xiaoxl/recipe_data huggingface dataset:
Crispy Cornmeal Waffles


Ingredients:
unsalted butter, all-purpose flour, yellow cornmeal, double-acting baking powder, baking soda, salt, buttermilk, pure maple syrup, eggs, maple syrup

Directions:
Preheat waffle iron.
Set oven on low to keep waffles warm after they are cooked.
Mix the dry ingredients together.
In another bowl, mix the all the wet ingredients together including the melted butter.
Pour the wet into the dry and mix just until they are combined.
Lightly spray your waffle iron with non-stick and pour about 1/2 c.
batter for each waffle.
Cook until browned and crisp.
NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
Chocolate Covered Pretzels


Ingredients:
character(0]

Directions:
Melt chocolate in microwave 3 minutes; stirring after each minute.  Stir until smooth.
Dip pretzels into chocolate and lay on wax paper.  Sprinkle with candy sprinkles while they are still wet.  Allow to cool completely at room temperature.
Stuffed Mushrooms


Ingredients:
mushrooms, ricotta cheese, chives, garlic clove, butter

Directions:
Combine garlic with melted butter and brush all over the mushroom.
Place mushrooms on a baking paper lined tray and place in preheated 180 Celsius oven for 15 minutes.
While mushrooms are in oven combine ricotta with crumbled goat cheese and chives.
Remove mushrooms from oven and place ricotta mixture on the feathery side of mushrooms.
Put back into oven for 15 minutes or until warmed through.
Remove mushrooms and serve.
Lemon Rice


Ingredients:
olive oil, onion, long-grain rice, hot water, lemon rind, fresh oregano, fresh lemon juice

Directions:
Add oil to a large skillet over medium heat.
Stir/saute onion and mushrooms until tender.
Add in rice; saute for 1 minute.
Pour in hot water, lemon rind, and oregano.
Put the lid on the skillet and simmer for 10-20 minutes or until liquid has evaporated.
Remove from heat; add lemon juice and fluff before serving; taste and adjust seasoning with salt and pepper.
Whipped Cream Sunset


Ingredients:
"vodka"

Directions:
Mix all ingredients, except for grenadine, in a cocktail shaker with ice and serve in a martini glass.
Top with grenadine.
Garnish with whipped cream.
Hidden Valley Ranch Orange Chicken Strips


Ingredients:
boneless skinless chicken breast, chicken broth, orange marmalade

Directions:
Cut chicken into strips and saute in oil until brown., Combine dry dressing mix, broth and marmalade and pour over chicken., Cover and simmer for 3 to 5 minutes until done.
Air Fried Easy Sweet Pepper Poppers


Ingredients:
mini sweet peppers, cream cheese, wonton wrappers

Directions:
in a small bowl combine cream cheese and minced jalapeno's.
Cut the tops off of the sweet peppers and clean out the insides.
Stuff the peppers tightly with the cream cheese mixture.
Put one pepper in each wonton wrapper.
Wipe the edges of the wonton wrapper with water.
Roll the stuffed peppers into the wrapper and seal tightly pressing on the moistened edges.
Spray the bottom of the fryer basket with cooking spray.
Lay the poppers in the basket without overcrowding.
Spray the tops of the poppers with cooking spray.
Place in the air fryer for 5-10 minutes or until golden brown.
Let stand for a couple of minutes before eating because they will be very hot.
Orange Cranberry Scones


Ingredients:
whole wheat pastry flour, bread flour, baking powder, salt, baking soda, butter, dried cranberries, egg, honey, vanilla extract

Directions:
Preheat oven to 375*.
Combine flour, baking powder, baking soda, salt and orange peel in a bowl; mix well.
Add cut up pieces of butter and mix until mixture resembles coarse meal.
Add cranberries, sour cream, honey, egg, and vanilla extract. Mix to a soft dough.
Remove dough onto lightly floured surface and kneed 8-10 times. It wont take much.
Use a rolling pine (I used my hands to press down] and roll dough out to 8" square. Cut into 4 squares and cut the squares into triangles.
Sprinkle with cinnamon sugar topping if desired. (I preferred without the topping but rather served with a side of homemade whipped cream].
Place in oven for 15-20 minutes or till golden brown.
Cream of Potato and Vegetable Soup


Ingredients:
butter, margarine, onion, reduced-sodium chicken broth, potatoes, salt, pepper, flour, half-and-half, milk

