xiaoxl/recipe_data huggingface dataset:
Cornflake-Crusted Chicken Drumsticks in the Air Fryer
Category: meat-and-poultry
By Bren

Chicken drumsticks are breaded with a cornflake crust and cooked in the air fryer for a quick and easy mid-week dinner.

Ingredients:
1  egg
1 tablespoon water
½ cup cornflake crumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon Cajun seasoning
¼ teaspoon chili powder
¼ teaspoon paprika
6  large chicken drumsticks
salt to taste
1  serving no-stick cooking spray

Directions:
Mix together egg and water in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl. Preheat the air fryer to 400 degrees F (200 degrees C). Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated. Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray to top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are. Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until internal temperature of chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 535.9
Fat: 19.5 g
Saturated fat: 5.2 g
Carbohydrates: 22.1 g
Sugars: 2.7 g
Dietary fiber: 0.5 g
Protein: 64.8 g
Cholesterol: 280.2 mg
Sodium: 1125.6 mg
Biftek Hache a La Lyonnaise


Ingredients:
yellow onion, butter, salt, pepper, thyme, egg, flour, butter, red wine, water, butter

Directions:
Cook the onions slowly in 2 Tablespoons of butter (about 10 mins] until tender not browned.
Place onions in mixing bowl. Add the beef, butter (or suet, marrow or pork fat] the seasonings and the egg; mix well.
Form into patties 3/4" thick.
Cover & refrigerate till ready to use.
Just before sautéing, roll the patties lightly in flour.
Shake off any excess flour.
Place butter and oil in heavy skillet over med-high heat.
When butter foam begins to subside, saute the patties for about 3 minutes per side (or more depending upon how you like your burger].
Place burgers on serving platter and keep warm while finishing the sauce.
Pour fat out of the skillet and discard.
Add stock (or wine, vermouth or water] and boil down rapidly.
Scraping up the coagulated pan juice till reduced to almost a syrup.
Off heat, swirl 2-3 Tablespoons of butter into the sauce - 1/2 Tablespoon at a time until absorbed into the sauce.
Pour the sauce over the hamburgers and serve.
Savory Spiced Nuts


Ingredients:
water, cumin, chili powder, curry, cayenne, ginger, cinnamon

Directions:
Heat oven to 275 degrees., Whisk egg white and water until foamy., Toss with nuts, and pour into strainer., Strain for 3 minutes., Pour nuts into brown paper bag, and shake with spices until coated., Pour onto cookie sheet and spread out., Bake 15 minutes and stir., Lower heat to 225 degrees, and bake 1 hour, stirring a few times., Turn off oven and cool with door propped open., Store in airtight container.
Smothered Chicken


Ingredients:
chicken, chicken broth, flour, onion, green pepper

Directions:
Season all sides of the chicken with salt and pepper.
Heat skillet on medium high heat and then add oil.
Once the oil is hot, sear all sides of the chicken until its golden brown.  Set chicken aside when done.
Add the flour and mix well.  Cook until there is no lumps and the flour has turned a nice brown color.
Slowly stir in the chicken broth, bring to boil to thicken.
Return chicken to the skillet.
Add onions (onion powder if using], and peppers (optional].
Cover and simmer for 1 hour.
Uncover and simmer another 10 minutes to thicken if gravy is still thin.
Serve hot with rice or mashed potatoes.
Mediterranean Dip
Category: appetizers-and-snacks
By Debbie

Whenever I go to a party, everyone requests that I bring this Mediterranean dip. If you enjoy hummus and veggies, you will like this dip! Serve with homemade pita chips or tortilla chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 ¼ cups hummus
1 cup chopped, seeded Roma tomatoes
1 cup chopped cucumbers
½ cup kalamata olives, sliced
⅓ cup chopped red onion
½ cup crumbled feta cheese

Directions:
Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top. Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 10-inch dish

Calories: 144.2
Fat: 11.6 g
Saturated fat: 5.6 g
Carbohydrates: 6.5 g
Sugars: 1.1 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 26.1 mg
Sodium: 306.4 mg
Air Fryer Apple Crisp
Category: desserts
By Kim's Cooking Now

Nothing screams fall like warm apple crisp! You can use any variety of apples that you like, but I prefer a mixture of tart (Granny Smith or MacIntosh) and sweet (Honeycrisp or Fuji). Using your air fryer is perfect for a small portion! Serve with a scoop of vanilla ice cream, if desired.

