HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring sugar, cocoa, margarine and milk to a boil and let boil for 1 minute. Add remaining ingredients. Nuts, raisins or coconut may be added for variety. Drop by teaspoons on wax paper.
Boil together 3 minutes the first 4 ingredients. Remove from heat. Add the oatmeal, vanilla and nuts or coconut. Mix well. Drop by teaspoon on wax paper.
Preheat oven to 350°. Grease 8-inch pan. Mix first 3 ingredients. Stir in melted butter. Reserve 1/3 cup crumbs. Pat remaining crumbs gently into pan. Bake 12 to 15 minutes.
Cook chicken until tender. Add onion, salt, pepper, tomatoes and paprika and cook about 20 minutes. Then add noodles and cook another 20 minutes.
Mix first 5 ingredients, let set several hours or overnight. Wash and tear lettuce when ready to eat. Mix dressing with lettuce and top with custard corn chips.
Place coriander seed in paper bag; crush with rolling pin. Cream together the butter, sugar and egg. Sift flour, baking powder and salt together and mix in seed. Stir flour mixture into butter mixture. Work until smooth. Wrap and chill overnight. On a floured board, roll out dough very thin. Cut with 2-inch round or any shape cutter of similar size. Place on greased cookie sheet and bake in a 350° oven for 8 to 10 minutes or until lightly browned.
Combine and mix all ingredients in a bowl. Beat well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes. When cool, sprinkle with powdered sugar.
Cook broccoli. Melt Velveeta and 1 stick of margarine together. Pour broccoli and cheese mixture in an 8 1/2 x 9-inch pan. Crumble 25 Ritz crackers and add 1/2 stick margarine; spread over broccoli and cheese. Bake at 375° for 30 minutes.
Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon jello. Stir in undrained pineapple. Whip whipping cream and fold into lemon mixture with marshmallows. Spread atop cherry layer; top with 2 tablespoons chopped nuts. Chill until set. Cut in 12 pieces and serve on shredded lettuce.
Mix all ingredients and pour into greased and floured baking dish. Bake in a 450° oven until golden brown.
Layer everything, except fried onion rings. Cook 40 minutes at 350°. Cover with onion. Bake 20 minutes longer.
Melt butter in large saucepan. Saute onion until transparent. Add potatoes, carrots, celery and 2 cups water. Bring to a boil. Cover and simmer 25 to 30 minutes or until vegetables are tender, stirring constantly. Add tuna and milk. Heat through. Season to taste and serve sprinkled with parsley. Serves 8.
Mix dressing and sugar in a large bowl. Add remaining ingredients. Mix thoroughly but lightly. Refrigerate. Makes 10 servings.
Use enough flour to make dough. Cream butter and sugar. Add yolk of egg. Thin with milk. Add spices. Put soda in cream of tartar. Bake at 350° until done. Makes a cake.
Preheat oven to 350°. Cream sugar and butter. Beat in eggs and lemon juice. Add flour to mixture, mixing well. Pour onto a greased and floured 15 x 10 x 1-inch pan. Bake at 350° for 30 to 40 minutes. Cool. Top with cherry pie filling.
Lightly brown onion and garlic in salad oil. Stir in rice, consomme, water, mushrooms, and salt and pepper. Bring to a boil, then lower heat and cook 4 minutes or until rice is tender and liquid absorbed, stirring occasionally. Yield: 4 to 6 servings.
Mix first 7 ingredients in large bowl; spread evenly in 9 x 13-inch pan.
Put chicken in greased pan. Heat soup and cream cheese until mixed. Add 1 1/2 cups broth to soup mixture. Pour over chicken. Mix cracker crumbs and poppy seed. Sprinkle over soup mixture. Pour margarine over crumbs. Bake at 350° for about 30 minutes.
Cream margarine, marshmallow cream, then add chocolate chips. Boil sugar and milk about 6 minutes. When it begins to boil, pour over margarine mixture. Stir until chocolate chips are melted. Add nuts and vanilla. Pour into buttered 7 x 11-inch pan. Cool, then cut into squares.
In medium saucepan, combine water, peas, soup mix and margarine or butter. Bring to boiling. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Makes 4 servings.
