http___www.tajnikuvar.rs__3.xml
1.1 2.1 2.2 2.3 2.4 3.1 4.1 5.1 6.1 7.1 8.1 8.2 8.3 9.1 10.1 11.1 11.2 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 20.2 21.1 22.1 23.1 24.1 24.2 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 47.2 47.3 47.4 47.5 47.6 47.7 47.8 47.9 47.10 47.11 47.12 47.13 47.14 47.15 48.1 49.1 50.1 50.2 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 63.2 64.1 64.2 64.3 65.1 65.2 66.1 67.1 67.2 67.3 68.1 69.1 69.2 69.3 70.1 71.1 72.1 72.2 72.3 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 87.2 87.3 87.4 88.1 88.2 88.3 88.4 88.5 88.6 88.7 88.8 88.9 89.1 90.1 91.1 91.2 91.3 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 105.2 105.3 105.4 105.5 105.6 105.7 105.8 105.9 106.1 106.2 106.3 106.4 106.5 106.6 106.7 107.1 107.2 107.3 107.4 108.1 108.2 108.3 109.1 110.1 110.2 110.3 110.4 111.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 128.2 129.1 130.1 130.2 131.1 132.1 132.2 133.1 134.1 134.2 135.1 136.1 136.2 137.1 138.1 138.2 139.1 140.1 141.1 142.1 143.1 144.1 144.2 145.1 146.1 147.1 148.1 149.1 150.1 150.2 151.1 151.2 152.1 152.2 153.1 153.2 154.1 155.1 156.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 176.1 176.2 176.3 177.1 178.1 179.1 180.1 180.2 181.1 181.2 182.1 183.1 183.2 184.1 184.2 185.1 186.1 186.2 187.1 187.2 188.1 188.2 189.1 190.1 192.1 192.2 193.1 194.1 195.1 196.1 197.1 198.1 199.1 200.1 201.1 202.1 203.1 204.1 205.1 206.1 207.1 207.2 208.1 209.1 210.1 210.2 211.1 211.2 212.1 213.1 213.2 214.1 214.2 215.1 216.1 217.1 218.1 219.1 220.1 222.1 223.1 224.1 225.1 226.1 227.1 228.1 229.1 230.1 231.1 232.1 233.1 234.1 235.1 236.1 237.1 238.1 239.1 240.1 240.2 241.1 242.1 243.1 243.2 243.3 244.1 244.2 245.1 245.2 245.3 246.1 246.2 247.1 247.2 248.1 248.2 249.1 250.1 251.1 251.2 252.1 253.1 253.2 254.1 254.2 255.1 256.1 256.2 257.1 257.2 258.1 259.1 259.2 260.1 261.1 263.1 264.1 265.1 266.1 267.1 268.1 269.1 270.1 271.1 272.1 273.1 274.1 275.1 275.2 276.1 276.2 276.3 276.4 277.1 278.1 278.2 278.3 279.1 279.2 280.1 280.2 281.1 282.1 282.2 283.1 283.2 284.1 284.2 285.1 285.2 286.1 287.1 287.2 288.1 288.2 289.1 290.1 290.2 291.1 292.1 293.1 295.1 296.1 297.1 298.1 299.1 300.1 301.1 302.1 303.1 304.1 305.1 306.1 307.1 308.1 309.1 310.1 310.2 310.3 311.1 312.1 313.1 313.2 314.1 315.1 316.1 316.2 317.1 317.2 318.1 318.2 319.1 319.2 320.1 320.2 321.1 321.2 322.1 323.1 324.1 324.2 325.1 325.2 326.1 327.1 327.2 328.1 329.1 330.1 330.2 331.1 332.1 333.1 334.1 334.2 334.3 334.4 334.5 335.1 337.1 338.1 338.2 339.1 339.2 339.3 339.4 339.5 340.1 341.1 343.1 344.1 345.1 346.1 347.1 348.1 349.1 350.1 351.1 352.1 353.1 354.1 355.1 356.1 357.1 358.1 359.1 360.1 361.1 362.1 363.1 364.1 365.1 366.1 366.2 366.3 366.4 368.1 369.1 370.1 371.1 371.2 372.1 373.1 374.1 374.2 374.3 375.1 376.1 377.1 378.1 378.2 379.1 380.1 381.1 382.1 384.1 385.1 386.1 387.1 388.1 389.1 390.1 391.1 392.1 393.1 394.1 395.1 396.1 397.1 399.1 399.2 400.1 400.2 400.3 401.1 401.2 402.1 403.1 404.1 404.2 405.1 405.2 406.1 406.2 407.1 408.1 408.2 409.1 409.2 410.1 411.1 412.1 413.1 414.1 415.1 416.1 417.1 418.1 419.1 420.1 421.1 422.1 423.1 424.1 424.2 424.3 424.4 425.1 425.2 425.3 426.1 427.1 428.1 429.1 430.1 431.1 432.1 433.1 433.2 433.3 433.4 434.1 435.1 436.1 437.1 438.1 439.1 440.1 441.1 442.1 443.1 444.1 445.1 446.1 447.1 447.2 447.3 447.4 447.5 448.1 448.2 448.3 449.1 450.1 451.1 452.1 453.1 454.1 455.1 456.1 457.1 458.1 458.2 458.3 458.4 458.5 458.6 458.7 458.8 459.1 460.1 461.1 462.1 463.1 464.1 465.1 466.1 467.1 467.2 467.3 467.4 467.5 468.1 468.2 468.3 468.4 468.5 468.6 469.1 470.1 471.1 472.1 473.1 474.1 475.1 476.1 477.1 478.1 479.1 479.2 480.1 480.2 480.3 480.4 480.5 480.6 480.7 480.8 480.9 480.10 480.11 480.12 480.13 481.1 482.1 483.1 484.1 485.1 486.1 487.1 488.1 489.1 490.1 490.2 490.3 490.4 491.1 491.2 491.3 491.4 492.1 493.1 494.1 495.1 496.1 497.1 498.1 499.1 500.1 500.2 500.3 500.4 500.5 501.1 501.2 501.3 501.4 502.1 502.2 502.3 502.4 502.5 502.6 502.7 503.1 504.1 504.2 505.1 506.1 507.1 508.1 509.1 510.1 511.1 512.1 513.1 514.1 514.2 514.3 514.4 515.1 515.2 515.3 515.4 515.5 516.1 517.1 518.1 519.1 520.1 521.1 522.1 523.1 524.1 525.1 526.1 527.1 528.1 529.1 530.1 530.2 530.3 530.4 530.5 530.6 531.1 532.1 533.1 534.1 535.1 536.1 537.1 538.1 539.1 540.1 541.1 541.2 541.3 541.4 542.1 543.1 544.1 545.1 546.1 547.1 548.1 549.1 550.1 550.2 551.1 552.1 553.1 554.1 555.1 555.2 555.3 555.4 555.5 555.6 555.7 555.8 555.9 555.10 556.1 557.1 558.1 559.1 560.1 560.2 561.1 561.2 562.1 563.1 563.2 563.3 563.4 563.5 563.6 563.7 563.8 563.9 563.10 563.11 564.1 564.2 565.1 566.1 567.1 568.1 568.2 569.1 570.1 571.1 572.1 573.1 574.1 574.2 575.1 575.2 576.1 577.1 578.1 579.1 580.1 581.1 581.2 581.3 581.4 581.5 581.6 581.7 581.8 581.9 581.10 581.11 581.12 582.1 583.1 584.1 586.1 587.1 588.1 588.2 589.1 590.1 591.1 592.1 593.1 593.2 594.1 596.1 597.1 599.1 600.1 601.1 602.1 602.2 603.1 604.1 605.1 606.1 607.1 607.2 608.1 608.2 609.1 609.2 609.3 609.4 610.1 610.2 611.1 611.2 613.1 615.1 616.1 617.1 618.1 619.1 620.1 621.1 622.1 623.1 623.2 624.1 624.2 624.3 625.1 625.2 625.3 626.1 627.1 628.1 628.2 629.1 630.1 631.1 631.2 633.1 634.1 636.1 637.1 638.1 639.1 640.1 641.1 642.1 642.2 642.3 643.1 643.2 643.3 644.1 645.1 645.2 646.1 647.1 649.1 650.1 652.1 653.1 654.1 655.1 656.1 657.1 658.1 658.2 659.1 659.2 660.1 660.2 660.3 661.1 661.2 662.1 663.1 664.1 664.2 665.1 665.2 666.1 666.2 667.1 667.2 668.1 669.1 669.2 670.1 670.2 671.1 672.1 672.2 673.1 673.2 673.3 674.1 674.2 675.1 675.2 676.1 676.2 677.1 678.1 679.1 679.2 680.1 680.2 681.1 681.2 681.3 682.1 682.2 683.1 683.2 684.1 685.1 685.2 685.3 686.1 686.2 686.3 687.1 687.2 687.3 688.1 689.1 690.1 691.1 692.1 693.1 694.1 695.1 695.2 695.3 697.1 697.2 698.1 699.1 699.2 699.3 699.4 699.5 700.1 701.1 701.2 702.1 703.1 704.1 705.1 706.1 707.1 708.1 709.1 709.2 710.1 710.2 711.1 712.1 712.2 713.1 714.1 715.1 716.1 717.1 718.1 719.1 720.1 721.1 722.1 722.2 722.3 722.4 723.1 723.2 723.3 723.4 723.5 724.1 724.2 724.3 725.1 726.1 727.1 728.1 729.1 729.2 729.3 729.4 729.5 729.6 730.1 731.1 732.1 734.1 735.1 736.1 737.1 737.2 738.1 739.1 740.1 741.1 742.1 742.2 743.1 743.2 743.3 743.4 743.5 743.6 743.7 744.1 744.2 744.3 744.4 745.1 746.1 747.1 748.1 749.1 750.1 751.1 752.1 753.1 753.2 753.3 754.1 755.1 756.1 756.2 757.1 757.2 757.3 758.1 759.1 760.1 761.1 762.1 763.1 764.1 765.1 765.2 766.1 766.2 766.3 767.1 768.1 769.1 770.1 771.1 772.1 773.1 774.1 774.2 775.1 775.2 776.1 777.1 777.2 778.1 779.1 780.1 781.1 781.2 781.3 781.4 781.5 781.6 782.1 782.2 783.1 784.1 785.1 786.1 787.1 788.1 789.1 790.1 791.1 792.1 793.1 794.1 795.1 796.1 797.1 798.1 798.2 798.3 798.4 798.5 798.6 798.7 798.8 798.9 798.10 798.11 799.1 800.1 801.1 802.1 803.1 804.1 805.1 806.1 807.1 807.2 808.1 808.2 808.3 809.1 810.1 811.1 812.1 813.1 814.1 815.1 816.1 817.1 818.1 818.2 819.1 819.2 820.1 820.2 821.1 821.2 822.1 822.2 822.3 822.4 822.5 822.6 823.1 823.2 823.3 823.4 824.1 825.1 826.1 827.1 828.1 828.2 829.1 830.1 831.1 831.2 831.3 831.4 831.5 832.1 832.2 832.3 832.4 833.1 833.2 833.3 833.4 833.5 833.6 833.7 834.1 835.1 835.2 835.3 835.4 836.1 837.1 838.1 839.1 840.1 841.1 842.1 842.2 843.1 844.1 844.2 844.3 845.1 846.1 847.1 848.1 849.1 850.1 851.1 851.2 851.3 852.1 853.1 854.1 855.1 856.1 857.1 858.1 859.1 860.1 861.1 862.1 863.1 863.2 863.3 863.4 863.5 864.1 865.1 865.2 865.3 865.4 865.5 865.6 865.7 865.8 865.9 866.1 867.1 868.1 869.1 870.1 871.1 872.1 873.1 874.1 875.1 875.2 875.3 875.4 876.1 877.1 877.2 878.1 878.2 879.1 879.2 879.3 879.4 879.5 879.6 880.1 881.1 881.2 881.3 881.4 881.5 881.6 881.7 882.1 882.2 883.1 883.2 883.3 884.1 884.2 884.3 884.4 885.1 886.1 887.1 887.2 887.3 887.4 888.1 888.2 889.1 889.2 890.1 890.2 890.3 890.4 891.1 891.2 891.3 891.4 892.1 892.2 893.1 894.1 895.1 896.1 897.1 898.1 899.1 900.1 901.1 902.1 903.1 904.1 905.1 906.1 907.1 907.2 907.3 908.1 908.2 908.3 909.1 909.2 910.1 910.2 910.3 910.4 910.5 911.1 912.1 913.1 914.1 915.1 916.1 916.2 916.3 916.4 916.5 916.6 917.1 918.1 919.1 920.1 921.1 922.1 922.2 922.3 922.4 923.1 924.1 924.2 924.3 924.4 924.5 924.6 924.7 924.8 924.9 924.10 924.11 924.12 925.1 925.2 925.3 925.4 926.1 927.1 928.1 929.1 930.1 931.1 932.1 933.1 934.1 935.1 936.1 937.1 938.1 938.2 938.3 938.4 938.5 938.6 938.7 938.8 939.1 939.2 939.3 940.1 940.2 941.1 942.1 943.1 944.1 945.1 946.1 947.1 948.1 949.1 950.1 951.1 952.1 953.1 954.1 955.1 956.1 956.2 956.3 956.4 956.5 956.6 957.1 957.2 957.3 957.4 958.1 958.2 959.1 960.1 961.1 962.1 963.1 963.2 963.3 963.4 964.1 965.1 966.1 967.1 968.1 969.1 970.1 971.1 972.1 973.1 974.1 975.1 976.1 976.2 976.3 976.4 976.5 977.1 977.2 977.3 977.4 978.1 978.2 978.3 978.4 978.5 979.1 979.2 980.1 980.2 981.1 981.2 982.1 983.1 984.1 984.2 984.3 984.4 985.1 986.1 986.2 987.1 987.2 987.3 988.1 989.1 990.1 991.1 992.1 993.1 994.1 995.1 996.1 997.1 998.1 999.1 1000.1 1000.2 1000.3 1000.4 1000.5 1001.1 1001.2 1001.3 1001.4 1001.5 1002.1 1003.1 1003.2 1003.3 1004.1 1004.2 1004.3 1005.1 1006.1 1007.1 1009.1 1010.1 1011.1 1012.1 1013.1 1014.1 1015.1 1016.1 1017.1 1018.1 1019.1 1019.2 1020.1 1020.2 1021.1 1021.2 1022.1 1022.2 1023.1 1024.1 1024.2 1025.1 1025.2 1026.1 1026.2 1027.1 1027.2 1028.1 1029.1 1030.1 1031.1 1033.1 1034.1 1034.2 1035.1 1036.1 1037.1 1038.1 1039.1 1040.1 1041.1 1042.1 1043.1 1044.1 1045.1 1046.1 1047.1 1048.1 1049.1 1050.1 1050.2 1050.3 1051.1 1052.1 1052.2 1053.1 1053.2 1054.1 1055.1 1055.2 1055.3 1056.1 1056.2 1057.1 1058.1 1059.1 1061.1 1062.1 1063.1 1064.1 1065.1 1066.1 1067.1 1067.2 1068.1 1069.1 1070.1 1071.1 1071.2 1072.1 1073.1 1074.1 1074.2 1075.1 1076.1 1077.1 1078.1 1078.2 1079.1 1079.2 1080.1 1080.2 1080.3 1081.1 1082.1 1082.2 1083.1 1083.2 1084.1 1085.1 1085.2 1086.1 1087.1 1088.1 1088.2 1089.1 1089.2 1090.1 1090.2 1091.1 1092.1 1093.1 1094.1 1095.1 1096.1 1097.1 1098.1 1098.2 1098.3 1098.4 1099.1 1100.1 1100.2 1100.3 1100.4 1101.1 1102.1 1102.2 1103.1 1103.2 1104.1 1105.1 1105.2 1106.1 1107.1 1108.1 1110.1 1111.1 1112.1 1113.1 1114.1 1115.1 1116.1 1117.1 1118.1 1119.1 1120.1 1121.1 1122.1 1123.1 1124.1 1125.1 1126.1 1127.1 1128.1 1129.1 1130.1 1130.2 1131.1 1132.1 1133.1 1134.1 1136.1 1136.2 1136.3 1137.1 1138.1 1140.1 1141.1 1142.1 1143.1 1144.1 1145.1 1146.1 1147.1 1148.1 1149.1 1150.1 1151.1 1152.1 1153.1 1154.1 1155.1 1156.1 1156.2 1157.1 1158.1 1159.1 1160.1 1160.2 1161.1 1162.1 1163.1 1164.1 1164.2 1165.1 1165.2 1166.1 1166.2 1167.1 1168.1 1169.1 1169.2 1170.1 1171.1 1172.1 1172.2 1174.1 1174.2 1175.1 1176.1 1178.1 1179.1 1180.1 1181.1 1182.1 1183.1 1184.1 1185.1 1186.1 1187.1 1188.1 1189.1 1190.1 1191.1 1192.1 1193.1 1193.2 1193.3 1194.1 1194.2 1195.1 1195.2 1195.3 1195.4 1196.1 1197.1 1197.2 1198.1 1199.1 1200.1 1200.2 1201.1 1201.2 1202.1 1203.1 1204.1 1205.1 1206.1 1206.2 1207.1 1208.1 1209.1 1211.1 1211.2 1212.1 1213.1 1215.1 1216.1 1217.1 1218.1 1219.1 1220.1 1221.1 1222.1 1223.1 1224.1 1225.1 1226.1 1227.1 1228.1 1229.1 1230.1 1231.1 1232.1 1233.1 1234.1 1234.2 1235.1 1236.1 1237.1 1237.2 1238.1 1239.1 1239.2 1240.1 1241.1 1242.1 1242.2 1242.3 1242.4 1242.5 1242.6 1243.1 1243.2 1244.1 1245.1 1245.2 1245.3 1245.4 1245.5 1246.1 1247.1 1247.2 1247.3 1248.1 1248.2 1249.1 1250.1 1251.1 1252.1 1253.1 1254.1 1255.1 1255.2 1255.3 1255.4 1255.5 1255.6 1255.7 1255.8 1256.1 1257.1 1258.1 1258.2 1258.3 1258.4 1258.5 1258.6 1259.1 1259.2 1260.1 1260.2 1260.3 1260.4 1261.1 1264.1 1264.2 1264.3 1264.4 1264.5 1264.6 1264.7 1265.1 1265.2 1266.1 1267.1 1268.1 1269.1 1270.1 1271.1 1272.1 1272.2 1272.3 1272.4 1273.1 1274.1 1275.1 1275.2 1275.3 1275.4 1276.1 1276.2 1276.3 1276.4 1276.5 1276.6 1277.1 1277.2 1277.3 1278.1 1279.1 1280.1 1281.1 1282.1 1283.1 1284.1 1284.2 1284.3 1285.1 1285.2 1286.1 1287.1 1287.2 1288.1 1289.1 1290.1 1291.1 1292.1 1293.1 1294.1 1295.1 1296.1 1297.1 1298.1 1298.2 1298.3 1298.4 1298.5 1298.6 1299.1 1299.2 1299.3 1299.4 1299.5 1299.6 1299.7 1300.1 1300.2 1300.3 1300.4 1300.5 1300.6 1301.1 1302.1 1302.2 1304.1 1305.1 1305.2 1306.1 1307.1 1308.1 1309.1 1310.1 1310.2 1311.1 1311.2 1312.1 1312.2 1313.1 1314.1 1314.2 1315.1 1316.1 1317.1 1318.1 1318.2 1318.3 1318.4 1318.5 1319.1 1320.1 1321.1 1322.1 1323.1 1324.1 1325.1 1326.1 1327.1 1328.1 1329.1 1329.2 1329.3 1329.4 1329.5 1329.6 1329.7 1329.8 1329.9 1330.1 1330.2 1331.1 1332.1 1333.1 1334.1 1334.2 1335.1 1336.1 1337.1 1338.1 1339.1 1340.1 1341.1 1341.2 1342.1 1343.1 1343.2 1344.1 1344.2 1344.3 1344.4 1345.1 1346.1 1346.2 1346.3 1346.4 1347.1 1347.2 1348.1 1349.1 1350.1 1351.1 1352.1 1353.1 1354.1 1355.1 1356.1 1357.1 1358.1 1359.1 1359.2 1360.1 1361.1 1362.1 1362.2 1363.1 1364.1 1365.1 1366.1 1367.1 1368.1 1368.2 1369.1 1370.1 1371.1 1372.1 1372.2 1372.3 1373.1 1373.2 1374.1 1374.2 1375.1 1375.2 1375.3 1376.1 1376.2 1377.1 1377.2 1377.3 1377.4 1378.1 1378.2 1378.3 1379.1 1380.1 1381.1 1381.2 1382.1 1382.2 1382.3 1382.4 1382.5 1383.1 1384.1 1385.1 1386.1 1387.1 1388.1 1388.2 1389.1 1390.1 1391.1 1392.1 1392.2 1393.1 1394.1 1394.2 1394.3 1394.4 1395.1 1395.2 1395.3 1395.4 1396.1 1397.1 1398.1 1399.1 1400.1 1401.1 1402.1 1403.1 1403.2 1404.1 1405.1 1405.2 1406.1 1407.1 1407.2 1407.3 1407.4 1408.1 1408.2 1408.3 1408.4 1409.1 1409.2 1409.3 1409.4 1409.5 1410.1 1411.1 1412.1 1413.1 1413.2 1414.1 1415.1 1416.1 1417.1 1418.1 1419.1 1420.1 1421.1 1422.1 1422.2 1422.3 1423.1 1423.2 1423.3 1424.1 1425.1 1425.2 1425.3 1426.1 1426.2 1427.1 1427.2 1428.1 1428.2 1429.1 1429.2 1429.3 1429.4 1429.5 1429.6 1429.7 1430.1 1430.2 1430.3 1430.4 1431.1 1431.2 1431.3 1432.1 1432.2 1432.3 1433.1 1433.2 1433.3 1434.1 1435.1 1436.1 1437.1 1438.1 1439.1 1440.1 1441.1 1442.1 1443.1 1444.1 1445.1 1446.1 1447.1 1448.1 1448.2 1449.1 1450.1 1450.2 1451.1 1451.2 1451.3 1452.1 1452.2 1452.3 1452.4 1452.5 1453.1 1454.1 1454.2 1454.3 1455.1 1456.1 1457.1 1458.1 1459.1 1460.1 1461.1 1462.1 1463.1 1464.1 1464.2 1464.3 1464.4 1464.5 1464.6 1464.7 1464.8 1464.9 1464.10 1464.11 1465.1 1466.1 1467.1 1468.1 1469.1 1470.1 1471.1 1472.1 1473.1 1474.1 1474.2 1474.3 1474.4 1474.5 1474.6 1474.7 1475.1 1476.1 1477.1 1478.1 1479.1 1480.1 1481.1 1482.1 1483.1 1484.1 1485.1 1485.2 1485.3 1485.4 1485.5 1485.6 1485.7 1486.1 1487.1 1488.1 1490.1 1491.1 1492.1 1493.1 1494.1 1495.1 1496.1 1497.1 1498.1 1499.1 1500.1 1501.1 1502.1 1503.1 1504.1 1505.1 1506.1 1507.1 1508.1 1509.1 1510.1 1511.1 1512.1 1513.1 1514.1 1515.1 1516.1 1517.1 1519.1 1520.1 1522.1 1523.1 1524.1 1525.1 1526.1 1527.1 1528.1 1529.1 1530.1 1531.1 1532.1 1533.1 1534.1 1535.1 1536.1 1537.1 1538.1 1539.1 1540.1 1540.2 1541.1 1542.1 1543.1 1544.1 1544.2 1545.1 1546.1 1547.1 1548.1 1548.2 1549.1 1549.2 1550.1 1550.2 1551.1 1552.1 1553.1 1553.2 1554.1 1555.1 1555.2 1557.1 1558.1 1559.1 1561.1 1562.1 1563.1 1564.1 1565.1 1566.1 1567.1 1568.1 1569.1 1570.1 1571.1 1572.1 1573.1 1574.1 1575.1 1576.1 1577.1 1578.1 1579.1 1580.1 1581.1 1582.1 1582.2 1583.1 1583.2 1584.1 1585.1 1586.1 1586.2 1586.3 1586.4 1586.5 1586.6 1586.7 1586.8 1587.1 1588.1 1589.1 1590.1 1591.1 1592.1 1593.1 1594.1 1595.1 1595.2 1595.3 1595.4 1596.1 1596.2 1596.3 1597.1 1597.2 1598.1 1598.2 1598.3 1598.4 1599.1 1600.1 1601.1 1602.1 1603.1 1603.2 1604.1 1605.1 1606.1 1607.1 1608.1 1609.1 1610.1 1611.1 1612.1 1613.1 1614.1 1614.2 1614.3 1614.4 1614.5 1614.6 1614.7 1615.1 1615.2 1616.1 1617.1 1618.1 1619.1 1620.1 1621.1 1622.1 1623.1 1624.1 1625.1 1626.1 1627.1 1628.1 1629.1 1629.2 1629.3 1629.4 1630.1 1630.2 1631.1 1632.1 1633.1 1634.1 1635.1 1636.1 1637.1 1638.1 1639.1 1640.1 1640.2 1640.3 1640.4 1641.1 1642.1 1642.2 1642.3 1642.4 1643.1 1644.1 1645.1 1646.1 1647.1 1648.1 1649.1 1650.1 1651.1 1652.1 1653.1 1654.1 1655.1 1655.2 1655.3 1655.4 1656.1 1656.2 1656.3 1657.1 1657.2 1658.1 1658.2 1658.3 1658.4 1658.5 1659.1 1659.2 1659.3 1659.4 1659.5 1659.6 1660.1 1661.1 1661.2 1661.3 1662.1 1663.1 1663.2 1664.1 1664.2 1664.3 1664.4 1664.5 1664.6 1664.7 1665.1 1666.1 1667.1 1667.2 1668.1 1669.1 1670.1 1671.1 1672.1 1673.1 1674.1 1675.1 1676.1 1677.1 1677.2 1677.3 1677.4 1678.1 1679.1 1679.2 1679.3 1679.4 1679.5 1679.6 1680.1 1680.2 1681.1 1682.1 1683.1 1684.1 1685.1 1686.1 1687.1 1688.1 1689.1 1690.1 1691.1 1692.1 1693.1 1693.2 1694.1 1694.2 1694.3 1694.4 1694.5 1695.1 1695.2 1696.1 1696.2 1696.3 1696.4 1697.1 1697.2 1698.1 1698.2 1698.3 1698.4 1698.5 1699.1 1699.2 1701.1 1702.1 1703.1 1704.1 1705.1 1706.1 1707.1 1708.1 1709.1 1710.1 1711.1 1712.1 1713.1 1714.1 1714.2 1715.1 1715.2 1715.3 1715.4 1716.1 1717.1 1717.2 1717.3 1718.1 1721.1 1722.1 1723.1 1724.1 1725.1 1726.1 1727.1 1728.1 1729.1 1730.1 1731.1 1731.2 1731.3 1731.4 1731.5 1731.6 1731.7 1732.1 1732.2 1732.3 1733.1 1733.2 1734.1 1735.1 1735.2 1735.3 1735.4 1736.1 1736.2 1736.3 1736.4 1737.1 1738.1 1739.1 1740.1 1741.1 1742.1 1743.1 1744.1 1745.1 1746.1 1747.1 1748.1 1748.2 1749.1 1749.2 1750.1 1750.2 1751.1 1751.2 1751.3 1751.4 1752.1 1753.1 1754.1 1755.1 1756.1 1757.1 1758.1 1759.1 1760.1 1761.1 1762.1 1763.1 1764.1 1764.2 1764.3 1764.4 1765.1 1765.2 1765.3 1766.1 1766.2 1767.1 1768.1 1769.1 1770.1 1771.1 1772.1 1773.1 1774.1 1775.1 1775.2 1775.3 1775.4 1775.5 1776.1 1776.2 1777.1 1778.1 1778.2 1778.3 1778.4 1779.1 1779.2 1779.3 1780.1 1781.1 1782.1 1783.1 1784.1 1785.1 1786.1 1787.1 1788.1 1789.1 1790.1 1790.2 1790.3 1790.4 1790.5 1791.1 1792.1 1792.2 1794.1 1795.1 1796.1 1797.1 1797.2 1797.3 1798.1 1799.1 1800.1 1800.2 1800.3 1801.1 1802.1 1803.1 1804.1 1805.1 1806.1 1807.1 1808.1 1809.1 1810.1 1810.2 1810.3 1810.4 1810.5 1810.6 1810.7 1810.8 1810.9 1810.10 1810.11 1811.1 1811.2 1812.1 1812.2 1812.3 1812.4 1812.5 1812.6 1813.1 1813.2 1814.1 1814.2 1814.3 1814.4 1815.1 1816.1 1816.2 1816.3 1816.4 1816.5 1816.6 1817.1 1817.2
