Recipes with lemon juice
5,002 recipes
Fruit Stuffed Pork Chops with Apple Rings
Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.
Vitello Tonnato
Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.
Favourite Crab Cakes
Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.
Jam Tarts
Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.
Jam Tarts
Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.
Fajitas with Stir-Fried Chicken
Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.
Artichokes Vinaigrette
Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.
Indonesian Sate' Shrimp
Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.
Bourbon Barbecue Sauce
Homemade bourbon barbecue sauce with molasses, ketchup, red wine vinegar, soy sauce, and dry mustard simmered until thick and smoky. A rich, complex glaze for ribs, chicken, or brisket.
Pasta, White Beans, & Tuna Salad
Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.
Melon with Prawns & Strawberries
Chilled prawn salad with melon balls, strawberries, avocado, and celery in a fresh strawberry-orange dressing. A light, elegant appetizer that's naturally low in fat and ready in 30 minutes with no cooking.
Grilled Flank Steak with Chimichurri Sauce
Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.
Ultimate Strawberry Cheesecake
Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.
Ultimate Strawberry Cheesecake
Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.
Pasta Shells with Lemon Vinaigrette
Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.
Rib Roast of Beef with Horseradish
Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.
Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.
Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.
Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.
Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.
Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.
Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.
Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.
Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.
Homemade bourbon barbecue sauce with molasses, ketchup, red wine vinegar, soy sauce, and dry mustard simmered until thick and smoky. A rich, complex glaze for ribs, chicken, or brisket.
Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.
Chilled prawn salad with melon balls, strawberries, avocado, and celery in a fresh strawberry-orange dressing. A light, elegant appetizer that's naturally low in fat and ready in 30 minutes with no cooking.
Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.
Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.
Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.
Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.
Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.
