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Get Tri-Berry Crumbles Recipe from Food Network
Get Tri-Berry Crumbles Recipe from Food Network
Ingredients:
blueberries, raspberries, strawberries, sugar, cornstarch, lemon, lemon juice, flour, brown sugar, oats, cinnamon, salt, butter
www.allrecipes.com
A creamy pineapple and marshmallow layer tops a strawberry-cherry base in this family recipe that's sure to be a hit at family gatherings.
A creamy pineapple and marshmallow layer tops a strawberry-cherry base in this family recipe that's sure to be a hit at family gatherings.
Ingredients:
strawberry, water, cherry, lemon, lemon juice, cream cheese, mayonnaise, pineapple, miniature marshmallows, whipped cream, walnuts
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Get Fresh Broccoli Salad Recipe from Food Network
Get Fresh Broccoli Salad Recipe from Food Network
Ingredients:
white wine vinegar, lemon, lemon juice, dijon mustard, salt, olive oil, broccoli, cherry, hazelnuts, basil leaves
www.chowhound.com
This easy and fresh-tasting take on a classic gefilte fish recipe will brighten up the Passover table.
This easy and fresh-tasting take on a classic gefilte fish recipe will brighten up the Passover table.
Ingredients:
fish, yellow onion, carrot, parsnip, matzo meal, eggs, lemon, lemon juice, salt plus, black pepper
cooking.nytimes.com
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs
Ingredients:
barley, water, asparagus, olive oil, herbs, lemon juice, sherry vinegar, lemon, garlic, dijon mustard
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Get Blueberry Angelfood Muffins Recipe from Food Network
Get Blueberry Angelfood Muffins Recipe from Food Network
Ingredients:
egg whites, cream of tartar, salt, sugar, cake flour, vanilla, lemon, blueberries, lemon juice, confectioners sugar
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Get Tuna and Artichoke Panini Recipe from Food Network
Get Tuna and Artichoke Panini Recipe from Food Network
Ingredients:
olives, olive oil, garlic, lemon, mayonnaise, marinated artichokes, lemon juice, black pepper, bread, tomato
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Get Honey Pistachio Biscotti Recipe from Food Network
Get Honey Pistachio Biscotti Recipe from Food Network
Ingredients:
flour, pastry flour, baking powder, salt, sugar, honey, eggs, olive oil, lemon, lemon juice, vanilla, pistachios
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Get Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast Recipe from Food Network
Get Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast Recipe from Food Network
Ingredients:
dijon mustard, lemon, thyme leaves, parsley leaves, olive oil, bread, salmon, mayonnaise, arugula, pumpernickel bread
www.allrecipes.com
A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile. It's baked in a tube pan to make a wreath shape.
A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile. It's baked in a tube pan to make a wreath shape.
cooking.nytimes.com
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment Hot, salty and crunchy: They can be devoured in one or two bites To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment Hot, salty and crunchy: They can be devoured in one or two bites To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper