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Creamy Kale Salad
Salad American

Creamy Kale Salad

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix kale, red onion, and raisins in a large bowl.
  2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Red Cabbage Slaw with a Twist
Salad Asian

Red Cabbage Slaw with a Twist

4.2

Prep
20 min
Cook
Total
20 min

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

Classic Caesar Salad
Salad American

Classic Caesar Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
  3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
  4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Roasted Corn and Basmati Rice Salad
Salad American

Roasted Corn and Basmati Rice Salad

4.2

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Spinach Pasta Salad
Salad Italian

Spinach Pasta Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
  3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Pearl Couscous Salad
Salad Middle Eastern

Pearl Couscous Salad

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
  2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
  3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
  4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
  5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Vietnamese Beef And Lettuce Curry
Southeast Asian

Vietnamese Beef And Lettuce Curry

3.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
  2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
  3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
  4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Spicy Sambal Shrimp
Dinner Southeast Asian

Spicy Sambal Shrimp

4.3

Prep
20 min
Cook
33 min
Total
73 min

Instructions

  1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
  2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
  3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
  4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
  5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Quick and Easy Pancit
Dinner Southeast Asian

Quick and Easy Pancit

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
  3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
  4. 4 Toss in noodles and cook, stirring constantly, until heated through.
  5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Filipino Beef Steak
Dinner Southeast Asian

Filipino Beef Steak

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place sliced beef in a large bowl. Whisk together lemon juice, soy sauce, sugar, salt, and pepper in a small bowl; pour over beef and toss to coat. Stir in cornstarch. Cover and refrigerate for 1 hour to overnight.
  2. 2 Heat vegetable oil in a large skillet over medium heat.
  3. 3 Remove beef slices from marinade, shaking to remove any excess liquid. Discard marinade.
  4. 4 Working in batches, fry beef slices in hot oil until they start to firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Transfer beef slices to a serving platter.
  5. 5 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is golden brown, 5 to 7 minutes; spoon over beef slices.

By lola

Vietnamese Aromatic Lamb Chops
Dinner Southeast Asian

Vietnamese Aromatic Lamb Chops

4.5

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Place lamb chops into a roasting pan; season with sugar, sliced garlic, garlic powder, chili powder, salt, and black pepper. Drizzle with olive oil, 1 tablespoon lime juice, and soy sauce. Cover pan; refrigerate overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Let lamb stand at room temperature while the oven preheats.
  3. 3 Roast in the preheated oven, uncovered, until desired degree of doneness, about 20 minutes for medium, or 30 minutes for well-done. Sprinkle with cilantro and squeeze lemon and lime juice over top before serving.

By Nelson_Huynh

Itlog Na Maalat (Salted Egg Salad)
Lunch Southeast Asian

Itlog Na Maalat (Salted Egg Salad)

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
  2. 2 Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

By Yana Gilbuena

Chicken Arroz Caldo (Chicken Rice Porridge)
Breakfast Southeast Asian

Chicken Arroz Caldo (Chicken Rice Porridge)

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
  3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
  4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
  5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
  6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Slow Cooker Chicken Afritada
Dinner Southeast Asian

Slow Cooker Chicken Afritada

4.5

Prep
10 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; marinate for 10 to 15 minutes.
  2. 2 Stir potatoes, tomatoes, carrots, onion, bell peppers, and peas into chicken mixture.
  3. 3 Cover slow cooker. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours.

By Jennifer Lee Kirk

Pork Afritada
Soup Southeast Asian

Pork Afritada

4.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
  2. 2 Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
  3. 3 Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

By lola

Vietnamese Lemongrass Beef and Noodles
Dinner Southeast Asian

Vietnamese Lemongrass Beef and Noodles

4.8

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
  2. 2 Combine lemongrass, soy-based seasoning, sherry, brown sugar, and 3 cloves minced garlic in a bowl. Add steak, toss to coat, and set aside at room temperature for 30 minutes.
  3. 3 Meanwhile, combine water, white sugar, and lemon juice a medium bowl; stir until sugar dissolves. Add fish sauce, Thai peppers, and 2 cloves minced garlic; taste and adjust seasonings. Set sauce aside.
  4. 4 Heat a large skillet over medium-high heat. Remove steak from marinade. Add steak to skillet; cook until slightly pink in centers, 5 to 6 minutes per side.
  5. 5 Divide noodles among four bowls; top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top to serve.

By MommyFromSeattle

Opor Ayam (Chicken in Coconut Milk)
Dinner Southeast Asian

Opor Ayam (Chicken in Coconut Milk)

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Soak chicken pieces in lemon juice for 30 minutes.
  2. 2 Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
  3. 3 Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
  4. 4 Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
  5. 5 Serve chicken and sauce in a bowl, sprinkled with fried shallots.

By GrowinKitchen

Vietnamese Noodle Salad with Lemongrass Chicken
Dinner Southeast Asian

Vietnamese Noodle Salad with Lemongrass Chicken

5.0

Prep
20 min
Cook
10 min
Total
255 min

Instructions

  1. 1 Place chicken into a large zip-top freezer bag.
  2. 2 Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
  3. 3 Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
  4. 4 Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
  5. 5 Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
  6. 6 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  7. 7 Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

By kimmi

Citrons Confits Express (Quick Preserved Lemons)
African

Citrons Confits Express (Quick Preserved Lemons)

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
  2. 2 Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
  3. 3 Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

By MadeInCooking

Hard Lemonade
Drink

Hard Lemonade

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool; remove and discard lemon zest.
  2. 2 Stir lemon juice and vodka together in a pitcher; pour in lemon syrup. Stir in enough water to fill the pitcher.
  3. 3 Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice.

By Lisa-ButteryBooks

Lemonade
Drink

Lemonade

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

By H Beatrice

Lemon Ice
Dessert American

Lemon Ice

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Stir sugar, lemon zest, and lemon juice together in a large bowl until smooth; slowly stir in milk. Pour into a 9x9 inch dish; transfer to the freezer.
  2. 2 Stir once when mixture begins to harden. Freeze until firm, at least 2 hours.

By bsteimle

Moroccan Preserved Lemons
Pantry African

Moroccan Preserved Lemons

5.0

Prep
10 min
Cook
Total
28392 min

Instructions

  1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
  2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Icy Blender Lemonade
Drink

Icy Blender Lemonade

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.

By BEVERLYANN