xiaoxl/recipe_data huggingface dataset:
Dry-Curry Sweet Potatoes


Ingredients:
sweet potatoes, curry powder, salt, olive oil

Directions:
Preheat oven to 400°.
Put sweet potatoes into a shallow casserole; sprinkle with curry and salt; drizzle with olive oil.
Bake, turning once or twice, for 45 minutes, until evenly browned; serve immediately.
Turkey Patties
Category: meat-and-poultry
By Michele Quigley

Economical ground turkey takes well to a variety of flavors. Blended with different seasonings and quickly pan fried, it is an entree you can get to the table in minutes. Serve on hamburger buns with lettuce and sliced tomatoes.

Ingredients:
1 pound ground turkey
¼ cup fine dry bread crumbs
1  egg
2 tablespoons minced green onions
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 tablespoons chopped fresh parsley

Directions:
In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties. Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 251
Fat: 14.4 g
Saturated fat: 3.6 g
Carbohydrates: 6.2 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 22.9 g
Cholesterol: 136.1 mg
Sodium: 626.2 mg
Grilled Chicken With Saffron and Apricots


Ingredients:
boneless skinless chicken breast halves, butter, onion, yellow bell pepper, garlic cloves, lemon juice, honey, saffron

Directions:
In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked.  Add salt and pepper.  Set aside on a warm plate.
In the same skillet, brown onion and bell pepper.  Add oil if needed.  Add garlic and keep cooking 1 minute.  Add apricots, lemon juice, honey, saffron and stir well.  Add chicken broth and bring to boil.  Let reduce until sauce has a texture of syrup.  Adjust seasoning.
In a bowl, mix spinach with a little bit of olive oil.  Add salt and pepper.
Slice the chicken.  In 4 plates, serve the chicken  on the spinach and put the apricots garnish on top.
Better Homes and Gardens Waffles


Ingredients:
all-purpose flour, sugar, baking powder, salt, eggs, milk, butter, vanilla

Directions:
In a medium bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture.
In another bowl, beat the eggs, slightly; stir in the milk, oil and the vanilla.
Add the egg mixture all at once to the flour mixture.  Stir until just moistened (the batter should still be slightly lumpy].
Pour 1 to 1 1/4 cups batter onto the grids of a preheated, lightly greased waffle iron .  Close the lid quickly and do not open until done.
When done lift the waffles of the iron with a fork.
Repeat the procedure with the remaining batter.
Day-After-Thanksgiving Turkey Carcass Soup
Category: soups-stews-and-chili
By Beverly Burton

This easy and delicious turkey soup is made using leftovers from Thanksgiving or Christmas dinner. I usually make cornbread muffins to serve with it.

Ingredients:
1  picked over turkey carcass
1 ½ cups leftover stuffing
2  celery stalks, chopped
2  carrots, peeled and sliced
1  onion, peeled and diced
2  bay leaves
1 tablespoon poultry seasoning
1 teaspoon ground sage
2 ½ quarts chicken broth
garlic salt to taste
ground black pepper, to taste
2 cups (uncooked) regular long-grain white rice
1 (16 ounce) package frozen green peas

Directions:
Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin. Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 370.3
Fat: 7 g
Saturated fat: 1.7 g
Carbohydrates: 63.8 g
Sugars: 7.8 g
Dietary fiber: 4.4 g
Protein: 11.5 g
Cholesterol: 17.4 mg
Sodium: 1549.7 mg
Applesauce Glazed Chicken


Ingredients:
boneless skinless chicken breast half, orange marmalade, cornstarch, ground ginger, garlic, unsweetened applesauce, green onions

Directions:
Wash and dry chicken breasts, cut each breast lengthwise into 4 pieces., Place in single layer in foil-lined 13x9x2<U+0094> baking pan., Set aside., In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic., Add applesauce., Cook over medium heat, stirring constantly, until mixture starts to boil., Spread evenly over chicken., Bake at 400F about 20 minutes or until chicken is tender and juices run clear., Garnish with green onions and serve hot over rice if desired.
Scones With Leftover Cranberry Sauce


Ingredients:
all-purpose flour, unsalted butter, sugar, baking powder, salt, vanilla extract, ground nutmeg, sour cream, half-and-half, cranberry sauce, white chocolate, ganache

