HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and pat into cookie sheet. Bake in 350° oven for 15 minutes; cool.
Place broccoli in a casserole dish. Combine the soup, mayonnaise, egg and 3/4 cup cheese; pour over broccoli. Top with remaining cheese and breadcrumbs. Bake at 350° for 40 minutes. Serves 6.
Cook and drain broccoli. Heat oven to 400°. Put broccoli in casserole dish. Beat soup and milk together until smooth. Pour over broccoli in dish. Sprinkle cheese over broccoli. Mix Bisquick with butter until crumbly. Sprinkle mixture over cheese. Bake 30 to 45 minutes. Serves 8 to 10.
Cook ribs, covered, in enough boiling salted water to cover, for 45 - 60 minutes or until tender. Drain. Cook onion and garlic in hot oil till tender. Stir in tomato sauce and the next 8 ingredients. Simmer uncovered 15 minutes. Stir once or twice. Grill ribs over slow coals about 45 minutes or until done. Turn every 15 minutes. Brush with sauce till coated. Serves 6.
Preheat oven to 350°. In a large bowl, combine beaten eggs, cheese and chilies. In a medium frying pan, saute onion and beef together until beef is no longer pink and onion is limp. Drain off any fat and add meat and onion to the egg mixture. Pour into a greased 8-inch square pan and bake 45 minutes or until set. Cool and cut into squares for serving. (Can also be served as a main dish for 4.)
Bake ham at 350° for 1 hour. Melt butter. Stir in preserves, mustard and brown sugar. Brush ham generously with apricot glaze. Bake 30 minutes longer, basting occasionally with glaze. Yields 8 to 10 servings.
Saute meat, onions and peppers. When cooked, add taco seasoning. Mix well. Add salsa, water and Tabasco. Mix well. Layer meat mixture into four shallow hotel pans (or eight 9 x 13-inch pans). Add layer of corn, then layer of potatoes. Sprinkle with cheese. Bake approximately 20 to 25 minutes. Serves 80.
Combine cream cheese, eggs and powdered sugar in mixing bowl and beat at high speed for at least 15 minutes. Pour crushed graham crackers into a buttered 13 x 9-inch pan. Place cream cheese, sugar and egg mixture on top of crumbs. Slice bananas and dip in pineapple juice. Place on top of mixture. Top with pineapple and spread prepared Dream Whip on top. Sprinkle nuts and crushed crackers on top. Refrigerate.
Clean fish and place on sheet of aluminum foil. Sprinkle on salt, Worcestershire sauce and lemon juice. Slice onion and place on fish. Wrap aluminum foil around fish loosely. Cook approximately 45 minutes on low heat.
Put oil, sugar and salt in a large bowl and pour boiling water over it. Dissolve yeast in cup of warm water. Add 2 cups of flour to bowl when lukewarm to make a batter. Stir well. Add eggs and yeast. Stir again. Add rest of flour and stir until it leaves sides of bowl. Cover with cloth. Set in warm place to rise double. Punch down. Let rise again, then make into rolls. Put in pan and let rise double. Bake at 375° for 15 minutes.
Combine cabbages, apples, carrots, peppers and red onion in large bowl. Blend mayonnaise, 1/4 of the walnuts, sour cream, dill, mustard, honey and vinegar in processor until smooth. Toss with cabbage mixture. Cover and refrigerate. Just before serving, sprinkle with remaining walnuts and garnish with green onions.
Cook broccoli according to package instructions; drain. Mix all ingredients together and bake at 350° for 1 hour. (Cover for 45 minutes and uncover for 10 to 15 minutes.)
Mix sugar with spices. Fold in whipped topping. Do not overmix. Serve with assorted fruits, cookies or cake cubes. Makes 1 2/3 cups with approximately 6 calories per teaspoon.
Preheat oven to 350°. Tear biscuits into quarters and roll into balls. Put in bowl; melt margarine and add sugar, cinnamon, raisins and nuts. Stir well. Pour over balls and mix well. Place in a Bundt pan that has been greased. Bake approximately 30 minutes.
