xiaoxl/recipe_data huggingface dataset:
Dar's Super Savory Sauerkraut Potato Bake
Category: side-dish
By daplo

This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.'  I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'

Ingredients:
⅓ cup all-purpose flour
2 teaspoons chicken bouillon granules
1 cup water
1 cup milk
¼ cup sour cream
1 small onion, finely chopped
1 cup shredded Cheddar cheese
1 cup drained sauerkraut
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon caraway seeds  (Optional)
3 tablespoons unsalted butter, melted
1 (16 ounce) package frozen shredded hash brown potatoes

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool. Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer. Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 367.7
Fat: 23.6 g
Saturated fat: 12.8 g
Carbohydrates: 31.3 g
Sugars: 3 g
Dietary fiber: 2.6 g
Protein: 10 g
Cholesterol: 42.6 mg
Sodium: 681 mg
Ham and White Bean Soup
Category: soups-stews-and-chili
By ScottF

One of my family's favorite soups. Great on chilly days. For bean lovers, add a second can of white beans.

Ingredients:
1 tablespoon olive oil
1  onion, diced
1 ½ teaspoons Italian seasoning
1 quart chicken broth
1 (15.5 ounce) can white beans, drained
1 (14.5 ounce) can petite diced tomatoes
½ head cabbage, shredded
¾ pound ham, diced
2 stalks celery, chopped

Directions:
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season onion with Italian seasoning. Continue to cook and stir for 1 more minute. Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 298.6
Fat: 13.6 g
Saturated fat: 4.2 g
Carbohydrates: 26.8 g
Sugars: 6.6 g
Dietary fiber: 7.3 g
Protein: 18.5 g
Cholesterol: 35.1 mg
Sodium: 1498.3 mg
Island Style Chicken Strips.


Ingredients:
chicken breasts, eggs, scallions, thyme, parsley, sea salt, black pepper, all-purpose flour

Directions:
I used a bone in chicken breast which I got the strips from, but you’re free to use boneless chicken breast if you’d like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry.
Chop (finely] the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we’re seasoning the bread crumbs and not the chicken as we would traditionally do.
Cut the chicken into 1/4 inch strips (don’t fuss with being even], wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It’s time to set up a batter and frying station. We’ll need the veg oil in a deep pan (I used a small wok so the oil doesn’t splatter onto the stove while frying] on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drain off the excess oil when the chicken strips are done cooking.
Take a piece of chicken and dust it in the flour, then into the eggs (make sure it’s covered in the eggs mix] and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you’ll have a few to go in at the same time.
Your oil should be hot by now, so gently place each strip inches Flip after a couple minutes and keep an eye on them. If you find that they’re browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown color. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot] with a little sea salt (not mentioned in the ingredient list].
Surprise! Peanut Butter Truffles #SP5


Ingredients:
white chocolate chips, creamy peanut butter, vanilla

Directions:
In mixing bowl add mashed potatoes, melted white chocolate chips, peanut butter and vanilla. Using mixer on medium speed, mix ingredients until smooth. Place mixture in bowl into refrigerator and chill about 2 hours.
After mixture has become firm, use a melon baller or your hands to roll into 1 inch balls. Work in small batches, leaving unused portion in refrigerator until ready to roll. Place balls on wax paper lined cookie sheet.  When all balls are rolled place cookie sheet in refrigerator while preparing milk chocolate coating.
Working with 1 cup of milk chocolate chips at a time, place chips in microwavable bowl or in a double boiler. Microwave at 50% power one minute at a time, stirring between minutes until completely melted. If using double boiler, stir often over medium heat until melted.
Roll chilled balls in melted chocolate 1 at a time and return to waxed paper. Chill truffles in refrigerator for about 30 minutes or in freezer for about 15 minutes. Best served cold.
Pepper Jack Cheese Sticks


Ingredients:
monterey jack pepper cheese, flour, eggs, salsa

Directions:
Cut cheese into 2 3/4-inch by 1/2-inch sticks.
Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels.
Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.
Garlic Broccoli
Category: salad
By ESJESSI

This salad is made with marinated raw broccoli in a garlicky sauce for numnums!  A recipe from my grandma.

