formido/recipes-20k huggingface dataset:
7 layer  kind of  taco dip
in a skillet over medium high heat cook ground beef and season as you like - keep in mind you will be adding the taco seasoning also though
once ground beef is cooked drain any fat / grease and return to pan , add taco seasoning and allow all moisture to cook off
meanwhile , in a 13x9 pan spread cream cheese on the bottom layer - soften if it's easier
i just put a baggie on my hand and began spreading
next layer refried beans over the cream cheese
now evenly put your meat on the next layer
cover with cheese
if you're eating immediately then put in a 350 degree oven until cheese is melted and all layers are warm - approximately 15 minutes
once the cheese is melted and layers are warmed through spread sour cream on top of cheese
next put lettuce , tomato , and onions on top
enjoy !
7 layer bar
heat oven at 350f, melt butter and mix in graham crackers, pat down evenly in a 13 x 9 pan, layer chocolate chips , coconut , butterscotch chips and walnuts, drizzle condensed milk over top, bake 30 minutes, cool completely then cut into bars
7 layer bars
preheat oven to 350 degrees fahrenheit, in a 13x9 baking pan melt butter in oven, sprinkle graham cracker crumbs over butter, pour condensed milk over crumbs, top with chocolate chips , butterscotch chips , and coconut, press down firmly with a fork, bake for 25 minutes, cool, cut into bars
7 layer bars  the real thing
preheat oven to 350 degrees fahrenheit
melt butter
pour into the bottom of a 9 by 12 baking pan
pour graham cracker crumbs over butter
pat down
add the chocolate chips , butterscotch chips , pecans , and coconut in the order listed , sprinkling in an even layer
for the final layer , pour the can of sweetened condensed milk over the entire top
bake at 350 degrees fahrenheit for 25 to 30 minutes until top is nice and and golden
cool completely and cut into bars
they are not quite 9x12 but something like 11 x 2inches deep
they work wonderfully
7 layer bean dip
mix avocados , lemon juice , salt , and pepper
mix mayonnaise , sour cream , and taco seasoning mix
layer ingredients as follows
bottom layer: bean dip
second layer: avocado mixture
third layer: sour cream mixture
fourth layer: tomatoes
fifth layer: onions
sixth layer: olives
seventh layer: cheese
top with extra sour cream / olives / salsa , etc
if desired
serve with tortilla chips
this seems to be a little bit better if you can chill it for a few hours or over night to let the flavors intensify
7 layer brownie ice cream cake
trace an 8-inch circle on a piece of waxed paper , using a cake pan as a guide
place on a stack of 6 more pieces waxed paper
using the traced circle as a guide , cut through all pieces of paper , giving you 7 waxed paper rounds
heat oven to 375 degrees f
have 2 cookie sheets and an 8-inch spring form pan ready
brownie layers: whisk cocoa , water , egg and vanilla in a small bowl until blended and smooth
in a large bowl with electric mixer , beat butter and sugar about 3 minutes until pale and fluffy
beat in cocoa mixture with mixer on low speed
gradually add flour until well blended
spread the 7 rounds of waxed paper out on countertop
drop a level 1 / 3-cup batter in center of each round
divide remaining 1 / 3-cup batter between rounds
moisten a cookie sheet with water
place 2 waxed paper rounds on sheet
spread batter almost to edges of rounds
bake 8 minutes or until surface looks dry and set but is slightly springy to the touch
cool baked layers on cookie sheet on wire rack 3 minutes
put layers on waxed paper on a wire rack
let cool completely
bake and cool remaining layers
meanwhile , line spring form pan with plastic wrap , letting enough wrap extend about sides of pan to cover top when filled
peel waxed paper off cooled brownie layers
place 1 layer in bottom of pan
spread evenly with 1-cup ice cream
top with another brownie layer , then another cup ice cream
repeat with 5 more brownie layer and the ice cream , ending with a brownie layer on top
fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month
to serve: remove sides of pan and peel plastic wrap down from sides
lift cake off plastic wrap onto serving plate
7 layer casserole
preheat oven 350f
layer potatoes , carrots , onions , mushrooms , celery , tomatoes and ground beef in a baking dish
pour juice and water over mixture
salt & pepper to taste
