HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the flour, sugar and salt and sift well. Next, add the 2 sticks of butter/margarine to the dry mixture and add the eggs next. Last, add the buttermilk and stir into flour-sugar mixture by hand. Pour this mixture into 2 unbaked pie shells. Bake at 350° for 40 minutes. This recipe will make 2 pies.
Whip instant vanilla pudding and 2 cups of milk. Whip 2/3 of Cool Whip and sour cream to consistency you want. Cut up bananas and mix. Add 1/2 box of vanilla wafers. Top with remaining Cool Whip and line dish with vanilla wafers. Crush about 6 to 8 vanilla wafers and sprinkle over Cool Whip. Preparation Time: 20 minutes. Serves 6.
Cream shortening and sugar; add eggs. Mix flour, soda, salt and spices. Add to creamed mixture. Fold in apples and nuts. Pour into greased baking dish and bake at 350° for 45 to 50 minutes.
Cook sugar, salt, soda and buttermilk to soft ball stage in heavy saucepan. Remove from heat and add vanilla and nuts. Beat until creamy. Drop by spoonfuls onto waxed paper.
Combine milk, water and add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup of mix into 2 1/2 quart bowl. Top with 1/3 of wafers, bananas and pudding. Repeat layers.
Cut the crusts off of the bread. Cover the bottom of a Pam-sprayed 9 x 13-inch pan with 1 layer. Add layers of Swiss cheese and ham. Cover with rest of bread. Mix together the eggs, milk, salt, pepper and mustard. Pour over the bread, making sure all of the top layer is moistened. Sprinkle with paprika. Cover with foil, refrigerate until 1 1/2 hours before needed. Preheat oven to 350°. Bake 50 to 60 minutes, removing foil after about 30 minutes. It will puff up nicely and get toasty brown. Broil 1 to 2 minutes if appearance calls for it. This recipe can be altered with different kinds of cheese, sausage and onions, Egg Beaters and skim milk, spinach and mushrooms.
Pour cereal into large bowl. Set aside. In 1-quart bowl combine chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are coated. Pour cereal mixture into large bag with powdered sugar. Shake until all pieces are coated. Put on waxed paper to cool.
Use 1 cup boiling water to dissolve jello; add rest of ingredients; let set in refrigerator.
Combine first 2 ingredients in large bowl; let stand 5 minutes. Combine egg, oil and bananas. Add to cereal mixture. Combine 1 1/2 cups flour and next 5 ingredients. Add to cereal mixture, stirring just until moistened. Pour batter into greased 9-inch square pan. Combine brown sugar and next 2 ingredients. Cut in margarine until mixture resembles crumbs. Stir in pecans. Sprinkle over batter. Bake at 350° for about 40 minutes. Yields 9 servings.
Cut sliced beef into tiny pieces. Add to cream cheese and onion. Spread on crackers.
Heat oven to 350°. Grease and flour 13 x 9 inch pan. Combine all ingredients in large bowl; beat at medium speed until well blended. Pour into prepared pan. Bake for 35 minutes.
Preheat oven to 375°. Mix the ingredients together. Put in a 13 x 9-inch pan. Bake for 40 minutes at 375°. Will not be real brown on top. Good hot or cold. Freezes well.
Dissolve jello in water; add strawberries and pineapple. Pour half in 9 x 13-inch Pyrex. Let set. Keep remaining jello warm. After first layer is set, layer sliced bananas and spread sour cream over top. Add reserved jello and chill.
Chop onion and jalapenos in a blender. Add remaining ingredients and blend to desired texture. You can add fresh tomato if a chunkier sauce is desired.
Mix well the sugar, oil, eggs and bananas. Sift, then add to the mixture the flour, salt, baking powder, baking soda and cinnamon. Add pecans and vanilla. Grease and flour 4 or 5 small loaf pans or 3 round coffee cans. Bake at 350° for 65 to 70 minutes.
