xiaoxl/recipe_data huggingface dataset:
Quick Simple Chocolate Cake


Ingredients:
eggs, butter, flour, powdered sugar

Directions:
Preheat oven at 425°Ｆ. Buttered muffin cups.
Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute.
Take out the bowl from microwave and whisk until smooth.
Add sugar into the bowl and whisk well.
Break eggs into the bowl and whisk well.
Add flour into the bowl and whisk well.
Divide the chocolate mixture into muffin cups.
Bake in the preheated oven for 12 minutes.
Leave them in the oven for 1 more minute.
Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.
Harissa Hummus
Category: appetizers-and-snacks
By Buckwheat Queen

Need a last-minute dish for surprise guests or dinner at a friend's house? Using pre-cooked chickpeas means making hummus in no time. Adding harissa powder leaves out the need to add any other spices and gives the hummus a nice kick of spiciness. Serve with flatbread or vegetables for an appetizer or potluck hit. Best if hummus is left to sit to allow the flavors to meld, but it can be eaten immediately. Store in the refrigerator.

Ingredients:
2 tablespoons harissa powder
3 cups low-sodium chickpeas, drained and liquid reserved
⅓ cup extra virgin olive oil, or more as needed
2 tablespoons tahini
1 tablespoon lemon juice, or more as needed
2 cloves garlic
8  Kalamata olives
2 tablespoons chopped fresh cilantro
⅛ teaspoon harissa powder, or to taste

Directions:
Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside. Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element. Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

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

Calories: 218.6
Fat: 12.6 g
Saturated fat: 1.7 g
Carbohydrates: 19.4 g
Sugars: 0.8 g
Dietary fiber: 4.3 g
Protein: 6 g
Sodium: 128.1 mg
Meatball Sandwiches


Ingredients:
ground beef, eggs, milk, garlic powder, fresh parsley, pepper, salt, parmesan cheese, provolone cheese

Directions:
Preheat oven to 350 degrees.
add all ingredients to mixing boll except for rolls and provolone cheese. Using hands, mix ingredients together thoroughly.
roll meat mixture into 1in to 1 1/2 diameter balls. place balls onto greased baking sheet.
Bake meatballs for 25-30 or until internal temperature of meatballs reach 165 degrees.
Heat pasta sauce on low until heated through.
Once meatballs are done cooking, let rest about 10 minutes.
Slice rolls length wise down the middle and place on baking sheet. turn oven to broil.
Place 2-3 meatballs inside sliced rolls, spoon pasta sauce and 1 slice provolone cheese on top.
broil for 1-2 minutes or until cheese melts.
Perfect Prime Rib Roast


Ingredients:
kosher salt, garlic powder, garlic cloves, pepper

Directions:
Let roast come to room temperature, rub roast with seasonings., Place roast, bone side down, in shallow roasting pan, but do not cover., Add a small amount of water to pan., Insert meat thermometer, not touching any bone., Sear roast at 500°F for 15 minutes., DO NOT OPEN THE OVEN DOOR!, Turn temperature down to 350°F., Cook approximately 20 minutes per pound., Rare-140-150°F., Medium 150-160°F., Well 170-180°F., Allow roast to sit for 15 minutes after removing from the oven, then slice.
Southern Screw


Ingredients:
"vodka"

Directions:
"Pour all ingredients over ice, stir and serve in tall glass decorated with an orange slice and cherry."
Artichoke-Brie Dip


Ingredients:
artichokes, cream cheese, mayonnaise, green onions, oregano, salt, black pepper, garlic clove

Directions:
Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
Add Brie and mix well.
Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
Serve warm.  Great with party rye, sourdough bread, or crackers.
Crusty Gluten Free Baguette


Ingredients:
potato starch, xanthan gum, kosher salt, warm water, eggs, canola oil, coconut oil, honey

