xiaoxl/recipe_data huggingface dataset:
Pecan Pie Bars (Paleo, Gluten-Free)


Ingredients:
egg, coconut oil, cornstarch, arrowroot, sea salt, pitted dates, eggs, maple syrup, vanilla, pecans

Directions:
Preheat oven to 350 degrees.
Combine almond flour, 1 egg, oil, cornstarch, and sea salt, using a mixer or a food processor, until well combined; dough will be very stiff.
Press by hand evenly into a greased 8x8 inch square pan; bake for 17 minutes.
Blend the dates in a food processor on high for about 1 minute, until paste-like.
Add the 2 eggs, maple syrup, and vanilla; process on high until smooth.
Pour this filling mixture over the warm crust and evenly sprinkle pecans over the top, pressing them in lightly.
Bake for another 30-35 minutes.
Allow the bars to cool before cutting.
Crunch Pumpkin Pie


Ingredients:
quick-cooking oats, whole wheat flour, brown sugar, salt, canola oil, water, brown sugar, ground cinnamon, ground nutmeg, salt, egg, vanilla, canned pumpkin

Directions:
Preheat oven to 425°F.
To prepare crust ~~~ Mix oats, flour, almonds, sugar, and salt in a small mixing bowl.
Blend oil and water in a measuring cup with a small whisk until emulsified.
Add oil mixture to dry ingredients and mix well. If needed, add a small amount of water to hold mixture together.
Press into a 9-inch pie pan and bake for 8-10 minutes or until light brown.
Remove crust from oven on place on wire rack.
Turn down oven to 350°F.
To prepare filling ~~~ Mix sugar, cinnamon, nutmeg and salt in a bowl.
Add egg and vanilla and mix to blend ingredients.
Add pumpkin and milk and stir to combine.
To make the pie ~~~ Pour filling into prepared pie shell.
Bake at 350F for 45 minutes or until knife inserted near center comes out clean.
Smothered Pizza Taters #SP5


Ingredients:
"mozzarella cheese"

Directions:
Preheat oven to 375 degrees F.
Spray an oven pan, place full bag of potatoes on pan, cook 30 minutes, turning occasionally, until they start to brown.
Once cooked, form a pile of potatoes in the middle of the pan.
Add 1/3 of the cheese to top of potatoes.
Add pizza sauce on top of cheese.
Add remaining 2/3 cheese.
Top with pepperoni and sausage.
Cook in oven for 15 minutes, until cheese starts to brown.
Grab some forks and share this delicious combination!
CHOKE THE CHICKEN CALZONE


Ingredients:
mozzarella cheese, garlic clove, olive oil, cornmeal, tomatoes

Directions:
Preheat oven to 425 degrees.
Pat artichokes dry with paper towels and chop. Combine chopped artichokes, salt, pepper, and garlic in a large bowl, toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, Cover and let rest 5 minutes, after 5 minutes cut into 6 equal portions. . cut each portion into a 6 x 5-inch rectangle, lightly brush with olive oil.
Add the spinach, chicken, artichokes, garlic, salt and pepper mix and any other ingredients you choose, and top with mozzarella.
Fold one corner of each dough portion over mixture to form a triangle. Press edges together with fingers to seal. Lightly brush top with olive oil and Bake at 425° for 12 minutes or until golden.
Garnish with chopped spinach and serve with marinara sauce (optional].
Almond Stuffed Chicken Breast


Ingredients:
boneless skinless chicken breasts, dry white wine, mushrooms, butter, margarine, garlic clove, fresh flat-leaf parsley, fresh lemon juice, all-purpose flour, eggs

Directions:
Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
Pound chicken breasts to ¼-inch thickness; cut in half. Marinate overnight in white wine.
In skillet, sauté mushrooms in ¼ cup butter; about 3 to 4 minutes. Add garlic, parsley and lemon juice; sauté 2 to 3 minutes. Add toasted slivered almonds.
Remove chicken breasts from marinade; pat dry and discard marinade. Season with salt and pepper. Place 1/3 cup of mushroom mixture on each chicken breast half. Fold in sides and roll.
Secure to hold with toothpick or skewer. Chill 1 hour.
Add 2/3 cup almonds to a food processor or coffee grinder. Pulse until finely ground. Strain through a fine mesh strainer to avoid lumps. Set aside in dish.
Dredge rolled chicken in flour, dip in egg, then in ground almonds. Place in casserole; pour 1/2 cup melted butter over breasts.
Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.
Chocolate Cake Pops
Category: desserts
By HorseLover.360

This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.

