xiaoxl/recipe_data huggingface dataset:
Fried Plantains
Category: everyday-cooking
By Donna

Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.

Ingredients:
1 quart oil for frying
2  plantains

Directions:
Preheat oil in a large, deep skillet over medium high heat. Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces. Fry the pieces until browned and tender. Drain excess oil on paper towels.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 151.8
Fat: 11.2 g
Saturated fat: 1.5 g
Carbohydrates: 14.3 g
Sugars: 6.7 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 1.8 mg
Jamaican Jerk Turkey Burgers With Papaya-Mango Salsa


Ingredients:
papaya, mango, red bell pepper, red onion, fresh cilantro, lime rind, fresh lime juice, red onion, red bell pepper, ground turkey

Directions:
For the salsa:.
Combine  papaya, mango, red pepper, red onion, cilantro, lime rind and juice.
Let stand at room temperature at least 30 minutes before serving.
Prepare grill to medium heat.
For the burgers:.
Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir well.
Add turkey; mix well to combine.
Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes.
Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
Cut rolls in half horizontally.
Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted.
Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.
Poppy Seed Chicken Pasta Salad


Ingredients:
spiral shaped pasta, celery, red onion, dried cranberries, chicken, pecans, mayonnaise

Directions:
"Cook pasta according to packaging directions.  Rinse with cold water.  In a large bowl, combine pasta and everything except dressing.  Mix the dressing up in a small bowl and then pour on top and mix gently.  Chill for several hours before serving."
Wayne's Beef Macaroni and Cheese


Ingredients:
elbow macaroni, green bell peppers, onions, garlic, lean ground beef, crushed tomatoes, dried basil, ground cumin, dried oregano, cheddar cheese

Directions:
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.
Tom's Cold Rotini Salad


Ingredients:
mayonnaise, mustard, roma tomatoes

Directions:
Cook rotini until done (slightly firm].
Rinse rotini under cold water until room temperature.
Seed and dice the tomatoes.
Mix all ingredients well.
Refrigerate overnight and enjoy!
Angel's Tangy Meatloaf


Ingredients:
quick oats, egg, lean ground beef, turkey, no-salt-added tomato sauce, fresh ground black pepper, fresh parsley, water, apple cider vinegar, brown sugar, yellow mustard

Directions:
Preheat oven to 350°F.
Finely chop onion. In a large bowl lightly beat egg. Add chuck, onion, oats, 1 cup tomato sauce, soup mix, parsley and pepper and lightly blend with hands until just combined. In a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes.
While meatloaf is baking, in a small saucepan whisk together water, vinegar, brown sugar, mustard, and remaining cup tomato sauce and bring to a boil over moderate heat. Reduce heat and simmer so that sauce thickens and reduces.
After meatloaf has baked 20 minutes, spoon enough sauce over meatloaf to coat it. Continue to bake meatloaf, spooning more after 45 minutes and then 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160°F Let meatloaf stand in pan on a rack 10 minutes.
Adjust time if cooking in muffin tins.
Serve meatloaf with sauce on the side.
Sunny's Hard Lemonade


Ingredients:
water, sugar, vanilla vodka, lemon juice, lemon, lime

Directions:
In a small saucepan, bring water and sugar to a simmer.  Cook until sugar is completely dissolved.  Remove from heat and set aside to cool.
Fill a large pitcher with ice.
Stir in sugar mixture, vodka, and juice.  If desired, slice lemon and/or lime into rings about 1/4 inch thick and add to pitcher.
Jicama Salad With Cilantro and Chiles


Ingredients:
fresh lime juice, olive oil, sugar, salt, oranges, jicama, cucumbers, red onion, cilantro leaf, jalapeno chile

