simmer for about 5 minutes. Lastly, add pepper and green beans. Cover and let it boil until vegetable is cooked. Do not overcook vegetables.
Cream shortening, sugar and eggs until very fluffy. Make paste of cocoa and red color and add to creamed mixture. Sift flour and salt together and add alternately with buttermilk. Mix soda and vinegar and add with the vanilla. Pour into a greased and floured 13 x 9-inch pan or 2 (9-inch) round layer pans. Bake approximately 30 minutes in a 350° oven.
Place chicken in a greased 8x9 inch pan. Mix remaining ingredients except almonds. Pour mixture over chicken. Cover with foil and bake at 350° for 45 minutes. Remove foil, sprinkle almonds on top and continue to bake uncovered another 10 to 15 minutes. Can be doubled, increase time by 15 minutes.
Mix well the sugar, eggs, shortening and rhubarb; add the rest of the ingredients. Drop on cookie sheet. Bake until done at 375°.
Mix together first 4 ingredients. Add desired amount of ginger ale just before serving. Makes about 4 gallons.
Brown meat slowly together with onions and celery. Add the can of tomato sauce or tomato soup. Let simmer for 10 minutes. Lastly, add Worcestershire sauce, mustard, vinegar, ketchup, brown sugar, salt and pepper. Cook, simmering, for 1/2 hour.
Place cutlets between sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine eggs, salt and pepper; beat well. Dredge cutlets in flour; dip in egg mixture and coat with bread crumbs. Melt butter in a large skillet over medium heat; add cutlets and cook 4 to 5 minutes. Turn cutlets and top with cheese. Cover and cook an additional 3 to 4 minutes. Sprinkle with parsley flakes, if desired. Garnish with lemon twists and fresh parsley.
Mix in bowl or food processor. Shape into a large ball or individual balls. May be rolled in chopped walnuts. Chill and serve with good, unsalted crackers.
Layer in a 9 x 13 pan the uncooked meat on bottom. Mix together soup and mushrooms and pour over meat. Sprinkle dry soup mix on top. Pour soda over all. Cover and bake at 300° for 3 hours.
Cook pasta according to package directions. Meanwhile, slice artichoke hearts thinly. In large saucepan, heat oil and saute garlic for 2 minutes. Add artichoke hearts, tomatoes, parsley and pepper flakes. Cook 20 minutes, stirring occasionally. Drain rigatoni and place in serving dish. Top pasta with artichoke sauce and sprinkle with cheese and black pepper. Serves 4 to 6.
Cut liver into squares. Salt and pepper liver, then flour. Let vegetable oil get hot before putting liver into frying pan. Brown liver on both sides. Slice onion; put on top of liver, then put a lid on top of pan. Let simmer until onion is done. After onion is done, add 1 1/2 cups water. Let simmer for 20 minutes.
In a 4 or 5-quart flameproof casserole, cook meat in oil over medium-high heat, stirring to break up lumps, until browned, 5 to 7 minutes. (If using beef, drain off excess fat.) Add garlic, onion and green pepper. Cook, stirring often, until onion is tender, about 3 minutes. Stir in all remaining ingredients except almonds. Heat to boiling, stirring occasionally. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serve hot, garnished with almonds.
Mix first 5 ingredients together in a mixing bowl. Stir until well mixed. Spoon into graham cracker pie crusts. Chill overnight.
Saute onion and peppers. Brown meat in oil. Add sauce, water and seasonings. Bring to a boil. Stir in cheese and rice. Cover. Cook on stove on low heat for 30 minutes.
Mix Jell-O and hot water and let dissolve. Add strawberries, pineapple and pecans. Pour half of the mixture into 12 x 8-inch or 13 x 9-inch Pyrex dish. Chill until firm. Spread sour cream over firm Jell-O.	Gently	pour remaining mixture over sour cream. Chill until ready to serve, preferably overnight.
Mix all ingredients. Pour in oven-proof baking dish and bake at 300° to 325° for 3 1/2 hours. Add pepper to taste and stir.
Mix cake as directed. Bake in 13 x 9 x 2-inch rectangle pan at 350°. Cool 1 hour. Mix jello as directed. Chill 20 minutes (you want jello runny). With round tip wooden spoon, poke holes in cake. Pour jello over cake. Use all of the jello. Spread Cool Whip over entire cake. Chill for hour. Cut and serve.
Cook lima beans 10 min. Drain, mix with other beans. Place sausage in a skillet; add small amount of water. cover and simmer 5 min. Drain; pan fry until brown. Don't prick. Cut each sausage into 2 or 3 pieces. Heat oven to 400°. Mix sausage, ham and beans. Combine seasonings, tomato sauce, catsup, brown sugar and onion; add to beans. Pour into 3 qt. baking dish. Bake uncovered 1 hour. 10-12 servings.
