Lemon lime & orange chicken
Yield: 3 Servings
Ingredients:
- 3 Chicken
Instructions:
breasts whole -- deboned skinned 2 ts Oil peanut 1 ts Ginger minced 1 ts Zest orange 1 ts Zest lime 1 ts Zest lemon 1/4 c Wine rice MMMMM--------------------------MARINADE------------------------------- 1 tb Wine rice 1 ts Soy sauce 1 ds Pepper white 1 ts Cornstarch MMMMM---------------------------SAUCE-------------------------------- 2 tb Juice orange 2 tb Juice lime 2 tb Juice lemon 1 tb Sugar brown 2 tb Stock chicken Cut the chicken breasts into strips about a 1/2 inch wide. Place them in a bowl and add all of the marinade ingredients: the rice wine soy sauce white pepper and cornstarch. Stir to coat the chicken pieces with the equally. Put the bowl in the refrigerator for an hour or more. Into a hot wok pour in about 1 tablespoon of peanut oil and 1 teaspoon of minced ginger. Allow the ginger to sizzle for about 30 seconds and then add the marinaded chicken pieces. Stir the chicken pieces around so they come apart and don't stick together. Add the zests of lime lemon and orange for flavor. Stir for a minute and then add the wine (allowing it to flame if your kitchen permits.) Continue to stir for another minute and add the sauce ingredients one at a time as you continue to stir and cook until the chicken is done. Place the cooked chicken on a bed of cooked white rice and garnish with lemon lime and orange zest. Enjoy! Source: "Yan Can Cook Martin Yan : PBS Series, 11/8/94
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Title: LEMON LIME MARMALADE
Categories: Desserts, Jams
Yield: 1 Servings
3 c Thinly Sliced Unpeeled Limes
1 c Thinly Sliced Lemons,
Unpeeled, Seeded
3 qt Water
9 c Sugar
Combine lime and lemon slices and water in large kettle. Bring to
boil and boil 20 minutes, or until peels are tender. Drain and
measure liquid. Add enough water to make 3 quarts liquid, then
combine liquid, fruit and sugar in kettle. Bring to boil and cook
rapidly until mixture sheets off spoon or to 221 degrees on candy
thermometer. Pour boiling hot into hot sterilized jars and seal.
Makes 6 to 8 half-pints. 1992 The Los Angeles Times
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Title: LEMON LIME SALMON
Categories: Diabetic, Fish, Dkuhnen msn, Main dish
Yield: 4 Servings
1/2 t (2ml) lemon zest
1/2 t (2ml) lime zest
1 T (15ml) butter
1 lb (500g) salmon fillet
In a small bowl, stir the lemon and lime zests into the butter.
Microwave at high for 30 to 45 seconds, or until butter is melted.
Brush onto salmon fillet. (If time allows, refrigerate for 1 hour
before cooking.) Microwave salmon at high for 4 to 5 minutes. Allow
3 minutes aftercooking time. 3 protein choices. 22g protein,
12g fat, 197 calories. Source: More Choice, The Canadian Diabetes
Microwave Cookbook by Catha McMaster and Charlotte Empringham.
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Title: LEMON LOAF
Categories: Muffins, Breads
Yield: 1 Servings
1 Lemon
2 1/4 c Flour, all-purpose
1 1/2 ts Baking powder
3/4 ts Salt
1 1/2 c Sugar
3/4 c Butter
3 Eggs
3/4 c Milk
2 tb Sugar
From lemon, grate 1 tablespoon peel and squeeze 4 1/2 teaspoons lemon
juice; set aside.
In large bowl with fork, mix flour, baking powder, salt and 1 1/2 cups
sugar. Cut in butter until mixture resembles coarse crumbs. Stir in
peel.
In small bowl with fork, beat eggs slightly and stir in milk; then
stir this mixture into flour mixture just until flour is moistened.
Spoon into greased loaf pan. Bake at 350F for 1 1/4 hours. Cool in
pan on wire rack 10 minutes; remove from pan.
Heat lemon juice over medium-high heat, stirring in 2 tablespoons
sugar. Heat to boiling. Cook, stirring, until slightly thickened,
about 5 minutes. With pastry brush, brush sugar mixture evenly over
top of bread. Serve warm, or cool loaf completely to serve later.
I've also made 3 small (3.5x6 inch) loaves with this recipe, baked at
350F for 45 minutes.
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Title: LEMON LOAF CAKE
Categories: None
Yield: 1 Cake
1 1/2 c All-purpose flour
1 1/4 ts Baking powder
3/4 ts Ground ginger
1/4 ts Salt
1 c Granulated sugar
Rind (colored part only) of
-2 lemons
6 oz Unsalted butter, softened
3 oz Cream cheese, softened
2 lg Eggs
8 oz Lemon yogurt
MMMMM---------------------------GLAZE--------------------------------
1/2 c Confectioner's sugar
5 ts Fresh lemon juice
1. Heat oven to 325 degrees. Grease an 8 1/2-by 4 1/2-inch loaf pan
and dust lightly with flour. Sift together flour, baking powder,
ginger and salt; set aside.
2. Sprinkle several tablespoons of granulated sugar on a cutting
board. Add lemon rind and chop as fine as possible. Transfer to a
large mixer bowl and add remaining granulated sugar, butter and cream
cheese. Beat on high speed until light and fluffy, 3 minutes. Add
eggs, one at a time, mixing well after each addition. Add yogurt and
mix well. Stop the mixer and add dry ingredients. Mix just until
combined.
3. Transfer batter to prepared pan. Bake until a toothpick inserted
in the center comes out clean, 60 to 70 minutes. Cool in pan for 5
minutes then invert onto a wire rack.
4. Make glaze by mixing confectioner's sugar and enough lemon juice
to make a glaze. Pour over warm cake.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
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Title: LEMON LOVELY
Categories: Desserts
Yield: 6 Servings
12 Graham crackers, crushed to
-crumbs
6 tb Butter, melted
1/4 c Superfine sugar
1/2 ts Cinnamon
2 tb Water
3 1/2 ts Gelatin
1 c Lemon juice
Grated rind of 1 lemon
1 Can evaporated milk (14 1/2
-oz)
1/2 c Superfine sugar
Combine crumbs, butter, sugar and cinnamon, press two-thirds of the
mixture into the base of a 1 1/2 quart dish, approximately 8x9 chill while preparing filling. Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice with the rind to a simmer then pour over gelatin stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mexture begins to thicken. Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve. Serves 6 to 8 Sharp and light it resembles a weightless cheesecake and is a delicious way to end a meal. The sharpness color and clean taste of the lemon implies a fruit of Mercury and suggests that this dish will be a favorite with this sign of the zodiac as well as the family.
