xiaoxl/recipe_data huggingface dataset:
Holiday Crustless Crab Quiche


Ingredients:
fresh mushrooms, butter, eggs, sour cream, cottage cheese, parmesan cheese, flour, onion, salt, Tabasco sauce, monterey jack cheese

Directions:
In a medium skiller sauté mushrooms and onions in the butter till tender. Drain on paper towel.
In a bowl combine the sour cream, cottage cheese, parmesan cheese and crabmeat. Toss the shredded Monterey jack cheese with the flour in a plastic bag and then add to the crabmeat mixture.
Beat the eggs and combine the rest of the ingredients in a bowl.
Pour into a 10 inch greased quiche dish or a deep dish pie plate. Bake at 350 degrees for 40 minutes or until a knife inserted in comes out clean. Quiche should be puffed and golden brown. Let stand 5 min before cutting.
Chicken Cacciatore Pasta
Category: meat-and-poultry
By ChefBillT

A yummy marinara pasta packed with veggies that kids will love.

Ingredients:
4 (11 ounce) chicken leg quarters
1 ¾ teaspoons salt, or more to taste, divided
3 tablespoons vegetable oil
1  red bell pepper, cut into strips
1 cup sliced onion
6 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1 ½ teaspoons dried thyme
1 (28 ounce) can tomato puree
½ cup water
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 tablespoons red wine vinegar
8 ounces dried fusilli or penne pasta

Directions:
Preheat oven to 325 degrees F (165 degrees C). Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate. Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring  to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender,  45 to 50 minutes. Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds. Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes. Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 631
Fat: 26.4 g
Saturated fat: 6.3 g
Carbohydrates: 54.5 g
Sugars: 9.6 g
Dietary fiber: 7.6 g
Protein: 44.3 g
Cholesterol: 116.9 mg
Sodium: 1456.6 mg
Honey Bun Cake


Ingredients:
eggs, water, sour cream, brown sugar, cinnamon, pecan pieces, powdered sugar, milk, vanilla

Directions:
Mix well cake mix, eggs, vegetable oil, water, sour cream.
In a separate bowl combine sugar, cinnamon (and pecans if used].
Spray 13x9 pan with Pam spray.
Pour 1/2 of batter into pan.
Sprinkle sugar mixture on the batter already in pan.
Pour rest of batter on top of batter and sugar that are in pan.
Swirl a knife thru the batter.
Bake at 350 degrees for 30-35 minutes.
While cake is warm top with a glaze (mixture of powdered sugar, milk and vanilla].
Serve and enjoy!
Fruit Salad with Lemon-Cinnamon Syrup
Category: salad
By ASHLEY_S

This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.

Ingredients:
1 cup white sugar
½ cup water
3  1-inch strips of lemon zest
1  cinnamon stick
2 tablespoons lemon juice
4  mango, pitted, peeled, and cut into chunks
4  white peaches, pitted and cut into bite-sized pieces
2  Granny Smith apples - peeled, cored, and sliced
4 (6 ounce) containers fresh raspberries
¼ cup finely chopped fresh mint
2 tablespoons lemon juice

Directions:
Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold. Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 149.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 38.4 g
Sugars: 31.9 g
Dietary fiber: 5.8 g
Protein: 1.2 g
Sodium: 1.6 mg
Steakhouse Rib-Eye


Ingredients:
olive oil, pepper, kosher salt, garlic powder

Directions:
Prepare your grill and add steaks when almost every bit of coal is white.
Flip steaks once after a couple minutes while the steaks are still soft to the touch.  Remove steaks from grill when there is a little resistance when you push the middle of the steak.  You should be able to press one quarter of an inch for a medium rare steak.
Fresh Tomato and Rice Soup


Ingredients:
olive oil, onion, celery, carrot, tomatoes, chicken broth, tomato paste, short-grain rice, salt, basil, parsley, fresh ground black pepper

Directions:
In a saucepan, sauté onion, celery and carrots in oil until softened but not browned.
Add tomatoes and a small amount of chicken broth.
Simmer for 15 minutes.
Add remaining chicken broth, roasted red pepper, tomato paste and rice. Season with salt and pepper. Simmer 20 to 30 minutes.
Add fresh herbs and cook another 10 minutes.
If desired, blend a few cups of soup and add back to the mixture for a thicker soup.
Roast Chicken


Ingredients:
fresh rosemary, garlic cloves, yellow mustard, lemon, roasting chickens, celery, onion, dry white wine

