mdivanisova/recipes_data_food.com huggingface dataset:
Easy Apple Dumplings
By Joy Boss


Category: Dessert
Keywords: Apple, Fruit, Low Protein, < 60 Mins, Oven, Easy
Prep time: 20M | Cook time: 40M | Total time: 1H
Yield: 10 dumplings deborah

Ingredients: apples, sugar, water, butter, margarine, vanilla, cinnamon

Instructions:
Flatten biscuits with hand.
Wrap each biscuit around an apple half; place seam side down into a greased 13x9x2-inch baking dish.
Combine sugar, water, butter, and vanilla; pour into pan.
Sprinkle cinnamon over dumplings.
Bake uncovered at 350 degrees for 30-40 minutes or until golden brown and apples are tender.

Nutrition per serving: 317.1 calories, 14 g fat (7.1 g saturated), 24.7 mg cholesterol, 423.4 mg sodium, 47.4 g carbohydrate (2.4 g fiber, 32 g sugar), 2.6 g protein.
Rating: 5 stars from 11 reviews
Easy Lasagna
By Doreen Randal

I haven't tried this, (I don't like lasagne) but my friends that I have given it to reckon it's pretty good.

Category: Meat
Keywords: European, Weeknight, Oven, < 4 Hours, Easy
Prep time: 45M | Cook time: 41M | Total time: 1H26M
Yield: 1 casseole

Ingredients: tomatoes, dried oregano, dried basil, tomato paste, soy sauce, garlic clove, beef mince, water, cheese, parsley

Instructions:
Pour tomatoes and juice into a large bowl and cut the tomatoes into pieces.
Add soup mix, stocks, herbs, tomato paste, soy sauce, garlic, mince and water.
Mix thoroughly.
Grease a round casserole dish (21cm) and spoon a third of the meat mixture into it.  Arrange half the noodles on top and cover with another third of the mixture.  Spread the remaining noodles evenly and top with the remaining meat mixture.  Cover and cook on HIGH for 12 minutes.
Stand covered 15 minutes.
Uncover and cook on HIGH for 3 minutes.
Spread the cheese over the top and continue cooking for 1 1/2 minutes.
Sprinkle with dried breadcrumbs and parsley.
Stand uncovered for 5 - 10 minutes before serving.

Nutrition per serving: 2163.4 calories, 135.6 g fat (61.4 g saturated), 428 mg cholesterol, 6729.6 mg sodium, 106.3 g carbohydrate (12.8 g fiber, 23.7 g sugar), 129 g protein.
Rating: 3 stars from 1 reviews
Easy Mushroom Stroganoff
By troyh


Category: Vegetable
Keywords: < 60 Mins, Oven, Easy
Prep time: 25M | Cook time: 15M | Total time: 40M
Servings: 2

Ingredients: butter, garlic cloves, yellow onion, white mushroom, all-purpose flour, dry white wine, sour cream, linguine

Instructions:
Melt butter in a heavy large saucepan over medium-high heat.  Add garlic and saute 30 seconds.
Add onion and saute another 2 minutes or so.
Then add mushrooms and saute until tender, about 10 minutes.
Don't worry if the mixture seems too dry.
Reduce heat to medium, then add flour and stir another minute.  Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
Mix in sour cream, and season to taste with salt and pepper.
Add cooked linguine and toss to blend linguine with sauce.
**Adapted from a recipe in _Bon Appetit_.

Nutrition per serving: 846.7 calories, 31.1 g fat (17.4 g saturated), 75.1 mg cholesterol, 167.9 mg sodium, 109.2 g carbohydrate (7.4 g fiber, 15.4 g sugar), 26 g protein.
Rating: 4.5 stars from 14 reviews
Chicken and Yellow &amp; Zucchini Squash Casserole With Rosemary
By Dancer

This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.

