11619 purslane meyer pear vinaigrette Recipes

meyer lemon , zest of, grated, mineral water, fresh mint, agave syrup or 2/3 cup superfine sugar, fresh meyer lemon juice (about 5 regular meyer lemons)

purslane leaves, recipe basic yogurt dressing (posted in my recipes), fresh mint leaves, olive oil

meyer lemons (about 1 lb), sugar, eggs, unsalted butter, cut into 4 pieces

meyer lemons, lemon leaves, distilled spirits (90% to 95% pure spirits), sugar, water

meyer or regular lemon, reduced-fat milk, divided, half-and-half, sugar, salt, unflavored gelatin, reduced-fat buttermilk, mint leaves and lemon rind strips (optional)

purslane leaves and tender stems, loosely packed butter lettuce leaves, torn frisee, sliced persian or seedless cucumber, chopped peppermint * or 3 tbsp. spearmint, garlic clove, minced, kosher salt, extra-virgin olive oil, plain yogurt, aleppo or red chile flakes

vinaigrette, canned whole-berry cranberry sauce, fresh orange juice (about 1 orange), instead of above , i have used frozen natural cranberry orange sauce in freezer section near frozen fruit., olive oil, balsamic vinegar, sugar, minced peeled fresh ginger, salt, salad, bibb lettuce leaves (about 2 heads ), sliced peeled pear (about 2 pears), fresh orange juice, thick) slices red onion, separated into rings, crumbled blue cheese, coarsely chopped walnuts, toasted

meyer lemons, butter or margarine, all-purpose flour, half-and-half, granulated sugar, eggs, separated, cream of tartar, cornstarch, powdered sugar

meyer lemons, blood oranges, low-sugar powdered pectin, sugar

meyer lemons, cornstarch, sugar, eggs, whipping cream, baked, cooled 9-inch pastry shell (if purchasing, use a deep-dish crust)