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Prunes can be eaten raw as a snack, or stewed in water with flavorings such as maple syrup till soft. They can also be teamed with unexpected ingredients, magically expanding any home cook's ...
Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears.
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Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). [1] [2] [3]
Khoresh e karafs: Stewed celery and meat. [25] Khoresh e alu: Stewed prunes and meat. [26] Khoresh e alu-esfenaj: Stewed prunes, spinach, and meat. [27] [28] Khoresh e havij: Stewed carrots and meat. [29] Khoresh e qarch: Mushroom stew. [30] Baqala qatoq: Gilak stew with fava bean, dill, and eggs. Dizi : Mutton stew with chickpeas and potatoes.
Stewed meat dishes are often prepared by men in open spaces, following hunting and shepherding traditions. In Dalmatian urban cuisine, spices such as cinnamon and clove, Swiss chard (known as "blitva"), [ 7 ] dried plums, dried figs, apples and other fruit are sometimes added to meat stews.
For the study, researchers followed 235 postmenopausal women for a year who were randomly assigned to have 50 grams of prunes (which translates to four to six prunes), 100 grams of prunes (10 to ...
Prune, a dried plum. In some parts of Europe, European plum (Prunus domestica) is also common in fresh fruit market. It has both dessert (eating) or culinary (cooking) cultivars, which include: Damson (purple or black skin, green flesh, clingstone, astringent) Prune plum (usually oval, freestone, sweet, fresh eaten or used to make prunes)