LEMON CILANTRO MARINADE
This herby exotic tasting marinade gives chicken and fish a really super flavor. It can also transform tofu to a spicy and savory meal. Make this Lemon Cilantro Marinade ahead of time. And either store it in a jar in the fridge where it will last for up to 3 days, or bag and freeze it to use indefinitely. Although the herbs may lose their bright color in the freezer, the flavor will still be there and will even intensify.
Provided by Cook for Your Life Staff
Categories Sauces and Dressings
Number Of Ingredients 1
Steps:
- Puree all ingredients until smooth. Marinate chicken, fish or tofu for 3 hours or overnight.
Nutrition Facts : Calories 495
LEMON CREAM MARTINI
Steps:
- Wet the rim of a martini glass and coat with lemon drop rimmer. Add vanilla vodka and limoncello to a martini shaker filled with ice. Shake and strain into martini glass. Add a splash of lemon-lime soda and garnish with fresh blueberries.
LEMON-CILANTRO MARINADE
Make and share this Lemon-Cilantro Marinade recipe from Food.com.
Provided by Chef LL
Categories Mexican
Time 50m
Yield 2 fillets, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- whisk first 4 ingredients together. lay fish in a shallow baking dissh and season with salt and pepper. marinate the fish for just 5 minutes.
Nutrition Facts : Calories 65.6, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 105.2, Carbohydrate 6.1, Fiber 0.4, Sugar 1.8, Protein 0.3
LEMON HERB MARINADE
This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
- Remove meat from marinade; discard marinade. Cook meat as desired.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg, Sugar 0 g, TransFat 0 g
PERFECT LEMON MARTINI
Time to relax with a refreshing lemon drop martini! The combination of tart lemon and sweet liqueur will tingle your taste buds. -Marilee Anker, Chatsworth, California
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Using lemon slice, moisten the rim of a chilled cocktail glass; set lemon aside. Sprinkle sugar on a plate; hold glass upside down and dip rim into sugar. Discard remaining sugar on plate. Fill a shaker three-fourths full with ice. Add vodka, limoncello and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with lemon slice.
Nutrition Facts : Calories 286 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
OLD-FASHIONED LEMONADE
Ah, the taste of summer. This classic lemonade recipe is the one my mom used to make for me when I was little. It's the perfect combination of sweet and tart! When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier.
Provided by EJRIPPY
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
- In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 44.9 g, Fat 0.3 g, Fiber 5.1 g, Protein 1.3 g, Sodium 3.2 mg, Sugar 33.3 g
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
CILANTRO-GARLIC-LEMON SAUCE FOR STEAK
Make and share this Cilantro-Garlic-Lemon Sauce for Steak recipe from Food.com.
Provided by pink cook
Categories Sauces
Time 10m
Yield 1/2 cup, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth and serve steak drizzled with sauce.
Nutrition Facts : Calories 494.3, Fat 54.2, SaturatedFat 7.5, Sodium 2334.9, Carbohydrate 4.4, Fiber 0.8, Sugar 0.9, Protein 0.7
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