This dessert has it all - a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.
Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.
Author: Kat Boytsova
This is another of those kitchen hint "recipes"! You might want to make a nice Moroccan dish, or some recipe calling for a preserved lemon, which you do not have at hand. This little recipe is supposed...
Author: Zurie
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready...
Author: Manami
From a community cookbook that I removed and had in a pile. It says it's from The White House. Not sure what year but here it is. Note: 3-4 hrs. marination. Can bake or grill this easy recipe.* I have...
Author: Oolala
Make and share this Winter Lemon Salad recipe from Food.com.
Author: Neighborhood Fruit
Author: Andrea Albin
Make and share this Low-Fat Beef, Cabbage And Beet Borscht recipe from Food.com.
Author: Dancer
Make and share this Entremes Vegetariano Mexicano recipe from Food.com.
Author: Salvador Vilchis
Make and share this Warm Red Cabbage Salad recipe from Food.com.
Author: Charishma_Ramchanda
With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy, and refreshing pie embodies a sunny California day.
This bright, nonalcoholic drink can also be made with pomegranate, cranberry, or grape juice.
One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.
Try sprouting chickpeas, then making hummus! Lots more nutrition and it tastes good too! Instructions for sprouting are included. Prep time does not include the sprouting. So plan to sprout 2-4 days before...
Author: Sharon123
Was looking for something a little different for "our menu" at Cafè Ponce and I found this! It is lovely and light and at the same time filling! Found it on F&W web site. Recipe by Diane Rossen Worthington,...
Author: Manami
Make and share this Moosewood Lemon Tomato Salad recipe from Food.com.
Author: Missy Wombat
This seems to be quite on the low-carb side. It's supposedly a typical Bulgarian dish again from the Bulgarian National Cuisine cookbook of Zemizdat. By the way I'm guessing at fish quantity because there...
Author: Nelka
Lemon zest and hot sauce add further dimension to nutty brown butter. Serve it with oysters, over rice, or on scrambled eggs.
Author: Vivian Howard
I was trying to use up some fruit that was getting towards the end of its life. Using a recipe in "500 Fat Free Recipes" as a starting point I made one up. I posted the recipe as a private recipe while...
Author: ladypit