ressed. Serve with warm Sweet Butter Sauce.
SWEET BUTTER SAUCE INSTRUCTIONS: In a
Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
Rub well into grains 3 Tbs. melted sweet butter.
Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
Garnish with kufeta (candy-coated almonds) & pomegranate seeds.
In large saucepan add salt and 4 quarts of water. Bring to boil.
Add artichokes.
Boil five minutes.
Drain in colandar.
In large frying pan, add olive oil and heat.
Add drained artichokes. Saute. Turning with spatula until sides are lightly browned.
Take out of pan and set aside.
Add lemon juice, butter and sugar or substitute to frying pan. Gently simmer.
Add 1/2 cup water, stir to mix.
Add fried artichokes. Toss to cover with lemon sweet butter sauce.
Cook five minutes at simmer.
Beat the egg yolks, sugar, butter, thyme, basil, and rose water in a small bowl until smooth.
Mix enough of the butter with the hot noodles to coat the noodles with color.
Toss coated noodles with the yolk and spice mixture and serve.
aute pan, heat 2 tablespoons sweet butter and virgin olive oil until
Cream butter.
Beat into sugar.
Add egg yolks and vanilla. Beat well after adding each yolk.
Add flour and beat after each 1/2 cup is added.
Chill about 1 hour.
riefly, stirring.
Add the butter and heat, stirring, until it
fter each addition. Add melted butter; mix briskly for 30 seconds
edium bowl, combine flour, melted butter, eggs, egg yolks, and 1
oint of fragrance.
Add sweet butter and saute breasts over medium
gg whites (reserve yolks for butter cream), a pinch of salt
Preheat oven to 450 degrees F (230 degrees C).
Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.
ulse to mix. Add the butter and pulse until the mixture
Combine sweet potatoes, milk, brown sugar, vanilla
Cut raw corn off cobs. Combine all ingredients in saucepan over high heat and stir while bringing salsa to a boil.
When butter has melted completely and takes on look of light butter sauce, remove from heat and serve immediately.
Makes 3 cups.
Combine flour, salt and sugar in a mixing bowl and make a well in the center.
Pour in the egg and milk and whisk until smooth. Whisk the butter in slowly.
Allow batter to rest, refrigerated, at least two hours.
orn with the sundried tomato butter (recipe below).
Note: I
Marinate beef tenderloin in dry white wine for 2 hours or so. Brush meat with sweet butter and sprinkle 3/4 cup caraway seed over meat.
Sprinkle 1 1/2 tablespoons over meat and roast for 30 to 45 minutes at 325\u00b0.
Saute mushrooms in sweet butter.
Add 1 cup of marinade and a lot of chopped parsley.
Add the juice from the pan. Slice meat and pour the sauce over it.
175 degrees C).
Beat sweet butter and cream cheese together in
Preheat oven to 350\u00b0.
Mash cooked potatoes well.
Add butter, cream and brown sugar to potatoes; mix well.
Add pecans, raisins, allspice and flavoring; pour into a buttered baking dish.
Top with marshmallows.
Bake at 350\u00b0 until souffle is set and marshmallows are browned delicately.