HumbleIntelligence/food-ner-1-Million huggingface dataset:
Keep cream cheese at room temperature. Chop beef and onions into small pieces. (Set aside enough beef to cover balls.) Combine cream cheese, beef, onions, Accent and Worcestershire sauce; form 2 balls. Roll balls in excess beef. Keep refrigerated.
Place cracker crumbs on bottom of casserole. Make the white sauce. Add 1/2 of sauce to cover crumbs. Spread over sauce: Velveeta. pimento and eggs. Add remaining white sauce and cover with buttered cracker crumbs. Bake at 350° for 25 minutes.
Combine water and vegetables with salt and pepper in a large pot. Boil 10 to 12 minutes. Meanwhile, in a saucepan, melt butter. Add flour and stir until smooth. Slowly add milk and cook until thickened. Add cheese; stir until melted. Add sauce and ham to undrained vegetables. Heat through and serve.
Blend cheese and mayonnaise. Fold in whipped cream, fruit and marshmallows. Pour into 1-quart mold. Freeze firm. Unmold, slice and serve. Serves 8 to 10.
Mix Crisco, sugar and eggs. Add flour, milk and vanilla. Mix 3 minutes on high speed. Start in cold oven. Bake 1 hour at 350° or until done.
Dissolve yeast in 1 cup lukewarm water; add to mixture of remaining ingredients. Makes a soft dough. Let rise. Make in rolls and bake 20 to 30 minutes in 350° oven.
Melt butter in a large bowl. Add peanut butter, vanilla and powdered sugar. Stir until creamy. Place in buttered dish. Chill and cut into pieces.
Cook Skinner macaroni by package directions. Cook until most of water is gone. Stir in 1/4 pound Velveeta cheese and stir until melted. Pour into baking dish. Top with grated Cheddar cheese, diced pimientos or sliced stuffed olives may be added.
Cut out hole in center of each biscuit. Fry in oil. Brown on both sides. While hot, roll in cinnamon and sugar mixture.
Mix first 4 ingredients. Add remaining ingredients. Mix well. Pour into a shallow container. Refrigerate at least 2 hours.
Cream oleo, then add cake mix, eggs and water, mixing well. Stir in 1 package Bits 'O Brickle and 1/2 cup chopped nuts. Drop by teaspoon on lightly greased cookie sheet. Bake 9 to 10 minutes at 350°.
Place crackers on large flat cookie sheet in 1 layer. Do not overlap. Sprinkle top of each cracker with nuts. Boil margarine and sugar 3 minutes. Spoon over crackers. Place in 350° oven for 5 minutes or fewer, just until crackers bubble and sauce spreads. Remove from oven and let cool. Remove hardened crackers with spatula. Break into pieces. Store in tins or airtight containers.
Heat oven to 350°. Grease the bottom only of a 9 x 5 x 3-inch loaf pan or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Mix all of the ingredients and beat for 30 seconds. Pour into pans. Bake until a toothpick inserted into the center comes out clean. For 9 x 5 x 3-inch pan, bake 55 to 65 minutes. For the 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, bake 55 to 60 minutes. Cool slightly. Loosen the sides of the loaf from the pan and remove the bread from the pan. Cool completely before slicing. Refrigerate no longer than 1 week.
Spread cream cheese in a 9 x 12-inch glass casserole dish. Top with the Hormel no bean chili. Sprinkle Cheddar cheese over the top. Microwave on High for 5 minutes or until cheese is melted. Serve immediately with taco chips. Simple and delicious.
Combine 1/2 cup light corn syrup, 1/4 cup brown sugar and dash of salt in saucepan. Bring to full boil. Stir in 1 cup peanut butter. Remove from heat. Stir in 1 teaspoon vanilla, 2 cups crisp rice cereal, 1 cup corn flakes (slightly crushed) and 1 (6 ounce) package (1 cup) semi-sweet chocolate pieces. Press into buttered 9 x 9 x 2-inch pan. Chill 1 hour. Cut into bars. Refrigerate.
Mix first 3 ingredients. Add milk and mix. Stir in eggs, sweet potatoes and pineapple. Pour into greased baking dish. Add coarsely chopped margarine. Bake at 350° until brown on top.
Sift the flour with the baking powder, sugar and salt together into a mixing bowl. Mix the egg, milk and oil/shortening together. Heat skillet on medium heat. Add egg mixture to flour mixture. Stir quickly until the dry ingredients are moistened. Don't overmix. Mixture should be lumpy. Test skillet by sprinkling a few drops of cold water on it. If the drops dance about and evaporate the skillet is ready. Pour batter onto hot skillet, making each cake 3 or 4 inches across. Cook until the top is full of little air bubbles and the underside is golden brown. Turn over before bubbles break. Brown the other side. Turn cake only one time. Serve with butter, syrup, jelly or honey.
You will also need 10 (3 ounce) paper cups and 10 wooden sticks.
Dissolve jello in hot water. While hot, stir in ice cream and fruit. Chill until firm. Be sure fruit is drained well.
Fry hamburger, celery and onions together and drain. In casserole dish, combine this with the 2 cans of soup and mix. Add fresh mushrooms. Sprinkle rice over top and 2 cans of water on top. Cook, covered, 1 hour. Then cook, uncovered, 1/2 to 1 hour longer, until done, at 400°. Serves 6 to 8.
Preheat oven to 375°. Combine dry ingredients. Add remaining ingredients and mix well. Drop by teaspoons onto ungreased cookie sheet. Bake 15 to 20 minutes. Remove from pan and cool. Yields 32 cookies.
Mix first 4 ingredients. Bring to a boil. Remove from heat; stir in orange juice and let cool to room temperature. Add oranges and stir in Cool Whip. Refrigerate until set.
Chop green pepper, onion, garlic and celery. Saute in oil in large skillet. Remove to bowl. Brown ground beef. Drain and rinse in hot water in colander. Return to skillet. Add Chili-O and sauteed vegetables. Stir well. Transfer to crock-pot. Add tomatoes, chili beans, ketchup, beer and soda. Mix well. Cover and cook slowly. When chili begins to bubble, add rosemary and oregano. Simmer 1 hour longer. Stir in cocoa just before serving.
Brown meat and drain off fat. Add all other ingredients and simmer for an hour. Tastes better if cooked the day before served.
Mix ingredients together until moist with fork. Pour into a greased and floured tube pan and bake for 1 hour and 20 minutes at 325°. Remove from oven and cool on rack.
Brown ground meat. Add finely chopped celery, onion and carrot. Drain grease. Add canned items. Cook 1/2 to 1 hour. Cook macaroni. Add to sauce. Ready to eat but if allowed to simmer on low for 1 hour, flavor is enhanced.
Slice potatoes. Arrange a layer on bottom of casserole dish. Cut meat into pieces (as for stew) and place over potatoes. Add sliced onion, carrot and stock. Add seasoning; cover with remainder of sliced potatoes. Cover and bake at 375° for 2 hours. Remove cover last 15 minutes to brown potatoes.
Mix ingredients in top of double boiler. Place over boiling water; beat at medium speed until blended. Then go to high speed and mix until it stands in stiff peaks. Remove from heat and add 1 teaspoon of vanilla (optional). You really need 2 batches of this to ice a 2-layer cake.
Combine all ingredients and mix well. Divide into 3 portions and roll into 3 separate logs. Roll logs in powdered sugar. Wrap in wax paper and store in refrigerator. Allow to chill before serving. Slice as thin as desired.
Combine all ingredients, mixing well. Spoon into lightly greased three (3) cup casserole pan. Bake at 350° for 20 minutes. Serve with assorted crackers. Yield: 2 1/2 cups.
Grease 8-inch square baking dish. Preheat oven to 350°. Combine flour, sugar and butter. Beat on low speed until crumbly. Hand mix in walnuts. Set aside 1 1/2 cups of this mixture. Spread the remainder in an 8-inch square pan. Next, spread preserves on top. Crumble the 1 1/2 cups of mixture on top of the preserves. Bake at 350° for 40 to 50 minutes. Cool before cutting.
Beat well the brown sugar and oil. Add eggs and vanilla; beat well. Add mashed bananas; mix. Sift flour, baking soda, baking powder and salt; add to mixture, then add walnuts. Grease and flour loaf. Heat oven to 350°. Bake 1 hour or until toothpick comes out clean.