Directions:
In a large mixing bowl add the potato starch, almond flour, oat flour, millet flour, yeast, xanthan gum and kosher salt.  With whisk attachment to stand mixer, mix for 30 to 45 seconds or until well combined.
Measure the water into a measuring cup, bread in eggs, 2 tablespoons oil and honey.  With the mixer on low speed, add the mixture into the flours.  As it begins to incorporate, increase the mixer speed to medium and continue to mix for 2 to 3 minutes or until thoroughly combined.
With the remaining tablespoons of oil, lightly oil a large dutch oven.  Turn the dough into the oiled oven, cover and allow to rise in a warm place for 1 1/2 to 2 hours.  About 20 minutes before end of rise, set oven temperature to 425 degrees and preheat.
Line a 2 section French loaf pan with foil or use foil to make molds for the dough.  Spray the foil with non-stick cooking spray.  Divide the dough in half.  Using a wet spatula form the dough into a 9 to 10 inch log, smoothing and wetting spatula as needed.  With a sharp knife make 3 slits in each loaf, place in preheated oven and bake for 30 minutes or until crusty, golden and a hallow sound when tapped on top of loaf.
Clam Chowder - Westcoast Style


Ingredients:
lean bacon, onions, water, carrots, potatoes, sea salt, canned tomatoes, fresh ground black pepper, celery ribs, ketchup, canned baby clams

Directions:
In a medium size frying pan, lightly fry chopped bacon until partially cooked.
Drain and discard fat.
Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
In a large cooking pot, add water and bring to boil.
Add chopped carrots, cubed potatoes, salt and pepper.
Puree' tomatoes in a food processor or blender and add to cooking pot.
Add reserved bacon/onion mixture to pot and bring to boil.
Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
Add diced celery and ketchup and cook for 5 minutes.
Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
Add milk, stirring constantly while adding and bring to just boil.
Finally, add instant potato flakes, stir well and simmer for 3 minutes.
Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.].  The soup will thicken slightly the following day.
Remove soup from heat and let sit for 15 minutes before serving.
Fresh baby clams may be used.
You will require about 4 pounds of baby clams in the shell.
In a pot, add 2 1/2 cups water and clams.
Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
Discard any clams that DO NOT OPEN.
Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
Extract the clams from the shells and add to soup.
This soup can be canned.
Spicy Gingered Beef and Snap Pea Salad
Category: trusted-brands-recipes-and-tips
By Dole

Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.

Ingredients:
¾ pound flank steak, thinly sliced across the grain, then chopped
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and ground black pepper, to taste
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 (1 inch) piece peeled fresh ginger, grated
2 tablespoons chopped fresh cilantro
1 tablespoon sesame oil
2 teaspoons chile paste
1 clove garlic, minced
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
1  red, yellow or orange bell pepper, seeded and diced
½ cup DOLE® Onion, chopped
1 small cucumber, diced
¼ cup chopped peanuts
1 tablespoon Chopped fresh cilantro
Fresh lime wedges

Directions:
Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly.  Season with salt and pepper, to taste.  Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked.  Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing. Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl.  Toss with Gingered Dressing, to taste.  Transfer salad to serving platter or serving plates. Spoon beef over salad.  Sprinkle on top chopped peanuts and cilantro.  Squeeze lime wedges over, as desired. *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended.  Makes about 2/3 cup.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 274.1
Fat: 18.1 g
Saturated fat: 4.1 g
Carbohydrates: 15.4 g
Sugars: 4.8 g
Dietary fiber: 3.8 g
Protein: 14.6 g
Cholesterol: 26.6 mg
Sodium: 605.8 mg
Bint E Naeem's Coleslaw


Ingredients:
cabbage, sugar, salt, white pepper powder, light mayonnaise, vinegar

Directions:
In a bowl mix all of the ingredients well., Chill & enjoy :].
Monterey Jack Cheese Shrimp Dip


Ingredients:
monterey jack cheese, shrimp, black olives, mayonnaise, green onion

Directions:
Mix together all ingredients in a microwavable safe serving dish (a quiche dish works well for this].
Microwave on HIGH for 3 minutes; stir.
Continue to microwave for 30 seconds each time-stirring well after each 30 seconds-until cheese melts.
Serve hot with tortilla and/or corn chips.
Spicy Catalina Swai
Category: seafood
By spicytim

Tasty grilled fish fillet with a tantalizing color and zesty, zingy taste. I love to experiment with grilling fish and marinades, and this is one I've recently come up with. Recipe also works well with trout; haven't tried it with other types of fish, though. If cooking more than one fish, grill each in separate foil to preserve flavor.

