xiaoxl/recipe_data huggingface dataset:
Crab Quiche
Category: breakfast-and-brunch
By JIMZGRL

My husband loves quiche and he asked me if I could try to make him one.  I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!

Ingredients:
1 (9 inch) deep dish frozen pie crust
4  eggs
1 cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1  green onion, chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool. In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell. Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 - 9 inch deep dish quiche

Calories: 346.4
Fat: 26.1 g
Saturated fat: 13.2 g
Carbohydrates: 16.9 g
Sugars: 3.1 g
Dietary fiber: 0.5 g
Protein: 11.4 g
Cholesterol: 154.1 mg
Sodium: 691 mg
Jeannie's Kickin' Fried Fish
Category: seafood
By crabbyjean

This was one of those recipes I created when I was cleaning out my spice cabinet! Everyone asks me for this recipe!

Ingredients:
1 pound tilapia fillets, rinsed and patted dry
1  egg
⅓ cup milk
½ cup Italian seasoned bread crumbs (such as Progresso®)
2 teaspoons roasted onion flakes
2 teaspoons minced garlic
1 teaspoon blackened seasoning (such as Old Bay®)
2 pinches crushed red pepper flakes  (Optional)
¼ teaspoon freshly ground black pepper, or to taste
¼ teaspoon freshly ground sea salt, or to taste
1 ½ tablespoons olive oil
2 teaspoons butter

Directions:
Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs. Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 265.4
Fat: 11.1 g
Saturated fat: 3 g
Carbohydrates: 12.4 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 27.8 g
Cholesterol: 95.1 mg
Sodium: 534.7 mg
Billy Goat Meatballs


Ingredients:
olive oil, onion, salt, fresh thyme leave, sweet paprika, crushed red pepper flakes, eggs

Directions:
Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9–by-13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat.
Add the onions, 1-teaspoon salt and the thyme. Lower the heat to medium and cook, stirring frequently, until the onions are soft and nicely browned, 10 to 15 minutes.
Transfer to a bowl and place in refrigerator to cool completely.
Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, gold ball-sized meatballs (about 1.5 inches], making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of the meatballs should read 165 degrees.
Allow meatballs to cool for 5 minutes in the baking dish before serving.
Vermicelli and Paprika Soup (Dweda Zaara)


Ingredients:
olive oil
onion
garlic cloves
paprika
mixed spice
Hreesa/Harissa (Red Pepper Spice]
turmeric
bay leaves
water
celery
tomato paste
fresh cilantro

Directions:
Heat oil in a saucepan and saute onion over medium heat for 10 minutes.
Add garlic, paprika, hreesa, turmeric, and bay leaves and saute a few minutes more.
Stir in remaining ingredients (except vermicelli and cilantro]; bring to a boil.
Cook over medium heat for 5 minutes; then stir in vermicelli.
Cover and cook for another 15 minutes; then stir in cilantro and serve immediately.
Keto Bacon Cheeseburger Soup
Category: soups-stews-and-chili
By Soup Loving Nicole

This keto-friendly soup recipe delivers all the flavors you crave in a bacon cheeseburger, without the bun. You won't even miss it.

Ingredients:
6 slices bacon
1 pound lean ground beef (80% lean)
3 cups reduced-sodium beef broth
1 cup shredded Cheddar cheese
4 ounces cream cheese
2 spears kosher dill pickles, chopped
3 tablespoons tomato paste
1 tablespoon steak sauce
2 teaspoons spicy brown mustard
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1 head romaine lettuce, chopped into bite-sized pieces
6  grape tomatoes, halved
¼ cup chopped red onion

Directions:
Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool. Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned, about 5 minutes. Flip and cook other side, about 5 minutes more. Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces. Reduce heat to low; cook and stir until cream cheese is melted, about 3 minutes. Cover and cook soup for 25 minutes more. Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 387.6
Fat: 27.1 g
Saturated fat: 13.3 g
Carbohydrates: 7.8 g
Sugars: 2.8 g
Dietary fiber: 2.2 g
Protein: 28.2 g
Cholesterol: 103.3 mg
Sodium: 729.4 mg
Truffle Cake


