HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort and wash beans. Cover with water in Dutch oven and bring to a boil. Cook 5-10 minutes. Drain and discard broth. Add green pepper, onion, olive oil, ham hock, bay leaves salt, chili powder, garlic, pepper and water. Bring to boil and simmer 1-2 hours. Remove onion, green pepper and meat from ham hock. Make a puree in food processor. (Discard bone, fat, and bay leaf.) Add puree back to pot of beans and continue cooking very low. Simmer until tender. Serve over rice in a bowl topped with chopped green onion.
In a large pan, brown 2 pounds ground meat; drain fat. Pour in tomatoes, green chilies and both cans of beans. Then add Hidden Valley and taco seasoning. Let simmer thirty minutes. Serve hot. Top with cheese and serve with chips.
Cook the zucchini, onions and carrots for 5 minutes; drain. Add sour cream and undiluted chicken soup.
Layer 1 package crushed Escort crackers, chicken and water chestnuts. Mix soups and sour cream. Pour on top. Top with another package of crushed crackers and pats of butter on top. Bake at 350° until bubbly and browned.
Cut baking potatoes into wedges, unpeeled but washed. Dip into egg whites and roll in grated Parmesan cheese and oregano. Place on Pam sprayed baking sheet. Bake at 425° for 15 minutes or until soft.
Put blueberries in medium size pan. Mix sugar and cornstarch; sprinkle over berries. Cook over medium heat, stirring often and crushing a few berries until mixture thickens slightly and bubbles 1 minute. Remove from heat; cool. Pour into 4 to 5 cup glass bowl; cover and refrigerate several hours. Beat cream cheese until soft. Blend in sugar and vanilla until fluffy and soft peaks. Spoon cream cheese mix on top of berries; then gently fold in, leaving streaks of blue and white. Sprinkle with rinds. Refrigerate.
Combine the flour, sugar, salt and oil. Save 1 cup for topping. Add remainder to the boiling water, molasses and baking soda. Bake for 40 minutes at 350°.
Peel and cut seeds out of cucumbers; cut into lengthwise strips. Soak in 2 gallons of water with 2 cups of pickling lime for 1 day.
Beat margarine and sugar together until light and fluffy. Combine flour, baking soda and chocolate chips; also the nuts, if used. Fold and cut (do not mix) half of this flour mixture into margarine mixture. Add remaining half of flour mixture; fold and cut. Drop by teaspoonfuls onto cookie sheet, but before doing that, lightly dab these teaspoonfuls into the Rice Krispies, just enough to stick some of the cereal onto the cookie dough. Drop onto cookie sheet with Rice Krispies side up. Bake at 275° for 30 to 40 minutes or until lightly brown. Once cooled, cookies should be very crumbly in your mouth. If centers are chewy, cookies require more than 40 minutes in your oven.
Mash potatoes; add sugar, eggs, salt, milk and cinnamon. Blend well; pour into unbaked pie shell. Cook at 275° for 35 minutes or until a knife inserted in pie comes out clean.
In 12 x 8-inch baking dish, arrange chicken, skin side up. Drizzle with butter. Bake at 375° for 40 minutes.
Drain pineapple, reserving 2 tablespoons syrup. Melt butter in a heavy 10-inch skillet. Stir in brown sugar and the 2 tablespoons pineapple syrup. Blend thoroughly. Remove from heat. Arrange pineapple slices in sugar mixture. Place a maraschino cherry in center of each slice. Combine flour, sugar, baking powder and salt in a large bowl. Add milk and shortening; beat at high speed with electric mixer 2 minutes. Add egg, lemon rind, lemon juice and vanilla. Beat another 2 minutes. Pour over pineapple in skillet, spreading evenly. Bake in a moderate oven (350°) for 40 minutes. Cool on wire rack 5 minutes. Invert onto serving plate. Serve warm.
Combine all ingredients in a Dutch oven. Bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Uncover and simmer an additional 30 minutes. Serve hot. Yields 10 cups.
Saute onions, chicken and sausage. Add cut up broccoli. Add spices to spaghetti sauce. Mix all ingredients in bowl and add cooked noodles in casserole. Sprinkle Parmesan cheese on top and cover with grated Mozzarella cheese. Bake at 325° for 20 to 30 minutes. Serves 8.
Cook onion and celery in butter until golden in a 2-quart saucepan. Add chicken broth, rice and seasonings. Cover; cook over low heat for about 20 minutes. Add chicken and carrots; cook for 15 minutes more. Sprinkle with chopped parsley. (Turkey parts may be used instead of chicken.)
Finely chop walnuts, then toast. Chop mushrooms and scallions. In heavy skillet, cook in butter the mushrooms, scallions and thyme for 5 to 8 minutes. Add salt and sherry. Cook until all liquid is gone. Cool. Fold in soft cream cheese. Add walnuts, parsley and Tabasco. Place in a dish and refrigerate. (Use 1/4 fresh chives to garnish, if desired.)
Cook rice in warm water until done (about 20 minutes). Add the ingredients and sprinkle cinnamon on top. Bake at 350° for 1 hour, stirring 3 times.
Add 2/3 cup water to the salt in a pan; cook over medium heat, stirring, for about 4 to 5 minutes, until salt is dissolved. Remove mixture from heat. Gradually mix 1/2 cup water with cornstarch in a separate container; stir until smooth. Add the cornstarch mixture to the salt mixture. Return to low heat; stir and cook until smooth. The "goop" will thicken quickly. Remove from the heat; use for modeling objects.
Prepare stuffing; set aside. In casserole dish, mix all other ingredients. Put stuffing over mixture to cover. Bake in oven at 350° until heated through.
Beat eggs 1 minute. Add salad oil, sugar and vanilla. Beat until thick and creamy. (Will be lemon colored.) Gently fold in zucchini and pineapple. In separate bowl, combine remaining ingredients. Gently fold into zucchini mixture until just blended. Bake in two greased and floured loaf pans at 350° for 1 hour.
The night before, open packages of spinach and let drain overnight. Squeeze all liquid out with your hands the next morning. Re-chop to eliminate stringy spinach. Stir sour cream, mayonnaise, Salad Supreme, salt and pepper together. Add spinach and mix thoroughly. Refrigerate overnight. Cut crusts from bread and flatten with rolling pin. Spread slice of bread with spinach mixture; top with another piece of bread. Sprinkle with parsley. Cut each bread sandwich into 4 pieces before serving.
Cut biscuits in fourths and put them in a bag with 1 teaspoon of cinnamon and 3/4 cup of sugar. Shake until all are well coated. Place in a greased Bundt pan. Put in layers and sprinkle nuts over them as you place them in the pan.
Stir-fry the meat and add other ingredients. Add 3 cups cooked rice.
Parboil onions until tender. Quarter bread slices. Put half of bread quarters in buttered 1 1/2-quart casserole. Place half of onions on bread. Sprinkle with 1/2 cup cheese. Repeat with remaining bread, onion and cheese. Add milk, salt and pepper to eggs. Pour over mixture in casserole. Set casserole in pan of hot water. Bake in 350° oven, 45 to 50 minutes or until firm.
Mix mustard, ketchup, sugar and beans together. Pour into baking dish. Lay bacon across top and bake in oven for 1 hour. Serves 6 to 8.
Cream sugar and butter together with spoon. Add flour, corn meal, salt and eggs; mix well. Add milk, lemon rind and juice. Pour into shell and bake at 325° for 1 hour or until set and lightly browned.
Line a 10-inch pie plate with vanilla wafers. Fill plate with alternating layers of bananas and vanilla pudding. Top with desired amount of Cool Whip. Sprinkle crushed cookie crumbs on top.
In a large bowl, beat the butter until creamy, gradually adding sugar. Add the eggs, one at a time, beating fully after each. Fold in, then beat in the honey; set aside. In another bowl, combine 3 1/4 cups of flour along with the spices and baking powder. Sift together. Toss the figs or raisins along with the almonds with the remaining flour. Add flour mixture in 2 steps as you alternate with the water. Stir in the floured nuts and fruit. Gently mix until smooth. Use 2 loaf pans. Bake at 325° for 75 minutes. Let cool on rack for 10 minutes.
Drain fruit and save juice! Add sugar, cornstarch and lemon juice. Bring the juice and other ingredients to a boil, slowly adding 1 slightly beaten egg. Stir constantly. Pour over cooked pasta and set aside in refrigerator for 3 hours. Redrain fruit; add to pasta with 1 small package of Cool Whip.
Cream butter and sugar over medium heat. Remove and blend in egg yolk. Add bourbon, stirring gradually. Serve warm over cake or bread pudding.
Cream oleo and sugar. Beat in egg. Add oil and vanilla. Mix together the flour, soda and salt. Add to mixture. Add oats, coconut, cornflakes and nuts. Mix well. Drop by teaspoon and flatten with fork on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Yields 8 dozen.
Beat egg white slightly. Add water, beat until frothy but not stiff. Fold in pecans. Combine sugar, salt and cinnamon. Add to pecans and mix well. Spread on buttered 9 x 13-inch cookie sheet. Bake at 250° for 1 hour.
Mix milk with pudding for 1 minute. Add sour cream. Add Cool Whip. Put wafers in a glass dish and add bananas. Pour pudding mixture over this and repeat second layer. Chill until ready.
Salt and pepper meat. Mix the ketchup, Coke and Worcestershire sauce. Pour over loin and bake at 325° for about 2 hours in a covered roasting pan.
Melt 1/2 cup butter in a 13 x 9-inch pan. Mix together flour, sugar, salt, baking powder and milk. Pour into pan. Pour the can of juice and peaches over batter. Cook 30 minutes at 350°. Serve with ice cream.
Set up 8 Tupperware ice pop tubs. Empty 1 envelope pudding mix into bowl. Add 2 cups skim milk. Blend with beater on medium speed 2 to 3 minutes. Add 1/2 teaspoon peppermint flavoring and 1 package Equal. Beat into pudding mix. Then put pudding into the 8 Tupperware ice pop tubs. Put tops on tubs and set in freezer until frozen. One of these pops equals out to 1/4 cup skim milk and 1/4 bread exchange.
Beat ingredients together. Pour in 1 1/2-quart baking dish. Place in pan of water 1-inch deep. Bake in preheated oven at 350` for 1 hour.
Mix all ingredients together. Pour into crust. Refrigerate 1 hour. Top with whipped topping (if desired). Makes 2 pies.
Blend sugars, butter and egg. Add apples and remaining ingredients. Pour into greased 9 x 9-inch pan. Bake 30 minutes at 375°.
Boil cushaw and remove skin when tender. Add remainder of ingredients; mix thoroughly. Add sugar if necessary. Bake at 350°, uncovered, until set.
Mix sugar, cheese and butter until well blended. Add salt, vanilla and eggs and blend well. Stir in flour. Pour into greased and floured Bundt pan. Bake at 350° for 1 1/2 hours.
Combine all ingredients and bake 1 hour at 350°. (This can also be cooked in a crock-pot for a longer period of time.)
Heat oven to 375°. Grease large cookie sheet. In small bowl, blend powdered sugar and cream cheese until smooth. Stir in coconut, egg yolk and pineapple until well combined. Separate dough into 10 biscuits.
Mix and drop on cookie sheet. Bake rather slow, about 300°, so they do not brown and are chewy.
Beat cream cheese, eggs, water, sugar and sour cream until smooth. Add cake mix and pudding. Beat until no lumps. Cook at 325° for 1 hour or until toothpick inserted is clean.
Shape ice cream into 6 balls. Roll in coconut. Place ice cream balls on tray covered with wax paper. Freeze until firm. Serves 6.
Bring water and tomatoes and chickpeas to a boil in a large deep nonstick skillet. Meanwhile, break spaghetti in thirds. Drain tuna and quarter olives. Stir spaghetti into skillet mixture. Cover and boil 12 minutes, stirring 3 or 4 times until pasta is firm-tender. Stir in tuna, olives and red pepper, if desired. Serves 4.
Heat oven to 350°. Spread undiluted soup over bottom of 4 to 5-quart Dutch oven. Add chicken; turn to coat. Sprinkle with thyme. Add sweet potatoes. Cover and bake for 50 minutes. Then add peas; cover and bake for 10 minutes or until chicken is no longer pink.
Combine all ingredients except eggs in saucepan. Cook until bouillon dissolves and onions are tender. Beat eggs.
