xiaoxl/recipe_data huggingface dataset:
Overnight-Marinated Flank Steak
Category: meat-and-poultry
By Susan P

This recipe makes a quick and easy overnight marinade for a grilled flank steak.

Ingredients:
½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon ground black pepper
1 ½ pounds flank steak

Directions:
Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and shake off excess marinade. Discard remaining marinade. Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest steak 5 to 10 minutes before slicing across the grain.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 419.4
Fat: 34.7 g
Saturated fat: 6.4 g
Carbohydrates: 4.7 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 22.1 g
Cholesterol: 37.9 mg
Sodium: 1283.9 mg
Apple Slices With Cinnamon Sugar


Ingredients:
granulated sugar, ground cinnamon, apple

Directions:
Mix cinnamon and sugar in a small bowl., Slice and core apple, placing apple slices on a small plate., Sprinkle slices with the cinnamon sugar.
Caramel Swirl Hunks


Ingredients:
unsalted butter, light brown sugar, white sugar, eggs, pure vanilla extract, quick oats, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350 degrees.  Generously spray a 13x9 pan with nonstick cooking spray and place it on a parchment lined baking sheet.
In a mixer bowl, blend butter and both sugars.  Add eggs, vanilla, and oats and blend well.  Fold in flour, baking powder, baking soda, and salt.  Then fold in chocolate chips.
Spread batter in prepared pan.  Top with dulce de leche and then swirl or smear dulche de leche into batter.
Bake 38 minutes or until batter is set (not wobbly and jiggly].  If brownies seem browned around the edges and still jiggly in the center, reduce oven temperature to 325 degrees and continue baking 10 to 15 minutes longer or until set.
Refrigerate or freeze 1 hour.  Cut into large hunks or blocks.
Chicken With Dill Sauce


Ingredients:
boneless skinless chicken breasts, water, lime juice, white wine vinegar, garlic clove, lime wedges, sour cream, cottage cheese, lime juice, green onions, dried whole dill weed, white pepper

Directions:
Trim excess fat from chicken.
Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin.
Place chicken in 13x9x2" baking dish.
Combine next 5 ingredients in a small bowl; pour over chicken.
Cover and refrigerate 2 hours.
Remove chicken from marinade, discarding marinade.
Coat a grill with cooking spray.
Grill chicken 6" over med coals 8 minutes, turning once.
Arrange chicken on a serving platter; garnish with lime wedges.
Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.
Chicago Style Stuffed Pizza
Category: main-dish
By Mark

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Ingredients:
2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Directions:
To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume. Preheat oven to 450 degrees F (230 degrees C).  To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well. Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce. Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Prep time: 1 hr
Cook time: 50 mins
Total time: 1 hr 50 mins
Yields: 4 to 6 servings

Calories: 702.9
Fat: 30 g
Saturated fat: 11.8 g
Carbohydrates: 75.8 g
Sugars: 5 g
Dietary fiber: 3.4 g
Protein: 30.5 g
Cholesterol: 70.2 mg
Sodium: 1646.2 mg
Dried Fruit Compote With Rum


Ingredients:
dried fig, lemons, honey, dark rum

Directions:
Divide the dried fruits among 6 pint jars, filling them just over half full., Add half of a sliced lemon to each jar., Mix honey & rum & fill jars, but leaving a 3/4" space at the top., Cover tightly & store at room temperature at least 30 days before using.
Chicken Bacon Ranch Casserole
Category: meat-and-poultry
By Luke M.

Tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.

Ingredients:
2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 pound bacon
1  green bell pepper, chopped  (Optional)
2 (15 ounce) jars Alfredo sauce, divided
⅓ cup milk
2 cloves garlic, minced
1 (16 ounce) package penne pasta
4 cups shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dice chicken and place in a bowl; add ranch mix and stir until coated. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces. Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar  , milk, and garlic; cook and stir until heated through, about 5 minutes. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top. Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Prep time: 30 mins
Cook time: 1 hr 33 mins
Total time: 2 hrs 3 mins
Yields: 12 servings

Calories: 591.2
Fat: 34.3 g
Saturated fat: 14.2 g
Carbohydrates: 33.9 g
Sugars: 4.5 g
Dietary fiber: 1.4 g
Protein: 37.2 g
Cholesterol: 105.9 mg
Sodium: 1407.4 mg
Ham, Egg & Cheese Cups


Ingredients:
eggs, ham, frozen spinach, cheese

Directions:
Preheat oven to 350., Spray muffin tin with cooking spray., Press a slice of ham into each muffin cup., Evenly distribute spinach between muffins cups., Evenly distribute cheese between muffin cups., Crack 1 egg to each muffin cup., Season with salt and pepper., Bake for 25 min or until done.
Healthy Cinnamon Apple Crisp Without the Calories


Ingredients:
apple, cinnamon, brown sugar

Directions:
Cut apple into 1 inch pieces, put in bowl and sprinkle cinnamon and brown sugar over top and eat.
You can also pop in the microwave for a minute, which is equally great!
Nonie's Best BBQ
Category: main-dish
By Samantha Kristina

BBQ is different in every home you go to.  I have never found another recipe that compares to my grandmother's.  It is a sweet-tasting recipe and goes great with a salad or french fries!