Directions:
Melt margarine in large saucepan or Dutch oven over medium heat.
Stir in onion; cook 2 to 3 minutes or until crisp-tender.
Add broth, potatoes, salt and pepper.
Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
In small bowl, combine flour and half-and-half; mix well.
Stir into potato mixture; add frozen vegetables.
Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
Amazing Chicken Enchiladas


Ingredients:
chicken breasts, red bell pepper, yellow bell pepper, yellow onion, green chilies, cumin, chili powder, garlic clove, lemon juice, whole wheat tortillas, salsa, colby-monterey jack cheese, monterey jack pepper cheese

Directions:
Put chicken breasts in crock pot with 1/2 onion and 1/2 red bell pepper.
Let cook until done (usually about 3 or 4 hours].
Saute olive oil with 2/3 cup minced onion and minced garlic until soft.
Add chopped carrots, red bell pepper and yellow bell pepper and saute 10 minutes.
Add can of green chilis, lemon juice, and spices and let cook for 5 minutes.
Shred chicken and add in veggie mix with 1/2 can enchilada sauce.
Place chicken in tortillas and roll and then place in casserole dish.
Top with enchilada sauce, cheese, and salsa.
Cook for 20 minutes at 350 degrees F.
Frozen Strawberry Lemonade, Two Ways


Ingredients:
"strawberry syrup"

Directions:
PLAN A:
Prepare the 16 oz's lemonade according to the package directions.
Place all of the lemonade, and 2 cups of ice in a blender.
Blend until the ice is crushed completely.
Place about two tablespoons of strawberry ice cream topping in the bottom of a glass, and then pour frozen lemonade over the strawberry topping.
Enjoy at once.
PLAN B:
Place lemonade in your 1 1/2 qt ice cream maker and freeze accordingly for 20 minutes.
Place some of the frozen lemonade in the bottom of each glass followed by a good squirt of the strawberry syrup.
Fill glasses with remaining frozen lemonade and enjoy!
Stuffed Mini Sweet Peppers


Ingredients:
sweet peppers, cream cheese

Directions:
Mix Cream cheese and jalapeno's together.
Cut the tops off of the peppers and clean out the seeds inside.
Stuff the peppers tightly with the cream cheese.
Cover and refrigerate (preferably overnight].
Air Fryer BBQ Baby Back Ribs
Category: meat-and-poultry
By thedailygourmet

These air-fried ribs are about as close to the low and slow as you can get without all the wait! The rub creates a great color and gives a nice bark.

Ingredients:
3 pounds baby back pork ribs
1 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon granulated garlic
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon granulated onion
¼ teaspoon Greek seasoning  (Optional)
⅓ cup barbeque sauce

Directions:
Preheat the air fryer to 350 degrees F (175 degrees C). Strip the membrane from the back of the ribs, cut the ribs into 4 equal portions. Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl. Rub spice mixture all over the ribs and place in the air fryer basket. Cook ribs in the air fryer for 30 minutes, turning after 15 minutes. Brush with barbeque sauce and air fry for 5 more minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 servings

Calories: 614.5
Fat: 44.3 g
Saturated fat: 16.4 g
Carbohydrates: 15.6 g
Sugars: 12 g
Dietary fiber: 0.7 g
Protein: 36.5 g
Cholesterol: 175.5 mg
Sodium: 415.1 mg
Maple-Brined Pork


Ingredients:
water, low sodium chicken broth, black peppercorns, whole allspice, garlic cloves, bay leaf, kosher salt, kosher salt, maple syrup, boneless pork chops, black pepper, butter, plums, green onions

Directions:
Place the first 8 ingredients, through maple syrup into a pan, bring to a boil, and dissolve salt.
Cool, and seal pork and brine in a zip-loc plastic bag, chill for 8 hours, and drain.
Preheat grill to medium-high heat.
Sprinkle pork with 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Grill pork on a rack coated with cooking spray 3 minutes on each side or until desired doneness.
Combine 1 1/2 teaspoons each of syrup, and butter and brush onto fruit.
Sprinkle with 1/4 teaspoon each salt, and pepper.
Grill fruit, cut sides down, on rack coated with cooking spray for 3 minutes.
Cut each peach, and plum half again, and serve with pork.
Olive Oil Butter Table Spread


Ingredients:
butter, olive oil, skim milk

Directions:
Beat butter in mixer until soft.
Gradually add the olive oil and milk.
When it is completely blended, pour into containers, cover and store in fridge.
It will harden as it cools. (Use as you would normally use butter].
Grilled Smokehouse Sandwich


