aki005/Recipes_json_vector_nbarbcone huggingface dataset:
184 Dump Cake V 15 mins 1 hrs 1 hrs 15 mins 18 18 servings 1 (21 ounce) can cherry pie filling, 1 (20 ounce) can crushed pineapple, drained, 1 (18.25 ounce) package yellow cake mix, 1 cup margarine, melted, 1 cup flaked coconut, ½ cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the coconut and chopped walnuts. Bake 50 to 60 minutes in the preheated oven, until browned and bubbly. 4.6 https://www.allrecipes.com/recipe/8016/dump-cake-v/ /Desserts/Fruit Desserts/Cherry Dessert Recipes/ Total Fat 17g 21%, Saturated Fat 4g 18%, Cholesterol 1mg 0%, Sodium 324mg 14%, Total Carbohydrate 39g 14%, Dietary Fiber 1g 5%, Total Sugars 19g, Protein 2g, Vitamin C 4mg 22%, Calcium 54mg 4%, Iron 1mg 4%, Potassium 131mg 3% Prep Time: 15 mins, Cook Time: 1 hrs, Total Time: 1 hrs 15 mins, Servings: 18, Yield: 18 servings
186 Crushed Pineapple Fruitcake 15 mins 2 hrs 30 mins 10 hrs 45 mins 14 1 tube cake ¾ cup butter, 1 cup white sugar, 2 eggs, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon almond extract, 3 cups golden raisins, ½ cup red candied cherries, 1 cup candied mixed fruit peel, 1 (15 ounce) can crushed pineapple with juice Line an angel food pan with parchment paper and brush with melted butter. Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter. 4.9 https://www.allrecipes.com/recipe/7673/crushed-pineapple-fruitcake/ /Desserts/Fruit Desserts/Pineapple Dessert Recipes/ Total Fat 11g 14%, Saturated Fat 7g 33%, Cholesterol 53mg 18%, Sodium 324mg 14%, Total Carbohydrate 75g 27%, Dietary Fiber 2g 9%, Total Sugars 40g, Protein 4g, Vitamin C 4mg 19%, Calcium 69mg 5%, Iron 2mg 10%, Potassium 303mg 6% Prep Time: 15 mins, Cook Time: 2 hrs 30 mins, Additional Time: 8 hrs, Total Time: 10 hrs 45 mins, Servings: 14, Yield: 1 tube cake
187 Cherry Pound Cake 20 mins 1 hrs 20 mins 1 hrs 40 mins 12 1 to 8 inch tube pan 2 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, 1 cup butter, 1 (8 ounce) package cream cheese, 1 ½ cups white sugar, 4 eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 cup maraschino cherries, drained and halved, ¼ cup all-purpose flour Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4.7 https://www.allrecipes.com/recipe/52607/cherry-pound-cake/ /Desserts/Fruit Desserts/Cherry Dessert Recipes/ Total Fat 24g 31%, Saturated Fat 14g 72%, Cholesterol 123mg 41%, Sodium 375mg 16%, Total Carbohydrate 50g 18%, Dietary Fiber 1g 3%, Total Sugars 25g, Protein 6g, Calcium 85mg 7%, Iron 2mg 10%, Potassium 102mg 2% Prep Time: 20 mins, Cook Time: 1 hrs 20 mins, Total Time: 1 hrs 40 mins, Servings: 12, Yield: 1 to 8 inch tube pan
189 Ground Cherry Pie II 15 mins 40 mins 55 mins 8 1 to 9 - inch pie 2 ½ cups ground cherries, ½ cup packed brown sugar, 1 tablespoon all-purpose flour, 2 tablespoons water, 1 (9 inch) pie shell, 3 tablespoons all-purpose flour, 3 tablespoons white sugar, 2 tablespoons butter Preheat oven to 425 degrees F (220 degrees C). Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes. 4.4 https://www.allrecipes.com/recipe/12671/ground-cherry-pie-ii/ /Desserts/Pies/Fruit Pies/ Total Fat 8g 11%, Saturated Fat 3g 13%, Cholesterol 8mg 3%, Sodium 127mg 6%, Total Carbohydrate 34g 12%, Dietary Fiber 0g 1%, Total Sugars 19g, Protein 2g, Vitamin C 5mg 24%, Calcium 20mg 2%, Iron 1mg 6%, Potassium 41mg 1% Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins, Servings: 8, Yield: 1 to 9 - inch pie
190 Paleo Almond Date Cookies 25 mins 15 mins 50 mins 24 2 dozen 2 ½ cups blanched almond flour, 1 cup pitted and chopped dates, ½ cup chopped dried cherries, ½ cup chopped walnuts, 2 tablespoons chia seeds, or more to taste, ½ teaspoon baking soda, ½ teaspoon sea salt, ½ cup coconut oil, 1 egg, 2 tablespoons maple syrup, 1 tablespoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together. Scoop dough onto prepared baking sheets with a small cookie scoop. Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool. 4.6 https://www.allrecipes.com/recipe/246422/paleo-almond-date-cookies/ /Desserts/Nut Dessert Recipes/Almond Dessert Recipes/ Total Fat 13g 17%, Saturated Fat 5g 24%, Cholesterol 8mg 3%, Sodium 67mg 3%, Total Carbohydrate 12g 4%, Dietary Fiber 3g 9%, Total Sugars 8g, Protein 4g, Vitamin C 0mg 1%, Calcium 13mg 1%, Iron 1mg 4%, Potassium 68mg 1% Prep Time: 25 mins, Cook Time: 15 mins, Additional Time: 10 mins, Total Time: 50 mins, Servings: 24, Yield: 2 dozen
192 Maraschino Cherry Nut Cake 30 mins 20 mins 2 hrs 20 mins 12 1 9-inch cake 1 (10 ounce) jar maraschino cherries, 2 ¼ cups sifted cake flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, divided, ½ cup shortening, 1 ⅓ cups white sugar, 3 egg whites, room temperature, ⅔ cup milk, room temperature, ½ cup chopped pecans, ¾ cup butter, room temperature, 6 cups sifted confectioners' sugar, divided, ⅓ cup milk, 6 drops red food coloring, 1 ½ teaspoons vanilla extract, 12 maraschino cherries, with stems Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan. Reserve 1/4 cup maraschino cherry juice. Coarsely chop cherries to make 1/2 cup. Set aside. Sift cake flour, baking powder, and 1/4 teaspoon salt and set aside. Beat shortening in a large bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar and beat until well combined. Add egg whites, one at a time, beating well after each. Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans. Bake in the preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto a wire rack to cool completely. To make frosting: Beat butter in a large bowl until fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make the frosting spreading consistency. If desired, tint the frosting pink by adding 6 drops red food coloring. Once the cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems. 3.9 https://www.allrecipes.com/recipe/7330/maraschino-cherry-nut-cake/ /Desserts/Fruit Desserts/Cherry Dessert Recipes/ Total Fat 24g 31%, Saturated Fat 10g 50%, Cholesterol 32mg 11%, Sodium 304mg 13%, Total Carbohydrate 114g 41%, Dietary Fiber 1g 4%, Total Sugars 82g, Protein 4g, Vitamin C 0mg 1%, Calcium 97mg 7%, Iron 2mg 13%, Potassium 135mg 3% Prep Time: 30 mins, Cook Time: 20 mins, Additional Time: 1 hrs 30 mins, Total Time: 2 hrs 20 mins, Servings: 12, Yield: 1 9-inch cake
195 Cherry Pie with Almond Crumb Topping 20 mins 1 hrs 15 mins 1 hrs 50 mins 8 1 9-inch pie 1 1 (9 inch) unbaked pie crust (see footnote for recipe link), ½ cup slivered almonds, ½ cup light brown sugar, ⅓ cup rolled oats, ⅓ cup all-purpose flour, ¾ teaspoon salt, 6 tablespoons cold, unsalted butter, cut into pieces, 2 pounds cherries, pitted, ½ lemon, juiced, ⅓ cup white sugar, or more to taste, ¼ cup cornstarch Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Roll out pie crust and lay into a 9-inch pie pan. Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes. Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely. Unknown 4.7 https://www.allrecipes.com/recipe/228047/cherry-pie-with-almond-crumb-topping/ /Desserts/Pies/Fruit Pies/Cherry Pie Recipes/ Total Fat 167g 215%, Saturated Fat 63g 315%, Cholesterol 183mg 61%, Sodium 3214mg 140%, Total Carbohydrate 503g 183%, Dietary Fiber 39g 140%, Total Sugars 306g, Protein 43g, Vitamin C 105mg 526%, Calcium 457mg 35%, Iron 15mg 83%, Potassium 2879mg 61% Prep Time: 20 mins, Cook Time: 1 hrs 15 mins, Additional Time: 15 mins, Total Time: 1 hrs 50 mins, Servings: 8, Yield: 1 9-inch pie
197 Fruity Sweet and Sour Sauce 1 mins 9 mins 10 mins 16 2 cups ½ cup white sugar, or to taste, ½ cup white vinegar, or more to taste, ½ cup maraschino cherry juice, ½ cup pineapple juice, 1 ½ tablespoons cornstarch, ¼ cup cold water Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar. Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute. 4.2 https://www.allrecipes.com/recipe/108206/fruity-sweet-and-sour-sauce/ /Side Dish/Sauces and Condiments/Sauces/ Sodium 0mg 0%, Total Carbohydrate 11g 4%, Total Sugars 7g, Vitamin C 1mg 4%, Calcium 3mg 0%, Iron 0mg 1%, Potassium 22mg 0% Prep Time: 1 mins, Cook Time: 9 mins, Total Time: 10 mins, Servings: 16, Yield: 2 cups
