xiaoxl/recipe_data huggingface dataset:
Lemon Chewy Crisps
Category: desserts
By Jennifer Lipka

Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge.  If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.

Ingredients:
½ cup butter, softened
¾ cup white sugar
1  egg
1 tablespoon lemon zest
1 ½ teaspoons fresh lemon juice
¾ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups all-purpose flour
½ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy.  Beat in remaining ingredients except flour until well blended. On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets.  Sprinkle with sugar or almonds. Bake 10 to 12 minutes until edges are lightly browned.  Cool on cookie sheet 1 minute before removing to wire rack to cool completely.  Store in an airtight container at room temperature for up to one week.  HINT:  These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

Yields: 2 dozen

Calories: 97.2
Fat: 5.1 g
Saturated fat: 2.6 g
Carbohydrates: 11.7 g
Sugars: 6.4 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 17.9 mg
Sodium: 53.6 mg
Preserved Pickled Hot Jalapeno Peppers


Ingredients:
habanero pepper, garlic cloves, dried oregano, bay leaves, peppercorns, distilled white vinegar, water, sugar, pickling salt

Directions:
Rinse the jalapeno peppers in cool water.
Trim the stems to 1/2" and cut 2 small slits in each pepper, OR cut into 1/4" slices.
Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
Using a bubble freeer or plastic knife, remove any air bubbles.
Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Process pint jars in a water bath for 10 minutes.
Aarsi's Easy Chocolate Fondue


Ingredients:
bittersweet chocolate, strawberry, bananas

Directions:
Setting up the Double Boiler:
Double boiler is a process of cooking with steam of water. For this, place a heavy bottom pan over medium heat and fill it with water half way through. When the water starts to boil, place a heat resistant bowl on it in such a way that the bowl does not touch the water. Double boiler is ready to perform!
Process:
Cut all the chocolate into small pieces and set aside. Start by adding fresh cream to the double boiler bowl and stir frequently until the cream is almost ready to boil. Now add in to this chopped chocolate and keep stirring until all the chocolate melts to form a creamy consistency. Turn off the heat and add the Grand Marnier to this. Stir this until combined.
Chocolate Fondue Platter:
Pour the prepared fondue in to a fondue pot and light the tea light candle under it. Dice the fruits and pound cake in to bite size pieces and arrange them on a serving platter. Take a fork/toothpick or fondue stick, place your favorite fruit or cake, dip it in the fondue and always enjoy with loved ones!
Tips:
1. Quality of the fondue depends on how good the chocolates are? Ghirardelli and Lindt are the preferred brands for this recipe.
2. Feel free to use sliced oranges or peaches also.
Key Lime Pie


Ingredients:
sweetened condensed milk, fresh lime juice, lime zest, sugar, graham cracker pie crust

Directions:
Preheat oven to 350 degrees., In large bowl, beat the egg yolks for 1 minute., Add sweetened condensed milk and 1/2 the lime juice., Whisk until blended., Add remaining lime juice and all of the lime zest., Mix together., Pour into pie crust., Bake for 12 minutes., Let pie cool completely., Mix whipping cream and sugar until fluffy., Spread over pie.
Chicken Tortilla Soup


Ingredients:
purple onion, garlic cloves, butter, margarine, diced tomatoes, cumin, tortilla chips, cheddar cheese

Directions:
In soup pot, melt butter.  Add onion and garlic, saute gently 5 minutes.
Add corn, tomatoes, chicken stock, cumin, chicken and tortilla chips.
Heat, stirring to a boil.  Reduce heat and simmer gently, stirring occasionally to prevent scorching on the bottom.
Simmer 20 to 30 minutes.
Ladle hot soup into bowls; top with a mound of shredded cheddar cheese, dribble hot sauce over (for those who like it spicier.].
Green Tea Ice Cream


Ingredients:
vanilla ice cream, soy ice cream

Directions:
Let the ice cream soften but not melt.  Stir in the green tea powder "matcha" and refreeze until firm.
Matcha is sold in the tea section of Asian markets.
Tortellini Soup With Kale


Ingredients:
leeks, green onion, garlic cloves, olive oil, kale

Directions:
Sauté leeks and garlic until tender., Add stock and heat to boiling., Stir in kale and mushrooms., Reduce heat and simmer for 5 minutes., Add tortellini., Simmer until tender., Season to taste with salt and pepper.
Barbeque Chicken
Category: meat-and-poultry
By RENA R.

