353 lemon dish Recipes

frozen bratwursts (generally 5 in a package - 1 lb.) or 1 (500 g) package italian sausage (generally 5 in a package - 1 lb.), red potatoes, cut in half , then quartered (bite sized chunks), carrots (baby or sliced ), oil or 1 dash cooking spray, water, lemon juice, ground pepper

all-purpose flour, granulated sugar, fine sea salt, cold unsalted butter, cut into 1/2-inch cubes, ice water, freshly squeezed lemon juice, all-purpose flour, brown sugar, raw walnuts, coarsely chopped, ground cinnamon, fine sea salt, unsalted butter, melted, dried figs, apples, peeled, cored, and sliced 1/2 inch thick (12 oz prepped), pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 lb prepped), cranberries, fresh or frozen, granulated sugar, cornstarch

lemon yogurt, extra-creamy whipped dessert topping, blueberries, raspberries, blackberries (optional), prepared deep dish graham cracker pie crust

unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry, sweetened condensed milk, firmly-packed brown sugar, divided, cold butter, flour, cream cheese, softened, lemon juice, cornstarch, whole berry cranberry sauce, walnuts

unbleached all purpose flour, old-fashioned oats, golden brown sugar, salt, chilled unsalted butter, diced, pecans, coarsely chopped, unbleached all purpose flour, sugar, salt, chilled unsalted butter, diced, non-hydrogenated vegetable shortening, frozen, diced, more) ice water, sugar, quick-cooking tapioca, ground cinnamon, ground cardamom, ground nutmeg, fresh lemon juice, peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges

unbleached all-purpose flour, old fashioned oats, golden brown sugar, salt, chilled unsalted butter, diced, pecans, coarsely chopped, unbleached all-purpose flour, sugar, salt, chilled unsalted butter, diced, vegetable shortening, frozen, diced, ice water, sugar, quick-cooking tapioca, ground cinnamon, ground cardamom, ground nutmeg, fresh lemon juice, peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges, diameter ceramic deep-dish pie plate

whole chicken breasts, chicken thighs, onion, sliced, stalks celery, sliced, carrot, sliced, salt, pepper, baby carrots, trimmed, quartered , boiled until almost tender, green peas , thowed, new potato, quartered and boiled until almost tender, white pearl onion, blanched, pastry dough , for a 9-inch 1-crust pie, egg yolk, water, butter, all-purpose flour, chicken broth, heavy whipping cream, lemon juice, worcestershire sauce, salt and pepper

all-purpose flour, plus more, all-purpose flour , for dusting, salt, sugar, unsalted butter, cold and cut into small chunks, egg yolk, ice water , plus more if needed, extra virgin olive oil, vidalia onions, sliced, smoked ham, cubed, eggs, heavy cream, kosher salt, fresh ground black pepper, asparagus, stems trimmed (2 bunches), parmesan cheese, shaved with a peeler, fresh flat-leaf parsley, fresh mint, fresh dill, extra virgin olive oil, lemon , juice of, kosher salt, fresh ground black pepper

boneless, skin on chicken breasts, flour , for dredging, maple breakfast sausage links, extra virgin olive oil, prepared basil pesto, condensed milk (as used) or cream, dark raisins, warm water, packs frozen spinach, yellow onion, extra virgin olive oil, vine ripe tomatoes, unsalted butter, for sauteing, zucchini flowers, brie, fresh string beans, fresh lemon

fish , descaled gutted and cleaned, lemon , juice of, squeezed, salt, oil (for frying ), red chilies, fresh turmeric, fresh ginger, coriander seed, garlic clove, tamarind pulp, shallots, pandan leaf , ripped, shallot, chopped, water

hard-boiled eggs, coarsely chopped, lemon, mayonnaise or 1/4 cup salad dressing like miracle whip, curry powder, ground ginger, celery, diced, dried currant, green onion, thinly sliced, red onion, finely chopped, pitted black olives, finely chopped, green bell pepper, finely chopped, salt, fresh ground pepper, louisiana hot sauce , to taste (optional), cucumber, peeled and seeded and diced, walnuts, toasted and chopped

lemon, sugar, chilled, unsalted butter, cut into small cubes, all-purpose flour, plus more for dusting, granulated sugar, egg, salt, fresh blueberries, granulated sugar, lemon, fresh vanilla pod, heavy cream, sugar, seeds from 1 vanilla bean, lemon, special equipment: four to five 3-inch, nonstick tart shells or mini pie dishes

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

lost bread , a.k.a. french toast, eggs, sugar, cornstarch dissolved in a splash of water, whole milk, freshly grated nutmeg, stale white bread or 6 slices thick cut stale bread, butter , for griddle pan, warm maple syrup , powdered sugar, cinnamon sugar and/or fresh berries for topping, three berry compote , recipe follows, preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote, three berry compote, sugar, lemon, juiced, water, strawberries, sliced, raspberries, blackberries, maple syrup or honey, combine sugar , lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles.

lost bread, eggs, sugar, cornstarch dissolved in a splash of water, whole milk, freshly grated nutmeg, stale white bread or 6 slices thick cut stale bread, butter , for griddle pan, warm maple syrup , powdered sugar, cinnamon sugar and/or fresh berries for topping, three berry compote , recipe follows, preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote, three berry compote, sugar, lemon, juiced, water, strawberries, sliced, raspberries, blackberries, maple syrup or honey, combine sugar , lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles.

red kidney beans, drained and rinsed, garlic clove, lemon juice (to taste), salt (or to taste), smoked paprika, cumin, black pepper, apricot preserves, olive oil, grated parmesan cheese (optional, leave out to make the dish vegan and lactose free) or 1 tbsp cotija cheese (optional, leave out to make the dish vegan and lactose free)

lamb (bone-in is most authentic and gives the dish the best flavor) or 1 lb mutton (bone-in is most authentic and gives the dish the best flavor), cinnamon, cumin powder (optional) or 1/2 tsp turmeric powder (optional), salt, black pepper, bulgur wheat (rice or other grains may also be experimented with) or 3 -4 cups cracked wheat (rice or other grains may also be experimented with), butter (optional), milk, sugar, honey, lemon juice, fried onions

jumbo lump crab meat (picked over for shells), white cheddar cheese (grated ), mayonnaise, parmesan, green onion (chopped ), garlic (minced ), worcestershire sauce, lemon juice (preferably fresh ), old bay seasoning (or your favorite seafood seasoning), hot sauce, dry mustard, salt & fresh cracked pepper to taste, casserole dish or square baking dish