xiaoxl/recipe_data huggingface dataset:
Vanilla-Cashew Bars


Ingredients:
sugar, butter, sour cream, eggs, vanilla extract, all-purpose flour, baking powder, salted cashews, icing sugar, amaretto liqueur

Directions:
Preheat oven to 350 °F.
In large bowl, beat sugar, butter and sour cream with electric mixer, until smooth.
Stir in eggs, one at a time, and vanilla.
Gradually beat in flour and baking powder with electric mixer on low speed. Add cashews and mix well.
Pour into buttered 13- x 9-inch cake pan.
Bake for about 25 minutes or until toothpick inserted in centre comes out clean.
Remove from oven and set aside.
Spread cake with Amaretto Icing.
Cut into squares.
Serve warm or cold.
AMARRETTO ICING:
In bowl, combine icing sugar, cream and Amaretto, mixing with fork.
Add a little more liquid if needed, until preferred consistency.
Mix well until smooth and creamy.
Reserve.
Vanilla & Honey Chai Tea


Ingredients:
water, whole cardamom pods, ginger, whole cloves, black tea, milk, vanilla, honey, salt

Directions:
When you are making brewed tea, it is important to use a pot that has NOT had regular use for greasy foods, tomato sauces, or soups. I reserve a medium pot exclusively for boiling water for tea. Of course, I am fussy about my tea. Good tasting tea needs good tasting water in a clean pan. Use a good bottled water from a natural spring if it's a available. It does make a difference, and so does the tea your using. A quality organic tea, i.e. ,St Balfours or Infusions, makes a cup of tea over which you will want to linger. The bouquet and body of organic teas are superior to other commerical teas.
While your tea is brewing, warm a teapot and/or the cups that you will be using. Fill them with hot water, and let them sit under a cotton kitchen towel until you are ready to serve the tea.
At high heat, boil the 4 cups of water containing the cardamom pods, ginger, cloves, vanilla and the pinch of salt (optional] for 5 minutes.
Add the tea bags and simmer 3 to 4 minutes.
Add the milk, and increase the heat until the mixture boils. Watch the mixture closely at this stage, so the milk won't scald. Occasionally, stir the tea.
Remove from the heat, and strain the tea into the warmed teapot or cups.
Add clover honey to taste.
Garlic Teriyaki Marinade


Ingredients:
soy sauce, light molasses, dry mustard, ginger, garlic cloves

Directions:
Mix all ingredients together.
In a zip lock bag, pour mixture over up to 3 lbs steak that has been scored in a diamond pattern.
Marinate in the refrigerator for at least 3 hours, and up to 24 hours before charbroiling.
Turn bag over several times during chilling time.
Discard unused marinade.
Slice steak thin to serve.
Poached Halibut in Lemon Thyme Brothe


Ingredients:
lemons, chicken broth, garlic cloves, fresh thyme, peppercorns, halibut fillets, olive oil, salt

Directions:
Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons.  Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid.  Add stock, garlic, and  4 sprigs of thyme.  Bring to a boil.
Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat.  Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch.  Transfer the fish to a heated platter and tent with foil to keep warm.
Pour the broth through a cheesecloth lined sieve, discard solids.  Return the broth to the skillet and bring to a boil, then turn heat off.
Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges.  Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.
Cabbage Roll Soup for a Crowd
Category: soups-stews-and-chili
By Bren

Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.