Category: Whole Chicken
Keywords: Chicken, Poultry, Meat, Free Of..., Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 37M | Total time: 1H12M
Servings: 4

Ingredients: baby chickens, salt, cayenne pepper, sugar, olive oil, garlic cloves, zucchini, bay leaf, fresh rosemary, lime, zest of, lime, juice of, plum tomatoes, water

Instructions:
Preheat the oven to 450 degrees.
Season the chicken with salt, cayenne pepper, and a pinch of sugar.
Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
Place the tomato slices in a bowl.
Season with salt, a pinch of cayenne pepper and sugar.
Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
Cook for 5 to 7 minutes more.
Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
Place the chickens on a platter.
Arrange the vegetables over them.
Spoon the sauce evenly over the warm dish.

Nutrition per serving: 839.4 calories, 74.5 g fat (19 g saturated), 156.9 mg cholesterol, 162.9 mg sodium, 11.9 g carbohydrate (2.3 g fiber, 5.3 g sugar), 31 g protein.
Rating: 5 stars from 1 reviews
Elderflower Champagne
By Strawberry Girl


Category: Beverages
Keywords: Free Of..., Summer, Weeknight
Prep time: 40M | Cook time: 48H | Total time: 48H40M
Yield: 1 batch

Ingredients: elderflower heads, water, boiling water, granulated sugar, lemons, white wine vinegar

Instructions:
Do not wash the flower, but remove any insects and the thick stalks.
Place the  sugar in a very large bowl and cover with 2 pints of boiling water.
Stir until  the sugar has dissolved.
Then add 6 pints cold water, the rind and juice of the  lemons, the vinegar and flowers.
Stir well.
Cover and leave, covered, for 48  hours, stirring occasionally.
Strain through a fine sieve into clean bottles  with screw tops.
Leave an inch gap at the top of each bottle and screw down  well.
Leave in a cool place to mature. Nice served with ice. Ready to drink in 6 weeks but it tastes better the longer it is left.

Nutrition per serving: 2681.8 calories, 0.5 g fat (0.1 g saturated), 0 mg cholesterol, 123.9 mg sodium, 695.9 g carbohydrate (4.7 g fiber, 683.2 g sugar), 1.9 g protein.
Rating: 5 stars from 2 reviews
Crafty Crescent Lasagna
By peppermintkitty


Category: European
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 55M | Cook time: 30M | Total time: 1H25M
Yield: 06-Aug

Ingredients: sausage, beef, onion, tomato paste, garlic, parsley flakes, basil, oregano, salt, pepper, cream-style cottage cheese, egg, parmesan cheese, mozzarella cheese, milk, sesame seeds

Instructions:
Brown sausage and ground beef in skillet, stirring until crumbIy; drain.
Add onion, tomato paste, garlic, parsley flakes, basil, oregano, salt and pepper.
Simmer  for 5 minutes.
Mix cottage cheese, egg, and Parmesan cheese in a bowl .
Unroll  dough; place on cookie sheet, overlapping edges.
Seal perforations and edges.
Spread half the meat mixture in center.
Layer cheese mixture and remaining meat mixture over top.
Top with shredded Mozzarella cheese.
Fold in edges to enclose filling.
Brush with milk; sprinkle with sesame seeds.
Bake at 375 degrees fahrenheit for 20 to 25  minutes or until deep  golden brown.
Yields  6-8 servings.
Kelli McEldonny, Grove, OK District Vl , Division I.

Nutrition per serving: 771.6 calories, 51.2 g fat (20.3 g saturated), 153 mg cholesterol, 1445.1 mg sodium, 50.1 g carbohydrate (4.6 g fiber, 8.8 g sugar), 27.4 g protein.
Rating: 4 stars from 4 reviews
Cranberry Bread
By Will Parkinson


Category: Quick Breads
Keywords: Breads, Fruit, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 25M | Cook time: 50M | Total time: 1H15M
Yield: 1 loaf

Ingredients: flour, baking powder, baking soda, salt, sugar, egg, raw cranberries

Instructions:
Sift together dry ingredients.
Combine orange juice, rind, egg and salad oil.
Add all at once to dry mixture. Stir just enough to moisten.
Add nuts and cranberries.
Bake in greased pan, 9 x 5 inches for 50 minutes in 350 degree oven.

Nutrition per serving: 266.9 calories, 8.4 g fat (1.2 g saturated), 21.1 mg cholesterol, 385.6 mg sodium, 44.5 g carbohydrate (2 g fiber, 22.4 g sugar), 4.6 g protein.
Rating: 5 stars from 4 reviews
Awesome Apple Bread
By Marg CaymanDesigns

This bread is so moist and flavorful that my kids even eat the ends, which for most quick breads I usually have to throw away. At Christmas, I make the mini loaves and give as gifts to my neighbors. The oil can be replaced with 1 cup of unsweetened applesauce. Still flavorful but not quite as moist. If possible, don't skip the walnuts, they really add to it.

Category: Quick Breads
Keywords: Breads, Apple, Fruit, Oven, < 4 Hours
Prep time: 20M | Cook time: 2H50M | Total time: 3H10M
Yield: 2-3 loaves

Ingredients: eggs, sugar, vanilla, apples, flour, cinnamon, baking soda, salt, walnuts

Instructions:
Combine and set aside the oil, eggs, sugar, and vanilla.
Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually.
Add apples and nuts.
Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees.
Cool 10 minutes in the pan.
Sprinkle with sugar, if desired.
Note: I bake it at 325 degrees for about 70 minutes.

Nutrition per serving: 2634.1 calories, 118.3 g fat (16.8 g saturated), 279 mg cholesterol, 1906.5 mg sodium, 370.8 g carbohydrate (10.3 g fiber, 220.2 g sugar), 29.3 g protein.
Rating: 5 stars from 50 reviews
Cucumber Salad with Spicy Wasabi Dressing
By Dancer


Category: Free Of...
Keywords: Spicy, < 30 Mins
Prep time: 25M | Cook time: 5M | Total time: 30M
Servings: 4

Ingredients: dry wasabi, cucumbers, distilled white vinegar, sugar, green onions, scallions, black sesame seeds, sesame seeds

Instructions:
Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
Cut the cucumbers widthwise into 1/4-inch crescents.
Add the vinegar and sugar to the wasabi and whisk until smooth.
Whisk in the sesame oil, salt, and pepper.
Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.

Nutrition per serving: 55.8 calories, 2.4 g fat (0.4 g saturated), 0 mg cholesterol, 4 mg sodium, 8.6 g carbohydrate (1.2 g fiber, 4.7 g sugar), 1.5 g protein.
Rating: 5 stars from 19 reviews
Cucumbers with Lime-Chile Dressing
By Carole Reu


Category: Low Protein
Keywords: Low Cholesterol, Healthy, < 30 Mins
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 4

Ingredients: kirby cucumber, green onions, tomato sauce, lime juice, lime juice, low sodium soy sauce, sugar, ginger

Instructions:
Small Kirby cucumbers, normally used for pickling, are called for here because  they are crunchier and less watery.
You can use other cucumbers and peel them  if desired.
In a medium size bowl, combine the cucumbers and green onions.
In a small bowl, whisk together the chili sauce, lime juice, soy sauce, sugar, ginger and hot pepper sauce.  Pour the dressing over the cucumbers and toss to coat.

Nutrition per serving: 27 calories, 0.2 g fat (0.1 g saturated), 0 mg cholesterol, 139 mg sodium, 6.5 g carbohydrate (0.9 g fiber, 3 g sugar), 1.1 g protein.
Rating: 4 stars from 1 reviews
Curried Beef Loaf
By Cindy Hartlin


Category: Meat
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 40M | Cook time: 1H30M | Total time: 2H10M

Ingredients: milk, beef, pork, onion, garlic, curry powder, salt, fresh parsley, eggs, pepper

Instructions:
Remove crusts from bread; tear in pieces and let soak in milk.
Toss
together in a large bowl and remaining ingredients.
Press lightly into a 9"x5"x3" loaf pan.
Cover with foil and bake in preheated 350 F oven about 1 1/2 hours.
Drain off pan juices.
Slice to serve. If to be served cold, leave loaf overnight in refrigerator.

Nutrition per serving: 937.3 calories, 87.7 g fat (36.2 g saturated), 211.8 mg cholesterol, 549.6 mg sodium, 10.4 g carbohydrate (1.7 g fiber, 1.7 g sugar), 25.4 g protein.
Rating: 4 stars from 1 reviews
Curried Chicken Muffins
By Alma796

I love savoury muffins.  Here's an unusual one I got off a lifestyle programme  called Burke's Backyard in Australia.  Curried Chicken Muffins - makes 12 - tastes good in lunch boxes

Category: Quick Breads
Keywords: Breads, Chicken Thigh & Leg, Chicken, Poultry, Meat, Australian, Weeknight, Oven, < 4 Hours
Prep time: 1H | Cook time: 30M | Total time: 1H30M
Yield: 12 muffins

Ingredients: onions, chicken thigh fillets, curry paste, self raising flour, eggs, lemon juice, fresh coriander leaves

Instructions:
Preheat oven to 190 C (380F).  Grease a 12 hole muffin tin with butter and oil.
Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
Put the onions  aside.  3/4 will be used for presentation, chop the other 1/4.
Heat the pan  again and add a little bit of oil and the chicken.
Stir until it begins to turn white and then add the curry paste.  Cook slightly, adding a splash of water to  speed up the process.
Cook for a further minute then remove from the heat and  stir in the yoghurt.  Let it cool slightly.
Sift flour into a large bowl from a good height to aerate it well.
Add the chopped onions, lemon juice, eggs,  vegetable oil, cooled curried chicken and chopped coriander and mix well.
Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
Bake in preheated oven for 15-20 minutes until risen and golden.
Allow to cool completely.
Good picnic food.
Enjoy!

Nutrition per serving: 244.3 calories, 13.8 g fat (2.4 g saturated), 52.2 mg cholesterol, 48.7 mg sodium, 22.1 g carbohydrate (1 g fiber, 2.3 g sugar), 7.9 g protein.
Rating: 4.5 stars from 2 reviews
Curried Crab in Endive Spears
By Jacques Lorrain


Category: Crab
Keywords: Weeknight, Easy
Prep time: 30M | Cook time: 8H | Total time: 8H30M
Yield: 24 pieces

Ingredients: mayonnaise, celery, onions, curry powder, Belgian endive, fresh cilantro

Instructions:
Combine first 4 ingredients in small bowl.
Mix in crab meat. Season
to taste with pepper.
(Can be prepared 8 hours ahead.
Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
Sprinkle with cilantro.
Arrange on platter in spoke pattern and serve.

Nutrition per serving: 24.8 calories, 1 g fat (0.2 g saturated), 0.6 mg cholesterol, 36.8 mg sodium, 3.6 g carbohydrate (2.7 g fiber, 0.4 g sugar), 1.1 g protein.
Rating: 5 stars from 3 reviews
B.c. Cherry and Raspberry Preserves
By Dancer


Category: Raspberries
Keywords: Cherries, Berries, Fruit, Canadian, Lactose Free, Low Protein, Vegan, Low Cholesterol, Egg Free, Healthy, Kosher, Free Of..., Weeknight, Canning, < 4 Hours, Easy
Prep time: 50M | Cook time: 2H45M | Total time: 3H35M
Yield: 4 (8 oz) jars

Ingredients: bing cherries, raspberries, granulated sugar, fresh lemon juice

Instructions:
Stem and pit the cherries; you should have 4 cups.
In a large bowl, stir together the cherries, raspberries and sugar.
Let stand at room temperature, stirring occasionally, for 2 hours.
Pour the fruit into a wide, shallow, nonreactive saucepan and stir in the lemon juice. Cook over moderate heat, stirring occasionally, for 30 to 40 minutes until the mixture looks thickened and glazed.
Remove a table-spoon of the preserves to a small saucer and chill in the freezer for 5 minutes.
Run your finger through the mixture; if it wrinkles, it is ready to jar.
If it is not ready, continue cooking for 5 more minutes and repeat the test. Sterilize four 8-ounce canning jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degrees F oven.
Pour boiling water over the jar lids to soften the rubber seals.
Ladle the hot preserves to within 1/2 inch of the rims of the jars.
Wipe the rims and seal with the hot lids and metal bands.
Let cool to room temperature, then refrigerate for several weeks.
Or, to store longer, process in a water bath.

