xiaoxl/recipe_data huggingface dataset:
Roasted Onions and Potatoes


Ingredients:
red onion, yellow sweet onion, fresh lemon juice, Dijon mustard, garlic clove, dried thyme, sea salt, pepper, olive oil, dried parsley, fresh dill

Directions:
preheat oven oven to 400.
when preparing onions you don't want to cut the root completely off so that the quarters stay together for serving. go ahead and peel and quarter the onions.
wash potatoes and quarter rinse again in cold water to remove starches and drain well
put onions and potatoes in a bowl big enough to toss in dressing.
in small bowl mix lemon juice, mustard, garlic, seasonings except parsley and slowly whisk in oil.
pour dressing over onions and potatoes and toss well.
lift onions and potatoes out of bowl with slotted spoon (reserve dressing in the bowl for later] and place on a cookie sheet and spread out for even cooking.
bake for 45 minutes tossing once during cooking time.
remove from oven and drizzle any dressing left onto onions and potatoes and toss on the pan to coat.
serve immediately and sprinkle parsley on top for color.
Amazing Tuna Fish Casserole


Ingredients:
tuna in water, butter

Directions:
Prepare Macaroni and cheese as directed on the box., Drain tuna and add to the mac and cheese., Add cream of mushroom soup., Place noodle mixture in casserole dish., Crumble crackers., Cover casserole with crackers., Melt butter and drizzle over crackers., Bake at 350 for 20 minutes.
Salmon in Thai Red Curry Sauce


Ingredients:
salmon fillets, red curry paste, coconut milk, fish sauce, brown sugar, kaffir lime leaves, lemongrass, coriander leaves, kaffir lime leaf

Directions:
Heat oil and fry lemon grass for less than a minute or until very fragrant.
Blend in red curry paste, stirring to break it up until it is fragrant.  Do not let it burn. Stir in coconut milk until well blended and lower heat to simmer.
Stir in brown sugar and fish sauce and add kaffir lime leaves. Allow to simmer at least 15 to 20 minutes or until oil begins to separate. Add salmon fillets and poach in sauce on medium heat until cooked. Serve immediately.
Low Fat Lox Stuffed Eggs


Ingredients:
hard-boiled eggs, low-fat cream cheese, nonfat sour cream, low fat cottage cheese, lox, lemon juice, fresh dill, capers

Directions:
Take 2 egg yolks and place in food processor, using steel blade (Use remaining 4 yolks for some other purpose].
Add cream cheese, sour cream (cottage cheese], salmon & lemon juice.
Pulse until you have a well blended mixture (If you over pulse the mixture will become runny].
Fill the eggs and garnish with a sprig of dill and 3 capers.
A1 Marinated Top Round With Bacon Parmesan Polenta #A1


Ingredients:
roma tomato, shallot, scallion, extra virgin olive oil, salt, cracked black pepper, milk, water, yellow cornmeal, salt, cracked black pepper, parmesan cheese, butter, bacon, brown sugar, scallions, shallot, tarragon, top round steak

Directions:
For Tomato Relish:
Add all the ingredients to a bowl and gently toss until incorporated. Set Aside.
For Polenta:
In a saucepan over medium-high heat, bring the milk and water to a simmer.
Slowly add the corn meal and whisk to combine. Once all of the corn meal has been incorporated, reduce the heat to low. Add salt and pepper. Stir vigorously until all of the liquid has been absorbed and the corn meal is tender, about 10 minutes. Remove from heat.
Stir in the Parmesan cheese and butter.
For Steak:
Put ½ cup A.1. Original Steak Sauce, 2 tablespoons Brown Sugar, 1 tablespoon Agave Nectar, 2 chopped scallions, 1 large sliced shallot, 1 tablespoon Tarragon. ½ teaspoon Hot Sauce and the 1 lb. Top Round Steak into a zip top bag and refrigerate overnight. Whenever you think about it, go to the fridge and give the bag a couple of squeezes and flip it to the other side. Remove from the fridge to come to room temperature an hour before cooking.
When ready to cook, preheat oven to broil.
Remove steak from the bag and lay on a piece of foil set on top of a baking sheet. Cook the steak on the top rack of the broiler (4-6 inches from the heat] for 5 minutes per side. Remove from the oven and cover with a foil tent to keep warm and let the juices re-distribute.
Pour the remaining marinade in a saucepan, put on the stove over a medium heat, and reduce by half.
To Plate:
Scoop about 1 cup of polenta onto each plate. Top with a little crumbled bacon and Parmesan Cheese. Thinly slice the steak on the bias and lay a few strips on top of the polenta. Spoon some of the marinade reduction over the top. Top with a spoonful of tomato relish.
Chicken Marinade
Category: meat-and-poultry
By margie12

A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.

