xiaoxl/recipe_data huggingface dataset:
Clamato Empanadas


Ingredients:
ground beef, ground pork, onion, garlic cloves, green pepper

Directions:
Sauté ground meat and onions on medium-high heat. When starting to brown, add seasoning packet and garlic, stir to combine.
Add green pepper and Clamato and let simmer for 10 minutes; Let cool.
Take a pie crust and cut twelve, 3-inch rounds.
Place spoonful of mixture on the center of a round. Fold in half and pinch closed then flute edge with a fork.
Repeat with remaining dough and mixture.
Bake in a 350° oven for 15 - 20 minutes or until golden and crisp. Serve warm.
Enjoy!  ;].
Shredded Pork Taquitos


Ingredients:
olive oil, onion, garlic, chopped tomato, corn tortilla

Directions:
In a large saute pan, heat the olive oil.
Add the pork and season with salt and pepper.
Sear the pork until browned, about 2 minutes per side.
Add the onions and saute until softened, about 2 minutes.
Add the chopped garlic and tomatoes.  Season with more salt and pepper.
Saute until fragrant, about 1 minute.  Add the beef stock and bring the liquid to a boil.
Cover and reduce to a simmer.  Simmer until pork is very tender, about 2 hours.  (Depending upon cut of meat].
To make taquitos, find the best quality corn shells you can.  I quickly heat mine on an oiled pan, both sides, then lay on a paper lined plate.  Add pork in a line, roll as tightly as possible.  I stick a toothpick in them to hold.  I then deep fry for just a few minutes.  All will have to be played with on an individual basis.  I know they can also be baked but haven't tried that myself.
Honey Whole Wheat Oatmeal Cookies


Ingredients:
whole wheat flour, whole wheat flour, salt, ground cinnamon, baking powder, baking soda, light butter, eggs, honey, molasses, pure vanilla extract, milk, old fashioned oats, raisins

Directions:
Mix all ingredients until well combined- except oats, raisins and nuts., Mix in Oats, raisins, and nuts. Mix well., Drop onto lightly greased baking sheet using ice cream scoop., Bake at 325 degrees for 18-20 minutes.
Cranberry Orange Quick Bread
Category: bread
By ZETA426

Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack.  My in-laws gobbled it up for Thanksgiving!

Ingredients:
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups white sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2  eggs
¾ cup milk
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 2 - 8x4 inch loaves

Calories: 211.5
Fat: 7.3 g
Saturated fat: 4.3 g
Carbohydrates: 33.9 g
Sugars: 19.5 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 35.3 mg
Sodium: 159 mg
White Chocolate Macadamia Nut Pie


Ingredients:
heavy cream, cream cheese, sugar, heavy cream, heavy cream, white chocolate baking squares, orange zest, heavy cream, confectioners' sugar

Directions:
Ganache:
Place choc chips in metal mixing bowl.  Bring cream to a simmer over medium heat. por simmering cream over chips and stir until melted. Set aside let cool to room temperature.
Filling:
Beat cream cheese and sugar until smoothe (with hand mixer]. Scrape bowl and mix in 1/3 c heavy cream.  Add melted white choc, zest, and nuts.  stir until incorporated.  Fold in the whipped cream.  Spread into baked pie shell and level off using spatula. Put in freezer until frozen.
To finish pie, place ganache in microwave on low for no more than 10 sec at a time. Stir after each warming, until pours loosely (not too hot]. spread ganache over frozen pie, smoothing to edges with spatula.
Garnish:
Beat cream and sugar with hand held mixer until stiff peaks form.  Transfer to piping bag and pie edges of pie.  Sprinkle with crushed mac nuts. Keep refrigerated until ready to serve.
Tomato Raita


Ingredients:
yogurt, tomatoes, cloves, cardamoms, cumin, chili powder, salt

Directions:
"Mix all ingredients together and serve as a relish or snack."
Apple Tarte Tatin
Category: world-cuisine
By Chef John

The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.

Ingredients:
3 tablespoons butter
¾ cup white sugar
3 large Granny Smith apples - peeled, cored, and quartered
1 tablespoon all-purpose flour
1  9-inch unbaked pie crust (see footnote for recipe link)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter. Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern. Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat. Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust. Place crust on top of apples and tuck in edges around apples. Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 10-inch tarte tatin

Calories: 350.7
Fat: 15.7 g
Saturated fat: 6.1 g
Carbohydrates: 52.8 g
Sugars: 36 g
Dietary fiber: 3.1 g
Protein: 2.4 g
Cholesterol: 15.3 mg
Sodium: 197.8 mg
Dees Stovetop Sausage Noodle Dish


Ingredients:
milk, green beans, cheese, parmesan cheese, sausage, water, pepper

Directions:
boil water, add noodles and green beans undrained juice and all, make meatballs size walnut, drop onto top of noodles boiling, cook stirring so noodles dont stick, drain, add soup  and milk stir, add cheeses, pepper., stir  take off heat serve.
Okinawa Mixed Rice With Japanese Mugwort


Ingredients:
rice, shiitake mushrooms, salt pork, carrots, ginger, sake, soy sauce, salt, water, mugwort

Directions:
Wash the rice 1-2 times to remove excess starch. Soak the rice in water for about 30 minutes before using.
Wash the yomogi then chop it finely. Set aside for use later after the rice is cooked.
Soak the shiitake in water for about 20 minutes. Then, squeeze out excess water from the shiitake and reserve the water used to soak the shiitake. Cut out the hard stem part of the mushroom then mince the head part.
Cut the carrot into thin slices then finely chop.
Peel the ginger then finely mince.
Chop the salted pork into small pieces.
If using dried hijiki, soak in water to rehydrate for about 20 minutes then drain before using. I've used canned hijiki so it can be used immediately after using.
Combine the sake, soy sauce, salt, shiitake water and dashi then mix well.
Use a strainer to drain the rice then put it in a pot. Add the pork, shiitake, hijiki, carrot, ginger and the liquid mixture. Mix well then put on the lid.
Turn on the heat to medium-high then bring the rice to a boil. Reduce the heat to low once the rice starts to boil. Cook until all the liquid is gone. This takes about 10 minutes.
Once the liquid has evaporated, turn off the heat but keep the pot covered for about 10 more minutes. It is important not to open the pot at this point to allow the rice to cook completely.
After 10 minutes, remove the lid then add the chopped yomogi then mix well. Put on a plate to serve.
Cappuccino Pudding


Ingredients:
instant coffee granules, boiling water, skim milk, sugar-free instant chocolate pudding mix, ground cinnamon

Directions:
Dissolve coffee in water; set aside.
In a mixing bowl, combine milk, pudding mix and cinnamon.
Beat on low speed for 2 minutes; stir in coffee.
Fold in whipped topping and spoon into serving dishes. Garnish with whipped topping if desired.
Coconut Rice Pudding


Ingredients:
water, cinnamon sticks, lime peel, long grain white rice, milk, sugar, salt, vanilla, butter, ground cinnamon

Directions:
In a medium saucepan, bring the water to a boil; add stick cinnamon and lime peel.
Reduce heat, simmer covered, for 5 minute.
Add rice; return to boiling.
Simmer, covered, for 20 min., or until all the liquid is absorbed and the rice is tender.
Stir in the milk, sugar and salt. Simmer over medium to low heat, stirring frequently, for 40 minute or until most of the liquid is absorbed.
Remove from heat. Discard cinnamon and lime peel.
Preheat broiler.
In a medium bowl, combine egg yolks and vanilla.
Spoon a few tablespoonsof the hot rice mixture into egg yolk mixture.
Stir egg yolk mixture and 1 1/4 cups shredded coconut back into rice mixture.
Transfer rice mixture to a 2-quart square baking dish. Top with remaining 1/2 cup coconut and the butter pieces; sprinkle with ground cinnamon.
Broil for 3-4 minute or until coconut is golden brown.
Serve warm.
Whole Wheat Bread With Flax and Sunflower Seeds - Bread Machine


Ingredients:
water, butter, honey, salt, bread flour, whole wheat bread flour, active dry yeast, flax seed, sunflower seeds

Directions:
"Place all ingredients (except sunflower seeds] in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle."
Caldereta (Filipino Beef Stew)
Category: soups-stews-and-chili
By MattOlay V-H

A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice.

