xiaoxl/recipe_data huggingface dataset:
Halloween Shepherd's Pie


Ingredients:
ground beef, butter, all-purpose flour, broth, ketchup, Worcestershire sauce, potatoes, milk, butter, cheddar cheese, fennel seeds, sesame seeds

Directions:
You should prepare the meat filling and mashed potatoes simultaneously so they are ready at the same time.
**Meat filling**.
Preheat the oven to 375 and lightly grease a 3-quart casserole dish.
Brown the beef in a large skillet over medium-high heat. Drain. Add frozen vegetables to skillet and heat over medium while making the gravy.
Melt the butter in a small saucepan. Whisk the flour into butter, cook over medium heat for 2 minutes. Add stock, ketchup, Worcestershire and cook for 5 minutes to thicken. Season with salt and pepper. Pour over meat and veggies and stir to combine.
Spoon meat into casserole dish.
**Mashed Potatoes**.
Peel and quarter potatoes and put into large saucepan. Cover with water and boil for 20 minutes.
Drain potatoes. Mash the potatoes with masher or electric mixer and beat until smooth. Add the milk and butter. Stir in the cheese if desired and season the potatoes to taste with salt and pepper.
Using 1/2 the mashed potatoes, spread a thin layer over the entire casserole. Spoon the remaining mashed potatoes into large ziploc bag and cut opening about 1/2" wide off one bottom corner. Squeeze conical ghosts about 3" tall onto the prepared casserole dish of shepherd's pie, pushing down the bag to make a thicker base and then tapering upward to a narrow head. Add a couple of seeds on the heads for eyes.
Bake pie and potatoes for 20-25 minutes until the sauce is bubbling serve immediately.
Oatmeal Energy Balls
Category: appetizers-and-snacks
By Anonymous

I am a vegetarian and love to eat these before I go to the gym. I like to add extra whole peanuts sometimes. Substitute 1/4 cup dark chocolate chips for the raisins if desired. If you want to eat them on the go, wrap them in wax paper and tie with a bread tie. Enjoy!

Ingredients:
1 ½ cups rolled oats
¾ cup natural peanut butter
½ cup raisins
2 tablespoons honey

Directions:
Mix oats, peanut butter, raisins, and honey together with a fork in a bowl. Knead mixture by hand until fully incorporated; roll into 1-inch balls. Refrigerate for at least 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 168.8
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 18.8 g
Sugars: 8.3 g
Dietary fiber: 2.4 g
Protein: 5.6 g
Sodium: 44 mg
Hot Parma Dip - Meatball Sauce


Ingredients:
butter, celery, onion, chopped tomatoes, white wine, water, flour, parmesan cheese

Directions:
Melt butter in saucepan, add celery, onions & pepper. Cook until tender.
Add flour 7 cook for 2 mins, stirring, blend in tomatoes & seasonings, simmer for 5 minutes.
Stir in cheese and water & wine until combined.
Serve.
Blueberry Spinach Salad
Category: salad
By Kathi Crawford

A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!

Ingredients:
3 tablespoons red wine vinegar
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 pound fresh spinach
1 pint fresh blueberries
4 ounces crumbled blue cheese
4 ounces candied pecans

Directions:
Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well. Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 374.6
Fat: 28.6 g
Saturated fat: 7 g
Carbohydrates: 19.2 g
Sugars: 9.4 g
Dietary fiber: 4.9 g
Protein: 13.2 g
Cholesterol: 14.2 mg
Sodium: 439.5 mg
Instant Pot® Chicken Pot Pie (Crustless and Gluten Free)
Category: meat-and-poultry
By Jane Cooks It Up

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Ingredients:
1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

Directions:
Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid. Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 333.8
Fat: 18 g
Saturated fat: 10 g
Carbohydrates: 16.3 g
Sugars: 5.3 g
Dietary fiber: 3.2 g
Protein: 27.2 g
Cholesterol: 120.5 mg
Sodium: 814.2 mg
Asparagus Potato Soup


Ingredients:
fresh asparagus, baking potato, yellow onion, ground cinnamon, ground nutmeg, fresh parmesan cheese

Directions:
In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg.
Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender.
Remove from heat and cool slightly.
Pour batches of soup into blender and puree until smooth and return to the pot.
Return to a boil, salt and pepper to taste and remove from heat.
Serve immediately with Parmesan for garnish.
Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy


Ingredients:
icing sugar, vanilla extract

Directions:
Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
Store in an airtight tin for longer periods; keeps for up to 4 weeks.
Cook's tips.
If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.
German Chocolate Fudge
Category: desserts
By Cathy Brisco

This rich chocolate fudge recipe is as easy to make as it is fattening!

