xiaoxl/recipe_data huggingface dataset:
Alfredo Chicken Lasagna


Ingredients:
boneless skinless chicken breasts, fresh mushrooms, onions, garlic clove, olive oil, all-purpose flour, alfredo sauce, cottage cheese, parmesan cheese, parmesan cheese, egg, dried parsley flakes, mozzarella cheese

Directions:
In a large skillet, sauté the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in.loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan], half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.
Zucchini Pancetta Saute


Ingredients:
pancetta, butter, zucchini, parmesan cheese

Directions:
Chop the pancetta slices and cook in a small skillet over medium heat until crispy.  Drain bits on paper towels.
In a larger skillet, melt butter.
Saute zucchini in butter for 3-4 minutes.  Add cheese, pancetta, salt and pepper.
Combine and serve warm.
Creamy Baked Artichoke Dip


Ingredients:
cream cheese, sour cream, mayonnaise, fresh lemon juice, Dijon mustard, garlic clove, Worcestershire sauce, mozzarella cheese, green onions

Directions:
Preheat oven to 400°F
Using electric mixer, beat first 8 ingredients in large bowl to blend.
Fold in artichokes, mozzarella, green onions and jalapeño.
Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.].
Bake until bubbling and brown on top, about 20 minutes.
Serve hot.
Chocolate Hazelnut Snickerdoodle Cookies


Ingredients:
butter, egg, vanilla extract

Directions:
HEAT oven to 375°F Line baking sheets with parchment paper.
COMBINE cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
USE level measuring teaspoon of dough to make 3/4-inch balls. Roll in cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
BAKE 6 minutes. Remake rounded indentation in cookie. Fill a resealable plastic bag with 1 cup of chocolate hazelnut spread. Make a 1/2-inch cut off one corner of bag. Squeeze spread starting at outside edge of indentation, swirling toward center of each cookie. Bake an additional 4 minutes to set center. Remove to wire rack to cool completely.
Baked Beans Deluxe


Ingredients:
bacon, onion, dry mustard, molasses, chili sauce, vinegar, water

Directions:
Combine all ingredients., Pour in a 2 quart casserole., Cover., Bake 45 minutes at 400°., Remove cover and bake 10 minutes longer.
Mormon Muffins
Category: bread
By Elaine

This is how we make bran muffins in Utah. Make this the night before and all you will need to do is scoop and bake. I added spices to the original recipe.

Ingredients:
2 cups boiling water
5 teaspoons baking soda
5 cups all-purpose flour
1 quart buttermilk
4 cups bran cereal (such as Kellogg's® All-Bran®)
2 cups bran flakes cereal
1 cup chopped walnuts
1 cup white sugar
½ cup vegetable oil
½ cup butter, melted
4  eggs, beaten
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon nutmeg

Directions:
Combine boiling water and baking soda together in a large bowl. Let cool slightly. Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners. Pour batter into prepared muffin cups 1/2 full. Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 8 hrs 40 mins
Yields: 5 dozen muffins

Calories: 114.1
Fat: 5.3 g
Saturated fat: 1.6 g
Carbohydrates: 14.8 g
Sugars: 4.8 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 17.1 mg
Sodium: 198.1 mg
Spicy Hoisin-Glazed Drumsticks


Ingredients:
hoisin sauce, soy sauce, white wine vinegar, garlic cloves, garlic granules, ground ginger, chili powder, ground cumin, chicken drumsticks