Saute rice and onions; mix well. Pour into 8 x 13-inch casserole. Cover. Bake in oven at 350° for 1 1/2 hours.
Mix first 7 ingredients together; put in baking dish. Mix melted margarine and cracker crumbs. Sprinkle on top of veggies. Bake at 350° for 35 minutes.
Peel and dice cucumbers. Place in blender with garlic and a small amount of chicken broth. Puree. Add remaining broth and blend well. Mix sour cream and yogurt in bowl and thin with about 1/3 of cucumber mixture. Add remaining cucumber mixture to bowl. Season with vinegar, salt and pepper. Chill for 6 to 8 hours. Serve in large chilled bowls surrounded with tomatoes, green onions, parsley and cilantro and almonds in smaller bowls.
Preheat oven to 375°. Brown ground beef; drain. Return to pan. Add sauce and water; bring to a boil. Remove from heat. In a 9 x 13-inch pan, alternate the following: meat sauce, uncooked noodles, cottage cheese and Mozzarella cheese. Repeat layers, ending with sauce and Parmesan cheese. The sauce will be runny. Cover with foil (very important) and bake for 1 hour. Let stand 15 to 20 minutes before cutting into squares. Serves 10.
Preheat oven to 425°. Divide the pastry in half, roll out 1/2 and place in a 9-inch pie plate, leaving about 1-inch overhang. Brush marmalade evenly over the bottom. Set other piece of pastry aside.
Place apples in a large, lightly greased baking dish and sprinkle with sugar and spices. Place chops on apples. Place a slice of onion on each chop and top with a piece of butter. Cover and bake at 250° for 60 to 70 minutes. Remove cover to brown slightly for 10 minutes. Makes 6 servings.
Mix together and put in unbaked pie shell and cook at 350° for 30 to 40 minutes. Eat and enjoy.
Brown and crumble sausage. Saute mushrooms. Beat eggs. Mix all ingredients. Pour into greased baking dish. Bake at 350° for 30 to 45 minutes. Make this the night before and refrigerate, if you like.
*Can use 1 (6 serving size) package instant pudding and 2 1/2 cups of cold milk.
Heat oven to 400°. Lightly grease pie plate (10 x 1 1/2-inch). Heat 1 inch of salted water (1/2 teaspoon of salt to 1 cup of water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie pan.
Mix and press into 9 x 13-inch cake pan. Do not overbake (approximately 8 minutes in 350° oven).
Drain beans and corn. Add onions, sour cream and celery soup to bean mixture. Top with crushed Ritz crackers mixed with stick of margarine. Bake 40 minutes at 350°.
Preheat oven to 350°. Grease and dust Bundt pan with cocoa. Mix all ingredients (except almonds and chocolate chips) for two minutes at medium speed. Stir in almonds and chocolate chips. Pour into Bundt pan. Bake 50 to 55 minutes. Cool for 10 minutes. Remove from pan. Cool an additional 10 minutes. Pour glaze over warm cake. (It melts as it pours.)
Boil and debone chickens. Cook spaghetti in chicken broth. Dice onion and bell pepper; cook in oleo. Add tomatoes, peas, corn, mushrooms and cheese to other ingredients. Pour in casserole dish. Cook at 350° for 30 minutes. Cut cheese in small pieces.
Remove bone from each pork chop. Dredge pork chops in flour. Combine egg and water; dip pork chops in egg mixture and dredge in breadcrumbs. Saute chops in olive oil on both sides in a large skillet until brown. Place in a baking dish; spoon half tomato sauce over chops. Place a slice of Mozzarella cheese on each chop. Spoon remaining sauce over cheese. Bake at 325° for 45 minutes until pork chops are done.
Peel top third of each apple; place in an 8-inch square baking dish. Place 1 tablespoon raisins in each cavity and sprinkle evenly with cinnamon. Combine water and lemon juice; pour over apples. Cover and bake at 375° for 45 minutes; chill.
Combine first 8 ingredients; pour half of mixture in a large ceramic heat proof dish. Layer shrimp and lemon slices in sauce; pour remaining sauce over shrimp and lemon. Bake, uncovered, at 400° for 20 minutes or until shrimp are pink, stirring twice. Drain sauce, and serve with shrimp and French bread. Yields 6 to 8 servings.
