xiaoxl/recipe_data huggingface dataset:
Pancakes I
Category: breakfast-and-brunch
By CYNDILB

My mom taught me this easy to memorize recipe for pancakes. We always tripled it for our family of seven.

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
1  egg
2 tablespoons vegetable oil

Directions:
Preheat a lightly oiled griddle over medium-high heat. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 9 - 4 inch pancakes

Calories: 315.4
Fat: 13 g
Saturated fat: 2.3 g
Carbohydrates: 40.2 g
Sugars: 8.2 g
Dietary fiber: 1.1 g
Protein: 9.1 g
Cholesterol: 68.5 mg
Sodium: 580.9 mg
Easy Restaurant-Style Buffalo Chicken Wings
Category: appetizers-and-snacks
By DavAlf

Super easy delicious chicken wings. My wife doesn't like the hot sauce, so she heats BBQ sauce in the microwave and uses that.

Ingredients:
12  skinless chicken wings
¾ cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 quart vegetable oil for frying
¾ cup hot pepper sauce (such as Frank's RedHot®)
1 tablespoon butter

Directions:
Rinse chicken wings in cold water; drain and pat dry with paper towels. Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate. Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.

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

Calories: 311
Fat: 21.1 g
Saturated fat: 4.3 g
Carbohydrates: 14.1 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 16 g
Cholesterol: 43.7 mg
Sodium: 1958.5 mg
Cream Cheese Mints
Category: desserts
By diane

These seem to be everyone's favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.

Ingredients:
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners' sugar
2 drops peppermint oil
1 drop any color food coloring paste

Directions:
In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 8 dozen

Calories: 112.4
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 22.6 g
Sugars: 22 g
Protein: 0.4 g
Cholesterol: 7.8 mg
Sodium: 21.1 mg
Flourless Chocolate Cake II
Category: desserts
By Shana Hillman

Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free.

Ingredients:
4 (1 ounce) squares semisweet chocolate, chopped
½ cup butter
¾ cup white sugar
½ cup cocoa powder
3  eggs, beaten
1 teaspoon vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 1 8-inch single layer cake

Calories: 285
Fat: 18.6 g
Saturated fat: 10.8 g
Carbohydrates: 29.9 g
Sugars: 26 g
Dietary fiber: 2.8 g
Protein: 4.5 g
Cholesterol: 100.3 mg
Sodium: 109.1 mg
Roasted Red Pepper Salmon Pasta
Category: main-dish
By David Van Klinken

Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!

Ingredients:
1 cup canned roasted red peppers, drained
2 cups chicken broth
⅔ cup grated Parmesan cheese
½ cup chopped fresh cilantro, packed
2 tablespoons cornstarch
1 tablespoon seeded and chopped jalapeno pepper
1 teaspoon chopped garlic, or more to taste
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon chopped fresh chives, or more to taste
1 (12 ounce) package angel hair pasta
1 tablespoon olive oil
5 (4 ounce) fillets boneless salmon fillets

Directions:
Preheat outdoor grill for medium heat and lightly oil the grate. Puree roasted red peppers in a food processor; transfer to a cold large skillet. Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree. Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm. Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes. Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 5 servings

Calories: 473.9
Fat: 18.8 g
Saturated fat: 4.5 g
Carbohydrates: 43.2 g
Sugars: 3 g
Dietary fiber: 2.9 g
Protein: 31.7 g
Cholesterol: 66.4 mg
Sodium: 894.9 mg
Kingman's Vegan Zucchini Bread
Category: bread
By iamofthedesert

Delicious. Fluffy. Mmm-hmmm.

Ingredients:
3 cups all-purpose flour
3 tablespoons flax seeds  (Optional)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon arrowroot powder  (Optional)
1 cup unsweetened applesauce
1 cup white sugar
1 cup packed brown sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
2 ½ cups shredded zucchini

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 30 mins
Yields: 2 9x5-inch loaf pans

Calories: 200.4
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 31.5 g
Sugars: 18.6 g
Dietary fiber: 1.2 g
Protein: 2.1 g
Sodium: 164.4 mg
Savory Cucumber Salad
Category: salad
By NoRainOnMyParade

I created this sour cream based recipe after trying several made with mayo, which I am not a fan of. This is a flavorful dish!