Ingredients:
mayonnaise, butter, smoked ham, bacon, provolone cheese

Directions:
Spread mayonnaise on bread., Stack ham, turkey, bacon and cheese into sandwich., Spread butter on sandwich., Grill until lightly brown., Serve with bbq sauce for dipping.
Clammy Yummy


Ingredients:
tonic water, vodka, sugar

Directions:
"Mix it all together. Set on fire. Give to your friends if you don't want to be friends with them anymore."
Marsha's Special Baked Beans


Ingredients:
pure maple syrup, molasses, ketchup, spicy brown mustard, Italian sausage, ground beef, brown sugar, onions, green bell peppers, Worcestershire sauce, brown sugar

Directions:
Preheat oven to 350'.
In a frying pan fry hamburger and Italian sausage together. Fry til no longer pink in color. Drain
In a large bowl combine remaining ingredients together and add the meat.
Stir all together.
Spray a 2 quart baking dish with cooking spray ( I use Pam]
Add mixture into baking dish.
Sprinkle with more brown sugar over top and bake 20 to 30 minutes. Until bubbly.
Remove from oven and let cool down before serving.
Bair Family Macaroni Salad


Ingredients:
macaroni, eggs, green bell pepper, sweet onion, celery ribs, mayonnaise, sugar, shrimp

Directions:
Cook macaroni, prepare all veggies, and dice the eggs.
Drain macaroni and run cold water over it to bring it to room temperature.
Add all ingredients into very large bowl and mix (we use our clean hands for this].
Refrigerate until thoroughly chilled.
Best when made a day in advance, to let the flavors mingle.
If using canned shrimp, they will break up and be very fine.  This means no one knows there's shrimp in it unless you tell them, so this can be your "secret ingredient". ;].
Larger shrimp can be used, this is just what mom always made it with.
Easy Chicken Marbella
Category: meat-and-poultry
By Sarah

Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!

Ingredients:
4  chicken breasts, or more to taste, pounded thin and cut in half
1 cup white wine, any kind
1 cup pitted prunes
½ cup olive oil
½ cup red wine vinegar
½ cup capers, with extra liquid added
½ cup brown sugar
¼ cup dried oregano
¼ cup dried parsley
12  Spanish olives, cut in half
10 cloves garlic, crushed, or more to taste
6  bay leaves
salt and ground black pepper to taste

Directions:
Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better. Preheat the oven to 325 degrees F (165 degrees C). Pour chicken and marinade into a 9x13-inch baking pan. Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 13 hrs
Yields: 4 servings

Calories: 675.6
Fat: 32 g
Saturated fat: 4.9 g
Carbohydrates: 64.7 g
Sugars: 46 g
Dietary fiber: 6.2 g
Protein: 26.6 g
Cholesterol: 64.6 mg
Sodium: 874 mg
Patrick's Holiday Bone-In Ham


Ingredients:
maraschino cherries, water, butter

Directions:
Remove the outer protective plastic from the thawed (if frozen] ham.  "Score" the ham slightly by taking a sharp knife and cutting criscrosses, about 1 1/2 " apart on the top and sides of the ham. These slices just need to barely cut through the outer skin -- after the ham bakes, they become much bigger.
Preheat the oven to 350-degrees F.
Using round toothpicks, attach the pineapple slices all over the outside of the ham -- reserve the juice. Using more toothpicks, secure a maraschino cherry in the middle of each pineapple slice.
Using a large roaster pan, (or, two aluminum "throw-away type" roasting pans, one fitted inside another for added stability], place some sort of rack in the bottom to raise the ham slightly off the bottom of the pan. Pour in the water and then set the ham on the rack. Pour the pineapple juice over the ham. Brush half the ham glaze (you can use your fingers] on the ham and then cover with lid, or "tent" with aluminum foil. Mainly, you don't want the lid or aluminum foil to make much contact with the ham -- if a few toothpicks pop through, that's okay.
Bake on the second from the lowest rack, 20 minutes per pound at 350-degrees F. (e.g., a ten-pound ham would bake for about 3 hours and 20 minutes].
Halfway through baking time, remove the lid or aluminum foil and baste the ham with the juices in the pan, just enough to re-wet the entire ham. Return to oven covered as before.
At the end of the baking time, re-baste it, brush on the remaining ham glaze, pour the melted butter over the ham (if using], and re-set the oven to BROIL, on HIGH if there is a broiler setting. Place the ham in the roaster pan, uncovered, under the broiler for just a few minutes to render the glaze and brown it up some. Don't worry about small black tips -- this is normal. KEEP A CLOSE EYE ON THE HAM IN THE BROIL MODE OR YOU CAN EASILY BURN IT UP!
When the ham looks good, remove it from the broiler, allow it to sit for at least 20 minutes uncovered so that the juices will re-disperse within the meat, remove all toothpicks, and then slice it for serving.
Note: Use the juices/drippings from the ham to make great-tasting Red-eye Gravy. Just pour all the drippings into a skillet and whisk in about 2 tablespoons of Wondra flour, (or cornstarch for clearer gravy], whisking constantly, over medium heat, until it thickens. If you don't have enough drippings, or if your gravy gets too thick, just add a little canned chicken broth.
Hot Crab Dip in a Round Loaf


