xiaoxl/recipe_data huggingface dataset:
Alyssa's Butter-Fly Tarts


Ingredients:
cake-and-pastry flour, salt, butter, shortening, lemon juice, raisins, dark rum, brown sugar, golden syrup, butter, salt, vanilla, egg

Directions:
PASTRY: Preheat oven to 400°F.
Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
Roll out pastry and cut into 4-inch (approx] circles using a round cookie cutter or the open end of a drinking glass.
Fit pastry circles into muffin cups; refridgerate while preparing the filling.
FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water] to soak and soften while preparing the rest of the ingredients.
Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
Add vanilla and egg and mix until combined.
ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
Bake 15 – 18 minutes or until the filling is lightly browned and bubbling.
Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.
Sherri’s Sweet ‘n Spicy Sloppy Joes


Ingredients:
ground beef, green bell pepper, onion, garlic clove, ketchup, mustard, paprika, chili powder, cayenne pepper, vinegar, brown sugar

Directions:
Cut pepper into bite size pieces, dice onion, smash garlic.
Brown hamburger together with the onion, pepper, and garlic until the hamburger is cooked.
Add the rest of the ingredients and simmer for 10 minutes.
Serve over toasted hamburger buns.
Chicken Dish from Netherlands Antilles - Original


Ingredients:
chicken wings, chicken drumsticks, butter, green bell pepper, onion, stewed tomatoes, tomato paste, garlic, sambal oelek, bouillon cube

Directions:
Cut the wings at the joints so you have 3 pieces, or simply use drumsticks. You can skin the chicken if you want to, we never do. Cut the bell peppers and onions in strips. Peel the garlic and mash it up.
Put some oil, butter or even pam in a medium hot skillet(a large and deep skillet!] Add the chicken and cook until the chicken seems to get done some.
Add the onions, garlic and bell peppers and stir-fry the whole lot for a while to add some color to the vegetables.
Cut the stewed tomatoes in smaller bits and add to the dish along with the tomato paste, fill the empty cans with water and add also. Add some sambal (1 teaspoon in our version] or hot sauce. Add stock cubes (one or two is usually enough, again, this is something to do to taste].
Let the whole thing simmer for about 15 minutes, which gives you time to cook some rice with it ;].
Taste, add salt and sambal if needed. add a pinch of sugar if the tomatoes taste a bit tangy. Serve with rice.
Gluhwein


Ingredients:
water, cinnamon, cloves, sugar, lemon, rind of

Directions:
Combine the ingredients in a pan and heat (don't boil!]:  strain and.
serve.
Sour Cream Salsa Chicken for Crock Pot


Ingredients:
boneless skinless chicken breast halves, salsa, cornstarch, water, light sour cream

Directions:
Spray liner of crock pot with vegetable spray.
Add the chicken breasts on the bottom.
Don't lay them on top of each other.
Sprinkle with taco seasoning mix with salsa poured on top.
Cook on low for 6 to 8 hours.
When ready to serve, remove chicken from crock pot and place on meat platter covered with aluminum foil.
Mix together 3 Tablespoons water and 2 Tablespoons cornstarch.
Add to salsa mixture in crock pot and stir well.
Turn crock pot to high and sauce should begin to thicken in five minutes.
Next, stir in sour cream.
Enjoy!
10 Second Mango Yogurt Smoothie


Ingredients:
"plain yogurt"

Directions:
Wizz together in blender adding more of either yogurt or mango nectar to taste.
If needed add your preferred version of sweetener but take into account an additional 5 seconds lol.
Pour into a tall glass & enjoy.
Chocolate Cream Coffee


Ingredients:
"coffee"

Directions:
Reserve one tablespoon of the whipping cream and set aside.
Whip the remaining whipping cream.
In a suacepan, over low heat, combine the reserved cream with the chocolate syrup.
Add coffee to syrup mixture slowly.  Stir
Pour into a mug and top with whipped cream.
Sprinkle with cocoa powder.
Allspice Crumb Muffins


