HumbleIntelligence/food-ner-1-Million huggingface dataset:
*You can use half Swiss cheese and half Gruyere cheese, it is very tasty.
Place frozen strawberries into bowl while frozen; add sugar and let thaw, then drain. Combine remaining ingredients. Add bananas before serving. Beautiful in a clear glass bowl.
Combine all in crock-pot on low heat, stirring to mix occasionally to blend ingredients. Serve with soda crackers or cut up vegetables.
In a large container, stir soup, milk, soy sauce and pepper until smooth. Mix in beans and 4 cans of onions. Use 3 baking dishes, 12 x 8 x 2-inches or 2 baking dishes, 13 x 9 x 2-inches. Bake at 350° for 30 minutes or until sauce is bubbling. Top with remaining onions. Bake 5 minutes longer. Makes 50 (1/2 cup) servings. Very tasty!
Mix well and pour into pan. Put a little ketchup on top. Bake at 350° for one hour.
Mix together flour, soda, baking powder, cinnamon and sugar. On low speed, add oil, eggs, chopped apples and nuts. Bake in two medium-sized pans for 1 hour at 350°. Serve with apple butter, honey or cream cheese.
Combine all ingredients and pour into ice cream freezer. Add milk until freezer is 2/3 full. Freeze.
Combine shortening, sugar, salt, egg, chocolate and water. Add flour and nuts. Spray pan with Pam and cake mixture. Bake at 350° for 20 to 25 minutes.
Combine last 5 ingredients and let come to a boil; boil 2 minutes. Pour over cake as soon as you take it out of the oven. Let stay in pan until cool.
Mix jello and water and let cool. Add pineapple, marshmallows, coconut and Cool Whip. Line Bundt pan or angel cake pan with plastic wrap. Pour in half of jello mixture, then broken pieces of cake. Top with rest of jello mixture. Press down firmly. Chill well. Invert on plate.
Cream shortening and sugar. Add salt and eggs; mix well. Add vanilla and stir. Add nutmeg, flour and baking powder. Mix until well blended. Put half on floured board at a time and roll about 1/4-inch thick. Cut with donut cutter and drop in hot shortening. Brown lightly on both sides. Drain on paper towels in long pan or dish.
Mix cinnamon and 2 tablespoons flour for topping. Mix first four ingredients like pie crust. Beat egg and milk lightly and add to dry mixture; mix well. Peel and slice apples and place on top of batter which has been placed in two 7 x 9-inch pans. Sprinkle with topping. Bake for about 25 minutes in 375° oven or until apples are soft.
Slice halibut into fillets 1/4 to 1/2-inch thick; put in a 9 x 13-inch baking dish. Pour wine over fish; let set 1/2 hour. Slice onion very thin and scatter over fish. Mix mayonnaise and sour cream together; spread on top. Sprinkle cheese on top. Bake at 400° until fish is just set. Do not overcook.
Combine water, 1 1/2 C. sugar, and the cream of tartar in a pot. Bring to a rolling boil. Add crackers, do not stir. Boil 2 minutes. Pour into unbaked pie shell.
Mix everything together, except butter. Cut butter in 8 slices and place on top. Put in microwave on 2 or 3 minutes, depending on microwave. Stir and pour in dish until firm, then cut in squares.
Toss first 5 ingredients. Whip cream. Add remaining ingredients except lettuce and blend well. Fold dressing into salad; serve cold on lettuce cups.
In large saucepan, bring about 1 1/2-inches of water to a boil. Place the cauliflower in a steamer basket and set basket in the saucepan. Cover and steam for 6 to 8 minutes, until crisp-tender.
Combine meats, salt, pepper and eggs. Mix well and form into patties. Brown well. Add mushroom soup and water. Bake in a 250° to 300° oven for 1 hour.
Mix all juices in pot or crock-pot. Put all spices in cheesecloth. Tie together with string. Add to juice. Bring mixture to a boil. Reduce heat and simmer for 30 minutes before serving. Turn heat to low and enjoy the entire day! Great for a cool Fall day!!!
