aki005/Recipes_json_vector_nbarbcone huggingface dataset:
696 Mango Salsa Salmon 15 mins 15 mins 30 mins 4 4 servings 4 (6 ounce) salmon steaks, 3 tablespoons olive oil, 1 large red onion, diced, 2 cloves garlic, peeled and minced, 2 tomatoes, diced, 1 sprig fresh cilantro, chopped, 2 mangos - peeled, seeded, and diced Preheat the oven broiler. Line a broiler pan with foil. Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork. Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks. 4.4 https://www.allrecipes.com/recipe/47658/mango-salsa-salmon/ /Main Dishes/Seafood Main Dishes/Salmon/Salmon Steak Recipes/ Total Fat 29g 37%, Saturated Fat 5g 26%, Cholesterol 99mg 33%, Sodium 107mg 5%, Total Carbohydrate 24g 9%, Dietary Fiber 3g 12%, Total Sugars 19g, Protein 35g, Vitamin C 46mg 232%, Calcium 49mg 4%, Iron 1mg 6%, Potassium 980mg 21% Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 4, Yield: 4 servings
698 Mango-Pineapple Chutney 35 mins 1 hrs 10 mins 3 hrs 45 mins 24 24 servings 2 tablespoons vegetable oil, 1 teaspoon crushed red pepper flakes, 1 large sweet onion, minced, 4 inch piece fresh ginger root, peeled and minced, 1 large yellow bell pepper, diced, 3 large ripe mangoes, peeled, pitted, and diced, 1 small pineapple, peeled and diced, ½ cup brown sugar, 1 ½ tablespoons curry powder, ½ cup apple cider vinegar Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator. 4.7 https://www.allrecipes.com/recipe/166016/mango-pineapple-chutney/ /Side Dish/Sauces and Condiments/Chutney Recipes/ Total Fat 1g 2%, Saturated Fat 0g 1%, Sodium 4mg 0%, Total Carbohydrate 15g 5%, Dietary Fiber 1g 5%, Total Sugars 12g, Protein 1g, Vitamin C 31mg 154%, Calcium 15mg 1%, Iron 0mg 2%, Potassium 129mg 3% Prep Time: 35 mins, Cook Time: 1 hrs 10 mins, Additional Time: 2 hrs, Total Time: 3 hrs 45 mins, Servings: 24, Yield: 24 servings
701 Mommy's Mango Cobbler 15 mins 45 mins 1 hrs 12 12 servings 8 mangoes - peeled, seeded, and sliced, 2 cups water, ½ cup white sugar Preheat oven to 375 degrees F (190 degrees C). Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup. Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish. Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes. Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes. 4.3 https://www.allrecipes.com/recipe/238485/mommys-mango-cobbler/ /Desserts/Cobblers/ Total Fat 9g 11%, Saturated Fat 5g 26%, Cholesterol 22mg 7%, Sodium 278mg 12%, Total Carbohydrate 76g 28%, Dietary Fiber 2g 9%, Total Sugars 58g, Protein 3g, Vitamin C 28mg 139%, Calcium 131mg 10%, Iron 1mg 7%, Potassium 214mg 5% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 12, Yield: 12 servings
702 Mangonada Jell-O Shots 10 mins 10 mins 4 hrs 25 mins 20 20 shots ¼ cup water, 2 (.25 ounce) packages unflavored gelatin, 2 cups mango puree, ½ cup white sugar, 1 tablespoon lemon juice, 1 cup vodka, 1 teaspoon chamoy sauce, or to taste, 1 teaspoon chile-lime seasoning (such as Tajin®), or as needed Heat water and gelatin in a small saucepan over medium-high heat; whisk until dissolved, about 5 minutes. Add mango purée, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Remove from heat to cool slightly, about 5 minutes. Whisk vodka into cooled mango gelatin until combined. Add a few drops chamoy and a sprinkle Tajin to twenty (2-ounce) cups. Fill each cup evenly with mango gelatin and sprinkle with more Tajin. Let set in the refrigerator for 4 hours. 4 https://www.allrecipes.com/recipe/277691/mangonada-jell-o-shots/ /Cuisine/Latin American/Mexican/ Sodium 28mg 1%, Total Carbohydrate 5g 2%, Total Sugars 5g, Protein 1g, Vitamin C 1mg 3%, Calcium 1mg 0%, Potassium 2mg 0% Prep Time: 10 mins, Cook Time: 10 mins, Additional Time: 4 hrs 5 mins, Total Time: 4 hrs 25 mins, Servings: 20, Yield: 20 shots
