Type what you have

Ingredients

• ✓ lemon pepper
• penne pasta
• cucumber
• tomato
• mayonnaise
• sour cream
• dill weed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Combine penne, cucumbers, tomatoes, mayonnaise, sour cream, dill weed, and lemon pepper in a large bowl; mix well.
3. 3 Chill in the refrigerator before serving, at least 45 minutes.

By ILOVETOCOOK

Ingredients

• ✓ lemon pepper
• cucumber
• cream cheese
• mayonnaise
• garlic powder
• onion salt
• worcestershire sauce
• bread

Instructions

1. 1 Gather the ingredients.
2. 2 Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
3. 3 Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
4. 4 Spread cream cheese mixture evenly on one side of each bread slice.
5. 5 Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
6. 6 Stack the other half of the bread slices spread-side down over cucumber to make sandwiches; slice into triangles.

By NJS36

Ingredients

• ✓ lemon pepper
• margarine
• shrimp
• lobster meat
• cherry tomato
• red onion
• olive oil
• feta cheese
• avocado
• chive

Instructions

1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Ingredients

• ✓ lemon pepper
• salad dressing
• sour cream
• lemon juice
• basil
• parsley
• chicken
• snow pea
• red onion
• lettuce
• almond

Instructions

1. 1 Whisk salad dressing, sour cream, lemon juice, basil, parsley, and lemon pepper together in a large bowl. Add chicken, peas, onion, lettuce, and almonds; stir until evenly coated. Refrigerate until ready to serve.

By Sara

Ingredients

• ✓ lemon pepper
• kale
• spinach
• romaine lettuce
• carrot
• cucumber
• red bell pepper
• balsamic vinegar
• olive oil
• lemon juice
• sea salt
• black pepper
• garlic powder

Instructions

1. 1 Toss kale, spinach, romaine, carrot, cucumber, and red bell pepper together in a large mixing bowl.
2. 2 Combine balsamic vinegar, olive oil, lemon juice, sea salt, black pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad; toss to coat.

By Kim Vanburen

Ingredients

• ✓ lemon pepper
• banana pepper
• cherry tomato
• lemon
• remoulade sandwich spread
• hoagie bun
• olive oil
• cayenne pepper
• black pepper
• onion
• garlic
• bread crumb
• cornmeal
• all-purpose flour
• cajun seasoning
• hot sauce
• catfish fillet
• onion
• garlic
• salt
• sugar
• mustard
• red wine vinegar
• lemon
• mayonnaise
• red onion
• pepperoncini pepper
• coleslaw mix

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Ingredients

• ✓ lemon pepper
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• asiago cheese
• feta cheese
• kosher salt
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

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
• 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

Ingredients

• ✓ lemon pepper
• salmon fillet
• butter
• soy sauce

Instructions

1. 1 Preheat the oven broiler. Lightly grease a baking sheet.
2. 2 Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper.
3. 3 Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.

By CHANELLE315

Ingredients

• ✓ lemon pepper
• fennel bulb
• olive oil
• salt

Instructions

1. 1 Chop fennel greens and set aside.
2. 2 Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

By Marianne

Ingredients

• ✓ lemon pepper
• bread crumb
• egg substitute
• catfish
• vegetable oil

Instructions

1. 1 In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
2. 2 Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

By Manisha Pandit

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
• olive oil
• balsamic vinegar
• brown sugar
• lemon juice

Instructions

1. 1 Whisk together oil, vinegar, lemon pepper, sugar and lemon juice. Use a funnel to pour into a clean bottle with a tight fitting lid. Shake bottle before using and pour over favorite green salad.

By Laura

Ingredients

• ✓ lemon pepper
• haddock fillet
• butter
• dill weed
• lemon juice

Instructions

1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Ingredients

• ✓ lemon pepper
• butter
• garlic
• salmon
• lemon

Instructions

1. 1 Season salmon fillets on both sides with lemon pepper.
2. 2 In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.

By Christine L

Ingredients

• ✓ lemon pepper
• egg
• all-purpose flour
• cornmeal
• catfish fillet
• margarine

Instructions

1. 1 Whisk eggs in a shallow bowl. Combine flour, cornmeal, and lemon-pepper seasoning in another shallow bowl.
2. 2 Working one at a time, dip fillets in egg, then dredge in flour until well coated.
3. 3 In a large frying pan, melt margarine over medium-high heat. Pan-fry breaded catfish in batches until golden brown, about 3 minutes per side. Drain briefly on paper towels and serve.

By Hallie Guilfoyle

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
• butter
• cream cheese
• half and half
• garlic salt
• fettuccine pasta

Instructions

1. 1 Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
2. 2 Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

By GOODNIGHTGRACIE2

Ingredients

• ✓ lemon pepper
• chicken breast
• honey
• mustard
• bacon
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3. 3 Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

By SARAHBEA

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
• soy sauce
• olive oil
• brown sugar
• garlic
• salmon fillet

Instructions

1. 1 Whisk soy sauce, olive oil, brown sugar, lemon pepper, and garlic together in a shallow dish; lay salmon fillets skin-side up in the marinade; marinate in the refrigerator 4 to 8 hours or overnight.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Transfer salmon fillets from marinade onto a baking sheet. Discard any remaining marinade.
3. 3 Cook salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow salmon to rest for a few minutes before slicing and serving.

By campagnes

Ingredients

• ✓ lemon pepper
• saltine cracker
• salmon
• egg
• green onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine 2/3 cup cracker crumbs, salmon, egg, green onions, and olive oil together in a large bowl. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, turning once, until golden brown on both sides, about 10 minutes.

By Marianna

Ingredients

• ✓ lemon pepper
• trout
• butter
• caper
• paprika
• white cooking wine
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2. 2 Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
3. 3 Bake in the preheated oven until trout flakes easily with a fork, about 30 minutes; garnish with parsley.

By Ceil Kohl

Ingredients

• ✓ lemon pepper
• olive oil
• lemon
• paprika
• garlic powder
• shrimp
• lemon

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
2. 2 Combine oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss to coat.
3. 3 Cook shrimp in the preheated air fryer until they are bright pink on the outside and the meat is opaque, about 6 to 8 minutes. Serve with lemon slices.

By bdweld

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
• chicken breast
• dijon mustard mayonnaise blend
• olive oil
• lemon juice
• salt
• chicken bouillon granules

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish.
3. 3 Mix mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon in a bowl; pour over chicken in the baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Teri