Wash and dry mushrooms. Remove stems from mushroom caps. Place mushroom caps in a greased 8 X 8-inch baking dish. Saute mushroom stems, onion and garlic in margarine for about 5 minutes. Stir in remaining ingredients except mozzarella cheese. Divide stuffing mixture evenly among mushroom caps. Bake at 350 degrees for 15 minutes or until hot. Top with mozzarella cheese and bake until cheese is melted (5 minutes).
Brown hamburger and onions together. Add remaining ingredients. Simmer for 4 to 5 hours or until tomatoes are all cooked up.
Preheat oven to 350°. Brown ground beef in large nonstick skillet; drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat; simmer 5 minutes. Spray 9 x 13 inch baking dish with nonstick cooking spray. Cut tortillas in half; place half of them in bottom of baking dish, overlapping. Spoon half of beef mixture evenly over tortillas. Cover with remaining tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 minutes. Makes 8 servings. 5.5 Weight Watcher points, 280 calories, 9 grams fat, 6 grams fiber
Combine butter, juice, rind, sugar, egg and nuts. Mix. Sift remaining ingredients and stir into butter mixture. Mix well and turn into greased loaf pan. Bake for 50 minutes at 350°. Cool on rack.
Cream together liver sausage, cream cheese and milk until smooth. Mix in onion and garlic salts. Serve spread in a small bowl garnished with olive slices. Serve with crackers.
Mix ingredients. Put into muffin pans or popover cups. Bake at 450° for 20 minutes. Reduce heat to 350° for 20 minutes or until done. Serves 4.
Bake cake as per directions. Cool completely. Prepare mousse as per directions. Let set for several hours. In a large clear bowl (I use my punch bowl), crumble half the chocolate cake, followed by half the mousse and one container of La Creme. Sprinkle with half the Nestle Crunch bar. Repeat the layers, ending with the Crunch. Refrigerate until ready to serve. Enjoy!!
Cover with bacon. Cook 1/2 hour, covered, and 1/2 hour, without cover, at 325°.
Heat oven to 275°. Grease a large roasting pan or two 13 x 9 x 2-inch baking pans. Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. Bake 30 minutes, stirring frequently. Remove from oven; stir 2 minutes until slightly cooled. Cool. Store in tightly covered container in a cool, dry place.
In a 3 to 4-quart saucepan, fry bacon until crisp. Scoop out bacon with slotted spoon; drain on paper towels. Add boiling water, onion, celery, potatoes, carrots, beans, corn, garlic powder, salt and bay leaf to bacon drippings. Stir; heat to boiling. Reduce heat; cover and boil slowly for about 20 minutes, or until vegetables are tender. Stir in evaporated milk. Blend flour and water until smooth; stir into soup. Add pimento. Return to boiling. Reduce heat; cover and simmer for 5 minutes. Makes 2 quarts.
Use an 8 to 10 quart heavy casserole. Boil the beans in 6 to 8 cups water for 1 minute. Let sit off the heat for 1 hour. Water should cover beans as they double in size. Drain beans in a colander and add fresh	water and all remaining ingredients. If you have a pressure cooker, the beans take 30 minutes to cook; otherwise keep them simmering on the stove 2 hours or until tender. When done, mash	them a bit with a potato masher until they are thick.
Mix the first 7 ingredients and beat 6 minutes. Mix remaining ingredients together. In greased Bundt pan, start with batter and alternate batter and sliced apples. Top with apples. Bake at 350° for 1 1/2 hours.
Beat together oleo, eggs, sugar and lard. Combine vanilla, baking soda and baking powder with milk. Add flour and milk mixture alternately to sugar mixture. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Grease and flour pan. Cream oleo and sugar. Add eggs and beat until fluffy. Sift dry ingredients and add to creamed mixture alternately with milk and vanilla. Pour half of the batter into pan. Put apple slices on top. Add rest of batter. Top with remaining apples. Sprinkle topping of 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon mixed. Bake at 350° for 45 minutes.
Heat pineapple and juice and dissolve jello. Let cool. Blend in buttermilk and Cool Whip. Set in refrigerator overnight. Good for several days.
Combine all ingredients in a deep saucepan. Bring to a simmer; cover and simmer 15 minutes.