Dissolve jello in boiling water and let cool. Add strawberries, pineapple, cranberry sauce, celery and pecans. Put into a 12 x 8 x 2-inch pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm. Unmold on lettuce-lined plate. Serves 12.
Boil the macaroni and cool. Cut up crab meat into bite size pieces. Mix ingredients listed and chill for at least 1 hour.
Saute peppers in margarine. Season with salt, pepper and paprika. Add broth. Simmer for 15 minutes. Add parsley. Sprinkle meat with black pepper and press into meat. Fry in hot oil two to three minutes on each side. Combine sauteed peppers and meat.
Spray 9 x 13-inch glass pan with Pam. Mix soup mix, Red Russian dressing and apricot preserves well. Bone chicken; place in pan. Pour the soup, apricot preserves and dressing (mixed) over chicken. Bake at 350° for about 45 minutes to a hour. Enjoy!
Beat egg whites in large mixer bowl until soft peaks form. Add 6 tablespoons sugar gradually, beating until stiff peaks form. Cream remaining sugar and butter in large mixer bowl until light and fluffy. Add egg yolks; beat well. Sift flour 3 times. Mix vanilla with half and half in small bowl. Add to creamed mixture alternately with flour, beating well after each addition. Beat at low speed for 10 minutes. Add egg whites by tablespoonfuls, stirring vigorously. Pour into lightly greased 10-inch tube pan. Bake at 300° for 1 3/4 hours. Invert pan onto wire rack. Cool in pan for several minutes. Loosen edges. Remove to serving plate. Yield: 16 servings.
Separate eggs, placing whites in large mixer bowl, yolks in small mixer bowl. Add cream of tartar to whites; beat at high speed until foamy. Gradually add 3/4 cup of the sugar; beat until stiff. To yolks, add flour, 3/4 cup sugar plus 2 tablespoons sugar, salt, water, orange concentrate and extracts. Blend at low speed until moistened; beat 1 minute at medium. Pour over whites. By hand, fold batter gently and thoroughly into whites, just until well blended. Pour into ungreased 10-inch tube pan. Bake at 350° for 50 to 55 minutes, until top springs back when touched lightly, invert and cool.
Cream the sugar and butter together; beat until light. Add eggs, one	at a time, and beat well after each egg. Add flour; beat in flour and 7-Up. Pour batter in a well-greased and floured tube pan or pan of your choice. Bake at 325° for 1 1/4 hours.
Combine onion, brown sugar and wine; marinate beef tips in mixture for at least 1 hour. Place on small skewers and grill.
In a large bowl, layer 1 1/2 cups of lettuce, then chopped eggs, green peas, remainder of lettuce, bacon and cheese. Seal top of salad completely with mayonnaise. Sprinkle with green onions and paprika. Cover and refrigerate 24 hours.
Let cheese warm to room temperature, then beat together until light and fluffy and blended. Beat in the onion and garlic. Roll into ball, then in chopped nuts.
Mix first 5 ingredients; pour in a buttered casserole dish. Combine remaining ingredients and sprinkle on top. Bake 45 minutes at 350°.
Mix and put in buttered casserole. Bake at 325° for 1 hour.
Mix well. Can add nuts, raisins or chocolate chips. Drop teaspoonfuls of dough onto ungreased cookie sheet, spacing 2 inches apart. Bake at 350° for 8 to 10 minutes.
Cream together sugar and butter. Add eggs, nutmeg and flour. Roll thin. Cut out with floured glass or biscuit cutter. Bake at 350° about 10 minutes or until golden. Yield 6 dozen.
Mix cream cheese, sugar and vanilla with electric mixer until blended. Add eggs; mix. Pour into crust. Bake at 350° for 40 minutes until center is almost set. Cool. Refrigerate 3 hours. Top with fruit.
Cook onion in large nonstick skillet coated with cooking spray over medium heat, stirring constantly until tender. Add snow peas and next 3 ingredients. Cook, stirring constantly until vegetables are crisp-tender. Stir in Alfredo Sauce; add fettuccine and toss gently. Serve immediately. Yield: 6 servings.