Ingredients:
½ teaspoon butter
2 cups diced apples
3 tablespoons water
½ tablespoon white sugar
½ teaspoon ground cinnamon
1 pinch salt
2 tablespoons rolled oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon melted butter

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Butter a small oven-safe dish that will fit into the air fryer. Combine apples, water, sugar, cinnamon, and salt in a small bowl. Transfer into the prepared dish and cover tightly with aluminum foil. Place the dish inside the air fryer and set the timer for 10 minutes. Remove the foil and stir. Replace foil and set timer for another 10 minutes. Meanwhile, combine rolled oats, flour, brown sugar, and melted butter in a small bowl and mix with a fork into a crumbly topping. Open the air fryer and remove the foil. Sprinkle the topping on top of the apples. Close air fryer and set timer for 5 minutes. Remove the   from the air fryer and cool slightly.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 237.7
Fat: 7.4 g
Saturated fat: 4.4 g
Carbohydrates: 43.6 g
Sugars: 29.4 g
Dietary fiber: 4 g
Protein: 1.9 g
Cholesterol: 18 mg
Sodium: 131.8 mg
Copy Cat Olive Garden Dressing


Ingredients:
olive oil, white wine vinegar, salt, black pepper, sugar, garlic powder, mayonnaise, water

Directions:
1.Combine all ingredients in a blender on high until combined, about 30 seconds., 2.Pour into small bowl and cover and refrigerate until ready to serve., 3.Stir before serving.
Mandazi (African Donuts)
Category: bread
By chiakitchen

These amazingly soft triangle-shaped donuts are very famous in East Africa where I come from. They are excellent with a cup of tea or coffee. The dash of cardamom adds an authentic taste which makes it different from regular donuts. You can serve it with either honey or jam. Could be also served with curry - that is how we like it...

Ingredients:
1 cup warm milk
¼ cup vegetable oil
¼ cup fine white sugar
1 medium egg
2 teaspoons instant yeast
½ teaspoon salt
½ teaspoon ground cardamom
3 ½ cups all-purpose flour, sifted
vegetable oil for deep frying

Directions:
Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky. Put dough back in the bowl, cover, and let rise in a warm area until doubled, about 1 hour. Press dough down gently. Knead it briefly and divide it into 4 portions. Roll each portion into a ball; keep covered with a cloth to prevent them from drying out. Roll 1 ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter. Repeat with remaining balls of dough, keeping other dough covered. Heat oil in a deep-fryer or large saucepan over medium heat. Fry dough triangles 3 or 4 at a time, without overcrowding, until puffed like balloons, 1 to 2 minutes. Turn and continue frying until golden brown, 1 to 2 minutes more. Drain on paper towels. Repeat with remaining dough.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 18 donuts

Calories: 159.8
Fat: 6.3 g
Saturated fat: 1.1 g
Carbohydrates: 22.2 g
Sugars: 3.5 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 11.4 mg
Sodium: 74.8 mg
Skampi Auf Wienerische Art (Shrimp Viennese Style)


Ingredients:
frozen shrimp, lemon juice, salt, bay leaf, butter, green onions, white wine, tomato paste, sugar, salt, soy sauce, cayenne pepper, sweet paprika, butter, all-purpose flour

Directions:
Rinse shrimp under water, getting rid of surface ice crystals. Drain shrimp.
Boil 1 qt water, lemon juice, salt and bay leaf. Once at a rolling boil, add drained shrimp. Cover tightly and simmer for 5-8 minutes or until shrimp are pink and tender.
Drain shrimp and cover with cold water to chill. Drain shrimp again. Drain on paper towel to remove all moisture. Chill until ready to use.
Heat a skillet and add 1/4 cup butter. When melted add shrimp and green onions. Cook over medium heat about 3 minute.
Remove from heat and blend in white wine, tomato paste, sugar, salt, soy sauce, cayenne pepper and sweet paprika. Return to heat and simmer 15 minute Remove the shrimp and set aside.
In a sauce pan, heat 1 tbsp butter until melted. Add the flour and make a roux by browning the flour a little, stirring constantly. Add 3 tbsp of the shrimp sauce to the roux and stir vigorously. Immediately blend roux into the shrimp sauce and bring to boiling. Cook at boiling 1-2 minutes, stirring frequently.
Add the shrimp and cook over medium heat 5 minutes or until thoroughly heated.
Serve hot.
Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breasts, swiss cheese, ham, flour, eggs, milk

