HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/4 cup flour, salt and pepper. Coat roast. In hot oil in a large skillet over medium heat, brown roast on all sides. Add onion, celery and garlic. Saute until tender. Add tomato juice, 1/4 cup water, Worcestershire and oregano. Bring to a boil. Reduce heat and simmer, covered, for 2 hours, turning meat once. Add carrots; simmer 30 minutes or until carrots are tender. Cook noodles according to package directions and drain.
Add all ingredients together in a large bowl. Spoon in with a large spoon into hot grease. Let brown and remove and drain. Sprinkle with powdered sugar.
Pour in tin and sprinkle crumbs over the top. Use a flat tin about 1 1/2-inch deep and 7 x 10 x 1 1/2-inch or little larger. Bake at 350°.
Preheat oven to 400 F. Grease cookie sheet. In a large bowl, beat 1 1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt and soda. Beat into sugar mixture, stir in walnuts. Chill 30 minutes. Drop by teaspoon 2 inches apart on cookie sheet. Combine 1/4 cup sugar and cinnamon. Sprinkle over cookies. Bake 8 - 10 minutes or until lightly browned.
Mix sugar, shortening and eggs; add pineapple.	Add flour, baking powder, salt, soda, raisins and nuts. Pour into a bread loaf pan and top with sugar and cinnamon. Mix this together. Bake at 350° for 60 to 70 minutes.	Makes 1 loaf.
Dissolve yeast in water with sugar. Mix rest of ingredients. Let rise 15 to 20 minutes. Push dough into pizza pan. Makes 3 medium pizzas. Bake at 400° for 12 to 15 minutes. Do not make dough too stiff.
Combine dry ingredients; beat egg and add sugar. Mix well; stir in butter and buttermilk. Blend into dry ingredients quickly just until moistened. Add nuts. Pour batter into well-greased loaf pan. Bake at 350° for 30 to 40 minutes. Cool on wire rack.
Brown onion in butter; add rice and two beef bouillon cubes. Add chicken base. Cook for 1 minute. Add water alternately until rice is cooked.
Heat oven to 350°. In large bowl, soak bread in milk 5 minutes. Add sugar, butter, salt, eggs and vanilla; mix well. Stir in pecans. Pour into a 1 1/2-quart baking dish. Sprinkle with nutmeg. Place baking dish in pan of hot water in oven. Bake about 1 hour.
Melt margarine. Add marshmallows; stir until melted. Remove from heat. Add cereal and peanuts; toss to coat well. Press into a 13 x 9-inch pan. Chill 1 hour.
Brown beef and	onions, slice	cabbage into mixture. Cover and cook over medium heat	until cabbage is done.	Salt and pepper to taste.
Grease and flour a 10-inch or Bundt tube pan. Whip egg whites until foamy. Add 1/4 teaspoon salt and 1 cup sugar gradually, beating until peaks form. In another bowl, cream together butter and remaining sugar. Beat in yolks gradually. Add orange juice. Combine flour, baking powder, remaining salt and cardamom. Add to butter mixture alternately with mashed bananas.
Slice pickles, drain and put in a big container. Add sugar, garlic cloves and Tabasco sauce and seal in a large jar. Refrigerate. Reverse jar top to bottom each day for two weeks; leave as turned (upside down) daily.
Brown ground chuck and onion. Add soup, beans, chili powder, salt, pepper and garlic powder. Simmer for 1 hour. Thicken with flour and water mixture. Serve over rice.
Saute celery and onion. Add crabmeat; stir on low heat. Let cool. Stir other ingredients together. Add sauteed mixture, then add cheese and stir. Pour in single pastry shell. Bake at 375° for 30 minutes or until knife inserted comes out clean.
Grind peppers and onions together. Pour boiling water over peppers, and let stand until cool. Drain, put in boiling vinegar mixture and cook 15 minutes. Cool and pack in jars (be sure to put in sealed jars).
Brown ground beef and drain. Add 2 packs taco seasoning (follow package directions). In large bowl combine lettuce, tomato, olives, cheese, onion and Doritos. When taco meat is done, add to the bowl. Pour French dressing and mix.
