xiaoxl/recipe_data huggingface dataset:
Ritzy's Mushroom Chicken Noodle Soup


Ingredients:
boneless skinless chicken breast, butter, margarine, extra virgin olive oil, onion, fresh mushrooms, morton lite salt, white pepper, poultry seasoning, dried parsley, water, Worcestershire sauce, morton lite salt

Directions:
Heat butter in medium sized stock pot over medium-low heat.  Saute onions in butter until tender, about 20 mins, stirring occasionally.
In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
Put olive oil in with onions, and add seasoned chicken to tender onions.  Cook chicken about 5 minutes over medium heat.
Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
Add chicken stock, worcestershire sauce, and stir.  Bring to a boil.
Add water.  You may add as much or little liquid as you desire.
Bring to a nice boil, then reduce heat and simmer for ten minutes.
Taste broth -- season to suit your taste with lite salt as needed.
Add egg noodles.
Continue simmering over low heat for 15 or 20 minutes
Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that.  Yum!
Bread and Butter Pudding


Ingredients:
butter, vanilla, eggs, sugar, salt, milk, heavy cream, sultanas, raisins

Directions:
Brush the bread with the melted butter.
Lay bread in the bottom of the dish.
Sprinkle with some of the sultanas.
Add more bread and keep repeating.
Mix the eggs, sugar, salt, milk and heavy cream.
Strain so smooth.
Pour over the bread.
Allow to stand for 15 minutes.
Place in an oven set at 360 degrees Fahrenheit for about 40 to 50 minutes or until well risen and the custard is set.
Serve with ice cream .Devour!
Om,n Condiment


Ingredients:
eggs, tomato paste, sugar, water

Directions:
Mix the eggs in a small pot, heat a small pan, pour in the oil,Then pour the mixed eggs, as flat.
Next fry one side, in low temperature for one side, closed by a lid. bring the omelette after 46 seconds-1 minute frying out, fold it into a square shape, and insert it in a small serving pot.
Next solve the rest ingredients with water into a small pot, and heat the ingredients in a small pan, for 30 seconds moving them with spoon. When sauce is made ready pour it on the omelette.
Honey-Mustard Chicken with Roasted Vegetables
Category: meat-and-poultry
By Bibi

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Ingredients:
3 cups peeled and cubed butternut squash
2  carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4  skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Directions:
Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C). Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven. Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more. Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl. Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes. Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 413.9
Fat: 13.9 g
Saturated fat: 2.4 g
Carbohydrates: 43.4 g
Sugars: 17.4 g
Dietary fiber: 7.2 g
Protein: 28.2 g
Cholesterol: 67.7 mg
Sodium: 586 mg
Chocolate Mint Truffle Cookies


Ingredients:
butter, egg, sugar, brown sugar, vanilla extract, all-purpose flour, baking powder, salt, shortening, white chocolate chips

Directions:
In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.
Lemon Wow Cake
Category: desserts
By Julie

The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 teaspoon dried tarragon
1 cup lemon-lime flavored carbonated beverage
⅓ cup lemon juice
4  eggs
⅔ cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 10 inch Bundt pan

Calories: 360
Fat: 19 g
Saturated fat: 3.3 g
Carbohydrates: 44.2 g
Sugars: 24.2 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Cholesterol: 62.9 mg
Sodium: 394.7 mg
Garlicky Broiled Salmon and Tomatoes


Ingredients:
skinless salmon fillet, tomatoes, paprika, olive oil, kosher salt, pepper, fresh thyme, garlic cloves

Directions:
Heat Broiler. Place salmon and tomatoes, cut side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with paprika.
Drizzle the salmon and tomatoes with the oil and season with salt and pepper. Scatter the thyme and garlic over the top.
Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.
Chicken Tacos with Pineapple Salsa
Category: world-cuisine
By Bren

These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.

