xiaoxl/recipe_data huggingface dataset:
Better Than Sex Cake--Weight Watchers Style


Ingredients:
character(0]

Directions:
Preheat oven to 375.
Mix cake mix, egg white, and diet soda. Bake for 35 minutes in a greased 9x13 pan.
During the last few minutes of baking, put the caramel and condensed milk in a saucepan on low heat until smooth.
After baking, remove cake from oven and pour caramel over top. Sprinkle half the heath bar on top.
Cool completely. Cover with whipped topping and remaining heath bar bits.
Swiss Chard Artichoke Pizza


Ingredients:
olive oil, onion, garlic cloves, swiss chard, artichoke hearts, parmesan cheese, Worcestershire sauce, red pepper flakes, mozzarella cheese, mushroom, bacon, active dry yeast, white sugar, warm water, bread flour, olive oil, salt

Directions:
Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes.
Remove from heat, cool slightly,stir in Parmesan cheese.
Pizza:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal.
Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.
Vinegar Air and Salty Crispy Potatoes - British Larder


Ingredients:
water, gelatin, gelatin powder, yukon gold potatoes, yellow potatoes, coarse sea salt

Directions:
BALSAMIC VINEGAR AIR:
Soak the gelatin in cold water per package directions.  (Do not let soak too long, follow package directions].
In a small saucepan, heat the water and dissolve the gelatin in the hot water.
USING CREAM WHIPPER:
Add the gelatin water to the balsamic vinegar and pour the solution into a clean cream whipper.
Charge the cream whipper with 2 Nitrous Oxide pellets and shake vigorously.  Cool the cream whipper in the fridge to soft set the gelatine.
USING HAND MIXER OR STAND MIXER:
Add the gelatin water to the balsamic vinegar and pour the solution into a clean whipping bowl.
Whip to soft peaks, and then put whipping bowl in the refrigerator to soft set the gelatin.
BEFORE SERVING:
Before serving, shake the cream whipper vigorously and squirt the foam into a small dish to serve with the warm crispy salty potatoes.  (Or whip to foamy state in whipping bowl and put in small dish.].
SALTY CRISPY POTATOES:
Peel the potatoes.  Use a Japanese mandolin to slice the potato thinly (wafer thin].  Place the sliced potatoes in a deep bucket of water.  Wash the potatoes under cold running water to remove as much of the starch as possible.
Heat the deep fryer to 160 degrees C (325 F].  (Or preheat oven to 175 C or 350 F.].
Drain the potatoes and pat them as dry as possible.
FRY the slices of potato in small batches and stir them all the time to prevent them from sticking together.  Once they are golden brown and crisp, remove them from the fryer with a slotted spoon and drain them on paper towels.  Immediately dust them with coarse sea salt.
Alternatively, BAKE the potato slices in a single layer on top of parchment-paper covered baking sheet.  Spray with nonstick cooking spray.  Bake until golden brown, about 10-15 minutes, then remove to paper towel lined plate.  Immediately dust them with coarse sea salt.
Repeat the process until all the potatoes are cooked.  Serve the freshly cooked Salty Crispy Potatoes with a generous amount of Vinegar Air.
Too-Good-To-Deny Pumpkin Pie


Ingredients:
whipped butter, artificial sweetener, cinnamon, pumpkin puree, fat-free evaporated milk, Splenda granular, fat free egg substitute, sugar-free maple syrup, pumpkin pie spice, cinnamon, salt

Directions:
Preheat oven to 350 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well.
In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside.
In a large bowl, combine all ingredients for the filling; mix well.
Pour mixture into pie crust (filling may be taller than the crust - trust me, this is okay!].
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the refrigerator for several hours (for best results, chill overnight].
Cut into 8 slices, and if you like, top with Reddi-wip before serving!
Honey Bran Muffins
Category: bread
By June M

These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey.  The recipe requires the batter to be refrigerated for at least 3 hours.  It can be made the night before, and then baked in the morning.  Makes 20 regular muffins, or 12 jumbo muffins.

Ingredients:
2 cups pineapple juice
2 cups golden raisins
1 cup packed brown sugar
½ cup vegetable oil
½ cup honey
5  eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal

Directions:
In a small bowl, combine pineapple juice and raisins.  Set aside. In a medium bowl, combine flour, baking soda and salt.  Stir in cereal.  Set aside. In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well.  Add cereal mixture, and mix well.  Fold in the raisin mixture.  Batter will be thin; it will thicken as it chills.  Cover, and refrigerate for at least 3 hours or overnight. Stir chilled batter.  Fill greased or paper lined muffin cups 3/4 full. Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes.  Cool in pan 10 minutes before removing to a wire rack.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 45 mins
Yields: 20 muffins

Calories: 255.2
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 46.8 g
Sugars: 29.9 g
Dietary fiber: 2 g
Protein: 4 g
Cholesterol: 46.5 mg
Sodium: 308 mg
Spinach Stuffed Salmon


Ingredients:
salmon fillets, cream cheese, spinach, sun-dried tomato, adobo seasoning

Directions:
Salmon Spinach Mixture:.
*Soften cream cheese then mix in shredded/chopped spinach and sun dried tomatoes.
Prepare Salmon:.
1. Pre-heat oven at 400 degrees.
2. Take Salmon Fillet and slice a center cut for filling Salmon.
3. Sprinkle Adobo seasoning and Creole seasoning and rub onto all sides of   fillet.
4. Take butter knife and spread Spinach stuffing mixture inside slice cut previously. (You can also spread some on top of Salmon if you like].
5. Place Salmon Fillets on greased casserole dish.
6. Bake at 400 degrees for 20 minutes.
7. Enjoy.
Banket
Category: world-cuisine
By BKET

My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste.   Enjoy!

Ingredients:
2 cups all-purpose flour
1 cup butter
½ cup water
1 ½ cups almond paste
2  eggs
¾ cup white sugar
¼ teaspoon almond extract
1 pinch salt
1  egg white, beaten

Directions:
In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough. Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets. In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt. Divide dough in 4 parts, and roll into 15 inch strips.  Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet.  Brush with egg white, and sprinkle with the remaining sugar. Bake for 15 to 20 minutes, or until golden.

Yields: 4 strips

Calories: 201.7
Fat: 12.1 g
Saturated fat: 5.4 g
Carbohydrates: 21 g
Sugars: 6.3 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 35.8 mg
Sodium: 64.1 mg
Mince and Tatties


Ingredients:
onion, beef mince, carrots, pinhead oats, water, beef bouillon cube, potato

Directions:
Heat the oil in a pan and sauté the onion until it is brown.
Add in the mince and cook until well browned.
Drain off the liquid.
Add the carrots and oatmeal, mix well and pour in enough water to just cover.
Crumble in the stock cubes, season and stir.
Cover the pan and simmer the mince for about 20 minutes.
Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water.
Serve the mince with boiled potatoes.
Mango Kiwi Strawberry Smoothie


Ingredients:
mangoes, kiwi fruits

Directions:
Put all of the above in your smoothie-maker or blender., Blend until smooth.
Shrimp Pasta Salad With Dill
Category: salad
By soggytomato

Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.

Ingredients:
1 teaspoon olive oil
12  uncooked medium shrimp
1 cup ditalini pasta
¼ cup mayonnaise
¼ cup sour cream
¼ cup frozen peas, thawed and drained
1 stalk celery, thinly sliced on the diagonal
2 tablespoons diced red onion
½ tablespoon lemon juice
1 teaspoon dried dill weed
1 pinch white sugar
salt and ground black pepper to taste

Directions:
Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Peel and devein shrimp. Drain pasta and transfer to a large bowl. Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 279.4
Fat: 15.9 g
Saturated fat: 3.8 g
Carbohydrates: 24.4 g
Sugars: 2 g
Dietary fiber: 1.6 g
Protein: 9.8 g
Cholesterol: 56.9 mg
Sodium: 197.6 mg
Pecan Tassies/Mini Pecan Pies


Ingredients:
butter, margarine, cream cheese, flour, eggs, brown sugar, butter, vanilla, salt, pecans

Directions:
Preheat oven to 375.
In medium bowl, mix together the margarine and cream cheese until well blended.  Beat in flour, 1 cup at a time, until the mixture forms a smooth dough.  Chill the dough while making the filling.
In another bowl, mix the eggs, brown sugar, butter, vanilla, and salt.  Stir in the pecans.
Roll into small balls, and press slightly into the bottoms and sides of greased tart pans or mini muffin pans making sure to put some of the dough over the lip of the cup. Use a spoon to fill each of the crusts 2/3 full with the filling.  It will overflow if you fill too full.
Bake for 15-18 minutes in oven, until shell is lightly browned, and filling has puffed up.  Cool, and carefully remove from pan.
Best French Toast


Ingredients:
salt, egg, milk, butter, margarine

Directions:
Beat salt, egg and milk together., Slice bread into 3-4 slices per original slice., Soak bread slices in egg mixture., Melt butter in frypan or skillet on stove., Fry bread until golden on both sides.
Apple Almond Muffins


Ingredients:
all-purpose white flour, whole wheat flour, granulated sugar, baking powder, salt, ground cinnamon, ground cardamom, milk, egg, applesauce, apple, brown sugar, ground cinnamon

Directions:
Preheat oven to 350. Grease or line a 12 muffin tin.
Whisk the flours, sugar, baking powder, salt, and spices in a medium bowl.
In a small bowl, whisk the milk and egg until beaten. Add the applesauce and mix to combine.
Pour wet ingredients into dry. Add the chopped apples and optional nuts and stir to combine.
Pour batter into muffin tins.
Mix crunch topping ingredients in a small bowl and sprinkle topping over unbaked muffins.
Bake for 20-25 minutes, until cooked through.
Esparragos Vinagreta


Ingredients:
asparagus, olive oil, red wine vinegar, tomatoes, red bell pepper, green onions, parsley, salt, fresh ground black pepper, hard-boiled egg

Directions:
Steam asparagus until tender.
Drain and immerse in cold water to stop cooking; drain again.
Arrange on a large serving platter.  Cover and refrigerate until cold.
Vinagreta: In a small bowl, whisk together the olive oil and red wine vinegar.
Stir in the tomato, red bell pepper, green onion and parsley.
Season vinagreta with salt and pepper to taste.
Drizzle half of the vinagreta over the asparagus.
Garnish the asparagus with the chopped egg.
Serve and offer the remaining vinagreta separately.
Vegan Mini Carrot Cake Muffins


Ingredients:
baking powder, unsweetened applesauce, sugar, all-purpose flour, baking soda, cinnamon, nutmeg, salt, honey, carrot, water

Directions:
In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
Add oil, honey, carrots, water or pineapple (some of the juice might help], and applesauce mixture.
Mix well.
Add nuts, raisins, or dried cranberries if preferred.
Scoop mixture into cupcake liners.
Bake at 325°F for 30 minutes or until toothpick comes out clean.
Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water].
30-Minute Chili


Ingredients:
ground beef, black beans, tomatoes and green chilies, chili powder, fresh cilantro, green onion

Directions:
Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4 inch or so crumbles and stirring occasionally. Drain off the fat.
Stir in the beans, broth, tomatoes and chili powder, and bring to a boil. (You can hold back some of the broth if you want a thicker chili - it depends on whether you add extra beans or tomatoes. Or just cook it longer to reduce].
Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
Serve with toppings, as desired.
Tonkatsu
Category: world-cuisine
By AMYSMEANS

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Ingredients:
4 (4 ounce) boneless pork chops
salt and ground black pepper to taste
2 cups oil for frying, or as needed
¼ cup all-purpose flour
1  egg, beaten
¾ cup panko (Japanese-style bread crumbs)

Directions:
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste. Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C). Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs. Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 289.8
Fat: 17.4 g
Saturated fat: 3.5 g
Carbohydrates: 20.1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 17.4 g
Cholesterol: 76.9 mg
Sodium: 136.2 mg
Three-Cheese Potatoes


Ingredients:
potatoes, onion, parmesan cheese, chives, seasoning salt, pepper, butter, bacon, mozzarella cheese, cheddar cheese

Directions:
In a large bowl, combine the first six ingredients.
Transfer to a double thickness of greased heavy-duty foil (about 18 inches square].
Dot with butter.
Fold foil around potatoe mixture and seal tightly.
Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.
Carefully open foil.
Sprinkle bacon and mozzarella and cheddar cheeses over potato mixture.
Grill 3-5 minutes longer or until cheese is melted.
Cheesy Shrimp Frittata


Ingredients:
butter, feta cheese, green onion, eggs, black pepper, sour cream, crouton, romano cheese

Directions:
Preheat oven to 325°F.
Spray a pie plate (or two ramekins] with cooking spray.
Thinly slice (or dot] butter over bottom of pie plate.
Place shrimp, feta, and green onions in plate.
Beat eggs with dash of garlic salt, freshly ground black pepper, and sour cream until well-combined.  Pour over shrimp in pie plate.
Top with crushed croutons, then Romano cheese.
Bake at 325F for 20 minutes.
Cool 5 minutes before slicing into wedges.  Serve with a salad, or sliced tomatoes.
Sauteed Broccoli
Category: uncategorized
By Country Crock®

Our recipe for Sauteed Broccoli is an easy side dish that pairs well with any meal. Simply saute broccoli florets in Country Crock® Spread for buttery flavor and then simmer in vegetable broth until perfectly tender.

Ingredients:
2 tablespoons Country Crock® Spread
1 clove garlic, chopped
4 cups broccoli florets
½ cup vegetable broth
Salt and ground black pepper to taste

Directions:
Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp. Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 6 servings

Calories: 24.1
Fat: 0.3 g
Carbohydrates: 4.7 g
Sugars: 1.3 g
Dietary fiber: 1.7 g
Protein: 1.8 g
Sodium: 58.6 mg
Crescent Napoleons With Strawberries


Ingredients:
sugar, milk, instant vanilla pudding, strawberries

Directions:
Heat oven to 375°.
Unroll dough and separate into 4 rectangles.
Press perforations to seal.
Cut each rectangle into quarters and place on ungreased cookie sheet.
Press each rectangle to form 3x2 inch rectangles.
Sprinkle each one with sugar.
Bake for 8 to 10 minutes or until golden brown.
Remove from cookie sheet and place on wire rack to cool for at least 15 minutes.
Meanwhile, in medium bowl, whisk together the milk and pudding mix until mixture begins to thicken.
Fold in whipped topping.
Just before serving, place dough rectangle on each plate.
Reserve 1/2 cup of the pudding mixture for topping.
Divide remaining mixture onto rectangles and spread to edges.
Reserve 8 strawberry slices for garnish.
Divide remaining strawberries onto rectangles.
Top with remaining 8 baked dough rectangles and garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice.
4-INGREDIENT DUTCH CREAM WAFFLES


Ingredients:
flour, salt, eggs, heavy whipping cream

Directions:
In a large bowl, combine flour and salt. In a small bowl, beat egg yolks on low speed. Gradually pour in cream and beat for 1 minute. Add wet ingredients to flour mixture and mix until smooth.
In another bowl (make sure your beaters are clean] beat egg whites on high until stiff peaks form. Gently fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings.
optional toppings: powdered sugar, syrup, fresh fruit, etc.
Fresh Salmon Cakes With Lime, Ginger and Herbs


Ingredients:
potatoes, salmon fillets, garlic clove, shallots, green onions, egg, fresh ginger, lime rind, salt, flour, egg, milk, olive oil

Directions:
Boil, Microwave or steam potatoes until tender. Drain and mash until smooth.
Bring 2 cups water to boil in saucepan. Add salmon and simmer uncovered until salmon is cooked and flakes. Drain, Cool and flake salmon.
Combine potato, salmon, garlic, coriander, onion, egg, salt, ginger, lime rind and 1/2 cup breadcrumbs.
Shape mixture into 12 patties.
Flour patties, dip into combined extra egg and milk, and finally dip into breadcrumbs.
Shallow fry in oil until browned on all sides.
Molasses Pound Cake


Ingredients:
butter, white sugar, molasses, eggs, flour, baking soda, allspice, clove, cinnamon, nutmeg, raisins, flour

Directions:
"Cream butter well and add sugar gradually beating after each addition.  Blend in molasses and beaten eggs.  Add milk alternately with sifted dry ingredients.  Add floured raisins.  Pour into prepared 9x13 pan and bake at 350F, 50 minutes to 1 hour."
Balsamic, Orange, Honey, Maple Syrup Glazed Duck


Ingredients:
duck, maple syrup, honey, Dijon mustard, dried thyme, garlic, port wine

Directions:
Preheat oven to 190c.
Mix all the ingredients (except the duck!] together in a small saucepan and simmer for 5 minutes.
Reserve 1/4 of the glaze.
Sit the duck on a rack over a baking dish, baste and place in oven.
Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
Place on a serving platter brush with reserved glaze and serve.
Pass any remaining reserved glaze to be spooned over carved duck.
Simple Gingery Fried Rice


Ingredients:
cooked brown rice, eggs, canola oil, asparagus spear, red bell peppers, scallion, garlic cloves, fresh ginger, tamari soy sauce, rice vinegar

Directions:
In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.
Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger.
Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes.
Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed.
Gently fold in the cooked eggs.
Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.
Easy Crock Pot Rotisserie Chicken


Ingredients:
"roasting chicken"

Directions:
Crumple up 4-5 foil pieces into balls, or wrap potatoes in foil and place at bottom of crock pot. This will keep the chicken from sitting in it's juices and will make it roast not boil. Plus, if you do it w/ potatoes, you just have to throw together a salad and you're done.
Rinse chicken and pat dry w/ paper towels. Sprinkle all over generously w/ seasoned salt.
Place on top of foil balls in crock pot or on the foil covered potatoes.
Cover and cook on HIGH (very important], for 6 hours or until chicken is done.
Spaghetti Sauce with Ground Beef
Category: side-dish
By Hank's Mom

This recipe has been handed down from my mother.  It is a family favorite and will not be replaced! (Definite husband pleaser!)

Ingredients:
1 pound ground beef
1  onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Directions:
Combine ground beef, onion, garlic, and green pepper in a large saucepan.  Cook and stir until meat is brown and vegetables are tender. Drain grease. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 185.1
Fat: 9.3 g
Saturated fat: 3.5 g
Carbohydrates: 15 g
Sugars: 8.6 g
Dietary fiber: 3.6 g
Protein: 12.4 g
Cholesterol: 34.8 mg
Sodium: 930.8 mg
Deep Fried Turkey Flavor Injector Marinade


Ingredients:
water, salt, black pepper, onion powder, garlic cloves, paprika, chili powder, cayenne pepper

Directions:
Mix all ingredients in food processor or blender.
Mix until thoroughly blended (about 2-4 minutes].
Transfer into flavor injector and inject turkey in several places.
Deep fry turkey as usual (about 3 minutes per pound].