xiaoxl/recipe_data huggingface dataset:
Savory Spinach Rice


Ingredients:
frozen chopped spinach, sharp cheddar cheese, green onion, cooked rice

Directions:
"Combine all ingredients in a 1 1/2 quart casserole dish.  Bake at 350 degrees for 25 minutes or until cheese melts.  Stir before serving."
Not Your Every Day Smoked Pork Spare Ribs
Category: meat-and-poultry
By Tanlor

Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!

Ingredients:
6 pounds pork spareribs
½ cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt  (Optional)
1 teaspoon cayenne pepper
1 cup apple cider
¾ cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1  jalapeno pepper, finely chopped  (Optional)
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste
2 cups wood chips, or as needed

Directions:
In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight. Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper. When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

Prep time: 8 hrs
Cook time: 4 hrs
Total time: 12 hrs
Yields: 6 servings

Calories: 927
Fat: 61 g
Saturated fat: 22.2 g
Carbohydrates: 32.5 g
Sugars: 25 g
Dietary fiber: 2.6 g
Protein: 59.4 g
Cholesterol: 240 mg
Sodium: 1505.7 mg
Jumbo Shells Stuffed with Spinach and Corn
Category: main-dish
By creativelife247

These spinach and corn stuffed shells are a very yummy, filling dish.

Ingredients:
1 (12 ounce) box jumbo pasta shells
¼ cup grapeseed oil
1 (10 ounce) package frozen leaf spinach, thawed and drained
1 (10 ounce) package frozen corn kernels, thawed and drained
1 tablespoon chicken bouillon granules
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 (8 ounce) cans diced tomatoes with basil
1 (3 ounce) can tomato paste
½ cup warm water
1 pinch dried cilantro

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes. Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells. Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 381.9
Fat: 10.8 g
Saturated fat: 1.2 g
Carbohydrates: 62.3 g
Sugars: 10 g
Dietary fiber: 5.9 g
Protein: 12.2 g
Cholesterol: 0.1 mg
Sodium: 1225.3 mg
Harissa Lamb Kebabs With a Beetroot Hummus


Ingredients:
leg of lamb, bell pepper, red onion, white mushrooms, olive oil, beetroot, chickpeas, lemon, tahini, garlic cloves, harissa, dried oregano, fresh rosemary, salt

Directions:
Chop the lamb into chunky cubes.
Combine the sliced onion, 1 clove of garlic, harissa paste, oregano, rosemary and 1 tablespoon of olive oil to create a marinade. Mix this in with the lamb and season with a pinch of salt.
Cover and refrigerate for at least 1 hour.
To make the hummus blend together the beetroot, chickpeas, tahini, 2 tablespoons of olive oil, 1/4 teaspoon salt, 1 clove of garlic and lemon juice to form a thick paste. If the mixture struggles to blend, add some more olive oil.
Thread the meat onto your metal skewers, alternating with large chunks of onion, pepper and whole mushrooms (cut the mushrooms if they are too big].
If you are using wooden skewers, soak them in water for around 15 minutes prior to using them.
Heat your grill pan on a medium to high heat and add your skewers. Cook for around 2 to 3 minutes each side.
For an oven cook, preheat your oven to 180°C, place your skewers on a baking tray layered with tin foil and cook for 35 to 40 minutes turning halfway through.
Serve the kebabs hot with a spoonful of hummus and some mixed green leaves.
Sausage, Kale, and White Bean Soup
Category: soups-stews-and-chili
By Always Cooking Up Something

A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!

Ingredients:
1 cup dry navy beans
1 large bunch kale, rinsed, stemmed and chopped
1 tablespoon olive oil
1 pound spicy linguica sausage, sliced
1 cup chopped shallots
4 cups chicken broth
salt and pepper to taste
½ teaspoon hot sauce, or to taste

Directions:
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using. Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain. Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside. Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage. Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.

