Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipes for Lemons, Limes, Grapefruit?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipes for Lemons, Limes, Grapefruit?),it will help you,my kids.
We have recently been given a big bag of citrus fruits and rather than just juicing them and making drinks I wondered if anyone had any good (but fairly easy) recipes to use them up?
Thanks
Answers:
If you have cooked rice, put in a few drop of lemon or lime juice.
DEVILED HAM APPETIZER
THE FOUR INGREDIENT COOKBOOKS - By Linda Coffee and Emily Cale
Ingredients:
Crackers
1 can (4? ounces) Deviled Ham
? teaspoon lemon juice
? teaspoon Worcestershire Sauce
Methods:
Mix deviled ham, lemon juice, and Worcestershire sauce. Spread on crackers.
TUNA SALAD
JOY OF COOKING - ALL ABOUT SALADS & DRESSINGS
4 Servings
Ingredients:
One 6-ounce can water-packed tuna, drained, or 1 cup left over grilled, poached, or sautéed tuna
? cup diced celery or diced, seeded, and peeled cucumber
? cup mayonnaise, or to taste
1 tablespoon drained capers (optional)
1 tablespoon minced fresh parsley (optional)
1 teaspoon fresh lemon juice
Salt and ground black pepper to taste
Methods:
1. Flake tuna into a medium bowl.
2. Add celery (or cucumber), mayonnaise, capers, parsley, lemon juice, salt, and black pepper.
3. Refrigerate until cold.
From: ICE CREAM - THE PERFECT WEEKEND TREAT
FRESH MINT SHERBET
Serves 4 to 6
Ingredients:
Generous 1 cup sugar
1? cups water
2? ounce/60 gram fresh mint, plus extra sprigs to decorate
3 to 4 lemon
Methods:
1. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to boil, then cook, without stirring, over medium heat for 2 minutes. Remove from heat and let cool slightly.
2. Meanwhile, strip the mint leaves from their stems and put the leaves in a food processor. Pour the syrup over the mint leaves, then process until they are very finely chopped. Let cool, then chili the mint syrup in the refrigerator for 2 hours, or until cold.
3. Squeeze the juice from the lemons and measure out ? cup. Add the juice to the mint syrup, then strain the mixture through a nylon strainer.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing. Serves decorated with mint springs.
MANGO SHERBET
Serves 4 to 6
Ingredients:
2 large ripe mangoes
Juice of 1 lemon
Pinch of salt
Generous ? cup sugar
3 tablespoons water
Methods:
1. Using a sharp knife, thinly peel the mangoes, holding them over a bowl to catch the juices. Cut the flesh away from the central seed and put in a food processor or blender. Add the mango juice, lemon juice, and salt and process to form a smooth purée. Push the mango purée through a nylon strainer into the bowl.
2. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, without stirring, then remove from the heat and let cool slightly.
3. Pour the syrup into the mango purée and mix well together. Let cool, then chill the mango syrup in the refrigerator for 2 hours, or until cold.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing.
LEMON WATER ICE
Serves 4 to 6
Ingredients:
Scant 1 cup sugar
Scant 2 cups water
6 to 9 lemons
Lemon slices, to decorate
Methods:
1. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, without stirring, for 10 minutes to form a syrup. Do not let it brown.
2. Meanwhile, using a potato peeler, thinly pare the rind from 4 of the lemons. Remove the syrup from the heat and add the pared lemon rind. Let cool at least 1 hour.
3. Squeeze the juice from the lemons and strain into a measuring cup—you need scant 2 cups in total. When the syrup is cold, strain it into a bowl. Add the lemon juice, and stir together until well mixed.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing. Serve decorated with lemon slices.
GREEN TEA SHERBET
Serves 4 to 6
Ingredients:
3? cups water
1 cup sugar
4 tablespoons Japanese green tea leaves
2 tablespoon lemon juice
2 egg whites
Methods:
1. Put 2? cups of water in a heavy-bottom pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then let simmer, without stirring, for 10 minutes to form a syrup. Do not let it brown. Remove from the heat and let cool for at least 1 hour.
Other Answers:
SANGRIA!! Citrus works great in salads, ceviches, marinades, granitas, sorbets...squeeze of citrus over anything really brightens up your recipe & gives a fresh burst of flavor.
Chef Michael Chiarell has some great recipes using whole
citrus in a variety of dishes. Check him out at Food Network or Napastyle websites.
Also: http://www.fred.ifas.ufl.edu/citrus/recipes.html
Oh lucky you!
Lemons and limes? My favorite, lemon or lime meringue pie. There are lots of easy recipes out there for that.
How about Lemon pudding cake? This is easy.
3 tablespoons butter, room temperature (I actually used Crisco butter flavor shortening, since I have to use milk-free)
1 cup sugar ( I tried the sugar substitute, but doesn't work as well)
4 eggs, room temperature
1/2 cup fresh lemon juice (about 2 or 3 lemons, depending on size) (I also like to add the lemon zest from grating the peel)
1/4 teaspoon salt
3 tablespoons all-purpose flour (I use heaping spoons and don't sift)
1 cup 2% low-fat milk (I use soy milk, or rice milk, because of my allergy, but works just fine)
Fresh raspberries (or blackberries, or blueberries)
1. Preheat oven to 325F. Lightly grease a 9xt5 inch loaf pan or a 6-cup souffle dish.
2. With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites.
Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
3. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown.
Serve warm or chilled with berries. Serves 6
(Per serving: 220 calories, 10g fat, 6g prot., 31g carbs, 0g fiber, 160mg sodium.)
Also, lemons and limes are great for using on fish or even chicken. (I like to add a little to my chicken salad.)
Grapefruit is an excellent addition to a fruit salad, or ambrosia. Or just plain eating.
One of my favorite recipe sites is fooddownunder.com. It has a great variety of recipes from all over the world. Just a search of grapefruit gives 324 recipes. (some are drinks, of course)
But the Glazed Grapefruit with Ginger sounds tasty and looks easy. Go to site: http://fooddownunder.com/cgi-bin/recipe.cgi?r=114855
Hope you enjoy you fruits!!
Source(s):
http://fooddownunder.com/
its very easy desy!
instead of u struggling so hard with so many citrus fruits, send 1/2 bag to me!
u know, sending fruits is also a good recipie!
You can freeze them for future use. Take the outer skins off and freeze in freezer bags, or you can also freeze the juice for later baking or drink making.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipes for Lemons, Limes, Grapefruit?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipes for Lemons, Limes, Grapefruit?),it will help you,my kids.
We have recently been given a big bag of citrus fruits and rather than just juicing them and making drinks I wondered if anyone had any good (but fairly easy) recipes to use them up?
Thanks
Answers:
If you have cooked rice, put in a few drop of lemon or lime juice.
DEVILED HAM APPETIZER
THE FOUR INGREDIENT COOKBOOKS - By Linda Coffee and Emily Cale
Ingredients:
Crackers
1 can (4? ounces) Deviled Ham
? teaspoon lemon juice
? teaspoon Worcestershire Sauce
Methods:
Mix deviled ham, lemon juice, and Worcestershire sauce. Spread on crackers.
TUNA SALAD
JOY OF COOKING - ALL ABOUT SALADS & DRESSINGS
4 Servings
Ingredients:
One 6-ounce can water-packed tuna, drained, or 1 cup left over grilled, poached, or sautéed tuna
? cup diced celery or diced, seeded, and peeled cucumber
? cup mayonnaise, or to taste
1 tablespoon drained capers (optional)
1 tablespoon minced fresh parsley (optional)
1 teaspoon fresh lemon juice
Salt and ground black pepper to taste
Methods:
1. Flake tuna into a medium bowl.
2. Add celery (or cucumber), mayonnaise, capers, parsley, lemon juice, salt, and black pepper.
3. Refrigerate until cold.
From: ICE CREAM - THE PERFECT WEEKEND TREAT
FRESH MINT SHERBET
Serves 4 to 6
Ingredients:
Generous 1 cup sugar
1? cups water
2? ounce/60 gram fresh mint, plus extra sprigs to decorate
3 to 4 lemon
Methods:
1. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to boil, then cook, without stirring, over medium heat for 2 minutes. Remove from heat and let cool slightly.
2. Meanwhile, strip the mint leaves from their stems and put the leaves in a food processor. Pour the syrup over the mint leaves, then process until they are very finely chopped. Let cool, then chili the mint syrup in the refrigerator for 2 hours, or until cold.