Ingredients:
1 (4 ounce) fillet swai fish
⅜ cup Catalina salad dressing
1 teaspoon chile-garlic sauce (such as Sriracha®)
½ teaspoon garlic powder
½ teaspoon ground black pepper
⅜ teaspoon sea salt
⅜ teaspoon crushed red pepper flakes
¼ teaspoon mustard powder
¼ teaspoon ground white pepper

Directions:
Preheat an outdoor grill for medium-high heat. Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely. Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together. Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 fish fillet

Calories: 541.6
Fat: 40.5 g
Saturated fat: 6.1 g
Carbohydrates: 27.4 g
Sugars: 21.5 g
Dietary fiber: 1.1 g
Protein: 17.1 g
Cholesterol: 55.7 mg
Sodium: 1917.6 mg
Easy Ice Cream Sandwiches
Category: desserts
By momtomany

Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
½ cup butter, softened
1 teaspoon vanilla extract
2  eggs
½ cup semisweet chocolate chips
½ cup butterscotch chips
½ gallon vanilla ice cream, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks. Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 12 ice cream sandwiches

Calories: 514.6
Fat: 28.9 g
Saturated fat: 15.5 g
Carbohydrates: 61.3 g
Sugars: 43.6 g
Dietary fiber: 2.1 g
Protein: 6.9 g
Cholesterol: 86.3 mg
Sodium: 499 mg
Lentil Pate


Ingredients:
onion, garlic cloves, garam masala, dried coriander, lentils, mango chutney, milk, egg

Directions:
Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later].
Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more].
Once the onion becomes translucent, add the spices and fry them for a little bit too.
Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
Take the lentils off the heat and strain them, transferring into a food mixer.
Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
Pour into a lined loaf tin (about 3 inches by 8] and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6].
Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.
Bacon and Egg Salad


Ingredients:
hard-boiled eggs, celery, green onions, bacon, mayonnaise, salt, pepper, fresh parsley

Directions:
Combine first 4 ingredients in a large bowl; set aside.
Combine mayonnaise and next 3 ingredients; fold into egg mixture Sprinkle with parsley and serve.
Salad can be chilled up to 24 hours; bacon will soften slightly.
Serve this as a salad or as a sandwich filling.
Fantastic Grilled Corn on the Cob


Ingredients:
corn, butter, parmesan cheese, fresh parsley

Directions:
Preheat barbecue to medium-high heat.  Husk corn; remove silk.  Rinse under cold water; shake of  excess water.  Wrap corn individually in foil.
Grill 15-20 minutes or until corn is tender, turning occasionally.  Remove from barbecue; unwrap corn.
Meanwhile, mix butter, Parmesan cheese and parsley,  Spread butter mixture on corn.
Almond Brittle Bar Cookies


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

Directions:
Preheat oven to 350°F.
Spray an 8-inch square baking pan with vegetable cooking spray.
Mix together flour, baking soda, and salt.
Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Stir flour mixture into butter mixture until just combined. Fold in toffee bars, nuts, and chocolate morsels. Using a rubber spatula, spread mixture evenly in prepared pan.
Bake cookies until a toothpick inserted in center comes out clean and top is lightly browned, 20 to 25 minutes.
To prepare topping, immediately sprinkle chocolate morsels over top of warm cookies. Return cookies to oven. Bake just until chocolate has melted, 2 minutes.
Spread melted chocolate evenly over cookies. Sprinkle with nuts. Transfer pan to a wire rack to cool completely. Cut into bars.
Christmas Crackers


