mdivanisova/recipes_data_food.com huggingface dataset:
Elly May's Wedding Punch
By Diana van den Broek


Category: Punch Beverage
Keywords: Beverages, Pineapple, Tropical Fruits, Fruit, Weeknight, < 4 Hours
Prep time: 30M | Cook time: 3H | Total time: 3H30M
Yield: 26 cups

Ingredients: cherry gelatin, boiling water, sugar, water, lemon juice, ginger ale

Instructions:
Dissolve the gelatin in the boiling water in a large saucepan.
In a separate saucepan boil together the sugar and 4 cups water.
Add the pineapple juice, orange juice and lemon juice.  Cool.
Combine the gelatin and juice mixtures.
Pour into plastic containers and freeze. Set  out about 3 hours before serving.
Add the ginger ale just before serving.
The punch will be slushy.

Nutrition per serving: 210.6 calories, 0.1 g fat (0 g saturated), 0 mg cholesterol, 11.5 mg sodium, 53.4 g carbohydrate (0.3 g fiber, 50.2 g sugar), 0.5 g protein.
Rating: 5 stars from 22 reviews
Enchiladas Verdes Suizas
By Queen Dragon Mom

For authenticity, substitute crema for the whipping cream, leave out the sugar and garlic. Instead of jack or cheddar, use one of the Mexican hard cheeses.
For the sauce, use a mild roasted tomatilla and chili sauce.

Category: Mexican
Keywords: Weeknight, < 4 Hours
Prep time: 1H20M | Cook time: 15M | Total time: 1H35M
Servings: 4
Yield: 12 enchiladas

Ingredients: baking soda, serrano chilies, sugar, onion, garlic clove, cilantro, monterey jack cheese, cheddar cheese, corn tortillas, chicken, butter, flour, onions, milk, garlic clove, Worcestershire sauce

Instructions:
Remove papery husks from tomatillos.
Wash tomatillos and chiles well.
Cook, covered, in a little boiling water  until tender, about 15 minutes.
Remove stems and  seeds from chiles.
Place chiles and drained tomatillos  in blender container.
Add onion, garlic and cilantro and blend until pureed.
Heat 2 tablespoons oil in a large skillet, add pureed mixture and fry, adding soda and sugar.   Salt to taste.
When mixture is cooked, add White Sauce, cream and 1/2 cup cheese.
Season with salt & pepper to taste; keep hot.
For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. Place some shredded chicken on each tortilla and roll.   Place, seam side down, in individual baking dishes.
Cover with remaining sauce and sprinkle cheese over top.
Place under broiler until cheese melts  and is golden brown.
WHITE SAUCE: Melt butter, add onion and garlic and cook until onion  is browned.
Stir in flour and cook and stir until flour is cooked.
Add milk and cook until thickened.
Strain sauce, then add Worcestershire and salt and pepper to  taste. I have enjoyed this dish at Sanborns House of Tiles in Mexico.

Nutrition per serving: 755.9 calories, 51.2 g fat (29.9 g saturated), 152 mg cholesterol, 325.8 mg sodium, 66.5 g carbohydrate (9.6 g fiber, 10.3 g sugar), 13.6 g protein.
Rating: 5 stars from 2 reviews
Enchiladas with Red Sauce
By Barefoot Beachcomber


Category: Mexican
Keywords: Weeknight, Oven, < 4 Hours
Prep time: 1H15M | Cook time: 48M | Total time: 2H3M
Servings: 4

Ingredients: beef, onion, flour, chili powder, garlic powder, salt, cumin, rubbed sage, onion, stewed tomatoes, corn tortillas, ripe olives, colby-monterey jack cheese, sour cream, garlic, butter, flour, tomato sauce, beef broth, chili powder, rubbed sage, ground cumin

