Lemon Oil Recipes
TSG's Famous Zesty Citrus Cake
1 box yellow cake mix, any style
TSG Lemon Flavored Oil
Frosting:
6 C Confectioners Sugar
1/2 C Lemon Juice
1/3 C Vegetable Shortening or Butter
To make the cake, follow the directions on the package, substituting the Lemon Flavored Oil for the vegetable oil suggested (usually 1/2 C). To make it "pretty" pour the batter in a bundt style pan & bake as directed.
To make the frosting, place all the ingredients in a bowl and mix with electric beaters until spreadable. To make "fluffy" frosting, use the vegetable shortening. To make it richer and more dense, use softened butter. Spread on the cake or pipe with a pastry/icing bag and enjoy. Pucker up- it's SO good!
Herb Roasted Salmon with Lemon Sauce
- Preheat oven to 400 degrees. Take a 1 # salmon fillet and place it in a shallow baking dish. Mix 1 Tablespoon Lemon Flavored Oil, 1 Teaspoon of Lemon Juice, 1 Tablespoon of Citrus Dill Blend and 1/3 C Water (or white wine) and pour over fish. When finished, sprinkle one additional Tablespoon of Citrus Dill Blend over fish only.
- Cover the dish with foil and bake for about 15-20 minutes, or until desired temperature. Remove dish from oven and pour off liquid into small sauce pan. Put fish back into oven, uncovered to brown slightly. Take sauce, add 1 T of butter or margarine and put over high heat. Stir until slightly thick.
- Slice salmon and put on dinner plate. Drizzle with sauce and enjoy! Serves 3 people.
Lemon Chicken
8 chicken breasts, skinned and boned
1 cup fresh lemon juice
1 cup flour
1 t Great Garlic
1/2 t freshly ground Tricolore Peppercorns
1/4 cup Lemon flavored oil
1 T grated lemon zest
1 T brown sugar (or Splenda)
1/8 cup chicken stock
2 lemons, sliced paper thin
Combine chicken and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in refrigerator 8 hours or overnight. Turn occasionally.
Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, Great Garlic and pepper and shake to mix. Put two pieces of chicken into the bag and shake coating completely.
Preheat oven to 350 degrees. Heat oil in frying pan until hot. Fry chicken pieces a few at a time until brown and crisp. This will take about 6-8 minutes per batch.
Arrange chicken in a single layer in a shallow baking pan. Sprinkle evenly with lemon zest and sugar. Mix chicken stock and lemon juice together and pour around chicken pieces. Put a slice of lemon on top of each piece of chicken. Bake chicken for 35 to 40 minutes, until golden brown.
Mary's Hummus
(Recipe of the month winner! Contributed by Mary R. of Saratoga Springs, NY and a customer favorite!)
- Place 1 can (~16 oz) of chick peas (garbanzo beans), 2 teaspoons of lemon juice, 3 Tablespoons of Tahini paste (available in most grocery stores) and 2 T of Great Garlic OR Southwestern OR Garden harvest Blend (add 2 T water as well with the Garden harvest) in a food processor. Pulse.
- While pulsing, add 1/3 C Roasted Garlic Flavored Oil or 1/3 C Lemon Flavored Oil with Salt / Fresh cracked Tricolore peppercorns to taste.
- Pulse until desired consistency is achieved. You may add a little more oil or a little water to mixture to change the consistency if desired.
Lemon or Roasted Garlic Tortellini
Toss Cooked tortellini with lemon oil or roasted garlic oil, freshly ground Tricolore Peppercorns and fresh shredded basil. Can be served as a side dish or top with warm grilled chicken or salmon or shrimp, etc. for a main course. Enjoy!
Crusty Bread with Dipping Oil
Add some freshly cracked Tricolore Peppercorns to a shallow dish or plate of Lemon oil. Serve with delicious crusty bread (warm or room temp) & enjoy!
Outrageous Blueberry or Fruit Muffins
Substitute equal amounts of Lemon Flavored Oil for vegetable or canola oil in your favorite muffin recipe or mix. Adds a deliciously subtle change to your recipe.
Lemon Pound Cake
Substitute equal amounts of Lemon Flavored Oil for vegetable or canola oil in your favorite pound cake recipe or mix.
Lemon Flavored Oil Product Page
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