HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti and onions until done in 1 1/2 quarts of water. Don't drain. Add tomato soup and chili; stir in the salt and chili powder. Cover and let simmer, stirring occasionally, for 10 to 15 minutes over medium heat.
Chop corned beef into small pieces. Shred Swiss cheese. Mix all ingredients (except bread) well. Cut off top of bread and pull out center. Keep bread to dip. Fill bread with mixture and replace top. Triple wrap bread with foil and bake at 350° for 1 1/2 to 2 hours or until cheese is melted and mixture is hot. Serve with crackers, party rye or breadsticks.
Clean chicken. Pour marinade over chicken and let stand in frig for at least 3 hours, longer is better.
Stir jello into boiling water. Add lemon juice and salt. Refrigerate until partially set. Whip and add remaining ingredients. Pour into an 8-inch ring mold and refrigerate until set.
Cream sugar and Crisco. Add other ingredients. Beat 3 minutes. Bake in 2 greased and floured loaf pans for 1 hour at 350°.
Mix apples and sugar together. Add oil, nuts, beaten eggs and vanilla. Sift together the flour, soda, cinnamon and salt. Add to batter. Mix until blended. Turn into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour or until cake shrinks from sides of pan. Frost with powdered sugar glaze or put on Dream Whip.
Put head of cabbage in	freezer for about 1	hour or until the outside leaves start to freeze. Peel off 8 leaves and let soften to room temperature. Mix together ground beef, 1/2 cup tomato soup, rice and chopped onion, salt and pepper to taste. Spoon into cabbage leaves at stem end and fold over sides and roll up. Secure with a toothpick and lay stem side down in a large pan or Dutch oven, and add rest of soup with 3/4 cup water. Cook over medium heat for about 45 minutes to 1 hour.
Preheat oven to 375°. Peel and core apples. Cut into fourths. Roll out biscuits and cut, forming 20 halves. Roll biscuit half around apple wedge. Place apples in a 9 x 13-inch glass pan. Mix water and sugar and heat until sugar melts. Pour over apples. Melt 2 sticks margarine and pour over apples. Sprinkle cinnamon and bake 1 hour.
Cook carrots for 5 minutes, then drain and cool. Mix other ingredients in a bowl. Add carrots. Chill to blend flavors. Serve over salad greens.
Combine all ingredients except meat. Then add meat and mix thoroughly. Let stand 2 hours. Put a little sesame oil in a frypan and get hot. Then pour meat mixture into pan and stir-fry until done. Serve over rice.
Mix flour, soda, sugar, salt, nutmeg and cinnamon. Add shortening and mix. Add beaten egg to mixture and mix. Add rolled oats and mashed bananas and mix. Drop by teaspoonful on a cookie sheet. Bake for 15 minutes at 350°.
Mix all ingredients together. Pour into greased skillet. Bake at 450° until brown.
Mix water and sugar together; bring to a boil. Let cool slightly. Mix all fruit together. Pour sugar water over fruit; mix together. Freeze overnight. Take out of freezer an hour before serving.
Cook green peppers and onion in a small amount of oil. Add hamburger; cook. Drain meat before adding cumin powder and salt. Pour enchilada sauce in saucepan and heat. Dip tortillas in sauce and layer tortillas, meat and Velveeta slices. Pour any remaining sauce over layers and heat.
Cream the cream cheese. Add sugar and peanut butter and mix well. Add 1/2 bowl of Cool Whip; mix. Pour into a graham cracker crust or prebaked pie shell. Add the rest of the Cool Whip as topping for the pie.
Put everything in your crock-pot and cook until done or put in oven at 375° and cook until tender. Makes delicious sandwiches!
Dry thawed frozen peas with paper towel, also broccoli and cauliflower. Mix dressing ingredients (last 5 ingredients). I like to use a garlic press with fresh garlic. Combine dressing with vegetables. A great salad to make ahead of time, even day before. Keeps well several days if there are leftovers.
Saute meats and onion. Melt soup, Ro-Tel and Velveeta cheese. Mix meat mixture and cheese mixture. Serve as a dip or over spaghetti.
