xiaoxl/recipe_data huggingface dataset:
Hearty Alfredo Potatoes


Ingredients:
alfredo sauce, milk, garlic powder, potatoes, parmesan cheese, broccoli, swiss cheese

Directions:
In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9x2-inch baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper.
In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture.
Cover and bake at 400°F for 45 minutes. Reduce heat to 350°F Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.
Basil Cake with Balsamic Strawberries
Category: desserts
By jennifer macias

I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well.

Ingredients:
½ cup vegetable oil
4  eggs
1 cup sour cream
1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant vanilla pudding mix
2 tablespoons finely chopped fresh basil
⅔ cup balsamic vinegar
¼ cup white sugar
1 pint fresh strawberries, hulled and quartered
1 teaspoon chopped fresh mint, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a fluted tube pan (such as a Bundt®). Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth. Pour batter into prepared pan. Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes. Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely. Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature. Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 1 fluted tube cake

Calories: 586.5
Fat: 29.4 g
Saturated fat: 7.7 g
Carbohydrates: 75.4 g
Sugars: 55.6 g
Dietary fiber: 1.5 g
Protein: 7.3 g
Cholesterol: 105.7 mg
Sodium: 656.5 mg
Cauliflower Crunch Salad With a Taste of Catalina


Ingredients:
cauliflower florets, green pepper, orange bell pepper, celery, Miracle Whip

Directions:
Mix the vegetables in a serving bowl.
In separate bowl mix relish, Miracle Whip and Catalina Salad Dressing and hot sauce if desired.
Pour the dressing and toss the vegies. Mix well.
Cover and refrigerate or serve after making.
Shrimp Laksa


Ingredients:
milk, pepper, bamboo shoot, ginger, scallions, curry paste, fish sauce, golden brown sugar, basil, shrimp

Directions:
Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil.
Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for  5 minutes.
Next add the shrimp and simmer until heated through about 4 - 5 minutes.
Serve in warmed bowls and enjoy.
" Leftovers" Dessert


Ingredients:
cream cheese, Cool Whip

Directions:
Combine cream cheese and Cool Whip (1 to 1 ratio works best].
Fold fruits into cream cheese mixture.
Crumble half of the cake or any other sort of sweet crumbs in a glass.
Layer some of the fruit mixture, the rest of the cake, then the rest of the fruit.
Enjoy!
Cream Cheese Banana Bread (Moist)


Ingredients:
vegetable shortening, white sugar, brown sugar, eggs, flour, bananas, baking soda, salt, baking powder, vanilla, cream cheese, instant pudding mix

Directions:
Cream together shortening, cream cheese, brown sugar, and white sugar., Smash ripe bananas and mix in baking soda., Sift together flour, salt, baking powder, and pudding mix., Add eggs one at a time to shortening mix., Then add vanilla., Slowly add flower mixture to shortening, Bake at 350 for 60 minute.
No-Bake Oatmeal Raisin Cookies


Ingredients:
quick oats, rolled oats, sesame seeds, sunflower seeds, raisins, cinnamon

Directions:
"Whirl rolled oats in food processor if needed to make fine flakes, then empty into a large bowl.  Add seeds, ground almonds, raisins with soak water adn cinnamon to food processor and grind to a dough-like consistency.  Add to oats and mnis well.  Drop by spoonful onto a plate.  Leave in balls or smash with a fork.  Let chill until firm."
Apple Mustard Glazed Pork Tenderloin


Ingredients:
soy sauce, apple cider vinegar, grainy mustard

Directions:
Stir first 4 ingredients together to make the glaze., Pour half the glaze over the pork and stand for 15-30 minutes., Roast or Grill pork at 350 degrees for 20-25 mins per side., Heat remaining glaze on stovetop or in microwave., Drizzle cooked pork with remaining glaze or serve on side as a dip.
Steak, Avocado, & Bean Salad


Ingredients:
garlic, limes, olive oil, white wine vinegar, red wine vinegar, chili powder, ground cumin, paprika, sugar, green onions, black beans, kidney beans, avocado, tomatoes, green chili peppers, red chili pepper, fresh cilantro, corn, tortilla chips

Directions:
Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.
For the dressing: Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar.
Set aside.
Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside.
Remove from the pan, let it sit for a few minutes, then slice into thin strips.
Toss the green onions with the salad greens and arrange on seving plates.
Pour some dressing over the greens, reserving some for topping the salad later.
Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.
Arrange the steak over the greens, then add some crushed chips over that.
Divide the rest of the dressing over the salads, serve immediately.
Fettuccine With Asparagus


Ingredients:
olive oil, garlic powder, italian tomatoes with juice, salt, black pepper, dried parsley, fresh asparagus, fettuccine pasta, pasta, parmesan cheese, parmesan cheese

Directions:
Heat water for the pasta.
In a separate skillet, heat the oil; add garlic, tomatoes, pepper, salt, and parsley and simmer for 8 minutes, stirring now and then to mix ingredients.
Add the asparagus; cover and simmer until stalks are not quite tender when you touch with a fork.
Remove from the heat and leave the cover on, which will allow the asparagus to tenderize a bit more.
Cook and drain the pasta; put in a serving bowl.
Add the skillet mixture to the bowl and 2T parmesan cheese; toss well.
Add additional parmesan cheese at the table, as preferred.
Pao Doce (Portuguese Sweet Bread)


Ingredients:
potato, sugar, active dry yeast, milk, salt, butter, eggs, sugar, flour

Directions:
Boil potato until soft. Save 1/4 cup of the water the potato was boiled in  and cool to lukewarm.
Mash potato and measure out 1/2 cup.
Add 2 Tbsp sugar  and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed  potato and set mixture aside to double in bulk.
Scald milk, add salt and cool  to lukewarm.
Melt butter and cool.
In large warm mixing bowl (rinse with hot water and dry before using], beat  eggs.
Remove 1 Tbsp of eggs to use for brushing tops of loaves.
Gradually  beat in sugar, then melted butter.
Combine egg and yeast mixtures.
Blend  thoroughly.
Add 1 1/3 cups of the flour and 1/4 cup milk.
Beat until  completely mixed.
Add another 1 1/3 cups flour and beat till blended.
(All  ingredients should be in your dough now except for the last of the flour you  will be kneading with.] Turn out the dough on floured board.
Add last 1 1/3  cups flour* and knead dough till smooth and elastic, 75 to 100 times.
Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let  rise in warm place. When double in bulk, punch down, divide dough into 2  round balls and place on 2 oiled pie pans or in oiled bread pans.
Allow it to  double in bulk (about 1 hour].  Preheat oven to 350 degrees.
Brush loaves with beaten eggs.
Bake for 35-45  minutes or until brown and done. They may be frozen.
* Additional flour may have to be added to make a soft dough.
Dough should be  smooth not sticky after kneading is complete.   - - - - - - - - - - - - - - - - - -
Tomato, Apple and Celery Juice


Ingredients:
tomatoes, celery rib, ginger, apple, celery & leaves

Directions:
Push the tomatoes , celery, ginge and apple through the chute of a juicer.
Fill a glass with ice cubes and pour the juice over and stir with a celery stick.
Dianne's Fish Seasoning
Category: uncategorized
By Dianne

I wanted a really easy way to fix fish, so I came up with this recipe.  Just mix it up and store in your pantry.  Season fish, then either bake or grill.  I like to mix it with a little olive oil and spread over salmon filets, then bake it in the oven. This blend of herbs goes really well with fish, yet does not overpower it.

Ingredients:
1 tablespoon dried basil
1 tablespoon dried crushed rosemary
1 tablespoon dried parsley
2 teaspoons sea salt
2 teaspoons ground black pepper
2 teaspoons ground dried sage
2 teaspoons dried thyme leaves
2 teaspoons dried marjoram leaves
1 teaspoon dried oregano leaves
1 teaspoon celery salt
1 teaspoon garlic powder

Directions:
Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 2.7
Fat: 0.1 g
Carbohydrates: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 209.1 mg
Gluten-Free Choco-Coconut 'volcano' Cupcakes


Ingredients:
potato starch, buckwheat flour, sugar, gluten free baking powder, salt, cinnamon, egg, milk, powdered milk, hot water, butter, vanilla, dried shredded coconut

Directions:
For muffins, combine flour, sugar, cocoa, powder, salt, and cinnamon in a bowl.
Stir and make a well in center.
In another bowl, beat eggs slightly.
Stir in milk and oil; pour into well.
Stir until JUST moistened.
Fill greased muffin cups.
For filling, mix milk powder with water, stirring vigourusly to blend well.
Add butter, coloring, and vanilla; mix.
Stir in coconut and form into 16 balls.
Push into top center of each muffin.
Bake in a preheated 400* oven for 20 to 25 minutes.
Enjoy!
Brownies With Peanut Butter!


Ingredients:
sugar, brown sugar, egg, vanilla, cocoa powder, skim milk, skim milk, flour, flour, baking soda, salt

Directions:
Preheat oven to 350 degrees.
Combine peanut butter, sugar, brown sugar,  egg, egg white, and vanilla.
Add cocoa powder about a tablespoon at a time.
Add milk, baking soda, and salt, and gradually add flour.
Bake in a 8x8 or a 6x10 pan for 25-30 minutes. Check with toothpick for doneness.
Sweet Turkey and Herb Roll-Ups


Ingredients:
cream cheese, applesauce, dried thyme, tortillas, turkey

Directions:
Mix softened cream cheese, applesauce, and thyme together until blended smooth.  Spread evenly onto tortillas.
Layer turkey on top of cream cheese, covering half of the tortilla from edge to edge.
Roll from covered side of tortilla towards side with only cheese mixture.
Wrap in plastic (or baggie] and refrigerate at least two hours to firm up.
Slice into 1 inch slices and serve. :].
Sausage  Cheese Balls


Ingredients:
sausage, sharp cheddar cheese, biscuit mix, celery, onion, garlic powder

Directions:
"preheat oven to 375 deg. Mix all ingredients in large bowl. Form into 1 inch balls. Bake 15 min on ungreased baking sheet until golden brown."
Baked Cheese Grits


Ingredients:
unsalted butter, unsalted butter, onion, heavy cream, salt, grits, extra-sharp cheddar cheese, eggs, pepper

Directions:
Adjust an oven rack to the lower-middle position and preheat oven to 350°.
Grease a 9 x 9 inch baking dish with 1 teaspoon butter.
Heat the remaining 2 tbs butter in a large saucepan over medium heat until the foam begins to subside.
Add the onion and cook until softened but not browned, about 4 minutes.
Add 3 cups water, the cream, hot sauce, and salt and bring to a boil.
Whisk in the grits and decrease heat to low.
Cook, stirring frequently, until the grits are thick and creamy, about 15 minutes.
Off the heat, thoroughly stir in 1 1/2 cup cheese, the eggs, and pepper to taste.
Pour the mixture into the prepared baking dish, smooth the top with a rubber spatula, and place the grits in the oven.
Bake for 30 minutes.
Remove the dish from the oven, sprinkle the remaining 1/2 cup cheese evenly over the top, and return to the oven.
Continue baking until the top is browned, about 15 minutes.
Let rest for 5 minutes and serve.
Peanut  Butter Blossom Cookies


Ingredients:
flour, sugar, brown sugar, baking soda, salt, egg, butter, creamy peanut butter, milk, vanilla, sugar

Directions:
Cream butter and peanut butter.  Gradually beat in 1/2 cup sugar and brown sugar.  Add egg, milk and vanilla and mix well.
Sift dry ingredients and gradually blend into creamed mixture.
Shape into small 1 inch balls.
Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
Bake in 375 degree oven for  8-10 minutes.
Top with a chocolate kiss immediately.  Press down until cookie cracks around the edges.
Easy Cheesy Chicken Fettuccine


Ingredients:
fettuccine, cream cheese, parmesan cheese, butter, garlic powder, parmesan cheese, mozzarella cheese, swiss cheese, butter, parmesan cheese

Directions:
Set oven to 350 degrees.
Grease a 2-1/2-quart baking dish.
Cook fettuccine in a large pot of boiling salted water until eldente.
Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
Stir in cheeses; cook until melted.
Drain the pasta well and add to the sauce.
Transfer the mixture to prepared baking dish.
Combine all topping ingredients then sprinkle over chicken mixture.
Cover and bake for 25 minutes.
Uncover, bake 5-10 mins longer or until golden brown.
Party Stripe Roasted Potatoes


Ingredients:
bacon drippings, potatoes, salt, white pepper

Directions:
Take each potato and peel a 2-3 inch strip around the middle of each potato.
In medium frying pan add the bacon grease.
and heat medium.
Put all the potatoes in the pan and turn once in a while, the potatoes will brown on the stripe. Take out of the pan when all sides of the peeled white stripe are brown on each potato.
Preheat oven to 400*.
Sprinkle with salt and pepper and place on a baking pan.
Note: If you are cooking more than four potatoes, cook four at a time and place on the baking pan,then cook four more.
All of them should go in the oven at the same time.
Pop them in the oven and cook about 40 minutes for medium potatoes.
Note for Make Ahead:.
Refrigerate the baked potatoes, be careful not to break the brown crust on the stripe of each potato.
Preheat the oven to 400*.
Place the cooled potatoes on the baking sheet, there should be enough grease on the potatoes. To be safe, you can spray Pam on the baking sheet before placing.
Cook to heat 15 minutes.
You can also put the baked cooled potatoes in a roaster with a roast that has been cooking. Put in the last 20 minutes before the roast is done.
These potatoes are especially delicious with roasted lemon chicken.
Chai Tea


Ingredients:
water, milk, sugar, black tea, cardamom pods, cloves, cinnamon stick

Directions:
In a tea pot bring water to a boil., Add spices allow to cook for about 15mins untill the water becomes fragrant., Add tea and sugar. alow to simmer for 1 minute., add the milk and allow to simmer for a 2mins., Strain into a cup.
Flavorful Persian Braised Lamb Shanks
Category: world-cuisine
By Andraya Winters

This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!

Ingredients:
4  lamb shanks
¼ cup olive oil, divided
4 tablespoons salt
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground nutmeg
1 large onion, chopped
3 cloves garlic
⅓ cup hot water
2  limes, juiced
2 teaspoons rosewater
¼ teaspoon crumbled saffron
½ cup red wine
1 tablespoon chopped fresh parsley
3 sprigs thyme, leaves picked
½ teaspoon grated lime zest
2  bay leaves
6 cups hot chicken broth

Directions:
Rub 1 tablespoon olive oil over lamb shanks and cover with salt. Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature. Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat. Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes. Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate. Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours. Preheat oven to 250 degrees F (120 degrees C). Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish. Place lamb shanks in the preheated oven to keep warm. Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 5 hrs
Yields: 4 servings

Calories: 431.7
Fat: 27.2 g
Saturated fat: 7.1 g
Carbohydrates: 12.6 g
Sugars: 4 g
Dietary fiber: 2.7 g
Protein: 28.9 g
Cholesterol: 96.8 mg
Sodium: 8487.9 mg
Pama and Circumstance


Ingredients:
vodka, cranberry juice

Directions:
Shake all ingredients together in a shakerof ice.
Pour into a martini glass rimmed with sugar and garnish with a slice of star fruit and a mint sprig ( if you like].
ENJOY!
Skinny Alfredo Sauce
Category: side-dish
By Sarah Stewart

This is a skinny version of everyone's favorite Alfredo sauce. You won't miss the cream or butter one bit!

Ingredients:
1 tablespoon grapeseed oil
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup fat-free milk
⅔ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth. Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 cups

Calories: 123.3
Fat: 7.4 g
Saturated fat: 2.7 g
Carbohydrates: 6.2 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 7.9 g
Cholesterol: 13 mg
Sodium: 531.3 mg
Fruity Cinnamon Nut Chocolate Bark


Ingredients:
bittersweet chocolate chips, ground cinnamon, lemon zest, orange zest, walnuts

Directions:
Preheat oven to 400*F.
Place coarsely chopped walnuts on baking sheet and place in hot oven. Bake for 8 minutes. Remove from oven.
Melt both chocolate chips in a double boiler(over water-or microwave if you like but be careful not to burn]. Stir frequently to melt and when smooth and velvety, add in apricot preserves. Mix thoroughly. Remove from heat.
Quickly add in cinnamon, lemon and orange zest, stirring to mix.
Spread out onto wax paper lined baking sheet. Sprinkle with toasted walnuts and chopped dried apricots. Press them down into the chocolate  so they will stick.
Chill 1 hour or until firm.
Break into pieces. Store in covered container(or zip loc bag] in the fridge. Will keep at least one week. Enjoy!
Mama's Balsamic Vinaigrette
Category: side-dish
By SOSARA77

This is a wonderful vinaigrette that my mother invented.  It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.

Ingredients:
¾ cup extra virgin olive oil
¾ cup balsamic vinegar
1 clove garlic, crushed or to taste
½ teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper

Directions:
Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

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

Calories: 137.4
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 2.7 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 24.8 mg
Whole Grain Banana Chocolate Chip Muffins


Ingredients:
whole wheat pastry flour, baking soda, baking powder, salt, egg, skim milk, fat free sour cream, banana, vanilla, Splenda sugar substitute

Directions:
Combine dry ingredients (flours, baking powder, baking soda and salt] in a bowl and set aside.
Whisk wet ingredients and Splenda together.
Combine with dry ingredients, stirring just to moisten. Stir in 1/2 cup chocolate chips (optional.].
Spray 12-cupcake baking tin with cooking spray and divide mixture amongst cups.
Bake in preheated 350 degree oven for 23 minutes. Remove from oven and allow to cool in tin for 5 minutes before removing to cooling rack.
Fruit Tartlets With Lemon Curd


Ingredients:
butter, sugar, egg, all-purpose flour, butter, eggs, sugar

Directions:
Tart shells:
Combine like a pie crust, either by hand or processor.
If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
Whisk egg and almond extract together and pour into feed tube.
Process until dough comes together in a ball.
Wrap in plastic and store in refrigerator until ready to use.
When ready to bake, form dough( I use my small cookie scoop to form dough] into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes].
Bake at 350 degrees for 12-15 minutes or till light brown.
Lemon filling:
Melt butter in top of double boiler pan.
Add sugar, lemon juice, and eggs and yolks.
Cook on low  until thick, stirring constantly.
Filling should be like thick pudding.
To assemble tarts with filling:
Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired].
Creme de Menthe Grasshopper Pie
Category: desserts
By HORVIE

A fluffy, minty, frozen pie with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color.

Ingredients:
25  chocolate sandwich cookies
½ cup butter, melted
2 cups marshmallow creme
¼ cup creme de menthe liqueur
2 cups whipping cream

Directions:
Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan. In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

Prep time: 25 mins
Total time: 2 hrs 45 mins
Yields: 1 - 9 inch pie

Calories: 567.8
Fat: 39.6 g
Saturated fat: 22.2 g
Carbohydrates: 47.9 g
Sugars: 24.7 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 112 mg
Sodium: 276.1 mg