HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. Remainder may be stored in refrigerator.
Mix cake mix, margarine and 1 egg thoroughly. Pat into bottom of greased 9 x 13-inch pan. Beat the powdered sugar, cream cheese and egg until well blended. Pour on top of chocolate mixture. Bake at 325° for 40 to 45 minutes. Refrigerate. Cut in squares when cool. The white portion will be very soft when baked, but will "set up" when cooled.
Combine sausage, onion and green pepper in a skillet; cook over medium heat until sausage is browned, stirring to crumble meat. Drain well; set aside. Combine water, soup and salt in a large saucepan; bring to a boil. Add rice. Cover, reduce heat and simmer 7 minutes. Add sausage mixture. Spoon into a 2 1/2-quart casserole. Cover; bake at 375° for 35 minutes. Yields 4 to 6 servings.
Slice bread lengthwise. Do not scoop out. Mix ground round, onion soup, Italian seasoning and tomato soup. Spread evenly on both pieces of bread. Put in oven at hottest temperature for approximately 20 minutes. Remove from oven and place sliced tomatoes on entire length of both pieces and sprinkle with Mozzarella cheese. Place back in oven for 2 to 3 minutes to melt cheese. Slice into serving size. Serves 4 to 6 hungry people.
Cook first 3 ingredients and cool. Add marshmallows, cherries and pineapple. Mix together. Add whipped topping or whipping cream. Can use leftover rice also. Chill and serve.
Place biscuits on ungreased cookie sheet. Flatten with fingers to make crust thinner. Top each biscuit with teaspoon of pizza sauce, pepperoni and cheese. Cook according to directions on biscuit can.
Mix cream cheese and sour cream together. Pour salsa over mixture. Sprinkle onions and green pepper over salsa. Top with cheese. Serve with tortilla chips.
Dissolve yeast in water. Mix all ingredients and knead for 10 minutes. Place in greased bowl and cover. Place in refrigerator. Remove from refrigerator 2 hours before ready to bake. Roll out into the shape desired and set aside for 1 hour. Bake at 400° until brown. Brush with margarine.
Remove crusts and slice bread into 1-inch cubes. Melt cheese and butter in top of double boiler. Stir vigorously after melted. Remove from heat and fold in egg whites. Spear bread cubes with a 2 pronged fork or long wooden pick and dip mixture. Shake gently to remove excess. Chill overnight or freeze on cookie sheet. Defrost if frozen for 30 minutes. Put in 400° preheated oven. Bake 10 to 12 minutes or until golden brown. Makes 50.
In small skillet melt butter over medium heat. Add onion and garlic. Cook and stir about 3 minutes. Squeeze liquid from spinach, then chop. In medium bowl combine onion mixture, spinach and cheese. Cut dough crosswise into 6 equal pieces. On lightly floured surface roll and fill. Place calzones on ungreased baking sheet. Bake 10 to 15 minutes.
Mix peanut butter, shortening, brown sugar, milk and vanilla until well blended. Add egg, flour, salt and baking soda to cream mixture. Drop by teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes or until set and beginning to brown. Cool 2 minutes. Makes about 3 dozen cookies.
Beat egg yolks and salt together. Add sugar, 1/2 cup at a time; blend well. Beat in milk, butter, lemon juice and almond extract. Beat egg whites until stiff. Fold egg whites and coconut into egg yolk mixture. Pour into frozen pie shell. Bake on cookie sheet at 375° for 30 minutes or until knife inserted in rim comes out clean.
Bring 1/2 cup sugar and water to a boil. Add the rest of the sugar, flour and cocoa until as thick as you desire. Serve over biscuits.
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring often. Remove from heat. Stir in peanut butter and vanilla. Pour over powdered sugar in a large bowl. Beat until smooth. Pour into an 8 x 8-inch pan. Chill until firm. Cut into squares.
Wash and cook green beans until beans change color and are tender. Pack beans upright in jar.
Peel and slice carrots 1/4-inch thick or less. Combine all ingredients in a stove top pan. Cook on medium heat until tender. Boil off the remaining liquid and serve. Makes 4 servings.
