xiaoxl/recipe_data huggingface dataset:
Bill's Most Wonderful Chicken  Burgers


Ingredients:
ground chicken, sweet onion, green bell pepper, garlic cloves, yellow mustard, ketchup, horseradish, pepper, egg, olive oil

Directions:
"Mix everything in a bowl till it is mixed well. Form into 4-6 burgers and grill. Of course you can add cheese. (I like American Cheese] and of course the rolls.  Have a Ball."
Chorizo Queso Dip
Category: appetizers-and-snacks
By Christina

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Ingredients:
10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Directions:
Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker. Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo. Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Prep time: 5 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 35 mins
Yields: 16 servings

Calories: 178.3
Fat: 15.2 g
Saturated fat: 7.7 g
Carbohydrates: 2.4 g
Sugars: 1.1 g
Dietary fiber: 0.2 g
Protein: 8 g
Cholesterol: 42.2 mg
Sodium: 507.5 mg
Brita® Mocktail


Ingredients:
cucumber, lime, fresh dill

Directions:
Peel a cucumber and cut it up., Grind it in a food processor to make juice., Add ice cold Brita® filtered water., Add fresh lime juice, fresh dill, and agave nectar.
Rotini With Spicy Tomato Sauce


Ingredients:
rotini pasta, garlic cloves, tomatoes, olive oil, red pepper flakes, salt, sugar, ground black pepper, fresh parsley, lemon juice, chicken, cherry tomatoes

Directions:
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente and drain the pasta.
In large skillet, heat the olive oil over medium heat.
Add in the minced garlic and chopped onion. Cook until fragrant.
Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
Put in all the pasta in the skillet together with the sauce.
Stir them together over low heat.
Serve hot and sprinkle the finely chopped parsley as garnishing.
Eat up and enjoy!
Cucumber Sandwich Appetizers
Category: appetizers-and-snacks
By Kamra Raleigh

This makes a great midnight snack, too!

Ingredients:
1 (8 ounce) package spreadable cream cheese
¼ cup sour cream
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf sliced pumpernickel party bread
2  cucumbers, peeled and thinly sliced

Directions:
Mix cream cheese, sour cream, and Italian salad dressing mix in a bowl until well blended. Spread cream cheese mixture atop pumpernickel party bread and top each slice with 1 to 2 cucumber slices.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 186
Fat: 8.7 g
Saturated fat: 4.7 g
Carbohydrates: 21.3 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 5.7 g
Cholesterol: 22.6 mg
Sodium: 552.1 mg
Fat Free Fresh Tropical Fruit Salad


Ingredients:
fresh pineapple, honey, fresh lime juice, oranges, kiwi fruits, mango

Directions:
In a large glass bowl stir all ingredients together; cover and chill for 8 hours (tossing the fruit occasionally in the juice] before serving.
Adjust sweetness to taste.
Leafy Greens Curry With Mushrooms (Vegan)


Ingredients:
coconut oil, cumin seed, mustard seeds, turmeric, tomatoes, fresh ginger, sea salt, chili powder, mushroom, spinach, garlic clove, fenugreek leaves, water

Directions:
Heat the oil in a medium saute pan, to medium heat.  Have your tomato chopped and ready to go.
Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle.  Add in the mustard seeds and before long they will start to pop.  Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes.  It will sizzle and spatter a bit so put an apron on!
Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder.  Turn the heat down a bit and leave that to marry while you chop the mushrooms.  Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water.
Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water.  Mix well, and add a few more tbsp of water if you choose.  Check seasoning and you're done.
French French Toast


Ingredients:
baguette, eggs, milk, vanilla extract, cinnamon, butter

Directions:
Slice baguette into 1 inch pieces. Set aside., In wide, shallow bowl, whisk eggs, adding in milk, vanilla, then cinnamon., Dip each slice bread in egg mixture, thoroughly coating., Cook each piece in a well-oiled frying pan until light, golden brown., Butter well, then drizzle with maple syrup., Tres bien!
Toots’ Creamy Garlic Potatoes


Ingredients:
baking potatoes, garlic clove, salt, butter, ground pepper

Directions:
Slice potatoes thick and layer in 1 1/2 quart baking dish, 2" deep.
Slowly heat cream with garlic, salt and pepper in a milk pan on a low temperature.
Pour hot cream over potatoes. The cream should cover top layer.
Place small knobs of butter around the dish.
Bake at 150°C, until potatoes are tender. At least one hour.
Serves 6.
Blueberry Spinach Salad With Chicken, Pecans and Bleu Cheese


Ingredients:
radicchio, pecan pieces, blueberries, blue cheese, chicken breast halves, shallot, blueberries, sugar, salt, raspberry vinegar

Directions:
Divide spinach among 4 plates.  Garnish each plate with radicchio leaves.
Top spinach with pecans, blueberries, bleu cheese and chicken slices.
Prepare vinaigrette:
Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
Drizzle over salad.
There will be some dressing leftover.  Store in the refrigerator and use within a few days.
Ceviche Self-Portrait
Category: appetizers-and-snacks
By big surprise

If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.

