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Agarwood, aloeswood, eaglewood, gharuwood or the Wood of Gods, commonly referred to as oud or oudh (from Arabic: عود, romanized: ʿūd, pronounced), is a fragrant, dark and resinous wood used in incense, perfume, and small hand carvings.
Put the rosé wine, superfine sugar, and water into a saucepan, bring to a boil, reduce the heat and simmer for 5 minutes. (The sugar will dissolve before boiling, but to get a really sparkling ...
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.
Shulman has been writing healthy food cookbooks for over 30 years since the 1970s. She pulls most of her recipes from Mediterranean and Mexican style dishes using lower-fat versions without losing flavor. Shulman encourages the use of fresh, seasonal, and organic ingredients. [citation needed]
The ganache of heavy cream and chocolate chips is very simple to make, but George has opted to just top the muffins rather than fill, so this version is missing the gooey middle shown in the ...
Korenwijn (grain wine) is a drink very similar to the 18th-century-style jenever and is often matured for a few years in an oak cask; it contains from 51% to 70% malt wine and up to 20 g/L of sugar. Although the name oude jenever does not necessarily mean that the jenever is in fact old, there are some distilleries that age their jenever in oak ...
The cocktail, was typically garnished with a lime wedge, and is based on the Cape Cod and named after Rose Kennedy, the matriarch of the Kennedy Family of Cape Cod and the mother of President John F. Kennedy from Massachusetts. It was first called a Rose Kennedy at Trumpets, a long ago gay bar in Washington DC in the early to mid-90s.
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
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