xiaoxl/recipe_data huggingface dataset:
Stir-Fried Rice
Category: trusted-brands-recipes-and-tips
By Minute Rice

Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry  vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.

Ingredients:
1 tablespoon oil
3  eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups Minute® White Rice, uncooked

Directions:
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.

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

Calories: 381.7
Fat: 8.9 g
Saturated fat: 2 g
Carbohydrates: 60.2 g
Sugars: 4.8 g
Dietary fiber: 0.8 g
Protein: 14 g
Cholesterol: 142.2 mg
Sodium: 1534.4 mg
German White Chocolate Cake


Ingredients:
cake flour, baking soda, unsalted butter, sugar, eggs, white chocolate, water, vanilla extract, buttermilk, unsweetened coconut, pecans, evaporated milk, sugar, unsalted butter, vanilla extract, pecans, unsweetened coconut

Directions:
For the cake:.
Position the racks in the upper and lower thirds and preheat oven to 350°F
Lightly butter the bottom and sides of three 8-inch.
round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
overbeat. Fold in the coconut and pecans.
Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
Transfer the cakes in the pans to wire racks and.
cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
For the frosting:.
In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
Remove from heat and stir in the vanilla, pecans, and coconut.
Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
Place a cake layer on a serving platter. Spread 1/4  of the frosting evenly over the cake layer,.
making sure to spread it all the way to the edges.
Top with the second layer, and spread with 1/4 of the.
frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
Alouette Summer Scampi Recipe


Ingredients:
large shrimp, herbs, basil, milk, rice, plum tomatoes, asparagus

Directions:
Thread shrimp onto skewers.
Brush lightly with oil and season with salt and pepper.
Grill over medium heat for 3 to 4 minutes per side. Cooked shrimp will be opaque throughout.
Blend Alouette Garlic & Herbs Spreadable Cheese and milk. Microwave to warm the sauce mixture.
Divide rice onto 4 plates.
Arrange tomatoes and asparagus on rice.
Place shrimp on rice and vegetables.
Top with sauce.
Triple Chip Big Bites


Ingredients:
sugar, margarine, eggs, flour, brown sugar, shortening, vanilla, baking soda

Directions:
Preheat oven to 375 degrees., Mix sugars, margarine, shortening, eggs and vanilla., Stir in remaining ingredients., Shape into balls., Bake for 10-12 minutes or until lightly browned.
Pasta with Garlic and Eggs


Ingredients:
dry pasta shell macaroni, eggs, olive oil, garlic, parmesan cheese

Directions:
Cook pasta., Heat the oil in small frying pan, add garlic., Saute for just a moment., Drain pasta, toss all ingredients together., Salt and pepper to taste.
Broiled Steaks


Ingredients:
unsalted butter, fresh thyme, Dijon mustard, kosher salt, ground black pepper

Directions:
Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.] Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare], 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.
Cold Tuna Macaroni Salad
Category: salad
By D

A tuna and macaroni salad best served on a sunny summer day with a fresh muffin on the side.

Ingredients:
1 (12 ounce) package macaroni
3  tomatoes - peeled, seeded and diced
3 stalks celery, chopped
1 (12 ounce) can tuna
1 ½ cups light mayonnaise
1 tablespoon Italian-style salad dressing
1 tablespoon white sugar
1 pinch ground black pepper

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, tomatoes, celery and tuna. Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 499.3
Fat: 22 g
Saturated fat: 3.6 g
Carbohydrates: 52.7 g
Sugars: 8.6 g
Dietary fiber: 3 g
Protein: 22.9 g
Cholesterol: 37.8 mg
Sodium: 495.4 mg
Orange-Thyme Marinade


Ingredients:
cider vinegar, reduced sodium soy sauce, canola oil, garlic cloves, orange zest, dried thyme leaves

Directions:
Combine vinegar, orange juice concentrate, soy sauce, oil, garlic, orange zest and thyme in a small bowl.
Use 1/2 cup to marinate pork, chicken or shrimp.
Reserve remaining marinade for basting.
Bistro Beef Noodles a La Slow Cooker!