sprinkle crackers or panko bread crumbs over top
bake covered in preheated oven at 350 degrees for 2 hours
uncover the last half hour to brown
7 layer cookies
melt 1 stick butter in a jelly roll pan, spread in pan - 1 cup of graham cracker crumbs, 1 cup of shredded coconut, 6 oz of butterscotch chips, 6 oz, of chocolate chips, drizzle one can of sweet condensed milk on top, add 1 cup of chopped walnuts on top, bake at 350f for 30 minutes, remove and let cool and then cut into squares
7 layer dip
mix sour cream and taco seasoning
chill for 30 minutes
combine beans and salsa in sauce pan and heat on medium until evenly blended
let cool
spread beans and salsa in 11x13 inch pan
spread sour cream / taco seasoning mixture over beans
layer cheese , olives , lettuce , tomatoes , avocados and green onions over each ingredient
serve with tortilla chips
7 layer fiesta dip
mix cream cheese and seasoning mix
spread on bottom of 9-inch pie plate or quiche dish
layer guacamole , salsa , lettuce , cheese , onions and olives over cream cheese mixture
serve immediately
refrigerate any remaining dip
serve with tortilla chips
7 layer ham casserole
in 2 quart casserole dish layer ham , rice , broccoli and onion, mix soup , milk and cheese in bowl , pour over layers, bake at 350 degrees for 30 minutes , or until hot and bubbly, i sometimes add buttered bread crumbs to the top before baking
7 layer jello
very lightly grease a 9"x12" pan
mix 1 box jello and 1 package gelatin with 1 cup boiling water
pour into pan and refrigerate until set , about 20 minutes
while first layer is setting , dissolve 2 packages gelatin in 1 / 4 cup cold water
add 1 can sweetened condensed milk and 1 3 / 4 cup boiling water
cool to room temperature
pour 1 cup milk mixture over the first jello layer
refrigerate until set
repeat step 1 with the next jello flavor , making sure it's at room temperature before carefully pouring over the milk layer
alternate jello and milk layers , ending with the last jello flavor
keep in mind that as you add more layers it will take longer to set
the jello layers can be mixed up before they are needed to save time , but don't do them all at once at the beginning or they may start gelling before you have a chance to pour them into the pan
once all the layers are set , cut the jello into 2" squares or , for fun shapes , use small cookie or canape cutters
7 layer lettuce salad
layer in glass rectangle dish:, lettuce , celery , onion , green pepper , frozen peas , and miracle whip, put cheese and bacon on top, toss before serving, can make the night before
7 layer mediterranean dip  with hummus
spread hummus on bottom of 9" pie plate or serving dish, layer with remaining ingredients, serve with pieces of pita bread or pita chips
7 layer punchbowl dessert
prepare jello and pudding according to directions on box, put in fridge until set , about 4 hours, follow directions as above , using the cool whip and berries as top garnish, chill until served, serve in a punch bowl or glass trifle bowl
7 layer salad
layer all of the above vegetables in order , evenly, cover with plastic wrap securely and refrigerate overnight
7 layer salad   low fat version
in a large salad bowl , layer lettuce , celery , onions , pepper and peas, spread mayonnaise on top, sprinkle with splenda , then top with cheese, cover tightly and refrigerate at least 4 hours and up to 24 hours
7 layer salad for one
layer the lettuce , celery , onions , pepper and peas, spread mayonnaise on top, sprinkle with splenda , then top with cheese, cover tightly and refrigerate at least 4 hours and up to 24 hours, lawl count: 2 veg , 1 fat , 1 / 2 dairy
7 layer salad w o cheese
fry bacon , drain and crumble
sit aside
mix ingredients for topping
layer all ingredients in order given , in a very large glass bowl , starting with lettuce
cut up lettuce or tear up
wash and tear spinach
chop green onions
pour in thawed frozen peas
pour in sliced , cubed mushrooms
place bacon on very top
pour topping over all
refrigerate overnight
do not mix till ready to serve
7 layer sombrero dip
spread beans on a 10-inch serving platter, blend sour cream and dressing mix together, spread over beans, layer remaining ingredients, serve with tortilla chips
7 layer taco dip
add ingredients in layers from bottom to top in order listed above, use tortilla chips for dipping, enjoy !, great for parties !
7 layer taco pizza
drain the pinto beans , reserving 2 tablespoons of the liquid
rinse the beans and puree with the reserved liquid in a blender or food processor
spray a 7 inch nonstick skillet with nonstick spray and set over medium high heat
add 1 tortilla and cook until golden , 1-2 minutes on each side
repeat with remaining 3 tortillas
place a tortilla on each of 4 plates
spread the bean puree evenly on each tortilla
then top each evenly with the salsa , lettuce , cheese and tomato
7 layer tortilla pie
preheat oven to 400 degrees f
in a large bowl , mash pinto beans , then stir in 3 / 4 cup salsa and garlic
in a separate bowl , mix together 1 / 4 cup salsa , cilantro , black beans and tomatoes
place 1 tortilla in a pie plate or tart dish
spread 3 / 4 cup pinto bean mixture over tortilla to within 1 / 2 inch of edge
top with 1 / 4 cup cheese , and cover with another tortilla
spread with 2 / 3 cup black bean mixture , and top with 1 / 4 cup cheese
repeat layering twice more
cover with last tortilla , and spread with remaining pinto bean mixture and cheese
cover with foil , and bake in preheated oven for about 40 minutes
cut into wedges , and serve with salsa and sour cream
7 layered salad
layer the first 7 ingredients in 9x13-inch pan in order given, in small bowl , mix sugar with mayonnaise , spread over top like icing, sprinkle with grated cheese, cover with plastic wrap and keep in refrigerator, can be prepared the night before
7 minute frosting
combine egg whites , water , sugar , cream of tartar and salt in top of double boiler
set over simmering water and beat with an electric mixer for about 5 minutes
until soft peaks are formed
remove from heat and stir in vanilla
keep beating until frosting is stiff enough to spread
use immediately
plenty enough to fill and frost he 2-layer devil's food cake
7 minute rich and creamy polenta
in a medium saucepan bring the half-and-half and the water to a boil, add the salt and then gradually add the polenta while stirring, reduce the heat to maintain a simmer , stirring constantly, the polenta should be smooth and large bubbles will pop on the surface, cook until very thick but not stiff , about 5 to 7 minutes, remove from heat and add butter , cheese and pepper, serve immediately
7 minute steamed carrots with herbs
put baby carrots in medium or large ziploc steamer bag, microwave for 6 minutes, carefully open bag and add the butter sprays , seasoning mix and cheese, close the bag and shake well to combine, serve !
7 minute 7 ingredient blender cheesecake
preheat oven to 325 degrees, blend all ingredients together in the blender for seven minutes, pour into spring form pan, bake for one hour or until center is just about set, chill several hours or overnight
7 samurai vegan soup
peel or wash carrots , whichever you prefer
heat oil in large , deep stockpot over medium heat
chop celery , onions and carrots into 1 / 2'' pieces
add the celery , onions and carrots to the stockpot
saute the vegetables over medium heat for 10 minutes , stirring every minute to keep vegetables from sticking
if the veggies begin to burn , turn the heat down to medium low
the vegetables should be slowly roasting
add garlic , curry powder and 6 cups of water to the stockpot and cover
cook over medium-low heat for 15 minutes
while soup is cooking , clean brussels sprouts and quarter them
clean cauliflower and cut into small florets
clean or peel the potatoes and dice into 3 / 4" cubes
remove stockpot from stove
puree the soup using an immersion blender or standard blender
caution start immersion blender on lowest setting and protect yourself from being slashed with hot soup
some standard blenders will break or shatter if filled with hot liquids !