Ingredients:
3 tablespoons vegetable oil
1 ½ pounds cubed beef stew meat
salt and ground black pepper to taste
3 cloves garlic, crushed
3 cups water
½ cup unsweetened pineapple juice
1  onion, chopped
1 (14 ounce) can tomato sauce
¼ cup tomato paste
2  red potatoes, diced
1  red bell pepper, sliced
1 large carrot, sliced diagonally
½ pound miniature cocktail sausages
1 (8 ounce) can pineapple chunks, undrained
1 (6 ounce) can medium pitted ripe olives, drained
3 large bay leaves
1 tablespoon hot pepper sauce (such as Tabasco®)  (Optional)

Directions:
Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes. Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 518.1
Fat: 35.7 g
Saturated fat: 11.9 g
Carbohydrates: 25.2 g
Sugars: 15.1 g
Dietary fiber: 4.3 g
Protein: 26 g
Cholesterol: 86.1 mg
Sodium: 1168.1 mg
Sausage and Egg Breakfast Pizza


Ingredients:
pork sausage, frozen cubed hash brown potatoes, tomatoes, monterey jack cheese, eggs, milk, salt, black pepper, parmesan cheese, cilantro

Directions:
Preheat oven to 375°. In large skillet, cook sausage over medium to high heat, stirring frequently until no longer pink.
Separate crescent rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points towards the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim.
Sprinkle cooked sausage over crust. Top with potato cubes. Add red and yellow peppers, and tomatoes if desired. Sprinkle with Monterey Jack cheese. Stir beaten eggs, milk, salt, and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan cheese and cilantro.
Bake 20 minutes or until eggs are set and crust is golden.
Jeweled Rice


Ingredients:
pistachios, basmati rice, kosher salt, orange, zest of, sugar, carrots, raisins, saffron thread, unsalted butter, olive oil, onion, ground cardamom, ground cumin, ground turmeric

Directions:
Roast pistachios at 350 degrees for 4 minutes. Let cool and chop coarsely.
Toast almonds golden brown at 350 degrees for 5-8 minutes.
Rinse rice in sieve until water runs clear to remove excess starch.
Cook rice in boiling water 6-7 minutes stirring occasionally until rice has lengthened, but is still firm. Rinse rice and let cool.
Boil 1 cup water & sugar in medium saucepan. When sugar is dissolved, add orange zest and carrots. Reduce heat and simmer, stirring occasionally until carrots are tender 15-20 minutes. Drain carrots & zest, discarding syrup.
Soak raisins and barberries in hot water for 10 minutes. Drain.
Soak saffron in 1/4 cup hot water.
Heat butter and 1 Tbl oil on medium heat in large skillet. Add onion and salt & cook 8-10 minutes until onions are soft and just beginning to brown.
Add cardamom, cumin, tumeric and 1 Tbl of saffron mix. Cook approximately 1 minute until fragrant.
Turn heat to low. Add barberries and raisins and cook about 3 minutes stirring frequently.
Stir in nuts, orange/carrot mix and season with salt.
In a large wide heavy pot, heat 3 Tbl oil on medium heat. Add half the rice; spread evenly. Evenly spread fruit/ nut/onion mix on top. Evenly spread remaining rice on top of that. Poke 4-5 holes with wooden spoon handle to the bottom of the pot. This will help steam escape and food cook more evenly.
Drizzle remaining saffron mix over rice. Place a clean linen towel over pot and cover with tight fitting lid. Tie loose ends of the towel with a rubber-band,masking tape, or another method to the top of the lid, so it doesn't come near the stove top.
Cook 5-8 minutes, until steam emerges. Reduce heat to low and cook 30-40 minutes without stirring until rice is tender. Bottom layer of rice will be brown and crisp.
Place in large serving bowl, breaking crust into pieces.
Jalapeno Pickle Relish


Ingredients:
cucumber, onions, salt, sugar, cider vinegar

Directions:
Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
Bring to a boil and simmer 15 minute.
Add veg and simmer for 10 min-remove spice bag.
Pack into clean hot jars and process 10 minutes in a boiling water bath.
Linda's Cream Cheese Frosting


Ingredients:
cream cheese, milk, confectioners' sugar, vanilla, salt, pecans

Directions:
Combine first 5 ingredients, and mix until smooth.
Frost cake, sprinkle pecans on top, and put in refrigerator to chill before eating.
Sesame Ginger Milk


Ingredients:
sesame seeds, gingerroot, milk, honey, maple syrup

Directions:
"Blend all ingredients on high-speed until you have a smoothie."
Jeera Besan Cutlet for a Quick, Yummy Snack


Ingredients:
flour, green chilies, green coriander, cumin seed, turmeric powder, asafoetida powder, salt, water

Directions:
Put gram flour in a bowl and add little water and mix well to make a smooth paste. Now add all water to it.
Cut green chillis and coriander very fine and mix them, along with salt.
Heat up a pan and add oil. Now add cumin seeds, asafoetida, and turmeric.
Add gram flour mixture in it and mix well. Stir it continuously while cooking it till it thickens, to the consistency of halwa. Switch off the gas.
Grease a plate and spread the cooked mixture in this plate.
Let it cool and cut in your favorite style.
Your Jeera Besan Cutlet is ready.
You can serve it with chutney, tea or sauce.
Brown Rice Tabouli


Ingredients:
Minute brown rice, water, lemon juice, lime juice, olive oil, garlic cloves, fresh cilantro, of fresh mint, green onion, cucumber, plum tomatoes, grape tomatoes, salt, pepper

Directions:
Bring the water to a boil and add the rice, cook to desired doneness or as per package directions. Add the juices and oil, stir thoroughly with a FORK! This will fluff the rice and distribute the liquids evenly to prevent sticking. Cool completely.
As the rice is cooling, prepare the other ingredients. Add these once the rice is COMPLETELY cool.
For best results let stand overnight.
Optional add ins (for each 1/2 c of add in, add one serving to the total no. of servings shown]:  1 cup diced FRESH mozzarella,  1/4 cup chopped green pepper,  1/4 cup chopped red pepper,  1/4 cup chopped yellow pepper,  1 sm can of white chicken breast.
Baileys Latte


Ingredients:
espresso coffee, Baileys Irish Cream, milk

Directions:
In your coffee mug or coffee glass pour in  espresso coffee and Baileys., Fill with steamed milk., Decorate the top with froth., Sprinkle over the chocolate shavings.
Pad Ka Prao Kung || Stired Fried Shrimp With Holy Basil


Ingredients:
garlic, shrimp, basil, oyster sauce, sugar, soy sauce, fish sauce

Directions:
Pound or chop the garlic and chilli.
Stired fry the pounded garlic and chilli in the hot oil.
Put  shrimps into the pan. When the shrimps are half cook, put all seasoning and sugar.
Once the shrimps is well done, put the holy basil leaves into the pan with well mix and turn-off the heat.
Veal Florentine


Ingredients:
frozen spinach, butter, tomato sauce, garlic cloves, dry white wine, water, tomato paste, sugar, salt, pepper, all-purpose flour, olive oil, mozzarella cheese

