xiaoxl/recipe_data huggingface dataset:
Alli's Espresso Martini


Ingredients:
coffee-infused vodka, Kahlua, coffee beans

Directions:
Fill martini glass with ice and water to chill., Put 1st 2 ingredients in cocktail shaker, and shake 'til icy!, Discard ice/water and strain liquor into chilled glass. Drop in 3 coffee beans.
Peanut Butter Cup Pie


Ingredients:
powdered sugar, water, creamy peanut butter, butter, chocolate chips, butter, vanilla

Directions:
Preheat oven to 350.
Press cookie dough into a greased 9" pie pan to make a crust.
Bake 30-40 minutes, until golden. Allow to cool.
Mix peanut butter, water, 2 Tbsp melted butter, vanilla, and one cup powdered sugar until smooth, using an electric mixer.
Stir in additional 2 cups of powdered sugar. Mixture will be crumbly.
Press the peanut butter mixture into the crust.
Melt 1/2 cup butter in microwave until about 1/2 melted, then add chocolate chips and microwave until almost melted. Stir until smooth. (Don't burn the chocolate!].
Pour chocolate mixture over peanut butter mixture, spreading to edges.
Chill 3 hours.
Cuts better if warmed to room temperature.
Stuffed Shells I
Category: world-cuisine
By SALLYJUN

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Ingredients:
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2  eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Directions:
Cook shells according to package directions.  Place in cold water to stop cooking.  Drain. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder.  Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture.  Stuff mixture into the shells. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan.  Place shells open side up, and close together in pan.  Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly.  Let stand 10 minutes before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 557.4
Fat: 18.2 g
Saturated fat: 9.8 g
Carbohydrates: 59.6 g
Sugars: 10.6 g
Dietary fiber: 4.3 g
Protein: 37 g
Cholesterol: 97.9 mg
Sodium: 1197.5 mg
Sultan's Tent Carrot Salad


Ingredients:
carrots, lemon juice, ground cumin, sugar, pepper, fresh cilantro, cayenne, salt

Directions:
Steam carrots lightly until tender crisp, about 4 minutes. The carrots may be roasted or pan fried also which will bring out more flavor.  Mix with remaining ingredients and let marinate 2-3 hours. To eat this warm, just heat the carrots and dressing slightly.
Serve on plates and enjoy!
Cabbage and Broccoli Slaw with Vinegar Dressing
Category: salad
By Cinderella

This broccoli slaw is a light version of a coleslaw because it doesn't have a heavy mayonnaise dressing--but it's still delicious! Best if refrigerated overnight.

Ingredients:
1 (10 ounce) package shredded purple cabbage
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) container grape tomatoes, halved
2 tablespoons rice vinegar
1 tablespoon olive oil
½ teaspoon white sugar
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
3  scallions, sliced
¼ cup dried cranberries
¼ cup sliced almonds

Directions:
Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl. Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined. Pour over the coleslaw to coat; stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 149.3
Fat: 7 g
Saturated fat: 0.8 g
Carbohydrates: 20.4 g
Sugars: 10.4 g
Dietary fiber: 5.3 g
Protein: 3.6 g
Sodium: 212 mg
Tater Tots® Nachos
Category: appetizers-and-snacks
By SunnyDaysNora

This delicious dish takes classic nachos and replaces the chips with Tater Tots®; they are absolutely addictive! Serve with your favorite nacho toppings!

Ingredients:
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
1 cup spicy nacho cheese sauce
½ cup sour cream
¼ cup diced onion
¼ cup jalapeno pepper slices

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and   mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes. Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals. Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 534.5
Fat: 32.7 g
Saturated fat: 12.8 g
Carbohydrates: 46.2 g
Sugars: 3.5 g
Dietary fiber: 3.8 g
Protein: 18.4 g
Cholesterol: 55.7 mg
Sodium: 1351.3 mg
Impossible Bacon Pie


Ingredients:
bacon, swiss cheese, onion, milk, Bisquick baking mix, eggs, salt, black pepper

Directions:
Heat oven to 400*F;  Grease 10-inch quiche dish or pie plate.
Sprinkle bacon, cheese and onion into plate.
Beat remaining ingredients together until smooth, 15 seconds in the blender or 1 minute with hand beater.
Pour into pie plate.
Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
Cool 5 minutes.
VARIATION:  Can substitute crab meat for the bacon.
Creamy Parmesan Brussels Sprouts
Category: side-dish
By Christine-CanadianCook

The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!

Ingredients:
1 tablespoon butter
4 cups sliced Brussels sprouts
1 ¼ cups heavy cream
¼ cup freshly shredded Parmesan cheese
1 clove garlic, minced
salt and ground black pepper to taste
1 pinch ground nutmeg

Directions:
Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter. Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg. Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 171.5
Fat: 16.1 g
Saturated fat: 10 g
Carbohydrates: 5.3 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 3.2 g
Cholesterol: 56.6 mg
Sodium: 77.8 mg
Walnut Cinnamon Swirl
Category: bread
By MARYLYN PISSERI

This homemade bread  is a not too sweet and has a delicious cinnamon, walnut and raisin filling.  This bread looks good and tastes even better.

Ingredients:
1 cup milk, room temperature
1  egg, beaten
2 tablespoons butter, softened
1 ½ teaspoons salt
3 tablespoons white sugar
3 cups bread flour
2 teaspoons bread machine yeast
3 tablespoons butter, melted
⅔ cup brown sugar
¾ teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins
1  egg, beaten
1 tablespoon water
½ cup chopped walnuts

Directions:
Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start. When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes.  Roll out on lightly floured board into an approximately 24x10 inch rectangle. Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins.  Roll up tightly, jelly roll style from the longer side.  Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside. Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes.  This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 large loaf

Calories: 215.4
Fat: 9.7 g
Saturated fat: 2.7 g
Carbohydrates: 28.3 g
Sugars: 7.5 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Cholesterol: 27.2 mg
Sodium: 209.7 mg
"One Bowl" Perfect Pound Cake


Ingredients:
all-purpose flour, sugar, salt, baking soda, lemon, rind of, vanilla, butter, yogurt, eggs

Directions:
Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
Combine all ingredients (I prefer strawberry or lemon yogurt] in a large bowl and blend at low speed.
Beat 3 minutes at medium speed.
Pour into prepared pan.
Bake for 1 hour or until top springs back when touched lightly in center.
Cool in pan for about 15 minutes then remove and cool completely on rack.
Serve plain or glaze if you like.
The Oak Grill Popover


Ingredients:
eggs, unsalted butter, flour, salt

Directions:
Preheat oven to 400 degrees.
Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes.
In a large bowl, using an electric mixer on medium speed, beat eggs until frothy.
Add milk and melted butter and mix well.
Add flour and salt and mix to just combine.
Carefully divide batter among preheated pans, filling each cup just under half full.
Bake 30 to 40 minutes, until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch].
Remove from pan and serve warm.
Skillet Apple-Pear Pie


Ingredients:
apples, pears, nutmeg, allspice, ground ginger, cinnamon, sugar, butter, brown sugar

Directions:
Preheat oven to 350 degrees.
Place apples and pears in a bowl, mix with nutmeg, allspice, ginger, cinnamon, and sugar.
Add butter to cast iron skillet and cook over medium heat, add the brown sugar and stir constantly until sugar dissolves.
Remove from heat and allow to cool 15 minutes.
Place one pie crust on butter and sugar, then pour in apple-pear mixture. Top with other pie shell and pinch both halves to seal.
Spread egg white over top shell, then sprinkle 2 tablespoons of sugar, then cut slits in pie crust to allow venting of steam.
Bake for 60 minutes, then place aluminum foil over pie to prevent over browning of the crust and bake for an additional 10 minutes.
Cool pie entirely. Normally 15 - 20 minutes, then serve and enjoy!
Homemade Protein Bars
Category: appetizers-and-snacks
By Colleen

Homemade protein bars, great for a quick breakfast or snack!

Ingredients:
2 cups quick-cooking oats
1 cup protein powder
¼ cup whole wheat flour
2 tablespoons ground flax seeds
2 tablespoons chia seeds
1 ½ cups unsweetened applesauce
1 cup natural peanut butter
½ cup honey
½ cup almond slivers
½ cup pumpkin seeds
½ cup dark chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread oats onto an unlined baking sheet. Toast in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and allow to cool, about 5 minutes. Transfer oats to a large bowl. Clean the baking sheet and line with parchment paper. Add protein powder, flour, flaxseed, and chia seeds to the oats; mix until thoroughly combined. Mix in applesauce, peanut butter, and honey. Stir in almonds, pumpkin seeds, and chocolate chips. Transfer dough onto the parchment-lined baking sheet and press into a 1/2-inch layer. Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove from the oven and cut into 16 bars while warm. Allow bars to cool, 20 to 25 minutes. Wrap each bar in plastic wrap and refrigerate until ready to eat.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 16 bars

Calories: 342.2
Fat: 14.7 g
Saturated fat: 3.3 g
Carbohydrates: 31.4 g
Sugars: 14.9 g
Dietary fiber: 4.4 g
Protein: 25.2 g
Cholesterol: 5.9 mg
Sodium: 146.4 mg
Curried Eggs on Toast


Ingredients:
eggs, carrot, onion, butter, margarine, flour, curry powder, Dijon mustard, fresh lemon juice, chicken broth, vegetable broth, milk

Directions:
Saute the carrot and onion in the butter for 15 minutes.
Use low heat you do not want to brown the veggies.
Add flour and curry.
Stir and heat to a smooth paste.
Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
Poach the eggs (or use hard boiled eggs cut in half lengthwise].
Place eggs on toast and pour over the sauce.
Garnish with fresh parsley and dust with paprika (optional].
Atlanta Brisket (Slow Cooker)


Ingredients:
onion, garlic, dried thyme, beef brisket, salt, pepper, ketchup, tapioca, onion powder

Directions:
Microwave onions, oil, garlic, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
Season brisket with salt and pepper and nestle, fat side up, into slow cooker.
Whisk cola, ketchup, tapioca, onion powder, 1 t. salt, and 1 t. pepper together in bowl and pour over brisket.
Cover and cook until beef is tender, 8-9 hours on low.
Transfer brisket to carving board, tend with foil, and let rest for 15 minutes.
Using large spoon, skim excess fat from surface of sauce, then season with salt and pepper to taste.
Slice meat against grain into 1/4-inch thick slices and transfer to serving dish.
Pour 1 cup sauce over meat.
Serve with remaining sauce.
Cake Balls


Ingredients:
eggs, water, cream cheese, butter, milk, sugar

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes.
When cake is done, wait about 20 min then crumble while warm into a large bowl, and stir in the melted cream cheese until well blended.
In a sauce pan put the butter and milk then add the chocolate chips. stirring occasionally until smooth.
Use a spoon to scoop and form balls of the chocolate cake mixture.
Dip the balls in chocolate frosting using a toothpick or fork to hold them.
Place into wax paper.
Sprinkle almonds and sugar for decoration.
Keep refrigerated for 30 min before serving.
Rice Pudding With Vanilla Bean, Orange and Rum


Ingredients:
arborio rice, vanilla bean, sugar, dark rum

Directions:
Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean.
Bring the milk to a boil.
Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes.
Mix in the sugar, rum, and orange peel. Discard the vanilla bean.
Cook until the mixture thickens, 5 to 10 minutes longer.
Spoon the rice pudding into bowls.
Cover and refrigerate until cold, about 5 hours.
Serve with orange segments if desired.
Chocolate Chip Torte


Ingredients:
dates, boiling water, baking soda, margarine, sugar, eggs, flour, salt, baking soda, chocolate chips, sugar

Directions:
In a saucepan, bring first three ingredients to a second boil.
Remove from heat, stir well, cover& refrigerate until chilled (or overnight].
Cream together next six ingredients.
Blend in the cold date mixture.
Pour into a greased 13x9 cake pan.
Top with chocolate chips& nuts, then sprinkle with sugar.
Bake at 350 degrees for 40-45 minutes.
Asparagus With Beer and Honey Sauce


Ingredients:
fresh asparagus, thyme leaves, dark beer, lager beer, Dijon mustard, garlic clove, honey, pepper, salt

Directions:
Put asparagus to boiling, salted water (about 1-inch deep] and cook, covered, about 2-3 minutes or until crisp-tender. Drain.
Meanwhile, combine thyme, beer, mustard, honey, garlic, thyme, pepper and salt in a small saucepan; mix well. Heat over medium-high heat just until boiling.  Remove sauce from heat.  Pour sauce over hot, cooked asparagus.
Tuna Egg Salad


Ingredients:
tuna, hard-boiled egg, red onions, mayonnaise, celery seeds, mustard

Directions:
Drain tuna and place in a small mixing bowl.
Finely chop boiled eggs and add to tuna.
Finely chop red onion (or onion of your choice] and add to tuna and egg.
Using a fork or masher, combine these ingredients well.
Add celery seed or celery salt.
Add Mayo (or Miracle Whip].
Add mustard.
Mix everything well.  Go easy on the seasoning and dressing.  You can always add more to suit your taste.
Abkhazia: Walnut Lobio


Ingredients:
canned red kidney beans, water, garlic clove, walnuts, cilantro, onion, butter, salt

Directions:
Drain the kidney beans and place in a pot with a small amount of water. Warm over low heat.
Chop the walnuts, onion and garlic and cook in melted butter for 2 to 3 minutes.
Remove the beans from the stove and pour away most of the water. Mash the beans, then add the onion mixture and the chopped cilantro. Add salt to taste.
Easy Eggplant Moussaka


Ingredients:
ground lamb, Japanese eggplants, russet potato, onion, garlic cloves, dried oregano, dried basil, ground cinnamon, dry red wine, diced tomatoes, kalamata olive, salt, pepper, unsalted butter, flour, milk, parmesan cheese, nutmeg, eggs, parmesan cheese, feta cheese

Directions:
In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks.  If using ground sirloin you might need to add a touch of oil.
Drain the meat if desired and return to pan.  Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil.  Simmer covered about 15 minutes.  Remove lid, turn heat to medium-high and add in wine.  Cook for 1 to 2 minutes or until it evaporates.  Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
Preheat oven to 350 degrees.  Spray a 2 quart casserole with nonstick cooking spray and set aside.
For the Bechamel sauce, place the melted butter in a medium size saucepan.  Whisk in flour and cook for a minute.  Add milk, bring to a boil and continue to wisk until thickened.  Remove from heat.
Break eggs into a small dish, whisking until combined.  Stir in a small amount of white sauce and whisk to combine.  Whisk egg mixture into white sauce.  Stir in Parmesan cheese and nutmeg.
Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all.  Smooth evenly with a spatula, sprinkle with additional cheese.  Place in oven and bake for 45 to 55 minutes.  Remove from oven and allow to cool on a wire rack for 20 minutes before serving.
Triple Berry Apple Hand Pie


Ingredients:
cornstarch, ground cinnamon, red raspberries, tart apple, milk, sugar, powdered sugar

Directions:
HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.
Oatmeal Raisin Molasses Bread
Category: bread
By Nadine

DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.

Ingredients:
1 cup rolled oats
¾ cup molasses
2 tablespoons butter
1 teaspoon salt
1 ½ cups boiling water
1 tablespoon white sugar, divided
¼ cup warm water (about 100 degrees F/38 degrees C)
2 ½ teaspoons active dry yeast
4 ½ cups bread flour
1 ½ cups raisins

Directions:
Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water. Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes. Pour warm water into the reserved sugar in the small cup; add yeast. Pour bread flour atop the oat mixture. Pour yeast mixture over the flour. Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine. Grease 2 bread pans. Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

Prep time: 2 hrs
Cook time: 15 mins
Total time: 3 hrs 35 mins
Yields: 2 loaves

Calories: 122
Fat: 1.9 g
Saturated fat: 1 g
Carbohydrates: 26.7 g
Sugars: 17.4 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Cholesterol: 3.8 mg
Sodium: 164.1 mg
Apple & Onion Rice


Ingredients:
white rice, water, margarine

Directions:
Wash rice and drain.
Add apple juice and water in large saucepan.
Add margarine and dry onion soup mix.
Bring saucepan to a simmer.
Add rice. Stir.
Cover. Turn heat to low. Cook until liquid is absorbed. Cooking time is about 15 to 20 minutes.
Ranch Macaroni & Cheese Chicken Bake #RSC


Ingredients:
skinless chicken breasts, elbow macaroni, parmesan cheese, sharp cheddar cheese, water, flour, butter, eggs, salt, pepper, seasoning salt, garlic powder

Directions:
Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 – 45 minutes until tender and juicy.  Remove from oven and cut into medium size cubes or chunks.  Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
SAUCE:  In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved.   Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix.  While stirring bring to a boil then set aside.
In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking.  When mixture is smooth (should not curdle] pour into sauce pan with remaining milk.
Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes.  Remove from oven then place paper towel over salami and press down while soaking up excess oils.  Stack salami and cut into strips.
Boil macaroni noodles in for approximately 8 minutes then drain.
In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with  1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour  1/3 of sauce mixture over all.   Repeat.    Place dry Italian salami on top.
TOPPING:   Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses.  Pour ½ cup milk evenly over top.
Bake at 350 degrees for 30 minutes.
Servings:  8-10.