HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat sugar and water until dissolved. Steep the tea bags in boiling water for half an hour. Add to the sugar mixture. Add lemonade and orange juice. Mix well. Add brandy. Mix in a gallon container. Freeze and stir from time to time. Put 2 tablespoons in short glasses and add cold 7-Up, Teem or Fresca.
Cream shortening and sugar. Add egg and molasses. Mix dry ingredients along with coffee to sugar and molasses mixture. Drop dough from spoon onto ungreased cookie sheet 3-inches apart. Bake at 350° for 10 to 12 minutes.
Grease and flour 2 pans. Preheat oven to 350°. Sift flour with baking powder and salt. Beat butter with 1 cup sugar. Add one egg at a time, beating well after each. Beat in flour mixture alternately with milk. Stir in nuts and lemon peel. Bake at 350° for 45 minutes. Test with a toothpick.
Chop ingredients and mix thoroughly. Spread on open-faced sandwich. Use rye bread, French or strips of bread. Makes about 3 1/2 cups of spread. An extra egg can be added for volume.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla flavoring. Add flour gradually, beating well. Grease or spray Bundt cake pan. Spoon mixture into pan. Mixture will be thick and won't pour easily. Bake in preheated 350° oven for about an hour. Cool 30 to 45 minutes before removing from pan.
Cream sugar with butter, eggs, buttermilk and vanilla. Add enough plain flour to make a good stiff dough. Roll out and cut. Cook in 350° oven until golden brown.
Mix together and shape into a ball. Sprinkle with pecans. Serve with crackers.
Mix ingredients together at medium speed until blended. Serve with fresh fruit. Yields 2 cups.
Spread Ricotta cheese over pizza crust to desired thickness, then add shredded Mozzarella cheese, garlic, oregano and parsley. Bake in a 350° oven until cheese is melted.
Precook fresh beets. Remove skins by putting in cold water. Slice and put in jars.
Mix all together and pour into pie shell. Bake at 350° for 45 minutes.
Cream margarine. Gradually add sugar, beating well. Add egg yolks, flour, milk, lemon rind, juice and salt. Beat until smooth. Beat egg whites (at room temperature) until stiff peaks form. Fold into lemon mixture. Pour into pastry shell. Bake at 375° for 15 minutes. Reduce heat to 300° and bake 45 to 50 minutes. Yield: one 10-inch pie.
Combine broth, pepper, salt, carrot, onion, celery, mushrooms, parsley and apple. Simmer 1 hour. Remove solids from broth and puree. Cook the 1/2 cup chopped onion in margarine until soft. Stir in flour and curry powder. Gradually add broth and pureed solids and stir. Simmer 10 minutes. Stir in rice and half and half; heat through. (May thin if desired with more half and half.) Serves 6.
Mix flour, sugar and milk together. Pour mixture over melted butter and add fruit on top. Do Not Stir! Bake at 350 degrees until crust is golden brown. This makes a real good peach cobbler, just sprinkle some cinnamon and sugar on it when it comes out of the oven.
Brown pork chops in a small amount of shortening in skillet. Remove pork chops, setting aside. Add rice and onion. Cook until golden brown, stirring constantly. Add 2 cups of water and bouillon and bring to a boil. Stir in apple. Turn into casserole, arranging pork chops on top. Bake, covered, at 350° for 30 minutes. Uncover; bake for 20 minutes longer or until pork chops are tender. Yields 4 servings, about 440 calories each.
Boil shortening and water; cool down some. Cream sugar and butter. Add cocoa and salt to shortening and water. Add sugar and butter; when ingredients are about room temperature, add eggs, flour, soda, vanilla, milk and cinnamon. Bake on greased cookie sheet 20 minutes at 400°.
Pour graham cracker crumbs in a large mixing bowl. Heat can of milk and pour onto crumbs. Mix well. Cut 1 jar of cherries in small chunks and add to mixture. Add 1/2 box of raisins, 1/2 bag of coconut and 2 bags of pecan pieces. Mix all these ingredients thoroughly.
Cook onions, garlic, olive oil and margarine for 30 seconds. Add 1/2 of scallop/shrimp mixture, parsley, basil and red pepper. Cook and stir for 3 to 4 minutes. Remove mixture from pan. Cook remaining half of shrimp/scallop mixture. Return all to pan and add snow peas and tomatoes. Cook for 2 minutes. Place in large bowl over linguine. Sprinkle fresh Parmesan on top. Serves 6 to 8.
Place vegetables in a casserole dish. Melt cheese and 1/2 stick of butter together. Pour over vegetables. Top with cracker crumbs. Pour remaining 1/2 stick of melted butter over top. Bake at 350° for 45 minutes.
Grease a large round pizza pan. Open crescent rolls and place them around the pan in a pinwheel shape. Bake in a 375° oven until golden brown.
Preheat oven to 325. Oil 3 - 8-inch cake pans. (or large 9 x 13-inch pan). Set out 1/2 c. butter, 8 oz. cream cheese to soften (for frosting). Put pineapple in sieve to drain. Beat eggs in large bowl. Add sugars and beat till light and fluffy. Add oil and mix well with whisk. Put in the dry ingredients and beat till smooth. Stir in remaining ingredients and pour batter into pans. Bake for 40 minutes or until knife comes out clean when inserted in enter of cake. Cool and frost.
Combine ingredients, except cucumbers, and pour over cucumbers. Marinate overnight in refrigerator.
Cut biscuits into quarters. Combine white sugar with cinnamon. Put sugar mixture into bag. Put cut up biscuits in bag, a few at a time, and shake. Melt butter and brown sugar, then boil 1 minute. In a Bundt pan, place one layer of coated biscuits. Sprinkle with melted butter and brown sugar and a few dabs of butter. Repeat layers. Bake for 35 minutes at 350°. Let stand for 10 minutes and remove from pan.
Melt oleo in large skillet. Mix in herb seasoning. Pour half of the crumbs into 13 x 9 casserole dish. Pour soup and squash mixture over the crumbs. Top with remaining crumb mixture. Bake at 350° for 30 minutes or until good and hot.
Season and flour pork chops. Fry until done. Chop into cubes. Pour off all grease from frying pan. Saute onions in dipping. Add 1/2 cup water. Let simmer 5 minutes; turn off fire. Add cooked rice, meat, soy sauce and sweet and sour sauce. Cover for 15 to 20 minutes, then serve.
Boil chicken with salt and pepper to taste. Debone and set aside. Cook the vermicelli noodles in the broth. Saute onion and bell pepper in butter. When spaghetti is done, add all ingredients. Make a large casserole. Bake at 350° for 30 minutes.
In a 1 1/2-quart casserole, put butter, garlic, lemon and parsley. Microwave on High 2 1/2 minutes until butter melts. Add shrimp. Toss. Cover and microwave on High 2 1/2 minutes. Toss again. Cover and microwave on High another 2 1/2 minutes until all shrimp are pink. Serve over spaghetti.
Combine in a bowl and then spoon in pie shell and chill. Sprinkle with coconut and chocolate sprinkles.
Brown ground beef. Add all ingredients except tortillas. Simmer for 20 minutes. Fry the tortillas until crisp. Top with the meat mixture. Cheese, lettuce, tomatoes, sour cream, olives or anything you like can be used as a garnish.
Add bread crumbs, milk and egg into a bowl. Let stand for 10 minutes. Add meat, onion, salt and pepper. Shape into loaf and spread ketchup on top. Bake at 350° for 1 1/2 hours.
Place mashed potatoes, eggs and salt in bowl and mix thoroughly. Add 1 1/2 cups of flour and mix well. Place dough on floured board and add rest of flour. Knead 3 to 4 minutes. (If dough becomes too sticky, sprinkle the board with more flour.)
Pour water over oats for 20 minutes. Cream oleo and sugars. Add eggs. Add dry ingredients, raisins and nuts. Bake at 350° for 35 to 40 minutes.
Melt coating in microwave for 2 minutes. Stir. Repeat 2 or 3 times until coating mixture is smooth. Pour over dry mixture, coating evenly. Spread on waxed paper to dry. Crumble as it dries.
Cook and mash potatoes. Add onion, olives, 1 egg and seasonings. Let mixture cool. Form balls into about a half dollar size. Dip balls into remaining egg that has been beaten, and roll in cracker meal. Refrigerate overnight. When ready to serve, fry in 3/4-inch of very hot oil. Serve hot with tartar sauce.
Cook chili sauce and grape jelly; keep stirring. Make meat balls; pour sauce over. Bake 45 minutes.
Mix beef, crackers, 1/2 the can of tomato sauce, egg and seasoning. Shape into loaf. Put into loaf pan. Combine remaining sauce with 3/4 cup water, 1 teaspoon vinegar, 2 teaspoons brown sugar. Pour over loaf. Bake at 350° for 45 minutes.
Put ham, cheese and bread in a greased pan. Mix the eggs, milk, salt and mustard together, then pour over the food in the pan. Bake at 325° for 1 hour.
Mix cream cheese and sour cream until smooth. Add clams, Worcestershire sauce, salt and pepper to taste.
Combine and beat well. Pour into 8-inch square dish. Place dish in 13 x 9 x 3-inch baking pan and pour 1-inch of hot water in pan. Bake at 350° for 45 minutes or until knife comes out clean.
Preheat oven to 450°. Melt butter. Add maple syrup. Cook until warm. Add hot sauce. Dip wing pieces in sauce; lay on baking sheet in single layer. Bake for 1 hour or until done.
In saucepan, melt butter. Add cream and simmer until warm. Add pepper and 3 tablespoons grated cheese. Cook tortellini according to package directions. Add tortellini to cream mixture. Serve sprinkled with remaining cheese.
Coat meat (steak, chicken, fish, etc.) with butter. Roll in seasoning mix. Fry meat in very hot iron skillet.
Melt butter and saute scallops for 5 to 6 minutes. Turn scallops and add lemon juice, soy sauce, sherry and dill. Cook covered over low heat for 10 minutes. Remove scallops and cook down sauce until thickened. Pour over scallops. Serve in warm dishes with lemon wedges.
Boil and drain macaroni, add sour cream, egg and velveeta cheese. Put in baking dish and layer cheese on top. Bake @ 325 degrees until cheese is melted.
Melt butter in pyrex dish. Mix all ingredients except fruit; pour mixture over butter and pour fruit over batter. Bake at 350 degrees until golden brown.
Melt butter in medium saucepan. Saute onion just until soft. Stir in flour, salt, pepper and curry powder. Heat for 1 minute. Stir in broth and cream. Cook, stirring constantly, for 5 minutes. Add tomato paste and cook 3 minutes longer. Pour half of sauce into a 13 x 9-inch baking dish. Arrange broccoli along sides. Overlap turkey slices down through middle. Pour remaining sauce over turkey. Sprinkle with almonds. Bake in a moderate oven at 350° for 20 minutes. Makes 6 servings.
Combine in a medium bowl. Mix quickly until just blended. Small lumps will bake out. Pour into well oiled muffin tins. Bake at 400° for 17 to 20 minutes. Remove muffins from tins immediately and cool on wire racks. Makes 12 regular sized muffins or 8 jumbo muffins.
Melt shortening and brown ribs until golden. Lower heat. Combine the rest of the ingredients and pour over ribs. Cover and braise 1 1/2 hours or until tender and ribs are glazed.
Season chicken with seasoning, salt and pepper. In a jar, place all other ingredients. Shake well. Place chicken in a single layer in a shallow baking dish (13 x 9 x 2-inch). Pour sauce over chicken and bake, uncovered, for 1 1/2 hours or until tender at 325°.
Use ripe tomatoes; peel and cut up tomatoes and onions. Put in pan; cook about 1 hour. Then add pepper, sugar, vinegar, peppers, cinnamon and salt. Cook another hour to an hour and a half. Then pour in pint jars and seal while hot.
Chop onions and shrimp. Fluff rice with a fork. Lightly beat eggs. Stir together broth, soy sauce, and pepper in a small bowl. In skillet or wok, heat oil on medium-high heat. Do not allow it to reach smoking point. Stir fry eggs about 30 seconds. Add onion and stirfry for about 2 minutes. Add shrimp and peas. Cook until heated thoroughly. Add rice and cook another 3 minutes. Stir in soy sauce. Mixture yields 5 servings.
Beat eggs on high speed for 5 minutes. Gradually stir in pumpkin, lemon juice and sugar. Mix flour, cinnamon, nutmeg, baking powder, ginger and salt in separate bowl. Fold this into pumpkin batter. Spread mixture on greased and floured cookie sheet. Sprinkle with chopped nuts. Bake at 375° for 15 minutes. Turn out on a towel, which has been sprinkled with powdered sugar. Roll towel and cake up together longways and let cool completely. Unroll and spread with filling.
Precook peppers 5 minutes. Sprinkle insides with salt. Brown meat with onion. Add 1/2 teaspoon salt and pepper. Stir in blended tomatoes, rice and Worcestershire sauce. Cover and simmer 15 minutes. Stir in cheese. Stuff peppers. Bake at 350° for 1/2 hour.
Preheat oven to 425°. In large mixing bowl, combine all ingredients, mixing well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°. Cook for 35 to 40 minutes until very firm.
Dissolve Jell-O in boiling water. When starting to thicken, fold in cream, marshmallows, pineapple and cottage cheese. Set aside to thicken.
Saute in oil the onion and garlic. Add the remaining ingredients. Pour into a blender or food processor and blend.
Combine crumbs and margarine; press into bottom and up sides of a 9-inch pie plate. Bake at 350° for 8 to 10 minutes; cool. In a bowl, combine pudding mix (dry) and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours. Yield: 8 servings.
Drain sauerkraut in colander for 15 minutes. Cut into 1 inch pieces with scissors. Place in large mixing bowl; add remaining ingredients. Mix well. Store covered in refrigerator for at least 24 hours. Will keep 2 weeks in refrigerator.
Mix the first 4 ingredients. Cut in margarine. Beat egg lightly and add milk. Mix well with the flour mixture.
Chop cabbage; add salt. Let stand 1 hour. Chop bell pepper and carrot and add to cabbage. Bring to a boil, the vinegar, water, sugar, celery seed and mustard seed. Pour boiling hot over cabbage. Stir well and let cool. Pack in containers and freeze.
Mix ingredients together well. Place one spoonful of mixture into tortilla and roll (tortillas may be softened by cutting a slit in the plastic package and microwaving for approximately 20 to 25 seconds). Place in 11 x 14-inch glass dish which has been sprayed with nonstick spray. Cover with remaining mixture and sprinkle cheese on top. Cover dish with plastic wrap. Cut several air holes in the wrap and microwave on High for 10 minutes.
Mix shredded cheese, flour and butter. Make a soft dough. Roll each olive in small ball of dough. Place on cookie sheet or flat surface and freeze overnight. Bake at 400° for 20 to 25 minutes.
Pour soda and boiling water over dates and raisins. Set aside. Cream butter and sugar. Add vanilla, then egg. Beat well; add flour and mix. Pour in fruit mixture (including water) and pecans. Mix. Bake in a buttered 9 x 5-inch loaf pan at 350° for 45 to 55 minutes.
Cook flour, sugar, eggs and reserved pineapple juice until thick. Let mixture cool and fold in Cool Whip. Sprinkle with grated Cheddar cheese and chill.
Combine rice and raisins in a 1-quart casserole. Beat together the milk, water and eggs. Then add remaining ingredients until mixture is very smooth. Pour over rice and raisin mixture. Place casserole in a pan of hot water and bake at 350° for 1 hour or until custard is firm and a knife inserted comes out clean.
Melt butter. Stir in flour. When thick, add broth, cauliflower and onion. Cook and stir until cauliflower and onion are tender. Turn off heat. Stir in half and half. Serve.
Drain the beans, peas, pimento and corn. Mix all ingredients except the last 4 and put in a glass dish. In a saucepan, add the sugar, oil, vinegar and water. Boil 2 or 3 minutes. Cool. Pour over vegetables. Refrigerate. Good if made several days ahead.
Combine flour and salt. Gradually add water until mixture is a putty-like consistency. Knead dough 5 minutes to thoroughly blend ingredients. Roll to 1/4-inch thick on floured surface. Cut with cookie cutters, dipped in flour, if sticky.
Boil zucchini until tender. Cut lengthwise; scoop out centers. Chop centers; season with salt and pepper. Add onion and bread crumbs; mix. Add cheese and bread crumbs to make a sticky consistency. Add butter when necessary. Fill zucchini; sprinkle with paprika. Bake at 250° for 30 minutes.
Cut bacon into bite-size pieces after frying and draining on a paper towel. Spread on bottom of pie shell. Beat eggs, cream and seasonings just enough to blend. Stir in cheese; pour into pie shell. Bake at 375° about 35 minutes, or until pie shell is golden brown and filling is firm. Serves 4 as an entree.
Combine vinegar, oil and seasonings; pour over lamb. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove lamb, strain marinade and reserve. Place potatoes, onions, chilies and garlic in a shallow roasting pan; pour 1/4 cup marinade over vegetables. Place lamb on roasting rack over vegetables. Pour 1/4 cup marinade over lamb. Roast at 325° approximately 25 minutes per pound. Baste with 1/4 cup marinade every 20 to 30 minutes. Allow lamb to rest 15 minutes before carving; serve with vegetables.
Line cupcake tins with pie crust. Saute onion in frypan with margarine. Remove from pan and cool. Sprinkle a little of bacon, cheese and onion in each cupcake tin. Beat eggs slightly. Add half and half, salt, pepper and nutmeg. Pour this into cups over bacon/cheese mixture.
Heat oven to 400°. Mix all ingredients except pie crusts. Allow pie crusts to stand at room temperature for 15 minutes to soften. Unfold each pie crust as directed on package. Remove plastic sheets; press out fold lines. Cut seven 3 1/2 inch circles from each pie crust. Place about 1 Tbsp. chicken mixture in center of each circle. Brush edge of each circle with water; fold circle in half over filling. Press edges with fork to seal. Place on ungreased cookie sheet. Bake 18 to 23 minutes or until light golden brown. Serve warm. If you'd like to serve with a dip, mix 2/3 c. sour cream with 1/3 c. chutney.
Mix ingredients together; this will cover 1 average piece of meat. Lay on brown paper to apply. Wrap it up in brown paper. Prop hams and shoulders up on shank end so they will drain. In a few days, apply a little more of the mixture to each piece lightly. Wrap well with brown paper. Place in muslin bags and hang up. Hang hams and shoulders with shank side down. Meat should be thoroughly cold and hung in a cold place.
Combine salt and 1 1/2 tablespoons flour; coat meat with mixture. Melt 2 tablespoons butter in a large skillet; brown meat slowly on all sides. Add mushrooms, onion and garlic; saute until onion is barely tender. Remove meat and mushrooms. Add 2 tablespoons butter to skillet; when melted, blend in 1/4 cup flour. Remove from heat. Add tomato sauce; gradually add beef stock. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Reduce heat to very low; return meat and mushrooms to skillet and heat for 5 minutes. Stir in sour cream; do not boil. Serve over hot buttered noodles. Makes 6 servings.
Boil chicken until done. Let cool and pick off the bones. Melt margarine and add stuffing mix. Put almost half in bottom of casserole dish. Mix chicken, broth and soups together. Then pour mix into casserole dish. Put remaining stuffing mix on top. Bake at 350° for 30 minutes.
Butter the sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate, corn syrup and a dash of salt. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Continue cooking to 234° stirring only as needed to prevent sticking. Remove from heat; add butter or margarine but do not stir. Cool to lukewarm for 35 to 40 minutes. Add vanilla and nuts. Beat for 7 to 10 minutes or until thick and loses gloss. Spread in buttered 9 x 5 x 3-inch loaf pan. Cut into squares. Yields approximately 1 1/4 pounds.
Saute onion, garlic and shrimp in oleo until shrimp are done. Add wine. Add cooked linguine and toss until hot. Add steamed spinach, tomato, mushrooms and basil. Toss to heat through. Top with grated cheese. Serve immediately. Serves 6.
Place ham, fat side up, on a rack in shallow pan. Do not cover or add water. Score ham fat in diamonds (about 1/4-inch deep). Roast in slow 325° oven for 4 to 6 hours according to size.
In a food processor or with electric mixer, press or beat butter and sugar until light and fluffy; add egg yolk. Gradually add flour and dash of salt; blend until smooth. In a small bowl, combine superfine sugar and cinnamon; set aside. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Dip bottom of a moistened glass in sugar mixture and press cookies to flatten slightly. Bake at 350° until edges are slightly golden, about 8 minutes. Cool on a wire rack. Makes about 3 dozen.
Scald milk. Add sugar, flavorings and salt. Mix together. Stir slowly into beaten eggs. Bake at 400° for 20 to 25 minutes.
Mash tofu until crumbly. Add rest of ingredients except vegetables. Mix well and then add vegetables. Eat like salad or may be used as spread.
Mix pudding and milk as directed on box. Soak Grape-Nuts in 1/4 cup warm water and then let cool. Add pudding and Grape-Nuts, Cool Whip and marshmallows and put in refrigerator.
Heat oven to 375°. Beat cake mix, water and eggs on low speed 30 seconds. Beat on high speed 2 minutes. Drop by rounded tablespoonfuls 3 inches apart on ungreased cookie sheet. Insert wooden stick 1 1/2 inches into edge of dough. Bake 8 to 11 minutes. Cool 1 minute. Remove from cookie sheet. Cool completely. Frost and decorate.
Cream oleo and cheese together. Add flour, Rice Krispies, garlic salt and red pepper. Mix together well. Make marble-size balls. Place on lightly greased cookie sheets. Press flat with fork and bake at 375° until light brown. These freeze well.
In a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla.
Cook linguini according to package directions and keep hot. Wash, shell and devein the shrimp. Pat dry. In a large skillet, heat olive oil and butter. Saute onion and garlic 5 minutes. Stir in wine, lemon juice, parsley and shrimp. Cook, stirring, 5 minutes. Serve over hot drained linguini.
In a 2 1/2-quart casserole dish, crumble ground beef. Cook, covered on high 3 to 5 minutes, until no longer pink. Discard drippings. Stir in beans, vegetables and chili powder. Cook, covered 6 to 9 minutes until hot.
Soak yeast in water. Mix dry ingredients together. Cut in shortening. Add yeast, egg and buttermilk and mix well. Put in greased bowl and refrigerate. Roll out on well-floured board and cut biscuits. (The dough will be very sticky.) Let rise. Bake at 450° for 10 to 12 minutes. Will keep in covered bowl for 1 week in the refrigerator.
Mix cheese and flour. Fry bacon until crisp, then drain and cut into small pieces. Beat eggs lightly; add milk and seasonings. Use 1 cup milk if the pastry shell is large. Pour into shell. Jiggle pan to settle liquid. Bake at 450° for 15 minutes. Reduce heat to 350° for 15 minutes longer or until custard sets. Cool 10 minutes before cutting.
Dip chicken in flour and chili powder. Brown in margarine and place in baking dish. Make roux in skillet.
Drain corn well. Combine corn, milk, 3/4 cup cheese, eggs, onion and dash of pepper. Pour into baking dish. Toss bread crumbs, cheese and butter. Sprinkle over corn. Bake at 350° for 25 to 30 minutes. Makes 4 to 6 servings.
Cook pasta according to package directions. Omit salt; drain and set aside. Spray grid with nonstick cooking spray. Prepare coals for grilling. Place chicken, bell peppers and squash on grill for 10 to 12 minutes. Cool and cut into 1-inch pieces. Combine parsley, garlic, lemon peel, salt and black pepper in bowl. Toss chicken, vegetables and pasta. Makes 8 servings.
Cream together margarine, sugar, eggs and vanilla; mix well. Blend in baking powder and salt. Stir in bananas and the 3/4 cup coconut. Blend in flour. Turn into greased 14 x 9-inch pan.
Grind cookies finely between waxed paper or in food processor.	Add all ingredients, mix and set aside in refrigerator for at least 15 minutes. Form balls, drop into confectioners sugar. Makes 2-1/2 dozen 3/4 inch balls.
Brown the chicken in oil over medium-high heat. Add onion and saute until onion is soft. Add peas, mushrooms and garlic powder. Stir. Add broth and cream cheese. Simmer, stirring often, until cream cheese is melted and heated through. Cook egg noodles according to directions; drain. Toss with chicken mixture and serve.