Ingredients:
1 cup tomatoes, seeded and diced
1 medium red onion, diced, divided
1 cup diced fresh pineapple
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon white sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1  lime, juiced
8 (7 inch) tortillas, or more as needed
1 cup shredded lettuce
8 dashes Sriracha sauce, or more to taste  (Optional)

Directions:
Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours. Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes. Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours. Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill. Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate. Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa. Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 298.5
Fat: 4.5 g
Saturated fat: 1.1 g
Carbohydrates: 38 g
Sugars: 8 g
Dietary fiber: 5.8 g
Protein: 28 g
Cholesterol: 64.6 mg
Sodium: 491.2 mg
Rhubarb Pie


Ingredients:
flour, sugar, egg, rhubarb

Directions:
Sift flour and sugar together.
Add egg and beat thoroughly.
Add rhubarb.
Pour in crust.
Add top crust.
Make a slit on top.
Bake in very hot oven (425 degrees] for 10 minutes then reduce temperature to moderate 350 degrees and bake 35 minutes longer.
Pretzel Salad
Category: desserts
By Susan

This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious.

Ingredients:
2 cups crushed pretzels
¾ cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
¾ cup white sugar
4 ½ ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix crushed pretzels, margarine and sugar. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

Prep time: 45 mins
Cook time: 8 mins
Total time: 4 hrs 53 mins
Yields: 1 9x13-inch pan

Calories: 257.9
Fat: 13.4 g
Saturated fat: 5.3 g
Carbohydrates: 32.9 g
Sugars: 23.6 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 13.7 mg
Sodium: 324.2 mg
Easy Vegetable Casserole


Ingredients:
baking potatoes, water, chicken bouillon cube, carrots, mayonnaise, sour cream, milk, sharp cheddar cheese, seasoning salt, coarse black pepper, mozzarella cheese, sharp cheddar cheese, butter

Directions:
Preheat oven 350'. Spray a large baking dish with cooking spray.
Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
Boil 5 to 7 minutes.  Drain potatoes.  Place potatoes in ice water to get a quick chill. Drain potatoes again.
In a large bowl  add carrots, veg-all, and potatoes. Set aside.
In another large bowl combine mushroom soup, mayonnaise, sour cream and milk.  Stir to combine.
Add  cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
Stir soup mixture in with the vegetables.  Stir to combine well.
Place  vegetable mixture in baking dish.
Sprinkle mozzeralla and sharp cheddar cheese over top.
Sprinkle club crackers crumbs over top of cheeses.
Pour melted butter over top.
Place in oven and bake 30 to 35 minutes or until bubbly.
Crock Pot Sweet and Sour Roast


Ingredients:
potatoes, boneless beef chuck roast, onion, diced tomatoes, brown sugar, Worcestershire sauce, cider vinegar, salt

Directions:
Place potatoes in crock pot.
Cut roast into 6 serving pieces.
Brown roast in hot oil in a skillet.
Put roast on top of potatoes.
Add onions to skillet; saute 1 minute.
Add remaining ingredients and mix well.
Pour over roast in crock pot.
Cook on low for 7-8 hours, until meat is tender.
Vegan Green Lentil Curry
Category: world-cuisine
By missjazzcullen

An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.

Ingredients:
1 tablespoon cooking oil
1  onion, finely chopped
1  green bell pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon garam masala
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can cooked green lentils

Directions:
Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 servings

Calories: 273.3
Fat: 6.5 g
Saturated fat: 1.1 g
Carbohydrates: 43.2 g
Sugars: 8.4 g
Dietary fiber: 15.6 g
Protein: 15.3 g
Sodium: 28.3 mg
Beef Porcupines (Cajun Style)


Ingredients:
ground beef, orzo pasta, rice, egg, onion, garlic powder, onion powder, cayenne pepper, salt, olive oil, onion, bell pepper, garlic cloves, hot water, cornstarch, cold water, frozen green pea, parsley, green onion