Cut biscuits in half; flatten on lightly floured surface. Place cream cheese cubes on each. Sprinkle with mixture of cinnamon and sugar. Fold biscuits to enclose filling, sealing edges. Heat margarine, brown sugar and syrup in saucepan until blended. Stir in pecans. Layer brown sugar mixture and biscuits alternately in greased Bundt pan until all ingredients are used. Bake at 375° for 25 to 35 minutes. Cool in pan for 3 minutes.
Put all ingredients in large pot and cover with water. Cook slowly for 7 to 9 hours. Keep covered with water and stir occasionally during cooking. Remove from heat and stir in 1 to 3 tablespoons of picante sauce. Meat will shred.
Mix flour, soda, baking powder and salt. Add flour mixture gradually, mixing well. Spread in 13 x 9-inch pan. Sprinkle with chips. Bake at 350° for 30 minutes. Cool in pan. Don't forget to grease the pan.
Put apple into individual serving dish. Crush graham over apple slices that were mixed with sweetener and cinnamon. Add 1 teaspoon of butter or low-fat margarine. Bake at 350° until bubbly.
Cream the oleo and sugar. Beat eggs and add one at a time. Beat in the anise flavoring. Sift and stir in the flour, baking powder and salt. Form into 3 loaves on greased and floured cookie sheet. Bake at 350° for 15 minutes. Slice and turn on one side. Bake 8 minutes. Turn onto other side. Bake 5 minutes. Cool.
Dissolve gelatin in boiling water. Add frozen raspberries and stir well until melted. Add rest of ingredients and mix well. Pour into pan or mold. Chill until firm.
Grate cheese. Add sausage and Bisquick. Mix well. Shape into small balls. Bake at 350° for 12 to 15 minutes. May be frozen and baked as needed.
Mix cake as directed on box. Grease pan, 9 x 13-inch. Pour in pan. In a bowl, mix cream cheese and sugar together. Spoon drop over top of cake. Bake at 350° for 45 minutes to an hour.
Grease and flour 12-cup Bundt pan. Mix cake mix, whiskey, sour cream and eggs at low speed until moistened. Stir in remaining ingredients, except corn syrup. Pour into prepared pan and bake for 50 to 60 minutes at 350°. Cool for 20 minutes. Remove from pan. When cake is completely cool, wrap tightly and refrigerate. Brush with warm corn syrup before serving. Slice thin. Keeps 2 weeks, refrigerated.
Mix all ingredients. Let set 30 minutes before cooking. You can keep this in refrigerator as long as two weeks. Pinch off and cook as you want to. (Don't overknead your dough.) Bake in 400° oven. Very good.
Cook macaroni and drain. Add salt and pepper to taste. Stir in stewed tomatoes and cover with grated cheese. Place in microwave or oven until cheese melts.
Combine sugar and flour; stir in reserved 3 tablespoons pineapple juice. Add grated cheese and pineapple chunks. Mix well. Spoon into greased 1-quart casserole dish. Combine butter with Ritz crackers and sprinkle over top. Bake at 350° for 20 to 30 minutes.
Preheat oven to 400°. Slice potatoes into thin slices, about 1/8-inch thick. Place flat on cookie sheet coated with vegetable spray. Bake for 10 minutes, turn slices over and bake 10 more minutes. Turn again, bake until brown and crisp. Remove individual slices as they become crisp.
Preheat oven to 400°. Wash peppers. Cut a slice from stem end and remove all white pulp and seeds. Mix all other ingredients and place this stuffing into the peppers. Place peppers in baking dish. Add 1 cup HOT water in bottom of dish. Bake in preheated oven for 35 minutes or until peppers are tender.
Combine ingredients. Place in 9 x 13-inch baking pan or casserole dish; can be divided and frozen and baked layer. Bake in 375° oven for 1 hour and 30 minutes or until done.
Brown beef, onion and garlic salt. Simmer spaghetti sauce and seasoning 45 minutes. Cook lasagna noodles for 8 minutes. Layer 1/3 meat, 3 noodles, cottage cheese, Mozzarella cheese, 1/3 meat, 3 noodles, 1/3 meat and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Combine 1/3 cup soup with meat, bread crumbs, egg, salt and pepper. Shape into 8 oval patties. Brown patties in skillet. Pour off grease. Gradually blend remaining soup into flour until smooth. Add to remaining ingredients; pour over patties. Cover and cook over low heat for 20 minutes. Stir sauce occasionally.