Ingredients:
¾ cup all-purpose flour
½ cup white sugar
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup buttermilk
3 tablespoons vegetable oil
1  egg
½ teaspoon vanilla extract
¼ cup freshly brewed hot coffee

Directions:
Preheat a cake pop maker and brush with oil. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated. Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter. Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.

Prep time: 15 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 10 cake pops

Calories: 123
Fat: 5 g
Saturated fat: 1 g
Carbohydrates: 18.4 g
Sugars: 10.4 g
Dietary fiber: 0.8 g
Protein: 2.1 g
Cholesterol: 18.8 mg
Sodium: 147.4 mg
Glazed Lemon Supreme Pound Cake
Category: desserts
By pamc

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream.  It's also amazingly easy.

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 teaspoon lemon extract
¾ cup apricot nectar
4  eggs
½ cup vegetable oil
¼ cup lemon juice
1 ½ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. While cake is baking, make the glaze:  In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes.  Remove from pan and cool completely on wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 285.8
Fat: 12 g
Saturated fat: 2.6 g
Carbohydrates: 41.5 g
Sugars: 31.4 g
Dietary fiber: 0.3 g
Protein: 4 g
Cholesterol: 54.8 mg
Sodium: 277.9 mg
Wedding Cake


Ingredients:
cake flour, baking powder, salt, sugar, shortening, sugar, milk, vanilla

Directions:
sift together flour, bp and salt twice.
beat egg whites until foamy.
add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
Add flour mixture alternately with milk, beating after eah addition until smooth.
Add egg whites and beat for one minute until smooth.
Grease pans two nine inch square pans or one 13x9x2.
Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
Cool cake on racks 10 minute.
Loosen from sides of pan turn right side up to cool.
To keep from drying cover or wrap cake as soon as cooled.
Make recipe 5 times to serve 100 guest.
When cake is assembled frost the sides of whole cake.
Start at the top and work toward bottom layers.
Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
Aply a thin glaze to cake before frosting to anchor crumbs.
Make glaze by adding hot water to some of the frosting.
About 1 tbs water to 1 cup frosting.
To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
Tint enough to frost whole cake as it is hard to match colors with another batch.
Cream of Onion and Cheese Soup


Ingredients:
butter, onions, flour, milk, cheese, paprika

Directions:
Melt the butter in pan and add the diced onions.
Cook until brown.
Add flour, stirring constantly.
Add milk (a little at a time], stirring constantly.
When soup is hot and thickened, add cheese and stir until it's all combined.
Season with salt, pepper, paprika and serve.
Scalloped Potatoes with Sun-Dried Tomato Pesto


Ingredients:
yukon gold potatoes, sun-dried tomato pesto, salt, black pepper, sharp cheddar cheese, fresh basil, fresh marjoram, fresh parsley

Directions:
Position a rack in the center of the oven and preheat to 400ÿF.
Lightly oil an 11 © x 8-inch (2-quart] baking dish.
Bring a large pot of lightly salted water to a boil over high heat.
Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work].
Add to the boiling water and cook until barely tender, about 8 minutes.
Drain and toss with the pesto to coat evenly.
Season to taste with salt and pepper.
Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil.
Continue until you have 3 layers, finishing with cheese.
Pour in the hot broth.
Cover tightly with aluminum foil.
Bake for 30 minutes.
Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes.
Serve hot, sprinkled with parsley.
Tandoori Onion Salad


Ingredients:
red onions, kosher salt, dark brown sugar, tomatoes, green pepper, red chili peppers, green chili pepper, ginger, cilantro

Directions:
Thinly slice 3 red or sweet onions, sprinkle with 1 tablespoon kosher salt, and drain in a colander for 1 hour. Rinse and pat dry.
Dissolve 2 tablespoons dark brown sugar into the juice of 1 lemon and a little hot water and mix with the onions.
Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1 thinly sliced green or red chile, 1 tablespoon grated ginger, 2 tablespoons chopped cilantro, and salt to taste.
Buckwheat Corncakes


Ingredients:
buckwheat flour, cornmeal, baking soda, salt, banana, maple syrup, vinegar, soymilk