Instructions:
Brown ground beef and large chopped onion in a  large skillet, stirring until meat crumbles.
Drain and return mixture to  skillet.  Add flour and next 5   ingredients, stirring well.
Add stewed  tomatoes; stir well.
Bring to a  boil; cover, reduce heat, and simmer 10 to 15  minutes, stirring occasionally.
Pour 1 1/2 cups red sauce into a 13x9" baking  dish.
Set aside.  Wrap tortillas in  aluminum foil.
Heat at 350F  for 12 to 15 minutes or until  softened.
Combine  1 cup chopped onion and 1  cup sliced olives.
Working with  1 tortilla at a  time, keeping remaining tortillas  covered and warm, sprinkle  2 heaping  tablespoonfuls onion-olive mixture  down center of tortilla.
Top  with 1/4 cup  meat mixture.  Roll tortilla tightly,  and place in prepared  dish, seam side  down.
Repeat with remaining  tortillas.
Pour remaining 2 1/2  cups red sauce  over tortillas.
Cover and bake  at 350F for 15 minutes.
Uncover and sprinkle  with cheese.  Bake,  uncovered, 5 additional minutes.
Top enchiladas with sour cream.
Red Sauce:
Cook crushed garlic in butter 1 to 2 minutes,  stirring often.   Gradually stir   in flour.
Cook, stirring constantly, 1 minute.   Gradually add tomato sauce   and broth; add seasonings.
Cook over medium  heat, stirring constantly, until   smooth and thickened.

Nutrition per serving: 1511.8 calories, 127.7 g fat (59.9 g saturated), 223.7 mg cholesterol, 2704.7 mg sodium, 62.7 g carbohydrate (11 g fiber, 12.1 g sugar), 34.3 g protein.
Rating: 5 stars from 3 reviews
English Muffins
By Morton Design Graph


Category: Yeast Breads
Keywords: Breads, Breakfast, European, Healthy, Weeknight, Stove Top, < 4 Hours
Prep time: 50M | Cook time: 1H35M | Total time: 2H25M
Yield: 20 muffins

Ingredients: salt, milk, egg, sugar, flour, milk, yellow cornmeal, butter, butter

Instructions:
Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
Knead until elastic and shiny.
Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
Place on a baking sheet and cover with a towel.
Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
Cook for approximately 5 minutes on each side, or until they are slightly brown.
Cool on a rack.
Toast after they are completely cooled off and right before serving them.

Nutrition per serving: 165.3 calories, 4.8 g fat (2.7 g saturated), 21 mg cholesterol, 219.2 mg sodium, 26.1 g carbohydrate (1.1 g fiber, 1.4 g sugar), 4.2 g protein.
Rating: 5 stars from 13 reviews
English Pub Beef &amp; Kidney Stew in Yorkshire Pudding (Adopted
By Honni

This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.

Category: Stew
Keywords: Meat, European, Weeknight, Oven, < 4 Hours
Prep time: 30M | Cook time: 2H | Total time: 2H30M
Servings: 4

Ingredients: flour, onion, mushrooms, beef broth, dry red wine, tomato paste, Worcestershire sauce, salt, pepper, tarragon, rosemary, carrots, eggs, milk, flour, salt

Instructions:
Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
Beat 2 eggs in bowl.
Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
For the Stew.
Coat  steak and kidneys with flour.
Brown several pieces at a time in oil in   stock pot; remove. Sauté onion in pan drippings until tender.
Add mushrooms.
Cok for several minutes longer.
Stir in broth, wine, tomato paste and next 5  seasonings and diced carrots. Return meat to the pan.
Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
Preheat oven to 200°C.
Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c  for 30 minutes or until puffed and brown.
Serve with mashed potatoes and greens.

Nutrition per serving: 930 calories, 40.3 g fat (10.5 g saturated), 299 mg cholesterol, 1094.5 mg sodium, 41.8 g carbohydrate (2.8 g fiber, 4.2 g sugar), 84.9 g protein.
Rating: 5 stars from 9 reviews
Fabulous Oxtail
By Doreen Randal


Category: Weeknight
Keywords: Oven, < 4 Hours
Prep time: 35M | Cook time: 3H8M | Total time: 3H43M
Servings: 4

Ingredients: carrots, onions, celery, olive oil, butter, flour, plum jam, brown sugar, red wine

Instructions:
Trim fat from the ox tails and cut into sections between the joints.
Peel the  carrots and onions, trim the celery and cut into even-sized pieces about.  Heat  the oil and butter in a frying pan and brown the oxtail well on all sides.
Transfer the meat to a large casserole. Add the vegetables to the pan and toss  regularly until they are well browned.
Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
Add the plum jam, vinegar, sugar, beef  stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring  to the boil and then pour over the oxtail.
Cover and cook at 150 C for 3 hours  until the meat is very tender and falling off the bone. Taste the sauce and  season with salt and pepper if needed.
(Don't forget to remove the bouquet  garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set.  Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped  parsley.
NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2  tablespoons butter and stir into the casserole bit by bit 5 minutes before  serving.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.

Nutrition per serving: 472.1 calories, 19.8 g fat (5.7 g saturated), 15.3 mg cholesterol, 573.5 mg sodium, 49.9 g carbohydrate (3.6 g fiber, 31.6 g sugar), 3.6 g protein.
Rating: 4 stars from 8 reviews
Famous Barr's French Onion Soup
By Bill Hilbrich

One of St. Louis's favorite soup recipes was recently printed in the  Post-Dispatch.  I remember going to St. Louis when I was young and my family  going into the department store's restaurant for this famous soup.  Enjoy!  Famous-Barr's French Onion Soup

Category: Cheese
Keywords: Onions, Vegetable, European, Low Protein, Low Cholesterol, Weeknight, For Large Groups
Prep time: 40M | Cook time: 3H45M | Total time: 4H25M
Servings: 16
Yield: 4 quarts

Ingredients: onions, butter, black pepper, paprika, bay leaf, beef broth, dry white wine, all-purpose flour, instant flour, Kitchen Bouquet, salt, French baguette, swiss cheese, gruyere cheese

Instructions:
Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt  butter in a 6-quart (or larger) stockpot.  Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
(The long cooking time makes the  onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low  heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine.   Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.  To serve, heat soup in microwave or on stove top.
If desired, pour into  ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of grated cheese.  Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

Nutrition per serving: 145.8 calories, 6.5 g fat (4 g saturated), 15.2 mg cholesterol, 1086 mg sodium, 18.4 g carbohydrate (2.9 g fiber, 6.1 g sugar), 4.6 g protein.
Rating: 5 stars from 162 reviews
Five Bean Salad
By carlanna livingstone

I am the third generation using this wonderful recipe.  It is soooo simple and delicious.  Its not overly oily like most are.  Overnight chilling time not included in preparation time.

Category: Beans
Keywords: < 30 Mins, Easy
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 12
Yield: 1 salad

Ingredients: green beans, lima beans, kidney beans, garbanzo beans, onion, green pepper, vinegar, sugar, salt, pepper, dry mustard, celery seed

Instructions:
Drain all the beans and combine in a large bowl.
Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
Mix with bean mix and let stand overnight.
Add onion/pepper about an hour before serving.

Nutrition per serving: 256.2 calories, 10.1 g fat (1.3 g saturated), 0 mg cholesterol, 499.3 mg sodium, 36.7 g carbohydrate (7.2 g fiber, 14.9 g sugar), 6.6 g protein.
Rating: 5 stars from 11 reviews
Crispy Chicken Wings
By Joy Boss


Category: Chicken
Keywords: Poultry, Meat, Weeknight, < 4 Hours
Prep time: 50M | Cook time: 1H | Total time: 1H50M
Servings: 2

Ingredients: chicken wings, egg, soy sauce, sugar, five-spice powder, water, flour, cornstarch, baking soda

Instructions:
Cut each chicken wing at joints to make 3 pieces.
Discard wing tips or save for making chicken broth.
Mix egg, 2 tsp.
vegetable oil, the soy sauce, sugar, and  five spice powder; pour over chicken.
Cover and refrigerate 1 hour.
Add water  to chicken.
Stir flour, cornstarch, and baking soda into chicken.
Heat  vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees.
Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5  minutes; drain on paper towel.
Serve with sweet and sour sauce or hot mustard.
6 servings

Nutrition per serving: 914.6 calories, 54.1 g fat (14.6 g saturated), 319.4 mg cholesterol, 902.9 mg sodium, 41.1 g carbohydrate (1 g fiber, 2.4 g sugar), 60.9 g protein.
Rating: 5 stars from 8 reviews
Flavored Nuts
By Sean Coate


Category: Lunch/Snacks
Keywords: Fruit, Nuts, Weeknight, < 4 Hours
Prep time: 45M | Cook time: 20M | Total time: 1H5M
Servings: 1

Ingredients: walnuts, kosher salt, olive oil, garlic, pine nuts, olive oil, garlic, saffron, roasted pistachios, Spanish olive oil, saffron threads, salt

Instructions:
Preheat oven to 250 degrees.
Put all flavor ingredients into a mixing  bowl.
Add nuts and toss.
Transfer to a roasting pan into which the nuts  will fit in one single layer.
Roast for 20 minutes or until nuts begin to  color.
Transfer to a paper towel to drain excess oil.
NOTES : For a drier consistency substitute spray olive or corn oil.
A  good thing about making your own flavored nuts is creating the flavors  you like, with as much or as little salt as you choose. Store in air- tight container, preferably tin.

Nutrition per serving: 5291.4 calories, 489.1 g fat (46.9 g saturated), 0 mg cholesterol, 2379.3 mg sodium, 164 g carbohydrate (68.3 g fiber, 39.5 g sugar), 148.8 g protein.
Fluffy White Frosting
By JANIC412

Fluffy White Frosting  In top of a double boiler over simmering water, beat with an electric mixer the following:

Category: Dessert
Keywords: Low Protein, Low Cholesterol, Healthy, Free Of..., < 60 Mins
Prep time: 20M | Cook time: 20M | Total time: 40M
Servings: 1

Ingredients: granulated sugar, water, lemon juice, light corn syrup, cream of tartar

Instructions:
In top of a double boiler over simmering water, beat with an electric mixer the
following:
Beat until soft peaks form.
This takes about 7-10 minutes.
Remove double boiler top from the bottom and continue beating on high until stiff peaks form- this also takes about 7-10 minutes.
Jan

Nutrition per serving: 874.8 calories, 0.2 g fat (0 g saturated), 0 mg cholesterol, 127.5 mg sodium, 218.5 g carbohydrate (0 g fiber, 206.2 g sugar), 7.2 g protein.
Rating: 4.5 stars from 3 reviews
Freezer Apricot Jam
By Dancer


Category: Fruit
Keywords: Free Of..., Weeknight, Canning, Freezer, Easy
Prep time: 20M | Cook time: 24H25M | Total time: 24H45M
Yield: 1 batch

Ingredients: apricots, lemon juice, lemon, rind of, granulated sugar

Instructions:
Mix apricots, lemon juice and rind.
Add sugar, stir 5 minutes until sugar dissolves.
Let stand 20 minutes.
Stir in pectin.
Ladle into cartons or jars, filling to within 1/2 inch of top.
Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
(Freeze for 1 month before thawing to use).

Nutrition per serving: 4111.1 calories, 2 g fat (0.1 g saturated), 0 mg cholesterol, 15.1 mg sodium, 1055.9 g carbohydrate (10 g fiber, 1044.1 g sugar), 7 g protein.
Rating: 5 stars from 1 reviews
Traditional Rahmschnitzel
By Anne Edgell


Category: Free Of...
Keywords: < 60 Mins, Stove Top
Prep time: 45M | Cook time:  | Total time: 45M
Servings: 4

Ingredients: butter, onions, onion, garlic, dry red wine, creme fraiche, heavy whipping cream, clear broth, fresh mushrooms

Instructions:
1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
Repeat this procedure 4 more times.
(Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
Reduce heat to low and let simmer, adding clear broth.
Add pepper and salt to taste.  Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
Turn off heat and remove pan.
(Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.
Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
To finish the successful meal, enjoy an ice sorbet and a glass of champagne.

Nutrition per serving: 516.5 calories, 35 g fat (21.7 g saturated), 116.2 mg cholesterol, 118.8 mg sodium, 13.4 g carbohydrate (1.4 g fiber, 4.2 g sugar), 4.6 g protein.
Augie Oliver's Italian Sausage
By Morton Design Graph

To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

Category: Pork
Keywords: Meat, European, Very Low Carbs, High Protein, Free Of..., High In..., Spicy, For Large Groups, < 4 Hours, Easy
Prep time: 1H | Cook time: 15M | Total time: 1H15M
Servings: 20

Ingredients: salt, fennel seeds

Instructions:
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
First grind meat coarsely, incorporate seasonings evenly, and re-grind.
Fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be.  Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
To cook, place the sausage in large saucepan or dutch oven in a single layer; add a little water or broth, cover and heat.
to a low simmer.
Maintain a low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and cooked thoroughly, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing; serve while still warm.

Nutrition per serving: 514.6 calories, 36 g fat (12.3 g saturated), 149.7 mg cholesterol, 2355.8 mg sodium, 1.8 g carbohydrate (1.2 g fiber, 0.1 g sugar), 43 g protein.
Rating: 5 stars from 1 reviews
Easy Garlic Chicken Breasts
By troyh

This is really simple, but surprisingly good.   The chicken is somewhat garlicky and tangy because of the lime juice, but it is not too strong-tasting. It goes great with mashed potatoes and corn muffins.

Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, Very Low Carbs, Free Of..., Weeknight, Oven, Easy
Prep time: 35M | Cook time: 3H30M | Total time: 4H5M
Servings: 2

Ingredients: lime juice, olive oil, garlic, boneless skinless chicken breasts

Instructions:
In a medium bowl, whisk together the lime juice, olive oil, and garlic.
Season with salt  and pepper generously, and add chicken, making sure it is well-coated with the  marinade.  Marinate chicken, covered in fridge for at least 3 hours and  preferably overnight. Preheat oven to 400 degrees F.
Remove chicken from  marinade and discard marinade.  Arrange chicken breasts in a shallow baking pan.
Season with salt and pepper and roast for 25-30 minutes or until chicken is  cooked through and the juices run clear when you prick it with a fork.

Nutrition per serving: 387 calories, 30.1 g fat (4.4 g saturated), 75.5 mg cholesterol, 138.7 mg sodium, 3.9 g carbohydrate (0.2 g fiber, 0.6 g sugar), 25.4 g protein.
Rating: 4.5 stars from 32 reviews
Easy Cream Cheese Fruit Squares
By Ed Paulhus


Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Cheese, Fruit, Weeknight, For Large Groups, Oven, < 4 Hours, Easy
Prep time: 55M | Cook time: 2H50M | Total time: 3H45M
Servings: 24

Ingredients: sugar, butter, graham cracker crumbs, cream cheese, eggs, vanilla

Instructions:
Preheat oven to 325 F.
To prepare crust: In medium saucepan place 1/4 cup sugar  and butter;heat until butter is melted, stirring occasionally.
Stir in graham  cracker crumbs;press mixture evenly over the bottom of a 13 x 9-in.
baking pan.
In a large bowl with an electric mixer beat cream cheese until smooth.
Gradually beat in  remaining 3/4 cup sugar.
Beat in eggs, one at a time, and vanilla,  until well blended.
Spoon blueberry filling  over crust. Carefully pour cream  cheese mixture over blueberries.
Bake just until set, 45 to 50 minutes.
Cool.
Chill until cold, about 2 hours or longer.
Cut into 24 squares.
Serve garnished  with strawberry halves or mint leaves, if desired.

Nutrition per serving: 186.6 calories, 13.6 g fat (7.4 g saturated), 69 mg cholesterol, 150.6 mg sodium, 13.6 g carbohydrate (0.1 g fiber, 10.9 g sugar), 3.1 g protein.
Rating: 5 stars from 4 reviews
Easy Refrigerator Lemon Cookies
By Dorel

This is my adopted recipe as of Feb 2005. I made these today and found very good. A very delicate cookie. I didn't leave enough room between the cookies in the first batch and they ran into each other when baking. They still taste good. The original poster describes below where she got the recipe.

The Lemon Lovers Cookbook The Chicago Sun-Times  Peg Bailey has a passion for lemons. Having lived  all over the world, Bailey is able to cull the best national dishes  from places such as Greece, Malta,  England, and her home in Virginia for The  Lemon Lovers Cookbook. The recipes  are never overly complicated, and most  are ideal for weekday cooking. Exotic  fare such as Aegean shrimp and  caviar mousse exist peacefully with all-American staples such as  carrot cake and lemon bars.   Easy Refrigerator Lemon Cookies  These cookies are great in the summer with a  bowl of fresh fruit. Plan ahead,  though, as you have to leave the dough in  the refrigerator for several hours  before baking.

Category: Dessert
Keywords: Cookie & Brownie, < 60 Mins, Oven, Refrigerator, Easy
Prep time: 45M | Cook time: 10M | Total time: 55M
Yield: 60 cookies

Ingredients: lemon, zest of, granulated sugar, butter, cake flour, baking soda, salt

Instructions:
Process the lemon zest and sugar in a food  processor until the zest is as fine as the sugar.
Add the butter.
Process until fluffy.
Scrape down the bowl.
Add the flour, baking soda and salt.  Process briefly until mixed.
Form dough into  two 1-1/2-inch-round logs and  wrap each in wax paper.
Refrigerate until firm.
Preheat the oven to 350°.
Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden  around the edges.
Do not overbake.

Nutrition per serving: 59.3 calories, 3.1 g fat (1.9 g saturated), 8.1 mg cholesterol, 42.1 mg sodium, 7.5 g carbohydrate (0.1 g fiber, 3.4 g sugar), 0.5 g protein.
Rating: 4.5 stars from 7 reviews