Directions:
Whisk together all ingredients except chicken, (At this point, mixture can be placed in a pretty jar to be gifted to someone special - keep refrigerated at all times. Can be kept in the refrigerator for up to a week.].
To make: In a heavy-duty ziploc bag large enough to hold chicken, add chicken and prepared sauce. Coat chicken all over with sauce and put in refrigerator to marinate for at least 1 hour. Remove from refrigerator and let sit at room temperature for 30 minutes before proceeding with recipe.
Preheat oven to 425F (220C].
Arrange drumsticks in a pyrex baking pan that has been sprayed or brushed with cooking oil. Press all the marinade out of the ziploc bag over the chicken. Roast in middle rack of oven for 25 minutes, turn chicken over and roast a further 20 minutes, until drumsticks are cooked through. Remove drumsticks from baking pan and add a couple of tablespoonfuls of water or stock to thin the pan juices, scraping up browned bits. Serve over chicken (and rice, if serving].
Note:  These drumsticks are great as a bar-type snack, too.  Just keep them 'dry' (don't add water or stock at the end to the pan to stir up a little sauce].  The glaze is also excellent on wings, lending itself even better to the bar-food tradition.
Simple Stewed Tomatoes


Ingredients:
tomatoes, sweet bell pepper, celery, onion, bay leaf, salt, pepper

Directions:
Combine all ingredients in a small sauce pan.
Simmer until desired tenderness and thickness of sauce, about 30 minutes or longer.
Taste for additional seasonings.
Remove bay leaf.
Serve.
Peppermint Popcorn Bark


Ingredients:
character(0]

Directions:
"Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!] Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!"
Pop-Up Pizza


Ingredients:
hamburger, onion, green pepper, garlic clove, oregano, salt, water, milk, flour, eggs, salt, monterey jack cheese, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400°F.
*** FILLING ***.
In large skillet, brown hamburger and drain.
Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min stirring occasionally.
*** BATTER ***.
In a bowl, combine milk, oil and eggs; beat 1 min on medium speed.
Add flour and salt; beat 2 min or until smooth.
*** ASSEMBLY ***.
Pour hot meat mixture into 13x9 pan; top with cheese slices.
Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese.
Bake at 400°F for 25-30 min or until puffed and brown.
Spaghetti Bolognese


Ingredients:
onion, ground pork, ground beef, garlic cloves, carrot, red wine, salt, oregano, dried basil, dried thyme, celery, broth, tomato paste, tomatoes, spaghetti, parmesan cheese

Directions:
1. Fry onion with oil for 3 minute.
2. Add beef, pork and garlic - fry for 30 minute.
3. Add carrot and wine - cover and stew for 10 minute.
4. Uncover and let the wine evaporate. Add salt, oregano, basil, thyme and 3/4 celery - mix all up and cook for 2 minute.
5. Add the broth and tomato past - mix and cook for 2 minute.
6. Add tomatoes - mix and cook for 10 minute.
7. Add the rest of celery and mix it all up.
8. Preprare spaghetti aldente - put a portion on the plate, then a portion of the sauce and grated parmesan on the top.
Kale and Bean Soup


Ingredients:
onion, kale, kielbasa, olive oil, cannellini, garlic powder, vegetable broth, apple cider vinegar, mustard

Directions:
In a large pot or Dutch oven, add olive oil, diced onions and diced sausage. Sautee over medium heat until onions are translucent.
Add broth, beans, mustard, apple cider vinegar and spices. Stir to blend.
bring to a boil and slowly add kale. It will look like too much kale at first but the kale will wilt down.
Reduce heat and simmer for about 15 minutes.
Easy Key Lime Cheesecake


Ingredients:
cream cheese, sugar, lime zest, fresh lime juice, vanilla, eggs, graham cracker pie crust

Directions:
Beat cream cheese, sugar, lime zest, lime juice, and vanilla with a mixer on medium until well blended.
Add eggs; mix just until blended.
Pour into crust.
Bake at 350°F for 40 minutes or until center is almost set.
Cool.  Refrigerate 3 hours or overnight.
Garnish with Cool Whip and lime slices.
Blackened Shrimp
Category: seafood
By The Grazing Glutton

A very simple recipe for blackened shrimp using my blackened seasoning. If you don't eat them straight out the pan, they're very good dipped in garlic brown butter or cocktail sauce.

