LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon
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.
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.
To make the sauce, pour the wine and lemon juice into a saucepan
For the lemon butter sauce, combine the cream and lemon juice in a medium saucepan.
For the lemon butter sauce, place shallot, vinegar, wine and
Melt the butter and add remaining sauce ingredients.
Pour sauce over tilapia filets.
Bake at 350F for 20-30 minutes.
Serve with rice.
e pan so that the fish is barely covered--if
he crawfish cakes: Melt the butter in a large skillet and
ntil evenly coated.
Add butter evenly to both skillets and
Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste.
Spoon sauce over trout or other fish, sprinkle with parsley and serve.
Combine all ingredients in a small saucepan and heat over low heat for 2 to 3 minutes.
Do not allow to boil.
Serve over fish.
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
nd 1/3 cup melted butter. Press mixture firmly.
on
easoning into salmon. Let marinate for a minimum of 10 minutes
he salt, oregano, garlic powder, lemon pepper, paprika and red pepper
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.
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.
Mix first 2 ingredients well, folding cream lightly into cooled lemon butter.
Decorate with strawberries or other fruit.