il cooking spray.
Sprinkle tilapia with sazon seasoning and arrange
oth sides of the tilapia fillets with lemon juice, oregano, basil, cilantro
lemon juice. Remove from heat and keep warm.
Sprinkle Tilapia
Preheat oven to 400\u00b0.
Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400\u00b0 until cooked, about 15 minutes.
Season both sides of fillet with light layer of Garlic Powder and Lemon/Pepper Seasoning. Set aside.
Put Oil in a large skillet and bring up heat to Med-Low.
Add garlic clove and allow to simmer, slightly-browned. Move oil and garlic around pan for easy coating.
Place fillets into skillet, adding cooking wine and lemon juice. Cover to steam.
Cook for 7 minute or until fish flakes. Do not touch the fillets, do not flip over the fillets.
oss the fries with the lemon zest, juice, salt, and pepper
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
lace a dollop of Preserved Lemon Dressing on a plate and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
late with some of the Lemon Dressing and serve immediately with
y combining the olive oil, lemon juice, grape juice, vinegar, garlic
owl add the sugar, lemon zest, and lemon verbena leaves. Rub everything
gg yolks, corn oil, water, lemon rind and juice.
With
peak. Fold in the Lemon Curd. Divide into serving bowls
Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
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.
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.