704 Blackened Salmon Tacos with Chunky Mango Avocado Salsa 40 mins 9 mins 49 mins 6 6 tacos 3 ripe mangoes - peeled, pitted, and diced, 1 avocado - peeled, pitted, and diced, 1 orange bell pepper, diced, 1 jalapeno pepper, seeded and diced, 1 lime, juiced, 2 tablespoons chopped fresh cilantro, 1 pinch salt, 1 tablespoon sweet and spicy seafood rub, or to taste, ½ teaspoon chili powder, or to taste, salt and ground black pepper to taste, 2 skin-on salmon fillets, 2 tablespoons olive oil, or as needed, divided, 6 corn tortillas, 3 large limes, cut into wedges Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate. Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed. Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes. Slice each salmon fillet lengthwise to create 6 pieces. Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side. Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top. 4.7 https://www.allrecipes.com/recipe/246845/blackened-salmon-tacos-with-chunky-mango-avocado-salsa/ /Main Dishes/Taco Recipes/ Total Fat 14g 18%, Saturated Fat 2g 12%, Cholesterol 19mg 6%, Sodium 342mg 15%, Total Carbohydrate 36g 13%, Dietary Fiber 7g 26%, Total Sugars 13g, Protein 10g, Vitamin C 82mg 410%, Calcium 62mg 5%, Iron 1mg 7%, Potassium 565mg 12% Prep Time: 40 mins, Cook Time: 9 mins, Total Time: 49 mins, Servings: 6, Yield: 6 tacos
705 Pineapple Mango Habanero Jam 20 mins 40 mins 9 hrs 64 8 half-pint jars 1 ½ pounds fresh mangos, cut into chunks, 1 pound fresh pineapple, cut into chunks, ½ cup cider vinegar, 4 cups white sugar, 1 (3 ounce) pouch liquid pectin, 4 habanero chiles - stemmed, halved, and seeded Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved. Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot. Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes. Ladle hot jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). 5 https://www.allrecipes.com/recipe/256924/pineapple-mango-habanero-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Sodium 1mg 0%, Total Carbohydrate 15g 6%, Dietary Fiber 0g 1%, Total Sugars 15g, Protein 0g, Vitamin C 7mg 33%, Calcium 2mg 0%, Potassium 30mg 1% Prep Time: 20 mins, Cook Time: 40 mins, Additional Time: 8 hrs, Total Time: 9 hrs, Servings: 64, Yield: 8 half-pint jars
706 Easy Fish Tacos with Mango-Pineapple Slaw 30 mins 20 mins 50 mins 8 8 tacos 1 pound cod fillets, 1 tablespoon lemon juice, salt and ground black pepper to taste, ½ cup red wine vinegar, ¼ cup reduced-fat mayonnaise, 1 tablespoon white sugar, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 teaspoon garlic powder, 3 cups shredded cabbage, ½ cup chopped fresh mango, ½ cup chopped fresh pineapple, ½ cup chopped red onion, ¼ cup chopped fresh cilantro, 1 fresh jalapeno pepper, chopped, 8 (8 inch) flour tortillas Preheat the oven to 375 degrees F (190 degrees C). Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. Fold foil around fish and seal to create a pouch; place pouch in a baking dish. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeño in a large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve. Divide fish evenly among flour tortillas. Spoon slaw over fish to serve. 4.2 https://www.allrecipes.com/recipe/221937/easy-fish-tacos-with-mango-pineapple-slaw/ /Cuisine/Latin American/Mexican/ Total Fat 7g 9%, Saturated Fat 2g 8%, Cholesterol 27mg 9%, Sodium 1308mg 57%, Total Carbohydrate 38g 14%, Dietary Fiber 3g 12%, Total Sugars 7g, Protein 16g, Vitamin C 24mg 118%, Calcium 100mg 8%, Iron 3mg 14%, Potassium 338mg 7% Prep Time: 30 mins, Cook Time: 20 mins, Total Time: 50 mins, Servings: 8, Yield: 8 tacos
708 Coconut-Lime Cheesecake with Mango Coulis 35 mins 55 mins 9 hrs 30 mins 8 1 9-inch cheesecake ¾ cup sweetened flaked coconut, ¾ cup crushed gingersnap cookies, 3 tablespoons melted butter, 2 (8 ounce) packages cream cheese, softened, 1 (10 ounce) can sweetened condensed milk, 2 eggs, 1 tablespoon lime zest, 2 tablespoons lime juice, 1 tablespoon coconut extract, 2 cups cubed fresh mango, 1 teaspoon white sugar, or more to taste Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan. Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan. Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool. Reduce oven heat to 300 degrees F (150 degrees C). Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary. Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary. Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer. Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer. Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled. Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated. 4.4 https://www.allrecipes.com/recipe/214465/coconut-lime-cheesecake-with-mango-coulis/ /Desserts/Cakes/Cheesecake Recipes/ Total Fat 32g 41%, Saturated Fat 20g 98%, Cholesterol 131mg 44%, Sodium 311mg 14%, Total Carbohydrate 38g 14%, Dietary Fiber 2g 6%, Total Sugars 32g, Protein 9g, Vitamin C 15mg 73%, Calcium 161mg 12%, Iron 2mg 8%, Potassium 318mg 7% Prep Time: 35 mins, Cook Time: 55 mins, Additional Time: 8 hrs, Total Time: 9 hrs 30 mins, Servings: 8, Yield: 1 9-inch cheesecake
709 Mango Topping 10 mins 15 mins 25 mins 4 3 cups 3 cups mangos, peeled, seeded and chopped, 1 tablespoon butter, 1 tablespoon brown sugar, 1 teaspoon lemon juice, 1 teaspoon orange juice, 3 tablespoons water In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve. 4.6 https://www.allrecipes.com/recipe/20612/mango-topping/ /Side Dish/Sauces and Condiments/Sauces/Dessert Sauce Recipes/ Total Fat 3g 4%, Saturated Fat 2g 10%, Cholesterol 8mg 3%, Sodium 24mg 1%, Total Carbohydrate 25g 9%, Dietary Fiber 2g 8%, Total Sugars 22g, Protein 1g, Vitamin C 36mg 178%, Calcium 17mg 1%, Iron 0mg 1%, Potassium 203mg 4% Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 4, Yield: 3 cups
711 Macadamia-Crusted Sea Bass with Mango Cream Sauce 20 mins 20 mins 40 mins 4 4 servings ½ mango - peeled, seeded and diced, ½ cup heavy cream, 1 teaspoon lemon juice, ½ cup chopped macadamia nuts, ¼ cup seasoned bread crumbs, 1 teaspoon olive oil, ½ teaspoon black pepper, 1 pinch red pepper flakes, 1 pound fresh sea bass, salt and ground black pepper to taste, 2 cloves minced garlic, 1 tablespoon extra virgin olive oil In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat. Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce. 4.6 https://www.allrecipes.com/recipe/39583/macadamia-crusted-sea-bass-with-mango-cream-sauce/ /Seafood/Fish/ Total Fat 31g 40%, Saturated Fat 10g 51%, Cholesterol 87mg 29%, Sodium 222mg 10%, Total Carbohydrate 14g 5%, Dietary Fiber 2g 9%, Total Sugars 5g, Protein 24g, Vitamin C 9mg 46%, Calcium 66mg 5%, Iron 2mg 8%, Potassium 448mg 10% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 4, Yield: 4 servings
720 Bourbon-Mango Pulled Pork 20 mins 6 hrs 6 hrs 20 mins 10 10 servings 2 mangos, 1 (4 pound) pork shoulder roast , 2 tablespoons ground black pepper, 1 teaspoon kosher salt, 1 teaspoon chipotle chile powder, ¼ cup balsamic vinegar, 2 cups water, 1 teaspoon chipotle chile powder, 2 teaspoons honey, 1 (1.5 fluid ounce) jigger bourbon whiskey, 2 (12 ounce) bottles barbeque sauce Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce. 4.7 https://www.allrecipes.com/recipe/163001/bourbon-mango-pulled-pork/ /Main Dishes/Pork/Pulled Pork/ Total Fat 8g 10%, Saturated Fat 3g 14%, Cholesterol 68mg 23%, Sodium 996mg 43%, Total Carbohydrate 35g 13%, Dietary Fiber 2g 5%, Total Sugars 26g, Protein 24g, Vitamin C 13mg 63%, Calcium 38mg 3%, Iron 2mg 8%, Potassium 528mg 11% Prep Time: 20 mins, Cook Time: 6 hrs, Total Time: 6 hrs 20 mins, Servings: 10, Yield: 10 servings
725 T.G.I. Friday's Jack Daniels Sauce 10 mins 1 hrs 45 mins 1 hrs 55 mins 8 1 cup 1 head garlic, 1 tablespoon olive oil, 1 ⅓ cups dark brown sugar, 1 cup pineapple juice, ⅔ cup water, ¼ cup teriyaki sauce, 1 tablespoon soy sauce, 3 tablespoons lemon juice, 3 tablespoons minced white onion, 1 tablespoon bourbon whiskey, 1 tablespoon crushed pineapple, ¼ teaspoon cayenne pepper Preheat the oven to 325 degrees F (165 degrees C). Cut about 1/2-inch off top of garlic head. Trim root, so garlic sits flat. Remove outer layers of papery skin, leaving enough so cloves remain intact. Place garlic into a small baking dish, drizzle olive oil on top, and cover with a lid or aluminum foil. Roast garlic in the preheated oven until cloves are soft and fragrant, about 1 hour. Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer. Squeeze sides of garlic until pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use. Stir lemon juice, onion, bourbon whiskey, pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like, 40 to 50 minutes. 4.8 https://www.allrecipes.com/recipe/242231/tgi-fridays-jack-daniels-sauce/ /Side Dish/Sauces and Condiments/Sauces/ Total Fat 2g 2%, Saturated Fat 0g 1%, Sodium 467mg 20%, Total Carbohydrate 33g 12%, Dietary Fiber 0g 1%, Total Sugars 29g, Protein 1g, Vitamin C 8mg 42%, Calcium 42mg 3%, Iron 1mg 3%, Potassium 142mg 3% Prep Time: 10 mins, Cook Time: 1 hrs 45 mins, Total Time: 1 hrs 55 mins, Servings: 8, Yield: 1 cup
726 Easy Pineapple Cake 30 mins 45 mins 1 hrs 15 mins 24 1 9x13-inch cake 2 cups all-purpose flour, 2 cups white sugar, 2 teaspoons baking soda, 2 large eggs, 1 (20 ounce) can crushed pineapple with juice, 1 teaspoon vanilla extract Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-baking dish. Mix together flour, white sugar, and baking soda for cake in a large bowl and make a well in the center. Add eggs, crushed pineapple with juice, and vanilla; mix until well-combined. Pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 45 minutes. Meanwhile, combine cream cheese and butter for frosting in a mixing bowl; beat until smooth. Add confectioners' sugar and vanilla; beat until creamy. Spread frosting on warm cake. 4.1 https://www.allrecipes.com/recipe/15857/easy-pineapple-cake/ /Desserts/Cakes/Pineapple Cake Recipes/ Total Fat 8g 10%, Saturated Fat 5g 23%, Cholesterol 36mg 12%, Sodium 166mg 7%, Total Carbohydrate 36g 13%, Dietary Fiber 1g 2%, Total Sugars 28g, Protein 2g, Vitamin C 2mg 11%, Calcium 16mg 1%, Iron 1mg 4%, Potassium 59mg 1% Prep Time: 30 mins, Cook Time: 45 mins, Total Time: 1 hrs 15 mins, Servings: 24, Yield: 1 9x13-inch cake
728 Pineapple Upside Down Cupcakes 20 mins 20 mins 45 mins 24 24 cupcakes cooking spray, ½ cup butter, melted, 1 ½ cups brown sugar, 24 maraschino cherries, 1 (20 ounce) can crushed pineapple, 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme), 1 ⅓ cups pineapple juice, ⅓ cup vegetable oil, 3 eggs, 1 tablespoon confectioners' sugar for dusting, or as needed Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer. Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes. Pour batter into the muffin cups, filling them to the top; do not overfill. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving. 4.6 https://www.allrecipes.com/recipe/220808/pineapple-upside-down-cupcakes/ /Desserts/Cakes/Upside-Down Cake Recipes/Pineapple Upside-Down Cake Recipes/ Total Fat 9g 12%, Saturated Fat 4g 18%, Cholesterol 33mg 11%, Sodium 174mg 8%, Total Carbohydrate 39g 14%, Dietary Fiber 0g 1%, Total Sugars 28g, Protein 2g, Vitamin C 4mg 18%, Calcium 22mg 2%, Iron 0mg 2%, Potassium 90mg 2% Prep Time: 20 mins, Cook Time: 20 mins, Additional Time: 5 mins, Total Time: 45 mins, Servings: 24, Yield: 24 cupcakes
729 Brazilian Grilled Pineapple 10 mins 10 mins 20 mins 6 6 wedges 1 cup brown sugar, 2 teaspoons ground cinnamon, 1 pineapple - peeled, cored, and cut into 6 wedges Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk brown sugar and cinnamon together in a bowl; transfer into a large resealable plastic bag. Add pineapple wedges to the bag; shake well to coat each wedge. Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side. 4.9 https://www.allrecipes.com/recipe/235932/brazilian-grilled-pineapple/ /Side Dish/ Total Fat 0g 0%, Sodium 13mg 1%, Total Carbohydrate 66g 24%, Dietary Fiber 4g 13%, Total Sugars 58g, Protein 1g, Vitamin C 109mg 543%, Calcium 68mg 5%, Iron 1mg 6%, Potassium 300mg 6% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 6, Yield: 6 wedges
735 Pineapple Crisp 15 mins 40 mins 55 mins 12 1 9x9-inch crisp 2 (20 ounce) cans crushed pineapple, drained, 1 cup all-purpose flour, 1 cup brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 egg, ½ cup butter, melted, 1 teaspoon ground cinnamon Preheat the oven to 350 degrees F (175 degrees C). Spread well-drained pineapple into a 9x9-inch square baking pan. Mix together flour, sugar, baking powder, salt, and egg in a medium bowl until well combined and crumbly. Spoon mixture evenly over pineapple. Pour melted butter over mixture, then sprinkle with cinnamon. Bake in the preheated oven until top is lightly browned and filling is bubbly, 40 to 45 minutes. Serve hot or cold. 4.4 https://www.allrecipes.com/recipe/19829/pineapple-crisp/ /Desserts/Fruit Desserts/Pineapple Dessert Recipes/ Total Fat 8g 11%, Saturated Fat 5g 25%, Cholesterol 32mg 11%, Sodium 192mg 8%, Total Carbohydrate 35g 13%, Dietary Fiber 1g 4%, Total Sugars 25g, Protein 2g, Vitamin C 9mg 45%, Calcium 49mg 4%, Iron 1mg 5%, Potassium 150mg 3% Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 12, Yield: 1 9x9-inch crisp