Prep time: 15 mins
Cook time: 1 hr
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 372.8
Fat: 23.8 g
Saturated fat: 8.5 g
Carbohydrates: 20.3 g
Sugars: 0.9 g
Dietary fiber: 6.5 g
Protein: 19.2 g
Cholesterol: 49.9 mg
Sodium: 726.5 mg
Okinawa Pineapple Rice


Ingredients:
lettuce, red bell pepper, cucumber, onion, beef, tomatoes, shiitake mushroom, pineapple, curry powder, tomato ketchup, soy sauce, garlic cloves, chili bean paste, rice

Directions:
Slice the lettuce into shreds. Cut out 1/3 piece of red bell pepper then take the seeds. Slice t. For the red bell pepper into strips. For the cucumber, slice it thinly. Arrange the salad vegetables on a large plate then cover and keep in the fridge for use after the rice is cooked.
Mince the onion and garlic and then dice the tomatoes. Squeeze out excess water from the shiitake which has been soaked in water for about 20 minutes. Cut the hard stem part of the mushroom then mince the head part. Slice the pineapples into small bite-sized pieces.
In a small bowl, combine a tablespoon of curry powder, a tablespoon of tomato ketchup and half a tablespoon of soy sauce. Mix the ingredients well.
Heat a pan using medium heat then add the vegetable oil. Add the onions then cook until it is soft. Add the pork then saute until it is browned then add the tomatoes and shiitake. When the tomatoes are soft add the pineapple slices then stir. Add the curry powder, tomato ketchup and soy sauce mixture then stir. Cook for another 2-3 minutes while occasionally mixing. Remove from heat and transfer to a plate.
Wipe the pan using a paper towel then turn on the heat to medium. Add a tablespoon of sesame oil followed by the minced garlic. Add the doubanjiang then stir. Once the garlic starts to smell, add the steamed rice. Mix all the ingredients. When mixing the rice, do it lightly so that the rice grains will not be crushed. Remove from pan once the ingredients are well-combined.
Place the fried rice on top of the vegetables. Lastly, top the rice with the cooked meat then you can serve.
Banana Pineapple Cake


Ingredients:
flour, sugar, baking soda, salt, cinnamon, crushed pineapple, eggs, bananas, pecans, vanilla, crushed pineapple, margarine, icing sugar

Directions:
Cake Instructions: Combine first 5 dry ingredients in large bowl., Measure 1 cup undrained pineapple., Reserve rest for icing., Add measured pineapple and remaining ingredients to bowl., Mix just until thoroughly combined., Turn into greased and floured 10" cake pan., Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean., Cool on rack 20 minutes, then remove from pan and cool completely., Icing Instructions: Drain reserved pineapple well., Whip margarine, icing sugar and pineapple juice together until smooth., Fold in pineapple., Spread on top and side of cake.
Carnitas a La Whole Foods


Ingredients:
boneless pork loin, garlic cloves, cumin, sea salt, pepper, olive oil, lime juice

Directions:
Preheat oven to 325 degrees Farenheit.
Stir pork pieces around in garlic, jalapeños, cumin, salt and pepper, then saute in olive oil at medium-high until lightly browned on all sides (about 10 minutes].
Transfer to roasting pan and add juices and chicken stock, cover tightly to retain juices while cooking, and bake for 2-2.5 hours, until meat is very tender. (If juices cook out, add more chicken stock.].
Allow to cool so pork absorbs remaining juices, pull apart with a fork.
Honey-Zucchini Bread


Ingredients:
eggs, honey, vanilla, zucchini, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, walnuts, pecans

Directions:
Preheat oven to 375 degrees F (190C].
Butter two 8 x 4 inch loaf pans.
Beat eggs well.
Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily] and vanilla.
Stir in zucchini.
Mix dry ingredients together.
Stir into zucchini along with nuts.
Pour into the prepared loaf pans.
Bake for 45-55 minutes, or until tested done.
Cool in pans for 15 minutes before turning out.
Coconut Curry


Ingredients:
extra firm tofu, olive oil, onion, fresh garlic cloves, garlic powder, salt, curry powder, ginger powder, sriracha sauce, black pepper, water, golden raisin, coconut milk, tomatoes

Directions:
I like to marinate the tofu for at least an hour and up to 12 hours in soy sauce and sriracha.  If you do not like tofu you can use cauliflower instead and you should still marinate it.
Also, before you get started you should know that the amount of sriracha I said to use is how much I like and it might be too spicy for you.  You can always make it spicier but, if you put in too much from the start you cannot go back.  Start out with ¼ teaspoon and work your way up.  If you are making this for a large group make it mild and put the sriracha on the table for people to add as they like.  [Sriracha is the particular type of hot sauce or chili paste I think should definitely be used for this recipe.  Do not use traditional hot sauce such as Crystal or Franks but you can substitute chili paste if you do not have sriracha.]
Add whichever vegetables you like best I only put the ones that I like the most in this recipe but, there is no reason that you could not substitute whatever you like.
Remember that different curries can provide different intensities so, you may need to alter the amount you add to your taste.
Sautee the onion, garlic and bell pepper in the oil until they are soft.
Add the seasonings.
Add the tofu, frozen peas and raisins, cook for another 2 minutes.
Add the coconut milk and simmer for 20 minutes.
Add the tomato just before serving so that it is just warm thru.
Serve over brown rice.
Vegetarian Tortilla Soup
Category: soups-stews-and-chili
By DSYLVAN

