HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve cold water, cornstarch and salt until it makes a paste. In a medium saucepan, bring to boil the water, sugar and 1 cup blueberries. Add cornstarch paste to mixture, stirring and cooking until mixture thickens. Cool to room temperature. Fold in remaining blueberries and turn into cooked pie shell. Refrigerate until serving; top with whipped cream.
Unroll 1 package crescent rolls onto buttered baking sheet, shaping into 13 x 9-inch rectangle. Mix together cream cheese, sugar and vanilla until smooth. Spread over dough.
Beat egg, mayonnaise and soup. Stir in broccoli, onions and cheese. Turn into greased 9 x 13-inch dish. Sprinkle with bread crumbs. Bake at 350° for 35 minutes.
Mix all the ingredients thoroughly. Best if let stand in closed container in fridge for at least a few hours before using. Will keep for weeks in refrigerator.
Preheat oven to 350°. Cut up butter into pieces in bottom of a 9 x 13-inch pan. Pour rice over this, then add soups. Add peas, mushrooms and water to top. Bake at 350° for 1 hour.
Bring syrup and sugar to a boil. Remove from heat and blend in peanut butter. Add corn flakes. Spread in greased cookie sheet. Sprinkle top with 1 cup chocolate chips. Melt under broiler 30 to 60 seconds, then spread.
Mix well and chill for about 1 1/2 hours in a 9 x 13-inch pan. Cut into squares.
In a mixing bowl, stir together flour, baking powder, salt, ginger, baking soda and cloves; set aside. In a large mixer bowl, beat together brown sugar and shortening until well combined. Beat in eggs. Add pumpkin and milk; mix well. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the raisins. Turn batter into a greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.
Melt margarine in a 9 x 13-inch pan. Reserve about 1/2 cup crushed Oreos for top and mix remaining with margarine to form a crust in pan (press into pan). Spread softened ice cream over crust (work fast); add fudge sauce on top. Top with whipped topping. Sprinkle with remaining crumbs. Freeze.
Mix sugar in water; boil until dissolved, then cool. Add pineapple juice, orange juice, lemon juice, bananas and cherries. Freeze all this together until ready to use. Add 7-Up and let thaw until slushy.
Heat the tea pot by rinsing with hot water. Bring fresh water nearly to a boil. Put 1 tablespoon dried or 2 tablespoons fresh herb leaves per cup into the tea pot. Add water and let steep for about 5 minutes. Cover the pot to enhance the flavor and retain the heat.
Cream butter and sugar; add eggs, syrup, oatmeal and vanilla. Mix well. Pour into an unbaked pie shell. Bake at 325° for about 40 minutes or until an inserted knife comes out clean.
Sift flour with baking soda, baking powder, salt and spices. Set aside. In a large mixing bowl, beat sugar with oil until smooth. Beat in eggs, one at a time, until smooth. Stir in pumpkin, then flour mixture.
Combine corn, hominy, green chilies, sour cream, salt, pepper and 1/2 cup cheese. Mix well. Pour into greased casserole dish. Bake at 350° for 30 minutes. Sprinkle rest of cheese on top; cook for 15 more minutes. Makes 8 to 10 servings.
Crumble cake and put half in bottom of large bowl. Next 1/2 of pudding, then half of Cool Whip then half of candy bar. Repeat. Half recipe can be made. Freeze half of cake and use later.
Lightly toss wet ingredients. Add dry ingredients and mix with fingertips. Mixture should be loose and wet. Drop by spoonfuls into hot peanut oil and deep fry until golden brown. Serve with cocktail sauce.
Preheat oven to 400°. Put 1 cup yogurt into bowl. Put chicken into bowl of ice water. Boil chicken in yogurt, then put in bag and shake to coat. Put chicken onto prepared baking sheet. Spray chicken lightly with Pam spray. Bake 1 hour, turning pieces.
Mix and chill. Serve with crackers or raw vegetables. Can be served from a hollowed out French bread loaf. Use cubed bread as dippers.
