xiaoxl/recipe_data huggingface dataset:
S'mores Marshmallow Treat Bars


Ingredients:
mini marshmallows, butter, vanilla extract

Directions:
Spray 9x13 pan with non-stick cooking spray.
Combine all but 1 cup marshmallows and butter in microwave safe bowl.
Microwave on high 2 minutes or till melted and combined.  Cook in 30 second intervals till combined.
Add vanilla, mixing throughly.   Then add cereal till combined.
Add chocolate chips and reserved marshmallows.
Pour into prepared pan, pressing with oiled fingers to make even.  Cool on counter till sets up firm, approximately 1 hour.
Apple Cream Cheese Tart


Ingredients:
sugar, butter, eggs, cream cheese, sugar, lemon zest, eggs, granny smith apples, sugar, cinnamon

Directions:
Tart:
Cream Sugar and Butter with paddle until fluffy.
Add Eggs in one at a time to full incorporate.
Slowly add Pastry Flour.
Wrap and refrigerate for at least six hours.
Roll out 1/2 in thick.
Place in Tart shell. Make sure there are no air bubbles.
Cream Cheese Filling:
Cream Sugar and Cream Cheese using paddle attachment.
Add lemon zest.
Add eggs in one at a time to fully incorporate.
Spread filling in an unbaked tart shell.
Apples:
Mix sugar and cinnamon with apples.
Place in a symmetrical pattern on top of filling (can also add nuts on top].
Bake at 375 F until golden brown and set.
Instant Pot® Lamb Shoulder Chops
Category: meat-and-poultry
By Vmarie715

These delicious, melt-in-your-mouth lamb chops that taste like they've been cooking for hours, but they only need 40 minutes in the Instant Pot®. Serve over mashed potatoes or egg noodles.

Ingredients:
2 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 medium onion, sliced
2 tablespoons garlic, minced
1 cup red wine
1 cup beef consomme
1 sprig chopped fresh rosemary
2 tablespoons cornstarch
2 tablespoons water

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper. Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot. Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes. Return chops to the pot and stir to coat.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 188.9
Fat: 9.2 g
Saturated fat: 2.9 g
Carbohydrates: 5 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 15.2 g
Cholesterol: 38.6 mg
Sodium: 59.9 mg
Salsa Blanca


Ingredients:
fat-free cottage cheese, fat-free mayonnaise, chunky salsa

Directions:
Combine all ingredients., Serve with baked tortilla chips or use as a dip for fresh vegetables.
Lasagna With Fresh Salmon and Mascarpone


Ingredients:
salmon, carrots, celery ribs, onion, salt, pepper, mascarpone cheese, egg, lemon, parmesan cheese, parsley, parmesan cheese

Directions:
Preheat oven to 200°C.
Heat a large fry pan with a lid and add the oil and then add in all the vegetables and cook for a couple of minutes and then push the vegetables to the side of the pan and lightly fry the salmon a a couple of minutes and then pour in the stock and cover the pan with a lid and bring the pan to a light simmer and cook for 3 to 4 minutes or until the salmon is just cooked through.
Remove the salmon onto a plate and let the vegetables continue cooking until they are very soft and most of the liquid has been absorbed, smash the vegetables with a fork until finely diced.
Break up all the salmon flesh and mix with the vegetables.
Whisk the mascarpone cheese with the egg yolks, the egg and season well with salt and pepper and then add the lemon zest and parmesan - this should make a slightly thick paste.
Before you start layering the lasagna, put one spoon of the fish stock or keep some of the juice that you get from cooking the fish or make extra vegetable juice for this, into the bottom of the dish to make the lasagna moist.
Layer the lasagna sheets (you may need to break these to fit the dish] with the vegetables, salmon and mascarpone mix and keep on doing this till all the mixture in used, put some vegetable of fish liquid over the top.
This lasagna should not be too high, just 3 layers, it should be an elegant not a bulky dish.
Sprinkle extra parmesan cheese on the top.
Place dish in the oven and bake lasagna to warm through about 12 to 15 minutes.
Vegan Banana Bread
Category: breakfast-and-brunch
By JW

Mmmmmmm. Yummy.

Ingredients:
2 ½ cups pecan halves
1 ½ cups rolled oats
6 large over-ripe bananas, mashed
1 cup cane sugar
1 ¾ cups white whole wheat flour
1 tablespoon baking powder
½ cup coconut oil, melted
1 teaspoon sea salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper. Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 loafs

Calories: 217.9
Fat: 14.1 g
Saturated fat: 4.8 g
Carbohydrates: 22.9 g
Sugars: 7.5 g
Dietary fiber: 3.8 g
Protein: 3.3 g
Sodium: 135 mg
Sweet and Sticky Wings
Category: appetizers-and-snacks
By wilber

These wings are great. They have a heat to them but the sweetness lets non-spice lovers enjoy them too.

Ingredients:
1 tablespoon olive oil
¼ cup minced garlic
½ cup hot pepper sauce (such as Frank's RedHot®)
½ cup white sugar
vegetable oil for frying
10  chicken wings
1 ½ tablespoons slivered green onions

Directions:
Chill a metal bowl in the freezer. Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. Add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook wings in the hot oil until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. Add garlic-hot sauce to wings and toss to coat. Transfer coated wings to a serving platter and garnish with green onion.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 304.6
Fat: 17.3 g
Saturated fat: 2.6 g
Carbohydrates: 28.5 g
Sugars: 25.5 g
Dietary fiber: 0.3 g
Protein: 9.9 g
Cholesterol: 25.6 mg
Sodium: 768.7 mg
Prawn Croquettes (Kroket)


Ingredients:
butter, plain flour, milk, shrimp, tomato puree, eggs, olive oil

Directions:
Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce.
Add the shrimp, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick.
Let the mixture cool completely - it is usually a good idea to leave it overnight.
Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.
Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds.
Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.
Supreme Sausage Pizza


Ingredients:
tomato paste, red wine, water, oregano, salt, garlic powder, sugar, olive oil, parmesan cheese, red onion, mushrooms, bell pepper, olive oil, cheese

Directions:
1] Prepare the pizza dough.  You can do this however you like. Search "Pizza Dough Recipe", buy frozen bread dough and thaw it, buy a premade pizza crust, etc.  I had a Pillsbury mix for "Hot Roll" bread dough that I needed to use up, so that's how I made my dough. One way or another, grease up a pizza pan and roll out a layer of fresh dough.  Set aside.
2] Mix together all the Pizza Sauce ingredients.  Red wine is optional but tastes so much better than water! Set aside.
3] Heat a large nonstick skillet over medium heat; coat bottom with 1 Tbsp olive oil. Remove casings from sausage, and cook 3 mins, stirring to crumble. Add onion and mushrooms, sauté 4 minutes Add bell pepper, sauté 2 minutes.
4] Assemble your pizza!  Spread pizza sauce mixture on the dough, leaving a 1 inch margin for your crust.  Layer on the sausage mixture.  Sprinkle cheese generously over the top.
5] Bake at 415 degrees for 15-20 minutes or until the crust is golden brown.
Game Day Breakfast Sliders
Category: breakfast-and-brunch
By Robin Wells

A different twist on a breakfast egg and cheese biscuit! Great tailgate breakfast serving offered at a UVA tailgate by Krisanna Hudson. Gobbled up by the crowd!

Ingredients:
12  eggs
salt and ground black pepper to taste
2 tablespoons butter
1 (12 count) package Hawaiian bread rolls (such as King's®)
18 slices provolone cheese, or as needed
12 slices deli ham, or as needed
¼ cup butter
1 ½ tablespoons brown sugar
1 tablespoon prepared yellow mustard

Directions:
Whisk eggs, salt, and pepper together in a bowl until frothy. Melt 2 tablespoons butter in a large skillet over medium-low heat. Pour eggs into skillet; cook and stir with spatula until set, 3 to 6 minutes. Remove from heat. Cut rolls in half horizontally; lay bottoms in a single layer in a 9x13-inch baking dish. Add a layer of provolone cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches. Melt 1/4 cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish. Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 18 mins
Total time: 58 mins
Yields: 12 sliders

Calories: 594.6
Fat: 24.5 g
Saturated fat: 17.3 g
Carbohydrates: 46.1 g
Sugars: 2.3 g
Dietary fiber: 2.4 g
Protein: 35.9 g
Cholesterol: 286.6 mg
Sodium: 1087.5 mg
Perfect Easy Crepes


Ingredients:
milk, eggs, all-purpose flour, butter, salt

Directions:
Stir all ingredients until mixture is smooth.
Refrigerate the mix for 30 minutes.
Heat a Teflon pan over medium-low heat, put 4 tablespoons of mix, move the pan until the mix cover the surface.
Turn over when crepe is light brown.
Repeat with all mix.
Fill your crepes with cream cheese and marmalade if you like a delicious dessert.
Spicy Oatmeal Raisin Cookies


Ingredients:
butter, butter flavor shortening, light brown sugar, sugar, eggs, vanilla, flour, baking soda, cinnamon, ground cloves, salt, rolled oats, raisins

Directions:
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, shortening, sugars, eggs and vanilla until smooth.
Combine the flour, baking soda, cinnamon, cloves and salt, add to the sugar mixture.  Stir in the oats and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake 10-12 minutes until light and golden.  Do not overbake.  Cool for 2 minutes before removing from cookie sheets to cool completely.  Store in airtight containers.
Parmesan Spinach Balls
Category: appetizers-and-snacks
By tish

These delicious little appetizers are always a hit. Serve warm or at room temperature with a good quality mustard. These can be frozen unbaked and popped into the oven when unexpected guests pop in.

Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups Italian-style seasoned bread crumbs
1 cup grated Parmesan cheese
½ cup butter, melted
4 small green onion, finely chopped
4  eggs, lightly beaten
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 258.2
Fat: 15.6 g
Saturated fat: 8.2 g
Carbohydrates: 19.1 g
Sugars: 1.5 g
Dietary fiber: 2.5 g
Protein: 11.8 g
Cholesterol: 107.6 mg
Sodium: 632.6 mg
Spicy Corned Beef


Ingredients:
corned beef, onion, shallots, garlic cloves, chilies

Directions:
Slice the Onions, Shallots, Garlic,Chilli Peppers.
Saute the slice ingredients till you can smell the aroma.
Put in the Corned Beef and mix thouroughly with the earlier sauteed ingredients. Leave to cook. Turn off flame once cook.(Beef should turn dark red when cook].
Wild Rice Casserole


Ingredients:
wild rice, vegetable broth, salt, onion, celery, green pepper, garlic, butter, cheddar cheese, black pepper

Directions:
Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
If when tender, any liquid remains, drain it.
Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
Garnish with toasted almonds before serving.
Jalapeno Potato Salad


Ingredients:
celery ribs, onion, mayonnaise, spicy brown mustard, ground cumin, pepper

Directions:
Place the potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain; cool to room temperature.
In a large bowl, combine potatoes, celery, eggs, onion and jalapenos.  In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper.  Pour over potato mixture and toss gently to coat.  Cover and refrigerate overnight.
Family Favorite Vegetable Lasagna


Ingredients:
zucchini, mushroom, onions, garlic cloves, diced tomatoes, water, tomato paste, pepper, sugar, part-skim cottage cheese, part-skim mozzarella cheese, egg, parmesan cheese

Directions:
Preheat oven to 350°F.
In a large nonstick pan, heat  vegetable oil over medium heat.
Add zucchini, mushrooms, onions and garlic, and cook until tender.
Add tomatoes, water, tomato paste and Italian seasoning.
Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
Season with pepper to taste and add sugar if too acidic.
In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes] until tender but firm.
Drain and rinse under cold water the drain again.
Combine cottage cheese, mozzarella, egg and half of Parmesan.
Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
Place 1 layer of cooked noodles in dish.
Cover with half of cheese mixture.
Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
Sprinkle with remaining Parmesan cheese.
Bake for 45 minutes or until hot and bubbly.
Remove from oven and allow to stand for 5 to 10 minutes before serving.
Raspberry Double Cream Coffee Cake


Ingredients:
flour, sugar, butter, sour cream, egg, baking soda, baking powder, sugar, cream cheese, egg

Directions:
Heat oven to 350.
Stir together flour & 3/4 Cup sugar.  Cut in butter until crumbly.  Save 1 cup mixture for topping later.
To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
Beat medium speed until well mixed.
Spread batter over bottom and 2 inches up side of greased & floured 9" springform pan.
In small bowl combine 1/4 cup sugar, cream cheese and egg.
Beat at medium speed until smooth.
Spread mixture over batter to within 1/2 inch from edge.
Spread preserves over cream cheese mixture.
Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
Cool 15 minutes and remove side of pan.
Center will settle slightly.
Store in refrigerator.
Asian Salmon Cakes with Creamy Miso and Sake Sauce
Category: appetizers-and-snacks
By HUNNY OH

A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors!  You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great!  A-plus crowd pleaser!

Ingredients:
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1  green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
¼ cup sake
¼ cup fresh lime juice
1 ½ cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
⅓ cup chopped onion
¼ cup chopped fresh cilantro
1  egg
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil

Directions:
Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside. In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties. Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 406.4
Fat: 27.1 g
Saturated fat: 11.5 g
Carbohydrates: 24.4 g
Sugars: 3.2 g
Dietary fiber: 1.7 g
Protein: 13.9 g
Cholesterol: 99.7 mg
Sodium: 602.1 mg
Cool Summer Cucumber and Tomato Toss
Category: salad
By MOTTSBELA

This is an easy summer salad made with just 4 ingredients (plus salt and pepper). It's so simple, yet so delicious when the tomato and cucumber are straight out of the garden!

Ingredients:
1 large cucumber, peeled and sliced
2  ripe fresh tomatoes, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Directions:
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 84
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 5.3 g
Sugars: 2.7 g
Dietary fiber: 1.2 g
Protein: 1 g
Sodium: 6.5 mg
Sausalito Smoked Salmon Dip


Ingredients:
Miracle Whip, light sour cream, light cream cheese, capers, red onion, lemon juice, smoked salmon, smoked salmon, dill

Directions:
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 oz. smoked salmon; process until smooth, about 20 seconds. Transfer to a bowl and stir in remaining 2 oz. smoked salmon.
Transfer smoked salmon mixture into a serving bowl and top with fresh parsley or dill. Serve with bagel chips.
Grilled Sesame Chicken and Salad


Ingredients:
chicken breasts, lettuce, roma tomatoes, red onion, carrot, garlic clove, garlic powder, onion powder, sesame seeds, powdered ginger, lemon juice, soy sauce, red wine vinegar

Directions:
Heat grill to med-hi temp (around 300 to 325 degrees].
Combine all of the dressing ingredients except the oils and whisk thoroughly (you can also use a blender on low to combine.
While still whisking, slowly add the sesame oil, then the vegetable oil.
Measure out about ¼ - ½ cup of dressing.
Make a foil bowl large enough to hold all of the chicken and pour half of the dressing in the bottom.  Lay in the chicken breast in a single layer and cover with the remaining dressing.  Close the foil bowl with the edges or additional foil.
Place on grill and cook for 20 minutes.
While the chicken cooks, prepare salad.
After the twenty minutes are up, take chicken out of the foil and place directly on the grill and let cook for 5 minutes on one side, and then 3 minutes on the other side.
Plate with some salad and cover with dressing.
Quick Easy Cheesy Pizza- Ww 5 Points


Ingredients:
"part-skim mozzarella cheese"

Directions:
Spray pita lightly with cooking spray or olive oil., Top with pizza sauce and any spices if using, Top with cheese and a little basil on top of the cheese., Place in the oven at 400 degrees for about 5 minutes, or until cheese is melted.
Sweet and Sour Meatballs


Ingredients:
ground beef, egg, horseradish, cornstarch, garlic clove, onion, Brussels sprouts, water chestnuts, pineapple chunks, rice, sugar, cider vinegar, soy sauce, sherry wine, ketchup, cornstarch

Directions:
Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.
Roll balls in 1/8 cup cornstarch.
Heat oil; brown meat balls; set aside.
Fry garlic and onion.
Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later].
In sauce pan combine ingredients and cook until thick.
Add mixture to meatballs and heat until warmed.
Add meatballs then add sweet and sour sauce ingredients; stir until thickened.
Gloria Pitzer's Famous Dave's-Style Secret BBQ Sauce


Ingredients:
Worcestershire sauce, ketchup, black coffee, butter, cider vinegar, brown sugar, chili powder, salt, onions, garlic cloves

Directions:
Mix all ingredients in a saucepan and simmer over low heat for 30 to 45 minutes, until thickened. Remember that it will thicken when it cools a bit. Stir every 10 minutes.
Let cool and pour into a food processor or blender. Blend until smooth.
Gloria states that this BBQ sauce keeps forever and a day, but I'm not making any guarantees!
Maid-Rites (Sloppy Joes)


Ingredients:
ground beef, onion, flour, water, ketchup, mustard

Directions:
"Brown ground beef and onion in large skillet. Drain off fat. Add flour, water, salt & pepper. Cook for 5 minutes to thicken. Add ketchup and mustard. Simmer for 15 minutes. Serve on hamburger buns."