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  1. #1
    Kelly
    Guest

    Default Add Zest with Lemons

    Parmesan-Baked Salmon Printer Friendly



    Prep Time:

    10 min



    Total Time:

    25 min



    Makes:

    4 servings



    1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. KRAFT 100% Grated

    Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon

    fillets (1 lb.), skin removed 2 tsp. lemon juice 10 RITZ Crackers,

    crushed (about 1/2 cup crumbs) PREHEAT oven to 400F. Mix mayo,

    cheese and pepper until well blended; set aside.



    PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with

    lemon juice. Top with cheese mixture; spread to evenly cover salmon.

    Sprinkle with cracker crumbs



    BAKE 12 to 15 min. or until salmon flakes easily with fork.

    Kraft Kitchens TipsHealthy LivingTrim 4 grams of fat per serving by

    preparing as directed using KRAFT Mayo Light Mayonnaise.Jazz It UpAdd

    1/4 tsp. dill weed to the cheese mixture before spreading onto

    salmon.Serving SuggestionServe with a side green salad tossed with

    your favorite KRAFT Dressing.

    ---------------------------------------

    Lemon Curd-Topped Cheesecake Printer Friendly



    Prep Time:

    15 min



    Total Time:

    5 hr 5 min



    Makes:

    12 servings, one piece and 2 Tbsp. sauce each1-1/4 cups HONEY MAID

    Graham Cracker Crumbs 1/4 cup (1/2 stick) butter, melted 3 pkg. (8

    oz. each) PHILADELPHIA Cream Cheese, softened 1-1/2 cups sugar,

    divided 6 eggs, divided 2 Tbsp. grated lemon peel, divided 1/2 cup

    fresh lemon juice 2 Tbsp. butter PREHEAT oven to 350F if using a

    silver 9-inch springform pan (or to 325F if using a dark nonstick

    springform pan). Mix graham crumbs and melted butter until well

    blended; press firmly onto bottom of pan. Beat cream cheese and 3/4

    cup of the sugar in large bowl with electric mixer on medium speed

    until well blended. Add 3 of the eggs, one at a time, mixing on low

    speed after each addition just until blended. Stir in 1 Tbsp. of the

    lemon peel. Pour over crust.



    BAKE 45 to 50 min. or until center is almost set. Run knife around

    rim of pan to loosen cake; cool before removing rim. Refrigerate at

    least 4 hours before serving.



    MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with

    wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the

    lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.;

    beat until butter is completely melted and mixture is well blended.

    Microwave an additional 2 min. or until mixture just comes to boil

    and is slightly thickened; stir. Cool completely. Cover and

    refrigerate until ready to use. Drizzle sauce evenly over cheesecake

    slices before serving.

    ----------------------------------

    Creamy Lemon Squares Printer Friendly





    Prep Time:

    25 min



    Total Time:

    2 hr 53 min



    Makes:

    16 servings, one square each20 Reduced Fat NILLA Wafers, finely

    crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup

    (1/2 stick) cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel

    Cheese, 1/3 Less Fat than Cream Cheese, softened 1 cup granulated

    sugar 2 eggs 2 Tbsp. flour 3 Tbsp. grated lemon peel, divided 1/4

    cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder 2 tsp.

    powdered sugar PREHEAT oven to 350F. Line 8-inch square baking pan

    with foil, with ends of foil extending over sides of pan; set aside.

    Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium

    bowl. Cut in margarine with pastry blender or two knives until

    mixture resembles coarse crumbs; press firmly onto bottom of prepared

    pan. Bake 15 min.



    MEANWHILE, beat Neufchatel cheese and granulated sugar with electric

    mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour;

    mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder;

    pour over crust.



    BAKE 25 to 28 min. or until center is set. Cool completely. Cover and

    refrigerate at least 2 hours or overnight. Sprinkle with powdered

    sugar and remaining 2 Tbsp. grated lemon peel just before cutting

    into squares to serve. Store leftover squares in refrigerator.

    -------------------------------------










  2. #2
    Carolyn Moen
    Guest

    Default Add Zest with Lemons

    if you love lemons....marinate your chicken in lemon juice...I use bottled...and tons of garlic and coarse black pepper.
    Prick the chicken before hand so it absorbs the juice/marinade. Bake or grill at a semi-high temp. Awesome!
    Another good one is garlic, olive oil and apple cider vinegar...add some rosemary if you like the taste.
    Cook early in the morning and let it sit in the juice...I make it with egg noodles and serve the cooked marinade as a sauce. A little Parm over the noodles...yum!
    Thanks for your recipes...I will try for sure.

