VODKA WATER LEMON CALORIES RECIPES

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LEMON DROP MARTINI RECIPE | ALLRECIPES



Lemon Drop Martini Recipe | Allrecipes image

Very elegant, and so easy to make - you will love this lemon and lime vodka drink.

Provided by Dale W.

Categories     Vodka Drinks

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving

Number Of Ingredients 6

white sugar
1 long strip of lemon zest
1 (1.5 fluid ounce) jigger citron vodka
½ ounce lime juice
1 ounce sweet and sour mix
1 cup crushed ice

Steps:

  • Moisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest strip in glass.n
  • Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini glass.n

Nutrition Facts : Calories 160.5 calories, CarbohydrateContent 13.2 g, CholesterolContent 0 mg, FatContent 0 g, FiberContent 0.1 g, ProteinContent 0.1 g, SaturatedFatContent 0 g, SodiumContent 4.9 mg, SugarContent 12.2 g

LEMON CHICKEN PASTA RECIPE: HOW TO MAKE IT



Lemon Chicken Pasta Recipe: How to Make It image

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

Nutrition Facts : Calories 403 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 577mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 4 lean meat

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HOMEMADE LIMONCELLO RECIPE: HOW TO MAKE IT
This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. —Jenni Sharp, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, Italian
Calories 87 calories per serving
  • Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
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HOMEMADE LIMONCELLO RECIPE: HOW TO MAKE IT
This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. —Jenni Sharp, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, Italian
Calories 87 calories per serving
  • Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
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LEMON CHICKEN PASTA RECIPE: HOW TO MAKE IT
My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 403 calories per serving
  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.
See details


HOMEMADE LIMONCELLO RECIPE: HOW TO MAKE IT
This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. —Jenni Sharp, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 40 minutes
Cuisine Europe, Italian
Calories 87 calories per serving
  • Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
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VODKA AND ORANGE JUICE RECIPE - HEALTHY RECIPES 101
2. How Many Calories Are in This Cocktail? Our vodka and orange juice recipe yields 178 calories per serving. To many people’s surprise, the calories mainly come from the vodka. One gram of alcohol gives seven calories, and 1.5 fluid ounces of 80 proof vodka yields 98 calories. It takes up about half of the calories …
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May 24, 2021 · Here's a summer cocktail that’s bubbly and flavored with pure lemon: the Limoncello Spritz! Limoncello is an Italian liqueur that’s often sipped for after-dinner shots…but we’ve taken to making cocktails with it! This ultra strong lemon …
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See details


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From thespruceeats.com
See details


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Jul 14, 2021 · It's said that vodka in the '50s was often bottled at 100 proof and that Gordon's was 94 proof at the time (it's since been reformulated). Factoring those numbers in, the Vesper could …
From thespruceeats.com
See details


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