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Originally Posted by cashs_mom
(Post 8434539)
So how do you use them?
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I use them with chicken, pork, fish, salmon, rice dishes. If you google recipes for preserved lemon you will get several ideas. They are often used in Moroccan dishes. I also use them in some of my homemade salad dressing.
for example: https://alexandracooks.com/2014/11/1...n-canal-house/ |
Originally Posted by SeamsSoSimple
(Post 8433470)
You mean you cook the garlic with the potatoes?
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Speaking of lemons- last night my husband made Chicken Piccata. He used a different recipe that called for lemon zest to be mixed with the flour. Well it came out bitter. He wasn't too happy! It was still good but not like his usual method.
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When making Rice Krispie Treats, add a splash of vanilla and a dash of salt to the to the butter and marshmallow mixture. Stir well prior to adding Rice Krispies. I use a buttered potato masher to press treats into the buttered pan. It's less messy that way.
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Originally Posted by Patrick's Mom
(Post 8435095)
When making Rice Krispie Treats, add a splash of vanilla and a dash of salt to the to the butter and marshmallow mixture. Stir well prior to adding Rice Krispies. I use a buttered potato masher to press treats into the buttered pan. It's less messy that way.
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I made the sweet potato's the same as always last Thanksgiving but i added some dried orange peel apice to the top before I bake and it was extra special.
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Originally Posted by JanieW
(Post 8434663)
I use them with chicken, pork, fish, salmon, rice dishes. If you google recipes for preserved lemon you will get several ideas. They are often used in Moroccan dishes. I also use them in some of my homemade salad dressing.
for example: https://alexandracooks.com/2014/11/1...n-canal-house/ |
Right after seeing the post about preserved lemons in this thread, I was looking at people magazine and they had this recipe for a quick version:
step 1: wash and scrub 4 lemons under warm water. Quarter them, then cut each piece in half. Remove the seeds. Rub with 2 tablespoons fine sea salt and place in a small bowl for 2 hours. step 2: rinse lemons under cold water. Add to a small saucepan with 2 tablespoons fine sea salt, 1/4 cup fresh lemon juice, and 1/2 cup water. Bring to a boil, then simmer until reduced by half and liquid is syrupy, 25 minutes. step 3: remove from heat. Transfer to a sterilized non-reactive (glass or plastic) airtight container, and refrigerate overnight. They're ready to use the next day. |
Favorite secret ingredient in a recipe
Thanks to everyone for sharing their ideas. Will have to give these a try.
Originally Posted by tropit
(Post 8431894)
Do you have a hidden, secret spice, or ingredient in a recipe that makes that recipe beyond amazing? I'm not talking about the obvious, like bacon in Mac n' Cheese, but something that no one eating the food would ever guess is in there. Something that makes that recipe sing! Here are a couple of my secrets.
1. A pinch of curry powder in white, clam chowder 2. A dash of nutmeg in cooked spinach 3. A couple of tablespoons of nutritional yeast in white, or cheese sauce I have a lot more, but you'll have to beat me over the head with a wooden spoon to get them out of me. :) |
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