xiaoxl/recipe_data huggingface dataset:
Doro Wot (Ethiopian National Chicken Dish)


Ingredients:
lemon juice
red onions
berbere
Niter Kibbeh: Ethiopian Spiced Butter
butter
fresh garlic
fresh ginger
hard-boiled eggs
salt
Injera (Fermented Sourdough Bread]

Directions:
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.].
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
Better Than Instant, Instant Stuffing


Ingredients:
water, margarine, onion, celery, garlic clove, ground sage, ground rosemary, salt

Directions:
Heat the margarine in small pan and saute garlic, celery, onion, fruit [if used], sage, rosemary, and salt.
Add water and bring to a boil.  Stir in contents of stuffing mix pouch, remove from heat, cover, and let stand five minutes.
Fluff with a fork and serve.
Linda's Tamale Pie


Ingredients:
lean ground beef, onion, bell pepper, celery, green chili peppers, coriander leaves, limes, juice of, chili powder, cumin, garlic, fresh ground black pepper, monterey jack cheese, mozzarella cheese, egg, sour cream, milk, frozen corn, green olives

Directions:
In a good sized frying plan (cast iron preferred], cook the ground beef, onion, bell pepper and celery until beef is no longer pink.  Drain.
Add the enchilada sauce, green chile peppers, drained ground beef mixture, cilantro, lime juice and spices to the frying pan.  Mix thoroughly and adjust spices to taste.
Place the olives evenly on the beef mixture.
Cover with the cheeses.
Mix the cornbread mix, egg, sour cream, milk and corn together to form a lumpy batter.
Pour cornbread batter over the meat and cheese mixtures in the frying pan.  Smooth batter to evenly cover the mixture and to the edges of the pan.
Bake in 375 degree oven for 30-45 minutes - until the cornbread batter is golden brown.
Spinach Pear Salad from Restaurateur, Tom Douglas


Ingredients:
cashews, unsalted butter, fresh rosemary, dried rosemary, curry powder, dark brown sugar, coarse salt, cayenne pepper, white wine vinegar, Dijon mustard, honey, sesame seeds, garlic, coarse salt, pepper, thick slab bacon, frisee, red onion, pears, grapes

Directions:
Curried Cashews: Preheat oven to 400°; toast cashews on baking sheet for 8-10 minutes or until golden; combine remaining ingredients; add hot cashews, toss until coated; set aside to cool.
Honey-Sesame Vinaigrette: Combine all ingredients and whisk until emulsified.
Salad: Cut bacon into 1/2" pieces and cook until crisp.
Put greens, onions and sliced pears in a bowl and toss with enough vinaigrette to coat everything well.
Place salad on six plates; sprinkle each with bacon and curried cashews; garnish with cluster of grapes placed at the side of each plate.
Refrigerator Cucumber Salad


Ingredients:
cucumbers, white vinegar, water, sugar, dried dill weed

Directions:
Lightly peel cucumbers, less perfect is ok!  Thinly slice and place in a colander. Liberally cover with salt, shake up and place more.  Place colander in a sink or on a towel as the salt will make the cucumbers "leak" any moisture.  Leave them like this for at least an hour.
In a jar or dish mix together water, vinegar, sugar and dill - a dash of salt and pepper is good too. Add cucumbers, with OUT rinsing them.  Store in fridge overnight.
YUM!
Coleslaw With Apple and Honey Dressing..


Ingredients:
cabbage, carrots, granny smith apple, pecans, roasted sunflower seeds, parsley, honey, fresh lemon juice, salt, fresh coarse ground black pepper

Directions:
in a large bowl, toss together the shredded cabbage, carrots, apple, nuts and parsley.
in a small bowl, whisk together all the dressing ingredients --
pour the dressing over the cabbage mixture and combine lightly.
refrigerate at least 30 minutes before serving.
Solange's Zucchini and Eggplant Pasta


Ingredients:
olive oil, onion, garlic cloves, eggplant, zucchini, tomatoes, oregano, salt, basil leaves

Directions:
Cook the pasta.  Peel and cube eggplant, zucchini, and tomatoes.  Saute onions in olive oil.  When they become soft add garlic, stirring so not to burn.
Add tomatoes, zucchini, and eggplant.  Add oregano and salt.  Put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated.  Once pasta is cooked, throw it in the skillet and toss.
Add and mix the shredded basil leaves in the pasta mixture.  If you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce.  Serve with parmesan cheese.
Marinated Pork Roast
Category: main-dish
By Denise Hummel

This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.

Ingredients:
1 (4 pound) pork roast
½ cup Worcestershire sauce
2 tablespoons honey
2 tablespoons cider vinegar
½ teaspoon mustard seed
½ teaspoon mustard powder
1 teaspoon lemon pepper
½ teaspoon celery salt
1 clove garlic, minced

Directions:
Prepare grill for indirect heat. In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients.  Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating. Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 2 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 410
Fat: 19.1 g
Saturated fat: 6.3 g
Carbohydrates: 8 g
Sugars: 6.1 g
Dietary fiber: 0.1 g
Protein: 48.6 g
Cholesterol: 145.3 mg
Sodium: 424.2 mg
Blackened Tilapia


Ingredients:
paprika, lemon pepper, garlic powder, cayenne pepper, dried basil, onion powder, dried thyme, olive oil, canola oil

Directions:
Heat1 tsp oil in skillet., Mix all seasonings together in a shallow dish., Drizzle tilapia with remaining oil and coat with seasoning mixture., Cook filets until opaque, about 2 minutes on each side.
Mushroom Soup


Ingredients:
unsalted butter, onions, fresh mushrooms, dried rosemary, paprika, soy sauce, chicken broth, salt, ground black pepper, lemon juice, fresh parsley, sour cream

Directions:
Melt the butter in a large pot.
Saute the onions in the butter for 5 minutes over medium heat.
Stir in mushrooms, paprika, soy sauce, and broth.
Reduce heat to low, cover, and simmer for 15 minutes.
Stir in salt and add rosemary to taste. Start with at least two heaping tablespoons, add more if necessary.
Simmer another 15 minutes, remember to stir.
Stir in ground black pepper, lemon juice, parsley, and sour cream.
Mix together until sour cream is melted.
Simmer to reduce. For a smoother soup, blend with an immersion blender.
Char-grilled Oysters
Category: appetizers-and-snacks
By RFalgout

Simply delicious! A very unique combination of flavors for this oven char-grilled oyster recipe. It's so good, I get rave reviews every time I make them. People can't get enough of them. Great as an appetizer or the main course. Serving them on a bed of rock salt makes for a nice presentation.

Ingredients:
18  fresh oysters in shells
1 cup butter, softened
1 ½ tablespoons sriracha sauce
1 ½ tablespoons minced garlic
1 tablespoon chopped green onions
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
½ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up. Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl. Bake oysters in the preheated oven until they open slightly, about 10 minutes. Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell. Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 appetizers

Calories: 390.3
Fat: 34.8 g
Saturated fat: 21.2 g
Carbohydrates: 7.3 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 12.7 g
Cholesterol: 144.5 mg
Sodium: 764.9 mg
Copycat Italian Salad Dressing
Category: side-dish
By NWMama

My family prefers the store brand of Italian dressing to any of the name brands. They all pretty much taste the same and have the same ingredients. This is a copycat of their dressing using mostly ingredients from the cabinet most people keep on hand or can find easily.  The water makes it stretch a little further for those on a tight budget, but you might also like it without.

Ingredients:
½  red bell pepper
1 ½ cups vegetable oil
¾ cup water
¾ cup white vinegar
¼ cup white sugar
2 tablespoons dried basil
2 tablespoons lemon juice
1 ½ teaspoons dried minced onion
¾ teaspoon salt

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper. Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper. Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

Prep time: 5 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 cups

Calories: 98.2
Fat: 10.2 g
Saturated fat: 1.6 g
Carbohydrates: 2 g
Sugars: 1.7 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 54.9 mg
Boozy Cranberry Sauce


Ingredients:
dried cranberries, candied ginger, red wine, cinnamon sticks, ground nutmeg, ground cardamom, whole cloves, brandy, orange zest

Directions:
Thinly slice the candied ginger.
Grate (zest] the peel of 1/2 of a large orange.
Pour half of the bottle of wine into a saucepan, add all other ingredients.
Simmer over very low heat, stirring occasionally and adding more wine as liquid level gets low.
When the bottle of wine is empty and the liquid has mostly evaporated, remove from heat and serve warm or cold.
Christie's Spaghetti and Meatballs


Ingredients:
minced beef, onion, nutmeg, salt, pepper, tomato ketchup, eggs, cinnamon, ground cloves, garlic clove, tomato sauce, water

Directions:
Mix mince, onion, breadcrumbs, ketchup, eggs, cinnamon, cloves, nutmeg, salt and pepper together.
Shape into balls.
Heat oil in a large frying pan and brown the meatballs and the garlic.
Combine the tomato sauce and water and add to frying pan.
Cook on low heat for 15-20 minutes.
Cook spaghetti noodles.
Serve garnished with cheese and parsley.
Chocolate Liqueur (Creme De Cacao)


Ingredients:
sugar, water, vanilla extract, vodka

Directions:
Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly. Stir in chocolate extract, vanilla and vodka.
Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place.
Spaghetti on Toast


Ingredients:
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Directions:
heat spaghetti in a pan., toast your bread, butter if you like butter., cut toast into diagonal triangles., pour hot spaghetti over your toast., serve.
Vanilla Slice - Krempita


Ingredients:
puff pastry, milk, cornstarch, sugar

Directions:
Pastry:
Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
Once you cut them to the shape of the pan, cut one sheet into squares (I made 12]; that will be the top of the cake.
Cream:
Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups], and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
Refrigerate for few hours.
Dust with powdered sugar before serving.
Chicken With Olives


Ingredients:
boneless skinless chicken breasts, skinless chicken pieces, onions, shallots, olive oil, onions, green pepper, garlic cloves, tomatoes, dried basil, saffron, turmeric, tomato paste, red wine, pitted black olives, anchovy fillets

Directions:
Brown the chicken pieces quickly with the whole onions in very hot oil in flameproof casserole.
(My cast iron dutch oven works well] Remove the chicken and add the sliced onions, green pepper and garlic to the pan, soften over lowered heat for 5 minutes.
Return the chicken to the pan, add the tomatoes, herbs, saffron or turmeric, tomato paste and wine or stock.
Taste, season and cover.
Cook gently, stove top, until chicken is done, or.
Place dutch oven in preheated oven at 350°F for about 55 minutes until chicken is done.
Halfway through cooking turn the chicken pieces and stir the pan contents.
The chicken should be lightly sauced, not stewed.
If the sauce is very thin, cook uncovered for the rest of the cooking time.
Add the olives and anchovy fillets, if using, for about the last 10 minutes of cooking time.
Check seasoning and serve with rice and a tossed green salad.
Super Moist Pumpkin Bread
Category: breakfast-and-brunch
By Kevin Ryan

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Ingredients:
3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup flaked coconut
1 cup toasted walnuts, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Yields: 2 - 8 x 4 inch loaves

Calories: 360.3
Fat: 17.7 g
Saturated fat: 4.2 g
Carbohydrates: 48.9 g
Sugars: 29.4 g
Dietary fiber: 1.7 g
Protein: 3.6 g
Sodium: 257.4 mg
Ambrosia


Ingredients:
pineapple chunks, mandarin orange segments, clementines, maraschino cherry, green seedless grape, apple, marshmallows, sweetened flaked coconut, pecan halves, light sour cream, plain yogurt, Cool Whip

Directions:
Drain pineapple and mandarin orange segments and set aside. If using fresh clementines, peel and break apart into segments.
In large bowl, combine pineapple, mandarin oranges or clementines, grapes, cherries, apples if using, marshmallows, coconut (if using] and pecans.
In a separate bowl using a whisk combine the Greek yogurt or sour cream and whipped topping.
Add the whipped cream mixture into the fruit and gently fold.
Add mixture into a bowl and refrigerate, covered for 2 - 4 hours before serving.
Cajun Roast Potatoes


Ingredients:
russet potatoes, potatoes, parsley, canola oil, garlic powder, onion powder, dried thyme leaves, black pepper

Directions:
Preheat oven to 200 deg C., Peel potatoes, and cut them lengthwise into 8 wedges., Place on ungreased oven tray., Toss potatoes with all ingredients until evenly coated., Bake for approx 50 mins turning the wedges half way through cooking time., Serve immediately.
Polynesian Rice (Rice Cooker Recipe)


Ingredients:
long grain rice, water, water, salt, pepper, curry powder, green onion, pineapple, seedless grapes, green bell pepper, cucumber, lime

Directions:
Spray the rice cooker bowl with Pam or coat with vegetable oil.
Put first 6 ingredients (rice - curry powder] in rice bowl, stirring with paddle (that comes with rice cooker] a few times. Close cover and set for regular cycle.
When rice cooker  switches to "keep warm", srpinkle the green onion, pineapple, grapes (or cherries], and green pepper on top of the rice. Close cover and let steam for 15 minutes.
Stir rice with plastic rice paddle to combine.
Garnish with cucumber and lime wedges.
Brown Sugar Cookies
Category: desserts
By Noelle Hall

These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!

