xiaoxl/recipe_data huggingface dataset:
Mitch's Cheese Dip


Ingredients:
ground beef, seasoning salt, Velveeta cheese, salsa, mild salsa, sour cream, tortilla chips

Directions:
Brown the beef in a large pan.
Salt & pepper to taste & add seasoning salt.
Drain the beef, place on a plate & set aside to be used later.
Cut the Velveeta into chunks & add it to the pan, stir until melted.
Add the beef back in; stir in salsa, sour cream & shredded cheese until well blended.
Serve with tortilla chips.
Banana Bran Zucchini Bread


Ingredients:
sugar, unsalted margarine, eggs, zucchini, vanilla extract, whole wheat flour, all-purpose flour, salt, cinnamon, nutmeg, milk, vinegar

Directions:
In large bowl, cream together sugar and margarine.
Add beaten eggs, bananas, zucchini, and vanilla.
In a separate bowl, combine flours, bran, baking powder, salt, cinnamon and nutmeg; add to creamed mixture and mix thoroughly.
Fold in chocolate chips.
Combine milk and vinegar in a small bowl to make sour milk and add to batter.
Grease and flour two bread pans and divide batter evenly between them.
Bake at 375° F for 50-60 min, or until toothpick inserted in center comes out clean.
Cool on wire racks.  Makes 2 loaves.
Rosemary Chicken Couscous Salad
Category: salad
By Shayna

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Ingredients:
2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Directions:
Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes. Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper. Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 servings

Calories: 645.7
Fat: 38.8 g
Saturated fat: 7.6 g
Carbohydrates: 44 g
Sugars: 4 g
Dietary fiber: 3.4 g
Protein: 29.5 g
Cholesterol: 68.1 mg
Sodium: 911.4 mg
Peanut Berry Smoothie


Ingredients:
milk, strawberry, plain yogurt, peanut butter, honey

Directions:
Put all ingredients into a blender or food processor., Process until smooth., Pour into glass., Enjoy!
Maryland Chicken


Ingredients:
bananas, tomatoes, flour, butter, sweetcorn, spring onions, eggs, self raising flour, salt, black pepper

Directions:
Put the chicken in the oven to cook following manufactures guidelines.
Make the sweetcorn fritters by sifting the flour into a bowl with the salt and pepper. Add the eggs and a little water to make a thick batter whisking until no lumps remain.
Add the sweetcorn and spring onions and mix well.  Set aside.
Coat the tomato halves and the bananas in seasoned flour.
Put a frying pan on a medium heat and spray with oil.  In batches, place spoonfuls of the sweetcorn mixture into the pan and fry for a few minutes until little bubbles appear on the surface.  Flip over and cook the other side for a few more minutes.  Keep warm in the oven whilst you make the rest.
When the chicken is almost ready, spray more oil into the pan and cook the tomatoes, cut side down until slightly crispy and browned.  Keep warm in the oven.
Cook the bananas in the same way until patched with brown but not mushy.
Serve everything together and Enjoy!
I love this meal.
Bran Muffins with Applesauce
Category: bread
By elizabethann

This is one of my favorite bran muffin recipes, handed down from my mom. I made a few tweaks to make it even healthier. Add some raisins for a touch of sweetness.

Ingredients:
½ cup brown sugar
½ cup applesauce
¼ cup canola oil
1  egg
1 teaspoon vanilla extract
¾ teaspoon salt
1 cup whole wheat flour
1 cup natural wheat bran
3 tablespoons ground flax
1 teaspoon baking soda
½ teaspoon baking powder
1 cup milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl. Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen muffins

Calories: 150.8
Fat: 6.6 g
Saturated fat: 0.8 g
Carbohydrates: 22.1 g
Sugars: 11.1 g
Dietary fiber: 3.9 g
Protein: 3.6 g
Cholesterol: 15.3 mg
Sodium: 287.9 mg
Soft Chocolate-Almond Oatmeal Cookies


Ingredients:
all-purpose flour, baking soda, table salt, light brown sugar, unsalted butter, egg, pure vanilla extract

Directions:
Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
In a medium bowl, combine the oats, flour, baking soda, and salt.  Whisk until well blended.
In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined.  Add the eggs and vanilla and almond extracts and beat until well combined.
Pour in half of the dry ingredients and mix on low speed just until blended.  Add the milk and mix until just blended.  Pour in the remaining flour mixture and mix until just blended.  Add the nuts and mix briefly to combine.
Shape the dough unto 1.5 in balls.  Arrange the mounds on the cookie sheets, about 2 inches apart.  Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.
Marinated Tofu


Ingredients:
firm tofu, soy sauce, fresh ginger, maple syrup

Directions:
Combine apple juice and soy sauce and place in jar with cut up tofu.
Keep jar on side and rotate often.
Marinate for 2-3 hours.
Dissolve 1 T rice malt syrup in small amount of boiling water.
Add rice malt syrup, fresh ginger slices and marinated tofu to skillet with sesame oil.
Stir tofu while heating gently.
Tastes great when mixed with rice and/or vegetables.
Easy Cardamom Bread
Category: bread
By Bethany Behrle

Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over.