In large skillet with tight fitting lid, melt 1 tablespoon butter. Spread 2 or 3 lettuce leaves in skillet. Add peas and chives. Sprinkle with salt, sugar and pepper. Dot with remaining 3 tablespoons butter. Cover; cook over low heat for 30 minutes, or until peas are tender. To serve, discard lettuce leaves. Serves 8.
Mix together and refrigerate for 6 ours or overnight. Great for a vegetable dip.
Mix sweetened condensed milk, Cool Whip and lemonade until thoroughly blended. Add yellow food coloring until desired color. Pour into graham cracker pie shells. Chill.
Melt margarine in a 9 x 13-inch pan. Sprinkle the vanilla wafers in the pan followed by the pecans, the chocolate chips, the coconut and the milk; in that order. Bake in 350° oven until brown, about 30 to 40 minutes. Cut immediately upon removal from oven; let set 10 minutes before removing from pan.
Brown ground beef in large skillet; drain. Add canned tomatoes and taco seasoning. Simmer, covered, for 5 minutes. Stir in 1/2 onions. In bowl, combine cottage cheese, 1 cup cheese and eggs. Place 3 tortillas on bottom of greased 8 x 12-inch baking dish. Overlap 6 tortillas around sides of baking dish. Spoon meat mixture evenly in dish. Top with 3 tortillas, then cheese mixture. Bake, uncovered, at 350° for 45 minutes. Sprinkle with lettuce, tomatoes, cheese and olives.
Combine sugar, water, salt and light corn syrup in a 2 quart glass measuring cup. Bring to a boil in the microwave oven (approximately 3 minutes).	Stir and add peanuts. Return to microwave oven and	cook approximately 7	to 9 minutes or until a soft ball stage (234°) is reached. Remove from oven; add butter, vanilla and red food coloring. Cool and beat until creamy. Drop by tablespoon onto greased cookie sheet or make into two large patties.
Rub brisket with salt. Place in a 9x13 baking pan. Mix rest of ingredients and pour over beef. Cover and bake in 325° oven about 3 hours. Slice on the diagonal and serve with pan juices.
In microwave: Melt cream cheese and butter, then mix in onion (chopped). Microwave for 1 minute. Add crab meat and remaining ingredients; stir together. Microwave for 1 minute. Stir. Microwave for 1 minute. Serve hot.
Mix all ingredients (except chicken) in buttered casserole dish. Cover top with chicken (unsalted). Cook at 350° for 1 1/2 hours, covered.
Dissolve gelatin in boiling water. Add lemon juice and chill until slightly thickened. Meanwhile, prepare pudding mix with 1 cup milk as directed on package for pudding. Chill, then fold in gelatin. Fold in container of the whipped topping, blending until smooth. Place 1/3 of the cake cubes in 2 quart bowl. Top with 1/3 of the gelatin pudding mixture, spreading evenly. Repeat layers. Cover bowl with plastic wrap and chill at least 6 hours. Use a 9 x 13-inch cake pan instead for a more cake-like dessert.
Mix and bake in greased pan at 425° for 25 to 30 minutes.
Sprinkle yeast over very warm water and let stand about 5 minutes to soften. Stir in brown sugar, salt and butter. Add 2 1/2 cups white flour and beat with mixer 5 minutes. Beat in egg, then mix in, by hand, remaining flour. Cover and let rise in warm place about 1 hour.
Melt chocolate and butter in double boiler. Add sweetened condensed milk and water. Cook until thick. Add vanilla and serve.
In a large heavy saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool slightly. Beat in sugar. Add eggs, one at a time, beating thoroughly after each addition. Stir in vanilla. Mix flour, baking powder and salt. Stir into mixture. Fold in nuts. Chill for about 30 minutes.
Cream the sugar and oil until thoroughly mixed. Beat eggs well. Add eggs, salt and bananas. Add flour and soda. Add nuts or raisins, if desired. (Soak raisins for about 3 hours and drain.) Bake in a large or 2 small loaf pans at 350° for 35 to 40 minutes.
Let cheese and butter set out at room temperature until it gets soft. Mix with flour and make out into 1-inch balls. Should make 48 balls. Spray pan with Pam!! Put into little muffin pans and press to fit pan.
