Using ingredient sugar
Rose's Cinnamon Rolls
- 350 degree oven for about
- 12 egg yolks
- 12 rolls make basic sweet dough
- 12 cinnamon rolls
- 6 squares
- 1 on baking shee let rise (apart)
- 1/2 recipe basic sweet dough
- 1,800 gr all purpose flour
- 950 ml milk
- 425 gr sweet butter
Rose's Cinnamon Rolls
- 350 degree oven for about
- 12 egg yolks
- 12 rolls make basic sweet dough
- 12 cinnamon rolls
- 6 squares
- 1 on baking shee let rise (apart)
- 1/2 recipe basic sweet dough
- 1,800 gr all purpose flour
- 950 ml milk
- 425 gr sweet butter
Rosemary
- 2 lecithin
- 2 egg (white)
- 375 gr unbleached bread flour
- 180 ml warm milk
- 85 gr raisins
- 38 gr sugar
- 38 ml extra-virgin olive oil
- 3 gr salt
- 2 gr rosemary leaves
- 1 package dry yeast (active)
Rosemary Chicken With Pasta
- 4 garlic (cloves minced)
- 2 onions (sliced)
- 2 bay leaves
- 280 gr crockery cooker place the onions
- 200 gr chicken breasts
- 100 gr pasta
- 30 ml wine vinegar
- 6 gr bottled garlic (minced)
- 4 gr sugar
- 1 gr rosemary (dried crushed)
Rosemary Currant Focaccia Bread
- 1995 by sunmaid growers of california
- 295 mg
- 35 carbohydrate
- 12 circle
- 8 circles
- 4 fat
- 2 1/2 loaf
- 2 dietary fiber
- 500 gr bread flour
- 425 ml water
Rosemary Currant Focaccia Bread
- 1995 by sunmaid growers of california
- 295 mg
- 35 carbohydrate
- 12 circle
- 8 circles
- 4 fat
- 2 1/2 loaf
- 2 dietary fiber
- 500 gr bread flour
- 425 ml water
Rosemary Flat Bread
- 1995 place yeast
- 151 mg sodium
- 19 from fat
- 16 carbohydrate
- 15 sec until smooth
- 9 in cake pans with nonstick spray (square)
- 2 fat
- 2 protein
- 1 hr
- 1/8 loaf
Rosemary Focaccia
- 1 rapidrise yeast
- 750 gr all purpose flour
- 350 ml water
- 120 ml milk
- 38 gr sugar
- 28 gr butter
- 6 gr salt
- 2 packages fleischmanns dry (active)
Rosette
- 1 egg unbeaten
- 750 gr shortening
- 130 gr flour
- 120 ml evaporated milk
- 120 ml water
- 14 gr sugar
- 1 gr salt
Rosettes
- 2 eggs (slightly beaten)
- 2 vegetable oil in a (pan)
- 1 lemon extract
- 1 powdered sugar for sprinkling over top oil for frying
- 1 sugar to eggs (lightly beaten)
- 1 drain over pot
- 1 if your rosettes are crisp the batter is too (not thick)
- 1 practice makes perfect with these
- 3/4 way tp the top of the iron
- 240 ml milk
Rosey Cucumber Soup
- 2 cucumber (peeled)
- 1 green onion tops for (chopped garnish)
- 1 in two batches
- 475 gr pickled beets
- 700 ml chicken broth
- 120 ml sour cream for (garnish)
- 60 gr onion (chopped)
- 4 gr sugar
- 3 gr parsley (chopped)
Rosy Rhubarb Sherbet
- 2 egg whites
- 550 gr rhubarb
- 200 gr sugar
- 170 gr corn syrup
- 120 ml orange juice
- 26 gr sugar
- 2 gr orange peel (grated)
Rosy Rhubarb Sherbet
- 2 egg whites
- 550 gr rhubarb
- 200 gr sugar
- 170 gr corn syrup
- 120 ml orange juice
- 26 gr sugar
- 2 gr orange peel (grated)
Rote Rubensalat
- 2 beets (red)
- 60 ml vinegar
- 26 ml vegetable oil
- 6 gr caraway seeds
- 5 gr onion
- 5 gr horseradish
- 4 gr sugar
- 1 gr salt
- 1 gr pepper
Rotkohl-Red Cabbage
- 2 onions
- 1 apple
- 350 gr cabbage (red)
- 120 ml applesauce
- 120 ml beef broth
- 120 ml wine (red)
- 10 ml vinegar
- 10 ml vegetable oil
- 4 gr sugar
Rovers Rewards
- 1 egg
- 1/2 at a time
- 1/2 thickness
- 700 gr wheat flour (whole)
- 180 ml water (hot)
- 120 gr powdered milk
- 110 gr margarine
- 8 gr sugar
- 1 gr salt
Rubio's Challah
- 7 eggs (slightly beaten)
- 3 equal par
- 1 sesame seeds
- 900 gr flour
- 500 gr flour
- 475 ml warm water
- 90 gr sugar
- 60 ml salad oil
- 12 gr salt
- 2 packages dry yeast (active)
Ruby Razz Crunch
- 3 drops of (red)
- 1/4 bake at
- 240 ml whipping cream until thickened
- 220 gr firmly packed brown sugar
- 190 gr sifted flour
- 160 gr quick-cooking rolled oats
- 150 gr sugar
- 110 gr melted butter until mixture resembles coarse crumbs
- 65 gr raspberries
- 45 ml cornstarch in saucepan
Rugalach /millie
- 1 filling
- 1 pecans (ground)
- 1 flour
- 450 gr apricot jam
- 250 gr all purpose flour
- 230 gr butter
- 230 ml cream cheese
- 110 gr currants
- 100 gr sugar
- 26 gr sugar
Rugalach /millie
- 1 filling
- 1 pecans (ground)
- 1 flour
- 450 gr apricot jam
- 250 gr all purpose flour
- 230 gr butter
- 230 ml cream cheese
- 110 gr currants
- 100 gr sugar
- 26 gr sugar