aki005/Recipes_json_vector_nbarbcone huggingface dataset:
214 Fig and Honey Jam with Walnuts 15 mins 1 hrs 35 mins 1 hrs 50 mins 48 48 servings 4 cups Mission figs, stemmed, 2 cups honey, 1 cup water, ¼ cup butter, 3 tablespoons lemon juice, 2 teaspoons ground cinnamon, 1 ½ teaspoons vanilla extract, 1 teaspoon ground cloves, 1 teaspoon salt, ½ teaspoon grated fresh ginger , 1 cup chopped walnuts Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes. Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes. Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator. 4.8 https://www.allrecipes.com/recipe/256649/fig-and-honey-jam-with-walnuts/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 3g 3%, Saturated Fat 1g 4%, Cholesterol 3mg 1%, Sodium 56mg 2%, Total Carbohydrate 15g 5%, Dietary Fiber 1g 3%, Total Sugars 14g, Protein 1g, Vitamin C 1mg 4%, Calcium 10mg 1%, Iron 0mg 1%, Potassium 53mg 1% Prep Time: 15 mins, Cook Time: 1 hrs 35 mins, Total Time: 1 hrs 50 mins, Servings: 48, Yield: 48 servings
216 Fig-Ricotta Cake 20 mins 45 mins 1 hrs 25 mins 10 1 9-inch loaf cake nonstick cooking spray, 1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, 1 ½ cups whole-milk ricotta cheese, 1 cup white sugar, ¾ cup unsalted butter, softened, 3 large eggs, at room temperature, 1 ½ teaspoons almond extract, 4 fresh figs, chopped into 1/2-inch pieces, 1 tablespoon all-purpose flour, 4 fresh fig slices, 1 teaspoon confectioners' sugar, or as needed (Optional) Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray. Whisk flour, baking powder, and salt together in a medium bowl. Set aside. Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more. Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes. Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar. 5 https://www.allrecipes.com/recipe/275368/fig-ricotta-cake/ /Desserts/Fruit Desserts/Fig Dessert Recipes/ Total Fat 18g 24%, Saturated Fat 11g 55%, Cholesterol 103mg 34%, Sodium 421mg 18%, Total Carbohydrate 45g 16%, Dietary Fiber 2g 6%, Total Sugars 27g, Protein 8g, Vitamin C 1mg 4%, Calcium 190mg 15%, Iron 2mg 9%, Potassium 181mg 4% Prep Time: 20 mins, Cook Time: 45 mins, Additional Time: 20 mins, Total Time: 1 hrs 25 mins, Servings: 10, Yield: 1 9-inch loaf cake
217 August Fig Cookies 20 mins 15 mins 35 mins 12 2 dozen cookies ½ cup butter, softened, ½ cup white sugar, ¼ cup golden brown sugar, 1 egg, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt, ½ cup fresh figs, halved, ½ cup chopped walnuts Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture. Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough. Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp. Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes. 4.7 https://www.allrecipes.com/recipe/228557/august-fig-cookies/ /Desserts/Fruit Desserts/Fig Dessert Recipes/ Total Fat 11g 15%, Saturated Fat 5g 27%, Cholesterol 36mg 12%, Sodium 106mg 5%, Total Carbohydrate 25g 9%, Dietary Fiber 1g 4%, Total Sugars 13g, Protein 3g, Vitamin C 0mg 1%, Calcium 28mg 2%, Iron 1mg 6%, Potassium 67mg 1% Prep Time: 20 mins, Cook Time: 15 mins, Total Time: 35 mins, Servings: 12, Yield: 2 dozen cookies
219 Fig Cake I 30 mins 1 hrs 30 mins 2 hrs 18 1 - 9x13 inch pan 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 ½ cups white sugar, 1 cup butter, 3 eggs, beaten, 1 cup buttermilk, 1 cup chopped fresh figs, 1 cup chopped pecans, ½ cup butter, ½ cup white sugar, ½ cup evaporated milk, ½ teaspoon baking soda Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan. Mix together the flour, cinnamon, cloves, nutmeg, 1 teaspoon baking soda, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 1 1/2 cup sugar until light and fluffy. Stir in the eggs. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in the chopped figs and pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the icing: In a large saucepan, mix together butter, sugar, evaporated milk and baking soda. Bring to a boil, stirring until sugar is dissolved. Then cook without stirring until the mixture turns brown, or until it reaches the soft ball stage on a candy thermometer (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Pour into a small bowl and beat until it thickens to spreading consistency. Quickly spread icing onto the cooled cake. 4.5 https://www.allrecipes.com/recipe/21074/fig-cake-i/ /Desserts/Fruit Desserts/Fig Dessert Recipes/ Total Fat 21g 27%, Saturated Fat 11g 54%, Cholesterol 74mg 25%, Sodium 333mg 14%, Total Carbohydrate 37g 14%, Dietary Fiber 1g 5%, Total Sugars 26g, Protein 4g, Vitamin C 1mg 3%, Calcium 66mg 5%, Iron 1mg 6%, Potassium 121mg 3% Prep Time: 30 mins, Cook Time: 1 hrs 30 mins, Total Time: 2 hrs, Servings: 18, Yield: 1 - 9x13 inch pan
220 Blueberry-Fig Jam 15 mins 25 mins 50 mins 12 1 jar ¼ cup blueberries, 2 cups quartered fresh figs, ¾ cup white sugar, ½ cup water, 1 tablespoon lime juice, ½ teaspoon balsamic vinegar Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture. Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating. 4.8 https://www.allrecipes.com/recipe/275586/blueberry-fig-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 18g 7%, Dietary Fiber 1g 3%, Total Sugars 17g, Protein 0g, Vitamin C 1mg 6%, Calcium 11mg 1%, Iron 0mg 1%, Potassium 68mg 1% Prep Time: 15 mins, Cook Time: 25 mins, Additional Time: 10 mins, Total Time: 50 mins, Servings: 12, Yield: 1 jar
222 Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce 50 mins 1 hrs 2 hrs 6 1 lamb roast ½ cup coarsely chopped prunes, ¼ cup currants, 2 tablespoons creme de cassis liqueur, 1 ½ tablespoons minced fresh rosemary, 1 ½ tablespoons minced fresh thyme, ½ teaspoon ground coriander, 1 ¼ teaspoons salt, 1 teaspoon freshly ground black pepper, 1 (4 pound) boneless leg of lamb, rolled and tied, ½ cup chopped roasted and salted almonds, 2 tablespoons chopped fresh mint, 3 cloves garlic, cut into thirds, 2 tablespoons olive oil, ½ cup balsamic vinegar, 5 tablespoons butter, 3 tablespoons honey, ⅓ cup thinly sliced, stemmed Calimyrna figs, 5 teaspoons chopped fresh basil, 6 leaves mint, 6 leaves basil Preheat oven to 400 degrees F (200 degrees C). Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves. 4.8 https://www.allrecipes.com/recipe/112260/stuffed-leg-of-lamb-with-balsamic-fig-basil-sauce/ /Meat and Poultry/Lamb/Leg/ Total Fat 40g 51%, Saturated Fat 15g 76%, Cholesterol 147mg 49%, Sodium 649mg 28%, Total Carbohydrate 29g 11%, Dietary Fiber 3g 11%, Total Sugars 23g, Protein 38g, Vitamin C 5mg 25%, Calcium 86mg 7%, Iron 4mg 21%, Potassium 691mg 15% Prep Time: 50 mins, Cook Time: 1 hrs, Additional Time: 10 mins, Total Time: 2 hrs, Servings: 6, Yield: 1 lamb roast
223 Bourbon Fig Compote 10 mins 30 mins 40 mins 12 12 servings 7 ounces dried Mission figs, diced, ¼ cup white sugar, ¼ cup bourbon whiskey, ¼ cup balsamic vinegar, 1 tablespoon lemon juice, 1 pinch salt Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving. 4.8 https://www.allrecipes.com/recipe/232620/bourbon-fig-compote/ /Appetizers and Snacks/Dips and Spreads Recipes/ Total Fat 0g 0%, Sodium 3mg 0%, Total Carbohydrate 16g 6%, Dietary Fiber 2g 7%, Total Sugars 14g, Protein 1g, Vitamin C 1mg 4%, Calcium 26mg 2%, Iron 0mg 2%, Potassium 124mg 3% Prep Time: 10 mins, Cook Time: 30 mins, Total Time: 40 mins, Servings: 12, Yield: 12 servings
224 Chicken Tenders with Balsamic-Fig Sauce 15 mins 20 mins 35 mins 4 4 servings 1 pound chicken tenders, salt and ground black pepper to taste, ¼ cup all-purpose flour, 2 tablespoons olive oil, 1 tablespoon butter Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess. Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm. Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter. Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately. 4.4 https://www.allrecipes.com/recipe/275396/chicken-tenders-with-balsamic-fig-sauce/ /Meat and Poultry/Chicken/ Total Fat 15g 19%, Saturated Fat 4g 22%, Cholesterol 80mg 27%, Sodium 456mg 20%, Total Carbohydrate 23g 8%, Dietary Fiber 2g 6%, Total Sugars 13g, Protein 27g, Vitamin C 3mg 13%, Calcium 46mg 4%, Iron 2mg 11%, Potassium 432mg 9% Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Servings: 4, Yield: 4 servings