Directions:
Mix first nine ingredients, well.
Shape into elongated meatballs.
In large skillet, brown meatballs on medium high heat.
Remove from pan.  Drain all but one tablespoon of the fat.
Saute large onion, bell pepper, and garlic until onions are transparent.
Return meatballs to the pan.
Mix beef base and 2 - 1/2 cups hot water.
Slowly pour into skillet over meatballs.
Heat over high heat until liquid comes to a boil.  Reduce heat to medium low.  Cover.  Cook for 25 minutes.
Dissolve cornstarch in 1/4 cup cold water.
Pour over meatballs.  Stir.
Add peas, mushrooms, parsley, and green onion.
Cover and simmer for 4 minutes.  Serve.
Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz


Ingredients:
filet of beef, shallots, butter, garlic clove, port wine, orange, zest of, tomato puree, celeriac

Directions:
Rub each of fillets with oil and season., Seal the beef for about 2-3 mins each side for medium rare., Fry the shallots until soft, add the mushrooms and garlic., When soft add tomato puree, cook 3 mins then add port and reduce., Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3., Just before serving add tablespoon of cold butter then whisk in to sauce., Celeriac – simply mash with the cream and seasoning., Spoon celeriac between 4 plates, fillet of beef on top., Serve sauce spooned over top.
Asparagus Avocado Medley Evonne Style
Category: salad
By evonnecpa

A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.

Ingredients:
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
2 tablespoons water
8  fresh mushrooms, sliced
1 large avocado - peeled, pitted, and cubed
1  zucchini, diced
1 large tomato, seeded and chopped
1  red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool. Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 servings

Calories: 157.2
Fat: 11.7 g
Saturated fat: 1.7 g
Carbohydrates: 12.7 g
Sugars: 4.5 g
Dietary fiber: 6 g
Protein: 4.2 g
Sodium: 129.1 mg
Chi Chi Dango Mochi
Category: world-cuisine
By dewny (dewny)

Soft and chewy Japanese dessert.  A tradition of boy's or girl's day.  Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it.  The directions should be followed exactly.

Ingredients:
1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
¼ teaspoon red food color
1 ½ cups potato starch

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. Cover the pan with foil and bake for 1 hour. Allow to cool completely. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch pan

Calories: 140.7
Fat: 2.5 g
Saturated fat: 2.1 g
Carbohydrates: 29 g
Sugars: 13.9 g
Dietary fiber: 0.4 g
Protein: 1 g
Sodium: 11.8 mg
Papas and Chorizo Frittata


Ingredients:
olive oil, onion, chorizo sausage, fresh garlic cloves, eggs, monterey jack cheese, avocado, sour cream, salsa, scallions, cilantro leaves

Directions:
Thoroughly mash the tater-tots in a zip-loc bag.
Heat the olive oil in a 10-inch oven safe skillet over medium heat. Add the onion and chorizo and sauté for 5 to 6 minutes, stirring occasionally.
Add the mashed tater-tots, garlic and red pepper and cook until potatoes are heated through.
Pour the egg mixture into the pan. Gently mix the chorizo/potato mixture with the eggs as they begin to set.
Reduce the heat to medium-low, cover and cook the frittata until the eggs are almost completely set through.
Use a spatula to ensure the egg mixture is not sticking to the skillet before placing the pan in the broiler.  Broil on medium for 2 minutes.
Remove the pan from the heat.  Invert the frittata onto a platter or large plate and spread the shredded cheese over the top.
Lightly cover the frittata with aluminum foil and let it rest for a couple of minutes.
Remove foil and garnish with sliced avocado, salsa, sliced scallions and the sprigs of cilantro then serve.
Kicked up and Lightened Waldorf Salad for Two!


Ingredients:
apple, fresh lemon juice, celery, red onions, raisins, carrots, plain fat-free yogurt, low-fat mayonnaise, nutmeg, fresh lemon juice, honey, maple syrup, pecans, brown sugar, lettuce cup

Directions:
Preheat oven to 375° and lightly grease a cookie sheet.
Whip egg white until stiff then fold in pecans and brown sugar stirring to coat. Then place pecans on a sheet leaving any extra egg white behind.
Bake for about 20 minutes until lightly toasted, stirring pecans a few times.
Remove from baking sheet and let cool.
Combine all of salad ingredients on one bowl.
Combine dressing ingredients in another bowl.
Mix together dressing and chicken mixture adding more yogurt if needed if it seems too dry, then spoon into lettuce cups and top with toasted pecans.
Easy Enchilada Sauce
Category: side-dish
By daniaduncan

A super-speedy enchilada sauce with a truly authentic taste.

Ingredients:
¼ cup vegetable oil
2 tablespoons self-rising flour
2 tablespoons medium-spice Indian chili powder
1 ½ cups water
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
¾ teaspoon ground cumin
¾ teaspoon garlic powder
¾ teaspoon onion salt
salt to taste

Directions:
Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes. Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 110.1
Fat: 9.7 g
Saturated fat: 1.5 g
Carbohydrates: 6 g
Sugars: 1.8 g
Dietary fiber: 1.7 g
Protein: 1.2 g
Sodium: 484.6 mg
Cherry Pineapple Holiday Ham Glaze


Ingredients:
pineapple, maraschino cherries, brown sugar

Directions:
Heat pineapple juice, cherry juice, and ham drippings in saucepan over medium/high heat.
Stir in Brown Sugar until dissolved completely.
Stir occasionally until bubbling.
Add pineapple slices and cherries, continuing to stir over medium/high heat.
Glaze is ready when thickened to the consistency of syrup.
Pour hot glaze over ham and add pineapple slices and cherries as garnish.
Chicken Cordon Bleu Bites


Ingredients:
ground chicken, cooked ham, egg, swiss cheese

Directions:
Preheat oven to 350 degrees.
Combine the chicken, ham, and egg in a large bowl until well blended.
Gradually add bread crumbs until the mixture loses its stickiness and can be easily formed into balls.
Form the chicken mixture around the cheese cubes, forming 2 inch balls. Place on a plate.
Heat 1 1/2 inches of oil in a deep skillet to 350 degrees. Fry the balls until the outsides are golden brown, about 4 minutes. Drain on paper towels, and place in baking dish.
Bake in preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.
Layered Fiesta Casserole


Ingredients:
ground beef, green pepper, onion, salsa, fresh tomatoes, fresh corn, cheddar cheese, garlic, flour tortillas

Directions:
"Preheat oven to 375 degrees.  Brown meat,drain.  Saute peppers,onions and garlic.  Add salsa, tomatoes, corn and olives, salt and pepper to taste, simmer for about 5 minutes.  Using a 13x9 glass dish spray with pam and spread one cup of meat mixture around bottom of dish.  Cover bottom completely with 1/2 the tortillas, spread 1/2 meat mixture over tortillas, then 1/2 the cheese.  Repeat layers tortillas-meat mixture leaving off the cheese.  Bake for 25-30 minutes or until bubbly and bottom is starting to brown.  Take out of oven and top with remaining cheese, cover and let sit for 5 minutes."
Avocado and Corn Salsa
Category: appetizers-and-snacks
By Irish916

This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.

Ingredients:
2 cups canned yellow corn, drained
3  avocados, diced
1 bunch fresh cilantro, chopped
3  limes, juiced
2  shallots, chopped
1 small red chile pepper, chopped
salt and ground black pepper to taste

Directions:
Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

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

Calories: 225.3
Fat: 15.3 g
Saturated fat: 2.2 g
Carbohydrates: 23.9 g
Sugars: 3.4 g
Dietary fiber: 8.3 g
Protein: 4.2 g
Sodium: 176.9 mg