xiaoxl/recipe_data huggingface dataset:
Oriental Baked Cod


Ingredients:
low sodium soy sauce, fresh ginger, garlic cloves, szechuan peppercorns, cod fish fillets, cod fish fillet, green onions

Directions:
Preheat oven to 375°F.
Spray roasting pan with nonstick cooking spray.
Combine soy sauce, apple juice, ginger, garlic and Szechuan peppercorns in small bowl; mix well.
Place cod fillets in prepared pan; pour soy sauce mixture over fish.
Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions.
Chicken Parmesan with Mushroom Rosemary Sauce and Steamed Broccoli


Ingredients:
chicken fillets, parmesan cheese, parsley, butter, garlic, Worcestershire sauce, dry mustard, polenta, plain flour, olive oil, butter, cremini mushrooms, button mushrooms, fresh rosemary leaves, dry white wine, sour cream, Worcestershire sauce, Dijon mustard, fresh broccoli, butter, lemon juice

Directions:
Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
Mix well.
Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
Press crumb mixture on top of each fillet.
Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
Do not over cook the chicken.
Polenta: Cut refrigerated polenta in triangles.
Toss triangles in flour; shake away excess flour.
Deep-fry polenta in hot oil until browned; drain on absorbent paper.
Set aside on a plate and keep warm.
Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
Add remaining ingredients; cook, stirring, until mushrooms are soft.
Broccoli: Cut broccoli into flowerets and steam until just tender.
Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
Combine well.
Plate up: Place a triangle of deep fried polenta on a plate.
Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
And finally add the steam broccoli.
Serve immediately.
Banana Walnut Flax Seed Bread
Category: bread
By lsonderling

Moist, tender, and nutritious banana bread with the rich flavors of walnuts and flax seeds. Not too sweet!

Ingredients:
2 cups whole wheat flour
1 cup flaxseed meal
¼ cup wheat germ
2 teaspoons baking soda
1 teaspoon ground cinnamon
⅓ teaspoon sea salt
2 cups chopped walnuts
4  eggs
2 cups brown sugar
⅔ cup sunflower seed oil
⅓ cup roasted walnut oil
¼ cup plain yogurt
5 large ripe bananas, coarsely mashed, or more to taste
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans. Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients. Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract. Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans. Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 50 mins
Yields: 2 8x4-inch loaves

Calories: 380.3
Fat: 22.4 g
Saturated fat: 2.4 g
Carbohydrates: 42.5 g
Sugars: 26.3 g
Dietary fiber: 4.9 g
Protein: 6.6 g
Cholesterol: 37.4 mg
Sodium: 180.6 mg
Simply Delicious Banana Crumb Bread
Category: bread
By velvet ears

I stumbled upon this delicious banana bread when I was trying to make something else, but I ended up with something even better! Everyone in the family just loves this recipe. It tastes even better hot and fresh out of the oven!! Enjoy, and feel free to increase or decrease the amount of oats.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ cup shortening
2  eggs
1 cup milk
1 teaspoon almond extract
1 teaspoon ground cinnamon
1  very ripe banana, mashed
¾ cup all-purpose flour
½ cup brown sugar, packed
1 cup quick-cooking rolled oats
½ teaspoon ground cinnamon
½ cup cold butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan. Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan. Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter. Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 10 servings

Calories: 463.7
Fat: 21.8 g
Saturated fat: 9.2 g
Carbohydrates: 62.1 g
Sugars: 33.5 g
Dietary fiber: 2.1 g
Protein: 6.3 g
Cholesterol: 63.6 mg
Sodium: 166.8 mg
Cherry Velvet Limeade Mocktail


Ingredients:
lime juice, cherries, lime, sparkling water

Directions:
Place the lime juice and agave in a saucepan and stir on a low heat until agave is fully dissolved – about 1 minute. Allow this syrup to cool.
Place the syrup in your blender with the cherries and whole lime, and puree in the blender until nice and frothy.
Transfer to a glass jug and pour in the desired amount of sparkling water.
Garnish with mint leaves and lime wedges.
You could add a squeeze of fresh ginger juice for an added zing. YUM!
Most Delicious Egg White Omelette Ever


Ingredients:
fresh ground pepper, dried oregano

Directions:
Whip the egg whites in a blender or with an immersion blender until they are fluffy.
Add in the feta, pepper and oregano and whip again.
Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray.
Pour in the egg mixture and cook for 2 minutes.  Cover and cook for 2 more minutes.
Uncover and flip the eggs over.  Cook for 1 more minute.  If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them.  Then slide the eggs onto a plate.
My favorite veggie combo is spinach, green onion and roasted red pepper.
Enjoy!
Tortellini in Broth With Cheese Crisps


Ingredients:
parmesan cheese, low sodium chicken broth, fresh ground black pepper, fresh Italian parsley

Directions:
Parmesan Crisps:Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. (A silicone baking sheet works better].
Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart (make sure you make at least 8-10 heaps for at least 8 crisps].
Bake for 3 to 5 minutes or until golden and crisp.
Set aside to cool.
Soup: While the crisps are cooling, pour the broth into a heavy large saucepan.
Cover and bring to a boil over high heat. Season the broth with pepper, to taste.
Add the tortellini.
Simmer over medium heat until al dente, about 7 minutes.
Ladle the broth and tortellini into soup bowls.
Garnish with parsley and top with Parmesan crisps just before serving.
Pretty-In-Pink Sparkler


Ingredients:
triple sec, pomegranate juice, fresh lemon juice, rose wine

Directions:
"In a large measuring cup, stir the vodka, triple sec, pomegranate juice, and lemon juice. Divide among 12 champagne flutes. Top off with the rose wine and garnish with orange twists."
Coconut Pecan Granola


Ingredients:
coconut flakes, pecan halves, walnut halves, raisins, sea salt, cinnamon, light brown sugar, coconut oil, honey

Directions:
Preheat oven to 325 degrees.
Place pecans and walnuts in a ziploc bag and crush with a mallet or rolling pin.
In a large mixing bowl mix together oatmeal, coconut flakes, crushed pecans and walnuts, and raisins.
In a smaller bowl stir together coconut oil, honey, brown sugar, cinnamon and salt.
Pour the honey mixture over the oatmeal mixture and stir until coated well.
Spread granola onto a large sheet pan and place in the preheated oven.
Bake for 30 mins stirring every 10 so the granola doesn't burn.
Cool on sheet pan then store in an airtight contain for up to one month.
Note: When you remove the granola from the oven it will be brown but not crisp. It will crisp up as it cools. I stir every 15 mins while cooling because it starts sticking together.
Southern Catfish Stew


Ingredients:
catfish fillet, bacon, onion, green bell pepper, tomatoes, potatoes, water, ketchup, Worcestershire sauce, salt, pepper, thyme

Directions:
Wash the catfish fillets and cut them into 1-inch pieces; set aside.
Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
Add the remaining ingredients and bring to a simmer.
Cook, covered, for 30 minutes.
Add the fish and cook for another 20 minutes.
Correct the seasonings if necessary and serve hot with cornbread.
Parmesan Tortilla Crisps


Ingredients:
extra virgin olive oil, dried oregano, fresh ground black pepper, corn tortillas, parmesan cheese, salt

Directions:
Preheat the oven to 375 degrees F.
Line 2 heavy large baking sheets with aluminum foil.
Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm.
Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes.
Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
Rose Margarita


Ingredients:
sugar, lime slices, Grand Marnier, fresh lime juice, rose water

Directions:
Sprinkle sugar on small plate.  Run 1 lime slice around rims of 2 Martini glasses; dip rims into sugar to coat.
Fill cocktail shaker with ice cubes.  Add tequila, Grand Marnier, lime juice, and rose water.  Shake well.
Strain into prepared glasses.
Garnish drinks with remaining lime slices.
Yes You, Naan Bread!!


Ingredients:
active dry yeast, sugar, warm water, flour, salt, plain yogurt, egg, garlic, butter

Directions:
Dissolve the yeast and sugar in the warm water, and let sit until active and foamy.
Meanwhile, combine 1 c flour and salt in a large mixing bowl.
Mix the oil, yogurt, and egg (and garlic if using] into the yeast mixture and pour into the mixing bowl.
Stir in flour in 1/2 c increments until a dough forms.
Knead dough for 5 min (by hand or machine], adding flour as needed to form a soft, slightly tacky dough.
Cover dough and let rise until doubled in volume.
Gently deflate dough and knead a few times on a floured surface.
Pre-heat heavy, greased skillet.
Divide dough into 8 equal pieces and roll each to 1/4 inch thickness.
Cook 1-2 minutes each side or until bubbled and golden.
Brush with melted butter, season as desired, and enjoy!
Pecan Sticky Buns


Ingredients:
pecan halves, brown sugar, butterscotch pudding mix, margarine

Directions:
Lightly butter a 13 x 9 inch baking pan.
Sprinkle pecan halves evenly over bottom of pan.
Place the 24 frozen bread dough balls over the pecans.
Sprinkle brown sugar over bread dough balls.
Sprinkle the butterscotch pudding mix (dry] over the brown sugar.
MAKE SURE YOU DO NOT USE INSTANT PUDDING MIX.
MUST BE COOK AND SERVE.
I'VE TRIED THE INSTANT AND IT DOES NOT WORK.
Cover with wax paper and a kitchen towel.
Set out on the counter, covered overnight (8 hours].
It will thaw and rise.
After 8 hours, remove the towel and wax paper.
Pour the 1 stick melted margarine over the risen dough balls.
Bake at 350 degrees for 20-30 minutes.
Immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes.
This keeps the syrup warm and allows it to seep between the roll.
Remove the baking dish and enjoy.
Tastes best when eaten warm.
(Time does not include the rising time].
Mr. Food's Pizza Pasta Salad


Ingredients:
pasta, roma tomatoes, cheddar cheese, scallions, red wine vinegar, parmesan cheese, garlic powder, salt, pepper

Directions:
Cook pasta to al dente, drain well and transfer to a large bowl.
While pasta is cooking, whisk oil, vinegar, parmesan cheese, salt, pepper, italian seasoning and garlic powder together in a separate bowl.
Toss pepperoni halves, diced tomatoes, shredded cheese and diced scallions into the pasta bowl.  Add dressing and toss well.
Refrigerate at least 2 hours before serving.
Banana Pecan Muffins


Ingredients:
walnuts, chocolate chips, all-purpose flour, baking powder, salt, butter, brown sugar, eggs, vanilla

Directions:
Preheat oven to 375 degrees F.
Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
In a bowl combine flour, baking pwdr & salt.
In another bowl cream butter, sugar and vanilla until smooth and creamy.
Beat in eggs one at a time.
Add mashed bananas and beat until combined.
Stir dry ingredients into banana mixture just until flour disappears.
Lightly stir in nuts, choc chips or a mix of both.
Spoon batter into muffins cups to the top.
Bake 20 minutes or until toothpick comes out clean.
These double and freeze well.
Note: I like to use a mix of pecans & chocolate chips.
Sriracha Honey Chicken Legs
Category: meat-and-poultry
By Nicole

This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken.

Ingredients:
2 pounds chicken legs, skin removed
2 tablespoons olive oil
1 ½ teaspoons ground thyme
1 ½ teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons raw honey
3 tablespoons butter
2 tablespoons sriracha sauce
1 ½ tablespoons soy sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet. Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes. Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes. Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 489.1
Fat: 28.3 g
Saturated fat: 9.9 g
Carbohydrates: 15.9 g
Sugars: 13.4 g
Dietary fiber: 1 g
Protein: 42 g
Cholesterol: 165.8 mg
Sodium: 1438.5 mg
Kelly's Fried Oysters


Ingredients:
egg, olive oil, butter

Directions:
Pour oysters into a colander, rinse gently with cold water, drain.
Carefully pat oysters dry on paper towel a few at a time.
Dip oysters into beaten egg, let excess drip off, then into cracker crumbs, set on plate. Repeat til all are coated.
Place in fridge, or cook now.
Put oils and butter in pan and heat to med-high heat.
Carefully place oysters into hot oil.
Cook til golden brown on both sides turning only once as breading and oysters are delicate. About 3-4 minutes TOTAL if using medium-sized oysters. Watch them carefully!
Place on paper towels to drain.
Serve with your favorite sauce such as cocktail, tartar or Ranch dressing.
Serves about 2.
Air Fried Potato Chips


Ingredients:
low-fat parmesan cheese, salt, garlic powder, potato

Directions:
In a small bowl: mix cheese, salt and garlic.
Place sliced potatoes in a large bowl.
Spray a light coating of cooking spray,toss and coat both sides.
Sprinkle tops with the cheese mixture.
Toss potatoes to season both sides.
Place in a shingled layer in the basket.
Bake on the french fry setting (400 degrees] for 10-13 minutes, flip half way through.
Easy Best Bread Recipe


Ingredients:
milk, boiling water, butter, olive oil, sugar, apple cider vinegar, egg, bread flour, salt, dry yeast

Directions:
Add Milk, boiling water, butter, oil, sugar, salt and vinager to a bowl and stir till butter melts. add most of the whipped egg saving enough to brush onto the shaped bread loaf. Set that aside and let it turn thick and curdles.
Mean time mix flour and dry yeast in a mixing bowl. add wet ingredients and mix till smooth and not sticky anymore. The more you kneed the bread dough the better. when finished oil the outside of the dough ball and let double in size.
After the ball has doubled in size turn on oven to 375 degrees. Then kneed the bread dough again and shape into a loaf. Make relief cuts if any and brush with remaining egg mixture. Then I like to sprinkle Kosher salt and Sesame seeds on it. When loaf is double in size or more, slide into oven for 20 to 25 mins, turning once at 10 minutes.
Cpk Thick Tomato Sauce


Ingredients:
extra virgin olive oil, fresh garlic, roma tomatoes, oregano leaves, salt, fresh ground black pepper, tomato paste

Directions:
Cook the garlic in the olive oil in a nonstick pan, over medium heat for 1 to 2 minutes, until the garlic's just starting to be translucent.
Add the remainder of the ingredients except for the tomato paste, reduce heat slightly and cook, stirring frequently, until the tomato juices evaporate (about 10 minutes].
Remove from heat and stir in tomato paste.
Tofu Casserole With Mushrooms


Ingredients:
butter, margarine, onion, garlic cloves, brown rice, broccoli florets, extra firm tofu, skim milk, Worcestershire sauce, nutmeg, red pepper flakes, cheddar cheese

Directions:
Saute the mushrooms in the butter with the garlic& onions, stir, cook until the veggies are tender.
Place rice in the bottomof a shallow 2 quart baking dish.
Top with mushroom/onion mixture.
Add Broccoli and tofu.
Mix the milk with worcestersire, salt, pepper, nutmeg& red pepper flakes, pour evenly over the casserole.
Top with Cheddar.
Cover with foil& bake in 350F oven for 1 hour or until the rice is tender.
Uncover and bake for 5 minutes longer.
Sate Chicken


Ingredients:
chicken drumsticks, honey, malt vinegar, tomato sauce, soy sauce, satay sauce, dry sherry, gingerroot

Directions:
Mix honey, vinegar, tomato sauce, soy sauce, sate sauce, dry sherry and grated ginger in a jug well together.  If honey is thick give it a short zap in the microwave.
Put chicken drumsticks into a casserole dish in one layer.
Pour marinade over drumsticks and let stand for a least 30 minutes, turning occassionaly.
Put into a preheated 180 degree C oven and bake for 45 minutes.
How to Make Beef Satay
Category: world-cuisine
By Chef John

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Ingredients:
1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1  2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Directions:
Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade. Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer. Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 4 skewers

Calories: 484.1
Fat: 26.8 g
Saturated fat: 8.5 g
Carbohydrates: 19.2 g
Sugars: 14.3 g
Dietary fiber: 2.1 g
Protein: 40.1 g
Cholesterol: 120.8 mg
Sodium: 1638 mg
Pumpkin Bread VI
Category: bread
By Rae

A wonderfully hearty pumpkin bread with just a kiss of orange flavor.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
2 ½ teaspoons baking powder
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
⅓ cup vegetable oil
¾ cup brown sugar
2  eggs
⅓ cup orange juice
1 cup pumpkin puree

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix together flour, salt, baking soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 182.2
Fat: 7.4 g
Saturated fat: 0.8 g
Carbohydrates: 26.2 g
Sugars: 9.8 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 35.3 mg
Sodium: 238.2 mg
Shrimp-Potato Burrito With Sundried Tomato Salsa


Ingredients:
chicken broth, brown rice, black beans, green onions, sun-dried tomato, cilantro, fresh lime juice, canola oil, baby shrimp, garlic cloves, chipotle chiles in adobo, ground cumin, dried oregano, tortillas, sour cream, fresh spinach, red bell pepper, Hass avocado, black beans, salsa

Directions:
In a saucepan over medium-high heat, bring chicken broth to a boil. Add Simple Potatoes Diced Potatoes with Onion, and cook until potatoes are semi-soft. Remove from liquid, using a slotted ladle.
Add brown rice and black beans (reserving half for later] to boiling broth. Stir in white part of green onion and taco seasoning. Cover with a lid; cook on low for about 20 minutes or until liquid is absorbed. Keep warm.
In a blender, puree together sundried tomatoes, cilantro, lime juice and hot sauce, adding a few teaspoons of water if needed. Season with salt and pepper. Set salsa aside. (Can be made ahead and refridgerated.].
Heat oil in a skillet over medium heat. Add cooked potatoes, onion and shrimp; cook for a minute a half, stirring a few times. Mix in garlic and spices. Cook for 30 seconds and season.
Spread sour cream on each warm and pliable tortilla. Top with ingredients in the order listed. Roll up, and cut in half on the bias. Serve with rice and beans garnished with sliced green onions.