xiaoxl/recipe_data huggingface dataset:
Garlic & Lemon Tri-Tip Roast


Ingredients:
garlic cloves, roasted garlic, fresh rosemary, fresh parsley, fresh chives, lemon, garlic oil, kosher salt, cracked black pepper

Directions:
Roasted Garlic and Oil:
Put the garlic in a small oven safe dish, and cover it with the oil.  Cover dish with foil and bake 350F for about 40-50 minutes, or until the cloves are soft and lightly caramelized in color.  .
Allow to cool to room temperature, then strain the garlic in a fine mesh strainer or cheesecloth, reserving the oil (can be stored in an airtight container in the refrigerator].  Can keep the cloves whole, make a chunky smashed garlic using a fork, or use a whisk to mash until totally smooth (I’m a fan of the chunky smash].  Store the roasted garlic in an airtight container in the fridge.
For the Tri-Tip:
In a mixing bowl, whisk all ingredients except for the tri-tip and oil well to combine.  While continuing to whisk, slowly stream in the oil to emulsify and thicken.  Reserve.
Using a large fork, pierce the tri-tip all over to help tenderize, as well as to create mini channels for the marinade to soak up into.  Please the roast in a 1 gallon zip-top bag, and then pour marinade into bag.  Remove as much excess air as possible, and then seal bag.  Massage the roast in the bag to make sure the meat is fully coated in the marinade.  Place in refrigerator and let marinate for 5-6 hours.
About 30 minutes before you are ready to cook, remove the meat from the bag , allowing as much of the excess oil to stay behind in the bag.  Leave the meat on a plate lined with paper towels, so that residual marinade will drain off.  You can now also preheat your grill to high (if using gas], with the cover closed to help the inside of the grill get as hot as possible.
Now that the meat has “tempered” (taken off the chill from the fridge], pat any residual marinade dry with a paper towel, then liberally season all sides of the roast with salt & pepper.  Carefully place meat onto the grill, close the lid, and cook on high for 5-7 minutes, or until a good sear with visible grill marks.  Flip meat over, close the lid, and grill the other side and additional 5-7 minutes.  Reduce the flame directly under the roast to low, and keep the other side of the grill at medium.  Flip the roast back to the first side, then close the grill and cook an additional 8-10 minutes (4-5 minutes on each side].  A 2-pound roast will need about 20-25 minutes of total cooking time - but play it safe and use an instant read thermometer to check the temperature, pulling it from the grill when the thickest part reaches 130°F.
Pull the roast to a rack or cutting board and let it rest for 15-20 minutes.  This is when the meat juiced redistribute themselves, SO DON’T RUSH IT!  Slice the roast against the grain, adjusting the angle you are slicing at as the muscle fibers start to change directions near the middle.
Creamy Mushroom Risotto
Category: main-dish
By Kathy

This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.

Ingredients:
½ cup dried porcini mushrooms
½ (10 ounce) can cream of mushroom soup
¼ cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1  onion, finely chopped
1 clove garlic, crushed
1 ¾ cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

Directions:
Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny. In a saucepan over medium heat, bring the stock to a gentle simmer. Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 337.1
Fat: 6.3 g
Saturated fat: 2 g
Carbohydrates: 61.3 g
Sugars: 1.7 g
Dietary fiber: 2.4 g
Protein: 8 g
Cholesterol: 5.6 mg
Sodium: 627.3 mg
Homemade Apple Cider
Category: drinks
By scollins

Homemade apple cider.

Ingredients:
10  apples, quartered
¾ cup white sugar
1 tablespoon ground cinnamon
1 tablespoon ground allspice

Directions:
Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours. Strain apple mixture though a fine mesh sieve.  Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.

Prep time: 15 mins
Cook time: 3 hrs 20 mins
Total time: 7 hrs 35 mins
Yields: 1 gallon cider

Calories: 83.2
Fat: 0.2 g
Carbohydrates: 21.9 g
Sugars: 18.3 g
Dietary fiber: 2.4 g
Protein: 0.3 g
Sodium: 1.2 mg
Anita's Potato Salad


Ingredients:
potatoes, egg, green olives, mayonnaise

Directions:
Boil eggs put eggs in cold water and bring to a boil- once the pot comes to a good boil, turn off heat and leave the pot on the burner - put a lid on pot after you turn off fire.  Let the pot sit on the burner for 20 minutes and then the eggs should be done.
Cut cooled potatoes in a big bowl, add the chopped hard boiled eggs, your cut up olives, garlic salt to taste and 2-3 cups of Kraft real mayonnaise, Mix well.
Serve immediately or cover and keep in refrigerator until ready.
Maple Barbecue Chicken - Crockpot


Ingredients:
boneless skinless chicken breasts, ketchup, maple syrup, prepared mustard, Worcestershire sauce, lemon juice, chili powder, garlic powder

Directions:
Combine all ingredients in crockpot.  Cover and cook on LOW for 7-8 hours., Remove chicken, shred and return to pot.
Creme De Menthe Cheesecake


Ingredients:
cream cheese, sugar, vanilla, eggs, green creme de menthe, chocolate curls

Directions:
Preheat oven to 350°.
Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended.  Add the eggs; mix just until blended. Blend in creme de menthe.
Pour batter into the chocolate pie crust.
Bake at 350° for 40 minutes or until the center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Garnish with chocolate shavings or chocolate curls.
Quick and Easy Chicken
Category: meat-and-poultry
By Anny

A tangy, quick, and easy chicken dish - prepared on the stove top in under 1/2 an hour! Quick and delicious!  Serve over rice.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
4  skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper

Directions:
Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well.  Pour over chicken, and bring to a boil.  Cover, reduce heat, and simmer for 25 to 35 minutes.

Yields: 4 servings

Calories: 255.1
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 16.4 g
Sugars: 13.4 g
Dietary fiber: 0.7 g
Protein: 28.3 g
Cholesterol: 68.4 mg
Sodium: 654.5 mg
Sweet & Salty Chocolate-Covered Pretzels


Ingredients:
chocolate chips, butter

Directions:
Pour melted butter over chocolate chips and microwave on high for two minutes.  Stir until chocolate is creamy.
Dip pretzels in chocolate and coat well.  Drain excess chocolate off of pretzels and place on a piece of wax paper.
Cool until chocolate hardens.  Store in airtight container.
Greek-Style Marinated Pork With Lemon Rice


Ingredients:
olive oil, fresh lemon juice, red wine vinegar, minced garlic cloves, boneless pork loin, onion, dried basil, bay leaves, butter, rice, chicken broth, lemon

Directions:
Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste], Italian seasoning, basil and crumbled bay leaves.
Cut the pork into 1-inch cubes( or a little larger if desired].
Place the pork in a single layer in a glass 13x9-inch pan.
Slice the onion and seperate into rings.
Place onion over top of meat.
Pour the marinade over meat.
Cover, and refrigerate for 4-24 hours (the longer, the better!].
Drain marinade, or save to baste meat while cooking (see note below].
Thread meat on metal skewers; grill or broil in oven (4-5 inches] from heat until pork is cooked.
Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
Serve hot on a bed of lemon rice (recipe below].
For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste]; set aside.
Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste].
Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!] for 20-30 minutes, or until the liquid is absorbed.
Remove from heat, and stir in lemon peel.
Serve hot with cooked meat.
DELICIOUS!
Garlic Green Beans


Ingredients:
butter, olive oil, garlic, green beans, parmesan cheese

Directions:
Melt butter in a large skillet, and stir in olive oil and garlic., Sauté over low heat until the garlic is slightly brown., Stir in the green beans, and season with salt and pepper., Cook until beans are thoroughly heated, about 10 minutes., Turn off heat and sprinkle with Parmesan cheese.
Pina Colada Bubble Tea


Ingredients:
coconut milk, low-fat milk, tea, tapioca

Directions:
Put all ingredients, except Tapioca pearls and Ice, into cocktail shaker or other tightly sealed container.
Shake for about 10 seconds or until nice froth or bubbles appear at surface.
Place Tapioca pearls at bottom of tall glass, then pour shaken liquid into the glass on top of them.
Put as much ice as you want and stick a Bubble tea straw in your glass and enjoy.
Hungarian Paprika Potatoes


Ingredients:
unsalted butter, olive oil, shallots, sweet Hungarian paprika, tomatoes, salt, potatoes, sour cream

Directions:
Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.
Rich Fat-Free Chocolate Fudge Sauce


Ingredients:
sugar, cornstarch, salt, vanilla

Directions:
In a small heavy-bottomed saucepan combine sugar, cocoa, cornstarch and pinch salt.
Stir in the evaporated milk and whisk constantly over LOW heat for 3 minutes or until the mixture comes to a boil; whisk simmering for another 1-2 minutes longer over low heat until thickened.
Remove from heat and stir in vanilla.
Serve warm or cold.
Delicious!
Greek Yogurt Carbonara
Category: world-cuisine
By thedailygourmet

This version of carbonara is decadent but uses Greek yogurt for the creamy aspect.

Ingredients:
¼ pound turkey bacon
¼ pound angel hair pasta
¼ cup plain Greek yogurt
¼ cup grated Parmesan cheese
1  egg
¼ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
1 pinch garlic salt
1 pinch onion powder

Directions:
Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes. Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl. Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

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

Calories: 160.7
Fat: 6.6 g
Saturated fat: 2.4 g
Carbohydrates: 16.9 g
Sugars: 1.4 g
Dietary fiber: 1.1 g
Protein: 8.7 g
Cholesterol: 62 mg
Sodium: 354.4 mg
Hershey's Hotel Chocolate Cream Pie


Ingredients:
milk, sugar, all-purpose flour, cornstarch, salt, butter, vanilla extract

Directions:
In a 1-quart saucepan, heat 1 1/2 cups milk and sugar.
In a mixing bowl, combine the flour, cornstarch and salt. Add egg yolks and remaining milk; mix well. Temper this mixture by adding a third of the hot milk mixture.
Return all to the saucepan. Bring to a boil; boil and stir for 1 minute.
Remove from the heat. Add chocolate and stir until melted. Finish with butter and vanilla. Pour into pastry shell.
Refrigerate until set.
Easy Chicken Veggie Pot Pie


Ingredients:
sour cream, milk, dried parsley, garlic powder, salt, ground black pepper, chicken breasts, Bisquick, cheddar cheese, dried parsley, garlic powder, salt, pepper, milk

Directions:
heat oven to 350°F. Lightly grease an 8 x 8 inch baking dish.
In a large bowl, combine soup, sour cream, 1/4 cup milk, and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine Bisquick, seasonings, and half of the cheese.  Add remaining 1/2 cup milk, stirring until well mixed. Spread batter over filling, sprinkle with remaining cheese, and place in oven for 30-40 minutes or until crust is golden.
Healthy Pizza Casserole


Ingredients:
onions, green pepper, low-fat cheddar cheese, parmesan cheese, cream of tartar, Splenda sugar substitute, salt, parmesan cheese, garlic powder, fat free cream cheese

Directions:
Filling:Brown ground beef, onion and peppers in a large frying pan.
Add sauce and spices.
Pour into a greased 9x13-inch casserole pan.
Arrange pepperoni slices over beef mixture.
Cover with mozzarella.
Crust:Beat the egg whites and cream of tartar until stiff.
In another bowl, beat the egg yolks, Splenda, salt, garlic powder and cream cheese with a mixer until smooth.
Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites.
Pour over cheese.
Smooth top.
Sprinkle with Parmesan cheese.
Bake uncovered at 400°F for 20 minutes.
Let cool for 5-10 minutes.
Serve.
Quick and Tangy Chinese Barbecue Sauce


Ingredients:
low-carb barbecue sauce, barbecue sauce, soy sauce, Splenda granular, sugar, ginger, sambal oelek, toasted sesame seeds

Directions:
"Stir together ingredients and use as needed."
Creamy Cold Cucumber Soup with Labneh
Category: soups-stews-and-chili
By ServingsofYum

I want to incorporate labneh into dishes more often. This soup is a great dish to have by itself or as an appetizer. It looks beautiful to serve and tastes excellent. It is also an effortless and refreshing dish for summer.

Ingredients:
1  English cucumber, cubed
1 cup almond milk
1 cup unsalted dry-roasted almonds
½ cup fresh mint leaves
2 cloves garlic, peeled
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons labneh
3 tablespoons olive oil
1 sprig fresh mint leaves

Directions:
Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth. Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 472.7
Fat: 41.2 g
Saturated fat: 5.2 g
Carbohydrates: 17.2 g
Sugars: 6.3 g
Dietary fiber: 6.4 g
Protein: 12.4 g
Cholesterol: 9.4 mg
Sodium: 843.5 mg
Lamb Khemma / Kheema W/ Peas, Potatoes & Carrots


Ingredients:
onion, garlic, ginger, cumin seed, chili powder, turmeric, cumin, curry powder, salt, lean lamb, carrot, peas, potato, coriander leaves

Directions:
In a large pan with a lid heat the oil (medium heat] and add in the cumin seeds.
Add the chopped onions and fry over a medium heat for a few minutes until golden.
Blend together the garlic, ginger, chilli powder, turmeric, ground coriander and cumin, curry powder and salt.  When the onions are ready add this mixture to the onions and stir fry for about 2 minutes.
Add the lamb to the mixture and stir fry for about 7-10 minutes, breaking up any lumps of meat that may form.
Finally, add the carrots, peas, potatoes and coriander leaves to the pan, stir and cover until the potatoes are cooked and the mixture is thick (it shouldn't be runny].
Potstickers (Chinese Dumplings)
Category: main-dish
By Ayeen

An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.

Ingredients:
1 pound raw shrimp, peeled and deveined
4 pounds ground beef
1 tablespoon minced fresh ginger root
1  shallot, minced
1 bunch green onions, chopped
3 leaves napa cabbage, chopped
2 tablespoons soy sauce
1 teaspoon Asian (toasted) sesame oil
salt and white pepper to taste
1 pinch white sugar
1 (10 ounce) package round gyoza/potsticker wrappers
vegetable oil
¼ cup water

Directions:
Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Prep time: 50 mins
Cook time: 12 mins
Total time: 1 hr 2 mins
Yields: 50 potstickers

Calories: 411.1
Fat: 22.3 g
Saturated fat: 7.7 g
Carbohydrates: 16.1 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 34.5 g
Cholesterol: 151.5 mg
Sodium: 454.2 mg
Roast Vegetable Calzone


Ingredients:
sun-dried tomato, zucchini, eggplants, mushrooms, artichoke heart, feta cheese, cheddar cheese, olive oil, kalamata olives, dried herbs, poppy seed

Directions:
Preheat oven to 350 degrees F.
Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the daough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool.
Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom.
Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration.
Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
Slice between the olives and serve.
Garlicky Peppers and Shrimp


Ingredients:
spinach fettuccine, extra virgin olive oil, bell peppers, onions, garlic cloves, medium shrimp, cayenne pepper

Directions:
Cook pasta according to package directions; drain and return to pan.
Toss with 2 tablespoons of the olive oil, set aside and keep warm.
Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat.
Stir in peppers, onions, and garlic, stir-fry 4 to 6 minutes or until crisp-tender.
Add shrimp and cayenne pepper.
Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. .
Mediterranean Tuna Salad
Category: salad
By Beth B. - South Carolina

I found the original recipe in an article and tweaked it to my taste. Have to say that I like this Mediterranean version of tuna salad better than normal mayo/prepared mustard version. Spread into pita bread or on sandwich bread and enjoy... I like to add slices of Swiss or Cheddar cheese and a handful of fresh spinach leaves.

Ingredients:
1 (6 ounce) can tuna in water, drained
3 tablespoons mayonnaise
2 tablespoons hummus spread
8  olives, chopped, or more to taste
1 teaspoon dried oregano, or more to taste
salt and ground black pepper to taste

Directions:
Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

Prep time: 5 mins
Total time: 35 mins
Yields: 2 servings

Calories: 295.8
Fat: 20.7 g
Saturated fat: 3.2 g
Carbohydrates: 4.4 g
Sugars: 0.3 g
Dietary fiber: 1.8 g
Protein: 23.2 g
Cholesterol: 33.4 mg
Sodium: 465.2 mg
Pecan Pie  - More Pecans, Less Sugar!


Ingredients:
white sugar, light corn syrup, vanilla, eggs, salt, flour, margarine, pecans

Directions:
I like to use white light corn syrup.
Pecans should be broken.
Melt margarine.
Mix all ingredients EXCEPT eggs.  Beat eggs and add to mixture.  Pour into unbaked pie crust.
Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
Cool completely before cutting (usually at least two hours].
ENJOY!
Crock Pot BBQ Smothered Chicken


Ingredients:
chicken, water, garlic powder, catsup, vinegar, salt, lemon juice, butter, mustard, brown sugar

Directions:
Cook chicken in crock pot on low with water for 7 hours., Heat remaining ingredients in a pan till boiling., Add to chicken and cook 1 hour longer or till chicken is done.
Nome Rhubarb and Onion Relish


Ingredients:
fresh rhubarb, vinegar, brown sugar, salt, fresh ground black pepper, ground cinnamon, ground cloves

Directions:
Cook rhubarb and vinegar over medium heat for 20 minutes., Add remaining ingredients and simmer for 1 hour, stirring occasionally., Pour into hot sterilized jars and seal immediately., Process for 15 minutes in a boiling water bath.
Gingersnap Crumble Ice Cream Tart


Ingredients:
butter, vanilla ice cream

Directions:
Preheat oven to 350 degrees F.
Melt butter.
Mix butter and crumbs until well blended.
Make a thin crust in a pie plate with 1/2 the crumb mixture.
Spread the other half of the crumb mixture on a baking sheet.
Put both in the preheated oven for about 15 minutes.
Cool the pie shell and crumbs.
When the crumbs are cool enough to handle, break up any large clumps with your fingers.
Soften the ice cream.
Add half of the crumbs to the ice cream.
Spread the ice cream into the pie shell and garnish the top of the pie with the remaining crumbs.
Store in freezer until firm.
Serve with a fruit sauce, if desired.