Heat together cream of mushroom soup, butter and Cheez Whiz. Add Minute rice and frozen broccoli. Stir. Place all in a 9 x 9-inch baking dish. Cover with slivered almonds. Bake at 325° for 35 to 40 minutes. Yields 8 to 10 servings.
Mix cheese, Worcestershire sauce, onions and half the meat. Roll into a ball, then roll the ball in the remaining meat. Refrigerate until ready to eat. Serve with variety of crackers and vegetables.
Spray frying pan with Pam. Add Egg Beaters. Cook until almost done. Add fat-free Swiss. Cook until melted.
Makes 3 (8-inch) rolls. Keep in icebox or freezer until ready to slice to bake.
Mix ingredients together. Drop by teaspoon on cookie sheets. Press 2 or 3 M&M's on top. Bake at 350° for 12 to 15 minutes. There is no flour in this recipe.
Brown ground beef and onion. Drain the grease off. Cook spaghetti and drain. Mix the ingredients and put in baking dish. Bake 1 hour at 350°.
Melt over hot (not boiling) water the chocolate morsels with shortening; set aside. Stir together and set aside flour, baking powder and salt. Beat until thick the eggs and sugar. Add flour mixture, chocolate mixture and vanilla. Blend. Pour into 8-inch square, greased, wax paper lined pan. Sprinkle chopped nuts over top. Bake at 375° for 25 minutes. Yields 16 (2-inch) squares. Allow to cool before cutting.
Beat egg and sour cream until light and fluffy. Add melted butter. Sift flour, sugar, baking powder, baking soda and salt together. Add to egg mixture with milk. Stir only until dry ingredients are dampened. Fill 12 greased muffin tins one half full. Bake at 400° for 20 minutes or until golden brown.
Soak beans in water to cover by 2-inches in large saucepan overnight. Drain; cover with 6 cups fresh water. Bring to boil; reduce heat and simmer, covered, 40 to 60 minutes, until tender. Drain. (Can be made ahead. Cover and refrigerate up to 2 days.)
Sift together twice, the flour, baking soda, salt and cinnamon. In a separate bowl beat eggs and sugar until creamy; add oil and vanilla. Beat until smooth. Add dry ingredients and mix until a stiff dough forms. Stir in apples and pecans. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour to 1 hour and 10 minutes or until brown. Serves 12 to 14.
Bring sugar and syrup to a boil. Add peanut butter and bring to a boil. Mix in the cornflakes and stir until thick.
Combine all ingredients. Chill for at least 1 hour before serving with crackers.
Beat until smooth. Bake in 9 x 13 x 2-inch pan 35 to 40 minutes at 350°. Prick all over with fork while hot.
Boil sugar, white vinegar, celery seed and mustard seed and cool. Wash and slice pickles. Add salt. Let set 1 hour and drain. (Optional: You can add onion and green pepper.) Pour cooled mixture over pickles and put in containers. Ready to eat in a week.
Mix cream cheese, sugar and peanut butter well. Fold in Cool Whip and pour into baked pie shell. Chill for approximately 1 hour before serving.
Brush chicken	with salad dressing; coat with combined remaining ingredients. Place in a 13 x 9-inch baking dish. Bake at 350° for 1 hour or until tender.	Makes 3 to 4 servings.
Arrange yams and onion in a large shallow baking dish, about 3-quarts (9 x 13-inch). Sprinkle with salt and pepper. Place chicken on top of yams. Sprinkle with walnuts. Melt butter. Stir in mustard, honey and orange juice. Spoon over chicken and yams. Cover dish with foil. Bake at 375° for 1 hour.
Break up nuts; mix half of the flour with raisins and nuts. Sift other flour with spices and soda. Cream butter and sugar. Add beaten yolks, molasses and wine. Fold in beaten egg whites, then floured raisins and nuts, lastly, the sifted flour. Pour into greased pan. Bake 2 hours at 300°. Cool. Sprinkle with wine, whiskey or brandy. Wrap in waxed paper.
