xiaoxl/recipe_data huggingface dataset:
Crunchy Keralan Salad


Ingredients:
coconut, spring onion, mangoes, fresh ginger, limes, juice and zest of, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it]. Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
DRESSING:
Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size.
SERVE:
Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread.
Pheasant Noodle Soup


Ingredients:
pheasants, water, salt, celery ribs, onion, carrots, mushroom, low sodium chicken broth

Directions:
Put pheasant in large kettle and cover with water., Add salt and cover, cook until phesant is done., Remove phesant, skin, debone and put pheasant back in kettle., Drain liquid from kettle and discard., Add 1 carton of broth to the kettle., Add remaining ingredients EXCEPT noodles., Cook until vegetables are tender., Add noodles., Add more broth to cover noodles and cook till noodles are soft., This is also good with chicken instead of pheasant.
Easy Baking Powder Drop Biscuits
Category: bread
By CookieeMonster13

These are the best breakfast biscuits, easy and perfect for sausage gravy!

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
½ cup chilled butter, diced
1 ¼ cups whole milk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Mix flour, baking powder, salt, and sugar in a bowl.  Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions. Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

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

Calories: 163.4
Fat: 8.7 g
Saturated fat: 5.4 g
Carbohydrates: 18.4 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 22.9 mg
Sodium: 263.5 mg
Irish Soda Bread


Ingredients:
flour, sugar, salt, baking soda, butter, berries, egg, buttermilk

Directions:
Preheat oven to 425 degrees.
Whisk together flour, sugar, salt, baking soda in a large mixing bowl.
Work the butter into the flour mixture using either your fingers or two knives until the mixture resembles coarse meal.  Add the dried fruit.
Make a well in the center of the flour mixture.  Add the beaten egg and the buttermilk to the well and stir with a wooden spoon until the dough is too stiff to stir.
Turn mixture onto a floured surface and gently knead until it forms a rough ball.  Do not over-knead.  Shape into a round ball.
Place in a lightly greased cast iron pan and place the dough into the pan.  Using a serrated knife, score the top of the dough with a deep X shape.  The scoring of the bread with an X allows the heat to get into the center of the dough and thoroughly cook the bread.
Bake 35-40 minutes until the top of the bread is golden brown.  Remove from the oven and allow to cool in the pan for 5-10 minutes.   Remove from the pan.  Irish soda bread is best served immediately or within a day or two.   We served ours with a marscapone cheese with smashed fresh blueberries.
Whipped Coconut Cream (Vegan Whipped Cream)
Category: desserts
By Karen Gaudette Brewer

Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.

Ingredients:
1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract

Directions:
Refrigerate can of coconut milk, 8 hours or overnight. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 1 cup

Calories: 220.4
Fat: 20.9 g
Saturated fat: 18.5 g
Carbohydrates: 9.1 g
Sugars: 6.4 g
Dietary fiber: 1.1 g
Protein: 2 g
Sodium: 12.8 mg
Quick and Easy Meatballs


Ingredients:
olive oil, onion, chili sauce, tomato paste, parmesan cheese

Directions:
Heat Oil in medium saucepan and gently cook the chopped onions stirring occasionally, after 2-3 minutes add Tomato and Chilli Sauce, Tomato paste, Italian herbs and the seasoning.  Simmer gently and reduce until its nearly  thick enough to coat spaghetti.
While the sauce is simmering heat a small frying pan and gently cook the meatballs, this takes about 10 minutes, turn as necessary.
Drain and add to the sauce, simmer for a few more minutes and serve with Spaghetti and a sprinkling of  Parmesan cheese.  Crusty bread and a glass of red wine really compliments the meal.
Creamy Cucumber Tomato Salad
Category: salad
By klyoung

This is kid-approved and great to serve chilled on a hot summer's day. Great addition to any meal or just alone.

Ingredients:
2 large tomatoes, diced
1 large cucumber, quartered
¼ cup sour cream, or to taste
2 ½ teaspoons balsamic vinaigrette dressing (such as Wish-Bone®)
2 teaspoons lemon juice
1 teaspoon finely chopped fresh dill
4 pinches garlic salt with parsley (such as Lawry's®)
salt and ground black pepper to taste

Directions:
Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 68.3
Fat: 4.2 g
Saturated fat: 2 g
Carbohydrates: 7.4 g
Sugars: 3.8 g
Dietary fiber: 1.5 g
Protein: 1.8 g
Cholesterol: 6.3 mg
Sodium: 379.6 mg
Bruschetta Chicken with Stuffing Mix


Ingredients:
stewed tomatoes, garlic cloves, boneless skinless chicken breasts, dried basil, mozzarella cheese

Directions:
Preheat oven to 400 degrees.
Mix undrained tomatoes with stuffing mix and garlic and set aside.
Place cubed chicken in a greased 11x7 baking dish, sprinkle with the basil and the cheese.
Top with stuffing mixture and bake for 30 minutes.
Spicy Shrimp Pad Thai
Category: world-cuisine
By n0xzemagrl

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Ingredients:
1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12  uncooked medium shrimp, peeled and deveined
2  eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots  (Optional)
½  lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

Directions:
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside. Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes. Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 618.9
Fat: 28 g
Saturated fat: 4.8 g
Carbohydrates: 75.6 g
Sugars: 15.9 g
Dietary fiber: 6.8 g
Protein: 22 g
Cholesterol: 120.3 mg
Sodium: 1421.4 mg
Sopa de Tortilla (Real Mexican Tortilla Soup)
Category: soups-stews-and-chili
By jackie

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.

Ingredients:
vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3  dried pasilla chile peppers, seeded
2  tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1  avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)  (Optional)

Directions:
Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels. Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels. Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl. Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley. Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Prep time: 30 mins
Cook time: 44 mins
Total time: 1 hr 14 mins
Yields: 4 servings

Calories: 606.3
Fat: 42.4 g
Saturated fat: 10.8 g
Carbohydrates: 49.5 g
Sugars: 6.2 g
Dietary fiber: 10.3 g
Protein: 13.1 g
Cholesterol: 36.4 mg
Sodium: 706.8 mg
Grilled Chops With Dijon Cream


Ingredients:
ground pepper, thyme, dry mustard, heavy whipping cream, Dijon mustard, spicy brown mustard, Worcestershire sauce, pepper

Directions:
Blend 1/4 teaspoon pepper, thyme and dry mustard and rub this blend into both sides of pork chops.  Preheat George Foreman or other countertop grill to high.  Grill chops, turning once, about 18 minutes, or until internal temperature reads 165 degrees.
In a small saute pan, warm the whipping cream to boiling point, stirring constantly.  Whisk in mustard, worcestershire sauce and pepper to taste.  Return to boiling point and remove from heat.
When chops are done, serve with sauce drizzled over the top, with additional sauce on the side.
Mom's Rhubarb Crisp
Category: desserts
By Nikki

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Ingredients:
3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice  (Optional)
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly. Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture. Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9-inch pan

Calories: 298.6
Fat: 11 g
Saturated fat: 6.6 g
Carbohydrates: 49.4 g
Sugars: 35.4 g
Dietary fiber: 2 g
Protein: 2.5 g
Cholesterol: 27.1 mg
Sodium: 82 mg
Jamaican Oxtail
Category: uncategorized
By Verifydis

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Ingredients:
2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2  carrots, thinly sliced
2 stalks celery, thinly sliced
1  onion, chopped
4  garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1  bay leaf
2 tablespoons unsalted butter

Directions:
Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess. Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate. Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours. Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Prep time: 30 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 45 mins
Yields: 6 servings

Calories: 361.2
Fat: 22 g
Saturated fat: 8.7 g
Carbohydrates: 9.4 g
Sugars: 4.9 g
Dietary fiber: 1.9 g
Protein: 32.3 g
Cholesterol: 114.1 mg
Sodium: 1583.3 mg
Tropical Black Bean Salad


Ingredients:
lime juice, extra virgin olive oil, garlic, black beans, red bell pepper, crushed pineapple, green chili pepper, green onions, ground allspice, of fresh mint

Directions:
In a bowl, add lime juice, orange juice, olive oil, and garlic; stir to combine.
Add the beans and toss to coat.
Add the remaining ingredients; stir to combine.
Set aside for at least 30 minutes at room temperature so that the flavors can blend.
Can be put in the refrigerator but I prefer this at room temperature.
I serve it on a bed of salad greens.
Alien Pancakes


Ingredients:
Bisquick baking mix, egg, milk

Directions:
Pour 1 teaspoon of batter on the grill in kind of an elongated oval shape.  Right next to it pour another teaspoonful.  These are the eyes.
Allow "eyes" to cook until they are bubble and looking dry around the edges.
Pour 1/4 c batter over the "eyes" pulling the batter down at the bottom to make a chin.  Optionally to make a more uniform chin you can choose to arrange the eyes so the chin falls into the corner of the pan and use that for shaping the chin.
Cook until bubbly and edges are dry.  Turn and cook until golden brown.
Banana-Walnut Muffins
Category: bread
By SuperSaph

Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.

Ingredients:
1 ¼ cups walnuts, finely chopped
2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon baking soda
½ teaspoon salt
3  very ripe bananas, mashed
2  eggs, beaten
6 tablespoons unsalted butter, melted and cooled
¼ cup sour cream
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on. Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl. Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin. Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 304
Fat: 15.7 g
Saturated fat: 5.7 g
Carbohydrates: 37.2 g
Sugars: 16.6 g
Dietary fiber: 2.2 g
Protein: 5.5 g
Cholesterol: 44.4 mg
Sodium: 189.4 mg
Molten Lava Cakes


Ingredients:
bittersweet chocolate, butter, all-purpose flour, confectioners' sugar, eggs, vanilla extract

Directions:
Preheat oven to 425 degrees F.
Grease 6 (6-ounce] custard cups.
Melt the chocolates and butter in the microwave, or in a double boiler.
Add the flour and sugar to chocolate mixture.
Stir in the eggs and yolks until smooth.
Stir in the vanilla.
Divide the batter evenly among the custard cups.
Place in the oven and bake for 14 minutes.
The edges should be firm but the center will be runny.
Run a knife around the edges to loosen and invert onto dessert plates.
Lighter Snickerdoodles


Ingredients:
margarine, sugar, skim milk, egg, flour, cream of tartar, baking soda, salt, cinnamon

Directions:
Preheat the oven to 350 and coat 2 baking sheets with nonstick cooking spray.
Beat the margarine and 1 1/2 cups sugar with an electric mixer until fluffy.
Add the milk, egg, and egg whites and beat again.
Add the flour, cream of tartar, baking soda and salt and beat until well mixed.
Combine the remaining sugar and the cinnamon in a shallow plate or bowl.
Shape the dough into 1-inch balls and roll them in the cinnamon sugar to coat on all sides.
The dough will be sticky.
If it's too difficult to handle, flour your hands lightly.
Arrange the balls of dough on the baking sheets and flatten them slightly with your fingers or the back of a spoon.
Bake for 8 to 10 miniutes or until the cookies are lightly browned.
Cool the cookies on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Repeat until all cookies are baked.
Taco Bake Casserole
Category: world-cuisine
By Cherie Burgett

This quick and easy taco bake will satisfy even the most picky eaters. You can modify it to add things you love. It's yummy and so easy to make! Top with tomatoes, lettuce, salsa or whatever you like on your Mexican food.

Ingredients:
cooking spray (such as Pam®)
1 ½ pounds ground beef
1 cup chopped onion
½ cup water
1 (1 ounce) package taco seasoning mix
1 (10 ounce) can refried beans  (Optional)
½ cup salsa
1 (6 ounce) can sliced black olives  (Optional)
1 (4 ounce) can diced green chiles
15  taco shells, broken up, or more to taste
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and  ; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes. Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 32 mins
Total time: 52 mins
Yields: 12 servings

Calories: 360
Fat: 21.3 g
Saturated fat: 9.1 g
Carbohydrates: 20.6 g
Sugars: 2 g
Dietary fiber: 3.1 g
Protein: 20.9 g
Cholesterol: 65 mg
Sodium: 790.6 mg
Pineapple Pie III
Category: desserts
By BUCHKO

This is a double-crusted pineapple pie.  Mix a teaspoon of lemon zest into the pastry for an unforgettable crust.

Ingredients:
1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Yields: 1 pie

Calories: 361.9
Fat: 15.1 g
Saturated fat: 3.8 g
Carbohydrates: 54.9 g
Sugars: 30.7 g
Dietary fiber: 2.2 g
Protein: 3.2 g
Cholesterol: 0.3 mg
Sodium: 236.3 mg
Tomato Shrimp Fettuccine


Ingredients:
fettuccine, onion, olive oil, garlic cloves, reduced-sodium chicken broth, white wine, reduced-sodium chicken broth, lemon juice, medium shrimp, plum tomatoes, salt, crushed red pepper flakes, fresh basil

Directions:
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Pear Cake with Cinnamon Buttercream Frosting
Category: trusted-brands-recipes-and-tips
By Tiffany King, Eat at Home

A fun and delectable cake with decadent buttercream icing.

Ingredients:
1 (15 ounce) can Libby's® Pear Halves
2  eggs
1 cup sugar
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
4 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Directions:
Preheat oven to 350 degrees F. Grease 9x13 baking pan. Cut pears into bite-sized pieces, reserving juice. In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan. Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean. Cool before frosting. Place butter in mixing bowl. Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla. Add milk 1 tablespoon at a time until desired consistency is reached.

Prep time: 20 mins
Cook time: 23 mins
Total time: 1 hr
Yields: 10 servings

Calories: 379.2
Fat: 5.9 g
Saturated fat: 3.3 g
Carbohydrates: 78.3 g
Sugars: 55.5 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 49.5 mg
Sodium: 536.3 mg