Ingredients:
1 (14 ounce) bottle ketchup
½ cup water
¼ cup white sugar
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 pounds ground beef
2 teaspoons minced onion
12  hamburger buns, split

Directions:
Whisk together the ketchup, water, white sugar, brown sugar, vinegar, mustard, salt, pepper, and paprika in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer 15 minutes. Meanwhile, heat a large skillet over medium-high heat; cook and stir the ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink; drain and discard any excess grease. Stir the beef into the simmering barbeque sauce. Simmer together for 10 minutes. Spoon into the buns to serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 314
Fat: 11.5 g
Saturated fat: 4.1 g
Carbohydrates: 35.5 g
Sugars: 12.8 g
Dietary fiber: 1.3 g
Protein: 17 g
Cholesterol: 47.3 mg
Sodium: 862.5 mg
Smoked Corn on the Cob with Bourbon Butter
Category: appetizers-and-snacks
By France C

Sweet summer corn is lightly smoked and covered in a subtle, yet delicious bourbon-cinnamon butter. If you already have other foods going in your smoker at a higher temp, throw the corn in - just reduce the time slightly. I like using maple or fruit woods, but for a smokier flavor, use hickory or mesquite.

Ingredients:
8 ears fresh corn
1 stick butter, softened
1 fluid ounce bourbon whiskey
⅛ teaspoon ground cinnamon
wood chips, soaked
salt to taste

Directions:
Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour. Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated. Preheat the smoker to 225 degrees F (110 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours. Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 40 mins
Yields: 8 ears

Calories: 187.9
Fat: 12.6 g
Saturated fat: 7.5 g
Carbohydrates: 17.2 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 114.6 mg
Tuna Fish and Spicy Pickled Vegetable Pate


Ingredients:
"canned tuna"

Directions:
Blend tuna, mayo and veggies in a food processor until smooth.
Serve with crackers or a baguette as an appetizer with a whole piece of one of the veggies on top or on a slice of whole grain bread for an open face sandwich.
Enjoy!
My Big Fat Greek Burgers


Ingredients:
ground lamb, onions, minced garlic clove, feta cheese, parmesan cheese, fresh lemon juice, fresh parsley, parsley flakes, of fresh mint, dried mint, fine sea salt, fresh lemon zest, dried oregano, black pepper, ground allspice, ground cinnamon, ground cumin, ground nutmeg, white pepper, egg, flour, milk, Pernod, olive oil, flour, cucumber, fresh dill, dried dill, of fresh mint, dried mint, onion, fresh lemon zest, feta cheese, green pepper, red onions, red onion, cucumber, tomatoes, fresh spinach, lettuce leaf

Directions:
NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract] in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F].
QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract] and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after]; CHILL meatball mixture until very cold (40 degrees F].
SHAPE meat mixture into six patties.
PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling].
PREHEAT oven to BROIL.
BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED]; BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven]; REMOVE pan from oven; COVER patties with foil.
MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest]; CHILL before serving.
WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through]; SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
SERVE and say, "OPA"!
Grape Frangipane Tart


Ingredients:
grapes, almond paste, egg, sugar, butter, flour, salt, confectioners' sugar

Directions:
"Preheat oven to 375°F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350°F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar."
Crock Pot Root Vegetable Ground Beef Stew


Ingredients:
carrots, potatoes, turnips, ground beef, diced tomatoes, beef bouillon cubes, pepper

Directions:
Place first 5 ingredients in pot., Brown ground beef and add to pot., Add tomatoes and bouillon mixture., Add seasonings., Cook on low for 10 hours.
Sea Salt Chocolate Chip Cookies


Ingredients:
unsalted butter, light brown sugar, granulated sugar, baking soda, baking powder, kosher salt, all-purpose flour, flour, sea salt

Directions:
Cream together your butter and sugars until light and fluffy.
Add in your egg yolks, mixing on a low speed until fully combined.
Sift together the remaining dry, and slowly incorporate until fully mixed.
Lastly, add in your chocolate chips and only mix until just combined.
I use a size 16 blue scoop which is equivalent to 2 1/2 tablespoons. I scoop onto lined parchment baking sheets and bake at 325 for 15 minutes.
Cheesy Quesadillas


Ingredients:
green pepper, parmesan cheese, cheddar cheese, green onion, mayonnaise, tortillas

Directions:
Mix all ingredients together in a bowl.
Divide mix into two, and scoop on two tortillas.
Place the other tortillas on top of the two with the mix.
Brush corn oil (or whatever you please] on each side of the quesadilla.
Throw each one on the barbecue for about 5 minutes, or until each one's cheese is melted.
Dip in salsa.
Cranberry-Pumpkin Cookies
Category: fruits-and-vegetables
By Lucy Randall

Soft, cake-like cookies.

