xiaoxl/recipe_data huggingface dataset:
Cindy Wallace's Glazed Apple Meatloaf


Ingredients:
fresh sage, fresh thyme, fresh marjoram, granny smith apples, eggs, salt, onion, ketchup, prepared mustard, fat free chicken broth, ketchup, five-spice powder

Directions:
With wooden spoon, mix all ingredients in large bowl.
Shape into loaf; place on half baking sheet. Bake at 350 degrees F for 1 1/2 hours or until cooked through. Top with “stripe” of glaze prior to service.
Note:.
This meatloaf is also fun baked in muffin tins for a little visual twist.
Glaze:.
Approximately 15 minutes before meatloaf is cooked through, prepare glaze by combining liquids in saucepot. Reduce to glaze consistency. Add five-spice powder. Cook a few minutes more.
Strawberry Shortcakes
Category: desserts
By Divinity Turley

This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.

Ingredients:
2 pints fresh strawberries, hulled and thickly sliced
½ cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon sea salt
6 tablespoons chilled unsalted butter, cut into cubes
2 cups heavy whipping cream, or as needed - divided
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting, or to taste - divided
6 sprigs fresh mint for garnish

Directions:
Preheat oven to 425 degrees F (220 degrees C). Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form. Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand. Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet. Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks. Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve. To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 643.4
Fat: 41.7 g
Saturated fat: 25.7 g
Carbohydrates: 62.9 g
Sugars: 24.9 g
Dietary fiber: 3.5 g
Protein: 6.9 g
Cholesterol: 139.2 mg
Sodium: 348.5 mg
Pizza on Pitas


Ingredients:
olive oil, tomatoes, garlic, mozzarella cheese

Directions:
Preheat oven to highest setting., Place pita bread on baking sheet and brush lightly with olive oil., Top with tomatoes., Scatter garlic and Italian seasoning over tomatoes., Add any optional toppings desired., Top with cheese., Bake until crust is crisp and browned about 10 to 15 minutes.
Sweet Juice Sensation


Ingredients:
orange, apple, carrot, grapefruit, pears, cantaloupe

Directions:
Juice apple and carrot, then juice the remaining ingredients., Stir and serve.
Toblerone Dark Chocolate Honey-Almond Fondue


Ingredients:
honey, bittersweet chocolate, kirsch

Directions:
Bring cream and honey to simmer in heavy medium saucepan.
Add chocolate; whisk until melted.
Remove from heat.
Whisk in kirsch and extract.
Pour fondue into bowl; place on platter.
Surround with fruit.
Serve with skewers.
Swiss Potato Gratin


Ingredients:
boiling potatoes, ricotta cheese, parsley, nutmeg, egg, heavy cream, sweet butter, gruyere cheese

Directions:
Wash potatoes well and trim away any discolored spots or eyes.
(You may peel potatoes if you like.] Slice thin and drop into a pot of cold, heavily salted water. Set over high heat and bring to a boil. Boil potatoes for 1 minute, drain, and rinse with cold water. Drain again and pat dry.
Combine ricotta and parsley and season generously with salt, pepper and nutmeg.
Beat the egg briefly and add enough heavy cream to make 1 cup of liquid. Season with salt, pepper and nutmeg.
Lightly butter a shallow, oval gratin dish measuring 9 x 12 inches. Arrange a layer of slightly overlapping potato slices in the dish. Dot with about one third of the ricotta mixture; sprinkle with one third of the Gruyère. Repeat, using all of the ingredients and ending with a potato layer.
Gently pour the egg and cream mixture into the dish, lifting potato slices with a fork if necessary to allow the cream to spread evenly among them.
Bake on the center rack of a preheated 350°F oven for 35 to 45 minutes, or until potatoes are tender and the cheese is browned and bubbling. Let sit for about 10 minutes before serving.
Brioche Bread Pudding


Ingredients:
milk, creme fraiche, sour cream, eggs, sugar, vanilla, golden raisins

Directions:
Mix together the milk, creme fraiche, eggs, sugar and vanilla until well blended, then stir in the raisins and orange peel.  Pull off smallish hunks of brioche and stir into the milk mixture.  Really mash the brioche around.  Let it stand for about ten minutes, soaking up liquid, then smoosh it around some more with a wooden spoon.  It can't be too smooshed up.
Spoon it into a loaf mold.  I use the silicone pans because I find them so easy to use.  If you DO use them, remember to let the bread pudding cool in the pan before trying to unmold it.  Then bake at 200 degrees C for about 35 minutes, or until a knife comes out clean.
Southern Sweet Tea