Ingredients:
1 cup soy sauce
½ cup vegetable oil
1 tablespoon cooking sherry
3 tablespoons brown sugar
3 cloves garlic, crushed
4  boneless, skinless chicken breast halves

Directions:
In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.

Prep time: 15 mins
Cook time: 12 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 320.4
Fat: 27.3 g
Saturated fat: 4.3 g
Carbohydrates: 16.2 g
Sugars: 11 g
Dietary fiber: 0.6 g
Protein: 4.2 g
Cholesterol: 0 mg
Sodium: 3633.3 mg
Crunchy Chicken Salad


Ingredients:
chicken breasts, fat-free mayonnaise, light cream cheese, lemon juice, red seedless grapes, cucumber, green onion, rosemary, thyme, sage, gem lettuce

Directions:
Pan fry chicken breasts in oil/spray with spices until chicken is fully cooked.
When cooled a bit, dice the chicken into small pieces (around 1/4 inch cubes].
Place diced chicken into the fridge (or freezer, if in a hurry] until the pieces have cooled.
Mix together mayonnaise, yogurt, cream cheese, lemon juice, and herbs.
Take chicken out of fridge/freezer and add onion, cucumbers, and grapes, mixing lightly.
Pour mayonnaise mix over the chicken mix and stir until everything is coated.
Refridgerate for at least 30 minutes before eating.
Serve on a bed of crunch baby gem lettuce.
Annie's Sweet and Sour Baked Brisket


Ingredients:
beef brisket, ketchup, brown sugar, garlic powder

Directions:
Preheat oven to 325.
Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
Bake at 325°F for 3 - 3/12 hours until meat is tender.
Slice against the grain.
NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.] And voila! BBQ brisket sandwiches. The kids LOVED them.
Baked Panko-Breaded Zucchini Fries
Category: side-dish
By Jennifer Conley

A surprisingly tasty, yet healthy, alternative for your fry craving. Use marinara sauce, ranch sauce, or your favorite dipping sauce to finish off this tasty snack.

Ingredients:
3 small zucchini, cut into french-fry shaped pieces
salt to taste
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons Italian seasoning
2  eggs, beaten

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Season zucchini pieces with salt. Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl. Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer. Bake zucchini in preheated oven until golden brown, about 15 minutes.

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

Calories: 293.7
Fat: 10.4 g
Saturated fat: 4 g
Carbohydrates: 47.1 g
Sugars: 3.7 g
Dietary fiber: 3.9 g
Protein: 18.4 g
Cholesterol: 194.8 mg
Sodium: 505.3 mg
Lasagna Pepper Boats
Category: side-dish
By Joan Gerland Crabtree

Always looking for low-carb recipes, I was making my family lasagna and got the idea to make my lasagna in a 'green pepper boat' instead of using noodles. This tastes great even to people who love carbs! Freezes well too.  If I make a smaller batch, I will freeze the leftover sauce for the next time.

Ingredients:
6  green bell peppers, halved and seeded
salt to taste
water as needed
1 pound ground beef
3 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon salt
½ teaspoon dried oregano
ground black pepper to taste
1 (12 ounce) container cottage cheese
2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes. Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese. Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 232.2
Fat: 13.6 g
Saturated fat: 7.1 g
Carbohydrates: 10 g
Sugars: 5.7 g
Dietary fiber: 2.4 g
Protein: 18.6 g
Cholesterol: 49.4 mg
Sodium: 815.3 mg
Tasty Chicken Loaf


Ingredients:
eggs, milk, paprika, salt, celery, pimientos

Directions:
Beat together eggs and milk., Add in remaining ingredients., Then pour mixture into greased loaf pan., Bake 25-30 minutes., Let sit before cutting into slices or squares., **Nice topped with mushroom sauce**.
Stuffed Peppers My Way
Category: main-dish
By Sandy

Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.

