xiaoxl/recipe_data huggingface dataset:
Lasagna Rolls (Ww)


Ingredients:
part-skim ricotta cheese, eggs, mozzarella cheese, parmesan cheese, oregano, basil, garlic powder, tomato sauce

Directions:
Preheat oven to 350-degrees F.
Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9].
In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
Place 2 rolls in each prepared baking dish (or in the larger pan] and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer  to cook - 45-60 minutes]. Garnish with parsley if desired.
Creamy New York Strip Stew


Ingredients:
flour, salt, black pepper, yellow onion, celery, dried parsley, beef broth, potatoes, carrots, whole kernel corn

Directions:
Put flour, salt, and pepper in large ziploc bag.
Heat oil over medium heat in a deep skillet.
Place meat in bag with flour and toss until coated.
Shake off pieces and add to skillet and cook until browned.
Add remaining flour and onions and stir until browned.
Add carrots, celery, parsley, and broth.
Cover and cook over low_medium heat for 1 hour stirring every 5-10 minutes.
Add potatoes and additional carrots and cook for another 30-45 minutes until potatoes are fork tender.
OPTIONAL- during the last 5 minutes add a drained can of corn.
Spicy Beef Quesadillas


Ingredients:
lean ground beef, frozen corn, corn, green onion, chili powder, salt, cumin, flour tortillas, monterey jack pepper cheese, chunky salsa, sour cream

Directions:
In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt and cumin. Cook 1 minute.
Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.
Mushroom Meatloaf
Category: main-dish
By RC2STEP

This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!

Ingredients:
2 pounds lean ground beef
½ pound fresh mushrooms, all minced except for 6
¾ cup fresh bread crumbs
½ cup minced onion
½ cup ketchup
2  eggs, beaten
1 ½ teaspoons salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper.  Mix well.  Spread 1/2 of the mixture into the bottom of  a loaf pan.  Arrange 6 whole mushrooms stem down into meat.  Top with rest of meat, patting to combine both halves. Bake for 1 hour and 45 minutes, or until done.  Internal temperature should measure 160 degrees F (70 degrees C) when done.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 4 to 6 servings

Calories: 765.3
Fat: 50.8 g
Saturated fat: 19.9 g
Carbohydrates: 26.2 g
Sugars: 10.1 g
Dietary fiber: 2 g
Protein: 48.5 g
Cholesterol: 263.3 mg
Sodium: 1549.9 mg
Fried Apples


Ingredients:
granny smith apples, tart apples, lemon juice, brown sugar, ground cinnamon, nutmeg, salt, bacon drippings, butter

Directions:
In a large iron skillet, melt the bacon drippings.
Careful don't let it get too hot.
Place the apples evenly over the bottom and sprinkle them with the lemon juice, followed by the brown sugar, then salt.
Cover and cook over a low heat for 15 min.
until the apples are tender, yet juicy.
You don't want them dry.
Sprinkle the apple with cinnamon and nutmeg before serving.
Smothered Lamb (Or Pork or Beef)


Ingredients:
boneless lamb, onion, fresh ginger, tomatoes, cilantro, fresh green chile, turmeric, garam masala, cumin, plain yogurt, tomato paste, salt, water, garlic cloves, pepper

Directions:
Put all the ingredients except the oil, garlic and black pepper into a bowl and mix well.
Put the oil in a large deep skillet and heat over medium-high heat.  When oil is hot, put in garlic, stir till pieces turn medium brown.
Put in the seasoned meat and stir once or twice.  Turn heat to medium.
Add one half cup of water.  Stir and cover the pan and simmer for 1 to 1 1/2 hours, till meat is tender and sauce is thickened, adding more liquid if necessary.  Stir occasionally.
Sprinkle in pepper, adjust seasonings, stir and serve.
Pumpkin Soup


Ingredients:
green pepper, onion, low sodium chicken broth, broth, pumpkin puree, skim milk, dried thyme, ground nutmeg, salt, cornstarch, cold water, fresh parsley

Directions:
Combine all ingredients except cornstarch, cold water, and fresh parsley in a slow cooker, and mix well.
Cover, and cook 5-6 hours on low setting.
During the last hour add cornstarch, mixed with water and stir until soup thickens.
Just before serving, stir in parsley.
Cheese Garlic Biscuits I
Category: bread
By CHERYL WEEKS

These delicious cheese and garlic biscuits are just like the ones at our favorite seafood restaurant. They're easy to make and sure to please.

