Type what you have

Ingredients

• ✓ lemon pepper
• oyster
• cream cheese
• worcestershire sauce

Instructions

1. 1 Mash oysters with a fork in a large bowl. Mix in cream cheese, Worcestershire sauce, and lemon pepper until well combined.

By MOLLYB111

Ingredients

• ✓ lemon pepper
• rye bread
• mayonnaise
• cucumber

Instructions

1. 1 Spread each slice of cocktail bread with mayonnaise. Place 2 or 3 slices of cucumber on each. Sprinkle with lemon pepper.

By Jeannine Peck May

Ingredients

• ✓ lemon pepper
• imitation crabmeat
• butter
• garlic
• romano cheese

Instructions

1. 1 In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.

By H Crouch

Ingredients

• ✓ lemon pepper
• cherry tomato
• hot pepper sauce
• vodka
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ lemon pepper
• vegetable oil
• ranch dressing mix
• garlic powder
• cayenne pepper
• pretzel

Instructions

1. 1 Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.

By CASADESCARLETT

Ingredients

• ✓ lemon pepper
• oyster cracker
• vegetable oil
• ranch dressing mix
• dill weed
• garlic salt

Instructions

1. 1 In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.

By Billie

Ingredients

• ✓ lemon pepper
• buffalo wing sauce
• ranch dressing mix
• seasoned salt
• pumpkin seed

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line baking sheet with wax paper.
2. 2 Combine buffalo sauce, ranch seasoning, lemon pepper, and salt in a small bowl. Toss pumpkin seeds in mixture until evenly coated. Spread on the prepared sheet in an even layer.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until seeds are golden brown and crunchy, about 45 minutes.

By Whitneymclain

Ingredients

• ✓ lemon pepper
• popcorn
• butter
• paprika
• salt
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place popped popcorn in a large roasting pan.
2. 2 Combine melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper in a small bowl; pour over popcorn and stir until it is somewhat evenly coated.
3. 3 Bake in the preheated oven for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

By Rhiannone

Ingredients

• ✓ lemon pepper
• mayonnaise
• cheddar cheese
• monterey jack cheese
• onion salt
• dill weed
• artichoke heart

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
3. 3 Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

By Sheri Mitchell

Ingredients

• ✓ lemon pepper
• serrano chile pepper
• green onion
• garlic
• tomato
• cilantro
• tomato
• white sugar

Instructions

1. 1 Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
2. 2 Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

By LISABRIAN

Ingredients

• ✓ lemon pepper
• canola oil
• ranch dressing mix
• dill weed
• garlic
• onion powder
• seasoned salt
• white pepper
• oyster cracker

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer.
3. 3 Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.

By JulieCC

Ingredients

• ✓ lemon pepper
• vegetable oil
• ranch dressing mix
• dill weed
• garlic powder
• oyster cracker

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Whisk together oil, ranch-style dressing mix, dill weed, lemon pepper, and garlic powder in a small bowl until well combined. Pour over crackers in a medium bowl; stir until crackers are coated. Spread crackers evenly onto a baking sheet.
3. 3 Bake in the preheated oven for 15 to 20 minutes.

By Nina

Ingredients

• ✓ lemon pepper
• vegetable oil
• ranch dressing mix
• dill weed
• garlic powder
• oyster cracker

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix vegetable oil, dressing mix, dill weed, lemon pepper, and garlic powder together in a large bowl.
3. 3 Add oyster crackers; toss to coat. Spread evenly on a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes; stir gently after 10 minutes of baking.
5. 5 Remove from the oven and allow to cool for 10 minutes before serving.

By Jackie

Ingredients

• ✓ lemon pepper
• vegetable oil
• ranch dressing mix
• garlic salt
• cayenne pepper
• pretzel

Instructions

1. 1 Mix together oil, dressing mix, garlic salt, cayenne, and lemon pepper in a small bowl until combined.
2. 2 Place pretzels in a large resealable plastic bag. Pour in ranch dressing mixture. Seal the bag and shake to coat. Allow pretzels to marinate for about 2 hours before serving. Shake occasionally to maintain coating.