Mix cake mix and bake according to directions. Let cool. Split layers when completely cool. Mix sour cream, sugar and flavoring. Save 1/2 cup of mixture for icing.
Cook wild rice. Crumble sausage in frying pan and cook until done. Mix together with can of mushroom soup. Cook in preheated 350° oven for about 20 to 25 minutes.
Place rice and	milk in covered pan on low heat. Cook together until milk is absorbed into rice, about 1 1/2 hours. Stir occasionally.	Remove pan from heat. Mix eggs, sugar and vanilla; stir in cream. Pour this mixture into pan with rice and place back on stove. Bring to a boil over low heat, stirring constantly. Pour into 13 x 9-inch glass dish. Sprinkle with nutmeg, immediately. Cover with Saran Wrap and chill. You may add 1 cup drained crushed pineapple or 1 cup of raisins.
Heat oil in skillet over high heat. Cut chicken into strips. Add to skillet with garlic. Stir-fry for 3 minutes. Add vegetables. Stir-fry an additional 3 minutes. Reduce heat to medium. Stir in mayo, soy sauce and ginger. Simmer for 1 minute. Serve over rice.
Grease and flour a tube pan. Preheat oven to 350°. Sift flour, baking powder, soda, salt, cinnamon and nutmeg. Beat butter, sugar and eggs in a large bowl at high speed for 3 minutes. Add flour alternately with juice, starting and ending with flour. Stir in rind, carrots and walnuts. Spoon batter into pan. Bake in a 350° oven for 45 minutes or until top springs back when pressed. Cool in pan on rack for 10 minutes.
Wash peppers; remove tops and seeds. Place upright in 2-quart microproof casserole. Pour water over bottom of dish and cook, covered, on High (Max power) 2 minutes. Drain water. Let peppers stand while preparing filling.
Mix all ingredients, one at a time. Bake at 325° for 1 hour and 15 minutes in a greased and floured tube pan. Yields one 10-inch tube cake. A good cake for cold weather with coffee. Very moist and spicy.
Mix first 5 ingredients together. Pour into unbaked pie shell. Dash top with nutmeg. Bake at 475° for 5 minutes, then at 425° for 10 to 20 minutes, until filling is set.
Bring first 4 ingredients to a boil. Boil 5 minutes. Remove from heat. Add vanilla and baking soda.
In a large skillet, cook onion rings in butter over medium heat for 10 to 15 minutes, until tender. Arrange onions in greased 12 x 7 1/2-inch baking dish. Sprinkle cheese on top. Blend soup, milk, soy sauce and pepper. Pour over cheese and onions and mix lightly. Arrange buttered bread slices over top. Bake, uncovered, at 350° for 30 minutes. Makes 4 to 6 servings.
Brown ground beef and onion in a large skillet, about 5 minutes. Add salsa, tomato sauce and bouillon cube. Bring to a full boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Fluffy with a fork. Serve with lettuce, tomatoes, sour cream, grated cheese, avocado and tortilla chips. Makes 4 servings.
Cream sugars and shortening. Add eggs and vanilla. Mix well. Add the rest of ingredients and mix well. Drop on greased cookie sheet. Bake at 350° for 10 minutes.
Soak beans in water overnight. Drain. Pour into baking pan with seasonings, onion, maple syrup, cider vinegar and salt pork. Cover and bake in 300° oven 6 hours. Uncover last half hour to brown beans.
Drain onions and bacon. Crumble bacon. Mix all. Bake 1 hour at 350°.
Cook ground meat and garlic powder until done, about 15 minutes. Add remaining ingredients and simmer 15 minutes, stirring occasionally.
Heat cooking oil in skillet. Add sliced zucchini, carrot, onion, celery, green pepper strips, garlic salt, basil and pepper; toss to mix well. Cook, covered, over medium-high heat for 4 minutes, stirring occasionally. Combine picante sauce and mustard. Stir into vegetables. Add tomato wedges. Cook uncovered 3 to 5 minutes or until heated through. Season with salt. Serve in skillet or transfer to serving dish.
Use either a greased 9 x 13-inch pan or 2 layer cake pans.
