xiaoxl/recipe_data huggingface dataset:
Marshmallow Cake
Category: world-cuisine
By Lola Smith

This is a very light version of a cheesecake that I learned from a friend in Japan.  A perfect recipe for people looking for something sweet to top off a meal.

Ingredients:
½ (10.5 ounce) package marshmallows
½ cup milk
1 (8 ounce) package cream cheese, softened
1  egg yolk
½  lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

Directions:
In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

Prep time: 15 mins
Cook time: 5 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 404
Fat: 28.2 g
Saturated fat: 14.8 g
Carbohydrates: 35.1 g
Sugars: 21.5 g
Dietary fiber: 0.7 g
Protein: 5.1 g
Cholesterol: 98.4 mg
Sodium: 266.2 mg
Quick Garlic Aioli
Category: side-dish
By Kristie Ghioni

This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish.

Ingredients:
1 cup mayonnaise
3 cloves garlic, minced and mashed (or more to taste)
1 tablespoon lemon juice
1 pinch cayenne pepper

Directions:
Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 cup

Calories: 199.7
Fat: 21.8 g
Saturated fat: 3.3 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Protein: 0.3 g
Cholesterol: 10.4 mg
Sodium: 156.4 mg
Tapas Pasta Salad


Ingredients:
pasta, red wine vinegar, olive oil, garlic clove, flat leaf parsley

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain well, rinse under cold water until cool, and drain again.
Meanwhile, in a large bowl, whisk together the vinegar, oil, garlic, and a pinch each of salt and pepper. Add the pasta, olives with pimentos, and parsley and toss until well-mixed. Season to taste with salt and pepper. Top with the goat cheese.
Lemonade Cake


Ingredients:
eggs, water, powdered sugar

Directions:
Preheat oven to 350 degrees.
Grease and flour a 13x9x2-inch baking dish. Prepare cake mix as directed on package, except add enough water to 1/3 cup of lemonade concentrate to equal the amount of liquid called for on the cake mix.
Pour cake batter into baking pan.
Bake as directed on cake mix and cool for about 15 minutes.
Mix remaining lemonade concentrate and powdered sugar.
Prick the warm cake with a fork and then drizzle lemonade mixture over cake.
Steak and Potato Salad


Ingredients:
red bell pepper, green beans, salt, fresh lemon juice, mushrooms, romaine lettuce leaves, new potatoes

Directions:
In a large pot, add the potatoes and enough water to cover. Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
In a large bowl, arrange steak, potatoes, beans, mushrooms, ½ cup onion rings and bell pepper over lettuce leaves. Serve with dressing on the side and top with remaining onion rings.
Fennel Spice Chips


Ingredients:
fennel seed, kosher salt

Directions:
Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes.
When oil is visible on the chips and they start to get shiny, take them out of the oven, and sprinkle with a generous amount  of the spice rub. Let them cool and serve.
To Make Fennel Spice Rub:
Place the fennel seeds, coriander seeds, and peppercorns in a heavy skillet over medium heat. Watch carefully, tossing frequently so the seeds will toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender(I use a small coffee grinder] and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Yield: 1 1/4 cups.
Spicy Honey Mustard Pork Roast
Category: main-dish
By VGREER

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Ingredients:
3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish. Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 244.3
Fat: 8.8 g
Saturated fat: 2.8 g
Carbohydrates: 14.1 g
Sugars: 11.6 g
Dietary fiber: 0.6 g
Protein: 26.5 g
Cholesterol: 79.3 mg
Sodium: 366 mg
Quick Baked Tilapia With Grapefruit Dill Butter


Ingredients:
ruby red grapefruit juice, unsalted butter, fresh dill, honey, ground black pepper, kosher salt, grapefruits