Directions:
Combine eggs and milk in a small bowl.
Combine flour and breadcrumbs in a larger bowl.
Pound the chicken breasts to approximately 1/4 inch between waxed paper.
Place 1 slice swiss cheese on chicken breast, followed by 1 slice ham, then another slice of cheese.
Tuck in sides of chicken and roll chicken in a tight roll. Secure with toothpicks.
Dip chicken into egg mixture, place into breadcrumb mixture and coat thoroughly.
Repeat for all chicken breasts, then place in refrigerator for a minimum of 30 minutes (can be refrigerated overnight].
Preheat Oven to 350 degrees.
Heat oil in frying pan and saute until golden brown.
Place the chicken on a baking sheet, cover with foil and bake for 35 - 40 minutes.
Shepherd's Pie Mexicana
Category: main-dish
By Salimah

Great shepherd's pie with a kick. It's prepared with a blend of Mexican spices. Adjust seasonings according to your personal taste. You can also spice up the mashed potatoes if you like.

Ingredients:
5  potatoes, peeled and quartered
2 tablespoons butter
¼ cup milk
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
2 small onions, chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon spicy seasoned salt
1 tablespoon taco seasoning
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside. Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and  .  Add peas and corn and stir until blended. Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes. Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 casserole

Calories: 425.3
Fat: 15.9 g
Saturated fat: 6.5 g
Carbohydrates: 51.7 g
Sugars: 7.3 g
Dietary fiber: 7.5 g
Protein: 20.9 g
Cholesterol: 57 mg
Sodium: 832.1 mg
Seafood chopped salad


Ingredients:
iceberg lettuce, romaine lettuce, watercress leaf, chives, green onion tops, tomatoes, bacon, avocado, hard-boiled eggs, small shrimp, blue cheese, seasoned croutons

Directions:
Coarsely chop salad greens and place in a large salad bowl; add watercress and chives and toss.
Arrange tomatoes, bacon, avocado, eggs and shrimp in separate rows on top of lettuce.
Sprinkle with blue cheese and croutons.
Serve dressing on the side.
Ramen Noodle Vegetable Soup


Ingredients:
"hamburger"

Directions:
Place all ingredients, except the veg-all,  in a stove top pan with lid.
Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
Stir occasionally.
Serve when veggies are heated through.
Paleo/Keto Bacon Mac & Cheese!


Ingredients:
cauliflower, bacon, nutritional yeast, xanthan gum, onion powder, garlic powder, sea salt

Directions:
Source-https://www.preciseportions.com/paleo-keto-bacon-mac-cheese/.
In a separate frying pan, chop bacon and fry until crispy soft. Remove from pan and put aside, but leave grease in the pan.
In a small bowl, mix the remaining ingredients. Whisk till smooth. Pour into frying pan with bacon grease and whisk over low heat till warm and slightly thickened.
Drain cauliflower when it is quite soft. Break into bite-size pieces with a wooden spoon. Add bacon and the sauce to the cauliflower. Mix till sauce is covering everything and serve.
Easy Pasta With Eggs


Ingredients:
pasta, eggs, butter

Directions:
Cook pasta to al dente,  according to package directions.
Drain well.
Add butter to pan, and allow to melt.
Return drained pasta and mix well with butter.
In a separate bowl, beat eggs well.
Add the eggs to pan, and mix well.
Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
Serve immediately.
To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
Cornflake Omelet


Ingredients:
eggs, sour cream, chili pepper, cheddar cheese, butter

Directions:
"Beat eggs well with sour cream. Add spices and the crushed cornflakes. Fry on one side and add the cheese squares. Place in broiler and brown."
Cheesy Hash Brown Cups


Ingredients:
butter, margarine, salt, Italian sausage, mushroom, red bell pepper

Directions:
Heat oven to 400°F.
Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about 1/4 cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In small bowl combine Better’n Eggs and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
Linguine and Clams


Ingredients:
linguine, olive oil, onions, garlic, dried basil, fresh parsley, salt, fresh ground pepper, white wine, unsalted butter, parmesan cheese

Directions:
Cook linguine to al dente, according to package directions.
While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.].
Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
Open cans of clams, drain, reserving liquid.  Set clams aside.
Add clam juice and wine to skillet.  Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit.  Add clams back in until heated.
Add butter and cheese, and cook 2 minute more.
Drain linguine, then add to pan with clam sauce and mix.  Serve immediately,  garnishing with additional chopped parsley and cheese.
Low Cal Creamy Pesto With Broccoli and Angel Hair


Ingredients:
light olive oil, dried basil, garlic powder, fat free cream cheese, pine nuts, parmesan cheese, dry pasta, water, salt, head of broccoli

