Type what you have

Ingredients

• ✓ lemon
• milk
• salt

Instructions

1. 1 Pour milk into a large pot, then stir in salt. Bring to a boil over medium heat, stirring occasionally to prevent milk from scorching on the bottom of the pot.
2. 2 When milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir in lemon juice. Milk will curdle; you may need to wait 5 to 10 minutes.
3. 3 Line a sieve or colander with a cheesecloth. Pour milk through the cloth to catch the curds. Gather cheesecloth around the cheese and squeeze out as much liquid (whey) as you can. What is left in the cheesecloth is farmer's cheese. Use the whey for another use (some people drink it), or discard. Wrap cheese in plastic or place in an airtight container.

By MLYIN

Ingredients

• ✓ lemon
• almondmilk
• lemon yogurt
• maple syrup
• vanilla extract

Instructions

1. 1 Whisk ingredients together and pour into ice pop molds.
2. 2 Freeze until hard (about 2 hours).

By Almond Breeze

Ingredients

• ✓ lemon
• strawberry
• white sugar
• graham cracker
• butter
• egg
• white sugar
• cream cheese
• pink lemonade concentrate
• salt
• red food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
3. 3 Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
4. 4 Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
5. 5 Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
6. 6 Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
7. 7 Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
8. 8 Cover with the sliced strawberries. Chill 1 more hour before serving.

By Misskaoz

Ingredients

• ✓ lemon
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk
• lemon zest
• blueberry
• lemon juice
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. 2 In a medium bowl, mix flour, baking powder and salt together and set aside.
3. 3 In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
4. 4 Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
5. 5 For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

By Jessica

Ingredients

• ✓ lemon
• vegetable oil
• buttermilk
• paprika
• black pepper
• all-purpose flour
• asparagus

Instructions

1. 1 Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
2. 2 Whisk buttermilk, lemon zest, paprika, and black pepper together in a wide bowl. Pour flour into a separate wide bowl. Place a paper towel-lined plate near the stovetop.
3. 3 Dip 1/3 of asparagus into buttermilk mixture. Dredge in flour; coat thoroughly. Repeat with a second layer of buttermilk mixture and flour. Place coated asparagus, unstacked, onto a baking sheet. Repeat with remaining asparagus.
4. 4 Fry coated asparagus, in three batches, in hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate. Repeat frying until all the sticks are cooked. Serve immediately.

By mmmhmmmgood

Ingredients

• ✓ lemon
• almondmilk
• almond flour
• baking powder
• salt
• vegan margarine
• canola oil
• sugar
• vanilla
• blueberry
• raspberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
4. 4 Fold in blueberries and raspberries.
5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Ingredients

• ✓ lemon
• ✓ lemon
• all-purpose flour
• powdered sugar
• granulated sugar
• butter
• vanilla extract
• cream cheese
• goat cheese
• powdered sugar
• flour
• egg
• applesauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
2. 2 With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
3. 3 Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
4. 4 Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
5. 5 With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
6. 6 Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
7. 7 Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

By Mott's

Ingredients

• ✓ lemon
• cinnamon stick
• ginger
• star anise
• clove
• cheesecloth
• apple
• water
• salt
• brown sugar

Instructions

1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Ingredients

• ✓ lemon
• tart shell
• blackberry
• brown sugar
• honey
• egg
• butter
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tart shells on a baking sheet.
3. 3 Mash blackberries and lemon zest together in a small bowl until just combined: spoon into tart shells.
4. 4 Whisk brown sugar, honey, egg, melted butter, vanilla, and salt together in a separate bowl: spoon over blackberries.
5. 5 Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

By Chef V

Ingredients

• ✓ lemon
• corn
• olive oil mayonnaise
• mexican crema
• crema fresca
• feta cheese
• kalamata olive
• basil
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Ingredients

• ✓ lemon
• vegetable oil
• milk
• egg
• all-purpose flour
• whole wheat flour
• salt
• baking powder
• white sugar
• brown sugar
• strawberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
2. 2 In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
3. 3 Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

