aki005/Recipes_json_vector_nbarbcone huggingface dataset:
485 Plum Custard Kuchen 30 mins 1 hrs 1 hrs 30 mins 9 1 to 9 - inch square pan 1 cup all-purpose flour, 1 tablespoon white sugar, 1 teaspoon baking powder, ½ cup butter, 2 tablespoons heavy cream, 1 egg, 2 ½ cups pitted and sliced plums, ½ cup heavy cream, ½ cup white sugar, 1 egg, 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top. Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator. 4.3 https://www.allrecipes.com/recipe/26053/plum-custard-kuchen/ /Desserts/Cakes/Coffee Cake Recipes/ Total Fat 18g 23%, Saturated Fat 11g 54%, Cholesterol 91mg 30%, Sodium 135mg 6%, Total Carbohydrate 29g 11%, Dietary Fiber 1g 4%, Total Sugars 17g, Protein 4g, Vitamin C 5mg 23%, Calcium 47mg 4%, Iron 1mg 6%, Potassium 118mg 3% Prep Time: 30 mins, Cook Time: 1 hrs, Total Time: 1 hrs 30 mins, Servings: 9, Yield: 1 to 9 - inch square pan
486 Pork Tenderloin with Balsamic Plum Reduction 15 mins 30 mins 45 mins 4 4 servings 1 pork tenderloin, salt and ground black pepper to taste, 1 tablespoon olive oil, 1 ½ plums, pitted and chopped, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 1 tablespoon honey, 2 tablespoons blueberry juice (Optional) Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet. Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions. Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve. 4.7 https://www.allrecipes.com/recipe/215141/pork-tenderloin-with-balsamic-plum-reduction/ /Meat and Poultry/Pork/Pork Tenderloin Recipes/ Total Fat 6g 8%, Saturated Fat 1g 7%, Cholesterol 49mg 16%, Sodium 42mg 2%, Total Carbohydrate 12g 4%, Dietary Fiber 0g 1%, Total Sugars 12g, Protein 18g, Vitamin C 2mg 12%, Calcium 11mg 1%, Iron 1mg 5%, Potassium 334mg 7% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 4, Yield: 4 servings
487 Plum Pudding II 20 mins 2 hrs 2 hrs 20 mins 6 6 servings ¼ cup butter, ⅓ cup brown sugar, 1 cup milk, 12 dates, pitted and chopped, ½ cup raisins, ¼ cup dried currants, ¼ cup candied mixed fruit peel, chopped, 1 orange, zested, 1 teaspoon baking soda, 1 cup self-rising flour, 2 teaspoons ground cinnamon, 1 pinch salt Well grease a pudding mold. In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold. Cover with a double layer of greased wax paper and steam for 2 hours. 4.9 https://www.allrecipes.com/recipe/24302/plum-pudding-ii/ /Desserts/ Total Fat 9g 11%, Saturated Fat 5g 27%, Cholesterol 24mg 8%, Sodium 549mg 24%, Total Carbohydrate 55g 20%, Dietary Fiber 3g 10%, Total Sugars 20g, Protein 4g, Vitamin C 10mg 50%, Calcium 149mg 11%, Iron 2mg 8%, Potassium 275mg 6% Prep Time: 20 mins, Cook Time: 2 hrs, Total Time: 2 hrs 20 mins, Servings: 6, Yield: 6 servings
488 Peach and Plum Cake 30 mins 45 mins 1 hrs 15 mins 12 1 9-inch square cake 1 teaspoon unsalted butter, or as needed, 1 ½ cups white sugar, divided, 1 stick unsalted butter, room temperature, 2 extra large eggs, 1 cup plain yogurt, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, 5 medium ripe plums, pitted and sliced, 3 large ripe peaches - peeled, pitted, and sliced Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan. Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl. Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature. 3.7 https://www.allrecipes.com/recipe/275173/peach-and-plum-cake/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 10g 12%, Saturated Fat 6g 28%, Cholesterol 58mg 19%, Sodium 273mg 12%, Total Carbohydrate 48g 17%, Dietary Fiber 1g 4%, Total Sugars 31g, Protein 5g, Vitamin C 17mg 85%, Calcium 78mg 6%, Iron 1mg 7%, Potassium 142mg 3% Prep Time: 30 mins, Cook Time: 45 mins, Total Time: 1 hrs 15 mins, Servings: 12, Yield: 1 9-inch square cake
