xiaoxl/recipe_data huggingface dataset:
Butternut Squash Muffins With Cranberries


Ingredients:
all-purpose flour, granulated sugar, cinnamon, mace, nutmeg, ground cloves, baking powder, baking soda, salt, egg, canola oil, fresh cranberries

Directions:
Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
Fold in the cranberries.
Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
Cool muffins on wire racks.
Vegetable Chili


Ingredients:
eggplant, olive oil, onion, bell peppers, garlic cloves, chopped tomatoes, mild chili powder, ground cumin, dried oregano, zucchini, kidney beans, water, tomato paste, scallions, cheddar cheese

Directions:
Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
Ladle into warmed bowls and top with scallions and cheese.
Fried  Fresh Corn and Onion


Ingredients:
butter, sugar, cayenne pepper, salt, fresh ground black pepper

Directions:
Using a sharp knife remove the corn kernels from the cob (I use my electric knife].
Melt the butter in a large skillet over medium heat.
Add in the corn, sugar and cayenne pepper; stir cooking for about 10 minutes.
Add in chopped onions and continue to cook until crispy.
Season with salt and ground lots black pepper.
Teeny Tiny Tuna Melts


Ingredients:
solid white tuna packed in water, mayonnaise, celery, sharp cheddar cheese, black pepper

Directions:
Mix tuna, mayonnaise and celery until well blended.
Top each cracker with 1 teaspoon of the tuna mixture.
Sprinkle top with 1/2 teaspoon of cheese.
Place  6 topped crackers on microwaveable plate.
Microwave on HIGH 15 seconds or until topping is heated through and cheese is melted.
Or place all the  topped crackers on a baking sheet and bake at 350 degrees Fahrenheit for  about 5 minutes to heat through.
Sprinkle top  of crackers with black pepper.
Repeat with the remaining topped crackers if using microwave.
Enjoy!
Redstone Restaurant Famous Cornbread With Maple Butter


Ingredients:
cornmeal, all-purpose flour, salt, baking powder, eggs, sugar, diced green chilies, butter, monterey jack and cheddar cheese blend, butter, maple syrup, kosher salt

Directions:
Preheat oven to 400°F.
Mix together all ingredients in the order given.
Pour into greased 8" or 9" iron skillet.
Bake 35 minutes.  Insert toothpick- if it comes out clean the corn bread is done.  If not, continue baking & check every 5 minutes with a toothpick.
Serve warm with Maple Butter.
MAPLE BUTTER:
Allow butter to soften to room temperature.
In mixer, (use a paddle attachment if available] whip butter & Salt until creamy.
Slowly drizzle syrup into mixture until well blended.
Belgian Waffles


Ingredients:
eggs, low-fat ricotta cheese, Splenda granular, baking powder, cinnamon, nutmeg

Directions:
Preheat waffle iron. If no waffle iron is available, recipe can also be used for fluffy pancakes, but that is not as much fun!
Beat eggs with electric mixer on high for 1 minute to make them light and fluffy. Add all other ingredients. Beat until smooth.
Spray waffle maker with PAM or other cooking spray. Pour all batter, should fill bottom tray. Close and cook as usual for waffles.
Top with Smart Spread or other butter substitute, a sprinkle of splenda, and/or some sugar free syrup. Serve with V8 for a complete and satisfying breakfast!
For Phase 2, top with berries. You can also nuke blueberries and add some splenda to make your own blueberry syrup. Other P2 variations include adding one of the following: 1 T wheat germ, 1 T ground flax seed, 1/4 C oatmeal. You may also try using cottage cheese instead of some of the ricotta.
Seasoned Breadcrumbs


Ingredients:
dried parsley, salt, pepper, cayenne, sage, onion powder, nutmeg, garlic

Directions:
Pulse the bread in a food processor until they are crumbs.
Add in the spices and either mix by hand or give another pulse in the processor.
Notes:  We use a hand processor and stop when we get to coarse crumbs.
We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind.  We still don't go down to a fine grind though.
We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.
Sausage Italian Gravy


Ingredients:
garlic, onion, olive oil, italian sweet sausage, hot Italian sausage, canned tomatoes, fresh basil, thyme

Directions:
In a large saucepot over medium heat saute the onion in the olive oil.
Add garlic and continue to saute.
Add sausage meat and brown slightly on all sides.
Drain off any fat.
Add thyme, tomatoes, salt and pepper, and 2 tablespoons of the basil.
When sauce is bubbly, reduce heat and cover.
Cook for at least one hour.
Add the remaining fresh basil leaves the last fifteen minutes.
Serve on cooked soft or firm polenta with extra romano cheese sprinkled over the top.
Vanilla Dream Float


Ingredients:
character(0]

Directions:
Place 2 large scoops of ice cream in the bottom of each of four 8-ounce glasses., Fill each glass with cream soda.
English Muffin Hors d'Oeuvres
Category: appetizers-and-snacks
By DaveM

My mom makes this every year for Christmas. They are amazing and go fast so make plenty.

Ingredients:
1 ¼ cups mayonnaise
1 ½ cups shredded Cheddar cheese
6  green onions, chopped
1 pinch salt
1 pinch garlic salt
1 pinch ground black pepper
1 (12 ounce) package English muffin, split

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet. Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 48 servings

Calories: 72.3
Fat: 5.8 g
Saturated fat: 1.4 g
Carbohydrates: 3.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 5.9 mg
Sodium: 85.8 mg
Smokin Waldorf Salad


Ingredients:
apples, walnut oil, celery ribs, raisins, walnuts, mayonnaise, plain yogurt, limes, juice of, sugar

Directions:
Soak Apple wood chips in cold water for 30 minutes., Preheat barbecue to the temperature of 220°F., Drain apple wood chips and place them on the grill., Coat the apples liberally with the Walnut oil and place them on preheated grill., Cook for about a 1 hour or until apples are deeply browned and soft., Remove from grill and set aside until cool enough to handle., Peel apples and cut into bit size chunks., Combine apples, celery, raisins and walnuts in a bowl., In another smaller bowl combine mayo, yogurt, lime juice and sugar., Pour over apple mixture, mix well and refrigerate for 30 minutes before serving.
Pork Chops in Tea Berry Sauce


Ingredients:
black pepper, dill weed, garlic powder, olive oil, onion, tea bag, water, brown sugar

Directions:
Preheat oven to 325.
Rub the chops with pepper, garlic powder, and dill.
Heat oil in an oven proof skillet, add the pork and brown on all sides.
Cut open the tea bag (or just use the same amount of loose tea].
Add the onions, tea and 1/2 cup water.
Cover and cook for 1 hour.
Remove pork from oven,  Remove the pork chops and onions from pan.  Cover the pork, to keep warm.
Heat the liquid, bring to a boil, and reduce to 1/2 cup, about 10 minutes.
How to Make Tomato Bisque
Category: soups-stews-and-chili
By Chef John

You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.

Ingredients:
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
1 pinch salt
3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
½ teaspoon paprika
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
3 tablespoons uncooked jasmine rice
1 teaspoon white sugar, or to taste
½ cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves, divided
2 tablespoons heavy whipping cream, divided

Directions:
Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar. Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 198.2
Fat: 12.3 g
Saturated fat: 6.1 g
Carbohydrates: 20 g
Sugars: 2.8 g
Dietary fiber: 3.3 g
Protein: 4.3 g
Cholesterol: 37.7 mg
Sodium: 906.4 mg
Roasted Carrot Salad
Category: salad
By Morgan

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT.  Since they don't give out the recipe, I had to figure it out on my own.  But I (and others) believe that my version is infinitely better, and I'm sure you will agree.  This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Ingredients:
2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 294.6
Fat: 19.7 g
Saturated fat: 5.2 g
Carbohydrates: 23.8 g
Sugars: 13.1 g
Dietary fiber: 5.5 g
Protein: 7.6 g
Cholesterol: 14.1 mg
Sodium: 370.3 mg
Lemon & Thyme Flavored Water


Ingredients:
lemon, fresh thyme, water

Directions:
(** Note . our glass containers are a little bigger than a gallon in size].
To the container add the lemon, thyme, and 1/4 gallon water.
Cover with a thick layer of ice and put in the refrigerator overnight to steep.
In the morning . fill the rest of the way with water & ice.
Enjoy!
~ Adapted from Why I Should Drink More Water by Kimberly Wechsler.
Crispy Buttermilk Waffles


Ingredients:
flour, instant yeast, butter, milk, buttermilk, eggs, vanilla extract, sugar, salt

Directions:
Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream], OR overnight to have them for breakfast.
Make the batter in the morning OR evening:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk]. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
That evening OR following morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy]. Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
Makes 4-6 large round waffles.
NOTE:  This recipe is easily made with milk OR buttermilk.
Sweet and Sour Meatloaf
Category: main-dish
By JOLO

Our family loves this meatloaf! It's covered with a tangy sweet and sour sauce made on the stove. It is very good!

