aki005/Recipes_json_vector_nbarbcone huggingface dataset:
822 Carne Asada Tacos 30 mins 45 mins 1 hrs 15 mins 6 6 servings 1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices, ½ teaspoon salt, 1 teaspoon freshly ground black pepper, crushed red pepper to taste, 1 lime, 1 (28 ounce) can tomatillos, 2 fresh jalapeno peppers, seeded, 4 tablespoons canola oil, divided, 1 (10.5 ounce) can beef broth, 12 (6 inch) corn tortillas, ½ large onion, chopped, 2 tomatoes, chopped, 1 avocado - peeled, pitted and sliced, 1 bunch fresh cilantro, chopped, 1 lemon Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating. 4.5 https://www.allrecipes.com/recipe/37336/carne-asada-tacos/ /Main Dishes/Taco Recipes/ Total Fat 23g 29%, Saturated Fat 4g 19%, Cholesterol 69mg 23%, Sodium 873mg 38%, Total Carbohydrate 40g 15%, Dietary Fiber 13g 46%, Total Sugars 5g, Protein 30g, Vitamin C 32mg 161%, Calcium 128mg 10%, Iron 5mg 29%, Potassium 1128mg 24% Prep Time: 30 mins, Cook Time: 45 mins, Total Time: 1 hrs 15 mins, Servings: 6, Yield: 6 servings
825 Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) 25 mins 45 mins 1 hrs 10 mins 8 8 servings 2 ½ quarts chicken stock, 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs), 3 carrots, chopped, 1 white onion, chopped, 2 stalks celery, chopped, ¼ cup chopped fresh cilantro, 1 clove garlic, 1 tablespoon chopped fresh mint, salt and ground black pepper to taste, 3 cups cooked rice, 1 avocado, peeled and chopped, 2 serrano peppers, minced, 2 limes, quartered Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint. Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks. Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice. 5 https://www.allrecipes.com/recipe/262306/mexican-chicken-and-rice-soup-sopa-de-pollo-y-arroz/ /Soups, Stews and Chili Recipes/Soup Recipes/Chicken Soup Recipes/ Total Fat 15g 19%, Saturated Fat 4g 18%, Cholesterol 65mg 22%, Sodium 957mg 42%, Total Carbohydrate 26g 10%, Dietary Fiber 4g 13%, Total Sugars 3g, Protein 22g, Vitamin C 12mg 59%, Calcium 49mg 4%, Iron 2mg 12%, Potassium 450mg 10% Prep Time: 25 mins, Cook Time: 45 mins, Total Time: 1 hrs 10 mins, Servings: 8, Yield: 8 servings
827 California Roll Sushi 45 mins 15 mins 1 hrs 30 mins 8 8 rolls 1 cup uncooked short-grain white rice, 1 cup water, ¼ cup rice vinegar, 1 tablespoon white sugar, ½ cup imitation crabmeat, finely chopped, ¼ cup mayonnaise, 8 sheets nori (dry seaweed), 2 ½ tablespoons sesame seeds, 1 cucumber, cut into thin spears, 2 avocados - pitted, peeled, and sliced the long way Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 1 inch pieces with a very sharp knife dipped in water. 4.3 https://www.allrecipes.com/recipe/189477/california-roll-sushi/ /Cuisine/Asian/ Total Fat 14g 18%, Saturated Fat 2g 11%, Cholesterol 5mg 2%, Sodium 135mg 6%, Total Carbohydrate 24g 9%, Dietary Fiber 4g 16%, Total Sugars 3g, Protein 4g, Vitamin C 7mg 34%, Calcium 43mg 3%, Iron 2mg 9%, Potassium 327mg 7% Prep Time: 45 mins, Cook Time: 15 mins, Additional Time: 30 mins, Total Time: 1 hrs 30 mins, Servings: 8, Yield: 8 rolls
830 Quesadillas I 10 mins 10 mins 20 mins 5 5 servings 10 (6 inch) corn tortillas, 2 cups shredded mozzarella cheese, 1 (2 ounce) can sliced black olives, 2 avocados - peeled, pitted and sliced, 2 teaspoons hot pepper sauce Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients. Cut the quesadillas into triangles and serve. 4.3 https://www.allrecipes.com/recipe/14847/quesadillas-i/ /Cuisine/Latin American/Mexican/ Total Fat 25g 31%, Saturated Fat 8g 40%, Cholesterol 35mg 12%, Sodium 457mg 20%, Total Carbohydrate 32g 12%, Dietary Fiber 9g 32%, Total Sugars 2g, Protein 15g, Vitamin C 10mg 48%, Calcium 288mg 22%, Iron 2mg 9%, Potassium 524mg 11% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 5, Yield: 5 servings
