405381 fresh fig rosemary cornmeal crust lemon cream Recipes

cream cheese, at room temperature, fat-free sweetened condensed milk, fresh lemon juice, fresh lemon zest, vanilla, pre-baked crumb crust (ready made , bought is ok), fresh berries, divided (we love either blueberries or blackberries, but use any berries you like)

crust ingredients, gingersnap cookie crumbs, land o lakes butter, melted, glaze ingredients, water, sugar, lemon juice, freshly grated lemon zest, cornstarch, filling ingredients, sugar, cream cheese, softened, freshly grated lemon zest, whipping cream

white sugar, saffron (1 large pinch), cinnamon stick, honey, fresh figs , cut in half lengthways, thick greek yogurt, to serve

fresh figs, mozzarella cheese, olive oil, balsamic vinegar, fresh mint, fresh basil, salt & freshly ground black pepper, to taste, lollo rossa, for garnish, fresh edible flower, for garnish

raspberries (2 half -pint containers), sugar, ripe fresh figs, rinsed, stems trimmed, and peeled

prosciutto, ripe, fresh figs , halved verticall, fresh buffalo mozzarella cheese, extra-virgin olive oil, aged balsamic vinegar, handful of pine nuts, toasted, sea salt and pepper

fresh figs, goat cheese, softened, grape leaves, drained and rinsed, honey

olive oil, fresh lemon juice, grated lemon zest, grated lemon zest, garlic cloves, finely chopped, chopped fresh rosemary leaves, whole chickens, about 3 lb each, skin removed , butterflied (*see below), chopped flat leaf parsley, kosher salt, fresh ground black pepper, grilled lemon wedge (see s, s)

cornmeal flour, salt, unsalted butter, cold , cut into pieces, vegetable shortening, cold, ice water

cornmeal, paprika, white pepper, salt, egg white, nonfat milk or water, skinned, boned fish fillets (such as catfish, orange roughy, or rockfish), about 1/2 inch thick, cooking oil spray, nonfat mayonnaise, sweet pickle relish, chopped onion, white wine vinegar, hot sauce

cornmeal mix, paprika, seasoned salt, pepper, catfish nuggets, vegetable cooking spray

olive oil, veal roast, fresh figs, trimmed and cut in half, onion, thinly sliced, dry white wine, sea salt and freshly ground black pepper, dried, imported bay leaves, fresh flat leaf parsley, for garnish

all-purpose flour, salt, baking soda, vegetable oil, sugar, eggs, vanilla, walnuts, toasted, chopped (i like them in large pieces), fresh figs, quartered (remove hard tip on fig first), dried cranberries, dried dates or 1 cup prune, pitted, cut in half, raisins

mascarpone cheese, crystallized ginger, finely chopped, sugar, vanilla, fresh figs, small california, ripe, yet firm (about 1 1/2 lb), mint sprig, for garnish, cracker, sweet round (vanilla wafers fine)

fennel bulbs, trimmed (3 lb), vegetable broth, water, salt, fresh figs, stemmed and coarsely chopped, balsamic vinegar, ground pepper, fresh parsley, chopped

fresh figs (not dried ), fresh basil about 4 leaves, ricotta cheese 1/2 tub, balsamic glaze (also called balsamic reduction), baguette, olive oil

fresh figs per person, cubed or crumbled bulgarit (or feta)cheese, balsamic vinegar, drizzle of honey, salt to taste (omit the if you use cheese.), fresh ground pepper (recommended : a blend of red, black, white and green peppercorns) to taste, sliced blanched almonds, you can vary the proportions to suit your taste

golden raisins in a measuring cup, gran marnier in the measuring cup heated for 1 minute, dark brown sugar or splenda, water in a saucepan heated, fresh figs stemmed, quartered or sliced, honey, pecans, toasted chopped finely