xiaoxl/recipe_data huggingface dataset:
Balsamic Bruschetta
Category: appetizers-and-snacks
By Kathy Bias

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Ingredients:
8  roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Directions:
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 194.1
Fat: 2.5 g
Saturated fat: 0.8 g
Carbohydrates: 35.2 g
Sugars: 3.4 g
Dietary fiber: 2.2 g
Protein: 8.3 g
Cholesterol: 2.2 mg
Sodium: 470.9 mg
Chicken and Noodle Soup


Ingredients:
chicken breasts, celery, onion, minced garlic clove, sea salt, black pepper, poultry seasoning, lemon pepper, season salt, garlic powder, dried parsley, water, olive oil

Directions:
In a large stock pot add olive oil.
Chop onions, minced garlic and celery including the leaves of the celery, place in pot.  Turn heat to med high start to simmer.
Add chicken then all the spices.  Let simmer for minute then add water.
Bring to a boil then turn heat to medium and cook for 45 minutes.
When chicken is done pull out and set on a plate to cool.
Add carrots and noodles.  Cook 10 minutes.
Shred the chicken and place back in the pot.
If you want the broth thicker then thicken with cornstarch by placing 3 tbls of cornstarch in a glass with 3 tablespoons of cold water mixing well.  Bring broth to a boil and stir in the mixture.  Let cool before serving.
Lemon-Ginger Water
Category: drinks
By France C

This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.

Ingredients:
½ cup lemon juice
½ cup filtered water
1 (2 inch) piece fresh ginger, peeled
4 teaspoons honey
15 cups filtered water
4 quart-size mason jars (optional)

Directions:
Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds. Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 gallon

Calories: 8.1
Carbohydrates: 2.3 g
Sugars: 1.7 g
Sodium: 7.1 mg
Portobello Mushroom Chili
Category: soups-stews-and-chili
By GOURMETGUY

This is a very hearty and tasty chili.

Ingredients:
2 tablespoons extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 tablespoon chili powder
¼ teaspoon ground cayenne pepper
1 ½ pounds portobello mushrooms, cut into 1/2 inch pieces
1 (28 ounce) can Italian-style diced tomatoes
1 (19 ounce) can red kidney beans
salt to taste
½ teaspoon ground black pepper

Directions:
Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender. Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 193.4
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 28.4 g
Sugars: 7 g
Dietary fiber: 9.4 g
Protein: 9.4 g
Sodium: 517.9 mg
Cream Cheese Brownies from Scratch


Ingredients:
eggs, water, butter, sugar, vanilla, salt, baking powder, flour, cream cheese, sugar, vanilla, eggs

Directions:
preheat oven to 350 degrees.
grease 9x13' pan.
blend the first 6 ingredients well.
add next 3 ingredients (baking powder, flour and baking cocoa.
Spread 2/3 of the brownie batter in the bottom of the greased pan.
mix together ingredients for cream cheese portion (last four ingredients - cream cheese, sugar, vanilla and 2 eggs].
Spread cream cheese mixture evenly across top of brownie mixture already in pan.
drop dollops of remaining brownie mixture the size of golf balls across the top of the cream cheese mixture.
drag a knife through the dollops to create marbling effect.
bake for about 40 minutes until knife comes out clean.
let cool before cutting.
Ants Climbing a Tree


Ingredients:
chicken broth, soy sauce, dry vermouth, white wine, ginger, green onion, serrano chilies, pork, pork, carrot, shiitake mushroom, bean threads

Directions:
Mix together all the sauce ingredients.
In a pre-heated wok over high heat, add the peanut oil. When the oil just begins to smoke, add the ginger, green onion, chiles, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned.
Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
Add the bean threads and sauce. Cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok.
Justin Wilson's Gumbo


Ingredients:
olive oil, flour, onion, garlic, andouille sausages, chicken, Worcestershire sauce, salt, water, file powder

Directions:
"Firs', you gotta make-a-roux, you know dat".
In a cast iron dutch oven, combine oil and ï¬‚our on MED heat. Stir the mixture constantly and slowly until it browns.
"You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
When the roux reaches it's proper, aforementioned color, you add the onion.  Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt.  Stir all this together and your gumbo is completed,.
except for the cooking.
" What you did with dis, now you cook dis today, an don' serve it today, no.  You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
Serve it with hot cooked rice and offer ï¬<U+FFFD>le powder to you guests.
Treacle Tart
Category: world-cuisine
By OCEANVIXEN79

Any Harry Potter fan knows what this is. I finally procured the recipe from an British friend of mine. I know I can now find 'Lyle's Golden Syrup' in the grocery store along with the pancake syrups. Serve with ice cream or whipped cream.

