ogether the milk, jam and food coloring in a small bowl
and then transfer to a food processor. Reduce the oven to
Preheat oven to 350.
Bring a large pot of water to a boil over high heat and salt it generously.
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon ...
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, ...
owls. Sprinkle drops of pink food color over mixture in one
piping bag. Drop in food coloring, spacing the 3 colors
dd a little of the food coloring, mixing briefly to create
prinkle 3 or 4 drops food colouring into one batch.
Preheat oven to 375 degrees F.
Season the short ribs with salt and pepper.
In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
Add the red wine and vinegar and reduce liquid by half.
Stir in the tomatoes, stock and fresh herbs.
Add the short ribs and cover the pot. Put in the oven and cook until meat is fork ...
In a food processor, puree the cilantro, mint,
rose extract, cardamom, salt, and food coloring in a saucepan, and
Combine all ingredients in a blender or food processor; puree until smooth.
FOR THE MERINGUES: Allow the egg whites to
nife and put in a food processor.
transfer to a
orange (using orange food coloring), and yellow (using food coloring).
Fill
Preheat oven to 250\u00b0F. Line 2 baking trays with parchment paper.
In a large bowl, whisk egg whites to soft peaks. Gradually add sugar, beating until sugar is dissolved and mixture is thick and glossy. Beat in vanilla and food coloring. Using 2 spoons, push heaped tablespoons of mixture onto trays. Top with sprinkles. Bake for 1 1/2 hours. Turn off oven. Let cool in oven with the door ajar.
Beat egg whites with cream of tartar until stiff but not dry. Add sugar 2 tablespoons at a time, beating constantly.
Add flavoring and nuts.
Line cookie sheet with foil or brown paper. Drop meringues by rounded teaspoons or larger if desired.
Bake at 275\u00b0 for 45 to 50 minutes.
Meringues should be slightly browned. Remove from oven and place meringues on rack to cool.
Dates and nuts can be ground together in food processor.
In medium bowl, combine dates, nuts and vanilla flavoring, mix well. Shape 1/2 teaspoons of mixture into balls.
Beat egg whites until soft peaks form.
Gradually add sugar until stiff peaks form.
Stir in flavor and food color.
Drop balls one at a time into meringue. Coat well to form 1-inch balls.
Remove with spoon and drop onto greased cookie sheet.
Bake at 250\u00b0 for 30 minutes.
Immediately remove from pan and cool completely.
Makes about 4 dozen.
esired, a few drops of food color.
Beat until very
Preheat oven to 350\u00b0.
Beat egg whites until stiff.
Mix salt and cream of tartar and add to sugar then add this gradually to egg whites.
Add vanilla and lemon juice then fold in the chocolate bits.
Add 4 to 5 drops of green food coloring.
Drop by teaspoonfuls on cookie sheets.
Put in oven.
Turn off heat. Leave in oven 8 hours.
Take out and serve.