xiaoxl/recipe_data huggingface dataset:
Homemade Hash Browns (Oamc)


Ingredients:
potatoes, water, butter, margarine, salt, pepper

Directions:
Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
Bring water to a boil and cook until potatoes are just tender (about 10 minutes]. Drain.
Place potatoes in large bowl and cover with cold water. Place in fridge over night.
Drain potatoes. Shred with hand grater or food processor.
To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub]. Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal]. Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer].
Homemade Beef Tamales
Category: everyday-cooking
By Marvin Howard

Homemade tamales with homemade tortillas. Top with sour cream.

Ingredients:
5 pounds ground beef
1 (4 ounce) can chopped roasted green chile peppers
5 teaspoons hot pepper sauce (such as Cholula®)
1 tablespoon kosher salt
4 cloves garlic, pressed, divided
1 tablespoon minced white onion
2 teaspoons ground black pepper
1 teaspoon ground cayenne pepper
1 (2 pound) package yellow masa flour
2 tablespoons lard
1 teaspoon baking powder
2 cups water, divided
50 dried corn husks
8 ounces grated Chihuaua cheese, or to taste
5 tablespoons chili powder

Directions:
Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings. Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles. Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end. Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat. Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

Prep time: 1 hr
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 50 tamales

Calories: 375.2
Fat: 19.5 g
Saturated fat: 7.9 g
Carbohydrates: 29.7 g
Sugars: 0.3 g
Dietary fiber: 5.6 g
Protein: 20.6 g
Cholesterol: 66.2 mg
Sodium: 454.3 mg
Greek Burger With Arugula and Feta


Ingredients:
skim milk, onion, garlic cloves, of fresh mint, fresh oregano, dried mint, fresh lemon juice, lean ground lamb, olive oil, arugula, red onion, nonfat plain yogurt, of fresh mint, garlic, Dijon mustard, honey, cucumber

Directions:
Cut 1/4 (triangular shaped] from each pita.  Chop the cut out pieces, transfer to a small bowl and sprinkle with milk.  Let soak 5 minutes, then drain and squeeze excess milk.
Puree soaked bread, onion, garlic, herbs, and lemon juice in a food processor.  Transfer back to bowl and mix in lamb.  Season with salt and pepper then form 4 patties.
Heat olive oil in a skillet over medium-high heat, then add patties.  Cook until medium, about 3-4 minutes on each side.
Whisk yogurt, mint, garlic, mustard and honey in a small bowl.  Stir in cucumber and season with salt and pepper.
Warm pitas in toaster oven, oven, or microwave if desired.  Open each pita and stuff with burger, arugula, and red onion.  Add tomato, kalamata olives, and cucumber if desired.  Serve with dressing and feta.
Heather's Beef Enchiladas
Category: world-cuisine
By Heather

This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa.

Ingredients:
cooking spray
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
1 pound ground beef
1 (15 ounce) can black beans, drained and rinsed
⅔ cup water
⅓ cup taco seasoning mix (such as Old El Paso®)
1 tablespoon butter
½ cup diced green onions
1 (10.75 ounce) can  reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
½ cup reduced-fat sour cream
1 (4 ounce) can diced green chile peppers, drained
½ cup shredded Cheddar-Monterey Jack cheese blend
¼ cup milk
7 large flour tortillas, or as needed
½ cup shredded Cheddar-Monterey Jack cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray. Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and  ; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes. Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes. Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated. Stir milk into the remaining soup mixture until sauce is smooth; remove from heat. Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas. Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 7 enchiladas

Calories: 596.2
Fat: 25.7 g
Saturated fat: 11.6 g
Carbohydrates: 62.7 g
Sugars: 4.6 g
Dietary fiber: 7.5 g
Protein: 26.3 g
Cholesterol: 67.6 mg
Sodium: 1753.6 mg
Heirloom Tomato Quiche


Ingredients:
eggs, half-and-half, olive oil, leek, gruyere cheese

Directions:
Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
Over medium heat, sauté leeks in olive oil until soft (do not brown]. Whisk together eggs, half and half and pepper.
Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
Pour egg mixture into pie shell (Do not overfill]. Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
This dish was created by Walmart Mom, Caryn Bailey.
Variations.
Grilled Asparagus and Leek or Sautéed Spinach and Leek.
Tips.
Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.
Roasted Apple and Parsnip Soup
Category: soups-stews-and-chili
By Chef John

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Ingredients:
2 pounds parsnips, peeled and cut into 1/2-inch slices
2  green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1  russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat. Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes. Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes. Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 273.1
Fat: 12.4 g
Saturated fat: 5.3 g
Carbohydrates: 40.4 g
Sugars: 12.3 g
Dietary fiber: 9.3 g
Protein: 3.1 g
Cholesterol: 27.2 mg
Sodium: 92 mg
"sweet Dreams" Shake


Ingredients:
milk, banana, honey

Directions:
Mix all ingredients in a blender until well blended., Serve immediately.
Salt-Baked Potatoes


Ingredients:
kosher salt, russet potatoes

Directions:
Pour about 1/2" of salt into the bottom of an oval 4-quart slow cooker.  Place the potatoes in a single layer on top of the salt.  Add more salt until the potatoes are completely covered.  Cover and cook on high for 2 hours or until the potatoes are fork-tender.
Crack the salt crust and remove the potatoes.  Rub them with a towel to remove all the salt before serving.
Italian Sausage Crustless Quiche


Ingredients:
eggs, milk, Italian sausage, provolone cheese, kosher salt, cracked black pepper, oregano

Directions:
Preheat the oven to 375 degrees.
Mix the eggs and milk together and whisk well.
Sesaon the egg mixture with salt, pepper, and herbs.
Spray the oil into a deep pie dish.
Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
Pop into the oven and bake until middle is firm, about 40-45 minutes.
Serve with hot Italian bread.
Cuban Sandwich


Ingredients:
ham, swiss cheese, dill pickles, bread and butter pickles, salt, mustard, butter, margarine

Directions:
Spread mustard inside 1 slice of bread.
Layer with ham, pork, cheese and salami.
Sprinkle with diced pickle and seasonings. Butter inside remaining slice of bread if desired.
Follow directions for sandwich or panini maker.
Coffee Shake
Category: drinks
By LDENSVEN

This is a blended-coffee treat much like an iced cappuccino you might buy at a restaurant.  You can make it non-dairy by using soy milk.

Ingredients:
1 teaspoon instant coffee granules
¾ cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6  ice cubes
2 teaspoons chocolate syrup  (Optional)

Directions:
Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 173.4
Fat: 3.8 g
Saturated fat: 2.4 g
Carbohydrates: 26 g
Sugars: 23.7 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 14.6 mg
Sodium: 88.6 mg
Light and Creamy Peas


Ingredients:
plain yogurt, dried mint, fresh ground pepper

Directions:
Cook peas in a small amount of water until tender-crisp (about 4 minutes if cooked in microwave] - or cook according to package directions.
Immediately stir in remaining ingredients.
Tortilla Sundae With Minted Mango Salsa
Category: world-cuisine
By Ben S.

This tortilla sundae is served with a mango-strawberry-apple 'salsa.' The base is a corn tortilla fried in oil and sprinkled with cinnamon sugar. The sweet tortilla shells can be fried the day before serving, as long as they are wrapped in foil or stored in a tin. Keeping color in mind, you can substitute other fruits in the salsa.

Ingredients:
2 cups vegetable or canola oil
¼ cup sugar
1 tablespoon cinnamon
10 (6 inch) corn tortillas (cut 2 into 1/2-inch strips)
1 small mango, cut into small dice
½  Granny Smith apple, unpeeled, cut into small dice
4 large strawberries, hulled and cut into small dice
1 ½ tablespoons chopped fresh mint
1 tablespoon fresh lime juice
2 tablespoons orange marmalade
1 ½ teaspoons minced fresh ginger
1 pint peach sorbet
1 pint raspberry sherbet
1 pint vanilla ice cream

Directions:
In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.) Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve. Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

Yields: 8 servings

Calories: 368.8
Fat: 10.2 g
Saturated fat: 3.1 g
Carbohydrates: 69.1 g
Sugars: 48.1 g
Dietary fiber: 4.7 g
Protein: 3.3 g
Cholesterol: 14.5 mg
Sodium: 44.6 mg
Low Cholesterol Biscuits


Ingredients:
whole wheat flour, all-purpose flour, baking powder, skim milk, canola oil

Directions:
Combine flours and baking powder, stir well to mix.
Add milk and oil, stirring to form a soft dough.
Turn dough out onto a lightly floured surface, a knead lightly 2 or 3 times.
Roll dough out to 1/2 inch thickness, and cut into bisquits with a bisquit cutter.
Place bisquits on a baking sheet coated with cooking spray.
Bake at 450 degrees for 12 minutes or until lightly browned.
New York-Style Hot Dog Onions


Ingredients:
yellow onion, ketchup, light brown sugar, chili powder, ground cinnamon, water

Directions:
"Heat oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes."
Chocolate Frosting for Brownies (Or Cake, or Cupcakes)


Ingredients:
butter, margarine, confectioners' sugar, vanilla, hot water

Directions:
Melt butter and chocolate in small pan over low heat.  When melted, remove from heat and stir in remaining ingredients.  It will be stiff as you first stir in the powdered sugar, but should end up "pourable".
Stir with a whisk until smooth and then spread over cooled brownies.  Let it set up until firm before cutting brownies.
Eraser


Ingredients:
vanilla vodka, cranberry juice

Directions:
"Stir ingredients together with a couple of ice cubes in a collins glass, and serve."
Maple-Glazed Roast Beef


Ingredients:
salt, pepper, pepper, beef eye round, carrot, parsnip, maple syrup, white wine, mustard, butter, margarine

Directions:
Preheat oven to 450 degrees.
Combine 3/4 tsp.
salt and 1/4 tsp.
pepper; sprinkle over roast.
Place beef in roasting pan.
Add carrots and parsnips; roast 20 minutes.
Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
Bring to boil.
Reduce heat to simmer; cook until thickened about 10 minutes.
Reduce oven temperature to 350 degrees.
Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
Let stand 10 minutes before slicing.
Orange and Cream Ice


Ingredients:
sugar, fresh lemon juice, 2% low-fat milk, sugar, vanilla extract

Directions:
Combine first 4 ingredients in a medium bowl; stir until sugar dissolves.
Pour into an 11 x 7" baking dish.
Cover and freeze 45 minutes.  Stir with a fork every 45 minutes until completely frozen and slushy (about 3 hrs.].
Combine milk, sugar, and vanilla in a small bowl, stirring until sugar dissolves.
Cover and freeze 45 minutes, stirring every 45 minutes with a fork until completely frozen and slushy (about 2 hrs.].
To serve, remove orange mixture and milk mixture from freezer; stir each with a fork until fluffy.
Spoon orange ice into 6 small dishes; top with cream ice.
Unique Fruity Green Salad
Category: salad
By BARBIET

Various types of lettuce greens & fruit meld for a unique flavor. Everyone who tries it asks for this recipe.

Ingredients:
1 teaspoon white sugar
1 tablespoon water
½ cup blanched slivered almonds
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
2  bananas, peeled and sliced
1  avocado - pitted, peeled, and cubed
2 (11 ounce) cans mandarin oranges, drained
1  red onion, thinly sliced
1 cup vegetable oil
½ cup honey
1 teaspoon salt
⅓ cup distilled white vinegar
1 teaspoon dry mustard
½ teaspoon poppy seeds

Directions:
Stir together water and sugar in a skillet over medium heat.  Add the slivered almonds, toss to coat, and cook and stir until the almonds are brown.  Remove from heat. In a large bowl, gently toss together the almonds, lettuce, avocado, orange segments and onion, and set aside. In a small bowl, whisk together the oil, honey, salt, vinegar, mustard and poppy seeds.  Pour over the salad mixture and toss to coat.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 627.9
Fat: 47.5 g
Saturated fat: 3.9 g
Carbohydrates: 52.4 g
Sugars: 40.2 g
Dietary fiber: 7 g
Protein: 5.4 g
Sodium: 416 mg
Greek Egg-Lemon Chicken Soup


Ingredients:
whole chicken, water, carrots, celery ribs, onion, bay leaves, peppercorns, salt, orzo pasta, eggs, lemon zest, lemons

Directions:
Add first eight ingredients to a large stockpot.  Bring water to a rapid boil, lower heat to medium low and simmer partially covered for about an hour to hour and a half.
Remove the chicken and vegetables to a bowl and strain the broth through a fine sieve into a large bowl.  Return the broth to the stockpot and bring to a boil.
Add the orzo past or rice and cook, uncovered for about 10-12 minutes until tender.
While the pasta is cooking, prepare the egg-.lemon mixture.  Using a whisk beat the eggs until nice and frothy.  Add the lemon zest and lemon juice in a steady stream while continuing to whisk.
When the pasta has finished cooking, turn off the heat.  Ladle about two cups of broth into a bowl.Slowly add the hot broth to the egg-lemon mixture while continuing to whisk.  This will prevent the eggs from curdling.
Stir the egg-lemon mixture into the pot and heat over very low heat for about 5-10 minutes.  Be careful not to boil the soup.
Season with salt and pepper to taste.
You can follow tradition by serving this without the chicken or vegetables, add them back to the soup, or serve them on the sidel.
Chocolate Chip Treasure Cookies


Ingredients:
graham cracker crumbs, all-purpose flour, baking powder, sweetened condensed milk, butter, flaked coconut, walnuts

Directions:
Preheat oven to 375°.
In a small bowl mix graham cracker crumbs, flour and baking powder; set aside.
In a large bowl mix condensed milk, and margarine until smooth.
Add graham cracker mixture and mix well.
Stir in coconut, nuts and chocolate morsels.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake for 9-10 minutes or until lightly browned.
Store loosely covered at room temperature.
Instant Pot® Thai-Style Green Curry Chicken
Category: world-cuisine
By fabeveryday

This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.

Ingredients:
1 (13.5 ounce) can coconut milk
¼ cup chicken broth
3 tablespoons green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
½ teaspoon dried basil
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
1  lime, zested
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1  jalapeno pepper, seeded and minced
6 ounces snow peas
1  red bell pepper, cut into thin strips
¼ cup chopped cilantro

Directions:
Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel. Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 427.1
Fat: 38 g
Saturated fat: 21.2 g
Carbohydrates: 15 g
Sugars: 6.7 g
Dietary fiber: 3.2 g
Protein: 27.4 g
Cholesterol: 68.8 mg
Sodium: 1088.4 mg
Katie's Roasted Red Pepper Dip


Ingredients:
fat free cream cheese, fat-free mayonnaise, fresh lemon juice, kosher salt, fresh ground black pepper, scallion

Directions:
Place all ingredients except scallion in a food processor and pulse until smooth.
Garnish with scallion.
Serve with crudites.(crunchy raw veggies].
Creamy Pineapple Shake
Category: trusted-brands-recipes-and-tips
By Dole

Crushed pineapple, vanilla ice cream, milk, and a dash of cinnamon blend into a cool, refreshing shake.

Ingredients:
1 (20 ounce) can DOLE® Crushed Pineapple, undrained
1 pint vanilla ice cream or frozen yogurt
1 cup milk
1 dash Dash ground cinnamon

Directions:
Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 222
Fat: 8.5 g
Saturated fat: 5.2 g
Carbohydrates: 31.1 g
Sugars: 27.7 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 33.9 mg
Sodium: 86.2 mg
Loose Meat on a Bun, Restaurant Style
Category: main-dish
By ROBINROCKINGBIRD

This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.

Ingredients:
3 pounds ground beef
¼ cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12  hamburger buns, split

Directions:
Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 340.9
Fat: 16.4 g
Saturated fat: 6.3 g
Carbohydrates: 22.9 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 23.6 g
Cholesterol: 70.7 mg
Sodium: 809.6 mg