59323 rose made salad sort thing Recipes

fresh peaches, fresh lemon juice , reserve 1 tsp, sugar, corn syrup, water, fresh pink rose petals or 8 cups red rose petals, cleaned

water, sugar, rose water, limes, sliced, mint leaf, soda water, ice cube, rose petal (to garnish )

all-purpose flour, baking soda, baking powder, unsalted butter, at room temperature, sugar, eggs, at room temperature, grated lemon zest, lemon extract, sour cream, rose water, fresh lemon juice, strained, powdered sugar, rose petal , from two organic roses, egg white, water, granulated sugar, enough to coat petals (have at least a cup)

roses (preferably red, organic , unsprayed), chestnuts, butter, cornstarch, drops rose oil, anise, honey, garlic cloves, quail, pitaya, salt, pepper

butter or 1/4 lb margarine, sugar, flour, dried rose petals, rinsed and thinly sliced, eggs, rose water

ready made pizza crust, mixed salad greens, cooked, boneless chicken breast halves, diced, caesar salad dressing

saffron, warm milk, vanilla ice cream, softened, rose syrup, ground cardamom, chopped pistachio nuts

rose petal (or see note above), unbleached all-purpose flour, shredded lemon peel, salt, eggs, egg yolks, granulated sugar, unsalted butter, melted, rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above), sugar, cream (optional)

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

gently packed) rose-petals from roses (pesticide free), i cup plus 2 tbsp superfine sugar, cold water, freshly squeezed lemon juice, i cup brut or extra-dry champagne or sparkling wine, i tbsp rose water , for a more intense flavor, optional

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

vegetable juice cocktail, chilled, chopped cucumbers (from the salad bar), chopped green peppers (from the salad bar), bottled balsamic vinaigrette (or all-purpose vinaigrette made with balsamic vinegar), sherry wine vinegar, garlic clove, quartered, kosher salt, fresh ground black pepper, cooked shrimp, halved and tails removed or 3/4 lb cubed cooked chicken, chopped fresh tomatoes (from the salad bar) or 1 cup halved cherry tomatoes (from the salad bar), garlic-flavored croutons (from the salad bar), chopped onions (from the salad bar) or 1/4 cup scallion (from the salad bar)

angel hair pasta , cooked aldente, swiss cheese, grated, fresh parmesan cheese, grated, sour cream, italian dressing (zesty italian) or 1 (8 oz) bottle caesar salad dressing (paul newman brand), chicken breasts, cut into chunks, onion, chopped fine, carrot , julienned, broccoli floret, snow peas (i usually grab a handful), olive oil, salt and pepper, to taste, garlic powder , to taste

rose water, sugar, saffron, lemon , juice of, fresh peaches, peeled, pitted, and sliced, water, fresh mint leaves (optional)

heavy cream, whole milk, egg yolks, sugar , plus 1 tbsp, grated zest of 1 lemon (meyer lemon preferably), rose water , to taste, fresh rose petals, if desired (organic , unsprayed), fresh mint leaves (if you don tsp have rose petals)

milk, thickened cream (35% butterfat), caster sugar, egg yolks, rose water, splash of real red food coloring, sheets phyllo pastry, clarified butter, melted, icing sugar, honey, warmed, strawberries, caster sugar, dried rose petals (optional), turkish delight, small dice