Ingredients:
1 (9 inch) pie crust pastry
1 cup golden syrup
¼ cup heavy cream
1 cup bread crumbs
1  lemon, zested
2 tablespoons lemon juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate. Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust. Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9-inch pie

Calories: 309.9
Fat: 10.9 g
Saturated fat: 3.7 g
Carbohydrates: 52.1 g
Sugars: 12 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 10.2 mg
Sodium: 244 mg
Homemade Fruit Smoothie With Oats


Ingredients:
nonfat milk, rolled oats, flax seed, banana, frozen strawberries, vanilla extract, sugar, honey

Directions:
"Blend above until smooth. Serve the colder the better."
Shortcut Stuffed Chicken Rolls with Veggies


Ingredients:
Stove Top stuffing mix, water, chicken cutlets, boneless chicken breasts, squash, carrot, onion, green pepper

Directions:
Shake the chicken in the shak'n bake.
Combine stuffing mix & water.
When moistened spoon over the chicken pieces and roll up securing end with a toothpick
Place seam side down on a foil lined baking sheet
Toss the veggies in the salad dressing and place them along side the chicken roll ups
Bake in 400F for 30 minutes, turn the veggies after l5 minutes
Libby's® Famous Pumpkin Pie
Category: trusted-brands-recipes-and-tips
By Nestle Toll House

Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy!

Ingredients:
1 (9 inch) unbaked deep dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2  eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions:
Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9 inch deep dish pie

Calories: 282.8
Fat: 12.1 g
Saturated fat: 4.7 g
Carbohydrates: 38.7 g
Sugars: 25.8 g
Dietary fiber: 2.7 g
Protein: 6.4 g
Cholesterol: 58.7 mg
Sodium: 357 mg
Peaches and Cream Pie


Ingredients:
granulated sugar, all-purpose flour, cinnamon, salt, brown sugar, sour cream

Directions:
Arrange peaches in pastry shell.
Combine granulated sugar, flour, cinnamon, salt and sour cream; beat until smooth and pour over peaches.
Bake in 425 F oven for 15 minutes; reduce heat to 350F and bake for about 35 minutes longer or until crust is well browned, fruit is tender and the filling has set.
Sprinkle brown sugar over top and slip under the broiler until melted.
Cool to slightly warm before serving.
Russian Syrniki


Ingredients:
cottage cheese, eggs, white sugar, semolina flour, all-purpose flour, canola oil

Directions:
Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.
Artichoke and Spinach Salad


Ingredients:
fresh spinach, garlic flavored vinegar, wine vinegar, artichoke hearts, Roquefort cheese

Directions:
Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other salad  greens.
Happy Apple Cocktail


Ingredients:
vodka, ginger ale, lemon juice

Directions:
Place the first four ingredients in a cocktail shaker with ice and shake together well.
Strain into a sling glass half filled with cubed ice. Top up with ginger ale.
Easy Turkey-Tortilla Roll-Ups


Ingredients:
fat free tortillas, fat-free cream cheese with chives, lettuce

Directions:
Spread tortillas with cream cheese; top with remaining ingredients.
Roll up and cut each into 4 slices.
Raw Tomato Cilantro Soup


Ingredients:
tomatoes, shallot, cilantro, extra virgin olive oil, sea salt

Directions:
"Blend all ingredients.  Add up to 1 cup water to preferred constancy, if desired.  Sieve and serve."
Sauce for Blooming Onions


Ingredients:
sour cream, hot salsa, chili powder

Directions:
Mix all together., Refrigerate till ready to use.
Souffle Pancake
Category: breakfast-and-brunch
By Chrissi Guarnieri

Light, fluffy, slightly sweet, with a hint of salt, this souffle pancake has become a family favorite. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and/or fresh fruit.