Cook spaghetti as instructed on package. Just before draining pasta, add vegetables; drain immediately. In medium pan, heat sauce. Place spaghetti and vegetables on large platter. Pour on sauce and add cheese; toss well. Serve 6.
Drain juice from cherries and pineapple. Bring to a boil and add jello. Stir until dissolved. Set aside.
Prepare 3 flavors separately using 1 cup boiling water and 1/2 cup cold water for each. Pour each into 8-inch pan. Chill until firm. Mix pineapple juice and sugar. Heat until sugar is dissolved. Dissolve lemon Jell-O in hot juice, then add 1/2 cup cold water. Chill until slightly thickened. Prepare whipped topping mix and blend with lemon Jell-O. Cut the 3 flavors of Jell-O into 1/2-inch cubes and fold into cream. Pour into pan. Chill 5 hours.
Preheat oven to 350°. Prepare cake mix according to box. Pour into Bundt pan and cool.
Spray pie pan. Preheat oven to 325°. Mix pineapple, sugar, flour and juice well. Spread in pie plate. Top with cheese. Mix crackers and butter, then spread on top. Bake for 25 minutes, or until bubbly on bottom and golden brown on top. Delicious!!
Combine sugar, syrup and water in heavy saucepan. Boil to hard ball stage, 252°. Stir in peanuts and continue to cook to 300°. Remove from heat. Add salt and soda. Stir vigorously to keep mixture from boiling over when adding soda. Stir only until blended. Pour quickly onto a lightly buttered cookie sheet. Crack into pieces when cool.
Begin with lettuce in bottom of large bowl. Continue with remaining vegetables in order listed. Mix dressing, sour cream and mayo. Spread over top. Sprinkle bacon bits and cheese on top. Cover and refrigerate 24 hours. You can use any vegetables, any amount.
Break noodles in half and cook. Butter baking dish. Drain noodles and mix all together with ingredients. Top with cheese and bake, uncovered, at 375° for 40 minutes.
Boil the first 3 ingredients to soft ball stage (230°), then add butter and peanuts. Cook to hard crack stage, stirring constantly. Remove from heat; add vanilla and soda. Pour on greased surface. As it cools, pull from edges to desired thickness and cut off.
Saute celery, onion and garlic in salad oil. Add tomatoes and tomato sauce and all seasonings. Simmer covered for 1/2 hours. Add shrimp and green pepper. Cool 10 to 15 minutes (simmer). Serve over rice. Serves 3 to 4.
In small bowl, combine garlic, ginger root, salt, red pepper, black pepper, cinnamon and cardamom. Stir in catsup, vinegar and water. Brush both sides of each chicken breast with garlic mixture. Place chicken in a shallow baking pan. Bake, uncovered, in a 375° oven for 45 to 55 minutes or until no longer pink. Makes 8 servings.
Steam until tender the carrot, onion, potato and garlic. Puree in own water. Steam spinach in 1 cup of water and then puree. Make a roux by whisking flour and butter. Keep stirring briskly and add 2 cups milk in mixture slowly. Cook over low heat, stirring until thickened. Add spinach puree to the roux, along with salt and pepper. Now add first mixture (carrots, etc.) to second. Stir until thick over low heat. Serves 4 to 6 people.
Soften cream cheese to room temperature. Add all ingredients to softened cream cheese and mix together. Form desired shape (roll or ball). Roll in chopped nuts when chilled firmly enough to hold shape. Continue to chill until serving time. Serve with crackers of your choice.
Measure all ingredients except fruit and nuts into a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in fruit and nuts. Spread mixture evenly into pans. Bake in muffin cups at 275° for 40 to 50 minutes.
In pan, mix sugar, water and lemon juice. Stir over medium heat until sugar dissolves and mixture just comes to a boil. Add butter and stir until melted. Mix in strawberries, heating through, but do not cook. Makes about 2 cups.
Mix together soups and milk. Layer chicken in large dish and pour soup mixture over chicken. Add stuffing on top. Pour 3 cups chicken broth over ingredients. Bake for 30 minutes in 350° oven. If using metal pan, bake for 1 hour. Good for freezing.
Mix first 7 ingredients and add sour cream and mayonnaise. Refrigerate and just before serving, toss with 6 ounces of Chinese noodles.
Mix flour, powdered sugar, 1/2 cup chopped nuts and oleo as a pie crust. Pat in 9 x 13-inch pan and bake 10 to 15 minutes at 350°. Beat the cream cheese and powdered sugar until light. Fold in 8 ounces of Cool Whip and pour over crust. Mix coconut pudding with milk. Pour over cream cheese layer. Spread 4 1/2 ounce carton of Cool Whip over all. Sprinkle with coconut and a few nuts. Refrigerate.
Beat together cream cheese and 1/3 cup sugar until light and fluffy. Add vanilla and Cool Whip. Put into pie crust and top with your favorite pie filling. Refrigerate until ready to use. You can also use chocolate Cool Whip and a chocolate pie crust.
Combine cucumbers and radishes. Stir together yogurt, honey, lemon juice and salt. Combine veggies with dressing. Sprinkle with mint. Serves 4 with 76 calories per serving.
Put hamburg and rice in water on stove. Cook until rice is done, then put corn and tomatoes in. Heat until hot, then serve.
Mix flour, sugar, cocoa, beaten egg yolks, vanilla, milk and margarine. Cook until thick. Pour into baked pie crust; cover with beaten egg whites. Brown.
Mix first 6 ingredients and 1/4 cup catsup. Place in loaf pan. Spread remaining catsup on top. Bake at 350° for 40 to 60 minutes.
Cook rice and boil potatoes. Set aside. Brown the meat in a skillet. Add potatoes, rice, bell pepper, onion, stewed tomatoes and plenty of Worcestershire sauce. Let all fully cook. Add salt and black pepper to taste.
Mix together first 4 ingredients and let stand overnight. Mix beef Ramen noodle seasoning with vegetable oil, vinegar and sugar. One-half hour before serving, crumble up noodles. Add to slaw mixture and stir. Stir the dressing mixture well and add to slaw.
Chill and combine apple juice, pineapple juice, Seven-Up and cranberry juice. Add ice ring made of cranberry juice and fruit cocktail.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inch or 10 x 1/3-inch. Beat all ingredients until smooth. Beat 1 minute in blender on high or 2 minutes hand beaten. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. High altitude over to 375°. Bake 45 to 50 minutes.
Scrub and steam until tender the potatoes. In a large bowl, mash potatoes with oil and salt. Steam onion just until soft. Wash kale, allowing water to cling to leaves. Place kale in pan with onion and continue steaming, covered, until the kale is wilted. Chop fine and mix with potatoes. Place the mixture in an oven dish and bake at 350° to warm through and blend flavors.
Mix flour, baking soda, sugars and spices. Add pumpkin, eggs, oil and water to dry ingredients. Beat until smooth. Add nuts, raisins and vanilla. Pour into greased and floured bread pans. Bake 1 hour at 350°. Makes 2 large loaves.
Prepare cake mix as package directs. Pour 1/2 of batter into greased and floured 13 x 9 pan. Spoon half of pineapple over batter. Add remaining batter and top with remaining pineapple. Bake at 350° for 45 minutes. Combine coconut, brown sugar, pecans and margarine. Spread over baked cake. Broil until topping is lightly browned and bubbly.
Place ingredients in a large airtight jar. Shake until evenly distributed. Store on shelf.
Sift together flour, baking powder and salt. Add eggs, clam juice and milk. Stir well to make a batter. Stir in chopped clams and drop by spoonfuls onto a hot greased griddle. Cook about 5 minutes each side or until golden.
First Layer: Mix the flour, pecans and butter. Press into a 13 x 9-inch pan. Bake 15 minutes at 375°.
Combine soup,	onions, sour cream, chilies, olives and all but 2 cups of the grated cheese. Set aside 2 1/2 cups of this mixture. Combine chicken	with remaining mix. Fill tortillas with chicken mixture, roll and place seam side down in large casserole dish. Spread remaining mix over top and sprinkle with rest of cheese. Sprinkle with paprika. Refrigerate overnight. Bake at 350° for 30 to 35 minutes.
Mix sugar, eggs and Crisco oil. Sift in all dry ingredients. Add buttermilk, chopped nuts and prunes. Bake 1 hour and 25 minutes at 335° to 350°.
Heavily butter 9 x 13-inch baking pan. Sprinkle pecans over bottom of pan. Tear one loaf of thawed bread into small pieces and place over bottom of pan on pecans. Combine pudding, brown sugar, butter, milk and cinnamon in saucepan. Bring to a boil and pour over bread pieces. Bread up second loaf of thawed bread into pieces and arrange on sauce over first layer. Cover and let rise 1 1/2 to 2 hours. Bake about 30 minutes in 350° oven. Flip pan to serve with the pecans on top. Yields 12 servings.
Stir rice, soup, water and mushrooms together in a greased 1 1/2-quart casserole dish. Cover and bake at 325° for 1 1/2 hours. Makes 8 servings.
In mixing bowl, cream the butter and sugar; add eggs. Beat well. Add vanilla and beat again. Combine flour, baking powder and salt. Add to creamed mixture. Add nuts and spread in jelly roll pan. Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows over and return to oven for 3 to 4 minutes or until melted. Using a knife dipped in water, spread marshmallows evenly over crust. Cool.