Heat oven to 375° (moderate). Use one-bowl method. Sift first 5 ingredients into mixing bowl. Add shortening, molasses, eggs, cinnamon, nutmeg and cloves. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add milk. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round 8-inch layer cake pans. Cool; frost as desired. Have all ingredients at room temperature.
Cook broccoli and drain. Add other ingredients. Mix well and pour into greased pan. Cook at 350° for 40 or 50 minutes.
Preheat oven to 350°. Melt butter or margarine in 9 x 13-inch pan. Add graham cracker crumbs and sugar. Stir well and press flat in pan. Sprinkle remaining ingredients in the order listed. Bake 20 to 25 minutes or until edges are light brown. Refrigerate before cutting. Chill thoroughly.
Brain beef and drain fat. Mix all ingredients together and cook on low heat for 1 1/2 hours. Makes 1 pound. Recipe can be doubled.
Salt chicken to taste. Place chicken and rice in a large baking dish. Mix the cans of water and onion soup. Pour over chicken and rice; cover with lid or foil. Place in 400° oven for 30 minutes. Reduce heat to 250° and bake for 2 hours.
Put chicken in a large baking dish. Mix 2 soups and milk; pour over chicken. Cover with stuffing mix. Cut margarine in pieces over top. Pour cup of broth over all. Serve with vegetables, cranberry sauce and salad.
Mix sugar, flour and egg, then pour over apples. Sprinkle with cinnamon; pour butter over top. Bake at 375° about 30 minutes or until it looks set on top and brown.
Cream together the egg, butter, sugar, mashed carrots and vanilla. Blend in the dry ingredients. Drop by spoonfuls onto a cookie sheet. Bake at 350° until done.
Cook sugar, corn syrup and water to 240°. Add peanuts. Cook to 295°, stirring constantly. Remove from heat; add butter. Stir until dissolved. Add soda and salt; stir vigorously. Pour out on a buttered slab and spread as thinly as possible. Cool. Break or cut into pieces when ready. Makes about 50 pieces.
Combine first 8 ingredients. Form into 60 bite sized meatballs. Place in shallow baking pan or jellyroll pan. Bake in 450° oven for 15 minutes. In a small saucepan, combine chili sauce and grape jelly. Heat until jelly is melted. Place well drained meatballs in serving dish. Pour chili sauce mixture over. Stir gently to coat. Serve warm.
Cook turkey over medium heat with onion and garlic. Stir in chili powder, tomatoes, water, salt, pepper and beans. Bring to a boil for 10 minutes on high. Put into 1 1/2-quart casserole. Top with the biscuit and top with cheese. Bake at 350°.
Wash and drain spinach. Transfer to large bowl and chill. In separate bowl, combine oil, sugar, vinegar, onion, salt and mustard. Beat the dressing or mix in blender until it becomes thick and syrupy. Tear spinach and add bacon and chopped eggs. Pour dressing over salad. Let stand for 1 hour. Toss the salad to mix it and garnish with egg slices.
Place cooked vegetables into casserole dish. Combine mushroom soup, mayonnaise, lemon juice and cheese. Spread mixture over vegetables, then sprinkle with cheese crackers and almonds. Bake in 350° oven for 30 minutes.
Mix flour and pecans together. Melt margarine and pour into flour. Stir until thoroughly mixed. Press in the bottom of a large Pyrex baking dish. Bake at 350° until brown (45 minutes). Cool.
Tie spices together in cheesecloth, leaving a good length of string on the end. Pour cider/cranberry juice into large pot. Add cheesecloth spice bag; let extra string hang over the pot. Bring to a boil slowly, then reduce to simmer, keeping pot partially covered. Ladle out all afternoon. Yields 24 cups. Great at Christmas!
Mix flour and salt in small bowl. Beat butter in bowl till smooth and creamy. Add sugar 1/2 c. at a time. Beat till fluffy. Beat in vanilla; add eggs one at a time stirring after each one. Stir flour mixture into butter mixture. Stir in buttermilk. Sprinkle pecans on bottom of piecrust. Pour in filling. Bake at 350 degree oven for 1 1/2 hours or until set.