Ingredients:
all-purpose flour, light brown sugar, ground allspice, unsalted butter, all-purpose flour, sugar, baking powder, ground allspice, salt, light brown sugar, unsalted butter, eggs, pure vanilla extract, lemon, zest of

Directions:
Center a rack in the oven; preheat oven to 375°.
Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffins cups.
Alternatively, may use a silicone muffin pan, which needs neither greasing nor paper cups.
Place the muffin pan on a baking sheet.
Streusel-add flour, brown sugar, and allspice to a bowl; sift them through our fingers to blend.
Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs.
Set aside in the refrigerator for the moment (you can make the crumbs up to 3 days ahead and keep them covered in the refrigerator].
Muffins-in a bowl, whisk together the flour, sugar, baking powder, allspice, and salt.
Stir in the brown sugar, making certain there are no lumps.
In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.
Don't worry about being thorough--the batter will be lumpy, and that is just as it should be.
Stir in the lemon zest, if using.
Divide the batter evenly among the muffin cups.
Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
Transfer the pan to a rack and cool for about 5 minutes before carefully removing each muffin from its mold.
Barbecued Beef in Crusty Rolls


Ingredients:
catsup, vinegar, lemon juice, chili powder, lemon pepper, tomato sauce, onions, garlic clove, Worcestershire sauce, brown sugar, dry mustard, pepper, beef, American cheese

Directions:
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole.
Cover and microwave on high (100%] util hot and bubbly, 2 to 3 minutes; stir.
Mix beef into sauce.
Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve.
Mushroom, Bacon, and Potato Frittata


Ingredients:
bacon, onion, potatoes, olive oil, eggs, salt, pepper, fresh rosemary, cheddar cheese, cheese

Directions:
Preheat oven to 350 degrees.
Cut the bacon into small pieces and cook in an oven safe saute pan until crispy. Remove to a paper towel lined plate to drain.
In the bacon drippings, saute the mushrooms and onions until cooked through and softened. Remove to plate.
Drizzle about a tablespoon of olive oil into saute pan and saute potatoes, turning often, until cooked through and lightly browned.
While potatoes are cooking, beat eggs, salt, and pepper.
Return the mushrooms, onions, and bacon to the saute pan, spreading evenly.
Add beaten eggs, sprinkle with rosemary and cook on medium until just set around the edges.
Place saute pan in the preheated oven and cook for approximately 10 minutes, or until center is set.  Sprinkle with shredded cheese and place back in the oven until cheese is melted.
Slide out onto serving plate and cut into wedges.
Basic Brown Stock


Ingredients:
carrot, yellow onions, celery

Directions:
Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
Put bones in soup pot.
Add 1 quart of water for each pound of bones.
For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
Add water if needed.
DO NOT ADD SALT!
Strain the stock and store in fridge.
A layer of fat will form on top.
Leave this in place to help seal the stock from air until ready to use.
This stock will be gelatinous.
If not using all in several days, I place some in vaccum bags and seal for freezing.
Crudités With Vodka Lemon Cream Cheese


Ingredients:
vegan cream cheese, vodka, lemon juice, fresh dill, salt, cucumber, radishes, celery, Belgian endive, fresh chives

Directions:
In a small bowl, combine cream cheese, vodka and lemon juice. Stir in dill and salt.
Trim vegetables into bite sized pieces.
Arrange cut vegetables on a platter with cream cheese in the center. Garnish with chopped chives.
Griddle Scones


Ingredients:
self-raising flour, salt, butter, currants, nutmeg, egg, milk

Directions:
Mix the flour and salt together and cut in butter with a pastry cutter or 2 knives until the mixture resembles bread crumbs.
Stir in the currants and the nutmeg, then form a well in the middle.
Beat together the eggs and milk and pour into the well.
Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth thick batter.
Heat a heavy based frying pan or griddle to med heat and grease with oil.
Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown.
Turn scones over and cook the other side in the same way.
Cheesy Spinach


Ingredients:
butter, parmesan cheese, frozen chopped spinach, eggs, cream cheese, cheddar cheese, seasoning salt, pepper

