Citrus Greats: Delicious Citrus Recipes, The Top 100 Citrus Recipes

Citrus Greats: Delicious Citrus Recipes, The Top 100 Citrus Recipes

Jo Franks

Language: English

Pages: 105

ISBN: 1486155448

Format: PDF / Kindle (mobi) / ePub

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Citrus Greats for information and inspiration.
Everything is in here, from the proverbial soup to nuts: Almond Paste With Variations, Arugula Salad Orange Couscous and Citrus Vinaigrette, Avocado Dressing, Avocado, Citrus, Jicama, and Persimmon Salad, Avocado-Citrus Salad, Basic Cheesecake, Smoked Trout Mousse with Orange and Chives, Summer Berries With Yogurt-Citrus Sauce, Thai Green Curry Chicken With Basil, Tofu and Lemon Grass Soup . . . and much much more!
This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!
Citrus Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Citrus. This cookbook offers great value and would make a fabulous gift.
This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.
The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

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little bits of candied ginger, and toasted walnuts. For the dressing, mix all of the ingredients together in a blender, or whisk them together vigorously. If you like a little sweetness to your vinaigrette dressings, add a little honey, or a little brown sugar and mix in thoroughly. Drizzle the dressing over the salad and serve. CITRUS SALSA 2 servings Source: Citrus Greats 1 Texas Red Grapefruit, peeled, sectioned and chopped 1 large Texas Orange, peeled, sectioned and

tablespoons coarsely-cracked black pepper 2 tablespoons salt 5 lbs. duck, whole Preheat oven to 350degF. Zest oranges and lemons and chop zest finely. Squeeze juice from oranges and lemons. In a small bowl combine zest, juice, pepper and salt. Rub duck, inside and out, with all of the citrus-pepper mixture. In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy. Let rest, loosely covered with foil, 10 minutes before carving. This

frozen whole cranberries 1 cup sugar grated zest and juice 59 Citrus Greats of 1 orange 1 cup water 1 cinnamon stick, abt 3" long, broken in half 1/4 teaspoon ground cloves 1/4 cup coarsely chopped walnuts, toasted, (optional) Position a rack in the middle of an oven and preheat to 425degF. Oil a V-shaped rack in a roasting pan. Remove the neck, gizzard, and heart from the turkey and discard or reserve for another use. Rinse with cold water, inside and out; pat dry with

juice only Blend all ingredients in a blender or food processor. Freeze according to ice cream machine manufacturers instructions. 87 Citrus Greats The granita is smoothest when served immediately. Pack in an airtight container and freeze for storage. The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing. Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices. MARGARITAS 2 servings Source: Citrus

large birds) season breast and legs, then check inner breast temperature by inserting thermometer from neck-end along ribs. When thermometer registers 148 to 150degF, the breast is done. Figure on breast temperature rising 2degF (larger birds) to 3degF (small birds) for every additional minute in oven. When breast is done, insert thermometer into thigh meat closest to body; it should read at least 160degF. When chicken is done, tip cavity juices into pan and poke skin below thigh to release

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