Posts tagged Lemon Juice
February 17, 2010 · Filed under Finely Choppec Cheese, Fresh Parsley, Medium Green Onion, Thawed Frozen Shirmp · Tagged Cloves Garlic, Green Onion, Lemon Juice, Olive Oil, Parmesan Cheese, Parsley, Shrimp, Shrimp Scampi, Vegetable Oil
Prep: 30 min cook: 3 min ■ 6 servings
For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.
Shrimp Scampi
1 ½ pounds uncooked medium shrimp in shells, thawed if frozen
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh parsley
2 table spoons lemon juice ¼ teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped Grated Parmesan cheese, if desired
1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.
1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0
Reference: “COCINA” Betty Crocker
February 6, 2010 · Filed under Drained Peas, Dry Mustard, Sliced Celery · Tagged Cayenne Pepper, Celery, Cheeseburger macaroni, Creamy Macaroni Salad, Green pease, Ground Beef, Hot Waer, Lemon Juice, Mayonnaise, Mustard, Salad Dressing
1 lb. ground beef
1 package Hamburger Helper mix for Cheeseburger Macaroni
3 cups hot water
1 package (10 oz) frozen green peas, thawed and drained
2 cups sliced celery
¼ cup sweet pickle relish
½ cup mayonnaise or salad dressing
1 teaspoon dry mustard
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
Cook and stir ground beef in 10-inc skillet until brown, drain. Stir in Macaroni. Sauce Mix and water. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Mix peas, celery and relish in small bowl. Mix mayonnaise, mustard, lemon juice and cayenne mixture and vegetables into mayonnaise mixture. Serve immediately or, if desired, cover and refrigerate until chilled, at least 3 hours. Makes 4 to 5 servings.
Reference: Casseroles and One Dish Meal
January 30, 2010 · Filed under Chopped Tomato, Shredded Cheese, Sliced Onion · Tagged Cheddar Cheese, Cilantro Leaves, Cloves Garlic, Green Onion, Ground Turkey, Layered Mexican Turkey-Rice Salad, Lemon Juice, Low-fat Sour Cream, Mexican-flavored Rice Mix, Mock Guacamole, Onion, Peas, Pepper, Pepper Sauce, Salsa, Taco, Taco Sesoning Mix, Tomato
Layered Mexican Turkey Rice Salad
1 lb. ground turkey
1 package (1-1/2 oz) taco seasoning mix
1 package (7.6 oz) Mexican-flavored rice mix, prepared according to package directions
1 recipe Mock Guacamole, prepared according to recipe below
1 cup low-fat sour cream
1 cup salsa
1 cup reduced-fat Cheddar cheese, shredded
½ cup green onions, sliced
1 medium tomato, chopped
In large skillet, over medium-high heat, sauté ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning and cook another minute. In 11-inch pie plate, layer prepared rice, turkey mixture and mock guacamole (spreading over turkey mixture to within ¼-inch of pie plate edges). Top guacamole with sour cream, salsa, cheese, olives, onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates. Makes 8 servings.
NOTE: Recipe may be made the night before, covered and refrigerated.
MOCK GUACAMOLE
2 large cloves garlic
2 cups frozen peas, cooked according to package directions and drained
½ cup fresh cilantro leaves
¼ cup onion, chopped
1 tablespoon lemon juice
¼ teaspoon pepper
1/8 teaspoon hot pepper sauce
In food processor bowl, fitted with metal blade and motor running, drop in garlic cloves; process 10 seconds. Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth
Reference: Casseroles and One Dish Meal
December 10, 2009 · Filed under Uncategorized · Tagged Cannellini Beans, Lemon Juice, Olive Oil, Sage, Scallions, Tuna Steaks
Prep TIME: 10 minutes
Cooking Time: 4 minutes
3 Tbs. lemon juice
3 Tbs. olive oil
3 Tbs. minced scallions
1 Tbs. chopped sage
2 15 ½-oz. cans cannellini beans, drained
4 5-oz. tuna steaks
1. Whisk together lemon juice and olive oil in a medium-size bowl; add scallions, sage, ¼ tsp. salt, and 1/8 tsp. ground black pepper. Combine.
2. Sprinkle tuna steaks with ¼ Tbs. salad an 1/8 tsp. ground black pepper. Heat 2 Tbs. oil in a large heavy-bottomed skillet; add steaks and sear 2 minutes on each side for medium rare, or to desired degree of doneness. Place bean salad on serving plate, top with tuna steaks, and drizzle with remaining lemon juice mixture. Makes 4 servings.
July 1, 2009 · Filed under Chopped Green Pepper, Chopped Table Celery, Fresh Crab Flakes, Small Onion · Tagged Calamansi Juice, Crab Flakes, French Dressing, Green Pepper, Lemon Juice, Lettuce Leaves, Mayonnaise, Onion, Salt, Table Celery
Ingredients:
2 crab flakes, canned or fresh
2 tablespoon lemon or calamansi juice
1 small onion, grated
2 tablespoon red or green pepper, chopped
2 table celery, chopped
¼ cup French dressing
½ teaspoon salt
1 cup mayonnaise
Procedure:
- Place all ingredients in a bowl, toss lightly together.
