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Cooking with lemon - 833 recipes

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A light and comforting soup, fragrant with lemon

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 8 cups good vegetable broth
  • 1 lb of broccoli, cut into bite­size pieces
  • 3 ⁄4 cup orzo
  • the zest of one lemon
  • the juice of half a lemon
  • 2 tbsp dill, chopped
0/5 (0 Votes)

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For Chicken 1. Pat chicken dry with paper towels and season with salt and pepper

  • Chicken
  • 3.5 pounds bone-in, skin on chicken pieces
  • Table salt and ground black pepper
  • 3/4-1/14 cups chicken broth
  • Lemon Herb Sauce
  • 1 tsp vegetable oil
  • 1 medium shallots, minced (about 3 tablespoons)
  • 1 1/2 tablespoons minced parsley
  • 1 1/2 tablespoons minced chives or thyme leaves
  • 1 tablespoon butter
  • Salt and pepper
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1.Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray

  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 6 eggs
  • 1/2 cup Original Bisquick® mix
  • 2 cups milk
  • 10 cups cubed French bread (about ten 1-inch slices)
  • 1 can (15.75 oz) lemon pie filling or any fruit pie filling
  • 1 cup frozen (thawed) whipped topping
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A paupiette is a thin piece of beef, chicken or veal that is stuffed and rolled before cooking

  • Ingredients:
  • 12 large spinach leaves
  • 1 carrot, peeled and julienned
  • 4 boneless, skinless chicken breast halves, each 5 oz.
  • Salt and freshly ground pepper, to taste
  • 2 oz. thinly sliced prosciutto, trimmed
  • 1 cup chicken broth
  • 1 large shallot, chopped
  • 2 tsp. arrowroot
  • 2 Tbs. lemon juice
  • 2 Tbs. fromage blanc
  • 2 tsp. chopped fresh tarragon, plus leaves for garnish
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Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice

  • 3 large globe artichokes
  • 1/2 lemon, juiced, plus 2 lemons, zested and juiced
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 2 bulbs fennel, finely sliced lengthwise
  • Salt and pepper
  • 2 tablespoons peanut oil
  • 6 (6-ounce) rockfish or halibut fillets
  • 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
  • 4 plum tomatoes, peeled, seeded, and large diced
  • 1 cup dry white wine
  • 1 cup fish or chicken stock, optional
  • 2 tablespoons capers
  • 1 tablespoon chiffonaded basil leaves
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1. Trim ends from lemon grass and cut stalks into thirds

  • 1 stalk lemon grass
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) water
  • 1 field or English cucumber, about 1 lb (500 g)
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1/4 tsp (1 mL) salt
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Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will c...

  • Fish
  • 1/2 cup unbleached all -purpose flour
  • 4 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick,
  • patted dry with paper towels
  • Table salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter , cut into 2 pieces
  • Browned Butter
  • 4 tablespoons unsalted butter , cut into 4 pieces
  • 1 tablespoon chopped fresh parsley leaves
  • 1 1/2 tablespoons lemon juice from 1 lemon
  • 1 lemon , cut in wedges for serving
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1. Process lemonade, hulled strawberries, and 1 c

  • 1 can (12 oz) frozen pink lemonade concentrate
  • 1 pink (12 oz) ripe strawberries reserve 8 w/ tops for garnish, rinse and hull the rest (2 c.)
  • 6 1/4 c. cold water.
  • 1 qt. ginger ale
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Great side dish

  • 1 lb angel hair pasta
  • 3 Tbsp olive oil
  • 4 cloves of garlic chopped
  • 1/2 tsp crush red pepper flakes
  • 2 lemons, zested and juiced
  • 3/4 cup heavy cream
  • 1 cup grated Parmigiana Reggiano cheese
  • Handful flat leaf parsley, finely chopped
  • 1/2 cup (10-12 leaves) fresh basil, very thinly slice
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1. Slice leeks in half lengthwise and clean well under cold running water

  • 4 or 5 large leeks, white part only
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) dry white wine
  • 1/4 cup (50 ml) fresh lemon juice
  • 1 cup (250 ml) chicken or vegetable stock
  • Salt and pepper to taste
  • 1 tbsp (15 ml) chopped fresh parsley
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Instructions Preheat oven to 400°F

  • 1 3/4 cup(s) all-purpose flour
  • 3/4 cup(s) sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 Tbsp lemon zest
  • 1 Tbsp poppy seeds
  • 1 1/4 cup(s) buttermilk
  • 2 Tbsp butter, melted
  • 1 large egg(s), lightly beaten
3.5/5 (2 Votes)

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This recipe can be prepared in 45 minutes or less

  • two * two 6-ounce flounder fillets
  • 1 * 1 garlic clove
  • 2 * 2 tablespoons fresh lemon juice
  • 2 * 2 teaspoons soy sauce
  • 1/2 * 1/2 teaspoon sugar
  • 1/2 * 1/2 teaspoon salt
  • 2 * 2 tablespoons olive oil
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Baked Flounder Fillets in Lemon-Soy Vinaigrette Broccoli and Lemon Orzo Soup