Ingredients:
½ cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1  egg
1 cup solid pack pumpkin puree
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
½ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C).  Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 3 dozen

Calories: 89.7
Fat: 3.9 g
Saturated fat: 1.8 g
Carbohydrates: 12.9 g
Sugars: 6 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Cholesterol: 11.9 mg
Sodium: 131.1 mg
Lil' Smoky Cheese Ball


Ingredients:
smoked gouda cheese, cream cheese, butter, milk

Directions:
Bring all ingredients to room temperature.
Beat the Gouda, cream cheese, butter, milk and steak sauce together in a bowl until combined.
Chill overnight.
Roll the mixture into a ball.
Roll the ball in the chopped nuts.
Serve at room temperature with ritz or club crackers.
Buffalo Chicken Wing Sliders
Category: main-dish
By fsindoni

These burgers are soft and moist. They can also be formed to make larger burgers. Serve with blue cheese dressing for a nice touch. Use more wing sauce for a hotter, more spicy burger.

Ingredients:
1 pound ground chicken
1 cup dry bread crumbs
1  egg
¼ cup hot wing sauce
½ cup warm water, or as needed
12  slider-size burger buns

Directions:
Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter. Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 sliders

Calories: 173.2
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 165.5 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 12.3 g
Cholesterol: 36.7 mg
Sodium: 229.7 mg
Chef John's Beef Rouladen
Category: world-cuisine
By Chef John

For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.

Ingredients:
2 (6 ounce) (1/4 inch thick) slices of beef round
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
4 strips bacon
paprika, or to taste
½  onion, sliced into half-rings and separated
6  dill pickle spears
1 tablespoon vegetable oil
2 tablespoons butter
¼ cup all-purpose flour
3 cups beef broth
salt to taste

Directions:
Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up. Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string. Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute. Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done. Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 2 servings

Calories: 640.8
Fat: 38.8 g
Saturated fat: 15.7 g
Carbohydrates: 22.8 g
Sugars: 2.4 g
Dietary fiber: 2.5 g
Protein: 47.8 g
Cholesterol: 141.3 mg
Sodium: 5266.1 mg
Peas, Pasta & Bacon Salad


Ingredients:
peas, dry pasta, bacon, celery, mayonnaise, celery seed, dried mint, ground black pepper, ground cumin, lemon wedge

Directions:
Shell the peas.
One quart of peas in the pod should yield about two cups of peas.
Cook the pasta in plenty of boiling water until it is al dente.
Steam or boil the peas until tender.
When each of these is done, plunge them into cold water to stop them cooking and to cool them.
Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
Drain it well and allow it to cool.
Wash and chop the celery finely.
Add the bacon and celery to the cold drained pasta and peas.
Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.
Crunchy Air-Fried Ravioli
Category: appetizers-and-snacks
By thedailygourmet

Coated with seasoned panko, these air-fried ravioli don't skimp on the crunch factor! Serve with your favorite dipping sauce such as warmed marinara, Alfredo, or ranch. Just be sure to thaw ravioli the night before!

Ingredients:
3  large eggs eggs
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup panko bread crumbs
½ teaspoon Italian seasoning
¼ teaspoon garlic salt
1 ½ pounds frozen cheese ravioli, thawed
1  serving cooking spray

Directions:
Preheat an air fryer to 370 degrees F (188 degrees C) for 5 minutes. Whip eggs in a shallow bowl until lemon-colored and frothy. Combine flour, salt, and pepper in a separate dish. Mix panko, Italian seasoning, and garlic salt together in a third bowl. Dip thawed ravioli in eggs and dredge in flour. Dip ravioli back into eggs and finally turn in panko mixture. Shake off excess breading. Place coated ravioli into the air fryer basket. Lightly spray ravioli with nonstick spray. Cook in the preheated air fryer for 8 minutes. Turn ravioli and increase temperature to 400 degrees F (200 degrees C). Fry for an additional 2 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 293.1
Fat: 8.7 g
Saturated fat: 3.8 g
Carbohydrates: 42.9 g
Sugars: 2 g
Dietary fiber: 2.7 g
Protein: 14.3 g
Cholesterol: 103.4 mg
Sodium: 582.4 mg