omatoes, zucchinis, shallots, 3 cloves garlic, lemon juice, olive oil, parsley
nd 1/3 cup melted butter. Press mixture firmly.
on
or 2 hours.
Combine butter sauce in small saucepan over low
Melt butter in a large heavy saucepan
ream scoop, according to the recipe) onto a well-greased baking
Drain, return to pot. Add butter, 6 TBL cream, and thyme
Pat steaks dry on paper towels; season both sides with salt and pepper.
In a heavy skillet over medium-high heat, heat 1 tablespoon butter or margarine and oil.
When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness.
Using tongs, turn steaks every minute during cooking.
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
an.
For cake: Beat butter and brown sugar for 5
start the sauce.
Melt 2 tablespoons butter in a large
ilk, sugar, white chocolate and butter in large microwavable bowl. Microwave
LEMON BUTTER SAUCE: Heat a large skillet over
tablespoon lime butter sauce.
***Lime Butter Sauce:
Puree garlic with lime juice
ell, set aside.
Melt butter, add brown sugar and mix
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.
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.
Lightly butter shallow baking pan or broiler
ver medium heat. Stir-fry garlic for 3-4 minutes. Add
o make the sauce: Heat 3 tablespoons of the butter in a
175 degrees C).
Melt butter in a microwave-safe bowl