Directions:
Whisk lime juice, oil, sugar, salt and hot pepper sauce together in a large bowl.
Trim peel and pith from oranges. Cut in half lengthwise, then slice into thin half moons.
Add orange slices and remaining ingredients to dressing. Toss to coat. Season to taste with salt and pepper. Cover, and chill 1 hour or overnight. Serve on a bed of lettuce, garnished with additional orange slices.
Chicken A-La-King (Food Storage)


Ingredients:
mushroom, green pepper, salt, turmeric, flour, water, bouillon, powdered milk

Directions:
"Rehydrate TVP and reconstitute vegetables according to directions. Heat oil in skillet and saute TVP and vegetables. Add flour, margarine powder, and all spices. Stir until vegetables are well covered. Add water and powdered milk and mix well. Bring to a boil and cook one minute. Serve over rice."
Tomato Ham Soup


Ingredients:
olive oil, shallots, tomato juice, garlic balsamic & olive oil diced tomatoes, water, sugar, salt, fresh ground pepper, ham

Directions:
cook cabbage,onions,shallots in olive oil, till limp., add juice,tomatoes,water,sugar,lemonî juice,salt and pepper., add chili sauce., simmer 1 hour., add ham in last 15 minutes of cooking.
Sherry Pan Seared Artichokes


Ingredients:
artichokes, extra virgin olive oil, sherry wine vinegar, sherry wine, garlic cloves, lemon zest, kosher salt, fresh ground black pepper, fresh thyme

Directions:
Snap off the dark green outer leaves of the artichokes until only the pale tender inner leaves remain.
Cut off all but 1 inch of the stem. Cut off the top third of the artichoke leaves.
Using a paring knife, peel away the tough outer layer of the stem and remove the base of the leaves, leaving a smooth surface.
Cut the artichokes in half lengthwise: with a melon baller or small spoon, scoop out and discard the hairy choke and thorny inner leaves.
Cut each half in two wedges and toss them with 1 tbsp olive oil in a large bowl. Combine the vinegar and sherry with 1/4 cup water in a small dish. Set aside.
Heat the remaining 3 tbsp olive oil and garlic in a 10" saute pan over medium high heat and cook, stirring, until the garlic starts  to turn golden, about 2-3 minutes. Remove garlic and discard.
Add artichokes to pan and arrange them with one cut side down. Cook until nicely browned , 3-5 minutes. Turn and cook the other cut side until also nicely browned, about 3 minutes more. Turn the artichokes on their curved side. Sprinkle the lemon zest on the artichokes and season with salt and pepper.  Reduce heat to low, add the vinegar, sherry and water, cover, and simmer until the liquid has reduced to about 1 tbsp and the artichokes are tender when pierced with a fork, about 5 minutes.(If the artichokes are still undercooked after liquid is reduced, turn off heat and let sit, covered a few more minutes until they reach the desired doneness].
Remove the pan from the heat, sprinkle the thyme on the artichokes and stir well. Season to taste with more salt and pepper.
Serve immediately, or let rest uncovered, and serve slightly warm. Enjoy!.
Baked Pineapple Side Dish
Category: everyday-cooking
By Betty Harvey

Baked pineapple is good with ham, as a side dish, or with ice cream for dessert.

Ingredients:
1 cup white sugar
¼ pound butter, softened
4  eggs, beaten
1 (20 ounce) can pineapple
5 slices bread, crusts removed and broken into crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs.  Transfer mixture to a 10-inch pie plate or baking dish. Bake in preheated oven for 45 to 60 minutes, or until browned.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 423.7
Fat: 19.4 g
Saturated fat: 10.9 g
Carbohydrates: 58.8 g
Sugars: 48 g
Dietary fiber: 1.2 g
Protein: 6.3 g
Cholesterol: 164.7 mg
Sodium: 298.4 mg
Espressotini


Ingredients:
vodka, espresso coffee, Chambord raspberry liquor, coffee beans

Directions:
Put all ingredients into a shaker with ice., Shake well., Strain into a chilled martini glass., Float 3 coffee beans on top, if desired.
Mahalabia (Middle Eastern-Style Milk Pudding)
Category: desserts
By Amel