Ingredients:
6 tablespoons salted butter
7 large eggs
1 ½ cups all-purpose flour
1 ½ cups milk
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon vanilla extract
5  fresh strawberries, sliced, or to taste
1 tablespoon confectioners' sugar, or to taste

Directions:
Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat. Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla extract to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites. Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites. Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged. Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes. Slide pancake onto a plate and sprinkle confectioners' sugar on top.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 12-inch pancake

Calories: 356.9
Fat: 18.9 g
Saturated fat: 9.9 g
Carbohydrates: 34 g
Sugars: 9.6 g
Dietary fiber: 1.2 g
Protein: 12.8 g
Cholesterol: 252.4 mg
Sodium: 786.7 mg
Triple Berry Mousse Tart


Ingredients:
brown sugar, butter, heavy cream, sugar, vanilla extract, cream cheese, boiling water, unflavored gelatin, mixed berry

Directions:
COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.
Monte's Ham


Ingredients:
smoked ham, orange marmalade, mustard, honey, light brown sugar, whole cloves

Directions:
Trim  outer skin and excess fat from ham.
Place ham, meat side down in a large roasting pan and score, making crosshatch incisions with a sharp knife.
Turn ham back on its side.
Roast at 300F for 2 hours.
Remove from oven.
Mix together the orange marmalade, mustard, honey, and brown sugar.
Stud ham with cloves, either by inserting one clove at the intersection of each crosshatch or by inserting in the center of each square.
Brush ham with glaze.
Increase oven temperature to 350F and return ham to oven for about 1 1/2 hours, or until themometer inserted near bone (but not touching bone] reaches 160°F.
Glaze the ham at least 3 times while baking.
When ham is done, transfer to a large cutting board or platter and allow to rest for 30 minutes before carving.
Broccoli with Sour Cream


Ingredients:
broccoli, water, sour cream, black pepper

Directions:
Cut off the thickest stalks of the broccoli.
Use a flat microwave dish.
Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp.
Drain.
Spoon the sour cream over the broccoli.
Sprinkle with pepper, then add the breadcrumbs.
Top with the cheese.  Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly.
New Zealand.
Polish Easter Sauce (Sos Do Swieconego)


Ingredients:
sour cream, mayonnaise, hard-boiled egg, salt, confectioners' sugar, lemon juice

Directions:
In a large bowl blend together sour cream and mayonnaise. Add the chopped hard boiled eggs and finely chopped vegetables.
Stir in horseradish and season to your taste with the salt, confectioner's sugar and lemon juice or vinegar.
Refrigerate until well chilled.
Banana Pina Colada Smoothie


Ingredients:
coconut cream, pineapple chunks, pineapple tidbits, bananas

Directions:
Dump everything (except 2 pineapple chunks or tidbits] in a blender and process until smooth.
Add ice and process until ice is crushed.
Serve in glasses and garnish with a piece of pineapple and a cherry, if desired.
Hot Vanilla


Ingredients:
milk, vanilla bean, sugar, cinnamon

Directions:
In a saucepan, combine the ingredients and warm over low heat.
When small bubbles form around the sides of the pan, remove from heat and let the mixture sit at room temperature for about 15 minutes.
Place the pan back on the stove and rewarm the mixture, whisking it quickly to redistribute the skin that forms on the milk's surface.
Remove the bean half, scrape out the seeds with a sharp knife and put the seeds back in the milk.
Pour the vanilla milk into 2 mugs and top with a sprinkle of cinnamon.
Drink while hot.
Fancy Chickpea Salad


Ingredients:
chickpeas, celery, fresh parsley, sea salt, cayenne pepper, capers, walnuts, vegan mayonnaise, vegan yogurt, scallion, radish, herbs

Directions:
Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better].
Add the celery, parsley, sea salt and cayenne and continue mashing to combine.
Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch].
Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached.
Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.
Spicy Onion Rings


