LEMON GRAPEFRUIT RECIPES
LEMON PUDDING RECIPES - BBC GOOD FOOD
Sink your spoon into our gooey lemon sponge puddings for a satisfying old school dessert. Choose from zesty self-saucing puds and twists such as a citrus croissant bake.
Provided by Good Food team
Number Of Ingredients 1
LEMON BUNDT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "lemon grapefruit recipes"
CHICKEN WITH ARTICHOKES AND LEMON RECIPE - NYT COOKING
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine jewish
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine jewish
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
See details
LEMON BUNDT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories per serving
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.
See details
CHICKEN WITH ARTICHOKES AND LEMON RECIPE - NYT COOKING
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine jewish
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine jewish
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
See details
BOILING GRAPEFRUIT AND LEMON RINDS RECIPES
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From tfrecipes.com
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Sep 17, 2020 · These small delights have a strong lemon flavour. You can use a good quality store-bought lemon curd instead of making your own or use a lemon-flavoured buttercream instead of the meringue if you'd like to change things up. ... Get the latest recipes …
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The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare …
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8 INFUSED WATER RECIPES - CULINARY HILL
Jan 26, 2018 · Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible , these fruit and herb combinations will encourage you to drink more water. Unless you woke up …
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