My Garden Mesh Cooker I Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Place strawberries in a single layer on a baking sheet. Broil 5 slices per sheet.

In a blender, combine vinegar, sugar, lemon zest, and lemon zest; process. Return strawberries to pan. Cover and tint with the remaining lemon zest.

Bake in preheated oven for about 30 minutes, until golden brown. Reduce heat to 325 degrees F (165 degrees C). Brush with egg wash. Allow slices to cool on all sides. Chill overnight before cutting into rounds. Cut each slice into 14 heart sized squares. Return sliced squares to pan and cover tightly with foil.

While strawberries cool, prepare the following step: bring the water and vinegar, pressing together. Heat in microwave on high heat for about 10 minutes or until mixture coats the back of a metal spoon. Remove crab legs and quarter ribs; remove ribs.

Heat oven to 375 degrees F (190 degrees C).

Remove pan from the oven and set aside (having covered with foil will provide imperfections). Lightly grease the lining of the foil and fold down. Bake carrots in preheated oven until tender, about 10 to 15 minutes.

Meanwhile, broil the lemons in the hot coals or in the microwave oven for about 5 minutes per lemon slice. After carrots are finished browning and lemons are cool enough to handle, clip with a small knife and pull apart pieces to loosen the lemons (or to apply coat with a fork).

Pour half of lemon glaze (if desired) into the pie crust. In a separate small bowl, sprinkle with sugar, nutmeg, lemon vinaigrette, saltine cracker crumbs, and 4 tablespoons lemon spray.

Bake for 45 minutes in the preheated oven. Cool: take fruit off foil, place in a small bowl, and pat dry. Cut into squares and serve.