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Results 31 - 40 of 53 for lemon creme
In a large, heavy skillet, ... add to pan drippings together with lemon juice. Stir together until blended; pour sauce over chicken. Serves 6.
Blend milk and lemon juice together. Beat cream cheese ... cooled baked pie shell. Use 1 large container of Cool Whip for topping; chill and eat.
Add chocolate to milk and ... Fill pats de creme, demi tasse cups or ... can be kept in refrigerator 2 weeks. Serve with coarse sugar or cuantro.
For custard, mix together sugar, ... yolks, flour and lemon juice and pour into pie ... pudding without the crust. Same directions as for pie.
Preheat oven to 300 degrees. ... sugared strawberries and lemon juice. Fold in 2 cups ... Garnish with remaining whipped cream and strawberries.
Melt 2 tablespoons of butter ... Gradually add chicken broth, milk, lemon and heavy cream. Add mushrooms and parsley; salt and pepper to taste.
Finely grate peel from oranges, lemons and limes. Place each in ... Cool. Pots de creme can be stored up to ... their juices will curdle milk.
Mix graham cracker crumbs and ... 3 minutes. Add lemon juice; beat 3 minutes high ... Freeze at least 8 hours. 9 servings (110 calories each.)
Add 1 cup hot water to ... in cream cheese. Then add orange and lemon juices. Gently fold in drained orange slices. Pour into a mold and chill.
40. INDIAN CREME
Mix well and pour into ungreased pie plate. Bake 25 minutes at 250 degrees. Turn off oven and leave in oven for 5 minutes. Cool and ...
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