Directions:
Butter  --  mix the grapefruit juice, butter, dill, salt and pepper.
After a recent review, I realized that I use ruby red grapefruits for everything, but it reminded me that not  everyone has ruby reds. And for me, I love grapefruit but for those who don't,  the option of adding a teaspoon of honey to the juice, butter and dill will give a bit of sweetness to the dish. I did that once for some friends who  were a bit more "less" of a grapefruit fan.
Fish  --  Spray a parchment lined or foil lined pan with pam.  Then add your fish fillets and brush well with the grapefruit butter. Cook on the middle rack 400 degrees for 12-15 minutes.  I baste with the butter 2 times during the baking process.
That's it. Easy simple and big flavor. You can serve a little dollop on top right at the end of cooking if you want along with the baked grapefruit slice.
Honey-Roasted Pear Salad With Thyme and Verjus Dressing


Ingredients:
apple cider vinegar, shallot, fresh thyme leaves, fresh thyme sprigs, bartlett pears, honey, butter lettuce, baby rocket, arugula, blue cheese, hazelnuts

Directions:
For the dressing:.
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
For the pears and salad:.
Preheat oven to 200°C/400°F Scatter thyme sprigs on a baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place on top of the thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
To serve.
Combine lettuce and rocket/arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with the hazelnuts and fresh thyme.
Wheatley Hills Marinara Sauce


Ingredients:
garlic clove, olive oil, canned Italian tomatoes, oregano

Directions:
Saute garlic in oil for several minutes.  Do not allow garlic to brown.
Add tomatoes and oregano.
Bring to boil, then simmer over very low heat for 25 minutes, stirring occasionally. Season to taste.
Ranch Mini Meat Loaves


Ingredients:
milk, egg, lean ground beef, Worcestershire sauce, cheese

Directions:
Preheat oven to 350 degrees.
In large bowl, beat milk and egg with a fork.
Mix in beef, bread crumbs and dressing mix.
Shape into 6 small loaves.
Place in an ungreased 13"x9" pan.
Brush loaves with Worcestershire Sauce.
Bake, uncovered, for 35-45 minutes until center is no longer pink and juices run clear (at least 160 degrees].
Decorate with strips of cheese if desired.
Chicken and Mustard Crumble


Ingredients:
chicken meat, onion, garlic clove, cooked pasta, 2% low-fat milk, cornstarch, Dijon mustard, cheese, parsley

Directions:
Preheat oven to 200°C degrees.
Heat a non stick pan and sauté chicken, onion and garlic until cooked through.
Add mushrooms, pasta and salt and pepper.
Mix milk, cornstarch and mustard together.
Add to pan and stir until sauce has thickened.
Spoon chicken mixture into an ovenproof dish and sprinkle with combined cheese, breadcrumbs and parsley.
Bake at 200°C degrees for about 15 minutes or until crumbs are crispy and golden.
Ramp Ribs


Ingredients:
garlic cloves, habanero peppers

Directions:
Rub the salt and pepper and garlic into both sides of the ribs.
Place the ribs curve up on some aluminum foil.
Place on the concave surfaced the ramps and sprinkle over with the hot peppers.
Give it several dashes of vinegar.
Wrap it up in foil and bake on the grill for 1 hour.
Carefully open the foil and mush what is left of the ramps and smear over the meat.
Place the meat on the grill and brown both sides.
Baste the meat with the juice ramp mixture left in the foil.
Just before removal coat well with your favorite barbecue sauce.
Forget the napkins everyone will want to lick their fingers.
Hungarian Pot Roast


Ingredients:
rump roast, paprika, salt, pepper, water, bay leaf, onions, carrots, parsley, tomato sauce, sour cream

Directions:
Trim excess fat from meat.
Sprinkle meat with paprika, salt and pepper.
Brown meat in hot oil in a dutch oven or large pan.
Add water and bay leaf.  Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
Cover and simmer 60 minutes, or until vegetables are done.
Add parsley.
Just before serving, remove from heat and gradually stir in sour cream.
Serve with cooked small noodles or boiled potatoes.
Herbed Lemon Chicken Breasts -- Ww Friendly


Ingredients:
lemon pepper, flour, boneless skinless chicken breasts, unsalted butter, fresh lemon, low sodium chicken broth

Directions:
On a large plate, combine Mrs. Dash seasoning with flour. Pat chicken dry and roll in flour mixture.
Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes on each side.
Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with broth.
Pour over chicken, cover, and cook for 15 minutes. Remove lid and cook for another 5 minutes or until juices run clear. Serve immediately.
Cream of Wheat® Edible Cookie Dough
Category: desserts
By Cream of Wheat

Why settle for sneaking a spoonful of cookie dough when you can have so much more? Try this no-bake homemade cookie dough for a delicious treat.

Ingredients:
⅔ cup light brown sugar
½ cup peanut butter, crunchy
⅓ cup unsalted butter, softened
2  medium-sized bananas, mashed
1 teaspoon Spice Islands® Pure Vanilla Extract
1 ¼ cups Original Cream of Wheat® cereal
½ cup flour (heat treated)
1 cup chocolate chips

Directions:
Place sugar, peanut butter, butter, mashed bananas, and vanilla in large bowl of electric mixer fitted with paddle attachment, or mix by hand using a spoon. Beat on medium speed until mixture is well blended. Add uncooked cereal and flour; beat until dough stiffens. Fold in chocolate chips.

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

Calories: 366.9
Fat: 17.8 g
Saturated fat: 7.9 g
Carbohydrates: 48.6 g
Sugars: 21.5 g
Dietary fiber: 3.5 g
Protein: 6.8 g
Cholesterol: 16.3 mg
Sodium: 132.4 mg
White Chocolate Macadamia Muffins


Ingredients:
flour, sugar, baking powder, salt, egg, milk, butter, heavy whipping cream

Directions:
In a bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened.
Fold in the chips and nuts.
Fill paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth.  Drizzle over warm muffins.
Grandma Jayne's Shrimp Dip


Ingredients:
cream cheese, baby shrimp, mayonnaise, dry mustard, lemon juice, garlic

Directions:
Combine in a medium size bowl and still until well combined.  (The original recipe called for putting all the ingredients in a food processor and pulsing until well combined - I didn't have one and mixing by hand worked just as well.].
Place in a serving dish and cover with plastic wrap and chill overnight to allow flavors to blend.
Serve with crackers or crudite.
Eggplant


Ingredients:
mayonnaise, romano cheese, lemon juice, garlic clove, fresh coarse ground black pepper, salt, eggplant, salt, pepper, olive oil, plum tomatoes, salt, pepper, purple onion, fresh basil leaf

Directions:
1. Combine  mayonnaise, cheese, lemon juice, garlic, pepper, and salt.
2.  Brush eggplant slices (after slicing] on both sides with 1 tablespoon oil.  Season with salt and pepper.
3. Grill, turning once, 8 minutes or until slightly charred and tender.
4. Brush tomatoes with remaining 1 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until slightly softened. Remove and slice into quarters lengthwise.
5.  Evenly spread bread with mayonnaise mixture, then top with basil, onion, eggplant and tomatoes.
Creamy Garlic Pasta With Mushrooms and Prosciutto


Ingredients:
chicken broth, garlic cloves, crushed red pepper flakes, parmesan cheese, butter, cremini mushrooms, button mushrooms, penne pasta, frozen green peas, prosciutto, parmesan cheese

Directions:
Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan.  Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.  Remove from heat.  Mix in 1/2 cup parmesan cheese; cover and keep warm.
Melt butter in large nonstick skillet over medium-high heat.  Add mushrooms; saute until brown and tender, about 8 minutes.  Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta and return to pot.  Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes.  Mix in prosciutto.  Cover and let stand 1 minute.  Transfer to bowl.  Serve, passing additional parmesan cheese separately.
Lemon Mustard Sauce


Ingredients:
mayonnaise, lemon juice, Dijon mustard

Directions:
Mix all ingredients.  Cover and refrigerate about 20 minutes or until chilled., Use as a dipping sauce for crab legs or barbecued prawns.
Pears with Chocolate Sauce and Cracked Black Pepper


Ingredients:
pears, baking chocolate, sugar, water, heavy cream, apple brandy, cognac, butter, fresh ground black pepper

Directions:
Place water in a medium sized saucepan, add sugar and bring to a boil (to make the syrup].
Boil 5 minutes, and then add pears.
Boil 10 more minutes (or until tender, but NOT mushy--they should still be firm], gently turning several times.
Allow pears to cool to room temperature in the syrup.
Heat cream, butter and chocolate over medium heat, stirring constantly until chocolate is disolved.
Add a little bit of the syrup from the pears and the liquer and whisk until the sauce has a smooth texture, not too thin.
Place pears in serving bowls or dessert cups, and cover with chocolate sauce.
Sprinkle with just a bit of freshly ground black pepper.
Wild Rice With Cremini Mushrooms


Ingredients:
sherry wine, salt, butter, olive oil, shallot, cremini mushrooms, fresh parsley, fresh ground black pepper

Directions:
Cook rice according to package directions, omiting salt and fat.  Stir in sherry and salt; cover and keep warm.
Heat butter and oil in a large nonstick skillet over medium-high heat.  Add shallots to pan; saute 2 minutes.
Add mushrooms and saute 4 minutes.
Stir in rice mixture, parsley and pepper.
Creamy Cheesy Scrambled Eggs


Ingredients:
eggs, cheddar cheese, butter

Directions:
Over medium to medium low heat, melt butter in frying pan.
Add the wedges of laughing cow cheese and slowly melt.
In mixing bowl, crack and whisk eggs until puffy (or until the cheese has melted in the pan].
Add eggs to pan & turn with a spatula (you don't want them to get brown marks].
When the eggs are pretty well set, add the shredded cheddar and take the pan off the heat. Mix the cheddar in by folding over the eggs until cheddar is melted.
Serve immediately.
Amber Glow


Ingredients:
cream cheese, dry mustard, salted peanuts

Directions:
Place room temperature cream cheese in a shallow serving dish., In a small bowl mix preserves, dry mustard, horseradish and hot sauce., Pour over cream cheese., Sprinkle chopped salted peanuts over the top., Serve with crackers.
Asparagus and Spring Greens Carbonara


Ingredients:
dried morel, olive oil, butter, onion, garlic cloves, asparagus, greens, red pepper flakes, parmigiano-reggiano cheese, eggs, fresh parsley

Directions:
Cook noodles according to package directions.
Soak morels in 1 cup hot water for 5 minutes. then strain saving liquid discarding any sandy grit. Slice large morels leave little ones whole.
In a large pan/pot heat oil  and butter and saute onion for 5 minutes.
Add garlic, asparagus, garlic chive or regular chives, and morels and saute for 5 minutes.
Add the greens and the hot broth from the mushrooms stir to wilt.
Toss in fire roasted peppers.
Season with salt, pepper and red pepper flakes, remember to go easy on the salt because the cheese is salty.
Mix the cheese and eggs together.
Toss in the hot cooked noodles into the veggies.
Immediately stir in the egg mixture to coat the noodles and let cook and coat all the ingredients.
Toss in fresh parsley.
Plate immediately topping with cheese and fresh cracked pepper.
Delicious Ranger Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, salt, oats, chocolate chips, coconut, flaked coconut

Directions:
Preheat oven to 350 degrees., Cream together butter and sugars., Add eggs and vanilla., Sift together flour, baking powder and salt., Add flour mixture to sugar mixture., Stir in oats, cornflakes, chocolate chips, coconut and nuts., Drop teaspoonfuls onto greased cookie sheets., Bake 10-12 minutes or until lightly browned.
Chicken Schnitzel


