215 and mixed with citrus Recipes

self raising flour, salt, shredded vegetable suet or 50 g grated frozen butter, caster sugar, currants, mixed citrus peels, egg, beaten, milk

wooden skewers, pork tenderloins, citrus-chimichurri vinaigrette, pt. sweet mini bell peppers, salt and pepper, spring greens mix, mangoes, peeled and sliced, golden raisins, roasted , salted cashews, chopped

citrus-infused vodka (smirnoff), unsweetened pineapple juice, cranberry juice, coconut rum, prepared sweet-and-sour mix , a splash, ice cube

skyy citrus-infused vodka (or any citrus vodka), peach schnapps, blue curacao, pineapple juice, liquid prepared sweet-and-sour mix (or more to taste), ice, sugar

citrus-infused vodka, grand marnier, sour mix, cranberry juice cocktail, lime juice, splash grenadine

citrus-infused vodka, pink lemonade powdered drink mix, pineapple juice, carbonated lemon-lime beverage, crushed ice

citrus-infused vodka, pink lemonade mix , such as country time, pineapple juice, carbonated lemon-lime beverage, crushed ice, pink colored crystal sugar

bisquick baking mix , original, sesame seeds, ground ginger, teriyaki sauce, vegetable oil, boneless skinless chicken breast , cut into 1-inch pieces, mixed salad greens, european or romaine, mandarin orange segments, drained, snow peas , cut in half if necessary, asian style salad dressing or 1/2 cup citrus salad dressing or 1/2 cup honey mustard dressing, to taste

extra-virgin olive oil , eyeball it, portobello mushroom caps , wiped with damp cloth, grill seasoning blend (recommended: montreal steak seasoning by mccormick ), butter, plus 1 tbsp cut into small dice, bay leaf, ribs celery from heart of stalk, onion, chopped, red pepper, seeded and chopped, salt and pepper, crab boil seasoning (recommended : old bay) or 1 tsp poultry seasoning plus 1 tsp paprika, hot sauce , eyeball it, lump crabmeat , available in fresh seafood section of market in 6 oz tubs, white bread, toasted, chicken stock, a handful chopped parsley leaves, mixed baby greens, any brand or variety, lemon curd , available near jams and jellies, white wine vinegar , eyeball it, dijon style mustard, extra-virgin olive oil

citrus-infused vodka, gin, light rum, midori melon liqueur, prepared sweet-and-sour mix, sprite or 1/2 oz 7-up soda, lemon wedge, lime wedge, maraschino cherry

citrus punch (like sunny delight), sprite, kool-aid powdered tropical punch mix

citrus flavored soda (7 up or squirt), orange flavored sherbert ice cream, lime flavored sherbert ice cream, lime flavored powdered drink mix (koolaid), pineapple juice (or apple juice), cinnamon

citrus vodka, blue curacao, splash sour mix, or more to taste, maraschino cherry, for garnish

citrus-infused vodka, violet syrup, blackberry syrup, prepared sweet-and-sour mix, ice

midori melon liqueur, citrus-infused rum, pineapple juice, prepared sweet-and-sour mix

ice water, egg yolk, all purpose flour, old-fashioned oats, golden brown sugar, grated lemon peel, salt, chilled unsalted butter , cut into pieces, chilled vegetable shortening , cut into pieces, sugar, cornstarch, grated orange peel, ground nutmeg, fresh raspberries, fresh blueberries, fresh blackberries, blueberry preserves, egg, beaten to blend (for glaze)

fresh blackberries , washed gently and drained, watercress or 1 cup arugula, washed and dried, baby greens, washed and dried (we used spinach and mixed greens including radicchio for color), shallot, peeled and sliced into crescents, goat milk feta (not crumbled feta), dijon mustard, lemon , juice of, lime , juice of, honey, softened (my addition-i used local blackberry honey), extra virgin olive oil (reduced from 1/3 cup), cracked black pepper , to taste, lemon zest, lime zest

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt