HumbleIntelligence/food-ner-1-Million huggingface dataset:
Assemble doughmaker. Sift dry ingredients into large mixer bowl. Quickly add all remaining liquid ingredients. Mix with doughmaker at setting #12 only until dry ingredients are moistened. Bake in 2 greased pans in preheated 350° oven for one hour. Let cool 5 minutes. Remove from pans and cool on wire rack. While warm, brush with butter and sprinkle with cinnamon-sugar mixture.
Put rhubarb in shell. Sprinkle with flour and sugar over rhubarb. Beat eggs with 1 tablespoon water and pour over rhubarb. Dot with butter.	Bake at 450° for 10 minutes, then at 375° for 40 minutes. Let cool and serve.
Bring syrup to a boil in a 1 1/2-quart saucepan. Boil gently, uncovered, for 8 minutes. Cool about 15 minutes. Sprinkle nuts in pie shell. Cream butter. Blend in sugar, flour and salt. Add eggs, syrup and vanilla; mix well. Pour into shell. Bake at 375° for 40 to 45 minutes, or until pie is completely puffed across top and browned.
Preheat oven to 425°. In 10-inch skillet over medium-high heat, cook sausage, stirring to separate meat. Drain on paper towel. In large mixing bowl, stir soup. Stir in milk, baking mix, cooked sausage and parsley. Mix thoroughly. Onto ungreased cookie sheet, drop about 2 teaspoons batter 1 inch apart. Bake 12 minutes or until crisp and golden. Makes about 60 appetizers.
In a large salad bowl, combine lettuce, apples, oranges, tuna and nuts. Toss together.
Cook noodles in boiling water for 20 minutes. Drain. While noodles cook, combine soup, milk, water and cheese in medium saucepan. Heat to boiling point, stirring frequently to prevent scorching. Combine noodles, chicken, pimento, peas and carrots in large mixing bowl. Pour cheese sauce over ingredients and mix. Place noodle mixture into 9 x 13-inch baking dish. Bake at 375° for 30 minutes. Serves 8.
Sift dry ingredients together. Melt butter or shortening; remove from heat. Add brown sugar; mix well. Add egg, vanilla and flour mixture. Bake in a greased 9 x 9 x 2-inch pan for 20 to 25 minutes at 350°. Do not overbake.
Beat all together. Put in 2 unbaked pie shells. Bake until crust is brown and pie is firm at 275°.
Heat oven to 350°. Brown chops and drain. Butter a 2-quart baking dish. Arrange potatoes, mushrooms and chops. In a small bowl, mix water and soup. Pour over potatoes/mushrooms/chops. Bake 1 hour and 15 minutes, covered with foil.
Bring vinegar, sugar, pepper, salt and mustard to a boil. Add 1 cup vegetable oil while hot. Pour over cabbage mixture. Refrigerate after cools. Better to let marinate a day or two.
On a sheet of waxed paper, sift flour, baking soda and cinnamon; set aside.
Cook noodles; drain. Cook onions and green pepper in hot fat until tender. Add flour and blend. Add milk and cook over low heat until thick, stirring constantly. Stir in chicken soup. Add remaining ingredients. Pour into greased 1 1/2-quart casserole. Garnish with almonds. Bake 30 minutes at 350°.
Preheat oven to 375°. Melt butter in a small pan over low heat. Remove from heat. Add oatmeal; mix well. Set aside. In a small bowl, beat egg and sugar until light and fluffy. Add oatmeal mixture and flour sifted with baking powder. Stir until well blended. Drop by teaspoon onto greased sheets. Place 3 inches apart. Bake 5 to 6 minutes. Cool on baking sheet 1 minute. Remove. Makes 40.
Sprinkle veal chops with seasoning and pepper. Coat large skillet with cooking spray. Add oil and place over medium high heat until hot. Add veal to skillet. Cook 3 to 4 minutes on each side until browned. Drain veal on paper towels. Wipe skillet dry. Add water, bouillon granules, wine and garlic to skillet. Bring to a boil, stirring to dissolve bouillon. Reduce heat and simmer for 2 minutes. Place onion in bottom of 12 x 8 x 2-inch baking dish; top with veal chops. Pour wine mixture over veal. Sprinkle with mushrooms and rosemary. Cover and bake for 25 minutes until tender. Sprinkle with parsley. Serve immediately.
