Recipes with lemon juice
5,002 recipes
Papelon Lemonade (Collins)
Papelon lemonade mixes Venezuelan unrefined cane sugar (brown sugar substitute) with fresh lemon juice over ice. Base for a tropical Tom or John Collins variation.
Apple Knocker
Refreshing vodka cocktail mixing apple cider with lemon juice and a splash of strawberry liqueur, shaken over ice for a crisp, fruity drink.
Blueberry Pie with Low-Fat Topping
A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!
Chicken & Salsa Verde Panini
Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.
Sole Filet with Cream
Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.
Grilled Eggplant, Feta & Pine nuts Salad with Garlicky-Creamy Yogurt Sauce
Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.
Bangkok Bean Burgers with Peanut Cilantro Sauce
Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.
Reduced Calorie Fruit Pizza
A reduced-calorie fruit pizza with a shortbread-style crust, vanilla cream cheese spread, and fresh strawberries, blueberries, kiwi, and bananas under a glossy citrus glaze. A potluck favorite, lightened up.
L.J's Chili Con Carne Y Judia
Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.
Barbequed Pork Ribs/Currant Glaze
Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Shrimp in A'Warm Remoulade'
Cajun-spiced shrimp sautéed with white wine and smothered in a warm homemade remoulade loaded with horseradish, whole-grain mustard, and lemon juice. Served over angel hair pasta, this Louisiana-inspired dish brings the bayou to your table.
Sweet-Sour Franks
Slow-cooker sweet and sour cocktail franks simmered in chili sauce, currant jelly, mustard, and pineapple chunks. Retro mid-century party appetizer that holds warm in the crock for serving.
Hot Fruit Dessert/Crockpot
A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.
Pickled Beans
Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.
Favourite Gulaschsuppe(Goulash Soup)
Gulaschsuppe (German goulash soup) with tender beef cubes, sweet peppers, paprika, and a hint of caraway in a rich beef broth. The Austrian-Hungarian classic that tastes even better the next day.
Papelon lemonade mixes Venezuelan unrefined cane sugar (brown sugar substitute) with fresh lemon juice over ice. Base for a tropical Tom or John Collins variation.
Refreshing vodka cocktail mixing apple cider with lemon juice and a splash of strawberry liqueur, shaken over ice for a crisp, fruity drink.
A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!
Chicken panini with Italian salsa verde of green olives, capers, garlic, and lemon. Briny no-cook sandwich ready in 15 minutes with leftover roast chicken.
Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.
Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.
Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.
A reduced-calorie fruit pizza with a shortbread-style crust, vanilla cream cheese spread, and fresh strawberries, blueberries, kiwi, and bananas under a glossy citrus glaze. A potluck favorite, lightened up.
Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.
Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Cajun-spiced shrimp sautéed with white wine and smothered in a warm homemade remoulade loaded with horseradish, whole-grain mustard, and lemon juice. Served over angel hair pasta, this Louisiana-inspired dish brings the bayou to your table.
Slow-cooker sweet and sour cocktail franks simmered in chili sauce, currant jelly, mustard, and pineapple chunks. Retro mid-century party appetizer that holds warm in the crock for serving.
A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.
Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.
Gulaschsuppe (German goulash soup) with tender beef cubes, sweet peppers, paprika, and a hint of caraway in a rich beef broth. The Austrian-Hungarian classic that tastes even better the next day.
