xiaoxl/recipe_data huggingface dataset:
One Bowl Cheddar Biscuits


Ingredients:
Bisquick baking mix, cheddar cheese, mixed herbs, sour cream, Dijon mustard, milk, egg, flat leaf parsley

Directions:
Preheat oven to 425°F  Place baking mix in a large bowl.  Add the cheese and herbs, and stir to combine.
Next add sour cream, mustard and milk and stir into baking mix until just combined.
Place the dough onto a lightly dusted surface.  Knead 10 times.  Pat into 1/2 inch thickness.  Cut with 2 inch circle cutter into individual biscuits.
Place biscuits onto a baking sheet.  Brush each biscuit lightly with beaten egg.  Place 1 parsley leaf on top and brush again with egg.
Bake 12 to 15 minutes or until lightly browned.  Serve warm.
Tomato Bredie
Category: world-cuisine
By WILLIAM R

This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.

Ingredients:
1 tablespoon vegetable oil
3 ½ pounds lamb or mutton breast chops, chopped into portions
2 tablespoons cake flour
1 large onion, chopped
2 ¼ pounds fresh tomatoes, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
6  whole white peppercorns
2  bay leaves
1 teaspoon brown sugar
1 tablespoon white vinegar
1 dash Worcestershire sauce
1 cube beef bouillon cube
2 medium potatoes, quartered  (Optional)

Directions:
Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours.  Stir occasionally, making sure nothing sticks on the bottom of the pot. Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 531.1
Fat: 31.2 g
Saturated fat: 12.4 g
Carbohydrates: 25.3 g
Sugars: 6.9 g
Dietary fiber: 4.4 g
Protein: 36.8 g
Cholesterol: 134.2 mg
Sodium: 633.1 mg
Basic Indian Curry with Paneer
Category: world-cuisine
By MELLY28

A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

Ingredients:
¼ cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2  serrano peppers, minced, or to taste
¾ teaspoon red chile powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon garam masala
¾ teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
chopped fresh cilantro, for garnish

Directions:
Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute. Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 433.5
Fat: 28.1 g
Saturated fat: 10.5 g
Carbohydrates: 33 g
Sugars: 13.8 g
Dietary fiber: 8.1 g
Protein: 16 g
Cholesterol: 49.2 mg
Sodium: 819.5 mg
Almond Butter
Category: side-dish
By Amy M

This is a quick, simple way to make healthy, all-natural basic almond butter. Add sugar, spices, or other ingredients to taste if desired.

Ingredients:
1 cup toasted almonds
2 teaspoons olive oil

Directions:
Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 56.6
Fat: 5.1 g
Saturated fat: 0.4 g
Carbohydrates: 1.8 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 1.9 g
Sodium: 0.1 mg
World's Best Lasagna
Category: world-cuisine
By John Chandler

It takes a little work, but it is worth it.

Ingredients:
1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12  lasagna noodles
16 ounces ricotta cheese
1  egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Directions:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.  In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375  degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish.  Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.  Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 15 mins
Yields: 12 servings

Calories: 448.2
Fat: 21.3 g
Saturated fat: 9.9 g
Carbohydrates: 36.5 g
Sugars: 8.6 g
Dietary fiber: 4 g
Protein: 29.7 g
Cholesterol: 81.8 mg
Sodium: 1400.4 mg
Chocadoodle Cookies


Ingredients:
butter, sugar, eggs, all-purpose flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Preheat oven to 375ºF.
In a mixing bowl, cream butter and sugar together until light and fluffy.
Beat in eggs.
Gradually add flour, cream of tartar, baking soda, and salt until well mixed.
Stir in mini-chips and set aside.
In a small bowl. mix the topping sugar and cinnamon together.
Shape dough into 1-inch balls and roll in coating mixture.
Place 2 inches apart on ungreased cookie sheets; flatten with a fork (use a rocking motion].
Bake for 8 to 10 minutes or until set.
Place on wire racks to cool.
African Mango Fool


Ingredients:
milk, eggs, sugar, water, sugar, mangoes

Directions:
Heat the milk (or coconut milk] in a double boiler, or in a saucepan over low heat. Do not boil.
In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.].
Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
While the custard is cooling, cook the fruit:
Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya], or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
To serve:
Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.
Roasted Veggies With Quinoa


Ingredients:
asparagus, parsnip, carrot, sweet potato, red onion, olive oil, salt, dried thyme, ground black pepper, quinoa

Directions:
Toss vegetables with olive oil, salt, thyme, and pepper.
Arrange vegetables in single layer on baking sheet and bake at 400 degrees for 40-50 minutes, turning once halfway through.
While veggies are baking, combine 2 cups of water and quinoa seeds in a pot over the stove; add a dash of salt and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes; fluff with a fork.
Spoon vegetables onto quinoa and enjoy.
Sheila's Black Bean Soup