Ingredients:
cream of tartar, sugar, boiling water, cake flour, cornstarch, water, sugar, dark chocolate, dark chocolate, dark chocolate

Directions:
Make the filling a day in advance. Bring the cream to a boil and add to a chopped chocolate. Stir gently until chocolate melted and allow to cool. Keep refrigerated until next day.
Preheat oven at 375°F Draw eight 8-inch circles on a parchment paper.
Whip egg whites with cream of tartar until stiff peaks adding gradually 1/3 cup of sugar. Set aside.
Whisk egg yolks with remaining sugar until light and fluffy. Stir sifted cocoa powder into boiling water. Add slowly to the yolks.
Sift flour and cornstarch over yolk mixture, add 1/3 of the whipped whites and fold in gently. Repeat with remaining whites.
Spoon 1/2 cup of the batter into drown circles and bake for 5-8 min until springs back, when touched. Allow to cool.
For the syrup, bring water and sugar to a boil. Remove from the heat and stir in liqueur.
Whip cooled filling. Moisten prepared cake circles with syrup and spread with chocolate filling. Also cover sides and top of the cake with the filling and sprinkle with chocolate curls and shavings.
To make a truffles, heat the cream to just below a simmer and pour over chopped chocolate. Stir gently to blend, stir in liqueur of your choice and let cool in the fridge for about 1 hour before making truffles. Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick] and place on a clean tray. Once the coating is set, dust with cocoa powder.
Sour Dipping Sauce (Burma)


Ingredients:
lime, juice of, fish sauce, sugar, garlic clove, green chili pepper, cilantro

Directions:
"Mix all ingredients together in a small bowl. Serve."
Open-Face Sliced Pork-N-Mushroom Sandwich With Gravy


Ingredients:
boneless pork chop, fresh mushrooms, olive oil, garlic powder

Directions:
-Preheat oven to 350.
Salt and pepper both sides of chop.  Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
Pile the sliced mushrooms atop the pork.  Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
Poke a few holes to allow steam to escape.
Bake for 30 minutes.
A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly.  Add the mushrooms to the gravy and toss.
Slice the pork, into strips.  Top the buttered bread with pork slices, mushrooms/gravy.
Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.
Soup With Mixed Pastas


Ingredients:
reduced-sodium chicken broth, water, bay leaves, onion, carrot, garlic cloves, boneless chicken breast, olive oil, pasta

Directions:
In a large saucepan bring chicken broth and water to a boil.
Add bay leaves, onions, carrot and garlic.
Reduce heat and simmer uncovered 10 minutes.
In a skillet cook and stir chicken in hot oil for 3 minutes or until cooked through.
Add chicken, pastas, and sage to soup.
Simmer, uncovered for 8 to 10 minutes or until larger pieces of pasta are tender but slightly firm.
Remove the bay leaves.
Make-Ahead Coconut-Pineapple Muffins
Category: uncategorized
By Yoly

I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
¼ cup unsalted butter, softened
1 cup vanilla Greek yogurt
1 large egg, at room temperature
1 ½ teaspoons coconut extract
1 cup chopped fresh pineapple
½ cup sweetened shredded coconut
½ cup chopped pecans
1 cup brown sugar
2 tablespoons fresh pineapple juice

Directions:
Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside. Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners. Fill each liner with batter using an ice cream scoop. Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing. Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

Prep time: 20 mins
Cook time: 20 mins
Total time: 9 hrs 15 mins
Yields: 12 muffins

Calories: 265.3
Fat: 9.1 g
Saturated fat: 4.1 g
Carbohydrates: 43.2 g
Sugars: 29.6 g
Dietary fiber: 1.4 g
Protein: 3.8 g
Cholesterol: 27.2 mg
Sodium: 214.9 mg
Yogurt


Ingredients:
milk, yogurt

Directions:
Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads "boil." This will take about an hour.
Once the Instant Pot beebs that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees. Let inner pot sit in instant pot for 5 minutes and then remove inner pot.
Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath.
Gently skim off the "skin" on the yogurt and discard.
Whisk in the prepared yogurt.
Place inner pot (be sure to dry off well if you had in ice bath],put lid on and press yogurt button again and then adjust until screen reads 8:00.
Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge.
This is a great time to freeze some yogurt for future yogurt making.
Healthier Quick and Easy Alfredo Sauce
Category: side-dish
By MakeItHealthy

This alfredo is great just a little lighter than before. Not as rich but still so tasty. Great when served with whole wheat noodles.

Ingredients:
¼ cup butter
1 (8 ounce) package fat-free cream cheese
2 teaspoons garlic powder
2 cups non-fat milk
6 ounces grated Parmesan cheese
⅛ teaspoon ground black pepper

Directions:
Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth. Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 385.2
Fat: 24.5 g
Saturated fat: 15.2 g
Carbohydrates: 12.1 g
Sugars: 7 g
Dietary fiber: 0.2 g
Protein: 28.9 g
Cholesterol: 74.9 mg
Sodium: 1089 mg
Vegetables Provencale


Ingredients:
onion, zucchini, green pepper, garlic clove, salt, pepper, tomatoes, parmesan cheese, fresh parsley

Directions:
In a skillet over medium heat, saute onion in oil until tender.  Stir in zucchini, green pepper, garlic, salt and pepper.
Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender.  Stir in tomatoes; heat through.
Sprinkle with parmesan cheese and parsley.
Potato Soup Mix
Category: soups-stews-and-chili
By Donna

Potato soup in a jar is made with potato flakes and dry milk seasoned with turmeric and thyme.

Ingredients:
1 ¾ cups instant mashed potato flakes
1 ½ cups dry milk powder
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onion
1 teaspoon dried parsley
¼ teaspoon ground white pepper
¼ teaspoon dried thyme
⅛ teaspoon ground turmeric
1 ½ teaspoons seasoning salt

Directions:
Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix.  Pour into a 1 quart jar. Attach the following instructions:  To serve, place 1/2 cup soup mix in bowl.  Stir in 1 cup boiling water until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 161.8
Fat: 0.3 g
Saturated fat: 0.2 g
Carbohydrates: 27.7 g
Sugars: 16.2 g
Dietary fiber: 1.1 g
Protein: 12.1 g
Cholesterol: 6 mg
Sodium: 437.2 mg
Pico De Gallo de Alicia
Category: appetizers-and-snacks
By bjr6350

An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, tortilla chips, black beans, refried beans, or fajitas or use as an ingredient in many Mexican recipes. My family uses it as a side in which to dip grilled steak. If you like it hot, then this is for you; this pico is not for the faint of heart. It is very hot, which most people in my circle like. If you don't like highly spicy dishes, you might might want to try something less spicy or cut down the jalapeno and use a type pepper that is more to your taste.

Ingredients:
2  tomatoes, diced
1  red onion, finely chopped
2  jalapeno peppers, seeded and chopped
2 sprigs cilantro, finely chopped
1 clove garlic, pressed
½ small lime, juiced
1 teaspoon garlic salt, or to taste

Directions:
Mix tomato, red onion, jalapeno pepper, cilantro, garlic, and lime juice in a bowl; season with garlic salt and stir. Cover bowl with plastic wrap and refrigerate at least 4 hours.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 20.4
Fat: 0.2 g
Carbohydrates: 4.7 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 0.8 g
Sodium: 305.8 mg
Crust Pork Tenderloin With Raspberry Balsamic Vinegar Sauce


Ingredients:
olive oil, soy sauce, dried rosemary, dried thyme, dried parsley, garlic cloves, butter, flour, soy sauce, water, pepper, salt

Directions:
Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
Preheat oven to 425 degrees F.
Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
For the raspberry balsamic vinegar sauce:
Put the skillet on medium heat,melt butter.
Brown the flour to the melt butter.
Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
Add pepper and salt to taste.
Chocolate Fudge


Ingredients:
granulated sugar, milk, marshmallows, butter, chocolate chips, vanilla

Directions:
In heavy saucepan, bring marshmallows, milk and sugar to boil over medium heat. Continue to boil for 6 minutes.
Remove pan from heat and stir in butter, vanilla and chocolate chips. Stir till smooth and pour into buttered 8 inch square pan.
Cool thoroughly and cut into squares.
Add 1/2 to 1 cup nuts, if desired, after butter and chips are melted.
Caribbean Red Beans and Brown Rice


Ingredients:
instant brown rice, olive oil, yellow onion, green bell pepper, celery, garlic cloves, ground allspice, ground cloves, cayenne pepper, fresh ground black pepper, kidney beans, tomatoes, fresh thyme, fresh cilantro

Directions:
In a large saucepan, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in  the vegetable stock, beans, tomato, thyme and hot-pepper sauce. Simmer for 10 minutes.
While the beans are cooking, cook the brown rice according to package directions.
Divide the rice among 6 individual bowls. Top each serving with beans and sprinkle with the cilantro.
Old Fashioned Snickerdoodles


Ingredients:
margarine, sugar, egg, baking powder, salt, flour, sugar, cinnamon

Directions:
In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and the 2 tablespoons sugar.
Shape the dough into balls the size of walnuts or egg yolks. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a glass, press the dough down to flatten the cookies slightly. Bake them at 400F for 10 minutes. If your oven runs hot, turn it down to 375°F.
Cherry Mint Smoothie


Ingredients:
"fresh mint leaves"

Directions:
"Blend all ingredients in a blender and enjoy!"
Cherry Almond Meringues


Ingredients:
cream of tartar, salt, sugar, dried cherries

Directions:
Preheat oven to 225 degrees.
Line baking sheets with parchment paper.
Chop the dried cherries and almonds into small bits.
Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks.  While continuing to beat, add sugar one tablespoon at a time.  Continue to beat for an additional two or three minutes until sugar granules have dissolved and the eggs form stiff peaks. I found the batter to be quite sticky at this point.
Gently fold in the cherries and almonds into the egg mixture. Make sure you have a nice even distribution.
To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart. Alternately, place the batter into a large resealable bag and snip off about 3/8 inch of one tip.  Pipe small mounds about the size of a medium walnut.
Place baking sheets into the oven and bake one hour.  Rotate the cookie sheets turning front to back.  If one sheet is above the other in your oven (not side-to-side] then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
Store in an air tight container for up to one week.
Pumpkin Spice Smoothie Bowl


Ingredients:
pumpkin puree, oats, coconut milk, almond butter, maple syrup, cinnamon, pumpkin pie spice, pecans

Directions:
Combine all the ingredients, except ice, in a high power blender. Blend until smooth.
Add ice and continue blending until you get a smoothie like consistency.
Pour into a bowl, top with pecans, pumpkin seeds, chia and hemp.
Poached Salmon with Hollandaise Sauce
Category: world-cuisine
By luna

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
2 (6 ounce) skinless, boneless salmon fillets
3  egg yolks
1 tablespoon hot water
1 cup butter, cut into small pieces
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh chives

Directions:
Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon. Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper. To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 1270.1
Fat: 123.7 g
Saturated fat: 65.3 g
Carbohydrates: 4.3 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 38.6 g
Cholesterol: 650.4 mg
Sodium: 765.7 mg
Healthy Sloppy Joes


Ingredients:
olive oil, mushrooms, onion, bell pepper, celery, carrot, garlic, ketchup, red wine vinegar, Worcestershire sauce, dried oregano, no-salt-added tomato sauce, sugar, salt, black pepper

Directions:
Combine ketchup and next 8 ingredients (ketchup through hot sauce], set aside.
Heat oil in Dutch oven over medium-high heat; add mushrooms and next 7 ingredients (mushrooms through ground round]; saute 5 minutes until meat is browned, stirring to crumble.
Stir in ketchup mixture; bring to a boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Serve on toasted hamburger buns.