Peel potatoes and parboil, then chill. Grate as for hash browns. Saute onions in butter. Layer potatoes, onions, butter, pimentos and Parmesan cheese. Bake at 325° for 1 hour. Serves 6 to 8.
Combine broth, tomatoes (with liquid), 1 cup of water, tabasco sauce, garlic, cumin and chili powder in a soup pot. Bring to a boil. Reduce heat to low; cook uncovered 5 minutes. Stir in cilantro, green onions and lime juice.
Mix together and spread on cookie sheet and toast. Stir often or it will burn. Put coconut mixture on top of pies. Pour 12 ounce jar of caramel sauce on top of coconut mixture. Freeze before trying to cut pie.
Cream the shortening and sugar. Add eggs beaten, melted chocolate, sifted flour, baking soda and cream of tartar. Add vanilla and milk. Bake at 325° in a square pan.
In a big bowl, combine all ingredients. Add bacon bits and Ranch dressing or your favorite dressing.
Mix all ingredients, except the soy sauce, in a pan and bring to a boil. Lower heat; cover and simmer 5 to 10 minutes until plums are soft. Stir in soy sauce. Cool slightly and pour into your blender. Blend until smooth. Refrigerate if not using immediately. Will keep up to 1 week.
Cook steak in thin strips and brown slowly in butter. Add onion, mushrooms, dry mustard, salt and pepper. When tender, add cream cheese and milk. Stir until cheese melts. Serve on hot noodles.
Combine soy sauce, catsup, sugar, garlic and salt. Pour over chicken and marinate overnight. Wrap each piece of chicken in foil, adding 1 teaspoon of marinade to each piece. Put on cookie sheet and bake for 1 hour at 350°. Serve with rice.
Break up the bread. Put the chicken on top of bread. Mix the softened oleo, eggs, salad dressing, milk, chicken broth and salt; put mixture on top of chicken and bread. Put the cheese slices on top, then the soups. Bake for approximately 1 hour at 350°. Good with diced potatoes and peas.
Chop green onions; add to broccoli and raisins. *You may also use cauliflower.
Mix all ingredients and put in pie shell. Bake 45 minutes at 350°.
Cut cauliflower and broccoli; use only florets. Combine all other ingredients and pour over broccoli and cauliflower. Refrigerate overnight.
Season chicken with salt and pepper. Brown in melted butter. Remove chicken. Add onions and saute until tender. Add flour and curry powder. Stir until smooth and bubbly (about 2 minutes). Stir in broth. Bring to a boil; add chicken. Cover and cook over low heat for 30 to 40 minutes. If sauce is too thick, add more butter.
Cut peppers into 2 halves. Clean insides and rinse. Boil rice until it's done. Brown meat; add spices to meat (or spaghetti sauce). Preheat oven to 350°. Mix rice with meat; stuff meat and rice into shell. Place stuffed shells in baking dishes. Bake for 1 hour. Take out of oven. Add cheese on top. Place in oven until melted.
Place pastry in quiche dish. Spread shredded (chunky) salmon, asparagus, onion, and half of the cheese in dish. In a large bowl beat eggs add creams and milk, salt (optional) pepper, mix well. Pour over items in dish, cover with remaining cheese. Bake in oven at 350 degrees until knife comes out the center clean.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla; mix lightly. Mix flour, soda, baking powder, salt and cinnamon and add eggs to mixture. Mix and blend. Add nuts and stir. Drop onto a greased cookie sheet.
Cream butter, sugars and eggs. Mix flour, cinnamon, ginger, baking soda and powder. Add to creamed mixture. Add pumpkin, vanilla and lemon. Mix well. Drop by teaspoon on cookie sheet. Bake 15 minutes.
Brown ground beef and drain. Add rest of ingredients and simmer over fire. Salt and pepper to taste.
Combine all ingredients except crust. Use the electric mixer and whip on high for 2 minutes. Place in unbaked crust. Bake at 425° for 15 minutes. Reduce to 350°. Bake for 45 minutes or until when knife is inserted in the middle, comes out clean. Cool.