225 Fabulous Fig Scones 15 mins 30 mins 45 mins 8 8 scones 1 cup whole wheat pastry flour, ½ cup old-fashioned rolled oats, 2 teaspoons baking powder, ½ teaspoon salt, ¼ cup canola oil, 1 egg, lightly beaten, ¼ cup honey, ¼ cup white sugar, 1 cup diced fresh figs Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and lightly sprinkle flour over paper. Whisk flour, oats, baking powder, and salt together in a bowl. Whisk oil and egg together in a separate bowl until smooth; add honey and mix well. Mix oil mixture into flour mixture just until batter is moistened. Sprinkle sugar over figs in a bowl and toss to coat; fold into batter. Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle. Bake in the preheated oven for 10 minutes. Score the batter into 8 sections and continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones and slide every other scone back from the circle to allow cooling. 4.1 https://www.allrecipes.com/recipe/244480/fabulous-fig-scones/ /Bread/Quick Bread Recipes/Scone Recipes/ Total Fat 8g 10%, Saturated Fat 1g 4%, Cholesterol 21mg 7%, Sodium 276mg 12%, Total Carbohydrate 31g 11%, Dietary Fiber 2g 8%, Total Sugars 18g, Protein 3g, Vitamin C 1mg 3%, Calcium 89mg 7%, Iron 1mg 4%, Potassium 114mg 2% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 8, Yield: 8 scones
226 Burrata Bruschetta with Figs 10 mins 5 mins 15 mins 4 4 servings 12 Black Mission figs, halved lengthwise, 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, 6 ounces Burrata cheese, thickly sliced, 6 (1/2 inch thick) slices Italian bread, toasted, sea salt and ground black pepper to taste Preheat an outdoor grill for high heat, and lightly oil the grate. Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes. Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute. Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste. 4.7 https://www.allrecipes.com/recipe/222338/burrata-bruschetta-with-figs/ /Appetizers and Snacks/Bruschetta Recipes/ Total Fat 17g 22%, Saturated Fat 7g 37%, Cholesterol 30mg 10%, Sodium 364mg 16%, Total Carbohydrate 45g 16%, Dietary Fiber 5g 19%, Total Sugars 26g, Protein 10g, Vitamin C 3mg 15%, Calcium 78mg 6%, Iron 3mg 14%, Potassium 388mg 8% Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins, Servings: 4, Yield: 4 servings
227 Fig Cake II 30 mins 1 hrs 15 mins 1 hrs 45 mins 16 1 to 10 - inch tube pan 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon vanilla extract, 3 eggs, 1 ½ cups white sugar, 1 cup vegetable oil, 1 cup buttermilk, 1 teaspoon baking soda, 2 teaspoons hot water, 1 teaspoon vanilla extract, 1 cup canned figs with juice, chopped, 1 cup chopped pecans, 1 cup white sugar, ½ cup buttermilk, ½ teaspoon baking soda, 1 tablespoon light corn syrup, ¼ cup butter, 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside. In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan. Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake. To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake. 4.9 https://www.allrecipes.com/recipe/25577/fig-cake-ii/ /Desserts/Fruit Desserts/Fig Dessert Recipes/ Total Fat 23g 29%, Saturated Fat 5g 25%, Cholesterol 43mg 14%, Sodium 323mg 14%, Total Carbohydrate 49g 18%, Dietary Fiber 2g 6%, Total Sugars 35g, Protein 4g, Vitamin C 1mg 3%, Calcium 47mg 4%, Iron 1mg 7%, Potassium 113mg 2% Prep Time: 30 mins, Cook Time: 1 hrs 15 mins, Total Time: 1 hrs 45 mins, Servings: 16, Yield: 1 to 10 - inch tube pan
228 Delish Black Mission Figs! 10 mins 5 mins 15 mins 4 4 servings 8 Black Mission figs, cut in half, ¼ cup crumbled goat cheese, or as needed, 3 slices prosciutto, trimmed of all fat and cut into strips, 2 tablespoons honey, or to taste Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer. Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes. Transfer the warm figs to a serving platter and drizzle with honey. 5 https://www.allrecipes.com/recipe/228558/delish-black-mission-figs/ /Appetizers and Snacks/Meat and Poultry/Pork/ Total Fat 8g 10%, Saturated Fat 4g 22%, Cholesterol 21mg 7%, Sodium 283mg 12%, Total Carbohydrate 28g 10%, Dietary Fiber 3g 10%, Total Sugars 25g, Protein 6g, Vitamin C 2mg 11%, Calcium 78mg 6%, Iron 1mg 4%, Potassium 260mg 6% Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins, Servings: 4, Yield: 4 servings
230 Black Mission Fig Preserves 15 mins 20 mins 1 hrs 18 1 13-ounce jar 2 cups fresh Black Mission figs, stemmed and halved, 1 cup white sugar, 1 cup water, 1 tablespoon lime juice, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground white pepper, 1 13-ounce jar with lid Scoop the flesh from the figs with a spoon and discard the peels. Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in fig pulp, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes. While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator. 4.1 https://www.allrecipes.com/recipe/228523/black-mission-fig-preserves/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 15g 5%, Dietary Fiber 1g 2%, Total Sugars 14g, Protein 0g, Vitamin C 1mg 3%, Calcium 8mg 1%, Iron 0mg 1%, Potassium 45mg 1% Prep Time: 15 mins, Cook Time: 20 mins, Additional Time: 25 mins, Total Time: 1 hrs, Servings: 18, Yield: 1 13-ounce jar
232 Zurie's Fresh Fig Compote Over Cream Cheese 10 mins 10 mins 25 mins 8 8 servings ⅔ cup brown sugar, ¼ cup water, 1 pinch salt, 2 cups fresh figs, stemmed and quartered, 1 teaspoon vanilla extract, 1 (8 ounce) package cream cheese Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes. Place cream cheese on a platter; pour fig mixture over cream cheese. 4.6 https://www.allrecipes.com/recipe/228559/zuries-fresh-fig-compote-over-cream-cheese/ /Appetizers and Snacks/Dips and Spreads Recipes/Cheese Dips and Spreads Recipes/ Total Fat 10g 13%, Saturated Fat 6g 31%, Cholesterol 31mg 10%, Sodium 87mg 4%, Total Carbohydrate 21g 7%, Dietary Fiber 1g 4%, Total Sugars 19g, Protein 2g, Vitamin C 1mg 4%, Calcium 47mg 4%, Iron 1mg 3%, Potassium 146mg 3% Prep Time: 10 mins, Cook Time: 10 mins, Additional Time: 5 mins, Total Time: 25 mins, Servings: 8, Yield: 8 servings
233 Fig and Ricotta Crostini 25 mins 10 mins 35 mins 12 24 crostini 1 French baguette, cut into 1/2 inch slices, 1 (15 ounce) container ricotta cheese, 12 fresh basil leaves, cut into thin strips, 8 black mission figs, cut in quarters , ¼ cup aged balsamic vinegar Preheat oven to 375 degrees F (190 degrees C). Place the baguette slices on an ungreased, foil-lined baking sheet. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar. 4.4 https://www.allrecipes.com/recipe/143560/fig-and-ricotta-crostini/ /Appetizers and Snacks/Canapes and Crostini Recipes/ Total Fat 4g 5%, Saturated Fat 2g 10%, Cholesterol 11mg 4%, Sodium 292mg 13%, Total Carbohydrate 30g 11%, Dietary Fiber 2g 7%, Total Sugars 7g, Protein 9g, Vitamin C 1mg 5%, Calcium 127mg 10%, Iron 2mg 9%, Potassium 176mg 4% Prep Time: 25 mins, Cook Time: 10 mins, Total Time: 35 mins, Servings: 12, Yield: 24 crostini
234 Risotto with Fresh Figs and Prosciutto 10 mins 20 mins 30 mins 4 4 servings 4 cups vegetable broth, 6 tablespoons butter, divided, 1 tablespoon extra-virgin olive oil, 1 green onion, finely chopped, 1 (12 ounce) package Arborio rice, ½ cup dry white wine, 14 small fresh figs, divided, 4 thin slices prosciutto, finely chopped, 1 cup grated Pecorino-Romano cheese, or to taste Heat vegetable stock in a large pot and keep warm over low heat. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all. Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook. Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes. Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving. 5 https://www.allrecipes.com/recipe/266191/risotto-with-fresh-figs-and-prosciutto/ /Main Dishes/Rice/Risotto Recipes/ Total Fat 30g 38%, Saturated Fat 16g 82%, Cholesterol 72mg 24%, Sodium 1083mg 47%, Total Carbohydrate 100g 36%, Dietary Fiber 6g 22%, Total Sugars 26g, Protein 17g, Vitamin C 4mg 18%, Calcium 320mg 25%, Iron 2mg 9%, Potassium 362mg 8% Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 4, Yield: 4 servings