xiaoxl/recipe_data huggingface dataset:
Italian Fresh Purple Grape Cake
Category: world-cuisine
By MARBALET

Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

Ingredients:
2  eggs
⅔ cup white sugar
4 tablespoons unsalted butter, melted
¼ cup extra virgin olive oil
⅓ cup milk
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended. Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more.  Set aside for 10 minutes to allow the flour to absorb the liquids. Stir in about 3/4 of the grapes into the batter.  Spoon the batter into the prepared cake pan and smooth out the top with a spatula. Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip. Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9-inch springform pan

Calories: 419.8
Fat: 19.3 g
Saturated fat: 6.9 g
Carbohydrates: 56.4 g
Sugars: 30.6 g
Dietary fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 83.4 mg
Sodium: 123.1 mg
Firecracker Shrimp Roll with Crab Aioli
Category: seafood
By Chef John

Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Ingredients:
1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6  soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Directions:
Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed. Remove tails from shrimp and keep chilled until ready to use. Preheat the oven to 400 degrees F (200 degrees C). Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl. Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading. Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling. Toast rolls in the preheated oven until crisp, 7 to 10 minutes. Soak shrimp in the buttermilk mixture for about 5 minutes. Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce. Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Prep time: 25 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 992.8
Fat: 60.8 g
Saturated fat: 10 g
Carbohydrates: 73.5 g
Sugars: 5.9 g
Dietary fiber: 4.1 g
Protein: 40.8 g
Cholesterol: 237.1 mg
Sodium: 2393.3 mg
20-Minute Shrimp Fajitas Sheet Pan Dinner
Category: everyday-cooking
By Jrrahurn

These shrimp fajitas are made on a sheet pan--the best 20-minute meal ever.

Ingredients:
nonstick cooking spray
1 ½ pounds uncooked medium shrimp, peeled and deveined
1  yellow bell pepper, thinly sliced
1  red bell pepper, thinly sliced
1  orange bell pepper, thinly sliced
1 small red onion, thinly sliced
1 ½ tablespoons olive oil
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon paprika
1 medium lime, juiced, or as needed
12 (6 inch) flour tortillas, warmed
1  avocado, sliced, or to taste
¼ cup chopped fresh cilantro

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray. Combine shrimp, bell peppers, red onion, olive oil, chili powder, salt, black pepper, garlic powder, onion powder, cumin, and paprika in a large bowl; toss to combine. Spread mixture on the prepared pan evenly. Cook in the preheated oven until shrimp are bright pink and firm, about 8 minutes. Turn on the oven's broiler and cook for an additional 2 minutes. Squeeze lime juice over mixture. Build fajitas on tortillas with avocado slices and cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 402.3
Fat: 14.6 g
Saturated fat: 2.7 g
Carbohydrates: 43 g
Sugars: 4.1 g
Dietary fiber: 6.1 g
Protein: 25.6 g
Cholesterol: 172.6 mg
Sodium: 1008 mg
Chicken with Rice and Gravy
Category: meat-and-poultry
By ANISSA925

Chicken breasts are seasoned and fried, then served with rice and a creamy gravy. A family original, my family members request this all the time!!

Ingredients:
2 cups long-grain white rice
4 cups water
4  boneless, skinless chicken breasts
3 tablespoons butter
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ teaspoon dried thyme
¾ cup cold water
¼ teaspoon salt

Directions:
Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking. In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy. Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in. Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 658.5
Fat: 11 g
Saturated fat: 6.1 g
Carbohydrates: 98 g
Sugars: 0.2 g
Dietary fiber: 2.2 g
Protein: 37.2 g
Cholesterol: 91.3 mg
Sodium: 579.5 mg
Marketplace Vegetables


Ingredients:
olive oil, zucchini, yellow onion, tomatoes, frozen whole kernel corn, garlic clove, dried oregano, dried basil, salt, pepper

Directions:
"In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the yellow squash, zucchini, and onion for 4 minutes, stirring occasionally. Stir in the remaining ingredients. Cook for 2 to 3 minutes, or until the desired texture, stirring occasionally."
Steeped Salmon With Chive and Dill Sauce


Ingredients:
salmon fillets, water, lemon, onion, dried thyme, salt, pepper, mayonnaise, sour cream, fresh chives, fresh dill weed, salt, Tabasco sauce, pickling cucumbers

Directions:
Fish: Place fish in a large shallow pan with a tight fitting cover.
Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
Remove the pan from the heat, add the fillets and cover pan tightly.
Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
Note: for thicker fillets you will need to add the salmon to the liquid and simmer  until partially cooked before removing from the heat and covering.
Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.
Quick and Easy Pulled Pork Burritos
Category: meat-and-poultry
By Chef Kevin

A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.

Ingredients:
1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

Directions:
Pour beans into a pot and bring to a simmer over medium-low heat. Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese. Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 burritos

Calories: 495.5
Fat: 17.9 g
Saturated fat: 7.9 g
Carbohydrates: 56.8 g
Sugars: 6.7 g
Dietary fiber: 5.2 g
Protein: 27.1 g
Cholesterol: 58.7 mg
Sodium: 1292.8 mg
Parmesan Chicken-fried Steak


Ingredients:
all-purpose flour, salt, garlic powder, pepper, milk, parmesan cheese, dried oregano leaves, beef top round steak, butter, all-purpose flour, half-and-half, milk, salt, fresh coarse ground black pepper

Directions:
In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well.
Place milk in second shallow dish.
In third shallow dish, combine bread crumbs, cheese and oregano; mix well.
Place 1 steak piece between 2 pieces of plastic wrap or waxed paper.
Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
Repeat with remaining steak pieces.
Dip each in flour mixture to coat.
Dip in milk; dip in bread crumb mixture to coat.
Heat oil in large skillet over medium heat until hot.
Add steak; cook 10 to 15 minutes or until tender, turning once.
Remove steak from skillet; cover to keep warm.
To make gravy, melt butter in same skillet.
With wire whisk, stir in 1 tablespoon flour; cook until light brown.
Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened.
Serve gravy over steak.
Honey-Balsamic Chicken Satay (Great for Camping)


Ingredients:
boneless skinless chicken breasts, garlic cloves, honey, olive oil, crushed red pepper flakes

Directions:
Cut each chicken breast into 3 or 4 long strips.
Combine all other ingredients in a small bowl and whisk until combined.
Place chicken in ziploc bag(s] and add marinade.  Marinate for at least one hour.  (For camping, prepare up to this step at home and toss in the freezer.].
Thread chicken onto bamboo skewers.
Grill over medium to hot coals or fire until juices run clear.
Italian Sausage and Pepper Soup


Ingredients:
chicken broth, onion, red bell peppers, green bell peppers, garlic, water, black pepper, chicken bouillon cubes, tiny pasta

Directions:
Poke the sausage with a fork in several places, to keep them from exploding.
Spray your skillet with cooking spray.
Add sausage, and a little water.
Cook over medium-high heat until sausages are browned, turning occasionally.
(This will take about 15 minutes.] When they are finished, transfer sausages to a plate and allow them to cool.
In a soup pot, combine 2 cups of broth, the onion, the peppers, and garlic.
Bring to a simmer over medium heat.
Cover and allow this to simmer about 30 minutes, or until the peppers are tender.
Remove the casings from the sausages, and slice the sausages into thin round slices.
Add them to the pot.
Add the remaining broth, water, oregano, boullion cubes, and pepper.
Simmer uncovered for 10 minutes.
Add the pasta and simmer until the pasta is cooked, about 10 minutes.
Ladle into soup bowls and enjoy!
Combination Chop Suey


Ingredients:
chicken broth, bok choy, napa cabbage, cornstarch, water, soy sauce, instant chicken bouillon granules, boneless lean pork, fresh green beans, celery ribs, onions, carrot, medium shrimp, bamboo shoots, steamed rice

Directions:
Combine chicken and broth in large saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool.
Remove chicken from broth; set aside. Strain broth; refrigerate or freeze for another use. Remove and discard skin and bones from chicken; coarsely chop chicken.
Finely chop cabbage with large knife or cleaver.
Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
Heat oil in large skillet over high heat. Add pork; stir fry until no longer pink in center; about 5 minutes. Remove from skillet; set aside.
Add cabbage, beans, celery, onions and carrot to skillet; stir fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until sauce boils and thickens, about 3 minutes. Add chicken, pork, shrimp and bamboo shoots. Cook and stir until shrimp turn pink and are cooked through, about 3 minutes. Serve over hot steamed rice.
Mother's Applesauce Cake
Category: desserts
By Cathy Brisco

This is a good old-fashioned applesauce cake. It will fill your house with the spicy fragrance of fall.

Ingredients:
3 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 teaspoons baking soda
½ cup butter
2 cups packed brown sugar
2  eggs, beaten
3 cups unsweetened applesauce
½ cup raisins
½ cup dates, pitted and chopped
1 cup chopped walnuts
½ cup butter
1 cup packed brown sugar
¼ cup milk
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan. Whisk together flour, salt, cinnamon, cloves, and soda. Set aside. Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack. To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs
Yields: 1 tube cake

Calories: 525.7
Fat: 17.3 g
Saturated fat: 8 g
Carbohydrates: 90.7 g
Sugars: 66.1 g
Dietary fiber: 2.5 g
Protein: 5.4 g
Cholesterol: 54.1 mg
Sodium: 415 mg
Bitter Chocolate, Lavender, and Banana Tea Loaf
Category: bread
By Lynn A Jaskowiak

This is an updated version of an old favorite. Still a wonderful comfort food. Cut a slice and slather with some creamy butter; sit and enjoy with a cup of your favorite cuppa tea!