Pour into greased and floured tube pan. Bake 1 hour at 350°.
Mix drained juices from blueberries and pineapple. Take out 1 cup and set aside. Pour remainder of juices into 2-cup measure and add enough cran-raspberry juice to make 2 full cups. Bring to a boil. Add the gelatin, previously soaked in water, and the fruit jello powder. Stir well to be sure jello and gelatin are dissolved. Add the reserved 1 cup of juice, the drained blueberries and pineapple and stir well.
Brown ground beef, onions, green pepper in 2 Tbsp. bacon grease until green pepper and onion are tender. In boiler cook macaroni until done, drain and rinse. Add beef mixture to macaroni and add tomatoes and soup. Heat and season with salt & pepper.
Make cake mix according to box directions. Place batter into each cone 3/4 full. Put cones into a muffin pan to bake. Bake according to box directions for cupcakes. When cooled, ice them with frosting and add sprinkles.
Mix oil and sauce together. Mix all ingredients. Bake at 250° for 2 hours, stirring every 15 minutes. Store in cans, tins, jars or plastic bags.
Mix together cottage cheese, eggs, salt, garlic salt and parsley. In a buttered glass dish, place 2 or 3 layers of the following in the order shown: noodles, cottage cheese mixture, broccoli, Monterey Jack cheese and Parmesan cheese. Top with bacon strips. Bake at 350° until lasagna bubbles. Serves 6 to 8.
Combine wafer crumbs, butter and sugar. Butter sides and bottom of an 8-inch spring-form pan. Press crumb mixture evenly onto bottom of pan. Melt chocolate over hot, but not boiling, water. Stir until smooth. Beat the cream cheese until soft and smooth. Add eggs, one at a time, to the cream cheese. Gradually add sugar, mixing until well blended. Add melted chocolate, instant coffee and salt. Stir until blended. Turn mixture into prepared pan. Bake cake at 350° in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled. Let cheesecake cool on counter for about 45 minutes. Cover and chill for at least 4 hours or overnight. Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries or your choice of garnishes.
Mix cream cheese, sugar, eggs and vanilla. Beat until smooth. Line cupcake pan with cupcake papers. Put vanilla wafers in bottom of each cupcake paper. Bake at 350° for about 20 minutes. Cool, then add pie filling. Store in refrigerator.
Spread pizza sauce on each half of muffin. Add veggies to individual liking. Sprinkle cheese. Broil under broiler until cheese melts.
Grease baking dish. Line bottom with chopped beef. Wrap chicken with bacon and arrange in baking dish. Mix sour cream and soup. Pour over chicken and let set overnight. Bake at 275° for 3 hours.
For Cupcakes: Gently melt 4 ounces semi-sweet chocolate with butter. Add vanilla. In large bowl, beat 4 eggs until thick; add 1 1/2 cups sugar. Beat in flour. Fold in chocolate mixture. Spoon into 2 standard muffin tins with paper liners, each about 2/3 full.
Cream first three ingredients together and divide by teaspoon. Shape in muffin pans. Beat egg and add sugar, butter and vanilla. Fill the unbaked tarts with broken pecans. Spoon mixture on top.
Peel potatoes and cut into quarters. Combine butter and garlic, mixing well. Dip potatoes into butter, then into crumbs, coating on all sides. Sprinkle with salt. Place on lightly oiled baking sheet. Bake at 400° for 45 to 55 minutes or until done. Pour leftover butter over potatoes while cooking.
In a medium bowl, mix the ginger, curry powder, 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil. Add the chicken and mix well. Set aside to marinate for 10 to 15 minutes.
Boil noodles and drain. Beat eggs, Ricotta cheese and parsley. Cook and crumble hamburger; drain off grease. Cook peas. Mix eggs and Ricotta cheese mixture into noodles and add 2/3 spaghetti sauce. Add Mozzarella cheese, cooked peas and cooked hamburger. Put into a large casserole dish; top with remainder of sauce, Parmesan cheese and olives. Cover. Bake for 1/2 hour at 350°.
