Recipes with lemon juice
5,002 recipes
Yummy Grilled Shrimp
Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.
Cubbison's Caesar Salad
Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.
Perfection Salad
Perfection salad is a vintage molded gelatin salad with shredded cabbage, celery, green pepper, and pimento suspended in a tangy lemon-vinegar aspic. A retro potluck classic that chills until firm.
Watercress Salad with Bean Cheese Dressing
Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.
Roasted Onion, Endive & Orange Salad
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Grilled Flank Steak with Tomato Ginger Vinagrette
Juicy marinated flank steak perfect for the barbecue. Great recipe for this economical cut of beef.
Tofu Manicotti
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.
Trout Amandine with Cream Batter
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Lamb with Cashew-Nut Curry
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
Valley Grape Pie
Green grape pie with a graham cracker crust, cornstarch-thickened grape filling, and a sweetened sour cream topping. A refreshing, unexpected fruit pie.
Sauteed Salmon Scallops with Greens
Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.
Blackberry Grunt
Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.
Crab-Topped Shrimp
Butterflied shrimp topped with a buttery crab, scallion, and hot-sauce stuffing, microwaved fast for an easy two-person seafood dinner. Ready in 30 minutes flat.
Lemon Savory Roast Chicken
Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.
Quails on Mushrooms
Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.
Tea Punch
Sparkling tea punch with strong brewed tea, fresh citrus juices, crushed pineapple, and grenadine, topped with fizzy club soda. This crowd-sized party punch serves 20 and comes together in 10 minutes flat.
Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.
Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.
Perfection salad is a vintage molded gelatin salad with shredded cabbage, celery, green pepper, and pimento suspended in a tangy lemon-vinegar aspic. A retro potluck classic that chills until firm.
Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.
Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.
Juicy marinated flank steak perfect for the barbecue. Great recipe for this economical cut of beef.
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
Green grape pie with a graham cracker crust, cornstarch-thickened grape filling, and a sweetened sour cream topping. A refreshing, unexpected fruit pie.
Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.
Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.
Butterflied shrimp topped with a buttery crab, scallion, and hot-sauce stuffing, microwaved fast for an easy two-person seafood dinner. Ready in 30 minutes flat.
Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.
Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.
Sparkling tea punch with strong brewed tea, fresh citrus juices, crushed pineapple, and grenadine, topped with fizzy club soda. This crowd-sized party punch serves 20 and comes together in 10 minutes flat.
