175637 very good your mine vegetarian lemon soup Recipes

meaty ham bone, ham, cubed, onion, chopped, carrots, sliced, celery ribs, sliced, ham soup base, water, great northern beans, drained, navy beans, drained, black-eyed peas, drained, pinto beans, drained, jalapeno beans, undrained, rotel extra hot tomatoes and green chilies, salt, pepper, garlic, minced

vegetarian baked beans (such as bush s), pineapple (chunks or crushed ), red onion, diced small, brown sugar, ground cinnamon, black pepper

vegetarian ground beef, potatoes, mushrooms, onion, carrots, peeled and chopped, canned corn, salt, milk, pepper, butter

vegetarian baked beans, kidney beans, primo mixed beans, green pepper, diced, red pepper, diced, onion, diced, frozen corn, tomatoes , most of the juice drained, chili powder, cumin, coriander, mushrooms, garlic cloves

cookies, shortening, sugar, eggs, pure vanilla extract, lemon extract, grated lemon rind, all-purpose flour, baking powder, salt, cinnamon, nutmeg, allspice, ground ginger, raisins, toasted chopped pecans, lemon buttercream frosting, butter,softened, powdered sugar, divided, half-and-half, grated lemon rind (depending on your love for lemon...i love it!)

butternut squash, large, chopped into 1 inch pieces, carrots , several (about 1/3 less of than squash), thyme , 2 tsp, milk , 1 cup, salt, 1-2 tsp or to your taste, parmesan (optional), broth (2 litres), soup bones , some meat still on (optional, or use pre-made broth)

lemon juice, milk, vegetable oil, orange zest, brown sugar, vanilla extract, whole wheat flour, all-purpose flour, baking powder, ground cinnamon, salt, grated carrots, chopped walnuts

vegetarian ground beef, eggs or 2 small, onions or 1 medium onion, finely chopped, grated cheese (i use chedder), worcestershire sauce (a few shakes), hp steak sauce (a few squeezes), breadcrumbs, salt & pepper

vegetarian refried beans, sweet potatoes, mashed, shredded monterey jack cheese, minced onions, mild jalapeno chiles, seeded and minced, ground cumin, garlic powder, dried basil, dried oregano, ground cinnamon (pinch), white corn tortillas (approximately 6 to 7 inches across)

vegetarian chicken substitute (or frichik), flour tortillas, green enchilada sauce, diced green chilies, shredded cheese, carton sour cream, taco seasoning, green onions (optional) or black olives (optional)

vegetarian chicken pieces (the bigger chicken breasts , can get in a vegan variety if needed), butter (optional) or 2 tsp margarine (optional), dill, ground rosemary, vegetable bouillon cube (i use mckormack s chicken flavor), water, onion salt, garlic powder, cranberry sauce

vegetarian refried beans, fat free cream cheese, reduced-fat cheddar cheese

vegetarian sausage links, red onion, low-fat milk, dill, salt, garlic powder, chipotle pepper, breadcrumbs, low-fat cheddar cheese, shredded, puff pastry sheets

vegetarian refried beans (pinto or black refried beans will work), taco seasoning (add to taste, i usually only use about half), corn tortilla chips, shredded cheese (cheddar, pepperjack, queso are all good), avocados, garlic clove, crushed, roma tomato, seeded and chopped, lime , juice of, mexican rice (spanish will also work)

vegetarian chicken pieces, unbreaded, dijon mustard (or creole ), panko breadcrumbs, garlic powder, dried thyme, cayenne pepper, salt, pepper

sugar, sunflower oil, applesauce, egg whites (i used stop & shop pourable , 1/2 cup), low-fat milk (any kind of milk works, 1% is what i keep around), tomato soup (condensed not ready-to-heat ), all-purpose flour, baking powder, baking soda, salt, cinnamon, ground allspice, ground cardamom

good olive oil, minced garlic (9 cloves), dry white wine, grated lemon zest (2 lemons), freshly squeezed lemon juice, dried oregano, minced fresh thyme leaves, kosher salt and freshly ground black pepper, boneless chicken breasts, skin on (6 to 8 oz each), lemon

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.