Mix together all ingredients, reserving 1 cup noodles. Place mixture in 1 1/2-quart baking dish. Top with 1 cup noodles. Bake 20 minutes in a preheated 350° oven. Serves 6.
Mix the sugar and hot water together to make a syrup. Mix all ingredients, except ginger ale; freeze for several days. Three hours before serving, remove from freezer. When ready to serve, mash until lumpy. Pour the ginger ale over. If too thick, add more ginger ale.
Layer vegetables and corned beef in buttered 9 x 13-inch casserole. Combine soup, milk and pepper; pour over vegetables and corned beef. Cover and bake at 375° for 1 1/2 hours or until done. Yields 6 to 8 servings.
Heat oven to 350°. Roll out crescent rolls; break into 2 rectangles. Each rectangle has 2 triangle crescent rolls. Place Brie on top of one rectangle. Slice apricot on top. Add jam and almonds. Place other rectangle on top and seal all sides. Place in oven for 15 to 20 minutes until golden. Serve hot with Carr's wafers.
Lightly grease an 8-inch square baking pan. In a heavy saucepan, over very low heat, combine sugar, corn syrup, cream, milk and salt. Cook, stirring constantly, until the mixture reaches 238° on a candy thermometer, or the soft ball stage. Use very low heat so some of the sugar will caramelize, tinting the mixture with a rich creamy color.
Melt the butter in a skillet. Saute onion in butter until tender. Peel potatoes, slice, then place a layer in a well-greased baking dish. Mix the onion, salt, pepper and 1/2 cup cheese. Sprinkle over the potato layer. Add another layer of potatoes. Combine the eggs with the sour cream and pour over the potatoes. Sprinkle with remaining cheese. Bake at 375° for 45 minutes.
Spray a 9 x 11-inch pan with Pam. Cover bottom of pan with slices of white bread. Blend softened cream cheese and confectioners sugar with a mixer. Spread mixture on the bread in pan. Tear bread into pieces and cover the mixture in pan completely. Squirt syrup over the bread. Mix eggs, milk and cinnamon together. Slowly pour this over bread mixture. Be sure to cover all bread pieces. Cover with foil and refrigerate overnight. The next morning, bake at 375° for 45 minutes, uncovered.
Set oven at 350°. Put eggs in 4-quart bowl and place on top of warm part of stove for 1/2 hour. (Eggs must be room temperature or warmer.) Beat eggs on high speed for 5 minutes. Add sugar and beat 5 minutes more. Gently fold in juices, rind, potato starch and cake meal into egg mixture. Pour into 9-inch tube pan and bake 50 minutes.
Prepare cake batter according to box directions. Set aside. Stir cream cheese, sugar and egg together then stir in chocolate morsels and coconut. Spoon cake batter evenly into 24 paper lined muffin cups, filling each cup 1/2 full. Drop cream cheese mixture by rounded teaspoons full evenly into the center of each cup cake. Bake at 350 degrees for 19 to 22 minutes or until tooth pick inserted in center of cup cake comes out clean. Cool cup cakes in pan or wire rack for 15 minutes. Makes 2 dozen.
Beat eggs, salt and sugar. Stir in milk, cream and vanilla, then coconut. Pour into pie shell. Bake at 425° for 40 minutes or until knife comes out clean. Cool.
Dissolve yeast in water with a little sugar. Add sugar, oil, soda and beaten eggs. Mix all ingredients well. Add flour and mix again. Cover in greased bowl and let stand overnight. Next morning, on floured board, divided into 3 balls. Roll each ball to pie crust size, 1/2 inch thick. Cut these into 12 wedges and roll up starting at wide end. Place on greased cookie sheet, 1 inch apart. Let these raise 2 hours or longer. Bake at 350° for 10 to 15 minutes.
Mix ingredients in order by hand. Pour into ungreased, unfloured 9 x 13-inch pan. Bake at 350° for 30 minutes, or until toothpick comes out clean.
Fry garlic in olive oil in a large saucepan until brown. Add cannellini beans, water and tomato paste. Stir and bring to a boil. Add macaroni. Cook 15 to 20 minutes over medium high heat. Add salt, pepper and oregano to taste.
