xiaoxl/recipe_data huggingface dataset:
Spinach Cheese Squares


Ingredients:
butter, salt, pepper, baking powder, flour, eggs, milk, onion, cheddar cheese, frozen spinach, pine nuts

Directions:
Preheat oven to 180C/350°F.
Pour melted butter into 9 X 13 baking dish and swirl around to cover sides.
In medium bowl combine salt, pepper, baking powder and flour and set aside.
In large bowl, beat eggs with milk.  Add flour mixture and combine thoroughly.
Add onion, cheese and spinach, mixing after each addition.
Pour mixture into baking dish and sprinkle with pine nuts, if using.
Bake for 35 minutes.  Remove and let cool 45 minutes to set before cutting into bite-sized pieces.
These may be frozen for future use.  To freeze, place squares on cookie sheet.  When frozen, transfer to a plastic bag.  To reheat, bake at 165C/325F for 12 minutes.
No Bake Fudge Cookies
Category: desserts
By Jamie

Easy to make cookies with children.  No baking is required.

Ingredients:
2 cups white sugar
½ cup milk
½ cup butter
¾ cup peanut butter
3 cups quick cooking oats
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup raisins

Directions:
Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute. Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins. Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Prep time: 15 mins
Cook time: 1 min
Total time: 16 mins
Yields: 3 dozen

Calories: 265.8
Fat: 11.8 g
Saturated fat: 4.8 g
Carbohydrates: 38 g
Sugars: 26.1 g
Dietary fiber: 2.8 g
Protein: 5.2 g
Cholesterol: 14.1 mg
Sodium: 90.1 mg
Apple Dumplings


Ingredients:
butter, vanilla, brown sugar, sugar, apple, cinnamon

Directions:
Spray counter lightly with non-stick cooking spray., Combine rolls and roll into a 12-inch circle., Cut circle into 8 equal wedges., Place an apple slice onto the wide end of each wedge., Roll the dough around the apple slice., Place the wrapped apple slices in a sprayed 9x13-inch baking dish., Cover the dish with plastic wrap and let rise 30-40 minutes., Melt butter, stir in vanilla and both sugars., Pour over risen dumplings., Pour soda over dumplings and sprinkle with cinnamon., Bake at 350°F 20-30 minutes., Spoon syrup from pan over the dumplings to serve.
Eggplant and Tomato Bake


Ingredients:
eggplants, salt, onions, garlic cloves, olive oil, dried basil, dried oregano, tomato puree, water, black pepper, plain low-fat yogurt, panko breadcrumbs, parmesan cheese

Directions:
Cut the eggplants into 1/4 inch slices, lightly salt.  Let sit for 30 minutes to release the bitter taste.
In the meantime, in a large skillet,  saute your garlic and onions in the olive oil over low heat.
This step took a long time, I spent about 35 minutes doing the above step.  When the onion/garlic combo are golden and soft then its ready.
Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
Simmer for 10 minutes.
Rinse the eggplant with water and then steam.  The recipe didn't say how long to steam so I did it for about 15-20 minutes.
Then preheat your oven to 350'F.  Grease a 9x13x2 inch casserole dish.  I used spray oil.
Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan.  It doesn't seem like much, but its good enough.
Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt.  Repeat the layers and end with eggplant and then tomato puree.
Cover the pan with foil and bake for 30 minutes.
Then, uncover and sprinkle with the bread crumbs and cheese.
Bake an additional 25 minutes or until golden and bubbly.
Bon Appetit!
Cheese & Bacon Jalapeno Rellenos


Ingredients:
Philadelphia Cream Cheese, onions, fresh cilantro, garlic clove

Directions:
HEAT oven to 375°F
COMBINE all ingredients except peppers; spoon into peppers.
PLACE, filled-sides up, on baking sheet.
BAKE 10 minutes or until cheese is melted.
Substitute: Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeno pepper halves. Top with cheese mixture before baking as directed.
Special Extra: Add 1/4 teaspoons ground red pepper (cayenne] to the cream cheese mixture before spooning into peppers.
Substitute: Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.
How to Handle Fresh Chile Peppers: When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
Healthier Honey Wheat Banana Bread


