xiaoxl/recipe_data huggingface dataset:
Green Chili Chicken Enchiladas


Ingredients:
skinless chicken breasts, flour tortilla, monterey jack cheese, onions, black olives, scallion, seasoning salt, ground black pepper

Directions:
Preheat oven to 350 degrees.
Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
Spray bottoms of two 9x13 baking dishes (glass recommended] with cooking spray.  Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas], chopped scallions and black olives.
Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn]. Dishes are done when sauce bubbles gently around the edges.
Have a margarita with them and enjoy!
Randy's Almost Famous Chili


Ingredients:
Spanish onion, celery, garlic cloves, whole tomatoes, crushed tomatoes, tomato juice, green chilies, chili powder, sea salt, oregano, cumin seeds

Directions:
In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
Add the first 4 ingredients & season with the LAWRY's.
Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
Drain well.
Place in a large crockpot.
Add remaining ingredients.
Using your hands, crush the the whole tomatoes.
Stir well.
Cook on low setting for 6-8 hours, stirring occasionally.
Correct the seasonings to your taste.
Best if cooled & reheated the next day.
Serve with a crusty bread or corn bread.
ENJOY!
Stir Fry Vegetables


Ingredients:
molasses, chicken broth, soy sauce, cornstarch, gingerroot, garlic, red pepper flakes, canola oil, snow peas, purple cabbage, onion, carrot, water chestnut, zucchini

Directions:
In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes.  Set aside.
Heat the oil in a wok or heavy skillet.  Add the vegetables and stir fry for 2 minutes until crisp tender.  (A skillet may take a bit longer].
Mix in the molasses mixture.  Cook this until the sauce begins to thicken and the vegetables are coated.
Veggie, Almond, and Raisin Quinoa Salad
Category: salad
By misspia

The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.

Ingredients:
½ cup sliced almonds
4 cups vegetable stock
2 cups quinoa
1  English cucumber, diced
15  grape tomatoes, quartered
1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped
1  orange bell pepper, diced
¾ cup crumbled feta cheese
½ cup raisins
¼ cup chopped black olives
4  scallions, white and light green parts, chopped
½ cup fresh lemon juice
½ cup olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes. Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes. Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa. Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 281.6
Fat: 15.4 g
Saturated fat: 3.1 g
Carbohydrates: 30.2 g
Sugars: 6.4 g
Dietary fiber: 4 g
Protein: 7.5 g
Cholesterol: 8.3 mg
Sodium: 292 mg
Fall Salad with Maple-Balsamic Dressing
Category: salad
By Amber Tynan

An unusual mixture that creates a perfect fall salad!

Ingredients:
1 (10 ounce) package baby spinach leaves
1 ¼ cups diced apple
1 ¼ cups diced sharp Cheddar cheese
1 cup dried cranberries
1 cup chopped pecans
½ cup balsamic vinegar
¼ cup pure maple syrup
1 teaspoon Dijon mustard
¾ cup extra-virgin olive oil
salt and ground black pepper to taste

Directions:
Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well. Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 637.3
Fat: 52.1 g
Saturated fat: 11.2 g
Carbohydrates: 37 g
Sugars: 27.6 g
Dietary fiber: 4.6 g
Protein: 10.5 g
Cholesterol: 30.2 mg
Sodium: 242.7 mg
Moroccan Honey & Mint Syrup Cake


Ingredients:
butter, sugar, of fresh mint, eggs, self-raising flour, water, sugar, of fresh mint, butter, honey

Directions:
Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time]. Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.
For the mint syrup.
Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
To assemble.
Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes]. Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.
Homemade Hand Cream


Ingredients:
honey, water, barley

Directions:
Mix egg white, glycerine, honey and enough ground barley to make a thick smooth paste.
Apply on your hands.
Leave on for 20 minutes.
Wash off with warm water.
Pat dry.
Caldo Gallego
Category: soups-stews-and-chili
By JMCCURTAIN

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Ingredients:
2 tablespoons olive oil
1  onion, minced
8 cloves garlic, minced
2  Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3  potatoes, peeled and diced
2  turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

Directions:
Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes. Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 380
Fat: 20.6 g
Saturated fat: 6.6 g
Carbohydrates: 29.4 g
Sugars: 3.5 g
Dietary fiber: 5.6 g
Protein: 19.4 g
Cholesterol: 45.7 mg
Sodium: 1743.1 mg
Honey Banana Whole Wheat Bread-Bread Machine


Ingredients:
warm water, butter, canola oil, honey, egg, vanilla, whole wheat flour, bread flour, banana, poppy seeds, salt, dry yeast

Directions:
Makes 1 1/2 pound loaf Add all ingredients to bread pan in order given., This recipe was created using the"Basic Bread" setting.
The Best Ever Guacamole


Ingredients:
avocados, garlic cloves, yellow onions, red onion, white pepper, lime, kosher salt

Directions:
Mince the garlic (add more or less to taste].
Dice the onion (ditto].
Cut avocado in half and twist to separate. Stab the pit with the long sharp edge of your knife: twist it, and the pit will come right out attached to the knife.
With a spoon, scoop out contents into a glass bowl.
Add the garlic and onion.
Using two knives cross-cut the mixture until it is in smaller chunks, then mash with a fork.
Squeeze in 1/2 the lime, white pepper and salt. Taste. Add more salt and/or lime as needed.
I don't care for a lot of additions, but cilantro is one I like. Avocados are too subtle, so adding too many other ingredients obscures its wonderful, nutty flavor.
Also consider black olives, tomatoes (de-seeded and diced] or jalapenos.
Serve with chips and home-made salsa, or add to any sw or Mexican dish.
Drunk Chicken
Category: meat-and-poultry
By Max

Cooking a chicken on a beer can.

