|Feasts of Provence|
|by Robert Carrier|
This text takes the reader on a culinary sentimental journey through an area the author knows well.
Results 91 - 100 of 206 for pitting plums
Cream butter and ... flour mixture. Add plums. Divide between ... 350 degrees for 50 to 55 minutes or until done. Cool 10 minutes then remove from pans.
This has a ... only when the plums are in season. Any plum may be substituted that is not too sour or too sweet. Blend all ingredients together in a blender.
Roast chicken breast ... cool, then strip chicken. Cut prunes, plums and apricots; add to chicken. Add brown sugar, olive oil, salt and pepper; mix together.
1. Heat olive oil in a very large soup kettle. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes. 2. Crumble ...
Or 2 (9 ... warm while frying remaining prepared pasta, 1/4 at a time. Serve immediately with plum sauce as an appetizer. Makes 2 cups sauce, 5 cups pasta.
In a kettle, combine plums with the syrup, ... some of the remaining sour cream and a sprinkling of the ground cinnamon. Yield: About 6 cups, serving 8.
Make several and freeze when prune plums are inexpensive from ... cream. If using a frozen torte, thaw and then warm briefly in the oven at 300 degrees.
Coat chicken parts with flour. Brown in olive oil. Remove chicken. Saute onions and garlic until golden. Add mushrooms. Cook 2 minutes. Add wine. ...
Brown beef in 12 inch nonstick skillet over medium-high heat. Stir in onion, garlic, jalapeno, cumin, coriander, oregano, cinnamon and cloves. Cook ...
Mix all ingredients together, adding fruit last. Pour into baking dish and bake at 350 degrees for approximately 30 minutes. Serve warm with ice ...
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