Ingredients:
1 cup water
½ cup uncooked Arborio rice
2  green bell peppers, halved and seeded
1 tablespoon olive oil
2  green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1  tomato, diced
½ cup crumbled feta cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 2 servings

Calories: 384.8
Fat: 15.2 g
Saturated fat: 6.7 g
Carbohydrates: 52.6 g
Sugars: 6.4 g
Dietary fiber: 4.5 g
Protein: 10.8 g
Cholesterol: 33.4 mg
Sodium: 1594.5 mg
Pumpkin Custard


Ingredients:
cashews, agar-agar flakes, sea salt, water, pumpkin, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, lemon zest

Directions:
Place cashews, agar and salt in a blender and process to a fine powder., Pour boiling water into blender and process on high speed., Add pumpkin, agave and vanilla and process again until smooth., Blend in cinnamon, nutmeg, cloves and lemon zest., Pour custard into ramekins or half cup mason jars., Refrigerate until set, about 30 minutes., Serve.
Make-Ahead Baked Carrots


Ingredients:
carrot, butter, sweet onion, flour, milk, salt, sugar, dry mustard, butter

Directions:
If not making ahead of time, preheat oven to 350 degrees.
Grease a 1 1/2 qt baking dish.
Peel and slice carrots.  Cover with salted water and bring to a boil, cook for 15 minutes or until tender.  Drain and place in baking dish.
Meanwhile, saute onion in butter over medium heat until translucent.
Add flour to onions, stirring to incorporate.  Then slowly add milk, stirring as you go.  Add salt, sugar and dry mustard and stir again.
Pour white sauce over carrots.  Combine bread crumbs and melted butter, sprinkle over top of casserole.
If making ahead, cover casserole and put in fridge until needed.  Remove 1/2 hour before coooking and preheat oven to 350 degrees.
Bake for 25-30 minutes or until heated through.
Hamburger Pie


Ingredients:
hamburger meat, onion, green pepper, tomato sauce, French style green beans, egg, monterey jack cheese, salt, cumin

Directions:
Brown meat with onion and green pepper., Drain., Add tomato sauce, beans, and seasonings and let simmer., Press dinner rolls into a pie plate forming a pie crust., Take 1 cup cheese and mix with egg., Pour over bottom of the pie crust., Drain excess juice from meat mixture., Pour meat mixture into pie plate., Spread with remaining cheese., Sprinkle with paparika., Bake at 350 degrees for 20 minutes.
Tangy Cocktail Meatballs


Ingredients:
eggs, quick oats, evaporated milk, onion, salt, pepper, garlic powder, lean ground beef, ketchup, brown sugar, onion, liquid smoke, garlic powder, ground cloves

Directions:
In lg bowl, beat eggs.
Add all remaining ingredients; mix well.
Shape into 1-1/2 inch balls.
Place on 2 13x9 baking pans.
Bake, uncovered, at 375* for 30 minutes.
Drain; place all meatballs on one pan.
In saucepan, bring all sauce ingredients to a boil.
Pour over meatballs.
Bake, uncovered for another 20 minutes.
Hearty Vinaigrette


Ingredients:
olive oil, red wine vinegar, lemon juice, garlic clove, sugar, Worcestershire sauce, black pepper, salt, dry mustard

Directions:
Combine all ingredients into a bowl., Whisk until well mixed together., Toss into your favorite salad., Enjoy!
Down Home Potato Salad


Ingredients:
eggs, onion, water chestnuts, celery rib, dill weed, garlic powder, celery seed, dry mustard, turmeric, parsley flakes, sweet pickle juice, light mayonnaise, prepared yellow mustard, Dijon mustard, parsley flakes