return soup to stockpot if removed
add the remaining vegetables and the remaining water to the stockpot and cover
return the stockpot to the stove and cook on medium-low for 15 minutes
check whether soup is done by tasting a potato--if it has lost its crunchiness , then the soup is done
add salt and pepper to taste
serve
7 sins ice cream dessert
mix cookie crumbs with melted butter
press into 9x13" pan
freeze 30 minutes
top with softened ice cream
freeze another 30 minutes
make a syrup with the condensed milk , chocolate syrup and butter by combining in saucepan and bringing to a boil
simmer 5 minutes
stir in the vanilla
pour on top of ice cream
freeze another 30 minutes
spread cool-whip over the top
sprinkle with chopped nuts
about 30 minutes before serving , place in refrigerator to help ease in serving
7 up biscuits
mix first 3 ingredients
place half of butter in a pan
drop dough by spoonfuls on top
bake at 450 degrees for 15-20 minutes
when biscuits start to brown , pour remaining butter over top and allow them to finish browning
7 up cake
cream butter and sugar until light and fluffy, add eggs one at a time , beating well after each addition, stir in flour, beat in lemon extract and 7up, pour batter into well greased and floured 12 cup fluted mold, bake at 325 degrees for 60 minutes to an hour and 25 minutes, cool, dust with conf, sugar if desired
7 up chicken
throw ingredients in crock pot and cook 4-6 hrs on high or 8-10 hrs on low
7 up pound cake
preheat oven to 325 degrees f
grease and flour 12-cup bundt pan
combine flour and salt in bowl and set aside
combine remaining ingredients except 7-up in large mixer bowl
beat at medium speed until light and fluffy , scraping sides occasionally , 5 minutes
reduce speed to low
add dry ingredients and 7-up
mix well
pour into prepared bundt pan
bake 1 1 / 2 hours @ 325 or until toothpick inserted in center comes out clean
cool in pan 15 minutes
remove from pan and cool completely
7 11 cherry slurpee
combine 1 cup of club soda , sugar , cherry powder and the cherry juice in a blender until completely mixed
add the crushed ice and process until blended smooth
pour cherry mixture into a pitcher and add the remaining club soda
stir just to mix then pour into glasses
7 cheese mac   cheese
preheat the oven to 325 degrees f
bring a large saucepan of salted water to a boil
add the macaroni and cook until slightly al dente , about 8 minutes
drain and set aside to keep warm
whisk the eggs in a large bowl
add the velveeta , 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs
add the warm macaroni tossing until the cheese has melted and the mixture is smooth
add the remaining half-and-half , 4 cups of the sharp yellow cheddar , 1 cup of parmesan and the remaining shredded cheeses , and salt and pepper , tossing until completely combined in the large bowl
pour the mixture into buttered baking dishes (approximately 3 baking dishes)
mix together remaining 2 cups of grated cheddar , 1 cup parmesan , and bread crumbs
sprinkle casseroles with the bread crumb mixture
drizzle melted butter on top
bake covered with foil for 35-40 minutes
uncover and bake another 15-20 minutes more
___ optional items ___
add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast
add in 2 cups cooked crumbled bacon and 1 cup chopped scallions
add in 2 cups diced cooked ham
add 2 cups chopped tomates and 1 cup chopped fresh basil
7 cup fruit salad
mix sour cream & cool whip well, drain pineapples , cherries , oranges & fruit cocktail, add to sour cream & cool whip, mix well, add marshmallows mixing well, smooth down , cover and refrigerate for at least 4 hours or overnight
7 cup salad
in a large bowl , mix together all the ingredients, refrigerate , covered , for at least 2 hours, garnish with parsley , if desired
7 cup steamed christmas pudding with butterscotch sauce
for the pudding , empty the first six cups and the nuts , if using , into a mixing bowl with the spices , then stir in the milk and egg
once well combined ,
5 litre pudding bowl
cover with a double layer of buttered foil , making a pleat in the centre to allow the pudding to rise
tie the foil securely with string , then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl
steam , covered with a lid , for 2 to 2 1 / 2 hours
check the water level during cooking , topping up if necessary
if you are preparing this pudding ahead , remove the foil , let it cool slightly , then wrap in cling film and then fresh foil
it can be stored in a fridge for up to one week ahead of time
or , freeze it for up to one month
defrost overnight
if you are serving it immediately , unwrap and invert onto a deep plate
for the sauce , put everything in a pan and bring slowly to the boil , stirring
allow to bubble away for 2-3 minutes , still stirring , until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened
remove from the heat
pour the sauce over the pudding and decorate with the whole mixed nuts
serve with a jug of fresh cream or brandy custard
7 layer b  l  t  dip
combine cream cheese , mayonnaise , sour cream , parmesan cheese , garlic powder , and salt and pepper to taste in a bowl
spread the mixture onto a serving plate
mix together the minced lettuce with the water chestnuts
top the cream cheese mixture with remaining ingredients , in order: lettuce / water chestnut , the cheeses , cooked and crumbled bacon , chopped tomatoes , and green onions
chill for at least 2 hours before serving
serve with bread rounds or pita chips for dipping
7 layer dip
combine refried beans and taco seasoning mix in small bowl, spread bean mixture in 8" square dish, top with sour cream , guacamole , cheese , salsa , chiles and green onions, can be prepared up to 2 hours ahead and chilled, serve with chips
7 layer dip   greek style
spread hummus on platter
i usually use a pretty garlicky kind , stir in some olive oil and lemon zest , a little cayenne
brown lamb - can use beef or turkey- in skillet with garlic and some oregano and marjoram
drain well
i usually brown my meet , drain and rinse it with boiling water and then add some spices
layer meat on top of hummus
layer onion , cucumbers , tomatoes and tzaziki
the amounts i gave are approximate , use more or less to your preference
scatter olives and mint over top
serve with fresh-baked pita chips and watch it dissappear !
