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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. Kufte rize: Azerbaijani and Kurdish meatball stew.
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]
It is a very simple flan-like cake and includes prunes, which are sometimes soaked beforehand in brandy. A plum knödel Plum cake. This is a list of plum dishes. Plum dishes are those that use plums or prunes as a primary ingredient. Some plum dishes also use other fruits in their preparation.
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Rib roast, made from belly of pork including meat of the upper rib, stuffed with Boskoop apples, prunes, cinnamon, rum and zwieback, usually served with Klöße and red cabbage. Tüffel un Plum Main course A potato stew made with smoked ham, prunes, potatoes and spiced with clove and bay leaves. Fliederbeersuppe Dessert
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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.
This category contains cookbooks of significant influence or popularity, including books that have served as references of record for major national cuisines, popular or influential books and series of books (especially those that have drastically influenced the cooking and eating habits of their intended audience), and the masterworks of prominent chefs and food writers.