Ingredients:
2 cups biscuit mix
⅔ cup milk
½ cup shredded Cheddar cheese
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Measure biscuit mix into a large bowl. Stir in milk and cheese until a soft dough forms. Drop 9 spoonfuls of the dough onto prepared baking sheet. Bake in preheated oven for 8 to 10 minutes, until golden brown. While biscuits bake stir together butter and garlic powder. Remove biscuits from oven and brush with butter mixture.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 9 biscuits

Calories: 161.9
Fat: 8.1 g
Saturated fat: 3.9 g
Carbohydrates: 17.8 g
Sugars: 1.9 g
Protein: 4.6 g
Cholesterol: 14.8 mg
Sodium: 421.6 mg
Healthy (kind of ) Chocolate Mint Brownies


Ingredients:
butter, margarine, all-purpose flour, baking soda, salt, sugar, egg

Directions:
Preheat oven to 350 degrees.
Coat bottom of an 8 inch square baking pan with cooking spray.
Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
Stir until smooth, and set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour, soda, and salt in a bowl.
Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
Add mint mixture; beat well.
Add flour mixture; beat at low speed just until blended.
Pour batter into prepared pan.
Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
NOTE: Two large (1. 5 ounce] mints or 6 miniature chocolate-covered peppermint patties (such as York] may be substituted for 32 junior mints.
Kitchen Sink Cookies


Ingredients:
butter, white sugar, brown sugar, vanilla, eggs, white flour, whole wheat flour, baking soda, baking powder, coconut, oatmeal, raisins, dried cranberries, chocolate chips, sunflower seeds, sesame seeds, flax seed

Directions:
In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
Blend in flours and baking powder and soda.
Mix in all remaining ingredients.
Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets.  Flatten each with a fork.
Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference.  I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
Suggested substitutions: Finely chopped nuts for the flax seeds.  Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw.  Wheat germ can be substituted for the wheat bran.
Jalapeno Snacks
Category: appetizers-and-snacks
By Jessica Houston

I got this recipe from my father-in-law who had tried them at his work.  They are a great appetizer and not too hot!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
¼ cup mayonnaise
1 (1 ounce) package dry ranch salad dressing mix
1 ½ teaspoons garlic powder
20 large jalapeno peppers, halved and seeded
1 pound sliced bacon, cut in half

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan. Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 40 bullets

Calories: 260.6
Fat: 22.3 g
Saturated fat: 10 g
Carbohydrates: 4.5 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 10.5 g
Cholesterol: 55 mg
Sodium: 708.3 mg
Baked Corn
Category: side-dish
By Rhonda Mellott

This old southern recipe goes well with all kinds of meals.  Especially at the holidays.  It is always requested at all the holiday meals, and there is never any left! This is a very easy recipe to prepare. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
½ cup sour cream
1 cup butter or margarine, melted
2  eggs
1 (12 ounce) package corn muffin mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Yields: 10 - 12 servings

Calories: 360
Fat: 23.3 g
Saturated fat: 13 g
Carbohydrates: 35 g
Sugars: 5.8 g
Dietary fiber: 1.4 g
Protein: 5.8 g
Cholesterol: 83.6 mg
Sodium: 851.9 mg
Marinated Green Beans


Ingredients:
green beans, sweet onions, red onion, white vinegar, garlic clove, sugar, extra virgin olive oil, salt, pepper

Directions:
Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
Drain, immerse in ice water till cool. Drain.
Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
Enjoy.
Basil Shrimp


Ingredients:
olive oil, butter, lemons, brown mustard, fresh basil, garlic cloves, salt, white pepper, fresh shrimp

Directions:
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Marinated Black Olives (Tapas)


Ingredients:
Spanish olives, garlic cloves, black peppercorns, lemon, parsley, salt, red wine vinegar

Directions:
Place the olives in a bowl.
Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes].
Pour over the vinegar and the reserved brine to cover olives.
Shake well and let marinate at room temperature for 2 weeks.
Louisville Hot Brown


Ingredients:
butter, onion, flour, milk, salt, white pepper, cheddar cheese, parmesan cheese, chicken breasts, turkey breast, bacon, fresh mushrooms

Directions:
Saute onion in butter until transparent, add flour and cook stirring for 1 minute.
Add milk, salt and pepper and whisk until smooth.
Cook on medium heat until sauce thickens, stirring occasionally.
Add cheeses and continue heating until they blend.
Remove from heat.
Put one slice of toast in each of four oven-proof individual serving dishes (I used our 1980's stoneware dinner plates].
Top each piece of toast with slices of chicken or turkey.
Slice remaining toasts diagonally and place on sides of sandwiches.
Ladle cheese sauce over sandwiches.
Place sandwiches under broiler until sauce begins to bubble.
Garnish with crumbled bacon and sauteed mushroom slices and serve immediately.
Adobo Chicken With Ginger


Ingredients:
chicken pieces, soy sauce, vinegar, bulb of garlic, fresh ginger, bay leaves, black peppercorns

Directions:
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
Bring to a boil over medium heat.
Once it boils, reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving plate.
Strain the liquid from the pot to remove all the food particles, and set aside.
Serve chicken hot over steamed rice and drizzle with reserved sauce.
Cajun Sugared Peanuts
Category: appetizers-and-snacks
By Heather Mays

I was headed to a Mardi Gras party and needed to throw something together fast. I had some raw peanuts on hand and decided to try candy coating them with a kick of Cajun seasonings added in. This is the result and they were a hit. 'Addictive' was the word most people used. Would be a great gift to give out during the holidays.

Ingredients:
1 cup white sugar
½ cup water
2 cups raw peanuts
1 ½ teaspoons chipotle chile powder
1 teaspoon kosher salt
¼ teaspoon chili powder
¼ teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid. Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer. Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 cups

Calories: 152.1
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 15.5 g
Sugars: 13.2 g
Dietary fiber: 1.6 g
Protein: 4.7 g
Sodium: 123.9 mg
Anything Goes Croutons


Ingredients:
olive oil, garlic powder, fresh ground pepper

Directions:
Preheat oven to 425, or just put on the broiler and watch the croutons very closely.
Cube the bread, rolls, buns or cut the pita. If using pita bread cut into about  1 inch pieces.
( the amount of "bread" is equivalent to 3 hot dog buns cut into cubes].
Spread in 1 layer on shallow pan or cookie sheet.
Drizzle olive oil over all the pieces.
Sprinkle the garlic powder over all the pieces.
Sprinkle with a couple grinds of fresh ground pepper.
Put in oven for 5 minutes, take out and stir, replace in oven for 3-5 more minutes; watch to avoid burning.
Take out and let cool. If soft the drying will firm them up but they will still be slightly soft when serving.
Papa Oriold's Spaetzle
Category: main-dish
By Beth429

Homemade, fluffy spaetzle perfectly paired with soup or chicken paprikash!

Ingredients:
3 cups all-purpose flour
1 cup cold water
5  eggs, beaten
1 teaspoon salt
¼ teaspoon baking powder

Directions:
Mix flour, water, eggs, salt, and baking powder in a bowl until blended. Bring a large pot of water to a boil. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta floats, about 2 minutes. Remove with a slotted spoon and rinse with water; repeat with remaining dough.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 215.4
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 36.1 g
Sugars: 0.4 g
Dietary fiber: 1.3 g
Protein: 8.8 g
Cholesterol: 116.3 mg
Sodium: 351.5 mg
Simple Hot Fudge Topping


Ingredients:
sweetened condensed milk, butter, vanilla

Directions:
Over medium heat, warm milk, butter and chocolate., When completely melted, add vanilla., Serve over ice cream or desserts.
Reggie's Special Mashed Potatoes - Light


Ingredients:
potatoes, shallot, garlic clove, dried rosemary, light margarine, olive oil, nonfat milk

Directions:
Cut and rinse the potatoes (skin may be left on]. Boil them in enough salted water until they are fork tender (time depends on size of dice or cubes].
Saute the shallot in the olive oil for 1-2 minutes.
Add the minced garlic to the shallot, and saute for 2 minutes until lightly browned.
Add in the rosemary.  Saute for 30 seconds.
Drain potatoes and return to same pot to keep warm while you mash them.
Add in enough margarine and milk to make the potatoes to your favorite consistency.
Add the shallot mixture, and mix well.
Pepper Jack Crab Soup


Ingredients:
raw potatoes, celery, water, butter, onion, flour, milk, monterey jack pepper cheese

Directions:
In 2 quart saucepan, combine potatoes, celery and water. Bring to boil. Lower heat and simmer for 15 minutes.
Meanwhile, melt butter in a large soup pot. Add onion and simmer for 5 minutes. Onions should be translucent but not browned. Add flour and stir until smooth and thick.
Slowly stir in milk and crab juice from the can.
Add cooked potatoes, celery and watery to the pot. Boil for one minute.
Slowly add cheese, crab, and imitation crab.
Salt and pepper to taste.
Serve with warm crusty bread.
Lowfat Creamy Potato Corn Chowder


Ingredients:
frozen corn, potato, onion, water, chicken bouillon cubes, black pepper, milk, milk, dry milk, flour

Directions:
In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
Stir in the half cup of milk and continue to simmer.
Meanwhile, in a small bowl, stir together dry milk and flour.
Gradually stir in the 1/4 C of milk until smooth.
Pour the milk and flour mixture into to corn, potato, and onion mixture.
Cook and stir until thick and bubbly.
Top with cheese and ham or bacon, if desired.
Risk It On Brisket
Category: main-dish
By JaJa0908

Easy and delicious brisket recipe for Hanukkah or any occasion!

Ingredients:
1 ½ cups ketchup
1 cup ginger ale
1 envelope dry onion soup mix
1 cup brown sugar
¼ cup red wine
1 (3 pound) beef brisket (first cut, or lean flat portion)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil. Bake in the preheated oven until the meat is very tender, about 4 hours.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 8 servings

Calories: 457.5
Fat: 23.4 g
Saturated fat: 9.1 g
Carbohydrates: 43.3 g
Sugars: 39.8 g
Dietary fiber: 0.3 g
Protein: 18.3 g
Cholesterol: 69.1 mg
Sodium: 867.1 mg
Creamy Mocha Berry Parfait


Ingredients:
cream cheese, sugar, instant coffee, mixed berry

Directions:
Mix cream cheese, sugar, brandy extract and dissolved coffee in small bowl with wire whisk until well blended.
Gently stir in whipped topping and half of the chocolate.
Place 1/2 cup berries in each dessert dish. Top evenly with cream cheese mixture; sprinkle with remaining chocolate.
Serve immediately or refrigerate until ready to serve.
Cardamom Rolls


Ingredients:
milk, dry yeast, butter, sugar, eggs, ground cardamom, flour, butter

Directions:
Preheat oven to 375°F.
Cool milk till lukewarm. Sprinkle yeast on top of milk. Let stand for 10 minutes.
In a bowl, cream butter and sugar.
Add eggs, one at a time.
Stir yeast and milk and add cardamom. Combine with egg mixture,.
Add flour.
Knead dough till smooth.
Place in greased large bowl and let rise till double.
Punch down and let rise again till double.
Divide dough and shape into dinner size rolls.
Place in two pans and let rise again till double.
Brush tops with butter and sprinkle with chopped almonds.
Bake for 15 to 18 minutes.
Cherry Chocolate Chip Cookies


Ingredients:
dried cherries, hot water, shortening, butter, margarine, brown sugar, sugar, eggs, orange zest, vanilla extract, quick-cooking oats, flour, baking soda, cinnamon, salt

Directions:
In small bowl, soak cherries in hot water for at least 10 minutes.
Do not discard water!
In mixing bowl, cream shortening, butter and sugars until fluffy.
Beat in eggs, orange peel and vanilla.
Combine oats, flour soda, cinnamon and salt and gradually add to creamed mixture beating til combined.
Stir in cherries and chips with water you soaked the cherries inches.
Drop by rounded tablespoon fulls 2" apart onto ungreased cookie sheets.
Bake at 350°F for 12-14 minutes or til edges are lightly browned.
Cool 1 minute before removing from cookie sheets to wire rack.
Goat Cheese, Arugula and Strawberry Salad


Ingredients:
arugula, strawberries, extra virgin olive oil, sugar

Directions:
Divide the arugula leaves between 4 plates., Slice the strawberries and scatter on top of the leaves with the cheese., Whisk together the oils, vinegar and sugar., Drizzle over the salad and serve.
Pampered Chef Perfectly Creamy Cheesecake


Ingredients:
graham cracker crumbs, butter, margarine, sugar, cream cheese, sugar, flour, eggs, sour cream, lemon juice, vanilla, cherry pie filling

Directions:
Preheat oven to 300 degrees.
For crust: combine graham crackers, melted butter and sugar until well blended.  Press crumb mixture into bottom of Springform Pan.  Bake 10 minutes. Remove from oven to cooling rack.
For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth.  Add eggs, one at a time; mix at low speed just until blended.  Stir in sour cream, lemon juice and vanilla.  Pour filling into crust.
Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools]. Remove from oven to cooling rack.  Immediately run releasing tool around sides of cake to loosen from pan; cool completely.  Cover; refrigerate at least 4 hours or overnight.  Release collar from pan.  To serve, top with pie filling, if desired. Cut into wedges.
Easy Gluten-Free Turkey Burgers
Category: meat-and-poultry
By Toni

The great thing about homemade burgers is that they can easily be modified accordingly, and these turkey burgers are great for those who are gluten-intolerant, follow a gluten-free diet, or simply wish to avoid bread crumbs in their mixture without sacrificing taste or texture (like me).

Ingredients:
1 pound ground turkey
½  white onion, finely chopped
¼ cup almond flour
1  large egg
3 cloves garlic, minced
2 sprigs fresh basil, chopped
1 pinch garlic and herb seasoning blend (such as Mrs. Dash®), or to taste
ground black pepper to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Mix ground turkey, onion, almond flour, egg, garlic, basil, seasoning blend, and black pepper together thoroughly in a bowl. Form 5 burger patties using about 1/3 cup of the turkey mixture for each. Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 14 mins
Total time: 19 mins
Yields: 5 burgers

Calories: 191.8
Fat: 10.9 g
Saturated fat: 2.3 g
Carbohydrates: 3.2 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 20.8 g
Cholesterol: 104.1 mg
Sodium: 66.1 mg