Sift flour and sugar. Boil shortening, butter, water and cocoa. Pour over flour mixture while still hot. Add buttermilk, eggs, soda and vanilla. Bake at 375 degrees for 20 minutes in a greased and floured sheet cake pan. Melt remaining ingredients except powdered sugar. Pour over powdered sugar and beat until smooth. Ice cake while both are still warm.
Bake cake as directed on box. Cool; crumble into small pieces. Mix pudding as directed on box; set aside. Place in large bowl or punch bowl. Layer 1/2 cake, 1/2 bananas, 1/2 pudding, 1/2 pineapple, 1 can pie filling and 1/2 Cool Whip. Repeat again, ending with Cool Whip. Garnish with pecans.
Cook macaroni. Drain, but do not rinse. Combine celery soup and milk. Add macaroni, salmon, pimiento and 1/2 cup of grated cheese. Turn into greased casserole and sprinkle remaining cheese on top. Bake in moderate oven for 25 minutes.
Preheat oven to 350°. Cut squash into 1/2-inch thick round slices. Core apples. Cut into 1/2-inch thick slices. Brush apples with lemon juice to prevent browning. In a 1-quart casserole dish, layer squash and apples. Sprinkle with cinnamon (2 tablespoons of raisins can be added, if desired). Bake covered at 350° for 50 minutes or until squash is tender. Before serving, drizzle with the 2 tablespoons syrup. Makes 4 servings.
Divide cake into thirds and crumble 1/3 into bottom of large punch bowl. Cover with 1/3 cup chocolate syrup, then cover with 1/3 chocolate pudding. Next, cover with 1/3 Cool Whip. Add 1/3 crumbled candy bar on top. Repeat this process 2 more times.
Brown ground beef and onion. Salt and pepper to taste. Peel potatoes. Slice into thin slices. Boil potatoes until done.
Brown beef and drain. Mix all ingredients. Pour into 2-quart casserole dish. Bake at 450° for 30 minutes.
Combine first 9 ingredients; toss gently and set aside. Combine mayonnaise and water; beat with a wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs and toss gently. Spoon into a greased 2-quart shallow baking dish. Cover and refrigerate 8 hours or overnight.
Cook squash until tender; mash. Mix cornbread with milk and set aside. Saute onion and celery in margarine until tender. Mix black pepper, soup, poultry seasoning and squash. Add to celery and onion. Stir in cornbread mixture. Pour into a 2 quart casserole dish and bake until set in 350° oven.
In a skillet over medium heat in 1 tablespoon hot margarine, cook chicken 10 minutes or until brown on both sides. Remove chicken and keep warm.
Put all in a heavy pot. Cover with water. Simmer until potatoes are cooked. Thicken with a little flour.
Combine first 6 ingredients. Add water and salt to taste. Bring to a boil. Simmer until potatoes and carrots are done. Serve with cornbread or crackers.
Place chops in an ungreased pan. Top each chop with 1 slice each of onion and lemon, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes more, basting occasionally, until done.
Preheat oven to 400°. Mix together crushed pretzels, melted margarine and 1 tablespoon sugar; spread in bottom of 9 x 13 x 2-inch pan. Bake at 400° for 8 minutes. Let cool.
Combine Crisco, sugar, milk and vanilla. Beat until blended. Add egg. Mix in flour, salt and baking soda; mix together, then stir in chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 375° for 8 to 9 minutes. They will look moist and light. Do not remove from pan for about 2 minutes.
Pour smoke over brisket placed in large baking dish; sprinkle with celery salt, onion salt and garlic salt on top. Marinate in refrigerator overnight. When ready to bake, pour off smoke and sprinkle both sides with salt, pepper and Worcestershire sauce. Cover with foil. Bake at 275° for 5 hours.
Mash oranges in own juice; add to cake mix. Add eggs and oil; mix. Pour in 2 (9-inch) prepared pans or 1 (9 x 13-inch) pan. Bake for 30 minutes at 350°; let cool.
