HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken, tomatoes (once prepared) and sausage into bite-size pieces. Prepare Fettucini Alfredo, using skim milk and no butter. While fettucini is cooking, cook chicken, tomatoes and sausage in a skillet using Pam and water (no oil or butter). Add chopped garlic to mixture while cooking. When chicken is done, add all to completed Fettucini Alfredo. Add Parmesan cheese to taste.
Slice pork into thin strips about 2 inches long and 1/8-inch thick. Combine broth, soy sauce, sherry and cornstarch; set aside. Preheat stir-fry pan on high for 5 minutes. Add oil and pork; stir-fry 3 to 5 minutes, or until pork is done. Remove meat. Add celery, onion, pea pods and ginger root to pan. Stir-fry 1 minute. Add mushrooms; stir-fry 1 minute. Add 1 tablespoon water. Cover and allow to steam 1 minute, or until vegetables are crisp-tender. Stir pork into vegetables. Add broth mixture; heat until mixture becomes thick and bubbly. Serve over rice.
Bring sugar and Karo to a boil in large pan. Remove from heat. Add peanut butter and stir until smooth. Add Rice Krispies or corn flakes, along with coconut (optional). Mix until evenly coated. Spread into 9 x 13-inch buttered pan.
Mix sugar, cocoa, milk and oleo in a pan. Bring to a full rolling boil, approximately 5 minutes. Reduce heat and let boil down for 1 minute. Mix 1/2 cup peanut butter and 1 teaspoon of vanilla. Add oatmeal gradually until thick enough to drop with a spoon onto wax paper or foil paper. Amount of oatmeal depends on desired thickness. Eat when cool.
In a large bowl, sift flour, salt and spices. Soak bread crumbs in hot milk for 10 minutes. In separate bowl, beat sugar into well beaten egg yolks. Add suet and soaked crumbs. Stir into flour mixture. Add fruits and brandy; mix well. Put into a buttered mold (Bundt) pan, cover tightly and place into a pan of hot water. Put into a 350° oven and steam cook for 3 1/2 hours. Serves 12.
Cream margarine and sugar until light; beat in egg, vanilla and pumpkin. Mix. Mix other dry ingredients. Add to cream mixture. Mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 15 minutes or until firm to touch. Remove from cookie sheet while still warm.
Heat oven to 375°. Remove wrappers from chocolate pieces. In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. (Do not wait until brown.) Cool slightly; remove from cookie sheet. Makes about 4 dozen.
Layer 1: Mix flour, margarine and chopped pecans. Pat in 9 x 13-inch pan. Bake for 25 minutes at 350°. Cool.
Several years ago, Ladies Home Journal had an interview with Katherine Hepburn, during which she served the magazine's reporter tea and brownies. They were so spectacular that the reporter requested the recipe which was printed in the article. When I saw that it included only 1/4 cup of flour, I knew it was a winner! Here it is, in Hepburn's own colorful language:
Mix flour, sugar and milk together. Spread 1/2 stick oleo in a casserole dish; pour in batter. Pour fruit with juice on top (1 to 2 cups). Bake at 350° until done.
Mix package stew mix with 3 cups of water into crock-pot. Add rest of ingredients. Cook on low for 8 hours or cook on high for 4 1/2 hours.
Combine first 4 ingredients in a large bowl; let stand for 15 minutes. Combine flour and brown sugar; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans. Sprinkle 1/3 of flour mixture in bottom of pastry shell. Spoon in peaches and top with remaining flour mixture. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake an additional 20 to 30 minutes until golden brown.
Combine all ingredients and blend with mixer until smooth. Pour batter into Bundt pan sprayed with Pam. Bake at 350° for 35 to 45 minutes. (My oven takes about 42 minutes for it to be done correctly.) Cool in Bundt pan on rack for 15 minutes. Remove from pan onto serving plate and cool completely before covering.
Roast and peel the chiles, tear into strips and set aside. Removal of seeds and veins is optional in this recipe. If canned chiles are used, rinse and tear into strips.