Ingredients:
dill, lemon pepper

Directions:
Put crackers in a large mixing bowl.
Combine remaining ingredients in a large measuring glass or small bowl and whisk together.
Pour over crackers and start turning with a plastic spatula or wooden spoon; try not to break the crackers.
Stir for a few minutes so that there is no pool of oil at bottom of bowl and the crackers have absorbed the majority of it.  You can let them sit to dry out a bit, but I usually can't wait that long!  Enjoy!   Betcha can't eat just one handful!
*** Make sure to use Ranch DRESSING mix, NOT the dip mix!***.
Baked Meatball and Pasta Casserole


Ingredients:
water, green bell pepper, onion, butter, elbow macaroni, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 375 Degrees and Grease a 3 Quart Casserole Dish.
Melt the 1 TBSP Butter over medium heat and add the green bell pepper and onion. Cook until tender, approximately 5 minutes.
Pour the jar of pasta sauce, the 2 cups of water, the package of frozen meatballs, the 2 1/2 cups of uncooked macaroni, 1 TSP Italian Seasoning directly into the casserole dish. Add the onion and green pepper. Stir all ingredients until combined.
Bake covered for 45 minutes at 375 Degrees. Remove from oven after the 45 minutes is up and sprinkle the 2 Cups of Mozzarella and 1/4 Cup of Parmesan Cheese over the top. Place back in the oven uncovered and broil on high for around 3 minutes or until the cheese is bubbly.
This will make 4 Huge Servings or 6 Normal Servings. Freezes Well!
Enjoy and always let you kitchen be your favorite restaurant!
Hunt's Barbecued Pork Chops


Ingredients:
tomato sauce, salt, celery, water, lemon juice, brown sugar, dry mustard, pepper

Directions:
Brown chops in oil.
Place in a shallow greased baking pan.
Combine tomato sauce, salt, celery, water, lemon juice, brown sugar, dry mustard, and pepper together; pour over chops.
Cover the dish and bake in moderate oven 350 degrees Fahrenheit for 1 1/4 hours or until tender, basting occasionally.
Serves 4 delighted people.
Carrot Cake Slice


Ingredients:
eggs, caster sugar, carrots, walnuts, sultana, flour, salt, cinnamon, baking powder, baking soda, cream cheese, icing sugar, lemon

Directions:
Heat oven to 160°C fan bake. Grease and line a 17cm x 27cm slice tin with baking paper with an overhang on all sides.
Place the eggs and sugar in a bowl and beat until pale and creamy then beat in the oil. Stir in the grated carrot, walnuts and sultanas.
Sift the flour, salt, cinnamon, baking powder and soda over the carrot mixture then stir to combine. Spread the mixture into the prepared tin and bake for 50 minutes or until a skewer inserted in the center comes out clean. Remove to cool completely.
To make topping, beat cream cheese until smooth then beat in icing sugar, lemon zest and juice. Spread over cooled cake and cut into squares.
One Pot Spicy Sausage and Lentils


Ingredients:
olive oil, onion, carrot, garlic clove, bay leaf, fresh rosemary, green lentils, brown lentils, canned tomatoes, flat leaf parsley

Directions:
Heat oil in a skillet over medium heat and fry sausages for 8-10 minutes or until golden.
Remove sausages from the pan and set aside on a paper towel.
Add onion, carrot and garlic ato the pan and fry for 3-4 minutes until onions are softened and lightly browned.
Return sausages to the pan, then add the bay leaf, rosemary, lentils, stock and tomatoes.
Bring it all to the boil, then reduce the heat to low and leave to simmer gently, covered, for about 40 minutes or until lentils are tender.
If you feel it needs more liquid, just add a little water.
Remove the bay leaf and rosemary if you wish.
Season with salt and pepper to taste.
Serve with a sprinkling of freshly chopped parsley.
Three-Pepper Spice Cookies.