Ingredients:
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 ½ cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
⅛ teaspoon salt
2 cups chopped pecans

Directions:
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl. Combine sugar, butter, evaporated milk and salt in heavy skillet.  Bring to a boil over medium heat.  Cook for 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture.  Stir with wooden spoon until smooth.  Stir in pecans. Spread into buttered 10x15 inch pan.  Let stand until firm; cut into squares.

Prep time: 15 mins
Cook time: 6 mins
Total time: 2 hrs 21 mins
Yields: 80 servings

Calories: 134.3
Fat: 5.8 g
Saturated fat: 2.5 g
Carbohydrates: 20.8 g
Sugars: 15.1 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 2.1 mg
Sodium: 13.3 mg
No Cook Scotcheroos -  Peanut Butter Rice Crispy Treats


Ingredients:
white sugar, light corn syrup, peanut butter

Directions:
Stir sugar, corn syrup & peanut butter in glass bowl.
Microwave on high approximately 2 min just until bubbly.
Stir in cereal.
Press into 9x13 pan.
Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
Pour over cereal and smooth over the entire surface.
Let cool and cut into squares.
Maple Walnut Biscotti
Category: desserts
By JL

A not-too-sweet Canadian take on the classic Italian cookie.

Ingredients:
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
½ cup white sugar
2  eggs
½ cup maple syrup
1 teaspoon maple extract
1 cup chopped walnuts
1 tablespoon melted butter
¼ cup maple syrup
¾ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Sift together flour, baking powder, and salt together in a bowl. Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined. Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall. Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on. Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet. Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes. Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 20 biscotti

Calories: 239.2
Fat: 9.7 g
Saturated fat: 3.8 g
Carbohydrates: 35 g
Sugars: 16.7 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 32.3 mg
Sodium: 128 mg
Pork Saltimbocca


Ingredients:
prosciutto, lemon, garlic cloves, fresh sage, vermouth, dry white wine, butter, black pepper

Directions:
Wrap each pork chop in a strip of prosciutto and press flat until the prosciutto sticks. Generously grind pepper on both sides of the prosciutto wrapped pork chop.
Heat two tablespoons of butter in a large cast iron skillet over medium high heat; add the pork chops. Cook for 2 minutes (or more, depending upon thickness] on each side and remove to a plate. The prosciutto should be golden brown and slightly crispy.
Pour the vermouth into the skillet used to cook the pork chops, scrape the brown bits off the bottom of the pan and let the vermouth reduce to about 1/2 the original amount. Add the chicken stock, sage, garlic, and juice from the lemon, along with a few grinds of pepper. Let the sauce reduce to half then add the last tablespoon of butter , add the pork chops till coated in sauce.
Mini Apple Dumplings


Ingredients:
apple, honey, peanut butter, pumpkin, brown sugar, white sugar, butter, cinnamon

Directions:
Preheat oven to 350 degrees.
Unroll crescent rolls.  Do not separate.
In a small bowl, combine honey, peanut butter, and pumpkin.
Heat in microwave for 30 second intervals until it reaches a smooth spreading consistency.
Spread across crescent roll dough.
Being very careful, separate dough at performations.
Roll each crescent roll around apple slices.
Place into a 9x9 inch greased baking pan.
Sprinkle brown sugar over wrapped apples.
In a medium bowl, combine white sugar, melted butter, cinnamon and soda.
Pour over apples.
Bake for 35 minutes or until golden brown.
Baked French Toast With Fruit


Ingredients:
eggs, sugar, vanilla extract, flour, brown sugar, cinnamon, butter, blueberries, strawberry

Directions:
Lightly grease 9x13 pan.
Cut the bread in 3/4-inch slices.
Layer in the pan, fitting snugly.  In a bowl, lightly beat the eggs, sugar and vanilla.
Stir in the milk.
Pour over bread; turn bread slices over.
Cover and refrigerate overnight.
In the morning, pre-heat the oven to 375 degrees.
In a bowl, combine the flour, brown sugar and cinnamon.
Cut the butter in bits, add to the mix and rub together to make a crumb topping.
Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread.
Sprinkle with crumb topping.
Bake at 375 degrees for 35-40 minutes, until puffy and golden.
Enjoy!
Easy Creamy No-Cream Potato Leek Soup