Ingredients:
1 cup mashed banana
¾ cup white sugar
½ cup butter, softened
½ cup vegetable shortening
2  large eggs
2 teaspoons grated fresh orange zest
2 teaspoons dried orange peel
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ cup chopped bitter chocolate
1 teaspoon dried lavender flowers
1 tablespoon coarse sugar for decorating  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan and line with parchment paper. Beat banana, sugar, butter, and shortening together until smooth; mix in eggs. Stir fresh orange zest, dried orange peel, nutmeg, and vanilla extract into mixture. Gradually stir flour into moist ingredients. Fold chocolate and lavender into batter. Spoon batter into prepared loaf pan. Sprinkle coarse sugar crystals over batter. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 5x9-inch loaf

Calories: 441.8
Fat: 27 g
Saturated fat: 12.2 g
Carbohydrates: 48.1 g
Sugars: 21.5 g
Dietary fiber: 2.8 g
Protein: 5.6 g
Cholesterol: 68.4 mg
Sodium: 253.5 mg
Spicy Kale and Mushrooms (Raw)


Ingredients:
kale, mushroom caps, olive oil, lemon, sea salt, black pepper, red pepper flakes, nutmeg

Directions:
Place ingredients in a Ziploc bag or plastic container., Let marinate for at least 2-3 hours.
Salmon Nduja With Pickled Currants


Ingredients:
skinless salmon fillet, chilies, chile, heavy cream, unsalted butter, kosher salt, paprika, dried currant, white wine vinegar, sea salt

Directions:
Place salmon in a blender. Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over]. Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable]. Transfer nduja to an airtight container; cover and chill until set, 1½–2 hours.
Meanwhile, place currants in a small bowl. Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes. Drain currants.
Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt.
Do Ahead: Nduja can be made 2 days ahead. Keep chilled.
HINT "Don't let the cream and butter mixture cool on the stove before you add it to the blender.  The mixture needs to be very hot in order to emulsify into a creamy, spreadable texture."  --Logan Cox, Chef, Sitka & Spruce.
Broccoli-Cheese Soup(ATK)


Ingredients:
unsalted butter, broccoli, onion, garlic cloves, mustard powder, cayenne pepper, table salt, water, baking soda, low sodium chicken broth, sharp cheddar cheese, parmesan cheese, ground black pepper

Directions:
Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Creamy Clam Bisque


Ingredients:
onion, butter, margarine, flour, pepper, dry white wine, minced clams, clams, half-and-half, paprika

Directions:
In medium saucepan, cook onion in butter until tender.
Gradually stir in flour and pepper; add wine and clams.
Cook and stir until thickened; remove from heat.
Blend half-and-half with egg yolk; stir into wine mixture.
Heat through.
DO NOT BOIL.
Spoon into bowls; garnish with paprika.
Refrigerate leftovers.
Browning Sauce (Substitute for Kitchen Bouquet  or Gravy Master)


Ingredients:
sugar, hot water

Directions:
Be careful while preparing this as it may sputter.
Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes.  When the mixture starts to get dark, take it off the heat and carefully add the water (this may sputter and you don't want to get burned].
Add the beef soup base and put back on a low heat, stirring until the water is all mixed inches
Cool and store in a disposable container.
Use a spoonful or two when making gravies, stews, sauces, meatloavs, meatballs, etc.
Sloppy Cabby & Shrooms


Ingredients:
hamburger, cabbage, button mushrooms, cheddar cheese, parsley, oregano

Directions:
Spread chopped cabbage onto bottom of 2 QT dish.
Pour one can of soup on top of chopped cabbage.
Brown hamburger, drain fat.
Return to heat, add onions and mushrooms until mushrooms start to soften.
Remove from heat.
Mix in one can of soup with the meat mixture.
Salt and Pepper to taste.
Pour meat mixture over cabbage (which is covered with other can of soup].
Put shredded cheese on top of meat mixture.
Bake in a preheated oven at 375 for 1/2 Hour.
The last 5 minutes of baking time, I put in on Broil, to brown the cheese.
Let cool for 5 minutes, sprinkle with parsley and oregano.
Serve on toasted bread, or toasted buns.
Enjoy!
Peanut Butter and Chocolate Chip Rice Krispies Balls


Ingredients:
chunky peanut butter, marshmallows, canola oil

Directions:
Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces.  Place Rice Krispies in a large bowl and set aside.
Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds.  Add marshmallow and microwave on high until softened, about 30 seconds.
Working quickly, stir to combine mixture with Rice Krispies.  Stir until evenly coated.  Add crushed candy gars and chocolate chips.  Stir until combined.
Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.
Honey Brie Spread
Category: appetizers-and-snacks
By Kim S

Better titled as 'Bedroom Brie'! This is our favorite food after the kids have gone to sleep. A wheel of Brie is wrapped in pastry, then topped with pecans and honey, and baked to golden perfection. Best paired with a Sauvignon Blanc.

Ingredients:
1 (14 ounce) round Brie cheese
1 (10 ounce) can refrigerated crescent roll dough
1 ½ cups honey
1 ½ cups pecan halves

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 651.1
Fat: 37.3 g
Saturated fat: 11.9 g
Carbohydrates: 69.4 g
Sugars: 55.8 g
Dietary fiber: 2.3 g
Protein: 15.1 g
Cholesterol: 49.8 mg
Sodium: 590.5 mg