Rub chicken halves with a little butter and herbs de Provence. Bake in 350° oven until tender, 45 to 50 minutes. Serve with potatoes and vegetable or rice cooked with spices.
Stir together flour, baking powder, soda and 3/4 teaspoon salt; set aside. In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, one at a time, and the milk, beating until smooth after each addition. Fold in nuts. Put batter into a lightly greased 8 x 4 x 2-inch loaf pan. Bake at 350` for 60 to 65 minutes. Cool in pan 10 minutes.
Combine dry ingredients. Add pineapple, stir. Add eggs, mix thoroughly. Add vanilla, mix. Pour into greased and floured sheet cake pan. Sprinkle with 1 c coconut. Bake in 350 degree oven for 35 minutes. For icing: mix butter, milk, sugar, and vanilla. Bring to a boil. Sprinkle nuts on cake, spread hot icing over cake.
In 4-quart pot, combine juice, garlic, onion, zucchini, celery, carrots, bouillon and water. Bring to boil; reduce heat. Partially cover and simmer until vegetables are tender. Add oregano, basil, cabbage, tomatoes, kidney beans and garbanzo beans. Continue cooking about 10 minutes. Add pasta; cook until heated. Serve hot. Makes 10 servings.
Line a 9 x 13-inch glass pan with buttered bread, buttered side down. Sprinkle cooked sausage on top. Mix eggs and milk together well; pour on next. Sprinkle cheese over top. Set overnight. Bake at 350° for 45 minutes, covered, then 15 minutes, uncovered.
Brown meat in oil; drain. Combine green beans, 1 1/2 cups cheese, rice, onion and celery; mix lightly. Place meat in 11 3/4 x 7 1/2-inch	baking	dish. Season with salt and pepper. Top with rice mixture.
Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine sugar, cinnamon, allspice and cornstarch together, fold in blueberries and place in a greased 13 X 9 baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 450 degrees for 30 minutes or until golden brown. Makes 2 to 4 servings.
In a 1 1/2 quart casserole, blend soup and milk. Stir in chicken, noodles, parsley and pimento. Bake at 350° for 25 to 30 minutes. Stir. Top with bread crumbs. Bake for 5 or 10 minutes more. Makes about 4 cups.
Mix cookie crumbs with soft margarine. Save about 1/2 cup of the cookie crumbs. Press cookies in a large 8 x 12-inch dish.
Mix together shortening, sugar, eggs, honey and vanilla. Sift soda and salt with flour 2 times. Mix all together. Roll in small balls about 2 tablespoons of dough; flatten slightly on cookie sheet. Do not crowd. Bake at 350° for about 15 minutes. Do not overbake.
Mix all ingredients together, pour in greased 9 x 13-inch pan and bake for 1 hour at 350°.
Cream together flour and butter. Beat remaining ingredients and add to flour mixture. Pour into tube pan. Bake at 350° for 1 hour.
Cook pasta according to package directions. Drain and rinse in cold water. In large bowl, whisk together lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta, vegetables and Crab Delights. Toss and serve.
In frypan, melt butter on medium-low heat. Stir in flour, salt and pepper. Gradually add milk, stirring until thickened. Reduce heat to low; fold in cream cheese and stir until smooth. Add eggs and ham. Heat through. Serve over muffins.
Mix together chicken, celery, cheese, mayonnaise, onion and lemon juice in a 1 1/2 quart casserole.	Sprinkle with paprika. Bake in a 350° oven about 30 minutes until heated. (Celery and onion will be crunchy.)
Mix mayonnaise, cheese and onions. Spread on individual Melba toasts. Place under broiler or in toaster oven 3 to 5 minutes. Enjoy!
Mix all ingredients, except oleo, milk and flour. Put in casserole dish. Melt butter and mix flour and milk; pour over mixture. Bake at	400° for 30 to 40 minutes or until light brown.