Ingredients:
1 pound shrimp, peeled and deveined
4  limes, juiced
4  roma tomatoes, seeded and diced
½  yellow onion, finely diced
1  cucumber, peeled, seeded, and diced
4  serrano peppers, seeded and minced
salt and pepper to taste
12  tostada shells
1 tablespoon hot pepper sauce

Directions:
Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the  tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour. When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

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

Calories: 189.6
Fat: 5.6 g
Saturated fat: 1.2 g
Carbohydrates: 22 g
Sugars: 2.9 g
Dietary fiber: 2.9 g
Protein: 14.8 g
Cholesterol: 115.2 mg
Sodium: 629.2 mg
Peach Kuchen
Category: desserts
By SHER15

This is my favorite recipe.  It's quick, easy and delicious.  I've made it with both canned or fresh peaches

Ingredients:
½ cup margarine
¼ cup white sugar
1  egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 (29 ounce) can sliced peaches, drained
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough.  Sprinkle with sugar and cinnamon. Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9 inch springform pan

Calories: 170.3
Fat: 8 g
Saturated fat: 1.4 g
Carbohydrates: 23.4 g
Sugars: 14.4 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Cholesterol: 15.5 mg
Sodium: 159.8 mg
Garden Tuna Melt


Ingredients:
tuna in water, mayonnaise, onion, green pepper, green onion, dried basil leaves, dried oregano leaves, cheddar cheese

Directions:
Mix tuna, mayo, onion, green pepper and seasonings.
Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice.
Spread outsides of sandwiches with additional mayo or softened butter.
Cook in skillet on medium heat until lightly browned on both sides.
Strawberry Lime Shake


Ingredients:
coconut milk, frozen strawberries, lime juice, coconut oil

Directions:
Place all ingredients in a Vita-Mix and puree on high speed until smooth., Serve.
Turkey Nacho Bake
Category: appetizers-and-snacks
By TKOPRIVA

A fast and easy way to prepare a pretty classic nacho treat, with ground, browned turkey meat. The kids and my husband love it. Serve with sour cream, taco sauce, salsa or guacamole.

Ingredients:
1 pound ground turkey
2 cloves garlic, chopped
freshly ground black pepper to taste
2 teaspoons crushed red pepper flakes
2 tablespoons chopped fresh chives
2 tablespoons hot sauce  (Optional)
1 (1 ounce) package dry taco seasoning mix
1 (14 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 (4 ounce) can sliced black olives
1  ripe tomato, diced
1 bunch green onions, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in   mix according to package instructions. Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce. Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top. Bake in preheated oven until cheese is melted, about 15 minutes

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 716.6
Fat: 37.7 g
Saturated fat: 12.2 g
Carbohydrates: 64.2 g
Sugars: 3.5 g
Dietary fiber: 9.3 g
Protein: 32.8 g
Cholesterol: 104.5 mg
Sodium: 1423.9 mg
Chicken Salad II
Category: salad
By Ron

Awesome chicken salad!

Ingredients:
4  skinless, boneless chicken breast halves
4  eggs
1  red apple, diced
3  green onions, chopped
½ cup sweet pickle relish
½ cup mayonnaise
3 stalks celery, thinly sliced
1 (8 ounce) can pineapple chunks, juice reserved
¼ cup chopped fresh cilantro
1 cup chopped pecans
fajita seasoning to taste

Directions:
Bring a large pot of water to a boil.  Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes.  Drain, cool and chop. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice. In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 351.9
Fat: 26.3 g
Saturated fat: 4.1 g
Carbohydrates: 15.8 g
Sugars: 11.6 g
Dietary fiber: 2.5 g
Protein: 15.8 g
Cholesterol: 127.4 mg
Sodium: 332.6 mg
Awesome Paprika Chicken With Creamy Gravy!