In large saucepan, combine broth, water and vegetable flakes; bring to a boil. Add frozen peas. Partially break up noodles from soup; stir in boiling broth. Reduce heat to medium; cook uncovered for 3 to 4 minutes or until peas are crisp-tender. Stir in seasoning from packet in soup, shrimp and onion. Cook 3 to 4 minutes or until thoroughly heated. Garnish with chopped green onions.
Cook meat and onion. Drain off fat. Stir in next 5 ingredients. Salt to taste. Simmer, uncovered for 30 minutes. Stir in beans. Cook lasagna noodles. Layer noodles, meat and cheese in pan. Bake uncovered in a 350° oven for 15 minutes. Uncover and bake 10 minutes more. Or put in microwave for 10 minutes or more, depending on your microwave.
Make a brine of vinegar, water and salt. Bring to a boil. In a quart jar, place 1 teaspoon dill, 1/2 to 1 clove sliced garlic and 1/2 tablespoon	mustard seed.	Pack whole cucumbers in jars and fill with brine. Process 5 minutes in boiling water bath.
Finely grind all spices (suggested spices are: cinnamon, nutmeg and coffee). Mix 6 eggs, 2 cups sugar, jam, butter, buttermilk, flour, baking powder, soda and spices in a bowl. Put in shallow pans to bake (this recipe makes a few layers). Put cake together using icing (see below for recipe) between the layers and over the top.
Combine Jell-O, cranberries and sugar. Let stand while preparing other ingredients. Mix nuts, apple and orange with the first mixture. Chill until set (several hours or overnight).
Combine Jell-O and water. Add yogurt to Jell-O mixture. Add honey. Freeze in ice pop form or small Dixie cups.
Mix dry ingredients. Slowly add milk. Mix well. Add beaten egg yolks. Cook in double boiler until thick. Pour into 1 baked pastry shell.
Combine all ingredients except cake mix, nuts and oleo. Mix well and pour into a 9 x 12-inch baking dish. Sprinkle the cake mix evenly over the top. Sprinkle nuts on top and drizzle the oleo over all. Bake at 350° for 1 hour. Cool and serve with whipped topping.
In Dutch oven, combine beans and water. Bring to boiling. Simmer 2 minutes. Remove from heat; cover and let stand 1 hour (or soak beans in water overnight). Do not drain. Stir in carrot, onion, ham bone, tomatoes, vinegar, chili sauce, sugar, salt, Worcestershire sauce and mustard. Bring to boiling, reduce heat. Cover and simmer 2 1/2 to 3 hours or until beans are tender. Remove ham bone; cool slightly. Remove meat from bones and dice. Return meat to soup, mash beans slightly, if desired. Serve with crackers.
Dissolve lime jello in 2 cups hot water. Pour into 9 x 13 x 2-inch pan and put in refrigerator to set. Add enough water to drain juice to make 2 cups and heat to boiling. Stir into lemon jello and add marshmallows. Stir until dissolved and let this partially set.
You can heat tortillas in microwave between slightly wet paper towels for approximately 13 seconds or so.
Line Bundt pan with chopped nuts. Cut each biscuit into quarters. Roll each piece in sugar and cinnamon mixture. Place in pan over nuts. Melt margarine and brown sugar and pour over biscuits. Bake at 350° for 30 minutes. Invert on plate and serve warm.
Cook spinach for a few minutes and drain well. Mix all ingredients, refrigerate for 2 hours. Form into 1-inch balls. Bake on ungreased pan 15 to 20 minutes until a little brown at 350° to 375°.
Combine chocolate pieces and hot coffee in blender. Cover. Whirl at high speed for 30 seconds, until smooth. Add egg yolks and brandy to container. Cover. Whirl on high speed for 30 seconds. Beat egg whites until foamy and doubled in volume in medium-size bowl. Gradually beat in sugar until well blended. Fold in chocolate mixture until no white steaks remain. Spoon into 8 parfait glasses or serving bowl. Chill at least 1 hour. Garnish with whipped cream and party candy patties.
Mix cream cheese and sugar until smooth. Gently stir in Cool Whip. Layer 1/4 cup cream cheese mixture and 2 tablespoons pie filling in each of 4 stemmed dessert dishes. Repeat layers.