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Ingredients:
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1  avocado - peeled, pitted and diced

Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 314.5
Fat: 16.2 g
Saturated fat: 4 g
Carbohydrates: 37.2 g
Sugars: 3.9 g
Dietary fiber: 5.9 g
Protein: 8.7 g
Cholesterol: 12.1 mg
Sodium: 1152.3 mg
Pirate's House Key Lime Pie


Ingredients:
graham cracker pie crusts, sweetened condensed milk, lime, rind of, fresh lime juice, powdered sugar

Directions:
Preheat oven to 375 degrees.  Whisk egg yolks, milk, lime peel, and juice.  Pour into pie crust.
Bake for 7-8 minutes.  Cool on wire rack 15 minutes.
Refrigerate until completely cooled.
Whip cream with sugar and serve on top of pie.  Garnish with lime slices.
Best Ever Pie Crust


Ingredients:
flour, salt, sugar, shortening, egg, vinegar, cold water

Directions:
Mix flour, salt and sugar.
Cut in cold shortening.
Mix the beaten egg and vinegar in a measuring cup; fill to the 1 cup mark with cold water.
Mix all together.
This will keep in fridge for 1 month.
Fresh Fruit and Yogurt Ice Pops
Category: desserts
By 2022-04-20 00:00:00

Simple and wholesome popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.

Ingredients:
2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups plain or vanilla yogurt
¼ cup white sugar
8  small paper cups
8  popsicle sticks

Directions:
Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Prep time: 15 mins
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 83.4
Fat: 1.1 g
Saturated fat: 0.6 g
Carbohydrates: 15.8 g
Sugars: 14.2 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 3.7 mg
Sodium: 43.2 mg
Lemon N Honey


Ingredients:
lemon, honey, sugar, boiling water

Directions:
squeeze 1/2 lemon into coffee mug., add sugar and honey., add boiling water to fill, stir., you can vary the ingredient quantities used to suit your taste.
Easy Double Chocolate Chip Brownies


Ingredients:
butter, margarine, eggs, all-purpose flour, granulated sugar, vanilla extract, baking soda

Directions:
PREHEAT oven to 350°F.
Grease a 13x9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth.
Remove from heat.
Stir in eggs.
Stir in flour, sugar, vanilla extract and baking soda.
Stir in remaining morsels and nuts.
Spread into prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool completely in pan on wire rack.
Light Peanut Butter Blossoms


Ingredients:
light butter, Splenda sugar substitute, brown sugar, baking powder, baking soda, egg, skim milk, vanilla, all-purpose flour, Splenda sugar substitute

Directions:
Preheat oven to 350°F.
Beat together butter and peanut butter until creamy.
Add sugars, baking soda, and baking powder and beat until "fluffy".
Beat in egg, milk, and vanilla.
Beat in wheat bran and flour.
Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie.
Using a half tablespoon measure, roll dough into one inch balls.
Roll balls in Splenda.
Place on cookie sheet and bake for 10-12 minutes.
Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn't melt all the way.
Coconut Macaroons German Style
Category: world-cuisine
By MOTTOS

Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.

Ingredients:
2 ¾ cups flaked coconut, toasted
4  egg whites
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon almond extract

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper. In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets. Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

Cook time: 20 mins
Total time: 20 mins
Yields: 3 dozen cookies

Calories: 49.4
Fat: 1.6 g
Saturated fat: 1.5 g
Carbohydrates: 8.6 g
Sugars: 7.7 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Sodium: 22.3 mg
Steve's Overnight Waffles
Category: bread
By Mike M

Belgian-style yeast-risen waffle recipe.