Ingredients:
12 ounces raw shrimp (26 to 30 count),  peeled and deveined
1 teaspoon Cajun blackened seasoning, or to taste
1 tablespoon olive oil
1 tablespoon unsalted butter

Directions:
Place shrimp in a bowl. Season with blackened seasoning. Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 2 servings

Calories: 243.5
Fat: 14 g
Saturated fat: 5 g
Carbohydrates: 0.6 g
Dietary fiber: 0.1 g
Protein: 27.6 g
Cholesterol: 270.7 mg
Sodium: 531.4 mg
Mexican Turnip Greens


Ingredients:
butter, onion, garlic clove, chili powder, salsa, chicken bouillon cube

Directions:
Saute onions in butter until softened., Add garlic and chili powder., Add  salsa., Add turnip greens with juice., Add chicken bouillon cube., Cook for 10 minutes until the juice reduces.
Sate Prawns (Shrimp)


Ingredients:
onions, water, five-spice powder, chili powder, satay sauce, salt, curry powder, cornflour, sugar, soy sauce, dry sherry

Directions:
Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through.
Combine marinade ingredients in bowl, add the prawns, mix well and stand for 2 hours.
Peel onion, cut in half then cut each half in wedges.
Heat oil in large pan or wok, add onions, saute until transparent, approximately 2 minutes.
Add prawns and marinade mix to wok, saute until prawns have turned light pink and prawns are cooked, approximately 3 minutes, add water and mix well.
Suggested you serve by arranging lettuce leaves around edge of plate and spoon prawns over or to serve in the traditional style, place small metal bowl in centre of prawns and fill with warmed brandy and set alight and pick up a prawn with chopsticks (we use fondue forks] and hold over brandy flame to heat and flavour prawns as for barbecue prawns.
Alysia's Basic Meat Lasagna
Category: world-cuisine
By ALYSIAB

This is a very basic, very easy to make meat lasagna.

Ingredients:
1 ½ pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
2  eggs
¼ cup milk
½ teaspoon dried oregano
9  lasagna noodles
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Season ground beef with garlic powder. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour spaghetti sauce, tomato sauce, and oregano into a large saucepan. Set aside. Heat olive oil in a large skillet over medium-high heat. Saute garlic and onions until softened and translucent, about 5 minutes. Place cooked onion-garlic mixture and cooked ground beef into the sauce mixture. Cover and let simmer for 15 to 20 minutes. Combine mozzarella and provolone cheeses in a medium bowl.  Mix ricotta cheese, eggs, milk, and 1/2 teaspoon oregano together in a separate bowl. Layer a 9x13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan over the sauce. Cover with more sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce.  Sprinkle top with Parmesan cheese. Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes more.

Prep time: 50 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 567.3
Fat: 31.4 g
Saturated fat: 14.5 g
Carbohydrates: 35.6 g
Sugars: 10.3 g
Dietary fiber: 3.1 g
Protein: 36 g
Cholesterol: 129.9 mg
Sodium: 943.1 mg
Strawberry Sorbet


Ingredients:
strawberries, raspberries, milk, honey, honey

Directions:
Remove hulls from berries.
In a blender container, place berries, orange juice, milk, and 1/4 c honey.
Cover; blend 1 minute or till smooth.
(If desired, strain raspberry mixture to remove seeds].
Pour mixture into 9x9x2-inch pan.
Cover; freeze 2 to 3 hours or till almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.
Gradually add 1 T honey, beating on high speed till stiff peaks form.
Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.
Beat with electric mixer till smooth.
Fold in egg whites.
Return to pan.
Cover; freeze 6 to 8 hours or till firm.
To serve, scrape across frozen mixture with spoon and mound in dessert dishes.
To make in an ice cream maker:
Follow steps 1 through 3. Pour into a plastic container and chill for one hour.
Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.
Fold into chilled strawberry mixture.
Pour into ice cream maker and freeze according to ice cream maker's instructions.
Butter Brickle Cookies


Ingredients:
brown sugar, sugar, shortening, eggs, vanilla, flour, salt, baking soda

