xiaoxl/recipe_data huggingface dataset:
Best Ever Batter-Fried Shrimp


Ingredients:
shrimp, egg, all-purpose flour, milk, seasoning salt, salt

Directions:
Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Bacon and Bleu Cheese Stuffed Mushrooms


Ingredients:
button mushrooms, bacon, yellow onion, garlic clove, cream cheese, blue cheese, green onions

Directions:
Clean mushrooms and remove the stems from the caps, set stems aside and place mushroom caps top side down.
Chop Bacon into 1/4 inch by 1/4 inch squares and place in saute pan. Cook until crispy. Remove bacon and set aside.
Chop the stems finely,and add to the bacon fat along with the onion and garlic. Saute until the mushrooms release their liquid and the bottom of the pan is dry.
Add breadcrumbs and stir to combine. Remove from heat and let cool.
In a seperate bowl cream cheeses and green onions.
Add the mushroom mixture and mix well.
To stuff mushrooms I place the mix into a large plastic zip top bag, and cut off the corner. Sqeeze enough mix into the caps to fill the hole and make a rounded top.
Bake in a 350 degree oven for 15 minutes.
Guacamole


Ingredients:
avocados, garlic cloves, onion, cilantro, salt

Directions:
Grill peppers and tomatillos.
In food processor, blend garlic, peppers and salt. Add tomatillos, lemon juice and avocado, blend again.
Serve on salsa dish and garnish with onion rings and chopped cilantro.
Cheese Waffles


Ingredients:
flour, baking powder, salt, eggs, milk, butter, cheese

Directions:
Add all the dry ingredients and sift.
Beat the egg yolks and add them to the milk.
Stir the liquid ingredients into the dry ones.
Add your melted butter.
Now add your cheese.
Beat the egg whites until they are stiff and add them to the batter just before making.
Preheat the waffle iron for 2 minutes.
Add batter, cook and enjoy!
post thanksgiving turkey soup


Ingredients:
turkey carcass, water, prepared stuffing, carrots, celery, onion, fresh parsley, bay leaf, dried thyme, turkey

Directions:
add all ingredients, except turkey, with 10 c water to a large pot., bring to a boil, lower to simmer, stir well to break up stuffing., cook 1 1/2 hrs., add remaining 1 1/2 c water and turkey and simmer 10 minutes more., remove carcass., adjust seasonings, serve.
Fresh Edamame Vegetable Salad


Ingredients:
cucumber, green bell peppers, red bell pepper, yellow bell pepper, onions, scallion, celery, fresh mushrooms, carrots, baby asparagus, vinegar, soy sauce, lemon juice, dill weed, sesame seeds

Directions:
Combine the vegetables.
Whisk together dressing ingredients.
Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.
Thai “Summer Roll” Salad With Shrimp and Mango


Ingredients:
cabbage, carrot, English cucumber, mango, fresh basil, fresh cilantro leaves, avocado, shrimp, lime, garlic clove, low sodium soy sauce, light brown sugar, avocados, olive oil

Directions:
Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl.
Peel the steamed shrimp and discard the shells. Briefly set them aside.
In a small bowl, whisk together all the ingredients for the dressing.
Pour the dressing over the salad and toss to coat.
Divide the salad among two bowls (or four if you’re planning to serve it as an appetizer] and top with avocado and shrimp.
Garnish with a few extra lime wedges and get after it.
Female Nomad's Curried Carrot Soup


Ingredients:
onions, salted butter, carrots, curry powder, instant chicken bouillon granules, water, salt, fresh ground black pepper, applesauce, fresh dill, of fresh mint, low-fat sour cream

Directions:
Saute the onion in the butter for 5 minutes.
Add the carrot slices, curry powder, powder chicken stock (or veggie stock] and 3 cups of water (or less water if trading in veggie stock].
Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
Add salt and pepper, and adjust for taste.
To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth.
Serve with fresh dill, mint, and sour cream sprinkled on top.
Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef)
Category: world-cuisine
By Chip Phelps

Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired.

Ingredients:
1 ½ pounds beef tenderloin, cut into cubes
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 large cloves garlic, minced, or more to taste
1 tablespoon Cabernet Sauvignon wine
1 teaspoon fish sauce  (Optional)
1 teaspoon ground black pepper, or more to taste  (Optional)
1 teaspoon soy sauce  (Optional)
1 teaspoon dark soy sauce  (Optional)
2 drops sesame oil, or more to taste
1 tablespoon fish sauce  (Optional)
1 tablespoon lemon juice  (Optional)
1 tablespoon ground black pepper  (Optional)
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 cloves garlic, minced, or more to taste

Directions:
Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes. Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed. Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors. Serve beef alongside dipping sauce.

