Ingredients

Recipes

Restaurants

Utilities

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE

Ingredients: 1 Pound(s) Asparagus, fresh spears 3 Tablespoon(s) Pine nuts 1/4 Cup(s) Lemon juice, fresh 1 Clove garlic, crushed 1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1/2 Teaspoon(s) Basil, dried whole 1/2 Teaspoon(s) Oregano, dried whole Directions: Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.
Check some related videos Similar recipes: Lemon mace icing Mix all ingredients well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Lemon pudding cake 1 Put the butter, lemon zest, and sugar into a bowl and beat together until pale and fluffy. Add the egg yolks, flour, and lemon juice and stir to combine. gradually stir in the milk. Beat the egg whites until stiff but not dry. Gradually fold into Agineres me avgolemono (artichokes with egg and lemon sauce The classic Greek sauce, avgolemono, is a great low-fat alternative to the melted butter, mayonnaise or vinaigrette dipping sauces usually served with artichokes. Snap the stems off four large artichokes and trim the bases so that they will sit Chicken with lemon and mustard Bone chicken breasts; remove skin, and cut breasts in half. Cut each half into 6 to 8 bite-size squares. Melt margarine in a large skillet over high heat. Add chicken; sprinkle with flour, Accent, salt, and tarragon. Cook 5 minutes, stirri Asparagus and goat cheese omelet Crack 6 eggs into a bowl. Add salt, pepper, cream, and the minced chives and beat with a fork until well mixed. In a 10-inch nonstick pan heat the olive oil to medium and add the shallots. Cook until translucent, about 2 minutes, and add the asparagus. Impossible ham & asparagus Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center c 15 min lemon cheesecake Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into Parmesan chicken fingers with lemon Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each sid Granita de limone (sicilian lemon ice) This is the original method of for preparation. They're still made this way in most neighborhoods containing a large percentage of people of southern Italian descent. Begin the preceding night by squeezing the lemons into a strainer formed by Lemon soy marinade Combine, add meat and chill from 1 hour to overnight. Make enough for about one pound of meat. Grape-nuts raisin pudding Combine all ingredients except cinnamon in the top of a double boiler over boiling water. Cook, stirring, until mixture thickens, about 5 minutes. Sprinkle with cinnamon, serve warm Per serving: 3g protein, 0g fat, 38mg carb., 150mg sodium, 0mg Lemon & banana whip 1. Finely grate rind of lemon and squeeze juice 2. Cut 6 slices from one banana and brush with lemon juice and put aside. 3. Mash remaining bananas well and then place in mixing bowl with the rind, juice, sugar, cream and yogurt. 4. Whisk together unt Grilled chicken breast with garlic lemon marinade Place chicken in shallow dish. Combine all ingredients, pour over both side of chicken. Cover and refrigderate, fish up to 2 hours and chicken overnigh if you wish. Grill covered or broil about 10 min. each side until done, ser immediately. Spargel in weisser sosse (white asparagus in white sauce) Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasoni French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Barvarian veal with asparagus In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hou Lemon butter hollandaise Put lemon juice, peppercorns and mace into a small saucepan. Bring to a boil and boil until liquid is reduced by half. In a bowl, combine egg yolks with 1 tablespoon of butter and beat well. Strain hot lemon liquid into butter mixture, beating Chinese lemon chicken 1. For marinade, combine 1 tablespoon of the oil, the soy sauce, sherry, and pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes. 2. For lemon sauce, in a small Brown-rice soup with asparagus 1. Combine rice with 1 1/3 cups water in medium saucepan. Bring to boil, reduce heat and simmer until rice is tender and water is absorbed, 45 minutes. 2. Meanwhile, trim woody ends off asparagus, discard ends. Bring large pot of water to boil. Add aspar Asparagus wrapped with jamon serrano Steam fresh asparagus or drain wild asparagus Wrap slices of jamon around a small bunch of asparagus Chill until cool Before serving, drizle with olive oil and lemon juice Salt and pepper to taste Buen Provecho! Sunburst lemon bars Irish loin of pork with lemon and herbs Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roas Asparagus vichyssoise Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, White bean ragout with lemon oil Place beans in large pot. Add enough cold water to cover beans by 3 inches; let stand overnight. Drain. Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasio Lemon italian ice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer Roasted artichoke and toasted pine nut ragout Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper. Saute the garlic and shallots in 1 1/2 Iced lemon cookies Known as anginetti, these delicious cookies are made throughout southern Italy. This Neapolitan interpretation is particularly lemony. FOR COOKIES: Preheat oven to 350F. Line 2 baking sheets with fo il. Using electric mixer, beat sugar, unsalted butter, v Broth cooked orzo with lemon and parsley Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately. Lemon-rosemary salmon In a small bowl combine lemon juice, rosemary, oil, and garlic; mix well. Place salmon in a shallow nonmetal dish; pour lemon mixture over fish. Let stand at room temperature for 30 minutes to marinate. Meanwhile, heat the grill. When ready to Dilly lemon sauce for fish In a small saucepan, stir together the cornstarch and lemon juice until smooth. Then stir in the broth and milk. Cook and stir over medium heat until thickened and bubbly. Stir in the dillweed and lemon peel. Cook and stir for 2 minutes mores. Frozen lemon cream pie Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating unt Toasted cheese 1. Cut up mushrooms and green pepper. 2. Saute mushrooms and peppers in olive oil until soft. 3 Cut cheese and tomato into slices, wash lettuce 4. Drain mushrooms/green peppers. 5. Place pita bread on boiler pan, then place lettuce, tomato, green pepper/m White asparagus in white sauce Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasoni Fresh asparagus Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly White and green asparagus salad Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled. Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon ov Warm lemon-cumin chicken on pita bread salad Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables Chicken with garlic and lemon Place the chicken pieces in a shallow dish. Mix all the marinade ingredients and cover the chicken. Leave, covered overnight in the fridge. Lift the chicken pieces from the dish, keeping the marinade, and toss in the flour. In a large pot, heat the oil an Cold asparagus with sesame-ginger vinaigrette *To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully. Break off any woody parts of the asparagus stalks. Bring lightly salted water to boil in a medium skillet, add Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl Herbed asparagus with shiitakes and parmesan Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook ove Asparagus with lemon and butter Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with but Fetuccine primavera with toasted almonds Steam broccoli, cauliflower and asparagus for 5-8 minutes or until tender-crisp. Meanwhile in large saucepan of boiling salted water, cook fresh fettuccine for 5 - 7 minutes, (if using dried 12 - 15 minutes) or until tender but firm. Drain well Lemon-mustard chicken I use one of those cut-up chickens and I also usually double the amount of glaze. Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or ti Lemon broccoli If broccoli stems are thicker than 1 inch, make lengthwise gashes in each stem. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Heat to boiling; reduce heat. Cover and cook just until stems are tender, 12 to 1 Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic vinegar and the mushro Lemon creme brulee tart For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is d Asparagus with rice Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cook Oven-toasted deli sandwhiches Preheat oven to 425 degrees. Spread 1 side of each bread slice with miracle whip dressing. Place 4 of teh bread slices on greased baking sheet, dressing sides down. (Dressing on the outside browns the crust). Spread bread slices on baking sheet with flavo Lemon-raspberry muffins Mix flour, sugar, baking powder and salt. Mix milk, oil, lemon and eggs. Add wet ingredients to dry mixture and stir until moistened. Fold in raspberries. Bake at 425 degrees for 18 to 23 minutes. Makes about 12 muffins Scallops & mussels, vinaigrette Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted wa