Sprinkle pudding mix over pineapple and mix well. Pour remaining ingredients into pineapple mixture and stir well. Pour into serving dish and refrigerate overnight. (Mix by hand; do not use mixer.)
Place metal rack or trivet in bottom of slow cooking pot. Sprinkle pork roast with salt and pepper. Put trivet in pot; pour hot water around pork roast. Cover and cook on low for 8 to 10 hours or until done. Remove meat from pot. Place on broiler pan or ovenproof platter. Combine molasses, mustard, vinegar, marmalade and ginger. Brush oven cooked pork. Brown in 400° oven for 30 minutes, brushing several times with sauce.
Mix egg, salt, milk, flour, baking powder, butter and sugar. Stir with long-handled wooden spoon. Add corn; let sit 5 minutes. Drop by teaspoons into hot fat; cook until puffy and golden brown. Drain on paper toweling; transfer to warm platter. Yields 4 to 6 servings.
Boil sugar, cold water, margarine, raisins, salt, cloves, soda and cinnamon for 5 minutes. When cool, add beaten eggs, flour and chopped nuts and fruits. Bake in loaf pans that have been greased and floured. Bake 1 1/2 to 2 hours at 275°. Test at end of 1 1/2 hours.
Fry bacon in pot until crispy. Cut potatoes in cube size pieces. Take bacon out and put cut potatoes in bacon grease; fry potatoes until they start turning brown. Cut garlic into small pieces and saute with potatoes for about a minute. Turn down fire to medium to low.
Cut shortening into flour until crumbly. Whip egg, vinegar and water together. Stir into flour mixture. Knead together. Separate into 4 balls. Cover and let rest for 5 minutes. Roll out on floured surface to size needed for pie plate. Dough should be soft and pliable.
Cream sugar, vanilla and shortening until fluffy. Add eggs alternately with flour. Beat until well blended. Add lemon flavoring. Pour into well greased and floured 9 x 5 x 3 1/2-inch loaf pan. Bake at 325° for 1 1/2 hours or until center is done. Cool about 10 minutes on wire rack; remove from pan and cool completely.
Mix all ingredients together. Keep in covered bowl in refrigerator. This is very good with fresh vegetables or meat. Will keep for days. Serves approximately 16.
Cook ground beef, onion and garlic until meat is browned. Add seasoning and tomato soup; simmer, covered, 10 minutes. Add cheese, cook slowly until cheese melts. Stir in rice. Cool. Cut peppers in half lengthwise, cook in boiling salted water to cover 3 minutes. Drain and cool. Stuff with rice mixture. Wrap and freeze. To serve, place partially thawed peppers in shallow pan. Cover with foil. Bake at 400° for 30 to 45 minutes.
Cook linguine; rinse in cold water and drain. Combine seasoning and salad dressing in large bowl. Add linguine and quartered tomatoes and cukes. Marinate overnight. Serve cold.
Cut onion into slices. Separate into rings. Dip onions into paste. Put in hot grease. Fry until done.
Combine all ingredients except cheese, chips and almonds. Place in 9 x 13-inch casserole. Top with remaining ingredients. Let stand in refrigerator overnight. Bake in 400° oven for 25 minutes. Bake at 375° for Pyrex.
Heat oven to	375°. Mix shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by spoonfuls two inches apart on ungreased cookie sheet. Bake 8 to 10	minutes or until light brown. Cool before removing. Makes 7 dozen.
Mix herb seasoned stuffing with 1 stick melted margarine and 1 egg. Mix cream of mushroom soup with 3/4 cup chicken broth. Mix cream of chicken soup with 3/4 cup chicken broth. Place in casserole dish 1 layer of stuffing, 1 layer of chicken, 1 layer of cream of mushroom soup, 1 layer chicken, 1 layer cream of chicken soup and 1 layer of stuffing. Bake at 325° for 1 hour. Makes 6 servings.
Heat oven to 350°. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet 2-inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls, one at a time. Dip the glass back into sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely. Hands on time: 30 minutes. Total time: 45 minutes. Makes 2 dozen.