Directions:
Preheat oven to 375° .
Finely chop the leaves of one sprig rosemary and one clove garlic.
In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
Rub chickens all over with mustard mixture, and season with salt and pepper.
Place on a rack in a large roasting pan.
Sprinkle all over with wine. Pour remaining wine into roasting pan.
Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
Add water or wine as additional basting juices are needed.
Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.
Coeur à La Crème Fraîche


Ingredients:
cottage cheese, cream cheese, sour cream, powdered sugar, heavy cream, vanilla bean, fresh strawberries, sugar, brandy

Directions:
Combine the cottage cheese, cream cheese, and sour cream. Beat with an electric mixer until smooth. Add the powdered sugar. Add the vanilla bean. Whip the cream and fold it into the cheese mixture.
Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.
To make the strawberry sauce, mash the strawberries. Add the sugar. Cook on low heat until soft. Press through a fine sieve, add brandy, and chill.
To serve, unfold cheesecloth and invert mold on a serving plate. Remove cheesecloth. Drizzle Somebody's Mother's Caramel Sauce generously over the top and garnish with strawberries. Serve with strawberry sauce and scones.
Cornish Game Hens with Rice Stuffing
Category: everyday-cooking
By MOMMYCOFFEY

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Ingredients:
3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2  Cornish game hens
salt to taste
¼ cup melted butter

Directions:
Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork. Preheat oven to 400 degrees F (200 degrees C). Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter. Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 396.9
Fat: 32.3 g
Saturated fat: 15.8 g
Carbohydrates: 11.3 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 15.8 g
Cholesterol: 128.9 mg
Sodium: 1341.1 mg
Beef Cheeks With Sweet Potato Puree


Ingredients:
olive oil, onion, celery ribs, carrot, leek, diced tomatoes, red wine, lemon, salt, pepper, bulbs shallots, mushrooms, sweet potato, milk, butter, zucchini, bay leaves, rosemary, parsley sprigs

Directions:
Preheat oven to 180°C.
To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
Transfer dish to the oven and cook, covered for 2 hours.
Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.
Kittencal's Light Whole Wheat Bread


Ingredients:
milk, butter, salt, sugar, water, sugar, dry yeast, dry yeast, whole wheat bread flour, white flour

Directions:
Grease two dark metal 8 x 4-inch loaf/bread pans.
Fit a heavy-duty stand mixer with kneader blade.
Place both flours into the stainless steel mixing bowl set aside.
Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted] remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process].
When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely].
Generously oil a large glass or stainless steel bowl.
Place the dough in the bowl; turn to coat the dough with oil.
Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen].
Punch down the dough then slice into two equal pieces.
Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size].
Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
Repeat with the remaining dough.
Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen].
Set oven to 375°F.
Bake for about 25 minutes, or until the top is golden dark brown.
Korean Seasoned Potatoes (&#44048;&#51088; &#51312;&


Ingredients:
potatoes, soy sauce, sugar, garlic, sesame seeds, scallions

Directions:
Peel potatoes and dice, placing in cold water to prevent browning.  Drain and place in saucepan with just enough water to barely cover potatoes.  Bring to boil and cook just until tender, 3 to 4 minutes.
Meanwhile, in bowl, combine remaining ingredients.
Drain cooked potatoes well and add to soy sauce mixture, tossing well.
Chill.
These are meant to be served as a cold side dish.
Grasshopper Cheesecake
Category: uncategorized
By Marianne Williams

The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.

Ingredients:
1 (15.25 ounce) package mint-flavored, cream-filled chocolate sandwich cookies (such as Mint Creme Oreo®)
5 tablespoons unsalted butter, melted
¾ teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups white sugar
⅔ cup sour cream, at room temperature
¼ cup chocolate liqueur (such as Godiva®)
¼ cup creme de menthe liqueur
3 large eggs, at room temperature
½ (4.6 ounce) package creme de menthe thins (such as Andes®)
1 sprig fresh mint

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil. Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan. Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C). Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan. Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake. Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight. Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 7 hrs 25 mins
Yields: 1 9-inch cheesecake

Calories: 738.4
Fat: 43.4 g
Saturated fat: 23.1 g
Carbohydrates: 74.4 g
Sugars: 54.6 g
Dietary fiber: 1.4 g
Protein: 10 g
Cholesterol: 151.7 mg
Sodium: 582.3 mg
Simple Chinese Noodles


Ingredients:
ginger, green onions, oyster sauce, soya sauce

Directions:
Put noodles in 4 cups of salted boiling water.  Cook 1-2 minutes.  Stir occasionally.
Drain and dry.
Heat oil in wok or frypan until smoking hot.
Add ginger and onion stir for 30 seconds.
Add noodles and fry for 5 minutes over med heat.
Add sauce, and stir until coated.
Serve hot or cold.
Sometimes I add some julienned carrots or broccoli to this.
Salmon and Potato Pie
Category: seafood
By Louise B.

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Ingredients:
6  potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch)  unbaked pie shells
1 to taste salt and pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9 inch deep dish pie

Calories: 413.1
Fat: 18.2 g
Saturated fat: 3.8 g
Carbohydrates: 52.6 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 10 g
Cholesterol: 19.3 mg
Sodium: 387.5 mg
Eggplant With Sesame Sauce


Ingredients:
Japanese eggplants, sesame seeds, chicken broth, soy sauce, fresh ginger

Directions:
Trim and discard ends from eggplant.
In each one, make four 1/3-inch deep lengthwise slashes, extending to within 1/2-inch of the ends and spaced evenly around eggplant.
Place a wok over mediun heat; when wok is hot, add sesame seeds and stir until golden (about 2 minutes].  Pour out of wok.
Set wok in a ring stand.
Pour oil into wok to a depth of 1 1/2 inches and heat to 350 degrees F on a deepfrying thermometer.
Slip several eggplant at a time into the oil.
Cook, turning occasionally, until soft when pressed (about 4 minutes]; adjust heat as needed to maintain oil temperature at 350 degrees F.
Lift out cooked eggplant, drain on paper towels, and keep warm until all eggplant have been cooked.
Mix broth, soy, ginger, and sesame seeds.
Spoon over eggplant.
Insalata Pizzas


Ingredients:
garlic, mozzarella cheese, other sweet onion, cider vinegar, extra virgin olive oil, crushed red pepper flakes, grape tomatoes, kalamata olive, basil leaves

Directions:
Preheat oven to 475°.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.
Smoked Trout, Lemon & Fennel Pasta


Ingredients:
fennel bulbs, olive oil, capers, lemon, trout fillets, fresh parsley

Directions:
Cook pasta in boiling water according to pack instructions, drain.
Heat 1 Tbsp olive oil in a frying pan over medium-low heat, add the fennel and cook for 3-4 minutes, stirring occasionally until softened.
Add capers and the zest and juice from the lemon half. Flake the smoked trout and add to the pan. Add most of the parsley to the pan and the fronds from the fennel. Stir to combine, heat through and season to taste.
Gently toss the trout mixture through the pasta and sprinkle with remaining parsley.
Kale and Feta Salad
Category: salad
By Leslie

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Ingredients:
1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1  apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

Directions:
Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 101.9
Fat: 4.8 g
Saturated fat: 2 g
Carbohydrates: 12.4 g
Sugars: 5.4 g
Dietary fiber: 2 g
Protein: 4.6 g
Cholesterol: 9.3 mg
Sodium: 287.4 mg
Rosemary Lemonade


Ingredients:
fresh rosemary, sugar, water, water

Directions:
"Mix rosemary, sugar and 1 cup water in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Strain into a bowl and set aside to cool. In a pitcher, mix lemonade concentrate with 3 cans of water. Add the cooled rosemary/sugar mixture. Serve over ice, garnished with sprigs of fresh rosemary. Makes 2 quarts."
Peach Ice


Ingredients:
warm water, sugar, lemon juice

Directions:
In a small bowl, combine water and sugar until sugar is dissolved.
Place the peach, lemon juice and sugar mixture into a blender and process for 1 minute or until blended.
Cover and freeze for 3 hours or until almost firm.
Transfer to a blender and process again for 30-40 seconds or until slushy.
Cover and freeze over night.
Remove from freezer just before serving.
Using a fork, scrape into 2 dessert dishes.
Mexican Lasagna in No Time


Ingredients:
onion, garlic, eggs, ricotta cheese, cilantro

Directions:
In a large skillet cook onion and garlic in oil over medium heat until tender.
Stir in chicken and enchilada sauce.  Bring to a boil.  reduce heat and simmer uncovered for 5 minutes or until slightly thickened.
Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
Spread 3/4 cup chicken mixture into a greased 13x9 inch baking dish.  Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup cheese.  Repeat layers twice.  Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375 degrees for 30 minutes.  Uncover and bake 10-15 minutes longer or until bubbly.  Let stand for 10 minutes before cutting.
Brown Sugar Pie


Ingredients:
brown sugar, egg, vanilla, flour, milk, butter, chocolate chips

Directions:
Preheat oven to 350.
In a large bowl, combine the first six ingredients.
Mix on medium speed for two minutes.
Add chocolate chips and stir.
Pour the mixture into the pie shell and bake for 35 minutes or until lightly browned and set.
Remove from oven and let cool.
Serve with whipped cream or ice cream.