Ingredients:
4 cloves garlic, peeled
1 ½ teaspoons salt
1 bunch broccoli, cut into florets
⅓ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
½ cup grated Parmesan cheese, or to taste

Directions:
Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring  occasionally. Sprinkle with Parmesan cheese before serving.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 120.2
Fat: 10.6 g
Saturated fat: 2.1 g
Carbohydrates: 4.1 g
Sugars: 0.7 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 4.4 mg
Sodium: 572.2 mg
Eggless Autumn Spice Cookies


Ingredients:
flour, salt, ground cinnamon, ground cloves, ground ginger, baking soda, dark brown sugar, white sugar, sugar, maple syrup

Directions:
Preheat oven to 350., Mix flour, baking soda, ginger, cloves, cinnamon, and salt. Set aside., Cream butter and sugars until fluffy., Add maple syrup, blend., Slowly add the dry ingredients, mix well., Drop a tablespoon at a time in the reserved sugar, coat and roll in to a ball., Place on parchment lined cookiesheet at least an inch apart., Bake for 12-14 minutes or until lightly golden brown., Cool on a wire rack., Store in a sealed bag.
Tuna Mousse with Crackers


Ingredients:
gelatin, water, water, cottage cheese, mayonnaise, green pepper, onion, celery ribs, eggs, light chunk tuna in water, Tabasco sauce

Directions:
Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
In a separate pan bring the soup to a boil and stir until thickened.
Add gelatine to soup and allow to cool.
Add all other ingredients and pour into an oiled (preferably fish-shaped] mould.
Allow to set completely in the fridge.
Turn out on a platter and garnish with prawns and lemon slices.
Serve with crusty bread or melba toast.
Asian Vegetable Stir Fry (Tokyo Tokyo Style)


Ingredients:
green cabbage, red onion, carrot, bean sprouts, olive oil, sesame seeds

Directions:
1. Mix all the vegetables together in one wok or skillet and put olive oil, salt and pepper. Cover and let it cook for about 3-4 minutes or until vegetables are still tender.
2. Add a few drops of sesame oil to add a unique taste and serve with a sprinkle of sesame seeds on top. Serve as a side dish for meat dishes.
Monte Cristo


Ingredients:
ham, turkey, cheese, cheese, flour, egg, soda water

Directions:
FOR THE SANDWICH:, Place one piece of bread on prep surface. Place Swiss cheese on bread, then ham., On top of second piece of bread, place turkey, and then American cheese., FOR THE BATTER:, Place all ingredients in a mixing bowl and whisk to combine., Fry sandwich in oil until golden brown.
Awesome Hot Dog Chili Sauce


Ingredients:
hamburger, cumin, water, chili powder, garlic powder, sugar, ketchup, salt

Directions:
Put all ingredients in pan., Do not cook hamburger first., Cook all at the same time., it makes for a smoother sauce., Cook down for 10 to 15 minutes until thickened., I enjoy mine with yellow mustard and onions.
Pumpkin Squares
Category: fruits-and-vegetables
By GINGER P

These are good any time of year. They are excellent frosted with cream cheese icing.

Ingredients:
4  eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture. Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

Yields: 1 9x13 inch pan.

Calories: 202.7
Fat: 10.2 g
Saturated fat: 1.5 g
Carbohydrates: 26.5 g
Sugars: 17.4 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 31 mg
Sodium: 196.3 mg
Sliced Tomato Salad


Ingredients:
tomatoes, lemon, lemon pepper, kosher salt, cracked black pepper, capers

Directions:
Slice the tomatoes., Lay slices down on serving platter., Cut lemon in half and squeeze all over the surface of the tomatoes., Sprinkle with lemon pepper, kosher salt, fresh cracked black., Garnish with capers if desired.
Grapes a La Creme


Ingredients:
white seedless grapes, sherry wine, brandy, sugar, vanilla, sour cream, brown sugar

Directions:
Marinate grapes in sherry or brandy for 2 to 3 hours. Drain well.
Whip the cream. Add sugar, vanilla and sour cream. Continue beating. Fold in grapes. Spoon into parfait glasses. Sprinkle brown sugar on top.
Chill in the refrigerator for 6 hours or more. Serves 6 to 8.
Tahini Dressing


Ingredients:
extra virgin olive oil, tahini, cider vinegar, Dijon mustard, salt, fresh ground black pepper

Directions:
In a jar with a tight-fitting lid, combine the oil, tahini, vinegar, mustard, salt and pepper.
Seal the jar and shake well.
Makes enough to coat about 6 cups of greens.
Oh so Creamy Tuna Noodle Casserole


Ingredients:
onion, tuna, milk, mayonnaise, pepper, salt, garlic powder

Directions:
Preheat oven to 350°F.
Cook noodles as directed on package.
In one bowl combine onion, mushrooms and tuna, mix well.
In another bowl combine condensed soup, milk, mayonnaise and spices, wisk together until combined.
Pour the soup mix, noodles and tuna mix together and combine all very well.
Pour mixture into a 2 quart buttered baking dish, top with buttered breadcrumbs and bake on 350°F for about 30 minutes.
German Potato Salad
Category: salad
By April

This is a really good hot potato salad that my mother used to make for us.  You can vary the amount of vinegar and sugar to change the taste around.

Ingredients:
4  potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
⅓ cup water
¼ cup white wine vinegar
½ cup chopped green onions
salt and pepper to taste

Directions:
Bring a large pot of salted water to a boil.  Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon, potatoes and green onions to skillet and stir until coated.  Cook until heated and season with salt and pepper. Serve warm.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 327.7
Fat: 12.8 g
Saturated fat: 4.3 g
Carbohydrates: 46.1 g
Sugars: 8.2 g
Dietary fiber: 5.1 g
Protein: 8 g
Cholesterol: 19 mg
Sodium: 250.2 mg
Debbie's Ultimate Mushroom Dish
Category: side-dish
By BELLYJEANS

Who would've thunk that so few ingredients would make the best, and I mean BEST, mushrooms that you've ever tasted?  I always serve this at Christmas. Use any combination of mushrooms you like, but make sure to use fresh and not canned.

Ingredients:
3 tablespoons butter
2 ½ pounds sliced fresh mushrooms
1 (4 ounce) can sliced black olives, drained
3 cups shredded Cheddar cheese
2 tablespoons all-purpose flour
2 tablespoons butter, melted
½ cup fine dry bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, and saute until tender, about 10 minutes. Layer half of the mushrooms in the bottom of a casserole dish. Sprinkle with half of the olives, half of the cheese, and 1 tablespoon of flour. Repeat the layers then top with the bread crumbs. Drizzle 2 tablespoons of melted butter over the crumbs. Bake for 30 minutes in the preheated oven, until bubbly and browned on the top.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 315.5
Fat: 23.6 g
Saturated fat: 13.8 g
Carbohydrates: 12.4 g
Sugars: 3 g
Dietary fiber: 2.2 g
Protein: 16.2 g
Cholesterol: 63.6 mg
Sodium: 492.9 mg
The Ultimate Strawberries & Cream Trifle


Ingredients:
cold water, vanilla flavor instant pudding and pie filling mix, fresh strawberries, fresh strawberries

Directions:
WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.
Sour Cream Biscuits
Category: bread
By Debbie Rowe

These biscuits are light and fluffy.  Delicious!

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
3 teaspoons baking powder
¾ cup sour cream
1 ½ tablespoons water

Directions:
Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary. With well floured hands shape dough into round biscuit shapes.  Bake at 450 degrees F (230 degrees C) for 12 minutes.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 1 dozen

Calories: 107.2
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 16.8 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 6.3 mg
Sodium: 279.3 mg
Chocolate Candy Cane Cake


Ingredients:
instant chocolate pudding mix, eggs, sour cream, water, Cool Whip

Directions:
Preheat oven to 350 Fahrenheit.
Grease 2 9" round cake pans.
Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
Beat on medium speed 2 minutes until well blended.
Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
Spoon batter into pans.
Bake 50 minutes to 1 hour until toothpick comes out clean.
Cool in pan for 10 minutes then cool completely on wire rack.
Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
Top with remaining cake layer and frost with the rest of the cool whip.
Garnish with crushed candy cane.
Beans and Weiners Goulash


Ingredients:
stewed tomatoes, onion, green pepper

Directions:
In a skillet add the onion, peppers and weiners (use cooking spray].
Saute for 5 - 10 minutes.
Add the tins of beans and stewed tomatoes.
Simmer for till warm and enjoy.
Tips.
- While the tomatoes are still in the can, take a knife and cut up the tomatoes to smaller pieces.  Drain some of the liquid but save it in case you want to add it later.  The meal should be thick, not runny.
- Consider other ingredients (green onions, other peppers, mushrooms, whole tomatoes, sundried tomatoes, chilli peppers].
- Make a few hours in advance, let cool and then reheat.  The result is thicker and flavours infuse more.
Chicken or Turkey-Mushroom Enchiladas


Ingredients:
sour cream, cheddar cheese, seasoning salt, black pepper, butter, onions, garlic, red bell pepper, chili powder, mushroom pieces, green chilies, seasoning salt, flour tortillas, cheddar cheese

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
Add in the chopped chicken, green chilies (with their juice] mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
Heat the tortilla shells for about 30 seconds in the microwave to soften.
Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas].
Place seam-side down in the baking dish.
Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
Covered with foil and bake for about 25 minutes.
Remove the foil then bake uncovered for another 10-12 minutes.
Delicious!
Poat Dot - Cambodian Grilled Corn


Ingredients:
corn, fish sauce, water, sugar, salt, green onions

Directions:
Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
Very lightly brush the corn with oil and set on the grill rack or in the skillet.
Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
Carefully pour liquid mixture in (it may sputter a bit so watch out]; add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
Brush cooked corn with the sauce and serve.
Soft Pretzels


Ingredients:
water, dry active yeast, sugar, table salt, all-purpose flour, egg, water, coarse salt

Directions:
Place an oven rack in the center of the oven.
Preheat the oven to 425 degrees.
Spray the 2 baking sheets with the cooking oil.
Pour the warm water into a large  mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes.
Stir until completely dissolved.
Add sugar, table salt, and 1 cup of flour; stir  until blended.
Add 2 more cups of flour a 1/2 cup at a time, stirring to blend  after each addition.
The dough should be well blended.
Sprinkle some flour over  a clean kitchen surface or board.
Turn the dough onto the floured surface.  Knead until the dough is smooth and elastic, sprinkling with flour if the dough  is sticky.
Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15  inches or any length you desire, depending on the size of the heart you want to  make. Put the pretzel on a baking sheet and continue with the remaining dough.
Beat the egg in a small bowl and add 1 tablespoon of water.Beat together.
Brush  the egg wash over each pretzel using a pastry brush.
Sprinkle the coarse salt  over the pretzels with your finger.
Bake until golden brown, about 15-20  minutes.
Allow to cool on a baking rack before serving.
Banana Devils Food Cake


Ingredients:
instant chocolate pudding mix, flour, water, eggs, bananas

Directions:
Preheat oven to 350 degrees., Grease a 10" tube pan., Combine cake mix, pudding mix and flour in large mixing bowl., Add water, eggs, oil and blend, then beat for 2 minutes at medium speed., Stir in bananas., Bake for 60 to 70 minutes or until tests done., Cool for 1 hour in pan.
Frikadeller (Danish Meatballs)
Category: world-cuisine
By Marigat

This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!

Ingredients:
½ pound ground veal
½ pound ground pork
¼ cup milk, or as needed
¼ cup finely grated onion
1  egg
¼ cup bread crumbs, or as needed
¼ cup all-purpose flour
¼ cup seltzer water
salt and pepper to taste
¼ cup margarine

Directions:
Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping. Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form. Heat the margarine in a large skillet over medium heat. To form meatballs, scoop up about 2 1/2  tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 24 meatballs

Calories: 246.2
Fat: 16.3 g
Saturated fat: 4.6 g
Carbohydrates: 8.4 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 15.7 g
Cholesterol: 83.2 mg
Sodium: 177.5 mg
Pumpkin Ice Cream Cake


Ingredients:
butter, vanilla ice cream, pumpkin puree, brown sugar, cinnamon, nutmeg

Directions:
Combine cookie crumbs with melted butter until evenly distributed.
Press mixture into the bottom and slightly up the sides of a 9" springform pan.
Refrigerate 10-15 minutes.
Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
Place in freezer until hard.
Mix together pumpkin, sugar, cinnamon and nutmeg.
Whip cream until stiff and fold into pumpkin mixture.
Spoon over ice cream.
With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
Freeze until firm.