RECIPE: favorite lemon dishes in reading the "what's for dinner" thread today, several of us mentioned how much we liked food with lemon as an ingredient. i consider it to be one of the basic 4 (lemon, basil, garlic, and butter) items that any cooked food can be improved upon by the addition of one or all of them. so i'd love to know what recipes you like that feature lemon! here are a couple of our stand-bys: Julias Zingy Lemon Sauce (GREAT for any cooked green veggie!) ½ of a lemon rind, grated 2 T lemon juice (about 1 small lemon) 2 T chicken broth 1 T butter (plus 4 more to finish) Boil all the above in a small saucepan until itÂs "syrupy". Add a little salt and pepper and then whisk in the other 4 T of butter. Serve over broccoli or asparagus or green beansÂ Mom's Lemon Dream Bars for the crust: cut together 1/3 C room temperature butter into 1 C of sifted flour and 2 T sugar. press this into an ungreased square pan (8 x 8 or 9 x 9) and bake at 350 degrees for 15 minutes until set (watch closely, to make sure it doesn't burn!) combine together: 2 beaten eggs 1/2 C brown sugar 3/4 C coconut 1/2 C pecans, roughly chopped 1/4 tsp salt 1/8 tsp baking powder 1/2 tsp vanilla spread the above mixture over the crust and bake at 350 degrees for 20 minutes (again watching, to make sure it doesn't burn). Frost immediately with: 2 T lemon juice 2 tsp grated lemon rind 1 C sifted confectionerÂs sugar let cool and cut into small pieces. can be frozen, tightly wrapped. Crock Pot Lemon Chicken 3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper) brown the chicken in a skillet (I usually skip that) mix together in a crock pot: 6 oz can of lemonade 1 tsp balsamic vinegar 3 T brown sugar 3 T catsup add the chicken and cook on high for 3 to 4 hours PASTA WITH LEMON CREAM AND PROSCIUTTO 2 tablespoons (1/4 stick) butter 3 large shallots, minced 3/4 cup low-salt chicken broth 1 cup whipping cream 2 teaspoons grated lemon peel 1 teaspoon grated orange peel 1/4 teaspoon cayenne pepper 2 cups frozen green peas, thawed 2 tablespoons thinly sliced fresh mint leaves 1 tablespoon fresh lemon juice 12 ounces penne pasta 12 thin slices prosciutto Freshly grated Parmesan cheese Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately. Makes 4 servings. Bon Appétit January 2003 Great thread, San! here's some of our favorites - Raos Famous Lemon Chicken - Pollo al Limone 2 3-pound broiling chickens, halved 1/4 cup chopped Italian Parsley Lemon Sauce: 2 cups freshlemon juice 1 cup olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano salt and pepper to taste To attain maximum heat, preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Directions for Lemon Sauce Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. Rao's Cookbook: Over 100 Years of Italian Home Cooking NOTES : You'll need at least 10 lemons to get two cups of fresh juice. Bottled juice will NOT give good results. Keeping the chicken at least 4 inches from the broiler's heat source will cut down on the smoking. Sauteed Tilapia with Lemon-Peppercorn Pan Sauce 3/4 cup fat-free, less-sodium chicken broth 1/4 cup fresh lemon juice 1 1/2 teaspoons drained brine packed green peppercorns, lightly crushed 1 teaspoon butter 1 teaspoon vegetable oil 2 (6-ounce) tilapia or sole fillets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 teaspoons butter Lemon wedges (optional) Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish filIets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired. Cooking Light - March 2004 NOTES : This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice. Lemon Tart with Walnut Crust For the Crust: 1/2 cup chopped walnuts, toasted 12 tablespoons butter, slightly softened 1/2 cup confectioners' sugar 1 large egg 1 3/4 cups flour For the Filling: 4 large eggs 1 cup sugar 1/2 cup plus 2 tablespoons fresh lemon juice (from 2 or 3 lemons) 1/2 cup heavy cream FOR THE CRUST: In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and confectioners' sugar at high speed until light and fluffy. Add the egg; mix to combine. Lower the speed to slow and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl, until the dough comes together. Divide the dough. Wrap the half you'll be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half well in plastic and then in foil and freeze for future use. Heat the oven to 400 degrees F. Lightly oil a 9 1/2-inch tart pan. On a lightly floured surface, roll the dough into a round about 1/8 inch thick. Arrange it in the pan, trimming to fit. Line the crust with foil or kitchen parchment and weight with beans or pie weights. Bake until the edge is light golden brown, about 20 min. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 min. Cool to room temperature. FOR THE FILLING: Heat the oven to 350 degrees F. In a medium bowl, whisk the eggs. Add the sugar and whisk until just combined. Add the lemon juice and cream and whisk until just combined. Strain the mixture through a fine strainer and pour into the prepared pie crust. Reduce the oven temperature to 325 degrees F. Bake the tart until the filling is set, 25 to 30 minutes. Cool at room temperature. Serve at room temperature or chilled Fine Cooking Magazine NOTES : A light and bright lemon tart ends the meal on a perfect note. A crust made with ground walnuts and a silky smooth, tangy filling make every mouthful of tart deliciously interesting. The recipe yields enough dough to make two crusts. You can freeze the extra raw dough, well wrapped, for up to two months. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table For the pastry base: 6 oz (175 g) plain flour 1½ oz (40 g) icing sugar 4-1/2 oz (75 g) softened butter pinch salt 1-1/2 large egg, separated For the filling: 6-8 lemons 9 large eggs 9 oz (175 g) caster sugar 10-1/2 fl oz (200 ml) whipping cream To serve: a little icing sugar crème fraîche Serves 6-8 You will also need a deep, fluted quiche tin with a loose base 9 inches (23 cm) in diameter and 1½ inches (4 cm) deep, lightly oiled. To find out more about an ingredient pass the mouse cursor over it. If the text changes colour you can click on it to find out more. The best way to make the pastry is in a food processor. To do this add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest. To cook the pastry base, pre-heat the oven to gas mark 6, 400°F (200°C) and place a solid baking sheet inside to preheat as well. Now roll out the pastry as thinly as possible and carefully line the quiche tin, pressing the pastry around the base and sides so that it comes about ¼ inch (5 mm) above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white, which you should lightly beat first. Bake on the baking sheet on the middle shelf for 20 minutes, then, as you remove it, turn the temperature down to gas mark 4, 350°F (180°C). To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fl oz (275 ml). Now break the eggs into a bowl, add the sugar and whisk to combine, but don't overdo it or the eggs will thicken. Next add the lemon juice and zest followed by the cream, and whisk lightly. Now pour it all into a 2 pint (1.2 litre) jug. The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry (this avoids having to carry the tart to the oven and spilling it). Bake for about 30 minutes or until the tart is set and feels springy in the centre. Let it cool for about half an hour if you want to serve it warm. It's also extremely good served chilled. Either way, dust it with icing sugar just before serving and serve with well-chilled crème fraîche. Servings: 6 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table 1/2 cup sugar 1/2 cup butter or margarine 2 cups all purpose flour 1 cup light or dark molasses 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 large egg Lemon Sauce 1/4 cup fresh squeesed lemon juice 1 teaspoon grated lemon peel 1/2 cup sugar 1 Tablespoon cornstarch 2/3 cup water 1 Tablespoon butter Preheat oven to 325°F. Grease 8" by 8" baking pan. Line bottom of baking pan with waxed paper; grease paper. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high, beat until creamy, about 1 minute. With mixer at low speed, beat in flour and remaining ingredients. Beat in 3/4 cup hot tap water until blended. Increase speed to high and beat 1 minute longer. Pour batter into pan. Bake 55 minutes or until toothpick comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and discard paper. Prepare Lemon Sauce. Mix sugar and cornstarch until blended. Add lemon juice, lemon peel, water and 1 tablespoon butter. Heat to boiling over medium to high heat, boil 1 minute. Makes 1 1/4 cups. Serve cake with warm sauce. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Note: This cake is also nice with the addition of poppyseeds. Make sure the poppyseeds are not stale. 4 cups all purpose flour 1 teaspoon salt 2/3 cups melted butter 1 1/2 cups milk Grated zest of a lemon 3 tablespoons baking powder 1 3/4 cups cup sugar 4 eggs, lightly beaten 1/2 cup rum 1 tablespoon real vanilla Lemon Glaze 4 tablespoons icing sugar (powdered) 2 tablespoons rum 2 tablespoons lemon juice Preheat oven to 350°F. LIght grease 3 or 4 loaf pans (depending on size) Into large mixing bowl, sift together flour, baking powder, salt and sugar. In separate bowl, blend butter, eggs, milk, rum, lemon zest and vanilla. Add the liquid ingredients all at once into dry ingredients. Blend just until moistened. Turn into prepared pans and tap pan to smooth out mixture. Bake 60 to 65 minutes, or until toothpick inserted into centre comes out clean. Let cool slightly in pan, and then remove and place on a wire rack to cool. Poke top in several places with a toothpick and brush with lemon glaze while still warm. Glaze, Blend ingredients until sugar is dissolved. Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Lemon Meringue Cream Meringue 4 egg whites 1 1/4 cup of sugar 1 ts lemon juice 2 ts. icing sugar Filling 3 Tablespoons cornstarch 1/2 to 2/3 cup sugar (depending on how sweet you want it) 1 cup water 2 teaspoons lemon rind 1/3 cup lemon juice 2 tablespoons butter 4 egg yolks 1/2 cup whip cream whipping cream kiwi fruit lemon rind Cut 9 inch circle from a piece of grease proof paper; place on lightly greased cookie sheet. Brush paper with butter and dust with cornstarch. Shake off excess. Combine egg whites in a bowl and beat on high, as whites start to form peaks, start adding sugar. Beat in until sugar has been incorporated. Fold in sifted icing sugar. Spead a 1/4 to 1/2 inch layer of meringue over prepared paper. Pipe remaining meringue around edge to form shell. Bake in a very low oven - 250°F - for 1 to 1 1/2 hours or until dry to touch. cool in oven with door open. Remove paper from meringue, place on serving plate. Spread filling into meringue shell, refrigerate until set. Decorate with whipped cream and fruits. Filling Blend cornstarch and sugar with water, lemon rind and lemon juice. Stir constantly over low heat until mixture boils and thickens, reduce heat and simmer for 2 minutes. Remove from heat and stir in egg yolks and butter. Cover top with a piece of plastic wrap and refriderate until cold. Fold in whipped cream. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Servings: 4 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table SHORTBREAD TARTS 1 cup (227 grams) (2 sticks) unsalted butter, room temperature 1/2 cup (72 grams) powdered sugar 1 1/2 cups (210 grams) all purpose flour 1 tablespoon (15 grams) cornstarch or rice flour CREAM CHEESE FILLING: One 8-oz. (227 grams) package cream cheese - softened 1-14 ounce (396 grams) can sweetened condensed milk 1/3 cup (83 grams) lemon juice (freshly squeezed) 1 teaspoon (4 grams) pure vanilla extract GARNISH: Any combination of berries (blueberries, strawberries, raspberries) or other fruit such as slices of kiwi. Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread. FOR SHORTBREAD TARTS: Lightly grease or spray with Pam 24 miniature muffin tins (approximately 1 l/2 inches (3.75 cm) in diameter). Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. In the bowl of your electric mixer cream the butter and sugar together (approximately two minutes). Add the flour and cornstarch and mix just until incorporated. Divide dough into 24 even pieces and place one ball of dough in center of each muffin tin. Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through baking time, lightly prick each shortbread as they will have puffed up. Check again after another five minutes and prick again if they have puffed up. Cool shortbread in pan on a wire rack. When cool remove tarts from pan by using a sharp knife. These are quite fragile so be careful when removing. (These may be made in large quantities and frozen.) CREAM CHEESE FILLING: In food processor or electric mixer beat cream cheese until fluffy. Add condensed milk, then lemon juice and vanilla. Process until smooth. Fill tart shells with cream cheese filling and refrigerate at least 2 hours before serving to allow flavors to blend. Just before serving top with fresh cut up fruit. Makes 24 mini tarts. The tart shells can be made ahead and frozen. The cream filling can be refrigerated for 4-5 days. Adapted from The Best of Bridge Cookbook Source: Joy of Baking Besides lemon desserts there are a number of savory dishes I like to use lemon in. A new favourite is rubbed with lemon zest, garlic, sea salt and coarsely ground black pepper. Many of the Greek dishes I make has lemon in them. Greek ribs and Chicken/Pork Souvlaki are marinaded in lemon juice before grilling. And I add lemon to roasted lamb and the Greek potatoes. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table adjusted : from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook, Translated by Kyle M. Phillips III. On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens. The dish became known as chicken marengo, and tis said that Napoleon always enjoyed it, less for iteself than because it reminded him of a glorious victory. Chop a young chicken into pieces at the joints. Saute it with 2 tablespoons butter and 1 of oil, season it with salt and pepper, and a pinch of nutmeg. Once the pieces are browned on all sides, drain off the fat, dust the meat with flour, add a minced clove or two of garlic, and add 1/2 cup of dry white wine. Add about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done. Before serving it, sprinkle it with minced parsley and squeeze half a lemon over it. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Greek Meatballs With Avgolemono Sauce These are extremely tender and flavourful meatballs 1 1/4 lbs Lean Ground Beef 1/2 lb lean ground pork 2 slices of bread, made into crumbs and soaked with milk 3 garlic cloves 1 small grated onion 2 tablespoons chopped parsely 1/2 to 1 cup chopped spinach, squeezed dry 1 tablespoon chopped mint 2 teaspoon grated lemon zest 1 teaspoons dried oregano 2 eggs 1/3 cup uncooked rice salt and pepper to taste Option: Add some fresh chopped dill as well 5 cups chicken broth Sauce 2 egg yolks 1 whole egg juice of 1 large lemon (1/4 cup) 1 1/2 cups of broth (from cooking meatballs) Makes approximately 48 meatballs. As an alternative to the egg/lemon sauce, try doing this instead: Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk. Mix the two meats together well and add the rest of the ingredients and mix well using hands. Saute a small amount to taste for seasoning and adjust seasoning as needed. Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return broth to stove and bring to a boil. Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture. Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil. Add meatballs and continute to heat until meatballs are hot and coated with sauce. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee) Source: Krinos Ingredients 1/2 cup Krinos olive oil 2 1/2 pounds boneless lamb, cut into stewing size pieces 2 large red onions, peeled, halved and sliced 2 garlic cloves, peeled and chopped Salt, pepper to taste 1 cup dry white wine Water 3 pounds dandelion, chard or spinach, trimmed, washed and drained well 1 bunch dill, chopped 2 eggs Strained juice of 1-2 lemons Heat the olive oil and brown the lamb. Add the onion and saut until golden. Stir in the garlic, salt and pepper. Add the wine and enough water to cover the meat. Bring to a boil and simmer, covered, for about 40 minutes. In a separate pot filled with a little water, steam the greens until wilted and drain. Add the steamed greens to the lamb, together with the dill, and continue cooking another 25-30 minutes. Add water if necessary. Beat the eggs until frothy and add the lemon juice, beating. Take a ladleful of the simmering pot juices from the lamb and gradually drizzle them into the egg-lemon mixture, beating all the while. Quickly pour the mixture back into the pot, stir to combine and remove from heat. Season with salt and pepper and serve immediately. Yield: 4-6 servings Servings: 4 LEMON CHICKEN WITH CAPERS & BLACK OLIVES (serves 4) 4 boneless, skinless chicken breast halves 2 TBL flour 1 TBL olive oil 15 oz can chicken broth 4 TBL capers 2 TBL sliced black olives 2 TBL lemon juice 1 TBL cornstarch 1/3 cup water Cooked wild rice (I used basmati) Dredge chicken in flour. Saute chicken in olive oil in medium saucepan until cooked through. Remove chicken & add the broth to the saucepan. Bring broth to boil, reduce heat & simmer. Mix cornstarch with warm water until blended; stir into broth. Add capers, black olives & lemon juice to broth mixture. Serve chicken with sauce over rice.~~From You're This one's good with fish: LEMON SPAGHETTI (serves 4) 8 oz vermicelli, cooked 1/4 cup lemon juice 1/3 cup milk, heated 3 TBL butter 1/3 cup grated Parmesan combine hot cooked pasta & lemon juice in a saucepan over low heat, stirring to blend. Let stand 1 minute. Stir in milk, butter & cheese. Serve immediately.~~From Thymes & Pleasures. LEMON BARBECUED MEAT LOAVES (serves 6) 1 1/2 lb ground chuck 4 slices dried bread, cubed 1/4 cup lemon juice 1/4 cup minced onion 1 egg, slightly beaten 2 tsp seasoned salt 1/2 cup ketchup 1/3 cup packed brown sugar 1 tsp dry mustard 1/4 tsp ground allspice 1/4 tsp ground cloves 6 thin lemon slices Preheat oven to 350°. In a bowl, combine the meat, bread cubes, lemon juice, onion, egg & salt. Mix well & shape into 7 individual loaves. Arrange on a greased 9x13" baking dish. Bake 15 minutes. Meanwhile, in a small bowl, combine the ketchup, brown sugar, mustard, allspice & cloves. Cover the loaves with the sauce & top each with a lemon slice. Bake 30 minutes longer, basting occasionally with sauce from the pan.~~ From Virginia Hospitality. LEMONY GREEN BEANS (Serves 6-8) 1 1/2 lbs tender green beans, trimmed 1/2 TBL salt 2 TBL olive oil 2 cloves garlic, chipped 1/4 tsp pepper 1/2 tsp salt 3 TBL fresh lemon juice 2 TBL minced fresh basil or 1 TBL dried Combine the beans & 1/2 TBL salt in water to cover in a saucepan. Cook unntil al dente. Pour into a colander & rinse immediately with cold water; drain. Mix the olive oil, garlic, pepper, 1/2 tsp salt, lemon juice & basil in a container with a tight lid. Add the beans. Marinate, tightly covered at room temperature for 30 minutes, turning occasionally. Marinate in the the refrigerator for 8-10 hours for a tangier flavor. Bring to room temperature before serving.~~ LEMON BARS DELUXE 2 1/4 cup flour 1/2 cup confectioners' sugar, plus additional for sprinkling 2 sticks butter 4 beaten eggs 2 cups granulated sugar 1/3 cup fresh lemon juice 1/2 tsp baking powder Preheat oven to 350°. Whisk together 2 cups of the flour & the confectioners' sugar. Cut in the butter until the mixture clings together. Press the dough into a 13x9x2" baking dish. Bake 20-25 minutes or until lightly browned. Meanwhile, beat together the eggs, granulated sugar & lemon juice. Mix the remaining 1/4 cup flour with the baking powder; stir into the egg mixture & pour over the hot baked crust. Bake for 25 minutes longer. Remove from the oven & sprinkle w/confectioners' sugar. Cool. Cut into squares.~~ COLD LEMON CUSTARD SOUFFLES (serves 8) 1 cup sugar 1/4 cup flour 1/8 tsp salt 2 TBL butter, melted 5 TBL lemon juice Grated zest of 1 lemon 3 egg yolks, well beaten 1 1/2 cups milk, scalded 3 egg whites Preheat oven to 325°. Generously butter 8 custard cups. Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the egg whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~ GARLIC BROILED SHRIMP (serves 4-6) 2 lbs large fresh shrimp, shelled & deveined (can butterfly them if you like, with the tail on) 1 stick butter, melted 1/2 cup olive oil 1/4 cup chopped fresh parsley 1 TBL chopped green onion 3 cloves garlic, minced 1 1/2 TBL fresh lemon juice Pepper Rinse the shrimp & drain on paper towels. Combine the butter, olive oil, parsley, green onions, garlic & lemon juice in a large shallow dish. Add the shrimp, tossing to coat. Cover & marinate in the refrigerator at least 30 minutes, stirring occasionally. Preheat the broiler. Place the shrimp on the broiler pan & broil 4" from the heat for 3-4 minutes. Turn & broil another 3 minutes or until done. Top with freshly ground pepper & serve w/the pan drippings over pasta or rice.~~ From Off the Hook. This is from Land O Lakes: SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~ There's a good recipe at the site below for Chicken Francese. Some of my favorite lemon recipes have been posted by friends above! A few more forum friends originated some of my other favorite lemon recipes, and I'll give them some time to post their own recipes, otherwise I'll take the liberty to post them after a while. I've lately taken to sprinkling lemon zest, evoo, s & p, and chopped toasted hazelnuts over green veggies, its delicious. CHICKEN PICCATA 4 Chicken breast halves, boned and skinned Salt and Pepper Flour (enough for coating) 3 tablespoons butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece thats uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve. San, I saw this on tv not too long ago and haven't made this yet, but check it out, its very similar to your recipe above. Pasta del Magnifico alla Garga Rachael Ray Show: 30 Minute Meals Episode: 30-Minute Love Potion 1 cup heavy cream 2 tablespoons cognac or dry sherry 1 lemon, zested 1 large navel orange, zested 1/2 teaspoon coarse salt 2 tablespoons fresh mint, chopped, about 3 sprigs 12 leaves fresh basil, shredded or torn 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente 1/2 cup grated Parmigiano-Reggiano In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates. Grilled Lemon Chicken 2 1/2-3 lbs fryer chicken, cut up 1/4 cup soy sauce 2 tablespoons dry white wine 2 tablespoons lemon juice 1/2 teaspoon hot pepper sauce 2 green onions, minced 1 clove garlic, crushed Combine last 6 ingredients and marinate meat for 6-8 hours. Grill chicken for 20-30 minutes until done. Oooooooh, a thread on my one of my favorite flavors. When I quit my job to be a SAHM and then DH quit his to start his own business, we went through a period where we sometimes ended up counting out change to buy goceries. I narrowed down the cooking elements from our former life to four things I just had to have - fresh garlic, parsley and lemons and olive oil. This recipe has all of them. MOROCCAN CHICKEN AND OLIVES 1 recipe of Velvet Chicken, cut into 3/ 4 inch chunks Good quality olive oil 1 1/ 2 cups very finely minced onions ground cumin paprika cayenne pepper or crushed red pepper flakes sugar 2 Tbsp. fresh lemon juice 2 cloves finely minced garlic 1/ 4 cup finely chopped green olives 1/ 3 cup minced fresh parsley Cooked rice or couscous Heat 1/ 4 cup olive oil in large heavy skillet over medium-high heat. Add chicken and saute 4-5 minutes, stirring and turning pieces frequently, until chicken is opaque throughout and golden in color. Remove with slotted spoon and set aside. Add enough oil to skillet to equal 1/ 3 cup. Add onions and saute over medium heat until tender (do not brown). Meanwhile, combine remaining ingredients (except chicken and rice), and when onions are done, stir them into oil-onion mixture. Then stir in chicken. Heat through on medium heat, stirring constantly, about 1 minute. Serve over rice or couscous. Can be served hot or at room temperature. VELVET CHICKEN 4 large boneless chicken breasts, cut as desired for recipe salt freshly ground black pepper 4 tsp. vegetable oil 4 tsp. cornstarch 1 unbeaten egg white Cut chicken into cubes, strips, chunks or as needed for recipe. Put chicken in non-reactive bowl and sprinkle with salt and pepper. Mix thoroughly. Let stand at room temperature for 20 minutes. Sprinkle with cornstarch and oil. Mix thoroughly (best to use your fingers). Let stand at room temperature 20 minutes. Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes. Then the chicken is ready to cook but can be refrigerated up to 4 hours, if necessary. Just be sure to separate the pieces before cooking. They are from Taste of Home magazine a while ago. They keep well in a covered container but not if you have teenagers around. BURST O'LEMON MUFFINS 1 3/4 cups flour 3/4 cup sugar 1 tsp. baking powder baking soda salt 1 cup (8 oz.) lemon or vanilla yogurt 1 egg 1/3 cup melted butter or margarine 1 Tbs. grated lemon peel 1 Tbs. lemon juice 1/2 cup flaked coconut TOPPING: 1/3 cup lemon juice 1/4 cup sugar 1/4 cup flaked coconut, toasted In a large bowl, combine the flour, sugar, baking powder and soda, and salt. In another bowl, beat the yogurt, egg, butter, lemon peel and lemon juice until smooth; stir into dry ingredients just until moistened. Fold in the coconut. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18-22 minutes or until golden brown and muffins test done. Cool for 5 min. before removing from pan to a wire rack. In a saucepan, combine the lemon juice and sugar; cook and stir until sugar is dissolved. Stir in toasted coconut. Using a toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture over the muffins. Serve warm or cool to room temperature. Yield: 1 dozen A couple of our favorites: Diane's Home Cookin 4.8 Chapter: Butters, Simple Spreads & Sauces Lemon Dill Sauce 3/4 Cup mayonnasie 1/2 Cup buttermilk 2 Tablespoons fresh dill. chopped 1 Tablespoon minced fresh parsley 2 Teaspoons fresh lemon juice 1 Tablespoon grated lemon zest 1 Clove garlic,minced Combine all ingredients in a medium bowl. Chill until the mixture thickens.~ Diane's Home Cookin 4.8 Chapter: Desserts Lemon Pudding Cake 2 Tablespoons Butter, softened 1 ½ c. sugar 1/3 Cup flour ¼ tsp. Salt ½ c. fresh lemon juice 1 Teaspoon Fresh grated lemon peel 3 eggs-separated 1 ¼ c. milk Beat 3 egg whites til firmly peaked. Blend butter & sugar; add flour, salt, juice & peel. Stir in 3 beaten egg yolks that have been mixed with the milk. Fold in egg whites. Pour into 2 qt oven proof dish. Place dish in in pan -add hot water to pan around dish to depth of ½ inch. Bake 45 min in preheated 375 ° oven. Serve warm. Whipped Lemon Cream Cheese 250 Grams (8-9 ounces) either creamy cottage cheese, or cream cheese 50 Milliliters (3 1/2 tbsp.) granulated sugar* 2 Milliliters (1/2 tsp.) lemon rind, finely grated 2 Milliliters (1/2 tsp.) gelatine 50 Milliliters (3 1/2 tbsp.) lemon juice 150 Milliliters (5 oz.) heavy cream 4 egg whites, stiffly whisked* (see note below) Whip together the cottage cheese (or cream cheese, if using), sugar and lemon rind until smooth. Soften gelatine in lemon juice and dissolve over hot water. Beat slowly into cheese mixture. Fold in the cream and then the egg whites. Pour into eight wine glasses and chill for a few hours. Garnish with whipped cream and maraschino cherries or lemon slices. *Notes: If desired, you may use powdered egg whites in substitution for the fresh whisked egg whites. Whisk powdered egg whites as directed on package or carton. Also, you may want to adjust the amount of sugar in this recipe, as 3 1/2 tbsp. may not be sweet enough Home Cookin 4.8 Chapter: Light, Lo Fat Low Fat Penne With Tuna, Basil, And Lemo 1/2 Pound penne 1 garlic clove 1 lemon 1/4 Cup packed fresh basil leaves a 6-ounce can tuna in olive oil (not drained) Bring a 4-quart pasta pot three fourths full with salted water to a boil for penne. Mince garlic. Finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice. Cut basil into thin strips. In a large bowl toss together garlic, zest, juice, basil, and tuna with oil from can. Boil penne until al dente and drain in a colander. Add penne to bowl and toss with salt and pepper to taste. Serves 2. Home Cookin 4.8 Chapter: Jams,Jellies,Marmalade,Conserves, Chutneys & Butters Lemon-Ginger Marmalade 3 Large Lemons 3-3/4 Cups Cold water 1 Piece ginger - 4x1-inch, peeled, cut into thick -slices 4 Cups Sugar Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise into thin slices, removing and reserving seeds. Place lemon seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup cold water to bowl with seeds and 3 cups cold water to bowl with lemon slices. Cover bowls with plastic wrap and let stand 24 hours at room temperature. Transfer lemon slices with their soaking water to heavy large saucepan. Strain water from bowl with seeds into same saucepan. Wrap seeds in cheesecloth; tie with string and add to saucepan. Bring to simmer over medium-high heat. Cover partially and adjust heat so mixture barely simmers. Cook 45 minutes, stirring occasionally. Puree sliced ginger with remaining 1/4 cup water in processor, stopping occasionally to scrape down sides of bowl. Strain mixture through sieve, pressing down on solids with spoon. Reserve 1/4 cup ginger juice. Remove cheesecloth bag from saucepan and squeeze it between spoons so liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir until dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture uncovered until it reaches gelling stage, about 1 hour. (To test for doneness, remove pan from heat. Fill chilled spoon with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon. One tablespoon of preserves spooned onto chilled plate and frozen 2 minutes should wrinkle when gently pushed with fingertip.) Rinse clean jars, lids and screw bands in hot water. Spoon preserves into hot jar to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar, seal tightly with screw band. Repeat with remaining preserves and jars. Arrange jars on rack set into large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.* Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, store preserves in refrigerator.) * If preserves have not been processed in water bath as described above, cover and refrigerate. Makes about 3-1/2 cups. Recipe from Bon Appetit, October, 1991. Diane--who has used this one way to many times this week !! Hot Toddy: Dissolve 2 tsp. honey in 1 c. strongly brewed tea, add 2 tbsp. fresh squeezed lemon juice & good splash of whiskey. Good for thickly throats--warm 1/4 c honey & 2 tbsp. fresh lemon juice---makes great "cough syrup" for kids or adults that are on multiple meds as you're not adding another "med" that may react or be too strong. Could use a hot toddy tonight, we're getting nasty weather today and tonight! I have this in the oven now. Line a baking dish with thin slices of tomato, thin slices of Kasseri cheese on top, drizzle with lots of olive oil and fresh lemon juice. Bake in the oven until it's bubbling. Spoon it on slices of baguette or a crusty bread. Dip the bread in it, it's so good! the lemon dessert, that makes the pudding on the bottom and a soft cake like on the top as it cooks......... after juicing my lemons, and getting over 2 quarts....and , oh, yum.... I love lemon dishes.......... keep them coming.... my favorite restaurant make a chicken Limone pound the filet thin...coat it in egg white...... sauté them in butter,evoo, and white wine....... then lemon juice....is added.......... so simple,and to die for I always get a dish of sauteed mushrooms on the side OH, I'm saving this thread !!!!! Ellen sent me some lemons last year in the swap - I LOVED having them in the middle of the end of winter ;-) I am in the middle of a Lemon kick myself. I have yet to be able to try the Meyer lemons...have heard so much about them. Stacy This pie has a puddinglike bottom layer and a cakey top layer. You will see it on the menu in many PA Dutch restaurants and diners. LEMON SPONGE PIE Pie crust for 9 inch pie pan 3/ 4 cup sugar 1/ 4 cup melted butter 1/ 4 cup flour Grated rind and juice of 2 lemons (no white part) 1 cup whole milk 2 large eggs, separated salt Mix sugar, butter, flour, lemon juice and rind, milk salt and egg yolks in large bowl. Stir with a whisk until yolks are thoroughly mixed. (Mixture will look curdled but thats normal.) Beat egg whites until stiff but not dry and fold into lemon mixture. Bake crust at 425 degrees for 10 minutes. Remove from oven and cool slightly. Pour lemon mixture into piepan and bake in preheated oven at 350 degrees for about 40 minutes or until top bounces back when touched with your finger. Cool completely before cutting. Store leftovers in refrigerator. Can also be baked without the crust in a piepan or individual custard cups. Pour lemon mix in them, set in a pan. Pour in hot water to go 1 inch up the sides and bake in preheated 350 degree oven for about 20-30 minutes until done as per test for pie. EASY WAY LEMONADE 2 lemons, thinly sliced (including the peel) ½ cup sugar 4 cups water In a large heatproof bowl or pitcher, place the lemons and sugar. Boil the water and pour over lemons and sugar. Stir until sugar is dissolved. Refrigerate until well chilled. Serve over ice. You can also add a sliced orange along with the lemons or use 1 lemon and one lime. Ruthanna reminded me about the recipe that I have for Lemonade. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Homemade Lemonade Sugar Syrup 1 cup water 1 cup sugar Simmer for a few minutes until the sugar dissolves. Cool syrup Lemons Ice Soda Water Squeeze fresh lemons. Pour juice into a glass add ice and syrup to taste. Top with soda water. I just made lemonade last week, lemons were on sale here 8 for $2. I just pour a couple of quarts of water into a pitcher, add a cup of sugar and stir to dissolve. Squeeze the lemons, add the juice to the pitcher. Stir again and taste. Add some more sugar (I guarantee you will need more, LOL). Add water and sugar to taste until it is the way YOU like it. Don't forget that ice will melt and water down the lemonade, make arrangements for that. Mmmm. I just bought 8 more lemons, now I'm thinking maybe chicken piccata. Thanks Woodie. After that, maybe Ann T's chicken wings and those Burst O Lemon muffins. Annie This is far and away the BEST lemonade I have ever had-it comes from Taste of Home and everyone that has had it, loves it: Aunt Frances'Lemonade 5 lemons 5 limes 5 oranges 3 quarts water 1 1/2-2c sugar Squeeze the juice from 4 of each fruits; pour into a 1 gallon container. Thinly slice remaining fruits and set aside for garnish. Add water and sugar to juice mixing well. Store in refrig and serve over ice with fruit slices. Yield:1 gallon (12-16 servings) roselin--there is a frozen, canned fruit juice called "five alive" that is very similar to your recipe, except it also has tangerine juice in it. GREAT stuff, esepcially if you can't get your hands on decent citrus (which tends to be a problem here in the frozen northeast...)! someone here sent me an e-mail and i wrote back to say i appreciated hearing from them but didn't recognize the address. i haven't heard from them again and hope i didn't offend them in some way. would you please get back in touch with me? we hardly ever do desserts but this one of barbara's is a killer, even if you skip the biscuit/cookie part: Frozen Lemon Cream Sandwiches Barbara 52 one 7-oz container chilled creme fraiche 1/4 cup lemon curd finely grated zest of one lemon 12 crisp butter waffle cookies 1/4 cup chopped unsalted pistachios Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form. Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs. Spread the nuts on a plate and roll the edges of the sandwiches in them. 6 servings this is a favorite of ours from ruthanna, even if i don't use the egg called for in her recipe: Lemon Spinach Salad (ruthanna) LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil (a SCANT 1/3 C) 2 Tbs. lemon juice salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered 1 hard-cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Beat oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad and grind pepper on top. Remove garlic and pour dressing over salad right before serving. Toss. and i really LOVE lemon in savory dishes too! i've posted my favorite greek leg of lamb recipe many times and as good as it is, the addition of lemon juice while it rests really is the "key" ingredient to it's flavor--it just wasn't as good the one time that i forgot to add it... and whenever i have some lamb left from that, this is the recipe i make--it's wonderful! The Frugs Stuffed Grape Leaves A jar of grape leaves For the broth, 2 C chicken stock and the juice of 1 lemon For the filling, mix together: 1# coarsely chopped or ground lamb 1 C raw, long-grain rice ½ C olive oil 1 C chopped yellow onions ¼ C chopped flat-leaf parsley 1 T dried dillweed juice of 1 lemon 1 tsp allspice 2 cloves minced garlic a little salt and pepper Use some of the smallest grape leaves to line the bottom of a 2-quart stock pot. Place the grape leaves, bottom side up, on a counter, stem side toward you. Place 1 tsp of filling in the center of the leaf and fold the stem end over the filling, fold the sides inward and then roll towards the tip of the leaf. Dont wrap them too tightly as the rice expands during cooking. Place the rolled leaves in layers on the bottom of the pot close to each other, to help keep them from unrolling. Cover each layer will a couple of plain leaves, including the top layer (I usually end up with about 3 layers of stuffed leaves). Pour the broth over the leaves and place a plate on top to weight them down while they cook. Cover with a lid and cook on a low simmer for an hour. Remove the pan from the heat, leaving the lid on, and allow to cool for an hour before serving. Best at room temp but pretty good cold, too. Serve with avgolemono sauce. Egg-Lemon Sauce Cook a roux of 2 T butter and 2 T flour Heat 1 C of chicken stock and thicken it with the roux In a bowl, whisk together: 2 eggs the juice of a whole lemon 2 T water salt & pepper Add this to the thickened stock and bring to tempdont let it boil. Stir constantly until thickened. San, we do get Five Alive here but try making the lemonade with the fresh fruits this summer-whole different ballgame. I also like the Raspberry Lemonade that I can buy frozen but I always add more berries to it and use some club soda in it from time to time too-and I KNOW you like raspberries. LOL~RL One more for the list: LEMON GARLIC CHICKEN 1/4 cup oil 1 broiler or fryer, cut up, or chicken pieces Flour to coat chicken pieces salt 1 clove garlic, mashed 1/4 cup olive oil 1/2 cup lemon juice 2 Tblsp. chopped onion 1 tsp. black pepper 1 tsp. thyme 1 tsp. Tabasco sauce Pour 1/4 cup oil into 13 x 9 x 2-inch Pyrex baking dish. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer. Bake 30 minutes at 400° F. Turn chicken and pour sauce over chicken. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it. Bake another 30 minutes. Serves: 4 to 6. From River Road Recipes II... A Second Helping. Copyright 1994. The Junior League of Baton Rouge, Inc. SLICE AND BAKE LEMON CRISPS 3/4 cup unsalted butter, softened 1 cup sugar 1 egg 1 Tblsp. grated lemon peel 1-1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in half. Shape each half into 8" log (1-1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350° F. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour. Yield: 6-1/2 dozen. Recipe from Land O Lakes. ok--i can see there are a few more things that i need to add to my "to try" list--thanx for the input! and this one doesn't exactly "belong" here. however, RL is right in that i DO love raspberries and this recipe she sent some time back is absolutely LUSH! i keep thinking how great it might be with real whipped cream but i will tell you that it is wonderful, exactly as written! Raspberry Mousse -- Roselin 2 (10 oz.) pkg frozen raspberries in syrup, thawed, divided 2 1/2 tsp cornstarch 1 (14 oz) can condensed milk 1 tsp lemon juice 1 (8oz) container Cool Whip. In saucepan combine one package of berries with juice and cornstarch. Cook and stir until clear. Chill. In blender combine remaining berries (drained) with condensed milk and lemon juice. Blend until smooth. Place in bowl and fold in whipped topping. Spoon half mousse mixture into dessert dishes, top with raspberry sauce and more mousse mixture. Chill at least one hour. Top with whipped cream if desired. Maybe not too quick but certainly easy. Linda Keep the recipes coming, my "to try list" is getting HUGE! This is really nice dish. I made it for the French Virtual dinner. I think we'll have it again tomorrow! Chicken Fricassee In White Wine And Mushrooms 2 tablespoons Spanish Olive Oil 1-3 pound chicken, cut into 10 serving pieces 1/2 teaspoon salt Freshly ground black pepper (6 turns of the pepper mill) 1/2 pound small button mushrooms 1 tablespoon finely chopped garlic 1/2 cup dry white wine 1/4 cup chicken stock Juice of 1 lemon 4 tablespoons finely chopped parsley leaves Heat olive oil in a heavy skillet. Sprinkle the chicken with salt and pepper. Put the chicken in the skillet in one layer and skin down. Cook, uncovered, until brown, about 10 minutes. Add the mushrooms. Turn the chicken and cook for another 5 minutes. Remove all fat from the skillet. With the chicken in the skillet, add the garlic and stir. Add the wine and stock. Bring to a boil. Add the lemon juice. Sprinkle the chicken with parsley. Cover and cook for 5 minutes. You want about 1/2 cup of liquid. If there is more than that in the pan, reduce it over high heat. LOL, "frickin chicken" I also make roasted chicken with lemons that Adam (DS) calls "Lemon Up the Butt Chicken" Roast Chicken with Lemons (Lemon Up The Butt Chicken) 3- to 4-pound chicken Salt Black pepper, ground fresh from the mill 2 small lemons 2 to 3 cloves garlic (optional) Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a sharp-pointed fork, or similar implement. Place both lemons and garlic in the cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. from Essentials of Classic Italian Cooking by Marcella Hazan NOTES : This is all there is to it, simple roast chicken. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. quick tip... Roast at 350 F for 30 minutes, breast side down, then for 30 minutes breast side up, turn heat to 400 F and cook until done. THANK you for telling me, carol! my reply went to an address i didn't recognize and i wasn't sure exactly who it belonged to and i was surprised i didn't get a reply. and if that is chicken fricasee, you have managed to outdo my mother by a long shot! she was usually a wonderful cook but man, that is one dish that she just slaughtered. essentially her version was more like drowned chicken with drowned carrots and celery--blech! i will look forward to "frickin chicken"! ok, San, LOL, I just sent you an email using my regular email. That other one was for junk mail, I must've used it by mistake without realizing it! Frickin chicken (I'm sticking with that, Woodie) is really good. Actually, I have a couple of Frickin recipes one especially good with little meatballs, if anyone wants it! I'd love the meatball one. Here's another I like: LEMON MUSTARD CHICKEN (serves 4) 1/2 cup flour 1/2 tsp each, salt & pepper 4 chicken breast cutlets 1 TBL olive oil 1 1/2 cups chicken stock 1 small red bell pepper, diced 4 green onions, thinly sliced 2 tsp Dijon mustard 2 TBL lemon juice 1 tsp grated lemon zest 1 TBL cornstarch 1 tsp dried tarragon Lemon slices & chopped fresh tarragon (if you have it) Combine the flour, salt & pepepr in a shallow dish & coat the chicken with the mixture. Heat the oil in a skillet, add the chicken & saute until golden on both sides. Transfer to a plate & keep warm. Add the stock, bell peppers & green onions to the skillet & cook 2 minutes. In a small bowl, combine the mustard, lemon juice, zest & cornstarch, blending well. Whisk the mixture into the stock, add the dried tarragon & cook until thick. Add the cutlets & heat for about 10 minutes. Remove the chicken to a platter, cover with the sauce & garnish w/the lemon slices & fresh tarragon.~~ St. John's Episcopal Church Cookbook I cannot believe we've got this far in a 'lemon' thread, and still no mention of Lemon Butter (Curd, Cheese)!! To which I am sorely addicted, as my non-existent waistline attests. It is truly wicked stuff, and very easy to make. It would be excellent instead of the yoghurt in those evil-sounding 'Burst o' Lemon Muffins'. (I can't get lemon-flavoured yoghurt where I live, so guess what's on the menu soon!) Lemon Butter 6 lemons 500g sugar 6 eggs 125g butter Beat eggs at high speed until light, add sugar. Place in a double saucepan with the butter and grated rind of 2 lemons. Squeeze out the juice of the lemons and add to the egg mixture. Cook over low heat until thick. Bottle and seal. Will keep, refrigerated, but about one month. And if by some miracle, you don't eat it all either by the spoonful, or on toast or muffins, or as a filling to make individual tartlets, or as a cake filling..... Lemon Curd Ice Cream 400g lemon curd 600ml extra thick double cream 2 tablespoons milk Combine the ingredients, slowly using a hand whisk. Spoon into a container and freeze. Take out of the freezer 15-20 minutes before serving. Use within 3 weeks. Lemon Bread and Butter Pudding Thoroughly grease a pie dish and one-third fill it with soft breadcrumbs. Dot with butter. Pour in enough milk to just cover the crumbs. Place a layer of lemon butter, about 1cm thick, over mixture. Then beat together 2 eggs and 2 tablespoons sugar. Add sufficient milk to the beaten eggs and sugar to fill the pie dish to within 1cm of the top. Pour into pie dish, stirring gently. Bake in a moderately slow oven for 45-60 minutes until custard is set. Serve with whipped cream or ice cream. [This is truly to-die-for! If I made the lemon butter especially for this dessert, I usually grate in the rind of a lemon to give it even more lemon-oomph. I've used other fruit butters (curds) in this recipe, too - mainly passionfruit, but mango butter goes well, and any other!] Here it is, Ginger. I got this from my friends mom. I was trying to duplicate my grandmpther's recipe. The ketchup is to taste, start with a little, you can always add a little more. Chicken Fricassee with Meatballs 1 package giblets chicken wings (cut at joints) or drumettes 2 pounds chopped meat 1 large onion -- chopped 2 eggs pepper salt -- (optional) 1/4 cup matzoh meal or bread crumbs garlic powder ketchup (14-ounce bottle) you'll use around half a bottle, maybe more, according to taste) paprika Brown giblets and wings with onions in a pot. Mix meat, eggs, matzoh meal, some ketchup, a little water, dash of garlic powder and pepper. Make tiny little meatballs. Add them to the pot, one layer at a time, so they don't get squished. Add ketchup (I start with about 1/4 to 1/2 a small bottle, some paprika and garlic powder to sauce. Shake the pot a little bit and sort of fold the sauce up from the bottom so the meatballs don't get squished. Simmer for a few hours. Check the sauce to see if it needs more ketchup, garlic, pepper or salt. I made Ginger's Lemon Bars Deluxe last night (halving the recipe because there's only me to eat them - I used a 20cm cake tin instead of the slab tin - they took the same baking time for each part - 20 minutes), and they are very delish. Next time, I'm going to add some finely grated lemon rind to both the base and the topping. But I thoroughly recommend them just as they are! oh daisy--i've only just started to appreciate lemon curd in the last couple of years and i'm hoping and praying that commercially prepared stuff isn't nearly as sinfully rich as your recipe! of course i DID know that anything that tasted that good straight from a spoon had to be bad in one way or another... San and Woodie, I recently made this, and it was wonderful. Pasta del Magnifico alla Garga Rachael Ray Show: 30 Minute Meals Episode: 30-Minute Love Potion 1 cup heavy cream 2 tablespoons cognac or dry sherry 1 lemon, zested 1 large navel orange, zested 1/2 teaspoon coarse salt 2 tablespoons fresh mint, chopped, about 3 sprigs 12 leaves fresh basil, shredded or torn 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente 1/2 cup grated Parmigiano-Reggiano In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates. Commercial lemon curd is nothing but an apology for the real thing (not really a genuine apology, either! It's just a fob-off.). It's more jelly with artificial flavouring than anything else, IMO. If you're going to spoil yourself, do it in a really devilish way and make the genuine article!! Just found this one online at Food and Wine. Looks good! LEMON UPSIDE-DOWN CAKE Recipe by Cal Peternell From Holidays: Cal & Mike's Excellent Easter This recipe originally appeared in Food & Wine - April, 2005. Cal likes teaching recipes that are extremely versatile, like this one. The cake is wonderful when it's made with almost any type of fruit, from figs and blood oranges to pineapple. Cal usually uses sweet Meyer lemons from his neighbor's tree. Regular lemons are tasty too and add a bitter note that's a lovely contrast to the gooey brown-sugar topping. 1 1/2 sticks unsalted butter, softened 3/4 cup plus 2 tablespoons light brown sugar 2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 2 large eggs, separated 3/4 cup whole milk 1/4 teaspoon cream of tartar Sweetened whipped cream, for serving Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk. In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream. still copying and pasting to the ever-growing "to try" list but debbie, that lemon pasta sounds absolutely incredible! thanx for posting it! and daisy--i had copied some stuff from a previous discussion on lemon curd. doesn't get any simpler (or better) than this: I'm with Teresa....!! Lemon curd is good just on your finger....or on ice cream, or toast...or toasted pound cake. My favorite Easter dessert is home made angel food cake, sliced horizontally into 3 layers....spread generously with lemon curd, re assemble and frost with whipped cream.....or serve each slice with a mound of whipped cream. Linda C My Swedish friends introduced me to a wonderful dessert. Mix lemon curd half and half with whipped cream and fill a meringue pie crust shell. Place strawberries on top. Eat. (They can buy a packaged, pre-made meringue crust in Sweden but I just made my own - it was better than theirs!) tee hee, tee hee! that did sound alot like something ginger would love, didn't it? i had a couple of really wonderful treats this week, including a package of meyer lemons from carol (dishesdone). sorry stacy, but she says the season for them is just about done but if you can get here before ted has lunch tomorrow, i would be happy to share some REALLY good chicken (there is 1/2 of a chicken breast left)! she not only sent the lemons, but a bunch of recipes and this one got a very enthusiastic response, especially from ted! chicken breasts with meyer lemon-shallot sauce 1 tsp salt 1 tsp pepper 3/4 tsp ground allspice 8 boneless, skinless chicken breast halves 1/2 C dry white wine 1 C low sodium chicken broth 3 T meyer lemon juice 2 tsp meyer lemon zest 2 T minced shallot 1 tsp chopped thyme 4 T chopped parsley mix the salt, pepper and allspice in a small bowl. rub this mix over both sides of the chicken. heat 1 T oil in each of 2 non-stick skillets over medium high heat. divide chicken between the skillets and saute until cooked through, about 4 minutes per side. transfer chicken to a plate and cover with foil. add 1/4 C wine to each skillet and bring to a boil to deglaze the pan. then combine the wine into 1 skillet and stir in broth, 1 T lemon juice and lemon zest. boil until reduced to 1/2 C (about 5 minutes). whisk in shallots, 6 T oil, 2 T lemon juice and 1/4 tsp allspice. season with salt & pepper to taste. cut chicken crosswise into 1/2-inch thick slices and divide the chicken amongst the plates and spoon the sauce over it. sprinkle with parsley. my notes: since it's only the 2 of us, i cooked 1 1/2 chicken breasts but kept the sauce ingredients as written except i didn't bother adding the additional 6 T oil. i knew the sauce would be great over the boiled potatoes i was serving and i needed that extra sauce for them--it was perfect on there! also, 2 lemons yielded almost exactly the 3T of juice and 2 tsp of zest called for in the recipe. teresa--they are less oval than lemons but not as round as limes and the skin is a deeper yellow--much closer to the color of an egg yolk. and the flavor is different--someone told me it wasn't as "puckery" and they certainly were right about that. to me, you can definitely taste some tangerine along with the lemon flavor. Almost forgot this one that's made it's way thru most of us: Diane's Home Cookin 4.8 Chapter: Pancakes,Crepes & the Syrups, Fillings Lemon-Ricotta Hot Cakes From Cookingrvc( Cooking & recipe forum) 6 Large eggs, separated 1 ½ cups whole-milk ricotta cheese 1 stick unsalted butter, melted and cooled ½ t. pure vanilla extract ½ C. all purpose flour ¼ C sugar ½ t. salt 2 Tablespoons grated lemon zest Powdered sugar for dusting Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside. Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder. Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx And here's another couple I've just got to try: Diane's Home Cookin 4.8 Chapter: Cakes Ricotta Lemon Cake With Blueberry Topping This light, moist, lemon flavored cake, is perfect for a topping of sweetened berries. A small slice of heaven to end your meal! Cake: 2 Cups Sugar 1 Cup Softened Butter 1/2 Cup Ricotta Cheese 1/2 Cup Milk 3 Cups All-Purpose Flour 1-1/2 Teaspoons Lemon Extract Zest Of 1 Lemon, Finely Chopped 4 Large Eggs Powdered Sugar For Topping Topping: 3 Cups Blueberries 3/4 Cup Sugar 1 Teaspoon Lemon Juice For the cake, preheat the oven to 350 degrees F. Butter and flour a 9" cake pan. In a bowl, mix together the butter and sugar until fluffy. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed. Pour into your prepared pan, and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool. To prepare the topping, combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool. Once the cake has cooled, dust lightly with the powdered sugar. Serve a small slice with a spoonful of blueberry topping. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Lemon-Blueberry Upside-Down Cake Topping: 4 Tablespoons unsalted butter, cut into 4 pieces 2/3 Cup tightly packed, light brown sugar 2 Cups fresh blueberries 2 Teaspoons grated lemon zest Preheat the oven to 350̊F Melt the butter in the pan, by placing it in the oven a few minutes. Stir in the brown sugar and put back in the oven a few more minutes or until the mixture is bubbling Remove from the heat Arrange the blueberries evenly over the brown sugar mixture. Sprinkle the lemon zest over the berries Cake Batter: 1-1/3 cups AP flour 1-½ tsps. baking powder Pinch of salt ½ cup unsalted butter, softened 1 cup sugar 2 large eggs, room temperature 1-½ tsps. vanilla ½ cup plain yogurt, or sour cream 2 ounces white chocolate, coarsely chopped Sift the flour, baking powder and salt. In mixing bowl, beat butter until creamy. Add the sugar and continue to beat until mixture is light in texture and color. Beat in the eggs one at a time. Beat in the vanilla and chopped white chocolate. On low speed, beat in half the flour mixture until just combined. Scrape down the sides of the bowl. Beat in the yogurt or sour cream, then beat in the remaining flour mixture until combined. Spoon the batter over the topping in the cake pan. Spread evenly over the berries, covering them completely. Bake 40-45 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in the pan about 5 minutes, then run a knife around the edge of the cake to release it from the sides of the pan. Invert onto a serving plate. Let cool 30 minutes before serving. I make this frequently but really don't have a specific recipe, I wing it: Lemon Sausage 6 Italian sausage links 2 large lemons-juice only 2 tsp chopped garlic 1/2 cup EVOO 1/2 stick butter 1/2 cup white wine Broil or roast sausage links on 400 degrees. While sausage is cooking, add other ingredients to sauté pan and simmer. When sausages are pink, take out of oven and diagonally cut into 1 inch pieces. Add sausage to pan continue simmering until sauce thickens. I serve this quick dish as the main course for dinner but they can be used as appetizers. thanx, debbie--ted and i agree that the pasta del magnifico recipe is great! we made it earlier this week and it's absolutely a keeper! i loved having the flavors of all those freshly chopped herbs in such a simple cream sauce--it allowed them to really stand out and be tasted. thanx for posting it! I love love love lemon anything. I see CraftyRN posted the Lemon-Ricotta Hot Cakes. Yum, those are amazing! I will have to save this entire thread and start making the recipes now. I am sure they'll bring me through the summer. Here's some more that are staples in my repetoire: The first is one near and dear to my heart. It is a recipe from my beloved brother-in-law's Dad, who is the nicest, most loving man on the planet (sorry DH and Dad!)... Sue Lemon Chicken (Mr. C's) Amount Measure Ingredient -- Preparation Method 2 lbs. chicken breasts -- skinless, boneless 3/4 cup Flour 4 T. Butter 1/4 cup Canola oil 1 C. Dry white wine Juice of ½ lemon 1 C. Chicken broth (canned or home made) 8 lemon slices Fresh parsley for garnish Pound chicken cutlets to 1/4 or 1/3 inch thick. Cut into 2x2" pieces. Lightly coat with flour. Heat butter in large skillet. When bubbly, add oil. When oil is hot, add chicken pieces in batches so only one layer of chicken is in pan at a time - brown lightly on both sides. Remove chicken and reserve in a baking dish. When all pieces are browned and removed from pan, add wine and lemon juice to pan. Scrape up bits on bottom of pan (deglaze). Bring to a boil, and reduce liquid over high heat, for 3 minutes. Add chicken broth and reduce for another 3 minutes. Return chicken to pan. Top with lemon slices. Simmer for 5 - 6 minutes. Garnish with fresh parsley and additional lemon slices. NOTES : If making ahead, store in a baking dish and reheat covered, in oven for 30 minutes at 300° or in a chafing dish. I've made this several times, and it is fabulous. I am NOT a baker, so that tells you this is easy. You may consider buying the curd, although I love it fresh. LEMON CREAM CHEESE STRUDEL Amount Measure Ingredient -- Preparation Method Filling 3 egg yolks Grated zest of 2 lemons 1/4 cup sugar 1/4 cup lemon juice Strudel 2 8 oz packages of cream cheese, at room temperature 1/4 Cup Confectioner's sugar 1 Egg 12 Sheets Phyllo dough 2/3 Cup Melted unsalted butter Granulated sugar, for sprinkling Combine the egg yolks, sugar, lemon juice and zest in a 7-inch diameter stainless steel bowl. Put it over a 6-inch pot of simmering water, making sure the bottom of the bowl isn't touching the water (the bowl shouldnt touch the water because too high a heat will cook the egg yolks). Stir with a wooden spoon (I used a whisk)until thickened and the foam has subsided, about 8 minutes. Remove from the heat, transfer the curd to a clean bowl and cover the surface of the lemon curd with plastic wrap. Chill for at least 30 minutes. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Combine cream cheese and icing sugar in a medium bowl and in a stand mixer fitted with the paddle attachment beat the mixture on medium speed until light and creamy. Add the egg and chilled lemon curd and beat on medium speed just until well blended. Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.) Brush with melted butter. Lay another sheet on top, and continue brushing and layering until you have 6 sheets of phyllo layered and buttered. Pour half the filling onto the bottom third of the phyllo creating a log of filling and leaving a 6-inch border along the bottom and 1 1/2-inch border along the sides. Roll the strudel away from you, turning once. Fold the sides in (letter style), securing well, and then roll it completely. Strudel should be about 3 inches thick. Repeat with the remaining phyllo and filling to make another strudel. Put the 2 strudels on the baking sheet, seam side down. Brush with butter. Sprinkle with some granulated sugar and cut two small slits in the top of the phyllo to let steam escape. Bake for 17 to 20 minutes or until golden and puffy. Remove from oven and cool slightly. Slice. NOTES : When youre working with phyllo dough, keep any unused portions covered in plastic wrap so they dont dry out and crumble. Use a 7-inch bowl and a 6-inch pot of simmering water to make the curd. If the bowl is too large, the curd will curdle. Oh, these are good. I make mini's for individual tarts. Lemon Tarts Amount Measure Ingredient -- Preparation Method The Crust 1 3/4 cups all-purpose flour 2/3 cup confectioners sugar -- plus extra to decorate finished bars 1/4 cup cornstarch 3/4 teaspoon salt 12 tablespoons unsalted butter (11/2 sticks) -- at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan Lemon Filling 4 Large Eggs -- beaten 1 1/3 cups Granulated sugar 3 Tablespoons All-purpose flour 2 teaspoons finely grated lemon zest 2/3 Cup juice from 3-4 lemons 1/3 Cup whole milk 1/8 teaspoon salt Rasberries and mint for garnish For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter individual-serving tart molds (with removable bottomes) or larg tart mold. Light;y grease bottom with oil or butter. Pulse flour, confectioners sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. To do this by hand, mix flour, confectioners sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse. Sprinkle mixture into pan and, press firmly with fingers into even, 1/4-inch layer over bottom and up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 15 minutes. For the filling: Whisk eggs, sugar, and flour in medium bowl, then stir in lemon juice, milk, and salt to blend well. To finish the tarts: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm tart crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer tarts to wire rack; cool to near room temperature, at least 30 minutes. Source: "Cook's Illustrated May, 1998" NOTES : After cooled, refrigerate until serving. These can be made as bars (use parchment paper) but come out very nicely as individual-serving tarts. Can also be made as a large tart. When ready to serve, garnish with raspberries, fresh mint leaves, and a dusting of confectioners sugar. This was very good. I always add more lemon zest than the recipe calls for so I may have already adjusted this for the additional zest. Lemon Poppy Seed Pound Cake Amount Measure Ingredient -- Preparation Method Cake 3 cups all-purpose flour 2 cups sugar 1/4 cup poppy seed 1 cup butter -- softened 1 cup buttermilk (or 1 T. vinegar plus enough milk to equal 1 cup) 4 eggs 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons grated lemon peel 1/2 teaspoon vanilla Glaze 1 cup powdered sugar 1 tablespoon lemon juice -- (1 to 2) Heat oven to 325°. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are moistened. Increase speed to high. Beat, scraping bowl often, until smooth (1 to 2 minutes). Pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. In small bowl stir together powdered sugar and enough lemon juice for glazing consistency. Drizzle over cake. 16 servings. Source: "Land O Lakes" Wow! I am so glad I found this thread. I have a huge old lemon tree out back that is dripping in lemons. Now I have something to do with them. It's gonna take me a bit to go back and check out all these recipes. Then we will just have to eat our way through them all, LOL. And I'll post the lemon curd recipe my sister gave me. Fast and easy, from Sunset magazine. coronabarb I love lemon curd. I made some last week and it took so long to thicken, then it was solid like butter in the fridge, but a little dab warmed up on a toasted corn muffin, it was good, but I'm looking for another recipe. Tried to convert yours, Daisy, no can do... I'm lousy with metrics, so I looked for something on the web! Please post your recipe, Coronabarb! I think we'll be having Sue's Mr. C's chicken this week! Carol, here is a recipe I got from Colleen, she kindly converted all the amounts into cups and ounces for me. I can vouch for this, it's really, really good. All notes are Colleen's. This is so easy! It's also very lemony Microwave Lemon Butter 125g/4oz butter (NOT margarine) 3/4 cup lemon juice (about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (I use superfine) 4-5 eggs, thoroughly beaten Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilised jars. Cover immediately. Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short. Makes about 3 medium sized jars. Sneaky notes: If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? ) mixture into egg. Repeat if necessary. Annie I don't know why your recipe didn't work out, Dishesdone! It's usually cooked enough in about 5 minutes, and turns out soft and very spreadable. Did you do it in a double boiler, or in an ordinary saucepan? I do mine in a double boiler - perhaps that prevents it 'drying out'. Perhaps you could add a little more lemon juice. I've made this recipe so often, I'm not scared to fiddle with it - I usually use whole eggs rather than some whole, some just yolks. It turns out perfect no matter what I do! Perhaps you'd be happier trying Colleen's recipe! Both are just as delicious as each other! I couldn't convert it, so I used this one... Incredibly Rich Lemon Curd 2 sticks (1/2 pound) unsalted butter, softened 1/2 cup fresh lemon juice, strained 1/2 cup sugar 3 large egg yolks In a medium bowl set over a saucepan of simmering water, melt the butter with the lemon juice and sugar, stirring occasionally, until the sugar is dissolved. Whisk in the egg yolks, 1 at a time, and cook over moderately high heat, whisking constantly, until the curd is very hot to the touch and the consistency of loose sour cream, about 15 minutes. Strain the curd into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate before serving. The curd can be stored in the refrigerator for up to 1 week. from Food and Wine I used a double boiler, I stirred for what seemed like hours, and it looked fine once it got thick, but when I refrigerated it it became the consistancy of a stick of cold butter, couldn't spread it. It was fine when I heated it in the microwaved! Thanks for converting your recipe, I'll try your, too! Can't have too much lemon curd? Yes, you're right, Daisy, too much butter. I made Colleen's recipe by way of Annie this morning! Perfect and delicious and so fast and easy! thanks for posting it, Annie! I'll try yours next, Daisy. certainly can't have enough lemon curd, I LOVE this stuff! Had to call my sister in Sacramento to get this, as I couldn't find my copy! Now I need to get some eggs (a great week for that...should be cheap!). I may try tinkering with adding some raspberry to it. Sunset Lemon Curd 4 teaspoons grated lemon peel 2/3 cup lemon juice 5 eggs 1 cup sugar 1/2 cup melted butter Put all ingredients except butter into blender. Blend well. With blender running on low, gradually add melted butter and blend well. Place into heavy pan and heat over medium heat, stirring constantly. Cook 5 minutes until bubbly and thickened. Makes 3 cups I made these cookies this afternoon and filled them with the last of the lemon curd (Colleen's recipe that Annie posted) instead of jam. They were delicious, perfect combination! Jam Thumbprints (Ina Garten) 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. I am jealous of those of you with lemon trees in your backyard!! especially those divine meyer lemons!!! I just discovered them at the new Fresh Market here in Indy. And yesterday at Williams Sonoma I found that they are selling bottled meyers lemon juice (not as good as the real thing) but ok!! I just tried a lemon and ginger pound cake last night but DH left it in oven and it burned ....so I need to try it again before posting it, but it called for grated ginger and meyer lemons which sounded like a wonderful combination!! Will post it if it turns out this time. OK, maybe I missed it, but I don't think I did. I cannot BELIEVE that nobody posted Ruthanna's most fabulous recipe, below. The compound butter is to die for! NOTE: The tomato-basil butter is outstanding you can just make that and serve it over a lot of things grilled chicken, veggies, rice, etc. I make a double recipe, chill it, make into a log then wrap and freeze. Its easy to slice off what you need. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER (serves 4) Source: Ruthanna TOMATO BASIL BUTTER 1 Tbs. olive oil 1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) *I used canned diced tomatoes and it was fine. 2 tsp. minced garlic 1/ 2 cup sweet butter softened 2 tsp. grated lemon rind salt pepper 1/ 4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. FISH 1/ 2 cup flour salt pepper 3/ 4 cup dry bread crumbs 3/ 4 cup grated Parmesan cheese 2 eggs, beaten 1/ 4 cup butter 1/ 4 cup olive oil 1 pound flounder fillets (tilapia, sole or similar fish also works very well) Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 3 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter. Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, its good on cooked green beans or grilled shrimp. Source: Adapted from a recipe in Frog Cookbook A late addition, but worth the wait! LEMON FREEZE TORTE Reminiscent of lemon meringue pie, this is a light refreshing treat after a heavy meal. Could use orange juice and rind instead of lemon, if desired. 5 egg yolks 6 egg whites 1-1/4 cups granulated sugar 3/4 cup Lemon juice Grated rind of 2 lemons 2 cups whipping cream 1 pkg. (3-1/2 oz./100 gm) Ladyfingers or Puff Pastry Pretzels Pinch of Cream of Tartar In top of double boiler, beat together 5 egg yolks, 2 of the egg whites, 1 cup of sugar, lemon juice and rind, cook over medium heat, stirring frequently, until thickened, about 5 minutes. Spoon into bowl, refrigerate until cool. Whip cream until it holds its shape. Fold into cooled lemon mixture. Line sides of 8 inch buttered springform pan with ladyfingers. Spoon in lemon-cream mixture and freeze for 6 hours or until firm. In separate bowl, beat remaining egg whites with cream of tartar until frothy, gradually adding remaining sugar (1/4 cup) beating until soft peaks form. Pile meringue on top of frozen lemon desert. Broil on bottom rack of oven until meringue is brown. --about 1 minute. Transfer again to freezer. About 1 hour before serving transfer torte to refrigerator, or counter. remove sides of springform pan. Makes about 12 servings. Source: Canadian Living Christmas Cooking, Dec. 1986. Lemon pound cake 'The Secrets of Baking' Special tools Parchment paper (for loaf cakes) Standing electric mixer with a paddle attachment (optional) Ingredients For the cake: 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 tsp. baking powder salt 1 cup buttermilk 2 Tbsp. fresh lemon juice 1 pound (4 sticks) unsalted butter, softened if using a hand mixer 2 cups sugar 1/4 cup finely grated or chopped lemon zest 4 large eggs For lemon syrup: 1/2 cup plus 1 Tbsp. fresh lemon juice 3/4 cup sugar Directions For the cake: Preheat the oven to 350 degrees. Adjust the rack to the center of the oven. Spray two 9-by-5-by-3-inch loaf pans with pan spray and line with a strip of parchment paper running along the length of the pan. Spray the paper. Triple-sift the flours, baking powder, and salt into a medium bowl and set aside. Combine the buttermilk and lemon juice in a small bowl and set aside. Using a standing mixer fitted with a paddle attachment or a hand mixer, beat the butter on high speed until it is soft and creamy, about 1 minute. Slowly add the sugar and lemon zest and beat on high speed until fully incorporated and the mixture is fluffy, light, and a creamy white color, about 10 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next. Add one third of the sifted dry ingredients to the batter and mix on low speed until just incorporated. Add one third of the buttermilk mixture and mix until just incorporated. Repeat with the remaining two thirds of the dry and wet ingredients, in two additions. Be sure each addition is completely absorbed before adding the next. Pour the batter into the prepared pans. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans on a rack for 5 to 10 minutes, then carefully remove them from the pans and set on the rack to cool. Directions For the syrup: Meanwhile, bring the lemon juice and sugar to a boil in a small saucepan over medium heat, stirring. Cook until the sugar has dissolved, about 3 minutes. While the cakes are still warm, poke holes all over the tops with a skewer or a fork. Use a pastry brush to apply the lemon syrup. The holes help the syrup penetrate into the center of the cake. Serve warm or at room temperature. The pound cake will last for up to two days at room temperature or three weeks in the freezer if wrapped airtight. Yield: Two 9-inch loaf cakes Honey Lemon Squares Yield: 12 servings. 1/2 cup butter softened 1/4 cup powdered sugar 1 cup + 1 Tbsp. flour, divided 3/4 cup honey 1/2 cup lemon juice 3 eggs 1 tsp. grated lemon peel baking powder In a medium bowl, cream butter and powdered sugar until light and fluffy. Add one cup of flour and mix until combined. Press mixture evenly into the bottom of a 8-inch square pan. Bake at 350 F for 20 minutes or until lightly browned. Meanwhile, in a medium bowl, whisk together remaining 1 Tbsp. flour with remaining ingredients until thoroughly blended. Pour over the baked crust; bake 20 minutes more, until filling is set. Cool in pan and cut into squares to serve. Source: National Honey Board Lemon Sour Cream Pie Serves 6 Flaky Pie Crust Dough: 2 cups flour sugar salt 1/2 cup and 2 Tbs. butter 1 large egg 2 Tbs. ice water Pie Crust Directions: Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly. Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes. Roll out the dough for the pie shell and place in a 9-inch pie pan shaping the dough to the pan. Line the shell with parchment paper and place baking beans or weights. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool. Lemon Filling: 1 cup sugar cornstarch 1 Tbs. lemon zest 1/2 cup fresh lemon juice 3 egg yolks, slightly beaten 1 cup milk 1 package (3 ounces) cream cheese 1/4 cup butter 1 cup sour cream 1 baked pie shell, 9-inch 1 cup heavy whipping cream, whipped and sweetened with 1/8 cup sugar In a heavy saucepan, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, milk and cream cheese. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in refrigerator. Lemon Sponge Pudding what attracted me to this recipe was its uniqueness, for even though you mix the ingredients together as you would any cake batter, the batter separates into two layers as it bakes. The top layer is a light and airy sponge cake and underneath the cake is a deliciously tangy lemon sauce. Although much different from most cake recipes, only later do I find out that this type of cake is quite popular in England and Australia where recipes abound with names such as; Lemon Surprise Pudding, Lemon Pudding Cake, Lemon Souffle Pudding, and Lemon Delicious Pudding. It is important to note that whether you decide to bake the batter in individual ramekins or in one large souffle dish, it must be placed in a water bath to provide temperature protection for the eggs thus preventing the batter from curdling. To do this first place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges) and then carefully pour in enough hot water so that the water is halfway up the sides of the ramekins. My preference is to serve this dessert directly from the individual ramekins so when your guests dip their spoons into the ramekins they will be pleasantly surprised to find not only cake on their spoons but also a yummy lemon sauce. The finishing touch is to dust with confectioners (powdered or icing) sugar along with a dollop of softly whipped cream and maybe some fresh berries (if available). Preheat oven to 325 degrees and place rack in the center of the oven. Grease six ramekins with butter. Set aside 2 tablespoons of the sugar to use when whipping the egg whites. In the bowl of your electric mixer, with the paddle attachment, cream the remaining sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites. In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 2 tablespoons sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated. Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Prepare a water bath. (A water bath is used to provide temperature protection for the eggs.) Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins. Bake about 45 minutes or until the sponge cakes are golden brown and a toothpick is inserted into the cake portion it comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving. This dessert is best served warm and you can serve the sponge cakes in the ramekins with a dusting of confectioners sugar and a dollop of whipped cream. Note: You can also make this dessert in a 2 quart (4 cups) souffle dish. Makes 6 servings. Recipe: 1 cup granulated white sugar, divided 3 tablespoons unsalted butter, room temperature 3 large eggs, separated 1 teaspoon pure vanilla extract 1 tablespoon lemon zest 1/3 cup all purpose flour 1/4 teaspoon salt 1/3 cup fresh lemon juice 1 cup whole milk 1/8 teaspoon cream of tartar Note: Ramekins are a lot like a small soufflé dish with their rimmed top and straight sides that are smooth on the inside but ridged on the outside. They can be made of porcelain, earthenware, or stoneware and are usually plain colored. Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume. Lemon Delicious (Sponge Pudding, or any other name you call it!) is definitely NOT a cake, it's a dessert which has a very fluffy cake-like consistency with the lemon sauce around it. It's usually served with ice cream, cream or custard. Here in Australia it's just called Lemon Delicious. Two simple versions below. Be warned. Although it might look like a large pudding for a large family, it's so light that it really doesn't stretch very far, although it's quite rich. Think 4 servings, tops. But most people come back for seconds, so make two! The Passionfruit Delicious is equally - um - delicious and highly recommended. The first time I made Lemon Delicious was in a camp oven over an open fire, and all I had to beat up the egg whites was a fork! It turned out just fine - so it's an easy recipe, really. Much easier in a home kitchen, I must say. Caramel Lemon Delicious 1/2 cup sugar 1/4 cup water 1/3 cup plain flour 1/2 cup sugar 60g butter 1 teaspoon grated lemon rind 3 tablespoons lemon juice 4 eggs, separated Combine sugar and water in a saucepan, stir over low heat until sugar has dissolved. Increase heat and boil gently. Pour caramel evenly into the base of 4 individual ovenproof dishes and swirl dishes to coat the base and a little of the sides. Sift flour, add sugar. Rub in butter until mixture resembles breadcrumbs. Add lemon rind and juice and egg yolks. Beat well. Beat egg whites until firm peaks form, fold into lemon mixture. Spoon lemon mixture evenly into prepared dishes, stand dishes in a baking dish filled with water to come halfway up the sides of the individual dishes. Bake at 160C for 50 minutes or until golden brown on top. Loosen edges of pudding with a knife, turn out and top with whipped cream. Lemon Sponge Pudding 3/4 cup sugar 1 tablespoon butter juice and grated rind of 1 lemon 2 eggs, separated 3 tablespoons self raising flour pinch salt 3/4 cup milk 1/4 cup water Cream sugar and butter. Add lemon juice and rind, then egg yolks. Beat well. Add sifted flour, salt, milk and water. Mix thoroughly and add stiffly beaten egg whites. Pour into a pie dish. Stand in a dish of water in a moderate oven and bake 40 minutes. Passionfruit Delicious 30g butter 3/4 cup castor sugar grated rind of 1 lemon 3 eggs, separated 1/4 cup self raising flour 1 tablespoon lemon juice 1/2 cup passionfruit pulp 1 cup lukewarm milk sifted icing sugar Beat together the butter, sugar, rind and egg yolks until well mixed. Stir in the flour, then gradually add lemon juice, passionfruit pulp and milk. Beat egg whites until soft peaks form, fold into mixture. Pour into a buttered pudding dish. Place dish in a roasting pan half filled with cold water. Bake at 190C for 40-45 minutes until light brown and set. Sprinkle with icing sugar and serve with whipped cream, if desired. This is a great dish to make ahead and serve on a buffet: Lemon Chicken (Mr. Casella's) Amount Measure Ingredient -- Preparation Method 2 lbs. chicken breasts -- skinless, boneless 3/4 cup Flour 4 T. Butter 1/4 cup Canola oil 1 C. Dry white wine Juice of ½ lemon 1 C. Chicken broth (canned or home made) 8 lemon slices Fresh parsley for garnish Pound chicken cutlets to ¼ or 1/3 inch thick. Cut into 2x2" pieces. Lightly coat with flour. Heat butter in large skillet. When bubbly, add oil. When oil is hot, add chicken pieces in batches so only one layer of chicken is in pan at a time - brown lightly on both sides. Remove chicken and reserve in a baking dish. When all pieces are browned and removed from pan, add wine and lemon juice to pan. Scrape up bits on bottom of pan (deglaze). Bring to a boil, and reduce liquid over high heat, for 3 minutes. Add chicken broth and reduce for another 3 minutes. Return chicken to pan. Top with lemon slices. Simmer for 5 - 6 minutes. Garnish with fresh parsley and additional lemon slices. NOTES : If making ahead, store in a baking dish and reheat covered, in oven for 30 minutes at 300° or in a chafing dish. LEMON CREAM CHEESE STRUDEL Amount Measure Ingredient -- Preparation Method Filling 3 egg yolks Grated zest of 2 lemons 1/4 cup sugar 1/4 cup lemon juice Strudel 2 8 oz packages of cream cheese, at room temperature 1/4 Cup Confectioner's sugar 1 Egg 12 Sheets Phyllo dough 2/3 Cup Melted unsalted butter Granulated sugar, for sprinkling Combine the egg yolks, sugar, lemon juice and zest in a 7-inch diameter stainless steel bowl. Put it over a 6-inch pot of simmering water, making sure the bottom of the bowl isn't touching the water (the bowl shouldnt touch the water because too high a heat will cook the egg yolks). Stir with a wooden spoon (I used a whisk)until thickened and the foam has subsided, about 8 minutes. Remove from the heat, transfer the curd to a clean bowl and cover the surface of the lemon curd with plastic wrap. Chill for at least 30 minutes. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Combine cream cheese and icing sugar in a medium bowl and in a stand mixer fitted with the paddle attachment beat the mixture on medium speed until light and creamy. Add the egg and chilled lemon curd and beat on medium speed just until well blended. Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.) Brush with melted butter. Lay another sheet on top, and continue brushing and layering until you have 6 sheets of phyllo layered and buttered. Pour half the filling onto the bottom third of the phyllo creating a log of filling and leaving a 6-inch border along the bottom and 1 1/2-inch border along the sides. Roll the strudel away from you, turning once. Fold the sides in (letter style), securing well, and then roll it completely. Strudel should be about 3 inches thick. Repeat with the remaining phyllo and filling to make another strudel. Put the 2 strudels on the baking sheet, seam side down. Brush with butter. Sprinkle with some granulated sugar and cut two small slits in the top of the phyllo to let steam escape. Bake for 17 to 20 minutes or until golden and puffy. Remove from oven and cool slightly. Slice. NOTES : When youre working with phyllo dough, keep any unused portions covered in plastic wrap so they dont dry out and crumble. Use a 7-inch bowl and a 6-inch pot of simmering water to make the curd. If the bowl is too large, the curd will curdle. Can't forget this one........ Lemon-Ricotta Hot Cakes Amount Measure Ingredient -- Preparation Method 6 large eggs -- separated 1 1/2 cups whole-milk ricotta cheese 1 stick Unsalted butter -- melted and cooled 1/2 teaspoon vanilla extract 1/2 Cup All purpose flour 1/4 Cup Sugar 1/2 teaspoon Salt 2 T. grated lemon zest Powdered sugar for dusting Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside. Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter then gently fold in the remainder. Grease the heated griddle, if necessary. Drop 3 tablespoons of batter for each hotcake on the griddle, allowing space for spreading. Cook until golden on the bottom and the top shows a bubble or two. Gently flip, and cook until undersides are light brown. Dust with powdered sugar. Source: "NY Times"NOTES : These are simply the BEST pancakes ever. Resist the urge to top with syrup, not necessary. Since I pulled this thread up to make the dough for the lemon slice 'n' bake cookies this morning, thought I'd bring it to the top again. I've probably saved and made more recipes from this thread than any other. Tried any new lemon recipes lately to add? I loved this thread! yes, I have another. Lemon marmalade. I made it with the meyers but when I don't have meyers for a recipe, I use regular lemons and just substitute a little orange juice to mix in with the lemon. It would probably work fine in this recipe. or just go with regular lemons. I never made jam before and this came out fanatstic and it was very easy (my potential for disaster was there, but the recipe worked perfectly. I made it about 4 times already (gave some away for friends to try) and I didn't use cheesecloth for the pits, so I'm lazy, I cooked it, pits and all, and picked out the pits with a spoon (most of them, LOL!) and I didn't have the patience to wait 24 hours so I let it sit for maybe 8-10 hours the first time, and about four hours the last time. Came out fine every time! MEYER LEMON MARMALADE Active time: 1 1/4 hr Start to finish: 25 1/4 hr 6 Meyer lemons (1 1/2 lb) 4 cups water 4 cups sugar Cheesecloth Kitchen string 6 (1/2-pint) Mason-type jars, sterilized Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes. Ladle hot marmalade into jars, filling to within 1/4-inch of top. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely. Cooks' note: Marmalade keeps, stored in a cool, dark place, up to 1 year. Makes 6 (1/2-pint) jars Gourmet - December 1999 I used to spend a lot of time at White Oak Plantation, a hunting resort in the Alabama Black Belt. One of the things they served was this Lemon Bread 1/3 cup shortening 1 1/3 cups sugar 2 eggs 1 1/2 cups sifted flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup milk 1/2 cup chopped nuts Grated rind and juice of one lemon Cream shortening and 1 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add alternately with milk to creamed mixture, beating well. Add nuts and lemon rind. Pour into a greased 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 50-60 minutes. Blend remaining sugar and lemon juice; pour over bread as soon as it comes from oven. A friend sent this to me. I haven't tried it yet, but she raves about it! Fragrant Lemon Chicken Yield: 6 servings. INGREDIENTS: 1 apple - peeled, cored and quartered 1 stalk celery with leaves, chopped 1 (3 pound) whole chicken salt to taste ground black pepper to taste 1 onion, chopped 1/2 teaspoon dried rosemary, crushed 1 lemon, zested and juiced 1 cup hot water DIRECTIONS: Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1 cup hot water into the slow cooker. Cover, and cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times. totally forgot about this one, it's GOOD!! Lemon Rosemary Grilled Chicken 1/2 cup lemon juice 1/8 cup olive oil 2 tablespoons dried rosemary 4 boneless skinless chicken breast halves 1 lemon, sliced 1 teaspoon garlic powder salt & pepper In a large resalable plastic bag, mix the lemon juice, olive oil, and rosemary garlic powder, salt and pepper. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor! Found this one at a newspaper online, thought we'd try it tonight! Lemon Chicken with Bok Choy 1/2 cup lemon juice (from about 4 large lemons) 1 tablespoon white wine vinegar 1/3 cup plus 1 tablespoon sugar 1/4 cup plus 2 tablespoons water, divided 1/3 cup and 2 teaspoons cornstarch, divided 6 stalks bok choy cut into 2-inch lengths or 4 heads baby bok choy 3 eggs, lightly beaten 1/3 cup flour 4 boneless, skinless chicken breast halves, pounded to 1/3-inch thickness 1/2 cup canola oil Make lemon sauce by combining in a nonreactive small saucepan lemon juice, vinegar, 1/3 cup sugar and 1/4 cup water. Place over low heat and cook, stirring, 2 to 3 minutes until the sugar dissolves. Increase heat to medium high and bring to a boil. Reduce heat and simmer 1 to 2 minutes. In small bowl, whisk together 2 teaspoons cornstarch and 2 tablespoons water. Whisk cornstarch mixture into the sauce; cook 2 to 3 minutes until sauce boils and thickens. Keep warm over low heat. Place bok choy in a steamer basket over boiling water 3 to 4 minutes until tender crisp. Drain and keep warm. Meanwhile, in shallow bowl, whisk eggs. In glass pie dish or other shallow baking dish, combine flour and 1/3 cup cornstarch. Dip chicken into beaten eggs; drain off excess. Dredge chicken in flour mixture to coat well. Transfer chicken to plate and set aside. In straight-sided saute pan, heat oil over medium heat. Add chicken to pan, in batches if necessary, and fry 7 to 8 minutes until golden brown, crispy and cooked through, turning. Transfer chicken to paper towels to drain. Serve chicken atop bok choy topped with sauce. Or slice meat into 1/2-inch-thick slices and serve atop bok choy topped with sauce. Serve any remaining sauce on the side for drizzling at the table. Makes 4 servings. ah--so nice to see the new additions to this thread! and i have one too. we tried it for the 1st time recently and knowing that the zuchinni season is just around the corner, i'll sure we'll be making really good use of it again soon--thanx again, jain! Zucchini Toss (Jain) the zucchini is grated, and i have to say its one of my favorite dishes. steam 3-4 whole zucchini and grate, mix with the juice and zest from 2 lemons, garlic, s&p, olive oil, parmesan, pine nuts and a fist full of cut up basil and toss. San, I made the zucchini toss last night for dinner. Fantastic. Can't wait to have the leftovers for lunch! Wasn't sure how long to steam it. I did it for just a few minutes in the microwave and grabbed it out before it got soft. Perfect! Thanks again! Marinated Chickpea Salad with Radishes and Cucumber 1/4 cup extra-virgin olive oil 2 Tbsps. fresh lemon juice 1 garlic clove, minced finely grated lemon zest (can use a bit more) ground cumin Salt and freshly ground pepper, to taste One 15-oz. can chickpeas, well rinsed & drained 1 lb. seedless cucumber, thinly sliced crosswise 6 large red radishes, thinly slided 1/2 medium red onion, thinly sliced 1/4 cup finely chopped parsley or cilantro In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin. Season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before serving, stir in the cucumbers, radishes, onion, and herb(s) and season with salt and pepper. source: posted at finerkitchens.com My note: I use cilantro. If I only have a regular cucumber on hand, I seed it before cutting into chunks. Must use good brand (and fresh)olive oil. I usually marinate the chickpeas longer. This is best at room temperature. We love it! Wow, how did I miss this thread the first...and second time around? LOL Raspberry-Lemon Shortbread Tart From Every Day with Rachael Ray February-March 2006 8 Servings Prep Time: 30 min; Cook Time: 50 min 3 cups frozen raspberries (1 pound) 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Confectioners' sugar, for dusting No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar. You can replace the raspberries with your favorite fruitor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard. My notes: Based on the mistakes I made the first try... Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too. I made the shortbread in the food processor rather than using my fingers. Worked perfectly. Touch of Lemon Sugar Cookies Source: Pillsbury "Cookies, Cookies & More Cookies" 1980 2 c sugar 1 c butter, softened 1T grated lemon peel ¼ c lemon juice 1 tsp vanilla 2 eggs 3\-1/4 c AP flour 1 tsp salt 1 tsp soda 1 tsp cream of tartar Sugar Preheat oven to 325F. Lightly grease cookie sheets. In large bowl, combibe sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets. Bake 15\-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4\-5 dozen cookies My notes: These are really good, light lemon flavor. Lemon Curd Bars Source: Midwest Living December 2006 1 c unsalted butter, softened 1 c sugar 2 c all purpose flour ½ tsp baking powder 1 10\-12 oz jar lemon curd 2/3 c flaked coconut ½ c sliced or slivered almonds, toasted Preheat oven to 375F. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5\-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within ½ inc of edges of pan. In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18\-20 minutes more or until edges are golden and topping is browned. Cool and cut into squares. Makes 32 bars. Linda Woodie2 - I'm glad you liked the Marinated Chickpea Salad (just bought some more chickpeas so I can make it for dinner tonight :) I have a question about this thread...it won't let me copy and paste. when I click on it I get a pop up telling me that some type of software or something is not available...the thread comes up but I can't copy any of the recipes. and I want to copy that Raspberry-lemon shortbread tart!! Ann My FIL just brought over . Those are TWO half sheet cake pans. The $5 is there to show how big they are ! 40 lemons....sigh....reading the thread! Jessy, what did you end up doing with all those beautiful lemons? LEMON-LIME TART 1 1/4 C graham cracker crumbs 4 T unsalted butter, softened 2 T light brown sugar 1/4 t cinnamon 1 14 oz. can sw. condensed milk 1/3 C fresh lemon juice 1/4 C fresh lime juice 1 t EACH grated lemon and lime peel 2 large eggs, separated In medium bowl, mix graham cracker crumbs, butter, brown sugar and cinnamon until well blended. Press mixture onto bottom and up side of 9" tart pan with removable bottom. Preheat oven to 325. In large bowl, whisk sw. condensed milk, lemon and lime juices and peels, and egg yolks until mixture is well blended and thick. In small bowl with mixer on high, beat egg whites until stiff peaks form. Gently fold egg whites into lemon-lime mixture with rubber spatula. Pour lemon lime filling into crust. Bake tart 20-25 minutes, until filling is just firm. Cool on wire rack, then refrigerate until well chilled, about 3 hours. Approx. 10 servings. DONNA So simple, yet so good. Lemon Salt Marinated Pork Tenderloin Recipe courtesy Michael Chiarello 6 lemons 1 1/2 tablespoons salt 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 pork tenderloins (about 1 1/2 pounds total) Honey Roasted Applesauce, recipe follows Preheat oven to 425 degrees F. Finely zest the lemons. Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork. In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce. Honey Roasted Applesauce: 6 apples, Gravenstein or McIntosh 2 tablespoons sweet butter 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground sea salt, preferably gray salt 1/3 cup honey Preheat oven to 425 degrees F. Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks. Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized. Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold. Yield: 4 to 6 servings Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area. nice to see the more recent additions! i tried a new sauce last night and it was too "sharp" for the pasta and clams i made, until i toned it down with some cream--that worked out well. but i am very much looking forward to using it to marinate some chicken for a little bit before finishing on the grill! Basil Lemon Marinade 1/4 cup fresh lemon juice 1/2 teaspoon hot pepper flakes 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse salt (kosher or sea), or to taste 4 strips of lemon zest 3 cloves garlic, crushed with the side of a cleaver or minced 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four 1/2 cup extra virgin olive oil Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using. Makes 1 cup. Barbecue! Bible Sauces, Rubs and Marinades Steven Raichlen Workman Publishing back to the top with this thread! This was very good. I needed a 4th egg yolk to thicken it. I used canned artichokes. lemon chicken and artichokes with dill sauce Bon Appétit : March 2002 Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc. 2 lemons, halved 8 large artichokes 2/3 cup dry white wine 1/2 cup fresh lemon juice 1/3 cup olive oil 12 garlic cloves, minced 2 chickens (each about 3 3/4 pounds), giblets removed, each cut into 8 pieces 3 large egg yolks 2 tablespoons chopped fresh dill Squeeze juice from lemons into large pot of salted water. Add lemons. Trim artichokes and cut lengthwise into quarters; add to pot. Bring to boil over medium-high heat. Cover partially and boil until artichokes are tender, about 20 minutes. Drain. Using shears, cut 1/2 inch off tips of leaves. Scoop out choke. (Can be prepared 1 day ahead. Cool. Wrap tightly in plastic and refrigerate.) Preheat oven to 375°F. Whisk wine, lemon juice, oil, and garlic in large bowl to blend. Add chicken. Turn to coat. Let marinate 20 minutes. Remove chicken from marinade and arrange, skin side up, on large rimmed baking sheet. Reserve marinade. Bake chicken 30 minutes. Meanwhile, add artichokes to marinade in large bowl and toss to coat. Let marinate 25 minutes. Transfer artichokes to another large rimmed baking sheet; place in oven with chicken and bake 10 minutes. Pour marinade into saucepan and bring to boil. Baste chicken and artichokes with 1/3 of marinade. Continue baking until chicken is cooked through, about 15 minutes. Using slotted spoon, transfer chicken and artichokes to platter; tent with foil. Strain pan juices from baking sheets into 2-cup glass measuring cup. Transfer 1 1/4 cups pan juices to medium saucepan. Whisk in egg yolks. Whisk constantly over medium-high heat just until mixture boils and thickens, about 3 minutes. Stir in dill. Season sauce with salt and pepper. Spoon some sauce over chicken and artichokes on platter. Serve, passing remaining sauce separately.
1.1 2.1 3.1 4.1 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 6.1 7.1 8.1 9.1 10.1 11.1 11.2 11.3 11.4 11.5 11.6 12.1 13.1 14.1 15.1 16.1 17.1 17.2 17.3 17.4 17.5 17.6 17.7 18.1 19.1 20.1 21.1 22.1 23.1 23.2 23.3 24.1 24.2 25.1 26.1 27.1 28.1 29.1 29.2 29.3 29.4 30.1 31.1 32.1 33.1 34.1 34.2 34.3 34.4 34.5 34.6 34.7 34.8 35.1 36.1 37.1 38.1 39.1 39.2 39.3 39.4 39.5 40.1 40.2 41.1 42.1 43.1 44.1 45.1 45.2 45.3 45.4 45.5 45.6 46.1 47.1 48.1 49.1 50.1 51.1 52.1 53.1 54.1 55.1 56.1 57.1 58.1 58.2 58.3 58.4 58.5 59.1 60.1 60.2 60.3 60.4 60.5 60.6 61.1 62.1 62.2 62.3 63.1 63.2 63.3 63.4 63.5
Mediteranska čorba Potrebno je za 4 osobe: 1 kg ribe (pomešajte nekoliko vrsta), 2 glavice crnog luka, 1 manja glavica komorača, 1 šargarepa, 5 čena belog luka, veza začinskih trava, 1 kašika paradajz sosa, 12 kriški baget hleba, 10 kašika maslinovog ulja, 1/2 kašičice ljute paprike, prstohvat šafrana, so i biber. Priprema: Očistite i operite ribe i narežite ih na manje komade. Očistite i sitno iseckajte crni i 3 čena belog luka. Zagrejte 5 kašika maslinovog ulja i kratko propržite komade ribe sa lukom. Dodajte komorač, šargarepu, začinske trave, paradajz sos, šafran i ljutu papriku. Posolite i pobiberite, prelijte sa 1,5 l kipuće vode i kuvajte na umerenoj temperaturi oko 60 minuta. Na kraju izmiksirajte i procedite čorbu. U maloj činiji pomešajte 5 kašika ulja, so, biber i 2 čena seckanog belog luka. Tostirajte hleb i premažite ga mešavinom ulja i belog luka. Bakalar na pireu od bundeve Potrebno je za 6 osoba: 6 fileta bakalara od 150 g, 800 g bundeve, 1 glavica crnog luka, 2 kašike maslinovog ulja, 30 g putera, 3 prstohvata soli, sveže mleveni biber. Za dekoraciju: 50 g pšeničnog brašna, 50 g mlevenog badema, 20 g putera, 100 g kuvane pileće džigerice, 30 g rendanog parmezana, 100 g rukole, 2 kašike maslinovog ulja, 1 kašičica balsamiko sirćeta. Priprema: Zagrejte rernu na 200° C. Oljuštite bundevu i narežite na kocke. Oljuštite i sitno iseckajte crni luk. U šerpi propržite crni luk sa dve kašike ulja. Dodajte bundevu i dva prstohvata soli, dinstajte 3-5 minuta, pa dolijte 1,5 dl vode, poklopite i kuvajte na jačoj temperaturi oko 10 minuta dok bundeva ne omekša, pa sklonite poklopac i kuvajte dok voda ne ispari. Potom izgnječite bundevu, umešajte puter, posolite i pobiberite. Knedle u kari sosu Potrebno je za 4 osobe (ili 20 knedlica): 400 g fileta oslića, 1 belance, 1 dl krem pavlake, 1 kašika iseckanog peršuna, sok od limuna, so, biber, 50 g kokosovog brašna, 50 g prezle, ulje za prženje. Za sos: 1 dl kokosovog mleka, 1 kašičica kurkume, 1 kašičica karija, 1 kašičica sveže rendanog djumbira, sok od limuna. Priprema: Pomešajte kokosovo mleko, kurkumu, kari i đumbir, dodajte malo soka od limuna, posolite i držite u frižideru. Sameljite filete i stavite u činiju. Dodajte belance, pavlaku, kašiku soka od limuna i peršun. Posolite i pobiberite i mešajte dok ne dobijete kompaktnu smesu. Navlažite dlanove i oblikujte kuglice veličine oraha. Potom ih uvaljajte u mešavinu prezle i kokosovog brašna i pržite u vrelom ulju 10-15 minuta. Poslužite uz hladan sos. Šašlik Potrebno je: 800 g mesa, 3 limuna, 2 glavice crnog luka. marinada: 0,5 l belog vina, 3 čena belog luka, korijander, svež peršun, mirodjija, celer i tkemali (začin od sušenih zelenih šljiva). Priprema: Meso isecite na kockice, a limun i crni luk na kolutove. Prelijte marinadom da ogrezne i ostavite da prenoći na hladnom mestu. Kockice mesa nižite na ražnjiće, a izmedju redjajte kolutove luka i limuna iz marinade, pa ispecite na žaru. Šašlik se pravi od jagnjećeg ili svinjskog mesa, a poslednjih dvadesetak godina i od pilećeg. Ipak, kombinacija jagnjetine i svinjetine od vrata je autentična i najukusnija. Teleće šnice u viskiju Potrebno je: 1 kg telećih šnicli, 0,5 dl viskija, 1,5 dl juneće supe, 1,5 dl kisele pavlake, 2 kašike zelenog bibera u zrnu, ulje, mleveni crni biber, so. Priprema: Ispecite šnicle na dobro zagrejanom ulju po tri minuta sa svake strane, prelijte viskijem i pržite još nekoliko minuta. Izvadite meso i ostavite na toplom mestu. U istu posudu sipajte juneću supu, dodajte zeleni biber, kiselu pavlaku, so i mleveni crni biber pa prokuvajte nekoliko minuta mešajući. Prelijte meso i servirajte sa prilogom po želji. Ćuretina sa karijem Potrebno je: 2 šargarepe, 1 manji crveni luk, ½ šolje pirinča, 1 paprika, 350 g belog ćurećeg mesa, 1 kašičica karija, 1 mala pavlaka za kuvanje, ½ kelerabe, 2 kašike soja sosa, ulje, biber, so Priprema: Očistite luk, a šargarepu dobro operite, a zatim isecite na štapiće, a papriku na kolutiće. Ćuretinu takodje očistite i isecite na kockice. Sipajte šolju vode u šerpicu i dodajte pirinač koji ste prethodno oprali. Kuvajte ga poklopljenog tačno 20 minuta. Na zagrejanom ulju ispržite meso tako da porumeni sa svih strana, a zatim dodajte kari. Dodajte šargarepu, naseckani crni luk i papriku i sve zajedno dinstajte par minuta. Na kraju dodajte neutralnu pavlaku za kuvanje i ostavite da se arome sjedine još par minuta. Dodajte soja sos i pirinač, začinite po želju i služite toplo. Punjeni patlidžan Potrebno je za 4 osobe: 4 patlidžana, 3-4 kašike soka od limuna, 2 glavice crnog luka, 3 kašike ulja, čen belog luka, 150 g pirinča, 500 ml povrtnog bujona, 100 ml suvog belog vina, 7 manjih paradajza, 400 g svinjskih krmenadli, 2 kašike putera, komad od 50 g parmezana, pola veze peršuna, so, biber i prstohvat šećera. Priprema: Patlidžane operite i prepolovite po dužini. Kašičicom izdubite meso (ostavite pola cm od kore), isecite na kockice i poprskajte sokom od limuna. U posudi zagrejte dve kašike ulja i kratko propžite usitnjen crni i beli luk.Dodajte kockice patlidžana i dinastajte dva minuta. Umešajte 150 g pirinča, sipajte bujon i belo vino, poklopite posudu i kuvajte oko 20 minuta. Pet paradajza operite, zasecite unakrsno, prelijte kipućom, pa isperite hladnom vodom. Paradajze oljuštite, izrežite na kockice i dodajte u posudu nekoliko minuta pre kraja dinstanja. Krmenadle operite, prosušite, izrežite na trake duge pet cm, ispržite na preostalom ulju sa obe strane, posolite i pobiberite. Orah torta Potrebno je: 15 komada jaja, 375gr puter, 150gr čokolada, 15 kašika šećera, 250gr šećera, 300gr mleveni orasi, 1 kašikica sirćeta, 3 kašike brašna, Priprema: Odvojiti belanca, pa ih izmutiti sa 15 kašika šećera, dodati kašičicu sirćeta, nastaviti sa mućenjem i na kraju kašikom umešati mlevene orahe i 3 kašike brašna. Podeliti na tri dela i ispeći tri kore. Izmutiti 250 g šećera sa 15 žumanaca i stavitit da se kuva na pari. Na pola kuvanja dodati čokoladu i kuvati fil, dok se ne zgusne. Ostaviti fil da se hladi. Kada se fil ohladi, sjediniti ga sa omekšalim puterom. Filovati tortu: Kora-fil-kora-fil-kora i završiti filom. Torta dan i noć Potrebno je: za biskvit: 280 gr mljevenih oraha, 280 gr šećera, 14 jaja, 100 gr čokolade za kuhanje, 4 žlice krušnih mrvica za fil: 250 gr šećera, 100 gr čokolade za kuhanje, 4 jaja, 250 gr margarina Priprema: Količina za biskvit koja je navedena služi nam za pravljenje dva biskvita. 7 žumanjaca se umuti sa 14 dkg šećera, zatim dodati 50 gr sitno naribane čokolade.Utući snijeg od 7 bjeljanjaka u njih dodati 14 dkg oraha i dvije žlice mrvica.Zatim dodati u to smjesu od žumanjaka, šećera i sitno naribane čokolade pa sve to peći u namazanoj tepsiji srednje veličine dvadesetak minuta na 180 stupnjava.Isti postupak ponoviti i za drugi biskvit.Pečene biskvite prerezati po visini tako da se dobiju 4 tanja biskvita Postupak za fil: Umutiti žumanjce sa šećerom i skuhati na pari te dodati 100 gr čokolade.Kada se ta krema ohladi dodati izrađeni margarin i utučenu pjenu od bjeljanjaka.Svaki biskvit filovati od prvog do zadnjeg biskvita te ga ukrasiti po želji.Izvor Musaka sa piletinom i kuvanim jajima Potrebno je: 9 jaja, 500 g mlevenog pilećeg mesa, 1 glavica crnog luka, 1 jaje, seckani peršun, so, mešavina suvog začina, biber, ulje, 1 kašika brašna, 2 dl mleka, 100 g kačkavalja. Priprema: Skuvajte jaja, očistite ih, presecite napola i poređajte u nauljenu vatrostalnu posudu. Naseckajte crni luk i upržite ga, zatim dodajte mleveno meso i nastavite sa prženjem. Dodajte začine i jedno sveže jaje, dobro promešajte i sipajte preko kuvanih jaja. Tri kašike ulja i kašiku brašna malo upržite pa u to polako dolivajte mleko i kuvajte dok se ne zgusne. Sos prelijte preko mesa, narendajte kačkavalj i stavite da se peče u rerni na 200 stepeni dok ne porumeni. Kuvanje s vinom Osim što jelima daje posebnu aromu i ukus, vino može da zameni i masnoće u receptima. Ako izbacite iz recepta masnoću, zamenite je vinom koje će vratiti izgubljenu sočnost jelu. Na primer, ako pržite povrće u tiganju, umesto pola količine ulja ili putera dodajte malo vina. U marinadama s oko pola šoljice ulja četvrtinu zamenite vinom.Alkohol i kiseline u marinadama omekšavaju meso, ali ga ujedno i aromatiziraju, a bilo da ga dinstate, kuvate ili pečete, marinirano meso biće najsočnije.Kod ribljih i bujona od živine upotrebljava se belo vino, a kod bujona od divljači i tamnih mesa crveno vino.Osim toga, belo ili desertno vino sjajan je dodatak i smesi za patišpanj koji postaje sočan i vazdušast. Vruć patišpanj možete preliti decilitrom crvenog vina, pokriti providnom folijom i ostaviti da se ohladi. Premažite patišpanj čokoladnom glazurom koja se odlično slaže s vinom, a tako možete da spremite i mafine. Citrusi ubrzavaju metabolizam Južno voće može da bude od velike pomoći u borbi sa suvišnim kilogramima. Vitamin C stimuliše razgradnju masti i izbacivanje toksina. Preporuka SZO je da svakog dana pojedete pet manjih voćnih obroka. TOKOM zime savetuje se uzimanje južnog voća jer obiluje vitaminom C i antiksidansima, citrusnom kiselinom i flavonoidima. Vitamin C jača imunitet i ubrzava razgradnju masti, stimuliše izbacivanje toksina, podstiče mikrocirkulaciju i proizvodnju kolagena, pa sami tim, pozitivno utiče i na lepotu.Istovremeno pomorandže, limun, mandarine i grejpfrut ubrzavaju metabolizam i stimulišu opuštanje. Najbolje bi bilo da poslušate preporuku Svetske zdravstvene organizacije i da svakog dana pojedete pet manjih obroka raznovrsnog voća. U slučaju prehlade količinu možete i da povećate. Ako ste neodlučni prilikom izbora agruma, evo nekoliko saveta stručnjaka.