xiaoxl/recipe_data huggingface dataset:
Authentic Mexican Torta - Tortas Ahogadas
Category: world-cuisine
By DeAnna N.

This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!

Ingredients:
16 cloves garlic, minced
2 tablespoons minced fresh oregano
2 teaspoons salt
2 teaspoons ground black pepper
9 pounds boneless pork butt
4  dried chipotle chili peppers
6 tablespoons vegetable oil
8 cloves garlic, minced
4  onions, chopped
20  Roma tomatoes, chopped
1 cup water
5 teaspoons minced fresh oregano
¼ teaspoon white sugar
salt, to taste
12  Mexican bolillo rolls, lightly toasted, cut in half lengthwise
2  pickled jalapeno peppers, sliced

Directions:
Preheat an oven to 475 degrees F (245 degrees C). Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan. Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings. Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently. Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve. To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

Prep time: 40 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 10 mins
Yields: 12 sandwiches

Calories: 866.6
Fat: 41 g
Saturated fat: 13.3 g
Carbohydrates: 75.1 g
Sugars: 9 g
Dietary fiber: 5.6 g
Protein: 47.7 g
Cholesterol: 135 mg
Sodium: 571.2 mg
Texas Sheet Cake with Applesauce and Chai
Category: desserts
By Aimee

I love Texas sheet cake! Chocolate, white...it doesn't matter. But they all have so much butter. I tried to lighten up an excellent white Texas sheet cake recipe I found on this site by using applesauce in place of some (but not all!) of the butter. To complement the flavor of apples, I also used chai spices for a little added flavor.

Ingredients:
nonstick cooking spray
1 cup water
1  chai tea bag
½ cup unsweetened applesauce
½ cup butter
2 cups all-purpose flour
1 ¾ cups white sugar
½ cup light sour cream
2  eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ cup butter
¼ cup milk
4 ½ cups confectioners' sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch cake pan thoroughly with nonstick cooking spray. Bring water to a boil in a microwave-safe bowl in a microwave oven or in a pot on the stovetop. Remove from heat and add chai tea bag. Let steep for 10 minutes; remove bag. Combine chai tea, applesauce, and butter in a large saucepan. Bring to a boil. Remove from heat and add flour, sugar, sour cream, eggs, baking soda, vanilla extract, and salt and whisk until smooth. Pour batter evenly into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Remove cake from the oven. Combine butter and milk in a large saucepan. Bring to a light boil and remove from heat. Add confectioners' sugar, vanilla extract, and cinnamon; whisk icing until smooth. Pour icing over warm cake and smooth across the surface. Let cool thoroughly before cutting into 24 pieces.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 10x15-inch cake

Calories: 270.9
Fat: 8.9 g
Saturated fat: 5.4 g
Carbohydrates: 47 g
Sugars: 38.3 g
Dietary fiber: 0.4 g
Protein: 1.9 g
Cholesterol: 38 mg
Sodium: 165.2 mg
Lemon and Red Onion Roasted Potatoes


Ingredients:
potatoes, olive oil, red onions, lemons, coarse sea salt, black pepper

Directions:
Cut potatoes into equal sized chunks.
Parboil and dry with a tea towel.
Meanwhile,Heat olive oil in a 400 f oven in a roasting tin until smoking.
Add potatoes, onions, and lemons.
Season with salt and pepper.
Cook 1 hour.
Can also be done above Christmas turkey, adjusting cooking time to 1 hour 30 minutes.
Miracle Spray


Ingredients:
water, baking soda, white vinegar

Directions:
Mix vinegar and baking soda until foaming stops., Add oil and then the water., Refrigerate for best results.
Best Ever Tuna Salad


Ingredients:
solid white tuna packed in water, light mayonnaise, apple, onion, celery ribs, dill pickles, pickle juice

Directions:
1. Empty tuna and packing water into a bowl. Break up the tuna until it is in fine shreds.
2. Add the rest of the fruit and vegetables and mix well.
3. Add mayo and pickle juice and you're done!
Mixture should be nicely damp, Perfect for sandwiches or crackers!
Asian Asparagus


Ingredients:
fresh asparagus, water, sugar, garlic, reduced sodium soy sauce, oyster sauce, dry sherry, crushed red pepper flakes, green onions

