xiaoxl/recipe_data huggingface dataset:
My Chicken Almond Stir Fry


Ingredients:
sugar, soy sauce, pepper, cornstarch, red pepper flakes, chicken, bok choy, water chestnuts, snow peas, bamboo shoot, celery, gingerroot, garlic, onion, rice, salt

Directions:
Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water].
Stir Fry: Dice chicken (or pork or beef], mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp] heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.
Pineapple Orange Creamsicle Mimosas


Ingredients:
character(0]

Directions:
Add ice cream, pineapple juice, and wine to blender., Blend until smooth and serve in champagne flutes., Top flutes with a slice of orange or pineapple.
Hard Candy
Category: desserts
By JUDITH SYNESAEL

An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.

Ingredients:
3 ¾ cups white sugar
1 ½ cups light corn syrup
1 cup water
1 tablespoon orange, or other flavored extract
½ teaspoon food coloring  (Optional)
¼ cup confectioners' sugar for dusting

Directions:
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

Prep time: 5 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 cookie sheet

Calories: 123.6
Carbohydrates: 32.2 g
Sugars: 25.3 g
Sodium: 8.5 mg
Mama's Pea Salad
Category: salad
By Deena

Mama made this salad a family tradition during the holidays, and we just loved its fresh taste. Now I have the responsibility to make it and I haven't changed a thing. It just reminds me of home. Now my grown children expect it at our holidays together and it reminds them of their Gran. Enjoy!

Ingredients:
2 cups frozen peas, thawed
1 cup shredded Cheddar cheese
2 large Red Delicious apples, cored and diced
1 tablespoon white sugar  (Optional)
½ cup mayonnaise, or more to taste

Directions:
Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 291.1
Fat: 21.1 g
Saturated fat: 6.2 g
Carbohydrates: 19.6 g
Sugars: 12.4 g
Dietary fiber: 3.8 g
Protein: 7.7 g
Cholesterol: 26.7 mg
Sodium: 278.2 mg
Melt in Your Mouth Macaroni Salad


Ingredients:
buttermilk, mayonnaise, fresh lemon juice, salt, Dijon mustard, garlic, fresh ground pepper, elbow macaroni, carrot, radish, cucumber, green onion, parsley, fresh dill, dill weed

Directions:
Dressing:., In large bowl whisk all ingredients until smooth., Pasta salad:., Cook macaroni according to package directions just until tender., Drain and rinse under cold water., Add to dressing., Add remaining ingredients and toss well.
Spinach Pie


Ingredients:
frozen chopped spinach, onion, mushrooms, mozzarella cheese, Bisquick, milk, eggs, salt, pepper

Directions:
Squeeze water from Spinach.
Place Spinach in a greased 9" Pie Plate.
Add Onions, Mushrooms and Cheese.
*Note:recipe can be prepared to this point, then refrigerated for completion later in the day
In a bowl, beat Eggs, then add Bisquick, salt and Pepper.
Add milk gradually.
Pour over Spinach.
Bake at 400 degrees F for 40 minutes.
Variations on a Lemonade


Ingredients:
lemon juice, sugar, water, lemon slice, ginger ale, fresh strawberries, heavy cream, honey, fresh mint leaves

Directions:
Place lemon juice, sugar, and 1 cup water in a large pitcher.
Stir until the sugar dissolves, then add 5 more cups water, a few slices of lemon to garnish, and plenty of ice.
Before you sip, try any of the variations.
Paleo Applesauce Pancakes
Category: side-dish
By PiePony

A simple and guilt-free breakfast. Tapioca flour gives these pancakes elasticity and applesauce combined with a bit of cinnamon give them a pleasant, homey aroma. Serve drizzled with honey and lemon juice or another sauce of your choice. Delicious, paleo, and gluten free.

Ingredients:
2  eggs
⅓ cup applesauce
½ teaspoon vanilla extract
½ cup almond flour
⅓ cup tapioca flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 pinch salt
3 tablespoons water, or as needed
1 ½ teaspoons coconut oil, or as needed

Directions:
Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine. Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes. Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 pancakes

Calories: 127.4
Fat: 7.9 g
Saturated fat: 1.9 g
Carbohydrates: 10.5 g
Sugars: 1.9 g
Dietary fiber: 1.4 g
Protein: 4.4 g
Cholesterol: 62 mg
Sodium: 154.9 mg
Old Fashioned Tuna-Potato Chip Casserole


Ingredients:
milk, canned tuna, onion, cheese

Directions:
Cook noodles in unsalted water., Drain noodles. Mix soup, milk and tuna with noodles., Add shredded cheese and onion., Pour into casserole dish., Crush potato chips and sprinkle on top. Bake 15 minutes at 425 degrees.
Flan De Cafe


Ingredients:
milk, heavy cream, sugar, instant coffee, egg, sugar, water

Directions:
Preiheat oven to 350 degrees. Place sugar and water in a round cake pan. Heat in stove top over low heat, without stirring, until sugar melts and syrup is golden brown.  Remove from heat and set aside.
In a medium saucepan add the milk, heavy cream, coffee and sugar. Mix well with a whisk and cook over low heat, until barely warm. Then add the egg and egg white, stirring constantly. As soon everything is well combined and just warmed through, remove from heat**don't over heat or boil**.
Pour over prepared caramel. Place this pan inside a larger one. Fill larger pan half-way with very hot water. Cover everything with foil paper and bake 50-60 minutes or until set (lift foil to check]. Remove from oven and water bath and place in a rack too cool. When it is at room temperature, unmold into a serving plate. Serve at room temperature or place in refrigerator for up  to 1 day, tightly covered.
Skinny Cabbage Soup
Category: soups-stews-and-chili
By Nada

Many credit soup for being their weight loss secret. I intended to make a skinny soup that could aid by filling me up so I would eat less of my main course. Well, this soup has evolved so much, I don't even eat the main course. So incredibly hearty, wholesome, and filling! It's a beautiful soup with many colors and also freezes well. I hope you enjoy. I would love to know of any modifications so I can try that next time.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
4 cups vegetable broth
1 small head cabbage, chopped
1 (14.5 ounce) can chopped stewed tomatoes
3  carrots, peeled and cut into coins
2 teaspoons paprika
1 bunch kale, chopped
1 (15 ounce) can chickpeas  (Optional)
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes. Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper and serve hot.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 123.5
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 23 g
Sugars: 6.5 g
Dietary fiber: 5.7 g
Protein: 5 g
Sodium: 420.7 mg
Pizza Pasta Polenta?


Ingredients:
butter, garlic cloves, onion, chili peppers, paprika, red wine vinegar, chickpeas, fresh basil, parmesan cheese

Directions:
Heat the butter on low heat in a large fry pan.
Add the garlic and let it fry for about 30 seconds before adding the polenta cubes in a single layer and browning them.
When you're happy with how your polenta looks, add the onions and chilli and stir through, let them cook a little longer.
Sprinkle with paprika and stir through.
Add the chickpeas, vinegar and pizza sauce and stir through.
Add the basil leaves and let everything cook on medium low heat until the leaves are wilted.
Stir through the cheese and serve immediately.
Fire Logs


Ingredients:
"peanuts"

Directions:
Melt chips in microwave or in top of double boiler., When melted, add noodles and peanuts., Stir ingredients until well mixed., Be careful not to break noodles., Drop by tbsp onto cookie sheet., Sprinkle with red sugar sprinkles., Put in refrigerator for 1/2 hour or freezer for 15 minutes., Remove from pan and put on dish., Then put back in fridge.
Quick Frozen Fruitie


Ingredients:
plain yogurt, honey, graham crackers, mixed berry

Directions:
Blend the frozen fruit and the yogurt in a food processor about 1 minute, until smooth.
Add a spoonful or more of honey to sweeten slightly.
The amount of honey needed will depend on the sweetness of the fruit==taste as you go.
Serve immediately, or pour into a container and freeze until firm.
If desired, spoon fresh berries into four serving bowls.
Crumble crackers over the top, and add yogurt.
Authentic Tomatillo Salsa


Ingredients:
garlic cloves, fresh cilantro, salt

Directions:
Peel the tomatillo's husk and rinse in water.
Grill or roast the tomatillos and the peppers until the skins appear burned.
Do not peel the skins.
In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth.
Add the cilantro and salt and process for an additional 8 seconds.
Chocolate Chip and Walnut Cookies


Ingredients:
butter, caster sugar, brown sugar, vanilla, egg, self-raising flour, salt, chocolate chips, walnut pieces

Directions:
Cream together butter, sugars and vanilla., Add lightly beaten egg gradually, beating well after each addition., Mix in sifted flour and salt., Add Chocolate and walnuts., Shape teapoonfuls into balls and place on lightly greased oven trays., Bake in Moderate Oven for 10-12 Mins.
Old Fashion Deviled Eggs


Ingredients:
eggs, mayonnaise, prepared mustard, salt, pepper, paprika

Directions:
Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
Halve eggs lengthwise and scoop yolks into mixing bowl.
Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
Use spoon or pastry bag to fill egg halves with yolk mixture.
Garnish with paprika. Chill.
Homemade Baked Egg Custard
Category: world-cuisine
By AMThornton

This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.

Ingredients:
1 cup unsalted butter
¾ cup white sugar
1 large egg
2 ½ cups all-purpose flour
4  eggs
½ cup white sugar
2 teaspoons vanilla extract
2 cups milk
1 pinch ground nutmeg, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate. Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end. Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides. Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg. Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 545.5
Fat: 27.8 g
Saturated fat: 16.4 g
Carbohydrates: 64.4 g
Sugars: 34.6 g
Dietary fiber: 1.1 g
Protein: 10.2 g
Cholesterol: 182.1 mg
Sodium: 72.8 mg
Ground Beef,  Noodle, Cream of Chicken Soup Casserole


Ingredients:
ground beef, water, onion powder, salt, pepper, butter

Directions:
Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325° oven for 25 to 30 minutes.
Cheesy Ramen Noodles


Ingredients:
"American cheese"

Directions:
Cook noodles according to package directions.  Drain all but about 1-2 TBSP of the broth.
Break up the cheese slice into pieces and mix in with the noodles and broth until the cheese is melted and forms a cheese sauce with the remaining broth.
Shallot Vinaigrette


Ingredients:
red wine vinegar, shallot, Dijon mustard, salt, pepper, extra virgin olive oil

Directions:
Combine first five ingredients in a bowl., Whisk in olive oil until emulsified., Toss with your favorite veggies and salads.
Pork, Black Bean & Corn Chili


Ingredients:
canola oil, onion, green pepper, chili powder, garlic cloves, diced tomatoes, pork, black beans, low sodium chicken broth, corn kernels, fresh cilantro, sour cream, green onions, tomatoes

Directions:
Heat oil in a 5 quart dutch oven or large pot over medium heat.
Add onion and green pepper.
Cook, stirring occasionally for 8 minutes or until soft.
Stir in chili powder and garlic.
Cook 1 minute, until fragrant.
Stir in pork, beans, tomatoes and broth.
Bring to a boil.
Reduce heat. Cover and simmer 10 minutes, until flavors are blended.
Stir in corn and cilantro. Heat through.
Spoon into bowls. Top each bowl with a dollop of sour cream, sliced green onion and chopped tomatoes.
Serve with tortilla chips.
Sausage and Fennel Soup


Ingredients:
olive oil, garlic, shallot, leeks, fennel bulb, carrot, tomatoes, fresh parsley, chicken broth

Directions:
Heat olive oil in a medium-sized saucepan; add garlic and shallots.  Cook 1 minute.  Add sausage, cook until browned, about 3 minutes.  Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper.  Cook another 2 minutes.  Add chicken broth.  Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
Serve immediately.
Rock Cornish Game Hens With Apple Jelly Glaze


Ingredients:
poultry seasoning, onion, garlic cloves

Directions:
Preheat oven to 350 degrees F.
Place full thawed game hens in a shallow baking dish.
Sprinkle liberally with poultry seasoning, then rub the seasoning onto the skin.
Scatter onion rings and minced garlic over the birds.
In a small saucepan, melt the apple jelly. Gently ladle the melted jelly over each hen.
Place in the middle rack of the oven. Periodically, baste the birds with the pan juices.
Roast 1 hour 15 minutes or until done. Let rest 5 minutes or so. Spit hens in half and arrange on platter or plates. Ladle some of the pan juices on the birds.
Sweet Potato Crunch Casserole
Category: side-dish
By kellyklsu

A Southern take on the traditional sweet potato casserole; a creamy sweet potato base covered liberally with a crunchy pecan praline topping. This dish is great even at room temperature.

Ingredients:
2 (29 ounce) cans sweet potatoes, drained and mashed
1 cup white sugar
½ cup butter, melted
½ cup milk
2  eggs
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup brown sugar
1 cup chopped pecans
⅓ cup butter, melted
1 cup all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish. Mix sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, salt, vanilla extract, and cinnamon together in a bowl until smooth; spread into the prepared casserole dish. Stir brown sugar, pecans, and 1/3 cup butter together in a bowl. Mix flour into pecan mixture using your hands until evenly coated and crumbly; sprinkle over sweet potato mixture. Bake in the preheated oven until cooked through and praline topping is lightly browned, about 40 minutes. Cool slightly before serving, at least 25 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 489.3
Fat: 20.7 g
Saturated fat: 9.1 g
Carbohydrates: 73.1 g
Sugars: 42.2 g
Dietary fiber: 3.6 g
Protein: 5.7 g
Cholesterol: 65.7 mg
Sodium: 377.5 mg
Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)
Category: soups-stews-and-chili
By SCOOBYLADY

This is a 'Caldo' or soup made with Shrimp and Octopus.  This is for all the Mexican and seafood lovers.  This soup can be eaten with Tortillas or Tostadas.

Ingredients:
2 quarts water
2 pounds octopus, cut into 1 inch pieces
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced celery
2 cups cubed potatoes
½ cup crushed dry pasilla chile peppers
½ cup chopped onion, or to taste
1 cup diced tomato
1 ½ pounds large shrimp in shells
1 cup fresh corn kernels  (Optional)
salt to taste

Directions:
Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes. While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked. When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 269.3
Fat: 5.2 g
Saturated fat: 0.9 g
Carbohydrates: 18.4 g
Sugars: 2.9 g
Dietary fiber: 3.2 g
Protein: 36.4 g
Cholesterol: 183.9 mg
Sodium: 462.4 mg
Calico Bean Soup Mix


Ingredients:
lima beans, lima beans, red kidney beans, great northern beans, white beans, lentils, black-eyed peas, pinto beans, garbanzo beans, navy beans, chili powder, garlic powder, bell pepper, oregano, cracked black pepper

Directions:
To make the soup mix, combine the beans and place in plastic bag., Bags that are decorated for holidays can be found in craft shops., Place the spices in a small plastic bag., Very small ziplock bags can also be found in craft shops.
Vegan Sticky Date Pudding


Ingredients:
soya milk, water, dates, bicarbonate of soda, vegan margarine, soft brown sugar, self raising flour, ground nutmeg, ground ginger, ground cinnamon, golden syrup, soft brown sugar, vegan margarine, vanilla essence

Directions:
Pre-heat the oven to 190°C-Gas5.
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into a 20cm x 20cm tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.
Circle-Around Sausage Minestrone #Ragu


Ingredients:
olive oil, carrots, celery ribs, shallot, white potatoes, salt, water, garbanzo beans, arugula leaf, pine nuts, salt, garlic powder, olive oil

Directions:
Heat the 2 teaspoons of oil over medium heat in a large deep skillet. Add the sausages to the pan and cook, covered, for 10 minutes; shake the pan occasionally to turn the sausages.
Remove the sausages from the pan and carve into 1/4 inch thick rounds.
Stir the carrots, celery, shallot and potatoes into the pan used to cook the sausage; season lightly with the salt and cook, stirring occasionally, for 2 minutes. Return the sausage to the pan.
Pour in the Ragu sauce, then fill the jar with water and stir that into the pan; bring to a boil, then reduce heat to medium low and simmer, covered, for 12-13 minutes or until potatoes are tender.
Stir in the garbanzo beans and cook for an additional 5 minutes until heated through.
Meanwhile, in the bowl of a small food processor, combine the arugula, pine nuts, salt and garlic powder; pulse to combine well. With the motor of the processor running, slowly add the olive oil until the mixture is combined.
To serve, spoon the soup into 4 serving bowls. Top each with a generous dollop of arugula pesto and serve immediately.
Orange Teriyaki Pork


Ingredients:
pork, bell peppers, bell pepper, water chestnuts, quick-cooking tapioca, fresh ginger, dry mustard

Directions:
Brown pork in a skillet., Combine all ingredients in a slow cooker and blend well., Cover and cook 3-4 hours on high or 7 hours on low., Serve with rice.
Buster Bar Dessert (Ice Cream Cake)


Ingredients:
butter, vanilla ice cream, Spanish peanuts, butter, powdered sugar, evaporated milk, vanilla, Cool Whip

Directions:
Combine cookie crumbs with the melted butter till well coated.
Press into bottom of a 9x13 inch baking pan.
Place in freezer 15 minutes.
Spread the softened vanilla ice cream over the chilled cookie crust.
Sprinkle salted Spanish peanuts evenly over ice cream.
Place cake back into freezer.
For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
When melted add chips and whisk till smooth.
Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over].
Take off heat and and whisk in vanilla.
Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster].
When cooled pour chocolate sauce over top of ice cream and peanuts.
Freeze 15 minutes.
Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well].
Cover with tin foil and freeze overnight.
Let sit out 10 minutes before slicing and serving.