Ingredients:
lean ground beef, onion, Worcestershire sauce, pepper, butter, onion, garlic cloves, mushrooms, beef broth, carrots, salt, dried thyme, red bell pepper, dry red wine, cornstarch, fresh parsley

Directions:
In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.
Taste of Summer Sandwiches


Ingredients:
boneless skinless chicken breasts, light mayonnaise, romaine lettuce leaves, red onions, green onion, green onions, garlic clove, ground ginger, soy sauce, salt

Directions:
Orange Ginger Marinade: In bowl, whisk together orange rind and juice, green onions, garlic, ginger, soy sauce and salt. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 8 hours.
Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
Cut buns in half; spread cut sides with mayonnaise. Sandwich lettuce, chicken, sweet pepper, red onion and green onion in buns.
Chai Salah


Ingredients:
milk, cardamom, sugar, ginger, tea bags

Directions:
Boil milk, cardamom, sugar, ginger and red tea bags together., Serve.
Almond London Cookies


Ingredients:
unsalted butter, icing sugar, plain flour, dark chocolate

Directions:
Preheat oven to 170°C.
Using an electric whisk, cream butter and sugar till light ad fluffy.
Beat egg yolk and almond essence into batter till light pale yellow.
Add in sifted plain flour, fold well into a dough. (if too wet, may add in a bit more flour].
Pinch marble-size dough and roll into balls. Line balls of dough onto baking sheet on baking tray.
Bake 170°C for 20mins-25mins. Place baked cookies on tray to cool.
While cooling the cookies, line paper cups & melt dark chocolate in microwave. Divide each sessions to 20secs so that you won't burn the chocolate. I did an approx 2-3 sessions to melt the dark chocolates.
Using a teaspoon, drizzle some chocolate into base of each paper cases. Next, place each paper cases with a cookie.
Cover the cookies with more chocolate and sprinkle ground almonds on top.
Let chocolate sit to harden or you may chill in refrigerator for 5mins.
Bacon, Pepper and Potato Frittata


Ingredients:
bacon, green onions, green pepper, mushrooms, salt, pepper, potatoes, eggs, milk, swiss cheese, salsa

Directions:
In a non-stick skillet sauté the bacon until almost crisp., Drain the bacon grease. Add the green onions, red pepper, and mushrooms., Sauté and stir for approximately 1 minute., Add the potato and season with salt and pepper., In a separate bowl beat the eggs with the milk., Pour the mixture into the pan and top with grated cheese., DO NOT stir., Cover with a lid and cook on medium  low for approximately 20 minutes., Serve in wedges topped with a teaspoon of you favorite salsa.
Peanut Butter & Honey & Banana & Cheerio Sandwich


Ingredients:
peanut butter, honey, banana

Directions:
Spread peanut butter on one slice of bread. Spread the honey on top of the peanut butter. Sprinkle cheerios on top, and add sliced banana and other piece of bread. Cut into triangles to serve!
YUMMY!
Curry Pasta Salad
Category: salad
By MARBALET

This is a refreshingly exotic salad with sultanas, tofu, and nuts. This salad is a very adaptable recipe, so you can add more of anything to suit your tastes.  Serve chilled over mixed greens, if desired.

Ingredients:
1 (8 ounce) package uncooked tri-color spiral pasta
1 teaspoon curry powder
salt to taste
1 tablespoon mayonnaise
1 tablespoon lemon juice
1  apple - peeled, cored and finely chopped
¼ cup raisins
¼ cup chopped green onions
2  carrots, grated
¼ cup firm tofu, crumbled
3 tablespoons pine nuts

Directions:
Bring a large pot of salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente.  Drain. In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice. Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well. Serve and enjoy!