Ingredients:
1 cup warm whole milk (110 degrees F (43 degrees C))
⅓ cup warm water (110 degrees F (43 degrees C))
½ cup white sugar
2 tablespoons melted butter
1 (.25 ounce) package active dry yeast
3 ½ cups all-purpose flour, or as needed
½ cup white sugar
1 ½ tablespoons ground cardamom
3 tablespoons ground cinnamon
½ cup melted butter
½ cup raisins  (Optional)
½ cup chopped walnuts  (Optional)
1  egg
1 tablespoon water
½ cup sliced almonds
¼ cup pearl sugar

Directions:
Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes. Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour. Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour. Preheat an oven to 350 degrees F (175 degrees C). With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar. Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.

Prep time: 30 mins
Cook time: 30 mins
Total time: 4 hrs
Yields: 1 loaf

Calories: 479.8
Fat: 19.6 g
Saturated fat: 8.5 g
Carbohydrates: 70.3 g
Sugars: 26.6 g
Dietary fiber: 3.9 g
Protein: 8.7 g
Cholesterol: 51.5 mg
Sodium: 101.4 mg
Sauteed Broccoli Rabe


Ingredients:
olive oil, garlic cloves, broccoli rabe, rice vinegar, seasoning salt, fresh ground black pepper

Directions:
In a large skillet, heat oil over medium heat. Add garlic and saute for 30 seconds until fragrant but not browned.
Increase heat to medium-high and add broccoli rabe. Toss with tongs for 3-4 minutes, or until wilted.
Add vinegar, season salt and pepper.
Taste and adjust seasonings. Serve immediately.
Scotch Molasses Cookies


Ingredients:
flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, clove, quick-cooking oats, raisins, shortening, egg, molasses, milk

Directions:
Sift together dry ingredients., Combine oats and rasins,sift flour mixture over top., Combine remaning ingredients in bowl., Pour over dry ingredients,mix well., Drop by teaspoonfuls 2-3 inches apart onto greased baking sheet., Bake at 350 for 8-12 minutes.
Lemon Herb Fish Fillets


Ingredients:
sole fillets, flour, dried herbs, salt, pepper, butter, butter, fresh lemon juice

Directions:
Combine flour, half the herbs, and half the salt.
Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side.  Remove from pan.
Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
Pour over fish fillets.
"SUNDAY BEST" MACARONI  SALAD


Ingredients:
peas, onion, hard-boiled eggs, green pepper, mild cheddar cheese, deli ham, yellow mustard, black pepper, Hungarian paprika, mayonnaise

Directions:
Combine all ingredients except paprika and mix gently till everything is blended.
Sprinkle paprika over the salad.
Refrigerate for at least an hour before serving.
Tropical Spice Muffins


Ingredients:
whole wheat pastry flour, old fashioned oats, ground flax seeds, baking powder, baking soda, salt, ground nutmeg, ground cardamom, ground cloves, coconut flakes, dried mango, carrot, canola oil

Directions:
Preheat oven to 400 degrees fahrenheit.  Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
In a medium mixing bowl, combine the rolled oats and ground flax seed with the crushed pineapple, reserved pineapple juice, apple juice concentrate, oil, carrots, coconut, and mango.  Set aside for 10 minutes while you sift together the dry ingredients.
In a large mixing bowl, sift together the flour, spices, baking soda, baking powder, and salt.  Pour in the pineapple mixture and stir together until the all the flour is just moistened.  Do not over-mix.  The batter with be thick.
Distribute evenly among 10 of the muffin cups, filling to the top.  Fill the 2 remaining empty cups with 1/4 cup of water each.
Place on the middle rack of the pre-heated oven and bake for 20 minutes or until the tops are light golden brown.  Test for doneness with a knife or toothpick.  Let cool in the tin for 5 minutes, then remove from tin and let cool on a wire rack.
FLAVORFUL FIRE ROASTED SALSA


Ingredients:
roma tomatoes, anaheim chili, red onion, garlic cloves, canola oil, granulated sugar, ground cumin, sea salt, black pepper, lime juice, cilantro