In a large bowl mix together the pumpkin, yolks, brown sugar, vanilla and oil. In a separate bowl, mix together the spices, salt, baking powder, baking soda and flour. Gradually add the flour mixture to the pumpkin mixture. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350° for 8-10 minutes. Cool and frost.
In large skillet, cook bacon until crisp. Remove from skillet; drain on paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add corn, water, sugar, salt and pepper to skillet. Cook, stirring frequently, 15 to 20 minutes or until corn is tender. Crumble bacon and add to skillet. Cook, stirring, about 1 minute.
Cream the first 5 ingredients in a large mixing bowl. In a small mixing bowl, mix dry ingredients (flour, salt and soda). Add a small amount of dry mixture at a time to the creamed mixture until well blended. Fold in chocolate chips; mix well. Bake at 375° for 10 minutes. Cool on wire racks for best results.
Lay ice cream sandwiches into 9 x 13 pan. Mix caramel topping and peanut butter together. Spread over ice cream sandwiches. Cover with Cool Whip. Sprinkle with Reese's pieces.
Rinse chicken and pat dry. Place 1 piece of chicken between 2 pieces of plastic wrap. Working from center to the edges, pound lightly to 1/4-inch thickness. Remove plastic wrap and repeat with remaining chicken. Preheat oven to 375°. Place margarine in 13 x 9 x 2-inch dish. Place in oven for 2 to 3 minutes, or until margarine is melted. Stir in honey, mustard, curry powder and salt. Place chicken in dish. Turn once to coat. Bake 10 minutes, uncovered. Turn chicken over. Bake 10 to 15 minutes more or until done. Serve with rice. Serves 4.
Preheat oven to 400°. Bake sweet potatoes 45 to 55 minutes, until tender. Cut potatoes in half and scrape pulp into a mixing bowl. Add orange juice, 2 tablespoons butter, nutmeg and allspice. Beat until fluffy. Season to taste with salt and pepper. Spoon potatoes into a lightly greased baking dish; drizzle molasses and sprinkle brown sugar over potatoes. Dot with teaspoon of butter. Bake, uncovered, for 20 to 25 minutes, until heated through.
Have eggs and butter at room temperature. Cream sugar, butter and Crisco. Add 1 egg at a time, beating well after each one. Add flavorings. Then add flour, salt and baking powder together. Alternate flour and sour cream to mix, beginning and ending with flour; mix well.
Combine carrots, potatoes, celery, garlic, onion, salt and bouillon granules in large saucepan. Cover pot partially and bring to a boil. Reduce heat to low and simmer until vegetables are tender crisp. Cut stems from broccoli; peel and slice thin. Add sliced stems and florets to soup; continue to simmer over low heat until broccoli is tender. Remove 2 cups of vegetables and puree in a food processor. Stir milk, pureed vegetables, salt and pepper into soup.
Mix dry ingredients very thoroughly in medium saucepan. Add milk and cook until thick. Remove from heat and add vanilla and butter. Keep refrigerated.
Sprinkle lemon juice over peaches. Cream 3/4 cup sugar with butter. Sift flour with baking powder and salt. Add to butter-sugar mixture with milk to make stiff batter. Spread peaches in buttered 8 x 10 x 2-inch pan. Spread batter evenly over peaches. Combine cornstarch and 1 cup sugar. Sprinkle over batter. Pour hot water over batter. Bake at 350° for 1 hour. Serve warm with whipped cream or ice cream. Serves 8 to 10.
Preheat oven to 300°. Combine cookie crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
Preheat oven to 350°. Place butter into 9 x 13-inch pan and place in oven long enough to melt the butter, then coat the pan with the melted butter. Mix the milk, eggs and vanilla then pour over bread in a large bowl and toss. Mix the sugar and spices and add 1/2 of it to the bread mix. Let stand for 10 minutes. Fold in the blueberries, then put into the buttered pan. Sprinkle the rest of the sugar and spice mix over the top. Bake for 45 minutes or until knife comes out clean.
Beat eggs slightly. Add remaining ingredients, except the oil. Beat gently until combined. Batter will be sticky. Drop by 1/2 teaspoonful into deep oil heated to 375°. Fry a few at a time until they turn over by themselves and are golden brown (3 minutes). Drain and sprinkle with confectioners sugar.