202 Sour Cherry Pudding Cake 15 mins 30 mins 45 mins 12 1 9x13-inch cake 2 cups all-purpose flour, 1 cup white sugar, 1 cup milk, 2 tablespoons vegetable oil, 1 tablespoon baking powder, 3 cups pitted tart red cherries, 1 cup white sugar, ¼ teaspoon almond extract Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. In a bowl, stir together flour, 1 cup sugar, milk, oil, and baking powder to make a smooth batter; scrape batter into the prepared baking dish. In a separate bowl, stir cherries with 1 cup sugar and almond extract; spoon over batter. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. 4.5 https://www.allrecipes.com/recipe/218437/sour-cherry-pudding-cake/ /Desserts/Fruit Desserts/Cherry Dessert Recipes/ Total Fat 3g 4%, Saturated Fat 1g 4%, Cholesterol 2mg 1%, Sodium 93mg 4%, Total Carbohydrate 56g 21%, Dietary Fiber 1g 5%, Total Sugars 40g, Protein 3g, Vitamin C 3mg 13%, Calcium 79mg 6%, Iron 1mg 7%, Potassium 135mg 3% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 12, Yield: 1 9x13-inch cake
204 Fresh Fig Cake 40 mins 30 mins 1 hrs 10 mins 8 1 8-inch layer cake ¼ cup butter, softened, 1 cup white sugar, 1 egg, 2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder, 1 cup fat-free evaporated milk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 1 cup chopped fresh figs, 2 cups chopped fresh figs, ¼ cup packed brown sugar, ¼ cup water, 1 tablespoon lemon juice Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray. In a medium bowl, sift together flour, salt and baking powder. Set aside. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs. Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack. To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top. 4.4 https://www.allrecipes.com/recipe/8290/fresh-fig-cake/ /Desserts/Fruit Desserts/Fig Dessert Recipes/ Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 40mg 13%, Sodium 357mg 16%, Total Carbohydrate 72g 26%, Dietary Fiber 3g 9%, Total Sugars 46g, Protein 7g, Vitamin C 3mg 13%, Calcium 198mg 15%, Iron 2mg 12%, Potassium 306mg 7% Prep Time: 40 mins, Cook Time: 30 mins, Total Time: 1 hrs 10 mins, Servings: 8, Yield: 1 8-inch layer cake
205 Fig Preserves 10 mins 1 hrs 20 mins 2 hrs 30 mins 64 64 servings 16 cups fresh figs, 1 tablespoon baking soda, 12 cups boiling water, 8 cups white sugar, 4 cups water, 1 lemon, sliced In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour. Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes. Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally. Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath. 4.7 https://www.allrecipes.com/recipe/20854/fig-preserves/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 59mg 3%, Total Carbohydrate 37g 13%, Dietary Fiber 2g 6%, Total Sugars 35g, Protein 1g, Vitamin C 3mg 16%, Calcium 32mg 2%, Iron 0mg 2%, Potassium 125mg 3% Prep Time: 10 mins, Cook Time: 1 hrs 20 mins, Additional Time: 1 hrs, Total Time: 2 hrs 30 mins, Servings: 64, Yield: 64 servings
206 Elegant Fig Appetizers with Goat Cheese and Almonds 15 mins 3 mins 18 mins 12 24 appetizers 12 fresh figs, halved, 4 ounces herbed goat cheese (chevre), 24 almonds, 1 tablespoon honey, 2 teaspoons balsamic vinegar Preheat the oven broiler for high heat. Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig. Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm. 4.6 https://www.allrecipes.com/recipe/143662/elegant-fig-appetizers-with-goat-cheese-and-almonds/ /Appetizers and Snacks/Fruit/ Total Fat 4g 5%, Saturated Fat 2g 11%, Cholesterol 8mg 3%, Sodium 50mg 2%, Total Carbohydrate 12g 4%, Dietary Fiber 2g 6%, Total Sugars 10g, Protein 3g, Vitamin C 1mg 5%, Calcium 52mg 4%, Iron 1mg 3%, Potassium 150mg 3% Prep Time: 15 mins, Cook Time: 3 mins, Total Time: 18 mins, Servings: 12, Yield: 24 appetizers
