128 fresh white figs Recipes

baking soda, fresh figs, stems removed, water, white sugar, butter, vanilla extract, lemon, thinly sliced into rounds, lemon juice, ground cinnamon, grated fresh ginger, salt , or to taste (optional), half-pint canning jars with lids and rings

day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes, day-old white bread, cut into 1/2-inch cubes, dried chestnuts, chopped (2 cup), dried fig, chopped, olive oil, onion, finely chopped (1 cup), stalks celery, finely chopped (1.5 cup), chicken stock or 1 cup broth, fresh thyme leave, eggs, lightly beaten, kosher salt, fresh ground pepper

boneless skinless chicken thighs, lemons, brown sugar, white wine vinegar, water, dried fig (i buy them in the bulk section of the grocery store), sea salt, thyme (fresh or dried ), fresh cilantro, chopped

olive oil, yellow onion, halved and thinly sliced to measure 4 cups, salt, figs, stemmed and halved, red wine or 1/2 cup white wine, chicken broth or 1/2 cup vegetable broth, balsamic vinegar, chopped fresh rosemary or 1 tsp dried rosemary, fresh ground black pepper, salmon fillet, skinned and cut into 4 portions, chopped parsley

apricots, peeled, pitted, and quartered, dried figs, quartered, white wine, sugar, golden raisins, chopped thyme, honey, fresh lemon juice, mustard seeds, cumin, ground ginger, kosher salt, ground red pepper, jalapeno, finely chopped, shallot, sliced, chopped cilantro

hazelnuts, fresh orange juice, chopped dried figs, sugar, vegetable oil, grated orange rind, egg, egg white, all-purpose flour, baking soda, salt

shelled pistachios, vanilla bean, scraped, all-purpose flour, sugar, plus more for decorating, egg, egg white, unsalted butter, melted and cooled, brandy, lemon zest, fresh figs

sweet white wine (such as muscat de beaumes-de-venise), black mission figs, cut in half, olive oil, divided, onions, sliced 1/4 -inch thick, sugar, fresh thyme leave, salt, black pepper, freshly ground, multi-grain bread, toasted, manchego cheese (shaved )

unsalted butter, softened, plus more for greasing the ramekins, sugar, plus more for the ramekins, all-purpose flour, milk, warmed, eggs, separated, salt, ground white pepper, ground nutmeg, crumbled blue cheese, cream of tartar, fresh black mission figs , split in 1/2 lengthwise, honey, sugar , for dusting

hazelnuts, minced fresh rosemary leaves, freshly cut thin slices rustic white bread, olive oil, fig spread, port salut cheese, butter

unsalted butter, softened, plus more for greasing the ramekins, all-purpose flour, milk, warmed, sugar, plus more for the ramekins, eggs, separated, salt, ground white pepper, ground nutmeg, crumbled blue cheese, cream of tartar, fresh black mission figs , split in 1/2 lengthwise, honey, sugar , for dusting

balsamic vinegar (or white wine vinegar), dried black figs, stemmed and coarsely chopped, water (1/2 cup plus 2 tsp), fresh lemon juice, shallots, minced, fresh thyme, minced, garlic clove, minced, olive oil, salt, mixed salad greens, bosc pears, thinly sliced, goat cheese, crumbled, candied walnuts (optional), grape tomatoes, chopped (optional)

honey, armagnac, ripe figs, washed, stems removed and halved, goat cheese, softened, unsalted butter, ricotta, egg yolks, flour, chopped fresh rosemary, chopped fresh thyme, salt, white pepper, blind-baked savory piecrust , recipe follows, paper-thin slices prosciutto, flour, cold butter, salt, ice water

sturgeon fillets, totaling about 2 lb, skinless, chicken consomme, cream, white polenta, salt and freshly ground black pepper, lemon juice, fig puree, olive oil , to taste, langoustine carcasses, carrot, roughly chopped, onion, roughly chopped, parsley sprigs, to taste, thyme , to taste, bay leaf , to taste, star anise , to taste, water, powdered licorice, cream, artichokes, lemon juice, carrots, shallots, zucchini, red bell peppers, country ham, olive oil, chopped up artichoke hearts (from above), fresh chives , to taste, using a nonstick skillet , caramelize the sturgeon fillets. set aside., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

dry white wine (such as chenin blanc, sauterne, sauvignon blanc, soave classico, or pino grigio, water, honey, bay leaves, whole fennel seeds, zest of 1 orange, freshly ground black pepper, a few whole red or pink peppercorns, cinnamon sticks, about 4 each, dried figs, mascarpone , creme fraiche, or unsweetened whipped heavy cream

butter, softened, white sugar, golden brown sugar, egg, vanilla extract, all-purpose flour, baking powder, ground cinnamon, salt, fresh figs, halved, chopped walnuts

dried fig, fresh orange juice, sugar, orange zest, vanilla, cinnamon, butter, room temperature, sugar, vanilla extract, all-purpose flour, cornstarch, salt, egg white, beaten to blend, sugar, sugar

flour, fresh coarse ground black pepper, baking powder, baking soda, salt, butter, softened, sugar, eggs, egg whites, dried fig, finely chopped