Ingredients:
cream cheese, mayonnaise, cheddar cheese, onion, Tabasco sauce

Directions:
Mix together and set aside.
Take round loaf of bread (sour dough] and cut small circle out of top of bread (do not throw it away].
Cut away the center of the bread to make a hollow space inside (keep insides as well].
Place crab meat mixture inside bread.
Put the lid you sliced off back on.
Bake at 350° for 1 hour and serve hot with remaining bread or extra baguette.
If extra filling, place in casserole dish and bake beside bread.
Japanese Beef Stir-Fry
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Tender beef strips are quickly stir-fried with crisp and colorful vegetables to make this delicious restaurant-style dinner in your own kitchen.

Ingredients:
2 pounds boneless beef sirloin or beef top round steaks (3/4" thick)
3 tablespoons cornstarch
1 (10.5 ounce) can  Campbell's® Condensed Beef Broth
½ cup soy sauce
2 tablespoons sugar
2 tablespoons vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice

Directions:
Slice beef into very thin strips. Mix cornstarch, broth, soy and sugar until smooth. Set aside. Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside. Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 289.8
Fat: 7.6 g
Saturated fat: 2.1 g
Carbohydrates: 26.4 g
Sugars: 6.7 g
Dietary fiber: 2.6 g
Protein: 26.4 g
Cholesterol: 38.9 mg
Sodium: 1270.7 mg
Berry Merry Punch


Ingredients:
caster sugar, boiling water, blackberries, vanilla vodka, lime juice

Directions:
Combine sugar and water in a small bowl and stir until sugar dissolves. Set aside to cool.
Place sugar syrup, boysenberries, vodka and lime juice in the jug of a blender and blend until smooth. Strain through a fine sieve into a jug and discard seeds and pulp.
Place half the ice and half the berry mixture in the jug of a blender and blend until smooth. Spoon evenly among half the serving glasses and top with sparkling wine. Repeat with remaining ice, berry mixture and sparkling wine.
Fresh Strawberry Layer Cake
Category: desserts
By Diane

This is a light, fluffy, layer cake with a definite strawberry flavor. Decorate with fresh strawberry slices.

Ingredients:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
⅔ cup milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup lard
2  eggs
1 cup pureed fresh strawberries, or more to taste
1 (16 ounce) container vanilla buttercream frosting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Combine flour, baking powder, baking soda, and salt in a bowl. Combine milk, vinegar, and vanilla extract in another bowl. Beat sugar and lard together in a mixing bowl using an electric mixer until creamy. Add eggs and beat to combine. Beat in flour mixture alternately with milk mixture and strawberry puree, making 3 dry and 2 wet additions. Beat for 1 minute. Pour evenly into the prepared pans. Drop cake pans 2 to 3 times on the countertop to break any air bubbles. Bake in the preheated oven until a toothpick inserted into the centers of the cakes comes out clean, 30 to 40 minutes. Remove from the oven and let cool on wire racks for 10 minutes. Turn cakes out onto the rack to cool completely, 15 to 30 minutes more. Ice cooled cake using vanilla frosting between the layers and on the top and sides.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch layer cake

Calories: 448.8
Fat: 16 g
Saturated fat: 4.9 g
Carbohydrates: 72.1 g
Sugars: 50 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 40.2 mg
Sodium: 446.2 mg
Chicken Stir Fry Rice


Ingredients:
fresh ginger, garlic cloves, soy sauce, onions, celery ribs, soy sauce, red bell pepper, broccoli, bean sprouts, cooked rice

