golden raisin

(redirected from golden raisins)
Translations
sultánka
sultana
rusina
grožđica
スルタナ
씨 없는 건포도
sultanrussin
ลูกเกดชนิดไม่มีเมล็ด
nho khô

golden raisin

زَبِيب sultánka sultana Sultanine σουλτανίνα pasa sultana rusina raisin sec grožđica uva sultanina スルタナ 씨 없는 건포도 rozijn sultanrosin rodzynki sułtanki passa branca кишмиш sultanrussin ลูกเกดชนิดไม่มีเมล็ด kuru üzüm nho khô 无核小葡萄
References in periodicals archive ?
of Jamaica, NY, is recalling its 3.5 oz, 7 oz and 14 oz packages of Deshi Golden Raisins because they contained undeclared sulfites.
I typically use regular dark raisins, but I also use golden raisins to keep the wine light-colored when I'm fermenting wine from more delicate white flowers, such as elderflower or black locust flower.
Stir in 1 tbsp tomato puree, 1 tbsp golden raisins, 2 tsp chilli powder, 2 tsp garam masala, 1 tsp cumin and a good pinch of salt, then 130ml water.
FOR the buns: 180ml milk Two and a half tsp active yeast granules 55g unrefined golden caster sugar One free-range egg and one egg yolk 55g unsalted butter, melted 285g strong flour A large pinch of Maldon salt For the filling: 60g unsalted butter, softened 115g unrefined light muscovado sugar One tbsp ground cassia (or cinnamon) One tsp ground ginger Half tsp ground nutmeg Half tsp ground cloves Half tsp ground allspice Half tsp freshly ground black pepper 100g flaked almonds, toasted 100g large golden raisins For the icing: 110g cream cheese 60g unsalted butter, softened 85g icing sugar Half tsp vanilla extract Extras: A nine inch baking dish or nine inch diameter cake tin Melted butter, for brushing First, make a start on the buns: Warm the milk to blood temperature.
300g demerara sugar 100ml fresh apple juice (shop-bought is fine) 130g dried figs, roughly diced 60g golden raisins 1tsp salt 20ml Calvados 1kg Granny Smith apples, peeled, cored and diced 4.
INGREDIENTS (Serves four to six as a starter) 250g Tunworth cheese in a box A few sprigs of thyme Hot crusty bread or toasted bread crisps, to serve For the fig and apple chutney: 5 juniper berries 1tsp coriander seeds 2 cloves 2 cinnamon sticks 2 star anise 400ml cider vinegar 200g Bramley apples, peeled and grated 130g white onions, finely diced 300g demerara sugar 100ml fresh apple juice (shop-bought is fine) 130g dried figs, roughly diced 60g golden raisins 1tsp salt 20ml Calvados 1kg Granny Smith apples, peeled, cored and diced METHOD 1.
The book contains a roster of recipes that range from the revered Superiority Burger --composed of sauteed onion, red quinoa, toasted fennel seeds and other vegetarian ingredients--and other inventive sandwiches to a Bitter Greens with Grapefruit salad, Re-Toasted Corn Chips and Halloumi cheese, vegetable dishes such as Roasted Orange Sweet Potato with Olive-Raisin Chutney, soups and sweets, plus pantry staples like Pickled Golden Raisins and Polenta Planks--all vegetarian vittles with verve.
Golden raisins add sweetness, while chickpeas contribute a welcome flavour and texture, as well as additional protein.
1/2 cup mixed dried fruit (raisins, golden raisins, cranberries, apples)
Reminiscent of a chic French Riviera bistro, and combining flavours from Italy and the Mediterranean Sea, the restaurant offers seasonal dishes using the best local ingredients, including zucchini, local goat cheese and golden raisins, braised lamb shoulder, roasted figs and garnished semolina, roasted fig with Garrigue honey and vanilla ice cream
Notable Nutrients: Broccoli 1/2 c(78g), cootecl, chopped Calories:27 Vitamin C:51 mg(84%DV) Dietary Fiber:3g (10% DV) Vitamin K: 110 mcg (138% DV) Vitamin A:1207 IU (24% DV) Folate: 84 mcg (21% DV) Note: g=gram, mg=milligram, mcg=mkrogram, IU=International Units, DV=Dally Value, based on 2,000 calories/day Broccoli Slaw with Toasted Walnuts 1 c reduced fat mayonnaise 1/4 c raspberry vinegar 2 Tbsp sugar 1/4 tsp salt 1/4 tsp pepper, ground 6c (1-11/4 lb) fresh broccoli florets, half-inch pieces 1/2 c cranberries, dried 1/2 c golden raisins 1/2 c walnuts, chopped, toasted 1 carrot, medium, peeled, grated 1.
Beautifully and profusely illustrated throughout, "Savage Salads" has something for everyone, from the quinoa enthusiast to the dedicated carnivore with recipes ranging from Mustard Marinated Pork Fillet, Couscous, Caramelized Grapes, Radicchio, Crackling, Cilantro; to Ricotta and Raisin Stuffed Zucchini Flowers, Watercress, Black Sesame Seeds; and White Crab, chilli Oil, Avocado, Red Onion, Lime, Chives; to Grilled Halloumi, Golden Beetroot, Orange, Red Chard, Walnuts; and Warm Goat Cheese, Lentils, Pear, Golden Raisins, Chicory.