Ingredients:
whole wheat flour, baking soda, salt, honey, eggs, bananas, vanilla

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9" x 5" loaf pan.
In a large bowl, combine flour, baking soda, and salt.
In another bowl, mix together applesauce and honey.  Stir in eggs, banana's and vanilla.
Stir banana mixture into flour and stir just until moistened.
Add nuts if desired.
Pour into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool bread in pan for 10 minutes, then turn out onto wire rack.
Baked Plantain Chips


Ingredients:
plantain, salt

Directions:
Pre-heat the oven to 350 degrees and line the baking sheet with parchment paper.
Cut the edges, peel, and slice the plantain thinly using a knife or mandolin. In a bowl, combine sliced plantains, salt, oil and mix well.
Arrange the sliced plantains in a single layer and bake in a pre-heated 350 degrees oven for 25 to 30 minutes until they start to brown the edges and turns crispy. Turn plantains to the other side after 10 minutes.
Allow the plantains to cool and serve.
Lemon Meringue Cheesecake
Category: desserts
By Michelle Berger 

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Ingredients:
2 cups shortbread cookie crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4  eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1  lemon, zested
4  egg whites
¼ cup white sugar
¼ teaspoon cream of tartar  (Optional)
1 ½ cups lemon curd

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan. Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan. Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours. Preheat oven to 375 degrees F (190 degrees C). Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form. Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 5 hrs 30 mins
Yields: 16 servings

Calories: 482.9
Fat: 28.5 g
Saturated fat: 15.3 g
Carbohydrates: 51.6 g
Sugars: 32.6 g
Dietary fiber: 0.4 g
Protein: 7.5 g
Cholesterol: 130.3 mg
Sodium: 305.3 mg
Lamb Chops With a Curry Cream Sauce or Rack of Lamb


Ingredients:
lamb chops, olive oil, lemon juice, cayenne, curry, soy sauce, garlic cloves, sugar, black pepper, scallions, fresh tomatoes, curry powder, turmeric, sugar, cayenne pepper, fresh lemon juice, mayonnaise, ricotta cheese

Directions:
In a dish place chops in one layer.
Whisk remaining ingredients till well blended.
Pour over chops.
Marinate for 6 hours turning a couple of times.
Meanwhile make cream sauce.
In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
Grill about 6 minutes each side brushing with the left over marinate.
Serve with sauce.
Asparagus Casserole


Ingredients:
asparagus, mushrooms, cheddar cheese

Directions:
Butter a casserole dish.  Put a layer of asparagus on bottom then add soup.
Next add mushrooms and half the cheese.  Add second layer of asparagus and end with a layer of cheese.
Bake at 350 degrees for 30 minutes or until bubbly.  Sprinkle onion rings on top and return to oven for 5 minutes more.
Serve hot.
Not Your Grandmother's Bread Pudding


Ingredients:
butter, brown sugar, raisins, milk, eggs, cinnamon, salt, vanilla

Directions:
Cut buns into half inch cubes.
drizzle melted butter over cubes and toss gently to coat.
add brown sugar, raisins, cinnamon, Skor pieces and almonds, mixing gently to combine.
place in a lightly greased 4 quart casserole dish, set aside.
Combine eggs, salt, and vanilla, beating until fluffy with a wisk.
add liquid coffee whitener to cooled milk and wisk into egg mixture.
Pour over bun cube mixture and gently press cubes into liquid.
Place casserole dish in a large pan ( I used my roaster] and fill with hot water one third up the side of the casserole dish.
Bake @ 350 degrees for about 1 1/4 hours, or until knife inserted in the centre comes out clean.
West African Groundnut Stew (Moosewood)


Ingredients:
onions, cayenne pepper, garlic, cabbage, sweet potatoes, tomato juice, salt, gingerroot, cilantro, chopped tomatoes, okra

Directions:
"Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick."
Cinnamon Brown Sugar Acorn Squash (Ayote En Miel)


Ingredients:
acorn squash, cinnamon sticks, golden brown sugar, water

Directions:
Cut squash in half and clean out interior (take out all the seeds and stringy part]. Cut each half in quarters (4 pieces].
In a medium saucepan on medium heat, combine sugar, cinnamon, water and squash. Arrange the squash  (skin down] in the sauce pan in a way that allows all the squash to be almost covered in water.
Cook on medium heat for about 2 hours, cheking on the squash every 30-45 mins making sure that it is not running out of water. Towards the end the sauce should be a light syrup. Let the squash cool and the syrup thicken for about 10-15 mins before serving. Serve with Vanilla ice cream or whip cream.
Fajita Seasoning Mix


