Free Recipes Archive
Rose & Crown Epcot 1 Tbsp. Olive Oil 2 Tbsp. Chopped Garlic 4 Tbsp. Chopped Shallots 1 cup Button Mushrooms (sliced) 1 cup Shiitake Mushrooms (sliced) 1 cup Portabella Mushrooms (sliced) 1 cup Crimini Mushrooms (sliced) 1 cup White Wine Read More …
Rose & Crown Pub & Dining Room United Kingdom EPCOT Center 3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper) 1 cup lemon juice 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons vegetable seasoning Batter Read More …
Source: The Border Grill, Pasadena, CA Petals of 3 fragrant organic roses 1/2 cup milk 3-1/2 cups heavy cream 1 cup granulated sugar, separated 6 egg yolks 1/4 cup rosewater (or to taste), available at Middle Eastern stores A few Read More …
8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 – 15 min. until soft enough to crush. Crush them and squeeze through Read More …
1 cup fresh rose petals (must never have been sprayed with any chemicals) 3/4 cup water Juice of 1 lemon 2-1/2 cups sugar, 1 package pectin (ie. Sure Jell) 3/4 cup water Puree rose petals, 3/4 cup water and lemon Read More …
Source: Rose & Crown Pub, EPCOT (4 servings) 1/4 cup butter 1 cup diced onion 1-1/2 pounds lean ground beef Salt and freshly ground pepper to taste 1/4 teaspoon ground savory 1 cup brown gravy 2 cups mashed potatoes Additional Read More …
Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sauteed meats, or spread on bread before toasting in Read More …
You will need: – 1 fresh artichoke – 2 to 3 standard-sized fresh organic roses Slice stem from bottom of artichoke so it stands without wobbling. Pull off any bottom leaves that have spread out from the globe. Slice off Read More …
Potato, unpeeled 2 – 4 plain wooden toothpicks for each rose Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into pot of boiled water for 1 minute; immediately plunge into ice water; drain and Read More …
Yam Potato, peeled Butter Flavored Cooking Spray muffin tin or custard cups 2 plain wooden toothpicks for each rose (optional) Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into boiling water; simmer 5 minutes. Read More …
Turnip, peeled Slice turnip 1/8-inch thick; 10 to 15 slices are needed per rose. On a flat surface overlap each slice slightly into a long row; roll up tightly; cut a thin slice off one end to sit level, dip Read More …
1 small lemon Starting at the top of the lemon cut the yellow peel only with a sharp utility knife 1/2-inch to 3/4-inch wide in a continuous unbroken strip; roll into a tight circle, skin side out. Turn upside down Read More …
1 lime Starting at the top of the lime cut the green peel only with a sharp utility knife 1/2-inch to 3/4-inch wide in a continuous unbroken strip; roll into a tight circle, skin side out. Turn upside down and Read More …
1 can whole beets, pickled or plain Slice beets very thin; 10 to 15 slices are needed per rose. On a flat surface overlap each slice slightly into a long row; roll up tightly; cut a thin slice off one Read More …
This recipe, from The Stinking Rose Cookbook by The Stinking Rose restaurant in San Francisco, is a deliciously unusual combination, which will certainly make your dinner guests take notice. Make sure they understand the garlic flavor is intentional. Otherwise, they’ll Read More …
PAYARD New York City Chef Francois Payard Yield: 12 Servings 2 cups milk 3 cups water 20 rose petals, washed 12 ounces sugar 1 cup of lemon juice 2 Tablespoons rose petal water Grenadine (optional) In a saucepot bring the Read More …
A splash of triple sec adds a warm orange scent to this strawberry tea punch. Wonderful for a luncheon or open house at the holidays. 4 cups water 8 teabags, preferably black tea 1 (16-ounce) package frozen strawberries 1/4 cup Read More …
A very grown-up version of party punch. A perfect cocktail punch for an appetizer party. 1 (750-ml.) bottle rose wine 1 (28-ounce) bottle club soda 1 cup lemon juice 1 cup orange liqueur (Cointreau or Triple Sec) Ice mold 2 Read More …
1 splash – Metaxa Ouzo 3 ounce – Captain Morgan’s Spiced Rum 1 ounce – Sweet Red Vermouth 1. rinse glass with a splash of Ouzo 2. add 1oz. sweet red vermouth 3. add 3oz. captain morgans spiced rum 4. Read More …
Homemade Cranberry-Walnut Bread prepared like French toast and served with a spicy Cranberry Sauce. To make the Cranberry-Walnut Bread: (This requires a 1-1/2 lb. automatic bread machine.) Make bread the evening before and allow enough time to thoroughly cool. Following Read More …