Preheat oven to 400°. With electric mixer, beat first 5 ingredients until smooth. Stir in peanuts. Sprinkle pie shell with chips. Pour in peanut mixture. Bake for 15 minutes. Reduce oven to 350°. Continue baking for 30 minutes or until fork inserted in center comes out clean.
Heat oven to 375°. In large bowl combine cake mix, oil and eggs. Stir by hand thoroughly until moistened. Stir in decorator sprinkles from cake mix. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Bake at 375° for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet and frost warm cookie. Immediately sprinkle with sprinkles from frosting. Store in tightly covered container.
Combine first 5 ingredients in a heavy skillet. Stir constantly over medium heat until boiling. Boil 3 minutes. Pour hot syrup over cereals and nuts and stir to coat. Spread on 2 buttered baking sheets. When firm, break into pieces.
Mix first 3 ingredients well. Pour into aluminum foil-lined and well-greased 8 x 8-inch pan. Bake at 350° for 35 minutes. Lift foil package from pan. Fold foil sides down. Cool 20 minutes. Cut into squares and transfer to cooling rack. Sprinkle through sifter with sugar.
Cook broccoli if frozen; drain. Line baking dish with broccoli. Place chicken on broccoli. Mix soup, mayonnaise and lemon juice; pour over chicken. Top with shredded cheese; sprinkle with paprika. Bake at 350° for 40 minutes.
Dredge chicken in flour; brown in hot fat. Place in baking dish and set aside. Brown onion in hot fat. Add remaining ingredients; simmer for 30 minutes. Pour over chicken. Bake, uncovered, in oven at 325° to 350° for 1 hour.
Combine beans, soup, pepper and 1/2 can of onion rings. Pour into a 1 1/2-quart casserole dish. Bake uncovered at 350° for 30 minutes. Top with remaining onion rings and bake 5 minutes longer. Makes 6 servings.
Optional: May also add 1/4 to 1/2 cup broccoli or 1/4 to 1/2 cup spinach or 1/4 to 1/2 cup ham. Be creative.
Preheat oven to 350°. Grease an 8 or 9-inch pie pan. Pour milk, eggs and vanilla into a blender. Whip 30 seconds. Add sugar, butter and biscuit mix. Blend 1 minute. Add the coconut and blend 5 seconds. Pour into prepared pan. Bake 25 or 30 minutes until knife comes out clean. We sprinkle coconut on top and brown.
Preheat oven to 400°. Salt and pepper asparagus in a baking dish. Slowly melt cheese, milk and margarine until liquid. Add boiled eggs and mix. Pour over asparagus. Cover with cracker crumbs. Bake in preheated oven.
Brown meat; drain off fat. Blend mayonnaise, milk, eggs and cornstarch. Stir in meat, cheese, onions, peppers and salt. Pour into pie shell. Bake at 350° for 35 to 40 minutes.
Mix softened cream cheese and drained pineapple until the cream cheese is smooth. Add to this mixture the Cool Whip. Mix these ingredients. Add the pecans and stir them in with a spoon.
Combine all ingredients and heat on stove until blended. Serve warm with apple slices.
In large bowl, layer greens, macaroni, 1 1/2 cups cheese substitute, tomatoes, shrimp, peas and cabbage. Combine mayonnaise and bottled Italian dressing. Pour over salad. Top with remaining cheese substitute. Cover and refrigerate several hours or the night before serving. Toss to serve. Refrigerate leftovers.
Preheat oven to 450 degrees. Drain and chop broccoli. Layer broccoli, ham, cheese in pastry shell. Sprinkle onion over top. Stir milk into eggs; add seasonings and pour into pastry shell. Bake 10 minutes. Reduce heat to 325 degrees and bake another 30 to 35 minutes. Let stand a few minutes before serving.
Heat the soup. Dissolve gelatin in water and add to the soup. Add softened cream cheese and blend until smooth. Add the remaining ingredients and pour into an oiled mold. Chill until firm. Unmold. Serve with crackers.
Boil raisins in water for 10 minutes. Cool. Mix the rest of the ingredients together and add cooled raisins to this mixture. Bake at 350° for 10 minutes.