Ingredients:
3 large cucumbers, sliced
⅛ teaspoon salt, or as needed
1 ¼ cups sour cream
¾ bunch green onions (white and pale green parts only), chopped
¼ cup white sugar
2 tablespoons apple cider vinegar
2 cloves garlic, or more to taste, minced
¼ teaspoon dried dill weed
⅛ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Spread a paper towel over a large platter. Arrange cucumber slices in a single layer atop the paper towel. Sprinkle 1/8 teaspoon salt over the cucumber slices; refrigerate at least 2 hours and up to 6 hours. Mix sour cream, green onions, white sugar, apple cider vinegar, garlic, dill, paprika, 1/8 teaspoon salt, and black pepper together in a bowl; refrigerate at least 1 hour and up to 4 hours. Pour sour cream sauce over the cucumbers and stir gently to coat.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 83.9
Fat: 5.1 g
Saturated fat: 3.2 g
Carbohydrates: 9 g
Sugars: 5.7 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 10.5 mg
Sodium: 65.1 mg
Tomato-Basil Quiche With Goat Cheese


Ingredients:
eggs, half-and-half, roma tomato, fresh basil leaves, nutmeg

Directions:
Blind-bake the pie shell according to package directions (approximately 12 - 15 minutes at 375 for the type I use. I also use pie weights to keep the crust from puffing.] Set crust aside to cool for approximately 10 minutes.
Meanwhile, slice the Roma tomato thinly and let it sit on a paper towel to draw out some liquid. Chiffonade the basil leaves (i.e., roll them up and slice them into thin strands.].
Crumble the goat cheese into the warm pie shell, distributing it evenly over the bottom. It’s okay if it begins to melt a bit.
Layer the tomato slices in one layer over the goat cheese. Sprinkle the basil leaves over the top evenly. Top with a dash of nutmeg and some salt and pepper.
Whisk the eggs with the half and half thoroughly. Pour the egg mixture into the pie shell carefully. (I like to do this when the pan in on the oven rack to avoid any spillage.].
Bake at 325 for 40 - 50 minutes, until the top is slightly puffed and lightly browned. Keep an eye on the crust - halfway through baking (or even earlier] you'll need to use a pie-guard or tin foil to cover the crust so it doesn't get too brown.  Allow the quiche to cool a bit before serving. It is best slightly warm, but not hot.
Tomato and Avocado-Goat Cheese Crostini


Ingredients:
French baguette, olive oil, garlic, avocados, salt, roma tomatoes, extra virgin olive oil, salt, black pepper, fresh basil, basil leaves

Directions:
Pre-heat oven to 350 degrees.
Slice the bread into 1/4" thick diagonal slices. In a little bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on baking sheets in single layers. Bake crostini for 10-15 minutes, till golden brown and crisp. Remove from oven and let cool. These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.].
In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.
To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.
Authentic Pad Thai Noodles
Category: world-cuisine
By Julia

This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter).  It is easy, quick, and absolutely delicious.

Ingredients:
⅔ cup dried rice vermicelli
¼ cup peanut oil
⅔ cup thinly sliced firm tofu
1  large egg, beaten
4 cloves garlic, finely chopped
¼ cup vegetable broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon dried red chili flakes
3 tablespoons chopped peanuts
1 pound bean sprouts, divided
3  green onions, whites cut thinly across and greens sliced into thin lengths - divided
3 tablespoons chopped peanuts
2  limes, cut into wedges for garnish

Directions:
Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour.  Drain and set aside. Heat peanut oil over medium heat in a large wok. Cook and stir tofu in the wok, turning the pieces until they are golden on all sides. Remove tofu with a slotted spoon and drain on plate lined with paper towels. Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step. Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle. Pour in beaten egg and lightly toss in the hot oil to scramble the egg. Remove egg from the wok and set aside. Pour reserved peanut oil in the small bowl back into the wok. Toss garlic and drained noodles in wok until they are coated with oil. Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce. Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients. Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes. Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions.  Place lime wedges around the edges of the platter.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 396.8
Fat: 23.3 g
Saturated fat: 3.9 g
Carbohydrates: 39.5 g
Sugars: 9.9 g
Dietary fiber: 5 g
Protein: 13.2 g
Cholesterol: 40.9 mg
Sodium: 1233.8 mg
Bug Lady Tofu Pate
Category: appetizers-and-snacks
By ZEWALT

