| 41. | Expect about 3 tablespoons of juice per medium-size lemon.
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| 42. | Coat a 10-inch bundt pan with 1 tablespoon butter.
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| 43. | Heat 1 tablespoon oil in large nonstick skillet on medium heat.
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| 44. | Saut half the onions and peppers in 1 tablespoon olive oil.
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| 45. | 3 rounded tablespoons ( 9 to 12 tea bags ) black tea
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| 46. | Add 1 tablespoon oil and the beer and mix until smooth.
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| 47. | Add apple mixture and drizzle remaining 2 tablespoons butter on top.
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| 48. | In the wok, heat 2 more tablespoons of olive oil.
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| 49. | Drizzle with 2 tablespoons olive oil and sprinkle with caraway seeds.
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| 50. | Saute onion and pepper in 1 tablespoon olive oil until tender.
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