Cream together	cream cheese, butter, sugar, and vanilla. Mix together pudding,	milk and Cool Whip, then mix both mixtures together. Line flowerpot	with foil. Crumble 1/2 package of Oreo cookies and place in bottom of pot. Pour in mixture and crumble rest of the cookies on top.
Mix together. Put into the bottom and sides of 9 inch pie plate. Bake at 350° until lightly brown. Cool.
Cream sugar and oleomargarine. Add eggs, one at a time, beating slightly after each. Add all other ingredients and mix well. Bake at 325° in greased and floured rectangular pan (13 x 9 x 2-inch) for 1 hour or until done when tested with a toothpick.
Fry bacon in skillet until crisp; remove bacon. Cook onion in bacon drippings until transparent. Add carrots; season with salt and pepper. Turn carrots into hot vegetable dish. Garnish with bacon; serve immediately.
Mix all ingredients together. Bake at 350° for 20 minutes. Top with 1/2 package Ritz cracker crumbs and bake for 20 minutes.
Fry bacon in large skillet until crisp; drain. In same skillet, with the bacon drippings, saute okra and onions; do not brown. Add tomatoes and corn; bring to a boil. Simmer about 5 to 10 minutes. Jambalaya must not be runny. Serve over hot rice. Sprinkle bacon over top of each serving.
Cook chicken until tender. Cool, bone and cut in small pieces. Cook spaghetti until tender and rinse in cold water. Cook green pepper 5 minutes in a little chicken broth. Put a layer of chicken in bottom of greased dish, then a bit of pepper, pimento, mushrooms and 1 can of soup. Then add a layer of spaghetti; sprinkle with onion salt and layer of grated cheese. Make second layer, putting chicken, pepper, pimentos, mushrooms and soup. Put the second layer of spaghetti; sprinkle with onion salt and a thick layer of cheese (grated). Top with bread or cracker crumbs and a few pieces of butter. Bake 45 minutes in 350° oven. This may be frozen. This may not be so simple, but it sure is good, especially for a family gathering or church supper.
Cream margarine and sugar. Add eggs and flour. Add flavoring. Stir in preserves and nuts. Bake in tube or Bundt pan at 275° for 2 hours.
Break half the bread in pieces and line bottom of 9 x 13-inch pan. Layer with cheese, ham, veggies, etc. (repeat twice). Mix milk, eggs and seasonings nd pour over bread. Chill at least 2 hours or overnight.
Mix all ingredients and form into rolls about 2 1/2 inches long and 1 inch through. Roll in the bread crumbs. Bake 3/4 hour in a well-greased pan. Keep covered the first 15 minutes. After they are brown, put a little water in pan. Makes 36 rolls.
Wash spinach and remove stems. Drain sprouts and chestnuts. Crumble the fried bacon. Combine the spinach, bean sprouts, chestnuts, bacon and onion. Heat in saucepan the salad oil, sugar, catsup, Worcestershire sauce and wine vinegar. Do not boil until sugar melts. Pour over greens.
Mix all dry ingredients together. Add oil, eggs and vanilla; blend well. Bake at 350 degrees for 30 minutes in 2 - 9 inch round cake pans that have been greased and floured. Remove cakes from the oven and cool completely. Slice each cake in half giving you 4 round cake pieces.
Mix together well. If mixture is too thick, add small amount of water. Drop by teaspoons into hot oil. Cook until golden brown.
Cook and cool pasta. Add kidney beans and garbanzo beans to cooled pasta. Slice or chop the vegetables, then add them to pasta. Add Italian dressing and stir in. Chill 1 hour.
Conventional Method: Combine over hot (not boiling) water, chocolate morsels and milk. Stir until morsels melt and mixture is smooth. Stir in walnuts and vanilla. Spread into foil lined 8-inch square pan. Chill until firm (about 2 hours).
Mix sugar, cornstarch and salt. Add remaining ingredients. Cook over low heat until thick and clear. Add 2 tablespoons butter; blend. Makes 1 1/4 cups.
Beat together until fluffy butter, sugar and eggs. Add and mix well, cinnamon, nutmeg, vinegar, dates, nuts and coconut. Turn into pastry lined pan. Bake at 425° for 30 minutes.
