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Cooking with lemon - 833 recipes

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More Lemon recipes

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Heat oil & butter in skillet til smoking

  • 1 T butter
  • 1 T olive oik
  • 1 lb veal scallops
  • 1/3 C vermouth
  • 1 1/2 t lemon zest
  • 2 T lemon juice
  • 1 t black pepper
4/5 (1 Votes)

By

Large bowl. whisk together lemon rind and juice, oil, honey, mint and garlic

  • 1 Tbsp grated lemon rind
  • 3 Tbsp ea: lemon juice, extra virgin olive oil, liquid honey
  • 1 Tbs chopped fresh mint
  • 1 clove garlic, minced
  • 2 pork tenderloins ( ea. 12 oz/375 g)
  • 1/4 tsp each: salt and pepper
4/5 (2 Votes)

By

FRESH LEMON, LIME, OR LEMON-LIME SOUR mix is the basis of many great drinks

  • 1 cup fresh lemon or lime juice, or 1/2 cup of each
  • 1 cup simple syrup*
  • Simple Syrup
  • 4 cups sugar and 1 quart water in a heavy pan.
  • Bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes. Remove from the heat and let cool. Bottle and store at room temperature until needed. Keeps indefinitely.
4/5 (1 Votes)

By

Melt butter in a saucepan over medium heat

  • Recipe By :
  • *
  • LEMON SAUCE FOR SALMON PATTIES
  • Serving Size : 8 Preparation Time :0:00
  • Categories : GRAVIES AND SAUCES
  • 2 Tablespoons butter
  • 4 teaspoons all purpose flour
  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
4/5 (1 Votes)

By

Yummy Basil Dipping Sauce can be used for veggies, chicken, turkey, fish, salad dressing

  • 2 Cups Torn Basil
  • 3/4 cup light mayo
  • 1 tsp freshly grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 clove of minced garlic
4/5 (1 Votes)

By

Cook the pasta according to the package instructions

  • 1 pkg (500g) dry linguine or tagliatelle pasta
  • 1/2 cup olive oil
  • 3 tbsp lemon zest (about 3 lemons)
  • 6 tbsp lemon juice (about 3 lemons)
  • 1/4 cup chopped basil
  • 1/4 cup finely chopped mint
  • 1 cup pasta stock
  • 2/3 cup Parmesan (grated for garnish)
4.5/5 (2 Votes)

By

A light, delicate meal for two

  • Flour for dredging, approximately 1 cup
  • Salt and pepper to taste
  • 1 pound filet of sole
  • 1 Tablespoon cooking oil
  • 1 cup wine
  • 2 Tablespoons lemon juice
  • 4 Tablespoons, or 1/2 stick, cold butter, chunked
  • Lemon wedges for garnish
4/5 (1 Votes)

By

In a large, non-stick skillet, heat the vegetable oil over medium-high heat

  • 1 tablespoon vegetable oil
  • 2 pounds boneless pork sirloin cubed
  • 1 medium onion chopped
  • 1 cup cubed peeled small turnip
  • 6 celery stalks sliced
  • 3 cups chicken stock
  • 2 teaspoons dried thyme
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1 cup artichoke hearts drained
  • 2 cups frozen green beans
  • 1 tablespoon Expert Foods ThickenThin not/Starch
4/5 (1 Votes)

By

Prepare the grill (medium-high heat)

  • 1/2 cup olive oil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 swordfish steaks - (5 to 6 oz ea)
4/5 (2 Votes)

By

1.In small bowl, stir together oil, lemon juice, garlic, basil and onion

  • 1 lb pickerel fillets
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp basil
  • 1 green onion, sliced
  • Salt and pepper to taste
3.3/5 (142 Votes)

By

1. Preheat oven to 325 degrees

  • Lemon Icing, recipe follows:
  • 1/2 pound (2 sticks) sweet butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 3 cups unbleached, all purpose flour, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tightly packed tablespoons grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 lb confectioner's sugar
  • 8 Tbsp (1 stick) sweet butter, softened
  • 3 tightly packed Tbsp grated lemon zest
  • 1/2 cup fresh lemon juice
3.5/5 (76 Votes)

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1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith

  • 3 Lemons
  • 1 1/2 cup sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra large eggs
  • 1/2 cup lemon juice (3-4 lemons)
  • 1/8 tsp kosher salt
3.6/5 (19 Votes)

Any burning questions? Our chefs answer!

Lemon Curd - Ina Garten Veal Scalloppine with Lemon, Pepper & Vermouth