Ingredients:
all-purpose flour, paprika, salt, ground pepper, garlic powder, cayenne pepper, boneless chicken breasts, butter, margarine, green onion, sour cream, egg

Directions:
Mix flour and seasonings., Coat chicken is whipped egg., Coat chicken in flour and seasonings., Melt butter in skillet., Add chicken and cook 12 minutes on each side turning only once., In separate pan add soup and onions simmer for 3 minutes or until hot., Stir in sour cream., Simmer for another 3 minutes on low heat.
Avocado and Lime Dessert Mousse


Ingredients:
avocados, lime, juice of, confectioners' sugar

Directions:
"Put everything in the food processor and blend until smooth, enjoy straight away in small glass bowls."
Lailani's "Cooking Under Pressure" Mongolian Beef


Ingredients:
garlic, soy sauce, water, dark brown sugar, ground ginger, cornstarch, water, green onions

Directions:
Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select Meat setting for 20 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Vegetable Bean Soup


Ingredients:
onion, celery, carrot, garlic, olive oil, water, great northern beans, chicken broth, stewed tomatoes, potato, bay leaf, salt, pepper

Directions:
In a large saucepan, sauté onion, celery, carrot and garlic until tender.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat; simmer uncovered for 15 minutes or until heated through and potatoes are tender.
Discard bay leaf.
Chicken Tagine With Lemon and Olives


Ingredients:
fresh lemon juice, boneless skinless chicken thighs, all-purpose flour, salt, fresh ground black pepper, ground turmeric, olive oil, onions, fresh ginger, garlic cloves, green olives, lemon rind, potatoes, pine nuts, cinnamon sticks, fresh parsley

Directions:
Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Remove chicken from bag; discard marinade.
Pat chicken dry with paper towels.
Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
Add half of chicken; cook for 3 minutes on each side or until lightly browned.
Remove from pan. Repeat procedure with remaining chicken.
Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
Serve with couscous.
Instant Pot® Honey-Soy Pork Chops
Category: main-dish
By Rob McPhee

Instant Pot® pork chops. Serve with potatoes.

Ingredients:
1 tablespoon salted butter
2 slices bacon, chopped
4 (6 ounce) bone-in center-cut pork chops (about 1 inch thick)
½ cup honey
¼ cup soy sauce
1 tablespoon minced garlic
½ cup cold water
2 teaspoons cornstarch

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and bacon; saute until bacon is cooked but not quite crispy, about 5 minutes. Add pork chops and sear for about 1 minute on each side. Gently stir in honey, soy sauce, and garlic. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork chops to a plate and switch back to Saute function. Whisk cold water and cornstarch together in a small bowl; pour into the pot. Cook and stir until sauce thickens, about 5 minutes. Pour sauce over pork chops.

Prep time: 5 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 pork chops

Calories: 331.3
Fat: 11 g
Saturated fat: 4.5 g
Carbohydrates: 37.7 g
Sugars: 35.1 g
Dietary fiber: 0.2 g
Protein: 22 g
Cholesterol: 61.6 mg
Sodium: 1071.5 mg
Chicken With Homemade Herb Cheese


Ingredients:
cream cheese, butter, margarine, half-and-half, garlic powder, dried oregano, dried thyme, dried marjoram, dried dill, dried basil, fresh ground black pepper, boneless skinless chicken breast halves, fresh ground black pepper, salt

Directions:
Preheat oven to 350 degrees.
In a medium bowl, stir together the softened cream cheese, softened butter or margarine, half and half or light cream, garlic powder, oregano, thyme, marjoram, dillweed, basil and dash of pepper. Stir until the mixture is well blended and smooth; set aside.
Rinse the chicken breast halves under cold running water; pat dry with paper towels. Place each breast half, boned side up, between 2 pieces of heavy duty clear plastic wrap. Working from the center out to the edges, lightly pound the chicken breasts with the flat side of a meat mallet until the chicken is 1/4 inch thick. Remove the plastic wrap.
Place 1 heaping tablespoon of the cream cheese mixture in the center of each flattened chicken breast half.
Wrap the chicken breast around the cream cheese filling; secure with wooden toothpicks.
Place the filled chicken breasts, seam side down, in a 2 quart square baking dish. Season the chicken with the freshly ground pepper and salt to taste.
Bake in the 350 degree oven about 30 minutes, or until the chicken is tender and no longer pink.
Spoon any melted cream cheese in the baking dish over the chicken.
Serve hot.
Tabouli (Lebanese Bulghur, Parsley, and Mint Salad)


Ingredients:
Bulgar wheat, parsley, fresh mint leaves, green onions, tomatoes, extra virgin olive oil