Directions:
Stir together ginger, soy sauce, hot pepper sauce and garlic. Add to chicken and refrigerate unitl ready to use.
Saute onions, red peppers and celery in hot oil for 3-4 minutes. Add chicken stock, 1 tsp soy sauce, broccoli and bean sprouts.  Cook another 4 minutes.
Stir in seasonned chicken and cooked rice.
Stir fry until piping hot.
Serve.
Jacqueline's Chicken Enchiladas


Ingredients:
chicken breasts, corn tortillas, carrot, onion, oregano, cumin, green chilies, monterey jack cheese, sour cream

Directions:
Place chicken breast in a large saucepan with rough chopped vegetables.  Add enough water to cover and season with oregano, cumin, salt & pepper.  Bring to boil, cover and reduce heat to simmer (about 30 minutes].  Let cool.
Using fingers, chred cooled chicken into bowl, moisten with a little of the green chili sauce.  Mix in some chopped white onion, green chilis and shredded cheese.  Spoon mixture onto lightly fried tortillas, fold in half and place on baking dish.  Top with enchilada sauce mixed with some sour cream.  Then top with cheese.  Bake at 350 degrees for about 20 - 30 minutes  Serve with refried beans, spanish rice, salsa and chips and WOW.
Last-Minute Lemon Spaghetti and Shrimp
Category: main-dish
By KerryElizabeth

This delicious pasta dish comes together in about 20 minutes. The taste is fresh and tart! If you try this recipe using dried basil or bottled lemon juice, then you haven't tried this recipe!

Ingredients:
1 pound spaghetti
½ pound uncooked medium shrimp, peeled and deveined
⅔ cup grated Parmesan cheese
½ cup olive oil
½ cup fresh lemon juice
¼ teaspoon salt
½ teaspoon ground black pepper
½ cup peas, defrosted
¼ cup chopped fresh basil
1 tablespoon lemon zest

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 minutes more. Drain. Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 785.2
Fat: 33.1 g
Saturated fat: 6.5 g
Carbohydrates: 91 g
Sugars: 5 g
Dietary fiber: 4.8 g
Protein: 30.4 g
Cholesterol: 98 mg
Sodium: 477.5 mg
She Crab Soup II
Category: soups-stews-and-chili
By sal

An easy recipe for the most unforgettable creamy crab soup on the East coast.

Ingredients:
3 tablespoons butter
¾ cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds crabmeat, flaked
3 ½ cups milk
⅔ cup heavy cream

Directions:
In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 - 1 cup servings

Calories: 275.6
Fat: 14.9 g
Saturated fat: 8.8 g
Carbohydrates: 10.4 g
Sugars: 5.8 g
Dietary fiber: 0.4 g
Protein: 24.2 g
Cholesterol: 114.1 mg
Sodium: 576.7 mg
Baked Clam Dip


Ingredients:
onion, garlic cloves, butter, margarine, clams, cheese, parmesan cheese, Tabasco sauce, lemon juice

Directions:
Preheat oven to 400 degrees.
Melt butter in a pan and saute onions and garlic until slightly browned and softened.
Combine the rest of the ingredients; add to onion and garlic saute.
Bring to a boil.
Transfer into a 2 quart casserole dish and bake at 400 about 20 minutes, or until browned around the edge.
Crepes


Ingredients:
all-purpose flour, eggs, milk, water, salt, butter

Directions:
".Mix all ingredients together and use crepe maker or frying pan to make crepe. Serve with Bavarian cream and strawberries or anything you like."
Bobby's Goulash


Ingredients:
lean ground beef, yellow onions, garlic cloves, water, tomato sauce, diced tomatoes, soy sauce, bay leaves, seasoning salt, elbow macaroni

Directions:
In 6 qt Dutch oven, cook ground beef on medium- high  until no pink remains, stirring occasionally.
Drain.
Place beef back in Dutch oven and add onions.
Stir well, and cook until onions are tender, about 10 minutes.
Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, house seasoning, and season salt.  Stir well.  Heat to boiling, then reduce heat to low, cover and simmer 20 minutes.  Stir occasionally.
Stir in elbow macaroni and cover.  Simmer on low for 25 minutes more, until macaroni is tender.  Stir occasionally.
Remove Dutch oven from heat.  Fish out the bay leaves and dispose of them.
Allow to rest off the heat for 30 minutes prior to serving.