Melt 2 tablespoons of butter (depending on how much chicken you are preparing). Add 1 to 2 teaspoons of lemon juice and mix. Dip chicken in mixture to coat and sprinkle with seasoning. Broil or grill. Add more seasoning as you cook depending on how spicy you want it. Pasta and pesto tastes good with this.
Measure and mix together dry ingredients. Cream margarine and sugar together. Add eggs and vanilla to creamed mixture. Stir in mashed bananas. Fold in dry ingredients and nuts. Fill well-greased pan (9 x 5 x 3-inch) about half full. Bake at 325° for 45 to 50 minutes. Remove from pan. Cool on rack. This bread freezes well.
Cook beans until done. Add all other ingredients together but the bacon. Put bacon on top and bake at 400°, until dark and thick, 1 1/2 to 2 hours.
Mix the first 4 ingredients and boil for 1 minute. Remove from heat and add peanut butter and oatmeal. Stir well; drop on wax paper with teaspoon. Let cool and serve.
Melt margarine in saucepan. Remove from heat. Stir in sugar. Add eggs and vanilla. Beat well. Add flour, baking powder and milk. Mix well. Chill thoroughly. To speed chilling, divide dough and put into two pie tins lined with waxed paper for 1/2 hour. Drop by rounded teaspoonfuls onto baking sheet. Into each cookie, press a gumdrop half, cut side up. Bake at 375° for 10 to 12 minutes. Yields 3 1/2 dozen.
Heat oven to 450°. Mix baking mix, milk and cheese until soft dough forms. Beat hard 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes, until golden brown.
Brown meat and add taco seasoning according to package directions. Wash and prepare vegetables. Mix vegetables and cheese together in large bowl (or keep separate so everyone can add their favorites). Add meat mixture and chips. Drop on sour cream and a few slices of olives. Serve.
Combine pumpkin, salt, spices and King syrup. Blend in milk. Add pudding. Beat slowly until thick (about 1 minute). Fold in Cool Whip. Put in dish and chill. Makes 8 servings.
In a quart baking dish, combine all ingredients. If desired, sprinkle with bacon pieces. Bake at 350° for 45 minutes or until hot and bubbly.
Mix the flour, 1/4 cup sugar, baking powder and salt. Combine 1 egg, milk and melted oleo. Add to dry mixture. Spread in 9 x 9-inch square baking dish. Bake at 350° for 15 minutes.
Mix together sour cream, coconut and sugar. Refrigerate. Make up cake mix as directed on box. Makes 2 (9-inch) layers. Cool and split layers, making 4 layers in all.
Mix boiling water and 100% Bran and let cool. Cream Crisco and sugar. Add eggs, buttermilk and soaked Nabisco 100% Bran. Sift together flour, soda and salt. Add all at once with Kellogg's All-Bran. Fold until all ingredients are moistened. You may add raisins or nuts. Bake in greased muffin tins, 15 to 20 minutes at 400°. (You may store dough in covered dish in refrigerator for up to 7 weeks.)
Beat whites of eggs very stiff. Add sugar and cocoa, then the yolks (well beaten). Bake in jelly roll pan in moderate oven 20 minutes. When cool, spread with Cool Whip. Roll up like a jelly roll.
Mix all ingredients together into creamy mixture. Put into baking dish and bake at 325° for 30 to 40 minutes.
Beat cream cheese and sugar in mixing bowl until fluffy and well blended. Spread on bottom of pie crust. In skillet, over medium heat, melt butter and add apple. Cook, stirring, until tender-crisp, about 5 minutes. Drain well on paper towels. Arrange apple slices on top of cheese, overlapping slices to fit. Sprinkle with cinnamon. Cover and chill thoroughly. Drizzle with warm caramel apple dip.
Beat eggs lightly and mix all ingredients with beef. Shape mixture into a loaf and bake uncovered at 350° for 45 minutes to 1 hour or until meat is done. Makes 4 servings.
In a large saucepan melt cheese over medium to low heat. Add ground beef, taco seasoning, salsa and chilies. Serve in a fondue pot with tortilla chips.
