onion, parsley, egg, panko flakes and corn in a large bowl
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Cream the sugar and butter together and beat until light and fluffy.
Add eggs, one at a time and beat well.
Add flour, lemon extract and Seven-Up and beat well.
Pour batter into well-greased and floured, jumbo, fluted mold.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Cream sugar and butter until fluffy. Add eggs one at a time, blending well after each addition. Add flour and baking powder. Beat in lemon extract and seven-up. Pour batter into a greased and floured bundt pan. Bake at 325\u00b0 for 1 to 1/4 hours. Take cake out of pan and wrap tightly in plastic wrap, allowing cake to sweat.
Cream margarine and sugar.
Add eggs, one at a time, beat well. Add flour and Seven-Up.
Grease and flour Bundt pan.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Cream the sugar and oleo. Beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in extract and Seven-Up.
Pour batter into well-greased and floured Bundt pan. Bake at 325\u00b0 for 1 to 1 1/4 hours.
Warm olive oil in a medium saucepan and saute onion for 3 minutes or until onion is tender. Add the chicken and stir for 5 minutes or until it's changed in color then add the tomato and tomato paste and stir for 5 minutes.
Add MAGGI(R) Chicken Less Salt Bouillon cubes, water and seven spices. Bring to boil and simmer with occasional stirring for 5 minutes.
Add the burghul and stir to boil. Cover and simmer over a low heat for 15 minutes or until burghul is completely cooked then serve immediatel.
Preheat oven to 350\u00b0.
Beat eggs; add oil, cake mix, lime Jell-O (dry) and Seven-Up.
Mix all ingredients thoroughly.
Pour into greased and floured tube or Bundt pan.
Bake 50 to 60 minutes. Cool and dust with confectioners sugar.
Mix cake mix, oil, pudding, 4 eggs and Seven-Up.
Beat until creamy.
Pour into a greased and floured 9 x 13-inch pan.
Bake for 50 minutes in a 300\u00b0 oven. While cake is baking, mix sugar, margarine, pineapple and juice, 2 eggs and flour in medium saucepan.
Boil for 1 minute.
Add 1 cup coconut, if desired. Pour on cake while it is still hot.
Blend Crisco and butter.
Add sugar.
Mix well with electric mixer.
Add eggs, one at a time, mixing well after each.
Add alternately flour and Seven-Up to mixture.
Mix well.
Add vanilla and lemon extract.
Mix well.
Pour batter into a greased and floured Bundt pan.
Cook in a preheated 350\u00b0 oven for 1 1/2 hours.
Cream together butter, sugar, lemon extract, eggs and Seven-Up. Add flour, little bit at a time.
Pour into a greased and floured Bundt pan.
Bake at 325\u00b0 for 1 to 1 1/4 hours.
hopped. Transfer to a bowl and stir in sugar, 3 tablespoons
t as little as possible and continue cutting until all dough
e garlic, tomatoes, parsley, salt, and pepper.
Cook until it
br>Cover, turn on LOW and cook. Mine were done in
ea, salt, thyme, lemons, and garlic together in a large
keets. Toss cornbread, biscuits, pecans, and sage in large bowl.
ith 1 tablespoon olive oil and garlic in large bowl. Season
In your blender first add your ice cubes.
Then pour in 1/2 cup of whole milk.
Pour in 2 tablespoons of half & half or heavy cream.
1 tablespoon of sugar.
Blend on high until ice is crushed.
Top with 2 tablespoons of Redi-Whip heavy whipped cream.
Espresso should be used hot, as this makes the blending of the ice even easier and makes it creamier! You can use room temperature espresso also,.
This recipe makes a tall Frappacchino. Enjoy!
Season the chops with salt and pepper. Don't season with