7 layer elote dip
for the guacamole:
cut the avocados in half and remove the seed
scoop the flesh into a large bowl and mash with a fork or potato masher , until desired consistency is reached
add the olive oil and lime juice
adjust seasoning with salt
for the corn:
remove the husk and silk from the corn
grill over high heat until the outside is slightly charred , leaving some crunch on the inside of the kernels
remove the kernels from the cob and set aside until ready to use
adversely , you can remove the kernels from the cob and cook in a skillet over high heat
for the sour cream:
to make it easier to spread the sour cream , place it in a large zip top bag
cut off one corner and use it as a pastry bag
for the cilantro:
clean the cilantro and roughly chop , making sure to not bruise the cilantro
set aside until ready to use
for the toasted corn:
place the toasted corn in a zip top bag and crush with a kitchen mallet or large saut pan making sure to leave larger pieces for texture
for the green onion:
clean the green onion , removing any dirt on the base
finely slice the green onion , using both the greens and the white
set aside until ready to use
building the dip:
using a trifle dish or clear bowl , start the dip with the first layer of guacamole
following the guacamole , add the grilled corn kernels
using the zip top bag , add a layer of sour cream and spread evenly
following the sour cream , add a layer of chopped cilantro
cover the cilantro with the crumbled toasted corn
following the toasted corn , add a layer of crumbled cotija or jack cheese
for the final layer , sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color
serve alongside warm tortilla chips
for the spice rub:
combine all of the spices and seasoned salt , and set aside until ready to use
for the chips:
preheat canola oil in a deep fryer or large pan and heat to 350&deg
f when ready cut the tortillas into 6 pieces each , sprinkle into hot oil and fry for 2-3 minutes until crisp
season immediately out of the fryer with the seasoned rub and serve warm
you can also make the same rub without salt , and season good quality store bought tortilla chips
7 layer fiesta party dip
in a bowl mix together the refried beans , half of the package of taco seasoning , the salsa , and 3 tablespoons of the sour cream
spread the mixture into a large rectangular glass lasagna dish
in a separate bowl mix the rest of the sour cream with the remaining taco seasoning
spread the sour cream mixture on top of the refried beans
taking your guacamole , spread it carefully on top of the sour cream mixture
take care not to mix the two together
toss the two types of grated cheese together , then spread them on top of the guacamole
sprinkle with the tomatoes , olives , and green onions
chill in refrigerator for at least an hour before serving
you can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round , restaurant-style tortilla chips
some folks like to serve this hot instead of cold: bake at 350 degrees f for 30 minutes , if you'd like to do that
when i make it these days , i usually fiddle with it a bit , by: using 1 can of black bean refried beans instead of regular , adding ancho powder into the beans and sour cream , and adding a small can of chopped mild green chiles into the refried beans
when i'm lucky enough to bring home any of this from a party as leftovers , i fill flour tortillas with the dip and fry them up as burritos
they're wonderful both warm and cold , and taste great for lunch !
7 layer ground beef  casserole
preheat oven to 350 degrees
in a 2-quart casserole , layer rice , then corn
sprinkle with salt and pepper
pour 1 can tomato sauce mixed with 1 / 2 cup water over first two layers
next , layer chopped onion , green pepper , then ground beef , seasoned with salt and pepper
pour second can of tomato sauce mixed with 1 / 2 cup water over all
cover meat with 4 strips bacon , cut in half
cover dish and bake at 350 degrees for 1 hour
uncover and bake about 30 minutes longer