xiaoxl/recipe_data huggingface dataset:
Polish Bean and Sausage Stew
Category: soups-stews-and-chili
By Olenka

A hearty and satisfying Polish stew with cannellini beans, bacon, and kielbasa. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!

Ingredients:
2 ½ cups dry cannellini beans
1 tablespoon vegetable oil
10 slices bacon, cubed
½ (16 oz) ring kielbasa sausage, cubed
2  onions, chopped
2  bay leaves
4  whole allspice berries
1 (14.5 ounce) can chopped tomatoes
dried marjoram, or to taste
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon paprika  (Optional)

Directions:
Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour. Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet. Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats. Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot. Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 25 mins
Yields: 4 servings

Calories: 816.9
Fat: 31.4 g
Saturated fat: 13.5 g
Carbohydrates: 89.4 g
Sugars: 8.5 g
Dietary fiber: 21.7 g
Protein: 47 g
Cholesterol: 73.5 mg
Sodium: 1225.3 mg
Newport Clam Chowder
Category: soups-stews-and-chili
By OMMIE3

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Ingredients:
½ cup butter
1 ½ large onions, chopped
¾ cup all-purpose flour
1 quart shucked clams, with liquid
6 (8 ounce) jars clam juice
1 pound boiling potatoes, peeled and chopped
3 cups half-and-half cream
salt and pepper to taste
½ teaspoon chopped fresh dill weed

Directions:
Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 336.9
Fat: 22.4 g
Saturated fat: 13.8 g
Carbohydrates: 25.8 g
Sugars: 1.8 g
Dietary fiber: 1.8 g
Protein: 9.1 g
Cholesterol: 78 mg
Sodium: 626.5 mg
Fettuccine Parmesan


Ingredients:
fettuccine pasta, butter, heavy cream, parsley, basil, salt, parmesan cheese

Directions:
Cook noodles according to package directions.
In a large (warmed] bowl, place 1/2 cup softened butter.
Add the cream, parsley, basil and salt.
Mix well.
Drain the noodles and quickly add them to the cream mixture.
Add the remaining butter and the parmesan cheese and stir lightly until the noodles are well coated.
Serve immediately.
Sugar-Free Mojito Punch
Category: world-cuisine
By Reedfrog

My daughter, who has type I diabetes, came up with this sugar-free version for our Mexican-themed nights.

Ingredients:
½ cup lime juice
½ cup fresh mint leaves
¼ cup granular sucralose sweetener (such as Splenda®)
4 ¼ cups diet lemon-lime soda
4 cups crushed ice

Directions:
Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon. Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved. Mix in crushed ice to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 5.8
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 12.7 mg
Curried Butternut Squash Bisque


Ingredients:
olive oil, butter, onion, carrot, apple, Thai red curry paste, low sodium chicken broth, bay leaves, honey, sour cream, fresh cilantro

Directions:
Preheat oven to 375°F
Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet.
Roast until tender, about 1 hour.
Cool slightly and scoop squash out into large bowl.
Measure 3 cups squash (reserve any remaining squash for another use].
Melt butter in large pot over medium-high heat.
Add onion, carrots, and apple, saute 5 minutes.
Add curry paste; stir 2 minutes.
Add chicken broth, bay leaves, and 3 cups squash.
Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
Discard bay leaves.
Working in batches, puree soup in blender until smooth.
Return to same pot.
Stir in cream and honey.
Season with salt and pepper.
Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
Chocolate Chip Cheesecake Bars


Ingredients:
cream cheese, sugar, egg

Directions:
Preheatoven to 350., In a small bowl mix cream cheese, sugar, and egg til smooth., Remove1/2 of the cookie dough from wrapper and press into an ungreased 8" pan., Spread cream cheese mixture on top., Crumble and drop remaining dough on top of cream cheese layer., Bake @ 350 for 30 minutes **DO NOT OVER BAKE THESE** C., hill before serving.
Homemade Cheesecake
Category: desserts
By SelenaMarie

I make this cheesecake seasonally for work, and it's always a hit. Everyone compliments how delicious it is and that not many homemade cheesecakes turn out so well or taste so good. You'll need a 9-inch springform pan and an electric hand mixer.

Ingredients:
1 ½ cups graham cracker crumbs
¼ cup finely ground walnuts
1 tablespoon cinnamon sugar
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
3  eggs, slightly beaten

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and about 1 to 2 inches up the sides. Set aside in a freezer while preparing the filling. Beat cream cheese, sugar, and vanilla extract in a bowl using an electric hand mixer until combined. Add heavy cream slowly while beating on low speed; continue beating until smooth. Add eggs slowly, 1 at a time, beating on low speed until combined. Remove crust from the freezer and pour in filling. Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Remove cheesecake carefully from the oven and place on a wire rack to cool, about 15 minutes. Cut around the outer edge using a butter knife to separate from the pan. Let cool to room temperature, about 30 minutes more. Unclip the side of the pan and remove the cake. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 6 hrs 10 mins
Yields: 1 9-inch cheesecake

Calories: 461.6
Fat: 38.3 g
Saturated fat: 22.4 g
Carbohydrates: 24.1 g
Sugars: 16.1 g
Dietary fiber: 0.5 g
Protein: 7.2 g
Cholesterol: 150 mg
Sodium: 306.8 mg
Bratwurst Casserole


Ingredients:
potatoes, onion, green beans, milk, cheddar cheese

Directions:
Cook Brats and drain and cut into chunks., Mix together with the remaining ingredients., Place in buttered casserole., Cover and bake at 350 for 45 minutes.
Authentic Saag Paneer
Category: world-cuisine
By Allrecipes

Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.

Ingredients:
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
½ pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1  onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1  tomato, diced
2 teaspoons garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
½ cup heavy whipping cream
salt to taste

Directions:
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses. Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside. Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes. Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 299
Fat: 19.9 g
Saturated fat: 6 g
Carbohydrates: 18 g
Sugars: 2.9 g
Dietary fiber: 5.2 g
Protein: 17.1 g
Cholesterol: 29 mg
Sodium: 479.9 mg
Easy Cheeseburger Pizza
Category: main-dish
By Holly Beauvais

The taste of a cheeseburger in pizza form! Optional: squeeze ketchup over pizza and top with shredded lettuce.

Ingredients:
nonstick cooking spray
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 pound ground beef
1  onion, chopped
1 cup mayonnaise
⅛ cup prepared yellow mustard
1 ½ cups shredded Cheddar cheese
¾ cup chopped dill pickles

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with nonstick cooking spray; unroll pizza dough over the baking sheet. Bake in the preheated oven until golden, about 8 minutes. Meanwhile, cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, 5 to 7 minutes. Drain. Mix mayonnaise and mustard together in a small bowl. Spread over the parbaked crust. Layer beef-onion mixture, Cheddar cheese, and pickles on top. Return to the oven and bake until crust is dark golden brown, 6 to 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 big slices

Calories: 722.2
Fat: 52.8 g
Saturated fat: 15 g
Carbohydrates: 35 g
Sugars: 5 g
Dietary fiber: 1.6 g
Protein: 26.1 g
Cholesterol: 90 mg
Sodium: 1149.9 mg
Simple Delicious Grilled Chicken Wings
Category: appetizers-and-snacks
By the kobers

This is a quick, easy, and tasty way of making grilled chicken wings. The taste is great and the mess is less. My brother and I came about this recipe through trial and error, and bouncing ideas off each other. We love it! This recipe is more about technique than ingredients. Frozen wings are required or they will overcook. The indirect cook time helps dry the sauce so they are not sloppy. You'll still need napkins, but much less mess on the face and hands.

Ingredients:
1 cup hot pepper sauce (such as Frank's RedHot®)
½ stick butter
4 pounds frozen chicken wings, or more to taste

Directions:
Warm hot sauce and butter in a saucepan over low heat. Mix well after butter has melted. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill wings over direct heat until no longer sticking to the grate, 10 to 15 minutes. Do not peel off wings that are still sticking. Turn wings over and grill until halfway done on the second side, about 10 minutes more. Dip wings, 3 or 4 at a time, into the sauce. Place coated wings over indirect heat. Grill until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Place wings in a large bowl. Cover with aluminum foil for 10 minutes or until ready to serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 pounds of wings