Grease a 9 x 12-inch casserole with butter. Place cubed bread in bottom of casserole. Place layer of bite-sized sausage (cooked and well drained). Place layer of cheese. Mix eggs, 1 1/2 cups milk, salt and mustard. Pour over cheese layer. Mix soup and 1/2 cup milk. Pour over egg layer. Let stand overnight in refrigerator. Bake 30 to 45 minutes, uncovered, in a 350° oven.
Crust: Combine butter, crumbs and 1/4 cup sugar. Press into bottom and sides of a 9-inch spring-form pan.
Preheat oven to 350°. Grease casserole. Put chicken in and cover with Swiss cheese. Add soup. Top with Stove Top stuffing that has been made according to the box. Pour butter over bread stuffing. Bake 45 minutes.
Place rice in greased 13 x 9-inch baking dish. Mix together soups and milk; pour mixture over rice. Sprinkle onion soup mix over soup. Top with pork chops. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Remove foil the last 15 minutes to brown pork chops. Yields 6 servings.
Mix pudding, sweet milk, sour cream, Cool Whip and vanilla; pour over bananas that have been sliced and layered with vanilla wafers. Store in refrigerator.
Saute onion, garlic, celery and mushrooms together in margarine until vegetables are tender. Add other ingredients. Heat to boiling; stir occasionally. Reduce heat to low. Cover and simmer 14 minutes. Fluff with fork. Cover and let stand 5 to 10 minutes. Garnish with parsley.
Soak raisins in hot water and soda overnight. In morning, add remaining ingredients in order as listed to raisin mixture. Grease 2 (8 x 5-inch) loaf pans. Bake for 1 hour in 350° oven.
Sift dry ingredients into a large bowl. Combine oil, eggs, water and sweet potatoes together. Add to dry ingredients. Mix thoroughly; pour into 3 greased and floured 9 x 5 x 3-inch loaf pans. Bake for 1 hour in 350° oven or until toothpick comes out clean.
In a heavy skillet, brown meat in hot oil. Drain off excess fat. Combine gravy, tomato juice, water and soup mix; stir into meat. Simmer, covered, 5 minutes. Place potatoes in a 2-quart casserole. Top with meat mixture. Bake, covered, at 350° until meat and potatoes are tender, 1 1/2 to 1 3/4 hours, stirring once or twice during baking. Makes 6 servings.
Combine onions, wine and butter in 2-quart covered dish. Cook on High (100%) power for 10 to 12 minutes or until tender, stirring once halfway through cooking time. Stir in flour and seasonings. Cook on High (100%) power for 30 seconds. Slowly stir in milk and sour cream. Cook on High (100%) power for 4 to 6 minutes or until thickened. Sprinkle shredded cheese over top. Cook on Medium (50%) power for 4 to 6 minutes or until cheese melts. Serves 8.
Cream butter and sugar together; add eggs one at a time. Beat well after each addition. Dissolve soda in buttermilk and add to cream mixture. Place flour in large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to cream mixture. Combine orange juice to powdered sugar; pour over hot cake.
Mix graham crumbs and 1 stick melted oleo together and pat into a 9 x 13-inch pan. Beat confectioners sugar, 2 sticks oleo, eggs and vanilla for a minimum of 14 minutes. Layer first crumbs, filling, pineapple, sliced bananas, Cool Whip, cherries and lastly top with nuts. Refrigerate 14 hours or overnight. Excellent for a party.
Beat together eggs, sugar, salt, butter and corn syrup. Add pecans. Pour into pie shell. Bake at 375° for 40 to 50 minutes or until custard is set and golden brown.
Mix everything together. Bake at 350° for 2 hours. Stir occasionally. This is great doubled and at a family event!
Measure sifted flour. Add 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar, salt and vanilla in a large bowl. Beat at high speed of electric mixer until soft peaks form.
Cook carrots, covered, in a small amount of water, just until tender, about 15 minutes. Add green pepper; cook 3 minutes longer. Drain. Drain pineapple; save juice. Add water, if necessary, to make 1/3 cup of liquid. Combine sugar, cornstarch and salt in saucepan; stir in pineapple liquid, vinegar and soy sauce. Cook until thick, stirring constantly. Add sauce and pineapple to vegetables; heat. Serve hot or cold.