Ingredients:
1 ½ pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
¼ teaspoon ground black pepper
2  eggs
1 teaspoon dried minced onion
1 (15 ounce) can tomato sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
½ cup white sugar
2 teaspoons prepared mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan. Push the meatloaf down into the pan forming a well for the sauce around all the edges. Bake at 350 degrees F (175 degrees C) for 40 minutes. Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat. After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf. Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.

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

Calories: 547.2
Fat: 32.9 g
Saturated fat: 13 g
Carbohydrates: 38.2 g
Sugars: 25.2 g
Dietary fiber: 1.8 g
Protein: 24.3 g
Cholesterol: 158.5 mg
Sodium: 988.2 mg
Cuban Black Bean Chicken Soup


Ingredients:
dark chicken meat, black beans, chicken broth, diced tomatoes, whole kernel corn, onion, carrots, celery ribs, garlic cloves, red pepper flakes, ground cumin, ground coriander, lime, sour cream

Directions:
"Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, carrots, celery, garlic, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving."
Lobster Sauce for Mashed Potatoes
Category: side-dish
By JENNYCUP

This dish whips boring mashed potatoes into a seafood frenzy with the flavor of lobster.  Great with salmon and asparagus!

Ingredients:
½ cup butter
2 (7 ounce) cans lobster meat, diced
1 medium onion, diced
2 large stalks  celery, diced
2  carrots, peeled and chopped
1 teaspoon minced fresh thyme
⅛ teaspoon chopped fresh parsley
1 teaspoon whole black peppercorns
⅛ teaspoon seasoned salt
1  bay leaf
⅛ teaspoon lemon juice
¼ cup all-purpose flour
2 tablespoons tomato paste
½ cup cream sherry
1 quart heavy cream
½ teaspoon salt and pepper to taste

Directions:
Melt the butter in a large pot over medium heat.  Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice.  Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes.  Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly.  Pour in sherry and cook for a minute or two to cook off the alcohol. Pour in the heavy cream, and bring to a simmer.  Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes.  Strain through a fine mesh strainer, and discard the solids.  Season to taste with salt and pepper.

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

Calories: 804.3
Fat: 74.8 g
Saturated fat: 46.4 g
Carbohydrates: 17.4 g
Sugars: 3 g
Dietary fiber: 1.6 g
Protein: 17 g
Cholesterol: 320.1 mg
Sodium: 770 mg
Lemon Couscous
Category: side-dish
By redveeder

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Ingredients:
1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Directions:
Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes. Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 3 servings

Calories: 224.6
Fat: 7.2 g
Saturated fat: 2.9 g
Carbohydrates: 33.2 g
Sugars: 1.4 g
Dietary fiber: 2.9 g
Protein: 7 g
Cholesterol: 11.8 mg
Sodium: 549.4 mg
Vegetables & Garden Rotini Alfredo


Ingredients:
alfredo sauce, garlic powder, onion powder, salt, black pepper, parsley, chives

Directions:
Cook Pasta and drain.
Add Alfredo sauce to the pasta.
Microwave chopped vegetables for 5 or 6 minutes or until soft and add to the pasta.
Last add the Spices.
Mix well and serve warm or refrigerate for a cold salad.
Optional: Add Chicken or Tuna for a one dish meal.
Rhubarb and Pistachios over Thick Yogurt


Ingredients:
rhubarb, water, cardamom, ground nutmeg, salt, honey, vanilla extract, rose water, yogurt, pistachios