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

Ingredients:
3 cups milk
¾ cup white sugar
1 cup cold water
6 tablespoons cornstarch
1 cup heavy whipping cream
1 tablespoon rose water
2  cardamom pods, crushed

Directions:
Combine milk and sugar together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture. Refrigerate milk mixture until completely cooled, 2 to 4 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 326.2
Fat: 17.1 g
Saturated fat: 10.7 g
Carbohydrates: 39.3 g
Sugars: 30.7 g
Dietary fiber: 0.2 g
Protein: 4.9 g
Cholesterol: 64.1 mg
Sodium: 67 mg
Mexican Rice and Beans
Category: main-dish
By Afzal Najam

Spicy, delicious Mexican rice and beans.

Ingredients:
2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Directions:
Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper. Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 347.7
Fat: 8.8 g
Saturated fat: 1.3 g
Carbohydrates: 59.2 g
Sugars: 3.9 g
Dietary fiber: 6.9 g
Protein: 9.8 g
Sodium: 624.3 mg
Outback Cyclone Pasta


Ingredients:
sun-dried tomato, onion, alfredo sauce, chicken breasts, ham, penne pasta, oregano, thyme, garlic

Directions:
Mix all ingredients together in a lightly greased 13 x 9 inch baking dish., Bake at 375F 1/2  hour or until golden.
Lindy's Bacon and Onion Cheese Spread
Category: meat-and-poultry
By Lindy Lessard

This is a wonderful bacon and onion cheese spread (not dip) that is great for parties and year-round use. For Christmas, I shape this into a tree shape, on a flat tray. I sprinkle the trunk of the tree with crisp bacon and the tree itself with finely chopped green onion tops or chives. I have also shaped it into a cross for my children's confirmation parties, a Christmas stocking, and even a heart for a special Valentine's Day party. If you substitute creamy salad dressing for the mayonnaise it will not be the same. My mom tried that and it didn't turn out well. This is best made the day before and chilled. My family and friends all love this; it's one of those dishes that I have to make for every holiday and get-together.

Ingredients:
½ pound bacon
2 (8 ounce) packages cream cheese, softened
½ cup mayonnaise
½ cup freshly shredded Parmesan cheese
½ bunch green onions, finely chopped

Directions:
Cook the bacon in a large, deep skillet over medium-high heat, until evenly browned and crispy, about 10 minutes; drain on a paper towel-lined plate. Crumble once cool to the touch. Beat the cream cheese and mayonnaise together in a bowl until light and fluffy. Add the Parmesan cheese, most of the crumbled bacon, and most of the green onion into the cream cheese mixture, reserving just enough bacon and green onion for garnish; stir until all ingredients are evenly incorporated. Chill in refrigerator until slightly firm, 1 to 2 hours; shape the mixture into a ball and roll in the reserved bacon and green onions. Return to refrigerator until set, 8 hours or overnight.

Prep time: 15 mins
Cook time: 10 mins
Total time: 9 hrs 25 mins
Yields: 3 1/2 cups

Calories: 52.8
Fat: 5.1 g
Saturated fat: 2.3 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 1.4 g
Cholesterol: 11.5 mg
Sodium: 77.8 mg
Spicy Channa Masala / Spicy  Chole


Ingredients:
black cardamom pods, cloves, cumin seed, fennel seed, cinnamon, mace, star anise, mango powder, coriander powder, chili powder, chickpeas, salt, onion, green chilies, tomatoes

Directions:
Chop the onions,  green chillies and tomato.
Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
Roast and grind the first seven spices.
Combine the above ground spices with coriander powder,  mango / amchur powder and chilli powder.
Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for  few minutes. Remove from stove and keep it aside.
Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. Enjoy it with baturas and poories.
Two 12-Inch Good and Easy Pepperoni Pizzas


Ingredients:
active dry yeast, warm water, sugar, salt, olive oil, flour, onion, tomato sauce, parmesan cheese, dried oregano, salt, garlic, pepper, mozzarella cheese

Directions:
Dough directions:
Preheat oven to 425 degrees (400 degrees if using Pyrex pizza pans].
Dissolve yeast in warm water.  Stir in remaining dough ingredients:  beat vigorously, about 20 strokes.
Allow dough to rest about 5 minutes while preparing sauce.
Sauce:
Mix sauce ingredients; set aside.
Assembly:
Divide dough in half.  On lightly greased baking pans, pat/press each half into 12 inch circles.  Use floured finger tips when pressing dough into circles.
Spread sauce on each circle.  Arrange pepperoni on top and sprinkle with mozzarella cheese.  Or, for crispy pepperoni, put it on top of the mozzarella!
Bake for 18-20 minutes or until crust is brown and topping is hot and bubbly.  Makes 2 pizzas.
To freeze and bake later: double wrap and freeze assembled pizza (without baking] on the pizza pan ~ bake frozen pizza at 400 degrees for 25 minutes.
Quick Reuben Pasta Salad
Category: salad
By Celeste Mandley

Corned beef and cabbage is a traditional meal for luck on New Year's Day. This is a modern twist on an old tradition.

Ingredients:
1 (16 ounce) package bow-tie pasta
4 ounces shredded corned beef
4 ounces sauerkraut
3 ounces shredded Swiss cheese
3 ounces Thousand Island salad dressing

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.

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

Calories: 247.5
Fat: 7.5 g
Saturated fat: 2.6 g
Carbohydrates: 35.6 g
Sugars: 3.5 g
Dietary fiber: 1.8 g
Protein: 10.5 g
Cholesterol: 18 mg
Sodium: 340.3 mg
Macaroni and Cheese With Vegetables


Ingredients:
bow tie pasta, basil, margarine, paprika, unbleached flour, black pepper, broccoli florets, milk, cheddar cheese, mushroom, parmesan cheese, scallions, fresh parsley

Directions:
Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine.
Remove from heat; add flour and stir until blended.
Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
Reduce heat to low.
Stir in cheeses and seasonings.
Continue stirring until cheese is melted.
Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine.
Add remaining ingredients.
Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
Reduce heat to low.
When noodles are done, drain well.
Toss with vegetables; stir in cheese sauce.
Garnish with scallion curls.
Chili Soup


Ingredients:
ground beef, onion, chili powder, canned kidney beans, canned tomatoes, water

Directions:
Brown beef and onion.
Stir in chili powder; add kidney beans, tomatoes and water.
Bring to a boil; reduce to simmer and cook covered for 1 1/2 hours.
Fold in cooked macaroni and simmer for 15 minutes more.
May be prepared ahead and refrigerated.
Serves 10.
Date Crumble Bars


Ingredients:
dates, unsalted butter, light brown sugar, rolled oats, self rising flour

Directions:
Preheat the oven to 350 degrees F, then grease & line (with parchment] a 7"x11" cake pan.
Combine the dates & orange juice in a saucepan & bring to a boil before turning the heat down to low ~ Cover the saucepan & simmer gently for 5 minutes to soften the dates.
Remove from the heat & mash the date mixture until smooth, then set aside to cool.
In a mixing bowl, beat together the butter & sugar, then stir in the oats & flour to form a crumbly mixture.
Press half of this mixture into the base of the prepared pan to form a smooth base, then use a fork to prick the base all over.
Bake for 10-12 minutes or until lightly golden.
Spread the date paste over the cooked base & sprinkle the remaining crumbly mixture over that as a topping.
Return to the oven & bake for another 30 minutes or until lightly golden.
Remove from the oven, cut into 12 bars & allow to cool in the pan on a wire rack.
Great served either warm or cold.
Grilled Moroccan Chicken With Curried Couscous