Process unpeeled orange in food processor until coarsely ground. Combine with apples, drained pineapple and sugar in medium bowl; mix well. Process cranberries in food processor until coarsely ground. Add to orange mixture; mix well. Chill, covered, for 8 hours. Yield: 3 cups.
Preheat oven to 350°. Melt butter in baking pan; remove and cool. Mix eggs, milk, flour, baking powder and salt well. Add spinach, cheese and onion and mix well. Put in pan and bake for 40 minutes. Let stand 15 minutes before cutting. Freezes well.
Mix together and bake at 350° for approximately 1 hour and 15 minutes or until lightly brown on top.
Let chicken and rice cool; add all in large mixing bowl and chill. Makes 12 servings.
Do not beat egg whites. Stir all the ingredients together. Drop spoonfuls on greased cookie sheet and bake at 400° for 10 minutes.
Cook small slices of chicken in margarine until done. Add rest of ingredients and cook until vegetables are tender. Add 1/3 cup cooking wine and simmer a few minutes. Good with rice.
Sprinkle flour over white cake mix. Add Jell-O, salad oil, water and frozen strawberries, thawed to mushy stage. Mix thoroughly with electric beater. Add 1 egg at a time until all 4 eggs have been added. Divide batter into 2 (9-inch) cake pans. Bake at 350° for about 35 minutes.
Prepare cauliflower into flowerets. Mix sour cream, mayonnaise and salad dressing. Mix into flowerets. Marinate overnight. Add sliced cucumbers and radishes just before serving.
Slice bananas into blender and puree. In a bowl, combine bananas, cashews, coconut, oats, peanuts and sunflower seeds. Spread mixture evenly in 13 x 9-inch pan. Sprinkle oil evenly over mixture. Bake at 350° for 20 minutes. Remove from oven; stir mixture to separate, then bake 10 minutes longer. Stir again. Bake 10 minutes longer. Cool. Stir in raisins.
Cook rice according to pkg using 1 stick butter. Mix rice with corn, soup, and 1/2 cheese. Bake 350° for 20 min. Sprinkle remaining cheese and bake additional 5 minutes.
In a large 3 quart pan, cook cabbage, onions and celery in water until tender. Add milk and soup. Add seasoning of your choice.
Mix together and drop by teaspoonful onto baking sheet. Bake 8 to 10 minutes at 350°.
Mix sugar, milk, vinegar and corn syrup in saucepan. Bring to a boil, stirring constantly. Boil 4 minutes. Remove from heat. Add peanut butter, Marshmallow Creme and vanilla. Mix and stir until it starts to thicken. Pour into two 9 x 9-inch pans or onto a cookie sheet. Cut when cool.
Blend first 7 ingredients in a saucepan and simmer for 15 minutes. Remove bay leaf and cloves. In a large frying pan, melt margarine. Mix in flour. Add tomato mixture slowly, stirring constantly to prevent lumps. Cook until thickened and smooth. Add beans and heat.
Mix first 6 items together. Peel apples and slice into thick slices. Put apples in pastry shell and pour mixture over them. Then cover with pastry strips. Put butter and sugar on top. Place in oven and bake at 425° for 10 minutes. Turn temperature down to 350° and cook until apples are done.
Beat sugar and egg yolks. Mix part of flour with the fruit and nuts to coat them. Combine the dry ingredients and wet ingredients (except egg whites). Beat egg whites until stiff and fold into other ingredients. Pour into loaf pans which are lined with waxed paper. Bake at 325° (slow oven). (Bake large loaf about 1 hour or small loaves about 1/2 hour. Check these often to prevent loaf from becoming too dark and drying out.)
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted margarine. Stir in chocolate pieces and nuts. Pour into pie shell. Bake at 325° for 1 hour. Remove from oven.
Beat well sugar, oil, honey and eggs. Add flour, cinnamon, salt, soda and nuts. Bake at 325° for 20 minutes.
