Type what you have

Ingredients

• ✓ lemon juice
• picante sauce
• mustard
• chicken breast
• olive oil

Instructions

1. 1 In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
2. 2 Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

By LILQUIZ

Ingredients

• ✓ lemon juice
• water
• cornstarch
• honey
• green onion
• dijon mustard
• onion powder

Instructions

1. 1 Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
2. 2 Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

By Michele O'Sullivan

Ingredients

• ✓ lemon juice
• tomato
• green bell pepper
• onion
• cilantro
• jalapeno pepper

Instructions

1. 1 In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

By KANDI M

Ingredients

• ✓ lemon juice
• mango
• jalapeno pepper
• onion
• green pepper
• mint
• honey
• red pepper flakes

Instructions

1. 1 Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

By Nanda

Ingredients

• ✓ lemon juice
• margarita mix
• lime juice
• garlic powder
• vegetable oil
• chicken breast
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
3. 3 Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
4. 4 Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
5. 5 Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.

By SYLVERWARE

Ingredients

• ✓ lemon juice
• ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• mayonnaise
• white wine vinegar
• taco sauce
• tortilla chip

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ lemon juice
• olive oil
• onion
• garlic
• jalapeno pepper
• eggplant
• cumin
• paprika
• chili powder
• black pepper
• seasoned salt
• taco shell

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, lemon juice, garlic, and jalapeño; bring to a simmer and cook until onion softens, about 3 minutes.
2. 2 Stir in eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt; drizzle remaining 2 tablespoons olive oil over top. Cook, stirring occasionally, until eggplant softens and reduces in size, about 15 minutes. Serve in taco shells.

By DnDCross

Ingredients

• ✓ lemon juice
• pork butt roast
• achiote paste
• orange juice
• habanero pepper
• cumin
• paprika
• chili powder
• coriander
• salt
• pepper
• red wine vinegar
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Ingredients

• ✓ lemon juice
• vegetable oil
• rice
• onion
• green bell pepper
• water
• red chile sauce
• sweet corn
• salt
• sirloin
• tomato sauce
• cumin
• monterey jack cheese

Instructions

1. 1 Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
2. 2 Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
3. 3 Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
4. 4 Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

By CHRISTYJ

Ingredients

• ✓ lemon juice
• tomato
• jalapeno pepper
• red onion
• green onion
• garlic
• cilantro
• lime juice
• cumin
• jicama
• tomato
• green chili
• salt
• black pepper

Instructions

1. 1 Mix together tomato, jalapeño peppers, red onion, green onions, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

By bbmchicago

Ingredients

• ✓ lemon juice
• olive oil
• flank steak
• white sugar
• black pepper
• chipotle pepper
• hot pepper sauce
• coriander seed
• oregano
• cumin
• garlic
• chili powder
• cilantro
• orange juice
• lime juice
• soy sauce
• onion

Instructions

1. 1 Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
2. 2 Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

By judy2304

Ingredients

• ✓ lemon juice
• vegetable oil
• onion
• garlic
• green bell pepper
• red bell pepper
• black bean
• tomato
• salsa
• salt
• black pepper
• avocado
• garlic
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat oil in a large skillet over medium heat. Stir in onions, 3 cloves chopped garlic, and bell peppers; cook until onions soft and translucent. Stir in black beans, tomatoes with juice, and salsa. Season with salt and pepper. Bring to a simmer; cook about 3 minutes.
3. 3 Mash avocados, 1 clove chopped garlic, and lemon juice together in a bowl.
4. 4 Place a layer of tortillas on the bottom of the prepared baking dish. Spread 1/3 of bean mixture on top. Spread 1/2 of avocado mixture on top, then sprinkle with 1/3 of cheese; place a layer of tortillas on top. Top with 1/2 of remaining bean mixture. Spread remaining avocado mixture on top, then sprinkle with 1/2 remaining cheese. Repeat layering with remaining ingredients.
5. 5 Bake in the preheated oven until sauce is bubbly, about 35 minutes.