3. Squeeze the juice from the lemons and measure out ? cup. Add the juice to the mint syrup, then strain the mixture through a nylon strainer.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing. Serves decorated with mint springs.
MANGO SHERBET
Serves 4 to 6
Ingredients:
2 large ripe mangoes
Juice of 1 lemon
Pinch of salt
Generous ? cup sugar
3 tablespoons water
Methods:
1. Using a sharp knife, thinly peel the mangoes, holding them over a bowl to catch the juices. Cut the flesh away from the central seed and put in a food processor or blender. Add the mango juice, lemon juice, and salt and process to form a smooth purée. Push the mango purée through a nylon strainer into the bowl.
2. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, without stirring, then remove from the heat and let cool slightly.
3. Pour the syrup into the mango purée and mix well together. Let cool, then chill the mango syrup in the refrigerator for 2 hours, or until cold.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing.
LEMON WATER ICE
Serves 4 to 6
Ingredients:
Scant 1 cup sugar
Scant 2 cups water
6 to 9 lemons
Lemon slices, to decorate
Methods:
1. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, without stirring, for 10 minutes to form a syrup. Do not let it brown.
2. Meanwhile, using a potato peeler, thinly pare the rind from 4 of the lemons. Remove the syrup from the heat and add the pared lemon rind. Let cool at least 1 hour.
3. Squeeze the juice from the lemons and strain into a measuring cup—you need scant 2 cups in total. When the syrup is cold, strain it into a bowl. Add the lemon juice, and stir together until well mixed.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing. Serve decorated with lemon slices.
GREEN TEA SHERBET
Serves 4 to 6
Ingredients:
3? cups water
1 cup sugar
4 tablespoons Japanese green tea leaves
2 tablespoon lemon juice
2 egg whites
Methods:
1. Put 2? cups of water in a heavy-bottom pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then let simmer, without stirring, for 10 minutes to form a syrup. Do not let it brown. Remove from the heat and let cool for at least 1 hour.
Other Answers:
SANGRIA!! Citrus works great in salads, ceviches, marinades, granitas, sorbets...squeeze of citrus over anything really brightens up your recipe & gives a fresh burst of flavor.
Chef Michael Chiarell has some great recipes using whole
citrus in a variety of dishes. Check him out at Food Network or Napastyle websites.
Also: http://www.fred.ifas.ufl.edu/citrus/recipes.html
Oh lucky you!
Lemons and limes? My favorite, lemon or lime meringue pie. There are lots of easy recipes out there for that.
How about Lemon pudding cake? This is easy.
3 tablespoons butter, room temperature (I actually used Crisco butter flavor shortening, since I have to use milk-free)
1 cup sugar ( I tried the sugar substitute, but doesn't work as well)
4 eggs, room temperature
1/2 cup fresh lemon juice (about 2 or 3 lemons, depending on size) (I also like to add the lemon zest from grating the peel)
1/4 teaspoon salt
3 tablespoons all-purpose flour (I use heaping spoons and don't sift)
1 cup 2% low-fat milk (I use soy milk, or rice milk, because of my allergy, but works just fine)
Fresh raspberries (or blackberries, or blueberries)
1. Preheat oven to 325F. Lightly grease a 9xt5 inch loaf pan or a 6-cup souffle dish.
2. With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites.
Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
3. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown.
Serve warm or chilled with berries. Serves 6
(Per serving: 220 calories, 10g fat, 6g prot., 31g carbs, 0g fiber, 160mg sodium.)
Also, lemons and limes are great for using on fish or even chicken. (I like to add a little to my chicken salad.)
Grapefruit is an excellent addition to a fruit salad, or ambrosia. Or just plain eating.
One of my favorite recipe sites is fooddownunder.com. It has a great variety of recipes from all over the world. Just a search of grapefruit gives 324 recipes. (some are drinks, of course)
But the Glazed Grapefruit with Ginger sounds tasty and looks easy. Go to site: http://fooddownunder.com/cgi-bin/recipe.cgi?r=114855
Hope you enjoy you fruits!!
Source(s):
http://fooddownunder.com/
its very easy desy!
instead of u struggling so hard with so many citrus fruits, send 1/2 bag to me!
u know, sending fruits is also a good recipie!
You can freeze them for future use. Take the outer skins off and freeze in freezer bags, or you can also freeze the juice for later baking or drink making.
correctness,It's Non-profit and only for informational purposes.
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