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Baked Goods Recipes

Recipe Name Category Total Views
1 Tiramisu Toffee Torte Baked Goods 37
2 Title: Bacon Cheese Muffins Baked Goods 37
3 Title: Cherry Muffins Baked Goods 37
4 Pudding Cake Roll Baked Goods 37
5 Pumpkin-Apple Pie-Gnfk05b Baked Goods 37
6 Puris Baked Goods 37
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8 Raisin Peanut Butter Cookies Baked Goods 37
9 Raisin-Nut Cake Baked Goods 37
10 Praline Ice Cream Cake * Baked Goods 36
11 Prune Buns Baked Goods 36
12 Pumpkin(Or Squash) Spice Cake Baked Goods 36
13 Punch Bowl Cake Baked Goods 36
14 Salpores De Arroz Baked Goods 36
15 Salt-Crusted Currant Pecan Rye Bread Baked Goods 36
16 Salted Peanut Chews Baked Goods 36
17 Short Cake Baked Goods 36
18 Sicilian Fruit Filled Pastry Baked Goods 36
19 Silver Bells Baked Goods 36
20 Silver City Nuggets Baked Goods 36
21 Simply Sensational Cheesecake Baked Goods 36
22 Snappy Gingersnap Cookies Baked Goods 36
23 Spirited Pumpkin Cheesecake Baked Goods 36
24 Springerle Cookies Baked Goods 36
25 Squash Doughnuts Baked Goods 36
26 Stain Glass Cookies Baked Goods 36
27 Stained Glass Cookies Baked Goods 36
28 State Fair Holiday Cookies Baked Goods 36
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30 Sweet Milk Cakes Baked Goods 36
31 Sweet Ricotta Fritters Baked Goods 36
32 Title: Banana Nut Muffins Baked Goods 36
33 Title: Bran Muffins Baked Goods 36
34 Title: Carrot Or Zucchini Muffins Baked Goods 36
35 Title: Chocolate Peanut Butter Cake Baked Goods 36
36 New Years Bread Baked Goods 36
37 New York Style Cheesecake Baked Goods 36
38 No Bake Lemon Cheese Cake Baked Goods 36
39 No-Bake Almond Chocolate Cookies Baked Goods 36
40 No-Bake Coconut/Oatmeal Cookies Baked Goods 36
41 No-Bake Cookies2 Baked Goods 36
42 Orange Almond Cheesecake Baked Goods 36
43 Orange Almond Honey Muffins-Nhb Baked Goods 36
44 Banana Walnut Cake Baked Goods 36
45 Cappuccino Cake Baked Goods 36
46 Apricot Turnovers Baked Goods 36
47 Atomic Bread Baked Goods 36
48 Awesome Cheesecake Baked Goods 35
49 Apple Nut Cake Baked Goods 35
50 Sensational Brownie Baked Goods 35

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Related Recipe:
Morassa' Polo (Bejeweled Pilaf)

2 3/4 c Basmati rice, rinsed in 5 or

-6 changes of water 1/4 c Salt

2 lb Carrots, peeled and cut in

-julienne 6 tb Oil

Liquid Saffron 2 tb Slivered almonds

2 tb Slivered pistachios

Peel of 3 oranges, julienned 2 tb Currants

1/4 c Dried barberries (zereshk)

ds Ground cinnamon ds Ground cardamom 1 t Rose water

1/4 c Butter

4 ts Crushed crystallized sugar

-or rock candy (opt) "The Legendary Cuisine of Persia" by Margaret Shields, would accompany roast lamb or chicken or occupy center stage at a Near Eastern banquet. Cover rinsed rice with water by at least 1". Add 1 tablespoon salt. Soak 3 hours. In skillet, fry carrot strips in 2 tablespoons oil over medium heat, stirring constantly, 10 minutes. Stir in 1 teaspoon granulated sugar, 2 teaspoon Liquid Saffron and 2-3 tablespoons water. Cook until

liquid is reduced, 4-5 minutes. Remove carrot strips to bowl and set aside. In skillet, toast 1 teaspoon almonds over medium heat. Set aside for garnish. Put remaining almonds and all pistachios in small saucepan, cover with cold water, bring to boil and drain. Set aside. Combine 1 teaspoon blanched almonds, 1 teaspoon blanched pistachios and reserved toasted almonds for garnish. Put remaining granulated sugar in small saucepan with 6 tablespoons water. Bring slowly to boil and simmer gently 10 minutes. Add orange peel and remaining blanched nuts and boil 30 seconds. Drain, reserving syrup. Add peel and nuts to fried carrot strips. Soak currants in warm water 10 minutes until puffed and shining. Drain. Separate 1 teaspoon currants for garnish and add remainder to carrot strip mixture. Pick over barberries, then gently fry in skillet in small amount of oil until glowing red color, 1-2 minutes. Separate 1 teaspoon barberries for garnish and add remainder to carrot strip mixture. Stir cinnamon, cardamom and rose water into carrot strip mixture and divide mixture into 3 parts. In 3 quart saucepan add 2 quarts water and 3 tablespoons salt and bring to rapid boil. Drain soaked rice. Add to saucepan, bring back to boil and boil until grains are soft on outside but still firm in center, 2-3 minutes. Drain in colander and rinse with lukewarm water. Toss gently in colander. Rinse saucepan, return to heat, add some oil and heat until sizzling. Sprinkle 1/4 of rice over bottom of saucepan. Spread 1/2 of carrot mixture on rice. Sprinkle 1/4 of rice over carrot mixture. Repeat with remaining carrot mixture and rice, ending with thick layer of rice formed into conical mound. Pour remaining syrup and 4 teaspoons Liquid Saffron over rice. Make 2-3 holes through rice to bottom of saucepan with handle of wooden spoon. Spread clean dishcloth over edges of saucepan and set cover firmly over dishcloth. Keep heat on high until rice is steaming, 2-3 minutes, then reduce heat to low and cook at least 30 minutes. Rice can be kept on very lowest heat as long as 1 1/2 hours total. Remove saucepan from heat and set on cold, wet surface 1-2 minutes. (This helps loosen bottom crust.) Meanwhile, melt butter. Remove 2-3 tablespoons rice and mix with remaining 2 tablespoons Liquid Saffron in small bowl and set aside. Gently toss and mix pilaf, leaving crust in pot, and sprinkle on warmed dish in symmetrical mound. Sprinkle with saffron rice. Garnish with reserved almonds (both toasted and blanched), pistachios, currants and barberries. Crush crystallized sugar into small "diamonds," mix with 1/2 teaspoon boiling water and sprinkle over rice. Pour melted butter all over. Remove bottom crust (tah dig) from pot and serve on separate plate. Makes 4-6 servings. Each of 4 servings contains about: 967 calories; 1,658 milligrams sodium; 31 milligrams cholesterol; 38 grams fat; 149 grams carbohydrates; 13 grams protein; 3.15 grams fiber.