The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'

Ingredients:
1 (16 ounce) package soft tofu
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon prepared mustard
¼ teaspoon seasoning salt
¼ teaspoon nutritional yeast
¼ teaspoon paprika
1  orange bell pepper, finely chopped
1  fresh red chile pepper, finely chopped
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill weed
2 cloves garlic, minced

Directions:
Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible. Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 3 cups

Calories: 31.5
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 0.9 mg
Sodium: 27.5 mg
Cranberry Sauce With Spirit


Ingredients:
sugar, water, red wine vinegar, cranberries, port wine, cinnamon sticks

Directions:
Combine sugar, water and vinegar in a medium stainless steel saucepan.
Bring to a boil over high heat, stirring to dissolve sugar.
Add cranberries, return to a boil, reduce heat and boil gently, uncovered for 5 minutes, stirring frequently.
Stir in port.
Place a cinnamon stick in sterilized jar.
Ladle sauce into jars to with 1/2 inch of rim.
Process 15 minutes in hot water bath for half pint jars.
Two Green Soup


Ingredients:
asparagus, fresh spinach, bouillon cube, olive oil, flour, soymilk, smooth cashew butter, nutmeg, fresh parsley, basil

Directions:
Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk], and chop the rest into 2 inch pieces.
Wash and rough-chop the spinach.
Heat olive oil on medium in a small pan.
Add flour, stir and cook 5 minutes or until crumbly.
Add the soy or almond milk and cashew butter. Whisk together and cook until the mixture starts to thicken.
Remove from heat.
Bring the stock to a boil with the bouillon cube.
Simmer the asparagus for 5 minutes or until just tender.
Add nutmeg & spinach, and simmer just until spinach is wilted.
Stir in cream sauce and heat another two minutes.
Blend with a blender stick until smooth, or process in 2 batches in a regular blender.
Add the optional chopped fresh herb and continue to blend for a minute.
Add salt and pepper to taste and heat on medium low for 5 minutes - DON'T BOIL!
Confetti Cucumber Salad


Ingredients:
cucumbers, yellow bell pepper, red onion, garlic, olive oil, vinegar, sugar, peanuts

Directions:
Heat the oil in a pan and fry the garlic over medium heat until crispy, set aside to cool.
Mix the vinegar and sugar together.
In a bowl, toss together the chopped onion, bell pepper, and cucumbers.
Pour the vinegar/sugar mixture and the chili sauce over the salad and toss.
Add the cooled garlic and toss.
Upon serving, sprinkle the chopped peanuts over the salad
Enjoy!
Tea Grog


Ingredients:
butter, brown sugar, ground allspice, ground cinnamon, ground nutmeg, ground cloves, lemon peel, black tea, milk

Directions:
Melt the butter in saucepan over low heat.  Stir in the brown sugar, allspice, cinnmon, nutmeg, and cloves and allow the mixture to cool.  Store in a sealed container in the refrigerator.
To serve, combine in each cup 1 teaspoon of the grog mixture, 1 strip of orange peel, and 1 strip of lemon peel.  Add 6 ounces of tea and stir.  You can also add milk or cream or 1/8 teaspoon rum extract to each cup of grog, if desired.
VARIATION:  Omit the allspice and cinnamon and double the amount of ground nutmeg and cloves.  Proceed as directed above.
Strawberry Cinnamon Muffins


Ingredients:
eggs, sugar, milk, plain yogurt, vanilla, butter, all-purpose flour, baking powder, salt, ground cinnamon, strawberries

