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Chakapuli – Georgian stew; Chocolate-covered prune – Confectionery; Colțunași – dumpling sometimes prepared with a filling of a whole plum; Damson gin – Liqueur; Erik Ași – plum dish in Turkish cuisine prepared with prunes, rice and sugar [1]
Add butter and toss to coat. Continue to rub into butter, smashing between clean fingers, until small shards and pea-size pieces form. In a small bowl, whisk eggs and milk. Sprinkle over butter ...
The prune trees are less sensitive to cold, making them popular in harsher climate areas. Powidl and Slivovitz, being both products of the fruit with long and very long storage, allowed yearly prunes harvest fluctuations to be compensated readily. The prune plums are naturally suitable for processing, compared to other late-season fruit.
Some baking recipes call for the salty stuff, but generally speaking, you'll want salted butter for sauteeing, cooking, and spreading on your toast. Candice Bell/istockphoto 3.
The recipe of magiun of Topoloveni dates back to 1914 when the first magiun factory was opened by a local family (the Maximilian Popovici family) [4] and contains at least 4 varieties of plums. The magiun of Topoloveni is produced exclusively in the area amidst the localities of Boțarcani , Crințești , Goleștii Bădii, Gorănești , Inurile ...
This 5-ingredient, tried-and-true pound cake recipe is the real deal: It has one pound each of butter, flour, eggs, and sugar. It makes three full loaves, so it's the perfect dessert to serve a crowd.
Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta.The traditional form of the dish is made with a pitted date and bacon, [1] but prunes are also used, usually steeped in brandy or some other liqueur. [2]