Recipe Source: The Cook Shack
4-6 Tilapia fillets
1 Tbls. olive oil
¼ cup grated Parmesan cheese
2 Tbls. parsley flakes
2 Tbls. butter
1 Tbls. lemon juice
1 tsp. garlic powder
Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Makes 4 servings.
Recipe Source: birminghamrestaurants.com
2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper
Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.
Recipe Source: cooks.com
1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.
4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.
Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.
Recipe Source: thatsmyhome.com
1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts 2-each in 8 slices
Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.
Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from theheat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soysauce mixture halfway through.
Recipe Source: mom
3 lbs. pork roast
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon flour
1 teaspoon paprika
1/2 teaspoon salt
ground black pepper
1/4 cup water
1/8 cup cooking sherry
1 bay leaf
1/4 cup bourbon
Place the pork roast fat side up in a roaster. Rub the roast with lemon juice. Mix together the brown sugar, flour, paprika and salt. Rub this mixture all over the roast. Generously sprinkle with ground black pepper.
Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast. Place a bay leaf in the pan and sprinkle the roast with parsley. Baste heavily and often.
After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast. Bake approximately 2 1/2 hours or 45 minutes per pound.
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons paprika
1 tablespoon ground red pepper
1 tablespoon black pepper
1 1/2 teaspoons celery seeds
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon ground nutmeg
Combine all ingredients. Store in an airtight container.
Recipe Source: Flavor of the South
2 cups cooked chicken, cut in bite-size pieces
¾ cup diced celery
¼ cup diced onion
½ tsp. salt
2 Tbls. lemon juice
½ cup mayonnaise
½ cup sour cream
2 cups crushed potato chips
1 1/2 cups grated cheese
Mix the first seven ingredients and set aside.
Grease the bottom of a 9-inch x 12-inch casserole dish. Sprinkle half of the chips over the pan, then half of the cheese. Pour in all the salad ingredients. Cover with the rest of chips and then the cheese. Sprinkle the paprika over this. Cover and let set in fridge for one hour or overnight.
Uncover and bake one hour at 350 degrees.
Recipe Source: Wesley Luttman / allrecipes.com
Prep/Cooking Time: 2 Min
1 (1.5 fluid ounce) jigger citron vodka
1/2 fluid ounce Blue Curacao
2 fluid ounces sour mix
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon – cut into wedges, for garnish
Fill a Collins glass with ice. Pour in vodka, blue Curacao and sour mix. Fill to the top with lemon-lime soda. Garnish with lemon wedge, and serve with straw.
Recipe Source: SweetySJD / recipezaar.com
Prep/Cooking Time: 25 min / 25 min prep
6 ounces spaghetti, uncooked
1 (11 ounce) can low-fat cream of chicken soup
3/4 cup water
1 tablespoon lemon juice
1 1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package california-blend frozen vegetables
4 cups cooked chicken breasts, cubed
3 tablespoons parmesan cheese, grated
While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
Stir in chicken; heat through.
Drain spaghetti, add to chicken mixture and toss to coat.
Sprinkle with Parmesan to serve.
“This is a great crowd pleaser punch. ‘Retro’ to youngsters but a staple at every Christmas party in my family since the early ’60’s. The ‘Dads’ gather around the punch bowl and ‘taste-test’ the first batch before anyone else is allowed to partake.”
Recipe Source: LabRescuer / allrecipes.com
Prep/Cooking Time: 5 minutes
1 (750 milliliter) bottle vodka
1 (46 fluid ounce) can grapefruit juice
1 (46 fluid ounce) can pineapple juice
1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 trays ice cubes, or an ice ring
In a swanky punch bowl (a MUST), combine the vodka, grapefruit juice, pineapple juice, lemon-lime soda and ice, or ice ring. This punch is too good for the little punch glasses that come with the punch bowl so use your highball glasses, stand around the punch bowl and have a good time!