|International Culinary Dictionary|
|by Derek A. Pines|
This ultimate kitchen accessory is designed to guide cooks of every ability through the confusing minefield of culinary terms from around the world.
1 - 10 of 160 for dried figs
Wash figs and place in ... stir in the figs last. Drop by tablespoonfuls onto greased baking sheets. Bake in a preheated 425°F oven for 12 to 14 minutes.
Line several baking ... the filling, wash figs, remove stems ... racks. Cool completely, then store in an airtight container or wrap tightly and freeze.
Sift flour, salt, ... (9-inch) cake. Frosted Fig Variation: Bake batter ... Icing (below). Rinse figs in hot water ... tops and sides of 2 (9-inch) layers.
In a small ... and pepper. Slowly whisk in walnut oil, and olive oil. Combine in a large bowl, Frisee, figs, walnut, and prosciutto. Toss with dressing.
Glogg, which means ... holes into the figs with the cloves ... dissolve the sugar in the drink. This can be prepared and served successfully using a Crock-Pot.
Preheat oven to ... in nuts and figs. Drop by ... While still warm, dip cookies into the glaze of powdered sugar and milk; then in coconut. Advisory Board
(Anjeeri Murg) It ... foods like raisins, figs and saffron were ... sauce. 8. Serve hot, sliced at an angle, garnished with chopped cilantro. Serves 4.
Pour wine into ... low, and add figs so that they ... bowls. Drizzle Red Wine & Honey sauce over top. Serve with a piece of dark chocolate, if desired.
Place figs in heavy saucepan ... Strain out seeds and pour liquid over figs. Stir well. When finished add chopped walnuts. Store in covered container or jar.
Cream butter and ... mixture. Stir in figs. Pour into greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 minutes. Cool; cut into bars. Makes 32.
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