Ingredients:
1 pound lean ground beef
½ pound lean ground pork
2 teaspoons salt, divided
freshly ground black pepper to taste
2 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
¼ cup red wine
8 cups roughly chopped cabbage, core removed
5 cups tomato puree (passata)
4 cups low-sodium beef broth
11 ounces diced tomatoes
1 tablespoon Worcestershire sauce
2  bay leaves
1 teaspoon dried oregano
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
2 cups water
1 cup long-grain rice, uncooked
1 tablespoon freshly squeezed lemon juice
1 tablespoon light brown sugar
1 teaspoon Sriracha sauce, or to taste  (Optional)

Directions:
Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside. Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 327.8
Fat: 12.5 g
Saturated fat: 4 g
Carbohydrates: 35.6 g
Sugars: 11.7 g
Dietary fiber: 5.1 g
Protein: 18.4 g
Cholesterol: 43 mg
Sodium: 1135.3 mg
Chocolate Cherry Granola Bites


Ingredients:
old fashioned oats, whole wheat flour, baking soda, ground flax seeds, vanilla extract, applesauce, honey, water, dried cherries

Directions:
1.	Preheat oven to 325°F
2.	Lightly grease mini-muffin/tartlet pans (one 12 mini-muffin pan and one 6 mini-muffin pan].
3.	In a large mixing bowl, combine dry ingredients (oats, flour, baking soda, flaxseed].
4.	Stir in wet ingredients (applesauce, honey, vanilla, water].
5.	Fold in dried cherries and chocolate chunks to taste.
6.	Lightly press mixture into the mini-muffin pans.
7.	Bake at 325 F for 18 minutes, or until slightly browned.
8.	Makes 18 bites.
Teriyaki Chicken Thighs


Ingredients:
low sodium soy sauce, brown sugar, dry sherry, rice vinegar, garlic cloves, fresh ginger, red pepper flakes, skinless chicken thighs, sesame seeds

Directions:
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
The chicken can be marinated for up to 4 hours.
Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.
Flip the chicken and broil until almost cooked through, about 8 minutes longer.
Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Bumbleberry Crumble
Category: desserts
By deldobuss

A delicious fruit pie without the hassle of rolling out crusts!

Ingredients:
2 cups all-purpose flour
1 tablespoon white sugar
¾ cup butter
1  egg
5 ½ cups mixed frozen berries
1 ½ cups white sugar
¼ cup all-purpose flour

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended. Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling. Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 481.9
Fat: 18.6 g
Saturated fat: 11.2 g
Carbohydrates: 77.6 g
Sugars: 46.7 g
Dietary fiber: 3.7 g
Protein: 5.3 g
Cholesterol: 69 mg
Sodium: 132 mg
Easy Crab Puffs
Category: uncategorized
By N Morski

Easy crab and cream cheese filling for these cream puff pastries make a impressive appetizer for any occasion.

Ingredients:
1 cup water
½ cup salted butter
1 cup all-purpose flour
4 large eggs, beaten
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
¼ cup finely chopped celery
2 tablespoons minced onion
¼ teaspoon garlic powder
1 dash soy sauce
1 (12 ounce) package imitation crabmeat

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth. Drop by teaspoonfuls onto a cookie sheet. Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool. Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab. Fill cooled puff pastries with crab mixture.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 232.9
Fat: 17.1 g
Saturated fat: 10.2 g
Carbohydrates: 13.3 g
Sugars: 2.1 g
Dietary fiber: 0.5 g
Protein: 7 g
Cholesterol: 110.6 mg
Sodium: 378.7 mg
Crystal Pork in Orange Sauce


Ingredients:
soy sauce, cornflour, sugar, ground ginger, carrots, celery, boneless lean pork, cashew nuts, cooked rice

Directions:
Combine orange peel, orange juice, soy sauce, cornflour, sugar and ginger until blended. Set aside.
In a wok or large skillet, stir fry carrots and celery in hot oil until crisp-tender, this takes about 4-5 minutes. Remove vegetables from the wok and set aside.
Stir fry the pork cubes until well browned, this should take about 5 minutes, adding more oil if necessary.
Stir in orange juice mixture and add to pork, and add in cashews. Cook and stir until thick and bubbly. Return vegetables to wok or skillet, cover and heat through for 1 minute.
Serve immediately over hot cooked rice and decorate with orange slices if desired.
Penne with Garlicky Broccolini
Category: main-dish
By SKILLETZILLA

A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden.  You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.

Ingredients:
1 (16 ounce) package dry penne pasta
6 slices bacon
¾ pound broccolini, cut into 1 inch pieces
12 cloves garlic, minced
salt and pepper to taste
⅓ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain. Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels. Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 335.5
Fat: 11.7 g
Saturated fat: 4 g
Carbohydrates: 45.5 g
Sugars: 2.9 g
Dietary fiber: 2.5 g
Protein: 13 g
Cholesterol: 17.2 mg
Sodium: 242.1 mg
Pumpkin Pancakes
Category: breakfast-and-brunch
By Anonymous

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Ingredients:
1 ½ cups milk
1 cup pumpkin puree
1  egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Directions:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the  flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 pancakes

Calories: 278.4
Fat: 7.2 g
Saturated fat: 1.8 g
Carbohydrates: 45.8 g
Sugars: 11 g
Dietary fiber: 2.6 g
Protein: 7.9 g
Cholesterol: 35.9 mg
Sodium: 608.1 mg
Raw Chocolate and Date Truffles


Ingredients:
dates, dates, cocoa powder, sunflower seeds, water

Directions:
If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
Place the seeds and or nuts in to a food processer. Blend for a minute or so until a dense flour like consistency is achieved.
Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
The truffles can be kept at room temperature, but I find they are best kept in the fridge.
Makes around 30 truffles. They will keep for 3-4 days.
Simple Whole Wheat Bread
Category: bread
By Nita Crabb

Simply a great-tasting and easy-to-make whole wheat bread.

Ingredients:
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
⅓ cup honey
5 cups bread flour
3 tablespoons butter, melted
⅓ cup honey
1 tablespoon salt
3 ½ cups whole wheat flour
2 tablespoons butter, melted

Directions:
In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.  Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch.  This may take an additional 2 to 4 cups of whole wheat flour.  Place in a greased bowl, turning once to coat the surface of the dough.  Cover with a dishtowel.  Let rise in a warm place until doubled. Punch down, and divide into 3 loaves.  Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake.  Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard.  Cool completely.

Prep time: 20 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 3 loaves

Calories: 134.1
Fat: 2.1 g
Saturated fat: 1.1 g
Carbohydrates: 25.9 g
Sugars: 5.3 g
Dietary fiber: 1.9 g
Protein: 3.8 g
Cholesterol: 4.2 mg
Sodium: 207.1 mg
Pot Sticker Umami Dipping Sauce


Ingredients:
soy sauce, water, rice vinegar, ginger powder, garlic powder, garlic, sambal oelek, brown sugar, green onion top

Directions:
Combine all the ingredients in a small bowl., Mix all the ingredient well., Garnish with green onions.
Parmesan Roasted Corn on the Cob
Category: side-dish
By pinkmalibu442

Roasted corn on the cob with Parmesan cheese and mayonnaise.

Ingredients:
½ cup mayonnaise
5 ears  corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 ears of corn

Calories: 356
Fat: 24 g
Saturated fat: 5.7 g
Carbohydrates: 29.7 g
Sugars: 5.1 g
Dietary fiber: 4.5 g
Protein: 11.2 g
Cholesterol: 22.4 mg
Sodium: 872.4 mg
Melt in Your Mouth Chicken


Ingredients:
skinless chicken thighs, cornstarch, garlic cloves, catsup, cider vinegar, ground ginger, dry crushed red pepper

Directions:
Saute chicken in oil 6 min, turning once.
Stir together 2 Tbs OJ and cornstarch until smooth; set aside.
Stir together remaining ingredients and rest of OJ; pour over chicken in pan.
Bring to boil, reduce heat and cover; simmer 35 min, turning chicken after 20 minute
Stir in cornstarch mixture and cook, stirring constantly, 5 minutes or until sauce thickens.
Serve with hot cooked rice or pasta.
Easy Baked Chicken Thighs
Category: meat-and-poultry
By KALENG

As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.

Ingredients:
4  chicken thighs
4 teaspoons garlic powder
4 teaspoons onion flakes

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 162
Fat: 7.5 g
Saturated fat: 2.1 g
Carbohydrates: 3 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 19.6 g
Cholesterol: 68.6 mg
Sodium: 58.2 mg
Fettuccine With Swiss Chard, Walnuts and Lemon


Ingredients:
fresh fettuccine, extra virgin olive oil, garlic clove, crushed red pepper flakes, fresh rosemary, swiss chard, walnuts, butter, parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil.
Over high heat, place the oil and garlic in a large sauté pan and gently cook until the garlic turns golden brown. Add 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil. Add the rosemary and Swiss chard. Sauté for 1 to 2 minutes.
Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it.
While the pasta is cooking, add the stock to the Swiss chard and reduce for 1 to 2 minutes. Add the walnuts and cook for 30 seconds. Add the lemon juice and butter. Taste for seasoning.
Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese.
The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.
German Potato Bacon Soup
Category: soups-stews-and-chili
By Joe Werner

I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.

Ingredients:
¼ cup butter
2  yellow onions, diced small
4 slices bacon, diced small
1  bay leaf
2 quarts chicken broth
4  russet potatoes, diced
2 tablespoons flour
1 teaspoon dried marjoram
1 teaspoon caraway seed
salt and ground black pepper to taste
3 ounces sour cream

Directions:
Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes. Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes. Stir sour cream into the soup; cook another 1 to 2 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 225.9
Fat: 10.6 g
Saturated fat: 5.7 g
Carbohydrates: 27.1 g
Sugars: 4.3 g
Dietary fiber: 3.5 g
Protein: 6.1 g
Cholesterol: 29.9 mg
Sodium: 1119.3 mg
Crab and Cheddar Quiche
Category: breakfast-and-brunch
By Shelley

Easy crab quiche. Great for any meal or occasion.

Ingredients:
1 (9 inch) unbaked pie crust
3  eggs
½ cup mayonnaise
½ cup whole milk
2 tablespoons all-purpose flour
1 teaspoon seafood seasoning (such as Old Bay®)
1 cup shredded Cheddar cheese
½ cup chopped fresh parsley
1 cup crabmeat
1 pinch seafood seasoning (such as Old Bay®), or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat eggs, mayonnaise, milk, flour, and 1 teaspoon seafood seasoning in a bowl until smooth and creamy; stir Cheddar cheese and parsley into egg mixture. Gently fold crabmeat into the filling. Pour crabmeat filling into the pie crust. Sprinkle a pinch of seafood seasoning over the quiche. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean and the top is lightly browned, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9-inch quiche

Calories: 332.9
Fat: 25.7 g
Saturated fat: 7.4 g
Carbohydrates: 13.7 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 12 g
Cholesterol: 104.2 mg
Sodium: 452.6 mg
Aunt Louise Macaroni Salad


Ingredients:
macaroni, chopped pimiento, sugar, dry mustard, vinegar, water, egg, salt, flour, sharp cheddar cheese

Directions:
Mix sugar& mustard.
Add vinegar.
bring to a boil remove from heat.
Mix egg& flour with a little water.
Slowly stir into hot mixture.
Be careful not to curdle, strain if you do.
Pour over macaroni.
Add pimentos.
cool then add a little cubed sharp cheese and cut up sweet pickles if desired.
Dressing ingredients may be put in blender and mixed then cook until it comes to a boil over medium heat stirring constantly.
Guacamole with Corn
Category: appetizers-and-snacks
By Ana Maria Gonzalez

This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]

Ingredients:
3 large avocados - peeled, pitted, and mashed
1  lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½  white onion, chopped
1  serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

Directions:
Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 144.8
Fat: 11.8 g
Saturated fat: 1.7 g
Carbohydrates: 11.2 g
Sugars: 1.5 g
Dietary fiber: 5.5 g
Protein: 2.1 g
Sodium: 79.6 mg