he spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar
ith the lemon zest, juice, salt, and pepper. Serve the lemon fries hot
Season generously with gray salt, half cracked pepper and ground
ogether flour, baking powder and salt; set aside. In large bowl
f the filet with the salt and pepper. Heat the oil
whisk together the flour, cornmeal, salt and pepper.
When oil
he olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to
For the lemon salt, remove peel from lemons with
owl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and
he flour, baking powder, and salt together in a large bowl
Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
lour, sugar, baking powder and salt.
Make well in center
peak. Fold in the Lemon Curd. Divide into serving bowls
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together the flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Spoon batter into prepared pan and bake in preheated 350\u00b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
Invert onto wire rack.
Spray 6-cup fluted cake pan with nonstick cooking spray.
In large mixing bowl, beat sugar and oleo until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
Combine ingredients in blender or food processor at high speed until smooth.
Add extra lemon, salt, garlic as desired. Pour into small bowl.
Garnish with parsley, sprinkle paprika and cumin powder lightly and serve.
Delicious with Syrian bread or crackers.
Veggies work also.
If you prefer thinner dip add liquid from chick peas.
In zip-lock bag combine pepper, salt, and flour.
Add chicken and shake a few pieces at a time.
In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
Add lemon juice, sugar, and mushrooms, decrease heat.
Cover and simmer 15 min, or until chicken is cooked.
Serve over rice.
mix the 4 tbs butter, lemon, salt, and basil until completed melted
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.