Wash and core tomatoes. Peel onions. Core and seed peppers. Run all through coarse blade of food chopper. Mix in salt and let stand overnight. In the morning, drain well, discarding liquid. Tie mixed pickling spices in a cheesecloth bag and add to vegetables and remaining ingredients in an open kettle. Slowly bring to a simmer over low heat, stirring occasionally. Cook 30 minutes. Remove cinnamon sticks and cheesecloth bag and discard. Ladle relish into hot, sterilized jars and seal at once. Process 10 minutes in boiling water bath. Makes 12 pints.
With the flat side of a heavy cleaver, gently crush radishes, being careful not to break them in pieces. Cut leaves in 1/2-inch sections. Mix salt with leaves and radishes and let stand 10 minutes. Drain. Mix soy sauce, vinegar, sugar and sesame oil. Pour over radishes. Serve cold.
Heat oven to 375°. In large bowl, combine all ingredients; blend well. Form dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten each cookie with fork that has been dipped in sugar. Bake at 375° for 9 to 12 minutes or until golden brown. Cool 1 minute. Remove from cookie sheet. Makes about 48 cookies.
Combine corn meal, flour, onion and egg. Gradually beat in milk. Drop from spoon into hot oil. Fry until golden brown.
Freeze 2 cups cranberry juice cocktail in ice cube trays. Combine remaining cranberry juice, orange juice, pineapple juice, lemon juice and sugar in a large pitcher. Stir until sugar dissolves. Chill until ready to serve.
Put popcorn in plastic or glass bowl. Stir together syrup, sugar, butter and salt and cook at medium heat, stirring constantly, until mixture boils. Cook without stirring for five minutes. Remove from heat and stir in vanilla and baking soda. Pour over popcorn; stir to coat well. Pour into greased cookie sheet and bake 20 minutes at 250°. (Stir with a spoon after 10 minutes.) Break apart when cool.
In an 8 ounce custard cup melt chocolate and shortening in a saucepan of hot water; stir until smooth. Dip grape clusters in chocolate to coat to within 1/2 inch from stems. Place on waxed paper-lined baking sheet or tray. Chill until chocolate is firm. Makes 30 clusters.
Mix very well and pour in pie shell. Cook 35 to 40 minutes at 350°.
Fry hamburger, onion and pepper. Drain all fat; then add Manwich and chili. Simmer 30 minutes.
Heat oven to 150°. Put in fat, butter and seasonings and add other ingredients. For the first hour, lift carefully with spatula or pancake turner every 15 minutes until all the ingredients are well blended. Bake in slow oven 4 to 6 hours and turn carefully and often in order that the flavor may be well blended through the mixture.
Saute celery, bell pepper and onion in margarine. In another pot cook Lipton onion soup mix, using half the water as directed on the package. Add 3/4 cup of rice. While the rice and soup mix is cooking, brown 1 pound of sausage in pan. Pour off grease and drain on paper towels. Combine all ingredients in one casserole with the slivered almonds. Bake 45 minutes to 1 hour at 350°.
Mix all ingredients well. Pour in cake pan or an angel food cake pan. Bake at 350° for 45 minutes.
Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling and pour into a 9 x 9 x 2-inch dish. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat cream cheese and mayonnaise together; stir into lemon gelatin. Add undrained pineapple. Whip heavy cream; fold into mixture. Fold in marshmallows. Spread lemon mixture over cherry layer and sprinkle with chopped nuts. Set until firm.
Tear each tortilla in 8 pieces. Combine everything except cheese and tortillas in a bowl. Make layers in baking dish (9 x 13-inch), starting with tortilla: tortilla, sauce and cheese. Bake at 375° for approximately 30 to 40 minutes.
Heat brown sugar, syrup and peanut butter to dissolve sugar and blend. Add coconut and Rice Krispies. Roll into 1-inch balls. When cold, roll in powdered sugar. Makes 50 to 60 balls.
Combine the first 7 ingredients. Chill. Add ginger ale when ready to serve. Serves 40.
Brown beef with bacon. Add onions and cook until tender but not brown. Drain off excess fat. Add seasoning to meat mixture. Stir in soup. Cook slowly, uncovered for 20 minutes, stirring frequently. Stir in sour cream and heat thoroughly. Do not boil. Serve over hot buttered noodles. Makes 4 to 6 servings.
Arrange raw beef in single layer in a casserole dish. Put vegetables in layer on top of meat. Salt and pepper to taste. Sprinkle top with 1 tablespoon sugar. Pour 1 (8 ounce) can tomato paste and 1 can water on top, then sprinkle 2 tablespoons tapioca on top. Seal tightly with foil. Place in 325° oven for 2 hours. No peeking!
Put chocolate in double boiler to melt. Beat egg whites and salt until foamy throughout. Add sugar gradually, beating after each addition, until sugar is well blended. Beat until egg whites stand in stiff peaks. Add vinegar and vanilla. Beat well (entire process takes about 10 minutes). Fold in chocolate, coconut and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes. Makes 2 1/2 to 3 dozen. A nice party cookie.
Use 9 x 13-inch pan (not greased). Mix cake mix as directed. Set aside. In pan, layer coconut, pecans and chocolate chips. Pour cake batter over this. Mix butter, cream cheese and powdered sugar. Pour over cake mix. Bake at 350° for 1 hour. Test for doneness.
Cream shortening and sugar; add eggs, lemon juice and bananas. Add flour, baking powder, salt and nuts. Grease and flour a loaf pan. Bake at 375° for 1 hour and 15 minutes.
Combine sugar, cinnamon, and salt in mixing bowl with lightly beaten egg whites. Add pecans and stir until coated. Sprinkle in single layer on baking sheet. Bake at 300 degrees for 20 minutes. Remove nuts while warm to cool on waxed paper.
Mix juice into condensed milk until thick. Fold in Cool Whip. Add pineapple. Refrigerate.
Mix dry ingredients (only 2 tablespoons sugar) and add oleo and cut in. Press in bottom and part way up sides of 8 x 12-inch pan. Cut 6 peaches in slices and arrange on top. Add 1 teaspoon cinnamon to balance of sugar and sprinkle over top. Bake 15 minutes at 400°. Beat 2 egg yolks and add 1 cup half and half and pour over and bake 20 minutes more.
Mix first 5 ingredients with 1/2 cup pecans and 1/4 cup parsley. Refrigerate for 1 hour after forming a ball. Then add rest of pecans and parsley and refrigerate for several hours before serving.
Cut steak into serving size pieces. Sprinkle with salt and pepper and pound with a meat mallet or edge of potato masher. Place in bag with flour and coat well. Brown on both sides and place in a crock-pot. Layer meat with sliced onions and mushrooms. In a skillet, heat mushroom soup and dry onion soup mix. Blend well and pour over the meat. Cook on low-medium several hours. Makes a good gravy. The flour from the meat helps to thicken it. This is a Sunday dinner favorite, too. It cooks while we're in church.
Combine flour, sugar and salt. Add butter and eggs gradually. Stir in milk and vanilla. Pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes. Makes 2 pies.
Mugs or short glasses with a teaspoon may be used. Combine all ingredients except boiling water in a container or shaker. Mix well. Pour equally into glasses. Fill glasses to top with boiling water. Serves 6.
In a large heavy saucepan, brown beef. Drain off excess fat. Add water, sauce mix, tomato paste, butter and salt. Bring to boiling. Add spaghetti. Cover and cook, stirring occasionally until spaghetti is tender, about 20 minutes. Makes 6 servings.
Sift dry ingredients together. Add egg, milk and margarine to dry ingredients, mixing until blended. Fold in cranberries and nuts. Bake in greased and floured loaf pan at 350° for 1 hour.
Bring 1 3/4 cups water and tea bags to boil. Remove tea bags and add sugar. Let stand 15 to 20 minutes. Add remaining ingredients. Put in freezer until slushy.
Cream butter and sugar. Add egg yolks and whipping cream. Add extracts and flour. Beat egg whites and fold into mixture. Start in a cold oven. Bake at 325° for 1 hour and 45 minutes.
Spread crescent rolls on pizza pan. Bake at 350° for 7 to 8 minutes. Mix cream cheese, dressing and Miracle Whip well, then spread over baked crescent rolls. Add vegetables. Grate cheese on top. Chill and serve.
