Get the latest Lemons flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/lemons Great party treat! http://www.grouprecipes.com/108067/icy-spicy-shrimp.html Barbecue Biscuits and Beans by Bill Cauble adn Cliff Teinert. Enough to mop one brisket http://www.grouprecipes.com/105198/brisket-mopping-sauce.html Love the sound of this recipe. another interesting thing to make with eggplant.. the recipe is from, July 2008 Bon Appetit http://www.grouprecipes.com/95269/grilled-lemons-baby-artichokes-and-eggplant.html Being a diabetic. I really watch what I eat, and it is paying off. This is one of my favorite dishes that I just happen to throw together, and it is yummy~great with a side salad, your favorite veggie or rice http://www.grouprecipes.com/88346/veronicas-shrimp-saute.html contributed by Charlene Crump , Taste of Home! recipe http://www.grouprecipes.com/84023/lemon-tea-cakes.html Sometimes everyone you know plies into a van and heads over to your place for a good time. with a mob on the way alot of drink is sometimes the big ticket.. this one goes together rather quickly and makes alot.make it as strong as you want http://www.grouprecipes.com/79000/trailer-park-punch.html Appetizer or side: your choice. Fresh artichokes are best but frozen may be used. Not canned or bottled. Artichokes have a flush or growth in the spring and then again in autumn. The autumn specimens are more open and often have a tinge of brown, or a “kiss of frost” as growers call it, which does not at all detract from their flavor. Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999). http://www.grouprecipes.com/78540/sauted-artichoke-hearts-in-parsley-lemon-sauce.html These garlicky marinated sardines are fried until crisp and served warm or at room temperature with tender asparagus and creamy mustard butter sauce . http://www.grouprecipes.com/73378/garlic-n-lemon-sardines-with-asparagus.html Aioli is a zesty garlic mayonnaise that's used as a sauce, most often for seafood and shellfish, although it's also great on green beans and potatoes. It's made by slowly whisking oil into egg yolks and garlic, but health concerns about the safety of raw egg yolks have many chefs starting with commercial mayonnaise, which is made from pasteurized egg yolks. http://www.grouprecipes.com/68485/basic-aioli.html This recipe was given to me by one of my students. It was a family recipe. It is FULL of nutrients AND tastes great. These are the kinds of foods we should be eating! http://www.grouprecipes.com/64412/chopped-broccoli-salad.html