Best Sweet Rose Recipes

MELON MEDLEY WITH SWEET ROSE WATER CREAM

Steps:

• For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside.
• For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.

SWEET ROSE WATER

Steps:

• Pour water into a large pot set over medium heat; add rose petals when you see bubbles starting to form on the bottom of the pot. Bring to a rolling boil; stir in honey and sugar until dissolved. Remove from heat. Remove rose petals with a slotted spoon.

SWEET AND SOUR EGGPLANT, TOMATOES AND CHICKPEAS BY MARTHA ROSE SHULMAN

Steps:

• 1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2. 2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant. 3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature. Advance preparation: This dish keeps for three or four days in the refrigerator and tastes even better the day after you make it. Reheat gently in a skillet, or serve at room temperature. Nutritional information per serving (four servings): 272 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 10 grams dietary fiber; 273 milligrams sodium (does not include salt to taste); 8 grams protein Nutritional information per serving (six servings): 181 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 7 grams dietary fiber; 182 milligrams sodium (does not include salt to taste); 5 grams protein

ORANGES IN SWEET ROSE WATER

Steps:

• Peel and segment all the oranges.
• Place oranges in a bowl, cover, and refrigerate.
• Mix water and sugar in a saucepan and bring to a boil on medium-high heat.
• Stir until sugar dissolves.
• Boil gently for about 10 minutes.
• Stir in rose water and remove from heat.
• Cool and refrigerate for 30 minutes or more.
• To serve place oranges in individual serving bowls, pour rose water syrup on top and add some crushed ice.

ROSE'S SWEET POTATO PIE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Beat or mash sweet potatoes until smooth in texture and no visible lumps remain. REMOVE ANY STRINGS that wrap around the beater.
• 2. Add remaining ingredients and beat until well blended. Pour into unbaked pie shell and bake in preheated 350 degree F. oven for 1 hour or until filling is set, and crust is browned. Allow to cool completely before serving.

ROSE MCGEE'S SWEET POTATOES

Steps:

• Bake the sweet potatoes, whole, in an oven. Mash. Preheat oven to 350. Mix all of the first 7 ingredients and put it in a casserole dish. Mix all of the topping ingredients and sprinkle over the sweet potato mixture. Bake at 350 until slightly browned and firm in the middle, about 45 to 50 minutes.

ROSE MCGEE'S SWEET POTATO RECIPE

Steps:

• Preheat oven to 350°. Mix all of the first seven ingredients and put in a Pyrex casserole dish. Next, mix all of the topping ingredients and sprinkle over the sweet potato mixture. Bake until slightly browned and firm in the middle at 350° for 45 to 50 minutes.

SWEET ROSE

Steps:

• In a wine glass filled with ice combine all ingredients and stir.