Directions:
In Skillet, saute bread crumbs in butter until golden brown; remove from heat, stir in parmesan cheese, set aside to keep warm.
Cook spinach as per directions on package omiting the salt in a saucepan.Drain.
Return spinach to saucepan. Add eggs, cream cheese, cheddar cheese, onion, salt, and pepper mixing well. Cook over medium heat stirring until the cheese is melted and mixture thickens.
Turn into heated serving dish; sprinkle bread crumbs over top.
Serve Immediately.
Buffalo Sauce and Garlic Parmesan Seasoning


Ingredients:
garlic powder, cayenne pepper, fresh ground black pepper, habanero pepper, paprika, red wine vinegar, parmesan cheese, garlic powder, fresh ground black pepper

Directions:
For the Buffalo sauce:
Mix the hot sauce, garlic powder, cayenne, black pepper, habaneros, paprika and vinegar together in a bowl.
For the Parmesan garlic seasoning:
Mix the Parmesan, garlic powder, garlic salt and some pepper together in a bowl.
No-Bake Cheesecake with Condensed Milk
Category: desserts
By Kel

A simple, no-bake cheesecake that sets up in about 3 hours. Tastes delicious frozen or from the fridge with pie topping.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 (9 inch) graham cracker pie crust

Directions:
Beat cream cheese with an electric mixer until smooth and creamy. Add condensed milk and mix until blended. Beat in lemon juice and blend until smooth. Transfer mixture into the graham cracker pie crust. Place in the refrigerator until set, 3 to 4 hours.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 1 9-inch cheesecake

Calories: 387.2
Fat: 20.6 g
Saturated fat: 10.2 g
Carbohydrates: 45.4 g
Sugars: 37 g
Dietary fiber: 0.4 g
Protein: 7.1 g
Cholesterol: 47.5 mg
Sodium: 295.1 mg
Santa Hat Cocktail With a Candy Cane


Ingredients:
powdered sugar, water, sweetened flaked coconut, cranberry juice

Directions:
Mix together powdered sugar and water on a small saucer until smooth.  Spread coconut in a shallow layer on another saucer.  Dip the rum of a martini glass in the sugar mixture until the rum is coated.  Then, dip the sugared rim into the coconut.  Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
Add the cranberry juice, coconut rum, and grenadine into a cocktail shaker with ice.  Shake and strain into a prepared Martini glass and serve.  Garnish with a candy cane.
Easy Golden Pineapple Cake


Ingredients:
sugar, whole wheat flour, baking soda, egg, vanilla, cinnamon, crushed pineapple

Directions:
Preheat oven to 350.
Mix all ingredients together well (but gently] in a large bowl.
Grease an 8 inch square pan.
Pour batter into pan.
Bake for 38 minutes, until dark golden brown. Enjoy!
Chinese Glass Noodle Soup
Category: soups-stews-and-chili
By Marcia

Delicious!

Ingredients:
2 ounces uncooked bean threads (cellophane noodles)
3 (14.5 ounce) cans chicken broth
1 large clove garlic, minced
2 tablespoons thin strips fresh ginger root
4  2-inch pieces fresh lemongrass, minced
2  skinless, boneless chicken breast halves, cut into 1/2-inch strips
6  large shrimp, peeled and deveined
2 tablespoons lime juice
2 tablespoons fish sauce
1  jalapeno pepper, cut into 8 thin slices
¼ cup chopped fresh cilantro

Directions:
Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls. Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 166.2
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 16.7 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 18.2 g
Cholesterol: 83.8 mg
Sodium: 1933.4 mg
My Mom's Poppy Seed Bread


Ingredients:
flour, sugar, baking powder, salt, milk, poppy seeds, eggs, vanilla, butter, sugar, vanilla

Directions:
Blend dry ingredients with milk and oil, beat eggs in thoroughly and add flavorings.
Pour into 2 greased bread loaf pans. Make sure pans are greased to prevent sticking or even better, use a non-stick pan.
Bake at 350 degrees for 1 hour and 15 minutes.
Test with toothpick.
Meanwhile, melt butter, add juice, sugar, vanilla and almond extract.
Bring to a boil.
Remain warm.
When bread is done, drag a knife around edges of your pan, poke holes with a fork in random pattern.
Drizzle glaze over and in cake.
Cool thoroughly.
Wrap in Saran Wrap.
Refrigerate or freeze.
Could also make muffins or smaller loaves.
Easy Salmon Dip
Category: appetizers-and-snacks
By Carol

Easy prep makes this a great recipe for card night.