Beat eggs until foamy. Beat in oil, sugar and vanilla and mix well. Beat in zucchini. Sift flour with salt, cinnamon and dry ingredients. Fold in nuts. Put in 2 well-greased bread pans and bake 60 to 75 minutes at 350°.
Prepare macaroni and cheese as directed on the package. Put back on low heat. Add soup, tuna and peas if desired. Heat to serving temperature, stirring frequently.
Cream butter, peanut butter and sugars in bowl. Beat egg in. Add dry ingredients and mix well. Drop by teaspoons onto cookie sheet. Flatten with fork. Bake at 375° for 10 to 15 minutes or until brown.
Boil chicken breasts. Cool. Remove skin and bones; chop. Saut onion in butter until clear. Add cream cheese, chiles and chicken. Salt and pepper to taste. Spray 9 x 13 baking dish with Pam. Fill tortillas with 2 heaping spoonfuls of chicken mixture and roll up. Place in baking dish. Continue until mixture is used. Cover enchiladas with cheese. Pour whipping cream over dish. Bake in 350° oven until bubbly (35 minutes).
Mix in large bowl and mix with electric mixer for 2 minutes. Spoon into 2 loaf pans (greased and floured). Bake in 350° oven for 1 hour or until toothpick comes out clean. Cool 10 minutes and remove from pans. Completely cool before you put glaze on.
Place chicken in large pan and cover with water. Boil until tender. Add water along to have at least 1 quart of broth. Cool chicken and remove bones. Cool and crumble cornbread in large bowl. Cook onion and celery in 1 tablespoon butter until onion is clear. Add onion, celery and broth to cornbread and mix well until moist. Add salt and pepper to taste. Beat in 3 eggs and mix well.
Brown hamburger and onion. Put part of hamburger in bottom of 9 x 13-inch pan. Add uncooked spaghetti. Then, add 2 jars pizza sauce, rest of hamburger and more spaghetti sauce on top. Add favorite toppings (pepperoni, mushrooms, olives, Canadian bacon, onions) to this and more Mozzarella cheese. Bake at 350° for 45 minutes to 1 hour.
Bring to boil water and dip mix. Mix instant potato flakes in water and onion mix until consistent to taste. Serves 4.
*To toast, spread on baking sheet. Place in 350° oven for 4 to 5 minutes, stirring once, until light brown.
Mix 1 cup water with butter in saucepan and bring to a boil. Add flour, all at once, and stir rapidly until mixture forms a ball. Remove from heat and cool. Beat in eggs, 1 at a time, beating well after each one. Spread in ungreased cookie sheet and bake at 350° for 30 to 40 minutes. Cool.
Mix Swiss chocolate cake mix as directed. In bottom of large cake pan, sprinkle coconut and pecans. Pour prepared cake mix on top of pecans and coconut. Blend cream cheese and confectioners sugar. Dap on top of other mixture. Bake at 325° to 350° for 35 to 40 minutes.
Heat the soup in a saucepan and add the gelatin. Mix well. Add the cream cheese. When the cream cheese has melted, add the celery, green onion and shrimp. Pour mixture into a buttered mold and chill until set. Invert onto a serving plate and serve with crackers.
Preheat electric skillet to 225°. Cook squash cut side down in water in hot skillet for 20 minutes or until just tender. Turn squash over. Fill each half with portion of onions and walnuts. Mix butter and corn syrup in small bowl. Spoon over squash. Cook, covered, for 15 minutes or until tender. Yield: 6 servings.
Saute onion tops and parsley for about 10 minutes on medium heat. Add crawfish fat and cook on medium heat for about 20 minutes. Add peeled crawfish tails and 1/2 cup of water. Let boil for about 10 minutes. Mix cornstarch in 1/4 cup of cold water and add to crawfish. Season to taste and cook for 5 minutes. Serve over rice. Serves 2.
