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.
ut clean.
Serve warm with Butter Sauce. (Recipe below.).
1/2 cup
nd 1/3 cup melted butter. Press mixture firmly.
on
Melt butter in saucepan over medium heat.
ell.
Season each fillet with a mixture of salt, lemon
baking powder.
Cut in butter with pastry blender (or fork) until
combine the sugar, eggs and butter; beat well.
In another
Cream the butter and sugar together.
Add eggs.
Sift together the salt, flour, nutmeg, cinnamon and soda.
Combine together with the apples and nuts.
Bake in a 9 x 13-inch pan for 45 minutes at 350\u00b0.
Top with Butter Sauce and whipped cream.
Cream butter and sugar. Add eggs, then add flour, soda, cinnamon and nutmeg. Fold in nuts and apples. Pour into prepared 9 x 13 pan. Bake at 350\u00b0 for 45 minutes or until knife inserted comes out clean. Serve warm with Butter Sauce.
ompletely. Reserve shells for sauce (recipe to follow) and rinse
elly roll pan and line with waxed or parchment paper.
Add butter, 6 TBL cream, and thyme. Mash. Season with salt and
ilk, sugar, white chocolate and butter in large microwavable bowl. Microwave
Lightly butter shallow baking pan or broiler
d cooked through.
Tahini Sauce.
Blend or Process
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.
an.
For cake: Beat butter and brown sugar for 5
n a medium saucepan. Cover with cold water and bring to
In a skillet over medium heat, saute onion in 2 tablespoons of butter until soft. Stir in remaining butter, corn, chopped peppers, red bell pepper, and salt. Cook corn mixture, stirring frequently, for about 10 minutes, until hot and onion is lightly browned. Corn with chile pepper recipe serves 6 to 8. Enjoy!
Add corn to large sauce pan along with all ingredients except water and cornstarch.
Stir corn mixture over medium heat until butter is melted.
Combine water and cornstarch and stir until cornstarch is disolved.
Slowly add water to corn in sauce pan, stirring constantly.
Reduce heat to simmer and stir until sauce thickens.
Let simmer, stirring occasionally, until corn is tender, about 10 minutes.