Directions:
In a large bowl, combine tomatoes, tomatillos, red, yellow, anaheim and jalapeño peppers, red onions and garlic cloves. Pour in canola oil and toss to coat. Add more if needed.
Place ingredients in a grilling basket and roast on the barbecue between 350 to 400ºF, making sure the tomato/tomatillo are flesh side up. Check every 15 minutes by tossing the ingredients. When some are nicely charred, transfer them to a bowl. Repeat until all the ingredients are done.
Remove paper from garlic cloves and the root end of the onion before transferring them to the bowl of a food processor along with the other charred veggies. Add sugar, cumin, smoked paprika, salt, pepper, lime juice and cilantro; process until desired consistency. Taste and adjust if necessary and transfer to a bowl. Cover and chill for at least 3 hours before serving.
Basmati-Sun-Dried Tomato Rice Pilaf


Ingredients:
olive oil, shallots, basmati rice, sun-dried tomato, salt, fresh ground pepper, parmesan cheese

Directions:
Heat oil in medium saucepan over medium heat until hot.
Add shallots; sauté 1 to 2 minutes or until soft.
Add rice; cook 1 minute, stirring constantly.
Add tomatoes, salt, pepper and stock; mix well.
Cover; bring to a boil.
Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
Place in serving bowl; top with cheese.
Jan's Bar-B-Q Sauce


Ingredients:
ketchup, brown sugar, Worcestershire sauce, yellow mustard, onion powder

Directions:
Mix in pan on stove top and bring slowly to a boil.
If you like onions, you can chop some fine and sautee the, adding them instead of the onion powder.
Spread on top of the chicken while on the grill when the chicken is completely cooked.
Leave it on the grill for another 10 minutes.
Eat it up.
Persimmon Pudding
Category: desserts
By Stephanie

Serve this rich cake-like dessert with either whipped cream or caramel sauce.

Ingredients:
½ teaspoon baking soda
2 cups persimmon pulp
2 ½ cups white sugar
2  eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 pinch salt
2 ½ cups milk
4 tablespoons melted butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine. Pour into baking pan and bake in preheated oven for 55 minutes. The pudding will rise but will fall when removed from oven.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 538.5
Fat: 9 g
Saturated fat: 5 g
Carbohydrates: 110.1 g
Sugars: 66.2 g
Dietary fiber: 1.8 g
Protein: 7.9 g
Cholesterol: 67.9 mg
Sodium: 310.8 mg
Hg's Yum Yum Brownie Muffins - Ww Points = 4


Ingredients:
"pumpkin puree"

Directions:
Preheat the oven to 400 degrees.
Prepare a 12-cup muffin pan with nonstick spray.
Mix the two ingredients together.  Don't add anything else that may be mentioned on the box, like eggs, oil or water.  The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother.  Do NOT do this!
Place batter into the prepared muffin cups and place in the oven and bake for 20 minutes.
Ranchy Fruit and Nut Salad
Category: salad
By Jason Melo Hall

Quick, tasty and simple salad - the nuts and dried fruit make a great combo.

Ingredients:
2 cups mixed salad greens
¼ cup ranch dressing
¾ cup diced tomato
¾ cup dried cranberries
½ cup sunflower seeds
⅓ cup almonds
2 tablespoons flax seeds
⅓ teaspoon sea salt
¼ teaspoon chopped garlic
2 tablespoons grated Parmesan cheese, or to taste

Directions:
Mix salad greens and ranch dressing together in a bowl until evenly coated. Add tomato, cranberries, sunflower seeds, almonds, flax seeds, sea salt, and garlic; mix well. Top with Parmesan cheese.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 184.3
Fat: 13.2 g
Saturated fat: 1.6 g
Carbohydrates: 14.6 g
Sugars: 8.7 g
Dietary fiber: 3.4 g
Protein: 4.6 g
Cholesterol: 3.1 mg
Sodium: 170.3 mg
Spicy Corn


Ingredients:
corn, butter, onion, fresh basil, green bell pepper, salt, pepper

Directions:
Grill corn to desired doneness, I like mine charred a little.  And cut from cob.
Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
When onions and pepper are tender, add corn and heat all the way through.  mix in remaining basil.
New Age Spotted Dick


Ingredients:
walnuts, 2% low-fat milk, sugar, raisins, water, sugar, eggs, flour, salt, baking powder, baking soda