Ingredients:
chili powder, paprika, low-sodium instant chicken bouillon granules, salt, onion powder, garlic powder, cumin, cayenne pepper

Directions:
Combine all of the ingredients in a small bowl.
Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
Thanks for your reviews and suggestions to correct this recipe.
Cilantro-Chipotle Dressing


Ingredients:
garlic cloves, cilantro, lime, powdered ginger, honey, black pepper, white pepper, chipotle chile in adobo, adobo sauce, mayonnaise

Directions:
Add all ingredients, except the mayonnaise, to the container of a blender.
Blend on low speed, stirring occasionally with a wooden spoon until blended.
Add mayonnaise.
Blend on low speed stirring occasionally until mixture is smooth and creamy, about 3 minutes.
Serve immediately or refrigerate until served.
Spinach, Strawberry and Walnut Salad


Ingredients:
strawberries, green onion, walnuts, water, sugar, olive oil, red wine vinegar, lemon juice, salt, garlic clove, dried basil

Directions:
Preheat oven to 350 degrees.
Mix the water and 1 1/2 teaspoons of sugar and heat up until all the sugar is dissolved.
In a bowl toss the walnuts in the sugary water.
Place the walnuts on a cookie sheet and bake in the oven for about 15 minutes or until the nuts are "dry" to the touch.
Remove nuts and set aside to cool.
To make the salad dressing mix the remaining 1/2 teaspoon of sugar, olive oil, vinegar, lemon juice, salt, garlic, and basil in a small bowl and mix thoroughly with a fork until the salt and sugar has dissolved.
In a large salad bowl add the spinach, strawberries and green onions.
Add the salad dressing and toss the all the ingredients.
Finally add the walnuts and toss lightly.
Serve the salad with bread or as a side dish.
Danish "Mandel Kager" Almond Cookies


Ingredients:
shortening, butter, egg, sugar, flour, baking powder, cinnamon, cardamom, water

Directions:
Cream the shortening, butter, sugar& egg., Mix flour, baking powder, cinnamon& cardamon., Add nuts., Chill., Roll into 1" balls and place on ungreased cookie sheet., Flatten slightly and decorated with an almond., Brush with egg glaze., Egg Glaze---------., mix egg yolks and water., Bake at 375f for 10-12 minutes.
Turkey Chili With White Beans


Ingredients:
onions, dried oregano, ground cumin, ground turkey, chili powder, bay leaves, salt, ground cinnamon, no-salt-added diced tomatoes, no-salt-added tomato sauce

Directions:
Heat oil in heavy large pot over medium heat.
Add onions and sauté until light brown and tender.
Add oregano and cumin- stir 1 minute.
Increase heat to medium-high.
Add turkey and stir until no longer pink, being sure to break up meat while stirring.
Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add tomatoes with their juices.
Mix in stock and tomato sauce.
Bring to a boil.
Reduce heat and simmer for 45 minutes.
Stir occasionally.
Add beans to chili and simmer until flavors blend, about another 10 minutes longer.
Discard bay leaves.
Ready to serve.
White Chocolate Brownies


Ingredients:
margarine, brown sugar, sugar, eggs, flour, salt, baking powder, vanilla, chocolate chips

Directions:
Stir together margarine and brown sugar in sauce pan over low heat until bubbly.
Cool slightly.
Then add rest of ingredients.
Stir together quickly then put into 9 x 9 square pan and bake at 350°F for 30 minutes or until toothpick comes out clean.
Toasted Almond Fruit Salad


Ingredients:
sugar, lemon juice, lemon zest, ginger, salt, blackberry, raspberries, apples, basil leaves

Directions:
Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almonds brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.
Steamed Brussels Sprouts With Lemony Brown Butter


Ingredients:
Brussels sprout, butter, salt, lemon

Directions:
In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
Melt butter in a large skillet over medium-high heat.
Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
Squeeze the juice from the lemon halves into the pan and add the zest.
Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.
Green Chicken Tamales
Category: world-cuisine
By ladoña

These authentic Mexican green tamales (tamales verdes) are stuffed with chicken and a spicy tomatillo sauce. To make tamales from scratch takes time, but it is so worth it. [Recipe originally submitted to Allrecipes.com.mx]

Ingredients:
corn husks
1 pound skinless, boneless chicken breast halves
salt to taste
water to cover
¾ pound fresh tomatillos, husks removed
2  serrano peppers, or more to taste
1  onion, chopped
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 cup unsalted butter, softened, divided
3 cups chicken broth
1 pound masa harina
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Directions:
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel. Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks. Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes. Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce. Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt. Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth,  , baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Prep time: 45 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 35 tamales

Calories: 114.6
Fat: 6.2 g
Saturated fat: 3.5 g
Carbohydrates: 11.3 g
Sugars: 0.8 g
Dietary fiber: 2 g
Protein: 4.1 g
Cholesterol: 21.2 mg
Sodium: 232.3 mg
Pan Roasted Chicken With Bourbon Peach Glaze


Ingredients:
boneless skinless chicken breasts, salt, pepper, onion, Bourbon, cider vinegar, of fresh mint

Directions:
Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
Great served over rice, mashed potatoes or noodles.
Chef John's Buttermilk Fried Chicken
Category: meat-and-poultry
By Chef John

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Ingredients:
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

Directions:
Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Prep time: 10 mins
Cook time: 25 mins
Total time: 6 hrs 45 mins
Yields: 4 Servings

Calories: 1261.6
Fat: 85 g
Saturated fat: 15.6 g
Carbohydrates: 55.7 g
Sugars: 6.3 g
Dietary fiber: 2.5 g
Protein: 66 g
Cholesterol: 179 mg
Sodium: 1443.2 mg
Air Fryer Tilapia Milanese for Two
Category: seafood
By Soup Loving Nicole

Crispy lemon flavored tilapia made easy in the air fryer.

Ingredients:
2 (4 ounce) fillets tilapia fillets
¼ cup all-purpose flour
1  egg
2 tablespoons lemon juice
¼ teaspoon salt
½ cup Italian-seasoned bread crumbs
1 tablespoon lemon-pepper seasoning
non-stick cooking spray
1  lemon, cut into wedges

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Pat tilapia fillets dry using a paper towel. Coat both sides of fish with flour. Whisk egg, lemon juice, and salt together in a shallow bowl. Place bread crumbs and lemon-pepper seasoning in a separate shallow bowl. Dip flour-coated fish first in egg and then in bread crumb mixture. Press down on the fish so that the bread crumbs stick. Spray both sides of fish with cooking spray. Place fillets in the air fryer basket and cook for 5 minutes. Flip fish over using a spatula and cook for 3 minutes more. Serve with lemon wedges.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 2 tilapia fillets

Calories: 328.8
Fat: 6 g
Saturated fat: 1.5 g
Carbohydrates: 35.3 g
Sugars: 2.6 g
Dietary fiber: 2.4 g
Protein: 32.1 g
Cholesterol: 134.2 mg
Sodium: 1596.3 mg
Homemade Turkey & Apple Sausage


Ingredients:
apple, dried sage, black pepper, salt, paprika, ground nutmeg, lean ground turkey

Directions:
In a large bowl combine bread crumbs, apple, sage, black pepper, salt, paprika, ground red pepper and nutmeg.
Add turkey and mix well.
Shape mixture into 4 patties (1/2 inch thick].
Spray the unheated rack of a broiler pan with nonstick cooking spray.
Arrange patties on rack.
Broil 4 to 5 inches from heat about 10 minutes or until no longer pink; turn once.
(Or spray an unheated large skillet with nonstick spray. Preheat over medium heat. Add sausage and cook for 8 to 10 minutes or until no longer pink].
East Texas Mocha


Ingredients:
Bourbon, Creme de Cacao, milk

Directions:
"Combine coffee with the alcohol and then top up with milk."
Creamy Chicken Enchiladas


Ingredients:
sour cream, green pepper, fresh cilantro, flour tortillas, salsa

Directions:
Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.
Curried "chicken" Salad


Ingredients:
carrot, celery, apple, raisins, curry powder, artificial sweetener

Directions:
"Mix all ingredients together."