Directions:
Cook spinach according to package directions.
Drain well and toss with 1 tablespoon of butter; set aside.
Heat 2 tablespoons butter in medium sauce pan over medium heat.
Add minced garlic and cook for 30 seconds.
Add tomato sauce, wine, water, tomato paste, sugar, 1/2 tsp of the salt and 1/8 tsp of the pepper.
Bring to a boil then reduce heat to medium-low.
Simmer uncovered for 10 minutes, stirring occasionally.
Remove from heat and set aside.
Mix flour and remaining salt and pepper in a large zip-top bag.
Pound veal until 1/4 inch thick.
Shake one piece of veal at a time in seasoned flour in bag to coat evenly.
Heat oil and 2 tablespoons of butter in large skillet over medium heat.
Add veal to skillet; cook turning over once until light brown, 2 to 3 minutes per side.
Remove from heat.
Top veal with evenly with reserved spinach, (a couple of tablespoons on each -- you won't use it all].
Top each with a slice of cheese.
Add sauce to skillet; do not let sauce cover cheese.
Lift edges of veal to allow sauce to flow under.
Heat at medium high heat, until sauce is bubbly.
Reduce heat to medium low.
Simmer covered 8 minutes.
Serve immediately.
(I serve this over cooked angel hair pasta].
Catalina Peppers, Onions & Tomatoes


Ingredients:
onion, banana peppers, green tomato

Directions:
In a skillet add peanut oil and onions and saute for about 4 minutes on medium low heat stirring so onions do not brown.
Cut up peppers in bite sized pieces and add to skillet with onions and saute for 3 minutes more, then add Catalina salad dressing mixing to coat everything.
Then add green tomato slices and saute 2-3 minutes more and then serve.
Honey Glazed "dump" Chicken


Ingredients:
butter, soy sauce, honey, chicken pieces

Directions:
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts].
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts].
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear. Be sure to watch carefullly or these will burn!
Spicy Chicken Soup


Ingredients:
boneless chicken breast, potatoes, potato, water, paprika, seasoning salt, garlic, lemon pepper

Directions:
Put water, onions, chicken, and potatoes into a large pot and bring to a boil.
Add in all seasonings stir well, then lower heat and cook on lowest setting for around 2-3 hours. Check flavor every hour, and add more of seasonings if desired.
BONUS! If you separate the chicken and vegetables from the broth and strain the broth so it is clear, you can make cous cous using the broth and serve the vegetables over the cous cous as a truly Moroccan style dish!
Whole Roasted Cauliflower with Smoked Paprika
Category: fruits-and-vegetables
By LauraF

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Ingredients:
1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½  lemon, juiced

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven. Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over. Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 servings

Calories: 171.2
Fat: 14.2 g
Saturated fat: 1.9 g
Carbohydrates: 12.4 g
Sugars: 3.4 g
Dietary fiber: 5.7 g
Protein: 3.6 g
Sodium: 1143.1 mg
Creamy Chicken Noodle Soup


Ingredients:
butter, onion, garlic, cayenne pepper, poultry seasoning, celery ribs, carrots, chicken broth, half-and-half cream, ground black pepper, parmesan cheese, cheddar cheese

Directions:
Melt butter in a large saucepan over medium heat.
Add in onion and saute for about 3-4 minutes.
Add in garlic, cayenne and poultry seaasoning, celery and carrots; cook, stirring for 2-3 minutes.
Add in all remaining ingredients except the cooked egg noodles and cheese.
Reduce the heat to low and simmer for about 25 minutes.
Add in cooked egg noodles and heat through.
Ladle into bowls and top with Parmesan or cheddar cheese.
Ricotta Bread for Bread Machines (1 Pound Loaf)


Ingredients:
skim milk, low-fat ricotta cheese, ricotta cheese, unsalted butter, egg, granulated sugar, salt, bread flour, bread flour, active dry yeast

Directions:
Place all ingredients into a 1-pound capacity (or bigger] bread machine according to the directions in your manual.
Select the basic bread cycle and light crust.
After about 5 minutes, take a peek inside your machine to see if your dough is forming up a ball- if it is too wet, add up to 3 Tbsp additional flour, a spoonful at a time (or as needed based on the hunidity of the day], if too dry, add a little water.
Good for Your Gut Guacamole


Ingredients:
avocados, lime juice, tomatoes, red onion, green pepper, garlic powder, salt, chili powder

Directions:
Mash avocado in a mixing bowl., Add diced tomato, onion and green pepper., Mix in garlic powder, salt and chili powder., Dip fresh vegetables or tortilla chips., ENJOY!