aki005/Recipes_json_vector_nbarbcone huggingface dataset:
533 Zesty Salad 20 mins 10 mins 40 mins 2 2 servings 1 small potato, cut into cubes, ½ cup finely chopped cabbage, ¼ cup fresh pomegranate seeds , ½ carrot, cut into matchsticks, 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, 1 clove garlic, minced, ½ teaspoon salt, ¼ teaspoon brown sugar, ¼ teaspoon red pepper flakes Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes. Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl. Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine. 5 https://www.allrecipes.com/recipe/254539/zesty-salad/ /Salad/Vegetable Salad Recipes/ Total Fat 3g 3%, Saturated Fat 0g 2%, Sodium 604mg 26%, Total Carbohydrate 23g 8%, Dietary Fiber 3g 11%, Total Sugars 7g, Protein 3g, Vitamin C 29mg 147%, Calcium 30mg 2%, Iron 1mg 6%, Potassium 527mg 11% Prep Time: 20 mins, Cook Time: 10 mins, Additional Time: 10 mins, Total Time: 40 mins, Servings: 2, Yield: 2 servings
534 Quinoa Salad with Broccoli, Nuts, and Pomegranate 15 mins 30 mins 45 mins 4 4 servings 2 cups water, 1 cup quinoa, 1 cube vegetable bouillon, 2 cups broccoli florets, ½ cup finely diced red onion, ½ cup finely chopped Brazil nuts, 1 large pomegranate, seeded, 2 tablespoons olive oil, or to taste, 1 tablespoon balsamic vinegar, or to taste, 1 teaspoon honey, or to taste, salt and ground black pepper to taste Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes. Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water. Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper. 5 https://www.allrecipes.com/recipe/263464/quinoa-salad-with-broccoli-nuts-and-pomegranate/ /Salad/Grains/ Total Fat 22g 28%, Saturated Fat 6g 31%, Sodium 28mg 1%, Total Carbohydrate 48g 18%, Dietary Fiber 6g 22%, Total Sugars 16g, Protein 11g, Vitamin C 47mg 235%, Calcium 53mg 4%, Iron 3mg 19%, Potassium 604mg 13% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 4, Yield: 4 servings
536 Pomegranate Glazed Carrots 10 mins 15 mins 25 mins 4 4 servings 1 tablespoon butter, 3 cups peeled, sliced carrots, salt and ground black pepper to taste, ¼ cup orange juice, ¼ cup pomegranate juice Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper. Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes. 3.8 https://www.allrecipes.com/recipe/229672/pomegranate-glazed-carrots/ /Side Dish/Vegetables/Carrots/Glazed Carrot Recipes/ Total Fat 3g 4%, Saturated Fat 2g 10%, Cholesterol 8mg 3%, Sodium 84mg 4%, Total Carbohydrate 13g 5%, Dietary Fiber 3g 9%, Total Sugars 8g, Protein 1g, Vitamin C 13mg 66%, Calcium 33mg 3%, Iron 0mg 2%, Potassium 325mg 7% Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 4, Yield: 4 servings
539 Persimmon Bread II 10 mins 1 hrs 1 hrs 10 mins 24 3 - 6x3 inch loaves 1 cup persimmon pulp, 2 teaspoons baking soda, 3 cups white sugar, 1 cup vegetable oil, 4 eggs, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 ½ teaspoons salt, ⅔ cup water, 3 cups all-purpose flour, 1 cup chopped walnuts Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. 4.6 https://www.allrecipes.com/recipe/6964/persimmon-bread-ii/ /Breakfast and Brunch/Breakfast Bread Recipes/ Total Fat 13g 17%, Saturated Fat 2g 9%, Cholesterol 31mg 10%, Sodium 262mg 11%, Total Carbohydrate 41g 15%, Dietary Fiber 1g 4%, Total Sugars 25g, Protein 4g, Vitamin C 7mg 33%, Calcium 16mg 1%, Iron 1mg 7%, Potassium 81mg 2% Prep Time: 10 mins, Cook Time: 1 hrs, Total Time: 1 hrs 10 mins, Servings: 24, Yield: 3 - 6x3 inch loaves
540 Fuyu Persimmon Pie 20 mins 1 hrs 10 mins 3 hrs 30 mins 10 1 9-inch pie ½ cup unsalted butter, 3 tablespoons all-purpose flour, ½ cup white sugar, ½ cup packed brown sugar, ¼ cup lemon juice, 1 teaspoon ground cinnamon, 1 (14.1 ounce) package 9-inch pie crusts, 3 pounds Fuyu persimmons - peeled, cored, and sliced, 1 tablespoon cinnamon sugar, or to taste Preheat the oven to 425 degrees F (220 degrees C). Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved. Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons. Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours. 4.8 https://www.allrecipes.com/recipe/268441/fuyu-persimmon-pie/ /Desserts/Pies/Fruit Pies/ Total Fat 22g 28%, Saturated Fat 9g 45%, Cholesterol 24mg 8%, Sodium 199mg 9%, Total Carbohydrate 87g 32%, Dietary Fiber 4g 13%, Total Sugars 21g, Protein 4g, Vitamin C 93mg 464%, Calcium 55mg 4%, Iron 5mg 26%, Potassium 474mg 10% Prep Time: 20 mins, Cook Time: 1 hrs 10 mins, Additional Time: 2 hrs, Total Time: 3 hrs 30 mins, Servings: 10, Yield: 1 9-inch pie