    Toots

    Kelly <feelmykissesnow@yahoo.com> wrote: Parmesan-Baked Salmon Printer Friendly

    Prep Time:
    10 min

    Total Time:
    25 min

    Makes:
    4 servings

    1/4 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. KRAFT 100% Grated
    Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon
    fillets (1 lb.), skin removed 2 tsp. lemon juice 10 RITZ Crackers,
    crushed (about 1/2 cup crumbs) PREHEAT oven to 400F. Mix mayo,
    cheese and pepper until well blended; set aside.

    PLACE salmon on foil-lined shallow baking pan. Drizzle evenly with
    lemon juice. Top with cheese mixture; spread to evenly cover salmon.
    Sprinkle with cracker crumbs

    BAKE 12 to 15 min. or until salmon flakes easily with fork.
    Kraft Kitchens TipsHealthy LivingTrim 4 grams of fat per serving by
    preparing as directed using KRAFT Mayo Light Mayonnaise.Jazz It UpAdd
    1/4 tsp. dill weed to the
    cheese mixture before spreading onto
    salmon.Serving SuggestionServe with a side green salad tossed with
    your favorite KRAFT Dressing.
    ---------------------------------------
    Lemon Curd-Topped Cheesecake Printer Friendly

    Prep Time:
    15 min

    Total Time:
    5 hr 5 min

    Makes:
    12 servings, one piece and 2 Tbsp. sauce each1-1/4 cups HONEY MAID
    Graham Cracker Crumbs 1/4 cup (1/2 stick) butter, melted 3 pkg. (8
    oz. each) PHILADELPHIA Cream Cheese, softened 1-1/2 cups sugar,
    divided 6 eggs, divided 2 Tbsp. grated lemon peel, divided 1/2 cup
    fresh lemon juice 2 Tbsp. butter PREHEAT oven to 350F if using a
    silver 9-inch springform pan (or to 325F if using a dark nonstick
    springform pan). Mix graham crumbs and melted butter until well
    blended; press firmly onto bottom of pan. Beat cream cheese and 3/4
    cup of the sugar in large bowl with electric mixer on medium speed

    until well blended. Add 3 of the eggs, one at a time, mixing on low
    speed after each addition just until blended. Stir in 1 Tbsp. of the
    lemon peel. Pour over crust.

    BAKE 45 to 50 min. or until center is almost set. Run knife around
    rim of pan to loosen cake; cool before removing rim. Refrigerate at
    least 4 hours before serving.

    MEANWHILE, beat remaining 3 eggs and remaining 3/4 cup sugar with
    wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the
    lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.;
    beat until butter is completely melted and mixture is well blended.
    Microwave an additional 2 min. or until mixture just comes to boil
    and is slightly thickened; stir. Cool completely. Cover and
    refrigerate until ready to use. Drizzle sauce evenly over cheesecake
    slices before serving.
    ----------------------------------
    Creamy Lemon Squares Printer Friendly

    Prep Time:
    25 min

    Total Time:
    2 hr 53 min

    Makes:
    16 servings, one square each20 Reduced Fat NILLA Wafers, finely
    crushed 1/2 cup flour 1/4 cup firmly packed brown sugar 1/4 cup
    (1/2 stick) cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel
    Cheese, 1/3 Less Fat than Cream Cheese, softened 1 cup granulated
    sugar 2 eggs 2 Tbsp. flour 3 Tbsp. grated lemon peel, divided 1/4
    cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder 2 tsp.
    powdered sugar PREHEAT oven to 350F. Line 8-inch square baking pan
    with foil, with ends of foil extending over sides of pan; set aside.
    Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium
    bowl. Cut in margarine with pastry blender or two knives until
    mixture resembles coarse crumbs; press firmly onto bottom of prepared
    pan. Bake 15 min.

    MEANWHILE, beat Neufchatel cheese and granulated sugar with electric

    mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour;
    mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder;
    pour over crust.

    BAKE 25 to 28 min. or until center is set. Cool completely. Cover and
    refrigerate at least 2 hours or overnight. Sprinkle with powdered
    sugar and remaining 2 Tbsp. grated lemon peel just before cutting
    into squares to serve. Store leftover squares in refrigerator.
    -------------------------------------

    [/quote]


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