Ingredients:
sun-dried tomatoes, boiling water, onions, garlic cloves, cumin, water, tomatoes, black beans, fresh cilantro, sour cream

Directions:
Cover the sundried tomatoes with the boiling water and set aside.
In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
Add the cumin, 1/3 cup water and tomatoes.
(Break up large chunks if you haven't already zapped them.].
Bring to a boil.
Cover and simmer over low heat for 5 minute.
Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
Drain and chop the sundried tomatoes and add to soup.
Cook 5-10 minutes longer.
Stir in cilantro and remove from heat.
Puree half the soup in food processor or blender and return to pot.
If soup is too thick, add some water or tomato juice if you prefer.
Serve with a dollop of sour cream.
Greek-Inspired Grilled Turkey Sausage Brats
Category: meat-and-poultry
By lutzflcat

Enjoy a delicious grilled turkey sausage topped with fresh, crisp Greek-style veggies and tangy feta cheese.

Ingredients:
4 medium turkey bratwurst sausage links (such as Jennie-O®)
⅓ cup diced red onion
⅓ cup chopped cucumber
⅓ cup diced tomatoes, drained
12 large Kalamata olives, quartered
2 teaspoons olive oil
1 teaspoon lemon juice
¾ teaspoon dried oregano
salt and freshly ground black pepper to taste
4 medium brat buns
⅓ cup crumbled feta cheese, or more to taste

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place sausages on the rack, and grill until sausages are cooked through, 10 to 16 minutes, turning occasionally. Your cooking time will depend on your grill and how close the sausages are to the heat. Check periodically with a meat thermometer until you reach 165 degrees F (74 degrees C), which is well done. Combine red onion, cucumber, tomatoes, and Kalamata olives in a small bowl. Drizzle with olive oil and lemon juice, and stir in the oregano, salt, and pepper. Place the turkey sausages in the buns. Evenly distribute the Greek-style veggie mixture over the sausages, sprinkle with some feta cheese, and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 grilled turkey sausages

Calories: 954.5
Fat: 82.4 g
Saturated fat: 26.2 g
Carbohydrates: 11.1 g
Sugars: 4.1 g
Dietary fiber: 1 g
Protein: 44.6 g
Cholesterol: 269.3 mg
Sodium: 3778 mg
Green Beans with Sunflower Seeds


Ingredients:
butter, marjoram, basil, chervil, savory, thyme, green beans, parsley, chives, garlic, sunflower seeds

Directions:
Melt butter in a small saucepan and add marjoram, basil, chervil, savory and thyme.
In a large frying pan, add just enough water to cover the bottom of the pan, and bring to a boil.
Add parsley, chives, garlic and beans and cook until beans are just crisp-ender.
Pour off excess water, add herb butter and sunflower kernals.
Stir to coat and add salt and pepper to taste.
Toss over medium heat for 2-3 minutes until well mixed.
Pineapple-Onion Marmalade


Ingredients:
crushed pineapple, cider vinegar, white wine vinegar, granulated sugar, brown sugar, salt

Directions:
In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning].
Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
Bring to boiling, stirring to dissolve sugars; reduce heat.
Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.
Sweet N Sour Bean Salad


Ingredients:
green beans, celery, purple onion, dark red kidney beans, garbanzo beans, cider vinegar, sugar, prepared mustard, cornstarch, pepper, celery leaves

Directions:
Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside.
Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly.
Pour over bean mixture, toss gently to coat.
Cover and chill 8 hours.
Garnish with a celery leaf, if desired.
Orange  Bowknots


Ingredients:
warm water, milk, shortening, sugar, salt, flour, eggs

Directions:
Soften yeast in warm water.
Combine hot milk, shortening, sugar and salt; cool to lukewarm.
Add remaining ingredients. Makes a soft dough; cover and let rise 10 minutes.
Knead.
Place dough in a greased bowl; cover; let rise until doubled, about 2 hours.
Punch down; let rest 10 minutes.
Roll out in 18" x 10" rectangle, 1/2 inch thick.
Cut strips 10 inches long x 3/4 inch wide.
Roll strip and tie in knot.
Put on baking sheet.
Let rise until double.
Bake for 12 minutes in a 400°F oven.
You can ice with orange icing.
Apple Pork Chops


Ingredients:
center-cut pork chops, all-purpose flour, onion, garlic cloves

Directions:
Rinse the pork chops, pat dry. Season with salt & pepper. Dredge the chops in the  flour, shake off excess flour.
Heat oil in pan until hot but not smoking.
Add chops, brown well on each side, (1-2 minutes]. Remove chops, place on brown paper to absorb excess oil. Return to pan.
Add onion and garlec to pan with the apple juice. Cover and steam chops for about 20 minutes or until done. You may add more juice if it starts to cook out.
Chewy Coconut Bars
Category: desserts
By Myrtis Gunnels

You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3  eggs
1 ½ cups semisweet chocolate chips
¾ cup chopped walnuts
½ cup shredded coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13 inch baking pan. In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt.  Mix until well blended. Fold in chocolate chips, walnuts and coconut.  Spread the mixture evenly in pan. Bake 20 to 25 minutes. Let cool before cutting into bars.

Yields: 18 bars

Calories: 331.6
Fat: 16.5 g
Saturated fat: 5.5 g
Carbohydrates: 45.3 g
Sugars: 32.4 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 31 mg
Sodium: 118 mg
Victor's Cuban Sandwich


Ingredients:
mustard, ham, swiss cheese

Directions:
Slather mustard on bread, to taste.
Lather on pork, ham, cheese andpickle.
Grill in a sandwich press (or wrap in foil, press, and warm in oven at 350 degrees]for 15 minutes.
Enjoy!
Perfect Chocolate Cake
Category: desserts
By BCMASON

An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting.  This was always a favorite in our house!

Ingredients:
1 cup unsweetened cocoa powder
2 cups boiling water
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
2 ½ cups white sugar
4  eggs
1 ½ teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
⅓ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat. Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack. In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting. To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

Yields: 1 - 3 layer 9 inch round cake

Calories: 745.5
Fat: 38.2 g
Saturated fat: 23.3 g
Carbohydrates: 99.2 g
Sugars: 71.6 g
Dietary fiber: 3.5 g
Protein: 7.7 g
Cholesterol: 170.4 mg
Sodium: 513 mg
Sous Vide Scallops with Garlic and Lemon Butter
Category: seafood
By Bren

Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.

Ingredients:
6  sea scallops
salt and ground black pepper to taste
½ tablespoon olive oil
1 teaspoon garlic, finely minced
¼ cup dry white wine
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon dried parsley
1 pinch Cajun seasoning
1 tablespoon finely chopped green onion tops

Directions:
Fill a medium pot with warm water, attach the sous vide and set temperature to 123 degrees F (51 degrees C) and timer to 30 minutes. Remove the tough muscle from the side of the scallops, if present, and lightly season with salt and pepper. Transfer scallops in a resealable plastic bag and remove all the air using the water immersion method. Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off. Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well. Heat oil in a small skillet over medium-high heat until it shimmers. Add scallops and sear until lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove from skillet and move to a warmed dish. Add garlic to skillet and cook until fragrant, about 30 seconds. Deglaze skillet with white wine and lemon, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted. Spoon sauce over scallops, sprinkle with green onion tops, and serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 servings

Calories: 304.9
Fat: 22.2 g
Saturated fat: 9.5 g
Carbohydrates: 8.9 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 12.3 g
Cholesterol: 70.8 mg
Sodium: 547.5 mg
Peach Scones
Category: bread
By LauraF

Tender scones with juicy fresh peaches. Enjoy this summery treat with a cup of tea or coffee (hot or iced!)

Ingredients:
2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cardamom
¼ teaspoon baking soda
1 pinch ground nutmeg
1 stick unsalted butter, frozen
½ cup heavy cream
1  egg
1 teaspoon vanilla extract
1 cup peeled and diced fresh peaches
2 tablespoons turbinado sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper. Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl. Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter. Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently fold in peach. Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere. Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet. Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 scones

Calories: 331.1
Fat: 18 g
Saturated fat: 11 g
Carbohydrates: 38.3 g
Sugars: 13.6 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 74.1 mg
Sodium: 264.2 mg
Italian Pork Chops Mozzarella


Ingredients:
boneless pork chops, mozzarella cheese

Directions:
Coat chops with coating mix as directed on package.
Discard any remaining coating mix.
Place chops in 15x10x1-inch baking pan.  Bake at 425 degrees for 15 minutes or until cooked through.
Top chops with spaghetti sauce and cheese.  Bake an additional 10 minutes or until sauce is warm and cheese is melted.
Vanilla Pear Muffins


Ingredients:
sugar, walnuts, ground cinnamon, all-purpose flour, sugar, ground cinnamon, nutmeg, baking powder, baking soda, salt, eggs, canola oil, walnut oil, buttermilk, vanilla extract, pears, walnuts

Directions:
Preheat oven to 350°.
Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
Add the dry ingredients, stirring just until evenly moistened.
The batter will be slightly lumpy.
Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
Take care not to break up the fruit; no not overmix.
Spoon the batter into each muffin cup, filling it level with the rim.
Sprinkle the muffins with the topping, dividing it evenly.
Bake until golden, dry, and springy to the touch, 20-25 minutes.
A pick inserted into the center of a muffin should come out clean.
Transfer the pans to a wire rack and let cool for 5 minutes.
Unmold the muffins; serve them warm or at room temperature, with butter.