541 Easy Persimmon Jam 15 mins 15 mins 1 hrs 16 16 servings 12 ounces persimmon flesh, cut into small chunks, 5 ounces white sugar, 3 ounces persimmon skin, finely sliced, 2 tablespoons lemon juice, ¾ ounce lemon zest, finely sliced Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes. Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator. 3.8 https://www.allrecipes.com/recipe/256073/easy-persimmon-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 0mg 0%, Total Carbohydrate 18g 7%, Dietary Fiber 1g 2%, Total Sugars 9g, Protein 0g, Vitamin C 20mg 101%, Calcium 9mg 1%, Iron 1mg 4%, Potassium 87mg 2% Prep Time: 15 mins, Cook Time: 15 mins, Additional Time: 30 mins, Total Time: 1 hrs, Servings: 16, Yield: 16 servings
542 Persimmon Pie 15 mins 40 mins 2 hrs 25 mins 8 1 to 9 - inch pie 1 recipe pastry for a 9 inch single crust pie, 2 eggs, ½ teaspoon ground cinnamon, ½ cup white sugar, ¼ teaspoon salt, 2 cups half-and-half cream, 1 cup persimmon pulp, 2 tablespoons butter, melted, 1 teaspoon lemon juice Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat. Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell. Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired. 3.6 https://www.allrecipes.com/recipe/12536/persimmon-pie/ /Desserts/Pies/Custard and Cream Pies/ Total Fat 19g 24%, Saturated Fat 8g 42%, Cholesterol 77mg 26%, Sodium 253mg 11%, Total Carbohydrate 36g 13%, Dietary Fiber 1g 5%, Total Sugars 13g, Protein 5g, Vitamin C 20mg 101%, Calcium 83mg 6%, Iron 2mg 9%, Potassium 203mg 4% Prep Time: 15 mins, Cook Time: 40 mins, Additional Time: 1 hrs 30 mins, Total Time: 2 hrs 25 mins, Servings: 8, Yield: 1 to 9 - inch pie
543 Old-Fashioned Persimmon Pudding 25 mins 1 hrs 1 hrs 55 mins 12 1 9x13-inch dish cooking spray, 4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, 1 cup white sugar, 1 cup brown sugar, 3 eggs, beaten, 2 cups milk, 2 ½ cups persimmon pulp, 6 tablespoons butter, melted Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving. 4.7 https://www.allrecipes.com/recipe/218656/old-fashioned-persimmon-pudding/ /Desserts/Custards and Puddings/ Total Fat 8g 11%, Saturated Fat 5g 23%, Cholesterol 65mg 22%, Sodium 324mg 14%, Total Carbohydrate 85g 31%, Dietary Fiber 2g 7%, Total Sugars 37g, Protein 8g, Vitamin C 32mg 162%, Calcium 115mg 9%, Iron 4mg 20%, Potassium 301mg 6% Prep Time: 25 mins, Cook Time: 1 hrs, Additional Time: 30 mins, Total Time: 1 hrs 55 mins, Servings: 12, Yield: 1 9x13-inch dish
544 Persimmon Cake 20 mins 1 hrs 5 mins 1 hrs 35 mins 16 1 9x13-inch cake nonstick cooking spray, 2 ½ cups all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 cups persimmon pulp, 1 cup milk, 2 large eggs, 2 teaspoons vanilla extract Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour. Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk together persimmon pulp, milk, eggs, and vanilla in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. 4.3 https://www.allrecipes.com/recipe/163497/persimmon-cake/ /Fruits and Vegetables/Fruits/Persimmons/ Total Fat 1g 2%, Saturated Fat 0g 2%, Cholesterol 25mg 8%, Sodium 249mg 11%, Total Carbohydrate 51g 18%, Dietary Fiber 1g 4%, Protein 4g, Vitamin C 19mg 97%, Calcium 41mg 3%, Iron 2mg 10%, Potassium 145mg 3% Prep Time: 20 mins, Cook Time: 1 hrs 5 mins, Additional Time: 10 mins, Total Time: 1 hrs 35 mins, Servings: 16, Yield: 1 9x13-inch cake
