aki005/Recipes_json_vector_nbarbcone huggingface dataset:
235 Fig and Rosemary Cranberry Sauce 10 mins 15 mins 35 mins 8 8 servings 1 cup water, 1 cup dark brown sugar, 2 teaspoons maple extract, 1 (12 ounce) package fresh cranberries, 10 dried Mission figs, chopped, 1 (5 inch) fresh rosemary sprig Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more. Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve. 5 https://www.allrecipes.com/recipe/276836/fig-and-rosemary-cranberry-sauce/ /Side Dish/Sauces and Condiments/Sauces/Cranberry Sauce Recipes/ Total Fat 0g 0%, Saturated Fat 0g 1%, Sodium 12mg 1%, Total Carbohydrate 48g 17%, Dietary Fiber 5g 17%, Total Sugars 41g, Protein 1g, Vitamin C 6mg 29%, Calcium 62mg 5%, Iron 1mg 4%, Potassium 243mg 5% Prep Time: 10 mins, Cook Time: 15 mins, Additional Time: 10 mins, Total Time: 35 mins, Servings: 8, Yield: 8 servings
236 Mamma K's Fig Preserves with a Twist 30 mins 35 mins 2 hrs 5 mins 36 3 1-pint jars 3 cups fresh figs, stemmed and quartered, 3 cups white sugar, 1 lemon, thinly sliced and seeds removed, 2 (3 ounce) packages strawberry-flavored Jell-O® mix, 3 1-pint canning jars with lids and rings, or as needed Mix figs, sugar, lemon slices, and strawberry gelatin in a large pot. Let stand for 1 hour. Bring to a boil and cook over medium heat, stirring often to prevent burning, until foam has disappeared and the preserves are thickened, 25 to 40 minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the fig preserves 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling 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, and wait at least 2 days before opening. 5 https://www.allrecipes.com/recipe/228522/mamma-ks-fig-preserves-with-a-twist/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 19mg 1%, Total Carbohydrate 24g 9%, Dietary Fiber 1g 2%, Total Sugars 23g, Protein 1g, Vitamin C 3mg 13%, Calcium 7mg 1%, Iron 0mg 1%, Potassium 37mg 1% Prep Time: 30 mins, Cook Time: 35 mins, Additional Time: 1 hrs, Total Time: 2 hrs 5 mins, Servings: 36, Yield: 3 1-pint jars
237 Prosciutto-Wrapped Chicken with Figs and Goat Cheese 20 mins 45 mins 1 hrs 10 mins 6 6 servings 2 tablespoons olive oil, divided, 2 shallots, chopped, 1 clove garlic, minced, 1 teaspoon chopped fresh thyme, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¾ cup soft goat cheese, ½ cup shredded mozzarella cheese, ½ (8 ounce) package cream cheese, 6 figs, chopped, 1 tablespoon chopped fresh basil, 6 skinless, boneless chicken breast halves, 12 large, thin slices prosciutto Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined. Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down. Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving. 4.5 https://www.allrecipes.com/recipe/257350/prosciutto-wrapped-chicken-with-figs-and-goat-cheese/ /Meat and Poultry/Chicken/Chicken Breast/ Total Fat 24g 31%, Saturated Fat 11g 57%, Cholesterol 114mg 38%, Sodium 567mg 25%, Total Carbohydrate 14g 5%, Dietary Fiber 2g 6%, Total Sugars 9g, Protein 34g, Vitamin C 3mg 14%, Calcium 179mg 14%, Iron 2mg 11%, Potassium 429mg 9% Prep Time: 20 mins, Cook Time: 45 mins, Additional Time: 5 mins, Total Time: 1 hrs 10 mins, Servings: 6, Yield: 6 servings
238 Fresh Fig and Prosciutto Pasta Sauce 10 mins 10 mins 20 mins 4 4 servings 2 tablespoons butter, 2 tablespoons all-purpose flour, ½ teaspoon salt, 1 cup milk, 6 thin slices prosciutto, cut into thin strips, 6 fresh figs, stemmed and quartered, 1 tablespoon lemon zest, ¼ teaspoon lemon pepper seasoning, or to taste Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth. Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat. Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce. 3.9 https://www.allrecipes.com/recipe/228556/fresh-fig-and-prosciutto-pasta-sauce/ /Sauces and Condiments/Sauces/Pasta Sauces/Creamy/ Total Fat 11g 14%, Saturated Fat 6g 29%, Cholesterol 30mg 10%, Sodium 592mg 26%, Total Carbohydrate 21g 7%, Dietary Fiber 2g 9%, Total Sugars 15g, Protein 5g, Vitamin C 4mg 18%, Calcium 102mg 8%, Iron 1mg 3%, Potassium 274mg 6% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 4, Yield: 4 servings
