xiaoxl/recipe_data huggingface dataset:
Honey-Chipotle Chicken
Category: meat-and-poultry
By Randy

Shredded chicken in a honey-chipotle sauce that I usually use in burritos.

Ingredients:
⅓ cup honey
6 cloves garlic
4  chipotle peppers in adobo sauce
6  skinless, boneless chicken breasts, or more to taste
2 (15 ounce) cans black beans, drained and rinsed

Directions:
Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth. Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce. Cook in the slow cooker on Low for 5 hours. Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans. Continue to cook on Low until cooked through, about 30 minutes more.

Prep time: 10 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 40 mins
Yields: 6 servings

Calories: 309.9
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 40.6 g
Sugars: 15.5 g
Dietary fiber: 10.2 g
Protein: 30.8 g
Cholesterol: 58.5 mg
Sodium: 635.3 mg
Meyer Lemon Cake With Lemon-Cream Cheese Frosting


Ingredients:
canola oil, all-purpose flour, baking powder, baking soda, salt, eggs, granulated sugar, lemon juice, lemon zest, vanilla, sour cream, unsalted butter, cream cheese, lemon juice, lemon zest, vanilla, powdered sugar

Directions:
Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
Preheat oven to 325°.
Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
Pour batter into prepared pan.
Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
Invert cake onto wire rack.
Leave cake bottom side up to cool.
Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
Serve cold or at room temperature.
Mexican Chicken I
Category: meat-and-poultry
By Margaret Rolfe

You can make this one as hot as you like!

Ingredients:
6  skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained

Directions:
Preheat oven to 400 degrees F (205 degrees C). Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Yields: 6 servings

Calories: 301.2
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 29.1 g
Sugars: 4.3 g
Dietary fiber: 10.7 g
Protein: 37.3 g
Cholesterol: 68.4 mg
Sodium: 1099 mg
Tropical Oats


Ingredients:
oats, evaporated milk, unsweetened flaked coconut, cinnamon, salt

Directions:
Soak oats overnight., In a pan, heat evaporated milk for 1 minute., Add oats, banana, coconut shreds, cinnamon, and optional salt., Cook for about 5 minutes or until desired doneness., Have a great morning!
Tequila Chicken Pasta


Ingredients:
boneless skinless chicken breasts, green bell pepper, tomato sauce, chicken bouillon granule, fresh lime juice, fresh garlic cloves, pepper, onion powder, cayenne pepper, hot water

Directions:
Heat oil in large skillet.
Cook chicken halfway, about 5-7 minutes om med-high heat.
Add pepper, garlic and onion to pan, cook an additional 3-4 minutes or until they begin to soften Season with pepper, onion powder, and cayenne.
cook additional 2-3 min on medium heat.
At this stage add the lime juice and tequila, distributing evenly. Turn flame to low.
Add tomato sauce and stir to coat. At this point add the bouillon to the hot water and dissolve. Add the water 1 tbsp at a time and stir, until the desired consistency is reached.
Serve tossed with your favorite pasta, (12-16 oz.].
Orange Beef & Broccoli


Ingredients:
chicken broth, dry sherry, chicken broth, soy sauce, fresh ginger, cornstarch, crushed red pepper flakes, beef sirloin, olive oil, broccoli, scallion, garlic, cooked basmati rice

Directions:
In a medium bowl, combine the broth, sherry or broth, orange juice, soy sauce, ginger, cornstarch, sesame oil and red pepper flakes.
Add the beef, tossing to coat.
Let stand for 10 minutes.
Heat 1 tsp.
of the oil in a large skillet over medium high heat.
Add the beef to the skillet; reserve the marinade.
Cook the beef, stirring, for 3 minutes, or until browned.
Remove to a plate.
Add the remainder 1 tsp.
oil to the skillet.
Add the broccoli, scallions, and garlic; cook, stirring for 2 minutes.
Add 2 tablespoons water.
Cover and cook for 2 minutes, or until the broccoli is tender-crisp.
Add the reserved marinade and cook, stirring for 3 minutes or until the mix.
Boils and thickens slightly.
Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through.
Serve over the rice.
Air Fryer Mac and Cheese Balls
Category: appetizers-and-snacks
By Yoly

These little mac and cheese balls make great little appetizers or finger food. Kids love them!

