Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: recipes.box.sk
Ingredients:
6 medium ripe bananas
1 tsp grated orange rind
50 g butter (about 3.5 Tbsp)
1/4 tsp cinnamon
1/2 cup orange juice
1 Tbsp lemon juice
1/4 cup brown sugar
3 Tbsp rum
salt
Directions:
Peel bananas, halve lengthwise and arrange in buttered shallow dish. In a small saucepan combine and heat butter, sugar, citrus juice, rum, cinnamon and salt. Pour sauce over bananas and bake 10-15 minutes at 180 C (350 F) degrees.
Recipe Source: Better Homes and Gardens
Prep/Cooking Time: Prep: 45 minutes
Ingredients:
4 cups whipping cream and/or half-and-half or light cream
1-1/2 cups sugar
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon vanilla
1 ounce (1/2 cup) crushed lemon-flavor hard candies
Directions:
Stir together whipping cream and/or half-and-half or light cream, sugar, lemon peel, lemon juice, and vanilla in a large bowl.
Freeze in a 2- to 3-quart ice cream freezer according to manufacturer’s directions. Remove the dasher and stir in crushed candy.
Makes 1-1/2 quarts.
Recipe Source: domesticgoddess.ca
Ingredients:
1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of ½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
lemon pepper
Directions:
Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?
Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.
Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.
When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.
Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.
Serve on small Asian soup spoons or large tray.
Domestic Goddess notes:
Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.
You could fry the slices of potato in spicy olive oil as well…how good can it get?
Recipe Source: betterrecipes.com
Ingredients:
12 wooden skewers
1-1/2 lb. boneless
skinless, chicken breast(16.5)
1 cup onion, finely minced(1)
2 cloves garlic, finely minced
juice of 1 lemon
1 tsp. cumin
2 bay leaves
1 tsp. dried oregano
Directions:
Cut each chicken breast into 5-6 chunks and put in a large bowl. Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano. Pour the marinade over the chicken, cover and refrigerate 1-2 hours. Remove chicken from marinade and thread 5-6 chunks onto each skewer. Grill until chicken is cooked through, about 7 minutes each side. Two skewers per serving. Serve with Lemon Rice.
Makes 6 servings.
Suggestion:
Soak the wooden skewers in water while chicken marinates.
Recipe Source: Cindy’s Kitchen
Ingredients:
3 eggs
115 g (1/2 cup) caster sugar
155 g (1 1/4 cups) all purpose flour
100 g (3 1/2 oz) unsalted butter, melted
grated zest of 1 lemon and 1 orange
Directions:
Preheat the oven to 200°C (400°F). brush a tray of madeleines moulds with melted butter and coat with flour, then tap the tray to remove the excess flour.
Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.
Gently fold in the flour, then the melted butter and grated lemon and orange zest. Spoon into the moulds, leaving a little room for rising.
Bake for 12 minutes (small madeleines will only need 7 mns), or until very lightly golden and springy to the touch.
Remove from the tray and cool on a wire rack to cool.
Notes from Cindy:
Makes 14 or 30 small ones
The first day I hadn’t any oranges, so I only used lemon zests. The madeleines turned out to be delicious. The next day, I used both lemon and orange zests. Delicious too. You can also add chocolate bits to the batter or even dip the tip of the madeleine into melted chocolate.
PS: Madeleines are to be served with tea 🙂
Recipe Source: Kraft Foods website
Prep/Cooking Time: prep: 5 mins / total: 20 mins
Ingredients:
1 tub instant Lemonade Flavor Soft Drink Mix (i.e. Crystal Light)
1 gal. (4 qt.) apple cider
4 cinnamon sticks
2 tsp. whole cloves
1/2 tsp. ground nutmeg
Directions:
Place all ingredients in large saucepan. Cook on low heat 20 minutes or until thoroughly heated, stirring occasionally. (Do not boil.)
Remove cinnamon sticks and cloves; discard. Serve warm.
Serve with additional cinnamon sticks if desired.
Makes 16 (1-cup) servings.
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