Mix in saucepan sugar and syrup and bring to a rolling boil; take off of the stove. Add peanut butter, coconut, cereal and pecans. Do not bake; drop by spoonful onto waxed paper. You may use crunchy peanut butter and no pecans. You must work fast after you put the peanut butter in syrup.
Cut away all visible fat from ground sirloin. Grind meat twice. Add eggs, onion and olive oil. Mix very well. Add Worcestershire sauce, salt and pepper to taste. Form into mound.
Finely chop cranberries and orange in food chopper. Stir in sugar. Cover. Refrigerate at least 3 hours.
Heat oven to 425°. Mix strawberries and sugar; set aside. Mix Bisquick baking mix, milk, sugar and melted butter. Spread in an ungreased 8 x 8 x 2-inch pan. Bake 15 to 20 minutes. Remove from pan; cool. Cut in pieces. Split each piece. Spoon strawberries on bottom layer. Put top on and add remaining strawberries and whipped cream over top of each piece.
Prepare potato; in a large bowl, sprinkle yeast in warm water. In separate bowl, blend egg and sugar, add potato, milk, butter and salt; add to yeast mixture. Thoroughly beat in two cups flour. Gradually add remaining flour 1/2 cup at a time. Turn out onto lightly floured surface and knead until smooth and satiny (about eight minutes). Put into lightly greased bowl and cover tightly with plastic wrap; allow to double in bulk (about 1 to 1 1/2 hours). Cut dough in 16 to 24 pieces for forming. Set formed rolls on greased baking sheet and allow to rise 30 to 40 minutes. Bake at 400° for 12 to 16 minutes, brush with melted butter.
Cut vegetables. Add soup mix. Cover with water in large pot. Boil for 10 minutes. Cover and lower heat until vegetables are cooked. Do not overcook. T-J Soup can be eaten anytime hunger pangs strike. It does not add calories to your diet. The more you eat, the more weight you lose!
Mix potatoes, cream, rosemary leaves, onion salt and pepper. Place mixture in 1 1/2-quart baking dish. Brown ham slice on both sides. Cut into serving pieces; place over potatoes. Brush with corn syrup. Cover casserole with foil. Bake in moderate oven at 350° for 45 minutes. Serve at once.
Measure dry ingredients into a large mixing bowl. Cut in shortening with a pastry blender. Break egg into a 2-cup measuring cup and beat with a fork. Add water to level of 1 cup and beat again. Make a well in the center of the flour mixture and pour liquid into well. Mix lightly with a fork, tossing flour from sides until it is all moistened. Knead.
Mix first 4 ingredients together as a crust. Will be crumbly. Put 1/2 of crust mixture in bottom of 2-quart casserole or 9 x 9-inch pan. Press down. Place rhubarb on top.
Saute shrimp and onions in sprayed nonstick skillet for 3 to 4 minutes. Add soup and salt and pepper to taste. Heat thoroughly. Serve over pasta. Makes four 1-cup servings.
Mix together all ingredients. Put on ungreased cookie sheet by teaspoon and bake at 350° for 8 to 10 minutes.
Rinse chicken but do not dry. Coat chicken with Parmesan and crumbs which have been mixed together. Heat oil in 10-inch skillet over medium-high heat. Brown chicken approximately 5 minutes on each side; remove to platter. Reduce heat to medium; add broth to skillet and stir to loosen drippings. Remove from heat. Serve over chicken with lemon wedges.
Dissolve jello in hot water. Add vinegar, warmed tomato soup, diced avocado, cucumber, celery and green onions. Put in mold and chill.
Dissolve yeast in water. Add sugar, salt, margarine and flour. Mix until blended and dough is soft. Roll 1/4 inch thick on floured board. Cut in 3 1/2-inch circles (smaller for cocktail size). Place on cornmeal sprinkled baking sheet. Sprinkle more cornmeal on top. Cover and let rise until double. Bake on medium hot griddle (ungreased) or 350° electric skillet about 7 minutes on each side until browned. Makes 12 large or 36 small muffins.
Cream butter and sugar, add eggs one at a time, beating. Add sifted dry ingredients alternately with pumpkin. Do not overbeat, just blend quickly. Add milk and cornmeal then fold in blueberries and nuts. Bake in loaf pan in 350 degree oven, about 45 minutes.