Recipes with lemon juice
5,002 recipes
Creole Chicken Wings with Peach Mustard Sauce
Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.
Shrimp André
Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.
Crab Meat Bacon Rolls
Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.
Spaghetti with Salmon & Sorrel (Or Spinach)
A quick dinner for two: canned salmon, sorrel or spinach ribbons, and broccoli tossed with buttered fresh spaghetti, lemon, and Parmesan. Pantry-friendly elegance in 20 minutes.
Espresso Cheesecake
Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.
Gefullte Kalbsbrust (Stuffed Veal Breast)
Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.
Shrimps with Basil, Leeks & Tomatoes
With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.
Scallops with Vermicelli
Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.
Turkey Squares
Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.
Pips Pumpkin Roll
Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.
Italian-Style Lamb Chops
Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.
Tofu cheesecake
Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.
Strawberry Chiffon Squares
No-bake strawberry chiffon bars with marshmallows, sweetened condensed milk, and whipped cream folded into strawberry Jello on a graham cracker crust. Fluffy, pink, and ready after a two-hour chill.
Jellied Tomato Salad
Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.
Turkey Frittata
A delicious yet nutritious way to use up your leftover turkey meat. Mushroom and spinach add some great health-boosting Vitamins and minerals. Turkey and eggs are packed with protein, so you will be feeling full afterwards.
Ruth's Whiskey Ice Box Cake
Ruth's Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.
Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.
Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.
Crispy bacon-wrapped crab rolls broiled to golden, smoky goodness in just 10 minutes. A quick, crowd-pleasing appetizer with bright lemon and Worcestershire kick.
A quick dinner for two: canned salmon, sorrel or spinach ribbons, and broccoli tossed with buttered fresh spaghetti, lemon, and Parmesan. Pantry-friendly elegance in 20 minutes.
Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.
Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.
With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.
Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.
Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.
Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.
Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.
Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.
No-bake strawberry chiffon bars with marshmallows, sweetened condensed milk, and whipped cream folded into strawberry Jello on a graham cracker crust. Fluffy, pink, and ready after a two-hour chill.
Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.
A delicious yet nutritious way to use up your leftover turkey meat. Mushroom and spinach add some great health-boosting Vitamins and minerals. Turkey and eggs are packed with protein, so you will be feeling full afterwards.
Ruth's Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.