By MARMARL

Ingredients

• ✓ lemon
• sugar
• white sugar
• vegetable oil
• egg
• lemon extract
• vanilla extract
• flour
• salt
• baking soda
• baking powder
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

Ingredients

• ✓ lemon
• onion
• garlic
• ginger root
• soy sauce
• sugar
• white vinegar

Instructions

1. 1 In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

By Susan

Ingredients

• ✓ lemon
• teriyaki sauce
• tuna steak
• olive oil
• sesame seed
• salt
• black pepper
• carrot

Instructions

1. 1 Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
2. 2 Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
3. 3 Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

By irakaway

Ingredients

• ✓ lemon
• peanut butter
• tomato puree
• brown sugar
• worcestershire sauce
• salt
• black pepper
• red pepper flakes
• garlic
• chicken breast
• olive oil

Instructions

1. 1 In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
2. 2 With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
3. 3 Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

By maha

Ingredients

• ✓ lemon
• vegetable oil
• garlic
• ginger root
• water
• peanut butter
• sweet chili sauce
• hoisin sauce
• soy sauce
• red pepper flakes

Instructions

1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Ingredients

• ✓ lemon
• lime
• orange
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• cucumber
• carrot
• avocado
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ lemon
• soy sauce
• brown sugar
• sesame oil
• green onion
• sesame seed
• ginger
• garlic
• flank steak
• skewer

Instructions

1. 1 Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
2. 2 Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
4. 4 Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

By Laura Cook

Ingredients

• ✓ lemon
• red cabbage
• red bell pepper
• shallot
• ginger
• basil
• mayonnaise
• olive oil
• wasabi paste
• peppercorn
• pine nut
• sunflower kernel

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ lemon
• halibut
• mayonnaise
• lemon juice
• chile-garlic sauce
• white sugar
• soy sauce
• sesame oil
• mushroom
• onion
• kosher salt
• sesame seed
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Set an oven rack into the center of the oven.
3. 3 Line a baking sheet with aluminum foil and a layer of cooking spray.
4. 4 Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
5. 5 Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
6. 6 Spread the mushroom mixture over the halibut pieces.
7. 7 Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
8. 8 Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
9. 9 Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
10. 10 Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
11. 11 Squeeze the remaining lemon half evenly over the fish.
12. 12 Sprinkle with sesame seeds and green onions.

By Cari

Ingredients

• ✓ lemon
• long-grain rice
• water
• tuna
• olive oil
• red bell pepper
• jalapeno pepper
• green onion
• rice vinegar
• soy sauce
• sriracha hot sauce
• sesame oil
• korean red pepper flakes
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
3. 3 While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
4. 4 Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

By John Mitzewich

Ingredients

• ✓ lemon
• butter
• garlic
• chicken drumstick
• salt
• black pepper
• butter
• onion
• honey
• soy sauce
• ginger
• water
• cornstarch
• water
• peach

Instructions

1. 1 Heat 2 teaspoons of butter in a large skillet over medium-low heat. Stir in the garlic, and cook for a minute or two until the garlic softens and mellows. Season the chicken with salt and pepper, and add to the skillet. Cook until the chicken has browned on all sides, about 15 minutes.
2. 2 When the drumsticks have browned, remove, and set aside. Melt the remaining 1 teaspoon butter in the skillet, and stir in the sliced onion. Cook and stir until the onion begins to soften, about 5 minutes, then stir in the honey, soy sauce, ginger, and 1 cup of water. Return the drumsticks to the skillet, and bring to a boil over high heat. Reduce heat to medium-low, spread the lemon slices overtop, cover with a lid, and simmer until the drumsticks are tender and no longer pink at the bone, about 15 minutes.
3. 3 Once the drumsticks have cooked, remove them to a serving platter and keep warm. Dissolve the cornstarch in 2 teaspoons of water, and stir into the simmering sauce. Add the peach, and cook until the sauce thickens and returns to a simmer. Pour sauce over the drumsticks to serve.

