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Cooking with lemon - 833 recipes

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More Lemon recipes

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Egg and cheese combine to form a simple yet rich sauce for Pasta

  • 3 large eggs, room temperature
  • 3 oz. Parmesan cheese, finely grated (1 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 4 oz. thick-cut bacon (about 3 slices), cut into 1/2" pieces
  • 1 lb. fusilli
  • 2 tsps. fresh lemon zest, plus 3 tablespoons juice (from 1 large lemon)
  • 4 oz. frisee or escarole, cut into 3" pieces
4.1/5 (7 Votes)

By

This lemon and garlic aioli is a great excuse to grill up some artichokes

  • 1 slice white bread 1/2-inch thick, crust removed
  • 2 tablespoons champagne or white wine vinegar
  • 6 large garlic cloves, chopped
  • 1 1/2 cups mayo
  • 2 teaspoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • Parsley
4.3/5 (6 Votes)

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In a large bowl, mix both packages of jello with hot water; stir well

  • 1 box lemon jello
  • 1 box lime jello
  • 1 c. hot water
  • 1 (8 oz.) package cream cheese, softened
  • 2 c. cold water
  • 1 large can crushed pineapple, drained
  • 1 can sweetened condensed milk
  • 1/2 c. mayonnaise
  • 1/2-1 c. chopped nuts
3.8/5 (48 Votes)

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http://www.pinterest.com/pin/541557923913445143/ Recipe Courtesy George Stella

  • 2 1⁄2 cups blanched almond flour
  • 1 1⁄2 cups sugar substitute
  • 1 1⁄2 teaspoons baking powder
  • 1 ⁄2 teaspoon salt
  • 7 large eggs
  • 3 ⁄4 cup whole butter, softened
  • 6 ounces cream cheese, softened
  • 1 1⁄2 teaspoons vanilla extract
  • 1 1⁄2 teaspoons fresh lemon juice
  • SPECIAL EQUIPMENT: mixer and 9 x 5 inch loaf pan, bottom lined with parchment paper and sprayed with cooking oil
4.1/5 (16 Votes)

By

Scrub your lemons quite thoroughly before peeling them

  • 1 cup, extra virgin olive oil
  • Peel from 1 or 2 lemons (Use Meyer Lemons if available)
4.1/5 (21 Votes)

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Preheat oven to 400 degrees

  • 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
  • 2 - 3 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice, plus more for serving
  • 1/2 tsp (scant) fine sea salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup freshly grated parmesan cheese
4.2/5 (19 Votes)

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Mix flour, salt and baking powder in a medium bowl and set aside

  • Glaze ingredients:
  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 2 TB lemon juice
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
4.2/5 (15 Votes)

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Healthy and easy, this chicken with spinach, tomatoes and mushrooms tops baked spaghetti squash for a full dinner

  • SAUCE:
  • 1 spaghetti squash
  • 1 tablespoon coconut oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 chicken breast, cut into 1-2 inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced
  • 1 cup chicken broth
  • 8 ounces baby spinach
  • 1/4 cup grated Parmesan cheese
3.5/5 (4 Votes)

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This is a very easy recipe with no-oil and no-cooking involve in this pickle

  • 30 lemons
  • 4 tsp red chilli powder or as per taste
  • 1 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/2 cup lemon juice
  • 8 tbsp salt
4.3/5 (3 Votes)

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1. Thaw and bake the pie shell according to package directions

  • 1-9 "(23 cm) frozen pie shell
  • 1 package Shirriff Lemon Pie Filling & Dessert Mix
  • 2 eggs
  • 1/3 cup cold water
  • 1 3/4 cups boiling water
  • 1-250 g package cream cheese, softened
3.8/5 (5 Votes)

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1. Cook pasta as directed for 14 minutes

  • 1 box Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta
  • 2 lbs. shrimp, deveined and peeled
  • Extra Virgin Olive Oil
  • 1 bunch Italian parsley, chopped
  • 2 tbsp. garlic, chopped
  • 1 lemon
  • 1 can Rotel Mexican Festival (diced tomatoes with lime & cilantro)
  • Tony Chachere's seasoning
  • Parmesan cheese
4.3/5 (3 Votes)

By

Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil

  • 1 lb steelhead fillet, with or without skin
  • 1 clove garlic, chopped fine
  • 1 1/2 tablespoons coarsely chopped fresh rosemary
  • 1 lemon, zest of
  • 1/2 lemon, juice of
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon olive oil, plus
  • additional oil, for greasing baking pan
4.3/5 (3 Votes)

Any burning questions? Our chefs answer!

Broiled Steelhead Trout With Rosemary, Lemon and Garlic Fusilli Carbonara with Frisee and Lemon