LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice
With sharp knife, slice about 1\" off top of each.
artichoke; cut off stem near base.
With scissors, trim about 1/2\" off top of each leaf.
With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center of choke.
Place artichoke halves in your crock pot; add hot water and lemon slices.
Cover and cook on HIGH 4 to 5 hours or low for 8 to 10 hours or until done.
Drain and serve with Lemon Butter Sauce, as below.
LEMON BUTTER SAUCE----------------.
Combine all ingredients.
Lemon Butter: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL.
Let heat through, then serve immediately.
Broiled Alligator Tail: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element.
Broil for 10 to 15 minutes or until done.
Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface.
Serve immediately.
To make the sauce, pour the wine and lemon juice into a
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.
For the lemon butter sauce, combine the cream and lemon juice in a medium saucepan
he salt, oregano, garlic powder, lemon pepper, paprika and red pepper
he crawfish cakes: Melt the butter in a large skillet and
nd 2 tablespoons butter in a large skillet. Dredge chicken in seasoned
For the lemon butter sauce, place shallot, vinegar, wine and
start the sauce by melting one tablespoon of the butter in a
nd 1/3 cup melted butter. Press mixture firmly.
on
b>butter until melted. Usually about 30-40 seconds.
Add lemon juice
Preheat oven to 350 degrees. Melt butter in 9x13x2 inch baking pan. Combine bread with the milk/syrup mixture. Mix and set aside. In another bowl, combine eggs, sugar, and lemon juice. Mix well and then add to bread mixture along with the chopped apricots. Stir until well mixed. Pour into pan. Bake for 1 hour. Serve with Lemon Butter Sauce.
Place the wine and vinegar in a small saucepan over a moderate heat and reduce to 2 tablespoons. Add the lemon juice.
Gradually whisk in the butter over a low heat, one cube at a time until slightly thickened and glossy.
Remove from the heat, add seasoning to taste, then set to one side.
Heat the oil, add the mushrooms and cook for 4-5 minutes, stirring occasionally until golden. Add the shrimp and asparagus, heat through and transfer to a warmed serving plate.
Serve straight away with the warm lemon butter sauce poured over.
Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.
o 325\u00b0F. Beat the butter in a medium bowl with
To make the sauce, combine all of the ingredients
br>Add the egg yolks, lemon juice, and the remaining 1
iberally on both sides of chicken and coat in bread crumbs