545 Soft Persimmon Cookies 15 mins 15 mins 30 mins 36 3 dozen 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon salt, 1 cup white sugar, ½ cup butter, 2 ripe persimmons, pureed, 1 large egg, 1 cup chopped walnuts Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line a baking sheet with parchment paper. Combine flour, baking soda, cinnamon, cloves, nutmeg, and salt together in a bowl. Cream sugar with butter. Beat in persimmons and egg. Add flour mixture and mix until combined. Stir in chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes. 4.6 https://www.allrecipes.com/recipe/11113/persimmon-cookies-ii/ /Desserts/Cookies/Drop Cookie Recipes/ Total Fat 5g 6%, Saturated Fat 2g 10%, Cholesterol 12mg 4%, Sodium 88mg 4%, Total Carbohydrate 12g 4%, Dietary Fiber 1g 2%, Total Sugars 6g, Protein 1g, Vitamin C 1mg 5%, Calcium 7mg 1%, Iron 1mg 3%, Potassium 30mg 1% Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 36, Yield: 3 dozen
546 Spiced Persimmon Butter 40 mins 10 hrs 10 hrs 40 mins 64 4 half-pint jars 20 ripe Fuyu persimmons, peeled and coarsely chopped, 1 medium lemon, juiced, ¼ cup agave syrup, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves Place persimmons into a slow cooker and drizzle lemon juice over top. Cover and cook on High for about 2 hours. Open the slow cooker and mash persimmons with a potato masher. Stir in agave, cinnamon, and cloves. Set the cooker to Low and cook, uncovered, 8 hours to overnight, stirring several times if possible, to prevent burning during the long cooking period. At the end of the cook time, inspect 4 (or more) half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture has finished cooking. Wash new, unused lids and rings in warm soapy water. Purée persimmon mixture with an immersion blender until smooth. If you don't have an immersion blender, purée mixture in batches in a blender, pulsing each batch a few times before leaving it on to purée. Pack persimmon butter 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. Allow the jars to cool to room temperature, then store in the refrigerator. 4.8 https://www.allrecipes.com/recipe/213759/spiced-persimmon-butter/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Fruit Butter Recipes/ Sodium 0mg 0%, Total Carbohydrate 4g 1%, Dietary Fiber 0g 1%, Total Sugars 1g, Protein 0g, Vitamin C 6mg 28%, Calcium 3mg 0%, Iron 0mg 1%, Potassium 25mg 1% Prep Time: 40 mins, Cook Time: 10 hrs, Total Time: 10 hrs 40 mins, Servings: 64, Yield: 4 half-pint jars
548 Persimmon Muffins 15 mins 19 mins 34 mins 12 12 muffins 1 egg, 1 cup persimmon pulp, ½ cup canola oil, ⅓ cup milk, 2 cups all-purpose flour, ½ cup walnuts, ⅓ cup white sugar, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Beat egg in a bowl. Stir in persimmon pulp, oil, and milk. Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full. Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes. 4.2 https://www.allrecipes.com/recipe/260654/persimmon-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/ Total Fat 13g 17%, Saturated Fat 1g 6%, Cholesterol 16mg 5%, Sodium 244mg 11%, Total Carbohydrate 29g 11%, Dietary Fiber 1g 5%, Total Sugars 6g, Protein 4g, Vitamin C 13mg 65%, Calcium 48mg 4%, Iron 2mg 9%, Potassium 122mg 3% Prep Time: 15 mins, Cook Time: 19 mins, Total Time: 34 mins, Servings: 12, Yield: 12 muffins
549 Persimmon Bars 10 mins 20 mins 30 mins 12 12 servings 1 cup persimmon pulp, 1 teaspoon baking soda, 1 egg, beaten, 1 cup white sugar, ½ cup vegetable oil, 1 cup raisins, 1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, ¼ teaspoon ground cloves, 1 cup chopped walnuts, 1 cup confectioners' sugar, 2 tablespoons lemon juice Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan. In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins. In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan. Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze. 4.6 https://www.allrecipes.com/recipe/25222/persimmon-bars/ /Desserts/Cookies/Bar Cookie Recipes/ Total Fat 16g 21%, Saturated Fat 2g 12%, Cholesterol 16mg 5%, Sodium 307mg 13%, Total Carbohydrate 55g 20%, Dietary Fiber 2g 6%, Total Sugars 27g, Protein 4g, Vitamin C 14mg 72%, Calcium 26mg 2%, Iron 2mg 10%, Potassium 176mg 4% Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 12, Yield: 12 servings
550 Persimmon Oatmeal Cookies 15 mins 10 mins 25 mins 24 2 dozen cookies 1 ¾ cups rolled oats, 1 ½ cups sifted all-purpose flour, ½ cup English toffee-flavored baking bits (such as Heath®), 1 teaspoon baking soda, 1 teaspoon salt, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 1 cup brown sugar, ¾ cup butter, 1 egg, 1 cup persimmon puree, 1 teaspoon vanilla Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl. Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture. Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets. Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely. 4.7 https://www.allrecipes.com/recipe/235252/persimmon-oatmeal-cookies/ /Desserts/Cookies/Oatmeal Cookie Recipes/ Total Fat 8g 11%, Saturated Fat 5g 24%, Cholesterol 27mg 9%, Sodium 221mg 10%, Total Carbohydrate 25g 9%, Dietary Fiber 1g 4%, Total Sugars 9g, Protein 2g, Vitamin C 7mg 33%, Calcium 18mg 1%, Iron 1mg 6%, Potassium 78mg 2% Prep Time: 15 mins, Cook Time: 10 mins, Total Time: 25 mins, Servings: 24, Yield: 2 dozen cookies
551 Banana and Persimmon Cinnamon Muffins 20 mins 20 mins 40 mins 6 6 muffins 2 ripe bananas, peeled, 1 Hachiya persimmon, peeled, ¾ cup white sugar, ⅓ cup coconut oil, melted, 1 egg, 2 teaspoons vanilla extract, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 tablespoon white sugar, 1 ½ teaspoons ground cinnamon Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners. Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter. Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes. 4.8 https://www.allrecipes.com/recipe/239997/banana-and-persimmon-cinnamon-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/Banana Muffin Recipes/ Total Fat 13g 17%, Saturated Fat 11g 57%, Cholesterol 31mg 10%, Sodium 328mg 14%, Total Carbohydrate 62g 22%, Dietary Fiber 2g 8%, Total Sugars 33g, Protein 5g, Vitamin C 6mg 31%, Calcium 81mg 6%, Iron 2mg 11%, Potassium 170mg 4% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 6, Yield: 6 muffins
552 Persimmon Cheesecake 25 mins 1 hrs 22 mins 5 hrs 47 mins 12 1 cheesecake 2 cups chopped walnuts, ⅓ cup brown sugar, 3 tablespoons melted butter, 2 cups pureed persimmons, 3 (8 ounce) packages cream cheese, softened, 1 ¼ cups white sugar, ¾ cup sour cream, ¼ teaspoon ground cinnamon, ½ teaspoon ground ginger, 6 eggs, 1 ¼ cups sour cream, 3 tablespoons white sugar, 1 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake in the preheated oven for 12 minutes. Set aside to cool completely. Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust. Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes. While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving. 3.8 https://www.allrecipes.com/recipe/157884/persimmon-cheesecake/ /Desserts/Cakes/Cheesecake Recipes/ Total Fat 44g 56%, Saturated Fat 21g 105%, Cholesterol 179mg 60%, Sodium 244mg 11%, Total Carbohydrate 49g 18%, Dietary Fiber 2g 6%, Total Sugars 31g, Protein 12g, Vitamin C 26mg 132%, Calcium 136mg 10%, Iron 3mg 15%, Potassium 362mg 8% Prep Time: 25 mins, Cook Time: 1 hrs 22 mins, Additional Time: 4 hrs, Total Time: 5 hrs 47 mins, Servings: 12, Yield: 1 cheesecake
554 Butternut Squash Soup with Persimmon 15 mins 40 mins 55 mins 6 6 servings 2 tablespoons olive oil, 1 onion, finely chopped, 2 carrots, peeled and cubed, 1 bay leaf, 2 pounds butternut squash- peeled, seeded and cubed, ½ cup dry white wine, 4 cups chicken broth, 2 persimmons, diced, 1 tablespoon white wine vinegar, 1 pinch salt and freshly ground black pepper to taste Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add carrots and bay leaf and cook an additional 5 minutes. Add butternut squash and keep cooking, 5 more minutes. Pour white wine into the pot and allow to evaporate. Add chicken broth, bring to a boil, and add persimmons. Cover and simmer until squash is soft, about 20 minutes. Remove bay leaf and puree with an immersion blender until smooth. Season with vinegar, salt, and pepper. 5 https://www.allrecipes.com/recipe/261408/butternut-squash-soup-with-persimmon/ /Soup Recipes/Vegetable Soup Recipes/Squash Soup Recipes/Butternut Squash Soup Recipes/ Total Fat 5g 7%, Saturated Fat 1g 4%, Cholesterol 4mg 1%, Sodium 817mg 36%, Total Carbohydrate 26g 10%, Dietary Fiber 4g 15%, Total Sugars 6g, Protein 3g, Vitamin C 41mg 204%, Calcium 89mg 7%, Iron 2mg 8%, Potassium 659mg 14% Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 6, Yield: 6 servings