In 2-quart casserole, arrange bacon in a single layer. Cover with paper towel and cook 2 1/2 minutes. Remove towel and bacon, leaving drippings. Add sugar, cornstarch, salt and pepper; blend well. Stir in vinegar and remaining ingredients. Cook, covered, 10 minutes, or until sauce has boiled or thickened slightly, stirring occasionally. Crumble bacon over top. Serves 8 to 10.
Cream shortening; gradually add sugar, beating well. Add egg; beat well. Add banana and mix until smooth. Combine 1 3/4 cups flour, baking powder, soda and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Dredge pecans in remaining flour; stir into batter. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
Saute the vegetables in 2 tablespoons water and sesame oil until crispy tender. Put the remaining ingredients into a blender and process on high speed for 3 to 5 minutes or until the sauce is very smooth. Cook the sauce mixture with the sauteed vegetables on medium heat, stirring constantly, until the sauce thickens. Add 1 (15 ounce) can garbanzo beans, including liquid. Serve sauce on rice, mashed potatoes or noodles.
Trim fat from steak. Cut across grain into strips. Combine water, cornstarch, soy sauce, sugar and oyster sauce. Set aside. Coat wok or skillet with cooking spray and heat on medium-high for 2 minutes. Add steak and stir-fry about 3 minutes. Remove meat. Place onion, celery, mushrooms, pepper and water chestnuts to pan drippings in wok. Stir-fry 2 to 3 minutes. Add meat, broccoli and snow peas. Cover and reduce heat to medium. Simmer 2 to 3 minutes. Stir in soy sauce mixture. Cook on medium, stirring constantly until bubbly. Serve over hot rice.
For each hamburger cookie, spread 1/2 teaspoon of frosting on flat side of 1 vanilla wafer. Place 1 teaspoon coconut and 1 mint cookie on frosting. Spread flat side of second vanilla wafer with 1/2 teaspoon frosting; place frosting side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with sesame seed. Repeat to make 5 more cookies. Makes 6 cookies.
Combine all ingredients in a large Ziploc, except chicken. Mix well. Add chicken breasts and refrigerate for 2 to 3 hours. Turn bag frequently so that chicken is well marinated. Remove chicken from marinade and grill over hot coals until done. Discard marinade.
Wash potatoes. Boil with jackets on until done. Set aside to cool. While cooking potatoes, cut bacon into small pieces (partially frozen cuts best) and fry until crisp in large cast-iron skillet. Peel potatoes while still warm. Cut into bite size pieces.
Cook and cool macaroni. Mix remaining ingredients well and combine with macaroni. Store in refrigerator overnight. Bake in a 500° oven for 15 to 20 minutes. Serves 10. Wonderful!
In 9 x 13-inch dish, place butter, Worcestershire sauce and salt. Microwave at High for 1 minute or until butter is melted. Stir well. Add cereal, pretzels and nuts, mixing thoroughly to coat. Microwave at High for 5 to 6 minutes, stirring until evenly toasted. Makes about 2 1/2 quarts.
Mix together cake mix, oil, 1 cup sour cream, eggs and water. Pour into 3 cake pans and bake at 325° to 350° until done. Prepare frosting; mix together 1 cup sour cream, coconut and powdered sugar. Spread between layers and on top of cake. Store covered in refrigerator.
Preheat oven to 350°. Lightly butter a cookie sheet with sides. (I use a jelly roll pan.) Arrange graham crackers side by side with edges touching on pan. Stir butter and brown sugar over medium heat until butter melts and sugar dissolves. Mix in vanilla and boil 1 minute. Pour this mixture over crackers and sprinkle with pecans. Bake until topping bubbles and turns deep brown, about 10 minutes. Remove from oven and immediately sprinkle chocolate chips on top. Cool 5 minutes and cut along graham cracker edge to separate. Transfer to rack and cool.
Mix sugars and milk until dissolved. Put on low fire, stirring constantly. Cook to soft ball stage, then add butter and pecans and cook 2 or 3 minutes more. Remove from heat; add vanilla and beat with wooden spoon until cool and thick. Pour out by spoonfuls on waxed paper.