Ingredients:
6 cups water
1 (7.25 ounce) package macaroni and cheese dinner mix (such as Kraft®)
¼ cup milk
4 tablespoons margarine
¾ cup shredded sharp Cheddar cheese
nonstick cooking spray
½ cup panko bread crumbs
½ cup seasoned bread crumbs
½ teaspoon salt
½ teaspoon garlic powder
2  eggs, beaten

Directions:
Pour water into a bowl and bring to a boil over high heat. Stir in macaroni pasta from dinner package. Cook until tender, stirring occasionally, 7 to 8 minutes. Drain; do not rinse. Return to the pot and stir in included cheese sauce, milk, and margarine. Add Cheddar cheese and stir until well combined and cheese is melted. Refrigerate macaroni and cheese until firm, 2 hours to overnight. Scoop macaroni and cheese into 1 1/2-inch balls and place on a parchment paper-lined cookie sheet. Freeze for 1 hour. Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray the basket with nonstick cooking spray. Mix panko, bread crumbs, salt, and garlic powder together in a medium bowl. Dip each ball in beaten eggs and then in panko mixture. Place mac and cheese balls into the air fryer basket in a single layer, making sure they are not touching; cook in batches if necessary. Cook in the preheated air fryer for 6 to 8 minutes. Turn over and fry until golden brown, 3 to 4 minutes more.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 24 balls

Calories: 87.2
Fat: 4.2 g
Saturated fat: 1.6 g
Carbohydrates: 9.3 g
Sugars: 1.2 g
Dietary fiber: 0.3 g
Protein: 3.7 g
Cholesterol: 21.4 mg
Sodium: 227.4 mg
Healthy Banana Chocolate Chip Muffins


Ingredients:
sour cream, baking soda, bananas, butter, sugar, eggs, flour, wheat germ, salt, vanilla

Directions:
Preheat oven to 350 degrees.
Set out your muffin pans. Grease them or place muffin papers inside depending on your preference.
In a small bowl, mix together the sour cream and baking soda. Set aside.
In another bowl, cream together the butter, sugar and eggs.
Add the sour cream and baking soda mixture to the creamed ingredients and mix well.
Add in the remaining ingredients and mix until well combined.
Fill each muffin cup about halfway full.
Bake for 18-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Check at 18 minutes and keep checking every 3 minutes to ensure that they do not burn.
Black Olive Dip


Ingredients:
black olives, cream cheese

Directions:
Reserve black olive juice. Chop black olives.
In a medium sized bowl whip the cream cheese with a hand blender or a fork.
Add black olives and about 2 tablespoons of the black olive juice and mix. Add more juice until you reach your desired consistency (I like it creamy but not thinned out]. You can also add things like worchestershire, paprika, garlic salt, etc if you'd like to add depth of flavor but I like it just how it is!
Serve with chips, veggies, crackers, or whatever else you may like!
Chocolate Blender Pie


Ingredients:
eggs, sugar, evaporated milk, butter, vanilla

Directions:
Mix eggs, sugar,milk, and cocoa in blender for 1 minute.
Add 1/2 stick melted butter, pinch of salt, and 1 teaspoons vanilla.
Blend;pour into unbaked pie shell.
Bake at 350 degrees for 40-45 minutes.
Spicy Corn Chowder - Tex Mex


Ingredients:
butter, onion, red bell pepper, cumin, cayenne pepper, all-purpose flour, canned chicken broth, whole kernel corn, frozen corn, cilantro, sour cream

Directions:
Melt butter in heavy large saucepan over medium heat.
Add onion, cumin and cayenne and sauté until onion is tender, about 4 - 6 minutes.
Add flour and stir 1 minute.  The stirring for one minute is important.
Gradually mix in broth, milk and reserved corn liquid.  Bring mixture to boil, whisking until smooth.
Mix in all the different corns and stir until corn is just heated through.  (You do not need to defrost the frozen corn before adding].
Add peppers and cilantro. (I like the crunch of the fresh uncooked peppers in the soup.  If you prefer you can sauté them with the onion.].
Garnish with fresh cilantro and sour cream.
Slow Cooker Raspberry-Chipotle Baby Back Ribs


Ingredients:
olive oil, sweet onion, garlic cloves, raspberries, fresh basil leaf, chipotle chiles in adobo, ketchup, brown sugar, Worcestershire sauce, ground mustard, black pepper

Directions:
1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
4. Cover and cook on low 8 hours.
5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
Italian Vegetable Toss


Ingredients:
zucchini, mushrooms, onion, margarine, fresh basil leaf, cracked black pepper, tomatoes, parmesan cheese

Directions:
In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper.  Cover with a sheet of wax paper.
Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
Add tomato wedges and sprinkle with cheese.  Microwave on HIGH 2 to 3 minutes.
Thick and Creamy One Pot Beef Stroganoff


Ingredients:
lean ground beef, onion, mushrooms, Worcestershire sauce, paprika, mayonnaise, lemon juice, salt, pepper

Directions:
Fry ground beef and onion in a large pot until beef is no longer pink.  Drain off any residual oils.
Add all other ingredients to pot, stir well and simmer on low for 15 minutes, stirring occasionally.
Serve over your choice of egg noodles, rice or pasta.  Enjoy!
Strawberry Dip


Ingredients:
fresh lemon juice, powdered sugar, gingerroot, cream cheese

Directions:
Whip cream until fluffy and gradually beat in pineapple and lemon juice; Stir in sugar and ginger.
Refrigerate to blend flavors for two hours. Beat cream to fluff and fold in cream cream cheese.
E.z. Asian Chicken


Ingredients:
chicken, soy sauce, mirin, hoisin sauce, garlic powder, black pepper, ground ginger, onion powder

Directions:
Mix ingredients more or less to taste (I never measure] and marinate chicken (score the skin] overnight.
Grill, Broil or Bake at 400 deg.
(Baste with FRESH UNUSED marinade to keep meat moist during cooking].
Red White and Blueberry Pie


Ingredients:
reduced-fat cream cheese, nonfat milk, cornstarch, water, lemon juice, strawberries, blueberries, sugar

Directions:
In a small mixing bowl, beat the cream cheese, milk and extract until smooth; spread onto bottom of pastry shell.
In a saucepan, combine the cornstarch, water and lemon juice until smooth. Mash the strawberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar. Spoon over cream cheese mixture. Top with blueberries. If using frozen blueberries, do not thaw first.
Refrigerate 3 hours or until set.
Creamy Potato Salad
Category: salad
By Eleanor Price

This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.

Ingredients:
1 pound fingerling potatoes
¾ cup salad dressing (such as Miracle Whip®)
½ cup sour cream
¼ cup chopped onion, or to taste
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1 ½ tablespoons prepared yellow mustard
1 tablespoon white sugar
1 tablespoon chopped fresh Thai basil
1 teaspoon celery seed

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely. Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

Prep time: 10 mins
Cook time: 20 mins
Total time: 12 hrs 45 mins
Yields: 8 servings

Calories: 159.3
Fat: 9.3 g
Saturated fat: 2.7 g
Carbohydrates: 17.4 g
Sugars: 6 g
Dietary fiber: 1.6 g
Protein: 2 g
Cholesterol: 13.8 mg
Sodium: 296 mg
Comforting Slow-Cooker Beef Stew


Ingredients:
boneless beef cubes, Worcestershire sauce, flour, salt, paprika, beef broth, garlic clove, carrots, onion, celery ribs, russet potatoes

Directions:
Place meat in crock pot., Combine flour, salt, and paprika in small bowl., Stir flour mixture into meat until coated., Add remaining ingredients and mix well., Cover and cook 10 hours on low or 4-6 hours on high.
Atkins Lightly Spicy Turnip Fries


Ingredients:
turnips, olive oil, kosher salt, chili powder

Directions:
"Heat oven to 425°F Cut turnips into 2 x 1/2-inch sticks. Place on a foil-lined jelly-roll pan. Drizzle with oil and sprinkle with salt and chili powder. Toss with your hands to coat. Spread out in a single layer. Roast fries 30 minutes, turning halfway through cooking time for even browning. Serve immediately."
Beef, Pepper & Mushroom Kabobs


Ingredients:
boneless beef top sirloin steak, red bell peppers, yellow bell pepper, mushrooms, salt, fresh lemon juice, olive oil, water, dijon-style mustard, honey, dried oregano leaves, pepper

Directions:
Trim fat from beef steak; cut into 1 1/4-inch pieces.
In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
Prepare rice according to package directions; keep warm.
Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice] Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
Thai-Belgian Mussels and Clams


Ingredients:
mussels, clams, garlic cloves, shallot, olive oil, fresh lime juice, beer, red curry paste, fish sauce, lemon zest, fresh ginger, sweetened coconut, fresh basil, cilantro

Directions:
Soak shellfish in cold water with salt for 30 minutes.
Heat oil in a large stock pot and add garlic and shallots, cooking until translucent.
Remove from heat and add all ingredients, except shellfish and basil/cilantro, whisking together until evenly combined.
Boil for 5 minutes.
Reduce to simmer, add shellfish and cover.
After 5 minutes or so, the shellfish should start to open and it's ready to eat.
Toss in the fresh basil or cilantro just before serving.
Acorn Squash Stuffed With Sausage and Sour Cream


Ingredients:
acorn squash, sausage, butter, sour cream, mushrooms, onion

Directions:
Cook sausage, onion and mushrooms in butter in skillet., When squash is done baking and cooled slightly, cut in half and scoop out seeds., Add sour cream to sausage mixture., Stuff squash with sausage mixture., Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.
Country Crock® Honey Butter Spread
Category: trusted-brands-recipes-and-tips
By Country Crock®

Our Honey Butter Spread recipe takes just minutes to whip up and is delicious on just about everything. Spread it on breads or muffins, use it to top fish, chicken or pork, or toss it with cooked veggies.