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
1 (8 ounce) package cream cheese, softened
½ cup sour cream
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried parsley
¼ teaspoon dried dill
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Stir salmon, cream cheese, sour cream lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 288
Fat: 22.1 g
Saturated fat: 11.8 g
Carbohydrates: 2.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 19.6 g
Cholesterol: 79.8 mg
Sodium: 465.9 mg
Light and Fluffy Coconut Macaroons
Category: desserts
By MMS

A great recipe that makes light and fluffy coconut macaroons.

Ingredients:
2  egg whites
½ teaspoon almond extract
1 (7 ounce) package shredded coconut
⅓ cup white sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two baking sheets. Whisk egg whites in a bowl until frothy; stir in almond extract. Combine coconut, sugar, flour, and salt in a large bowl. Lightly stir egg white mixture into coconut mixture to form a batter. Scoop batter by the tablespoon and drop onto prepared baking sheet. Bake cookies in the preheated oven until edges start to brown, about 20 minutes. Transfer cookies to wire racks to cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 18 servings

Calories: 70.8
Fat: 3.1 g
Saturated fat: 2.9 g
Carbohydrates: 10.4 g
Sugars: 7.7 g
Dietary fiber: 1.1 g
Protein: 0.9 g
Sodium: 53.4 mg
Violet Syrup


Ingredients:
boiling water, sugar, water

Directions:
Select only the freshest and most unblemished violets. Place violet petals in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.
Line a colander with layers of rinsed cheesecloth(I use a clean terrycloth towel] and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup.
near the candy stage. Add violet water and bring to a rolling boil. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate. Serve with ice water or club soda.
VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon stick per bottle of syrup. Yield: 2 quarts.
Chicken Salad


Ingredients:
green grape, carrot, celery, mayonnaise, seasoning salt, lemon juice

Directions:
mix,spoon into pita bread., Enjoy.
Gruene Bohnen (German Green Beans)


Ingredients:
onion, fresh mushrooms, butter, granulated sugar, apple cider vinegar, fresh parsley, half-and-half cream, green beans, creme fraiche, sour cream, bacon, all-purpose flour

Directions:
In a large skillet, melt butter and saute onions and mushrooms until very tender.
Whisk in flour and sugar and vinegar until blended well.
Add parsley, half-n-half, and reserved bean liquid and whisk until blended.
Cook until slightly thickened over medium heat.
Stir in beans and sour cream (if using] and cook until heated through and just started to bubble-but DO NOT BOIL.
Remove from heat and sprinkle bacon on top.
Sheepherder's Bread


Ingredients:
water, margarine, shortening, sugar, salt, active dry yeast, all-purpose flour

Directions:
In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
*Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups] to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes], adding flour as needed to prevent sticking.  Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely].
Bake  covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
Lisa's Best Ever Garlic Bread
Category: appetizers-and-snacks
By momof3ccc

Your family, friends, and neighbors will be hooked! Place bread in a large serving bowl and watch it disappear. Enjoy!