Ingredients:
butter, sugar, baking powder, red chili powder, black pepper, ground ginger, ground cloves, ground cinnamon, cayenne, egg, milk, all-purpose flour, black pepper, bittersweet chocolate, shortening

Directions:
With an electric mixer on medium beat butter.
Add sugar, baking powder, ground chili, the 1/2 tsp finely ground pepper, ginger, clove, cinnamon, and cayenne.
Beat until combined.
Add egg and milk. Mix well.
Beat in as much flour as possible, stir in remaining flour. If necessary knead dough to blend.
Shape dough into a ball and divide in half. Shape each into a 6 1/2-inch long roll. Wrap in plastic and chill 4 to 24 hours.
Preheat oven to 375°F.
Cut rolls into 1/4-inch slices.
Place 1-inch apart on an ungreased cookie sheet.
Sprinkle with medium ground pepper.
Bake 8 to 10 minutes until edges are golden.
Melt chocolate and shortening in a small sauce pan on low.  Dip slightly cooled cookies half way into chocolate, let set on waxed paper.
Isle of Coconut


Ingredients:
white rum, light coconut cream, lime juice, lemon juice, fresh coconut

Directions:
Mix all the ingredients in a blender with ice until smooth., Pour into glass., Add slices of fresh coconut shavings if desired.
Lighter Baked Shrimp Scampi
Category: main-dish
By lutzflcat

Shrimp scampi is a classic, but decadent dish typically made with lots of butter and served over high-carb pasta or white rice. This version lightens things up a bit and is quick and easy enough for a weeknight meal.

Ingredients:
16  large shrimp, peeled and deveined
1 tablespoon butter
2 tablespoons minced garlic
1 tablespoon minced shallot
1 teaspoon olive oil
¼ cup chicken stock
2 tablespoons freshly squeezed lemon juice
¼ teaspoon red pepper flakes
⅛ teaspoon ground paprika
salt and ground black pepper to taste
¼ cup crushed garlic croutons
3 cups frozen riced cauliflower (such as Green Giant®)
3 tablespoons chopped fresh parsley
4  lemon wedges

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place shrimp in a shallow baking dish. Melt butter in a small saucepan over medium heat. Add garlic, shallot, and olive oil and cook until fragrant, about 1 minute. Stir in chicken stock, lemon juice, red pepper flakes, paprika, salt, and pepper. Pour this mixture over shrimp and sprinkle with crushed croutons. Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 9 to 11 minutes; do not overcook. While shrimp is cooking, place riced cauliflower in a large nonstick skillet. Cook over medium heat, stirring occasionally, until hot, about 5 minutes. Serve shrimp over riced cauliflower. Garnish with chopped parsley and lemon wedges.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 233.4
Fat: 7 g
Saturated fat: 2.3 g
Carbohydrates: 26.8 g
Sugars: 0.4 g
Dietary fiber: 9.6 g
Protein: 25.4 g
Cholesterol: 180.3 mg
Sodium: 416.4 mg
Chicken Wraps


Ingredients:
garlic cloves, orange, juice of, light soy sauce, honey, chili powder, boneless skinless chicken thighs, flour tortillas, mayonnaise, iceberg lettuce

Directions:
Place the garlic, orange juice, soy sauce, honey and chile powder into a bowl and mix well.  Adjust seasonings, adding more chile powder if you wish.
Trim any excess fat from the chicken thighs and place into a plastic zip-loc bag.  Pour the honey mixture over the thighs and turn them to coat well.  Close the bag and marinate the thighs in the fridge for 1 hour.
Preheat oven to 425°.  Place the thighs, with the marinade, into a shallow roasting pan.  Roast for 25-30 minutes, turning halfway through and basting with the glaze, until the chicken is tender and slightly blackened on the edges.
Remove the chicken from the pan and leave to cool.  Cut the chicken into strips and set aside.
Lay a tortilla on a clean work surface.  Add 1 T. of mayo into the center and spread out a little.  Add iceberg lettuce (to taste] and top with several strips of chicken.  Fold the tortilla up over the filling, fold in both sides of the tortilla, then roll up all the way.  Wrap in saran wrap or waxed paper to secure rolls.  Repeat to make 8 rolls.
Make these the day before a picnic or for boxed lunches.  YUM!