Prep time: 30 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 6 servings

Calories: 329.2
Fat: 26.8 g
Saturated fat: 8.2 g
Carbohydrates: 3.4 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 17.7 g
Cholesterol: 60.2 mg
Sodium: 458.1 mg
Vegetarian Pecan Meatball Hoagie


Ingredients:
low fat cottage cheese, onion, pecans, sage, garlic powder, tomato sauce, garlic cloves, olive oil

Directions:
In a blender container, blend cottage cheese until smooth.  Pour into a mixing bowl.
Add the egg whites, onion, pecans, crackers, sage, and garlic powder and mix well. Allow to thicken in refrigerator for 10 minutes.
Form mixture into 2-inch balls.
Fry in lightly oiled pan, turning to brown on all sides.
Put browned meatballs in baking dish, cover with tomato sauce and heat in oven or microwave until sauce bubbles.
Cut hoagie rolls in half and lightly brush cut sides with olive oil. Toast rolls in 400 degree F oven until very lightly browned, remove from oven and rub garlic clove on each side. Bake an additional 3-4 minutes or until nicely browned.
Put 3 meatballs with sauce down the center of each toasted hoagie roll and serve warm.
Lemon Poppy Seed Amish Friendship Bread
Category: breakfast-and-brunch
By Laura Sandahl

This is a yummy variation of Amish Friendship Bread.  It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ cup poppy seeds
2 (3 ounce) packages instant lemon pudding mix
1 cup Amish Friendship Bread Starter
2  eggs
½ cup milk
½ cup applesauce
2 teaspoons vanilla extract
½ cup vegetable oil

Directions:
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl. In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans. Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on  a wire rack. Remove bread from pan.

Yields: 2 loaves

Calories: 157.3
Fat: 5.6 g
Saturated fat: 0.8 g
Carbohydrates: 25.2 g
Sugars: 9.3 g
Dietary fiber: 0.4 g
Protein: 1.9 g
Cholesterol: 15.9 mg
Sodium: 222.3 mg
Unbelievable Healthy Andes Mint Chocolate Chip Ice Cream Machine


Ingredients:
character(0]

Directions:
In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes.
Cover and refrigerate overnight.
Pour into the cylinder of an ice cream freezer.
Freeze according to manufacturer's directions.
Stir in chocolate during last few minutes.
Allow to firm up in refrigerator freezer for 24 hours before serving.
"Secret's in the Sauce" BBQ Ribs


Ingredients:
salt, pepper, barbecue sauce, Dijon mustard, garlic clove

Directions:
Cut ribs into serving-size pieces; sprinkle with salt (to taste] and pepper. Place in a 5- or 6-qt. slow cooker.
Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
Quick Prosciutto Arugula Gruyere Cheese Appetizer


Ingredients:
prosciutto ham, arugula leaves, gruyere cheese

Directions:
Use a peeler, make Gruyere cheese curls.
take a slice of Prosciutto, put some Arugula salad greens on top, and add some Gruyere, roll it up.
Repeat with all slices of Prosciutto.
I split wide slices of Prosciutto length wise to make narrow 1 inch strips, to make smaller neater looking rolls easy for finger food or use with toothpicks.
Old-Fashioned Chicken Cutlets
Category: meat-and-poultry
By Los

Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!

Ingredients:
4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
½ cup salt
½ cup white sugar
8 slices crustless bread, torn into large pieces
¼ cup dried parsley
¾ cup all-purpose flour
2 large eggs
¾ cup olive oil, divided
salt and ground black pepper to taste

Directions:
Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack. Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes. Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes. Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish. Place flour in a shallow dish. Beat eggs with 1 tablespoon olive oil in a separate shallow dish. Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs. Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.

Prep time: 40 mins
Cook time: 4 mins
Total time: 1 hr 24 mins
Yields: 4 chicken breasts

Calories: 731.2
Fat: 34.7 g
Saturated fat: 6.6 g
Carbohydrates: 75.9 g
Sugars: 27.5 g
Dietary fiber: 2.5 g
Protein: 28.6 g
Cholesterol: 157.6 mg
Sodium: 630.4 mg
Maple-Roasted Acorn Squash


Ingredients:
acorn squash, maple syrup, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Cut each squash in half lengthwise.
Discard seeds and membranes.
Cut each half crosswise into 1-inch thick slices; peel.
In a large bowl, mix together the syrup, oil, salt, and pepper; stir well.
Add squash; toss to coat.
Put squash in a 13x9 inch baking dish that has been coated with cooking spray.
Bake in a 425° oven for 25 minutes or until tender, stirring every 10 minutes.
Ham and Cheese Scones


Ingredients:
all-purpose flour, baking powder, sugar, salt, butter, sharp cheddar cheese, ham, buttermilk

Directions:
Preheat oven to 400°F.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder,sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Stir in cheese and ham.
Combine buttermilk and egg whites,stirring with a whisk.
Add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands.
Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
Cut dough into 8 wedges, cutting into but not through dough.
Bake at 400°F for 20 minutes or until lightly browned.
The Ospidillo Cafe House Soup


Ingredients:
onion, green beans, canned stewed tomatoes, potatoes, cabbage, chicken broth, water, seasoning salt, dried oregano, garlic oil, kosher salt

Directions:
In a large cooking pot, pour in the garlic oil, the ground chuck, the Italian sausage, and the onion. Brown the meat blend and drain the grease from the burger blend. Return it to the pot after draining.
Add all remaining ingredients except for the noodles and bring to a boil. Reduce heat to low, cover and allow to simmer at a low boil for about an hour.
At the end of an hour, add the cooked, cooled noodles, simmer for five more minutes and serve. Some people may want more salt but I just let everybody add any further salt at the table.
NOTE: This soup goes great with oyster crackers or with a grilled swiss cheese sandwich.
Pickled Eggs
Category: appetizers-and-snacks
By TERRYLEE51

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

Ingredients:
1 (15 ounce) can red beets
¼ cup brown sugar
½ cup white vinegar
½ cup cold water
½ teaspoon salt
4  whole cloves
1 small cinnamon stick
6  hard-cooked eggs

Directions:
Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid.  Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 eggs

Calories: 130.9
Fat: 5.1 g
Saturated fat: 1.6 g
Carbohydrates: 15.1 g
Sugars: 13.5 g
Dietary fiber: 1.2 g
Protein: 6.9 g
Cholesterol: 186 mg
Sodium: 368.3 mg
Refreshing Banana Daiquiri


Ingredients:
white rum, white Creme de Cacao, banana, sugar

Directions:
Pop all the ingredients in the blender, ice in first., Crush ice to break up most of it, then blend until no chunks remain., Pour into glass and sip away.
Savory Mushroom Saute


Ingredients:
butter, fresh mushrooms, onions, tarragon leaf, nutmeg, salt, pepper, fresh parsley

Directions:
Melt butter in a skillet.
Stir in remaining ingredients except parsley.
Cook over medium heat, stirring occasionally,'til mushrooms are tender (3-4 minutes].
Stir in parsley before serving.
Refried Bean and Lentil Enchiladas


Ingredients:
lentils, corn tortillas, cheddar cheese, green chilies

Directions:
Boil Lentils in water for 15 minutes., Drain water from Lentils and return to pan., Mix Refried Beans, and Green Chiles in with Lentils., Spoon mixture into Corn Tortillas, and roll, placing seam down into a 13x9" pan., Pour full can of Enchilada Sauce on Top and make sure everything is covered., Spread Cheddar Cheese on top., Sprinkle Olives and Jalepenos on top., Cook in the oven at 350 degrees for 30 minutes.
Queen Valley Banana Bread


Ingredients:
flour, baking powder, baking soda, salt, sugar, banana, eggs, milk, pecans, walnuts, vanilla, lemon juice

Directions:
Preheat oven to 350 degrees., Stir together flour, baking powder, soda, salt and sugar in mixing bowl., Make hollow in center of dry ingredients., Add mashed bananas, eggs, milk, oil, nuts, vanilla and lemon juice., Stir only until all dry ingredients are moistened., Spread in greased and floured 5 x 9 x 3 loaf pan., Bake 50 minutes or until brown, at 350 degrees., Remove from loaf pan and let cool on rack completely before wrapping.
Mini Crescent Roll Burgers
Category: appetizers-and-snacks
By naylor1234

Something different! These are great as appetizers or snacks! I make these for a meal! Kids love them!

Ingredients:
½ pound ground beef
1 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
1 (8 ounce) package refrigerated crescent rolls

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in Cheddar cheese and onion soup mix. Divide crescent roll dough into triangles along perforated edges. Place 1 tablespoonful beef mixture onto each triangle; roll dough over meat and transfer crescent rolls to a baking sheet. Bake in preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 454.7
Fat: 28.3 g
Saturated fat: 11.7 g
Carbohydrates: 26.7 g
Sugars: 4.5 g
Dietary fiber: 0.4 g
Protein: 21 g
Cholesterol: 65 mg
Sodium: 1266.5 mg
Bibb Greens Topped With Orange, Dried Cranberries and Sunflower


Ingredients:
white vinegar, water, ginger, orange zest, honey, light soy sauce, olive oil, bibb lettuce, cilantro, orange, scallions, dried cranberries, sunflower seeds

Directions:
In a blender place first 6 ingredient blend., Then slowly add oil to emulsified., Set aside., Place cleaned lettuce on a platter mix in cilantro., Layer each of the rest of the ingredient on the greens., Top with dressing and serve.
Granny’s Chocolate Cake


Ingredients:
cocoa powder, flour, sugar, baking soda, baking powder, salt, eggs, butter, water, cocoa powder, white chocolate, powdered sugar, butter, milk

Directions:
For the cake:
Mix cocoa, flour, sugar, soda, baking powder and salt in a bowl. (I always recommend to sieve the dry ingredients.].
Melt the butter and add it to the dough with the water and the eggs.
Mix the batter until light and creamy.
Pour into a pre-greased and floured baking tray.
Baking: Pre-heated oven at 175º C for about 40 minutes on the second lowest shelf.
For the glaze:
Melt white chocolate in warm milk (on the stove].
Add cocoa powder, sugar and butter.
Pour over the cake ONLY when the cake is COLD.
Sprinkle nuts.
Maple Syrup Crystals


Ingredients:
maple syrup, water

Directions:
Pour syrup in pre-heated skillet over medium flame.
When bubbly, stir constantly and cook another 4 minutes.
Pour into silicone baking pan (never tried anything else, so use something else at your own caution shouldn't be enough to fill entirely, you need room to work it].
before completely cooled (but no longer scalding!] gently stretch out to thin and add air into it.
It should be a tacky taffy/candy like consistency at this time.
Pull into a long thin rod (or a couple rods - no science here].
Once hardened, crack and store in a air tight container - store in a cool place.
Sprinkle on things as you please!
Scallop Ceviche (Kinilaw na Scallops)
Category: appetizers-and-snacks
By Yana Gilbuena

An acidic marinade is all that is needed to cook this spicy and sour scallop ceviche. You can also serve the scallops on toasted sesame crackers. As with all ceviches, the acidic marinade "cooks" the seafood without heat-and it happens pretty quickly. So it's good to make this at the last minute and set it out just before people dig in.

Ingredients:
12 ounces sea scallops, rinsed and sliced in half horizontally
¾ cup spiced coconut vinegar
1 tablespoon vegetable oil, or as needed
1 tablespoon coarsely chopped garlic  (Optional)
2 medium Roma tomatoes, chopped
½ cup chopped red onion
1 tablespoon minced fresh ginger
1  Thai chile pepper, seeded and minced
1 ½ teaspoons calamansi juice
¼ cup bias-sliced green parts of green onions
1 pinch lemon zest
fleur de sel to taste

Directions:
Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells. Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes. Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

Prep time: 15 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 6 servings

Calories: 100.8
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 4.2 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 9.9 g
Cholesterol: 18.5 mg
Sodium: 146 mg
Gingered Apple Cheddar Slaw


Ingredients:
light mayonnaise, rice vinegar, fuji apple, sharp cheddar cheese, fresh cilantro

Directions:
In a medium bowl,  whisk together mayonnaise,  vinegar, and ginger.
Add apple,  cheese,  and cilantro;  toss to combine.
Upside Down (Maqloobeh)


Ingredients:
chicken legs, onion, baharat, curry powder, salt, water, cauliflower, chickpeas, cardamom powder, black pepper, cinnamon, plain yogurt

Directions:
Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary].
Rinse rice until water is clear and then leave to drain in colander.
Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
Add chicken and brown.
Add 8 cups water and mix.
Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
Cook for one hour.
While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
Fry until golden (well-cooked] but not burnt.
Put aside.
When chicken is ready, sieve stock into bowl and remove the chicken pieces.
Coat with pinches of salt and mixed spices.
Brown under grill.
Get a medium sized pot.
(I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!] Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken].
Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
Add chickpeas in the same way.
Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
Add rice and spread evenly.
Carefully and slowly pour the chicken stock on top to cover rice.
Cook on stove-top until rice is cooked.
Quickly flip the saucepan upside down onto a large serving tray (preferably round].
Rub and cool down top of pot with a wet cloth.
Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!].
Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
Eat with small bowls of yoghurt.