Directions:
In a mixing bowl, whisk the eggs and sugar together until light and frothy.
Add the milk, yogurt, vanilla, and melted butter; whisk gently.
In another mixing bowl, add the flour, baking powder, salt, and cinnamon.
Add the milk mixture to the dry indgredients; stir just until moistened.
Gently fold in berries.
Spoon batter into greased muffin cups; muffin cups should be 3/4 full.
Bake at 375 degrees for 25 minutes or until pick comes out clean.
Remove muffins from pan and cool on a wire rack.
Extra Cheesy French Onion Soup


Ingredients:
unsalted butter, beef broth, chicken bouillon granules, chicken broth, Worcestershire sauce, dry white wine, olive oil, parmesan cheese, cheese slice

Directions:
Make stock by bringing 10 cups water to boil.
Add beef and chicken bouillon pastes (or heat canned beef and chicken broth].
Lower heat to simmer and let simmer while preparing onions.
Melt butter slowly (so it does not brown] in large soup pot over low heat.
Add thinly sliced onions.
Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
Add wine, bring to boil, scraping up browed bits.
Cook about 5 mins.
stirring occasionally.
Add about 5 good shakes of worcestershire sauce.
Add stock to onions.
Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
Season to taste with salt and pepper.
BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
Ladle soup into ovenproof bowls.
Float bread on top of soup.
Top with 2 or 3 cheese slices.
Place in oven or microwave until cheese melts.
Cube Steak with Gravy
Category: meat-and-poultry
By C Hills

This is my husband's favorite cube steak, passed down from his grandma. Yummy steak with great gravy as long as you're patient while making the gravy. Best served with rice.

Ingredients:
¼ cup flour
¼ cup cornstarch
1 teaspoon ground black pepper
½ teaspoon salt
6  cube steaks
2 tablespoons butter, or as needed
1 cup milk, or to taste
salt and ground black pepper to taste

Directions:
Whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. Spread 1 tablespoon of the flour mixture onto a plate; press each cube steak into flour mixture to coat completely. Place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. Pound each steak a second time to further incorporate flour mixture into the meat. Melt butter in a large skillet over medium-high heat until skillet is about 350 degrees F (175 degrees C). Cook steaks in hot butter until browned, 2 to 3 minutes per side. Transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. Let skillet cool briefly. Heat the same skillet over low heat. Pour enough milk into the skillet to cover the bottom of the pan. Whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. Add more flour mixture as necessary to thicken gravy. Transfer any steak scraps back into the skillet and season gravy with salt and black pepper. Place hot steaks on plates and top with gravy.

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

Calories: 263.9
Fat: 13.6 g
Saturated fat: 6.1 g
Carbohydrates: 11 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 22.8 g
Cholesterol: 55.2 mg
Sodium: 311.4 mg
Squash and Zucchini Cakes (Paula Deen Recipe)


Ingredients:
zucchini, parmesan cheese, egg, salt, black pepper, butter

Directions:
Grate zucchini and squash with a fine grater.
Press between paper towels to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
Shape mixture into 2 inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat.
Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
White Frosting
Category: desserts
By Sierra

This traditional frosting goes well with almost any type of cake. It is quick and easy to make.

Ingredients:
1 cup milk
¼ cup all-purpose flour
½ cup shortening
½ cup butter
1 cup white sugar
1 teaspoon vanilla extract

Directions:
In a small saucepan, combine the milk and flour. Cook over medium high  heat until boiling. Remove from heat and set aside to cool. When the milk mixture is cool, add the butter, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally. Keep frosted cakes refrigerated until 1/2 hour before serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 cups

Calories: 228.5
Fat: 16.6 g
Saturated fat: 7.3 g
Carbohydrates: 19.7 g
Sugars: 17.7 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 22 mg
Sodium: 62.9 mg
Healthy Fresh Guacamole


Ingredients:
avocados, tomatoes, onion, garlic clove, kale, lime juice, pepper, salt

Directions:
1] Take the pits out and mash up 2 fresh avocados.
2] Wash tomato and kale.
3] Dice up tomato, onion, garlic (if not diced already], and kale.
4] Put all of the diced vegetables in with the mashed up avocados, mix.
5] Add in the splash of lime juice, mix.
6] Add in the hint of pepper and salt, mix.
7] Refrigerate for 1 hour  (optional]
8] Eat and Enjoy!