Combine cheese, onion, chilies and 3/4 cup tomatoes. Spread on half of each tortilla. Fold over tortilla and wrap tightly. Brush inside edges of flap with beaten egg to seal. Brush tortilla with oil and place on grate over medium-low coals. Grill for 5 to 7 minutes, or until golden on one side. Turn and brown. Remove from heat. Place on platter. Top with lettuce, olives and remaining tomatoes. Serve with bottled sauce.
Dissolve yeast in 1/2 cup warm water. Melt butter in 1 cup boiling water. Mix remaining ingredients in large bowl with melted mixture and yeast. Mix well and refrigerate immediately. Allow dough to chill before using. Make dough into rolls and let rise 1 hour before baking. Bake for 20 minutes at 400°.
Prepare broccoli as on package. Prepare rice per package. Combine all ingredients, adding water to dilute soup slightly. Pour into 11 x 7-inch Pyrex dish. Bake 35 minutes at 350°.
Marinate venison in 3 cups water and vinegar for 4 hours before cooking. Drain and cook in saucepan with 6 cups salted water until tender. Add tomato paste and tomato sauce; stir well. Add vegetables and season to taste. Cook until done. Serves 4.
Put 1 teaspoon margarine in each cup of muffin pan and melt. Add mixture of other ingredients. Bake at 350° until golden brown.
Heat oven to 375°. Combine butter and 1 1/2 cups sugar; beat until light and fluffy. Add eggs; mix well. Combine flour, cream of tartar, baking soda and salt. Stir into butter mixture; mix well. Stir in raisins. Shape into 1-inch balls; roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on greased cookie sheets. Bake in upper third of oven at 375° for 10 to 12 minutes. (Do not overbake.) Cool for 1 minute; remove from cookie sheets. Cool on wire racks. Makes 3 to 4 dozen.
Dissolve yeast in warm water in large bowl. Add milk, butter, 2 1/4 cups flour, sugar and salt. Stir with wooden spoon until smooth. Add remaining 1 cup flour. Stir vigorously 30 strokes or until the flour is incorporated. Batter will be stiff and sticky. Cover and let rise in warm place until doubled (10 to 15 minutes).
Layer first six ingredients. Mix mayonnaise and sugar. Spread over peas and refrigerate for up to 24 hours. Just before serving, top with layer of tomatoes, egg and bacon. Sprinkle with Parmesan cheese. A meal in one dish!!!!!
Brown meat in hot fat. Remove from skillet; add flour to fat and brown. Return meat to skillet; add 3 cups water, rice, onions, parsley, celery, salt and pepper. Cover and cook 1 hour over low heat. Stir several times.
Add milk to beaten eggs and stir. Then add sugar and mix well. Add melted butter, sugar, potatoes, spices and extract. Mix well and pour into unbaked pie shell. Bake at 400° for 30 minutes. Reduce heat to 350° and continue baking until brown and set.
Mix all together; make balls or bars and dip in melted chocolate. Makes approximately 150 bars.
One fo the most tasty parts of a pig is the backbone and ribs. They can be boiled, plain or with turnips, potatoes, cabbage or with dumplings.
Mix first seven ingredients well. Spread over flour tortilla within 1/2 inch of edge. Roll jelly roll fashion. Place on tray and chill. When ready to serve, cut into 3/4 inch slices, laying cut side up. Use picante sauce as dip or serve plain. This makes a large batch, will cover 24 (9-inch) tortillas.
Scatter half of the buttered bread cubes in bottom of a greased baking pan (8 x 8 x 2-inch). Top with half the grated cheese. Repeat with balance of bread cubes and cheese.
Mix sugar and mayonnaise and spread all over. Layer the lettuce in and all the other green things, then put 3 or 4 hard-cooked eggs, sliced, over it. Then bacon and cheese. Cover tightly with Saran Wrap and refrigerate 8 to 12 hours or overnight. Add tomatoes and serve.
Prepare ground beef according to directions on season mix package. Preheat oven to 350°. Place tostada shells on a baking sheet. Warm in oven for 5 to 7 minutes. Spread each tostada shell with 1/4 cup beans. Top with 1 to 2 tablespoon ground beef mixture, shredded lettuce, tomato, cheese and taco sauce. Makes 12 tostadas.