Directions:
Preheat oven 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, nutmeg (optional] and salt. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Gently fold in cranberry sauce.   In a small bowl,(with one or two stirs] mix the half and half, vanilla extract, and sour cream together. Make a hole in the middle of the flour mixture and pour the liquid mixture in, and start to gently incorporate liquid mixture into flour mixture. On a lightly floured surface, knead dough gently, about 5 times.  Pat into a 1-inch this round. cut into 8 wedges; place in a lightly greased baking sheet 2 inches apart. Brush tops with remaining tablespoon half and half; sprinkle with remaining tablespoon sugar. Bake until golden brown. 15 minutes (know your oven some ovens may need a few more minutes]. Let cool on a wire rack.  you can also eat warm.
You may drizzle with white chocolate sauce or white chocolate sauce.
Corn and Couscous Salad


Ingredients:
curry powder, grainy mustard, white wine vinegar, extra virgin olive oil, couscous, boiling water, other sweet onion, garlic cloves, fresh corn kernels, cilantro

Directions:
In a medium bowl, whisk together curry powder, mustard and vinegar.Season with salt ad pepper.  Whisk in 3 tablespoons olive oil and set aside.
Place couscous in a large bowl.  Pour boiling water over and stir to combine. Cover with a plate, let steam until water is absorbed, about 5 minutes.  Fluff with fork and set aside.
Heat remaining tablespoon oil in large skillet over medium heat.  Add onion and cook, stirring until softened, about 4 minutes. Stir in garlic and chili, stirring until softened.  Add corn and cook until tender, about 2 minutes.  Stir corn mixture into couscous.  Add curry vinaigrette and cilantro and toss to combine.  Serve warm or at room temperature.
Chicken Cacciatore Risotto


Ingredients:
reduced-sodium chicken broth, olive oil, pancetta, garlic cloves, arborio rice, fresh rosemary leaves, dry white wine, skinless chicken thighs, parmesan cheese, flat leaf parsley

Directions:
Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli and rosemary. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add chicken. Stir to combine.
Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid has been absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Serve topped with cheese and parsley.
Delight Your Guests With Turkey and Brie Puff Pastry Bites


Ingredients:
puff pastry, turkey breast, mayonnaise, Dijon mustard, honey, fresh parsley leaves

Directions:
Place puff pastry on work surface. Roll pastry out in one direction to form a rectangle; cut into 24 equal pieces. Press each piece into the cups of a 24-cup mini muffin pan, allowing some overhang. Freeze for 10 minutes.
In small bowl, stir together turkey and mayonnaise. Remove muffin pan from freezer; divide turkey mixture among the cups. Top each with a piece of Brie, pressing down slightly.
Bake in centre of oven for 20 to 22 minutes or until pastry is golden on bottom and cheese is melted and starting to brown.
Meanwhile, in small bowl, stir together Dijon and honey. Transfer pastry bites to a long platter; drizzle Dijon mixture over top and garnish with parsley leaves.
Makes 24 servings.
Crispy Cheddar Cookies


Ingredients:
all-purpose flour, butter, egg

Directions:
Preheat oven to 350°F.
Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs.
Add the rest of the ingredients and mix until blended.
Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
Flatten slightly with a fork.
Bake for 15 to 17 minutes or until golden brown.
Transfer to wire racks to cool immediately.
Makes 48 small ro 30 large cookies.
Chicken a la Crema
Category: meat-and-poultry
By Chef John

Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.

Ingredients:
2 tablespoons olive oil
1 (4.5 pound) whole chicken, quartered
1  yellow onion, roughly chopped
2 cups thickly sliced mushrooms
1 tablespoon kosher salt, or more to taste
1 tablespoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cloves garlic, minced
3  poblano peppers, seeded and thinly sliced
1 (14.5 ounce) can diced tomatoes
4 cups chicken broth
1 large bay leaf
1 ½ cups creme fraiche, divided
2 sprigs fresh oregano, leaves stripped and finely chopped
½ cup chopped cilantro

Directions:
Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl. Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes. Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes. Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks. Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings. Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Prep time: 25 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 733.5
Fat: 53.7 g
Saturated fat: 22.1 g
Carbohydrates: 12.2 g
Sugars: 6.7 g
Dietary fiber: 3.5 g
Protein: 51.5 g
Cholesterol: 231 mg
Sodium: 2026.6 mg
Ancho-Chipotle Salsa
Category: appetizers-and-snacks
By SEVIC

A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.

Ingredients:
1 (14.5 ounce) can whole peeled tomatoes
1  fresh jalapeno pepper, seeded
1  chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 ½ tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
¾ teaspoon salt
¼ teaspoon white sugar, or to taste
¼ teaspoon ground cumin

Directions:
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 cups

Calories: 14.2
Fat: 0.2 g
Carbohydrates: 3.2 g
Sugars: 1.6 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 299.2 mg
Cornbread


Ingredients:
egg, cheddar cheese

Directions:
Mix well., Lightly grease an 8" baking pan., Bake 350 till lightly golden brown., About 15 to 20 minutes.
Real Refried Beans


Ingredients:
dried pinto beans, onions, bay leaves, fresh thyme sprig, olive oil, ground cumin

Directions:
Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender.
Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili.
Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended.
Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately.
Old Fashioned Baked Apples


Ingredients:
rome apples, granola cereal, raisins, cinnamon, nutmeg, fresh lemon rind, lemon juice, honey, butter

Directions:
Peel off one strip around the center of each apple.
Slice a thin piece off the bottom of each and place them almost touching in an oven proof dish.
Combine the granola,raisins, nuts,cinnamon nutmeg and lemon peel.
Toss to mix well.
Divide the filling among the centers of the apples, pack the filling down lightly.
In a saucepan combine the lemon juice, honey, apple juice& butter.
Bring to a bubbly simmer about 5 minutes.
Pour over the apples.
Cover with foil and bake 350F degrees for 30 minutes.
Uncover the apples and continue baking for about another 30 minutes, basting frequently with the juice.
Cool to almost room temp serve with the cream.
Curried Parsnip Soup


Ingredients:
butter, red onion, parsnips, garlic, garam masala, red chili powder, all-purpose flour, fresh lemon rind, fresh lemon rind

Directions:
Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
Add the garam masala and chili and cook for about 30 seconds.
Add the flour mixing well and cook stirring constantly for a further 30 seconds.
Stir in the stock, lemon juice and rind and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Remove some of the vegetable pieces and set aside.
Puree the remaining soup then return to the saucepan with the reserved vegetables.
reheat.
Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.
Tipsy Coke Float


Ingredients:
Amaretto, Kahlua, irish cream, vodka

Directions:
In an 8 ounce glass, mix the Ameretto, Kahlua, Bailey's Irish Cream, and Vodka., Pour above mixture into Coke., Add ice if desired.
Healthy Food Christmas Tree,  for Any Time of Year !


Ingredients:
red bell pepper, green bell pepper, yellow bell pepper, cheese, of fresh mint, cherry tomatoes, carrot, marshmallows, olive oil, lemon juice

Directions:
Line a flat tray with foil.
Cut all of the cheese into bite sized cubes.
Wash and drain well,the bell peppers, mint and tomatoes and carrot. Slice the peppers into small strips and place each colour together in a pile.
Roughly slice the mint leaves.
Peel the carrot and cut into matchsticks.
Place a few pieces of cubed cheese in the centre bottom of the tray (this is the "trunk" of your "tree"].
In order to achieve the Christmas Tree effect ,the broadest row will be at the bottom of the try and each successive row will be shorter on each end so that the whole three is more or less the shape of a triangle with a very narrow top.
Place a full row of cheese cubes directly above this and then a row of mint, a row of tomatoes, a row of carrots, a row of white cheese, a little mint, a row of yellow pepper, a row of tomatoes, a row of cheese,  a row of green pepper, a row of tomato, a row of mint carrot, and finially a tiny row of red pepper.
NOTE: it's possible to carefully pile each row upwards evenly so that they are more or less the same height and the layers are not too thin.
To finish, cut a round marshmellow in half, and just using one half, and with a sharp knife, cut small wedges all the way around it so that it resembles a star. Place the the top of the "tree" on top of the red bell pepper strips.
before serving drizzle a few drops of olive oil (and lemon juice if prefered] over the vegetable sections of the tree, or serve with the dip of your choice.
Wisconsin Dutch Cabbage Soup


Ingredients:
cabbage, water, sauerkraut, heavy cream, butter, salt

Directions:
Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
Beat egg yolks; add cream, butter and salt (if necessary].
Pour into soup and blend; serve immediately.
Whole Wheat Pasta and Light Vodka Sauce


Ingredients:
light butter, olive oil, onion, diced tomatoes, crushed tomatoes, salt, pepper, vodka, crushed red pepper flakes, whole wheat pasta

Directions:
Melt butter with oil in large heavy saucepan over medium heat.  Add onion and saute until translucent, about 8 minutes.
Add tomatoes and cook until almost no liquid remains in pan, stirring frequently about 15-25 minutes. (At this point, start a pot of water for the pasta.].
Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper.  (Sauce may be prepared 1 day ahead. Cover and refrigerate.].
Pour sauce over 1 lb cooked whole wheat pasta. Toss well, and serve with Parmesan cheese, if desired.
Cheesy No-Garlic Bread


Ingredients:
French baguettes, butter, fresh parsley, fresh basil, cheddar cheese, parmesan cheese, sugar, pepper

Directions:
Cut each baguette into sideway slices but don't cut all the way through.
Mix all the ingedients exept for the cheddar to make a herb butter.
Spread the butter between the slices and poke in some cheddar.
Wrap the bread in foil.
These can be frozen for future use or baked at 200C for 12-15 minutes or placed on the bbq to toast, turning on each side.
Tender Onion Baked Chicken
Category: meat-and-poultry
By Kim in Oklahoma

Tender, tasty chicken breasts baked with butter, salt, pepper, and oniony seasoning. All ages like these - my 3 year old loves them! This can be served with mashed potatoes or with rice.  Very tasty for the whole family.

Ingredients:
10  chicken breast tenderloins or strips
¼ cup margarine, melted
salt and pepper to taste
1 (1 ounce) envelope dry onion soup mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix. Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 270.1
Fat: 13.1 g
Saturated fat: 2.4 g
Carbohydrates: 4.5 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 32.3 g
Cholesterol: 79.8 mg
Sodium: 1420.6 mg
Leek and Potato Soup


Ingredients:
onion, potato, leek, water, milk

Directions:
Wash the potato and the leek., Peel the potato and the onion., Finely dice the potato and shred the leek., Fry the vegetables gently for 3-4 mins., Add the water, stock and salt and pepper., Bring to boil and simmer so 25-30 mins., Just before serving add milk., Blend the soup if you don't want any lumps.
Dehydrated King Oyster Mushrooms


Ingredients:
"mixed herbs"

Directions:
Cut the king oyster mushrooms into 1/4 slices.
Spray with the garlic spray.
Toss with the herbs.
Dehydrate for 7 hours at about 110'F.  This will retain the enzymes in the mushroom so you get the full benefit of this living food.
These would be great with a non-dairy dip.
Bon Appetit.
Hawaiian Stuffed Chicken Breasts


Ingredients:
crushed pineapple, boneless skinless chicken breast halves, butter, red bell pepper, green onions, parsley, hot water, brown sugar, cider vinegar, fresh ginger, butter, hot water

Directions:
Drain pineapple but reserve the juice. Set aside.
Place the chicken inside a zip lock bag and pound to a flatness of about 1/4".  You can use a meat mallet or a rolling pin.
Melt the butter in a large skillet over medium high heat.  Saute the green onions and bell pepper for 5 minutes or until tender.
Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast.  Roll up the breasts and if necessary secure with a toothpick.
Place rolled chicken in a lightly greased baking dish in one layer.
Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
Dot with butter and bake at 400 degrees for 25 minutes or until done.
West Indian Curried Chicken
Category: world-cuisine
By DANIELLE2877

This is a basic West Indian curried chicken recipe.  Extremely easy to prepare and delicious with standard Caribbean fare.  Peas and rice go great with it!

Ingredients:
3 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, diced
6 cloves garlic, minced
4 large potatoes - peeled and cubed
2 tablespoons salt
¼ cup Jamaican curry powder
hot pepper sauce to taste

Directions:
Heat the oil in a large pot over medium-high heat.  Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes.  Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway.  Cover, and simmer until tender, 30 to 40 minutes.  Season to taste with hot pepper sauce.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 8 servings

Calories: 574.4
Fat: 31.4 g
Saturated fat: 8.3 g
Carbohydrates: 36.6 g
Sugars: 2.4 g
Dietary fiber: 5.5 g
Protein: 36.1 g
Cholesterol: 127.7 mg
Sodium: 1907.9 mg
Corn Cheese Soup


Ingredients:
onion, milk, cheddar cheese, olive oil, pepper

Directions:
Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly] melted.
Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!