By IrvineHousewife

Ingredients

• ✓ lemon
• water
• brown sugar
• salt
• ginger
• onion
• garlic
• teriyaki sauce
• pork tenderloin
• teriyaki sauce
• sweet and sour sauce
• hoisin sauce
• garlic
• ginger
• brown sugar
• orange juice

Instructions

1. 1 To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
2. 2 For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
3. 3 Prepare an outdoor grill for high heat.
4. 4 Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

By Allrecipes Member

Ingredients

• ✓ lemon
• wooden skewer
• chicken breast
• soy sauce
• tomato sauce
• peanut oil
• garlic
• black pepper
• cumin
• peanut oil
• onion
• garlic
• peanut butter
• sugar
• soy sauce
• water

Instructions

1. 1 Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
2. 2 Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
3. 3 Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
5. 5 Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

By Allrecipes Member

Ingredients

• ✓ lemon
• sesame seed
• green onion
• cucumber
• bibb lettuce
• butter
• hot sauce
• sesame oil
• hoisin sauce
• green onion
• garlic
• green onion
• black pepper
• five-spice powder
• salt
• vegetable oil
• duck leg

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
3. 3 Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
5. 5 Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
6. 6 Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
7. 7 Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
8. 8 Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
9. 9 Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

By John Mitzewich

Ingredients

• ✓ lemon
• arugula
• green onion
• parsley
• basil
• bean sprout
• tomato
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• white wine
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham

Ingredients

• ✓ lemon
• cilantro
• garlic
• cashew
• ginger root
• red chile pepper
• vegetable oil
• chile pepper sauce
• brown sugar
• soy sauce
• ketchup
• rice vinegar
• cornstarch
• water
• black pepper
• salt
• chicken breast

Instructions

1. 1 Season chicken cubes with salt and black pepper.
2. 2 Mix water and cornstarch in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
3. 3 Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chile and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
4. 4 Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into the skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through.
5. 5 Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

By John Mitzewich

Ingredients

• ✓ lemon
• garlic chile paste
• mint
• thai basil
• cilantro
• mushroom
• mung bean sprout
• cabbage
• carrot
• green onion
• chicken
• water
• lemongrass
• red chile pepper
• fish sauce
• ginger
• soy sauce
• black peppercorn
• lime
• garlic
• chicken broth

Instructions

1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Ingredients

• ✓ lemon
• paprika
• turmeric
• salt
• lime
• white sugar
• soy sauce
• rice vinegar
• olive oil
• garlic
• jalapeno pepper
• ginger root
• cilantro
• basil
• cucumber
• green onion
• red onion
• red bell pepper
• romaine lettuce
• olive oil
• rice noodle

Instructions

1. 1 Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
2. 2 Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
3. 3 Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

By christinadavis

Ingredients

• ✓ lemon
• curry powder
• fish sauce
• green onion
• fried rice noodle
• cilantro
• egg
• coconut milk
• cayenne pepper
• turmeric
• paprika
• onion
• vegetable oil
• chickpea flour
• chicken broth
• black pepper
• salt
• chicken thigh
• water
• rice noodle
• water
• garlic
• ginger root
• onion

Instructions

1. 1 Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and purée until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
2. 2 Season chicken lightly with salt and black pepper. Set aside. Whisk 1 cup of chicken broth into chickpea flour.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned. Remove with a slotted spoon and set aside.
4. 4 Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook until onion is translucent, about 5 minutes. Reduce heat to medium-low and continue cooking until onion is dark brown, 15 to 20 minutes more. Stir in paprika, turmeric, and cayenne pepper.
5. 5 Combine chicken and accumulated juices, browned onions, onion-ginger purée, and the remaining 2 cups of chicken broth in a medium stockpot. Add chickpea flour-broth mixture, stirring quickly so flour doesn't clump.
6. 6 Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
7. 7 Stir in coconut milk and cook until just heated through. Divide rice noodles among 5 large soup bowls. Ladle soup over rice noodles and garnish with eggs, cilantro, fried noodles, green onion, fish sauce, curry powder, and lemon wedges.

By Bryan Correia