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894 Streamline Hungarian Torte 20 mins 1 hrs 10 mins 1 hrs 30 mins 32 1 -11x17 inch torte 2 cups chopped walnuts, 1 teaspoon ground cinnamon, ¾ cup white sugar, ¼ cup warm water (110 degrees F/45 degrees C), 1 (.25 ounce) envelope active dry yeast, 1 teaspoon white sugar, 4 egg yolks, ½ cup sour cream, 1 ⅓ cups butter or margarine, softened, 4 ½ cups all-purpose flour, 1 (16 ounce) jar apricot preserves, 4 egg whites, ⅔ cup white sugar Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside. In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes. Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves. Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture. Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature. 4.4 https://www.allrecipes.com/recipe/142127/streamline-hungarian-torte/ /Cuisine/European/Eastern European/Hungarian/ Total Fat 14g 18%, Saturated Fat 6g 30%, Cholesterol 48mg 16%, Sodium 71mg 3%, Total Carbohydrate 33g 12%, Dietary Fiber 1g 4%, Total Sugars 15g, Protein 4g, Vitamin C 1mg 7%, Calcium 23mg 2%, Iron 1mg 7%, Potassium 84mg 2% Prep Time: 20 mins, Cook Time: 1 hrs 10 mins, Total Time: 1 hrs 30 mins, Servings: 32, Yield: 1 -11x17 inch torte
895 Capirotada (Mexican Dessert) 15 mins 1 hrs 1 hrs 15 mins 16 1 9x13-inch pudding 3 cups water, 16 ounces piloncillo (Mexican brown sugar cone), chopped, 3 cinnamon sticks, 2 tablespoons raw sugar, 2 tablespoons vanilla extract, ¼ teaspoon ground cloves, ¼ cup butter, 1 (18 ounce) loaf French bread, sliced, 1 ½ cups shredded Monterey Jack cheese, 1 ½ cups chopped walnuts, ½ cup raisins, ½ cup chopped dried apricots Preheat the oven to 350 degrees F (175 degrees C). Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks. Lightly butter each slice of bread. Place slices in a large, flat baking pan. Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry. Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm. 5 https://www.allrecipes.com/recipe/266326/capirotada-mexican-dessert/ /Cuisine/Latin American/Mexican/ Total Fat 14g 18%, Saturated Fat 5g 24%, Cholesterol 17mg 6%, Sodium 288mg 13%, Total Carbohydrate 57g 21%, Dietary Fiber 2g 8%, Total Sugars 36g, Protein 8g, Vitamin C 0mg 2%, Calcium 117mg 9%, Iron 2mg 10%, Potassium 196mg 4% Prep Time: 15 mins, Cook Time: 1 hrs, Total Time: 1 hrs 15 mins, Servings: 16, Yield: 1 9x13-inch pudding
897 Cranberry Sauce with Apricots, Raisins, and Orange 10 mins 15 mins 8 hrs 25 mins 24 24 servings 1 cup orange juice, 1 cup water, 4 cups fresh cranberries, ¾ cup sugar, 1 cup chopped dried apricots, 1 cup golden raisins, 1 tablespoon grated orange zest In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold. 4.9 https://www.allrecipes.com/recipe/60280/cranberry-sauce-with-apricots-raisins-and-orange/ /Side Dish/Sauces and Condiments/Sauces/Cranberry Sauce Recipes/ Total Fat 0g 0%, Sodium 2mg 0%, Total Carbohydrate 19g 7%, Dietary Fiber 2g 6%, Total Sugars 15g, Protein 1g, Vitamin C 8mg 41%, Calcium 10mg 1%, Iron 0mg 2%, Potassium 151mg 3% Prep Time: 10 mins, Cook Time: 15 mins, Additional Time: 8 hrs, Total Time: 8 hrs 25 mins, Servings: 24, Yield: 24 servings
898 Apricot Glazed Carrots 15 mins 10 mins 25 mins 8 8 servings 2 pounds carrots, peeled and diagonally sliced, 3 tablespoons butter, melted, ⅓ cup apricot preserves, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 1 teaspoon orange zest, 2 teaspoons fresh lemon juice, chopped fresh parsley for garnish Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley. 4.1 https://www.allrecipes.com/recipe/88470/apricot-glazed-carrots/ /Side Dish/Vegetables/Carrots/Glazed Carrot Recipes/ Total Fat 5g 6%, Saturated Fat 3g 14%, Cholesterol 11mg 4%, Sodium 189mg 8%, Total Carbohydrate 20g 7%, Dietary Fiber 3g 12%, Total Sugars 11g, Protein 1g, Vitamin C 14mg 68%, Calcium 47mg 4%, Iron 1mg 3%, Potassium 397mg 8% Prep Time: 15 mins, Cook Time: 10 mins, Total Time: 25 mins, Servings: 8, Yield: 8 servings
900 Apricot-Pecan Sweet Potatoes 20 mins 45 mins 1 hrs 5 mins 8 1 9x13-inch casserole 3 pounds sweet potatoes, peeled and cut into chunks, 1 cup packed brown sugar, 5 teaspoons cornstarch, ¼ teaspoon salt, ⅛ teaspoon ground cinnamon, 1 cup apricot nectar, ½ cup hot water, 2 teaspoons grated orange peel, 2 tablespoons butter, ½ cup chopped pecans Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes. 4.7 https://www.allrecipes.com/recipe/216386/apricot-pecan-sweet-potatoes/ /Side Dish/Vegetables/Sweet Potatoes/ Total Fat 8g 10%, Saturated Fat 2g 12%, Cholesterol 8mg 3%, Sodium 196mg 9%, Total Carbohydrate 68g 25%, Dietary Fiber 6g 21%, Total Sugars 38g, Protein 4g, Vitamin C 5mg 25%, Calcium 83mg 6%, Iron 2mg 8%, Potassium 676mg 14% Prep Time: 20 mins, Cook Time: 45 mins, Total Time: 1 hrs 5 mins, Servings: 8, Yield: 1 9x13-inch casserole
902 Apricot Glazed Ham 10 mins 1 hrs 55 mins 2 hrs 5 mins 14 1 to 8 - pound ham 1 (8 pound) fully-cooked, bone-in ham, ¼ cup whole cloves (Optional), ½ cup apricot preserves, 3 tablespoons honey mustard Preheat the oven to 350 degrees F (175 degrees C). Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil. Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard. Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving. 4.5 https://www.allrecipes.com/recipe/162826/apricot-glazed-ham/ /Main Dishes/Pork/Ham/Whole/ Total Fat 48g 62%, Saturated Fat 17g 86%, Cholesterol 145mg 48%, Sodium 3363mg 146%, Total Carbohydrate 10g 4%, Dietary Fiber 1g 3%, Total Sugars 6g, Protein 48g, Vitamin C 92mg 458%, Calcium 32mg 2%, Iron 2mg 12%, Potassium 817mg 17% Prep Time: 10 mins, Cook Time: 1 hrs 55 mins, Total Time: 2 hrs 5 mins, Servings: 14, Yield: 1 to 8 - pound ham
903 Apricot Brandy and Peach Schnapps Pound Cake 40 mins 1 hrs 15 mins 1 hrs 55 mins 12 12 servings 3 cups white sugar, 1 cup butter, softened, 6 eggs, beaten, 3 cups all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt, 1 cup sour cream, ¼ cup apricot brandy, 1 teaspoon lemon zest, 1 cup white sugar, ½ cup peach schnapps, 1 cup water, 1 teaspoon lemon zest, 1 cup apricot preserves, ½ cup apricot brandy, 1 teaspoon lemon zest, ½ cup almonds Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled) 5 https://www.allrecipes.com/recipe/13699/apricot-brandy-and-peach-schnapps-pound-cake/ /Desserts/Cakes/Pound Cake Recipes/ Total Fat 25g 32%, Saturated Fat 13g 67%, Cholesterol 142mg 47%, Sodium 289mg 13%, Total Carbohydrate 114g 42%, Dietary Fiber 2g 6%, Total Sugars 83g, Protein 9g, Vitamin C 3mg 16%, Calcium 66mg 5%, Iron 2mg 13%, Potassium 167mg 4% Prep Time: 40 mins, Cook Time: 1 hrs 15 mins, Total Time: 1 hrs 55 mins, Servings: 12, Yield: 12 servings
906 Spicy Air Fryer Pork Chops with Apricot Glaze 15 mins 15 mins 3 hrs 4 4 servings 4 cups water, 2 tablespoons kosher salt, 2 tablespoons white sugar, 4 (5 ounce) bone-in center loin pork chops, about 3/4-inch thick, 1 teaspoon chili powder, or to taste, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon white pepper Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours. Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board. Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes. Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl. Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside. Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray. Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through. Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Sprinkle chops with minced parsley, and serve with remaining glaze. 5 https://www.allrecipes.com/recipe/285573/spicy-air-fryer-pork-chops-with-apricot-glaze/ /Main Dishes/Pork/Pork Chop Recipes/ Total Fat 6g 7%, Saturated Fat 2g 9%, Cholesterol 41mg 14%, Sodium 3517mg 153%, Total Carbohydrate 40g 15%, Dietary Fiber 1g 4%, Total Sugars 27g, Protein 17g, Vitamin C 10mg 49%, Calcium 48mg 4%, Iron 1mg 6%, Potassium 309mg 7% Prep Time: 15 mins, Cook Time: 15 mins, Additional Time: 2 hrs 30 mins, Total Time: 3 hrs, Servings: 4, Yield: 4 servings
907 Boozy Apricot Jam 30 mins 5 mins 8 hrs 35 mins 144 9 half-pint jars 3 ½ pounds firm-ripe apricots, halved and pitted, 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®), 7 cups white sugar, ⅓ cup apricot brandy Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Finely chop apricots and measure; you should have 5 cups prepared fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove from heat and stir in the apricot brandy. Pack apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. 5 https://www.allrecipes.com/recipe/264865/boozy-apricot-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Sodium 0mg 0%, Total Carbohydrate 11g 4%, Dietary Fiber 0g 1%, Total Sugars 11g, Protein 0g, Vitamin C 1mg 6%, Calcium 2mg 0%, Potassium 29mg 1% Prep Time: 30 mins, Cook Time: 5 mins, Additional Time: 8 hrs, Total Time: 8 hrs 35 mins, Servings: 144, Yield: 9 half-pint jars
908 Espresso Biscotti 25 mins 1 hrs 1 hrs 25 mins 24 24 biscotti ¼ cup unsalted butter, ¾ cup white sugar, 3 eggs, 1 teaspoon vanilla extract, 3 ¼ cups pastry flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon instant espresso powder, 2 teaspoons grated orange zest, ½ cup chocolate chips, ½ cup dried apricots, ½ cup dried cranberries, ½ cup slivered almonds, 1 egg white, lightly beaten Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper. Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds. Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash. Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet. Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature. 4.2 https://www.allrecipes.com/recipe/152952/espresso-biscotti/ /Desserts/Cookies/Fruit Cookie Recipes/Cranberry/ Total Fat 5g 6%, Saturated Fat 2g 11%, Cholesterol 28mg 9%, Sodium 33mg 1%, Total Carbohydrate 25g 9%, Dietary Fiber 3g 11%, Total Sugars 11g, Protein 3g, Vitamin C 0mg 2%, Calcium 25mg 2%, Iron 1mg 7%, Potassium 143mg 3% Prep Time: 25 mins, Cook Time: 1 hrs, Total Time: 1 hrs 25 mins, Servings: 24, Yield: 24 biscotti
914 Easy Grilled Nectarines 5 mins 5 mins 10 mins 4 4 servings 4 fresh nectarines, pitted and halved, 2 tablespoons melted unsalted butter, 4 tablespoons brown sugar Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar. Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes. 5 https://www.allrecipes.com/recipe/263769/easy-grilled-nectarines/ /Desserts/ Total Fat 6g 8%, Saturated Fat 4g 19%, Cholesterol 15mg 5%, Sodium 5mg 0%, Total Carbohydrate 28g 10%, Dietary Fiber 2g 8%, Total Sugars 24g, Protein 2g, Vitamin C 7mg 37%, Calcium 21mg 2%, Iron 1mg 3%, Potassium 293mg 6% Prep Time: 5 mins, Cook Time: 5 mins, Total Time: 10 mins, Servings: 4, Yield: 4 servings
916 Summer Fruit Salad with Whipped Cream 30 mins 10 mins 40 mins 8 8 servings ⅓ cup water, 5 tablespoons white sugar, ¼ cup raspberry-flavored liqueur (such as Chambord®), 2 tablespoons fresh lemon juice Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool. Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat. Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds. 5 https://www.allrecipes.com/recipe/233648/summer-fruit-salad-with-whipped-cream/ /Salad/Fruit Salad Recipes/Strawberry Salad Recipes/ Total Fat 6g 7%, Saturated Fat 2g 12%, Cholesterol 14mg 5%, Sodium 5mg 0%, Total Carbohydrate 26g 10%, Dietary Fiber 3g 11%, Total Sugars 21g, Protein 2g, Vitamin C 22mg 110%, Calcium 26mg 2%, Iron 1mg 3%, Potassium 205mg 4% Prep Time: 30 mins, Cook Time: 10 mins, Total Time: 40 mins, Servings: 8, Yield: 8 servings
917 Spinach, Nectarine, and Halloumi Salad 20 mins 5 mins 25 mins 4 4 servings 3 tablespoons white wine vinegar, 3 tablespoons extra-virgin olive oil, 3 teaspoons honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried basil, 4 cups baby spinach, 1 nectarine, pitted and sliced, ¼ cup sliced almonds, toasted, 2 tablespoons thinly sliced red onion, 2 tablespoons thinly sliced red bell pepper, 1 (8.8 ounce) package halloumi cheese, sliced into 1/2-inch strips Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside. Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl. Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more. Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette. 4.8 https://www.allrecipes.com/recipe/266537/spinach-nectarine-and-halloumi-salad/ /Salad/Green Salad Recipes/Spinach Salad Recipes/ Total Fat 29g 37%, Saturated Fat 11g 55%, Cholesterol 47mg 16%, Sodium 888mg 39%, Total Carbohydrate 13g 5%, Dietary Fiber 2g 8%, Total Sugars 8g, Protein 16g, Vitamin C 17mg 84%, Calcium 52mg 4%, Iron 1mg 6%, Potassium 296mg 6% Prep Time: 20 mins, Cook Time: 5 mins, Total Time: 25 mins, Servings: 4, Yield: 4 servings
918 Grilled Pork Chops with Fresh Nectarine Salsa 25 mins 8 mins 33 mins 4 4 servings 2 nectarines, pitted and diced, 1 ripe tomato, seeded and diced, ¼ cup diced onion, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, ¼ teaspoon crushed red pepper flakes, or to taste, salt to taste, 1 teaspoon ground cumin, 1 teaspoon chili powder, salt and ground black pepper to taste, 2 tablespoons olive oil, 8 (4 ounce) boneless pork loin chops Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa. 4.6 https://www.allrecipes.com/recipe/143355/grilled-pork-chops-with-fresh-nectarine-salsa/ /Main Dishes/Pork/Pork Chop Recipes/Boneless/ Total Fat 18g 23%, Saturated Fat 5g 24%, Cholesterol 130mg 43%, Sodium 92mg 4%, Total Carbohydrate 11g 4%, Dietary Fiber 2g 8%, Total Sugars 7g, Protein 51g, Vitamin C 12mg 59%, Calcium 28mg 2%, Iron 2mg 11%, Potassium 931mg 20% Prep Time: 25 mins, Cook Time: 8 mins, Total Time: 33 mins, Servings: 4, Yield: 4 servings
920 Peach and Nectarine Crumble 20 mins 30 mins 1 hrs 5 mins 10 1 9-inch baking pan 3 cups soft peaches, or as needed, 3 cups soft nectarines, or as needed, ½ cup white sugar (Optional), 3 tablespoons cornstarch, 1 teaspoon vanilla extract (Optional) Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan. Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces. Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan. Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture. Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving. 4.8 https://www.allrecipes.com/recipe/258812/peach-and-nectarine-crumble/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 6g 8%, Saturated Fat 5g 24%, Sodium 112mg 5%, Total Carbohydrate 49g 18%, Dietary Fiber 4g 14%, Total Sugars 34g, Protein 3g, Vitamin C 24mg 119%, Calcium 54mg 4%, Iron 1mg 6%, Potassium 351mg 7% Prep Time: 20 mins, Cook Time: 30 mins, Additional Time: 15 mins, Total Time: 1 hrs 5 mins, Servings: 10, Yield: 1 9-inch baking pan