Nutrition per serving: 950 calories, 2 g fat (0.1 g saturated), 0 mg cholesterol, 2.5 mg sodium, 241.3 g carbohydrate (20.8 g fiber, 215 g sugar), 5.4 g protein.
Rating: 5 stars from 1 reviews
Dijon Pesto Steak
By Queen Dragon Mom


Category: Meat
Keywords: Very Low Carbs, High Protein, Free Of..., High In..., Weeknight, < 4 Hours
Prep time: 45M | Cook time: 2H20M | Total time: 3H5M
Servings: 6

Ingredients: fresh basil, parsley, walnuts, Grey Poupon Dijon Mustard, garlic, top round steaks

Instructions:
Heat oven to 350 Degree F.
In small bowl, combine basil or parsley, walnuts, mustard and garlic. Broil steak 5 inches from heat source, for 10 minutes, turning once. Spread top of steak with basil or parsley mixture; broil 2 to 3 minutes more or until lightly browned and beef is cooked to desired doneness.
Arrange roast and all vegetables in ungreased 13x9 inch (3 quart) baking dish.
Slice and serve. Prep Time: 10 minutes Cook Time: 12 to 14 minutes Cindy-Recipe Researcher http://forums.msn.com/cooking
Sprinkle with all remaining ingredients except water.
Pour water over top.
Cover with foil.
Bake at 350 Degree F.
oven for 2 to 2-1/2 hours or until beef and vegetables are tender.
Serve with pan juices.

Nutrition per serving: 367 calories, 24.3 g fat (7.6 g saturated), 102 mg cholesterol, 227.2 mg sodium, 2.7 g carbohydrate (1.2 g fiber, 0.7 g sugar), 33.7 g protein.
Dill Pickle Soup
By Dancer


Category: Vegetable
Keywords: Weeknight, < 4 Hours
Prep time: 1H5M | Cook time:  | Total time: 1H5M
Yield: 1 batch

Ingredients: sour dill pickle, onion, garlic, carrot, butter, flour, fresh dill, dried dill, heavy cream, lemon juice, sour cream

Instructions:
Drain the pickles, reserving the juice, and slice them thinly.
Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min.
Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned.
Incorporate the pickles and cook together for 1 min.
Ad 1 cup stock and bring to a boil, scraping up any browned particles.
Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
Simmer uncovered for 15 min.
Add the shredded port and cook 15 min more. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
Cook 2 min until the soup thickens.
Remove from the heat and stir in the heavy cream.
Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.
Stock: this can be a well-flavored chicken or veal, or a brown stock.
The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.

Nutrition per serving: 1675.1 calories, 157.9 g fat (96.2 g saturated), 506.7 mg cholesterol, 6014.1 mg sodium, 58.6 g carbohydrate (10.5 g fiber, 23.1 g sugar), 15.8 g protein.
Rating: 5 stars from 1 reviews
Dinner Rolls
By Doreen Randal


Category: Yeast Breads
Keywords: Breads, Healthy, Weeknight, Oven
Prep time: 2H10M | Cook time: 2H35M | Total time: 4H45M
Yield: 16 2ounce rolls

Ingredients: milk, unsalted butter, sugar, dried yeast, fresh yeast, eggs, salt, white flour