Directions:
Cream sugars, shortening, eggs, and vanilla.
Spoon flour into measuring cup, level off, add dry ingredients to creamed mixture.
Mix well.
Stir in mini chocolate chips and Bits of Brittle.
Drop on greased cookie sheet.
Bake at 350F for 12-15 minutes.
Makes 5 dozen.
Pat-In Pie Crust (No-Roll)


Ingredients:
flour, sugar, baking powder, salt, vanilla, light olive oil, cold water

Directions:
Sift together dry ingredients.
Stir together wet ingredients.
Combine, stirring just to blend.
Press and pat into a 9 inch pan, up the sides, crimping the edges.
Bake as directed in recipe.
(For quiche, I prebake my crusts for 15 minutes @400.].
Romaine and Gorgonzola Salad


Ingredients:
head romaine lettuce, extra virgin olive oil, wine vinegar, gorgonzola, walnut halves

Directions:
Tear the lettuce into pieces, discarding any bruises. Wash and dry well.
Put the oil and vinegar into a bowl with a pinch of salt and  rather a lot of pepper.  Mash in half of the cheese. Add half of the walnuts, and the lettuce. Toss thoroughly.
Add the remaining Gorgonzola, and remaining walnuts, to the top of the salad and serve at once.
Green Beans with Peanut Dressing


Ingredients:
green beans, soy sauce, sugar, soy sauce

Directions:
String the beans and cook uncovered in plenty of boiling water until they turn bright green.
Do not overcook.
Drain, spread out to cool.
Cut diagonally into 1 inch (2cm] lengths.
Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
Mix the beans into the dressing and serve.
DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.
My Grandmother's Potato Chip Cookies
Category: desserts
By littlechef98

Very nice cookies with a good mix of sweet and salty flavors. Passed down from my grandmother.

Ingredients:
2 cups butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ cups crushed salted potato chips

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful. Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 3 dozen cookies

Calories: 170.2
Fat: 11.3 g
Saturated fat: 6.8 g
Carbohydrates: 16.1 g
Sugars: 5.6 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 27.1 mg
Sodium: 86 mg
Gai Krapow (Minced Chicken With Basil)


Ingredients:
ground chicken, dry white wine, ground black pepper, salt, cornstarch, garlic powder, fresh basil

Directions:
In a large bowl, stir together all the ingredients except the vegetable oil, jalepenos, and basil.
Heat a wok or large frying pan over high heat.
Add the oil.
Add the chicken mixture and stir fry until chicken is cooked, about 5 minutes.
Stir in the jalepenos and basil.
Serve right away.
Teriyaki Meatloaf


Ingredients:
lean ground beef, eggs, green pepper, onion, parsley, ginger, brown sugar, soy sauce, garlic clove, soy sauce, brown sugar, lemon juice

Directions:
Mix and spoon into greased loaf pan., Bake at 350 degrees for 1 hour., Let stand 5 minutes and pour off any excess juices., Spoon on topping. Serves 6 to 8.
Water Chestnut and Tofu Stir Fry


Ingredients:
firm tofu, broccoli, red capsicum, button mushrooms, carrot, sliced water chestnuts, cornflour, water, soy sauce, fresh ginger, garlic cloves, red chilies, red onion

Directions:
Rinse Tofu, cut into bite size cubes and place in a marinating bowl.
Peel and grate ginger, peel and slice red onion into small wedges, crush the garlic and chop the chillies and place into bowl with Tofu.  Discard chili seeds to reduce heat if desired.
Pour Teriyaki sauce and sesame oil over the Tofu, stir around mixture to evenly coat the Tofu and refrigerate for an hour.
Mix cornflour with a little water to create a thin paste.
Over high heat, heat the cooking oil in a large wok, add the Tofu mixture and lightly fry off the Tofu.  Remove Tofu from wok and keep to one side.
Over high heat pour the water into the wok and bring to the boil then pour in the chili sauce and cornflour mixture.
Add carrot, broccoli and capsicum and cook until slightly tender.
Prepare Hokkien noodles as per packet instructions.
Add mushrooms and drained water chestnuts.
Pour Tofu mixture back into the wok and add soy sauce.
Add noodles stir through and serve immediately.
Air Fryer Coconut Macaroons
Category: desserts
By Marianne Williams