Heat 2 quarts water to boiling. Remove from heat and stir in the sugar until dissolved. Add tea bags. Cover and allow to steep for about 5 minutes. Remove tea bags. Add remaining water. Serve over ice. Makes 1 gallon.
Mix all together with enough mayonnaise to hold together. Line a bowl with plastic wrap before pouring mixture in. Mold in refrigerator. Turn out on a plate. Sprinkle with paprika. Serve with crackers.
Coat chicken thoroughly with flour. Brown slowly in hot oil with garlic. Drain mushrooms, reserving liquid. Add mushroom liquid, soy sauce, catsup, wine and onion to chicken, stirring to combine. Cover and simmer 45 minutes or until chicken is tender. Stir in mushrooms and olives; bring to boil. Serve immediately. Makes 4 to 6 servings.
Mix the mayonnaise, vinegar and sugar and pour over salad; mix. Let stand 1 hour or more.
In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside. In a small bowl, combine buttermilk, egg whites and oil. Add to dry ingredients. Stir just until moistened. Stir in shredded apples. Store batter, tightly covered, in the refrigerator for up to 5 days.
Peel and slice one eggplant. Steam until tender and drain. Mash and beat until smooth. Add egg, flour, salt and baking powder. Form into patties and fry in deep, hot fat.
Boil for 20 minutes, then put through food press to remove seeds and skins. Put in jars and seal.
Saute onion in butter for 3 minutes; add stock, celery, carrots, salt, pepper, bay leaf and thyme. Simmer gently 10 to 15 minutes. Add fish; simmer 5 minutes. Remove bay leaf. Make smooth thin paste of 1 cup milk and flour. Add to hot mixture and cook,	stirring, until thick.	Stir in remaining milk, cream, crab meat and clams. Serves 6.
Put boned chicken in bottom of long casserole dish. Mix soup and sour cream together and spread over chicken. Cover with crushed Ritz crackers. Pour melted butter evenly over top of crackers. Sprinkle with poppy seed. Bake at 350° for 30 minutes.
Preheat oven to 375°. Beat egg whites until frothy; add salt and cream of tartar and continue beating until egg whites are stiff. Add sugar a tablespoon at a time, beating constantly until glossy. Mix in vanilla and fold in chips. Drop on greased cookie sheets with teaspoon. Place in oven. Turn off oven and let cookies stand overnight. Do not open oven for at least 5 hours. Yields 4 dozen.
Mix oil, parsley flakes, powder, dill weed and dressing mix together. Pour mixture over crackers. Mix well and store in an airtight container. Better than popcorn!
Mix dry Italian dressing with flour in large mixing bowl. Place melted butter in a smaller bowl. Coat chicken and pieces in butter first, then flour mixture. Place in large baking pan and bake uncovered 1 hour at 350°.
Combine water, cinnamon, cloves and allspice. Cover and simmer 5 minutes. Stir in cocoa, sugar and milk. Heat, do not boil. Add vanilla. Makes 4 cups.
Cream margarine and sugar. Add eggs, one at a time, alternately with flour. Add lemon and vanilla and mix well.
Combine pineapple, sugar and salt; cook 10 minutes. Let cool. Mix gelatine and hot water together. Let cool until syrupy, then combine with pineapple mixture. Mix whipped topping as directed on package. Cream the cheese and mix whipped topping. Mix everything together and chill.
Cream butter; add powdered sugar until fluffy. Add beaten egg and vanilla. Add dry ingredients. Blend into creamed mixture.
Boil potatoes in jackets the night before until done. Let cool. Chop or shred and place in 9 x 13-inch baking dish. Cover and refrigerate overnight. The next day, melt other ingredients. Pour over potatoes. Do not stir. Bake at 350° for approximately 1 hour.
Mix 1/2 Cool Whip with pudding, sour cream, milk and vanilla flavoring. Put layer of vanilla wafers, layer of sliced bananas and layer of pudding mixture in 9 x 13-inch dish. Top with remaining Cool Whip and sprinkle crushed vanilla wafers on top. Refrigerate.
