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By French Tart on June 29, 2010
"Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process...."
Prep Time: 15 mins
Total Time: 72 hrs 15 mins
By - Carla - on March 27, 2010
"Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables."
Prep Time: 0 mins
Total Time: 0 mins
By 5thCourse on September 29, 2008
"A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza.
Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier.
Your jar of preserved lemons may or may not be kept refrigerated."
Ingredients: meyer lemons, kosher salt...
Prep Time: 30 mins
Total Time: 30 mins
By Zurie on May 6, 2008
"This is another of those kitchen hint "recipes"! You might want to make a nice Moroccan dish, or some recipe calling for a preserved lemon, which you do not have at hand. This little recipe is supposed to help you out."
Prep Time: 10 mins
Total Time: 10 mins