FILO


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FILO

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Assay results were received between March and May 2019, and confirmed the Company's longtime views that the current Mineral Resource estimate at Filo del Sol is part of a much larger porphyry mineralization system.
And filo pastry plays a big part in today's recipe, a wonderful snack or supper dish called Borek.
Cut each sheet of filo pastry into 4 evenly sized rectangles.
Cubrir con 2 hojas de pasta filo pintandolas entre ellas con mantequilla, apretarlas para que quede compacto y con un cuchillo cortar rombos la masa.
7 Pipe a small line of cream mix onto plate and place one piece of filo on top (this is to stop the dessert sliding).
Filo Mining has reported the results of a preliminary economic assessment (PEA) of its 100% owned Filo del Sol project on the border between Argentina and Chile.
It's been nice baking some of your favourite festive family recipes but I've saved Christmas Eve for my very own favourite - filo pastry mince pies for Santa.
beef up BEEF FLORENTINE (SERVES 8 ) INGREDIENTS (576 calories per servinG) 11 sheets of filo pastry 60g (2 oz) butter, melted BEEF LAYER INGREDIENTS 30g (1 oz) butter 1 kg (2 lb) lean minced beef 1 tbsp plain flour 1 x 400g can chopped tomatoes 2 tbsp tomato puree 2 garlic cloves, crushed 1 tsp caster sugar Salt and black pepper SPINACH AND CHEESE LAYER INGREDIENTS 625g (11/4 lb) spinach leaves, tough stalks removed, roughly chopped 90g (3 oz) mature Cheddar cheese, grated 90g (3 oz) Gruyere or Emmental cheese, grated 125g (4 oz) full-fat soft cheese 2 eggs, lightly beaten METHOD 1.
| Mary Berry's Complete Cookbook is published by DK, priced PS30 (DK.com) INGREDIENTS (576 calories per servinG) 11 sheets of filo pastry 60g (2 oz) butter, melted BEEF LAYER INGREDIENTS 30g (1 oz) butter 1 kg (2 lb) lean minced beef 1 tbsp plain flour 1 x 400g can chopped tomatoes 2 tbsp tomato puree 2 garlic cloves, crushed 1 tsp caster sugar Salt and black pepper SPINACH AND CHEESE LAYER INGREDIENTS 625g (11/4 lb) spinach leaves, tough stalks removed, roughly chopped 90g (3 oz) mature Cheddar cheese, grated 90g (3 oz) Gruyere or Emmental cheese, grated 125g (4 oz) full-fat soft cheese 2 eggs, lightly beaten METHOD 1.
beef up BEEF FLORENTINE (SERVES 8 ) (576 calories per servinG) 11 sheets of filo pastry 60g (2 oz) butter, melted BEEF LAYER INGREDIENTS 30g (1 oz) butter 1 kg (2 lb) lean minced beef 1 tbsp plain flour 1 x 400g can chopped tomatoes 2 tbsp tomato puree 2 garlic cloves, crushed 1 tsp caster sugar Salt and black pepper SPINACH AND CHEESE LAYER INGREDIENTS 625g (11/4 lb) spinach leaves, tough stalks removed, roughly chopped 90g (3 oz) mature Cheddar cheese, grated 90g (3 oz) Gruyere or Emmental cheese, grated 125g (4 oz) full-fat soft cheese 2 eggs, lightly beaten METHOD 1.
beef upBEEF FLORENTINE (SERVES 8 ) INGREDIENTS (576 calories per servinG) 11 sheets of filo pastry 60g (2 oz) butter, melted BEEF LAYER INGREDIENTS 30g (1 oz) butter 1 kg (2 lb) lean minced beef 1 tbsp plain flour 1 x 400g can chopped tomatoes 2 tbsp tomato puree 2 garlic cloves, crushed 1 tsp caster sugar Salt and black pepper SPINACH AND CHEESE LAYER INGREDIENTS 625g (11/4 lb) spinach leaves, tough stalks removed, roughly chopped 90g (3 oz) mature Cheddar cheese, grated 90g (3 oz) Gruyere or Emmental cheese, grated 125g (4 oz) full-fat soft cheese 2 eggs, lightly beaten METHOD 1.
Como consecuencia de conocer la fuerza de corte [F.sub.c] que actua en cada filo de la broca y la distancia que las separa, se logra calcular el momento de taladrado [M.sub.c].