Directions:
Wash and cube potatoes (skin-on], putting into large soup pot as they are cut. Cover with water to one inch above potatoes. Bring to a boil then reduce heat so potatoes only simmer for 20 minutes or until cubes are crisp-tender. You don't want them too mushy or too hard. Remove from heat and drain. Put potatoes into medium large bowl. Set aside.
In a seperate saucepan, cover 4 eggs with water and bring to boil.  Turn heat off, leave pan on hot burner and cover pan.  Set a timer for 12 minutes. Prepare a bowl of ice water big enough to hold the four eggs. When the eggs have set for 15 minutes, remove from hot water, rinse and immerse in ice water until cooled, then peel, cut in half.  Remove yolks and reserve. Chop or slice egg whites and add to potatoes.
Chop veggies (I chop and slice these by hand], gather spices and other ingredients while potatoes and eggs are cooking.
In food processor or blender (or bowl to use with hand blender or mixer, place egg yolks, plus (ingredients #6-#16] dill weed, garlic powder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet pickle juice,light mayo, prepared yellow mustard, prepared dijon mustard & honey mustard salad dressing.  Pulse a few times until well blended.  Scrape blade and bowl clean and empty contents into the bowl with the potato salad and egg whites.
Gently stir and add salt and pepper to taste.  Garnish with more crushed parsley flakes.  Chill, if desired in refridgerator.  I like it room temp, hubby likes it cold.  Prep time does not include time to chill.
Shaved Brussel Sprouts


Ingredients:
olive oil, Brussels sprouts, crushed red pepper flakes, parmesan cheese, butter, water

Directions:
1. Cut out the core of the brussel sprouts and shave (very thinly slice] them so that they look like thin ribbons.
2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
3. Season with salt and pepper and add the crushed red pepper flakes.
4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
sprouts are tender.
5. Mix in the cheese.
Fiery Chipotle Baked Beans


Ingredients:
olive oil, brown sugar, cider vinegar, bottled chili sauce, dark molasses, dry mustard, salt, ground cloves, ground allspice, black beans, kidney beans, pinto beans, chorizo sausage

Directions:
Step 1.
Preheat oven to 325°.
Step 2.
Heat a Dutch oven over medium-high heat with olive oil. Add onion; sauté  until tender, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.
Tuscan Beans and Tomatoes


Ingredients:
cannellini beans, Italian-style stewed tomatoes, fresh rosemary, crushed red pepper flakes, cracked black pepper, fresh rosemary

Directions:
In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
If desired, sprinkle with black pepper and/or garnish with rosemary.
Serve with a slotted spoon.
Polish Cabbage Noodles
Category: world-cuisine
By elizabeth sill

Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!

Ingredients:
1 medium head shredded cabbage
2  red onions, cut into strips
½ cup butter
1 (16 ounce) package wide egg noodles
salt to taste
ground black pepper to taste

Directions:
Cook pasta in a large pot of boiling salted water. Meanwhile, heat butter or margarine in a skillet over medium heat.  Saute cabbage and onions until tender. Drain pasta, and return to the pot.  Add cabbage and onion mixture to the noodles, and toss.  Season with salt and pepper to taste.

Yields: 5 - 6 servings

Calories: 569.8
Fat: 22.6 g
Saturated fat: 12.8 g
Carbohydrates: 78.5 g
Sugars: 9.4 g
Dietary fiber: 8.2 g
Protein: 15.7 g
Cholesterol: 124.1 mg
Sodium: 184 mg
Vegetarian White Bean Soup


Ingredients:
navy beans, olive oil, onion, garlic cloves, potatoes, carrots, celery, cabbage, fresh parsley, vegetable bouillon granules, bay leaf, water

Directions:
Soak beans for 20 minutes in enough lukewarm water to cover.
Heat oil in Dutch oven over medium heat until hot.
Add onion and garlic, cook and stir until tender.
Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven.
Mix well.
Bring to a boil.
Reduce heat; simmer 1-1 1/4 hours  or until beans are tender; adding additional water if necessary.
Individual Fruit Crisp
Category: desserts
By Connie

Created for my preschoolers to do as an individual cooking activity, they are also perfect for single servings. I tried to simply change the portion sizes on other recipes, but they got too complicated. This is just a basic recipe for you to get you started. It would also work as a pre-dinner party activity--lay out a make-your-own-crisp table and have guests create their own concoctions. Serve with whipped cream or ice cream.

