Combine all except spinach in pan.
Bring to a simmer.
Add spinach in batches and cook until just wilted.
Drain
Serve.
If you have left overs use the spinach for other recipes.
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
ut a little of the juice so there's room, pour
prouts, sweet soy sauce, lemon juice and water. then pour the
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
ore flavor.
Pour butter-juice-herb mixture over the chicken
owl.
Sprinkle with lemon juice and stir to coat. This
heese. Stir in the lemon juice. Add salt and pepper to
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ool enough to handle. Squeeze juice from the lemons into a
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
Mix the mayonnaise, yogurt, oil, lemon juice and vinegar in a small bowl. Season with salt and black pepper.
Toss the lettuces with the dressing. Arrange on 4 plates. Top with the eggs and anchovies.
he trout with the lemon juice and season inside and out
ightly browned. Sir in tomato juice. Add peppers to pot making
Heat oil and add flour. Fry until slight brown (or 1-2 minutes). Add gently some water and make creamy liquid.
Add all tomato juice, salt, sugar and celery sprig. Add the rest of the water.
It is cooked after 20 minutes, but you can cook more if you want (do not burn it). Remove celery sprig before serving.
Simmer orange peel, orange juice, sugar and ginger in a saucepan over medium heat until sugar dissolves.
Add the cranberries and cook for 5 to 7 minutes until they \"pop\".
If desired, lightly toast nuts in a small frying pan over low to medium heat while cranberries are cooking.
Add nuts, remove from heat and cool.
arge bowl.
Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic
Place the sliced plums, sugar, lemon juice, and salt in a blender and puree until very smooth. Push the plum puree through a fine mesh sieve to catch and large pieces of skin and discard them.
Mix the Grand Marnier to the puree just before churning. Place the puree in an ice cream machine and churn according to instructions, for approximately 25 minutes. Serve immediately or place in an air tight container and put in the freezer for two hours to firm up.
Makes a little less than one quart of sorbet.
Line a 15x10x1\" baking pan with foil; grease the foil.
In a small bowl, combine the brown sugar, juice, and soy sauce.
Place salmon skin side down on prepared pan. Spoon sauce mixture over salmon.
Bake uncovered at 350F for 20-25 minutes or until salmon flakes easily with fork. Baste frequently during baking time with pan juices.