137600 port honey poached lemon curd mousse Recipes

lemon juice, olive oil, honey, cider vinegar, salt, white pepper, garlic powder, green onion, chopped, sherry wine

julienned carrot, lemon peel strip, honey, salt, lemon juice, minced fresh tarragon or 1/4 tsp dried tarragon, ground nutmeg, pepper

honey, water, lemon juice, salt, cumin, cut baby carrots (about 8 oz)

honey, fresh lemon juice, rose water, vodka or 2 tbsp witch hazel

honey, water, lemon juice, salt, tahini (sesame seed paste), chopped pistachios or almonds(optional if you do not want nuts), equipment : candy thermometer, parchment paper, wax paper

sugar, butter, powdered sugar, vegetable oil, egg, almond extract, baking soda, cream of tartar, flour, lemon curd (lemon pie filling, mousse or any kind of pie filling), sweetened condensed milk (use only if the filling is to thick ) (optional)

lemon curd, sour cream, frozen individual blackberry cobblers

honey salad dressing, tea dry mustard, tea paprika, tea salt, salad oil, honey, vinegar or lemon juice, combine dry ingredients. blend in honey and add vinegar slowly, add oil slowly and beat well., shake well just before serving

honey, fresh lemon juice, granny smith apples, peeled and each cut into 8 wedges (about 1 1/4 lb), granulated sugar, butter or stick margarine, softened, brown sugar, vanilla extract, eggs, grated lemon rind, all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon

honey, mustard, lemon juice, salt, quartered chicken, salt, butter