Ingredients:
½ cup fresh blackberries
1 tablespoon white sugar
½ tablespoon cornstarch
2 tablespoons all-purpose flour
2 tablespoons rolled oats
2 tablespoons white sugar
2 tablespoons melted butter
¼ teaspoon ground allspice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine blackberries, sugar, and cornstarch in a bowl. Place into an oven-safe ramekin. Combine flour, oats, sugar, butter, and allspice in a bowl; mix well to fully incorporate butter. Add to the top of the ramekin. Bake in the preheated oven until golden on top, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 fruit crisp

Calories: 491.8
Fat: 24.3 g
Saturated fat: 14.7 g
Carbohydrates: 67.3 g
Sugars: 40.9 g
Dietary fiber: 5.2 g
Protein: 4.2 g
Cholesterol: 61.1 mg
Sodium: 166 mg
BBQ Vegetables - Aussie Style


Ingredients:
green zucchini, eggplant, red capsicum, green capsicum, mushrooms, cherry tomatoes, olive oil, lemon juice, soy sauce, garlic

Directions:
Wash and chop all the vegetables (not the tomatoes] and place in a large glass or ceramic dish dish.
Place the oil, juice, soy sauce and garlic in a jug and stir.
Pour over the vegetables and mix.
Cover and let marinate for 2 - 24 hours.
Cook over a prepared hot BBQ plate for 10 minutes, flipping often.
Hoisin Chicken Sandwich


Ingredients:
boneless skinless chicken breasts, honey, soy sauce, hoisin sauce, garlic clove, ginger, dry mustard, cabbage, green onions, mayonnaise, hoisin sauce

Directions:
Cut chicken breasts into strips and set aside.
Mix together all sauce ingredients thoroughly and marinate chicken for at least 2 hours.
Drain chicken, reserving marinade. Grill for 10 minutes, basting with marinade.
Grill buns at the same time chicken is grilling.
You can also choose to stir fry the chicken and cooking time will decrease significantly, and simply toast the buns under the broiler.
Put the chicken on the onion buns and add desired toppings. Good served with your favorite coleslaw.
I use my bread machine onion buns "Recipe #296559".
Hard to Get


Ingredients:
character(0]

Directions:
Pour chilled  Fusion in a rocks glass.
Sink raspberry liqueur and float apple pucker (see tip in description if you need help on sinking and floating].
Enjoy! ;].
Fried Ice Cream


Ingredients:
vanilla ice cream, heavy whipping cream, graham crackers, ground cinnamon

Directions:
Using a 1/2 cup-ice cream scoop, place six scoops of ice cream on a baking sheet and freeze.
Place heavy cream in a shallow bowl.
Combine cracker crumbs and cinnamon in another shallow bowl.
Dip ice cream balls in cream, then roll in crumb mixture.
Cover and freeze for at least 1 hour.
Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs.
Freeze for 15 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
Fry ice cream balls for 10-15 seconds or until lightly browned.
Drain on paper towels.
Serve immediately.
Moist Turkey Burgers
Category: meat-and-poultry
By Wayne

I changed the recipe to make these delicious burgers for more people. I caramelized the onions to give it more depth of flavor. I also added Dijon mustard and real garlic instead of garlic powder. I also cut down on the amount of bread crumbs and made them out of whole wheat to make them a little healthier. I also omitted the soy sauce for the same reason. They came out great. The only thing I would do different next time is to give them just a little heat. Enjoy.

Ingredients:
3 ½ teaspoons olive oil
2 ⅓ cups finely chopped onions
1 slice whole wheat bread, chopped into crumbs
4 teaspoons Worcestershire sauce
1 ½ tablespoons Dijon mustard
4 cloves garlic, finely chopped
1 ¾ teaspoons poultry seasoning
1 teaspoon ground mustard
1 teaspoon ground black pepper
1 pinch salt
3 ½ pounds lean ground turkey
nonstick cooking spray

Directions:
Heat olive oil in a small skillet over medium heat. Cook and stir onions in the hot oil until tender and lightly browned, about 15 minutes; transfer to a large bowl. Mix bread crumbs, Worcestershire sauce, Dijon mustard, garlic, poultry seasoning, ground mustard, pepper, and salt with the onion. Break the turkey into small pieces into the bowl; mix with the bread crumb mixture until evenly combined. Shape the turkey mixture into 12 patties; wrap in plastic wrap and refrigerate at least 20 minutes. Coat a nonstick skillet with cooking spray; heat over medium heat. Cook the patties in the hot skillet until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 servings

Calories: 232.7
Fat: 11.6 g
Saturated fat: 2.8 g
Carbohydrates: 5.3 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 27.1 g
Cholesterol: 97.8 mg
Sodium: 152.9 mg