Beat eggs until foamy. Beat in flour and sugars until well blended. Add butter and gently stir in chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour.
Brown beef; fry bacon, sausage and onion. Drain off excess fat. Combine with other ingredients. Stir well. Bake 1 hour at 350°. Makes 12 servings.
Brown hamburger; mix together soup, sour cream and green chiles. Quick fry tortillas. Pour small layer of soup mixture in bottom of pan. Fill tortillas with cooked meat, onions and cheese and place in pan. Pour remaining soup mixture over tortillas. Cover pan with foil. Bake at 350° for 1 1/4 hours. Serves 8 to 10.
Heat Pet milk; add marshmallows. Stir in a double boiler until melted; add crushed graham crackers, raisins, candied fruit and nuts. Press into a loaf pan. Best if made 2 or 3 weeks in advance. Keep refrigerated. May be frozen.
Preheat oven to 350°. In 3 quart saucepan, melt butter over medium heat. Remove from heat. Blend in sugar and egg. Add remaining ingredients, mix until blended. Turn into greased and floured 9 or 10-inch pie pan. Bake at 350° for 40 to 45 minutes or until top springs back when touched lightly. Serve warm or cold; cut in wedges and top with whipped cream or ice cream.
Mix all ingredients in blender. Process until smooth. Store in refrigerator until ready to serve. Shake well before serving. This is a great light dressing for tossed salad.
Sift dry ingredients together. Add oil, eggs and buttermilk; beat well. Add preserves, pecans and vanilla; mix well. Pour into a 9 x 13-inch sheet pan. Bake at 325° for 45 minutes. Make sauce; pour over cake while still warm from oven.
Heat oven to 350°. Mix all ingredients except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole. Sprinkle with remaining cheese and croutons. Bake 30 minutes or until thoroughly heated.
Mix together the cake mix, flour and jello. Combine water and oil; add to dry ingredients. Add eggs, one at a time, mixing well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° until done. Let cool.
Mix Bisquick and 1/3 cup sugar. Cut in margarine until crumbly. Mix in egg until soft dough forms. Pat dough in 12-inch pizza pan. Bake until edges just begin to brown, 10 to 12 minutes. Cool.
Mix in large bowl the yeast with warm water until dissolved. Then add sugar, melted Crisco and butter. Add buttermilk; mix all ingredients, then add self-rising flour until thickness of biscuit dough. Cover; place in refrigerator for at least 1 hour.
Mix all together in casserole dish. Top with crushed potato chips. Bake at 375° for 25 to 30 minutes.
Cook water, sugar and cornstarch until clear and add peach Jell-O; stir well and cool. Put sliced or diced peaches in baked pie shell. Pour Jell-O mixture over peaches and refrigerate.
Prepare cake mix as directed on box, using 9 x 13-inch sheet pan. Mix other ingredients together and heat to boiling. Poke holes in cake all across. Pour milk mixture over cake.
Boil vinegar, water and sugar several minutes. Cool until completely cool. Shred cabbage. Sprinkle 1/2 teaspoon salt over it and let set 1 hour. Stir occasionally. Squeeze out juice well. Dice celery and green pepper into cabbage. Add celery seed and mustard seed. Add dressing, package and freeze.
Layer apples in pan. Sprinkle cinnamon, salt and water over top. Mix flour, sugar and butter, melted in microwave; sprinkle on top. Bake at 350° for 40 minutes in a 9 x 13-inch pan. Top with Cool Whip or ice cream and serve warm.
Heat large skillet to medium temperature; add butter. Beat eggs in bowl. Add milk and whip. Dip bread in milk quickly. Place bread in buttered pan. Turn bread when lightly golden brown. Serve buttered with syrup.
Combine mix, paste, sauce and water; heat until boiling. Remove from heat. Combine eggs, cottage cheese, salt, spinach and 1/4 cup Parmesan cheese. Mix well and set aside. Spread 1/2 cup tomato sauce mixture in greased 9 x 13-inch dish. Place 1/2 of noodles over sauce, 1/2 of spinach mixture and 1/2 of Mozzarella. Repeat layers until all ingredients are used. Sprinkle with remaining Parmesan cheese. Cover dish securely with aluminum foil and bake at 350° for 1 hour. Let stand 10 minutes before serving. Makes 8 to 10 portions. May be put together the night before and put in refrigerator.