Saute onion, carrots and cabbage in hot butter in large skillet, stirring often until tender and lightly brown, about 15 minutes. (I add some minced garlic, too.) Put in large bowl. In same skillet, saute meat over high heat until it loses its pink color. Lower heat; stir in 1 cup hot water. Stir to loosen browned bits. Stir in cornstarch mixture, parsley, salt, savory and pepper. Simmer 5 minutes; add to the vegetables in bowl. Turn into pie crust-lined plate. Top with second crust. Cut slits in top. Mix egg with 1 tablespoon water and brush over crust. Bake at 400° for 30 to 40 minutes, until crust is nicely browned. Serves 6.
Cream shortening and sugar well. Add eggs, one at a time, mixing thoroughly after each addition. Add banana and mix well. Sift flour, soda and salt. Add with oatmeal to creamed mixture. Stir in nuts and flavoring. Pour batter into greased 9 x 5-inch loaf pan and bake at 350° for 50 to 55 minutes or until an inserted toothpick comes out clean.
Butter a 2-quart casserole dish. Layer carrots, onion and cheese. Top with stuffing and dot with butter. Mix soup and milk. Pour over top. Bake at 350° for 30 minutes.
Cream butter and shortening. Add sugar. Add eggs one at a time, beating after each addition. Sift flour, baking powder, cocoa and salt. Add dry ingredients alternately with milk. Add vanilla before last flour. Bake in greased and floured tube pan for 1 hour and 15 minutes at 325°.
Mix all together and form into balls (about 1-inch). Cool for an hour or two in the freezer or fridge. Remove and dip in melted chocolate. I use my tongs for the dipping. Works great. These are yummy!
Bring cheese and butter to room temperature. Cut rolls into quarters. Cream cheese and butter. Fold in beaten egg whites. Spread mix over each quarter roll. May need to use hands to do this. Place on cookie sheet. Freeze. Bake frozen at 375° for 5 to 6 minutes or until bubbly.
Preheat oven to 350°. Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread. Yield: 2 cups.
Put first four ingredients in blender and blend for 30 seconds. Then add 2 cups frozen fruit (peaches, strawberries or blueberries) and blend for 1 minute. Serve or freeze in blender container, until time for dessert.
Simmer chicken breasts until done; cool. Cut in bite-size pieces. In greased casserole dish, layer 2 packages broccoli, layer chicken pieces on top. Mix the 2 cans cream of chicken soup with mayonnaise and milk. Spread this mixture over the top of the chicken pieces; combine the shredded cheese, bread crumbs and melted butter and pour over the soup mixture evenly. Bake at 350° for 30 minutes. Serves 5 to 6.
Roll dough to 1/8-inch thick. Bake on greased cookie sheet at 375° for 6 to 8 minutes. Makes 2 dozen.
Precook onions until tender in microwave. Drain, cut and place in buttered 1 1/2-quart baking dish. Precook celery just a few seconds in microwave and add to onions. Add tomato and squash to other vegetables. Melt margarine in saucepan; remove from heat and mix in flour. Gradually mix in milk. Return to medium heat and, stirring constantly, cook until it thickens (just after it comes to a boil). Add Velveeta to cream sauce. Pour over vegetables. Sprinkle cracker crumbs on top and bake, uncovered, at 350° for 45 to 50 minutes or until vegetables test done. Mushrooms can be added, if desired.
Whip together. Soak 1/2 loaf bread in mixture until liquid has been absorbed. Crumble bread and place in a baking dish with remaining liquid. Spread the top with guava marmalade. Bake at 300° until firm. May top with meringue (your favorite recipe) and brown per directions.
Cream the sugars and shortening. Beat in eggs, salt, soda, baking powder and vanilla. Mix in flour well. Add oatmeal and coconut. Roll into balls the size of a walnut. Press flat with fork dipped in cold water. Bake in preheated 375° oven about 7 minutes (until light golden brown). Cool on rack. Store in airtight container in freezer. (One pound coffee cans are good containers.)
In bowl, mix sweet potatoes, 1/2 cup butter and granulated sugar. Beat in eggs and milk. Pour into baking dish.
Mix raisins, soda, butter and boiling water. Soak for 4 to 5 hours. Add flour, sugar, cinnamon and eggs. Stir and mix well. Put in 6 well-greased and floured tin cans (number 303 size). Bake at 350° for 50 or 55 minutes.
