xiaoxl/recipe_data huggingface dataset:
Loaded Mash Potatoes
Category: trusted-brands-recipes-and-tips
By Melissa Goff

Swanson® Unsalted Chicken Stock is combined with potatoes, low-fat sour cream and a low-sodium ranch mix and topped with turkey bacon. You won't miss any of the flavor in this healthier version of mashed potatoes.

Ingredients:
1 (12 ounce) package turkey bacon
5 pounds russet potatoes, peeled and diced
1 (32 ounce) carton Swanson® Unsalted Chicken Stock
¼ cup low-fat sour cream
¼ cup low-sodium dry ranch dressing mix
¾ cup shredded nonfat Cheddar cheese
1 tablespoon chopped fresh chives

Directions:
Cook turkey bacon in a skillet over medium heat to desired crispness; crumble. In a large stock pot, combine potatoes and Swanson® Unsalted Chicken Broth. Boil potatoes and broth for about until potatoes are soft, stirring occasionally, 15 to 20 minutes. Remove from heat. Do not discard broth. Add sour cream and ranch seasoning mix. Beat potatoes with a mixer or a mashing utensil until potatoes are mashed to desired consistency and ingredients are well combined, 2 or 3 minutes. Stir in bacon, Cheddar cheese, and chives.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 servings

Calories: 240.1
Fat: 3.2 g
Saturated fat: 1.1 g
Carbohydrates: 42.9 g
Sugars: 1.9 g
Dietary fiber: 3 g
Protein: 11 g
Cholesterol: 13.4 mg
Sodium: 371.9 mg
Black Bean Everthing!


Ingredients:
black beans, sour cream, cheddar cheese, chives

Directions:
Combine the sour cream, red pepper powder and garlic salt in a small bowl till well combined.
Toss together the the black beans, chives and cheese.
Mix the sour cream mixture together with the black bean mixture.
I ate this by itself, but I also think it would work as a dip or even as a wrap sammie.
Sonora Scramble


Ingredients:
onion, butter, tomatoes, eggs, monterey jack cheese, flour tortillas, salsa

Directions:
Cook the onion and pepper in a skillet in the butter until the onion is translucent.
Add tomatoes.
simmer 5 minutes.
Add the eggs.
Cook like scrambled eggs.
When cooked sprinkle the cheese over the eggs and allow it to melt.
Serve warm with hot tortillas and salsa.
Vietnamese Banh Mi Salad


Ingredients:
chicken breast, fish sauce, lime juice, sugar, garlic cloves, salt, cucumber, radish, green onion, carrot, cilantro, romaine lettuce, tap water, rice vinegar, sugar, crushed red pepper flakes, salt, light mayonnaise, fish sauce, lime, juice of, sriracha sauce, olive oil

Directions:
Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce,  and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
White Bean Salad


Ingredients:
white beans, green bell pepper, peas, garlic cloves, salt, soy sauce, lemon juice, mustard, red wine vinegar, olive oil, black pepper

Directions:
Rinse and drain beans. Pour the beans into a medium bowl then add the vegetables and stir.
In blender, blend together garlic and remaining ingredients, then pour into vegetable mixture.
Stir well and allow to marinate in the refrigerator for at least one hour.
Scallop and Bacon Kabobs


Ingredients:
bay scallop, pineapple, mushroom caps, green bell peppers, cherry tomatoes, lemon juice, soy sauce, parsley, salt, pepper, garlic powder, bacon

Directions:
Place the scallops, pineapple pieces, and vegetables in a large shallow container.  Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops.  Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
Cook the bacon until limp but not browned.  Drain and set aside.
Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade.  Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour].
Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently], or until the bacon is crisp.  Turn and baste frequently with the marinade.
Grilled Summer Squash


Ingredients:
onion, fresh ground pepper, garlic powder, salt, butter, olive oil

Directions:
Preheat Grill.
Arrange veggies on a piece of aluminum foil large enought to form a packet.
Sprinkle pepper, garlic powder,& salt over veggies.
Slice butter into desired pieces and place on top of veggies.
Drizzle with olive oil.
Seal packet leaving enough room for veggies to steam.
Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.
Red Cabbage and Carrot Salad


Ingredients:
carrots, red cabbage, currants, lemons, red wine vinegar, salt, sumaq, dill weed, cilantro, parsley, extra virgin olive oil

Directions:
"Toss all the ingredients together and chill for an hour and serve."
Creamy Dijon Cheesy Cauliflower


Ingredients:
cauliflower, butter, all-purpose flour, milk, Dijon mustard, parmesan cheese, cheddar cheese

Directions:
Grease a shallow baking dish.
Cook the cauliflower in a saucepan of lightly salted water just until tender.
Drain, then place in the greased dish, keep warm.
Melt the butter in a saucepan, add flour and cook for 1 minute stirring constantly.
Remove from heat, then whisk in milk, and mustard.
Return to heat and bring to a boil, stirring constantly.
Cook, stirring, over low heat for 2 minutes.
Remove from heat.
Add parmesan and 1/2 cup of the cheddar cheese and stir until melted.
Season to taste with salt and pepper.
Pour cheese sauce over the cauliflower.
Combine the bread crumbs and remaining cheddar and sprinkle over the cauliflower.
Cook under a broiler until the top is browned and bubbling.
Hungarian Mixed Bean Goulash


Ingredients:
onions, green bell pepper, vegetable broth, tomato paste, kidney beans, white beans, lima beans, potatoes, paprika, dried basil, caraway seed, pepper, plain yogurt

Directions:
Heat oil in a large saucepan over medium heat. Add onions and bell pepper.
Cook, stirring frequently, 5 minutes.
Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well.
Bring mixture to a boil, the reduce heat to medium-low, cover, and simmer 45 minutes or until potatoes are tender. Stir several times while cooking.
Serve over noodles or rice and top each serving with 2 tablespoonfuls of yogurt.
Breakfast Casserole in a Slow Cooker
Category: breakfast-and-brunch
By tconstantine

Cooks while you sleep! Some fun variations of this recipe: before cooking (during prep) you can add chunks of sourdough bread, diced chiles, salsa, and/or diced green onions. You can use sage or regular sausage in place of the maple sausage, if desired.

Ingredients:
cooking spray
1 (26 ounce) package frozen hash brown potatoes, thawed
12  eggs, beaten
1 cup milk
1 tablespoon ground mustard
salt and ground black pepper to taste
1 (16 ounce) package maple-flavored sausage
1 (16 ounce) package shredded Cheddar cheese

Directions:
Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese. Cook on Low for 6 to 8 hours.

Prep time: 15 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 640.9
Fat: 54 g
Saturated fat: 22.8 g
Carbohydrates: 21.3 g
Sugars: 3.3 g
Dietary fiber: 1.4 g
Protein: 35.7 g
Cholesterol: 375.6 mg
Sodium: 989.2 mg
Marinated Grilled Salmon With Tomato, Basil, and Goat Cheese


Ingredients:
soy sauce, Worcestershire sauce, brown sugar, honey, lemon, lime, hot chili pepper, olive oil, garlic cloves, basil leaves, tomatoes, salmon steaks

Directions:
Mix first 10 ingredients in bowl.
Pour marinade into large freezer bag.
Marinate fish at least 20 minutes with bag sealed at room temperature.
Thinly slice the tomato and sprinkle with salt and pepper.
Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred].
As the fish cooks (3-5 minutes per side], use a brush and mop the marinade onto fish.
Turn salmon a quarter (90 degrees] after a quarter of the way through cooking. (This will give it nice grill cross hatch marks].
Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
Continue to baste the fish with marinade. (Try to use all if possible].
Turn fish another 90 degrees after 3/4 done cooking.
Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.
Chicken Sajji Masala (Balochistan)


