xiaoxl/recipe_data huggingface dataset:
Lobster Fondue in Italian Bread Bowl


Ingredients:
baby shrimp, shrimp, lobster tails, Velveeta cheese, swiss cheese, green bell peppers, red bell pepper, white wine, milk, heavy cream, parsley, paprika, cayenne pepper

Directions:
Heat oven to 350 degrees.  Make the bread into a bowl by cutting the all the way around at an angle. put in oven for 7-8 minutes or until bread is slightly brown and crusty.  Cut top of bread into chunks.
In a saucepan combine all ingredients (except bread].  Melt together over med heat until cheese is all melted. (Sauce will seem thin at first but thickens as it cools].
Put bread on a cookie sheet or a serving platter and pour cheese mixture into "bread bowl".  Don't worry if cheese overflows.  Place bread chunks around the bread bowl and enjoy!
Spicy Tarragon Yogurt Chicken
Category: meat-and-poultry
By Chef John

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.

Ingredients:
1 bunch fresh tarragon sprigs, leaves only
½ cup plain Greek-style yogurt
¼ cup harissa sauce (see footnote for recipe link)
2  garlic cloves, peeled
2 tablespoons vinegar or citrus juice
1 tablespoon ground cumin
2 teaspoons kosher salt
4 large chicken breast halves
¼ cup harissa sauce, for garnish
4 sprigs tarragon, for garnish

Directions:
Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side. Garnish with harissa sauce and a sprig of tarragon.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 315.5
Fat: 7 g
Saturated fat: 2 g
Carbohydrates: 2.9 g
Sugars: 1.7 g
Dietary fiber: 0.2 g
Protein: 56.6 g
Cholesterol: 151.8 mg
Sodium: 1280.5 mg
Lentils With Eggplant and Garam Masala


Ingredients:
olive oil, onion, garam masala, chopped tomato, ground turmeric, fresh ginger, garlic cloves, eggplant, water, dried lentils, salt, bay leaves, zucchini, cooked basmati rice

Directions:
Heat oil in a large pot over medium-high heat.
Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
Add water, lentils, salt, and bay leaves; bring to a boil.
Cover, lower heat, and simmer 15 minutes.
Stir in zucchini; bring to a boil.
Lower heat, and simmer 10 minutes or until zucchini is tender.
Discard bay leaves.
Serve over rice.
Crispy Buffalo Shrimp
Category: appetizers-and-snacks
By desirae hrynko

We serve these with ranch for dipping. You could serve with some celery stalks as well. Great for parties or football games. Definite crowd pleaser.

Ingredients:
vegetable oil for frying
½ cup all-purpose flour, plus more for dusting
1 ½ teaspoons lemon pepper seasoning
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 pinch cayenne pepper
2  eggs
1 teaspoon milk
30  frozen medium shrimp - thawed, shelled, and deveined
¼ cup hot pepper sauce (such as Frank's RedHot®), or to taste

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels. Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl. Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover. Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp. Toss shrimp together with hot sauce in a large bowl until each piece is coated.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 30 shrimp

Calories: 233.7
Fat: 16.9 g
Saturated fat: 2.5 g
Carbohydrates: 8.9 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 11.5 g
Cholesterol: 138 mg
Sodium: 941.7 mg
Little Bunny Foo-Foo Cake (Carrot Cake) With Cream Cheese Frosti


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ginger, sugar, unsalted butter, eggs, carrots, crushed pineapple, coconut, walnuts, unsalted butter, cream cheese, vanilla, confectioners' sugar

Directions:
Sift dry ingredients into a large mixer bowl.  Add sugar, oil and eggs.  Beat at medium speed for 1 minute.
By hand, stir in carrots, pineapple, coconut and walnuts just until blended.  Pour into 3 9" prepared cake pans and bake in a preheated 350* oven about 38 minutes or until cake tests done. Cool in pans on a rack for ten minutes and then remove from pans and cool on rack.
Frost the cake:
Cream the butter and cream cheese together.  Add vanilla,  Add the confectioners sugar a little at a time (sifting makes a creamier frosting]. If this is too thick spread just add a drop of cream or milk.
Here is a hint - do a crumb coat first and then frost.  Spread the frosting on the layers and don't worry about crumbs.  Let the frosting dry to the touch and then frost over it.  Looks beautiful this way.
Carnes Desmenuzadas (Shredded Beef)


Ingredients:
beef chuck, water, salt, olive oil, onion, tomatoes, red bell pepper, pepper

Directions:
Cook the beef in the water with the salt over moderate heat for 1 hour.
Remove the beef, cool and pull meat into shreds.
Heat oil in skillet and fry the onions, tomato, and bell pepper for 2 minutes. Add beef shreds and pepper and continue to fry for 3 minutes more.
Add sour orange juice and mix well.
Fry for 2 minutes more.
Serve with tortillas.
Singapore Style Pineapple Tarts


Ingredients:
fresh pineapple, caster sugar, cinnamon sticks, star anise, cloves, lemon juice, lime juice, plain flour, cake flour, salt, icing sugar, butter, vanilla essence, eggs

Directions:
Filling.
To make the jam, grate the pineapple coarsely.
Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
Set aside to cool.
Pastry dough.
Put sifted flour, salt and sugar in a mixing bowl.
Rub in butter until mixture resembles breadcrumbs.
Beat in the egg yolk and add ice-cold water and essence.
Mix well to form a dough.
Place in a plastic bag and chill in the refrigerator for 30 minutes.
Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
Fill each piece of cut-out pastry with pineapple jam filling.
Pinch a small neat frill aroud the edging.
Cut thin strips of pastry to form a lattice on top of each pie.
Glaze the strips with beaten egg.
Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
Turn tarts out to cool on a wire rack before storing in air-tight containers.
Double Peanut Cereal Nuggets


Ingredients:
oatmeal, roasted peanuts, raisins, dates, honey, peanut butter, vanilla

Directions:
Toss together cereals, raisins or dates, oats and peanuts., Cook honey over medium heat until foamy., Remove from heat and stir in peanut butter and vanilla., When smooth, pour over cereal mixture., Toss until evenly coated., Spread on cookie sheet to cool., Store in airtight container.
Lemon Dill Vinaigrette


Ingredients:
lemon juice, water, green onion, garlic, fresh dill, dried dill, olive oil

Directions:
In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
Refrigerate leftovers, allow to come to room temperature before serving.
Three Cheese Baked Pasta
Category: main-dish
By Althea

This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!

Ingredients:
1 pound uncooked pasta
1 pound ground beef
1  onion, chopped
6 ½ cups tomato pasta sauce
6 ounces provolone cheese, thinly sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain. Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Bake in preheated oven for 30 minutes, or until bubbly.

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

Calories: 462.7
Fat: 22.2 g
Saturated fat: 11.1 g
Carbohydrates: 42.3 g
Sugars: 12.7 g
Dietary fiber: 5.2 g
Protein: 22.7 g
Cholesterol: 88.4 mg
Sodium: 878.1 mg
Healthy Carrot Cake


Ingredients:
flour, whole wheat flour, baking soda, cinnamon, nutmeg, salt, egg, brown sugar, carrots, buttermilk, crushed pineapple, raisins, powdered sugar, vanilla extract, skim milk

Directions:
Preheat oven to 350.
Coat a 9X13 pan with spray and dust lightly with flour.
Tap out the excess flour.
Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
Set aside.
Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
Add the carrots and beat for 1 minute.
Add the buttermilk, pineapple and raisins and beat again.
Add the flour mixture and beat until well mixed.
Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
Cool the cake in the pan set on a wire rack.
Frost, if desired, when completely cool.
Store the cake in the pan in the refrigerator.
To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
Reduce the speed to medium-low and add the milk, a tsp.
at a time until the frosting is at spreading consistency.
Spread the frosting on the cooled, uncut cake.
Mangia Mangia Balsamic Vinaigrette on Baby Greens


Ingredients:
red wine vinegar, water, dried oregano, dried basil, fresh coarse ground black pepper, garlic, extra virgin olive oil

Directions:
UP TO 3 DAYS AHEAD:
Place vinegars, water, oregano, basil, pepper and garlic in a large glass jar.
Shake to mix well.
Slowly add olive oils, stirring constantly to mix well.
Refrigerate until needed - bring to room temperature before serving and shake to mix.
TO SERVE:
Place desired amount of mixed baby greens in a large bowl.
Add dressing to coat and toss to mix well.
NOTE:
You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions.
Try drizzling the vinaigrette on steamed asparagus or toss with julienne zucchini.
Green Beans With Ginger and Cashews


Ingredients:
green beans, unsalted butter, fresh ginger, roasted cashews, salt, fresh ground black pepper

Directions:
In large pot boiling salted water, cook beans until crisp-tender, about 4 minutes. Drain and rinse in colander under cold water then pat dry (can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in plastic bags].
In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Before serving stir in Cashews to distribute then transfer to serving dish and serve immediately .
Nacho Cheese Sauce


Ingredients:
butter, all-purpose flour, milk, American cheese, salt

Directions:
In a medium saucepan over medium heat, melt butter and stir in flour.
Pour in the milk and stir until the mixture thickens.
Stirring constantly, mix in cheese and salt.
Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.
Dark Chocolate Waffles With Coconut-Maple Butter


Ingredients:
salt, maple syrup, coconut oil, flour, egg, maple syrup, baking soda, bicarbonate of soda, baking powder, milk, olive oil, vanilla extract, bittersweet chocolate chips

Directions:
Blend desiccated coconut, coconut oil, maple syrup, and salt in a food processor until smooth. About 5 minutes. Set aside.
In a bowl, whisk the flour, cocoa powder, maple syrup, baking powder and baking soda.
Make a well in the center and add egg yolk, milk, oil, and vanilla. Blend with a fork then work in the dry ingredients just until combined.
Beat egg white to soft peaks in a separate bowl.
Fold in the egg white into the batter.
Fold in the chocolate chips.
Coat your waffle iron with non-stick cooking spray. Ladle in 80ml of the batter into each waffle mold. Cook for about 3 minutes.
Serve waffles with coconut butter.
Fried Fish Tacos to Remind You of Baja California
Category: world-cuisine
By unclejjp

I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.

Ingredients:
1  onion, cut into thin slices
2 teaspoons salt, divided
1 teaspoon dried basil
1 teaspoon dried oregano
4  limes, divided
water to cover
¾ cup sour cream
⅓ cup mayonnaise
1 quart canola oil for frying
18  corn tortillas
2 ½ cups all-purpose flour
1 (12 fluid ounce) can or bottle dark beer
1 ¼ pounds whitefish, cut into 3x1-inch strips
1  egg
⅓ head cabbage, thinly sliced
1 cup pico de gallo salsa
1 cup chopped fresh cilantro

Directions:
Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight. Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges. Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat. Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm. Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish. Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

Prep time: 30 mins
Cook time: 15 mins
Total time: 8 hrs 45 mins
Yields: 18 tacos

Calories: 673.9
Fat: 57.3 g
Saturated fat: 8.6 g
Carbohydrates: 30.6 g
Sugars: 2 g
Dietary fiber: 3.5 g
Protein: 10.8 g
Cholesterol: 35 mg
Sodium: 411.4 mg
Curried Shrimp Salad With Blueberries and Cherries


Ingredients:
curry powder, ground ginger, salt, mayonnaise, red bell pepper, blueberries, cherries

Directions:
Combine yogurt, mayonnaise, curry powder, ginger, and salt., Add blueberries and cherries and stir., Add shrimp., Cover and chill for at least 1/2 hour., Serve over lettuce or shredded cabbage.
Beef in Guinness


Ingredients:
flour, onions, carrots

Directions:
Season flour with salt and pepper in shallow bowl or pan.
Coat beef pieces with flour mixture.
Heat oil in saucepan and fry meat and onions until lightly browned (about 4 or 5 minutes].
Add carrots to pan.
Pour in Guinness, and season to taste.
Bring to boil, then cover and simmer 1 hour 30 minutes or until meat is tender and gravy is thick and rich.
Sugar Snap Peas With Lemon Butter


Ingredients:
sugar snap pea, unsalted butter, lemon zest

Directions:
Blanch the peas in a saucepan with boiling salted water for 1 minute.
Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
Heat the peas over moderately low heat until they are hot, stirring occasionally.
Country Apple Coffee Cake


Ingredients:
butter, apples, brown sugar, pecan pieces, cinnamon, light corn syrup, egg, powdered sugar, vanilla, milk

Directions:
Preheat oven to 350 degrees.
Using 1 tablespoon of the butter, grease bottom and sides of a 9-inch round cake pan.
Spread 1 cup of the apples in pan.
Separate the biscuits.
Cut each one into 4 pieces.
Arrange point side up over apples.
Top with remaining apples.
In small bowl, combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey, and egg.
Beat well.
Stir in pecans.
Spoon over biscuit pieces.
Bake 35-45 minutes or until brown.
Prepare glaze and drizzle over coffee cake.
Chicken Taco Rice


Ingredients:
boneless skinless chicken, chicken broth, tomato sauce, frozen corn, green pepper, Minute Rice

Directions:
Cut chicken into 1 inch cubes.
Satue chicken in oil in a dutch oven or other large pot until lightly browned.
Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine.
Bring to a boil then reduce heat to medium.
Simmer for 5 minutes.
Add corn and pepper, increase heat and return to a boil.
Add uncooked rice and reduce heat.
Cover and simmer approximately 10 minutes or until it reaches your desired consistency.
Pork Brine
Category: meat-and-poultry
By shasty

This is a marinade for any cut of pork you may be having.  It makes it so juicy you'll ask when you're having pork again!

Ingredients:
2 cups apple cider vinegar
1 cup salt
1 cup brown sugar
1 tablespoon whole black peppercorns
1 tablespoon mustard powder
1 tray ice cubes
2 pounds boneless pork chops

Directions:
Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder. Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours. Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 310.9
Fat: 5.7 g
Saturated fat: 1.8 g
Carbohydrates: 25.3 g
Sugars: 23.8 g
Dietary fiber: 0.3 g
Protein: 34.5 g
Cholesterol: 99.8 mg
Sodium: 86.9 mg
5-Spice Tilapia


Ingredients:
five-spice powder, reduced sodium soy sauce, light brown sugar, canola oil, scallions

Directions:
Sprinkle both sides of tilapia fillets with 5-spice powder. Combine soy sauce and brown sugar in a small bowl.
Heat oil in a large non-stick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan.
Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more.
Add scallions and remove from the heat. Serve the fish drizzled with the sauce.
Lina's Chili Dogs - Sandwich Maker


Ingredients:
"cheddar cheese"

Directions:
Butter or spray pam on your machine. Pre heat it.
Set 2 slices of bread on the machine.
Add a Heaping Table spoon of chili on each slice and spread. Add sliced hot dogs.
Top off with onions and cheese. NOTE - Don't over fill.Top off each with a slice of bread.
Latch the cooker shut and cook for about 3 minutes or till done.
Enjoy!
Raised Waffles


Ingredients:
water, milk, butter, salt, sugar, flour, eggs, baking soda

Directions:
Combine yeast, sugar, and warm water in a large mixing bowl., Let sit for about 5 minutes., Add milk, butter, salt, and flour to the yeast mixture and beat until smooth., Cover the bowl with plastic wrap and let stand overnight at ROOM TEMPERATURE., The next morning, just before cooking, add the eggs and baking soda., The batter keeps well in the refrigerator.
Chocolate Mint Truffle Cookies


Ingredients:
butter, sugar, eggs, all-purpose flour, baking powder, chocolate chips

Directions:
In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours].
Preheat oven to 350 F.
Prepare baking sheet with parchment paper or spray with cooking spray.
Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
Bake for about 8 minutes.
Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.
Not Yo' Mama's Italian Style Pork Chops


Ingredients:
olive oil, green bell pepper, yellow onion, artichoke hearts, tomato sauce, garlic, crushed red pepper flakes, brown sugar, salt, fresh ground black pepper

Directions:
Brown chops in oil in a skillet.
Place chops in the bottom of the crockpot.
Cover chops with peppers, onions, and artichoke hearts.
Stir together remaining ingredients in a small bowl.
Pour mixture over vegetables in the crockpot.
Cover crockpot and cook on high for 3-3 1/2 hours on high or on low for 5-8 hours or until pork chops are just cooked through and tender (your time may vary with your appliance so check!].
Serve with cooked noodles, rice, or crusty Italian bread, if desired (I also sprinkled with Parmesan and red pepper flakes].
Pork Chops Stuffed with Smoked Gouda and Bacon
Category: main-dish
By DARLA

Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.

Ingredients:
2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
¼ cup chopped fresh parsley
ground black pepper
2  (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
¼ teaspoon salt
ground black pepper

Directions:
Preheat an outdoor grill for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 394.2
Fat: 25.9 g
Saturated fat: 10.7 g
Carbohydrates: 1.5 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 36.9 g
Cholesterol: 120.5 mg
Sodium: 1001 mg
Baked Ham in Champagne


Ingredients:
boneless ham, light brown sugar, honey, ground ginger, dry mustard, pineapple slices, apple

Directions:
Score ham and place on rack in baking pan.
Cover top with 1 cup brown sugar and pour over 1 bottle champagne.
Bake at 325 ° for 2 hours.
Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan.
Lower heat and simmer while basting ham every 15 minutes until done.
Garnish with pineapple slices and spiced apples, if desired.