Cook spaghetti; drain and set aside. Saute onion, pepper and celery in butter. In a large bowl, mix broth, mushroom soup and chicken soup. Add cooked spaghetti, onion mixture, chicken and 1/2 of cubed Velveeta cheese; mix well. Pour into 13 x 9 x 2-inch pan; top with remaining cheese. Cook about 30 minutes in 350° oven.
Brown hamburger with salt, pepper and onion. Drain fat. Add tomato soup. Cook noodles; drain. Add chicken soup to noodles. Layer hamburger mixture and noodle mixture in large casserole with cheese between layers, ending with cheese on top. Bake at 350° for 1/2 hour.
Dissolve gelatin in hot cider; add cold cider, lemon juice and salt. Chill until partly set. Stir in remaining ingredients. Put into 6-cup mold. Chill overnight. Serve with mayonnaise.
Grease and lightly flour a 13 x 9 x 2-inch pan or two 9 x 1 1/2-inch round baking pans. In mixing bowl, combine the first 6 ingredients. Add the next 3 ingredients. Beat with mixer until combined. Beat on medium speed for 2 minutes. Bake at 325° for 50 to 60 minutes (9-inch pans for 40 minutes).
In a large bowl, mix first 4 ingredients very thoroughly. Once ingredients are thoroughly mixed, put in a decorative dish and place pineapple slices and cherries on top.
Preheat oven to 325°. Combine cake mix, pudding, eggs, oil, lemon extract and apricot nectar in large bowl and beat for 3 minutes. Grease and flour a Bundt pan. Pour mixture in pan and bake according to directions on box. Cool 15 minutes in pan. Remove and glaze with powdered sugar and lemon juice.
Skin eggplant and cut lengthwise slices about 1/8-inch thick. Dip slices in egg batter and then in bread crumbs. Fry and cool slices in refrigerator for a couple of hours. Place a slice of Prosciutto on each slice of eggplant. Chop hard-boiled eggs. Mix in grated cheese and place on top of Prosciutto. Add grated Mozzarella on top of this, then roll each slice and secure with toothpick. Place in baking dish. Pour sauce and Mozzarella on top. Bake until cheese is all melted at 350° for 10 to 15 minutes.
In saucepan, brown sausage and drain on paper towel. Pour out fat. In same pan, melt oleo. Blend in flour, salt and pepper. Stir in chicken broth and milk. Cook and stir until thickened. Cook 1 minute more. Add remaining; heat through. Top with Savory Pastry. Bake 25 to 30 minutes.
Simmer first 5 ingredients. Add beef. Stir in rice and cheese. Place in 8 x 8-inch pan. Bake at 375° for 30 minutes.
Dissolve yeast in warm water. Pour into dry ingredients with melted shortening and egg. Mix well. Spoon into greased muffin pan. Fill half full. Bake at 425° for 10 to 12 minutes or until done.
Sift flour, sugar and baking powder. Cut in oleo. Set aside. Save out 1 cup of mixture and mix with coconut. Set aside. Peel and slice apples and mix with cornstarch, 1/3 cup sugar, water, cinnamon and nutmeg. Mix well and cook over medium heat for 3 or 4 minutes. Stir constantly. Remove from heat and add lemon juice and oleo; mix well.
Blend all ingredients but parsley and nuts. Wrap in waxed paper to form ball. (It will be quite soft.) Refrigerate overnight. Remove and roll in parsley and nuts. Refrigerate until ready to use.
Place bread slices on bottom of baking dish. Beat together eggs and milk. Pour over bread. Brown sausage and pour over bread. Sprinkle remaining ingredients over mixture. Refrigerate overnight and bake in the morning at 350° for 30 minutes.
Saute onion in margarine. Add to all other ingredients in a large bowl. Mix well. Add salt and pepper to taste. Grease 9 x 13-inch baking dish. Put mixture in dish. Bake at 350° for 25 to 30 minutes, uncovered. Serves 6 to 8.
Place ham in crock-pot. Mix pineapple with juice, brown sugar and cola. Pour over ham. Cover and cook until hot.
Cream butter and sugar. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and soda. Beat egg whites until stiff. Fold in. Pour batter into Bundt pan. Sprinkle with a topping of 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup chopped nuts. Dot with extra.
Mix all together in a 9 x 13-inch pan. Bake in a 350° oven for 25 to 30 minutes. May be halved for a small group.
Mix and roll into balls. Flatten with fork. Bake at 350° for 8 to 10 minutes.
In mixing bowl, thin cream cheese with horseradish sauce, blending well. Add remaining ingredients and mix well. Form into a ball and refrigerate. Serve at room temperature with crackers.
Add minced fresh mint to new peas. While cooking or just before serving, add a tablespoon or two of green mint jelly to the cooked peas with salt and pepper.
Mix sugar, cocoa, lard and eggs together, then add the flour and sour milk alternately. Last add the boiling water, soda, vanilla and salt. Cake stays moist until gone.
With hands, mix all ingredients. Roll into balls. Freeze. Bake while still frozen at 325° for 20 to 30 minutes- until brown. Yields about 8 dozen.
Mix eggs, sugar, flour, cornmeal and salt all together. Mix together melted margarine, butter and cocoa. Add to the first mixture, then add vanilla and whipping cream. Pour into the 10-inch pricked with fork 3 times in middle pie shell. Bake at 350° for 35 to 40 minutes.
Fill 9-inch cake pan 2/3 full of sliced apples. Mix 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle over apples. Mix 1 cup plus 2 tablespoons flour, 3/4 cup sugar, 3/4 cup melted margarine and 1 egg. Spread this mixture over apples and sprinkle with 1/2 cup nuts. Bake at 350° for 45 to 50 minutes.
Mix juices and sherbets in a punch bowl; carefully stir in the birch beer. Serve immediately.
Brown meat, onions and peppers together. Drain off fat. Stir in tomatoes. Cook 3 or 4 minutes. Add rice (medium heat ). Simmer for a few minutes until all ingredients are warm. Season with salt and pepper to taste. Pour mixture in baking dish. Bake at 350° for 20 minutes.
Prepare pudding as directed on box, except use only 2 cups of milk. After the pudding is thick, add Eagle Brand milk and Cool Whip. Mix together gently. Layer with bananas and vanilla wafers.
Brown onions and celery (if use beef, brown it also) in shortening. Add rice, chopped shrimp, egg, cheese, Italian seasoning and salt and pepper to taste. Stuff peppers firmly with stuffing. Place in a 5-quart heavy boiler with tomato sauce, Ragu and sugar. Add approximately 2 cups water. Sprinkle peppers with paprika. Boil on medium heat for about 1 hour with pot covered.
Brown meatballs. Cook sauce and meatballs all day in crock-pot.
Soak beans overnight. Rinse, drain and sort through beans, discarding any that float. Melt margarine in Dutch oven or large skillet. Saute onion, garlic, parsley and green pepper in margarine. Add beans, 8 cups water, ham seasoning, sausage, green onions, bay leaves, Tabasco, salt and pepper. Boil gently, stirring occasionally, for about 1 1/2 hours, or until tender. Add additional water while cooking, if necessary. (Mash a few beans on side of pot to make beans creamy, if desired.) Remove and discard bay leaves. Serve on hot, cooked rice. Yields 6 servings.
Melt 1/2 stick margarine in casserole dish. Add Cheez Whiz (this can be done in microwave). Add Veg-All and mix together. Melt 1/2 stick margarine and add Ritz crackers. Put this mixture on top of casserole and brown in oven or place in microwave until bubbly.
Sift together the flour and baking powder; set aside. Cook butter and sugar over low heat, stirring until bubbly. Remove from heat; cool to lukewarm. Add eggs, one at a time, beating well each time. Add vanilla. Add sifted ingredients and nuts; mix well (the batter will be quite stiff). Spread in greased pan. Bake in preheated oven (350°) for about 25 minutes. Cut while still warm.
Heat oil, salt and pepper in deep skillet or wok. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes.