Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
Drain well.
To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
Serve warm.
onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly
Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
nd all ingredients except Warm Lemon Sauce.
With mixer at low
peppercorns, salt, bay leaf and lemon. Add enough water just to
For Creamy Tartar Sauce: Combine all ingredients together in
Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes
e blender and puree until creamy. Season with salt and pepper
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
erve. Slice and serve with lemon sauce.
In a pan, thoroughly
Combine all ingredients, except Lemon Sauce; marinate chicken breasts 4 hours or longer in the refrigerator. Use enough vegetable oil to cover bottom of skillet. Fry chicken, skin side down, over medium heat. Fry until crisp and golden brown. Turn chicken and fry other side. Serve with Lemon Sauce.
Tear bread into small pieces (you should have 4 cups). Combine bread, milk and dates.
Let stand 15 minutes or until bread is softened, stirring often.
Beat together eggs, sugar, melted butter, vanilla and cinnamon.
Stir into bread mixture until blended.
Turn into a greased 8 x 8 x 2-inch baking dish. Bake in 350\u00b0 oven for 40 to 50 minutes or until a knife inserted in center comes out clean.
Serve warm with Lemon Sauce.
Garnish with apple chunks and sweet woodruff or mint leaves, if desired. Makes 9 servings.
Keep aside for the creamy mushroom sauce.
For the filling:
Preheat oven to 350\u00b0F.
In large bowl, combine all ingredients, except for Creamy Mushroom Sauce.
Stir to combine.
Spoon into a buttered 9x13 inch baking dish.
Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
Cut into squares to serve.
Creamy Mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
Heat through until hot, but do not boil.
Spoon over chicken squares.
ou make up the sauce.
For creamy-mushroom sauce: Increase heat under
brown sugar, 1 cup water, lemon juice and cinnamon. Cover and
our).
Prepare sauce--stir together all the sauce ingredients in a
quares.
Serve warm with Lemon Sauce.
Lemon Sauce: Combine sugar, cornstarch and
For the creamy coffee sauce, combine all ingredients in a blender or food processor and blend until smooth. CHILL.
Melt butter/margarine in a pan. Add apples, and sugar and cook over moderate heat; stirring occasionally until apples become tender.
Add cinnamon and flour. Mix well. Cook until thickened. Set aside and let cool.
Put about 1 to 2 tablespoons of apple filling in a lumpia wrapper. Roll up and seal well. Deep-fry in hot oil until golden and drain in paper towels.
Drizzle with chilled sauce.
Enjoy!
n a Corningware dish or sauce pan as noted below.