Recipes with lemon juice
5,002 recipes
Baked Oysters
Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.
Chicken Wings Louise
Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.
Chiu Chow Lemon Chicken
Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.
Orange Sauterne Jelly
A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.
Blender Cheese Cake
A no-bake cheesecake made with cottage cheese blended silky smooth with lemon Jello and whipped topping on a buttery graham cracker crust. Sets in minutes and tops with any fruit you like.
Broiled Oysters
Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.
Zippy Red Snapper & Zucchini
Quick microwave red snapper topped with zucchini, melted cheese, and a punchy homemade tomato-chili sauce spiked with horseradish and Worcestershire. A light, low-fat fish dinner ready in under 30 minutes.
Rainbow Trout with Grilled Vegetable Salsa
Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.
Rainbow Trout with Grilled Vegetable Salsa
Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.
Siple's Garden Seat's Curry of Seafood Chad Richard
Baked curry seafood fettuccine with shrimp, scallops, and langostini tossed in a creamy chutney-curry mayo sauce. An elegant dinner that comes together in under an hour.
Salmon Patties with Cucumber Sauce
Microwave salmon patties with yogurt-cucumber dill sauce. Canned salmon, bread, milk, and egg shape into tender patties that set in 7 minutes. Light weeknight dinner.
Eight Great Peanut Butter Sandwishes
Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.
Cream of Shallots Sauce
Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.
Guacamole Salad
Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.
Root Vegetable Tagine Spice Roasted Chickpeas
Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.
Tahini Sauce
A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.
Individual oyster casseroles baked in sherry-cream sauce with tomato soup, green peppers, and a hint of mace. Bubbly, elegant, and ready in an hour.
Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.
Chiu Chow lemon chicken features lightly floured breasts pan-fried in butter, topped with a tangy lemon-soy sauce and toasted slivered almonds. A refined Cantonese take on lemon chicken.
A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.
A no-bake cheesecake made with cottage cheese blended silky smooth with lemon Jello and whipped topping on a buttery graham cracker crust. Sets in minutes and tops with any fruit you like.
Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.
Quick microwave red snapper topped with zucchini, melted cheese, and a punchy homemade tomato-chili sauce spiked with horseradish and Worcestershire. A light, low-fat fish dinner ready in under 30 minutes.
Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.
Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.
Baked curry seafood fettuccine with shrimp, scallops, and langostini tossed in a creamy chutney-curry mayo sauce. An elegant dinner that comes together in under an hour.
Microwave salmon patties with yogurt-cucumber dill sauce. Canned salmon, bread, milk, and egg shape into tender patties that set in 7 minutes. Light weeknight dinner.
Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.
Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.
Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.
Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.
A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.