Over low heat, melt bark and chips. When completely melted, add peanuts. Drop by teaspoon on smooth surface or wax paper and let harden. (I use Spanish peanuts.)
Season meat with salt and pepper. Brown in 1/4 cup dressing in Dutch oven over low heat; add remaining dressing and water. Cover; simmer 2 hours. Add onion, carrots and potatoes. Cover and continue simmering 1 hour or until meat and vegetables are tender. Remove meat and vegetables. Add flour to water; add this to stock where meat has cooked; stir constantly until thickens. Serve this with meat and vegetables. Makes 6 to 8 servings.
Combine all ingredients; mix well and bake in 2 (9 x 5-inch) pregreased loaf pans 1 hour at 350°. Test with toothpick like cake.
Bake cake and cool. Bake in sheet cake pan (greased) at 350° for 25 minutes. Make pudding; let set. Cream cheese until light and fluffy with electric mixer. Add Cool Whip and beat again. Add pudding and beat. Drain pineapple well. Spread pudding, Cool Whip and cheese mixture on cooled cake. Sprinkle pineapple, coconut and nuts on. Any fruit may be used (strawberries, peaches, mandarin oranges). How about chocolate cake with bananas and nuts, drizzled with chocolate sauce?
Cook beets until tender; peel the beets. Boil remaining ingredients and add cooked beets. Pack into jars and seal.
Toss with French dressing 1 1/2 pounds ground beef browned with 1/2 chopped onion and seasoned with taco seasoning and 1 bag Doritos (crushed). Mix all together just before serving.
Simmer chicken in salted water 1 hour. Cook broccoli 5 minutes. Cut broccoli in half lengthwise; place in baking dish with flat side up. Place chicken on top of broccoli.
Cool roast and shred. Add barbecue sauce and carrots. Add sugar to taste. Add water	if necessary and may add more barbecue sauce if desired.	Heat and serve on bun.
Mix in microwave bowl, the sugar, flour, salt and cocoa. Add slightly beaten egg yolks. Slowly add milk and stir well. Microwave on High for 2 minutes and stir. Repeat until filling is of the desired consistency. Add butter and vanilla. Stir well. Pour into baked pie shell. Beat egg whites until stiff, adding 3 tablespoons sugar while beating. Spread on pie fillings and bake at 350° for 10 minutes.
Cream butter and sugar together; add eggs and vanilla. Blend in flour, baking soda and baking powder alternately with sour cream and mix in coconut. Chill for several hours. Make into 1-inch balls, roll in colored sugar and bake at 375° for 10 minutes. Yields 6 dozen.
Heat oven to 325°. Melt butter in a 13 x 9-inch glass baking pan in oven. Sprinkle crumbs over butter and pat down. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Bake for 25 to 30 minutes, until lightly browned. Cool; cut into bars.
Mix sausage, cracker crumbs, onion, green pepper, salt and 1/2 can tomato soup. When mixed well, line a 9-inch pie pan with mixture. Combine cooked rice, cheese, rest of the tomato soup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill the sausage shell with this mixture. Bake at 350° for 35 to 40 minutes.
Mix together and bake at 400°. If you double this, use one big can of cream-style corn.
Mix ingredients together well and store in jars or airtight containers. To serve, mix 1/3 dry mix to 2/3 cup water.
Mix all ingredients together well. Roll into 1 1/2-inch balls. Place on baking sheet. Bake at 325° for 15 minutes.
Dissolve dry yeast in warm water and set aside. Bring water and sugar to boil for 5 minutes. When cooled to lukewarm, add oil, salt and eggs. Stir in yeast mixture. Measure 12 cups flour after sifting and add to liquid mixture. Set aside by 2 p.m. Knead down at 6 p.m. At 10 p.m. shape into buns and put on tins. Leave, uncovered, and bake in morning around 5 to 6 a.m. in a 350° oven for 18 to 20 minutes.
Saute onion, garlic and mushrooms until brown. Add kielbasi; let cook about 10 minutes. Boil rigatoni; do not cook all the way. Layer rigatoni, sauteed items, kielbasi and cheese in casserole dish. Bake at 350° for 15 minutes, until cheese is melted.