Sift flour once. Measure. Add baking powder and sift again. Cream butter. Add sugar gradually; cream. Add beaten egg, then flour alternately with milk. Beat in heavy skillet. Melt 4 tablespoons butter. Add 1 cup brown sugar. Stir until melted. Add 1 cup pineapple or enough slices to cover bottom of skillet (or peaches or apricots). Place cherry in the center of each slice, if desired. Pour batter over mixture. Bake in oven at 350° for 30 minutes.
Mix in large bowl. Pour in baking dish. Add crushed Ritz crackers and butter on the top. Bake at 350° for 40 to 50 minutes.
Melt chocolate chips, cool. Stir in beaten egg yolks. Fold in whipped heavy cream. Fold chocolate mixture into egg whites. Line sides and bottom of spring pan with ladyfingers. Gently pour chocolate mixture into pan. Cover with plastic wrap and refrigerate several hours before serving.
Dissolve jello in 2 cups boiling water. Add cranberry sauce and chill until syrupy. Carefully swirl in sour cream and nuts. Serves 8.
Stir the first 3 ingredients together; press in greased baking dish. Bake at 350° for 10 minutes. Cool.
Combine lemon and orange juice and grenadine syrup; pour over block of ice to chill. Just before serving, pour ginger ale down side of bowl. Add lemon slices, berries or sliced fruit in season. Makes 4 quarts.
Preheat oven to 325°. Place chicken in baking dish. Dissolve chicken soup in 1/2 cup water. Pour over chicken; sprinkle with rosemary. Bake for about 30 minutes.
Mix all ingredients. Pour into well-greased pan. Bake 1 hour in moderate oven at 300° to 325°.
Melt margarine in saucepan and cool. Add brown sugar. Stir until blended. Add the egg and vanilla. Stir well. Sift flour and baking powder into butter mixture. Stir well. The mixture will be stiff. Spread evenly in a greased 13 x 9-inch pan. Bake at 325° for about 20 to 25 minutes.
Mix first 5 ingredients. Mix sugar and vinegar together and pour over ingredients. Mix and let set for 24 hours. Cover and refrigerate overnight.
Cook beef a day in advance of serving. Place meat in kettle; add just enough water to cover. Add onion, carrot and seasonings. Cover and simmer 3 to 4 hours, or until meat is tender. Let meat stand in broth 24 hours to absorb flavor. Reheat meat in broth. Yields 8 portions.
Prepare pancake mix according to package directions. Combine sugar, cinnamon and apples. Stir into batter. Cook on hot, greased skillet until browned on both sides.
Cream sugar, melted butter and eggs, mixing well. Add flour, cocoa and salt; mix well. Stir in vanilla and nutmeats. Pour into greased 9-inch pie pan. Bake at 350° for 25 to 30 minutes, until set. Serve with whipped topping and strawberries.
Put all together in blender. Turn on for 10 seconds at a time. Pour into a buttered glass pie pan. Bake at 350° for 1 hour.
Mix cornmeal and Borax together. Sprinkle mixture on carpet. Leave on for 1 hour. Vacuum thoroughly.
Cream shortening and sugar; add eggs. Beat until creamy. Add flour, baking powder and salt alternately with milk. Fold in blueberries (frozen can be used). Use paper-lined crinkle cups, fill 1/2 full and bake at 350° for 30 to 35 minutes.
Whip the cream and add the apricot jam. Split ladyfingers, fill with whipped cream mixture and dust top with powdered sugar.
Saute onions, celery and carrots in butter until tender. Cook potatoes in water with chicken bouillon cubes. Cook until tender. Add onions, celery and carrots. Add fresh parsley and salt and pepper to taste.
Boil bouillon cubes, water, celery, carrots, potatoes and onions for 20 minutes. Add frozen vegetables. Cook until tender, about 10 or 15 minutes. Add soup and 1/2 cup water and cheese. Stir over low heat until cheese is melted.
Simmer water and raisins until raisins are plump. Drain raisins. Reserve water. Add water to make 1/2 cup. Mix shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop rounded teaspoonful of dough on ungreased cookie sheets. Bake 8 to 10 minutes until light brown at 400°. Yields 6 1/2 dozen.
