In 2 quart bowl, add 1 cup water and microwave for 1 minute.Add Splenda for Baking and stir to dissolve.Add lemon juice and grated peel.Stir.TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and ...
To start the sauce: Heat a 2 1/2-quart nonreactive saucepan over medium heat and, when hot, add the oil.When the oil is hot, stir in the onion, green and red pepper, celery and garlic. Cook until th ...
Place onion slices in medium bowl.Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.Cover; cool to room temperature.Chill overnight.DO AHEAD: Can be made 3 weeks ah ...
Combine flour,sugar,baking powder & salt, then cut in 1/4 cup butter till mixture resembles coarse crumbs.In another bowl combine milk and slightly beaten egg. and add all at once to dry ingredients ...
Combine all ingredients in a blender and process until smooth.Strain blackberry mixture through a sieve and discard seeds. Enjoy! ...
Mix together all crust ingredients.Press firmly into the bottom of an 8-inch Spring form pan.Bake at 375 degrees for 8-10 minutes.Cool.Combine Eagle Brand milk, lemon juice and liqueur; beat until s ...
Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.Dressing----------.Blend spring onions, parsley, salt and olive oil.Pour over salad ingredients. ...
In a large non-reactive skillet, heat oil over medium-high heat.Add red onions and cook, stirring occasionally, until softened, about 2 minutes.Add vinegar, oregano, sugar, salt and pepper.Cook, sti ...
Line a 5x9 inch loaf pan with plastic wrap allowing a 4 inch overhang on all sides.In a small bowl stir together the wafers, butter and salt, press evenly into the bottom of the pan and freeze.In a ...
Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.Add garlic, thyme, wine and sun-dried tomatoes.Cook ...