By ESNOW

Ingredients

• ✓ lemon juice
• black pepper
• salt
• garlic powder
• garlic
• red wine vinegar
• red onion
• cilantro
• green onion
• hot pepper sauce
• cucumber
• yellow bell pepper
• red bell pepper
• avocado
• celery
• tomato vegetable juice cocktail
• clam juice
• tomato juice

Instructions

1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins

Ingredients

• ✓ lemon juice
• seasoned salt
• cilantro
• parsley
• cucumber
• green bell pepper
• red bell pepper
• green onion
• black olive
• chicken broth
• rice
• olive oil
• salt
• sugar
• white vinegar
• jalapeno pepper
• cayenne pepper
• black bean
• jicama
• carrot

Instructions

1. 1 Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
2. 2 Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
3. 3 Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
4. 4 Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.

By phishgurl

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• oregano
• black pepper
• sea salt
• white vinegar
• water
• red onion
• habanero chile
• water
• lard
• black pepper
• salt
• pork shoulder roast
• oregano
• black pepper
• garlic
• salt
• white vinegar
• achiote paste
• onion
• orange juice

Instructions

1. 1 Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
2. 2 Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.
3. 3 Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.
4. 4 Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ lemon juice
• olive oil
• garlic
• salt
• black pepper
• chicken breast
• jerk seasoning
• lime
• olive oil
• red onion
• garlic
• avocado
• orange juice
• chicken bouillon
• water
• lime
• sweet corn
• tomato
• cilantro
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
2. 2 Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
4. 4 Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
5. 5 Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

By YoMama2005

Ingredients

• ✓ lemon juice
• chive
• mozzarella cheese
• pasilla chile cooking sauce
• flour tortilla
• chipotle cooking sauce
• kiwi
• ginger
• orange juice
• lime juice
• tequila
• garlic
• green onion
• vegetable oil
• black pepper
• salt
• garlic powder
• cumin
• onion powder
• chili powder
• beef chuck steak

Instructions

1. 1 Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
4. 4 Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
5. 5 Cook on Low until steaks are fork-tender, 6 to 8 hours.
6. 6 Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
7. 7 Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
9. 9 Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
10. 10 Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

By Joey Joan

Ingredients

• ✓ lemon juice
• sour cream
• cheddar cheese
• cream cheese
• cream of chicken soup
• corn tortilla
• onion
• green bell pepper
• orange bell pepper
• red bell pepper
• black bean
• black pepper
• salt
• cayenne pepper
• paprika
• cumin
• hot pepper sauce
• worcestershire sauce
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
2. 2 Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.

By sillybakedbunny

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• olive oil
• marjoram
• chicken breast
• vegetable oil

Instructions

1. 1 Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
2. 2 Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

By cultmovieguy

Ingredients

• ✓ lemon juice
• cream cheese
• sweetened condensed milk

Instructions

1. 1 In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.

By Ruth Phillips

Ingredients

• ✓ lemon juice
• soy sauce
• ginger
• black pepper
• chicken breast

Instructions

1. 1 Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. 3 Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

By MelindaG

Ingredients

• ✓ lemon juice
• white sugar
• corn

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved.
3. 3 Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.
4. 4 Serve and enjoy!

By heatherjane

Ingredients

• ✓ lemon juice
• milk
• salt

Instructions

1. 1 Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
2. 2 Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
3. 3 Ladle curds into the prepared colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

By ChefJackie

Ingredients

• ✓ lemon juice
• swordfish steak
• lemon pepper
• dill weed

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
3. 3 Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

By Jan Purnell

Ingredients

• ✓ lemon juice
• butter
• black pepper
• chicken breast

Instructions

1. 1 Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
2. 2 Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

By LionHert65

Ingredients

• ✓ lemon juice
• butter
• garlic
• tilapia fillet
• parsley

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
2. 2 Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
3. 3 Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
4. 4 Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

By JasnsWif

Ingredients

• ✓ lemon juice
• pork chop
• worcestershire sauce
• vegetable oil
• garlic

Instructions

1. 1 Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the pork chops from the marinade directly to the grill. Discard the marinade.
4. 4 Cook until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Doonze

Ingredients

• ✓ lemon juice
• mayonnaise
• sour cream
• dijon mustard

Instructions

1. 1 In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

By Nancy

Ingredients

• ✓ lemon juice
• butter
• shrimp
• old bay seasoning

Instructions

1. 1 Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
2. 2 Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
3. 3 Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

By Alice Hvidsten

Ingredients

• ✓ lemon juice
• cauliflower
• cream of chicken soup
• mayonnaise

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
2. 2 Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.

By Allrecipes Member