Directions:
Put the water and salt on to boil.
After boiling, add pasta to the pot and cook for 8 minutes.
In a large bowl put the oil, basil and garlic, then mix with a whisk.
Add the cream cheese to the bowl.
Now add the broccoli to the boilng pasta in the pot and cook for 3 to 4 more minutes.
When time is up, drain pasta mixture in sink, then immediately add the hot pasta mixture to the items in the bowl.
Stir well to distribute.
Add the fat free half and half, the parmesan cheese and the chopped nuts.
Leftover Halloween Candy Cookies


Ingredients:
flour, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla, oatmeal, sweetened flaked coconut, raisins

Directions:
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.
ABC Pudding - Avocado, Banana, Chocolate Delight
Category: desserts
By Beyker

The avocado is what makes this raw vegan pudding deliciously thick and creamy - It's taste is unnoticeable.

Ingredients:
1  ripe avocado, peeled and pitted
4  very ripe bananas
¼ cup unsweetened cocoa powder, plus more for garnish

Directions:
Place avocados, bananas, and cocoa powder in a blender; puree until smooth. Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish. Chill in refrigerator for texture and flavor to develop, at least 1 hour.

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

Calories: 131.8
Fat: 5.7 g
Saturated fat: 1.1 g
Carbohydrates: 22.8 g
Sugars: 9.9 g
Dietary fiber: 5.5 g
Protein: 2.2 g
Sodium: 3.9 mg
Mack's Tunaburgers
Category: seafood
By Chris McCoy

Low fat, no-beef burgers that taste almost exactly like all-beef burgers. Great for the guy trying to lower his cholesterol!

Ingredients:
1 (5 ounce) can water-packed tuna, drained
¼ cup teriyaki sauce
½ cup bread crumbs
1  egg white
¼ teaspoon black pepper
¼ teaspoon minced garlic
¼ teaspoon hot pepper sauce
1 teaspoon vegetable oil

Directions:
Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties. Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

Prep time: 10 mins
Cook time: 4 mins
Total time: 14 mins
Yields: 2 servings

Calories: 241
Fat: 4.2 g
Saturated fat: 0.8 g
Carbohydrates: 25.5 g
Sugars: 6.9 g
Dietary fiber: 1.3 g
Protein: 23.7 g
Cholesterol: 18.9 mg
Sodium: 1652.3 mg
Easy Brioche Bread Pudding
Category: desserts
By Lisa Boutin

My mom always begs me to make her favorite dessert. This one I created was a winner. Moist and delicious, the addition of nuts and fruit make it extra special!

Ingredients:
7 (1 inch) thick slices brioche bread
2 tablespoons butter, melted
¼ cup chopped pecans
¼ cup raisins
1 ¾ cups milk
½ cup white sugar
3  eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins. Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes. Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 8-inch pudding

Calories: 318.8
Fat: 13.7 g
Saturated fat: 4.2 g
Carbohydrates: 41 g
Sugars: 19.2 g
Dietary fiber: 1.3 g
Protein: 8.7 g
Cholesterol: 108.8 mg
Sodium: 272.2 mg
Easy Chocolate Cupcakes
Category: desserts
By G. R.

These chocolate cupcakes are easy to make and very tasty.  You can also bake them as a cake.

Ingredients:
10 tablespoons butter
1 ¼ cups white sugar
4  eggs
¼ teaspoon almond extract
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 cupcakes

Calories: 200.9
Fat: 9.3 g
Saturated fat: 5.4 g
Carbohydrates: 27.6 g
Sugars: 16.4 g
Dietary fiber: 1.7 g
Protein: 4 g
Cholesterol: 66.5 mg
Sodium: 171.7 mg
Gene's Fried Apples


Ingredients:
butter, apples, sugar, cinnamon

Directions:
Melt butter in skillet.
Slice apples and put in skillet.
Cover and cook until half done (10 minutes].
Add sugar and stir.
Cover and cook until desired consistency.
Stir in cinnamon and cook for 2 to 3 more minutes.
Super-Quick Brown Rice With Asparagus, Chickpeas, and Almonds


Ingredients:
brown rice, garlic cloves, tahini, lemon zest, lemon juice, extra virgin olive oil, hot water, kosher salt, chickpeas, yellow onion, asparagus

Directions:
Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
Add remaining garlic and onions. Stir for a minute.
Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
Adjust seasonings, adding more salt if needed.
Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
Watch as this magical concoction disappears before your eyes!