Ingredients:
1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
5 tablespoons poultry seasoning
4 dashes liquid smoke flavoring
4  bay leaves
1 long metal skewer

Directions:
Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning. Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position. Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken). Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill. Place chicken in center standing up on can to cook. Cover and cook for two hours. Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 1 whole chicken

Calories: 443.1
Fat: 23.1 g
Saturated fat: 6.3 g
Carbohydrates: 6.3 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 44.4 g
Cholesterol: 140.4 mg
Sodium: 135.6 mg
Pickled Red Onions


Ingredients:
red onions, red wine vinegar, dried oregano, sugar, salt, pepper

Directions:
In a large non-reactive skillet, heat oil over medium-high heat., Add red onions and cook, stirring occasionally, until softened, about 2 minutes., Add vinegar, oregano, sugar, salt and pepper., Cook, stirring, until limp and tender, 2-3 minutes. Serve hot.
Simple Seafood Sheet Pan Meal
Category: everyday-cooking
By Juliana Hale

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work! If desired, serve with additional citrus wedges or slices and any fresh herb you like.

Ingredients:
1 pound broccoli florets
3 teaspoons olive oil
1 tablespoon minced garlic
2 teaspoons za'atar, divided, or more to taste
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
1 ½ pounds skin-on salmon fillets
1 medium lemon, thinly sliced
¼ cup crumbled feta cheese

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil. Arrange broccoli in a single layer on the prepared pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, 1/2 of the za'atar, and 1/8 teaspoon each salt and pepper. Roast in the preheated oven for 10 minutes. Drizzle salmon with remaining 1 teaspoon oil, remaining za'atar, and remaining salt and pepper. Top with lemon slices. Add to the pan. Roast until vegetables are tender and fish flakes easily when tested with a fork, 12 to 15 minutes. Sprinkle with feta cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 395.6
Fat: 23.9 g
Saturated fat: 6.2 g
Carbohydrates: 12.1 g
Sugars: 2.6 g
Dietary fiber: 4.5 g
Protein: 35.3 g
Cholesterol: 97.7 mg
Sodium: 441.2 mg
Sugar Snap Peas
Category: side-dish
By CJCOLLINS

Delicious and easy recipe for sugar snap peas!

Ingredients:
½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Prep time: 10 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 4 servings

Calories: 59.2
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 5.3 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 100.4 mg
Rick and Morty Szechuan Sauce
Category: side-dish
By Alex Fernandes

Idea from Binging with Babish. Simplified instructions. Enjoy, wubba wubba lub dub.

Ingredients:
½ cup soy sauce
½ cup white vinegar
½ cup water
½ cup white sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar
1 ½ teaspoons ground black pepper
1 teaspoon yeast extract spread (such as Marmite®)
½ teaspoon sesame oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground ginger
2 tablespoons cornstarch
1 teaspoon xanthan gum

Directions:
Combine soy sauce, white vinegar, water, sugar, corn syrup, cider vinegar, pepper, yeast extract spread, sesame oil, garlic powder, onion powder, and ginger in a bowl. Mix well and pour sauce into a pot. Pour 1/4 cup sauce into a small bowl. Add cornstarch; mix and add back to the main sauce. Pour another 1/4 cup sauce into the bowl; add xanthan gum. Mix and pour through a strainer back in the main sauce. Heat the pot of sauce over medium heat. Cook, whisking briskly, until gooey and thickened, 6 to 10 minutes. Strain sauce into a container; cover with plastic wrap and let cool.

Prep time: 20 mins
Cook time: 6 mins
Total time: 26 mins
Yields: 12 servings

Calories: 58.6
Fat: 0.2 g
Carbohydrates: 13.8 g
Sugars: 9.5 g
Dietary fiber: 0.7 g
Protein: 0.8 g
Sodium: 628.8 mg
Crab Asparagus Salad


Ingredients:
asparagus, morels, English peas, shallot, sherry wine, cherry tomatoes, butter, heavy cream, lemon juice, salt

Directions:
In a medium heat pan sweat the shallots until translucent. Add the slice morels and then turn heat to high.
Allow shallots and morels to cook then deglaze with sherry wine. (careful of flames] let sherry reduce by half; then emulsify the butter and cream then reduce by half again. Add the crab, peas, and confit tomato. Adjust salt and lemon seasoning.
Delicious Blueberry Squares!


Ingredients:
flour, old-fashioned oatmeal, brown sugar, brown sugar, baking powder, salt, cinnamon, butter, blueberries, white sugar, cornstarch, fresh lemon juice

Directions:
Butter a 7 x 11-inch baking pan.
Line bottom with a sheet of parchment paper; set aside.
In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together].
Toss together the berry mixture with the sugar, cornstarch and lemon juice.
Spread/pat (LIGHTLY] half of the oatmeal mixture on the bottom of the pan.
Top/spread with the blueberry/cornstarch mixture as evenly as you can.
Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled].
Set oven to 350 degrees.
Bake for 30-40 minutes, or until the fruit starts to bubble.
Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
Delicious!
Wild Rice Chicken OAMC


Ingredients:
chicken, sliced water chestnuts, celery, onions, light mayonnaise

Directions:
Cook rice according to package directions.  Combine rice with chopped chicken, water chestnuts, celery and onion.  Put mixture in a 1 gallon freezer bag. Freeze until needed.
To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
Stir mayo and cream of mushroom soup together and spread over the top of the chicken.  Mix together.
Bake covered in a preheated 325 oven for 1 hour.
Asparagus & Zucchini Frittata


Ingredients:
zucchini, asparagus, potatoes, onion, garlic cloves, olive oil, lemon juice, rosemary, walnuts, eggs, cheese, salt, fresh ground black pepper

Directions:
Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs] and walnuts on top of your first layer of vegetables.
Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
Bake for 40 minutes and serve with salad greens.
Limpin Susan


Ingredients:
green pepper, onion, garlic cloves, okra, shrimp, long grain white rice, ground pepper, cayenne pepper

Directions:
Saute onion and pepper about 5 minutes in vegetable oil, until soft. Add garlic, for 2 minutes.
Add rice, stir until coated and cook 3 to 4 minutes.
Add the rest of the ingredients except shrimp, bring to a boil, then simmer at low, covered, for about 20 minutes. Liquid should be absorbed.
taste for seasoning, add shrimp and cook a further 5 minutes until pink.
Mango Cream


Ingredients:
mango, heavy cream, sugar

Directions:
Puree mango pieces in a food processor or blender., Whip cream, adding sugar once the cream begins to thicken., Fold cream into mango puree., Refrigerate until needed., When serving, top with slivered almonds.
Somewhat Unorthodox Eggplant (Aubergine) Parmesan


Ingredients:
eggplant, butter, mozzarella cheese, provolone cheese, parmesan cheese

Directions:
Salt and pepper each eggplant slice.
Dip each slice of eggplant into the melted butter and then coat with the cracker crumbs (you may have to press the crumbs into the eggplant].
Place the individual slices on a greased cookie sheet.
Cover the top of each disk with the marinara (like a miniature pizza].
Place sliced or shredded cheese on top of the sauce on each disk.
Sprinkle the top of each one with the parmesan cheese.
Place the sheet on the middle rack in a 350°F oven and bake for 30 minutes or until eggplant feels soft when a fork is inserted.
My Mother's Brisket


Ingredients:
beef brisket, yellow onions, garlic cloves, paprika, salt, fresh ground pepper, water

Directions:
Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.] Remove brisket from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer]. In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
7-layer B. L. T. Dip


Ingredients:
cream cheese, mayonnaise, vegetarian mayonnaise, sour cream, plain yogurt, parmesan cheese, garlic powder, iceberg lettuce, water chestnut, cheddar cheese, monterey jack cheese, bacon, vegetarian bacon, roma tomatoes, green onions

Directions:
Combine cream cheese, mayonnaise, sour cream, Parmesan cheese, garlic powder, and salt and pepper to taste in a bowl.
Spread the mixture onto a serving plate.
Mix together the minced lettuce with the water chestnuts (if using].
Top the cream cheese mixture with remaining ingredients, in order: lettuce/water chestnut, the cheeses, cooked and crumbled bacon, chopped tomatoes, and green onions.
Chill for at least 2 hours before serving.
Serve with bread rounds or pita chips for dipping.
Note: you can also mix the water chestnuts into the cream cheese mixture instead of into the lettuce, if you prefer.
Quick "taco"  Dinner


Ingredients:
hamburger, lettuce, diced tomato, cheddar cheese, onion, sour cream, salsa

Directions:
Cook hamburger with taco seasonings per package directions., Heat refried beans., Crumble Fritos on plate., Layer hamburger mixture and remaining ingredients over Fritos., serve with dollops of sour cream, salsa and hot sauce.
Fried Beef and Bean Burritos


Ingredients:
"burrito-size flour tortillas"

Directions:
Mix all ingredients except tortillas.  Place a heaping 1/4 cup of fill in the center of each tortilla and fold up tortilla burrito style.  Place a toothpick into the last fold to secure the filling.
Pre-heat 3 inches of canola oil in a dutch oven to 350 degrees. Fry burritos in batch of 3-4 until golden brown (about 3 min.]and drain on a paper towel lined sheet pan. To serve immediatly, wrap each burrito in alum. foil and bake at 400 degrees about 10-12 minute  To store, once burritos have cooled, place the sheet pan they are on in the deep freeze. A few hours later pile the burritos into a zip lock bag.