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    You are in: Home / Cookbooks / Citrus Delights!
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    637 recipes in

    Citrus Delights!

    I put this together for the citrus game in the beverage forum. All these recipes have some form of citrus in them!
    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.

    Recipe #510791

    Taking a popular Aruban drink and making it non alcoholic. From Recipe Island.

    Recipe #507298

    Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!

    Recipe #507210

    It's been quite warm these last few weeks and this tea hits the spot! From Offbeat and Inspired blog, found on Pinterest. Enjoy!

    Recipe #506626

    A colorful nutrient packed salad! Healthy and delicious, this is a vegetarian salad and can be vegan by using avocado instead of yogurt(love this!) :D Enjoy! Adapted from the Garden Grazer.

    Recipe #505144

    Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! From Beth Stengel - North Hollywood, California and submitted to Taste of Home magazine.

    Recipe #503295

    Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.

    Recipe #502986

    Drinking these without the rum will keep you from pain! From the British Virgin Islands. The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. It is served in almost every resturant and on every island in the British Virgin Islands. It is now considered the official dirnk of the BVI's.

    Recipe #502740

    Jamaicans make this with fresh hibiscus, so common in the islands, but you can find it dried at your health food store, some supermarkets, or Whole Foods store. This is Jamaicas answer to iced tea and better for you too! Sometimes allspice berries are added, I have left them out here.

    Recipe #502079

    Honey(raw organic is best) is one of nature’s miracles. It is a delicious ingredient in many foods, has antibacterial properties, works as a humectant (keeps things moist), soothes a cough or sore throat, and makes your tea about 1,000 better-and that’s just scratching the surface really. Whether you’re using it as a sweetener, or trying to kick a cough, it’s just plain useful. Here are 5 flavors (and a general method) to infuse your honey and make it that much more wonderful. From everydayroots.

    Recipe #500263

    I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

    Recipe #498581

    Here's a fun breakfast you can make. Pancakes, poured into muffin cups, baked and filled with strawberry sauce or your favorite topping. Adapted from Real Mom Kitchen. Other toppings may include your favorite jam, cream cheese and honey, nutella, maple syrup, whipped cream, fresh fruit, etc.

    Recipe #496780

    From a blueberry site, perfect for summer!

    Recipe #481644

    Delicious and so pretty to look at too! Served in the shell, this makes for a great light salad for parties, lunches, and at home! From Whole Living, January/February 2012.

    Recipe #481640

    I love Brussels sprouts! I hope you enjoy this one! Recipe courtesy Mile End restaurant on the Show: Unique Eats, Episode: Sandwiches.

    Recipe #480475

    A great sandwich for summer! Nice and spicy! You can use wraps or bread instead of pita if you like.

    Recipe #477508

    Love tea and love lemonade! This combines the two with ginger, another favorite! Recipe courtesy Giada De Laurentiis Show: Giada at Home, Episode: Dig in for a Cause

    Recipe #477310

    A nice Indian take on chili. Recipe courtesy Padma Lakshmi Show on Foodnetwork: Melting Pot, Episode: Padma's Passport--My Mother's Kitchen

    Recipe #469752

    This recipe uses pancake batter to coat apple rings, then fried to perfection with an apple cider syrup! You can substitute whole wheat pancake batter or make your own. I have added my own recipe for apple cider syrup. The original called for reducing the cider by half and gave no amounts. This one is much quicker and yummy. I didn't have Bisquick, so made my own from a recipe on this site, substituting about 1/3 of the flour with whole wheat flour. From Carla Hall on the new ABC program, the Chew. Hootie!

    Recipe #466043

    I just got back from visiting my sister. She has some great cookbooks, so I spent some time perusing. I love tea with lemon in it. This is from America's Most Wanted Recipes Cookbook by Ron Douglas. I have changed it just a bit to my taste.

    Recipe #462541

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