xiaoxl/recipe_data huggingface dataset:
Smoked White Turkey Chili


Ingredients:
olive oil, green onion, onion, shallot, garlic clove, yellow tomatoes, cannellini, great northern beans, white shoepeg corn, cilantro, white pepper, ground cumin

Directions:
Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil.  Add onion, green onion bottoms, shallots and garlic.  Saute until soft, stirring often to avoid scorching garlic.
Add tomatoes and increase heat to high. Add Jalapenos.  Open cans of beans and pour off most of the syrup (do not rinse!].  When tomatoes are boiling, add the beans, stir and reduce heat to medium.
Open shoepeg corn and add, stir.  Add cilantro paste, white pepper and cumin.  Simmer for 10 minutes.
Add smoked turkey breast and simmer for another 10 minutes.  Add green onion tops and serve.
If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.
Crusty White Bread
Category: bread
By Dingo

A fragrant white bread with a nice and crispy crust.

Ingredients:
2 tablespoons active dry yeast
1 tablespoon white sugar
2 cups water
1 cup milk
2 tablespoons margarine, softened
6 cups bread flour
1 tablespoon salt

Directions:
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30  minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 30 mins
Yields: 2 loaves

Calories: 141.6
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 26.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 4.8 g
Cholesterol: 0.8 mg
Sodium: 306.4 mg
No Crust Quiche


Ingredients:
colby-monterey jack cheese, Bisquick, milk, salt, paprika

Directions:
In greased 9 inches pie plate spread cheese, onion and bacon.
In blender or with electric mixer beat milk, bisquick, eggs and salt for 1 minute until frothy.
Pour over cheese mixture.
Sprinkle with paprika.
Bake 350 degrees for 50-55 minute.
Let stand for 5 minute before cutting.
Chili Mac Skillet


Ingredients:
ground beef, diced tomatoes, red kidney beans, diced green chilies, elbow macaroni, chili powder

Directions:
Cook beef in large skillet until brown; drain. Stir in corn, undrained tomatoes, beans. chilies, uncooked macaroni, chili powder, and 1 cup water.
Bring to a boil; reduce heat. Simmer, covered, 12 to 15 minutes or until macaroni is tender.
Sprinkle with 1/2 cup cheddar cheese, if desired. Cover and let stand 5 minutes.
Not My Mom's Fried Fish


Ingredients:
"eggs"

Directions:
Place beaten eggs and saltine cracker crumbs in separate shallow bowls or pie tins.
Dip fillets into eggs, then coat with crumbs; let stand for 5 minutes.
In a heavy, deep skillet, or electric frying pan, heat oil (about 3/4 to 1 inch of oil] to 375°.  Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily (I found that when the fish is golden brown it's DONE].
Drain on a rack over paper towels.  If you're making lots of fish place the rack in a 225° oven while you're cooking the remaining batches.
Mrs. Dreyers Tortellini Soup


Ingredients:
ground sausage, hamburger, yellow sweet onion, diced tomatoes, carrot, celery, oregano, thyme, garlic, parmesan cheese, extra virgin olive oil

Directions:
Sauté onions, garlic, carrots, and celery with evoo in stockpot on stove top, 5 minutes.
Add meat; brown and then drain fat.
Add chicken stock and tomatoes.
Simmer 15 minutes.
Add spices and tortellini.
Cook tortellini until done.
Sprinkle cheese on each bowl.
Serve with French or sourdough bread and salad.
Clams Kokkinisto
Category: world-cuisine
By ICYREDD

Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.

Ingredients:
½ cup chopped onion
2 large stalks  celery, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can canned peeled and diced tomatoes
1 (6 ounce) can tomato paste
2 (7 ounce) cans whole baby clams, undrained
4  bay leaves
½ teaspoon chili pepper flakes
2 teaspoons dried oregano
salt and pepper to taste
2 tablespoons olive oil

Directions:
In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender.  Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens.  Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

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

Calories: 210.1
Fat: 11.3 g
Saturated fat: 2 g
Carbohydrates: 15.4 g
Sugars: 8 g
Dietary fiber: 3.1 g
Protein: 13.4 g
Cholesterol: 53.1 mg
Sodium: 984.3 mg
Portabella Burgers With the Works


Ingredients:
light soy sauce, olive oil, garlic, portabella mushroom caps, provolone cheese, lettuce leaves, tomatoes, mayonnaise, light soy sauce, dijon-style mustard, garlic

Directions:
In bowl, mix soy sauce, oil, and garlic; season with salt and pepper.
Brush each mushroom cap with about 1 1/2 tablespoons soy mixture.
Grill 4 to 5 minutes on each side, or until tender.
Sandwich each mushroom in a bun with 1 oz. cheese, a generous 2 tablespoons Soy Aioli, 1 lettuce leaf, 2 tomato slices, and bell pepper slices.
Zeppoli
Category: bread
By Carmela Sagendorf

Italian fried bread dough is traditionally part of an Italian Christmas Eve celebration.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 ½ cups all-purpose flour
1 quart vegetable oil for frying
2 tablespoons confectioners' sugar

Directions:
Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C).  In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes. Sir the remaining 1/2 cup water into the bowl.  Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth.  Place dough in a greased bowl, and turn to coat the surface.  Cover with a damp cloth.  Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown.  Drain on paper towels.  Sprinkle with confectioners' sugar, and eat while still hot.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 10 mins
Yields: 15 fried breads

Calories: 102.9
Fat: 6 g
Saturated fat: 0.8 g
Carbohydrates: 10.8 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Sodium: 1 mg
Cheesecake Supreme
Category: desserts
By Muffy Nasner

This is the best cheese cake ever, a true New York cheese cake!

Ingredients:
1 ½ cups graham cracker crumbs
½ cup white sugar
¼ cup butter, melted
5 (8 ounce) packages cream cheese, softened
5  eggs
2  egg yolks
1 ¾ cups white sugar
⅛ cup all-purpose flour
¼ cup heavy whipping cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 1 - 9 or 10 inch springform pan

Calories: 609.6
Fat: 42.1 g
Saturated fat: 25.1 g
Carbohydrates: 49.4 g
Sugars: 41.1 g
Dietary fiber: 0.3 g
Protein: 11.1 g
Cholesterol: 231.3 mg
Sodium: 399.4 mg
Pasta and Garlic
Category: everyday-cooking
By Josie Strazzulla

A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like.

Ingredients:
1 ½ pounds pasta
¼ cup olive oil
2 cloves garlic, crushed, or more to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
In a large pot of salted water boil pasta until al dente. Drain well. In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic. Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 316.7
Fat: 9.4 g
Saturated fat: 1.6 g
Carbohydrates: 46.9 g
Dietary fiber: 3.3 g
Protein: 10.6 g
Cholesterol: 64.3 mg
Sodium: 60.6 mg
Italian Ricotta Tomato Pie


Ingredients:
baking mix, garlic powder, black pepper, hot water, ricotta cheese, garlic, parmesan cheese, mozzarella cheese, tomatoes, dried basil, dried oregano, olive oil

Directions:
For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam].
Set aside.
Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
Set aside.
In a small bowl, mix ricotta with garlic and parmesan.
Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
Top with mozzarella cheese.
Place tomato slices and then diced tomatoes.
Sprinkle with basil and oregano and then drizzle with oil.
Moisten the edges of the dough with water and fold up to form a small crust.
Bake at 400 for 15 to 20 minutes.
Enjoy!
Savory Sprouted Lentil & Nut Spread


Ingredients:
raw cashews, celery, light miso, fresh garlic cloves, fresh ginger, lentils, nutritional yeast flakes, ground cumin, dried basil, cayenne, tahini, tamari

Directions:
Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
Add in the rest of the ingredients, scraping down the sides a few times.  Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
Refrigerate and use within 24 hours.
Oyster Dressing Casserole


Ingredients:
lean ground beef, ham steak, onion, bell pepper, celery, garlic cloves, parsley, green onions, paprika, Kitchen Bouquet, salt, pepper, butter

Directions:
Preheat oven 350 degrees.
Butter 13"x9" baking pan.
In large Dutch oven, brown ground beef and ham, breaking up large pieces; drain.
Add onion, bellpepper, celery and garlic; saute until tender.
In the meantime, without cleaning the processor from ham, add oysters with liquid and process until smooth.
Add oyster mixture to pot, stirring until well mixed, cooking about 3-4 minutes on medium heat.
Add parsley, green onions, paprika, and Kitchen Bouquet.
Season with salt and pepper to taste.
Turn off fire.
Add breadcrumbs and combine well.
Turn mixture into prepared baking pan and smooth top.
Sprinkle top with additional breadcrumbs and dot with butter.
Bake in preheated oven 20 to 30 minutes.
Vegetable Tempura
Category: appetizers-and-snacks
By ChefJackie

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Ingredients:
2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2  egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1  sweet potato, peeled and sliced into 1/4-inch slices
1  onion, sliced into half-rings
1  bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Directions:
Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside. Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy. Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking. Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 349.8
Fat: 16.6 g
Saturated fat: 2.5 g
Carbohydrates: 42.6 g
Sugars: 6.6 g
Dietary fiber: 4.2 g
Protein: 6.5 g
Cholesterol: 68.3 mg
Sodium: 216 mg
Kittencal's Warm Potato Salad With Eggs


Ingredients:
potatoes, eggs, celery, green onions, mayonnaise, sour cream, prepared yellow mustard, garlic powder, dried dill, seasoning salt, black pepper

Directions:
Place the whole potatoes in a large pot, cover with water and bring to a boil, cook until JUST tender (do not cook the potatoes until very soft or they will break apart when mixing].
Drain and dice the potatoes, then place in a large bowl.
Place the eggs in a saucepan and cover with cold water; bring to a boil and boil for 1 minute; cover then remove from heat and let the eggs sit in the water for 20 minutes.
Peel eggs and coarsley chop, then place into the bowl with potatoes.
Add in celery and green onion; toss gently to combine.
In a bowl mix together mayonnaise, sour cream, relish, mustard and seasoned salt, garlic powder and dill (if using] mix until well combined; add to the potato mixture and toss gently to combine.
Season with more salt and pepper if desired.
Serve warm.
Madeleine Muffins


Ingredients:
flour, caster sugar, unsalted butter, baking powder, eggs, orange zest, salt

Directions:
In a bowl whisk the eggs and sugar together at high speed and until you obtain a fluffy white mixture. It took around 2 minutes with my electric whisk. A ribbon should form in the bowl when the beaters are lifted.
In a different bowl mix the flour, baking powder and salt.
Sift the flour mixture onto the egg mixture and blend well after each addition. Add the flour mixture in 3 times.
Add the orange zest, orange flower water and the melted butter.
Keep stirring with a wooden spoon until well incorporated.
Keep in the fridge for 20 minutes.
Pre heat an oven at 200C.
Pour the Madeleine dough into a piping bag.
Buttered the muffin tray.
Pip the dough into a mini muffins tray.
Cook for 10 minutes or until the cakes are lightly golden not brown if you want then soft as the in the original recipe.
Use the tip of knife to loosen the cakes from the pan.
Dunked into coffee or tea or eat as is.
Gluten-Free Waffles
Category: breakfast-and-brunch
By stairguy

So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.

Ingredients:
1 ⅓ cups milk
1 cup buckwheat flour
1 cup almond flour
⅓ cup vegetable oil
2  eggs
1 tablespoon baking powder
2 teaspoons white sugar
1 teaspoon salt

Directions:
Preheat a waffle iron according to manufacturer's instructions. Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth. Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 servings

Calories: 277.9
Fat: 18.5 g
Saturated fat: 3.9 g
Carbohydrates: 22.6 g
Sugars: 5.5 g
Dietary fiber: 2.4 g
Protein: 7.7 g
Cholesterol: 79.6 mg
Sodium: 815 mg
White Beans With Kale and Rice


Ingredients:
kale, extra virgin olive oil, onion, garlic cloves, dry white bean, bay leaf, salt, rice, chicken broth, vegetable broth, fresh ground pepper, fresh lemon juice, parmesan cheese

Directions:
Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.
Chickpea, Artichoke Heart, and Tomato Salad With Arugula


Ingredients:
chickpeas, chickpeas, water-packed artichoke hearts, grape tomatoes, kalamata olive, parsley, sriracha sauce, baby arugula, feta cheese

Directions:
Toss together chickpeas, artichoke hearts, tomatoes, olives (if using], and parsley in bowl.
Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
Savory Baked French Toast With Pepperoni


Ingredients:
eggs, dried basil, pepper

Directions:
Coat a 13x9x2-inch glass baking dish with cooking spray. From the party tray, set aside 2 ounces each pepperoni and salami and 3 ounces each cheddar and jack cheese; reserve the remaining meat and cheese for another use. Arrange the bread, 2 ounces pepperoni, 2 ounces salami, 3 ounces cheddar, and 3 ounces jack cheese in slightly overlapping layers in the dish, covering the whole dish.
In a large bowl, whisk together the eggs, milk, basil, and pepper. Pour over the bread mixture, cover tightly with plastic wrap, and refrigerate for at least 2 hours and up to overnight.
Preheat the oven to 375 Degrees F. Uncover the bread mixture and bake until set and a tester inserted in the center comes out clean, about 40 minutes.
German Leek and Potato Soup
Category: soups-stews-and-chili
By sal

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

Ingredients:
1 cup chopped onion
½ cup butter
1 cup chopped leeks
8  potatoes, peeled and sliced
6 cups water
½ teaspoon fresh thyme
1  ham bone
1 cup heavy cream
salt and pepper to taste

Directions:
In a large pot over medium heat, cook onions in butter until translucent.  Stir in leeks, potatoes, water, thyme and the ham bone.  Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove ham bone and puree soup with a blender or food processor.  Return to pot, stir in cream, salt and pepper, heat through and serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 381.5
Fat: 22.8 g
Saturated fat: 14.2 g
Carbohydrates: 42.1 g
Sugars: 2.7 g
Dietary fiber: 3.8 g
Protein: 4.4 g
Cholesterol: 71.3 mg
Sodium: 104.3 mg
Berry Summer Pudding from Woman's World 6/22/09


Ingredients:
Jello gelatin, water, berries, mint, Grand Marnier

Directions:
Coat 2-1/2 quart (7 1/2"x3"] souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
Cut the angel food cake into 16 pieces; reserve.  Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
Toss 8 cups assorted berries with jello (cut the strawberries into quarters].
In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
With slotted spoon transfer 1/2 the berry mixture to dish.
Top with 1/2 the cake slices in even layer; press down.
Repeat with remaining berry mixture and cake.  Pour any remaining liquid over pudding; fold over plastic wrap.  Place 7" plate over pudding; top with heavy can.
Refrigerate at least 6 hours or overnight.
Open plastic wrap and invert pudding onto plate; remove plastic wrap.
If desired, garnish with whipped topping, berries and mint.
Italian Pasta Salad I
Category: salad
By Jeanette

This is an excellent and refreshing pasta salad with a little zing to it. It will also store for up to a week in the refrigerator.

Ingredients:
1 (16 ounce) package rotini pasta
1 cup Italian-style salad dressing
1 cup creamy Caesar salad dressing
1 cup grated Parmesan cheese
1  red bell pepper, diced
1  green bell pepper, chopped
1  red onion, diced

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 290.6
Fat: 14.6 g
Saturated fat: 3.2 g
Carbohydrates: 32.6 g
Sugars: 4.6 g
Dietary fiber: 1.8 g
Protein: 8.5 g
Cholesterol: 5.9 mg
Sodium: 728.2 mg
Hot and Sour Turkey Soup


Ingredients:
chicken broth, fresh mushrooms, rice vinegar, white vinegar, soy sauce, reduced sodium soy sauce, sugar, gingerroot, pepper, cornstarch, cold water, bok choy, egg, green onions

Directions:
Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.
Bring to boiling.
Meanwhile, Stir together cornstarch and cold water.
Stir into broth mixture.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in turkey, bok choy and pea pods.
Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.
Remove from heat.
Stir in green onions.
Gingered Pear and Blueberry Cobbler


Ingredients:
bartlett pears, lemon juice, brown sugar, cinnamon, ground ginger, flour, salt, frozen blueberries, fresh blueberries, butter, margarine, flour, sugar, baking powder, salt, butter, margarine, egg, vanilla, milk, ginger

Directions:
Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl.  Toss well.  Add the frozen or fresh blueberries and toss again.  Set aside and prepare the batter.
In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt.  Add the butter, egg, vanilla and  milk and whisk until a batter forms.
Pour the pears and blueberries mixture into the greased baking dish.  Add a few small dollops of butter atop the pears.
Pour the batter over the top, spreading lightly.  It will spread as it cooks.
Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
Serve warm with ice cream, whipped cream or as is.