Chicken baked in a home made barbecue sauce.  Very easy. Very good.

Ingredients:
4 tablespoons water
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
12  chicken thighs, skin removed

Directions:
Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes. Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly. Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 135.2
Fat: 7.3 g
Saturated fat: 2 g
Carbohydrates: 5.1 g
Sugars: 4.5 g
Dietary fiber: 0.1 g
Protein: 11.7 g
Cholesterol: 42.9 mg
Sodium: 305.5 mg
Healthier Old Fashioned Potato Salad
Category: salad
By MakeItHealthy

This is potato salad the old fashioned way - but with more celery, egg whites only (no yolks), fresh seasonings, and low-fat mayonnaise, it's healthier!

Ingredients:
5  potatoes
3  eggs
1 ½ cups chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ cup low-fat mayonnaise
1 tablespoon prepared mustard
¼ teaspoon celery seed
1 clove garlic, minced
ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites. Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 151
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 32.7 g
Sugars: 7.9 g
Dietary fiber: 3.7 g
Protein: 4.5 g
Sodium: 263.5 mg
Garlic Bread Grilled Cheese
Category: main-dish
By Kimberly Holland

Two fantastic foods become one.

Ingredients:
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon grated Pecorino Romano cheese
1 clove garlic, minced
4 slices white bread
4 slices provolone cheese
½ cup shredded mozzarella cheese

Directions:
Heat a large skillet over medium heat. Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl. Stir to combine. Lightly coat 1 side of each bread slice with the butter mixture. Flip bread and top 2 slices evenly with provolone cheese and mozzarella cheese. Cover with remaining bread slices, buttered-sides up. Place sandwiches into the hot skillet. Cook until golden brown on one side, 3 to 4 minutes. Flip and cook until golden brown on the second side and cheese has melted, 3 to 4 minutes more. Cut each sandwich in half and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 sandwiches

Calories: 625.4
Fat: 45.3 g
Saturated fat: 28.1 g
Carbohydrates: 28.2 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 26.8 g
Cholesterol: 122.1 mg
Sodium: 1062.2 mg
Old Fashioned Crumb Cake


Ingredients:
shortening, brown sugar, all-purpose flour, baking powder, cinnamon, salt, egg, milk

Directions:
Preheat oven to 375F and grease an 8" baking pan; line pan with parchment paper and lightly oil.
Mix shortening, sugar, and 2 cups of flours until it is crumbly and  fine.
Reserve 3/4 of this mixture and set off to side.
Sift the rest  of the flour and add to it the baking powder, cinnamon, and salt.
Combine the crumb mixture.
Add the egg and milk, mixing well.
Pour  into prepared pan.
Take the reserved crumbs and sprinkle it on top of the cake.
Bake in oven for 35 - 40 minutes.
Best Ever Russian Beef Stroganoff
Category: world-cuisine
By Hawaiivike

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Ingredients:
1 ½ tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 pound beef sirloin, cut into 1/4-inch wide strips
3 tablespoons butter
1 cup thinly sliced mushrooms
½ cup chopped onion
1 clove garlic, minced, or more to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 ¼ cups cold beef stock
1 cup sour cream
3 tablespoons cooking sherry

Directions:
Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture. Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate. Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes. Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 495.8
Fat: 34.8 g
Saturated fat: 20.3 g
Carbohydrates: 15.5 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 29.2 g
Cholesterol: 140.3 mg
Sodium: 783.7 mg
Thai Sweet Potato with Crab Soup


Ingredients:
onion, garlic, Thai red curry paste, ground coriander, ground cumin, sweet potato, coconut milk

Directions:
Heat oil over medium-high heat in a large pot.
Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
Add curry, coriander& cumin and saute for 30 seconds longer.
Add sweet potato& saute for another 30 seconds.
Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
Remove from the heat, let cool slightly& ladle into a food processor.
Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
Pretty Quick Cajun Chicken and Pasta


Ingredients:
angel hair pasta, chicken breast, onion, green bell pepper, fresh mushrooms, salt, heavy cream, tomatoes, fresh basil leaf

Directions:
Cook the spaghetti as per instructions.
Meanwhile, in a large non-stick skillet, fry the chicken seasoned with the Cajun seasoning in 1 tbsp of the oil just until done, stirring frequently.  Place in a bowl and set aside.
In the same skillet, heat the remaining oil and add the onion and pepper; cook covered, about 8-10 minutes until browned.  Stir occasionally.
Add the mushrooms and salt, cooking 5 minutes covered.  Stir occasionally.
When the spaghetti is done, turn it off but leave in the water.  When the mushrooms are done, drain the spaghetti and reserve 1/2 cup of the water.  Place the noodles, water, and the cream back into the saucepan and bring to a boil over medium heat.  Stir in the onion mixture from the skillet.  Heat through and remove from heat.  Add the chicken with it's juices, the tomatoes and the basil leaves.  Toss to mix well.
Italian Beef and Rice Skillet


Ingredients:
bacon, lean ground beef, onion, bell pepper, garlic cloves, salt, water, diced tomatoes, sliced ripe olives, mozzarella cheese

Directions:
In 12-inch skillet, cook bacon over medium-high heat until almost crisp. Add beef, onion, bell pepper, garlic and salt; cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Stir in water, tomatoes, olives and Italian seasoning; heat to boiling. Stir in rice. Reduce heat to medium; cover and simmer about 5 minutes or until rice is tender.
Sprinkle with cheese; cover and let stand until melted.
Irish Soda Bread
Category: bread
By Penguin Lady

A delicious and easy recipe.

Ingredients:
½ cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 cups raisins
1 tablespoon caraway seeds
2  eggs, lightly beaten
1 ¼ cups buttermilk
1 cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream.  Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 510.9
Fat: 8.6 g
Saturated fat: 4.5 g
Carbohydrates: 99.5 g
Sugars: 14.7 g
Dietary fiber: 3.2 g
Protein: 11.3 g
Cholesterol: 67.2 mg
Sodium: 542.5 mg
Sex-In-A-Pan
Category: desserts
By BIANCAL

Extremely popular recipe in Vancouver, BC.  I have no idea where it originated or who named it, but it certainly is sinfully rich and delicious

Ingredients:
½ cup margarine
1 cup all-purpose flour
¼ cup white sugar
2 (8 ounce) packages cream cheese, at room temperature
½ cup confectioners' sugar
2 cups frozen whipped topping (such as Cool Whip®), thawed
3 cups milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
1 cup cold heavy whipping cream
12  chocolate wafer cookies, crushed

Directions:
Preheat  oven to 325 degrees F (165 degrees C). Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool. Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer. Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer. Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.

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

Calories: 251
Fat: 15.5 g
Saturated fat: 8.2 g
Carbohydrates: 24.8 g
Sugars: 16.1 g
Dietary fiber: 0.5 g
Protein: 3.4 g
Cholesterol: 35.2 mg
Sodium: 302.7 mg
Any Fruit Cobbler-In a Hurry


Ingredients:
sugar, butter, milk, flour, baking powder, salt, sugar, cornstarch, cinnamon, salt, boiling water

Directions:
Mix together the sugar, butter, milk, flour baking powder, and salt. Form a ball and set aside.
In the bottom of the pan add as much or little of any kind of fruit you like.
Put dough {dough will seem more like a batter} on top of fruit without rolling it out.
Combine sugar, cornstarch, cinnamon and salt.
Put over unbaked batter and cobbler.
Pour the 1 cup boiling water over unbaked cobbler.
Bake at 375 degrees Fahrenheit for 45 minutes.
Entire recipe can be doubled.
Grilled Chicken Salad


Ingredients:
green leaf lettuce, red leaf lettuce, iceberg lettuce, pineapple chunks, mandarin oranges, green onion, green bell pepper, dried cranberries, celery

Directions:
And any dressing -- I prefer creamy sweet ones.
Add any other of your favorite salad ingredients, take out any that you don't like.
As for how much of what to put in… -- just use your judgment, how many people your feeding.
To prep for the swap.  Cut up lettuce, spinach, onions, peppers, celery and chicken.  Add in cranberries.  Toss in a large gallon zippy. Send almonds if you like them in a separate zippy incase the receiving family does not like them. Send with 1 can of pineapple, and 1 can oranges, and enough dressing for the salad.  Tie up all ingredients in one grocery bag so it all stays together. Label.
To Serve: dump salad bag into large bowl allong with almonds if you like.  Open cans of fruit, drain, and dump in salad.  Pour on dressing to taste and toss.
P.S. Remember to specify in the database that this is an unfrozen meal.
Kohlsuppe - Cabbage Soup


Ingredients:
cabbage, chicken broth, bacon, onion, potatoes, sour cream

Directions:
Put the chopped cabbage and the broth in the crockpot, on high; simmer for 1 1/2 hours.
In a sauté pan, cook the bacon slices until crisp; remove, chop roughly, and set aside.
Sauté the onion in the bacon drippings until soft.
Add the chopped bacon, onion, potato, and salt and pepper to the crockpot.
Cook on high for an additional 1 to 1 1/2 hours hours, until the cabbage reaches the texture you prefer.
Serve with a dollop of sour cream.
Notes: would also be good with some dill weed or caraway added, or even kielbasa slices, if you like; I also added a 1 once cube of concentrated frozen duck stock, but as most folks don't have it in their freezer I didn't include it in the ingredient list; you could simmer this in a heavy pot on the stove for an hour instead of the crockpot, too.
Apple Butter Pork Loin
Category: meat-and-poultry
By UMich97

This is the best pork recipe I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it--a great Sunday dish!

Ingredients:
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
½ cup apple butter
¼ cup brown sugar
2 tablespoons water
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture. Cover, and return to the oven for 2 hours, or until fork-tender.

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

Calories: 606.5
Fat: 25.4 g
Saturated fat: 8.4 g
Carbohydrates: 25.7 g
Sugars: 23.2 g
Dietary fiber: 0.5 g
Protein: 64.9 g
Cholesterol: 194.1 mg
Sodium: 150.6 mg
Barbarella's German Pancakes
Category: breakfast-and-brunch
By Deborah

This great pancake, similar to a blintz, is simple, easy to make, and delicious.

Ingredients:
2  eggs
2 tablespoons white sugar
3 tablespoons all-purpose flour
¾ cup milk

Directions:
Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 104.1
Fat: 3.4 g
Saturated fat: 1.4 g
Carbohydrates: 13.1 g
Sugars: 8.6 g
Dietary fiber: 0.2 g
Protein: 5.3 g
Cholesterol: 96.7 mg
Sodium: 53.9 mg
Gluten Free Black and Blue Waffles


Ingredients:
blackberry, blueberries, cornstarch, baking powder, sugar, milk, salt, eggs

Directions:
Start with the gluten free blend in my recipes. Make this ahead and use as you would regular flour.
Wash blueberries, drain and set aside. Wash blackberries, drain and make into a puree and strain through a fine sieve to remove seeds. Set aside.
make a well in middle of dry mixture and add eggs and oil and 1 cup of milk and and blend.
Continue to add mild to mixture until creamy ( a bit stiffer than pancake batter]. add additional milk if too thick.
Add Blackberry puree and blueberries and mix thoroughly. The mix will be a nice purple color. This will change when you cook the waffles.
Cook in waffle iron as per manufacturers instructions for 2 minutes each side or until light golden brown.
Garnish with a single blackberry in the middle and 4 blueberries on each side.
ENJOY !
Satay Peanut Sauce Nam Jim Satay


Ingredients:
tamarind paste, sugar, peanut butter, fish sauce, red curry paste, coconut milk

Directions:
Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend.
Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes].
Add remaining ingredients and continue blending until smooth.
Reduce heat allow to simmer for an additional 5 minutes.
Serve in a small bowl or small plate with your Satay Appetizers.
Delightfully Exotic Mango Cake
Category: desserts
By LIV6

This moist cake is deliciously sweetened with mango pulp with a moist texture. Simply amazing and super easy!

Ingredients:
1 ½ cups canned sweetened mango pulp
1 cup white sugar
½ cup margarine
2 medium eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons whole almonds, or as desired  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes. Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish. Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch pan

Calories: 306.4
Fat: 10.9 g
Saturated fat: 2 g
Carbohydrates: 48.2 g
Sugars: 20.3 g
Dietary fiber: 2.1 g
Protein: 4.4 g
Cholesterol: 37.2 mg
Sodium: 296.1 mg