831 Avocado Toast with Egg 5 mins 5 mins 10 mins 2 2 servings 1 teaspoon butter, 2 eggs, 2 slices multigrain bread, 1 ripe avocado, pitted, peeled, 1 teaspoon lemon juice, or to taste, 1 pinch cayenne pepper, sea salt to taste, ground black pepper to taste Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more. Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes. Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper. 4.9 https://www.allrecipes.com/recipe/265304/avocado-toast-with-egg/ /Main Dishes/Sandwich Recipes/ Total Fat 23g 29%, Saturated Fat 5g 26%, Cholesterol 191mg 64%, Sodium 361mg 16%, Total Carbohydrate 21g 8%, Dietary Fiber 9g 31%, Total Sugars 3g, Protein 12g, Vitamin C 12mg 58%, Calcium 69mg 5%, Iron 4mg 23%, Potassium 628mg 13% Prep Time: 5 mins, Cook Time: 5 mins, Total Time: 10 mins, Servings: 2, Yield: 2 servings
832 Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette 25 mins 15 mins 40 mins 4 1 large salad ⅔ cup quinoa, 1 ⅓ cups water, 1 bunch kale, torn into bite-sized pieces, ½ avocado - peeled, pitted, and diced, ½ cup chopped cucumber, ⅓ cup chopped red bell pepper, 2 tablespoons chopped red onion, 1 tablespoon crumbled feta cheese Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese. Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad. Grace Magyar 4.8 https://www.allrecipes.com/recipe/230050/kale-quinoa-and-avocado-salad-with-lemon-dijon-vinaigrette/ /Side Dish/Sauces and Condiments/Salad Dressing Recipes/Vinaigrette Dressing Recipes/ Total Fat 20g 26%, Saturated Fat 3g 16%, Cholesterol 2mg 1%, Sodium 552mg 24%, Total Carbohydrate 35g 13%, Dietary Fiber 6g 23%, Total Sugars 1g, Protein 9g, Vitamin C 157mg 786%, Calcium 188mg 14%, Iron 8mg 42%, Potassium 856mg 18% Prep Time: 25 mins, Cook Time: 15 mins, Total Time: 40 mins, Servings: 4, Yield: 1 large salad
834 Grilled Avocados 10 mins 5 mins 15 mins 8 8 servings ¼ cup olive oil, or as needed, 1 pinch ground chipotle pepper, or more to taste, 1 pinch chili powder, or more to taste , 4 avocados, halved and pitted Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado. Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes. 3.9 https://www.allrecipes.com/recipe/238173/grilled-avocados/ /BBQ & Grilling/Side Dishes/ Total Fat 22g 28%, Saturated Fat 3g 16%, Sodium 8mg 0%, Total Carbohydrate 9g 3%, Dietary Fiber 7g 24%, Total Sugars 1g, Protein 2g, Vitamin C 10mg 51%, Calcium 13mg 1%, Iron 1mg 3%, Potassium 490mg 10% Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins, Servings: 8, Yield: 8 servings
835 Taco Salad III 15 mins 15 mins 30 mins 8 8 servings 16 ounces lean ground beef, 1 (1.25 ounce) package taco seasoning mix, 1 head iceberg lettuce, shredded, 1 red onion, sliced, 1 bunch green onions, chopped, 1 (15 ounce) can pinto beans, drained, 1 (15 ounce) can kidney beans, drained, 2 large tomatoes, chopped, 1 avocados - peeled, pitted, and cubed, 8 ounces shredded Cheddar cheese, 1 (16 ounce) package corn chips, 1 (16 ounce) bottle Catalina salad dressing Prepare the ground beef as directed by taco seasoning package and set aside. In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately. 4.6 https://www.allrecipes.com/recipe/16848/taco-salad-iii/ /Salad/Taco Salad Recipes/ Total Fat 61g 78%, Saturated Fat 16g 80%, Cholesterol 72mg 24%, Sodium 1682mg 73%, Total Carbohydrate 76g 28%, Dietary Fiber 12g 43%, Total Sugars 18g, Protein 27g, Vitamin C 17mg 84%, Calcium 376mg 29%, Iron 4mg 23%, Potassium 764mg 16% Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 8, Yield: 8 servings