Cut vegetables (carrots, potatoes, green beans, corn) into 1/2-inch cubes and steam until tender. Saute chopped onions, pepper and garlic (optional).
Combine all ingredients, except cornflakes; blend well. Shape into balls. Roll in cornflake crumbs. Place on a greased baking sheet. Bake at 375° for 15 or 20 minutes.
Grease and flour Bundt or tube pan. Combine all ingredients in large bowl. Beat at medium speed for 2 minutes. Bake at 350° for 50 to 60 minutes (insert toothpick to see if comes clean). Cool 25 minutes in pan. Invert onto serving plate. Cool completely.
In a large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes. Reduce temperature to 350°. Bake an additional 40 to 50 minutes, or until a knife inserted near center comes out clean. Cool on wire rack.
Beat egg whites until stiff. Mix in crushed Ritz crackers. Add finely chopped nuts, sugar, salt and vanilla. After mixing all together, pour into greased pie pan. Cook at 325° for 25 minutes.
Use 9 x 13-inch pan. Mix first 5 ingredients and the salt and pepper together. Sprinkle cheese on top. Bake at 350° for 45 to 60 minutes.
Melt the margarine in a pan. Stir in the sugar, egg, corn syrup, dates and nuts. Cook until thick (about 20 minutes). Remove from heat; cool slightly. Add the Rice Krispies and vanilla. Make into balls. Roll in coconut. These keep well in refrigerator. Very festive.
Turn mixture over cucumbers, while hot, into a large container. Let set for 3 to 4 weeks.
Combine all ingredients. Refrigerate until chilled and ready to serve. Pour over boiled shrimp on a bed of lettuce.
Combine ingredients in a mixing bowl. Spoon into a 9 inch square pan. Bake at 350° for 40 to 50 minutes. Serve warm with a scoop of ice cream.
Cream butter with sugar. Add 2 well beaten eggs; mix thoroughly. Gradually add sifted flour and mix well again. Chill overnight. Roll out thin on floured board or cloth; cut into shapes and place on greased baking sheet. Brush tops with slightly beaten egg whites; sprinkle with mixture made of 1/4 cup sugar and cinnamon. Press pecan half into center of each star. Bake in 350° oven for 10 minutes or until edges of star points are lightly browned. Makes 100 stars 2 1/2-inches across.
Prepare pudding and pie filling as per the directions on the box, using 2 percent milk. Slice bananas and add to pie filling, after stirring the second time, then pour into baked pie shells. Let cool and top with lite Cool Whip. Refrigerate.
Peel and chop cucumber very fine. Drain well. Cut the bacon in small pieces and fry until crisp. Drain off fat. Add all ingredients and mix good. Serve with crackers or chips.
Scrub baking potatoes. Rub skin with oil. Wrap in foil. Bake in 400° oven 1 to 1 1/2 hours. When done, cut in half. Put condiments in bowls and serve with hot potatoes.
Dissolve gelatin in 1 1/4 cups boiling water. Add salt, sugar, lemon juice and rind. When slightly thickened, beat in the whipped milk. Put half of the crumbs in the bottom of the pan or dish (8 x 8-inch). Pour in mixture and put rest of the crumbs on top. Put in refrigerator to set. Keeps several days.
Mix all ingredients together and pour into pie shells. Bake at 375° for 35 to 45 minutes.
Put chicken in electric skillet; pour rest of ingredients over top. Cook at 200° until done, about 1 hour.
Mix hamburger and Italian sausage together in large bowl. Add onion, salt, pepper and Italian seasoning. Mix well. Make meat balls, approximately 1 1/2-inches in diameter. Fry meat balls until browned. Mix Prego sauce, dry spaghetti seasoning and tomato sauce in another pan; heat. Add water for desired thickness.
Mix pumpkin, sugar, vegetable oil and eggs. Add vanilla. In separate bowl, combine flour, baking powder, cinnamon and salt. Combine milk to soda in teaspoon, then add to pumpkin mixture. Add flour mixture to pumpkin mixture. Add nuts and chocolate chips. Drop by teaspoons. Bake at 375° for 10 minutes.