Ingredients:
caraway seed, cumin seed, dry crushed red pepper, olive oil, garlic cloves, sweet Hungarian paprika, salt, olive oil, olive oil, fresh lime juice, lime peel, roasting chickens, sugar, low sodium chicken broth, curry powder, couscous

Directions:
For Harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.].
For Chicken and Dressing:
Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.].
Preheat barbeque (medium-low heat]. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
For Couscous:
Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.
Baked Eggs


Ingredients:
tomatoes, white wine, swiss cheese, eggs, fresh basil

Directions:
Preheat oven to 325º. Grease 4 ramekins.
Slice tomato and place on paper towel to absorb moisture.
Beat whipping cream until it thickens slightly. Add white wine and beat again. Place a tablespoon of cream mixture in each ramekin.
Add a sprinkling of Swiss cheese and then divide the tomato slices between the ramekins.
Carefully crack one egg in each ramekin. Add another tablespoon of cream and the remaining cheese. Top with fresh basil.
Place ramekins on a baking sheet andbBake 12-18 minutes, uncovered, until eggs are set.
Spicy Breakfast Home Fries


Ingredients:
white potatoes, olive oil, marjoram, oregano, curry powder, table salt, black pepper, cayenne pepper, garlic, onion white, ketchup

Directions:
Chop onions into small pieces and cube potatoes into small cubes.
Add cubed potatoes to the zip lock bag along with 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt and cayenne pepper.  Mix this mixture around in the bag until the potatoes are well coated with everything.
Coat medium-sized frying pan with 2 tablespoons olive oil.  Set heat to medium.
Add the chopped onion and minced garlic to oil and saute for no more than 2 minutes.
Add contents of ziplock bag to the pan with the onions and garlic.
Mix the ingredients in the pan and cook for 10 minutes with the cover on to soften the potatoes, stirring occasionally to prevent the potatoes from sticking.
After 10 minutes, remove the cover and cook for another 10 minutes to crisp the potatoes.
When 10 minutes is up, add the ketchup on the top of the layer of potatoes and mix well.  Cover and cook for another minute.  Serve.
Chocolate Chip Cake (No Eggs No Milk)


Ingredients:
flour, sugar, baking soda, salt, chocolate chips, vinegar, vanilla

Directions:
Mix first five ingredients in a bowl.
Make a well in the middle of the dry ingredients and pour next three ingredients.  Blend well with the dry ingredients.
Pour batter in an 8-inch greased and floured  pan and bake at 375°c for 30 minutes.
Hibiscus / Jamaica Flower Enchiladas


Ingredients:
water, olive oil, onion, carrots, jicama, sugar, ground oregano, dried thyme, salt, pepper, plum tomatoes, garlic cloves, chipotle chiles in adobo, bay leaves, salt, corn tortillas, vegan sour cream, purple cabbage, vegan cheese

Directions:
Filling:
Bring hibiscus flowers and water to simmer in a small saucepan. Remove from heat and let steep until flowers are tender, 5-8 minutes.  Strain and reserved flowers.
Heat olive oil in a large pot over medium heat. Add onions and saute until soft. Add hibiscus flowers, carrots, jicama, sugar, oregano and thyme.  Cook until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper and keep warm.
Chipotle Sauce:
Combine tomatoes, onion, garlic and chipotle chiles, and 2 cups of water in a pot over medium heat. Cook, stirring ocassionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer to blender or food processor. Puree until smooth. (Be careful with hot liquids in a blender - don't close lid completely.
Wipe out pot and add oil. When oil begins to smoke, carefully add puree and bay leaves. Bring to a boil. Then reduce to a simmer and cook until thickened, about 10 minutes. Remove bay leaves.
Assembly:
Warm or fry corn tortillas in a frying pan until soft (turn once].
Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
Place two enchiladas on each plate.
Smother with sauce and garnish as you like.