Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1 Package(s) (4-serving size) JELL-O 1 c Cold lemon-lime seltzer * Brand Lemon Flavor Sugar- 3 tb Fresh lemon 1 Cup(s) Boiling water Directions: Completely dissolve gelatin in boiling water. Add seltzer, lemon juice and peel. Pour into 8- or 9-inch square pan; cover. Freeze until firm, about 3 hours. Remove from freezer; let stand at room temperature 10 minutes to soften slightly. Beat at medium speed with electric mixer or process with food processor until smooth. Spoon or scoop into individual dishes. Serve immediately. Makes 6 servings. Nutritional information per serving: calories - 8, protien - 1 gm., fat ~ 0 gm., carbohydrates - 1 gm., cholesterol - 0 mg., sodium - 50 mg. Diabetic Exchange: FREE. FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O is a registered trademark of Kraft General Foods, Inc.
Check some related videos Similar recipes: Lemon asparagus and carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till c Asparagus with toasted pine nuts & lemon vinai Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving p Asparagus with toasted pine nuts & lemon vinaigrette Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving plat Asparagus with toasted pine nuts and lemon vi Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving plat Lemon chicken asparagus In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the ch Asparagus with egg, garlic and lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and Asparagus cornet with lemon dressing ** See recipe for Puff Pastry. For the pastry cornets: ======================= Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each 3/4& Asparagus with lemon grass & shallot vinaigrette Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remain Asparagus with egg garlic & lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to cov Fresh asparagus with lemon butter sauce Select fresh asparagus for crispness and young tender pencil sized stalks are ideal. Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to. This will leave only th Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold w Ziti with asparagus peas & lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Lemon barley water Put the barley & water into a pan, bring to a boil & then cover & simmer for 30 minutes. Strain the liquid into a large jug. Peel the lemons very thinly without any white pith. Remove the pith from the lemons & slice the fruit Crab custard with lemon butter sauce In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old sto Lemon parsley chicken and rice Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in rice. Return to boil Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand 5 minutes. Sprinkle wi Lemon cream dressing Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-89815-377-8 : Typed for you by Karen Mintzias Chilled lemon soup Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot. Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose Lemon rice with cashews. Cook the rice in a pan of boiling water until tender, then drain. Add the remaining ingredients and stir over a low heat for three minutes for the flavours to mix. Lemon rice and peas In a medium saucepan, bring the water toa boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Remove from the heat. Heat the olive oil in large skilet over medium heat. Sparkling red slush punch Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer 1/2 hour before serving. Scoop out slush into punch bowl. When bowl is 1/2 full, slowly add lemon-lime soda (1 gallon maximum). Slush mixture with b Sparkling fall harvest punch Combine juices in a large bowl or pitcher. Just before serving, add club soda and stir. Garnish with sliced oranges and fresh whole cranberries. Cold lemon souffle If using leaf gelatine, place them, one by one in a large shallow dish of cold water. Allow to soften, then drain and place in small bowl with the lemon juice and continue as if using powdered gelatine that has been sponged. For powdered gelatine, put Lemon, honey & walnut cheese In a medium bowl and using a wire whisk, beat together the cottage cheese, honey, lemon juice, zest, and cloves. Stir in the walnuts. Transfer to a container with a tight-fitting lid. Chill at least 1 hour before serving. The cheese keeps for Poppy seed-lemon bread DIRECTIONS: Place all ingredients in pan except water and yeast. Add water on top of other ingredients. Close lid. Place yeast in dispenser. Bake on Regular or RapidBake (3 hour mode) Recipe created for Panasonic 65. Adjust for other Lovely lemon cheesecake Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with non-stick cooking spray. Sprinkle side with half of the graham cracker crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining graham Lemon filling #2 - diabetic SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978. ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. This fills an individual tart shell. Recipe can be doubled, tripled, etc. to accommodate whatever type p Lemon frosting SOURCE: Sugar Free...That's Me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add juice, dry milk powder and sweetner. Mix thoroughly and spread. Serves 4. 1 servi Broccoli in lemon sauce 1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 1/2-quart baking dish. Drain and set aside. 2. In a small, heat-resistant, non-metallic bowl melt butter or margarine in Microwave Oven 30 seconds. 3. Blend in flour with a fork un Lemon chicken Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper, and garlic powder. Place in a shallow baking pan with skin side down. Combine remaining ingredients except lemon slices and pour over chicken. Bake, uncovered, for 20 min Lemon chicken pailards Place chicken between two sheets of waxed paper and pround to 1/4" thickness. Season each side or chicken with saltand pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high 3 minutes on ea Janet saylor lemon chicken Whish together the dipping sauce. Dip chicken into the liquid mixture, then into the starch. Place the chicken into glass dish whick has been sprayed with a non-stick spray. Repeat until dish is filled in a rectangle dish. Microwave on high Scallops in lemon butter On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and coo Vermicelli in lemon sauce In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle of water to boil and cook vermicelli until al dente, 8 to 10 minutes. Drain in a colander, rinse with warm water and turn into a serving bowl. Toss with lemon juice, ch Lemon ginger tea sparkler Combine tea concentrates, ginger and half the lemon slices in a pan and bring to boiling. Cover and chill until cold, at least 1 hour. Pour through a fine strainer into a pitcher and add ginger ale. Discard used lemon slices and ginger. Pour i Lemon-mustard chicken I use one of those cut-up chickens and I also usually double the amount of glaze. Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or ti Grilled chicken breast with garlic lemon marinade Place chicken in shallow dish. Combine all ingredients, pour over both side of chicken. Cover and refrigderate, fish up to 2 hours and chicken overnigh if you wish. Grill covered or broil about 10 min. each side until done, ser immediately. Irish loin of pork with lemon and herbs Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roas Lemon and thyme marinade This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling Lemon basting sauce Combine all ingredients in a bowl. Makes about 3/4 cup Lemon marinade. 15 ml 1 tbsp sunflower oil. 1 Clove garlic, crushed. Juice of half a lemon. Ground black pepper. 30 ml 2 tbsp chopped fresh herbs, or 2,5 ml half tsp dried mixed herbs. Mix all ingredients together. Leave to marinade for at least half an hour. Lemon parsley marinade In medium bowl stir together all marinade ingredients. Use to marinate 2 pounds chicken. Cook as desired. Yield: 1 1/4 cups. Source: Great Grilling and More, Land O Lakes Recipe Collection Lemon pepper marinade Combine. Makes 1/2 cup. Lemon soy marinade Combine, add meat and chill from 1 hour to overnight. Make enough for about one pound of meat. Lemon-herb chicken Freshly ground black pepper,to taste Garnish: lemon peel strips,optional Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients until smooth and well blended. Reserve 1/3 cup, covered and refrigerated, for basting while grill Blackberry lemon ice cream In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed froze Lemon blueberry crunch Reserve 1/4 cup crushed cookies for topping. In large bowl combine remaining crushed cookies and margarine; mix well. Press lightly in bottom of 13 x 9-inch pan. Refrigerate 10-15 minutes. Spread half of the ice cream in prepared pan. Spoon pie Lemon herbal ice cream * leaves are measured by "hardpacking:" press down in the measuring cup with your fingers In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.