May 9, 2013
Total time: 35 minutes, plus 2 to 4 hours marinating Servings: 6 Note: If you use wooden skewers, remember to soak them in water first. 2 tablespoons fresh lemon juice 1/2cup plain whole-milk yogurt 3 tablespoons chopped cilantro 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons canola oil, divided 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes 1. In a large glass or ceramic bowl , combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil and the salt.
September 23, 2009 |
Dear SOS: Many lemon bars are either too sweet or much too tangy. Euro Pane's is just the perfect combination. The base is crumbly yet firm. They also serve really large portions. I always love picking up a couple and putting them in the fridge. They taste so much better cold, well at least for me. There have been many times when these bars run out, so I always have to call to make sure they can set aside a couple. I'm sure this bar will become a staple in dessert menus in many homes.
March 1, 2012
Total time: 15 minutes Servings: This makes a generous cup. Note: Tahini should be labeled 100% pure sesame; use the paste, not prepared tahini sauce. Like natural peanut butter, tahini paste separates on standing. Stir tahini to incorporate the oil before measuring. You can make the sauce 1 or 2 days ahead and refrigerate it. 2 cloves garlic, peeled and quartered 3/4 packed cup very small Italian parsley sprigs without stems 1/2 packed cup cilantro sprigs with no thick stems 5 to 8 tablespoons water 1/2 cup tahini paste (not prepared sauce)
September 24, 1987
Use wine, vinegar or lemon juice as a base for an oil-free marinade that helps tenderize lean cuts of meat. In Lemon-Marinated Chuck Steak, fresh lemon juice joins celery seeds, thyme, oregano and rosemary leaves to add zest to chuck steak. Trim outside layer of fat from 1 1/2-pound bone-in beef chuck steak. Place steak in glass dish.
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
March 30, 1995 |
Step 1: Wash and scrub the lemons or limes; there's often a thin layer of wax or other preservative on the peel. Cut each fruit nearly into four pieces by making two cuts at right angles to each other from one end of the fruit almost to the other, leaving enough uncut that fruit can be opened without falling apart, about 1/2 inch. Step 2: Generously salt the exposed flesh, using at least three tablespoons per pound of lemons.
February 12, 1987
Talk about quick and easy. Not a bit of cooking or baking is required for Cherry-Cheese Pie. The creamy dessert base thickens instantly with the addition of lemon juice. Cream cheese gives more body, resulting in a filling that's light and delicate, but still firm enough to support the heart-shaped cherry garnish.
February 15, 2014 |
The plum sour was created to complement the modern Chinese cuisine served at chic Hakkasan Beverly Hills. This tart libation combines woodsy Japanese whiskey, tangy fresh-squeezed lemon juice, aromatic plum liqueur and pleasingly sweet brown sugar syrup. A single shaken egg white gives the cocktail frothy wings. Hakkasan Beverly Hills, 233 N. Beverly Drive, Beverly Hills, (310) 888-8661, hakkasan.com/beverlyhills. email@example.com Plum sour 2 minutes.
August 15, 1985
A bowl of refreshing punch is the ideal beverage for a large gathering--be it a bridal shower, birthday party or other warm weather celebration. Non-alcoholic punches are a popular alternative to serving liquor. Those with alcohol are certainly more economical than an open bar or serving wine. Apricot nectar, orange and pineapple juices, cream of coconut and rum form the base of Cream-Of-Coconut Fruit Punch. Club soda adds the sparkle.
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.