In small saucepan, combine sugar and cornstarch. Stir in Port and lemon juice. Cook and stir over low heat until thickened and translucent. Stir in blueberries; simmer about 5 minutes. Cool to room temperature. To serve, arrange peach halves cut side up in 6 sherbet glasses. Top each with 1 scoop ice cream. Spoon cooled blueberry sauce evenly over each. Colors are very pretty and cool looking for a summer dessert.
In a large bowl, stir together flour, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside. Separate eggs, reserving the whites. In another bowl, lightly beat egg yolks, buttermilk and melted butter to blend. Add to dry ingredients. (Batter will be slightly lumpy.)
Mix ingredients in the order given. Pour in large greased casserole (9 x 9-inch) about 3 inches deep. Bake 45 minutes at 350°.
Blend all ingredients together in a blender until frothy. Yields 5 (1/2 cup each) servings; 280 total (56 per 1/2 cup) calories. Exchange: 1 1/2 fruit.
Mix in order given. Mixture will be very thick. Do not use mixer. Bake in oblong pan for 40 to 50 minutes at 350°.
Put all in crock-pot for 10 hours. Makes 6 to 7 servings.
Sprinkle yeast over warm water in a large bowl. Stir until dissolved. Blend in sugar, shortening, salt and egg; add 1/2 flour. Beat thoroughly with a wooden spoon. Add remaining half flour and beat about 2 minutes, until smooth.
Drain pineapple, reserving 2 tablespoons of juice; set aside. Place ham in a baking pan; bake at 350° for 30 minutes. Combine brown sugar, cloves, mustard and vinegar in a small bowl; stir in reserved pineapple juice. Score ham; place pineapple slices and cherries on top of ham. Spoon glaze over fruit and ham. Bake for another 40 to 45 minutes, basting occasionally. Makes 8 to 10 servings.
Microwave 3/4 cup margarine with 2 squares chocolate 1 to 2 minutes or until melted when stirred. Stir in crumbs, coconut and peanuts. Press into 13 x 9-inch pan; chill 30 minutes.
Spread dough in greased jelly roll pan. Bake at 375° for about 25 minutes. Cool slightly, then cut into 40 bars.
Make Jell-O with only 1 cup boiling water. Add strawberries, bananas, walnuts and pineapple. Pour 3/4 of mixture into mold. Let jell until firm. Spread sour cream over Jell-O mixture. Pour remaining mixture over sour cream and jell until solid. Delicious!!
Combine eggs, sugar, salt and spices. Gradually stir in milk and then pumpkin. Pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes.
Saute onion and pepper in oleo until tender. Stir in flour and broth. Cook and stir until thickened. Add chicken, carrots and egg. Turn into pie shell and top with slices of cheese. Bake at 350° for 15 to 20 minutes or until cheese turns light brown.
Combine in order given. Spread in a 9 x 13-inch pan. Bake approximately 30 minutes at 350°. Glaze or frost, if desired.
Mix all ingredients. Bake for 45 minutes at 250°, stirring every 15 minutes. Spread out on paper towels to cool. Store in airtight container.
Layer 1 package cookies in bottom of 9 x 13-inch pan. Combine and blend cream cheese, sugar and eggs. Top cookie layer with filling. Layer 2nd package of cookies on top of filling. Bake at 350° for 35 to 45 minutes or until golden brown.
Cook noodles to desired doneness as directed on package; drain. Heat oven to 350°. In large skillet, cook ground beef, onions and green pepper for 7 to 9 minutes or until meat is browned and vegetables are crisp-tender; drain. Add noodles, Italian seasoning, pepperoni, olives, tomato sauce and tomato paste; mix well. Fold in 1 cup of the cheese. Pour mixture into ungreased 2 quart baking dish. Top with remaining 1 cup cheese. Bake at 350° for 25 to 35 minutes or until thoroughly heated and cheese begins to brown. Sprinkle with parsley. Makes 6 (1 cup) servings.
Cut tuna into 6 steaks each, about 1 inch thick. Remove any skin or bone.
Break broccoli and cauliflower into bite size pieces. Mix with spinach and onions. To make light white sauce, melt low-fat oleo in pan; add flour and mix. Add low-fat or skim milk (powdered works well) and blend, cooking until thickened and smooth. Add little dill and mustard to taste. Pour over veggies in casserole. Sprinkle with grated cheese or bread crumbs. Bake at 325° for 1/2 hour.
Grease and flour 2 (8-inch) round glass cake dishes. Prepare cake mix as to package directions. Heat one layer at a time uncovered on roast for 8 to 9 minutes or until toothpick comes out clean. Cool for 5 minutes.
Mix together pudding mix and milk and heat 2 minutes. Add pineapple, marshmallows and nuts. Save some Cool Whip to frost top. Fold in remaining Cool Whip. Pour into an 8 x 11-inch loaf pan. Refrigerate overnight. Frost with remaining Cool Whip and sprinkle with finely chopped nuts. At holiday time, can also top with red maraschino cherries.
Cook rice according to package directions. Transfer to bowl. Cover; chill. Add mayonnaise or salad dressing, celery, onion, mustard and salt to chilled rice. Mix well; cover and chill. Stir in remaining ingredients before serving. Makes 6 to 8 servings.
Heat pineapple with juice to a boil. Add gelatin and mix well. Cool. Add buttermilk, nondairy whipped topping and nuts. Mix well. Refrigerate. Let congeal.
Cream together sugar and cream cheese. Add peanut butter and mix well. Mix all of mixture with Cool Whip. Divide into two pie shells. Refrigerate for 6 or more hours.
Mix ingredients well and put in greased or paper-lined muffin cups. Bake at 375° for 15 minutes or until done.
Stir glace cherries and pecans into melted chocolate. Spread mixture into a thin layer on a greased cookie sheet. Let stand until firm. Cut into squares. Store covered at room temperature. Yields about 2 pounds of candy. This is great for Christmas.
Beat first 4 ingredients together in large bowl with mixer. Mix until smooth. Gently stir in whipped topping. Spoon into graham cracker crumb crust. Refrigerate 3 hours or until set.
Cut top off cantaloupe. Remove seeds, etc. Fill with fruit and rum. Replace top and refrigerate overnight. Especially good to take on picnics.
Combine Jell-O, water and sugar in pan. Bring to boil and put in bowl to cool. Combine cream cheese and Eagle Brand milk; mix until smooth. Add pineapple and baby food to Jell-O mixture. Mix this with cream cheese and milk; add nuts. Pour into mold or sheet cake pan. Chill until firm.
Layer in a 9 x 13-inch pan the first 6 ingredients. Mix mayonnaise and sugar. Spread on top as frosting. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours before serving.
Combine all ingredients, mixing well. Pour batter into a well-greased 10 1/2-inch cast-iron skillet. Bake at 425° for 20 minutes or until golden brown. Yields about 8 servings.
In greased casserole dish, place chicken pieces. Spread can of whole cranberry sauce over chicken. Sprinkle dried onion soup mix over top, then pour over all the Catalina dressing. Bake at 350° about 1 hour and cover for only 1/2 the baking time. Serve with rice.
Cream 1 cup margarine and 2 cups sugar into bowl; add eggs, beating well after each addition. Stir in cream. Sift flour with salt and baking powder; add to creamed mixture. Mix well; stir in 1 teaspoon vanilla. Chill for 20 minutes. Roll out very thin on floured surface; cut with cookie cutters. Place on greased cookie sheet; bake in preheated 400° oven until brown. Cool. Combine remaining sugar, milk and remaining margarine in saucepan; bring to a boil. Cook until mixture forms soft ball when dropped in water. Remove from heat; add vanilla and food coloring glaze.
Cream the potatoes. Brown hamburger meat. Take 3 tablespoons flour and milk; mix well. After meat is done, drain. Pour gravy over hamburger meat. Put into baking dish a layer of creamed potatoes and a layer of meat. Last layer should be creamed potatoes. Garnish top of creamed potatoes with paprika. Bake at 350° for 30 minutes. Top with cheese, if desired.
Boil cut chicken and debone. Cut up (reserve broth). Melt butter. Add soup, sour cream, broth, carrot and dry stuffing. Mix well. Pour in 13 x 9-inch baking dish. Bake at 375° for 30 minutes. Serve.