Mix flour, baking powder, water, salt, sugar, instant pudding, oil and eggs thoroughly. Pour 1/2 into greased 9 X 13 inch pan. Mix together brown sugar, cinnamon and chopped nuts. Sprinkle 1/2 over batter in pan. Pour remaining batter and sprinkle with rest of topping mixture. Melt 1/8 to 1/4 cups oleo (margarine) and drizzle over the top. Bake at 350° for 35 to 40 minutes.
Mix together lemon jello, boiling water and pineapple juice, Let set slightly. Combine salad dressing, diced apples, celery, whipped cream or dream whip pineapple and marshmallows. Fold into jello and let set.
Combine cabbage, pepper and onion in a refrigerator bowl that has a cover. Sprinkle sugar over mixture. Do not stir. Bring other ingredients to a boil. Pour over cabbage mixture. Do not stir. Cover and refrigerate overnight. When ready to serve, mix ingredients together.
Mix all ingredients together and place in a 2-quart casserole dish (greased). Bake for 1 hour at 350°.
Combine cream cheese, sugars, white syrup and vanilla. Stir in chopped nuts. Prepare 24 hours before serving. Serve with sliced granny smith apples, strawberries, your favorite fresh fruit.
Put on other half of batter and sprinkle top with sugar, nuts and mace, very lightly. Bake 375° for 45 minutes.
Mix all together very well. Store in a container in the refrigerator. Make sure it is kept very cold. On the second and third days, knead and return to refrigerator. On the fourth day, make into rolls and put on a rack in a pan. Bake at 200° for 6 to 7 hours.
Place onion, celery, green pepper, red pepper, black pepper and curry powder with oil. Cook over slow fire. Add stew beef and cook until meat is brown, stirring. Fill pan 2/3 full with water and let boil, adding as much rice as needed. Cook slowly until rice is soft.
Saute onions in oil. Add chicken broth and chicken. Add salt and cumin; heat until hot. Make sauce of cream of chicken soup, sour cream and a small amount of picante sauce. Heat until hot. Take chicken mixture (about 2 tablespoons) and roll up in tortillas; place in a buttered baking dish. Pour sauce over them and sprinkle cheese over top. Make a strip of picante sauce on top. Cover and bake at 300° until bubbling (about 30 minutes).
Mash garlic, add salt and the next 5 ingredients. Score meat 1/4-inch deep on both sides and rub in marinade, refrigerate at least 8 hours.
Sift together the flour, salt, sugar, baking powder, baking soda and cinnamon. Mix in the oatmeal and raisins. Beat in the oil, egg and milk until well mixed. Drop by the teaspoon onto a cookie sheet, spacing them 1 1/2 inches apart. Bake in a preheated 400° oven for 10 minutes or until delicately browned. Cool on a cake rack. Makes about 36 cookies. Calories: 75 per cookie. Low salt and low cholesterol.
Brown beef in 2 tablespoons butter. Saute onion and green pepper in 2 tablespoons butter and add to beef. To this mixture add flour, chili powder and garlic. Mix. Lastly, add the tomato sauce and undiluted consomme. Simmer over low heat, stirring often. If the mixture appears too thick, add the remaining 1/2 cup water. Serve hot meat sauce over tortillas. Serves 12.
Brown onions and beef in small amount of oil. Add tomatoes, catsup, vinegar, salt and pepper. Cook 30 minutes on low heat, stirring occasionally, then add corn and potato. Simmer 5 additional minutes, stirring frequently!
Remove skin and bone from chicken. Arrange in a shallow 2 or 3-quart baking dish. Place 1 slice of cheese on each piece of chicken. Stir together undiluted soup and water. Spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over top. Evenly drizzle with melted butter. Bake, uncovered, in a 350° oven for 50 minutes or until meat is opaque throughout and is tender when pierced with fork. Serves about 8.
Cut bacon into pieces. Fry in heavy pot until crispy. Add onion, and saute for 5 minutes. Drain grease, leaving about 1 Tbsp. in pan for flavor. Add potatoes and water. Cook until potatoes are done. In separate bowl, combine milk, soup, sour cream and seasonings. Add potatoes. Heat to serving temperature. Do not boil. Makes 4-6 servings.