Ingredients:
beer, paprika, chili powder, ground cayenne pepper

Directions:
Heat approximately one inch vegetable oil over medium high heat.
Test the oil by putting a small cube of bread into the oil.
If it turns brown after half a minute, the oil is ready.
Cut the ends off the onion and peel the outer layers.
Cut the onion into 3/4 inch slices and separate into rings.
Mix together the pancake mix and beer.
Add the paprika, chili powder and cayenne pepper to the mix.
Take 5-6 of your "rings" and coat the rings of onion in the batter then fry for approx 5 minutes until both sides are golden brown.
Turn over once during the frying process so both sides are cooked.
Remove from oil and place on paper towels to drain.
Season the onion rights with salt while they are still hot.
Repeat until the rings are all fried.
Mc Dugan's Mc Donald's Mc Nugget Mc Mustard Sauce


Ingredients:
water, corn syrup, white vinegar, white vinegar, dried mustard, cornstarch, sugar, turmeric, salt, habanero sauce

Directions:
Combine all ingredients in a small covered saucepan. Whisk until smooth., Turn heat to medium and bring to a boil, stirring often., Sauce should thicken in 2 to 3 minutes after it begins to boil., Remove from heat and chill in the refrigerator in a covered container.
Spicy Seafood Shell Appetizers
Category: appetizers-and-snacks
By Mary Beth Blum

These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty.

Ingredients:
1 ½ cups mayonnaise
⅔ cup grated Parmesan cheese
⅔ cup shredded Swiss cheese
⅓ cup chopped onion
2 teaspoons Worcestershire sauce
10 drops hot pepper sauce
1 (4 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
2 (2.1 ounce) packages mini phyllo tart shells
paprika

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet. In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat. Form phyllo dough into shells. Fill shells with the mixture. Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 36 shells

Calories: 218.5
Fat: 18.6 g
Saturated fat: 3.6 g
Carbohydrates: 5.6 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 6.9 g
Cholesterol: 33 mg
Sodium: 236.2 mg
Squash and Apple Soup
Category: soups-stews-and-chili
By dakota kelly

This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.

Ingredients:
2 teaspoons butter
1  onion, chopped
1 pound butternut squash, peeled and chopped
2  apples, peeled and chopped
1 small potato, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
4 cups water
¼ cup apple cider
1 teaspoon packed brown sugar
½ cup plain yogurt
1 tablespoon finely chopped toasted pecans

Directions:
In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil;  reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender. In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling.   Garnish with dollop of yogurt and sprinkle with pecans.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 139.9
Fat: 2.8 g
Saturated fat: 1.2 g
Carbohydrates: 28.6 g
Sugars: 11.5 g
Dietary fiber: 5.2 g
Protein: 3.1 g
Cholesterol: 4.8 mg
Sodium: 31.8 mg
Crispix Mix Onions 'n Chives Flavor


Ingredients:
dry buttermilk, dried chives, canola oil

Directions:
Combine dip mix, buttermilk, and chives. Set aside., In 2-gallon storage bag, combine Crispix cereal and pretzels., Pour oil over cereal mix, tossing gently to coat., Add dip mix to bag, tossing gently until cereal mix is thoroughly coated., Store in airtight container.
Savory Olive Tapenade


Ingredients:
capers, green olives, black olives, garlic cloves, olive oil, lemon juice, fresh basil, pepper

Directions:
"Combine all the ingredients in a food processor and pulse until the olives are finely chopped. Serve with baked whole-wheat pita chips or thinly sliced toasted whole-wheat bread. Makes 10 servings. Serving size: 2 tablespoons of tapenade. Calories per serving: 74. Saturated fat per serving: 1 gram."
Cardamom Prune Drop Scones


Ingredients:
all-purpose flour, baking powder, baking soda, ground cardamom, salt, sour cream, egg, sugar, lemon peel, unsalted butter, prune

Directions:
Preheat oven to 375 F., Put flour, soda, powder, salt and cardamom into large bowl, mix well., In another bowl, beat together sour cream, egg, lemon peel and sugar., Cut butter into flour mixture until it resembles coarse sand., Add prunes to flour/butter and toss to distribute evenly., Add sour cream mixture and stir with a spoon until a sticky dough forms., Drop by 1/3 cupfuls of dough 2 inches apart on an ungreased cookie sheet., Bake 20 to 25 minutes, until golden brown., Cool, loosely covered with a dish towel, on a wire rack.