Ingredients:
water, tea bags, sugar, baking soda

Directions:
Bring 4 cups water to a boil over high heat in 2-quart saucepan.
Remove from heat; add tea bags and brew 15 minutes, dunking tea bags several times.
Remove tea bags and squeeze.
Stir in sugar and baking soda until completely dissolved.
Stir in remaining 12 cups water.
Creamy Tomato and Shrimp Chowder


Ingredients:
extra virgin olive oil, celery, onion, diced tomatoes with basil oregano and garlic, raw shrimp, heavy cream, water, cayenne pepper, black pepper, fresh basil

Directions:
Heat oil over medium heat in large stockpot or saucepan., Add celery and onion, and cook until translucent and tender., Pour in tomatoes and their liquid., Heat to a simmer., Add medium shrimp, return to a simmer, and cook until shrimp turn pink., Add small shrimp, and cook for about 2 minutes., Stir in heavy cream and water and bring to a simmer., Season to taste with cayenne and black pepper., Sprinkle fresh basil over soup and stir in just to wilt it., Serve.
Rosy Applesauce


Ingredients:
apples, sugar, vanilla extract, cinnamon, cinnamon stick

Directions:
Cut unpeeled but cored apples into chunks, place in large sauce pan.
Add 1/2 inch of water.
Stir in sugar, vanilla and cinnamon.
Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.]  Press through a fine sieve or the fine disc of a food mill.
Taste and adjust seasoning.
Refrigerate.
Mixed Beans and More
Category: soups-stews-and-chili
By NRath

A main dish of beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.

Ingredients:
1 ½ cups dried black beans, rinsed
1 ½ cups dried pinto beans, rinsed
1 ½ cups dried kidney beans, rinsed
1 pound andouille sausage, chopped
1 pound lean ground beef
1 large onion, chopped
1  bell pepper, chopped
2 cloves cloves garlic, minced
1 cup corn  (Optional)
¾ cup salsa
¾ cup tomato-based chili sauce
2 tablespoons white vinegar
1 cup water
salt and ground black pepper to taste

Directions:
Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans. Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat. Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker. Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 16 hrs 45 mins
Yields: 10 servings

Calories: 573.8
Fat: 19.9 g
Saturated fat: 6.9 g
Carbohydrates: 65.6 g
Sugars: 6.1 g
Dietary fiber: 14.6 g
Protein: 34.4 g
Cholesterol: 56.1 mg
Sodium: 843.4 mg
Sweet Potato Seafood Chowder
Category: soups-stews-and-chili
By Diana71

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

Ingredients:
2 tablespoons butter
½  onion, diced
3 each miniature multi-colored sweet peppers, diced
2 cloves garlic, minced
1 teaspoon herbes de Provence
⅛ teaspoon cayenne pepper
1  sweet potato, peeled and cut into 1/2-inch cubes
1 ear corn, kernels cut from the cob
1 cup chicken broth
2 cups milk
½ pound scallops
½ pound tilapia fillets, cut into chunks
1 pinch salt and ground black pepper to taste

Directions:
Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more. Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes. Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 362.8
Fat: 14.2 g
Saturated fat: 6.6 g
Carbohydrates: 32.1 g
Sugars: 10.3 g
Dietary fiber: 3.3 g
Protein: 26.4 g
Cholesterol: 74.3 mg
Sodium: 694.4 mg
Sweet Irish Bread
Category: breakfast-and-brunch
By D Bagley

A sweet breakfast bread with raisins that tastes most excellent toasted.

Ingredients:
¼ cup butter
1 cup white sugar
2  eggs, beaten
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup sour cream
1 cup raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one. In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan. Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 - 9x5 inch loaf

Calories: 322.7
Fat: 10.7 g
Saturated fat: 6.3 g
Carbohydrates: 53.4 g
Sugars: 29.9 g
Dietary fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 59.5 mg
Sodium: 124.3 mg
Best Ever Cajun Chili


Ingredients:
ground beef, onion, green pepper, garlic cloves, pinto beans, diced tomatoes, tomato sauce, chili powder, honey, dried parsley flakes, dried oregano, ground cumin

Directions:
In a Dutch oven, brown meat with onion, green pepper, and garlic.
Meanwhile, in a blender, process beans with liquid until smooth.
Drain fat from Dutch oven; add the beans and remaining ingredients.
Simmer, uncovered, for 35-40 minutes.
Courts Italian Tomato Appie


Ingredients:
bacon bits, onion powder, garlic powder, fresh parsley, parmesan cheese, mayonnaise, cherry tomatoes

Directions:
Slice off the tops of the tomatoes.
Clean out the inside of the tomatoes.(a serrated spoon works well!].
Combine all ingredients except tomatoes.
Let tomatoes sit upside down on a paper towel for 10 minutes to let the juices dry up.
With a small spoon fill tomatoes.
Refrigerate for a while to let flavors absorb together.
Wild Rice Chicken Bake