- Chill; serve on lettuce leaves
Photo courtesy: mylt.ltcdn
June 4, 2009 · Filed under Frozen Beans, Heavy Saucepan, Slivered Almonds · Tagged Almonds, Butter, French-style Green Beeans, Lemon Juice, Margarine, Saucepan, Skillet
¼ cup butter or margarine (60 ml)
½ slivered blanched almonds (120 ml)
½ salt (2 ml)
2 lemon juice (10ml)
1 ½ frozen French-style green beans (675 g)
Heat butter or margarine in heavy saucepan or skillet. Add almonds and cook slowly until golden, stirring often. Remove from heat and stir in salt and lemon juice.
Cook beans as directed on package. Drain. Pour almond mixture over beans. Serve immediately.
May 4, 2009 · Filed under Flavored-Croutons, Freshly Ground Pepper, Grated Parmesan Cheese, Ground Mustard, Large Romaine · Tagged Anchovy Fillets, Cloves Garlic, Garlic-flavored Croutons, Ground Pepper, Lemon Juice, Mustard, Olive Oil, Parmesan Cheese, Romaine, Salad Bowl, Salt, Vegetable Oil, Worcestershire Sauce
Legend has it that this well-know salad was created by Caesar Cardini, an Italian chef who owned a restaurant in the border town of Tijuana, Mexico.
Caesar Salad
1 cloves garlic, cut in half
8 anchovy fillets, cut up*
1/3 cup olive or vegetable oil
3 tablespoon lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground mustard
Freshly ground pepper
1 large or 2 small bunches romaine, torn into bite-site pieces (10 cups)
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
1. Rub large wooden salad bowl with cut cloves of garlic. Allow a few small pieces of garlic to remain in bowl if desired.
2. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in salad bowl.
3. Add romaine; toss until coated. Sprinkle with croutons and cheese; toss. Serve immediately.
*2 teaspoon anchovy paste can be substituted for the anchovy fillers. – Betty Crocker
Photo courtesy: readersdigest
April 7, 2009 · Filed under Chopped Fresh Coriander, Chopped Onion, Crushed Garlic, Grated Ginger, Medium Onion, Peeled Tomatoes, Seeded Green Chilli · Tagged Bay Leaves, Chick Peas, Coriander, Fresh Ginger, Garam Masala, Garlic, Ghee, Green Chilli, Ground Turmeric, Lemon Juice, Onions, Savory Chick Peas, Tomato
This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
1 cup dried chick peas
30g ghee
2 medium onions, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon ground turn=meric
1 teaspoon garam masala
3 cups water
2 medium tomatoes, peeled, chopped
1 small fresh green chilli, seeded, chopped
2 bay leaves,
2 tablespoons chopped fresh coriander
1 tablespoon lemon juice
Procedure:
1. Place chick peas in large bowl. Cover with water, cover, stand overnight. Rinse and drain chick peas.
2. Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes) or until onions are soft. Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).
3. Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas. Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.
4. Stir in remaining coriander and lemon juice. Serves 6.
February 26, 2009 · Filed under Chopped Fresh Coriander, Chopped Green Shallots, Chopped Stick Celery, Fresh Ginger, Medium Carrot · Tagged Carrot, Cumin Seeds, Fresh Coriander, Garam Masala, Ginger, Ground Coriander, Ground Turmeric, Hurricanes, Lemon Juice, Red Lentils, Spicy Vegetable Dhal, Tamarind SauceGreen Shallots, tick Celery
Dhal can be made 3 days ahead; keep, covered, in refrigerator; it can be frozen for 2 moths.
Ingredients:
1 cup red lentils
1 teaspoon chopped fresh ginger
1 clove garlic, crushed
1 small fresh red chilli, finely chopped
1 stick celery, chopped
2 tablespoons chopped fresh coriander
1 table lemon juice
1 ¼ liters (5 cups) water
2 teaspoons tamarind sauce
3 green shallots, chopped
1 medium carrot, chopped
½ teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
1 teaspoon cumin seeds
Procedure:
- Stir over high heat until mixture boils, reduce heat, simmer, partly covered, for about 40 minutes (or microwave on HIGH for about 25 minutes) or until lentils and vegetables are soft.
- Combine garam masala, turmeric, ground coriander and seeds in small saucepan, stir over medium heat for about 2 minutes (or microwave on HIGH for about 1 minute) or until mixture is fragrant.
- Stir in yogurt and spinach, stir over low heat for about 1 minute or until heated through, do not allow mixture to boil. Serves 4.
February 23, 2009 · Filed under Chopped Small Onion, Drained Corn Kernel, Finely Chopped Fresh Ginger, Fresh Ginger, Medium Red Pepper, Peeled Mung Beans, Sliced Medium Red Pepper · Tagged Black Mustard Seeds, Cayenne Pepper, Coconut, Corn Kernel, Green Beans, Lemon Juice, Mung Beans, Red Pepper
This dish can be made a day ahead; keep, covered, in refrigerator. Recipe unsuitable to freeze or microwave.
Ingredients:
1 teaspoon black mustard seeds
2 tablespoons peeled split mung beans
1 small onion , chopped
1 teaspoon finely chopped fresh ginger
½ teaspoon cayenne pepper
500g green beans
1 medium red pepper, sliced
½ cup water
130g can corn kernels, drained
½ cup coconut
1 ½ tablespoons lemon juice
Procedure:
1. Melt ghee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.
2. Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onion is soft.
3. Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.
Stir in corn, coconut and juice, stir over high heat for about 1 minute or until heated through. Serves 4.