Ingredients:
½ cup butter
3 cloves garlic, sliced
1 (16 ounce) loaf French bread, halved lengthwise

Directions:
Melt butter in a small saucepan; simmer garlic slices in hot butter over low heat until butter turns foamy, about 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place bread loaf halves under the preheated broiler to toast, 2 to 4 minutes. Watch carefully to prevent burning. Slice toasted bread into 2-inch thick slices. Dip toasted side of each slice into garlic butter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 loaf of garlic bread

Calories: 267.4
Fat: 12.6 g
Saturated fat: 7.6 g
Carbohydrates: 32.4 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 6.9 g
Cholesterol: 30.5 mg
Sodium: 450.8 mg
Bacon and Black Bean Smash


Ingredients:
extra virgin olive oil, bacon, onion, garlic cloves, black beans, ground cumin, sour cream

Directions:
Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon.
Render fat 2 minutes then add onion and garlic, cook 5 minutes.
Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions.
When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve.
Zucchini Pasta


Ingredients:
linguine, zucchini, carrot, garlic, olive oil, parmesan cheese, red pepper flakes

Directions:
Boil pasta in salted water.
While the pasta is cooking, make long carrot strips using a veggie peeler and shred the zucchini with a cheese grater.
Drain the pasta.
Using the pasta pot, heat the olive oil, then add red pepper flakes, garlic, veggies, salt and pepper.
Add pasta and toss, if you need more oil, add it now.
Toss with a whole bunch of parmesan cheese (the more the better!].
You can add chicken, prosciutto, shrimp, mushrooms, broccoli, peas, the list goes on and on and on.
Greek-Style Chicken Burgers


Ingredients:
ground chicken, egg, milk, lemon juice, dried oregano, mint, salt, pepper, mayonnaise, red onions, tomatoes, green leaf lettuce

Directions:
In medium bowl,gently mix together chicken,bread crumbs,egg,milk,lemon juice,mint,oregano,salt and pepper until well combined(mixing too vigorously will result in tough burgers].Shape into 4 patties each about 3/4 inch thick.
In a large nonstick skillet heat oil over medium-high heat.Cook patties about 8 minutes turning once,until golden brown and no longer pink inside.
Meanwhile,cut pitas in half crosswise to make 4 pockets.Warm pitas in 300 degree oven wrapped in aluminum foil for 5 minutes or in the microwave for 1 minute.
Spread inside of pita with mayo then place cooked patty inside with a slice of red onion ,tomato,and some lettuce.enjoy.
Kefir Yogurt (Sana)
Category: everyday-cooking
By Amber D. Marcu

This recipe is my variation of one that came with my yogurt maker. It's easy to create Greek yogurt from this, too!  Simply strain the yogurt in a colander lined with fine cheesecloth or coffee filters. Using kefir at the start creates a much more tart yogurt from the start; it tastes a lot like Sana from Europe. You can substitute plain yogurt with live active cultures for the kefir, if desired. Save 1/2 cup of yogurt to use a starter, if desired. Eat yogurt within a week.

Ingredients:
4 cups milk
¼ cup instant nonfat dry milk powder, or more to taste
½ cup plain kefir

Directions:
Preheat a yogurt maker or slow cooker on Low. Whisk milk and dry milk powder together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool milk to lukewarm (100 to 110 degrees F/38 to 45 degrees C). Gently stir kefir into milk mixture until just blended. Pour mixture into yogurt containers or slow cooker. Cook on Low Cook on Low until desired level of tartness and yogurt consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator, at least 2 hours.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 6 hrs 15 mins
Yields: 8 servings

Calories: 83.9
Fat: 2.9 g
Saturated fat: 1.6 g
Carbohydrates: 8.4 g
Sugars: 8.4 g
Protein: 5.9 g
Cholesterol: 10.5 mg
Sodium: 76.8 mg
Creamy Chicken Enchiladas


Ingredients:
chicken breasts, salsa, milk, black olives, garlic, green pepper, celery, onion, sour cream, cheese, flour tortilla

Directions:
Cook chicken, chop, and set aside Cook garlic, peppers, celery, and onion, put in large bowl with chicken.
In seperate bowl mix soup, salsa, milk, olives to create sauce Add two thirds of this sauce and all sour cream to veggie and chicken mixture and add two thirds of the cheese.
Place a couple spoonfuls of mixture into tortillas and roll up.
Place in greased baking dish Cover with remaining sauce and cheese.
Cook for 20-30 minutes on 350.