Ingredients:
wild rice mix, boneless skinless chicken breast halves, extra virgin olive oil, white shoepeg corn, monterey jack cheese

Directions:
Prepare your wild rice mix fresh and set aside (if you like, you can be cooking this while you brown the chicken].
Preheat oven to 325 F and prepare a 9x13" casserole dish with nonstick spray.
Brown chicken on all sides in hot oil in a large skillet.
Drizzle or brush salad dressing over chicken and drop the lid on, lowering heat to medium and cooking until chicken is fully cooked, about 5 minutes or so, stirring occasionally.
Combine cooked rice, undiluted cream of chicken soup, corn, and chicken cubes together and pour into casserole dish.
Sprinkle with cheese and bake 30 minutes.
Indian Dahl with Spinach
Category: world-cuisine
By Gillian Stevens

This is a very yummy, authentic dal.  For variation, add coconut milk towards the end of cooking.  Freezes well.

Ingredients:
1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1  onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Directions:
Rinse lentils and soak for 20 minutes. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder.  Cover and return to a boil, then reduce heat to low and simmer for 15 minutes.  Stir in the spinach and cook 5 minutes, or until lentils are soft.  Add more water if necessary. In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often.  Cook until onions are transparent, and then combine with lentils.  Stir in garam masala and coconut milk and cook until heated through.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 362
Fat: 13.4 g
Saturated fat: 9.2 g
Carbohydrates: 44.9 g
Sugars: 5.5 g
Dietary fiber: 18.3 g
Protein: 21 g
Cholesterol: 15.3 mg
Sodium: 692.6 mg
Saucisson Soul


Ingredients:
kielbasa, smoked sausage, cooking wine, sugar, Dijon mustard, mustard, parsley

Directions:
1. Cut the Kielbassi into 1 inch slices.
2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
3. Boil rapidly until wine has almost evaporated and looks almost syrupy, a scant teaspoon of sugar makes a nice glaze. Add mustard to taste.
4. Toss with parsley and serve hot or at room temperature with toothpicks.
Bacon-Topped Turkey Medallions


Ingredients:
bacon, turkey tenderloins, salt, pepper, shallots, maple syrup, lemon juice, Dijon mustard, fresh chives

Directions:
Cook bacon in large skillet over medium heat until crisp.  Drain on paper towel; reserve skillet drippings.
Sprinkle turkey with salt and pepper.
Increase heat to medium-high; heat drippings in skillet until hot.
Cook turkey 4-6 minutes or until lightly browned and no longer pink, turning once.
Remove turkey, cover loosely with foil.
Add shallots to skillet; cook and stir 1 minute.
Add apple juice stirring to scrape up any browned bits from bottom of the pan.
Boil 3-4 minutes or until reduced by half.
Whisk in syrup, lemon juice and mustard.
Boil 2 minutes or until slightly thickened.
Stir in bacon and chives; spoon over turkey.
Nutritious Delicious SLENDER Soup


Ingredients:
water, carrots, green beans, celery, potato, onion, salt, pepper

Directions:
Stir together all ingredients in a large pot and bring to a boil., Reduce heat to simmer and cook until all veggies are tender, about an hour.
Easy Peanut Butter Kiss Cookies


Ingredients:
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Directions:
Preheat oven to 350 degrees.  Roll cookie dough into 1 inch balls.  Bake 10-12 minutes.  Press candy into the center of each cookie.
Allow to cool at room temperature.  May need to refrigerate to get the candies to harden.
Banana Power Smoothie


Ingredients:
banana, peanut butter, flax seed, low-fat plain yogurt

Directions:
Combine all in a blender & liquify., Pour into 2 cups & enjoy.
Hillary Clinton's Chocolate Chip Cookies
Category: desserts
By Lois Berres

This is the recipe for Hillary Clinton's Chocolate Chip Cookies.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
2  eggs
2 cups rolled oats
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (180 degrees C).   Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs and beat until light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.

Yields: 7 dozen

Calories: 145.2
Fat: 7.8 g
Saturated fat: 2.8 g
Carbohydrates: 18.6 g
Sugars: 11.9 g
Dietary fiber: 1 g
Protein: 1.6 g
Cholesterol: 8.9 mg
Sodium: 91.3 mg
Avocado Mashed Potatoes


Ingredients:
butter, lemon, garlic cloves, avocados, potatoes, salt, pepper

Directions:
Peel and quarter the potatoes, then wash them thoroughly.
Place the potatoes in a large pot with enough cold, salted water to cover them and bring to a boil. Reduce heat and simmer for 20 min, or until cooked through, and drain.
Meanwhile put butter, lemon and garlic in a saucepan over very, very low. Let it simmer for 20-30 minutes. Discard lemon and garlic.
Gently mash the avocado.
When potatoes are done, drain and mashed to your liking. Fold in avocado and butter.
Season with salt and pepper to taste.
If you like creamer mashed potatoes, you can add some milk.
Easy Broccoli Bacon Salad
Category: salad
By readycooker

Anybody who doesn't like broccoli will change their mind upon taking their first bite.

Ingredients:
1 large head broccoli, cut into florets
1 small red onion, chopped
12 slices cooked bacon, crumbled
1 cup raisins
¼ cup sunflower seeds
½ cup mayonnaise
⅓ cup white sugar
3 tablespoons red wine vinegar

Directions:
Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl. Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 230.8
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 28 g
Sugars: 20.4 g
Dietary fiber: 2.3 g
Protein: 2.9 g
Cholesterol: 5.2 mg
Sodium: 94.7 mg
Amazing Healthy Dark Chocolate
Category: desserts
By Heidiwilliams89

My husband and I made this up while we were on a vegan diet. All 3 ingredients are superfoods so not only is this chocolate yummy, but actually good for you! Serving ideas: dip fruits in it, chill and roll into truffles, press into mold and chill, or make hot chocolate.

Ingredients:
1 cup coconut oil, melted
1 cup unsweetened cocoa powder
1 cup maple syrup

Directions:
Mix coconut oil, cocoa powder, and maple syrup together in a bowl until evenly combined.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 120.8
Fat: 9.6 g
Saturated fat: 8.2 g
Carbohydrates: 10.8 g
Sugars: 7.9 g
Dietary fiber: 1.2 g
Protein: 0.7 g
Sodium: 1.9 mg
Cottage Cheese-Potato Salad


Ingredients:
potatoes, celery, green pepper, pimentos, onions, dill pickles, mayonnaise, salt, pepper, dry mustard, lemon juice, small curd cottage cheese

Directions:
Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
Chill for several hours.
Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
Fold in cottage cheese.
Strawberry-Banana Fritters
Category: desserts
By gina

My grandmother made these crispy, fruity treats with apples, and my mother with sweet corn. When I didn't have either on hand, I substituted bananas and strawberries. Serve dusted with confectioners' sugar.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2  eggs
⅓ cup confectioners' sugar
1 cup milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
2  bananas, chopped
½ cup chopped strawberries
¼ cup vegetable oil for frying

Directions:
Sift flour, baking powder, cinnamon, and salt together in a bowl. Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter. Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 15 medium fritters

Calories: 112
Fat: 1.9 g
Saturated fat: 0.5 g
Carbohydrates: 20.6 g
Sugars: 5.8 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 26.1 mg
Sodium: 142.9 mg
Pineapple 'n' Cream Cheesecake


Ingredients:
flour, baking powder, salt, vanilla pudding mix, butter, margarine, egg, milk, pineapple chunks, cream cheese, sugar, sugar, cinnamon

Directions:
Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
Place drained pineapple over batter.
Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
Combine cinnamon and sugar and sprinkle over cream cheese layer.
Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
Let cool some before serving. Store leftovers in refrigerator.
Mexican Slowboats (Deviled Eggs)


Ingredients:
eggs, mayonnaise, sour cream, chives, green onions, ground cumin, lime juice, fresh cilantro, fresh parsley

Directions:
Boil the eggs, peel, and cut in half lengthwise., Remove the yolk, put in bowl with all the other ingredients., Using a fork, mash the yolks into the other ingredients., Spoon back into the hollowed out eggs., Sprinkle with remaining cilantro or parsley., Refrigerate.
Turkey Sloppy Joes
Category: meat-and-poultry
By Rebekah97

I was trying to figure out how to make a really good dinner out of turkey, something I have never done before. When I made this all I got were positive replies. I got this recipe and totally redid it, and it turned out great!

Ingredients:
2 ½ pounds ground turkey
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped tomato
1 cup no-salt-added ketchup
7 tablespoons barbeque sauce
2 tablespoons prepared yellow mustard
1 tablespoon vinegar
½ teaspoon celery seed
½ teaspoon ground black pepper
½ teaspoon red pepper flakes, or to taste
8  hamburger bun, split and toasted

Directions:
Heat a nonstick skillet over medium heat; cook and stir turkey, onion, bell pepper, and tomato until turkey is crumbly and no longer pink, about 5 minutes. Stir in ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve turkey mixture on toasted hamburger buns.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 sandwiches

Calories: 393.1
Fat: 13.3 g
Saturated fat: 3.3 g
Carbohydrates: 36.4 g
Sugars: 11.4 g
Dietary fiber: 2 g
Protein: 32.8 g
Cholesterol: 104.8 mg
Sodium: 525.3 mg