xiaoxl/recipe_data huggingface dataset:
Tomato Cucumber Salad II
Category: salad
By POLYCHIP

A simple recipe for a fresh tasting summer salad. Wonderful with tomatoes fresh from the garden!

Ingredients:
4 medium fresh tomatoes, cut into 1 inch chunks
1 large cucumber, sliced
½  red onion, diced
¼ cup mayonnaise
2 cloves garlic, minced
2 teaspoons fresh ground black pepper
salt to taste

Directions:
In a large bowl, toss together the tomatoes, cucumber, onion, mayonnaise, and garlic. Season with pepper and salt.

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

Calories: 141.8
Fat: 11.3 g
Saturated fat: 1.7 g
Carbohydrates: 10.3 g
Sugars: 5.2 g
Dietary fiber: 2.4 g
Protein: 2 g
Cholesterol: 5.2 mg
Sodium: 86.9 mg
Smokey Black Bean Chipotle Dip


Ingredients:
black beans, chipotle chiles, garlic cloves, lime, fresh cilantro, diced tomato, sour cream

Directions:
In a food processor combine 1 can black beans, chipotle peppers, garlic & lime juice.
Combine remaining ingredients and mash as much as possible.
Serve with:  Grilled Pita wedges and blue corn chips.
No Bake Cheesecake I
Category: desserts
By Jennifer Gurule

This is as quick and easy as cheesecake recipes get, using cookies and graham crackers for a crust in a no-bake cheesecake.

Ingredients:
¾ cup finely ground graham cracker crumbs
¾ cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
⅓ cup white sugar
2 tablespoons lemon juice
½ cup heavy whipping cream, whipped
½ cup sliced fresh strawberries  (Optional)

Directions:
In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar. Press into a 7 inch springform pan. Place in refrigerator until ready for use. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice. Whip cream, and fold into cream cheese mixture. Spread into pan. Top with sliced strawberries (optional).   Freeze for 1 hour, covered with foil. Place in refrigerator 30 minutes before serving.

Prep time: 30 mins
Total time: 2 hrs
Yields: 1 - 7 inch cake

Calories: 325.6
Fat: 22.9 g
Saturated fat: 13.1 g
Carbohydrates: 27.7 g
Sugars: 16.1 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 65 mg
Sodium: 212.8 mg
Hoisin-Glazed Beef Tenderloin With Shiitake Mushrooms


Ingredients:
beef tenderloin, kosher salt, kosher salt, fresh ground black pepper, hoisin sauce, scallions, garlic cloves, fresh ginger, crushed red pepper flakes, dry sherry

Directions:
Preheat oven to 400°.
Heat a large skillet over medium-high heat.  Season the beef all over with salt and a generous amount of pepper.  Add the oil to the skillet and heat until shimmering, then sear the beef on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare].
Transfer the roast to a shallow roasting pan.  Don't clean out the skillet!  Leave everything in the skillet as you'll need it for the mushrooms.
Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce.  Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes.  Transfer the roast to a cutting board and tent loosely with foil.  Let it rest while you do the mushrooms.
Heat the skillet (that you saved] over medium-high heat.  Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes.  Add the scallion greens and sherry (or rice wine] and cook until almost all the liquid has evaporated, about 2 minutes.
Slice the roast and serve with the mushroom mixture.
**I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.
Classic Pecan Pie


Ingredients:
corn syrup, eggs, sugar, butter, margarine, vanilla, pecans, graham cracker crust, vanilla ice cream

Directions:
Mix corn syrup, eggs, sugar, butter, and vanilla together., Stir in pecans., Pour mixture into pie crust., Bake at 350 degrees Fahrenheit for 50 to 55 minutes.
Grandma's Fried Oysters


Ingredients:
egg, Worcestershire sauce, dried oregano, fresh rosemary leaf, ground sage, salt, pepper

Directions:
Heat oil in skillet, on medium high.
Beat egg with Worcestershire sauce.
In another bowl combine bread crumbs with spices.
Cut shucked oysters into bite size pieces. Dip in egg then breading and place into pan. Turn after 5-10 minutes, then brown other side. Drain on tea towel or unbleached, recycled paper towel.
Serve as is, with tartar sauce, or on a bun with lettuce, and thinly sliced onion.
Glacial Mists Cooler


Ingredients:
fresh lemon, salt, honey, gingerroot, lime zest, lime, juice of, sparkling water

Directions:
Place lemon in the blender. Add all other ingredients. Process for half a minute or so until it's a fine, thoroughly slushed puree.
Fill 8 glasses with equal parts of crushed ice and sparkling spring water or seltzer (about 2 or 3 ounces in each glass]. Add a fruity "glacial mist" to each glass by perching a thin slice of lime or a fresh strawberry "fan" over the rim of each glass. Enjoy!
Bobotie


Ingredients:
ground beef, milk, onions, butter, curry powder, sugar, salt, eggs, bay leaves, fresh parsley

Directions:
Preheat oven to 350 degrees F.
Soak bread in some milk. Squeeze until dry; reserving milk.
Saute onions in butter.
Add curry powder and continue to saute 1 minute.
Add meat, sugar, salt, lemon juice, and almonds.
Beat eggs; add half to meat mixture.
Whisk other half into milk.
Thoroughly mix bread into meat mixture; add stock.
Put meat mixture into greased oven proof dish; smooth top.
Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set.
Serve with rice and chutney.
TO FREEZE:
Complete through step 10. Allow to cool. Cover with foil. Freeze.
TO SERVE:
Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.
Corned Beef Casserole


Ingredients:
corned beef, sauerkraut, sour cream, onion, garlic cloves, swiss cheese, butter

Directions:
Combine the sour cream, sauerkraut, onion (if using] and garlic.
Spread mixture onto bottom of 9x13-inch pan.
Scatter corned beef evenly over mixture.
Spread cheese on top of corned beef.
Put bread on top of the Swiss cheese.
Pour butter on top of bread.
Bake at 350°F for 1/2 hour.
Crock Pot Beef & Mushrooms


Ingredients:
"mushrooms"

Directions:
Combine all ingredients in a greased crock pot., Cover and cook on low for 8-10 hours.
Tuna W/Black Pepper, Artichokes and Lemon


Ingredients:
olive oil, red onion, artichoke hearts, lemon, garlic cloves, fresh thyme, fresh tuna, kosher salt, black pepper, cooked rice

Directions:
Heat 1 tsp oil in a large skillet over medium heat.
Add the onion and cook until softened, about three minutes.
Add the artichokes, lemon, garlic, and thyme (if using].  Cook until heated through, three more minutes.
Transfer to a plate, season the tuna with the salt and pepper.  Heat the remaining oil in the skillet.
Cook the tuna, turning to brown all sides, the desired doneness, about two minutes for medium.
Return the artichoke mixture to skillet and toss to combine.  Serve over the rice.
Mascarpone Panna Cotta


Ingredients:
frozen strawberries, sugar, milk, unflavored gelatin, milk, vanilla, sugar, mascarpone cheese, sour cream

Directions:
Place mixed berries in a small bowl and crush slightly with the back of spoon.
Stir in 3 tablespoons sugar.
Cover with plastic wrap and set aside.
Spray four 3/4 cup ramekins with cooking spray.
In a small bowl, pour 1 tablespoon milk.
Sprinkle gelatin over and allow it to soften (10 minutes].
Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
Bring to a boil over medium high heat, stirring often.
Remove from heat, add gelatin mixture and stir until melted.
Let the mixture cool slightly down to a warm  temperature.
In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
Slowly add the now warm  cream mixture into the bowl, whisking constantly.
Pour mixture into prepared ramekins.
Chill until cold and set (at least 3 hours and up to 12] Run a small knife around the edge of the ramekins to loosen the panna cotta.
If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
Invert ramekin onto a plate.
Spoon berry sauce over panna cotta.
Serve.
Chicken and Sweet Potato Stew


Ingredients:
all-purpose flour, boneless skinless chicken breast halves, onion, garlic clove, apple cider, sweet potatoes, green beans, low-sodium tomatoes, ground ginger, fresh basil

Directions:
Begin heating oil in large saucepan or soup pot.
Dredge chicken in flour and add to hot oil.  Cook 3 minutes or just until browned. Remove chicken from the pan.
Without cleaning the pan, add onions and garlic and cook two minutes until tender.  If the pan becomes dry, add some apple juice or cider to the pan.
If you are using fresh green beans, clean and trim to 1 or 2 inch pieces.  Remember to drain the tomatoes.
Stir in the remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil.
Reduce heatand simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.
Easy (And Lightened Up) Chicken Stroganoff


Ingredients:
cucumbers, boneless skinless chicken breast, fat free cream cheese, fresh dill, oregano, mushrooms

Directions:
place shredded cucumbers on the bottom of your slow cooker, placing chicken on top. Sprinkle with dressing powder and cook on low of 4-6 hours.
shred chicken meat and add cream cheese on top – for faster melting, cube it into 6 -8 pieces. If you are adding mushrooms, add them at this time.
turn up to high for 15-30 minutes, stir and serve over whole grain noodles or brown rice.
Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig)


Ingredients:
red bell pepper, hot chili pepper, fish sauce, sugar, squid, shrimp, Chinese cabbage, carrot, green pepper, bean sprouts, scallions, Thai basil

Directions:
In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 – 3 peppers = medium, 4 or more peppers = hot]. Set aside.
In a small bowl, mix fish sauce and sugar. Set aside.
Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp.
Add the chili pepper mixture and fish sauce mixture.
Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
Turn off the heat. Add basil leaves and stir.
Infuse love and serve!
Apple Spiced Pork


Ingredients:
celery, onions, canola oil, tart apples, raisins, brown sugar, seasoning salt, ground cinnamon, cornstarch, walnuts

Directions:
Cook noodles according to package directyions, and drain.
Meanwhile in a large skillet, brown pork with celery and onion in oil, and drain.
Add apples, raisins, brown sugar, seasoned salt, and cinnamon.
Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink, and vegetables are tender.
In a small bowl, combine cornstarch, and broth until smooth, and gradually add to the pork mixture.
Bring to a boil, cook and stir 2 minutes or until thickened.
Serve with noodles.
Sprinkle with walnuts.
Boiled Eggs With Broccoli Soldiers


Ingredients:
eggs, broccoli stems, prosciutto

Directions:
Bring a pan of water to the boil then add the eggs. Leave on a high heat for 6 minutes.
Add the broccoli to another pan of boiling water and boil for 1 minute then drain.
Wrap each broccoli stem in prosciutto and fry for 2-3 minutes. Plate up and serve.
Easy Beef stroganoff


Ingredients:
flour, butter, fresh mushrooms, onion, sour cream

Directions:
Brown steak strips., Sprinkle with flour to coat the meat., Slowly add soup to make a gravy., In a seperate pan saute onions until clear., Add mushrooms to onions and cook until wilted., Add mushrooms and onions to beef and gravy., Simmer 15 minutes or so to let thicken slightly., Stir in sour cream 5 minutes before serving., Heat through, do not boil., Serve over hot noodles.
Creamy Spinach Enchiladas


Ingredients:
spring onion, garlic cloves, butter, margarine, frozen chopped spinach, cottage cheese, ricotta cheese, sour cream, monterey jack cheese, corn, flour tortillas

Directions:
Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
Cook for 3-4 minutes stirring occasionally.
Remove from heat.
Stir in cottage cheese, sour cream, 1c of shredded cheese.
The tortillas need to be gently warmed so that they will not crack when you roll them up.
Spoon about 1/4 cup filling down center of each tortilla and roll up.
Place seam side down in 13"x9" baking dish.
Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!
South of the Border Doughnuts (Bunuelos)


Ingredients:
sugar, ground cinnamon, butter, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk

Directions:
In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy.  Add the eggs and vanilla, blending well.  Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk.  Add the remaining flour and mix to make a soft dough.
Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle.  With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly  if the dough sticks.  Cut the dough with a 2-inch round cookie cutter.
In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees].  Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs.  Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.
Shakshuka


Ingredients:
olive oil, onion, garlic cloves, green peppers, plum tomatoes, Italian plum tomatoes, hot paprika, cayenne pepper, sweet paprika, turmeric, salt, fresh ground black pepper, sugar, tomato juice, vegetable broth, eggs, za'atar spice mix

Directions:
Place large saute pan over medium heat, add and heat oil.  Add onion and saute until lightly browned.
Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
Add hot and sweet paprika, turmeric, salt, pepper and sugar.  Stir for 1 minute.
Add tomato juice and vegetable broth and bring to a full boil.  Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed.  Taste and season with salt and pepper.
Gently crack eggs into pan, taking care not to break yolks.  Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs].
Ladle equal portions of vegetables and eggs into 4 serving bowls.  Sprinkle with zaatar to taste, and serve with warm pita bread.
Teriyaki Burgers


Ingredients:
low sodium soy sauce, green onion, fresh ginger, black pepper, garlic clove

Directions:
Combine all ingredients in a bowl. Divide beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Prepare grill.
Place patties on grill rack; grill 4 minutes on each side or until desired degree of doneness.
Soccer Ball Cake
Category: desserts
By Tracy

Neat way to make a ball shaped cake. Perfect for birthday parties. Kids love it. Use your favorite flavor of cake mix.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) container vanilla frosting
12  black licorice whips
¾ cup white sugar

Directions:
Heat oven to 350 degrees F (175 degrees C). Grease and flour one 2 1/2  to 3-quart ovenproof bowl. Place sugar in a bowl and stir in black food color until desired color is achieved. Set aside. Prepare cake batter according to package directions. Pour batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl then invert and let cake cool completely. Once cake is completely cool, trim flat side of cake and place on a cake board. Trim edges into a ball shape. Frost with the white frosting. Next, using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeating to cover entire cake. Cover lines with black licorice cut into 1 1/2 inch pieces. Fill the pentagon shapes with black-colored white sugar.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 3 hrs 15 mins
Yields: 1 round cake

Calories: 638.3
Fat: 16.6 g
Saturated fat: 2.8 g
Carbohydrates: 119.6 g
Sugars: 88.1 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 1.3 mg
Sodium: 550.1 mg
Chicken –Tomato and Sweet Corn Pockets #RSC


Ingredients:
phyllo dough, butter, shallot, red bell pepper, garlic cloves, corn, parmesan cheese, fresh lemon juice, garlic powder, asiago cheese, basil

Directions:
In a large skillet over medium heat, sauté onion, pepper and garlic until tender. Add chicken, corn and tomatoes. Cook  2 to 3 minutes longer. Remove from heat.
In a small bowl, combine Hidden Valley Ranch dressing, grated parmesan, lemon juice and garlic powder. Fold sauce into chicken, tomato and corn mixture. Add ½ cup Asiago cheese and basil.
Unroll phyllo. Remove single sheet and brush with butter. Fold sheet in half. Remove another sheet, brush with butter. Fold in half and crisscross 1st sheet. Repeat 1 move time, pivot remaining sheet as you layer. Gently press into large 6 count muffin pan. Repeat with remaining phyllo and butter.
Sprinkle remaining ¼ cup Asiago cheese in bottom of muffin cups. Fill muffins with tomato mixture and fold overhanging phyllo over top, brushing with butter after each fold. (Brush tops of muffins with butter] Bake at 350 degrees for 30 to 35 minutes or until tops are golden brown. Remove from oven and cool for about 10 minutes before removing from pan.
Makes 6 large muffin pockets.
Couscous Salad -- a Taste Sensation


Ingredients:
boiling water, couscous, raisins, chickpeas, green onions, zucchini, papaya, fresh parsley, mandarin oranges, pineapple, lemon juice, garlic clove, ground cumin, turmeric, olive oil

Directions:
SALAD:
Place couscous in a large bowl, pour 1 cup boiling water over; let stand 5 minutes. In separate bowl, pour remaining boiling water over raisins; let stand 5 minutes.
Fluff couscous with fork; drain raisins; stir into couscous. Add chick peas, green onions, red pepper, zucchini, papaya/apricot, mandarin oranges & parsley. Toss gently.
DRESSING:
In a bowl, whisk together lemon juice, garlic, cumin, turmeric & hot pepper sauce. Gradually whisk in olive oil (you may wish to substitute some of the retained orange/pineapple juice for  some of the olive oil]. Season to taste with salt & pepper. Pour over salad; toss.
Cover & refrigerate at least 1 hour before serving.
Simple Pan-Fried Tofu
Category: world-cuisine
By The Cow

An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!

Ingredients:
1 (12 ounce) package extra-firm tofu
2 tablespoons vegetable oil, divided
¼ cup chopped green onions
2 tablespoons soy sauce

Directions:
Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into 2x4-inch strips about 1/4-inch thick. Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer. Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 130.3
Fat: 10.8 g
Saturated fat: 1.6 g
Carbohydrates: 2.6 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 7.4 g
Sodium: 457.8 mg
Crock Pot Mac'n'cheese


Ingredients:
macaroni, sharp cheddar cheese, butter, eggs, evaporated milk, milk

Directions:
Cook macaroni, drain, and put in crock pot., add cheese except 1 cup and add butter., mix well., beat eggs and add milk salt and pepper., mix well., spread remaining 1 cup of cheese over top, Cook on low for 3 hours.
Asian Grilled Salmon - Low-Carb - Fabulous!


Ingredients:
salmon fillets, soy sauce, green onions, brown sugar, garlic, gingerroot, crushed red pepper flakes, salt

Directions:
Place salmon fillets in a large zip-loc style plastic bag.
In a small bowl, whisk together remaining ingredients and pour over salmon.
Seal bag and refrigerate for at least 8 hours.
Preheat grill (or broiler if preparing indoors].
Remove salmon from marinade and place on a well-oiled grill five inches from heat source.
Grill for 5-10 minutes, until fish flakes easily when tested w/ a fork.
(Turn only once, halfway through cooking].
Mock Mashed Potatoes/Cauliflower Atkins Style


Ingredients:
cauliflower, butter, parmesan cheese, mayonnaise, horseradish, rosemary, garlic powder, salt, chicken bouillon

Directions:
Microwave cauliflower and butter in covered microwave dish for 5-10 minutes, until very soft. (Do not add water and do not drain after cooking]
Grate Cheese.
Add bullion,garlic, rosemary and horseradish.
Use stick blender to combine and mash.
If you need to wrap up other things before serving set to the side at this point.
Right before serving reheat in microwave, blend again with stick blender.
Add mayonnaise to taste.
Entertaining Dip


Ingredients:
Velveeta cheese, sour cream, chopped tomato, green onions, Worcestershire sauce

Directions:
"Combine cheese and sour cream in saucepan; stir over low heat until smooth. Stir in tomato, onion, worchestershire sauce and hot pepper sauce. Chill. Serve with assorted vegetable dippers. May be arranged in a bountiful spring basket."
Cheeseburger Dip


Ingredients:
ground beef, Velveeta cheese, sour cream

Directions:
Brown meat in large skillet on medium-high heat; drain, reserving meat in skillet. Stir in taco seasoning.
Reduce heat to low. Add remaining ingredients; cook until Velveeta is melted, stirring occasionally.
I pour it into a oven safe bowl* and then serve in individual bowls and with tortilla chips.
* for reheating.
Sour Cream Peach Pie
Category: desserts
By LESLIE VAN SLACK

This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract.

Ingredients:
¾ cup sour cream
½ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon almond extract
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
4 cups sliced fresh or frozen peaches
¼ cup brown sugar

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream. Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 1 - 9 inch pie

Calories: 273.4
Fat: 12.1 g
Saturated fat: 4.7 g
Carbohydrates: 39 g
Sugars: 23.1 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 9.5 mg
Sodium: 132.9 mg