Queen Of Sheba Salad Recipes
QUEEN OF SHEBA SALAD
Make and share this Queen of Sheba Salad recipe from Food.com.
Provided by PalatablePastime
Categories Onions
Time 15m
Yield 4 small salads
Number Of Ingredients 13
Steps:
- Toss salad ingredients in a bowl.
- Whisk together dressing and drizzle over salad.
- Toss lightly again and serve.
Nutrition Facts : Calories 182.1, Fat 13.8, SaturatedFat 1.9, Sodium 638.9, Carbohydrate 12.7, Fiber 1.3, Sugar 9.7, Protein 1.4
JULIA CHILD'S REINE DE SABA (QUEEN OF SHEBA) CAKE
This is from Julia Child's first book, The French Chef. I learned so much from the early days of that show. This was my first attempt to make a cake from scratch when I was a wee one. My copy of The French Chef is pretty ragged. My boxer loved the book so much he ate the cover.
Provided by davinandkennard
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Set the oven rack in lower middle level.
- In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
- pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
- In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
- Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
- Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Nutrition Facts : Calories 334.7, Fat 23.8, SaturatedFat 12.8, Cholesterol 92.8, Sodium 49.3, Carbohydrate 28.1, Fiber 3.1, Sugar 16.2, Protein 6.2
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