239 Momma's Fresh Fig Preserves 15 mins 3 hrs 5 mins 15 hrs 35 mins 40 5 half pint-sized jars 6 cups quartered fresh figs, 3 cups white sugar, 1 tablespoon lemon juice, ½ teaspoon grated fresh ginger , ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, ¼ teaspoon salt Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat. Reduce heat and cook at a low simmer, stirring every 20 minutes, until desired consistency, 3 to 4 hours. Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water. Pack fig preserves into hot, sterilized 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 residue. Top with lids and screw rings on tightly. 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 let rest, several inches apart, for 12 to 24 hours. 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/283447/mommas-fresh-fig-preserves/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 15mg 1%, Total Carbohydrate 20g 7%, Dietary Fiber 1g 3%, Total Sugars 19g, Protein 0g, Vitamin C 1mg 4%, Calcium 9mg 1%, Iron 0mg 1%, Potassium 59mg 1% Prep Time: 15 mins, Cook Time: 3 hrs 5 mins, Additional Time: 12 hrs 15 mins, Total Time: 15 hrs 35 mins, Servings: 40, Yield: 5 half pint-sized jars
240 Fig and Whiskey Cupcakes 30 mins 15 mins 1 hrs 45 mins 12 12 cupcakes ½ cup fresh figs, finely chopped, ½ cup whiskey, 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon cream of tartar, ⅛ teaspoon ground cloves, ½ cup white sugar, ⅓ cup vegetable oil, ¼ cup brown sugar, 1 egg, ½ cup buttermilk, 1 teaspoon vanilla extract Soak figs in whiskey in a bowl for at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl. Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes. Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined. Pipe frosting onto cooled cupcakes. 4.5 https://www.allrecipes.com/recipe/276835/fig-and-whiskey-cupcakes/ /Desserts/Fruit Desserts/Fig Dessert Recipes/ Total Fat 26g 33%, Saturated Fat 9g 43%, Cholesterol 35mg 12%, Sodium 264mg 11%, Total Carbohydrate 81g 29%, Dietary Fiber 1g 3%, Total Sugars 66g, Protein 4g, Vitamin C 0mg 2%, Calcium 62mg 5%, Iron 1mg 7%, Potassium 97mg 2% Prep Time: 30 mins, Cook Time: 15 mins, Additional Time: 1 hrs, Total Time: 1 hrs 45 mins, Servings: 12, Yield: 12 cupcakes
241 Figs with Caramelized Onions and Goat Cheese 15 mins 45 mins 1 hrs 40 40 crackers ¼ cup canola oil, 1 large yellow onion, cut into thin slices, ¼ cup small dried Mission figs, 6 ounces goat cheese, softened, 40 crackers Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool. While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds. Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker. 5 https://www.allrecipes.com/recipe/272541/figs-with-caramelized-onions-and-goat-cheese/ /Appetizers and Snacks/Snacks/Cracker Recipes/ Total Fat 4g 5%, Saturated Fat 1g 6%, Cholesterol 3mg 1%, Sodium 54mg 2%, Total Carbohydrate 3g 1%, Dietary Fiber 0g 1%, Total Sugars 1g, Protein 1g, Vitamin C 0mg 2%, Calcium 18mg 1%, Iron 0mg 1%, Potassium 21mg 0% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 40, Yield: 40 crackers
243 Sweet and Spicy Fig Compote 5 mins 20 mins 25 mins 6 6 servings 1 cup sliced dried figs, 1 cup red wine, ¼ cup white sugar, 1 tablespoon honey, 1 teaspoon red pepper flakes, or to taste, 1 pinch salt Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally. 5 https://www.allrecipes.com/recipe/230512/sweet-and-spicy-fig-compote/ /Appetizers and Snacks/Spicy/ Total Fat 1g 1%, Saturated Fat 0g 1%, Sodium 6mg 0%, Total Carbohydrate 34g 12%, Dietary Fiber 4g 15%, Total Sugars 29g, Protein 1g, Vitamin C 1mg 4%, Calcium 52mg 4%, Iron 1mg 6%, Potassium 298mg 6% Prep Time: 5 mins, Cook Time: 20 mins, Total Time: 25 mins, Servings: 6, Yield: 6 servings
244 Slow Cooker Cranberry Fig Pork 10 mins 4 hrs 10 mins 4 hrs 20 mins 4 4 servings 4 (4 ounce) pork chops, 1 cup frozen cranberries, 3 canned figs, 1/4 cup juice reserved, ½ cup apple juice, 2 tablespoons brown sugar, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried rosemary Heat a skillet over medium-high heat. Sear pork chops in the hot skillet until lightly browned, about 1 minute per side. Transfer seared pork chops to the slow cooker. Combine cranberries, figs, reserved fig juice, apple juice, brown sugar, salt, black pepper, and rosemary in a saucepan; bring to a boil. Pour cranberry mixture over pork chops. Cook on High for 4 hours. 4.5 https://www.allrecipes.com/recipe/234391/slow-cooker-cranberry-fig-pork/ /Main Dishes/Pork/Pork Chop Recipes/ Total Fat 4g 6%, Saturated Fat 2g 8%, Cholesterol 36mg 12%, Sodium 170mg 7%, Total Carbohydrate 17g 6%, Dietary Fiber 2g 6%, Total Sugars 14g, Protein 15g, Vitamin C 4mg 22%, Calcium 29mg 2%, Iron 1mg 4%, Potassium 301mg 6% Prep Time: 10 mins, Cook Time: 4 hrs 10 mins, Total Time: 4 hrs 20 mins, Servings: 4, Yield: 4 servings
245 Dolce Pesca (Sweet Peaches) 15 mins 15 mins 30 mins 8 8 servings 4 fresh figs, ½ cup pine nuts, 4 peaches, halved and pitted, ¼ cup white sugar, 1 cup white wine, ½ cup brandy Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil. Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches. Bake in the preheated oven until browned, about 15 minutes. 4.2 https://www.allrecipes.com/recipe/172369/dolce-pesca-sweet-peaches/ /Cuisine/European/Italian/ Total Fat 4g 6%, Saturated Fat 1g 4%, Sodium 4mg 0%, Total Carbohydrate 16g 6%, Dietary Fiber 1g 4%, Total Sugars 14g, Protein 2g, Vitamin C 22mg 108%, Calcium 20mg 2%, Iron 1mg 6%, Potassium 148mg 3% Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 8, Yield: 8 servings
247 Watermelon Lemonade 10 mins 5 mins 15 mins 12 6 cups ½ cup white sugar, ½ cup water, 4 cups cubed watermelon, 3 cups cold water, ½ cup fresh lemon juice, 6 cups ice cubes Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving. 4.4 https://www.allrecipes.com/recipe/214907/watermelon-lemonade/ /Drinks Recipes/Lemonade Recipes/ Total Fat 0g 0%, Sodium 3mg 0%, Total Carbohydrate 13g 5%, Dietary Fiber 0g 1%, Total Sugars 12g, Protein 0g, Vitamin C 9mg 44%, Calcium 6mg 0%, Iron 0mg 1%, Potassium 70mg 1% Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins, Servings: 12, Yield: 6 cups
252 Simple Watermelon Sorbet 10 mins 5 mins 2 hrs 45 mins 8 8 servings 1 cup white sugar, ½ cup water, ¼ cup lemon juice, 3 cups cubed seeded watermelon Combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat and refrigerate until cooled, about 30 minutes. Blend watermelon in a blender or food processor until pureed. Stir pureed watermelon into sugar mixture. Transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions. 4.7 https://www.allrecipes.com/recipe/233892/simple-watermelon-sorbet/ /Desserts/Frozen Dessert Recipes/Sorbet Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 30g 11%, Dietary Fiber 0g 1%, Total Sugars 29g, Protein 0g, Vitamin C 8mg 41%, Calcium 5mg 0%, Iron 0mg 1%, Potassium 74mg 2% Prep Time: 10 mins, Cook Time: 5 mins, Additional Time: 2 hrs 30 mins, Total Time: 2 hrs 45 mins, Servings: 8, Yield: 8 servings
257 Watermelon Sherbet 15 mins 5 mins 4 hrs 50 mins 8 1 quart 4 cups diced seedless watermelon, 1 cup white sugar, 3 tablespoons lemon juice, 1 dash salt, ¼ cup cold water, 1 (.25 ounce) envelope unflavored gelatin, 1 cup chilled heavy cream Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes. Blend the mixture in a blender until smooth; return to the bowl. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy. Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight. 4.7 https://www.allrecipes.com/recipe/215568/watermelon-sherbet/ /Desserts/Frozen Dessert Recipes/ Total Fat 11g 14%, Saturated Fat 7g 35%, Cholesterol 41mg 14%, Sodium 63mg 3%, Total Carbohydrate 32g 12%, Dietary Fiber 0g 1%, Total Sugars 30g, Protein 2g, Vitamin C 9mg 45%, Calcium 26mg 2%, Iron 0mg 1%, Potassium 115mg 2% Prep Time: 15 mins, Cook Time: 5 mins, Additional Time: 4 hrs 30 mins, Total Time: 4 hrs 50 mins, Servings: 8, Yield: 1 quart
262 Jewel's Watermelon Margaritas 10 mins 5 mins 45 mins 4 4 servings ½ cup white sugar, ½ cup water, 3 strips orange zest, 2 cups cubed seeded watermelon, ¾ cup white tequila, ¼ cup lime juice, 1 pinch salt or sugar for rimming glasses, 1 lime, cut into wedges, 2 cups crushed ice, or as needed Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve. France C 4.7 https://www.allrecipes.com/recipe/221229/jewels-watermelon-margaritas/ /Drinks Recipes/Cocktail Recipes/Tequila Drinks Recipes/ Total Fat 0g 0%, Sodium 42mg 2%, Total Carbohydrate 38g 14%, Dietary Fiber 2g 9%, Total Sugars 30g, Protein 1g, Vitamin C 36mg 180%, Calcium 38mg 3%, Iron 0mg 2%, Potassium 154mg 3% Prep Time: 10 mins, Cook Time: 5 mins, Additional Time: 30 mins, Total Time: 45 mins, Servings: 4, Yield: 4 servings
263 Watermelon Preserves 15 mins 14 hrs 10 mins 14 hrs 25 mins 40 5 cups 2 pounds watermelon, 3 cups white sugar, 3 lemons - rinsed, sliced and seeded Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds. In a heavy stockpot, combine 4 cups of prepared watermelon, sugar, and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam 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 2 inches of 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 let rest, several inches apart, for 12 to 24 hours. 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. 3.6 https://www.allrecipes.com/recipe/35899/watermelon-preserves/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 18g 6%, Dietary Fiber 1g 2%, Total Sugars 16g, Protein 0g, Vitamin C 8mg 41%, Calcium 7mg 1%, Iron 0mg 1%, Potassium 38mg 1% Prep Time: 15 mins, Cook Time: 14 hrs 10 mins, Total Time: 14 hrs 25 mins, Servings: 40, Yield: 5 cups
270 Watermelon Fruit Bowl 30 mins 5 mins 50 mins 20 20 servings 1 large watermelon, 1 cantaloupe, halved and seeded, 1 honeydew melon, halved and seeded, 2 (15 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple chunks, drained, 2 cups halved fresh strawberries, 2 cups seedless grapes , ½ cup water, ¼ cup white sugar, 2 tablespoons grated lemon zest With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble. In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl. 4.6 https://www.allrecipes.com/recipe/38521/watermelon-fruit-bowl/ /Appetizers and Snacks/Fruit/ Total Fat 1g 1%, Saturated Fat 0g 1%, Sodium 23mg 1%, Total Carbohydrate 45g 17%, Dietary Fiber 3g 11%, Total Sugars 40g, Protein 3g, Vitamin C 75mg 377%, Calcium 41mg 3%, Iron 1mg 6%, Potassium 683mg 15% Prep Time: 30 mins, Cook Time: 5 mins, Additional Time: 15 mins, Total Time: 50 mins, Servings: 20, Yield: 20 servings
274 Cantaloupe Crunch 15 mins 45 mins 1 hrs 9 1 9-inch pan 3 cups cubed cantaloupe, ½ cup white sugar, ⅓ cup lemon juice, 2 tablespoons unsalted butter, melted, 1 tablespoon all-purpose flour, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 (15.25 ounce) package white cake mix, ½ cup unsalted butter, melted Preheat the oven to 350 degrees F (175 degrees C). Mix cantaloupe, sugar, lemon juice, 2 tablespoons melted butter, flour, vanilla, cinnamon, and nutmeg together in a medium bowl. Pour into a 9-inch square baking dish. Spread dry cake mix evenly over cantaloupe mixture, then drizzle 1/2 cup melted butter over top. Bake in the preheated oven until golden brown, about 45 minutes. 4.1 https://www.allrecipes.com/recipe/89028/cantaloupe-crunch/ /Desserts/Cakes/Cake Mix Cake Recipes/ Total Fat 19g 24%, Saturated Fat 9g 46%, Cholesterol 34mg 11%, Sodium 477mg 21%, Total Carbohydrate 61g 22%, Dietary Fiber 1g 4%, Total Sugars 46g, Protein 3g, Vitamin C 24mg 120%, Calcium 120mg 9%, Iron 1mg 6%, Potassium 226mg 5% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 9, Yield: 1 9-inch pan