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Recipe Name Category Total Views
1 Baigan Bharta Vegetables 77
2 Artichoke Baskets with Caper Dip Vegetables 77
3 Aleecha Vegetables 76
4 Asparagus (Generic) Vegetables 76
5 Alu Matar (Potatoes and Peas In Onion-Tomato Sauce) Vegetables 73
6 Alu Curry Vegetables 73
7 Broccoli Cheese Pie Vegetables 73
8 Artichokes Jewish Style Vegetables 72
9 Pheasant with Champagne Cabbage V (Cabbage) Vegetables 71
10 Artichokes Vinaigrette Vegetables 71
11 Glazed Carrots Vegetables 68
12 Braised Squab In a Mold Of Vegetables Vegetables 68
13 Aromatic Cabbage Vegetables 67
14 Artichokes and Peas Vegetables 65
15 Spinach Mousse Vegetables 65
16 Pheasant with Champagne Cabbage Vi (Assembly) Vegetables 64
17 Acorn Squash Rings With Cranberries And Apples Vegetables 64
18 Artichokes with Vinaigrette Vegetables 63
19 Asparagu Soup Vegetables 61
20 Acorn Squash Rings Vegetables 61
21 ASPARAGUS Vegetables 59
22 Artichokes Truffle Style Vegetables 57
23 Artichoke Gratin Vegetables 57
24 Asparagus Cornet with Lemon Dressing Vegetables 57
25 Apple Filled Acorn Squash Vegetables 53
26 Yet More Smorrebrod Vegetables 51
27 Pierogies Vegetables 44
28 Stir-Fried Zucchini Vegetables 44
29 Welsh Rarebit Vegetables 41
30 Imam Baldi Vegetables 38
31 Cwikla - Pickled Beets Vegetables 37
32 Vegetable Lo Mein Vegetables 36
33 Czech Cabbage Soup Vegetables 36
34 Taro Vegetables 35
35 My Rotkohl Vegetables 35
36 Vegie Garden Loaf Vegetables 35
37 Yam Turnout Vegetables 35
38 Potato Pudding Vegetables 34
39 Fried Eggplant Vegetables 34
40 Stir-Fried Scallops In a Basket Vegetables 34
41 Vegetable Frittata - Monday's Dinner Menu Vegetables 34
42 Good Ole Coleslaw Vegetables 33
43 Vidalia Onion Baked Vegetables 33
44 Sauteed Greens For Piadini Vegetables 32
45 Stir-Fried Pork with Napa Cabbage Vegetables 32
46 Baked Butternut Squash Vegetables 32
47 Crisp Bread and Butter Pickles Vegetables 32
48 Yaki Udon(Figi) Vegetables 32
49 Shrimp Chicken And Bacon Vegetables 32
50 Pickled Beets with Cucumber and Onion Vegetables 31

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Related Recipe:
Rose Petal& Lavender Angel Food Cake

One 10" Angel Food Cake Pan OR 9 individual Angel Food Cake Pans

--- Rose Petal & Lavender Cake: --- 1 c cake flour

1 1/2 c confectioner's sugar

1/4 tsp salt

2 organic roses, petals removed

12 lg egg whites -- at room temperature

1 1/2 tsps cream of tartar

1 c granulated sugar

1 tsp vanilla extract

2 tbsps dried lavender

--- Santa Rosa Plum Sauce: --- 6 ea very ripe purple plums

1 ea orange, zested & juiced

1 tsp vanilla extract

Granulated sugar -- to taste --- Assembly: --- Vanilla sorbet

* NOTE: Individual angel food cake pans are available by mail order from New York Cake & Baking Dist.; (212) 675-CAKE (and other sources).

Make the rose petal and lavender angel food cake:

Place a rack in the center of the oven and preheat to 350?F.

Sift the flour, confectioners' sugar and salt together. Set aside. Chop the rose petals and set aside.

In a DRY, GREASE-FREE, 4 1/2-quart bowl of a heavy-duty (such as Kitchen Aid) electric mixer, using the whisk attachment, beat the egg whites on medium-high speed until they become frothy; add the cream of tartar and beat until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form. Add the vanilla in the final moments of beating.

Put the dry ingredients back in the sifter and sift over the beaten egg whites, in four additions, folding with a large rubber spatula to incorporate after each addition. (Folding should be done quickly but gently in order to maintain the maximum volume of air in the egg whites). Fold in the chopped rose petals and dried lavender in one addition.

Pour the cake batter into a 10-inch angel food cake pan, or 1 1/2 cups of the batter into each of the 9 individual angel food cake pans. Bake for 30 to 40 minutes for the 10-inch, or 15 to 20 minutes for the individual pans, [DO NOT OPEN THE OVEN DOOR FOR THE FIRST 30 minutes if using a 10-inch pan or for the first 15 minutes if using individual pans. If door is opened the cake will FALL without hesitation!] until the cake(s) are golden brown and spring back when lightly pressed. Remove the cake(s) from the oven and place upside-down on a wire rack and allow to cool COMPLETELY. Before removing from the pan(s) run a knife between the cake and the pan side.

Make the Santa Rosa plum sauce:

Wash the plums and remove the pits. Place the plums in the bowl of the food processor fitted with the metal chopping blade. Process the plums for 2 minutes or until they are completely pur?ed. Force the pur?e through a fine-mesh sieve, using a rubber spatula, into a medium-sized bowl.

Using a wooden spoon, blend in the juice and zest of the orange and the vanilla extract. Add sugar to taste. (The amount of sugar will vary, according to the sweetness of the plums, from 1 to 5 tablespoons.)

Assembly:

Dust the cake(s) with confectioners' sugar. Coat each desert plate with 1/4 cup of the plum sauce and place a slice or an individual cake on top of the sauce.

Serve with sorbet.