836 Vegetarian Tortilla Soup 15 mins 40 mins 55 mins 12 12 servings 2 tablespoons vegetable oil, 1 (1 pound) package frozen pepper and onion stir fry mix, 2 cloves garlic, minced, 3 tablespoons ground cumin, 1 (28 ounce) can crushed tomatoes, 3 (4 ounce) cans chopped green chile peppers, drained, 4 (14 ounce) cans vegetable broth, salt and pepper to taste, 1 (11 ounce) can whole kernel corn, 12 ounces tortilla chips, 1 cup shredded Cheddar cheese, 1 avocado - peeled, pitted and diced Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado. 4.6 https://www.allrecipes.com/recipe/80743/vegetarian-tortilla-soup/ /Soups, Stews and Chili Recipes/Soup Recipes/Vegetable Soup Recipes/ Total Fat 16g 21%, Saturated Fat 4g 20%, Cholesterol 12mg 4%, Sodium 1152mg 50%, Total Carbohydrate 37g 14%, Dietary Fiber 6g 21%, Total Sugars 4g, Protein 9g, Vitamin C 27mg 136%, Calcium 186mg 14%, Iron 3mg 18%, Potassium 461mg 10% Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 12, Yield: 12 servings
837 Easy Keto Beef Tacos 20 mins 18 mins 50 mins 4 4 servings 2 cups shredded Cheddar cheese, 1 pound ground beef, ½ package taco seasoning mix, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 avocado, diced, 1 cup shredded lettuce, ½ cup shredded Cheddar cheese, ½ cup tomatoes, diced Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat. Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes. Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more. Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes. 4.2 https://www.allrecipes.com/recipe/261032/easy-keto-beef-tacos/ /Cuisine/Latin American/Mexican/ Total Fat 53g 67%, Saturated Fat 26g 128%, Cholesterol 157mg 52%, Sodium 1197mg 52%, Total Carbohydrate 10g 4%, Dietary Fiber 4g 14%, Total Sugars 2g, Protein 41g, Vitamin C 8mg 42%, Calcium 619mg 48%, Iron 3mg 16%, Potassium 634mg 13% Prep Time: 20 mins, Cook Time: 18 mins, Additional Time: 12 mins, Total Time: 50 mins, Servings: 4, Yield: 4 servings
838 Turkey Avocado Panini 17 mins 8 mins 25 mins 2 2 sandwiches ½ ripe avocado, ¼ cup mayonnaise, 2 ciabatta rolls, 1 tablespoon olive oil, divided, 2 slices provolone cheese, 1 cup whole fresh spinach leaves, divided, ¼ pound thinly sliced mesquite smoked turkey breast, 2 roasted red peppers, sliced into strips Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed. Preheat a panini sandwich press. To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil. Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes. 4.7 https://www.allrecipes.com/recipe/201117/turkey-avocado-panini/ /Cuisine/European/Italian/ Total Fat 51g 66%, Saturated Fat 13g 63%, Cholesterol 62mg 21%, Sodium 1720mg 75%, Total Carbohydrate 42g 15%, Dietary Fiber 6g 21%, Total Sugars 4g, Protein 25g, Vitamin C 59mg 297%, Calcium 328mg 25%, Iron 4mg 23%, Potassium 623mg 13% Prep Time: 17 mins, Cook Time: 8 mins, Total Time: 25 mins, Servings: 2, Yield: 2 sandwiches
839 Corn and Avocado Salsa 30 mins 5 mins 35 mins 4 4 cups 3 ears fresh corn, husks and silks removed, 2 avocados - peeled, pitted, and cubed, 1 red onion, finely diced, 1 red bell pepper, seeded and diced, 1 tablespoon minced garlic, 1 tablespoon ground cumin, 1 teaspoon crushed red pepper flakes, ¼ cup chopped fresh cilantro, ⅓ cup red wine vinegar, 2 tablespoons olive oil, ¼ cup fresh lime juice, salt and black pepper to taste Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper. 4.6 https://www.allrecipes.com/recipe/74692/corn-and-avocado-salsa/ /Appetizers and Snacks/Dips and Spreads Recipes/Salsa Recipes/Corn Salsa Recipes/ Total Fat 23g 29%, Saturated Fat 3g 17%, Sodium 65mg 3%, Total Carbohydrate 29g 11%, Dietary Fiber 10g 36%, Total Sugars 6g, Protein 5g, Vitamin C 62mg 308%, Calcium 46mg 4%, Iron 2mg 13%, Potassium 856mg 18% Prep Time: 30 mins, Cook Time: 5 mins, Total Time: 35 mins, Servings: 4, Yield: 4 cups
841 Warm Shrimp Salad 10 mins 15 mins 25 mins 3 2 to 4 servings 1 pound medium shrimp - peeled and deveined, 2 tablespoons butter, 2 lemons, juiced, 2 heads butter lettuce, 2 tomatoes, chopped, 1 avocado - peeled, pitted and diced, 2 stalks celery, chopped, 1 cucumber, cleaned and chopped, ½ cup shredded carrots, ⅓ cup vinaigrette salad dressing In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain. In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette. 4.5 https://www.allrecipes.com/recipe/14189/warm-shrimp-salad/ /Salad/Seafood Salad Recipes/Shrimp Salad Recipes/ Total Fat 26g 33%, Saturated Fat 7g 37%, Cholesterol 250mg 83%, Sodium 566mg 25%, Total Carbohydrate 29g 11%, Dietary Fiber 12g 43%, Total Sugars 9g, Protein 37g, Vitamin C 90mg 449%, Calcium 218mg 17%, Iron 7mg 37%, Potassium 1474mg 31% Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 3, Yield: 2 to 4 servings