Make white sauce of all ingredients except eggs and salmon. Then add salmon while sauce is boiling. Remove from heat and put well beaten yolks of eggs into mixture. Cool. Beat the whites of the eggs stiff and fold in just before pudding in oven. Pour into a greased baking dish and bake 1/2 hour at 350°.
Slice cake into 1-inch squares. Place layer on bottom of bowl. Put 1/3 pineapple next. Place 1/3 pudding, 1/3 Cool Whip and 1/3 strawberries. Repeat layers, ending with Cool Whip on top and decorate with strawberries on top.
Combine cracker crumbs and sugar, and add margarine. Pat into a jelly roll pan and bake at 375° for 8 minutes; cool. Mix Dream Whip, cream cheese and confectioners sugar until smooth. Spread over cool crust. Spoon cherries over top; keep chilled.
Cut okra into 1/4-inch slices. Beat egg with the milk. Bring cooking oil to hot temperature as for French fries. Sift flour in pan. Dip 5 or 6 slices in milk mixture. Drop in flour, roll, then put in hot oil. Work fast and drop in oil at once. Fry until light brown. Drain on paper towel. Salt and serve warm.
Lightly spoon flour into measuring cup, level off. Combine flour, brown sugar and butter in large bowl. Blend at low speed until fine crumbs form. Stir in nuts. Press 2 3/4 of mixture firmly in ungreased 14 x 9-inch pan. Add to remaining crumb mixture cinnamon, soda, salt and sour cream. Blend, then add egg and vanilla. Stir in apples and spoon over crumb base.
Brown onions and garlic in oil, then brown meat and pepper. Add tomato sauce, cheese, eggs and salt; cool. Store in refrigerator. When needed, fill rolls and heat in 300° oven for 20 minutes to 1/2 hour. Makes 24 to 36 sandwiches, depending on size of buns.
Mix together first 4 items; add garlic. Drop by spoonfuls into skillet with 1/4 inch hot shortening. Fry each side.
Mix sugar; add water and cook until thick. Cool. Beat egg whites. Add vanilla, salt and the 6 tablespoons sugar. Add the thickened cornstarch and sugar mixture. Beat until smooth. Pour over any one-crust pie. This helps the meringue to keep firm.
Mix oatmeal and boiling water together. Let stand, covered, 20 minutes. Stir once in between. Sift together flour, soda, powder, salt and cinnamon. In large bowl, combine oatmeal mixture and shortening. Beat until blended. Stir in brown sugar, sugar and eggs, blending thoroughly. Add dry ingredients and blend well. Bake at 350°.
Cut up rabbit into serving size pieces. Dredge in a mixture of flour, salt, pepper and paprika. Brown in hot cooking oil. Remove the meat, add flour to the pan, followed by 1 cup water and the meat, onion, bay leaf and garlic powder. Stir, cover and simmer until well done. Stir in the sour cream and heat again, but do not boil.
Layer chicken and broccoli in a greased casserole. Combine soup, mayonnaise, milk and lemon juice in a medium bowl. Mix well. Spread soup mixture over chicken and broccoli. Spread stuffing evenly on top. Pour margarine evenly on top. Bake in a preheated 350° oven for 40 minutes. Serves 6.
Combine cheese, soup, milk, barbecue sauce, oregano, salt and pepper in a large mixing bowl. Stir in potatoes until well coated.
Put layer of cabbage, layer of tomatoes, layer of cucumbers and layer of salt. Keep layering with cabbage on top layer. Let stand overnight in large crock.
In medium bowl, combine cucumber, tomatoes, lettuce, Feta cheese, onion and mint. Toss well. Add Italian dressing and toss to coat. Let salad stand 30 minutes at room temperature or cover and refrigerate overnight. To serve, place 3/4 cup salad mixture inside each pita bread. Makes 6.
Prepare taco seasoning mix by directions, adding ground beef, onion, pepper, beef bouillon, pepper, salt, garlic powder and seasoning mix to beef. Serve meat over chips, adding cheese dip topped with lettuce, tomatoes and picante sauce.