xiaoxl/recipe_data huggingface dataset:
Old Time Mincemeat Pie
Category: desserts
By ONEMINA

An old-fashioned mincemeat pie filling made with meat and sour cherries.

Ingredients:
1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4  Granny Smith apples - peeled, cored and finely diced
1 ⅓ cups white sugar
2 ½ cups dried currants
2 ½ cups raisins
½ pound chopped candied mixed fruit peel
½ cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 recipe pastry for a 9 inch double crust pie
2 tablespoons heavy cream

Directions:
In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot. Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat. Refrigerate tightly covered for at least a week before using. Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar. Bake in preheated oven for 40 minutes, or until golden brown.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 week
Yields: 1 9-inch pie

Calories: 1105.7
Fat: 37.5 g
Saturated fat: 15.5 g
Carbohydrates: 181.2 g
Sugars: 82.2 g
Dietary fiber: 9 g
Protein: 20.7 g
Cholesterol: 80.2 mg
Sodium: 521.1 mg
Sweet Potato, Bacon, Spinach Salad W/Fried Eggs


Ingredients:
salt, pepper, egg, olive oil, honey, salt, pepper, sweet potatoes, onion, garlic clove, butter, salt, pepper

Directions:
Honey Balsamic Vinaigrette  --  In a small bowl, measuring cup or tupperware container (which I like because you can put the lid on, shake and it is done], add the vinegar, oil, honey, salt and pepper to taste. Whisk well, or shake and set off to the side. This makes a bit more than you need but it is a great simple dressing.
Bacon Potato Base  --   To a medium non-stick pan, add the bacon and slowly render on medium / medium high heat. Cook until golden brown and crispy, then remove to a plate lined with a paper towel to drain.  The bacon will create enough drippings so you will not need to add any additional oil.  In the same pan, you want to keep about 1 - 1 1/2  tablespoons of the bacon fat to saute the sweet potatoes and onions.  Keep on medium / medium high heat and add the onion, sweet potatoes and garlic and stir well to combine with the bacon drippings and saute until the everything is tender; it should take around 8-10 minutes.  Season with salt and pepper. Cover and remove from the heat while you make the eggs.
Eggs  --  Add the butter to a large frying pan (non-stick] and bring to medium heat. Add the four eggs (I prefer to use room temperature eggs vs ice cold eggs], season with salt and pepper and cook slowly, you don't want them to burn. My secret  --  after you add the eggs and the whites set, I add a little water to the bottom of the pan. This ensures that they don't burns, and adds a poached like quality without actually poaching.  Don't add much, just 1/4 or a bit more.  That is just my trick, but how you like your eggs is up to you. I like a nice runny yolk, but the white should be firm but not crispy.
Salad  --  In a large bowl add the spinach and the potato, bacon mixture and toss gently. The heat of the potatoes will slightly wilt the spinach.
Serve  --  Now if you are like me, I enjoy mine over a piece of the toast on the bottom of the salad and egg, but that is completely optional. Add the spinach and potato salad to the plate and top with one of the fried eggs.  Drizzle the vinaigrette over the top and ENJOY this wonderful dish!
Baked Fish With Marble Cheddar Cheese


Ingredients:
margarine, butter, sage, lemon pepper, cayenne pepper, fresh lemon juice, mayonnaise, parmesan cheese

Directions:
Preheat over to 365°F.
Melt butter in Glass casserole dish.
Place fillets in dish and sprinkle with sage, lemon pepper, cayenne pepper and squeeze fresh lemon over entire fillets.
Bake for 25 minutes.
Mix a tablespoon of mayonnaise and grated marble cheese (or any other type of cheese listed above]. Mix into a paste.
Once fish has baked in oven  and turn on the broiler.
Use fork to dab the may/ cheese mixture on top of fillets.
Place fillets bake int he oven under broiler and broil until nice and brown.
Serve.
Smear over fillets.
Batter Fried Squash Blossoms