Directions:
Cut asparagus into 2" pieces.
Heat oil in wok or large skillet (high heat].
Add asparagus, stir fry for 1 minute.
Add water& sugar to the asparagus, cover and steam for 2 minutes, shake the pan a few times Combine the remaining ingredients.
Uncover wok and add remaining ingredients and cook for 1 minute, stirring to coat the asparagus with the spice mixture.
Serve immediately.
Smoked Turkey and Stilton Sandwich


Ingredients:
Stilton cheese, mayonnaise, mango chutney, fresh parsley leaves, fresh lemon juice, arugula, lettuce leaf

Directions:
In a small bowl mash together with a fork the Stilton, mayonnaise, chutney, parsley, lemon juice, and salt and pepper (to taste] until the mixture is combined well.
Spread the halves of the bread with the Stilton mixture, and divide the turkey between the bottom halves of the bread.
Top with the arugula and cover the sandwiches with the top halves of the bread.
Mother's One-Hour Rolls (Mors Tvebakker)


Ingredients:
milk, butter, water, sugar, salt, dry yeast, water, flour

Directions:
Add the butter, ½ cup of water, sugar and salt to the milk. Let cool.
Soften the yeast in the 1/3 cup of warm water (110 degrees] until it is foaming and then add to the first mixture. Add the sifted flour.
Knead to form a good firm dough. Knead 5 minutes more. Put in a warm place, out in the hot sun or at the back of your stove when the oven has been on. (For this recipe the yeast itself needs to be at a temperature of 88 degrees.] After 15 minutes have elapsed, punch down the dough and form into rolls.
Place on a shallow, greased baking pan and let rise in the same warm spot as before until the rolls have doubled in size.
Bake in a preheated 400º oven 15 to 20 minutes.
Calzones.....speedy Sausage and Ricotta Calzones


Ingredients:
Italian sausage, olive oil, ricotta cheese, parmesan cheese, nutmeg, pepper, chopped pimiento, mozzarella cheese, minced garlic clove

Directions:
Preheat oven to 425.   Brown sausage in a small skillet. Transfer the cooked crumbled sausage to a paper towel on a plate to drain. Combine sausage with Ricotta, parsley, garlic, Parmigiano cheese, nutmeg, pepper and pimento in a bowl, mix well.
Rollout the doughs on a floured surface, in about a 10 inch circle . Use 1/2 cup mozzarella , 2-3 tablespoons sauce on half dough and pile a mound of filling in the middle, spread it around on each half. Fold the other half over top of the mixture.
Pinch the edges to seal and brush with egg wash or olive oil. Bake 15 minutes or until golden brown. Serve hot with Marinara or pizza sauce for dipping. My FIVE MINUTE Marinara Sauce # 351211.
Deviled Round Steak


Ingredients:
beef round steak, butter, Worcestershire sauce, dry mustard, curry powder, salt, pepper

Directions:
Preheat grill.
Trim excess fat from round steak.
In a small bowl, mix together butter, worcestershire sauce, dry mustard, curry powder, bread crumbs, salt and pepper.
Set mixture aside.
Place steak on grill over med heat.
Grill 3-5 minutes for rare or till it's cooked to your preference, turning occasionally.
Cooking time will depend on your personal preference and how your grill cooks.
Remove from grill.
Spread one side of steak with 1/2 of the butter mixture.
Return to grill, butter side up and grill 2-3 minutes more.
I just left the lid of my indoor grill up.
Remove from grill, turn over and spread remaining butter mixture on the other side.
Let the butter melt just a bit and serve.
TARRAGON LIMONCELLO HALIBUT


Ingredients:
butter, olive oil, tarragon, lemon zest, sea salt, halibut fillet, hot paprika

Directions:
In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl]; season with salt, black pepper and hot paprika.
Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork.
Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.
Magic Cookie Bars


Ingredients:
sugar, margarine, butter, walnuts, flaked coconut, sweetened condensed milk

Directions:
Measure KELLOGG'S Corn Flake Crumbs, sugar and margarine into 13 x 9 x 2-inch baking pan. Mix thoroughly. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
Sprinkle walnuts, chocolate morsels and coconut evenly over crust. Pour sweetened condensed milk evenly over top.
Bake at 350° F about 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. Store in airtight container in refrigerator.
Shrimp With Olive Oil and Garlic


Ingredients:
garlic, extra virgin olive oil, shrimp, coarse sea salt, lemon juice

Directions:
Saute the garlic in the olive oil until translucent.
Add the shrimp and salt.
Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
Add the lemon juice.
Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
Serve immediately.
Apple Surprise


Ingredients:
granny smith apples, sugar, cinnamon, nutmeg, butter, margarine, sugar, flour, egg, pecans

Directions:
Slice and peel the apples and pile into a pie plate or other glass baking dish., Sprinkle with 2 tablespoons sugar., Make a batter of the remaining ingredients and pour over the apples., Bake for 45 minutes at 350 degrees., Serve warm with vanilla icecream or coolwhip.
Fruit Salad For 5 A Day


Ingredients:
seedless grapes, apple, banana

Directions:
Mix the fruit together., Pour orange juice over., Mix and chill.
Shadow's Barbecue Sauce


Ingredients:
tomato paste, catsup, water, onion, beer, salt, chili powder, Worcestershire sauce, Tabasco sauce, Jump up and Smack Your Mom Hot Sauce, vinegar, vinegar, garlic clove

Directions:
Place all ingredients in sauce pan except the onion and garlic., Put onion and garlic in a blender and liquefy., Mix with the other ingredients in the sauce pan., Heat until boiling over low heat, let simmer for 20 minutes., Good on all meats.
Dak Bulgogi (Korean Barbeque Chicken)
Category: world-cuisine
By mykoreaneats

In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.

Ingredients:
2 pounds bone-in chicken thighs
½ cup soy sauce
½  apple - peeled, cored, and chopped
1 tablespoon brown sugar
3 cloves garlic
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean chile powder)
1 teaspoon minced fresh ginger root
1 teaspoon sesame seeds

Directions:
Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl. Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth. Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours. Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer thighs to a serving plate and garnish with sesame seeds.

Prep time: 10 mins
Cook time: 15 mins
Total time: 6 hrs 25 mins
Yields: 4 servings

Calories: 435
Fat: 25.3 g
Saturated fat: 6.8 g
Carbohydrates: 9.5 g
Sugars: 5.7 g
Dietary fiber: 1 g
Protein: 40.5 g
Cholesterol: 141.4 mg
Sodium: 1939.9 mg
Salmon & Asparagus Tart


Ingredients:
flax seed, coconut oil, egg, water, olive oil, salmon fillets, asparagus spears, lentils, water, red onion, spinach, eggs, fresh dill, Dijon mustard, nutmeg, black pepper, lemon, olive oil

Directions:
Preheat the oven to 170C/340°F.
Place all of the pastry ingredients (except for the olive oil] into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
Bake in the oven for 15 minutes.
Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
Apple Crunch Pie


Ingredients:
flour, flour, brown sugar, sugar, cinnamon, butter, tart apples, lemon juice, sugar, flour, cinnamon, nutmeg

Directions:
Preheat oven to 450°.
Line 9" pie plate with pie crust and flute edges.
Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
For filling, peel, core and slice apples 1/8" thick.
Toss with lemon juice to coat.
Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
Layer apple slices in pie shell mounding them higher in center.
Pat topping evenly over apples to form a top crust.
Place pie on a baking sheet to catch any drips.
Bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more.
If topping browns too quickly, place a piece of foil over pie.
Cool pie completely on a wire rack before serving.
Feta Veggie Tarts


Ingredients:
olive oil, green bell pepper, zucchini, carrot, portabella mushroom, feta

Directions:
Preheat oven to 350 degrees. Use a circle cookie cutter to create small rounds out of the dough sheets. Line your muffin tins with the dough and set aside.
Chop all vegetables into ¼” cubes. Heat the oil in a large skillet over medium heat and add vegetables, herbs de Provence, and salt and pepper. Saute until veggies are just beginning to become tender, about 5 minutes. Remove from heat and fold in the feta cheese quickly before scooping into the prepared muffin tins.
Fill the tins above the brim of each pastry shell as the vegetables will cook down. Bake for 25-30 minutes until crust is golden brown. Remove and let cool slightly before serving.
Best Chicken Salad Ever I
Category: salad
By STORMWALKER

This is the result of a day at home with my brother and nothing to do. We decided to create a new lunch. Serve on rolls or sandwich bread; this is especially nice if you toast the bread, or use a flavorful whole-grain bread. The chicken can be substituted with turkey, and the ingredients can be rearranged to suit differing tastes. Enjoy!

Ingredients:
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
½ stalk celery, chopped  (Optional)
⅔ cup raisins
salt and pepper to taste

Directions:
Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until serving.

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

Calories: 253.4
Fat: 16.4 g
Saturated fat: 1.8 g
Carbohydrates: 22.9 g
Sugars: 16.2 g
Dietary fiber: 3.3 g
Protein: 7.5 g
Cholesterol: 16.2 mg
Sodium: 169.9 mg
Libbie's  Mulberry Jam


Ingredients:
sugar, raspberry Jell-O gelatin

Directions:
Cook the mulberries and sugar together., When cooked, take off the stove and add Jell-O., Mix., Can in sterile jars or . put in the freezer.
Aquavit's Gingersnap Cookies


Ingredients:
light brown sugar, sugar, unsalted butter, egg, molasses, powdered ginger, cardamom powder, powdered clove, baking soda, salt, white pepper, flour

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
Add the egg and molasses, and incorporate well.
Sift together the dry ingredients and add to the creamed mixture.
Mix well, then gently fold in the candied orange peel,if using.
Place dough in the refrigerator until chilled.
Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
Place 2 inches apart on a greased cookie sheet.
Bake for 7 minutes, or until golden brown.
Use a spatula to remove the cookies from the sheet and let cool.
Siopao (Filipino Steamed Buns)
Category: bread
By lola

This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes). Serve hot with noodle soup.

Ingredients:
3 ⅓ cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
¼ cup vegetable oil
1 teaspoon vegetable oil, or as needed

Directions:
Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary. Warm up the oven for 1 minute. Turn oven off. Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour. Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling. Place each siopao on a 3x3-inch piece of wax paper. Place siopao in a steamer and steam for 30 minutes.

Prep time: 30 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 152.9
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 26.3 g
Sugars: 6.3 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Sodium: 73.9 mg
Classic Minestrone
Category: soups-stews-and-chili
By Anonymous

This famous Italian soup has been much imitated around the world with very different results.  The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Ingredients:
3 tablespoons olive oil
1  leek, sliced
2  carrots, chopped
1  zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Directions:
Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally. Stir in the stock, tomatoes and thyme.  Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 320
Fat: 12 g
Saturated fat: 1.7 g
Carbohydrates: 44.5 g
Sugars: 7.8 g
Dietary fiber: 10.1 g
Protein: 12 g
Sodium: 470.9 mg
The Best Dipping/Coating Chocolate Ever!


Ingredients:
"chocolate"

Directions:
Chop the paraffin into small pieces.
Melt the paraffin in the microwave, or on top of a double-boiler.  (This takes quite a while, so be patient.].
When the paraffin is melted, add the chocolate.
Stir all together.
If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended.  Be sure to stir your mixture between 1-minute heatings.  If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
Fresh fruits should be at the peak of ripeness.  After rinsing your fresh fruit, you need to be sure it's patted completely dry.  (Chocolate will not cling to wet fruit.].
After dipping, place on a waxed-paper lined cookie-sheet and allow to harden.  15 minutes to 1 hour, depending on ambient temperature.
Strawberry Mousse Parfait


Ingredients:
strawberries, sugar, fresh lemon juice, unflavored gelatin, water, heavy cream

Directions:
Dice 1C Strawberries and mix with sugar and lemon.  Cut remaining 1/3C into a large dice and set aside.
Sprinkle gelatin evenly over water in a very small saucepan and let stand for 1 minute to soften.  Then warm over low heat stirring until gelatin is dissolved.  Stir gelatin into mashed strawberries.
Set bowl in a a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture.  About 5 minutes.
Beat cream in another bowl with a whisk until it just holds stiff peaks.  Fold  about a 1/2C of cream into gelatin mixture.
In a decorative glass or dish, begin layering whipped cream, mousse, cookie crumbs and whipped cream  until glass is full.