Instructions:
For the glaze:- 1 egg yolk 1 Tbsp water Put the milk into a saucepan and bring just to the boil.
Pour 4 Tbsp of the milk into a small bowl and let cool to lukewarm.
Meanwhile cut the butter into  pieces.
Add the butter and sugar to the remaining milk in the pan, stirring  occasionally, until butter is melted.
Let cool to lukewarm.
Sprinkle the yeast over the 4 Tbsp milk and let stand, stirring once, until dissolved, about 5  minutes.
In a large bowl, beat eggs just until mixed.
Add the cooled sweetened  milk, salt and dissolved yeast.  Stir in half of the flour and mix well with  your hand.
Add the remaining flour, 2 ozs at a time, mixing well after each  additions.
Keep adding flour until the dough pulls away from the sides of the  bowl in a ball.
It should be soft and slightly sticky.
Turn the dough onto a floured work surface.  Sprinkle the dough and your hands  with flour, and begin to knead by holding the dough with one hand and pushing it away from you with the other.
Continue to knead by peeling the dough away from  the surface.  Give the dough a quarter turn, and knead until it is very smooth,  elastic and forms a ball, 5 - 7 minutes.
If the dough sticks while kneading,  flour the work surface.  Wash the large bowl and brush it with melted butter.
Put the kneaded dough in the bowl, and flip it so the surface is lightly  buttered.
Cover the bowl with a damp tea towel and let the dough rise in a warm  place until doubled in bulk, about 1 - 1 1/2 hours.
To Shape and Bake the Rolls:- Brush 2 baking sheets with melted butter.
Turn the dough onto a lightly floured surface and knead with your hand just to knock out the air, 15 - 20 seconds.
Cover the dough, and let it rest, about 5 minutes.
Cut the dough in half.
With your hands, roll 1 piece of the dough into a cylinder about 2 inches in diameter.
Cut the cylinder into 8 equal pieces.
Repeat to divide the remaining dough.
To shape round rolls, cup a piece of dough under the palm of your hand, and roll the dough in a circular motion so it forms a smooth ball.
Arrange 8 rolls on each baking sheet.  Cover with a dry tea towel and let rise in a warm place until doubled in bulk, about 30 minutes.
Heat the oven to 425 F.
Make the glaze by beating the egg yolk with the water until frothy.
Brush the rolls with glaze, then bake them in the oven until golden brown, 15 - 18 minutes.
Turn the rolls over and tap the bottoms with your knuckles.
They should sound hollow when tapped.
******** Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 175.2 calories, 4.4 g fat (2.4 g saturated), 36.2 mg cholesterol, 308.3 mg sodium, 28.3 g carbohydrate (1 g fiber, 1.7 g sugar), 5 g protein.
Rating: 5 stars from 3 reviews
Dried Fruit Roll-Ups
By Nancy Van Ess


Category: Lunch/Snacks
Keywords: Fruit, Very Low Carbs, Low Protein, Low Cholesterol, Free Of..., Weeknight, Easy
Prep time: 55M | Cook time: 24H | Total time: 24H55M
Yield: 1 batch

Ingredients: nectarines, plums, sugar

Instructions:
* For each cup of fruit you will need 1-1/2 tablespoons of sugar.
Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil.
Boil until candy  thermometer reads 180 degrees.
Cool slightly.
Put into blender and mix until  smooth.
Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
Spread fruit 1/4-inch thick on plastic-wrapped  trays or cookie sheets.
Cover pans with a cheesecloth screen, taking care to  keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24  hours until dry (bring in at nighttime). You can also bake in a 250-degree oven  for about 4 hours.
Put the fruit on a lightly greased cookie sheet or use foil  to line tray.
Fruit rollups are done when edges pull back from plastic and  center is not sticky when cooled.
Ten cups of fruit will cover a 12 x 17-inch  tray.
- - - - - - - - - - - - - - - - - -  Serving Ideas : Make dried fruit roll-ups the old-fashioned way.

Nutrition per serving: 215.2 calories, 0.7 g fat (0.1 g saturated), 0 mg cholesterol, 0 mg sodium, 54.2 g carbohydrate (3.6 g fiber, 50.1 g sugar), 2.1 g protein.
Rating: 4 stars from 1 reviews