Recipes with lemon juice
5,002 recipes
Maine Tangy Lobster
Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.
Watercress Sauce
Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.
Gingered Carrot Soup
Gingered carrot soup with cumin, fennel, cinnamon, and allspice for a Middle Eastern-leaning spice profile, brightened with lemon juice. Pureed smooth and finished with a swirl of yogurt.
Hot Sauce for Falafels
A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.
Citrus Barbecued Ribs
Citrus barbecued pork ribs basted in a tangy fresh-juice glaze of orange, lemon, honey, horseradish, mustard, and Worcestershire. Bright, zippy ribs that cut through the richness of slow-grilled pork.
Fried Green Beans with Coconut
Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.
Korean-Style Cucumber Salad
Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.
Diane's Favourite Hamburgers
Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.
Fruits Afire
Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.
Citrus & Spiced Plum-Almond Cobbler
Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!
Italian Flank Steak
Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.
Baked Sesame Chicken
Baked sesame chicken with a sour cream and garlic marinade, then coated in seasoned breadcrumbs and toasted sesame seeds. Crisp outside, juicy inside, no frying.
Tandoori Style Chicken Breasts
Tandoori-style chicken breasts: yogurt-marinated with garlic, ginger, coriander, paprika, turmeric, and lime, then grilled over charcoal embers for that smoky, char-edged tandoor flavor at home.
Orange Cream Cake
This moist and delicious cake is made with marshmallows and a bit of orange juice which gives it that rich taste.
Greenhouse Kebabs
Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.
Greenhouse Kebabs
Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.
Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.
Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.
Gingered carrot soup with cumin, fennel, cinnamon, and allspice for a Middle Eastern-leaning spice profile, brightened with lemon juice. Pureed smooth and finished with a swirl of yogurt.
A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.
Citrus barbecued pork ribs basted in a tangy fresh-juice glaze of orange, lemon, honey, horseradish, mustard, and Worcestershire. Bright, zippy ribs that cut through the richness of slow-grilled pork.
Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.
Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.
Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.
Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.
Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!
Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.
Baked sesame chicken with a sour cream and garlic marinade, then coated in seasoned breadcrumbs and toasted sesame seeds. Crisp outside, juicy inside, no frying.
Tandoori-style chicken breasts: yogurt-marinated with garlic, ginger, coriander, paprika, turmeric, and lime, then grilled over charcoal embers for that smoky, char-edged tandoor flavor at home.
This moist and delicious cake is made with marshmallows and a bit of orange juice which gives it that rich taste.
Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.
Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.
