|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
1 - 10 of 22 for whole canned figs
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In large pot ... cinnamon, 1 tablespoon whole cloves, 1 tablespoon ... dissolved. Add the figs to boil 10 ... boil. Put in sterilized jars. Label and date.
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
Cream butter and ... combine milk and fig juice; add these ... vanilla; fold in figs (reserving 2/3 cup ... sifted powdered sugar. Cool. Beat; ice cake.
Combine all ingredients in large frying pan. Stir fry for 10 to 15 minutes. Add curry powder and lemon juice last. Cover the pan for 5 minutes and ...
Puree the figs in an electric ... plastic containers, cover and freeze until firm. To serve, decorate with candied figs if desired. Makes about 1 quart.
Combine the juice, raisins and figs in a bowl. ... the pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use. Serves 16.
Sift together: Cream together until light: Add flour mixture alternately with mixture of: Chill one hour. Preheat oven to 375 degrees. Turn dough out ...
Drain figs, reserving syrup. ... mixer, beat until mushy, not melted. Turn into serving dishes piling high. Store in freezer until serving. 4 to 6 servings.
Combine apple juice, raisins and figs in bowl. Let ... from pan and cool thoroughly. Wrap and refrigerate until ready to use. 16 servings, 160 calories.
Prepare the figs as you would ... boil, stirring occasionally, until thick and runny. Add the nuts just before taking off the stove. Makes about 2 pints.
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