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Cooking with lemon - 833 recipes

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More Lemon recipes

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This is the result of simply experimenting with some ingredients I had on hand

  • Chicken Thighs
  • Rosemary
  • Dried Mint
  • Lemon, cut into thin slices
  • One packet of Good Seasons Italian Salad Dressing Mix
  • Two or Three cloves of garlic, chopped
  • Olive Oil
  • Dash of Balsamic Vinegar
  • One Onion, Diced
  • One head of broccoli, chopped
4.2/5 (5 Votes)

By

Heavily Adapted From food

  • For the Grilled Chicken:
  • For the Pasta:
4 ounces whole wheat thin spaghetti
  • 1/2 teaspoon dried parsley
  • freshly grated lemon zest from 1 lemon
  • 3-4 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • juice of 1 lemon (about 2-3 tablespoons)
  • salt & pepper, to taste
  • 1 cup sugar snap peas
  • 1/4 cup grated parmesan cheese
  • 4 (4-ounce) chicken breasts, fat removed
seasoning of choice (lemon pepper, Santa Maria seasoning, Johnny's Garlic Spread, etc.)
3.7/5 (6 Votes)

By

A rainbow trout is a thing of beauty: bluish-green torpedo body adorned with dazzling scales that catch the sun’s...

  • 300 g of Baby Potatoes (washed and scrubbed)
  • 4 tbsp of Extra Virgin Olive Oil
  • Zest of 1 Lemon (finely grated)
  • 1 tsp of Salt (to taste)
  • Black Pepper (to taste)
  • 2 Whole Trout (cleaned and gutted with bones left in them)
  • 1 Fennel Bulb (trimmed and chopped into slices)
  • 4 Heaped tbsp of Crème Fraîche
  • Lemon Wedges
4.1/5 (7 Votes)

By

1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste

  • 1/2 cup light mayonnaise
  • 1/2 teaspoon minced garlic
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste
  • 1 whole egg
  • 1/4 cup milk
  • 1 1/2 cups Italian breadcrumbs
  • 1 (15 ounce) can quartered artichoke hearts, drained
  • 1/4 cup grated Parmesan
  • 3 cups oil for frying
4/5 (7 Votes)

By

In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain

  • 3/4 3/4 3/4 lb angel-hair pasta
  • 2 2 2 T olive oil
  • 3/4 3/4 3/4 lb large or jumbo shrimp, peeled and deveined
  • 6 6 6 T unsalted butter
  • 3 3 3 cloves of garlic, minced
  • 1/4 1/4 1/4 cup lemon juice (2 lemons), plus wedges for serving
  • 2 2 2 T fresh chopped parsley
  • bunch bunch of asparagus with rough ends snapped off, then cut remaining stalks in half
4.1/5 (8 Votes)

By

A Mediterranean inspired soup with chicken, orzo, spinach, carrots, oregano and basil simmered in a lemon infused c

  • 8 cups fat-free chicken broth
  • 1 boneless, skinless chicken breast (6 ounces)
  • 1 medium carrots, peeled and cut into small pieces
  • 1 medium celery stalk, sliced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped spinach
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp oregano
  • 1 Tbsp chopped fresh basil
  • 1 cup orzo
  • Juice of 1 medium lemon (about 1/4 cup)
4.3/5 (23 Votes)

By

Preheat oven to 350° F. Mix together flour, sugar, and salt

  • 2 c. flour 1 tsp. baking powder
  • 1/2 c. sugar Dash of salt
  • 1 c. butter 1/2 c. water
  • 1/4 tsp. salt 1/2 c. lemon juice
  • 4 eggs 3 drops lemon essential oil
  • 6 Tbs. flour 1 Tbs. powdered sugar
  • 1 1/2 c. sugar Lemon zest (optional)
3.9/5 (8 Votes)

By

Accuchef: (I used white sweet onion instead of green onion)

  • 1 1/2 Lbs Chicken Breast (Boneless), Cut Into 1/4" Strips
  • 1 Tablespoon Vegetable Oil (divided)
  • 1 Clove Garlic, Minced
  • 2 Tablespoons Flour
  • 1 Cup Chicken Broth
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Sugar
  • 1 Teaspoon Lemon Peel, Grated
  • 1/2 Teaspoons Dill
  • 1/3 Cups Almonds, Toasted, Sliced
  • 2 Tablespoons Green Onion, Sliced
  • 4 Cups Rice, Cooked
4.7/5 (3 Votes)

By

1.Bring 3 liters of water to a boil

  • 240 g Patagonian Scallops (120 to 150 ct)
  • 1 fresh lemon, juice and zest
  • 4 leaves radicchio (fine chiffonade)
  • 200 ml olive oil (for dressing and sautéing)
  • 4 cloves garlic, minced fine
  • 1/4 bunch fresh flat leaf parsley
  • 1 g sea salt
  • 3 ml cracked white pepper
  • 250 g tagliatelle, or fettucini pasta
3.5/5 (96 Votes)

By

Crab toast with lemon aioli is a perfect brunch appetizer, main course when paired with a lightly dressed salad, or...

  • LEMON AIOLI:
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Dijon mustard
  • Kosher salt to taste
  • 1 cup vegetable oil
  • CRAB TOAST:
  • 1 cup lump crabmeat, picked over, shells removed
  • 2 tablespoons fennel fronds, chopped
  • 1 to 2 serrano chiles, seeded, finely chopped
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt to taste
  • 4 (3/4-inch thick) slices country-style sourdough bread
  • lemon wedges (for serving)
3.9/5 (14 Votes)

By

Preheat oven to 325°. Grease a bundt cake pan

  • 2 Sticks Butter (softened)
  • 1/2 Stick Crisco
  • 3 Cups Sugar
  • 5 Eggs
  • 3 Cups Cake Flour (shifted)
  • 6 oz Sun-Drop
  • 1 tsp Vanilla
  • 1 tsp Lemon Flavoring
4.1/5 (8 Votes)

By

1. Preheat oven to 450 degrees

  • 2 Tbs grated lemon zest
  • 1/4 tsp coarse, black pepper
  • 1/2 tsp sea salt
  • 2 garlic cloves, minced
  • 2 (100 gram) flounder fillets
  • Lemon wedges
3.7/5 (23 Votes)

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