Get the latest Acid flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/acid Adapted from The Joy of Vegan Baking just a tad, adding a little shortening for a sturdier crust base and cornmeal for a bit of yellow, texured goodness. The filling is perfectly tart with full-out lemon flavour from the use of zest, juice and extract! http://www.grouprecipes.com/101576/vegan-lemon-bars.html Makes a big batch and freezes well for all pasta sauce needs. Cut up the sausages and serve over pasta with the sauce. This sauce always gets raves from our friends! http://www.grouprecipes.com/99328/aunt-eileens-tomato-sauce.html Kombucha is the Western name for sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony". http://www.grouprecipes.com/82142/kombucha-tea.html Kombucha is the Western name for sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony". http://www.grouprecipes.com/82142/kombucha-tea.html Kombucha is the Western name for sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a "kombucha colony". http://www.grouprecipes.com/82142/kombucha-tea.html With chops and other lean cuts, it's best to brine them first. This seasons the meat and helps it hold moisture during the cooking process. http://www.grouprecipes.com/81515/cider-brined-pork-chops-with-wild-rice.html Per request from a friend, I am posting this recipe for pomegranate molasses as it is used in a number of my previously posted recipes. If I were asked to name one item that an authentic Lebanese (or Middle Eastern) pantry would never be without, I would have to say Pomegranate in one form or another. More specifically Pomegranate Molasses. It is, or can be used almost on a daily basis in a Lebanese household and even in only small amounts can add a burst of flavor to the most bland dishes. Most of the pomegranate molasses is produced in Lebanon. Historically, it was prepared from the unripe, sour varieties of pomegranate fruit using very little if any sugar (click on the photo)and sometimes adding a little salt and lemon late in the process. It is the sweet varieties (now grown mostly in California) that are consumed in the United States in fresh, juice or concentrated form. Good imported pomegranate molasses is available online. However, if you wish to save some money, it is fairly easy to achieve a respectable substitute. Make sure you buy organic juice with no preservatives or color added or your end product will have a bitter, unpleasant aftertaste. http://www.grouprecipes.com/81375/pomegranate-molases.html This is my power lunch that keeps me alert whole afternoon! http://www.grouprecipes.com/65602/wild-rice-salad.html This is my power lunch to keep alert throughout the day! http://www.grouprecipes.com/65601/wild-rice-salad.html I found this recipe in a cookbook for college students. I've since lost the book, so I'm reconstructing this recipe from memory. http://www.grouprecipes.com/29846/pork-chops-in-orange-juice.html