ream in the cold bowl with a hand mixer until stiff
egrees.
Remove 2 tablespoons lemonade concentrate from can and discard
Preheat oven broiler to very hot. Brush a baking sheet with oil. Brush fish with oil and season. Place on prepared baking sheet and cook 5 mins on top rack, basting with lemon juice, until fish flakes easily.
Meanwhile, for the topping, combine parsley, garlic and lemon zest in bowl. Sprinkle on fish and serve on a bed spinach. Accompany with lemon wedges.
00b0F. Line 2 baking trays with parchment paper.
Cream butter
Place lemon juice in large bowl.
Cut
For the pesto, pulse 5 tbsp oil, nuts, basil, garlic and 1/4 cup Parmesan in a food processor. Season to taste with salt.
Heat 1 tbsp oil in a pan and saute zucchini until golden brown. Remove from heat, season and drizzle with lemon juice. Set aside.
Meanwhile, cook pasta in boiling salted water according to package instructions then drain. Toss with pesto and zucchini. Garnish with remaining cheese and reserved basil.
Arrange fillets in a glass baking dish sprayed with cooking spray.
Dot with butter.
Sprinkle with lemon juice, salt and paprika.
Cover dish with plastic wrap.
Microwave 6 to 7 minutes or until fish flakes easily.
edium sized bowl and sprinkle with salt, turmeric, cumin, black pepper
Preheat oven to 250\u00b0F (it says 2500!, I think it was a typo).
Spread half of the tomatoes in an oiled roasting pan.
Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
Mix the garlic and parsley together and sprinkle over the vegetables.
Top with remaining tomatoes.
Pour oil over the top to coat and sprinkle with lemon juice.
Bake for 1 1/2- 2 hours, adding a little water if necessary.
Grease a 9-inch square baking dish.
Place fillets in pan. Arrange onions down center of fish.
Dot each fillet with margarine.
Sprinkle with lemon juice, salt and pepper.
Bake at 425\u00b0 for 30 minutes or until fillets flake with fork.
Cut into portions.
Serve.
Makes 6 servings, 118 calories each.
Combine olive oil, Italian seasoning, paprika, lemon rind, salt, pepper, and garlic.
Add shrimp and toss to coat.
Thread the shrimp onto 4 skewers.
The original recipe calls for broiling these on a broiler pan coated with cooking spray (2 minutes on each side), however, I prefer to grill them over medium heat until they turn pink (2 to 4 minutes per side).
Remove the shrimp from the skewers and arrange over the hot pasta.
Drizzle with lemon juice and sprinkle with parsley.
Wash chicken pieces, dredge in flour, dip in egg-water, coat thoroughly with bread crumbs.
In frypan heat oil and butter to medium heat.
Carefully place chicken in pan, turning when brown. Cook until juices run clear.
Serve hot with a few drops of lemon juice sprinkled on top.
Try lemon juice on the vegetables also.
prinkle both sides of medallions with lemon juice.
Combine flour and poultry
ot works well) with cold water; roll the lemon on the counter
br>Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
Drain and pat dry.
Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest.
Serve beans sprinkled with remaining zest.
Lightly steam broccoli until tender-crisp; drain.
While hot, sprinkle with lemon juice, pepper and grated lemon rind.
Add butter; toss lightly and serve.
Makes 6 to 8 servings.
Season, to taste, with salt, pepper and lemon juice. Remove from the heat
Grease a 9-inch square baking dish.
Place fillets in pan. Arrange onions down center of fish.
Dot each fillet with margarine.
Sprinkle with lemon juice, salt and pepper.
Bake at 425\u00b0 for 30 minutes or until fillets flake with fork.
Cut into portions.
Serve.
Makes 6 servings, 118 calories each.