Place ribs in oven baking bags from Reynolds. (Trust me, it's worth not cleaning up the mess.) Bake ribs 1 1/2 hours. Pour off fat and discard. While ribs are baking, mix remaining ingredients. Cook on medium-high heat, stirring constantly, until mixture bubbles. Reduce heat, cover and simmer 10 minutes. Pour sauce over ribs and cook 1 hour (350°).
Dash of worry. Dash of concern, but not too much. Blend well with heaping cups of love and understanding. Let rise in a room with even tempers and patience.
Mix oil, eggs and sugar well.	Add flour and cinnamon. Stir in	nuts and apples. Sprinkle butterscotch chips on top of batter. Bake at 350° for 60 minutes.
Slice potatoes thinly and put in frying pan with chopped onion. Add all remaining ingredients. Stir well. Cover and cook over very low heat until potatoes are cooked. Makes 6 servings.
Mix and bring to boil for 1 minute. Pour over corn and stir. Bake at 200° for at least 1 hour. Stir often to keep from sticking.
Mix flour, shortening, cinnamon and almonds. Mix remaining ingredients, except egg whites, in another bowl. Mix all together. Roll out thin; cut in circles. Beat egg white. Use foam on dough on inside and top but not on cannoli form. Deep-fry at 400° for 1 to 1 1/2 minutes. Let cool. Fill.
Mix all together. Cook about 2 hours on high in crock-pot. May need to add more water. In a bowl, break up a handful of taco chips. Add soup. Put a dollop of sour cream and cheese on top. Serve. A little chili powder, ground cumin and garlic may be added to this for a more Mexican flavor.
Mix all together and put in baking dish. Top with crackers and drizzle melted margarine over top. Bake at 400° for 35 or 40 minutes.
Bring to boil 2 cups water, sugar and cream of tartar. Drop in Ritz crackers and boil 3 minutes. Pour this mixture into 2 unbaked pie shells. Sprinkle with cinnamon and bake for 30 minutes at 350°.
Place onions and potatoes in saucepan. Add garlic and herbs. Add water and pour oil over potatoes. Season with salt and pepper and cover. Cook over high heat until the mixture begins to bubble, then lower heat as much as possible and let simmer. Should be ready in 20 minutes.
Stir 2 teaspoons cornstarch with 2 teaspoons water; set aside. Dip wings in egg, then in remaining cornstarch to coat lightly. Pour oil into a 10 x 15-inch rimmed pan. Put in a 450° oven to heat. Add wings to pan, meaty side down. Bake until light brown on bottom, 25 to 30 minutes. Turn wings and bake until light brown, 20 minutes.
Heat heavy pot; coat bottom with oil. Add ground beef; brown. Pour meat into strainer and drain. Then brown onions in the same pot, picking up the particles left from the browned beef. This step is very important. When onions are nice and brown, add garlic. Add other ingredients except the fresh parsley. Add the parsley the last half hour. Cook sauce for 2 hours. Freezes well.
Melt butter in shallow baking dish in hot oven (400°). Dip chicken in flour and seasonings. Remove baking dish from oven, place chicken skin side down, in a single layer. Bake at 400° for 30 minutes. Turn chicken. Bake another 30 minutes.
Cream eggs and shortening. Add sugar, blending well. Add flour, flavor, milk and chocolate. Blend well for 30 minutes. Bake for 1 hour at 350°.
In a 1 1/2-quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can of onions. Bake at 350° for 25 minutes. Stir bean mixture. Top with remaining onions. Bake 5 minutes or until hot and bubbling.
Combine squash, eggs and margarine. Stir in Ritz crackers, onion, cheese, milk and cream of chicken soup. Pour into a greased baking dish. Bake for 30 to 40 minutes in a 350° oven until browned on top. Serves six to eight.
In small bowl combine buttermilk, egg yolk, sugar, vanilla, orange peel and salt. Slowly blend in melted Crisco and stir in 3/4 cup flour. Place dough on floured board and knead in enough remaining flour to make soft dough. On floured board, roll dough into a 12 x 12-inch square. Cut into 4 x 1 1/2-inch strips. Make 1-inch slit down the middle of each strip and pull one end through slit to make bow. In deep saucepan, heat 2 inches of Crisco to 375°. Fry several at a time for about 1 1/2 minutes. Drain on paper towel. Sift confectioners sugar over both sides.
Put all ingredients in crock-pot. On high, cook 2 hours, then on low until ready to serve.
Place ingredients in blender. Cover and blend until smooth. Chill. Makes 1 1/4 cups.
Combine ketchup, beer and brown sugar. Pour over meat and onions in a casserole dish. Bake 3 to 4 hours at 300° or until tender.
Toast your bread in toaster or under grill. Heat beans in pan. When toast is done, spread with butter and spoon beans on top. Cut into squares and eat. Very easy, very cheap but very nutritious.
Place sugar in a small bowl. Sprinkle with spices. Stir to mix well. Store in an airtight container. Use to sweeten coffee or tea to taste. Makes 1 cup.
Cook noodles until done. Drain and rinse. Add tuna to noodles. Add vegetables, soup and milk. Bake at 350° for 30 minutes. Add grated cheese on top, if you like.
In a mixing bowl, cream margarine and sugar. Beat in eggs and vanilla. Combine cocoa, flour and salt. Stir into creamed mixture. Add nuts. Pour into greased 13 x 9-inch pan. Bake at 375° for 20 to 30 minutes. Yield: 2 1/2 dozen.
Cream shortening and sugars until fluffy; beat in eggs. Sift flour with baking soda, baking powder and salt. Stir into creamed mixture; blend in vanilla. Mix coconut, nuts and oats until blended. Roll into 1 1/4-inch balls and space 2 inches apart on lightly greased cookie sheet. Using your fingers, flatten balls into patties. Bake at 350° for 8 to 10 minutes.
Break meat up and cook slowly in a little oil. Do not brown. Put meat and apples in food processor and grind a bit. Return to pan. Add remaining ingredients. Bring slowly to a boil. Turn down heat. Cover and simmer for 30 minutes. Cool. Store in fridge for 2 or 3 days to age, if possible. Then place in 8-inch unbaked pie shell. Top with other crust, solid or cut in strips and crisscrossed. Add a little brandy to taste if you wish. Bake in a 425° oven for 10 minutes and lower heat to 350° for 30 minutes more.
Combine all ingredients in a 2 qt casserole and cover. Bake in preheated 400 degree oven 20 minutes. Stir; bake an additional 20 minutes.
Combine beef and water in the slow cooker. Cover and cook on low for 8-10 hours. Save all the broth. Remove meat from the bones. Grind beef and suet together. Combine with 1/2 c. broth and remaining ingredients in slow cooker. Cover and cook on low for 8-10 hours. Makes 3 quarts. 2-3 Tbsp. of brandy or bourbon may be added to each pie.
Place cucumbers and onions in a gallon jar, almost full. Just leave enough room for juice. Cook sugar, vinegar and salt until clear; boil slightly and then add mustard seed, turmeric and celery seed. When juice has cooled, pour over pickles, then refrigerate. Wait 2 to 3 weeks before eating.
Grease 2 bread pans generously. Mix ingredients and pour into pans. Bake at 350° for 1 1/2 hours.
Drain the beans well. Put beans in a bowl and add the vinegar, oil and sugar. Mix well. Stir several times. It's best after sitting in refrigerator overnight.
Mix and knead like pie dough. Roll in balls, the size of marble. Place one side in a small amount of sugar. Press sugar side down in the mold. Unmold at once on waxed paper. (If you wish a firmer mixture, add more powdered sugar.)
In a large pot brown turkey in 1/4 cup olive oil. Then add next four ingredients and saute until tender.
Mix all ingredients together, except last 2. Pour into greased 12 x 18-inch pan. Sprinkle with 1 cup brown sugar and 1/2 cup nuts. Bake 1 hour at 325°.
Peel eggplant; slice into 1/8-inch slices. Salt eggplant on both sides; set aside 15 minutes. Layer eggplant in a 13 x 9-inch casserole. Thinly slice tomatoes; layer over eggplant. Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember: Oregano is heavy; use sparingly!) Sprinkle cheese over top of casserole. Bake, covered, for 20 minutes at 375°. Uncover; bake an additional 10 minutes or until cheese is fully melted. Serves 4 to 6.