Ingredients:
whole chicken, white vinegar, red chili powder, black pepper, salt, garlic paste, red chile, salt, ajwain, fennel seeds, cumin seeds, lemon juice

Directions:
Mix the vinegar, chili powder, black pepper, salt and garlic paste together in a large bowl. Add the whole chicken and turn to coat. Refrigerate overnight, turning occasionally to make sure you get good coverage.
While the chicken is marinading, put the spice ingredients together in a hot pan. Keep stirring, because you aren't using any oil and the spices will burn pretty quickly if left unattended. When they become fragrant, remove them from the heat and transfer them to a grinder. Crush them into a fine powder. If you have larger bits in your mix, it's a good idea to sift the spices through a fine mesh strainer as the bits won't be very pleasant to bite into. Set the mixture aside.
When the chicken has finished marinading, transfer it to a preheated oven and cook at 350 degrees for about 30 to 45 minutes. Meanwhile, light some coals in your barbecue (propane won't really work for this recipe, you need the smoking coals to achieve the right flavor]. When they are hot, transfer the whole chicken to your barbecue and close the lid.
When the chicken develops a dark, crispy skin take it off the grill and check the temperature of each thigh. It should read about 175. If it doesn't, transfer back to your oven and keep cooking until the right temperature is achieved.
Let the chicken rest for about 10 or 15 minutes before carving.
Sprinkle each serving with some lemon juice and a little bit of the prepared spice mixture.
Spicy Brussels Sprout Chips
Category: fruits-and-vegetables
By Matt Wencl 

Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!

Ingredients:
2 tablespoons olive oil
1 ½ teaspoons Dijon mustard
¼ teaspoon sea salt
1 pinch red pepper flakes
1 pound Brussels sprouts

Directions:
Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil. Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce. Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer. Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 111.2
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 10.7 g
Sugars: 2.5 g
Dietary fiber: 4.4 g
Protein: 3.9 g
Sodium: 185.5 mg
Cranberry-Maple Butter


Ingredients:
water, fresh cranberries, maple syrup, brown sugar, ground cinnamon, vanilla extract

Directions:
Combine the water and cranberries in a large saucepan or Dutch oven.  Bring to a boil; cover, reduce heat, and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor, and process until smooth.
Combine cranberry mixture, maple syrup, sugar, and cinnamon in pan; bring to a boil.  Reduce heat ; simmer, uncovered 25 minutes or until mixture is thick, stirring frequently.  Stir in vanilla.  Cool. Store in refrigerator up to 2 months.
Ragu-Shuka #Ragu


Ingredients:
extra virgin olive oil, onion, garlic cloves, ground cumin, cayenne, garbanzo beans, feta cheese, feta cheese, eggs, shrimp

Directions:
Preheat oven to 400 degrees.
Heat olive oil in large skillet over medium heat.
Add diced onion and stir until translucent, around 5 minutes.
Add garlic, stir for a minute.
Add spices, stir 30 seconds.
Add drained garbanzo beans, stir to mix.
Add Ragu sauce and let simmer 3 or 4 minutes.
Stir in 1/2 cup feta cheese.
Gently crack eggs on top of the sauce, one in each corner of the pan.
Let heat for a few minutes until egg whites start turning white.
Gently push shrimp into tomato sauce mixture, being careful not to break the yolks.
Put skillet in oven and bake for approximately 20 minutes, or until egg whites harden.
Remove from oven, sprinkle remaining tablespoon of crumbled feta on top, sprinkle with smoked paprika, salt and pepper to taste.
Using a large serving spoon or ladle, place into individual serving bowls.
Bon appetit!
Chicken Croquettes


Ingredients:
onions, garlic, celery, butter, eggs, croutons, fresh parsley, seasoning salt, parmesan cheese, black pepper, cayenne pepper

Directions:
In a medium or small skillet melt butter over medium heat; add in onion, garlic and celery (if using] sauté for about 3 minutes or until soft; transfer to a large bowl.
To the bowl add in cooked chicken, 2 eggs, crushed croutons or breadcrumbs, parsley, seasoned salt and Parmesan cheese; mix to combine (if the mixture is too dry then add in one more egg if too moist add in a small amount more of croutons and mix again].
Season with black pepper to taste and cayenne (if using].
Cover and refrigerate for 2 hours.
Heat oil in a large skillet over medium heat.
Shape into small thin patties and add to oil.
Fry until golden brown.
Copycat Rainforest Cafe Volcano


Ingredients:
"vanilla ice cream"

Directions:
On a chilled large round plate or platter arrange the scoops of ice cream so that they make a pile in the center of the plate.
You may use more ice cream or less, up to you.
Next, arrange the brownies along the sides of the ice cream so that it looks like a volcano shape.
Next, drizzle the top and down the sides with the 2 sauces.
Finally, add the whipped cream directly down the center of the volcano and then all over the sides.
Drizzle with more sauce and stick a sparkler or streamer in the middle.
Make sure you yell VOLCANO when you serve it.
Best and Easiest Enchilada Soup


Ingredients:
corn, black beans, diced tomatoes, green chili peppers, chicken breasts, cilantro, lime juice, monterey jack pepper cheese, sour cream, avocado, tortilla chips

Directions:
It is important to add the liquid from ALL canned ingredients (except from the black beans] in order to get the rich flavor.
Cook chicken with a little bit of garlic salt and slice into squares when completely cooked.
On a medium heat, add the cooked chicken, corn, diced tomatoes, green chiles, olives, lime juice and enchilada sauce into a large pot.
Drain black beans and add them to the rest of the ingredients.  Continue to simmer for 20 minute.
While soup is simmering cut cilantro.  Do not add to the soup until ready to serve or it will turn a wilted yellow-green color.
Once soup is served, add desired toppings.  Bon appétit!
Microwave Shrimp Scampi


Ingredients:
butter, dried parsley flakes, lemon juice, garlic clove, salt, jumbo shrimp, paprika, cooked rice

Directions:
In a microwave safe 2-quart casserole, place in butter and cook until melted.
Remove and stir in parsley flakes, lemon juice, garlic and salt.
Add shrimp; toss to coat.
Cover and microwave on hight for 3 - 5 minutes.
Cooking time will vary with the size of the shrimp.  When cooked, shrimp will be pink.
Serve over hot cooked rice and sprinkle with paprika.
Amy's Chillequilles With Eggs


Ingredients:
corn tortillas, eggs, cumin, tomatoes and green chilies, salsa, cheese, sour cream

Directions:
In a non stick skillet, fry tortilla strips in oil and then drain on paper towels and set aside.
beat eggs and cumin in a bowl.
pour into skillet with tomatoes and cheese and scramble.
when eggs are almost completely done --  add cooked tortilla strips and mix together.
serve with a dallop of sour cream.
Godiva Martini


Ingredients:
Creme de Cacao, vodka, half-and-half

Directions:
"Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass."
Garlic Loves Roasted Cabbage
Category: side-dish
By popi1950

If you're tired of the old boiled cabbage and like roasted veggies this will bring you back to one of our favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. Also watch out with those vegans because if you like leftovers you might have to make two pans at a time!

Ingredients:
1 head cabbage, or more to taste, quartered and cored
salt and ground black pepper to taste
8 cloves garlic, crushed, or to taste
¼ cup olive oil, or to taste
¼ cup water  (Optional)

Directions:
Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C). Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top. Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

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

Calories: 101
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 9.5 g
Sugars: 4.8 g
Dietary fiber: 3.8 g
Protein: 2.1 g
Sodium: 46.8 mg
Lindrusso's Spinach Balls


Ingredients:
frozen chopped spinach, herb stuffing mix, parmesan cheese, butter, scallions, eggs, nutmeg

Directions:
Combine all ingredients in a large bowl., Shape into 1-inch balls., Cover and refrigerate or freeze until ready to bake., Arrange spinach balls on an ungreased cookie sheet., Bake 10 to 15 minutes at 350 until lightly browned., Serve with your favorite mustard for dipping.
Swedish Pancakes


Ingredients:
all-purpose flour, salt, white sugar, milk, sour cream

Directions:
In a medium-size mixing bowl, beat yolks until thick.  In a separate bowl, sift together flour, salt and sugar.  Add the sugar mixture and milk into the egg yolks incrementally.  Stir in the sour cream.
In a medium-size mixing bowl, beat egg whites until stiff but not dry.  Fold the egg whites into the batter.
Heat skillet or griddle to a high temperature.  Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly.  Brown the pancake on one side.  Flip pancake over when bubbles appear on surface.  Brown on the other side.  Repeat process with remaining batter.
A-Jaad - Thai Cucumber Cool Down


Ingredients:
rice vinegar, sugar, salt, red chile, seedless cucumber, shallot, cilantro leaves, cilantro leaves

Directions:
Combine vinegar,sugar, and salt in a small pan. Cook, swirling occasionally, on low until sugar disolves, about 2 minutes.
Turn off heat, add chili, and let cool.
Place cucmbers and shallots in a bowl.
Add vinegar mixture and stir.
Just before serving add the chopped cilantro & stir.
Garnish with whole cilantro leaves.
Italian Sausage Tortellini
Category: meat-and-poultry
By Garrett Heintz

Tons of flavor in this tortellini with Italian sausage! Your family will love this!

Ingredients:
2 tablespoons unsalted butter
1 (8 ounce) package baby portobello mushrooms, sliced
1 cup dry white wine (such as Pinot Grigio), divided
3 cloves garlic, minced, divided
10 ounces mild Italian sausage, casings removed
1 (16 ounce) package three-cheese tortellini
14 ½ ounces Alfredo basil sauce
1 (5 ounce) package baby spinach leaves

Directions:
Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl. Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet. Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 791.5
Fat: 52.5 g
Saturated fat: 17.7 g
Carbohydrates: 45 g
Sugars: 3.3 g
Dietary fiber: 5.1 g
Protein: 31.3 g
Cholesterol: 84.5 mg
Sodium: 1247.5 mg
Sheila's Cabbage Soup


Ingredients:
beef shank, onion, butter, bay leaf, salt, pepper, cabbage, leeks, celery, carrot, water

Directions:
Simmer beef shanks in water (see note]with bay leaf, salt and pepper for 2 1/2 to 3 hours. At the same time brown onion in fry pan, then simmer along with meat.
Add remaining ingredients and simmer 15-30 minutes longer.
Cole Porter Slaw
Category: side-dish
By Wildflower

This coleslaw recipe is a sweet change from the norm.

Ingredients:
3 tablespoons apple cider vinegar
3 tablespoons buttermilk
¾ cup mayonnaise
¼ cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon chopped fresh parsley
⅛ teaspoon salt
¼ cup diced onion
1 (16 ounce) package packaged coleslaw mix

Directions:
Whisk together the vinegar, buttermilk, mayonnaise, and brown sugar until the sugar is dissolved. Stir in the mustard, parsley, and salt. Add the onion and coleslaw mix and stir to coat. Chill in refrigerator at least 15 minutes before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 173.7
Fat: 14.3 g
Saturated fat: 2.2 g
Carbohydrates: 10.7 g
Sugars: 4.1 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 10.1 mg
Sodium: 177 mg
Grandma Mary's Kahlua Spiced Peaches


Ingredients:
Kahlua, brown sugar, tarragon white wine vinegar, lemon zest, orange zest, cinnamon sticks

Directions:
Drain peaches, set aside.
Drain 1 1/2 cups of syrup from the peaches into a saucepan.
Add Kahlua, sugar, vinegar, peels and cinnamon.  Bring to a boil.  Reduce heat to medium and simmer 5 minutes.
Pour over drained peaches, cool and refrigerate.