nd 1/3 cup melted butter. Press mixture firmly.
on
For Thyme Mashed Potatoes
Preheat grill and oil grates. Combine vegetables and 1 tbsp oil in a large bowl. Season. Cook vegetables until browned all over and cooked to your liking.
Meanwhile, to make the chili basil butter sauce, melt butter in a small saucepan. Stir in chilies, basil and lemon juice.
Score fish 3 times on each side then coat in remaining oil. Grill fish until cooked to your liking.
Serve fish and vegetables drizzled with butter sauce.
Melt the butter and add remaining sauce ingredients.
Pour sauce over tilapia filets.
Bake at 350F for 20-30 minutes.
Serve with rice.
LEMON BUTTER SAUCE: Heat a large skillet
Lightly butter shallow baking pan or broiler
To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a
ice noodles in cold water for 30 minutes or until soft
est. Let the shrimp marinate for 20 minutes.
Preheat a
Tablespoons of the melted butter.
Sprinkle with fresh bread
ith about 1 teaspoon butter.
Lay fish in a single layer
Melt the butter and add all the ingredients.
Heat until bubbly.
Makes about 1 1/4 cups.
This is a tasty sauce to brush on fish when broiling or cooking on the barbecue.
ring to a boil. Cook for 10-15 mins, or until
b>fish sauce, sweet chili sauce, and soy sauce.
This is the dipping sauce for fish cakes
of water without touching the fish. Preheat oven to 325.
Sprinkle veal on both sides with pepper. Melt the butter in a large skillet on medium-high heat. Cook the veal, in batches, until lightly browned on both sides. Transfer the veal to serving plates.
For the caper lemon butter sauce, add the capers, lemon peel and juice, and 1 tbsp water to the pan; bring to a boil, stirring. Spoon the sauce over the veal; sprinkle with parsley.
aking pan.
For cake: Beat butter and brown sugar for 5 minutes
ntil evenly coated.
Add butter evenly to both skillets and
Preheat oven to 350\u00b0.
Place fish in baking dish.
Spread sauce over fish and bake 45 to 50 minutes.
Dip fillets in beaten egg, and then in bread crumbs.
In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.
In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.