Nutty, sweet, and exactly what you expect from a coconut macaroon! The texture is crispy on the outside and somewhat sticky and chewy on the inside. The chocolate adds a nice bitterness that cuts through the sweetness. These are so easy to prepare and would make great gifts, plus, they're easy to freeze!

Ingredients:
1 (14 ounce) package sweetened flaked coconut
⅔ cup sweetened condensed milk
¾ teaspoon kosher salt
½ teaspoon vanilla extract
2 large egg whites, at room temperature
8 ounces bittersweet chocolate, chopped

Directions:
Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles. Mix coconut, condensed milk, salt, and vanilla together in a large bowl. Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture. Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket. Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper. Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total. Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 40 mins
Yields: 36 macaroons

Calories: 102.8
Fat: 5.6 g
Saturated fat: 4.5 g
Carbohydrates: 12.3 g
Sugars: 9.9 g
Dietary fiber: 1.6 g
Protein: 1.2 g
Cholesterol: 2.2 mg
Sodium: 78.6 mg
Nutty Irishman Coffee


Ingredients:
"Baileys Irish Cream"

Directions:
Fill cup with (6 oz.] coffee.
Add (1oz.] Baileys.
Add (1oz.] Frangelico.
Top with whipped cream.
Australian Rosemary Damper


Ingredients:
butter, onion, bacon, self-rising flour, butter, fresh rosemary, sharp cheddar cheese, milk, water

Directions:
Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
Sift flour into large bowl, rub in extra butter.  Stir in onion mixture, rosemary and 2/3 cup of the cheese.
Make a well in the centre.
Stir in milk and enough water to mix to a soft dough.
Knead on lightly floured surface until smooth.
Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2"] circle.
Using sharp knife, cut a cross into top of dough about 1 cm (1/2"] deep.
Brush with a little extra milk, sprinkle with remaining cheese.
Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.
Pumpkin Spice Waffles


Ingredients:
eggs, buttermilk, canned solid-pack pumpkin, baking mix, ground cinnamon, ground ginger, ground cloves, olive oil

Directions:
Preheat waffle iron.
Beat egg whites in a glass or metal bowl until soft peaks form (more like soft mounds].
Mix together the prepared baking mix, cinnamon, ginger, and cloves until well blended.
Beat egg yolks, buttermilk, pumpkin and olive oil together with a whisk in a large bowl until smooth.  Slowly add the baking mixture continuing to whisk until you have smooth batter.
Fold in the egg whites just until combined.
Prepare waffle iron with a light coating of cooking spray. Pour batter onto cooking surface, close the lid and cook until browned.  Time may vary with waffle irons.
Lemony Salmon Burgers
Category: main-dish
By Sara Brulet

A wonderful low-cal alternative to beef burgers. Serve with your favorite hamburger fixings on toasted buns.

Ingredients:
1 ½ pounds salmon fillet, cut into chunks
⅓ cup chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons chopped green onion
2 teaspoons seafood seasoning
1  lemon, juiced
salt and ground black pepper to taste
1 tablespoon olive oil

Directions:
Place salmon chunks, parsley, bread crumbs, green onion, seafood seasoning, lemon juice, salt, and black pepper in a food processor. Pulse until salmon is chopped. Shape salmon mixture into four patties. Heat olive oil in a large skillet over medium-high heat. Pan-fry patties until golden brown, about 4 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 burgers

Calories: 292.8
Fat: 13.6 g
Saturated fat: 2.6 g
Carbohydrates: 3.9 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 37 g
Cholesterol: 75.7 mg
Sodium: 349.8 mg