xiaoxl/recipe_data huggingface dataset:
Cheesy Potato and Corn Chowder
Category: soups-stews-and-chili
By Jackay

Comfort food . . . hot and tasty for those cold winter days.

Ingredients:
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

Directions:
In large saucepan, melt margarine over medium high heat.  Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil.  Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally. Stir in corn and chiles; return to boiling.  Dissolve gravy mix in milk; stir into boiling mixture.  Add cheese; cook and stir over low heat until cheese is melted.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 - 8 servings

Calories: 289.3
Fat: 11.8 g
Saturated fat: 5.4 g
Carbohydrates: 37.8 g
Sugars: 11 g
Dietary fiber: 4.4 g
Protein: 11.3 g
Cholesterol: 23.3 mg
Sodium: 1020.8 mg
Pineapple-Cherry Amaretto Sour


Ingredients:
Amaretto, cherry juice, seltzer water

Directions:
"Mix well and serve over ice."
Cocktail Meatballs


Ingredients:
milk, ground beef, salt, Accent seasoning, onion, flour, margarine, butter, molasses, vinegar, catsup, Tabasco sauce, marjoram

Directions:
Mix together bread crumbs, salt, Accent, milk and minced onion., Form into tiny meatballs., Roll in flour and brown in margarine/butter., Combine remaining ingredients and pour over meat., Simmer 10 minutes, stirring several times until meatballs are glazed.
Little Grandma's Easy Curry


Ingredients:
onion, mushroom, curry powder, chicken, tuna, cooked rice

Directions:
Combine all ingredients except rice in a large pot., Heat thoroughly, stirring often to keep from scorching., Serve over rice., Optional:  mix in veggies of your choice.
Cheese and Chutney Turnover


Ingredients:
cream cheese, sharp cheddar cheese, scallions, curry powder, mango chutney, puff pastry, egg

Directions:
Reserve two tbsp of chutney.
Mix cream cheese, cheese, scallions and curry power and 1 1/2 T of chutney. Place puff pastry on work surface, and cut each sheet into 12 equal squares.
Equally divide filling between the 24 squares in the center, top evenly with remaining chutney (not the reserved].
Put egg in a small bowl and beat.
Egg wash edges, fold over diagonally, and crimp.
Bake at 400° for 10 minutes, brush with reserved chutney, and bake for 6 minutes more.
Perfect Egg Salad


Ingredients:
celery, onion, fat-free mayonnaise, Dijon mustard, dill pickles, hard-boiled eggs

Directions:
Combine first 5 ingredients., Gently stir in eggs.
Quick and Easy Hush Puppies
Category: side-dish
By Denise

I don't normally like hush puppies. They are generally too dry, too dense, and too bland for my taste. After tasting some in a restaurant that I actually liked, I decided to come up with a recipe of my own. This one deliberately uses stuff right out of the pantry so that it can be whipped up quickly and served fast.

Ingredients:
2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
3  eggs
1 (5 ounce) can evaporated milk
1 (14.75 ounce) can cream-style corn
1 quart vegetable oil for frying, or as needed
1 pinch salt to taste

Directions:
Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended. Stir eggs and evaporated milk into dry ingredients until moistened. Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 20 servings

Calories: 175.7
Fat: 8.7 g
Saturated fat: 1.9 g
Carbohydrates: 21.5 g
Sugars: 1.5 g
Dietary fiber: 1.9 g
Protein: 3.5 g
Cholesterol: 30.4 mg
Sodium: 460.9 mg
Light and Spicy Fish
Category: seafood
By ADAMS8192

This recipe is easy to make and very healthy. You may substitute other firm fleshed fish such as ocean perch or grouper.

Ingredients:
2 (6 ounce) fillets red snapper
¼ teaspoon garlic powder
salt and ground black pepper to taste
¼ cup picante sauce
½  lime, juiced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly. Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish. Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 182.6
Fat: 2.3 g
Saturated fat: 0.5 g
Carbohydrates: 4.1 g
Sugars: 1.8 g
Dietary fiber: 1.2 g
Protein: 34.7 g
Cholesterol: 61.7 mg
Sodium: 340.8 mg
TVP and Cashew BBQ, Vegan Delight


Ingredients:
bell pepper, onion, garlic, olive oil, barbecue sauce, cashew pieces, yellow mustard

Directions:
Put oil and vegetables into 2 quart saucepan.
Saute until veggies begin to wilt and add the TVP, and enough water to prevent sticking.
Stir and add water until TVP begins to swell, and add the BBQ sauce.
Stir often and add more water as needed.
Taste and add mustard, hot sauce, and pepper as you choose.
When satisfied with basic flavor, add the cashews.
Do not salt until you taste again.
Serve on buns.
Kielbasa and Sauerkraut