In large saucepan heat margarine, corn syrup and dry gelatin. Boiling over medium heat, stirring constantly, remove from heat and stir in cereal with buttered spoon. Pat mixture evenly into 9 x 9-inch baking pan. Cover and chill about 30 minutes. Cut into 1 1/2-inch squares. Store at room temperature. Makes 3 dozen squares.
Beat ingredients by hand. Pour into a pie shell; sprinkle top with nutmeg and bake at 350° for 1 hour and 10 minutes.
Sift together sugar, cocoa, cornstarch and salt. Add milk, vanilla, eggs and margarine. Cook over medium heat, stirring constantly until mixture thickens. Cook 2 to 3 minutes more. Good with vanilla wafers mixed in. Cool before serving.
Mix sugar, flour and nutmeg. Peel, core and slice apples. Pour mixture over prepared apples and toss to coat well. Add orange juice and oleo. Mix lightly. Fill one of the pie shells with the apple mixture and use the other to lattice the top of the pie. Bake at 450° for 15 minutes; lower oven temperature to 325° and bake for 45 minutes until bubbly and brown.
Boil sugar and milk for 3 minutes. Add dates; stir constantly until it makes a firm ball when tested in water. Add butter, vanilla and nuts. Pour on buttered plate or roll in wet towel until hard, then slice.
Dissolve gelatin in boiling stock. When cool, add mayonnaise to stock. Mix remaining ingredients with mayonnaise mixture. Pour in large casserole dish and refrigerate overnight. Cut in squares and serve.
Cook flour and milk until thick. Cool. Mix sugar, Crisco and margarine. Mix with a mixer; add cooled flour mixture a little at a time. Mix well. Makes enough icing for a 2 layer cake.
Mix warm water with yeast. Mix ingredients and drop in greased muffin pan. Bake at 400° until browned. Yields 2 dozen muffins.
Mix flour, butter, brown sugar and nuts until crumbly, then press into 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool; break into crumbs. Set aside.
Sift dry ingredients into mixing bowl, add margarine, stir slightly. Blend egg with milk, add to mixture in bowl. Stir well with wooden spoon. Add blueberries with spatula. Fill muffin cups 2/3 full (cupcake papers can be used). Bake at 400° for 20 to 25 minutes.
Drain Veg-All. Mix other ingredients into Veg-All. Pour into 1 1/2 quart greased casserole dish. Bake until bubbly at 400°. Top with 20 Ritz crackers, crumbled. Melt 1/4 cup butter and spoon around over Ritz. Put back in oven for about 10 minutes at 350°.
Combine all ingredients and stir well. Bake at 350°, uncovered, for 45 minutes. You may garnish with additional grated cheese.
Drain orange and pineapple. Mix all ingredients. Refrigerate 24 hours.
Mix soup and Ro-Tel in pan with 1/2 cup chicken broth from chicken. Layer in 9 x 13-inch baking dish. Begin with Doritos, Velveeta, chicken and soup mixture. Repeat layers. Top with cheese. Bake 30 minutes at 350°.
Saute oil, onion, chopped garlic clove, hamburg and mashed liverwurst in a large pot. Add tomatoes, salt, chili powder, cloves, poultry seasoning and water; simmer 1 to 2 hours. you saute.
Mix sugar, flour and margarine or butter. Add unbeaten eggs, one at a time. Add milk and coconut; mix. Pour into unbaked pie crust and cook at 325° until done and firm.
Grind orange (including peel) and raisins together. Beat well all other ingredients. Add orange and raisins. Pour into greased 9-inch square pan and bake at 325° until done.
Blend first 4 ingredients in top of double boiler and cook over simmering water, stirring, until custard consistency and coats spoon (10 to 15 minutes). Soften gelatin in cold water and add to hot custard. Stir to dissolve. Remove 1 cup custard and add to chocolate chips. Stir until melted. Set aside. To remaining cool custard, add rum and chill until mix begins to thicken. Whip the cream and fold into chilled custard. Tear cake into pieces and fold into custard. Pour mix into 9-inch spring-form pan or 9 x 13-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set. Garnish with sweet whipped cream and strawberries.
Heat oven to 350°. Beat margarine, sugar, egg and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in 1/2 of the semi-sweet and white chocolates and 1/2 cup of the walnuts. Spread in greased foil-lined 9-inch square baking pan. Bake 25 minutes or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 cup walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 3 dozen.