842 Avocado Soup with Chicken and Lime 10 mins 20 mins 30 mins 4 4 servings 4 (6 inch) corn tortillas, julienned, 1 ½ tablespoons olive oil, 1 white onion, sliced thinly, 8 cloves garlic, thinly sliced, 4 fresh jalapeno peppers, sliced, 8 ounces skinless, boneless chicken breast halves - cut into thin strips, 1 quart chicken broth, ¼ cup fresh lime juice, 1 tomato, seeded and diced, salt and ground black pepper to taste, 1 avocado - peeled, pitted and diced, ¼ cup chopped fresh cilantro Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet. Bake in the preheated oven until lightly browned, 3 to 5 minutes. Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste. Ladle soup into bowls and sprinkle with tortilla strips to serve. 4.5 https://www.allrecipes.com/recipe/20809/avocado-soup-with-chicken-and-lime/ /Soups, Stews and Chili Recipes/Soup Recipes/Vegetable Soup Recipes/ Total Fat 15g 20%, Saturated Fat 2g 12%, Cholesterol 37mg 12%, Sodium 1048mg 46%, Total Carbohydrate 25g 9%, Dietary Fiber 7g 23%, Total Sugars 4g, Protein 17g, Vitamin C 24mg 122%, Calcium 59mg 5%, Iron 1mg 8%, Potassium 590mg 13% Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 4, Yield: 4 servings
843 Meyer Lemon Avocado Toast 10 mins 3 mins 13 mins 2 2 servings 2 slices whole grain bread, ½ avocado, 2 tablespoons chopped fresh cilantro, or more to taste, 1 teaspoon Meyer lemon juice, or to taste, ¼ teaspoon Meyer lemon zest, 1 pinch cayenne pepper, 1 pinch fine sea salt, ¼ teaspoon chia seeds Toast bread slices to desired doneness, 3 to 5 minutes. Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds. 4.8 https://www.allrecipes.com/recipe/257457/meyer-lemon-avocado-toast/ /Main Dishes/Sandwich Recipes/ Total Fat 1g 2%, Saturated Fat 0g 1%, Sodium 271mg 12%, Total Carbohydrate 12g 4%, Dietary Fiber 2g 8%, Total Sugars 2g, Protein 4g, Vitamin C 3mg 13%, Calcium 31mg 2%, Iron 3mg 14%, Potassium 82mg 2% Prep Time: 10 mins, Cook Time: 3 mins, Total Time: 13 mins, Servings: 2, Yield: 2 servings
844 Mexican Baked Fish 15 mins 15 mins 30 mins 6 6 servings 1 ½ pounds cod, 1 cup salsa, 1 cup shredded sharp Cheddar cheese, ½ cup coarsely crushed corn chips, 1 avocado - peeled, pitted and sliced, ¼ cup sour cream Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream. 4.5 https://www.allrecipes.com/recipe/12745/mexican-baked-fish/ /Cuisine/Latin American/Mexican/ Total Fat 18g 23%, Saturated Fat 7g 36%, Cholesterol 69mg 23%, Sodium 529mg 23%, Total Carbohydrate 11g 4%, Dietary Fiber 3g 12%, Total Sugars 2g, Protein 28g, Vitamin C 7mg 34%, Calcium 213mg 16%, Iron 1mg 5%, Potassium 717mg 15% Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 6, Yield: 6 servings
848 Absolutely Amazing Ahi 10 mins 15 mins 25 mins 6 6 servings ¾ pound sashimi grade tuna steak, diced, ½ cup diced cucumber, 1 avocados - peeled, pitted and diced, ¼ cup chopped green onion, 1 ½ teaspoons red pepper flakes, 1 tablespoon toasted sesame seeds, 1 ½ teaspoons lemon juice, 2 teaspoons sesame oil, ½ cup soy sauce In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost. Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers. 4.7 https://www.allrecipes.com/recipe/33247/absolutely-amazing-ahi/ /Appetizers and Snacks/Seafood/ Total Fat 8g 10%, Saturated Fat 1g 6%, Cholesterol 26mg 9%, Sodium 1227mg 53%, Total Carbohydrate 6g 2%, Dietary Fiber 3g 11%, Total Sugars 1g, Protein 16g, Vitamin C 6mg 31%, Calcium 38mg 3%, Iron 1mg 8%, Potassium 513mg 11% Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 6, Yield: 6 servings