Ingredients:
2 cups brown sugar
½ cup unsalted butter, softened
2  large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined. Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet. Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 5 dozen cookies

Calories: 61.6
Fat: 1.8 g
Saturated fat: 1 g
Carbohydrates: 10.8 g
Sugars: 6.8 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 10.3 mg
Sodium: 29.5 mg
Bahamian Chicken Souse
Category: world-cuisine
By Kristal

This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!

Ingredients:
24  chicken wings, separated
3 tablespoons lime juice
1 teaspoon seasoned salt
1 teaspoon vegetable oil
1 large onion, diced
½  green pepper, diced
6 large potatoes, peeled and diced
3  carrots, diced
½ teaspoon crushed red pepper flakes
1 tablespoon ground allspice
2  bay leaves
¾ cup lime juice
3 cups water
salt and black pepper to taste

Directions:
Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour. Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Prep time: 40 mins
Cook time: 50 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 1226
Fat: 51.5 g
Saturated fat: 14.3 g
Carbohydrates: 111.7 g
Sugars: 9.4 g
Dietary fiber: 15 g
Protein: 79.5 g
Cholesterol: 205.8 mg
Sodium: 500.9 mg
Do It Yourself Baby Potatoes Great Appetizers for the Holidays!


Ingredients:
potato, extra virgin olive oil, serrano ham, creme fraiche, sour cream, fresh chives

Directions:
Rinse potatoes and place in a glass bowl, sprinkle with salt and olive oil. Microwave , covered, on high for 5-7 minutes, or until tender.
Place in a pretty serving bowl, spearing each with a decorative toothpick.
Arrange a dish of the crumbled bacon or ham and a dish of the creme fraiche sprinkled with chives.
Guests dip their potatoes into the creme and then into the bacon bits!
Super easy, super yummy!
Manda's Breakfast Casserole
Category: breakfast-and-brunch
By aroger2

A hearty breakfast casserole that packs in plenty of veggies, meat, and topped with warm cheese. Add any cooked breakfast meat you would like instead of bacon. Top with salsa for a fresh kick.

Ingredients:
10 slices bacon
5  red potatoes, diced
1  red bell pepper, diced
1  orange bell pepper, diced
½  red onion, diced
1  jalapeno pepper, diced
1 cup shredded Cheddar cheese, divided
6  eggs
¾ cup skim milk
1 tablespoon garlic powder
1 tablespoon ground black pepper
½ teaspoon salt
¼ teaspoon paprika

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces. Preheat oven to 425 degrees F (220 degrees C). Grease bottom and sides of a 9x13-inch casserole dish. Layer potatoes, red bell pepper, orange bell pepper, onion, and jalapeno pepper in the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over the cheese. Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish. Bake in the preheated oven until set, about 35 minutes. Remove from oven and top with remaining 1/2 cup Cheddar cheese. Continue baking until cheese is melted and golden, about 10 minutes more.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole dish

Calories: 171.8
Fat: 10.7 g
Saturated fat: 4.6 g
Carbohydrates: 7.5 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 11.5 g
Cholesterol: 134 mg
Sodium: 451.3 mg
Stuffed Eggplant


Ingredients:
eggplant, olive oil, salt, black pepper, Italian sausage, garlic cloves, fresh parsley, white wine, onion, brown button mushrooms, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute hamburger  and 1 teaspoon italian sesoning (or sausage] and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant, onions and mushrooms. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil.
Stuff mixture into eggplant shells, and sprinkle top with mozzarella and remaining Parmesan cheese.
Simple Sauteed Mushrooms


Ingredients:
mushrooms, butter, green onions

Directions:
Heat a non stick skillet over medium heat until pan reaches heat.
Add in the mushrooms, butter and scallions.
Let them do their thing, tossing occasionally until the desired consistancy you like.
Can't get any easier --  add in a little red wine if you like, or maybe a few herbs but this is just as good as it is.
Fish Tacos


Ingredients:
flour tortillas, green cabbage, fresh cilantro, green onion, cheese, salsa, lime

Directions:
"Preheat oven and follow package directions to bake fish sticks. While they bake, chop vegetables. On each tortilla, spread half the cabbage, topped with layers of green onion, cilantro, jalepenos, salsa, and cheese. Heat each one covered in the microwave for 30 seconds (optional, just to melt the cheese]. When fish sticks are browned and crispy remove from oven, place on top of vegetables, sprinkle with lime, then wrap tortilla edges around filling. Serve immediately, with lime wedges and extra salsa available on the table."