Cream margarine and sugar. Beat in eggs. Measure and combine remaining dry ingredients. Mash bananas and put aside. Add buttermilk, bananas and vanilla to creamed mixture. Mix well. Pour into greased pans. Bake at 325° for 1 1/2 hours. Makes 1 (10 x 4 x 2-inch) pan, 1 (9 x 5 x 3-inch) loaf and 1 (13 x 9 x 2-inch) pan.
Mix all ingredients in bowl. Sprinkle with lime juice before serving. Serve as relish with vegetables or as a dip for tortilla chips.
Trim fat from meat. Combine salt, dry mustard and pepper. Sprinkle over meat and pound with mallet. In heavy skillet, brown steak slowly on both sides in hot oil. Drain fat. Drain mushrooms, reserving 1/2 cup of liquid. Add mushroom liquid and Worcestershire sauce to skillet. Cover and cook 1 3/4 to 2 hours. Add mushrooms a few minutes.
Saute onion in melted margarine. Add mushrooms, rice, consomme, water, salt and pepper. Pour into greased 2-quart dish. Cover; bake for 1 hour at 350°. Makes 4 servings.
Wash and pick over cranberries. Bring them to a boil with sugar and water. When berries pop, remove from heat. Coarsely chop unpeeled oranges or put them through a grinder. When berries have cooled, add the oranges and serve.
Melt margarine in Dutch oven. Saute onion and celery until tender. Add flour, stirring until smooth (1 minute). Gradually add milk, broth and bouillon. Cook over medium heat 10 minutes, stirring constantly until slightly thickened. Add seasoning. Stir in cheeses until melted. Add broccoli. Cover and simmer on low for 20 to 30 minutes. Stir occasionally; do not let soup boil. Serve with croutons.
Cook potatoes in boiling salted water until done. Drain and cool. Refrigerate until called for. Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt; mix well. Cut potatoes into 1/2-inch cubes. Add potatoes to mixture and stir gently until well mixed. Cover and chill at least 1 hour before serving.
Dissolve yeast in warm water. Mix all ingredients in large bowl. These may be rolled out and baked without rising. You may also freeze after cutting out biscuits. Can also be left in refrigerator for one week; roll out a few each day, if desired.
Mix all ingredients together (except chocolate chips and wax) and shape into balls on wax paper. Melt one large 12 ounce package of chocolate chips and 1/2 square of paraffin wax in a double broiler. Dip balls in the chocolate and place on wax paper. Leave to set until chocolate hardens.
Cut, core and quarter apples; add water. Bring to a boil; simmer for 1/2 hour. Drain water, but reserve.	Put apples through colander; add water to attain desired consistency. Add sugar and cinnamon as desired. Fill clean jars; seal with hot water bath for 20 minutes.	Remove and cool.
Line a 10-inch pie pan with pastry. Bake at 400° for 3 minutes; remove from oven. Gently prick with a fork. Bake 5 minutes longer. Cool on rack.
Heat together the first five ingredients. Add chipped ham or use hot dogs, cut into small pieces. Serve on buns.
Add boiling water to jello; stir until dissolved. Add vinegar and salt. Put aside to partly set. Fold in rest of ingredients. Put into a 4 x 8-inch loaf pan or mold. Refrigerate until firm. Yields 6 to 8 servings.
Preheat oven to 375°. Sift together flour, soda and salt. Beat shortening, sugars, vanilla and water until creamy. Add flour mixture. Blend well. Stir in chips and nuts. Drop on cookie sheet and bake for 10 to 12 minutes.
Mix flour and salt together. Measure oil, milk and water in same cup. But don't stir together. Pour all at once into flour. Stir until mixed. Press into smooth ball. Cut into halves. Flatten slightly. Roll between sheets of waxed paper. If dough tears, mend without moistening.
In a microwave-safe pan (glass) spread cream cheese on bottom. Pour salsa over cream cheese. Put shredded cheese over salsa, then chopped olives (if desired). Heat in microwave for about 5 minutes or until cheese is melted.