Mix cake mix, jello, cooking oil and water; beat well. Add eggs, one at a time, and beat after each egg. Add strawberries and beat well. Bake in layer cake pans 25 minutes at 350°.
Mix together. Bake in greased pans approximately 40 minutes at 350°. Makes 3 loaves (about 3 1/2 x 7 1/2 x 2 1/2 size pans). Cool 5 minutes in pan and then remove to cooling rack and cool completely.
Mix together oleo, peanut butter and brown sugar. Add eggs, one at a time, and beat until fluffy, then add honey, flour, wheat germ, baking powder, soda and other ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix all together. Pour into a buttered 1-quart casserole. Top with crushed Ritz or Town House crackers. Drizzle with 1/4-cup melted butter. Bake for 30 minutes in a 350° oven.
Combine sugar, butter, cinnamon, salt and milk in an electric skillet. Set thermostat at 280°. Bring to boil. Boil 5 minutes, stirring constantly. Turn off skillet. Add marshmallows, chocolate chips, pecans and vanilla. Stir until marshmallows and chocolate chips are melted and smoothly blended. Pour into an 8 x 8-inch square buttered dish. Cool before cutting into squares. Yields 2 pounds.
Mix all together and bake at 350° for 50 minutes. Makes two pies.
Heat oil in 3-quart saucepan. When hot, add onions and saute until translucent. Add green peppers and saute until slightly softened. Add rest of ingredients and mix together well. Cover and simmer over low heat for 30 to 45 minutes, stirring occasionally. Serves 6 to 8.
Mix topping, cake mix and egg well. Shape into small round balls. Roll in powdered sugar. Bake at 350° for 10 to 15 minutes.
Mix together 2 tablespoons warm water and 1 package dry yeast. Sift dry ingredients and cut in the shortening. Add yeast and buttermilk. This makes a sticky dough. Add flour (extra if necessary) and roll 1/4-inch thick. Cut as biscuits and roll in melted butter. Bake at 400° for 15 minutes.
Mix and spread into 9-inch pie pan. Jab with fork a few times and bake 6 to 8 minutes at 450°. Cool. Fill with sliced strawberries.
Dump together flour, sugar, milk and baking powder; mix. Spray baking dish with nonstick spray. Pour mixture into baking dish. On top of this dump sliced peaches with syrup. Chop oleo on top and sprinkle with sugar. Bake at 400° for some 20 to 30 minutes.
Preheat oven to 400°. Beat egg whites until stiff. Mix 1 cup sugar and beat until sugar dissolves. Add and mix by hand the chocolate chips and nuts.
Preheat oven to 400 degrees. Combine flour and sugar. Stir to mix. Combine eggs, yogurt, whipping cream, and coconut flavoring. Mix well. Stir in toasted pecans. Spoon into well greased muffin tin, filling each cup 2/3 full. Bake for 13 to 15 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Makes 10 large muffins.
Mix all ingredients well; place in covered container and chill, preferably overnight. Roll out very thin, cut into circles and put on a cookie sheet. Sprinkle with sugar and bake at 325° for 12 to 15 minutes.
Mix all ingredients together and drop by spoon into hot oil and cook until done. Drain on brown paper.
Beat cheese until smooth; gradually add and beat sugar in. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Pour into crust. Chill at last 4 hours (or until set). Garnish with strawberries if desired.
Brown hamburger, onions, green peppers and garlic. Bring to boil 4 cups water and 1/2 pound spaghetti, broken into smaller pieces. Cook 12 to 15 minutes. Add hamburger. Stir in tomatoes and ketchup. Simmer 10 minutes. Serve with Parmesan cheese. Serves 6.
Cream the shortening, sugar and eggs. Mix alternately with flour, fruits and nuts. Bake in a 350° oven for 1 hour.
In a bowl slowly mix the first 5 ingredients with a mixer. Add salad oil slowly while blending, add celery seed and paprika.
Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl. In separate bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir only until mixed; do not overmix. Add berries and lemon peel. Fill greased standard or extra-large muffin cups with mixture. Sprinkle tops of muffins with cinnamon sugar. Bake at 400° about 18 minutes for standard size muffins or about 22 minutes for extra large muffins. Yields 12 standard size or 6 extra large muffins.
Preheat oven to 375°. In a saucepan over low heat, melt 1 cup of the chocolate chips. In a large bowl, beat sugars and margarine until fluffy. Add sour cream, vanilla, eggs and melted chocolate. Mix well. Add flour, baking powder and baking soda, a little at a time. Mix well. Stir in remaining 1 cup chocolate chips. Drop by teaspoon onto parchment-lined cookie sheets 2-inches apart. Bake for 7 to 10 minutes. Makes 4 to 5 dozen.
Preheat oven to 300°. Beat egg whites until stiff. Add sugar slowly and beat, then add vanilla. Fold in cracker crumbs and nuts. Pour into a buttered pan. Bake until golden brown (about 30 minutes). Cool. Top with Cool Whip and sprinkle with coconut (also nuts if desired).
Drain corn well, also pimentos. Add onions (including tops). Toss all vegetables together lightly. Add mayonnaise. Refrigerate overnight. Keeps well.
Beat eggs. Add to oil, flavoring, sugar and baking powder. Add slowly to 4 1/2 cups flour. Knead, roll out and shape into balls. Bake at 350° for 10 to 12 minutes.
Peel potatoes and make cross wise slices on them about 1/4 inch apart; do not cut all the way through. About every second slice, insert a slice of onion, sprinkle with salt and pepper. Place 1 tbsp. butter on top of each potato. Wrap in foil and bake at 400° for 1 hour.
Cook and debone chicken. Tear into pieces and place in baking dish. Preheat oven to 350°. Mix soup and sour cream and pour over chicken. Crush Ritz crackers and pour on top. Melt butter and pour over top. Cook at 350° for 30 minutes or until bubbling.
To make 1 cup tea, mix 3 tablespoons mix to a cup of boiling water.
Put chicken in large 6-quart boiler with celery, onions and salt and pepper; cook until chicken is done. Debone and cut up chicken; return to pot. Add carrots, green beans, tomatoes, corn and all seasonings. Add potatoes, okra, cabbage and turnips about 30 minutes before soup is done. Makes about 6 quarts and can be stored in deep freeze.
Cream peanut butter, butter and vanilla. Add powdered sugar. Mix well. Make into balls. Place on wax paper on cookie sheet for 2 days in refrigerator.
Preheat oven to 350°. Cook ziti in boiling water until al dente (still a little firm). Drain pasta and place in a large bowl; set aside. Heat olive oil in a skillet over medium heat and saute garlic until lightly brown, about 1 minute. Combine garlic, broccoli, Parmesan cheese and heavy cream with ziti. Spoon mixture into large baking dish. Top with Mozzarella cheese and bake, covered, for 20 to 30 minutes. Yield: 8 servings.
Blend thoroughly and chill. Excellent for vegies. Every time I use this dip, the recipe is requested.
Boil potatoes in jackets. Cool. Dice potatoes. Pour oil over potatoes. Add vinegar, salt, pepper, sliced olives, diced pickles, shredded carrots, pimentos (diced), finely chopped green pepper, grated onions and grated cabbage; mix well. Add mustard and mayonnaise. Mix well. Serve cold.
Season meat well with salt, pepper and garlic salt. Add onion soup mix to both sides. Place in a roaster or cake pan. Add amount of water wanted for gravy. Usually 3/4 to 1-inch deep. Cover tightly and roast in slow oven at 325° to 350° until tender. Takes 2 1/2 or 3 hours. Turn the meat in about 1 1/2 hours. Cool in refrigerator at least 1 day. Trim off fat, slice and set back into gravy; reheat for serving.
Fry bacon, chopped with onions, until bacon is crisp and onions are translucent. In a Dutch oven, transfer sautee mixture; next add sauerkraut and applesauce. Simmer over low to medium heat for 45 minutes to 1 hour. Brown the brats in the frying pan. (Cook thoroughly). Cut in half and place in sauerkraut. Simmer for 15 to 20 minutes.
In large skillet saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender. Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly. Serve over rice, if desired.
Combine first 8 ingredients in a jar. Cover tightly and shake vigorously. Add blue cheese; stir mixture before serving.