Cream butter or margarine with sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in wafer crumbs, coconut and nuts. Spread batter in greased 10-inch tube pan. Bake at 300° for 1 1/2 hours. Cool in pan for 10 minutes, then invert on wire rack to cool. Yields 12 servings.
Preheat oven to 350°. Mix ingredients in 2-quart bowl. Pour into greased baking dish. Bake 50 minutes, or until firm. Serves 4 to 6 people.
Bring to a boil vinegar, salad oil, 2 tablespoons sugar, salt, dry mustard and celery seed. Pour over cabbage and cover. Let stand about 24 hours before serving.
Cream margarine and sugar thoroughly. Add bananas and eggs. Sift dry ingredients; blend into creamed mixture, but do not overmix. Pour into loaf pans. Bake at 350° for 45 to 50 minutes. Yields 2 (1 1/2-pound) loaves.
Preheat oven to 350°. Beat eggs and sugar until light and fluffy. Gradually add salad oil. Sift flour, salt, and soda. Add alternately with milk. Add vanilla and poppy seed. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake 1 hour. Makes 2 loaves.
Melt butter with Worcestershire sauce. Sprinkle over pecans in a shallow dish. Sprinkle with other ingredients. Stir and toast in oven at 300° for 30 to 40 minutes. Stir every few minutes.
Cook in crock-pot. Finally add 1 can clams. Heat thoroughly. Serves 4.
Preheat oven to 375. In medium mixing bowl, blend together the cream cheese and mayonnaise until smooth. Stir in remaining ingredients and place mixture in a glass pie plate. Bake uncovered for 15-18 min. until heated through and lightly browned. Serve with crackers.
Cook asparagus or broccoli; drain. Arrange in a 12 x 7 x 2-inch baking dish. Blend soup, Worcestershire sauce and nutmeg. Pour half over asparagus. Sprinkle with 1/3 of the cheese. Top with chicken and remaining soup mixture. Sprinkle with another 1/3 of the cheese. Bake, uncovered, at 350° until heated through (about 20 minutes). Whip the cream until soft peaks form. Fold in mayonnaise. Spread mixture over chicken. Sprinkle with remaining cheese. Broil 3 to 4-inches from the heat until golden (1 to 2 minutes). Serves 6.
Sift together flour, baking powder and salt. Add enough milk to mixture to make a stiff dough. Pat dough out on a floured board in oblong shape. Put berries on dough (I like to sprinkle with sugar) and roll up like a jelly roll. Pinch ends together. Seal real well. Place into pan with about 1 inch water. Use large enough pan as roll will double in size. Cover with lid. Bake at 350° until done. Sprinkle outside with sugar. Eat, enjoy and remember.
Cook spaghetti and put on bottom of 9 x 15-inch dish. Place on top of this the cheese. Brown hamburger, hot sausage, onion and garlic together. Add tomato sauce, catsup, Worcestershire sauce, basil and salt and bring to a boil. Simmer 5 minutes. Pour over cheese and bake 25 to 30 minutes at 350°. This freezes great! I make 2 dishes (9 x 9-inch) and I freeze one!
Melt butter; saute onions for 2 minutes. Drain mushrooms. Add to onion. Also add 2 cups of rice. Brown for 3 to 5 minutes. Add water, bouillon and pepper; bring to a boil, then reduce to simmer with lid on until it absorbs liquid (20 minutes). Add salt, if needed.
Pour boiling water over oatmeal; let stand for 20 minutes. Cream shortening and sugars; add eggs and beat. Add dry ingredients; beat for 2 minutes. Stir in oatmeal. Pour into greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Roll crackers to make crumbs. Mix all ingredients together and cook 25 minutes at 300°. This makes 1 pie.
Separate dough into 8 triangles. Place a piece of candy on each triangle. Wrap dough around candy, completely covering it. Pinch edges of dough tightly to seal. Dip each roll in melted butter. Place on baking sheet and bake 10 to 12 minutes at 375°. Serve warm.
Fry bacon in electric skillet, crumble. Add green beans, onion, tomatoes, tomato juice and a little crushed red pepper. Cook about an hour at 350°.