In boiling water, cook the meat, celery, onion and garlic for 30 minutes. Add the tomatoes, succotash and okra. Add seasonings, salt and pepper to taste. Simmer on a medium heat for 30 minutes more. Peel and cut potatoes into large cubes; cook until tender. Add the juice; simmer for another 15 to 20 minutes. (You can add the juice at the same time as the potatoes, if desired.) Serve over steamed rice.
Preheat oven to 325°. Remove any fat around ham slice. Place in a shallow baking pan. Sprinkle with sugar and stud sides with cloves. Drain apricot syrup. Pour 1/3 over ham. Bake 1 hour, basting often, adding more syrup if needed. Arrange drained apricots on top of ham and bake 15 minutes longer or until richly glazed. Serves 6.
In medium bowl, combine egg, bread crumbs, pizza sauce, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add ground beef; mix well. Shape about 1 tablespoon of meat mixture evenly around each olive to form round meatballs. Place in 13 x 9 x 2-inch baking dish. Bake in 375° oven for about 20 minutes. Serve warm.
Mix soup and milk together. Add rest of ingredients to soup and milk. Stir well. Put crushed chips on top. Bake 30 minutes at 350°. (Mix in casserole dish.)
Separate eggs. Place in 2 large mixing bowls. Add 6 tablespoons sugar to each bowl. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy. Stir well. Beat egg whites and sugar until stiff, but not dry. Fold beaten whites into yolk mixture. Fold in whipping cream. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.
Mix all ingredients in a baking casserole and put in the oven. Bake in oven for 3 hours at 325°.
Put corn and milk in blender and blend well. Add egg yolks and parsley flakes. Add cracker crumbs. Beat egg whites until stiff and fold in mixture. Bake 40 minutes at 350°. (Cracker crumbs are salty.) Mixture should be thick, not soupy.
Mix and raise 30 minutes. Divide into 4 parts put into pans and raise and bake @ 350 degrees.
Saute onion and garlic in butter until tender. Add chicken and brown on both sides. Stir in soup, milk and parsley and simmer, covered for 30 minutes. Meanwhile, cook pasta, drain and put in baking dish. Arrange chicken pieces on top, cover with sauce and sprinkle with Parmesan. Bake at 400° uncovered about 20 minutes. Serves 4.
Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken. Heat oil in 10-inch skillet over medium heat until hot. Cook chicken in oil 10 minutes until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 3 to 5 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are heated through. Yields 4 servings.
Mix all ingredients, except onions; place in covered casserole. Bake for 30 minutes. Top with onions; bake 5 minutes longer.
Beat eggs with milk, gradually beat in flour, sugar, salt and baking powder until very smooth. Holding the opening of the funnel closed with your fore-finger, fill the funnel with batter. Controlling the flow with your fore-finger, dribble the batter into hot oil, starting at the center of pan and swirling batter outward in a circle. Fry 2 or 3 minutes or until brown. Drain on absorbent paper and sprinkle with confectioners sugar. Makes about 2 dozen cakes, depending on size.
Chill fruit juices and 7-Up. Prepare 7-Up cubes or freeze 7-Up mold. At serving time, combine cranberry juice and apple juice in punch bowl. Slowly pour 7-Up into bowl. Add frozen cubes or frozen mold.
Combine eggs and salt. Beat well. Add butter and flour, mix into soft ball. Divide into two parts. Roll out on floured board. Roll thin and cut into strips. Let dry and cook in chicken broth.
Mix all ingredients and roll in 1/2 cup finely chopped pecans. Refrigerate until chilled.
Grease 8-inch pan with Wesson oil. Line with sliced jalapenos. Grate cheese and add to beaten eggs. Pour over jalapenos. Bake at 350° for 35 minutes. Let set for 10 minutes. Cut into small squares.
Heat oven to 375°. Combine sugar, cinnamon and almond extract. In another bowl, combine butter and vanilla. Flatten biscuits into 3-inch diameter circles. Dip cream cheese pieces in butter mix, then in sugar mix. Place in center of each biscuit and fold biscuit. Dip in sugar mix and place in ungreased muffin pan, seam side down. Bake 12 to 15 minutes. Store in refrigerator.
