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    You are in: Home / Cookbooks / FIGS!
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    I don't know, there's just something about figs!

    Recipe #184758

    Recipe #202987

    This is what I ended up with from playing with a recipe from a library book. I think they ended up pretty good. Sweet and chewy with texture from the fig and pecans. I plan to play with it more to see if applesauce can replace some of the butter and if less sugar can be added or if Splenda can be used. Feel free to try them how you like.

    Recipe #205187

    You will love these! Did you know hazelnuts are a rich source of dietary fiber, vitamin E, magnesium, and heart healthy B vitamins? Adapted from the Hazelnut Council.

    Recipe #193544

    I thought I might do a little variation on a traditional morrocan dish (because I bought myself a new Tajine). This Dish has the unusual combination of orange zest and fresh green chillies and whole spices.The Tajine I am using is a 32cm one (quite large but everything will fit in a large casserole dish). And please try to use Fresh figs (I have a little tree that gives me some fruit now and then) and tinned spinach (it just has that deeper taste). I just like it in a bowl with warm pita or soft tortilla but can be served with couscous or boiled rice. Please enjoy and let me know what you think...I love it.

    Recipe #183319

    An Indian recipe from Michelin Star Chef Atul Kochhar that is easy to prepare, looks great and tastes delicious. This dessert from East India is traditionally made with milk that is cooked for a very long time. This recipe uses condensed milk as a shortcut.

    Recipe #187805

    Easy, cheesy fig, tomato and Parma ham rolls are luscious on the lips, but light on the hips!

    Recipe #233919

    From Cooking Light. Per 3/4 c. serving: 310 calories, 6.2 g fat, 21.4 g protein, 44.5 g carb, 6.6 g fiber, 49 mg cholesterol.

    Recipe #144850

    Impress guests with this gorgeous appetizer at your next dinner party or brunch.

    Recipe #61146

    A side to go along with roasted pork, chicken, or duck.

    Recipe #197061

    This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

    Recipe #7159

    A delicious recipe from Delicious Living Magazine! This is also delicious if you broil the figs first for about 3-4 minutes, then spoon on topping!

    Recipe #207840

    Clipped out of our local newspaper; this Mediterranean-inspired recipe courtesy of that gang of rogues: The Pear Bureau Northwest. Original recipe called for fresh thyme.

    Recipe #186428

    A Daisy Martinez Recipe! Read her blog! This recipe is definitely worth the extra time and effort! The result is tender chicken surrounded by a silky, sweet yet savory sauce! I made some slight changes...I substituted less than a half lb. block of (cubed) pancetta (found at the grocery near the deli cheeses) for the slab bacon and I only used 1 lb. of dried mission figs cut in half and soaked as per directions. I browned the chicken with the skin on then removed the skin before adding it to the dutch oven to simmer with the sauce. The DH does not love the dishes I make with bone-in chicken but he LOVED this one! Enjoy!!

    Recipe #224729

    1 Reviews |  By Annacia

    To me this like a meal in North Africa. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous.

    Recipe #213108

    A simple dessert or breakfast that brings together two Mediterranean classics. Though the recipe calls for either white or turbinado sugar, the later yields a better carmelization on the figs. Have not tried brown sugar but it may also work quite well.

    Recipe #135340

    Great to serve with pork chops or roasted pork loin.

    Recipe #8474

    This dish was created to combine two of the foods I enjoy most, leafy greens and figs.

    Recipe #85024

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