Beat shortening until fluffy. Beat in sugar. Next, beat in eggs and salt; add coffee. Mix together flour, soda and baking powder. Add water alternately with flour mixture. Add chips, raisins, nuts or coconut. Drop by teaspoon onto baking sheets. Bake 12 to 15 minutes at 375° to 400°.
Saute meat in skillet until done. Drain. Add garlic and onion powder. Blend salt, Tabasco, lemon juice and mayonnaise. Add this mixture and remaining ingredients, except corn chips, to ground beef. Turn into a greased 2-quart casserole. Top with corn chips. Bake at 375° for 25 to 30 minutes. Makes 6 servings.
Preheat oven to 350°. In large bowl, combine beef, onion, salt, steak sauce, 5 tablespoons ketchup and cracker crumbs. Mix well. Shape into 1 1/2-inch balls. Place into shallow pan and bake for 10 minutes.
Butter a casserole and sprinkle with garlic salt. Drain potatoes. Layer 1 can of potatoes in casserole dish. Sprinkle with 1 cup cheese. Layer the other can of potatoes on next, then the rest of the cheese. Sprinkle a little salt and pepper to taste in the milk and pour the milk over the mixture. Cover and microwave 15 minutes.
Spray a 7 x 11 glass baking dish with non-stick cooking spray. Sprinkle uncooked rice in bottom of dish. Place tomato slices in bottom of dish.
Using fork, coarsely mash avocados with lemon juice and garlic. Stir in remaining ingredients to blend. Serve with tortilla chips. Makes 3 1/2 cups.
Cook or simmer first 3 ingredients for 5 minutes. Add egg to cooked raisins mixture. Mix the raisin mixture with the other ingredients. Spread on a jelly roll type pan and bake for 20 minutes at 375°.
Roll softened Velveeta into a ball; lay between 2 pieces of wax paper and spread it until it is about 1/2-inch thick. Mix cream cheese with peppers and onions. Spread on Velveeta.	Roll cheese jelly roll fashion using wax paper.	Press ends of cheese roll together and refrigerate until ready to serve. Spread chilled pepper jelly on top; slice and serve with wheat crackers.
Add flour and knead. Let rise for 1 hour in greased bowl. (Cover.) Knead again and cut out donuts; let rise for 1 more hour in warm place. Cook in hot grease until brown.
Melt margarine on High for 1 minute (will not be totally melted). Add powdered sugar, crunchy peanut butter, vanilla and cocoa at the same time. Micro on High for 2 minutes. Take out and stir until fudgy. Pour in an 8 x 8-inch greased pan. Refrigerate; when hard, cut into small squares and serve.
In a bowl mix first 4 ingredients, then firmly pack into a 7 x 11-inch pan. Spread cherry pie filling over crust. Bake at 400° for 30 minutes. Serve with ice cream, whipped cream or serve plain.
Clean and cut chicken in servings. Melt butter in roaster and add flour. Let it brown, then add chicken and seasonings. Partly cover chicken with water. Cover the roaster and cook in a 450° oven until tender; lower the oven temperature to 300° and cook until well done. Add more water if needed. Serves 4 to 6.
Bake potatoes, cut in halves. Cook bacon and melt butter while preparing potatoes. Keep oven on. Spoon out potatoes from shells, leaving only enough to keep skin firm. Spoon in 1/2 teaspoon butter, bacon and mushrooms; then top with Cheddar or your choice of cheese. Serve with sour cream, ketchup, mustard or horseradish sauce.
Combine pie filling and peaches (with syrup) in baking dish. Sprinkle dry cake mix on top of this. Pour melted butter on top of dry cake mix. Bake at 350° for 30 to 45 minutes.
Beat the egg whites and milk together. Then combine sugar, flour and cocoa together and stir into egg mixture. Stir carefully to dissolve lumps. Microwave on High 5 to 7 minutes. Stir every 2 to 3 minutes. When done, add butter and vanilla, stirring well. Pour into pie shell and cool. Serve with Cool Whip.
Melt butter. Stir into crushed chocolate wafers. Use for crust (press into 8-inch pie pan). Melt marshmallows in milk. Cool. Stir in creme de menthe and creme de cacao. Fold in whipped cream. Pour into pie shell. Garnish with cherries and chocolate on top. Freeze. Serve frozen.
