Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: lemon (Page 3 of 4)

Chocolate Mousse

Recipe Source: The Birmingham News / Adapted from The Great Book of French Cuisine (Revised Edition), by Henri-Paul Pellaprat (Vendome Press, 2003, $35)


6 oz semisweet chocolate, coarsely chopped
1/4 teaspoon salt
2 Tablespoons water
4 large eggs, separated (see note)
2 teaspoons vanilla
3/4 cup heavy cream, divided
1-1/2 teaspoons granulated sugar or to taste


Combine chocolate, salt and water in the top of a double boiler or in a heatproof glass bowl set over a pan of simmering water. Stir until chocolate is melted. Let cool slightly.

In a large bowl, beat egg yolks until light and lemon-colored, then gradually beat in melted chocolate. Stir in vanilla.

In another large bowl, using clean beaters, beat egg whites until they stand in soft peaks. Fold egg whites into the chocolate mixture, mixing gently but well.

In another bowl, whip 1/2 cup cream; fold cream into chocolate mixture. Spoon mousse into a decorative serving dish or into sherbet glasses; chill until ready to serve. Just before serving, whip the remaining 1/4 cup cream with sugar and add a dollop to each serving of mousse.

Yields 6 to 8 servings.


Uncooked eggs can be a source of food poisoning. Davidson’s eggs, which are pasteurized in the shell, eliminate that risk, but the whites will take longer to beat.


Recipe Source: Mr_Recipe / MyFoxAL


2 lb crab meat
1/2 cup trio peppers, small dice
1/2 cup red onion, small dice
2 Tbsp lemon zest or lemon grass
1/2 cup garlic chives
3/4 cup mayo
1 tsp Cayenne pepper
2 Tbsp Cajun seasoning
1 Tbsp Old Bay
1/4 cup lemon juice
2 each whole eggs
2 cups panko


Place all ingredients in bowl, except panko. Mix well. Then add panko.

Form out into 2 1/2 oz disks and brown on griddle or saute pan. Place in 350 F oven for 3-5 minutes or until done.

Rum Punch

Recipe Source: MawMaw (Recipe from a newspaper clipping from The Daily Review, Morgan City, LA – December 10, 1975.)

Prep/Cooking Time: 1 hour 20 minutes


1 1/2 fifth Jamaican Rum
6 ounces pineapple juice
10 ounces orange juice
10 ounces lemon or lime juice
1 1 /2 quart ginger ale or club soda
lemon or lime slices


Into a large punch bowl place the Jamaican Rum, pineapple juice, orange juice, and lemon or lime juice. Let the mixture steep for one hour. Before serving, add the ginger ale or club soda. Decorate with the lemon or lime slices and strawberries. Place a cake of ice or several trays of ice in the punch and serve.

Cranberry Chicken

Recipe Source: Corwynn Darkholme /


2 1/2 pounds cut up chicken pieces
salt and pepper to taste
1 (8 ounce) can jellied cranberry sauce
1/4 cup corn syrup
2 tablespoons lemon juice
2 tablespoons melted butter
1/2 teaspoon dried rosemary, crushed


Heat grill to medium. Rinse chicken and pat dry. Season with salt and pepper to taste.

To Make Sauce:

In a medium bowl combine the cranberry sauce, corn syrup, lemon juice, butter/margarine and rosemary. Mix well. Set aside.

Grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes. Turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking.

Mexican Steak With Chimichurri Sauce

Recipe Source:

Prep/Cooking Time: 1 hour 40 mins prep (includes 30 minutes of marinating)


2 lbs boneless beef sirloin (1-1/2 inches thick)

Marinade or Sauce
2/3 cup olive oil
1/3 cup parsley, minced
1/3 cup cayenne pepper sauce
3 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 teaspoons dried oregano leaves
4 garlic cloves, peeled & crushed


Blend all marinade ingredients in a food processor.

Taste, and adjust seasonings if desired.

Score each side of the steaks 1/8 to 1/4-inch deep.

Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.

Seal bag and marinate in refrigerator for at least 30 minutes.

Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.

Let steak stand 5 minutes.

Slice steak diagonally.

Serve with reserved sauce mixture.

Makes 6-8 servings.

N’awlins Citrus Slush

Recipe Source: Dotty Faulk

Prep/Cooking Time: 10 mins prep / 48 hours freezing


1 6oz can frozen orange juice concentrate undiluted
2 6oz cans frozen lemonade concentrate undiluted
2 6oz cans frozen limeade concentrate undiluted
3 1/2 Cups water
1 Cup sugar
4 Cups vodka
2 28oz bottles 7-Up or ginger ale
1 can pineapple crushed (to taste)
Cherries (to taste)


Combine concentrates, water, sugar, vodka, and soda/ale. Add fruit to taste. Stir to mix. Freeze for 48 hours, stirring often to prevent settling.

Serve frozen as a cold treat, or thaw for a refreshing drink!

Makes 16 servings.

Sparkling Berry Lemonade

Recipe Source:

Prep/Cooking Time: Prep: 15 minutes / Freeze: 4 hours


1 envelope or tub low-calorie lemonade-flavor soft drink mix (enough to make 2 quarts)
5 cups water
8 medium strawberries, hulled and quartered
1 envelope or tub low-calorie cherry- or raspberry-flavor soft drink mix (enough to make 2 quarts)
1 1-liter bottle club soda, chilled


In a 2-quart pitcher stir together lemonade drink mix and the water. Place 1 strawberry quarter in each of 32 compartments of ice cube trays; fill with 3 cups of the lemonade mixture. Freeze about 4 hours or until solid.

Stir cherry or raspberry drink mix into remaining lemonade mixture in pitcher. Cover and chill until serving time.

To serve, slowly pour club soda into lemonade mixture in pitcher. Put 4 ice cubes in each of 8 glasses. Pour lemonade mixture into each glass. Makes 8 (6-ounce) servings.

Note from Nicki:

Actually, my little wee one isn’t particularly fond of strawberries, so I used cherries instead — they were an instant hit! 🙂

Firecracker Shrimp

Recipe Source: Essence Of Emeril


1 teaspoon oil
1 pound large shrimp, shell-on, split down back and deveined
1 cup heavy cream
Juice of 2 lemons
2 tablespoons butter
2 tablespoons chopped parsley
Salt and pepper


Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle.

Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper.

Serve it up.

Baked Tilapia Parmesan

Recipe Source:

Prep/Cooking Time: 30 minutes / 5 mins prep


1/2 cup fresh grated parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon dried basil
1/8 teaspoon onion powder
2 lbs tilapia fillets
1/4 cup butter, softened
2 tablespoons fresh lemon juice
salt and pepper


Preheat oven to 400 degrees F. Grease baking pan. In small bowl, mix together the cheese, butter, mayonnaise and lemon juice, basil, onion powder, salt and pepper.

Arrange fillets in a single layer in prepared pan. Bake for 20 – 30 minutes until done and flaky.

Remove fillets from oven and cover them with the cheese mixture on top side. Place under broiler for 2 minutes or until the topping is browned.

Be careful not to overcook the fish.

Makes 8 servings.

Handsome Party Punch

Recipe Source: Sarah /

Prep/Cooking Time: Prep Time: 10 Minutes


1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
3 liters lemon-lime flavored carbonated beverage
1 quart raspberry sherbet


In a punch bowl combine orange juice concentrate, lemonade concentrate, and lemon-lime soda. Stir gently to mix, then slide the sherbet in.

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