Directions:
Preheat oven to 340-350ºF, 170ºC.  Brush a 4 cup/1 liter heatproof bowl or deep casserole with oil.
Put the raisins in the pan with the water.  Bring to a boil, then remove from heat.  Let steep for 10 minutes, then drain.
Make the sauce: Put all sauce ingredients into a saucepan.  Bring to a boil, stir, reduce heat and simmer for 10 minutes.
In a stand mixer bowl or large mixing bowl, whisk together the oil, sugar and ground almonds until thick and syrupy.  This could take up to 8 minutes when using an electric mixer!
Add eggs, one at a time, beating well after each addition.  Combine the raisins with the flour, salt, baking powder & baking soda.  Stir into egg mixture.
Pour cake mixture in prepared baking dish and pout hot sauce on top.  Place dish on a baking sheet & bake for 1 hour or until well risen.  If pudding starts browning too quickly, cover top with parchment paper.
Let cool for 2-3 minutes in the bowl then turn out onto a warmed serving plate.
Mexican-Inspired Turkey Burgers


Ingredients:
salsa, reduced-fat cheddar cheese, paprika, dried oregano, ground cumin, sugar, garlic powder, dried thyme, salt, cayenne pepper, ground turkey, reduced-fat sour cream, curly endive lettuce, tomatoes

Directions:
In a large bowl, combine 1/4 cup salsa, cheese, paprika, oregano, cumin, sugar, garlic powder, thyme, salt and cayenne.
Crumble turkey over mixture and mix well.
Shape into four burgers.
If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
In a small bowl, combine sour cream and remaining salsa.
Place burgers on buns; top with endive, tomato and sour cream mixture.
Copycat Zesty Apple Cider Vinaigrette
Category: uncategorized
By Lisa Buckholts

I am a big fan of Chick-fil-A's® grilled market salad and their signature zesty apple cider vinaigrette! So, I developed a recipe to fill that craving. This dressing is simply amazing… the zing of the apple cider vinegar, hint of sweet pineapple and tangy lime juice, and warm heat of the freshly cracked black pepper is a sure winner!

Ingredients:
1 tablespoon water
1 teaspoon white sugar
⅛ teaspoon xanthan gum
10 tablespoons vegetable oil
¼ cup apple cider vinegar
¼ cup honey
2 tablespoons pineapple juice
2 teaspoons lime juice
1 teaspoon salt
1 teaspoon coarsely cracked black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper

Directions:
Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps. Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 152.3
Fat: 13.6 g
Saturated fat: 2.1 g
Carbohydrates: 8.3 g
Sugars: 7.8 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 234.9 mg
Cacciatore Pizza


Ingredients:
parmesan cheese, mozzarella cheese, chicken pieces, mushrooms, onion, garlic clove, whole tomatoes, bay leaf, red wine, salt, pepper

Directions:
Chicken Cacciatore:, Slice mushrooms and onion, crush garlic., Heat oil in pan, fry chicken pieces until golden brown., Remove from pan, drain well., Add onion, mushrooms and garlic to pan, saute until onion is tender., Return chicken to the pan, add ndrained, mashed tomatoes, bayleaf and wine., Cook slowly, covered, for 45 minutes, or until chicken is tender., Remove bay leaf and leave Cacciatore to cool., Remove chicken from the bones and shred.  Stir back into the sauce., Spread 2 cups of chicken cacciatore over the pizza base., sprinkle cheeses over the top., Bake at 180C for 20 minutes.
Harira - Moroccan Lamb Stew


Ingredients:
lamb, ground turmeric, ground black pepper, ground cinnamon, ground ginger, ground cayenne pepper, margarine, celery, onion, red onion, fresh cilantro, diced tomatoes, water, green lentil, garbanzo beans, eggs, lemon

Directions:
Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
Stir frequently for 5 minutes.
Pour tomatoes (reserve juice] into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot.
Bring the mixture to a boil, then reduce the heat to simmer.
Let soup simmer, covered, for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente].
Stir in lemon and eggs, let eggs cook 1 minute.
"to Die For" Baked Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, white pepper, cayenne pepper, nutmeg, white cheddar cheese, swiss cheese, romano cheese

Directions:
Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
Cut the crust off of white bread (set crusts aside for later] and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all].
Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.].
Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one].
On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc].
Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white], 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White]. Now I didn't want to shred it all so here was my conversion --  8 oz to a cup --  so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
Add 1 cup Swiss & 1 Cup Romano.
Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
When it's all mixed and creamy mix in your elbow macaroni.
Pour the mixture into the white bread lined baking dish (or dishes].
Crumble up your dried out bread crusts to make coarse bread crumbs.
Sprinkle breadcrumbs over the macaroni mixture.
Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.