xiaoxl/recipe_data huggingface dataset:
Cuban Marinated Steak
Category: world-cuisine
By Michael Batt

This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.

Ingredients:
½ teaspoon cumin seeds
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons Montreal-style steak seasoning
2 ¼ teaspoons lime juice
1 ½ teaspoons dried oregano
1 ½ pounds beef rib-eye steaks

Directions:
Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 245.3
Fat: 15.8 g
Saturated fat: 4.4 g
Carbohydrates: 3.9 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 21.2 g
Cholesterol: 59.4 mg
Sodium: 1428.4 mg
Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups


Ingredients:
cream cheese, eggs, vanilla extract, cherry pie filling

Directions:
PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Chocolate Popovers


Ingredients:
eggs, milk, butter, flour, salt

Directions:
Preheat oven to 375ºF., Heavily grease 12 non-stick muffin cups or 6 non-stick popover pans., In a medium bowl, whisk or beat together eggs, milk, and butter., Add flour, shaved chocolate, and salt and beat until smooth., Divide batter between the 12 cups, filling each about 3/4 full., Bake for 45 to 50 minutes or until puffed and crispy on top., Remove from oven and serve as soon as possible., If you like, garnish with chocolate curls and strawberries.
Roast Fillet of Beef with Mushroom-Tarragon Sauce


Ingredients:
olive oil, beef tenderloin, butter, shallot, mushroom, dried tarragon, salt, dry red wine, beef broth, cornstarch

Directions:
Position rack in center of oven and preheat to 400F degrees.
Heat oil in large skillet over high heat.
Pat beef dry.
Add to skillet and brown on all sides, turning frequently, about 7 minutes.
Place rack in roasting pan.
Transfer beef to rack.
Roast about 25 minutes for rare, or longer, if desired.
Pour oil from skillet.
Add butter and melt over medium-low heat.
Add shallots and saute 1 minute.
Add mushrooms, tarragon and salt.
Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
Add wine and bring to boil.
Boil uncovered until almost no liquid remains, about 2 minutes.
Mix in 1 cup stock.
Stir cornstarch and remaining ¼ cup stock in small bowl.
Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
Boil until thickened, about 1 minute.
Cut beef into ½ inch slices.
Overlap slices on plates.
Spoon sauce over and serve.
This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes].
Sliced Fish With Chinese Broccoli on White Rice


Ingredients:
cod, broccoli, cornstarch, ginger, soy sauce, salt, egg, rice wine, cooked white rice, white pepper

Directions:
PREPARATION.
Remove any fish bones and cut the fish up into bite size pieces, set aside.
Beat one egg yolk in a bowl, set aside.
Place about 4 or more tablespoons of cornstarch on a big flat plate and spread out, set aside.
Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and  into bite side pieces, set a side. (Or substitute American broccoli, tofu, string beans, other greens].
Grate 2 tablespoons ginger, set aside.
In a bowl add the stock, ginger, 1 tablespoon  soy sauce, sesame oil,  salt & white pepper to taste, 1 ½ tablespoons cornstarch (or more as needed to thicken], set aside.
COOKING DIRECTIONS.
Bring a small pot of water to a boil, add 1/8 teaspoon salt and then add the cut up broccoli and par-boil for about 1 minutes, drain and set aside.
In a wok (or Teflon pan] add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for about two minutes, remove and set aside.
In a wok (or Teflon pan] add about 4 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking].
Deep a fish piece in the egg and then into the cornstarch (coat both sides] then add to the wok. Do this quickly for the remaining fish pieces, separating the pieces as needed (but do not turn].
When you see that the pieces are cooked for about 2 minutes on one side, then turn all and cook another 1 minute. Next drain and into a plate.  However, retain 2 tablespoons of oil and discard the rest.
Return to the wok 2 tablespoons of the oil from the fish.  When the oil is hot, add the par-boiled broccoli, rice wine, ½  tablespoon soy sauce and  stir-fry for about 1 minute.
Next add the bowl of stock and stir to thicken (add more cornstarch as needed].
Then add back the fish pieces “ON TOP” (do not incorporate] and cook for 1 minute to heat up and then one quick stir. On a serving plate add some hot white rice and on top (or on the side] add the fish pieces.
Enjoy.
Thai Sweetcorn Fritters


Ingredients:
sweetcorn, flour, green curry paste, fish sauce, sugar, water, fish sauce, red chile, green chili, lime juice, vinegar

Directions:
Place half the sweetcorn in a blender and whiz until smooth.
Scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
Heat enough oil in a frying pan for shallow frying.
Use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
This will take no more than 30 seconds on each side.
Drain on paper towel.
Don't make the fritters too big or they won't cook through.
Mix the ingredients for the dipping sauce together and serve immediately.
Drop Dumplings (For Chicken Soup)


Ingredients:
all-purpose flour, milk, egg, parmesan cheese, rosemary

Directions:
Mix together first three ingredients being sure to get all flour evenly incorporated into mix.
Crush the rosemary leaves in the palm of your hand to break them up and release the oils and add to the mix along with the cheese.
While mixing the dumplings; bring your soup or broth to a slow soft boil.
Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.
Do not over crowd your soup with raw dumplings or they will stick together.
Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.
Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.
NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.
Re Comment on thicknss of dumplings -- tis true this is a very thick style dumpling (my mothers side of family is russian and this is more their style I guess].  You can certainly add abit more liquid to thin it out but it is still going to be a heavier dumpling than the roll out style.
Cioppino


Ingredients:
butter, onions, garlic cloves, fresh parsley, stewed tomatoes, chicken broth, bay leaves, dried basil, dried thyme, dried oregano, water, white wine, large shrimp, bay scallops, clams, mussels, cod fish fillets

Directions:
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them]. Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Old Bay Fried Green Tomatoes


Ingredients:
cornflour, all-purpose flour, buttermilk, green tomato

Directions:
Heat fryer oil to 350°.
Slice green tomato about 1/2-inch thick.
Mix both flours and Old Bay Seasoning together.
Dredge tomato slices in flour mixture to completely coat it, then in buttermilk, and then back into flour mixture.
Place into fryer and cook until golden brown.
Smothered Pork Chops with Bourbon and Mushrooms
Category: main-dish
By Tracy M

This is a updated version of my mom's pork chops with cream of mushroom soup. I don't care for the canned soup due to the high sodium. I use cream, mushrooms, onions and bourbon along with beef stock to make a sauce that is out of this world. I like to serve this with mashed potatoes and grilled asparagus.

Ingredients:
4 (8 ounce) center-cut pork chops
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
2 cups thinly sliced onion
1 (8 ounce) package thinly sliced baby bella mushrooms
1 teaspoon white sugar
¼ cup bourbon
1 ½ cups beef broth
½ cup heavy cream
salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan. Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more. Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil. Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 pork chops

Calories: 509.2
Fat: 33.4 g
Saturated fat: 15.4 g
Carbohydrates: 11.2 g
Sugars: 5.4 g
Dietary fiber: 1.9 g
Protein: 32.4 g
Cholesterol: 126.3 mg
Sodium: 472.3 mg
Emily's Excellent Taco Casserole
Category: main-dish
By your mom

This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish.

Ingredients:
6 cups corn tortilla chips
2 cups vegetarian chili with beans
1 cup shredded Cheddar cheese
2 cups shredded lettuce
2  roma (plum) tomatoes, chopped
½ cup salsa
¼ cup sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 476.9
Fat: 24 g
Saturated fat: 10.3 g
Carbohydrates: 48.8 g
Sugars: 5.4 g
Dietary fiber: 7.9 g
Protein: 18.9 g
Cholesterol: 42.5 mg
Sodium: 972.4 mg
Sauted Mushrooms in Cream Sauce (German Style)


Ingredients:
fresh mushrooms, bacon, butter, onions, white wine, salt, pepper, paprika, nutmeg, mace, heavy cream, parsley sprigs

Directions:
Slice the mushrooms in half if they are large, set aside.
Fry bacon in a large pan until lightly browned. Remove from pan and set on a papertowel lined plate to drain.
Add the butter to pan drippings along with the onions; saute until lightly browned. Next add mushrooms and cook until tender, stirring often.
Stir in wine & spices, cover with lid and simmer over low heat for 15 minutes. Take off the heat then stir in the cream, lemon juice, & bacon.
Reheat until just warm. Do NOT let the mixture come to a boil! Garnish with parsley.
Hawaiian-Style Braised Pork


Ingredients:
garlic powder, fresh garlic, green onions, fresh ginger, chicken broth, soy sauce, dark brown sugar, crushed red pepper flakes, five-spice powder, cornstarch

Directions:
Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder].
Heat oil in a large heavy pot over medium-high heat.
Add in about 1/3 of the pork and saute until brown (about 6-7 minutes] transfer to a bowl and continue with the remaining pork.
Add in the fresh garlic, green onions and ginger; saute for 1 minute.
Return the pork to the pot along with any juices from the bowl or plate.
Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil.
Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less].
Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce.
Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes].
Season with salt and pepper.
Gluten-Free Chicken Nuggets
Category: meat-and-poultry
By Lacy Thon

My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.

Ingredients:
2 cups bite-size corn square cereal (such as Corn Chex®)
2  eggs
⅓ cup rice flour
4  skinless, boneless chicken breast halves, cut into bite-size pieces
¼ cup oil for frying, or as needed

Directions:
Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl. Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl. Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack. Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat. Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 326.3
Fat: 8.6 g
Saturated fat: 2.3 g
Carbohydrates: 24 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 36.4 g
Cholesterol: 178.8 mg
Sodium: 249.4 mg
Tuna Noodle Crispy


Ingredients:
Velveeta cheese, tuna, pepper, milk, elbow macaroni, margarine

Directions:
Heat cheese, soup and milk over low heat., Stir until smooth., Add tuna, noodles and pepper., Mix well., Pour into a 2 quart ovenproof dish., Top with cracker crumbs and margarine., Bake at 350 for 20 minutes.
Avocado Bites


Ingredients:
avocado, sour cream, lemon juice, garlic clove, cheddar cheese

Directions:
Preheat oven-grill/broiler to high.
Place corn chips in a single layer on a large baking tray.
Mash avocado, sour cream, juice, garlic and a pinch of salt in a large bowl until smooth.
Spoon avocado mixture onto each corn chip and sprinkle with cheese.
Place under grill/broiler and cook for 2 minutes or until cheese melts, serve immediately.
Old-Fashioned Johnny Cake
Category: bread
By EDSELS1959

This is a very old time recipe. My great grandparents used to eat this in a bowl with milk on it.

Ingredients:
1 cup yellow cornmeal
2 tablespoons whole wheat flour
½ teaspoon salt
1 tablespoon white sugar
1 teaspoon baking powder
1 ½ tablespoons shortening, melted
1 cup boiling milk
1  egg, separated

Directions:
Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan. Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C). In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend. In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan. Bake in preheated oven for 45 to 50 minutes, until golden brown.

Prep time: 1 hr
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 81.1
Fat: 2.6 g
Saturated fat: 0.8 g
Carbohydrates: 12.1 g
Sugars: 2.2 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Cholesterol: 17.1 mg
Sodium: 141.9 mg
Gabbie's Sweet Potato Pie


Ingredients:
sweet potatoes, sugar, eggs, butter, evaporated milk, vanilla, nutmeg

Directions:
Boil potatoes until tender and remove jackets., Cream potatoes with butter., Add the rest of ingredients., Pour in pie crusts and bake at 350 for about an hour.
Electric Cool-Aid


Ingredients:
"blue curacao"

Directions:
"Pour limoncello Blue Curacao and club soda over ice and stir well. Pour Cran-Grape juice on top. Serve unblended (for the fun effect of layering] and stir when ready to drink!"
Better Than Best Fried Chicken
Category: meat-and-poultry
By CANDY WOO LI

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Ingredients:
4  skinless, boneless chicken breast halves
1 (10.75 ounce) can  condensed cream of chicken soup
1  egg
seasoning salt to taste
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper to taste
oil for frying

Directions:
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture). Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 530.6
Fat: 29.3 g
Saturated fat: 4.8 g
Carbohydrates: 32.5 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 32.4 g
Cholesterol: 121 mg
Sodium: 595.6 mg
Mint Julep Brownies


Ingredients:
butter, eggs, sugar, flour, Bourbon, salt, powdered sugar

Directions:
Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.
Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.
Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.
Beat well.
Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.
Pour batter into the prepared baking pan and bake for 25-30 minutes.
Cool completely before cutting and sprinkling with powdered sugar.
Apple Pie Cake-Mix Cake
Category: desserts
By Marya “Marta” Krause

My mum taught me this recipe when I was just learning to bake, and I still use it for parties as it is a crowd-pleaser. Having only 3 ingredients it is super quick and easy to make. A dollop of vanilla ice cream tops it very well.

Ingredients:
2 (21 ounce) cans apple pie filling
1 (15.25 ounce) package yellow cake mix
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over apple pie filling and top with melted butter. Bake in the preheated oven until the top starts to turn brown, about 40 minutes. Cool cake 15 minutes before serving.

Prep time: 5 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x13-inch baking dish

Calories: 194.1
Fat: 7.2 g
Saturated fat: 3.3 g
Carbohydrates: 32.5 g
Sugars: 9.4 g
Dietary fiber: 0.8 g
Protein: 1.1 g
Cholesterol: 12.6 mg
Sodium: 200.8 mg
Spicy Mexican Coleslaw


Ingredients:
green cabbage, jicama, carrot, tomatoes, cilantro, fresh lime juice, garlic, sugar, ground cumin

Directions:
Combine all salad ingredients and mix well.
Combine all dressing ingredients and toss well with salad ingredients.
Refrigerate until ready to serve.
This slaw gets better if it has a chance to sit for a few hours before serving and it's even good the next day.
Thea's Baklava


Ingredients:
phyllo pastry, unsalted butter, walnuts, sugar, ground cinnamon, ground cloves, sugar, water, whole cloves, cinnamon stick, lemon juice, lemon rind

Directions:
Preheat oven to 325.
Butter base and sides of 13x9x2 pan (seperate quantity of butter].
Melt butter and allow to rest to thickened (If you don't you'll need almost DOUBLE the amount!].
Mix nuts, sugar and spices together.
Place 9 sheets of filo brushing each with butter before the next is added. (Use pastry brush].
Spread 1/2 the nut mixture over top sheet of filo.
Add 2 more sheets (one at a time], buttering between.
Spread remaining nuts over the top.
Top with all remaining sheets of filo, buttering between each one.
Trim edges (around sides of dish] with a VERY sharp knife.
Butter the top layer.
Score through the first few layers of filo (into diamond shaped pieces] to facilitate cutting later.
Sprinkle lightly with water over the top to avoid curling of top layer(s].
Bake for 30 minutes (middle rack], covering with foil if the top browns too much.
After 30 minutes, remove from oven.
Spoon strained syrup over HOT baklava.
Allow to sit for several hours to all day before serving (the longer, the better].
While baklava is baking, prepare syrup.
Place ingredients in saucepan and stir constantly until sugar dissolves completely.
Boil for 10 minutes.
Strain and allow syrup to cool before using.
Sloppy Joes


Ingredients:
hamburger, onions, green pepper, celery, tomato sauce, catsup, vinegar, Worcestershire sauce, salt, pepper

Directions:
Cook your hamburger first.
While this is cooking, dice up your vegetables and set aside.
Drain off the fat from the meat, and add the vegetables.
Add the tomato sauce, catsup, vinegar Worcestershire sauce, salt & pepper.
Simmer for 20 minutes then serve and enjoy.
Note: If you can't make Sloppy Joes, according to my Aunt, then you're in big trouble, especially if you have 11 kids.