Calories: 84.5
Fat: 5.2 g
Saturated fat: 2.5 g
Carbohydrates: 0.2 g
Sugars: 0.2 g
Protein: 8.7 g
Cholesterol: 31.7 mg
Sodium: 396.1 mg
Cascade Style Hot Jalapeno Catfish


Ingredients:
catfish fillets, black pepper, garlic powder, paprika, dried ancho chile powder, flour, egg, milk, half-and-half

Directions:
Preheat the oven to 375 degrees.
Rinse the fish under running water, then pat dry with paper towels.
Mix together the crushed potato chips, black pepper (to taste], garlic powder, paprika or ancho, and flour, stirring well; pour onto a shallow plate.
Mix together the egg and milk; pour onto a shallow plate.
Lightly oil a large baking pan (one large enough so that none of the fillets will touch].
Dredge and coat a fillet with the egg mixture, then dredge in the potato chip mixture so that the fillet has a thick crust; place fillet in baking dish and repeat with other fillets.
Bake uncovered at 375 for 30 to 35 minutes, serve immediately, and enjoy!
My husband likes salsa on his, but I eat mine just as it is... yum!
Tim's potato chips: http://www.agrilinkfoods.com/tims/.
Beef Samosas
Category: appetizers-and-snacks
By sassyangelkiwi Donna-Maree Aus

Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.

Ingredients:
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1  bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
½ teaspoon ground black pepper
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Directions:
Bring a medium saucepan of lightly salted water to a boil.  Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 samosas

Calories: 258
Fat: 14.8 g
Saturated fat: 4 g
Carbohydrates: 23.8 g
Sugars: 1.6 g
Dietary fiber: 2.3 g
Protein: 7.6 g
Cholesterol: 21.4 mg
Sodium: 346 mg
Cucumber Yogurt Za'atar Salad (How I Like It )


Ingredients:
yogurt, English seedless cucumbers, garlic cloves, sea salt, fresh ground black pepper, of fresh mint, flat leaf parsley, extra virgin olive oil, lemon, zest of, paprika, za'atar spice mix, red bell pepper, green bell pepper

Directions:
Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and  the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika.
Tear off pieces of the pita bread and use them to scoop up salad.
Korean Simply-Supper Pajun Pancake #SP5


Ingredients:
pork sausage, hoisin sauce, eggs

Directions:
In a large 12-inch non-stick skillet over medium heat cook sausage and peppers until sausage is no longer pink in color and sausage and peppers are thoroughly cooked. Remove skillet from heat. Remove sausage and pepper mixture from skillet with a slotted spoon. Crumble cooked sausage into smaller pieces.  Reserve sausage drippings in skillet; set aside.
Place cooked crumbled sausage and pepper mixture in a large bowl.  Reserve 1/4 cup hoisin sauce for garnish; set aside. Toss remaining 1/4 cup hoisin sauce into sausage and pepper mixture until coated well. Add in package of seasoned diced potatoes and combine until just blended with sausage, pepper and sauce mixture.
Place sausage, pepper, sauce and potato mixture into sausage drippings evenly in bottom of large 12-inch skillet and over medium heat cook for 4 to 5 minutes, or until sausage, pepper and potato mixture is partially cooked, loosening edges and bottom when needed to prevent over browning. Turn partially cooked sausage, peppers, sauce and potato mixture onto other side in skillet and reduce heat to medium-low setting, carefully toss beaten eggs in to sausage, peppers, sauce and potato mixture until just blended. Cook an additional 4 to 5 minutes, or until sausage, pepper and potato pancake is cooked thoroughly, loosening edges and bottom if needed to prevent over browning. Remove from heat.
Assemble and serve Korean pancake. Cut Korean pancake into 4 large even wedges. Place one wedge each onto 4 individual serving plates. With reserved 1/4 cup hoisin sauce, drizzle an even tablespoon hoisin sauce over top each wedge serving. Serve warm.
Strufoli


Ingredients:
eggs, flour, baking soda, honey, vanilla

Directions:
Beat eggs until light.
Add all dry ingredients and blend well.
Knead until dough forms a smooth surface.
Roll dough out on floured board with floured rolling pin to a 1/2 inch thickness.
Cut into 1/2 inch strips.
Pinch off 1/2 inch pieces.
Pour oil in large heavy frying pan until about 2" deep.
Heat oil until a small piece of dough bubbles and rises to surface quickly.
Do not overheat.
Place cut pieces of dough onto slotted spoon and lower into oil.
When the dough puffs up and is slightly browned remove with slotted spoon and put fried morsels into a"doubled" brown paper bag to absorb excess oil.
Repeat using all the dough---Note: sometimes the oil will froth--give the oil a stir--do not let the oil get too hot or they will burn.
When all dough is fried place morsels into a new"doubled" brown paper bag--place bag near heat source to coax out as much oil as possible---leave over night.
Next day put struffoli in a new"doubled" and shake shake shake.
Heat honey in large heavy pot stir in vanila.
Slowly pour struffoli into honey stir to coat.
Spoon onto serving plate and sprinkle with colored sprinkles.
Bergy Dim Sum #1, Pork & Lettuce Rolls


Ingredients:
pork, mushroom, shallots, water chestnut, bamboo shoot, lite olive oil, soy sauce, oyster sauce, dry sherry, lettuce leaves

Directions:
Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
Have a bowl of cleaned lettuce leaves ready.
When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
Optional: You may serve  a sauce to go along with the wraps, serve on the side.  Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing
Coconutty Macaroons


Ingredients:
vanilla, coconut, sugar, salt

Directions:
Melt chocolate chips in a microwave safe bowl., Let cool slightly., Beat eggwhites to stiff peaks., Fold in sugar, coconut, chocolate, nuts, salt and vanilla., Drop mounds onto a cookie sheet covered in aluminum foil or parchment paper., Bake at 375 for 12-15 min., Cool on pan.
Home Recipe  for Waffle House Chili


Ingredients:
pinto beans, lean hamburger, breakfast sausage, yellow onions, tomato sauce, beef bouillon cubes, beef bouillon granules, salt, chili powder, ground cumin, black pepper, sugar, garlic powder, oregano

Directions:
Brown hamburger, sausage, and onion together in 6 quart saucepan.
Add pinto beans (not drained], add can of tomato sauce and add enough water to rinse can.
Add beef bouillon granules.
If using bouillon cubes, dissolve in 1/4 cup water then add to the pan.
Add salt, black pepper, garlic powder, oregano, cumin, chili powder and sugar.
Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes.
Serve.
chocolate chai


Ingredients:
black tea, boiling water, sugar, milk, vanilla, ground cinnamon, nutmeg

Directions:
in a saucepan pour boiling water over tea bags.
cover and let it stand 5 minutes, discard tea bags.
stir sugar and cocoa into tea, cook over medium heat and bring to boil.
stir in milk, vanilla, cinnamon, nutmeg and heat through remove from heat pour into 6 warm mugs, garnish with whipped cream and add a peppermint stick as a stirrer.
Chocolate Milk Shake


Ingredients:
milk, chocolate ice cream

Directions:
Blend in blender until smooth. Add ice cream slowly. Add more milk., if too thick. Makes 2-3 servings.
Savory Beef and Noodles


Ingredients:
ground beef, mushroom stems and pieces, all-purpose flour, water, fresh parsley

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
In a small bowl, combine flour and water, mix until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over hot cooked noodles. Garnish with parsley if desired.
Quinoa and Vegetable Soup
Category: soups-stews-and-chili
By GIMESUN

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1  onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1  bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese  (Optional)

Directions:
Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes. Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 279.7
Fat: 12.4 g
Saturated fat: 4.3 g
Carbohydrates: 31.8 g
Sugars: 6.9 g
Dietary fiber: 8.5 g
Protein: 11.6 g
Cholesterol: 23.5 mg
Sodium: 1922.7 mg
Peach Melba


Ingredients:
vanilla ice cream, red currant jelly, Grand Marnier

Directions:
Heat raspberry jam until warm (not boiling]. Place the scoop of ice cream in the bottom of a sherbet glass.
Top with raspberry jam
Cover with a peach half.
Spoon on red currant jelly and Grand Marnier.
Serve and enjoy!