Mix the crushed Oreos and melted oleo. Pat into a 9 x 13-inch pan. Refrigerate. Put the softened ice cream on the layer of cookies. Freeze. Combine and cook the powdered sugar, 1/2 stick oleo, chocolate chips and evaporated milk for 5 minutes, until smooth. Add nuts on top of the ice cream, if desired, then the fudge sauce, then the whipped cream. Add more nuts and 2 cups crushed Oreos on top. Freeze.
Combine sugar and juices in automatic percolator. Place the spices in the basket. Allow to go through cycle. Strain. Serve hot from pot.
Drain asparagus and mushrooms and save the liquid. Make white sauce from butter, flour, salt and liquid. Cook until thick. Place asparagus, mushrooms and sliced eggs in baking dish. Cover with white sauce. Melt butter and toss with crushed Kellogg's K (not too fine). Sprinkle on top. Bake at 350° for 25 to 30 minutes.
Lightly grease 9 x 5 x 3-inch loaf pan; set aside. In mixing bowl, stir together oats, flour, soda, cinnamon, salt and baking powder. Set aside. In large bowl, cream margarine and 3/4 cup sugar until light and fluffy. Add eggs and beat well. Add oat mixture and applesauce alternately to creamed mixture, beating until smooth after each addition. Pour batter into pan and sprinkle with 1 teaspoon sugar and cinnamon. Bake in 350° oven 45 minutes or until pick comes clean. Cool in pan 10 minutes. Remove from pan.
Mix 4 ingredients. Stir in and add lye. Pour into greased muffin tins. Steam 12 to 15 minutes.
Soak mustard and celery seeds in vinegar several hours or overnight. Combined seed mixture with salt and green onions. Add potatoes and mix lightly. Add mayonnaise and eggs. Toss to mix. Chill thoroughly.
You will need 1 flowerpot and 1 bunch of flowers (sterilized).
Cook cucumbers in butter over low heat for 10 minutes. Gradually add chicken stock, stirring constantly. Add scalded milk and thinly sliced onion; simmer slowly for 10 minutes. Cool for 10 minutes. Pour into blender in small amounts; blend well. Add cream and seasonings. Chill. Garnish with chives.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. In large bowl, with mixer at low speed, beat first 10 ingredients just until blended, scraping bowl with spatula. Increase to high speed for 2 minutes. Stir in carrots and coconut.
Bake cake as directed on package in a 9 x 13-inch pan. Remove from oven and while hot punch holes in cake using a drinking straw. Mix condensed milk and cream of coconut and pour over cake. Cool. Top with Cool Whip and sprinkle with coconut. Refrigerate.
Cook cabbage in salted boiling water for 7 minutes. Fry bacon and remove from pan. Add sugar and flour to bacon fat; blend. Add water, vinegar and seasoning (1/2 teaspoon salt and dash of pepper). Cook until thick. Add onion, bacon and cabbage. Heat through and serve.
Beat egg yolks. Mix cocoa, sugar, salt and cornstarch together. Add to egg yolks, then add milk. Cook on top of stove until it thickens. Add 2 teaspoons butter and vanilla. Pour in baked pie shell. Top with meringue.
In large pot add chicken, salt, pepper, quarter cut onion, celery stalks, and garlic. Cover with water and bring to a boil. Lower heat and simmer until chicken is done.
Cream first 3 ingredients well; add eggs. Beat until creamy, then add remaining ingredients. Grease a 9 x 13-inch pan. Bake at 325° for 1 hour. Great with Cream Cheese Icing.
Blend in small mixer bowl. Beat 2 minutes at high speed. Yield: 3/4 cup.
Dissolve packages of Jell-O in 1 1/2 cups hot water (each package). Put in separate pans. (I use cake pans.) Let stand until firm. Cut top to bottom, side to side, about 1-inch apart. Scoop into Cool Whip. Dissolve the Knox gelatine in pineapple juice over medium heat; let cool. Fold ingredients into Cool Whip. Pour into pie crust. Let set 24 hours.
Combine lemon juice, celery salt, garlic, sour cream, Worcestershire, salt, paprika and pepper. Marinate chicken in mixture overnight in refrigerator, making sure to coat each piece well. Preheat oven at 350°. Remove chicken from sour cream mixture and roll in bread crumbs. Arrange chicken in a single layer, in a shallow pan. Spoon butter over chicken and bake 45 minutes. Baste again with melted butter, and return chicken to oven for an additional 10 to 15 minutes.
Salt and pepper to taste; beat until blended. Bring to a boil and pour over vegetables. Good!