Directions:
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Woofer Burgers


Ingredients:
lean ground beef, ground beef, eggs, garlic powder, salt, black pepper, olive oil

Directions:
In a large bowl, break up ground round.
Add crushed saltine crackers and using your hands, mix until well mixed.
Add beaten eggs, garlic powder, salt and pepper, and using your hands, mix until all ingredients are incorporated.
Divide the mixture into 7 equal amounts (about 3.6 ounces each] and roughly form into patties.
Using a 3 inch diameter dish with 1 inch sides or a 3 inch diameter cookie cutter, rub interior with some olive oil.
Place the patty into the dish and using a drinking glass with a smooth bottom, press the patty down until it flattens nicely.
Turn upside down and remove the formed patty and continue with the remainder patties.
Preheat a frying pan to medium-high, add 2 tablespoons of olive oil.
Using a wooden spoon with 1/4 inch round handle, make a hole in the center of each patty.
Place the patties into the frying pan and cook for about 3 minutes.
Turn over and continue to cook for another 2 to 3 minutes or until the hole in the center fully closes.  The burger is now properly cooked.
Remove to a platter to cool and serve a portion to the woofers.
Sop Buntot (Indonesian Oxtail Soup)
Category: soups-stews-and-chili
By Peace&Baking

This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side.

Ingredients:
4  shallots, peeled and halved
1 large onion, quartered, divided
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
5 cloves garlic, peeled
3 tablespoons canola oil
6  whole cloves  (Optional)
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
4 pounds meaty oxtail pieces, at room temperature
2 large carrots, cut into 2-inch pieces
3 stalks celery, cut into 1-inch pieces
water to cover
2 teaspoons salt
½ teaspoon ground black pepper
3  waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
3 large carrots, cut into 2-inch pieces
2 tablespoons white sugar
2 tablespoons fish sauce
3  ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
1 (2.8 ounce) can French-fried onions

Directions:
Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste. Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes. Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours. Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine. Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

Prep time: 45 mins
Cook time: 5 hrs 27 mins
Total time: 6 hrs 12 mins
Yields: 8 servings

Calories: 519.6
Fat: 25.9 g
Saturated fat: 8.3 g
Carbohydrates: 34.6 g
Sugars: 8.5 g
Dietary fiber: 4.4 g
Protein: 38.2 g
Cholesterol: 124.8 mg
Sodium: 1217 mg
Banana Blueberry Muffins
Category: bread
By ELEMMIRE

These muffins are so easy to make and absolutely delicious!

Ingredients:
2 cups whole wheat flour
⅓ cup brown sugar
½ teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ cups mashed bananas
4  egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Prep time: 15 mins
Cook time: 16 mins
Total time: 31 mins
Yields: 12 muffins

Calories: 121.5
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 26.9 g
Sugars: 9.6 g
Dietary fiber: 3.3 g
Protein: 4.3 g
Sodium: 186.4 mg
Chinese Honey-Walnut Shrimp
Category: world-cuisine
By SweetNsalty

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Ingredients:
1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Directions:
Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes. Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes. Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool. Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing. Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches. Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness. Serve shrimp with the walnuts and honey dressing.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 2 servings

Calories: 708.9
Fat: 45.1 g
Saturated fat: 5.9 g
Carbohydrates: 55.7 g
Sugars: 32.8 g
Dietary fiber: 1.9 g
Protein: 23.5 g
Cholesterol: 179.1 mg
Sodium: 625.3 mg
Banana Pound Cake the Easy Way


Ingredients:
eggs, water, nutmeg, bananas, vanilla instant pudding mix, cinnamon

Directions:
Combine all ingredients in large mixer bowl., Mix until blended, then beat at medium speed for 4 minutes., Turn batter into lightly greased and floured 10" tube pan., Bake at 350 degrees for 1 hour or until done., Cool in pan for 10 minutes, then turn out onto rack and cool completely., Serve dusted with confectioners' sugar.
Bacon and Mushroom Bites


Ingredients:
bacon, mushrooms, butter, cheddar cheese, dry mustard, parsley, paprika, sesame seeds

Directions:
Chop bacon and mushrooms, fry until the bacon is crisp, drain and set aside on paper towel.
In a small bowl combine cheese, butter, dry mustard, paprika and parsley.
Add cooled bacon and mushroom; mix well.
Remove dough from can in two rolled sections, don't unroll them.  Roll each section in sesame seeds.
With serrated knife slice each section into 8 slices.
Place on ungreased cookie sheet.
With your thumb make an indentation in center of each slice.
Top with about 1 tsp of the cheese mixture.
Bake at 375°F for 10-12 minutes or until golden brown.
Mexican Potatoes With Cheese Sauce


Ingredients:
onion, potatoes, fresh chili pepper, hard-boiled eggs, black olives, mozzarella cheese, heavy cream, turmeric, fresh chili pepper, olive oil

Directions:
Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like].
Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.
Vegetable Samosa Filling


Ingredients:
ghee, potato, garlic cloves, onion, fresh ginger, garam masala, fresh coriander, turmeric, lemon juice

Directions:
Heat a large frying pan and add the ghee, potatoes, garlic, onion and ginger.
Cover and cook on low for 10 minutes to sweat the potatoes down.
Stir a few times.
Don’t brown.
Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender.
I use this as a side dish -- or you can buy eggroll wrappers -- fill them and deep fry till golden -- very nice.
Mom's Potato Salad


Ingredients:
mayonnaise, mustard, bacon bits, salt, pepper, hard-boiled eggs, potatoes

Directions:
Mix together the mayonnaise, mustard, bacon bits and seasonings to taste., Add cooled eggs and potatoes mix., Sprinkle the top with salad supreme., Refrigerate overnight after mixing.
Spicy Basil Chicken
Category: world-cuisine
By Zfamily

An authentic taste of Thailand. Served best over white rice.

Ingredients:
2 tablespoons chili oil
2 cloves garlic
3  hot chile peppers
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 ½ teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon black pepper
5 tablespoons oyster sauce
1 cup fresh mushrooms
1 cup chopped onions
1 bunch fresh basil leaves

Directions:
Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 244.1
Fat: 9.4 g
Saturated fat: 1.8 g
Carbohydrates: 11.9 g
Sugars: 5.5 g
Dietary fiber: 2 g
Protein: 28.2 g
Cholesterol: 69.3 mg
Sodium: 656.5 mg
Healthy and Delicious Southern Turnip Greens
Category: side-dish
By wright134

Traditional seasonings for southern greens are bacon grease or ham. This healthier version is a delicious alternative. Serve as-is or with sauteed bell peppers, onions, and garlic.

Ingredients:
1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar

Directions:
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 5 servings

Calories: 105.2
Fat: 8.6 g
Saturated fat: 1.2 g
Carbohydrates: 6.1 g
Sugars: 0.8 g
Dietary fiber: 2.9 g
Protein: 1.8 g
Cholesterol: 2 mg
Sodium: 530.1 mg
Mom's Chicken Pot Pie


Ingredients:
peas, corn, margarine

Directions:
Preheat oven to 400., Mix veg-all, extra vegetable, cream of chicken, and chicken., Put mixture into pie shell., Dot mixture with pea-sized dots of margarine., Cover with 2nd pie shell, cut holes in for steam release., Bake until crust is brown, approximately 30 minutes.
Lightened up Sloppy Joes


Ingredients:
lean ground beef, onion, garlic cloves, green pepper, great northern bean, no-salt-added diced tomatoes, red pepper flakes, tomato paste, red wine vinegar, molasses, Worcestershire sauce, mustard powder, salt, black pepper

Directions:
Spray a small skillet with cooking spray and cook the onions till they're fragrant and begin to brown.
In a larger skillet, brown the meat for about 5 minutes. Drain as much fat from the meat as possible.
Add the cooked onions, garlic and diced pepper. Cook the mixture for about 5 more minutes.
Add in the rest of the ingredients. Simmer until the mixture thickens. Serve 1/2 cup of mixture on hamburger buns and enjoy!
Cherry-O-Creamy Cheesecake Pie


Ingredients:
graham cracker crust, cream cheese, sweetened condensed milk, bottled lemon juice, vanilla extract, cherry pie filling

Directions:
Whip cream cheese until fluffy. Gradually beat in sweetened condensed milk and blend. Blend in RealLemon lemon juice and vanilla extract. Pour into pie crust and chill until firm.
Top with chilled cherry pie filling and chill for at least 2 hours.