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    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / FLAVOR OF THE MONTH - CITRUS FRUITS
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    FLAVOR OF THE MONTH - CITRUS FRUITS

    JoyfulCook
    Thu Feb 28, 2013 7:30 am
    Forum Host


    Citrus fruit includes Oranges, Mandarines. Lemons, Limes and Grapefruit and have long been valued as part of a nutritious and tasty diet. The flavors provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for you.

    USING ZEST.

    Zest is appropriately named, as it adds flavor and life to all sorts of recipes. When used in cooking, the term refers to the intensely perfumed outermost colored layer of citrus peel

    Obviously, citrus zest can be used in many recipes, sweet & savory, be it baked goods, stir-fry or stew.



    Easy Spicy Shrimp Pasta - Low Fat
    Simple and Light Grilled Salmon With Lime Zest
    Buttery Lemon-Zest Salmon With Spinach Salade and Fries

    Zest is the outermost rind of citrus fruits (usually lemons and oranges). It is valued for the strong citrus flavor it imparts to food


    To remove the zest from the fruit, use a utensil called a zester or a sharp paring knife or vegetable peeler. Peel off only the colored portion of the rind



    Ginger-Lime Marinade for Chicken
    Jim's "Don't Spare the Spareribs" Ribs
    Chicken Breasts with Spicy Honey Orange Glaze

    USING LEMON JUICE

    Keep cut fruit and vegetables like apples, pears, avocados and potatoes from turning brown by squeezing on a little bit of lemon juice. You can also perk up droopy lettuce by soaking it for an hour in a bowl of cold water and the juice of one lemon.



    Spicy Lamb Marinade
    Grown-Up "tuna", (Now) Crab Casserole
    Chicken, Biscuits 'n' Gravy Casserole from Rachael Ray

    USING ORANGE JUICE IN COOKING



    Orange Marmalade Marinated Salmon, Chicken. or Pork
    Glazed Orange-Hoisin Chicken
    Orange Rosemary Roasted Chicken

    CITRUS IN DESSERTS

    Store bought cake mixes are a great way to prepare a quick dessert, but if you want to make them taste homemade, you can use orange juice. All you have to do is add orange juice in place of the water. You can also jazz up the flavor of vanilla frosting by adding a splash of Orange juice.



    Light and Lemony Fruit Salad/Dessert
    Orange Dessert Pancakes
    Cheesecake and Fruit Dessert Pizza

    Blueberry Crumb Pie
    Cool & Crisp Citrus Chiffon Pie
    Rosemary-Lemon Custard Cakes
    Self-Saucing Citrus Pudding
    Moist Plum Pudding

    Citrus fruit of any kind is such a great ingredient in so many dishes so please share your recipes and your tips with us here.


    Last edited by JoyfulCook on Sun Mar 31, 2013 9:38 am, edited 1 time in total
    RuPei
    Fri Mar 08, 2013 4:54 pm
    Newbie "Fry Cook" Poster
    Using zest and juice of citrus fruit simply brings out beautiful color of it! No artificial color needed! And the aroma is soooooo good!!

    Here are my two dishes made with citrus fruits.
    Crispy Orange Chicken
    http://www.food.com/recipe/crispy-orange-chicken-489185

    Honey Glazed Lemon Chicken
    http://www.food.com/recipe/honey-glazed-lemon-chicken-496514

    icon_lol.gif
    Dib's
    Sat Mar 09, 2013 6:50 am
    Food.com Groupie
    RuPei wrote:
    Using zest and juice of citrus fruit simply brings out beautiful color of it! No artificial color needed! And the aroma is soooooo good!!

    Here are my two dishes made with citrus fruits.
    Crispy Orange Chicken
    http://www.food.com/recipe/crispy-orange-chicken-489185

    Honey Glazed Lemon Chicken
    http://www.food.com/recipe/honey-glazed-lemon-chicken-496514

    icon_lol.gif


    Your recipes look really, really good-thanks for the links!!!
    JoyfulCook
    Sat Mar 09, 2013 8:26 am
    Forum Host
    Thanks for those recipes they look great icon_smile.gif
    duonyte
    Wed Mar 20, 2013 7:01 am
    Forum Host
    This is a great way to use up citrus, The National Trust Heritage Lemon Curd: Crock Pot or Traditional . I have made a number of batches, using lemons, oranges, and clementines, and the juice of some sad-looking limes. This crockpot method is so easy.
    JoyfulCook
    Wed Mar 20, 2013 9:13 am
    Forum Host
    duonyte wrote:
    This is a great way to use up citrus, The National Trust Heritage Lemon Curd: Crock Pot or Traditional . I have made a number of batches, using lemons, oranges, and clementines, and the juice of some sad-looking limes. This crockpot method is so easy.


    Oh thanks so much that looks wonderful
    chicken_feets
    Fri Mar 29, 2013 6:29 pm
    Experienced "Head Chef" Poster
    I'm new here, so hello everyone.

    My new tangerine tree produced only once a couple years ago. The peels were thin and tightly adhered to the flesh. I used their juice to make cranberry/apple fruit compote to eat with yogurt. The tangerine flesh was very sweet and juicy; you just couldn't peel them.

    JoyfulCook
    Sat Mar 30, 2013 2:17 am
    Forum Host
    chicken_feets wrote:
    I'm new here, so hello everyone.

    My new tangerine tree produced only once a couple years ago. The peels were thin and tightly adhered to the flesh. I used their juice to make cranberry/apple fruit compote to eat with yogurt. The tangerine flesh was very sweet and juicy; you just couldn't peel them.



    Welcome to Food.com its a great place to find recipes and much much more.check out talk and tips and it will show you all the forums available here.
    TOTM or rather Topic Of The Month is changed at the start of each month

    Love your photo - and how you used them - hope to see you here participating again!
    chicken_feets
    Sat Mar 30, 2013 6:36 am
    Experienced "Head Chef" Poster
    Thank you for the greeting. It will take me a while to get my footing around here. This is a HUGE site! I love participating in food talk and photos, so I'll do my best to hang in there. Can't wait to see the new TOTM. Thanks again! icon_biggrin.gif
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