|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
Results 1 - 10 of 43 for cold lemon souffle
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Beat together egg ... of all 3 lemons and squeeze out ... mixture. Spoon the souffle carefully into a ... berries and whipped cream if desired. Serves 10-12.
Fit a 6 cup souffle dish with a ... paper. Grate 2 lemons and juice them ... cream. Add lemon rind. Pour into prepared dish. Refrigerate. Makes 12 servings.
Prepare 6 cup souffle dish with foil ... 5 minutes. Add lemon rind, juice, and ... Remove collar to serve. Serve with sauce of pureed raspberries with sugar.
Stir Jello into ... until dissolved. Add lemon-lime soda, lemon ... into a 2-quart souffle dish. Chill until ... serve warm over souffle. Serves 6 to 8.
Make this souffle a day ahead. Soften gelatin in cold water. Beat egg ... thick. Beat in lemon rind and juice. ... violets or rosettes decoratively on top.
Pour 2 cups ... (6 ounce) package lemon gelatin. Stir until ... into 2 quart souffle dish. Chill until firm. Serve with fresh strawberries or raspberries.
Beat first 6 ingredients together in small mixing bowl. Put into ice cube tray (without dividers) and quick chill for 15-20 minutes or until mixture ...
Drain fruit saving ... until dissolved. Add cold water, lemon juice, mayonnaise and ... place on crisp greens and top with a bit of mayonnaise and a cherry.
Puree apricots in ... beating, place gelatin, lemon juice and cold water in saucepan. ... into 6 cup souffle dish with a ... on the souffle. Servings: 10.
Mix together 1 ... and 1/4 cup cold water. Add grated lemon rind. Add cup ... degrees. A deep round baking dish is better, as souffle rises while baking.
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