Ingredients:
2 ⅔ cups unbleached all-purpose flour
3 tablespoons malted milk powder (such as Carnation®)
2 ½ tablespoons white sugar
2 ¼ teaspoons active dry yeast
1 teaspoon salt
1 ¾ cups whole milk
¼ cup water
¼ cup butter
3  eggs
1 teaspoon vanilla extract

Directions:
Sift flour, milk powder, sugar, yeast, and salt together in a large bowl. Combine milk, water, and butter in a small saucepan over low heat. Heat until an instant-read thermometer inserted into the mixture reads 125 degrees F (52 degrees C), about 5 minutes; butter may not melt completely. Pour milk mixture over flour mixture in the bowl; add eggs and vanilla extract. Mix until batter is thoroughly blended. Cover bowl loosely with plastic wrap. Refrigerate, 8 hours to overnight. Preheat a waffle iron according to manufacturer's instructions. Pour 1 cup batter onto the preheated waffle iron; close and cook until the iron stops steaming, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 6 waffles

Calories: 401.2
Fat: 13.2 g
Saturated fat: 7.1 g
Carbohydrates: 57.5 g
Sugars: 13.1 g
Dietary fiber: 1.9 g
Protein: 12.5 g
Cholesterol: 120.5 mg
Sodium: 525.9 mg
Amazing Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, Miracle Whip, sour cream, prepared yellow mustard, garlic powder, paprika

Directions:
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
Add next 5 ingredients.  Try not to add too much vinegar from the relish.
Stir mixture until creamy.
Spoon mixture into egg white halves or pipe.
Dust the tops of the filled eggs with paprika.
Chill in fridge for at least 1-2 hours before serving.
Buffalo Style Chicken Pizza
Category: meat-and-poultry
By BBNELSON

Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!

Ingredients:
3  skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 784.9
Fat: 40.7 g
Saturated fat: 12.7 g
Carbohydrates: 66.6 g
Sugars: 7.7 g
Dietary fiber: 2.4 g
Protein: 37.1 g
Cholesterol: 83.1 mg
Sodium: 1840.2 mg
Turkey Pumpkin Burger


Ingredients:
ground turkey, pumpkin puree, garlic cloves, onion, egg, dried thyme, dried sage, onion powder, garlic powder, black pepper, salt

Directions:
Combine all ingredients in a bowl.
Form into seven 4 oz patties (or however many you want].
Heat grill/grill pan to med/med-high heat.
Grill 6 minutes per side.
Nana Debs Pork Chops


Ingredients:
center-cut pork chops, onion, mushroom

Directions:
In a large skillet lightly brown the pork chops.
Season with salt and pepper.
Add the soup mix and spaghetti sauce.
Smother the top with onions, peppers, and mushrooms.
Cover and cook over medium heat for 45 minutes or until the pork chops are tender.
Peanut Butter and Hot Fudge Pleasure Pot


Ingredients:
Bisquick reduced-fat baking mix, Bisquick reduced-fat baking mix, Splenda sugar substitute, skim milk, vanilla extract, boiling water

Directions:
Spray a slow cooker container with butter-flavored cooking spray., In a medium bowl,combine baking mix and 1/4 cup Splenda., Add skim milk,vegetable oil, and vanilla extract., Mix well until mixture is smooth., Stir in peanut butter. Pour batter into prepared container., In a small bowl, combine remaining 3/4 cup Splenda and cocoa., Gradually stir in boiling water., Carefully pour mixture over batter in slow cooker., DO NOT STIR., Cover and cook on HIGH for 2 hours., Serve warm with sugar- and fat-free vanilla ice cream.
Macaroni Dill Salad


Ingredients:
macaroni, salt, green onions, cucumbers, mayonnaise, sour cream, dill weed, sugar

Directions:
Cook shell macaroni with salt; drain.
Add green onion, cucumber, mayonnaise, sour cream, dill, and sugar; mix.
Chill.
Chicken Tacos


Ingredients:
limes, soy sauce, cilantro, chili powder, chicken, corn tortillas, olive oil, red onions, yellow bell pepper, red bell pepper, garlic cloves, coarse salt, pepper, cheese

Directions:
Preheat oven to 325 degrees F.
Whisk together lime juice, zest, soy sauce, cilantro and chil powder in a large bowl. Add chicken and toss.
Wrap stacked tortillas in foil and place in oven to warm.
In a skilletg heat olie oil and then add vegetables (onions - peppers] and saute over high heat until browned (10-15 minutes]. Stir in garlic salt and pepper and cook another 2 mintues. Add chicken mixture and heat until chicken is warm.
Spoon chicken/vegetable mixture down center of each tortilla. Serve with desired compliments.