Ingredients:
½ cup Country Crock® Spread
1 tablespoon honey
¼ teaspoon ground cinnamon

Directions:
In small bowl, combine Country Crock® Spread with all ingredients. Cover and refrigerate until ready to use. Serve, if desired, on biscuits, toast and/or muffins.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 8.2
Carbohydrates: 2.2 g
Sugars: 2.2 g
Sodium: 0.1 mg
Not Just for Brunch Fruit Salad
Category: salad
By kirklandcook

I've used this recipe for many years varying the fruits that I include. I often add apples, bananas, and/or blueberries.  Though there are specific measurements in the recipe, there is no need to carefully measure each ingredient - just approximate the quantities of your favorite fruits to have a beautiful and delicious salad. I have frequently served this Christmas morning.

Ingredients:
2 cups green grapes
2 cups sliced strawberries
2 cups sliced peaches
2 cups orange segments
1 cup peeled sliced kiwi
½ cup orange juice
½ cup orange-flavored liqueur (such as Cointreau®)
2 tablespoons white sugar

Directions:
Mix grapes, strawberries, peaches, orange segments, and kiwi in a large bowl. Whisk orange juice, orange-flavored liqueur, and sugar together in a bowl until sugar dissolves; gently stir into fruit until evenly coated. Cover bowl with plastic wrap and refrigerate up to 8 hours.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 16 servings

Calories: 87.6
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 18.7 g
Sugars: 15.9 g
Dietary fiber: 1.9 g
Protein: 0.9 g
Sodium: 2.7 mg
Montreal Steak Seasoned Roasted Baby Potatoes


Ingredients:
baby potatoes, onion, olive oil

Directions:
Wash and slice baby potatoes into 1 inch thick slices., Put in roasting pan along with thinly sliced onion., Sprinkle with the Montreal Steak seasoning., Pour oil over top, toss to coat well., Bake in 400°F oven for approximately 30 minutes, turning once., Potatoes are done when they are golden brown, with soft centres.
Sweet Potato and Kale Soup


Ingredients:
purple onion, garlic cloves, sweet potatoes, water, vegetable broth, kale, pepper, salt

Directions:
Cook onion in cooking spray on medium high for several minutes until translucent.
Add garlic to pot, cook for 30 seconds.
Add potatoes to pot, add enough water to cover potatoes.
Add spices and vegetable broth powder.
Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
Add kale to pot and simmer for 2 minutes, or until kale is wilted.
If you like, mash some of the potato chunks to thicken the soup.
Enjoy!
Green Tea Lemonade


Ingredients:
cold water, fresh lemon juice, sugar

Directions:
Bring 1 cup of the water to a boil; add green tea bags.  Let steep for 5 minutes.  remove tea bags; let tea cool.
In a 2 quart pitcher, stir together 2 cups of the water, lemon juice and sugar until sugar dissolves.
Add brewed green tea to lemonade; stir well.  Serve over ice.
Low Fat Chicken Divan


Ingredients:
frozen broccoli, chicken breast halves, fat-free mayonnaise, lemon juice, curry powder, fat-free cheddar cheese

Directions:
Preheat oven to 350°F.
Arrange cooked broccoli in greased 7x11 or 9x13 in pan with crowns facing the edges of the pan.
Place chicken on top.
In a small bowl, combine soup, mayo, lemon juice, and curry powder and pour on top of chicken.
Sprinkle with cheese.
Combine bread crumbs and margarine and sprinkle all over.
Bake 30 minute.
Blini (Russian Pancakes)
Category: breakfast-and-brunch
By Kangaroo495

Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.

Ingredients:
4 ¼ cups milk
5  eggs
⅓ teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
⅛ teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
⅔ cup butter, divided

Directions:
Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid. Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes. Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin. Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute. Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm. Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 32 blini

Calories: 524.5
Fat: 26.4 g
Saturated fat: 13.1 g
Carbohydrates: 57.1 g
Sugars: 9.6 g
Dietary fiber: 1.7 g
Protein: 14.4 g
Cholesterol: 153.3 mg
Sodium: 378.3 mg
Chicken Meatballs With Red Sauce (Benin)


Ingredients:
chicken, habanero pepper, green onion, onions, tomatoes, palm oil

Directions:
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
Shape the mixture into meatballs.
Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher].