HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine condensed milk, sour cream, lime juice and grated lime rind. Stir well. Pour filling into a graham cracker crust. Refrigerate until firm. Stir sour cream with sugar. Carefully spread over top of pie filling. Chill.
In large saucepan or Dutch oven, saute green pepper, onion, celery and garlic in oil until tender, about 2 to 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until fish is tender. Makes 4 servings.
In a large bowl combine bran flakes and milk. Let stand a couple of minutes to soften. Add beaten egg and oil and mix well. Stir together other ingredients in another bowl, add to cereal mixture. Stir only until combined. Bake at 400° in lightly greased muffin pan. Makes 12 muffins.
Saute ground beef and onion. Add taco seasoning. Add water. Cook 5 minutes. Add refried beans and mushroom soup. Cook 10 minutes; put in oblong baking dish. Top with grated cheese. Bake until cheese melts. Serve hot with nacho chips.
In a medium bowl, combine eggs, sugar, oil, lemon juice and lemon peel. Beat until well blended. Add zucchini. Sift together the flour, baking soda, salt and baking powder. Stir into zucchini mixture and then fold in nuts. Pour into a greased 9 x 13-inch pan and bake at 350° for 45 minutes or until cake springs back when touched. Cool in pan. Frost with glaze, if desired.
Cook noodles as directed on package. Drain and add eggs, milk, salt, butter, green pepper and onion. Bake in oiled ring mold at 350° for 45 minutes. Remove from mold. Saute onions, celery, mushrooms and choplets, then add mushroom soup and water. When hot, add soy sauce to taste. Serve over noodle ring. Serves 8.
Mix shortening, sugar and egg. Stir in pineapple with juice. Sift together flour, soda, nutmeg, salt and nuts. Drop by spoonful on lightly greased baking sheet. Bake at 350° for about 10 minutes.
Cut biscuits into 4 pieces. Roll each piece into a ball. Roll each ball in butter, roll in mixture of cinnamon and sugar. Place 3 balls in each greased muffin cup. Bake at 400° for 10 to 12 minutes, or until browned.
First, drain pineapple juice into a bowl separate from other and set aside. Cut bananas into slices. Put into a large bowl and mix well!
Mix the first 3 ingredients in a pan and cook for 10 minutes. Cook the rest of ingredients 20 minutes at 350°. Combine 1 tablespoon melted butter and juice of 1 lemon or lemon extract; add a little milk.
Mix bananas and eggs in a bowl. Sift together flour, sugar, salt and baking soda. Add to the first mixture. Add chopped nuts. Stir well. Stir in melted butter. Put in buttered 9 x 5-inch loaf pan. Bake 1 hour at 350°.
Sprinkle 1 teaspoon baking soda over 1 cup chopped dates. Cover with 1 cup boiling water and set aside. Mix together 1 cup sugar and 1 tablespoon melted butter. Add nuts, egg and salt and mix well. Add flour and mix. Add date mixture and vanilla. Pour into greased and floured loaf pan. Bake at 350° for 1 hour and 15 minutes.
Cook carrots until tender; drain and cool, then slice onion. Mix vinegar, oil, salt, pepper, mustard, sugar and tomato soup. Add to carrots and onions. Let set overnight in refrigerator.
Mix well the sugar, oil, eggs and vanilla. Add flour, baking soda, salt and cinnamon. Mix well. Stir in chopped apples and chopped nuts. Pour in greased and floured cake pan or tube pan. Bake at 325° for 1 1/2 hours.
Combine mayonnaise, flour, eggs and milk. Mix thoroughly. Stir in crabmeat, cheeses and onion. Spoon into a baked pie shell and bake at 350° for 30 to 40 minutes or until firm in center. I double the ingredients and bake in a 10-inch pie shell. I like mine very full.
Early in the day: Preheat oven to 375°. Grease cookie sheets. Into large bowl, measure all ingredients except chocolate chips and nuts. Mix with spoon. Stir in chocolate chips and nuts. Drop mixture by rounded teaspoonful 2 inches apart onto cookie sheet. Cool on wire racks. Makes about 4 dozen.
Melt butter in pan in oven (9 x 13-inch). Break eggs into bowl and beat well. Beat in sugar. Add milk alternately with flour and salt. Last add melted butter. Pour into hot pan. Bake at 400° for 40 minutes. Sprinkle with sugar before removing. Serve with syrup.
Brown onions and green peppers in oil. Add meat and brown. Add ketchup, brown sugar, vinegar and Worcestershire sauce. Mix well. Simmer for 5 or 10 minutes. Serve on hamburger roll. Serves 6.
Mix together sugar and cocoa; add 1/4 cup milk, margarine and vanilla. Bring to a boil for 1 minute; set aside to cool. In mixing bowl, mix pudding and 3 cups milk. Beat until thick. Add Cool Whip.
In a large bowl or plastic bag combine lime peel, lime juice, vegetable oil, sesame oil and salt. Add chicken to marinade. Cover and refrigerate 4 hours or longer if desired, turning occasionally. Remove chicken from marinade. Reserve 1/4 cup marinade. In a small bowl, combine 1/4 cup marinade, honey and sesame seed. Grill or broil chicken with marinade-honey mixture several times while cooking.
Preheat oven to 375°. In large mixer bowl, cream shortening and sugar. Add eggs. Beat until smooth. Combine dry ingredients gradually with creamed mixture. Stir in mincemeat, nuts, and orange rind. Drop by spoonfuls 2 inches apart onto greased baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool. Frost and garnish if desired.
Soften cream cheese; spread on the bottom of a plate. Spread seafood cocktail	sauce evenly over the cream cheese. Cover the sauce with well drained crab meat. Chill. Serve with assorted crackers.
Simmer rice, water and salt in covered stockpot for 7 minutes. Add milk and butter and bring to boil. Cook on low in covered pot for 1 1/4 hours (watch carefully; can cook over). Stir frequently. Add eggs, sugar and vanilla (mixed together). Cook on low until thick.
Let sausage come to room temperature. Heat oven to 325°. With hands, combine sausage and cheese together in a bowl. Add Bisquick and blend in thoroughly. Roll into little marble-size balls and place on ungreased baking sheet. Bake 30 minutes. Serve hot or cold. Makes about 100 balls.
Mix first 3 ingredients in large saucepan. Cook to 260° (hard-boil) and cool. In mixer bowl, beat 3 egg whites until stiff. Slowly add hot syrup; add vanilla. Add pecans. Beat until dull. Spread on wax paper. Cool and cut.
Brown ground beef and drain. In large mixing bowl, combine all ingredients, except bacon. Put ingredients into greased baking pan. Place bacon on top. Bake 40 minutes at 400°.
Place all ingredients in large bowl. Blend at low speed, then beat for 3 minutes at medium speed. Pour into greased and floured loaf pan. Bake at 325° for 1 hour.
Whip the egg yolks until lemon colored and stiff. Add 3 cups powdered sugar and blend well. Add the vanilla and nutmeg. Set aside.
1st Layer: Melt margarine and add graham cracker crumbs. Press into a 9 x 13-inch dish.
Mix together the first five ingredients to form meatballs, or you can use frozen ones. Bake on a large baking sheet at 375° for about 20 minutes.
Make flaky pie crust for 13 x 9 cake pan. Peel apples and mix with 3/4 cup of sugar and cinnamon. Place dough in pan and fill to top with apples.
Sift dry ingredients together. Beat butter and sugar on low until fluffy. Add egg and vanilla. Beat well. Stir in dry ingredients and mix well. Shape into 1-inch balls. Place on ungreased cookie sheet. Press in center and place drained cherry in center.
Mix flour, sugar, baking powder, baking soda, cinnamon, salt, eggs, and oil together 2 minutes on low. Add carrots and walnuts. Mix on high for 3 minutes. Pour into greased Bundt pan. Bake at 350° for 50-55 minutes.
Cook cauliflower and broccoli according to package directions. Drain; cut up any large pieces. Combine cream-style corn, drained whole kernel corn, cheese and soup. Fold in cooked vegetables and mushrooms. Turn mixture into a 13 x 9 x 2-inch baking dish. Toss bread crumbs with melted butter; sprinkle atop casserole. Bake, uncovered, in a 375° oven for 30 to 35 minutes.
Grease oblong pan. Pour pineapple evenly into pan. Spoon in pie filling. Crumble cake mix evenly over this. Place sliced oleo over mixture and top with nuts. Bake in preheated oven at 350° for 1 hour or until golden brown.
Cook spaghetti; drain and rinse in cool water. Add remaining ingredients. Stir.
Layer first 5 ingredients in a bowl (looks nice in a clear glass bowl). Combine mayo and sour cream; spread over salad, sealing it. Sprinkle cheese over top. Refrigerate overnight.
Place the chicken breasts in a heavy pot with a lid on it. Mix the Coca-Cola and ketchup together and pour on top of the chicken. Cook slowly until chicken is done on top of stove.
Cream cheeses and marshmallow cream together until well blended. Add Cool Whip. Serve with any variety of cut up fruit.
Cook chicken breasts and tear in small strips. Mix the next five ingredients. Pour into casserole. Top with crackers mixed with margarine. Bake at 350° for 30 minutes.
Mix milk, cornstarch, salt and cheese together and cook over a low burner until cheese is melted. Spray crock-pot with Pam. Fill crock-pot 1/3 full of sliced potatoes; add 1/3 sauce. Continue layering potatoes and cheese sauce. The last layer should be cheese sauce.
Grind sharp Cheddar cheese, Velveeta cheese, sweet gherkins and pimientos together. Add sugar, pepper and Miracle Whip.
Mix first 4 ingredients well. Stir mayonnaise into above mixture; refrigerate for 12 to 18 hours.
Preheat oven to 350°. Heat	oil in heavy, large, nonstick skillet over medium heat. Add onion and garlic; saute 8 to 10 minutes until tender. Add bell pepper; saute 3 minutes. Stir in tomatoes, lime juice, chili powder and salt; bring to a boil. In a 2-quart casserole, mix beans and rice. Pour in tomato mixture and stir to combine. Sprinkle casserole with cheese. Bake 10 to 15 minutes until hot and bubbly. Healthy. Makes 4 servings.
Melt margarine and chocolate chips. Remove from heat. Add sugar, eggs, nuts and coconut. Mix well. Bake at 350° for 40 minutes.
Cook hamburger meat until done; drain off excess grease and add taco seasoning and tomato sauce to the meat. Cook until it has cooked down a little. Cut up lettuce and tomatoes in a large bowl. Add cheese, olives, onion and Fritos. Pour hamburger mixture over salad and toss.
Prepare creamed potatoes. Brown and drain ground chuck. In large covered casserole, put 1/2 of ground chuck, spread 2 cans of vegetable soup over meat and add 2 cups creamed potatoes and spread smooth. Cover with half of cheese slices. Repeat each layer. Cover and bake for 20 minutes at 350°.
Drain mandarin oranges thoroughly and cut into pieces. In a large bowl, combine flour, sugar, baking powder, nutmeg, salt and allspice. Cut in butter until mixture resembles coarse crumbs. Add milk and egg. Stir just until dry ingredients are moistened. Gently stir in oranges. Line egg and muffin pan with paper liners. Fill cups 1/2 full of batter. Microwave approximately 3 minutes on High or until muffins test done with toothpick. Remove from pan immediately. Makes 12.
Mix ingredients together; chill for 2 hours. Make 1-inch balls. Bake at 375° on greased cookie sheet for 16 to 20 minutes. Roll in additional confectioners sugar and let cool.
Soften margarine. Add powdered sugar and eggs, then vanilla and flour. Cook in a tube pan at 350° for 50 to 55 minutes.
Mix well the eggs, sugar, melted margarine, flour, milk, grated coconut and vanilla. Bake at 375° for about 30 minutes.
Layer above ingredients in order. Seal in a Tupperware bowl. Do not mix. Put in the refrigerator overnight. Mix before serving.
Blend peanut butter and butter. Add sugar and salt. Beat eggs and vanilla into creamed mixture. Form into balls and place on cookie sheet. Bake at 350° for 15 to 20 minutes.
Drain juice from berries and pineapple. Reserve 1 cup of juice. Dissolve gelatin in 2 cups of boiling water, then add fruit juice. Chill until partially set. Add fruits and nuts. Chill until firm.
Mix cake as directed. Mix cream cheese, eggs and sugar. Set aside. Pour 1/2 cake in pan. Add cream cheese mixture on top of cake. Add rest of cake. Bake 1 1/2 hours at 300°. Cool for 1 hour.
Blend thoroughly; shape into a round loaf in an 8 x 8 x 2-inch baking pan. With spoon, make a crater depression in top of loaf.
Melt butter and chocolate. Sift flour, baking powder and salt. Beat eggs well. Gradually add sugar. Beat in melted chocolate and butter. Mix in flour mixture and vanilla. Bake in greased 8 x 11-inch pan in oven at 350° for about 25 minutes.
Melt oleo. Beat eggs and mix all ingredients together. Place in well-greased casserole dish and bake at 350° for 35 to 40 minutes.
Preheat oven to 350° (325° for glass pan). In a bowl, combine butter and cookie crumbs. Press mixture into the bottom of a 9 x 13-inch baking pan. Pour sweetened condensed milk evenly over crumbs. Combine the M&M's semi-sweet chocolate mini baking bits, coconut and nuts. Sprinkle mixture evenly over condensed milk. Press in lightly. Bake 25 to 30 minutes or until set. Cool completely before cutting. Store in a tightly covered container. Makes 32 bars.
Cook fryer in 2 quarts salted water until tender. Cool, debone and skin fryer and return meat to the broth. Add mixed vegetables. Bring to a slow, rolling boil. Add tortillas, broken into cracker-size pieces. Cook until dumplings (tortilla pieces) are slightly opaque and tender, stirring to prevent sticking or lumping together. Don't overcook, dumplings will become tough. Add black pepper to taste. Serve while hot.
Halve the onions and steam until tender. Place in pan. Pour the remaining ingredients over the onions. Sprinkle with sesame seed. Broil until slightly brown and warm. Serves 4.
Layer circles of hard salami, Mozzarella cheese, Prosciutto, Provolone cheese and Genoa salami. Cut into 1-inch wide strips. Roll up and fasten with a fancy toothpick.
Boil sugar, water, raisins, margarine, cinnamon, nutmeg, nuts and salt for 10 minutes. Set aside to cool. Add eggs, vanilla, flour, oats and soda. Drop by spoonfuls on slightly greased cookie sheet. Bake 10 minutes at 350° or until a nice shade of brown.
Mix together the first 5 ingredients at high speed for 10 minutes. Add flour, salt, baking powder and nuts. Mix.
Place the garlic, ginger, turmeric, cumin, chili pepper, coriander and yogurt in a large bowl with salt to taste. Mix well. Add chicken and leave for 4 hours; turn occasionally. Heat the oil in the pan; add the onion and fry until golden. Add the chicken and marinade. Bring to simmering point; cover and cook for about 30 minutes, until the chicken is tender.
Heat oven to 350°. Cook and stir beef and 2 tablespoons onion until beef is brown; drain. Stir in chili, salt and pepper. Heat to boiling; reduce heat. Cover, simmer 10 minutes.
Combine stock, beans, half the chopped onion, garlic and salt. Bring to a boil; simmer for 1 1/2 hours. Add more stock, if needed. Saute the remaining onion in the oil. Add chilies and spices. Stir and cook briefly, then add to bean mixture. Add chicken. Heat through. Before serving, add the grated cheese. Yield: 8 servings.
Stir dry ingredients together. Blend all ingredients with an electric mixer. Pour into 2 greased loaf pans. Bake 1 hour at 350°.
Steam vegetables. Stew chicken and cut into bite-size pieces. Mix vegetables and chicken in a casserole dish. Mix soup and milk together and pour over chicken and vegetables. Sprinkle cheese on top. Butter the stuffing mix and put on top of cheese. Bake at 350° for 30 minutes.
Set oven for hot (400°). Cream the shortening. Add sugar gradually, creaming thoroughly. Beat eggs. Add. Mix and sift 1 2/3 cup flour, baking powder and salt. Add alternately with milk to first mixture. Mix blueberries with remaining flour; stir lightly. Bake in greased muffin pans 1/2 hour. Makes 12 large muffins.
Combine ingredients in food processor and process until very fine. You may alter ingredient amounts to fit your taste. If you like a chunkier salsa, reserve half of tomatoes and add them at the end of processing.
Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of 9-inch spring-form pan. Set aside.
Melt butter or margarine with garlic. Brown chicken. Puree tomatoes. Add Italian seasonings. Put chicken in baking dish. Cover with tomato sauce. Put 1 slice of cheese on each piece of chicken. Sprinkle with Parmesan. Bake at 350° for 45 minutes.
Soften cream cheese. Gently mix in with Marshmallow Creme. Add lemon, orange or vanilla to taste if desired. Serve in bowl as dip for fruit.
Layer as follows: first layer, line casserole dish with 1/3 crackers (this varies some); second layer, 1/2 the oysters; third layer, crackers and fourth layer, remaining oysters. Top with crackers and add milk and butter. Sprinkle with salt. (Can omit salt, if desired.)
Chop nuts and fruit into medium size pieces; dredge with 1/4 cup of the flour. Cream the butter and sugar together until light and fluffy. Add well beaten eggs; blend well. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts; blend well. Grease a 10-inch tube pan. Line with heavy brown paper bag; grease again. Pour batter into prepared pan. Place in cold oven and bake at 250° for 3 hours. Cool in pan on cake rack. Makes 5 pounds of cake.
Mix ingredients and knead about 20 minutes, or until of desired consistency. Dough can be used in any creative way. Baskets may be made by weaving dough on back side of Pyrex baking dish. To make ornaments, roll dough and cut out shapes with cookie cutters. Prick to prevent air bubbles. Dampen to make pieces stick together. Bake at 300° until golden brown. Paint with acrylic paint, if desired. Varnish and dry.
Combine ingredients until crumbly; put mixture in 8 x 12 pan and bake for 15 minutes at 300° until it looks done. Cool.
Put all ingredients into blender. Blend this mixture at high speed for 2 minutes. Pour into dessert dishes and chill.
Preheat oven to 350°. Combine flour, sugar, cinnamon, nutmeg, salt and soda. Make a well in center of dry ingredients and add eggs and oil. Using a slotted spoon, dip out strawberries from their juice and add to batter, mixing just until combined. Add enough juice to make nice batter. Bake 50 to 60 minutes. Makes 2 loaves. Enjoy!
Roll crackers into crumbs; stir in melted margarine. Put half of the crumbs in the bottom of a 9 x 13-inch pan. Save half for topping. Mix milk and pudding and add slightly softened ice cream and Cool Whip; mix thoroughly. Pour on top of crumbs, then sprinkle remaining crumbs over the top. Store in freezer. Thaw slightly for 15 to 30 minutes before serving.
Drain and chill apricots and pineapples, dicing apricots and reserving juices. Dissolve jello in boiling water. Add 1 cup reserved juice, save rest for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 9 x 11-inch shallow dish. Chill until firm. Spread with topping.
Beat together the cake mix, butter and one egg. Press into a 13 x 9-inch buttered pan. Mix cheese, 3 eggs and powdered sugar together and pour over the pan. Bake at 350° for 35 minutes or until brown.
Grease and line (with wax paper) bottoms only of three 8-inch round layer cake pans. Set aside.
Spoon sauce over muffin halves. Add toppings. Sprinkle with cheese. Broil until cheese melts.
Dissolve shortening, sugar and salt in boiling water; cool to lukewarm. Dissolve yeast in lukewarm water; add to lukewarm mixture. Sift flour; add to liquids. Knead well. Cover with wet towel in warm place; let rise until double. Punch down; turn on floured board and knead well. Make 2 balls. Form into loaves. Let rise. Bake at 375° for 30 to 35 minutes. Makes 2 loaves.
Mix sugar and cornstarch in 2-quart saucepan. Gradually add milk, egg yolks, lemon rind and lemon juice, stirring until smoothly blended. Add margarine and cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Pour into bowl and cover with waxed paper or plastic film. Chill. Fold in sour cream. Turn into baked pastry shells. Serve at once or chill until serving time. If desired, garnish with lemon slices. Yields 6 to 8 servings.
Layer in dish, pie filling, crushed pineapple and sprinkle cake mix. Cut margarine in slices over mixture. Add pecans and bake at 350° for 45 minutes to 1 hour.
Spread sugar cookie dough on a pizza pan and bake for 8 minutes; let cool.
On high heat, brown the ground beef; drain meat. Stir in cream cheese. Turn heat down. Pour in spaghetti sauce. Simmer for 15 minutes. Boil noodles.
In a large port add olive oil, garlic and parsley; simmer for a few minutes. Add beef or pork and sausage meat, cook until browned. Add remaining ingredients. Bring to a boil and then reduce heat to a simmer. Cook, uncovered, 2 hours. Remove carrot before serving.
Brown ground beef and season to taste with salt and pepper. Drain well. Add beans and mix. Add milk and catsup. Pour into casserole dish. Top with thinly sliced onion and then bacon strips. Sprinkle with brown sugar. Bake at 450° until bacon is done (about 30 minutes).
Preheat oven to 400°. Place bread, cut side up, on cookie sheet. Brush with melted butter. Sprinkle with Romano cheese. Bake 8 to 10 minutes or until lightly browned. Remove from oven and spread with pizza sauce. Layer pastrami, combined giardiniera and olives. Top with cheeses. Bake 8 to 10 minutes or until cheese is melted and bubbly. Cut each half of bread into 8 pieces. Serve immediately.
Wash and stem cranberries. Mix with peaches. In small bowl, mix remaining ingredients. Toss together with fruit. Put into crust. Bake at 400° for 45 minutes.
Mix butter with stuffing mix and set aside. Slice carrots and cook until almost done. Drain. Saute onion in melted butter. Add flour, salt, dry mustard, celery salt and milk. Cook, stirring until thickened.
Place pears in pie shell. Sprinkle with lemon juice and rind. Sift together sugar, flour, coriander, nutmeg and salt. Sift over pears. Dot with 2 tablespoons butter. Cover with vented crust. Bake at 4525° until center is lightly browned and pears soft (about 35 to 45 minutes). Serve with heavy cream while hot.
Beat eggs 5 minutes. Gradually add sugar.	Stir in pumpkin and lemon juice; set aside. Mix flour, baking powder, cinnamon, nutmeg and salt.	Fold into pumpkin mixture. Spread onto greased and floured cookie sheet. Bake for 10 minutes at 375°. Spread towel on counter and sprinkle with powdered sugar. Turn cake	out onto towel and roll up. Let cool. Unroll and mix remaining ingredients. Spread on cake and roll up. Slice and serve.
Combine flour and sugar. Melt oleo. Add cola. Heat to boiling point. Cool slightly. Pour over flour and sugar. Stir until blended. Add buttermilk, eggs, soda and vanilla. Mix well. Stir in marshmallows. Bake in a 13 x 9 x 2-inch pan at 350° for 40 minutes.
Melt margarine. Add onion and brown lightly. Blend in flour, salt and mustard. Slowly add milk. Stir and cook until thickened. Add franks and peas. Heat to boiling. Pour into 13 x 9 x 2-inch baking dish.
Mix together corn oil, sugar, eggs and vanilla. Add flour mixture, pumpkin, chopped nuts and raisins. Bake in three (1 pound) coffee cans, greased and floured. Bake 1 hour in 350° oven. Delicious served with cream cheese-pineapple spread.
Combine graham crackers, sugar and butter. Press in pan and chill for 15 minutes. Beat cream cheese, sugar and milk. Fold in Cool Whip. Spread over crust. Top with sliced strawberries. Prepare 2 vanilla instant pudding using 3 cups milk. Pour over strawberries. Chill several hours. Top with Cool Whip and sliced strawberries.
Take 1 roll of fiber paper towels (Bounty). Cut in half, making 2 short rolls. (One roll makes 2 rolls of wipes.) Remove cardboard tube. Place in choice of the Tupperware go-between pitcher, square modular #3, Signature Series #3 or just a plastic shortening can.
Lightly toss shrimp in flour and saute in butter 2 to 3 minutes. Add onions; saute one minute longer. Remove from pan. Add wine and boil until sauce thickens. Return shrimp to pan. Add salt, pepper and lemon juice and cook 1 to 2 minutes longer. Serve over rice. Broiled tomatoes and steamed broccoli make colorful accompaniments.
Thaw and drain broccoli and pat dry with paper towel. Combine with all other ingredients and refrigerate. Serve with crackers. Great!