209 Strawberry Fig Preserve 10 mins 5 mins 30 mins 48 6 half pints 3 cups mashed fresh ripe figs, 3 cups white sugar, 2 (3 ounce) packages strawberry flavored gelatin (such as Jell-O®), 6 half pint canning jars with lids and rings Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat. Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 4.2 https://www.allrecipes.com/recipe/234310/strawberry-fig-preserve/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Sodium 14mg 1%, Total Carbohydrate 18g 6%, Dietary Fiber 0g 1%, Total Sugars 17g, Protein 0g, Vitamin C 0mg 1%, Calcium 4mg 0%, Potassium 24mg 1% Prep Time: 10 mins, Cook Time: 5 mins, Additional Time: 15 mins, Total Time: 30 mins, Servings: 48, Yield: 6 half pints
210 Fig and Onion Spread 10 mins 35 mins 45 mins 24 24 servings ¼ cup olive oil, 1 large red onion, chopped, 2 cups chopped fresh Black Mission figs, ¼ cup aged balsamic vinegar, 2 tablespoons white sugar, or to taste Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes. Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled. 4.6 https://www.allrecipes.com/recipe/234218/fig-and-onion-spread/ /Side Dish/Sauces and Condiments/Chutney Recipes/ Total Fat 2g 3%, Saturated Fat 0g 2%, Sodium 1mg 0%, Total Carbohydrate 5g 2%, Dietary Fiber 1g 2%, Total Sugars 4g, Protein 0g, Vitamin C 1mg 4%, Calcium 7mg 1%, Iron 0mg 1%, Potassium 43mg 1% Prep Time: 10 mins, Cook Time: 35 mins, Total Time: 45 mins, Servings: 24, Yield: 24 servings
211 Figs and Toasted Almonds Brie 10 mins 25 mins 35 mins 12 12 servings ½ cup brown sugar, 2 tablespoons water, 6 fresh figs, stemmed and quartered, 1 (14 ounce) round 4 1/4-inch diameter round Brie cheese, ½ cup toasted almonds, ½ teaspoon vanilla extract Preheat oven to 325 degrees F (165 C). Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top. Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers. 4.7 https://www.allrecipes.com/recipe/55148/figs-and-toasted-almonds-brie/ /Appetizers and Snacks/Cheese/Baked Brie Recipes/ Total Fat 12g 16%, Saturated Fat 6g 30%, Cholesterol 33mg 11%, Sodium 211mg 9%, Total Carbohydrate 12g 4%, Dietary Fiber 1g 5%, Total Sugars 10g, Protein 8g, Vitamin C 1mg 3%, Calcium 90mg 7%, Iron 1mg 3%, Potassium 160mg 3% Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins, Servings: 12, Yield: 12 servings
212 Fresh Fig Oatmeal Muffins 20 mins 20 mins 40 mins 24 24 muffins 1 ¾ cups fresh figs, 3 eggs, ½ cup applesauce, ½ cup white sugar, ½ cup brown sugar, 1 cup all-purpose flour, ¼ cup flax seed meal, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ¼ cups old-fashioned oats Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife. Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. 4.5 https://www.allrecipes.com/recipe/254797/fresh-fig-oatmeal-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/ Total Fat 1g 2%, Saturated Fat 0g 2%, Cholesterol 23mg 8%, Sodium 80mg 3%, Total Carbohydrate 17g 6%, Dietary Fiber 1g 4%, Total Sugars 11g, Protein 2g, Vitamin C 0mg 2%, Calcium 23mg 2%, Iron 1mg 3%, Potassium 65mg 1% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 24, Yield: 24 muffins
213 Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction 15 mins 30 mins 45 mins 8 8 chicken thighs 8 skinless, boneless chicken thighs, salt and ground black pepper to taste, 3 tablespoons extra-virgin olive oil, 10 fresh figs, stemmed and quartered, 1 ½ cups chicken broth, ¼ cup balsamic vinegar, 1 large shallot, sliced lengthwise, 1 tablespoon minced fresh rosemary, fresh rosemary, for garnish Pat chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm. Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate. Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm. 5 https://www.allrecipes.com/recipe/275369/fresh-figs-and-chicken-thighs-in-shallot-balsamic-reduction/ /Meat and Poultry/Chicken/Chicken Thigh Recipes/ Total Fat 10g 13%, Saturated Fat 2g 11%, Cholesterol 44mg 15%, Sodium 281mg 12%, Total Carbohydrate 15g 5%, Dietary Fiber 2g 7%, Total Sugars 12g, Protein 13g, Vitamin C 2mg 10%, Calcium 34mg 3%, Iron 1mg 6%, Potassium 286mg 6% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 8, Yield: 8 chicken thighs