Cut round steak in strips. Flour, salt and pepper; brown in skillet. Place in a baking dish. Spread mushrooms, onion slices and garlic. Simmer 40 minutes. Serve over rice or noodles.
Combine meat, rice, onions, parsley, 1 can tomato sauce and salt and pepper as desired in a large bowl. Mix well by hand. Soak grape leaves in cool water to cover about 30 minutes, then rinse and dry, spreading between layers of paper towels to drain. Place each grape leaf on clean work surface, glossy side down. Place 1 heaping teaspoonful of filling in center of leaf at widest part. Pull stem end over to cover filling. Fold in both sides, then firmly roll toward point of leaf. Repeat with remaining leaves.
Mix and beat for 1 minute; add a little water, if needed, to make a slightly soft batter. Bake at 500° until brown. A black skillet is best.
Combine all ingredients in a saucepan. Cook and stir over medium heat for 4 to 5 minutes or until thickened. Makes about 2 cups. Serve on pancakes, waffles, ice cream, puddings, pound cake or angel food cake.
Cook the chicken. Saute onion and pepper. Prepare rice as directed on the package. Add diced chicken, onion, pepper and Ro-Tel tomatoes. Mix well and serve.
Combine chicken, softened cream cheese, onion and salt. Fry tortillas in 1/4 inch oil until tender. Fill tortillas with chicken mixture, roll and place seam-side down in 11 3/4 x 7 1/2-inch baking dish. Heat cheese spread, 1 cup tomatoes and milk over low heat. Stir until cheese spread melts. Pour sauce over tortillas; place remaining tomatoes on top. Bake at 350° for 30 minutes.
Cream butter. Stir in sour cream. Gradually add biscuit mix, stirring just until dry ingredients are moistened. Spoon into lightly greased miniature muffin pans, filling 2/3 full. Bake at 350° for 15 minutes, or until lightly browned. (Muffins if made in regular muffin tins need to bake for 20 minutes.)
Sift flour; measure and add soda. Combine Crisco and sugar. Add eggs and beat well. Add buttermilk and flour mixture alternately and then vanilla. Bake 1 hour at 350°.
Thoroughly mix pudding and pineapple. Add whipped topping, marshmallows and pecans (may want to add coconut). Chill in refrigerator.
Cream shortening, sugars, eggs, and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture, mix well. Stir in 1/2 cup m&m candies; reserve remaining candies for decorating.
Peel and boil potato until soft enough to mash. Combine with salmon, onion, parsley, egg and seasonings in a large bowl. Beat on low speed of electric mixer until well blended. Shape into croquettes, any size you wish, and fry in 1/2 inch oil in a heavy skillet until golden brown. Drain on paper towels.
Fry bacon; drain. Return 4 tablespoons fat to skillet. Add celery, onion, flour and salt. Cook gently until tender. Add sugar, vinegar, pepper and water. Bring to boil and pour over potatoes in baking dish. Cover and heat for at least 30 minutes at 350°. Serves 12. Can also be heated in crock-pot.
Butter 13 x 9-inch pan. Mix cake mix, 1 egg and butter to form dough; press into pan. Mix cream cheese, sugar, eggs and pecans; spread on batter dough. Bake at 350° for 45 minutes.
Crush Oreo cookies with cream. Reserve 1/2	cup for topping. Mix the rest of the cookies with melted butter. Press cookie mixture in bottom of an 8	1/2 x 13-inch pan. Beat cream cheese and add	8 ounces of Cool Whip.	Beat until smooth. Spread over cookie mixture. Mix pudding according to directions. Let set for 5 minute. Spread over cream cheese mixture. Spread 8 ounces of Cool Whip over pudding. Top with 1/2 cup of crushed cookies. Refrigerate overnight.
Mix together all ingredients except 1/2 cup of shredded cheese and potato chips. Save these for topping. Put in a 9 x 13-inch baking dish. Sprinkle cheese and potato chips over the top. Bake at 375° for 20 to 30 minutes. Serve with pita bread, cut in quarter size wedges or small rye bread.
Cut a circle of waxed paper to fit a 10-inch skillet. Tear a small hole in the center. Set aside. Sprinkle fish with salt and pepper. Saute onion with some butter in the skillet until golden brown. Top with the fish, tomatoes and parsley. Add the lemon water or white wine. Lay the paper circle on top. Bring to a boil. Cover and cook over high heat 5 to 10 minutes. Remove cover and paper. Pour cream around the fish. Mix 1 tablespoon softened butter with the flour and stir into the cooking liquid, moving skillet in a circular motion to blend until sauce thickens. Spoon sauce over fish and sprinkle with parsley. Serve from skillet or arrange on a platter with the sauce. Serves 6.
Put foil on cookie sheet. Bake at 350° for 11 to 15 minutes. Let cool completely before taking off foil.
In a large boiler, combine sausage, potatoes, crab boil and plenty of water. Boil about 45 minutes. Add corn and onions; boil until these ingredients are nearly done. Add shrimp and boil until they are done (about 4 or 5 minutes). After bringing to a boil again, you may add crab legs, when you add shrimp, if you have them.
Saute chopped onion and celery in butter or margarine until tender. Cook Minute rice according to box directions. Mix together onion, celery, rice, soup, Cheez Whiz, broccoli and almonds. Pour into casserole; bake at 350° for 30 minutes.
In a large bowl, combine confectioners sugar, cream cheese and butter. Fold in Cool Whip. Add pudding. Break cookies into large crumbs. Layer cookies and pudding mixture alternately, ending with pudding. For interest or fun, put gummi frogs and worms in layers with a few sticking out top. Also, use a flowerpot (plastic) or sand bucket for the container. Great for youth groups.
Cook rice by instructions. Add pepper, onions, celery and drained artichokes. Combine artichoke juice, curry and mayonnaise. Mix all together and chill.
Mix pecans and coconut; spread into 9 x 13-inch dish. Mix cake mix according to directions on box. Pour batter over nut mixture. Melt margarine and cream cheese together. Add 10x sugar. Bake at 350° for 45 minutes.
Place butter in 13 x 9 x2-inch baking pan; place in preheated oven (400°) to melt. Combine biscuit mix, sugar and milk in mixing bowl. Stir with fork until soft dough is formed. Beat dough vigorously until stiff but not sticky. Dust board. Knead gently for about 10 times. Roll to 12 x 8-inch rectangle. Cut dough in half lengthwise with floured knife; cut each half crosswise into 16 strips. Dip each strip in melted butter in pan, turning to coat both sides. Arrange in baking pan in two rows. Bake for about 12 minutes or until golden brown. Serve warm. Yields 32 breadsticks.
Crumble crackers and reserve 1 cup for topping. Mix remaining crackers with melted margarine. Press into a 9 x 13-inch pan.
Mix dry ingredients. Beat eggs with milk and peanut butter. Mix all together. Bake for 30 to 35 minutes at 350°.
Line bottom of 9 x 12-inch dish with graham cracker crumbs. Mix condensed milk and lemon juice thoroughly and pour in a layer over the crumbs. Spread layer of Cool Whip over lemon mixture. Garnish with a few graham cracker crumbs. Chill overnight. Serves 12.
Sift dry ingredients together. Cream the sugar, shortening and eggs. Add milk. Alternate dry ingredients and bananas. Last add nuts, beating well. This makes 1 sheet pan or two loaf pans. Grease pans. Bake in a 350° oven for 30 to 40 minutes. Serve plain or with whipped cream. Bananas are better if real ripe.
Cream eggs, sugars, vanilla and oleo. Mix in flour, soda, powder, salt and oats. Stir in chocolate and nuts. Bake 10 minutes at 375°. Makes 112 cookies.
Cook pasta according to the directions. Combine 2 1/3 cups of spaghetti sauce, mushrooms, Parmesan cheese, garlic powder, salt, pepper, red pepper flakes, black olives and pepperoni. Drain pasta and add to sauce mixture, mix well. Transfer to 3 quart baking dish. Combine tomato sauce and remaining spaghetti sauce and pour on top. Cover and bake at 350 degrees for 40 to 45 minutes or until bubbly. Sprinkle with mozzarella cheese and bake uncovered for 5 to 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.