Ingredients:
boneless skinless chicken breasts, egg, salted butter, fresh lemon

Directions:
Preheat oven to 350°F.
Place breadcrumbs on a shallow bowl set aside.
Beat the egg in a different bowl.
Tenderize chicken breasts with fork. Beat with the back of the knife to slightly flatten it.
Dip chicken in egg, and then roll in crumbs, cover completely. Discard leftover egg and crumbs.
Melt butter in a killet on high. Fry breaded chicken in butter for 2 min each side or until golden brown.
Place half cooked chicken uncovered in a lined cookie sheet, bake for 20 minute, cut into the thickest part of the breast to check it's no longer pink. Bake longer if necessary, check every 5 minutes.
Serve hot with lemon.
Lloyd's Healthy Chicken Zoopa
Category: soups-stews-and-chili
By Lloyd Newman

This is a throw together soup that is satisfying and maybe even healthy. When you first saute the veggies in oil, you are making a 'moughe'. This is my own word, actually stolen from my daughter Amy (then 3 years old)!

Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups chopped onion
1  red bell pepper, chopped
1  green bell pepper, chopped
2 cups chopped celery
1 cup julienned carrots
1 cup minced leek  (Optional)
4 cups chicken stock
salt and pepper to taste
¼ teaspoon hot pepper sauce
¼ teaspoon soy sauce  (Optional)
6 ounces spinach, rinsed
½ cup egg noodles
½ pound skinless, boneless chicken breast halves, cut into bite size pieces

Directions:
Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 5 servings

Calories: 198.2
Fat: 7.3 g
Saturated fat: 1.2 g
Carbohydrates: 20 g
Sugars: 7.5 g
Dietary fiber: 4.6 g
Protein: 14.5 g
Cholesterol: 30.2 mg
Sodium: 648.7 mg
Stir-Fried Mussels With Chili, Garlic and Basil


Ingredients:
sambal oelek, garlic cloves, soy sauce, mussels, white wine, basil leaves

Directions:
Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
Add the soy sauce and wine.  Stir.
Add the mussels, cover and simmer for 10 minutes until the mussels open.  Discard any mussels that remain closed.  Stir in basil and remove from heat.
Arrange mussels on a platter or in a shallow bowl.  Pour sauce over them.  Serve with rice or a salad.
Turkey Medallions Isis


Ingredients:
turkey breast, flour, butter, fresh mushrooms, shallot, fresh parsley, salt, pepper, dried tarragon leaves, dry vermouth, pimientos

Directions:
Slicing across the grain, cut the turkey breast into 1/2" slices.
Pound the turkey slices until 1/4" thickness is achieved.
Dredge the turkey slices in flour, shaking off any excess.
Melt 1 tbsp butter over medium high heat, sauting the medallions until lightly browned.
Remove the medallions from heat, keep warm, (if necessary] melt the remaining 1 tbsp of butter and add the sliced mushrooms.
Saute the mushrooms for 3-4 minute then add; shallots, parsley, salt, pepper, tarragon, vermouth and pimiento.
Bring to a boil, and stir for 3-5 minute Place turkey ontop of hot buttered pasta and drizzle with sauce.
Bok Choy Ramen Salad
Category: salad
By Heather Roscelli

This is an amazing salad!

Ingredients:
½ cup canola oil
½ cup white sugar
¼ cup red wine vinegar
2 tablespoons soy sauce
¼ cup butter
2 tablespoons white sugar
2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)
½ cup sesame seeds
3 ounces slivered almonds
1 tablespoon soy sauce
2 large heads bok choy, chopped
6  green onions, chopped

Directions:
Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl. Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat. Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 1 -cup servings

Calories: 617.8
Fat: 44 g
Saturated fat: 10.4 g
Carbohydrates: 50.3 g
Sugars: 25.1 g
Dietary fiber: 5.4 g
Protein: 10.3 g
Cholesterol: 20.3 mg
Sodium: 1101.6 mg
Turkey Kofta Kebabs


Ingredients:
ground turkey, onion, garlic clove, Hungarian paprika, salt, pepper

Directions:
Mix all the ingredients in a bowl, best to use hands to get everything through.
Shape the mix into kebab shapes around skewers.
Cover in clingfilm and pop in the fridge for 30 minutes.
Place on a medium grill for 15 minutes (or till cooked depending on thickness of kebabs].