Ingredients:
potatoes, leeks, butter

Directions:
Bring 7 cups of water with 1/2 tsp. salt to a boil.
Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
Wash leeks carefully, and chop into medium sized pieces.
When water is boiling, add potatoes and leeks.
Turn down heat and simmer, covered for 30 minutes.
Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
Puree until smooth.
Add butter and blend until smooth.
Return soup to pot and bring to a boil.
Add reserved cooking water until soup reaches desired consistency (I like to leave it thick].
Season to taste with salt and pepper and serve.
Reheats very well.
Asian-Flavored Shrimp Gumbo


Ingredients:
cooked pork, shrimp, olive oil, bok choy, lime juice, dried garlic, walnuts, turmeric, cornstarch, cooked rice, pickled ginger

Directions:
Sauté shrimp in olive oil on medium heat in a medium size pot.
Add salad mix, bok choy, garlic, pork, walnuts, almonds, turmeric, and rice combining thoroughly.
Mix corn starch with lime juice.
Add to shrimp mixture and cook for about 7 minutes.
Add bean sprouts and cook for about another 3 minutes.
Plate and top with ginger.
Easy Slow Cooker White Chicken Chili
Category: soups-stews-and-chili
By Kevin and Tammy P

Very quick and easy, a never-fail recipe. My family and friends just love it. Serve with corn chips, diced onions, and shredded Cheddar cheese.

Ingredients:
3 (15.5 ounce) cans great Northern beans, undrained
2 (15.5 ounce) cans pinto beans, undrained
2 (15.25 ounce) cans corn, undrained
3  onions, diced
2 (14 ounce) cans chicken broth
1  rotisserie chicken, boned and cubed
2 (4 ounce) cans diced green chile peppers, undrained
1 tablespoon hot pepper sauce
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste

Directions:
Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker. Cook on Low until flavors combine, about 8 hours.

Yields: 6 quarts

Calories: 201.3
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 27.4 g
Sugars: 2.9 g
Dietary fiber: 5.7 g
Protein: 14.3 g
Cholesterol: 22.5 mg
Sodium: 512.3 mg
Linda's Meaty Spaghetti Sauce


Ingredients:
tomato puree, tomato paste, mushrooms, hamburger, italian sweet sausage, hot Italian sausage link, onions, garlic cloves, bay leaves, dried basil, Tabasco sauce, salt, parmesan cheese

Directions:
In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle.  When done, drain all the grease.  Set aside.
Cook sausage links separately, and after cooked, cut up into bite size pieces.  Set aside.  When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce.  (This helps the sauce from becoming greasy].
Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
Add the Red wine, if using.
Add salt to taste, starting with 1 T.
Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
Serve with your favorite pasta.
Sprinkle with freshly grated Parmesan, if desired, and enjoy!
Carrot Date Walnut Couscous


Ingredients:
carrots, dates, walnuts, couscous, boiling water, butter, olive oil

Directions:
Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming] until just firm (about 5 minutes].
Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes.
Once cooked, fluff couscous and add olive oil.
Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.].
Pile carrots, dates and wanuts on top of couscous.
Add salt and pepper to taste.
Hot Sesame Chicken Salad


Ingredients:
red wine vinegar, garlic, soya sauce, chicken breasts, sesame seeds, cornstarch, flour, red wine vinegar, mayonnaise, sugar, soya sauce, canola oil

Directions:
Mix marinade in a glass pan add chicken. Set in fridge overnight., Mix all the dressing ingredients in blender and blend till smooth., Cut chicken in strips and roll in breading., Deep fry in canola oil till no longer pink., I do this in a deep frypan, drain and keep warm., Serve over a salad made of romaine, drizzle on dressing to taste.
Quinoa Casserole


Ingredients:
broccoli, quinoa, salsa, canned black beans, pepper

Directions:
Preheat oven to 400 degrees and grease a loaf pan., steam broccoli until soft., In a mixing bowl, combine all the ingredients + broccoli.  Mix well., Pour mixture into loaf pan and cook for 40 minutes., Remove and slice., Top with pasta sauce and enjoy!
Shmoo Torte


Ingredients:
icing sugar, vanilla, pecan halves, sugar, flour, pecans, butter, brown sugar

Directions:
For cake: In bowl, sift ¾ cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, ¼ at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L] tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
Bake in centre of preheated 350F (180C] oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour ¼ cup (50mL] of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
Spread 3 cups (750mL] of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.
Beef Bourguignon