Yields: 6 servings

Calories: 232.5
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 39.3 g
Sugars: 8.7 g
Dietary fiber: 3.4 g
Protein: 8.2 g
Cholesterol: 0.9 mg
Sodium: 34.9 mg
Deviled Smoked Ham Spread
Category: salad
By RAYRIGGS

The best deviled ham on this planet. Try mixing in black olives as well! Serve on bread or toast.

Ingredients:
2 cups creamy salad dressing (such as Miracle Whip®)
1 (8 ounce) jar sweet pickle relish
1 tablespoon prepared mustard
1 teaspoon freshly ground black pepper
1 pinch salt, or to taste
3 pounds smoked ham, cut into chunks
6  hard-cooked eggs
6  green onions, chopped
1 small green bell pepper, diced
3 stalks celery, diced

Directions:
Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended. Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work. Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.

Prep time: 1 hr
Total time: 1 hr
Yields: 24 servings

Calories: 234.6
Fat: 17.3 g
Saturated fat: 4.8 g
Carbohydrates: 6.8 g
Sugars: 5.8 g
Dietary fiber: 0.4 g
Protein: 12.3 g
Cholesterol: 91.4 mg
Sodium: 999.9 mg
Arizona Sun-Dried Tomato Chili


Ingredients:
ground turkey, mushrooms, green chilies, garlic, tomato paste, great northern beans, sun-dried tomatoes packed in oil, dried thyme, dried basil, chili powder, ground cumin, cayenne pepper, dried oregano, paprika, salt, fresh cilantro

Directions:
Brown turkey, mushrooms, chilies and garlic in a large non-stick skillet over medium high heat for 10 minutes or until turkey is no longer pink, stirring occasionally.
In a large saucepan, add the tomato paste, beans 6 Cups water, sun dried tomatoes and all spices.
Add turkey to the saucepan and bring to boil.
Reduce heat to medium and, simmer uncovered for 20 min stirring occasionally.
Allow chili to stand 15 minutes before serving.
Greek Feta And Olive Spread
Category: appetizers-and-snacks
By KILLERGREEN

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Ingredients:
1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

Directions:
In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 1.5 cups

Calories: 70.2
Fat: 5.4 g
Saturated fat: 2.4 g
Carbohydrates: 3.3 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 12.5 mg
Sodium: 260.2 mg
Instant Pot® Mexican Quinoa
Category: side-dish
By Misty Noelle

Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1  jalapeno pepper, minced, or to taste
3 cloves garlic, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes
¾ cup corn kernels
¾ teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
⅛ teaspoon black pepper
1 cup dry quinoa
1 cup vegetable broth, or as needed
2 tablespoons chopped cilantro, or to taste
1  lime, juiced
1  avocado, diced

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix. Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

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

Calories: 442.1
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 66 g
Sugars: 5.6 g
Dietary fiber: 16.2 g
Protein: 16 g
Sodium: 1245 mg
Grilled Salmon with Maple Syrup and Soy Sauce
Category: main-dish
By Minimartha

This is a quick and tasty salmon recipe with maple syrup and soy sauce, with almost no cleanup required. Serve with brown rice and steamed pea pods.

Ingredients:
3 tablespoons soy sauce
2 tablespoons pure maple syrup
1 clove garlic, minced
2 teaspoons minced fresh ginger root
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 (5 ounce) salmon fillets

Directions:
Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat. Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 2 servings

Calories: 271.1
Fat: 9.1 g
Saturated fat: 1.4 g
Carbohydrates: 16.4 g
Sugars: 12.4 g
Dietary fiber: 0.4 g
Protein: 29.8 g
Cholesterol: 78.5 mg
Sodium: 1998.7 mg
West Indes Baked Bananas - Guineos Al Horno


Ingredients:
bananas, lemon juice, vanilla, brown sugar, cinnamon

Directions:
"Heat oven to 425*F.  Place peeled bananas in a baking pan.  Cover each with lemon juice and vanilla.  Sprinkle each banana with brown sugar and cinnamon.  Bake for 7 minutes.  Serve hot."
North Pole Soup


Ingredients:
olive oil, onions, carrots, garlic, ham, canned tomatoes, chicken broth, rotelle pasta, shell pasta, parmesan cheese

Directions:
In large sauce pan, heat oil and add onions and carrots., Cook 5 minutes or until soft., Add garlic and ham., Cook 2 minutes., Add tomatoes and cook 5 minutes., Add broth and beans., Bring to a boil and mash some of the beans to thicken., Lower heat and simmer 20 minutes., Return to boil and add pasta., Boil 6 minutes or until pasta is al dente., Season with freshly ground black pepper and cheese.
Spicy Chicken Jerky in the Air Fryer
Category: appetizers-and-snacks
By thedailygourmet

Chicken jerky? Who knew? And who knew you could make jerky in an air fryer? Plan ahead for this snack as the chicken needs time to marinate and air fry.

Ingredients:
2 (5 ounce) boneless chicken breasts, cut into strips
½ cup mojo criollo marinade (such as Goya®)
2 teaspoons Cajun seasoning
wooden skewers

Directions:
Combine chicken strips, marinade, and Cajun seasoning in a resealable plastic bag. Refrigerate for 8 hours, or up to overnight. Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length. Preheat the air fryer to 180 degrees F (80 degrees C) for 10 minutes. Thread chicken strips onto skewers, leaving room in between each strip, while the air fryer is preheating. Air fry for 1 hour 15 minutes. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time. Increase temperature to 200 degrees F (95 degrees C) and air fry for an additional 15 minutes. Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 17 hrs 40 mins
Yields: 6 skewers

Calories: 54.1
Fat: 1.2 g
Saturated fat: 0.3 g
Carbohydrates: 0.4 g
Dietary fiber: 0.1 g
Protein: 9.8 g
Cholesterol: 26.8 mg
Sodium: 181.3 mg
Broccoli Madaline Salad


Ingredients:
broccoli floret, sharp cheddar cheese, purple onion, raisins, bacon bits, mayonnaise, sugar, white vinegar

Directions:
Wash and drain broccoli., Cut broccoli into bite size pieces., Put broccoli into a bowl., Add shredded sharp cheddar cheese., Chop purple onion fine., Add to above ingredients., Add raisins and bacon bits and mix all ingredients well., Dressing:  Mix mayo, sugar, and white vinegar well., Pour dressing over salad and mix well.
Bloody Martini


Ingredients:
vodka, lime juice, celery, lime slice

Directions:
Pour vodka, Bloody Mary mix and lime juice over ice., Stir to combine and chill., Strain over martini glass, serving it straight up., Garnish with limes, olives, celery.
Crab Corn and Black Bean Salad


Ingredients:
lime juice, canola oil, cider vinegar, chili powder, ground cumin, sugar, black pepper, salt, frozen corn, canned black beans, lump crabmeat, red bell pepper, chopped tomato, red onion, fresh cilantro

Directions:
In a large bowl, combine the dressing ingredients and stir well., Add all the salad ingredients to the bowl and gently toss to mix and coat well., Serve over greens.
Easy BBQ Sauce


Ingredients:
onion, garlic clove, ketchup, brown sugar, Worcestershire sauce, cider vinegar, dry mustard, chili powder, salt, pepper

Directions:
Combine all ingredients& mix very well., Store in refrigerator.
Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)


Ingredients:
chicken broth, sugar, soy sauce, black vinegar, dry sherry, ketchup, fish sauce, cornstarch, country-style boneless pork ribs, baking soda, cold water, dry sherry, cornstarch, minced garlic cloves, scallions, shiitake mushrooms, portabella mushrooms, water chestnuts

Directions:
1. Whisk all sauce ingredients together in bowl. Set aside.
2. Cut pork into 2” lengths and then cut each length into 1/4” matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
Sugar Pie


Ingredients:
dark brown sugar, flour, evaporated milk, eggs, vanilla

Directions:
Mix well the brown sugar and flour.  Add eggs, evaporated milk and vanilla mixing well.
Pour into 2 large unbaked pie crusts.
Cook at 425 F for 40-50 minutes.