490 Plum Chipotle Sauce 1 hrs 1 hrs 40 mins 4 hrs 40 mins 128 8 half-pint jars 5 quarts very ripe plums, pitted, or as needed, 4 cloves garlic, pressed, 1 onion, finely chopped, 6 cups white sugar, ½ cup apple cider vinegar, 2 tablespoons Southwest chipotle seasoning, 1 tablespoon roasted garlic seasoning, 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired), 7 teaspoons salt, 1 teaspoon liquid smoke flavoring, 8 half-pint canning jars with lids and rings Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice. Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes. Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 4.8 https://www.allrecipes.com/recipe/215144/plum-chipotle-sauce/ /Side Dish/Sauces and Condiments/Sauces/ Total Fat 0g 0%, Sodium 179mg 8%, Total Carbohydrate 13g 5%, Dietary Fiber 0g 1%, Total Sugars 12g, Protein 0g, Vitamin C 3mg 14%, Calcium 2mg 0%, Iron 0mg 1%, Potassium 45mg 1% Prep Time: 1 hrs, Cook Time: 1 hrs 40 mins, Additional Time: 2 hrs, Total Time: 4 hrs 40 mins, Servings: 128, Yield: 8 half-pint jars
491 Fruit-Stuffed Pork Loin 20 mins 1 hrs 40 mins 2 hrs 8 1 stuffed pork loin roast ¾ cup chopped pitted prunes, ¾ cup chopped dried apricots, 1 tablespoon grated fresh ginger , 1 teaspoon grated orange zest, ½ teaspoon ground cumin, ½ teaspoon ground cinnamon, salt and ground black pepper to taste, 1 (4 pound) boneless pork loin roast, butterflied , ¼ cup packed brown sugar, 2 teaspoons all-purpose flour, 2 teaspoons cider vinegar, 1 teaspoon ground cumin, 1 teaspoon mustard powder, ½ cup water, 1 teaspoon cornstarch, 1 tablespoon water Preheat oven to 325 degrees F (165 degrees C). Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper. Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan. Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast. Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy. Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast. 4.3 https://www.allrecipes.com/recipe/230418/fruit-stuffed-pork-loin/ /Meat and Poultry/Pork/ Total Fat 20g 26%, Saturated Fat 7g 36%, Cholesterol 110mg 37%, Sodium 85mg 4%, Total Carbohydrate 26g 9%, Dietary Fiber 2g 8%, Total Sugars 20g, Protein 38g, Vitamin C 2mg 10%, Calcium 53mg 4%, Iron 2mg 13%, Potassium 831mg 18% Prep Time: 20 mins, Cook Time: 1 hrs 40 mins, Total Time: 2 hrs, Servings: 8, Yield: 1 stuffed pork loin roast
492 Plum Flummery 15 mins 5 mins 3 hrs 50 mins 5 5 servings 2 cups plums, pitted and sliced, 1 tablespoon water (Optional), 1 (.25 ounce) package unflavored gelatin, ½ cup hot water (Optional), ½ cup white sugar, 2 tablespoons lemon juice, ½ cup evaporated milk Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool. Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving. 4.4 https://www.allrecipes.com/recipe/215145/plum-flummery/ /Desserts/Mousse Recipes/ Total Fat 2g 3%, Saturated Fat 1g 6%, Cholesterol 7mg 2%, Sodium 30mg 1%, Total Carbohydrate 31g 11%, Dietary Fiber 1g 3%, Total Sugars 29g, Protein 3g, Vitamin C 10mg 48%, Calcium 72mg 6%, Iron 0mg 1%, Potassium 188mg 4% Prep Time: 15 mins, Cook Time: 5 mins, Additional Time: 3 hrs 30 mins, Total Time: 3 hrs 50 mins, Servings: 5, Yield: 5 servings
494 Rogaliki (Polish Jam-Filled Crescents) 1 hrs 20 mins 2 hrs 40 40 rogaliki 3 ½ ounces compressed fresh yeast, 7 tablespoons milk, 5 ½ cups all-purpose flour, or more as needed, 2 ¼ cups unsalted butter, at room temperature, 4 tablespoons sour cream, 4 tablespoons white sugar, 2 eggs, 3 egg yolks, 1 ½ cups plum jam, 2 ½ cups confectioners' sugar, 2 tablespoons water, or as needed Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands. Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth. Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up. Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes. Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki. 5 https://www.allrecipes.com/recipe/262728/rogaliki-polish-jam-filled-crescents/ /Cuisine/European/Eastern European/Polish/ Total Fat 12g 15%, Saturated Fat 7g 35%, Cholesterol 53mg 18%, Sodium 9mg 0%, Total Carbohydrate 31g 11%, Dietary Fiber 1g 3%, Total Sugars 17g, Protein 3g, Calcium 14mg 1%, Iron 1mg 6%, Potassium 47mg 1% Prep Time: 1 hrs, Cook Time: 20 mins, Additional Time: 40 mins, Total Time: 2 hrs, Servings: 40, Yield: 40 rogaliki
495 Zwetschekuchen (German Plum Tart) 30 mins 45 mins 5 hrs 15 mins 12 1 9-inch tart 4 cups all-purpose flour, 1 ⅓ cups white sugar, 1 teaspoon grated fresh lemon peel, 1 pinch ground cinnamon, 1 cup butter, cut into chunks, 2 eggs, 2 egg yolks, 1 teaspoon water, if needed, 3 pounds Italian prune plums, 1 tablespoon white sugar, or to taste Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight. The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up. Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center. Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes. Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving. 4.3 https://www.allrecipes.com/recipe/215133/zwetschekuchen-german-plum-tart/ /Cuisine/European/German/ Total Fat 18g 23%, Saturated Fat 10g 52%, Cholesterol 106mg 35%, Sodium 123mg 5%, Total Carbohydrate 68g 25%, Dietary Fiber 3g 10%, Total Sugars 35g, Protein 7g, Vitamin C 11mg 55%, Calcium 27mg 2%, Iron 2mg 13%, Potassium 243mg 5% Prep Time: 30 mins, Cook Time: 45 mins, Additional Time: 4 hrs, Total Time: 5 hrs 15 mins, Servings: 12, Yield: 1 9-inch tart
496 Plum Buckle 30 mins 45 mins 1 hrs 15 mins 12 1 9x13-inch cake 7 cups pitted and quartered plums, ⅔ cup butter, softened, 1 ½ cups white sugar, 2 eggs, 3 cups sifted all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 2 cups milk, 2 teaspoons vanilla extract, 1 cup white sugar, ½ cup butter, softened, ¼ cup all-purpose flour, 1 teaspoon cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums. Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. 4.6 https://www.allrecipes.com/recipe/215132/plum-buckle/ /Desserts/Cakes/Coffee Cake Recipes/ Total Fat 20g 26%, Saturated Fat 12g 61%, Cholesterol 82mg 27%, Sodium 337mg 15%, Total Carbohydrate 81g 29%, Dietary Fiber 2g 9%, Total Sugars 53g, Protein 7g, Vitamin C 9mg 46%, Calcium 117mg 9%, Iron 2mg 11%, Potassium 268mg 6% Prep Time: 30 mins, Cook Time: 45 mins, Total Time: 1 hrs 15 mins, Servings: 12, Yield: 1 9x13-inch cake
497 Zucchini Plum Bread 15 mins 1 hrs 1 hrs 25 mins 24 2 loaves 2 cups shredded zucchini, 1 cup vegetable oil, 1 cup white sugar, 1 cup packed brown sugar, 3 eggs, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, 3 cups chopped plums, 1 tablespoon white sugar, 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray. Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 4.8 https://www.allrecipes.com/recipe/234327/zucchini-plum-bread/ /Breakfast and Brunch/Breakfast Bread Recipes/ Total Fat 10g 13%, Saturated Fat 1g 7%, Cholesterol 23mg 8%, Sodium 172mg 7%, Total Carbohydrate 32g 12%, Dietary Fiber 1g 5%, Total Sugars 20g, Protein 3g, Vitamin C 4mg 19%, Calcium 25mg 2%, Iron 1mg 6%, Potassium 113mg 2% Prep Time: 15 mins, Cook Time: 1 hrs, Additional Time: 10 mins, Total Time: 1 hrs 25 mins, Servings: 24, Yield: 2 loaves
499 Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) 1 hrs 30 mins 1 hrs 35 mins 8 8 servings 8 poblano peppers Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes. Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes. Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy. Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley. Dotdash Meredith Food Studios 5 https://www.allrecipes.com/recipe/259373/chiles-en-nogada-mexican-stuffed-poblano-peppers-in-walnut-sauce/ /Cuisine/Latin American/Mexican/ Total Fat 51g 65%, Saturated Fat 13g 66%, Cholesterol 86mg 29%, Sodium 227mg 10%, Total Carbohydrate 41g 15%, Dietary Fiber 9g 30%, Total Sugars 23g, Protein 34g, Vitamin C 107mg 533%, Calcium 231mg 18%, Iron 4mg 24%, Potassium 1220mg 26% Prep Time: 1 hrs, Cook Time: 30 mins, Additional Time: 5 mins, Total Time: 1 hrs 35 mins, Servings: 8, Yield: 8 servings
503 Pomegranate Jelly 5 mins 10 mins 15 mins 176 11 8-ounce glasses 7 ½ cups white sugar, 4 cups pomegranate juice, 2 lemons, juiced, 1 (6 fluid ounce) container liquid pectin Combine sugar and pomegranate and lemon juices in a large stainless steel saucepan. Bring to boil over high heat; at once, stir in liquid pectin. Bring to a full rolling boil and boil for exactly 30 seconds. Remove from heat and skim off foam. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, then process in a boiling water canner for 5 minutes. 4.5 https://www.allrecipes.com/recipe/9399/pomegranate-jelly/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Sodium 0mg 0%, Total Carbohydrate 12g 4%, Dietary Fiber 0g 0%, Total Sugars 11g, Vitamin C 1mg 6%, Calcium 1mg 0%, Iron 0mg 1%, Potassium 4mg 0% Prep Time: 5 mins, Cook Time: 10 mins, Total Time: 15 mins, Servings: 176, Yield: 11 8-ounce glasses
507 Middle Eastern Rice Pilaf with Pomegranate 10 mins 25 mins 35 mins 4 4 servings 2 tablespoons olive oil, 1 onion, finely chopped, 1 cup long-grain rice, 2 ¼ cups hot vegetable broth, 4 saffron threads, 1 pinch ground allspice, 3 tablespoons unsalted shelled pistachios, 1 tablespoon butter, 1 large pomegranate, peeled and seeds separated, salt and freshly ground black pepper Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside. Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper. 5 https://www.allrecipes.com/recipe/260447/middle-eastern-rice-pilaf-with-pomegranate/ /Side Dish/Rice Side Dish Recipes/Pilaf/ Total Fat 13g 17%, Saturated Fat 3g 16%, Cholesterol 8mg 3%, Sodium 351mg 15%, Total Carbohydrate 59g 21%, Dietary Fiber 3g 11%, Total Sugars 16g, Protein 7g, Vitamin C 9mg 44%, Calcium 49mg 4%, Iron 3mg 16%, Potassium 385mg 8% Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 4, Yield: 4 servings