In 1-quart casserole, combine all ingredients. Bake at 350° for 1 hour. Makes 3 1/2 cups.
In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt and pepper. Cover and simmer for 30 to 40 minutes.
Fry onions, garlic and celery in oil, using a large pan. Add ground beef. Stir and cook until redness in meat disappears. Add pepper, Worcestershire sauce, catsup and salt. Simmer at least 20 minutes. Skim off excess fat.
Heat oven to 425°. Line 12 muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add combined milk, egg whites, honey and oil, mixing just until moistened. Fill prepared muffin cups almost full. Bake 15 to 17 minutes or until golden brown. Store muffins in freezer. To reheat, microwave on High about 30 seconds.
Cook cabbage in boiling salted water 10 minutes. Drain and put in shallow baking dish or pan. Blend milk, soup and cheese. Pour on cabbage. Top with bread crumbs, if desired. Bake at 400° for 10 to 15 minutes (or until hot). Makes about 6 servings.
Cook broccoli 5 minutes; drain. Mix soup, eggs, Cheddar cheese and mayonnaise. Stir in broccoli and put in baking dish. Top with cracker crumbs and grated cheese. Bake at 350° for 40 minutes.
Heat sugar, oil and salt in milk to lukewarm. Let cool and add yeast that has been dissolved in warm water. Work in the flour and leave in bowl. Cover with a cloth and let rise to double in size. Pour out on floured board and knead.
Brown hamburger, onions and pepper. Add remaining ingredients. Simmer 15 minutes or until done or place in crock-pot or low until ready to serve.
In a saucepan over medium heat, cook apples, soda and cinnamon until apples are tender, about 45 minutes.
Dissolve 5 ounces cinnamon red hots in 1 cup very hot water. Add 1 cup raisins and let stand while preparing rest of pie. Peel, core and slice apples. Mix sugar, nutmeg and allspice. Pour over sliced apples and mix well. Add cinnamon red hots/raisins mixture. Stir well and pour into 2 prepared pie crusts. Sprinkle 2 tablespoons flour over each pie filling. Cut 1 tablespoon margarine over each pie filling. Add top crust to each pie. Bake in preheated 400° oven 40 to 50 minutes or until done. Makes 8 servings.
Mash squash, stir in remaining ingredients. Pour into greased casserole dish. Bake at 350° for 1 hour.
Cook meat and onions in butter until done. Mix rice, olives and mushrooms. Sprinkle cheese over top after combining all ingredients. Bake at 350° for 1 hour to heat through.
Place ribs in roaster and add 2 sliced onions. Sprinkle with salt and pepper. Brown the 1 chopped onion in oil and add remaining ingredients. Simmer for 30 minutes. Pour sauce over ribs. Cover pan and cook at 350° for 1 1/2 hours. Remove cover and roast for 20 minutes longer. Makes 6 servings.
Combine ingredients together. Press into 9 x 13-inch pan. Chill for 1/2 hour. Bake at 350° for 15 to 20 minutes or until lightly brown.
Combine sugar, water, syrup and salt in a 2-quart bowl. Microwave on High 3 1/2 minutes. Take out and stir in peanuts. Microwave on High 9 minutes. Take out and add butter, vanilla and coloring. Stir 5 to 7 minutes and pour in buttered pans. Sets up fast. Makes 2 pie pans.
Combine ingredients. Form into balls and place on a cookie sheet. Bake for 15 to 20 minutes at 225°. When cool, roll in powdered sugar.
Cream butter and sugar; add eggs, one at a time. Add sour cream, vanilla, flour, salt and baking powder. Pour half of the batter in greased Bundt pan. Sprinkle with cinnamon, brown sugar and nuts. Cover with rest of batter. Bake at 350° for 50 to 60 minutes. Cool some and remove from pan. Store in tight container. Best made day before.
Mix beef, bread crumbs, onions, milk, egg, parsley, salt, pepper and Worcestershire sauce together; form into small balls (should make 60). Roll each ball lightly in flour and brown, using 2 tablespoons hot Crisco. Drain.
In large saucepan over medium heat, brown beef with onions, stirring frequently. Add remaining ingredients. Bring to a boil. Cover. Reduce heat and simmer 1 hour. Makes 6 to 8 servings.
Preheat oven to 350°. Brown meat and onion; saute until tender. Stir in milk and cheese until smooth. Add corn, pimentos, mushroom soup, salt, pepper and cooked noodles. Divide mixture into two 1 1/2-quart dishes. Sprinkle with Parmesan cheese. Freezes well. Bake until bubbly and tan colored.
Cut biscuits into quarters. Roll in 2/3 cup sugar and cinnamon; set aside. In pan, bring 1 cup sugar, butter and vanilla to boil. In greased Bundt pan, place coated dough. Sprinkle pecans occasionally. Pour in syrup. Cook at 350° for 30 minutes.
Brown the chops. Make the stuffing by combining the first 5 ingredients. Put browned chops in casserole dish. Place a mound of stuffing on each chop. Blend the soup and 1/3 cup water. Pour over all of the chops and stuffing. Bake at 350° for 1 hour. (You may use Stove Top stuffing in place of making your own.)
Cream butter and sugar together. Add vanilla wafers, eggs and milk. Mix together. Add nuts and coconut. Bake at 275° for 1 hour in tube pan.
Cut peppers, onions and celery into chunks and fry until golden brown. Cook hamburger. Mix noodles, soups and mushrooms together. Sprinkle top with cheese. Cover. Bake 1 hour at 350°.
Saute onion in butter until soft. Chop mushrooms small (mixture should be spreadable). Sprinkle with pinch of salt and butter. Mix cheese with Worcestershire sauce and garlic powder (or fresh chopped garlic). Spread filling on slices of bread and make sandwich. Cut into serving size pieces and grill (as grilled cheese sandwiches). Cut in fourths or larger (to taste).
Brown beef and onion. Drain and set aside. Brown sausage and drain. Combine 2 meats and cheese, stirring until the cheese melts. Add spices. Place bread on cookie sheet and spoon the mixture on each slice. Place under broiler to brown.
Mix all ingredients except chicken and butter. Dip chicken pieces in butter and then roll in crumb mixture. Place on cookie sheet. Bake 35 minutes at 350°. Makes crispy fried chicken.
Cream shortening and sugar. Add egg and beat well. Add flour to cream mixture and milk. Bake in muffin pan for 10 minutes. Top with fruit and whipped cream. Bake at 450° for 10 minutes.
Thaw berries. Combine with sugar, egg whites, salt and juice. Beat until stiff (15 minutes). Fold in whipped cream and almonds. Mound in pie shell. Freeze until firm.
Melt margarine. Blend with flour and nuts (pecans). Pat in bottom of 9 x 13-inch oblong Pyrex dish. Bake at 350° for about 25 minutes. Let cool.
Cook chicken in a covered skillet until cooked through, but not browned; shred with fork. Put about 1/2 cup water and 1/3 package dry taco seasoning in skillet on top of chicken; mix well. Let this simmer covered until most of the water is gone. In an 8 x 11 baking pan, pour about 1/3 can of green chili enchilada sauce; cover with tortillas. Tear tortillas to fit in pan without overlapping. Spread 1/2 chicken mixture, 1/2 of chopped onion, 1/2 tomatoes and jalapenos, 1/2 stewed tomatoes and 1/3 of cheese over the tortillas. Pour remaining enchilada sauce from first can over this. Starting with tortillas, layer everything again, reserving 1/3 of cheese and 2/3 second can of enchilada sauce. Cover with final layer of tortillas and spoon remaining enchilada sauce over tortillas; don't leave any dry places. Cover with remaining cheese. Bake at 350° until hot. Mix remaining dry taco seasoning with sour cream and serve on the side.
Shred cucumbers and onion in food processor. Add buttermilk, cucumber dressing and add sour cream to thicken the mixture to desired consistency. Add chives and parsley. Add sugar to sweeten to individual taste. Chill in refrigerator. Thickens as it chills.