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    You are in: Home / Cookbooks / Recipes Using Rose Water: A Rose Water by any other name..
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    37 recipes in

    Recipes Using Rose Water: A Rose Water by any other name..

    ...would smell as sweet! Pic by CG.
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    Sorry, I am a little late in posting this. Please note that the recipe requires one hour of chilling time. Local recipe.

    Recipe #456620

    From Wild Harvest. The rose water was my addition to enhance this Italian/ Middle Eastern-inspired dessert and I substituted grapefruit juice for orange juice. (It was difficult choosing between rose water and orange blossom water, let me tell you!) Organic ingredients are suggested for best quality and flavor. If preferred, you can use fresh pomegranate and juice them but that is a messy project and better left to those with much more patience than I could ever possess. I cut the recipe in half and froze the mixture in an 8-inch square Pyrex glass dish. I've also posted a recipe two years ago for a strawberry granita. Check it out: Recipe #375726.

    Recipe #456555

    I found this on another site and it sounded so interesting! I'm posting this for Zaar World Tour 5 for the Carribbean.

    Recipe #372567

    A Middle Eastern-flavored iced beverage from a local source. Shhh!! You have my blessing to play with the ingredient amounts as you please.

    Recipe #386942

    From a local source. The original recipe is much more elaborate involving fresh lemongrass and steaming fresh rose petals. I made it easier for myself by substituting rose water and tubed lemongrass puree. Please feel free to adjust the proportions to your liking.

    Recipe #386329

    Perfect for a summer tea and on scones

    Recipe #248047

    An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.

    Recipe #290473

    Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name – a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004

    Recipe #290576

    A traditional custard eaten in Saudi and neighbouring Gulf countries.

    Recipe #133385

    Middle eastern fusion tea (iced green tea).

    Recipe #133609

    4 Reviews |  By BecR

    These delicious lavender cookies are a real treat--perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. Note: Icing amount as written is very generous for these cookies, feel free to reduce to one half or one quarter the recipe, as you like.

    Recipe #375524

    Nice little scones filled with raspberry jam and topped with a rosewater-flavored glaze. These would be a nice addition to a Valentines Day breakfast, especially if you use a heart-shaped cutter. Adapted from Bon Appetit Feb. 2005.

    Recipe #173903

    I prepared this for my family last night and they loved it to the core! Its wonderful!! I hope you enjoy it as much as we all did. Recipe posted by request for saffron recipes.

    Recipe #83308

    from Chamomiletimes.com. The amazing thing about this sugar cookie is that it requires no chill time but is still easy to handle. Rose water is available in most stores catering to the middle eastern community.

    Recipe #80161

    Fabulous served with a Morrocan Meal! It can take up to an hour to cook beetroot.

    Recipe #111736

    8 Reviews |  By Cynna

    Delicious, refreshing, and different. A great change from the standard lemonade. Makes a fantastic summertime sipper on those sweltering days in the sun!! Cooking time is time to chill.

    Recipe #187377

    I think I got this from the Urban Peasant website. It is soooo good to make on a snowy night while curled up with another warm body and a movie.

    Recipe #74529

    The heady scents of rose-water and saffron in this is intoxicating. It's a good dish to prepare if you have guests over and want to seduce them with the aroma of the food before it even touches their plate. The core of the recipe here is really the layering of fragrances by the various spices, so you may choose to omit the paneer, or substitute with other pretty and colorful veggies.

    Recipe #93232

    3 Reviews |  By Rita~

    Can be added to sparkling water, champagne or a punch for a delicious beverage. Or poured over fruit, pound cake or pancakes. add powdered sugar for a nice glaze over cookies or cakes. Bottled to give as beautiful gifts.

    Recipe #123616

    1 Reviews |  By BecR

    Delicate floral notes enhance this blushing mimosa cocktail! Lovely addition to a special occasion holiday breakfast/brunch.

    Recipe #353067

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