By Valarie

Ingredients

• ✓ lemon pepper
• cream cheese
• cheddar cheese
• shrimp
• mayonnaise
• onion
• horseradish
• dill weed
• vinegar-based hot pepper sauce
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium-size mixing bowl, combine cream cheese, Cheddar cheese, shrimp, mayonnaise, onion, horseradish, dill, and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Sprinkle with lemon pepper seasoning and paprika.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 minutes; or until the mixture is bubbly.

By joan

Ingredients

• ✓ lemon pepper
• cream cheese
• sour cream
• heavy cream
• dill weed
• salmon
• green onion

Instructions

1. 1 Combine cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in smoked salmon and green onions until evenly dispersed. Refrigerate before serving for 1 hour.

By Heidi Turner

Ingredients

• ✓ lemon pepper
• butter
• parmesan cheese
• artichoke bottom
• garlic salt
• cream cheese
• sour cream
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Melt butter in a small saucepan over low heat; remove from heat and set aside. Place Parmesan cheese in a shallow bowl and set aside.
3. 3 Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle artichoke bottoms with lemon pepper and garlic salt.
4. 4 Combine cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
5. 5 Dip each stuffed artichoke bottom into melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake in the preheated oven until the tops of artichokes are golden brown, about 45 minutes.

By Jacki_In_Simi

Ingredients

• ✓ lemon pepper
• clam shell
• clam
• crab meat
• bread crumb
• sweet onion
• garlic
• flat leaf parsley
• butter
• olive oil
• paprika
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
3. 3 Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
4. 4 Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

By Danielle Merk

Ingredients

• ✓ lemon pepper
• avocado
• garlic
• yogurt
• lemon juice
• salt
• pepper
• salmon steak
• dill weed
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
3. 3 Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

By Carolin

Ingredients

• ✓ lemon pepper
• marjoram
• basil
• thyme
• rosemary
• white wine
• water
• olive oil
• salad dressing
• garlic
• lemon
• lemon zest
• potato

Instructions

1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Ingredients

• ✓ lemon pepper
• orzo pasta
• artichoke heart
• cucumber
• tomato
• red onion
• feta cheese
• black olive
• parsley
• lemon juice
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Drain artichoke hearts, reserving liquid.
3. 3 Gather prepared ingredients together.
4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
6. 6 Enjoy!

By Patrice

Ingredients

• ✓ lemon pepper
• swordfish steak
• lemon juice
• dill weed

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
3. 3 Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

By Jan Purnell

Ingredients

• ✓ lemon pepper
• pork chop
• butter
• olive oil
• worcestershire sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3. 3 Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

By Matthew Jordan

Ingredients

• ✓ lemon pepper
• rib-eye steak
• sea salt
• beer

Instructions

1. 1 Place steaks in a large, shallow container with a lid. Season each side of steak with salt and lemon pepper. Gently pour beer over steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place steaks on preheated grill; discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

By Renee Thayn

Ingredients

• ✓ lemon pepper
• broccoli
• olive oil
• lemon
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
5. 5 Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper
• key lime juice
• honey
• garlic
• chicken breast

Instructions

1. 1 In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

By ANISSA925

Ingredients

• ✓ lemon pepper
• olive oil
• orange roughy
• orange
• lemon

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Brian Ehrler

Ingredients

• ✓ lemon pepper
• butter
• walleye fillet
• basil

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Pour butter into a 9x13-inch baking dish.
2. 2 Place fillets in the prepared baking dish, skin-sides down. Season fillets with lemon pepper and basil.
3. 3 Bake in the preheated oven until walleye is opaque and it flakes easily with a fork, 5 to 7 minutes.

By Lee McMullen

Ingredients

• ✓ lemon pepper
• green bean
• butter
• almond

Instructions

1. 1 Place green beans in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, about 10 minutes; drain.
2. 2 Melt butter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat.

By Annette

Ingredients

• ✓ lemon pepper
• chicken breast
• salad dressing
• salt

Instructions

1. 1 Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.
2. 2 Lightly oil grill and preheat to medium high.
3. 3 Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

By Denise Boyd