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November 2018

Easy Bread Recipes

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Bombay Mild Curry Mixture

Bombay Mild Curry Mixture Recipe
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Pear Fig Strudel Recipe

Pear Fig Strudel recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pear Fig Strudel recipe  PDF


1 lb Figs
1 2/3 c Unsweetened pear juice
10 ea Ripe pears
1 ts Cinnamon
1/2 ts Allspice
1/2 lb Filo dough
1/2 c Melted butter
1 c Toasted wholewheat bread
crumbs 1/2 c Honey
1/2 c Chopped hazelnuts
Cover the figs with pear juice and amp bring to a boil, let simmer for 25 minutes. Puree in a blender. Peel and amp core the pears and amp chop into bite sized pieces. Combine fig paste, pears and amp cinnamon and amp allspice. Preheat oven to 375F. Butter a 9 14 baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet and amp spinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter and amp breadcrumbs. Score the top sheet into pieces appro . 3 square. Bake for 35 to 40 minutes and amp then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel and amp top with nuts. Cut with a sharp knife. Sundays at Moosewood Restaurant Cookbook

Pear Fig Strudel recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
873 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Pear Fig Strudel recipe  PDF   Easy Bread recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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