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Old 05-10-2005, 01:21 PM   #11
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Quote:
Originally Posted by buckytom
ya gotta include annamaria's limoncello (i'll see if i can find her post).

and i will post the veal scallopini in lemon butter sauce over wilted spinach, from rachael ray's 30 minute meals 2 cookbook, as soon as i find it. dw makes it often, and it's deelish.

another one of hers, dw's not rachael's , is lemon and mushroom chicken. again, i will have to look for the recipe.
Already done, bucky--I searched the archives and found Annamaria's recipe! Your ideas sound great too--thanks!
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Old 05-10-2005, 01:26 PM   #12
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This recipe was really good.
Shrimp Portofino
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Old 05-10-2005, 01:29 PM   #13
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Salmon baked in foil

I have cooked this several times. It is from Everyday Italian and it is the easiest recipe. On the food website it received top rankings.

4 (5oz.) salmon fillets
2 t. olive oil plus 2 T.
salt and pepper
3 tomatoes, chopped
2 chopped shallots
2 T. fresh lemon juice
1 t. dried oregano
1 t. dried thyme

Preheat oven to 400

Sprinkle salmon with 2 t. olive oil, salt and pepper. Stir the tomatoes, shallots, 2 T. oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and place on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
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Old 05-10-2005, 01:43 PM   #14
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Appetizers

Cucumber spread
2 cucumbers, unpeeled and grated
1 small onion, grated
1 8oz. cream cheese
2 T. salad dressing
1/2 t. seasones salt
1/4 t. lemon juice

Place cucumber and onion on paper towel and squeeze out moisture. Beat cream cheese until smooth and stir in vegetables, salad dressing, and salt. Add lemon juice. Serve spread with fresh vegetables and diced bread cubes. This one is very light

Tex Mex Dip
1st layer
2 cans Frito Lay bean dip (white label)
-once I couldn't find this so I used a jared black bean dip and it worked wonderfully

2nd layer
3 ripe avocados
2 T. lemon juice
1/2 t. salt
1/4 t. pepper

3rd layer
1 8oz. sour cream
1/4 cup mayonnaise
1 package taco seasoning mix

Remaining layers
1 bunch green scallions, chopped
1 green pepper, chopped
1 can black olives, chopped
2 tomatoes, chopped
Longhorn Cheese, grated
Fritos or Doritos

Layer ingredients in order given. Serve

Christmas Cheese Ball

2 packages (8oz. each) cream cheese, softened
2 cups (8 ounces) shredded sharp cheddar cheese
1 T. finely chopped onion
1 T. diced pimientos
1 T. diced green pepper
2 t. worcestershire sauce
1 t. lemon juice
Chopped pecans, toasted

In a mixing bowl, combine cream cheese, cheddar cheese, onion, pimientos, green pepper, worcestershire sauce and lemon juice; mix well.
Shape into 2 balls; roll in pecans. Cover and chill. Remove from refrigerator 15 minutes before serving. Serve with crackers.
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Old 05-10-2005, 01:48 PM   #15
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Beverage

Grandma Mimi's Bourbon Slush

Ramos Gin Fiz

1 1/2 ounces dry gin (or slow gin)
2 drops orange flower water
2 egg whites
5 t. powdered sugar
1/2 t. lemon juice
2 ounces half and half
1 drop vanilla
1/2 cup coarsley chopped ice

Combine all ingredients in electric blender. Cover the blender and turn on high speed for 1 1/2 minutes. (Mixture should become quite thick and airy so blend some more if texture is too then). To serve, pour into a tall thin glass or a double sized old fashioned glass.
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Old 05-10-2005, 02:03 PM   #16
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Salad

Junior's Restaurant Ceasear Salad

The restaurant hand mixes this recipe in a special wooden bowl, but is is great just blended together also.

1 clove garlic
2 pinches anchovey 1/2"
salt and pepper
1/2 t. worcestershire sauce
touch mustard
6 serving spoons oil
1/2 t. lemon juice
1 raw egg
2 heads of ramaine lettuce
croutons

Grandma Mimi's frozen fruit cup salad

2 cups sour cream
1/2 cup sugar
1 8oz. can crushed pineapple, drained
1 banana, diced
1/8 t. salt
2 T. lemon juice
red food coloring
1/2 cup pecans, chopped
1 can large dard red cherries, drained

Mix together sour cream, sugar pineapple, banana, salt, and lemon juice. Add food coloring to tint to desired shade of pink. Fold in pecans and cherries. Pour in paper cup cake liners in muffin tins and freeze.

Remove from freezer about 15 minutes before serving time. Peel away cupcake liner and serve on lettuce leaf.

After frozen, individual cups may be removed from muffin tins and stored in plastic bag or other container.

Millionaire Salad

2 eggs
5 T. lemon juice
2 T. butter, melted
1/2 pound miniature marshmallow
5 T. sugar
1 cup pecans, chopped
3 bananas
1 20oz. can crushed pineapple
1 14oz. bottle cherries
1 cup heavy cream, whipped

Beat eggs slightly, add lemon juice, sugar, butter and marshmallows. Cook in double boiler stirring constantly until all marshmallows melt. Cool

Add pecans, bananas, pineapple, and cherries. Fold in whipped cream, pour into salad mold and chill 12-24 hours.
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Old 05-10-2005, 02:21 PM   #17
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Grilled Lemon Chicken

2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup dry white wine
1/4 cup lemon juice
2 T. vegetable oil
1 t. paprika
1 lemon, thinly sliced
1 clove garlic, crushed
1 lemon, thinly slices
paprika

. Place chicken in glass or plastic bowl. Mix remaining ingredients except 1 lemon and paprika; pour over chicken. Cover and refrigerate at least 3 hours.

Remove chicken and lemon slices. Discard lemon slices; reserve marinade. Cover and grill chicken, bone sides down, 5-6 inches from medium coals 15-20 minutes; turn chicken. Cover and grill, turning and brushing 2 or 3 times with marinade, until chicken is done, 20-40 minutes longer. Brush with marinad only torwards begining of cooking.

Roll edges of remaining lemon slices in paprika; arrange aroung chicken. Garnish with celery leaves if desired.
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Old 05-10-2005, 02:26 PM   #18
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Wow, abj!!!! Thanks!
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Old 05-10-2005, 02:28 PM   #19
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Here are 2 more I posted some time ago.
These recipes are great, as you can definately taste the lemon!
Fizzy Jemima

1 part freshly squeezed lemon juice
1 part maple syrup
2 parts light rum
lemon flavored sparkling water

Mix w/ice in a shaker.
Pour sparkling water into your sugar-rimmed glass,
over ice till it's half full. Pour Jemima mix to fill.



Asparagus Chicken

1-1/2 lb fresh asparagus spears, halved
4 boneless, skinless chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 can Cream of Chicken soup
1/2 c. mayo
4 Tbsp freshly squeezed lemon juice or more
1/4 tsp ground mustard
1 c. shredded cheddar or jack cheese

Partially cook asparagus; drain. Place the asparagus in a greased 9"square baking dish. In a skillet over medium heat, brown the chicken on both sides (use the tiniest amt. of oil for this). Season w/salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayo, lemon juice and mustard; pour over chicken. Cover and bake @ 375 for 40 min, or till juices run clear. Sprinkle w/cheese. Pop back into the oven to semi-melt cheese.
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Old 05-10-2005, 02:30 PM   #20
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Lemon Rice Pilaf

2 1/2 t. freshly grated lemon peel
1 T. plus 1 t. fresh lemon juice
2 extra large egg yolks
1/4 cup heavy cream
2 T. butter
1 1/2 cups uncooked long grain white rice
3 cups low salt chicken broth
3 T. freshly grated parmesan cheese
3 T. minced fresh parsley
salt and pepper to taste.

In a small bowl, combine lemon peel, lemon juice, egg yolks and heavy cream. Whisk until blended and set aside. In a small saucepan, melt butter and add rice. Stir and cook briefly, until rice turns opaque. Pour in chicken broth and sprinkle with salt. Heat to boiling and reduce heat to simmer. Cover and cook for 20-25 minutes. Just before serving, fold lemon-cream sauce into rice. Stir in parmesan and parsley. Season with salt and pepper. Serve immediately.
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