Directions:
This recipe is a breeze if you have a food processor, a little more work if you don't.
If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
Repeat with green onions, and add it bowl.
Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
If you are making this for company, you might want to chop everything by hand.
It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
Drain and squeeze as dry as possible, and combine with vegetables.
Drizzle with lemon juice and olive oil.
Add salt and pepper to taste, and toss thoroughly.
You can be quite generous with the pepper.
Refrigerate for about an hour, taste, and adjust salt and pepper.
In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.
Queso Blanco (White Cheese Dip)


Ingredients:
American cheese, diced green chilis, cold water

Directions:
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
Rice and Salchicha


Ingredients:
rice, water, tomato sauce, salt, black pepper

Directions:
Place oil, sofrito, tomato sauce, salchicha, salt, pepper, and 4 cups of water into rice pot. Bring to a boil.
Reduce heat to medium and add rice.
Once the rice absorbs all the liquid, reduce heat to low. Place aluminum foil over the top of the pot and close lid. Cook for 15 minutes.
After the 15 minutes, mix the rice, place the aluminum foil over the top and close with lid. Cook another 15 minutes.
Continue step 4 until rice is cooked.
Reuben and Swiss Casserole Bake


Ingredients:
corned beef, sauerkraut, swiss cheese, butter

Directions:
Set oven to 350 degrees F.
Butter a 9 x 13-inch casserole dish.
Place the corned beef in the bottom on the casserole dish then dot all over with the dressing.
Spread the sauerkraut over the top of the dressing then top with the grated Swiss cheese.
Toss the breadcrumbs with the butter in a bowl then sprinkle evenly over the the cheese.
Bake for 25-30 mins, or until bubbly.
NOTE; if desired the rye bread topping can be doubled.
Spicy Crab Dip


Ingredients:
cream cheese, sour cream, mayonnaise, garlic, Worcestershire sauce, lemon juice, green onions

Directions:
Blend cream cheese, sour cream and mayonnaise well (I use a hand mixer to get it super smooth].
Stir in remaining ingredients.
Allow to chill for at least a half hour before serving to give the flavors a chance to blend together.
Serve with your favorite crackers or crostini.
This is also good made with either tuna or smoked salmon (could probably also use canned salmon, but I've never tried it that way].
Dip could be warmed in a 350 degree oven if a warm dip is preferred.
Creamy Spinach, Bacon and Sun-Dried Tomato Sauce for Pasta


Ingredients:
onion, garlic clove, bacon, white wine, frozen spinach, cracked black pepper, sun-dried tomato, parmesan cheese, pine nuts

Directions:
Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
Serve with extra parmesan if you wish.
Bird's Spaghetti Nest


Ingredients:
reduced-fat cream cheese, parmesan cheese, light sour cream, egg, ground beef, onion, green pepper, salt, black pepper, tomato paste, tomato sauce, ketchup, spaghetti

Directions:
Preheat oven to 350°F In a large bowl, mix cheeses, sour cream, and egg together. Set aside.
Sauté beef in a large skillet with the onion, green pepper, Italian seasoning, salt, and pepper. When beef is cooked thorough, add remaining beef ingredients.
Cook spaghetti till done, drain in strainer, then pour into cheese mixture while hot. Chop the pasta cheese mixture using a spatula or other sharp edged utensil, while stirring and mixing well and place into a lightly greased bundt pan OR jumbo muffin tins (better].
When beef mixture is done, pour it over the pasta/cheese mixture and bake for 25-30 minutes.
Allow to cool about 5 minutes, then flip over onto a serving platter for the bundt pan, onto the counter for muffin tins, then use a spatula to transfer to plates.
I like using the jumbo muffin tins, then putting the extra into a casserole dish for left-overs.
Spicy Avocado Snack
Category: appetizers-and-snacks
By OxPatchReb

This fresh, fast, and easy snack is heart-healthy and delicious. I have tried lemon, lime, orange, grapefruit, Meyer lemon, key limes and Satsuma juices and I like good 'ol fashioned lemon the best, but please experiment to your own tastes!

Ingredients:
1 cup ripe avocado, halved and pitted
½  lemon, juiced
2 tablespoons hot sauce (such as Valentina®), or to taste
2 pinches kosher salt

Directions:
Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel. Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 123.9
Fat: 10.8 g
Saturated fat: 1.6 g
Carbohydrates: 9.5 g
Sugars: 0.7 g
Dietary fiber: 6.2 g
Protein: 1.9 g
Sodium: 775.5 mg