Combine lemonade, orange juice, sugar, bitters and rum in punch bowl. Mix. Place a large block of ice in punch bowl. Add carbonated water. Stir well. Garnish with fruit slices. Serves 24.
Mix shortening, sugar and egg until creamy. Add sifted dry ingredients alternately with buttermilk; beat until smooth. Fold in rhubarb and add vanilla last. Sprinkle on top before baking 1/2 cup white sugar, mixed with 1 teaspoon cinnamon and dot with butter. Bake at 350° for 35 to 40 minutes in a greased and floured 9 x 13-inch baking pan.
Mix soup, tomatoes, onion powder and garlic powder together and set aside. Lay bottom of 9 x 13 inch pan with Doritos and chicken; then pour broth over and add onion and green pepper. Add 1/2 cup grated cheese. Pour soup mixture over and bake at 350 degrees for 35 minutes. About 5 minutes before done, add rest of cheese.
Combine all ingredients, except Kisses, in large bowl. Shape dough in balls; roll in sugar. Place on ungreased cookie sheet.
Preheat waffle iron. Sift together dry ingredients. Combine yolks, milk and oil; stir into dry ingredients. Fold in whites. Bake.
Cook noodles until tender. Drain noodles. Add can of mushroom soup and 1/4 stick butter.
Blend first 9 ingredients together. Add oats, chocolate chips and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake 9 to 12 minutes (9 minutes for chewy; 12 minutes for crispy). Cool 1 minute on cookie sheet; place on wire rack.
Mix bouillon cubes in water well; stir in potatoes, celery, onions, salt and garlic. Cook until potatoes are done. Cool and add cream cheese, blending well. Return to stove and simmer to reheat.
Mix all in a large casserole. Bake 1 1/2 hours at 325° to 350°. Remove from oven and top with 1 can chow mein noodles. Bake 30 minutes longer.
Fry meat in 1/2 cup of oil until done. Add pinto beans; drain oil. Add green peppers and onions; fry until almost done on low heat. Add beans and black pepper. Mix Chili-O in a small bowl with a small amount of cold water. Add to ingredients; cook on low heat with lid for 20 minutes to mix flavors. (Make sure to mix Chili-O in a bowl; that way, it will not cause lumps.)
Saute bell pepper, onion, celery and pimento in oleo. Add soup and cooked spaghetti. Place in casserole dish and stir in cheese and chicken. Bake 30 minutes in 350° oven.
Brown meat and onion; drain. Add carrots, peas, 2 cups water, salt and pepper to meat. Heat 5 minutes; stir rice into meat and vegetable mixture. Bring to a boil; lower heat, cover and cook 20 minutes or until rice is tender and fluffy. With last cup of flour and water, make a paste. Add to rice mixture; cook 5 minutes and serve. Yields 8 servings.
Make Jell-O. Add fruit and nuts. Pour half of Jell-O into mold and let set. Leave other half out of refrigerator. Pour sour cream on top of set Jell-O. Pour remaining Jell-O on top and refrigerate until set.
Mix and top with Ritz cracker crumbs. Bake at 350° for 45 minutes.
Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cool quickly by setting kettle in sink of ice water. Put vegetable mix into 4 (1-quart) containers, leaving 1/2-inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months. Makes about 15 cups of mix.
Preheat wok pot; add oil to bottom. When hot, place sliced garlic in pot and heat. May remove if desired. Cook onion, bacon, shrimp, mushrooms, peas and carrots, stir-frying often. Add rice to wok. Stir-fry until well mixed with vegetables. Add soya sauce as desired.
Melt margarine in 9 x 13-inch pan in hot oven.	Add brown sugar and cinnamon; mix well. Cut bread into 1-inch squares. Place bread into the pan over mixture. Beat eggs with milk. Pour over bread. Chill, tightly covered, in refrigerator overnight. Bake, uncovered, at 350° for 45 minutes. Serve with warm syrup and sprinkle with confectioners sugar. Yields 12 servings. Approximately 250 calories per serving.
