LEMON POPPY FETTUCCINE
Lemon Poppy Fettuccine
Provided by The Rachael Ray Staff
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil for the pasta
- Place stock in small pot with saffron over low heat to warm
- Heat EVOO, 2 turns of pan, in large skillet over medium heat with butter
- When butter foams, add shallots and season with salt and pepper
- Stir 2-3 minutes; add lemon zest, garlic and poppy seeds, and stir 1-2 minutes
- Deglaze with wine and reduce until almost evaporated
- Add warm saffron stock and cream, let reduce while pasta cooks
- Cook pasta in salted boiling water to al dente
- Reserve half a cup of starchy water and drain pasta
- Toss with sauce, using reserved water as needed to incorporate the cheese and sauce into a thick coating on pasta
- Add lemon juice and parsley; adjust salt and pepper
- Serve
LEMON POPPY SEED AMISH FRIENDSHIP BREAD
This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes.
Provided by Laura Sandahl
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
- In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
- Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.2 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 222.3 mg, Sugar 9.3 g
LEMON POPPY SEED PUFFS
Provided by Food Network
Time 47m
Yield 8 puffs
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
- Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.
LEMON POPPY SEED BISCOTTI
Poppy seeds are not only for bread they can make excellent cookies as well. Another Italian recipe, a family favorite from "Italian Food Forever" Enjoy
Provided by babyiguana
Categories Dessert
Time 28m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
- Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
- Add the eggs and mix.
- Beat in as much of the flour as you can with the electric mixer.
- Using a wooden spoon, stir in any remaining flour.
- Divide dough in half.
- Shape into two 7 x 3 inch rolls.
- Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
- Bake in a 375°F oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool on cookie sheet on a wire rack for 30 minutes.
- Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
- Arrange the slices flat on the cooled cookie sheet.
- Bake in a 325°F oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.
- Remove biscotti from cookie sheet (baking stone); cool on a wire rack.
Nutrition Facts : Calories 109, Fat 3.4, SaturatedFat 1.8, Cholesterol 24.4, Sodium 66.7, Carbohydrate 18.4, Fiber 2.2, Sugar 6.4, Protein 2.2
LEMON POPPY SEED DRESSING
I like to use this lemon poppy seed dressing recipe on a romaine salad with apples and pears. If you want a stronger lemon flavor, add some lemon zest. -Bonnie Capper-Eckstein, Maple Grove, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a blender, combine the first 5 ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Stir in poppy seeds. Store in the refrigerator.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON POPPY SEED COOKIES
These cookies are a celebration of lemon. Rubbing lemon zest into the sugar releases a deep citrusy aroma, and a bit of cream of tartar gives them a snickerdoodle-like texture. This tender cookie has a sunny interior and is coated with crisp poppy seeds. Be sure to shop for poppy seeds where you know there is high turnover, such as from the bulk department in a health food store or a spice shop. They can sit on the shelves for a long time - and can go rancid quickly due to their high fat and protein content.
Provided by Laurie Ellen Pellicano
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 3 dozen (3-inch) cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cream of tartar and baking soda. Set aside.
- In the bowl of a stand mixer (or a large bowl, if using a hand mixer), combine sugar and salt. Zest both lemons over the sugar, then rub the zest into the sugar using your fingertips until moistened. (It will lightly stain the sugar yellow and release a strong lemony aroma.)
- Beat the butter and sugar on medium until light and fluffy, 3 to 5 minutes, stopping and scraping the bowl at least once in the process.
- In a small bowl or large measuring cup, whisk together the whole egg, egg yolk and limoncello. With the mixer on low speed, stream the mixture into the creamed butter. Stop and scrape the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
- With the mixer off, add the flour mixture, then mix on low speed until combined. Remove the bowl from the mixer and, working in the bowl, fold the dough over several times with your hands to ensure it is uniform.
- Fill a small bowl with the poppy seeds. Portion the dough into heaping tablespoons (about 25 grams each) and set them on a large baking sheet lined with parchment paper. Round each piece of dough into a ball, then roll in the poppy seeds until completely coated.
- Transfer back to the baking sheet, setting at least 1 inch apart. Cover the surface with another sheet of parchment and press down with a second cookie sheet to evenly flatten cookies to about 1/2-inch thick.
- Chill in the freezer for at least 15 minutes. Meanwhile, heat the oven to 375 degrees, and line baking sheets with parchment (or grease with butter). When cookies have chilled and oven is ready, transfer cookies to prepared baking sheets spaced about 3 inches apart. (Keep remaining cookies in the freezer until ready to bake.)
- Working in batches, bake cookies for 10 to 12 minutes, rotating baking sheets after 8 minutes from front-to-back and bottom-to-top. Cookies will be just golden on the edges and puffy in the center but should no longer look wet.
- Let cool for 2 minutes on baking sheets, then transfer to cooling racks. Store cookies in a sealed container, and enjoy within 1 to 2 days. Bake remaining cookies, or wrap and freeze chilled cookie dough. Once firm, transfer cookie dough to a covered container or sealed bag. Freeze for up to 1 month. You can bake the cookies straight from the freezer.
LEMON POPPY SEED CRISPS
This has become a standard in our house. Even though it has 'grown up' ingredients, the kids all love it! Adults too! It is CRUCIAL to use parchment paper or a silicone sheet, greasing the baking sheet is not enough, the cookies WILL stick. From Martha Stewart's Holiday Cookies magazine
Provided by Amethyst42
Categories Drop Cookies
Time 33m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat your oven to 350.
- Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
- Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
- Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
- Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
- Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
- Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.
Nutrition Facts : Calories 128.7, Fat 6.5, SaturatedFat 4, Cholesterol 22.5, Sodium 107.7, Carbohydrate 16.7, Fiber 0.3, Sugar 10.1, Protein 1.2
LEMON POPPY SEED CHICKEN PASTA SALAD
The sweetness of the dressing and cranberries along with the savory of the onions and celery, makes this a wonderfully refreshing salad. Great to take along to picnics or potlucks.
Provided by Danyell
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water until the pasta is cold; drain well.
- Place the drained penne pasta into a large mixing bowl, and stir in the chicken, celery, cranberries, and green onions. Pour in the salad dressing and lemon juice; stir until evenly mixed.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 44.6 g, Cholesterol 23.8 mg, Fat 14.9 g, Fiber 2 g, Protein 9.9 g, SaturatedFat 2.1 g, Sodium 231.4 mg, Sugar 14.4 g
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