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    You are in: Home / Cookbooks / Lively Lemon Lovelies ZWT8 France
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    83 recipes in

    Lively Lemon Lovelies ZWT8 France

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    I found this recipe on an Estate Agents advertising flyer! Tried it out and the family loved it, I have now made it every weekend for the last month :) The first time I made it, I only realised too late that I had no custard powder, so substituted a packet of Vanilla Instant Pudding, made as per directions on the packet.....the children say they like that version best! so if you dont care for making custard, just sub some Instant pudding mix :) Between store-bought puff pastry and instant pudding mix, this one's a breeze... but I have made it as per the original recipe, below, with equal success, DH prefers the real thing :D

    Recipe #295825

    A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one. I do experiment with the fillings, but as often as not, will stick to this timeless classic....................

    Recipe #299242

    A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

    Recipe #333117

    A rich side dish, ideally prepared with fresh peas and baby onions. Creamy with a lemony tang, a wonderful side dish, nice enough to eat by themselves! From The Inspired Vegetarian

    Recipe #333120

    The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon

    Recipe #392465

    Garlic and mushrooms make a wonderful combination. If possible, use a balti pan or cast iron frying pan and don't stand on ceremony - serve straight from the pan! From The Inspired Vegetarian

    Recipe #333689

    This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time

    Recipe #316644

    Light and fluffy savoury souffles, lovely for a light lunch, brunch, or for entertaining. Comes from "Creative Family Favourites", Frances Cleary.

    Recipe #387483

    Tasty cheese slices crumbed and baked, served with a piquant red pepper sauce. Lovely for a light lunch or brunch. From "Creative Family Favourites", Frances Cleary

    Recipe #387486

    This is from the show French Food at Home with Laura Calder. I love watching it and the day this was on, I made it and it was fabulous - truly easy and spectacular! Not too sweet but easy enough to whip up for a treat!

    Recipe #483597

    From Gordon Ramsay's "Healthy Appetite" - the picture looks amazing! Posted for ZWT #6!

    Recipe #429472

    A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

    Recipe #457141

    I got this recipe from a friend after I tried them at her place - they are so good... A nice twist on macaroons!

    Recipe #416768

    This is another soup that I came up with - it goes best with a grilled ham and cheese sandwich in my opinion! For the cream, I use either 18% or whipping cream - whichever I have on hand. I've used half and half, but it's not quite as good. Depending on the brand of tomatoes and juice, you may want to add a tbsp of sugar as some brands are a little bitter - I like it best with Unico brand or sealer ones I buy at the Farmer's Market. I've even made it just in an electric frying pan and it still turns out!

    Recipe #416447

    A big way to spice up peas! I like them with a nice steak off the BBQ! From "Breast Wishes"

    Recipe #429534

    This is from a bi-monthly foodie magazine published in town and this was from the head chef at an amazing restaurant in Calgary called Brava Bistro. So decadent and delicious! Good, because you can prepare the mushrooms and the cream ahead of time and then just assemble quickly when your guest are there!

    Recipe #403709

    Friends were requesting cream of mushroom, so bought me a big brown bag-ful of them and this is what I came up with - it's very popular! Great with fresh bread and butter...

    Recipe #414474

    This stuff is great; you mix up a giant batch, freeze it on cookie sheets, throw into ziploc bags and whenever you want a couple (or 5) slices of cheese bread, you just throw'er in the oven! Freeze before baking and you can put them in the oven right out of the freezer!

    Recipe #387607

    Tastes like cheesecake and ice cream had a baby... from Eagle Brand condensed milk. Yummy. I've added lemon zest and a little sugar if the raspberries are a little tart. The cooking time is the time to freeze.

    Recipe #411741

    From Company's Coming - made them for a potluck and everyone loved them, and I didn't tell a soul how easy they were. :) I didn't really measure the spices - just guess-timated! You can use margarine instead of butter and dried thyme if you don't have fresh!

    Recipe #389309

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