Ingredients:
beef, red wine, pancetta, onions, carrots, celery, garlic cloves, fresh thyme, ground cloves, ground allspice, unbleached all-purpose flour, tomato paste, bay leaves, water, button mushroom, potatoes, butter, salt, pepper

Directions:
combine beef wine and 4 cloves garlic and marinate overnight (8 hours].
in a dutch oven heat 2 table spoons sunflower oil and stir in pancetta until slightly crip and remove.
add 2 table spoon oil and saute mushroom carrot and celery with clove allspice, 4 cloves garlic and thyme 5 minutes remove and set aside with pancetta.
remove beef from wine marinade and set wine marinade aside.
Combine flour salt and pepper and dredge the beef completely.
in dutch oven add 2 tablespoons oil and brown beef (in batches if necessary adding more oil if needed].
add vegetables, pancetta to beef and stir for a minute.
add wine marinade scraping all the bits from bottom of dutch oven.
add tomato paste, water, beef stock, bay leaf and place in pre heated oven 325 for 3 hours.
Saute pearl onions in butter for 3-5 minutes and in last 1/2 hour add to dutch oven.
In a seperat pot boil potatos whole, 20 minutes let cool and peel skin, quarter the potato and add to dutch oven for last 5 minutes.
Cherry Blondie Bites


Ingredients:
flour, baking powder, brown sugar, butter, egg, vanilla, maraschino cherry juice, maraschino cherries, powdered sugar

Directions:
Heat oven to 350 degrees.  Spray a 24 count mini muffin pan with non stick cooking spray.  Set aside.
In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes.
Add egg, vanilla and cherry juice.  Beat well on high for another 2 minutes.
In a medium sized bowl, sift together the flour and baking powder.  Add to the butter/egg mixture.  Beat on high until well blended, 2 to 3 minutes.
Place one teaspoonful of batter into each of the 24 mini muffin pan cups.  Place a maraschino cherry into the center of each.
Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean.
Let stand for 10 minutes.  Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool.  Let cool for about 15 minutes.  Sift powdered sugar over.
Makes 24.
Deviled Eggs by Marlboro Country Cookbook


Ingredients:
mayonnaise, sweet pickle juice, Dijon mustard, Worcestershire sauce, salt, paprika, cayenne

Directions:
Peel Eggs.
Cut in half lengthwise.
Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish].
Add remaining ingredients and mix (squish] well.
Spoon (or cut corner off zip lock and pipe] filling into the whites.
Refrigerate until serving.
Nutmeg Log Cookies


Ingredients:
butter, vanilla, sugar, egg, flour, nutmeg, chocolate

Directions:
Cream together first 3 ingredients and then slowly add sugar. Blend in egg. Add flour and nutmeg gradually and mix well.
Shape dough on lightly floured surface into long longs 1/2 inch in diameter. Cut into 2 inch lengths.
Bake at 350 degrees for 12- 15 minutes or until golden.
Drizzle with melted chocolate.
These freeze very well.
Angel Pasta with Lobster Sauce


Ingredients:
angel hair pasta, lobster tails, fresh mushrooms, green onions, green pepper, sun-dried tomato, unsalted butter, olive oil, bacon, fresh basil, lemon juice, pepper, fresh spinach leaves, lemon slice

Directions:
Cook the pasta according to directions on the package, then set aside and keep warm.
Place the lobster tails in boiling water and simmer for 12-15 minutes.
Drain and remove the meat from the shells.
Cut the meat into bite-sized pieces and set aside.
Cook the mushrooms, onions, red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat.
Stir constantly until tender.
Add lobster and bacon; stir well.
Add pasta, whipping cream, basil, lemon juice, and pepper.
Continue stirring until all ingredients are heated through.
Serve over fresh spinach leaves, if desired, and garnish with lemon slices.
Alfrado Chicken Enchiladas


Ingredients:
alfredo sauce, boneless skinless chicken breasts, tortillas, cheddar cheese, sharp cheddar cheese

Directions:
1. first dice chicken not to large cook on med high in frying pan
2. while the chicken is cooking slice the olives and grade the cheese.
3. put thin layer of alfrado sauce in a glass pirex pan semi large
4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla
5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that
6. put a layer of alfrado sauce on top about half the jar
7.top with chesse and left over chicken olives if any
8. bake at 350 10-15 min till chesse is melted
9.can top with sour cream or salsa.