Directions:
Cut the rhubarb into one-inch pieces and put into a small saucepan with 1/4 cup water.
Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally.
When the rhubarb starts to soften, after about 5 minutes, stir in the cardamon, nutmeg, and salt.
Break up any large pieces of rhubarb.
Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more.
Remove from the heat and stir in the honey and vanilla extract.
Let cool.
Add the rose water.
To serve:.
Put 1/2 cup of Greek-style yogurt in each bowl and top with a few tablespoons of the rhubarb.
Scatter a few tablespoons of pistachios over the top.
Blueberry Buttermilk Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, egg, buttermilk, butter, margarine, blueberries

Directions:
"Combine dry ingredients in a mixing bowl and set aside.  Combine egg, buttermilk, and melted butter; mix well.  Make a well in center of the dry indgredients and still in wet ingredients.  Stir until just moistened.  Fold in the blueberries.  Fill greased muffin pan 2/3 full.  Bake 425 degrees for 20 to 25 minutes.  Remove from pan immediately."
Tropical Coconut and Banana Shrimp


Ingredients:
sweetened flaked coconut, banana, quick-cooking rice

Directions:
Drain juice form pineapple can into bowl with shrimp in it and set aside.
Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
Serve over rice.
Sausage Cream Cheese Crescents


Ingredients:
pork sausage, cream cheese, green onion, mushroom

Directions:
Preheat oven to 375 degrees.
Scramble the sausage and crumble VERY well.  Drain and rinse under running water to get rid of any excess grease.  Wipe any grease out of the skillet and replace sausage on heat.
Add in cream cheese and any other ingredients you might like.  Stir over low heat until cream cheese is melted and the whole mixture is blended well.
Unroll the crescents into triangles and place a small amount of filling in the center of the longest end.  Roll, pinching the edges to seal in the filling and place on a lightly sprayed baking sheet.
Bake until golden brown, about 12-15 minute  Watch carefully, so they don't burn.
Aromatic Couscous in Minutes


Ingredients:
couscous, water, cumin seed, turmeric, olive oil, salt, black pepper

Directions:
Bring water to a boil. Remove from heat.
Add couscous and salt and cover for five minutes.
Meanwhile, in a pan, warm olive oil on medium heat.
Add cumin seeds, turmeric powder, black pepper and peas and saute for two minutes.
Add to couscous and mix, fluffing with a fork.
Drizzle olive oil on top, if needed.
Creamy Mostaccioli With Bacon and Mushrooms


Ingredients:
bacon, whole mushrooms, mostaccioli pasta, half-and-half, butter, parsley flakes, salt, garlic clove, parmesan cheese, green onion

Directions:
In medium skillet, cook bacon until crisp; remove from fat and set aside.
Add mushrooms to bacon fat. Cook until golden; drain; set aside.
Prepare mostaccioli according to package directions; drain.
In same saucepan, combine half-and-half, butter, parsley flakes, salt, garlic and hot pepper sauce.
Heat just until butter melts, stirring frequently.
Combine bacon, mushrooms, hot mostaccioli, half-and-half mixture and Parmesan cheese; toss to coat.
Place on warm serving platter; garnish with green onions.
Serve immediately; refrigerate leftovers.
Passion Fruit Cookie Bars


Ingredients:
all-purpose flour, granulated sugar, pecans, butter

Directions:
Heat oven to 350°F; grease 13x9x2 inch baking pan.
Stir together flour, sugar, pecans, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside 1-1/2 cups crumb mixture.
Press remaining crumb mixture on bottom of prepared pan.
Stir passion fruit jelly to soften; carefully spread over crumb mixture in pan. Crumble reserved crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
Grammy's Polish Pork Hamburgers


Ingredients:
ground pork, eggs, Ener-G Egg Substitute, parsley, garlic cloves

Directions:
Combine bread crumbs and spices in a mixing bowl.
Add pork and mix slightly.
Add egg or egg substitute (for Ener-G egg replacer powder, add an additional 2 tablespoons water].
Mix all ingredients thoroughly.
Shape into six patties.  Refrigerate for several hours if desired to allow flavors to mix.
Heat a large, nonstick frying pan over medium heat.
Add patties to pan and cover for 5-10 minutes until bottoms are crisp and brown.
Turn patties over and repeat for other side.
Serve on fresh rolls with lettuce, tomato, ketchup, and mustard.