Saute onion and bacon. Drain green beans and add to mixture. Add stewed tomatoes. Simmer 10 minutes. Meanwhile, dissolve bouillon in 2 cups of water (simmer cubes in the water on stove). Add bouillon to onion mixture. Mix cornstarch into 1/4 cup cold water. Add to mixture. Simmer until heated thoroughly and mixture thickens.
Put butter and milk in a 2 quart microwaveproof bowl. Cook on High (Maximum Power) for 45 seconds, or until butter is melted. Stir in frosting mix. Cook on High for 1 1/2 to 2 minutes or until bubbly. Stir twice during cooking time. Stir in food coloring to tint. Add extract. Drop mixture by teaspoonfuls onto waxed paper. When cool, store in airtight container.
Sprinkle meat	tenderizer, pepper, salt and thyme on beef. Turn meat	several times	to coat evenly. In roaster oven, or large Corning dish, cook, uncovered, in oven at 400° for 1 hour to brown, turning only once. Add remaining ingredients, stirring thoroughly. Cook, uncovered, at 350° for 1 1/2 to 2 hours or until tender. Serve over rice.
Sift flour, sugar, baking soda and cinnamon into a large bowl. Make a well in center of flour mixture. In another bowl, mix together strawberries and juice, oil, pecans and eggs. Pour strawberry mixture into well in flour mixture. Mix together slowly, but thoroughly. Pour batter into well-greased loaf pans. Bake at 350° for 1 hour. Sprinkle with confectioners sugar. Yields 2 loaves.
Early in the day, cut shrimp in halves lengthwise, or break in halves crosswise. Flake crab meat. Combine and add green pepper, onion, celery, mayonnaise, Worcestershire, salt and pepper; mix lightly. Spread in 10 x 6 x 2-inch baking dish. Bake until done at 350°.
Cook onion and celery in oil with garlic salt to taste until tender. Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce and hot sauce. Simmer, uncovered, for 45 minutes. Mix cornstarch with about 1 tablespoon cold water. Add to pan and cook until thick. Add shrimp and green peppers. Cover and simmer for 5 minutes. Serve over rice.
Melt chocolate bits over hot water. Add corn syrup and bourbon or substitute. Combine vanilla wafer crumbs, powdered sugar and nuts. Add chocolate mixture. (If cream is used, add 1/2 teaspoon vanilla.) Let stand 30 minutes. Shape in 1-inch balls. Roll in granulated or powdered sugar. Let ripen in covered container at least 3 days. Makes about 4 dozen.
Cook first 4 ingredients to 325°. Put pan in cold water. Add peanut butter to taste. Beat until getting stiff. Pour in buttered pan and put in freezer to cool (approximately 15 to 20 minutes).
Mix cheese and soup in saucepan. Melt gelatine in water and add. Stir in onion and shrimp; remove from heat. Fold in the mayonnaise. Pour into mold. Chill for 24 hours. Serve with buttery crackers.
In large bowl, add eggs, oil, water and pudding mix to cake mix. Beat thoroughly. Mix in sour cream. Bake per instructions on cake mix box. Frost with Cream Cheese Frosting.
Combine caramels and evaporated milk on top of double boiler. Stir mixture until melted. Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in walnuts (optional). Press half of the cake mixture into a greased 9 x 13-inch pan. Bake for 6 minutes at 350°. Remove pan from oven and sprinkle chocolate chips on top. Pour melted caramels evenly over the chips. Crumble remaining cake mixture over caramels and bake again at 350° for 25 to 30 minutes. Cool and cut into bars.
Fry the bacon and reserve drippings. Drain bacon on paper towel. Saute the onions in 1 tablespoon bacon drippings. Combine the bacon, onions, celery, carrots, flour, salt, potatoes, pepper and milk. Cook, uncovered, for 20 minutes. Stir occasionally. Bring to boil, then add clams. Cook 5 minutes more.
Chop the head of lettuce for first layer. Chop the purple onion and layer over lettuce. Chop the cauliflower. Layer the cheese over the cauliflower. Mix Miracle Whip, sugar and pepper. Stir well, then spread over cheese. Fry the bacon and crumble it up over the salad. When serving, make sure that each person receives all layers.