Ingredients:
milk, egg, flour, parmesan cheese, canola oil, mint leaves, dill weed

Directions:
Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth.
Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time.
Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.
Preachers Cake


Ingredients:
all-purpose flour, eggs, salt, crushed pineapple, sugar, baking soda, vanilla, cream cheese, butter, salt, powdered sugar, vanilla

Directions:
Mix dry ingredients well.
Add vanilla,pineapple and nuts and mix.
Bake in ungreased 9x13 inch pan for 45 minutes at 350 degrees Frosting: Cream the cream cheese and butter together.
Add powdered sugar gradually.
Stir in salt,vanilla and nuts.
Spread on top of cake.
Easy Garlic Bread Pizza


Ingredients:
"fresh mozzarella cheese"

Directions:
Preheat oven to 400.
Lay sliced garlic bread in a single layer casserole dish.
Spoon approximately 2 tablespoons of pizza sauce on each and spread.
Add half of the pepperoni.
Lay a slice of fresh mozzarella (1/4 inch thick] on top of the pepperoni.
Add remaining pepperoni to the top.
Sprinkle with frozen pizza seasoning or Italian seasoning plus granulated garlic.
Bake for 20 min or until cheese is melted and bubbly.
Chef John's Milk Bread
Category: uncategorized
By Chef John

Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.

Ingredients:
¼ cup bread flour
¼ cup water
⅓ cup whole milk
2 ½ cups bread flour
1 ¼ teaspoons kosher salt
¼ cup white sugar
1 (.25 ounce) package instant dry yeast
½ cup warm whole milk (110 degrees F (43 degrees C))
1 large egg, beaten
4 tablespoons unsalted butter, at room temperature, cubed
1 tablespoon milk, or as needed

Directions:
Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes. Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes. Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes. Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan. Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes. Brush the top of the loaf with just enough milk to lightly coat the surface. Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Prep time: 30 mins
Cook time: 40 mins
Total time: 4 hrs 20 mins
Yields: 1 9x5-inch loaf

Calories: 201.4
Fat: 6.4 g
Saturated fat: 3.6 g
Carbohydrates: 30.2 g
Sugars: 6.1 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 33 mg
Sodium: 257.6 mg
Pan-Roasted Red Potatoes
Category: side-dish
By Shyla Lane

Pan-roasting in duck fat gives these potatoes a luxurious flavor that can't be added any other way. These potatoes will step up your breakfast game and have everyone beg you to make them again and again! This also makes a wonderful breakfast dish; just serve alongside some eggs and bacon and you are all set!

Ingredients:
1 tablespoon duck fat
3  unpeeled red potatoes, diced
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground white pepper

Directions:
Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat. Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 2 servings

Calories: 97.7
Fat: 6.5 g
Saturated fat: 2.1 g
Carbohydrates: 9.3 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 1.2 g
Cholesterol: 6.4 mg
Sodium: 585.8 mg
Autumn Apple Pepita Salad
Category: salad
By Dianne

I work in natural foods and some of the items we sell at the store, such as pepitas, dried apple chips, and apple cider vinegar, inspired me to create this recipe. Pepitas are Mexican pumpkin seeds and a perfect crunchy topping for this fall-influenced salad.

Ingredients:
¼ cup hulled pumpkin seeds (pepitas)
1 teaspoon olive oil, or as needed  (Optional)
⅓ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon Dijon mustard
1 teaspoon mayonnaise
1 teaspoon minced shallot
ground black pepper to taste
3 cups torn romaine lettuce leaves
3 cups torn baby spinach
1 cup dried apple chips
¼ cup dried cranberries
¼ cup crumbled bleu cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet. Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool. Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously. Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

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

Calories: 374.2
Fat: 27.4 g
Saturated fat: 5.3 g
Carbohydrates: 30.4 g
Sugars: 24.1 g
Dietary fiber: 3.5 g
Protein: 4.7 g
Cholesterol: 6.8 mg
Sodium: 179.9 mg
Hot Chicken Salad Casserole
Category: main-dish
By Jane Townsend

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Ingredients:
4  boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips. Bake in the preheated oven for 30 minutes, until lightly browned

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 548.3
Fat: 41.5 g
Saturated fat: 9.2 g
Carbohydrates: 18.3 g
Sugars: 2.3 g
Dietary fiber: 3.4 g
Protein: 26.4 g
Cholesterol: 75.3 mg
Sodium: 660.7 mg
Kentucky Butter Cake
Category: desserts
By Suzanne Stull

Moist and buttery cake made from readily available ingredients with a luscious butter sauce.

Ingredients:
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4  large eggs eggs
¾ cup white sugar
⅓ cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 10-inch Bundt cake

Calories: 508.3
Fat: 22.6 g
Saturated fat: 13.6 g
Carbohydrates: 71.1 g
Sugars: 47.1 g
Dietary fiber: 0.8 g
Protein: 6.2 g
Cholesterol: 117 mg
Sodium: 467.4 mg
Peanut Butter Blossoms (Pampered Chef)


Ingredients:
"creamy peanut butter"

Directions:
Preheat oven to 350°F.
Break apart cookie dough into pieces and place in a medium sized mixing bowl.
Stir in peanut butter until completely blended.  (You can use an electric mixer if you prefer].
Fill cookie press with dough and choose a flower shapped disk.
Press dough onto a baking stone (or baking sheet], about 1-inch apart.
Bake for 10-12 minutes, until light golden brown.
Remove from oven.
While cookies are warm, press one Hershey kiss into the middle of each cookie.
Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.
Yankee Blueberry Buckle


Ingredients:
caster sugar, butter, eggs, milk, plain flour, baking powder, salt, nutmeg, clove, frozen blueberries, fresh blueberries, brown sugar, flour, cinnamon, butter

Directions:
Pre-heat the oven to 180*C/375*F.
Grease a 9 inch square pan.
Cream together the sugar and butter until light and fluffy.
Beat in the eggs and milk.
Sift together the flour, baking powder, salt, nutmeg and cloves.
Stir into the creamed mixture.
Carefully fold in the blueberries.
Spread the batter in the prepared pan.
Rub the topping ingredients together until crumbly and sprinkle over top.
Bake in the preheated oven for about 45 minutes or until the top springs back when lightly touched.
Serve warm, cut into squares with some ice cream, custard or pouring cream.
Stuffed Thanksgiving Pumpkins  (Diabetic Friendly)


Ingredients:
fresh pumpkin, onion, garlic cloves, dried sage, thyme, celery, nutritional yeast flakes, salt

Directions:
Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
heat and stir in remaining ingredients.
Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.].
Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.
Homemade Pear and Gorgonzola Ravioli
Category: world-cuisine
By Alemarsi

Sweet, tasty, and creamy; pear and blue cheese is the perfect flavor pairing! Try this delicate and tasty Italian original homemade ravioli. Serve with a simple butter and sage sauce.

Ingredients:
3 tablespoons butter
2  ripe pears - peeled, cored, and cubed
3 sprigs fresh thyme
7 ounces Gorgonzola cheese, crumbled
1 pound fresh pasta dough

Directions:
Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely. Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough. Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water. Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling. Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes. Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 554.8
Fat: 24.8 g
Saturated fat: 15 g
Carbohydrates: 62.3 g
Sugars: 9 g
Dietary fiber: 4.3 g
Protein: 20.8 g
Cholesterol: 79.5 mg
Sodium: 568.7 mg
Poppy Seed-Lemon Bars
Category: desserts
By lutzflcat

The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch. They're vibrant, fresh tasting, and pleasantly sweet. I like to use black poppy seeds for a pop of color and just a little more eye appeal.

Ingredients:
cooking spray
½ cup butter, softened
¼ cup confectioners' sugar
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground cardamom  (Optional)
1 tablespoon poppy seeds
1 ½ cups white sugar
3 large eggs
⅓ cup freshly squeezed lemon juice
2 teaspoons lemon zest
½ cup all-purpose flour
1 tablespoon confectioners' sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray. Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands. Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes. While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined. As soon as the crust comes out of the oven, pour the filling into it and return to the oven. Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 16 bars

Calories: 193.3
Fat: 7.1 g
Saturated fat: 4 g
Carbohydrates: 30.8 g
Sugars: 21.4 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 50.1 mg
Sodium: 90.8 mg
Delicious Korean Steamed White Rice


Ingredients:
medium grain rice, cold water

Directions:
Rinse the rice under cold running water for several minutes, or until water runs clear (It is very important to do this].
Transfer cleaned rice to a bowl; cover with more very cold water (not ice water], and let soak for 2-3 hours.
Drain rice, and transfer to a saucepan.
Add 3 cups cold water, and bring to a boil; stir once and immediately reduce the heat to very low.
Cover and steam for 20 minutes, or until all the water has been absorbed.
Honey-Pear Preserves With Ginger


Ingredients:
pears, honey, salt, lemon, gingerroot

Directions:
Wash and sterilize 5 half-pint canning jars and rings.
Combine all ingredients except ginger root.
Cook for about 15 minutes, stirring occasionally, until the mixture is of spreading consistency.
Spoon hot mixture into hot sterilized jars to within 1/2-inch from top.
Slice ginger root (no need to peel] into 5 slices.  Add a slice of ginger to each jar, pushing it into the preserves.
Seal with new lids and rings and process in a boiling water bath for 5 minutes.
Remove from water and listen for "ping" to make sure the jars seal.  Store in a cool, dark spot.  Let sit to age and get ginger flavor melded, for about 1-2 weeks before using.
Chicken Salad Piccata


Ingredients:
small red potatoes, fresh green beans, extra virgin olive oil, extra virgin olive oil, capers, fresh parsley, fresh lemon juice, fresh lemon zest, egg, flour, boneless skinless chicken breasts, chicken broth

Directions:
In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
Add potatoes and beans, season with salt and pepper; toss.
In a shallow bowl, beat the egg.
In another shallow bowl, combine the flour with salt and pepper.
In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.
Top potato/bean salad with chicken and drizzle on sauce from pan.
Raspberry Tea


Ingredients:
fresh raspberry, black tea, mint sprig, sugar

Directions:
Place the raspberries at the bottom of the cup and pour the tea over the raspberries.  Stir in the jam and garnish with the fresh mint sprig.  Add the sugar and top with the whipped cream, if desired.
VARIATIONS:
For a Straberry Tea, substitute 1 tablespoon sliced fresh strawberries, 3/4 cup freshly brewed strawberry-flavored black tea, and 1 teaspoon strawberry jam.  Proceed as directed above.
For a Peach Tea, substitute 1 tablespoon peeled and sliced fresh peaches, 3/4 cup fresh brewed Peach-flavored black tea, and 1 teaspoon peach jam.  Proceed as directed above.
Barbecued Beefy Beans


Ingredients:
ground beef, onion, salt, pepper, ketchup, Worcestershire sauce, vinegar, brown sugar, Tabasco sauce

Directions:
Heat vegetable oil in a large skillet over medium heat; sauté ground beef with onions until beef is browned and onions are tender.
Pour off excess fat, and add remaining ingredients.
Pour into a 1 1/2-quart casserole dish, and bake at 350°F for 30 minutes.
Easy All-In-One Crock Pot  Meatballs With Gravy & Noodles


Ingredients:
water, beef bouillon cubes, onion, seasoning salt, light mayonnaise, sour cream

Directions:
Put first 8 ingredients in crock pot and cook on low for 4 hours turn heat up to high, when heated to a boil  add noodles and cook for 1 more hours then stir in sour cream
and allow to heat through.