In hot butter in large skillet, saute onion, garlic and beef chuck until meat is no longer red, about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water; bring to boiling. Reduce heat; simmer, uncovered, for 20 minutes.
Boil fruit in water for 5 minutes. Add 1 stick of margarine to fruit and set aside to cool. Mix remaining ingredients to make a batter. Add fruit mixture to batter and bake in a 9 x 13 pan for 25 minutes at 350°.
Sift flour, sugar, salt and nutmeg into a large bowl. Stir in beaten egg, sour cream and vanilla. Wash, pare, quarter, core and slice apples thinly (about 2 cups). Fold into sour cream mixture; spoon into unbaked pastry shell. Bake in a pre-heated hot oven (400°) for 15 minutes. Lower heat to moderate (350°); bake 30 minutes longer.
Coat chicken or fish with seasoned breadcrumbs. Bake in pan coated with olive oil at 350° for 25 to 30 minutes (less for fish). Melt butter in medium saucepan. Add onion, garlic, parsley and basil. Stir in wine. Cook 1 minute. Quickly stir in bouillon and flour, salt and pepper. Cook until bubbly. Take off burner. Slowly stir yogurt into mixture, keeping sauce creamy. Add shiitake mushroom strips. Stir in cheese. Let simmer a few minutes. Pour sauce over cooked chicken (1/2 to 1 cup per piece). Serve with pasta.
Chop elephant into bite-size pieces, should take about 2 months. Boil over wood fire for 2 weeks at 400°. About 2 hours before serving, add chopped onions, salt and pepper. This serves about 3,800 people. If expecting more guests, add two rabbits. Do this only as a last resort, as most people do not like hare in their stew.
Lay salmon flat in baking pan (9 x 12-inch). Sprinkle with salt, pepper and lemon juice. Mix equal amounts of mayonnaise and sour cream to cover the fish. Sprinkle with dill spice and chives, then add the bread crumbs. Bake at 425° for 20 to 30 minutes (when fork flakes all the way through). Serve immediately.
Brown hamburger and onion. Drain. Cook egg noodles; drain. Mix hamburger and noodles. Add 1 can tomato soup and mix well. Top with grated cheese. Bake 20 minutes at 350°.
Mix milk, sugar and eggs in a saucepan and cook 5 to 10 minutes. Then add bananas, salt and cream. Churn until frozen.
Mix the first 3 ingredients well and press into ungreased 8 x 8 x 2-inch pan; bake at 350° for 15 minutes.
Layer all items and cover and bake in 350° oven for about 1 hour. Serves 6.
Pre heat oven to 350 degrees. Cook ground beef and onion; drain. Spoon into ungreased 13x9x2 baking pan. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomatoes and shredded lettuce if desired. 8 to 10 servings.
Mix sugars, oil and oleo until fluffy. Add eggs and beat well. Stir in rest of ingredients. Chill 2 hours. Roll into balls. Flatten with glass dipped in sugar. Bake on ungreased baking sheet.
Add salt to sliced pickles and cover with boiling water. Let set overnight and drain the next day. Mix and heat the vinegar, 1 cup sugar, celery seed, pickling spice and alum. Put pickles in a 1 gallon jar and pour the heated mixture over the pickles. Each morning, put 1 cup sugar in for 5 days. Keep refrigerated. Will stay good in the refrigerator for up to 1 year.
Combine cream cheese, pineapple and baby food in blender container. Blend on high for 30 seconds; set aside. Place gelatin, water and sugar in saucepan. Bring to a boil over a high heat. Add cream cheese mixture. Stir until well blended and allow to cool. Fold whipped topping into mixture. Pour into 13 x 9 x 2 inch pan. Top with whipped topping. Garnish with chopped nuts. Refrigerate.
In saucepan, combine butter and flour. Add milk and stir until thick. Stir in grated Cheddar cheese, salt and white pepper. Roll one slice of ham around 4 stalks of asparagus, then place in greased baking dish (9 x 13-inch) seam side down. When all are in place, pour cheese sauce over. Bake at 350° for 30 to 35 minutes. Sprinkle with paprika, lightly for color, before baking.