Ingredients:
kielbasa, sauerkraut, low sodium chicken broth, butter

Directions:
Brown Kielbasa., Add drained sauerkraut, chicken stock and butter., Simmer for 10-15 minutes and serve.
Flan


Ingredients:
eggs, milk, lemon peel, sugar, sugar

Directions:
Preheat the oven to 180ºC / (350ºF]. Pour 200 grams / (7 ounces] sugar in a pudding mold (24 x 6 centimeters / (9 1/2 x 2 1/3 inches]]. Place the pudding mold on the stove over low heat until caramelize the sugar (go turning the pudding mold until stays completely caramelized].
In an electric mixer, beat on medium speed the eggs and sugar until a homogeneous mixture. Pour the milk and mix about 2 to 3 minutes until incorporate. Finally, add the lemon peel.
Pour the mixture into the pudding mold and bake about 25 to 30 minutes until golden (the time depends on the oven].
Remove the flan from oven and let cool completely. Unmold onto a plate and serve.
Blueberry Buckle


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, egg, milk, blueberries, sugar, all-purpose flour, ground cinnamon, butter

Directions:
Preheat oven to 350 degrees.
Grease 9x9x2 inch baking pan.
Stir together 2 Cups flour, baking powder, and salt.  Set aside.
In a medium bowl, combine 3/4 Cup sugar and 1/4 Cup butter.  Beat with an electric mixer on medium speed until combined.
Add egg, beat until fluffy.
Alternately add flour mixture and milk to egg mixture, beating on low speed after each addition just until combined.
Gently fold in berries.
Spread batter in prepared pan.
For topping, in a small bowl, combine 1/2 Cup sugar, 1/3 Cup flour, and cinnamon.
Cut in 1/4 Cup butter until mixture resembles coarse crumbs.
Sprinkle topping over batter, sprinkle with additional sugar.
Bake for 40 to 45 minutes or until topping is golden and toothpick inserted in center comes out clean.
Serve warm, with whipped cream, if desired.
Bacalao a la Vizcaina (Basque Style Codfish Stew)
Category: soups-stews-and-chili
By Milly Suazo-Martinez

This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.

Ingredients:
1 pound salted cod fish
4  potatoes, sliced thick
2  onions, sliced
4  hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1  bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

Directions:
Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 474.5
Fat: 18.9 g
Saturated fat: 3.2 g
Carbohydrates: 31.6 g
Sugars: 9.3 g
Dietary fiber: 3.8 g
Protein: 42.3 g
Cholesterol: 192.3 mg
Sodium: 4353.3 mg
Siopao (Filipino Steamed Dumplings)
Category: main-dish
By MCCACJ

Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer.

Ingredients:
1 tablespoon active dry yeast
1 ½ cups lukewarm water
¼ cup white sugar
4 ½ cups rice flour, divided
½ cup solid vegetable shortening, divided
1 teaspoon vegetable oil
1 large onion, diced
1 clove garlic, chopped, or to taste
1 ½ pounds shredded cooked chicken meat
¼ cup soy sauce
2 teaspoons white sugar
½ cup diced green onion
1 pinch salt and black pepper to taste
1 teaspoon cornstarch, if needed  (Optional)

Directions:
Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball. Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken. Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings. Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil. Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hr 55 mins
Yields: 15 pieces

Calories: 345.8
Fat: 11.2 g
Saturated fat: 2.9 g
Carbohydrates: 43.9 g
Sugars: 4.5 g
Dietary fiber: 1.6 g
Protein: 16 g
Cholesterol: 34 mg
Sodium: 270 mg
Big Easy Shrimp Rice
Category: seafood
By Kandace Armand Pierce

This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.

Ingredients:
½ cup butter
1 cup diced onion
1 cup diced bell pepper
½ cup minced green onion
1 ½ pounds shrimp, peeled and deveined
1 (10.75 ounce) can  cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 (10 ounce) can diced tomatoes with green chile peppers
2 cups white rice
1 tablespoon salt  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil. Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 408
Fat: 15.5 g
Saturated fat: 8.3 g
Carbohydrates: 47.2 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 19.5 g
Cholesterol: 161.4 mg
Sodium: 1814.2 mg
Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream


Ingredients:
shortening, unsalted butter, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, buttermilk, evaporated milk, sweetened condensed milk, coconut milk, flaked coconut, sweetened condensed milk, sugar, cornstarch, salt, water, vanilla extract, unsalted butter, powdered sugar

Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
For the Buttercream:
Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Peach Soup


Ingredients:
sugar, plain nonfat yogurt, sour cream, water, ground cinnamon

Directions:
Add all the ingredients to the container of an electric blender., Process until smooth., Chill for 2-3 hours before serving.
Whole-Wheat Biscuit Triangles


Ingredients:
all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, unsalted butter, buttermilk, buttermilk, honey, honey, egg

Directions:
Heat oven to 425 degrees.  Butter baking sheet.
Mix flours, wheat germ, baking powder, baking soda, and salt in large mixing bowl or food processor.  Add butter and cut in with pastry blender or process until butter bits are size of small  peas.  Mix 1/2 cup buttermilk and the honey, add to flour mixture, and stir or process until blended.  (Do not overwork dough or biscuits will be tough.]  Mix in more buttermilk, 1 T. at a time, until dough comes together and is just slightly sticky.
Flour sheet of waxed paper, place dough on paper, and flour top.  Gently pat dough into 3/4-inch circle (about 6 inches in diameter].  Flour sharp knife and cut dough into 6 even wedges.  Arrange wedges at least 1/2-inch apart on prepared baking sheet.  Brush tops lightly with beaten egg.
Bake biscuits until golden brown, about 15 minutes.  Split biscuits horizontally while still hot.  Serve with Tomato Cheddar Rarebit.
Italian Sausage and Pasta Soup


Ingredients:
hot Italian sausage, mild Italian sausage, carrots, onion, garlic cloves, chicken broth, diced tomatoes, cannellini beans, dried basil, shell pasta, parmesan cheese

Directions:
Remove casings from sausages and put them in 8-quart stock pot over medium-high heat.  Cook them, stirring often and breaking them apart until browned and crumbly, 8 to 10 minutes.  Spoon out and discard all but about 1 tablespoon of the fat from pan.
Add carrots, onion, and garlic;  stir often until onion is limp, about 5 minutes.
Add broth, tomatoes with their juice, beans, and basil.  Bring to a boil.
Add pasta, reduce heat and summer, with cover on, stirring occasionally until pasta is just tender to bite, about 10 minutes.  Skim and discard fat.
Stir in spinach and cook just until it is wilted, about 30 seconds.  Add salt and pepper to taste.  Offer parmesan cheese to sprinkle over top to taste.
Wild Rice in Vermouth


Ingredients:
wild rice, dry vermouth, butter, onions, mushroom, eggs

Directions:
Preheat oven to 350.
Cook rice according to package directions.  While hot stir in vermouth.  Cool to room temperature.
Melt butter in saucepan.  Add onions.  Cook until soft but not brown.  Add mushrooms and saute an additional 5 minutes.  Stir into cooled rice.  Add eggs, salt and pepper.
Turn into baking dish and bake 30 minutes.  Garish with raw mushrooms.
Rice Cooker Chicken
Category: world-cuisine
By STARDUST_331

My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste.  It takes a while to make, but requires minimal work.  You can use any cut of chicken, but dark meats come out especially soft.  Serve with white rice and enjoy!

Ingredients:
½ cup soy sauce
6 cloves garlic, smashed
4 slices fresh ginger root, coarsely chopped
1 teaspoon monosodium glutamate (such as Ac'cent®)  (Optional)
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sesame seed oil
4  boneless chicken thighs
1 ½ teaspoons cornstarch
1 cup water, or as needed - divided

Directions:
Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour. Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir. Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 206
Fat: 8.6 g
Saturated fat: 2.2 g
Carbohydrates: 6.3 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 24.1 g
Cholesterol: 78.5 mg
Sodium: 2585.4 mg
BLT Salad


Ingredients:
mayonnaise, bacon, red wine vinegar, grape tomatoes, romaine lettuce, crouton

Directions:
Cook bacon in large skillet over medium heat until crisp. Transfer to paper towel-lined plate. Discard drippings.
Whisk mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce and croutons.
Toss all ingredients to combine.
Season with salt and pepper.
Serve.
Note: You can substitute 1 pound of regular bacon for thick cut type. Also, you can use cherry tomatoes, halved, instead of grape tomatoes.
Three Egg Omelette


Ingredients:
eggs, milk, half-and-half, butter, sea salt, fresh ground black pepper, sharp cheddar cheese, monterey jack pepper cheese, fresh chervil, parsley, paprika

Directions:
Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell].
Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.
Banana Ice Cream With Dulce De Leche Surprise


Ingredients:
bananas, sugar, lemon juice, sour cream

Directions:
Make a banana pure in a mixer until very soft with the sugar and the lemon juice.
Beat the egg whites until stiff.
Beat the cream until it stands on its own. Not over do it.
Mix the banana pure with the sour cream when well mixed add the egg whites.
Mix well
If you decide to add the Dulce de Leche, with a spoon add it without mixing it to much, so it has chunks of it as a surprise inside.
Cover with cooking wax paper or foil a long (30 x10 cms] and por the mixture and freeze for at least 3 hours.
You can use whatever recipient is best for you, in the one I usually use  you can cut it like a cake. in a bowl you can serve it with a spoon.