290620 kale and lemon bruschetta with ricotta and egg Recipes

lemon cake mix, lemon pudding mix, eggs, water, oil, ricotta cheese, eggs, sugar, vanilla

all purpose flour, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, coarsely grated zucchini (about 1 1/3 lb), salt, divided, butter, divided, extra-virgin olive oil, chopped onion, garlic clove, minced, fresh lemon juice, ricotta cheese, grated parmesan cheese, egg, grated lemon peel, ground black pepper, fleur de sel

lemon cake mix, water , or as needed, eggs, vegetable oil, lemon pie filling, egg whites, white sugar

egg whites, salt, sugar, unsalted pistachios (preferably not roasted), finely chopped, grated fresh lemon zest, strained fresh lemon juice, sugar, eggs, unsalted butter , cut into pieces, heavy cream, sugar, strawberries, trimmed and halved, or quartered if large

lemon cake mix, instant lemon pudding, water, eggs, vegetable oil, lemon juice , i used concentrate, blackberry jam (for 8 or 9 inches layer cake), lemon frosting, fresh blackberries, for garnish (optional)

lemon zest (finely grated fresh ), lemon juice, sugar, eggs, unsalted butter, cut into small pieces, ground graham cracker crumbs (5 oz), sugar, salt (kosher), unsalted butter, melted, cream cheese, softened, sugar, eggs, sour cream, vanilla, wild fresh blueberries, sugar, cornstarch, lemon juice

lemon cake mix, eggs , adjust per box directions, oil , adjust per box directions, cooked lemon pudding mix, milk , adjust per box directions for pie filling, egg whites, sugar or 1/4 cup splenda substitute

egg whites (about 10), cake flour, sugar, divided, cream of tartar, vanilla extract, lemon extract, salt, eggs, sugar, lemon juice, butter, melted, grated lemon peel, heavy whipping cream , whipped

lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, water, powdered sugar, lemon juice, vegetable oil

lemon cake mix, eggs , per cake mix directions, water , per cake mix directions, oil , per cake mix directions, crushed pineapple, drained, lemon pudding mix, instant lemon pudding, dream whip, cold milk

beefsteak soft rye bread, kale, whole large egg, light ricotta cheese

extra-virgin olive oil divided, balsamic vinegar, fresh thyme chopped, honey, s &p to ta te, plums halved, pitted, thinly sliced, curly kale leaves, fresh ricotta

ricotta cheese, sugar, flour, eggs, lemon zest, vanilla, salt, butter, grated ginger (powder will work though), you can also substitute amaretto for the lemon, vanilla and ginger

eggs yolks and white separated, sugar, salt, lemon zest (to taste), ricotta cheese, flour, butter for frying

lemons, sugar, water, egg yolks, eggs, sugar, fresh lemon juice, salt, chilled whipping cream, purchased soft ladyfingers (from two 3-oz packages)

lemon crust, flour, butter, softened, sugar, grated lemon peel, egg yolk, cheesecake, cream cheese, softened, sugar, poppy seeds, flour, grated lemon peel, salt, eggs, egg yolks, heavy whipping cream, lemon curd from a (10 oz) jar

egg whites, salt, lemon juice, sugar, eggs, sugar, fresh lemon juice, grated fresh lemon rind, whipping cream , whipped, fresh berries (to garnish ), mint (to garnish )

lemon pudding cake, egg, separated, sugar, milk, all-purpose flour, lemon juice, grated lemon peel, salt, cream , optional, in a mixing bowl, beat egg yolk. add sugar, milk, flour, lemon juice, peel and salt; beat until smooth., beat egg white until stiff peaks form ; gently fold into lemon mixture., pour into two ungreased 6-oz. custard cups (cups will be very full)., place the cups in an 8-in. square baking pan. pour boiling water into pan to a depth of 1 in., bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. serve with whipped cream if desired.