Mix sugar and flour, but do not sift. Add beer gently. Stir just enough to mix (not over 2 minutes). Put in greased and floured bread pan and bake 1 hour and 15 minutes. Bake at 350°.
Mix first 3 ingredients and roll to size of buckeyes. Chill. Melt chocolate and paraffin in double boiler. With wooden toothpick, dip balls in chocolate mixture leaving top uncovered for buckeye "effect". Refrigerate. Makes 16 dozen.
Stir 2 cups flour with the other ingredients. Slowly add 4 cups. Let rise in covered bowl; punch down. Make into rolls and let rise. Bake at 350° until brown. Dough may be refrigerated 3 to 4 days.
Mix all together and pour in deep, unbaked pie shell. Cook 30 minutes at 350°.
Combine butter, sugar and milk in a saucepan. Boil for 3 minutes at a rolling boil. Stir in cocoa, oatmeal, vanilla and nuts or coconut. Beat well. Working quickly, drop by spoonfuls onto waxed paper. Cool 5 minutes. Yields 3 dozen.
Combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. Batter will be lumpy. Do not overbeat.
Microwave on Medium until soft (small bowl) miniature marshmallows and milk (about 5 minutes). Let cool. In a large bowl, blend soft cream cheese plus Cool Whip. Add vanilla. Next add the cool marshmallow mix (fold in). Pour into graham cracker pie shell. Cool in refrigerator for 2 hours.
Combine first 4 ingredients. Add lemon juice and peel. Add to combined egg yolks and milk. Mix well. Fold in egg whites and pour into greased custard cups. Bake in pan of hot water in 325° oven for 45 minutes or bake in greased shallow baking dish.
Preheat oven to 425°. Combine flour, cornmeal, baking powder, salt, mustard and cheese. Cut shortening with pastry blender to resemble cornmeal. Add milk; stir to form dough. Put on floured surface and knead 6 times. Pat to 1/2-inch thickness. Cut with 4-inch biscuit cutter. Place on baking sheet. Bake for 16 minutes or until brown.
Scald and cool 1 pint milk. Cream and add 1/2 cup Crisco and 1/2 cup sugar. Dissolve 1 package yeast in a little warm water. Add to milk mixture. Add 2 1/2 cups sifted flour and let rise for about 2 hours.
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add sifted flour, soda and salt alternately with buttermilk while beating. Stir in nuts, raisins and orange. Grease and flour muffin tins. Bake at 350° until done. Makes 2 1/2 to 3 dozen muffins.
In skillet, brown meat; drain excess fat. Stir in pizza sauce, oregano and garlic powder. Bring to boil; simmer. Remove from heat. Combine ziti and milk. In a 2-quart casserole, layer ziti noodles, meat sauce and cheese. End with cheese. Cover with foil. Bake at 350° for 25 to 30 minutes.
Combine tuna, celery, pecans and pineapple; stir well. Combine mayonnaise and curry powder. Stir into tuna mixture. Cover and chill mixture. Serves 3.
Chop the parsley fine. Set aside 2 tablespoons of the parsley and add all other ingredients. Beat until thick and smooth. Season to taste.
Blend with beater until flaky. Press into ungreased 9 x 13-inch pan. Bake at 350° for 20 minutes. Set aside to cool.
Place first 3 ingredients in a double thickness of cheesecloth. Bring up corners and tie with a string; place with cider in large saucepan. Simmer, covered, for 5 minutes. Stir in sugar and simmer for 5 minutes. Add cranberry juice and heat to simmering. Serve hot in mugs.
Sift together first 3 ingredients and set aside. In separate bowl, combine margarine and peanut butter; blend well at medium speed. Add sugar and light brown sugar. Beat until light and fluffy. Add eggs and vanilla; beat until smooth. Stir in flour mixture until well blended. Level tablespoon of dough into ball. Roll in granulated sugar. Bake 8 minutes at 375°. Remove from oven and press Hershey's Kiss on top. Bake additional 12 minutes.
Brown ground chuck, onion and green peppers. Drain grease. Add spaghetti sauce. Cook until done. Cook spaghetti noodles. Drain water. In casserole dish, grease bottom of dish with margarine. Then put 1/2 of spaghetti noodles, then 1/2 of spaghetti sauce. Top with 1 cup Mozzarella cheese, 1/2 cup sharp Cheddar cheese and 1/2 cup mild Cheddar cheese. Repeat. Put in preheated oven at 350°. When cheese is melted, it is ready to serve.
Sprinkle beef with onion, celery and garlic salts, paprika and tenderizer. Cover with foil for 24 hours. Add liquid smoke, Worcestershire sauce and soy sauce. Re-wrap in foil. Bake at 200° for 7 hours.
In medium bowl, beat cream cheese on high speed until fluffy. Add 1 tablespoon pineapple juice and confectioners sugar; mix until well blended. Spread in bottom of graham cracker crust. Arrange mandarin oranges and pineapple over cream cheese layer; refrigerate.
Combine ingredients and mix thoroughly with fork. Press lightly into greased ring mold, then turn out onto shallow baking pan. Bake at 350° for about 1 hour.
Break bread into pieces and toss with melted butter and 1/4 c. milk. Place in 1 1/2 qt. baking dish. Beat sugar and egg yolks together until well blended. Add remaining 3 1/4 c. milk and mix well. Blend in vanilla, cinnamon, and raisins. Pour mixture over bread. Place dish in pan of water and bake at 300° for 40-50 minutes or until knife comes out clean. Beat egg whites until foamy. Add pinch of salt and gradually add 2 T. sugar. Beat until stiff peaks form. Spread whites on top of pudding. Return to oven. Raise heat to 350° and bake until meringue turns brown.
Cook tomatoes well done along with chopped onions and peppers adding no water. Mix remaining ingredients; cook one hour or until mixture is as think as desired. Put into jars and process 10 minutes in hot water bath.
Mix dry ingredients; add oil and blend. Add eggs, one at a time, beating after each addition. Add carrots and blend well. Pour equal amounts into prepared 3 layer pans and bake at 350° for 30 minutes or in prepared 13 x 9-inch pan for 1 hour.
Roll pastry 1/8-inch thick. Line a 9-inch pan. Fold edges under; flute the edges with fingers. Beat eggs lightly. Add sugar and salt; blend well. Add vanilla and milk. Pour into unbaked pie shell. Bake in hot oven at 425° for 10 minutes, then reduce the heat to 350° and bake for 25 to 30 minutes, or until done. Sprinkle nutmeg on top of custard before putting into oven.
Put vegetables in bottom of crock-pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low for 10 to 12 hours (on high for 5 to 6 hours). Makes 12 to 14 servings.
Lightly beat together egg, mustard and salt in a shallow baking dish. Put the potato flakes in another shallow baking dish. Dip the fish fillets in egg mixture. Then roll in potato flakes to coat. Heat oil in a large skillet, fry fillets for 3 to 4 minutes on each side, until they are golden brown and flake easily with a fork. Makes 4 servings.
Cook beef with 1 cup of water for approximately 2 hours; add onion and potatoes. Simmer 1 hour. Add all ingredients, except corn and cream of mushroom soup. Simmer 45 minutes, stirring often. Add corn and soup, stirring until thoroughly blended and continue to simmer 15 minutes or so. Stir frequently to keep from sticking. Makes 24 generous servings.
Dissolve jello and sugar slowly in hot water. Add cold water and juice. Divide mixture into 2 containers. Freeze.
Melt butter or margarine in an 8 or 9-inch square cake pan. Stir in sugar, cinnamon, corn syrup, nuts and raisins. Place biscuit dough on top. Bake at 400° for 15 minutes until biscuits are well browned. Let stand 5 minutes. Invert on serving plate. Remove pan.
Place chicken in a single layer in a saucepan. Add water to cover. Bring to boil, reduce heat and simmer chicken for 20 minutes. Drain, cool and chop chicken or shred with a fork. Mix with dressing and season with salt and pepper. Set aside.