|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
11 - 20 of 95 for lemon butter sauce
Cook over medium heat. Stir constantly until mixture comes to a boil. Makes about 1 1/2 cups.
Soften butter. Mix with lemon juice and mustard. Pour over hot broccoli or other vegetables.
Melt butter. Saute garlic ... ingredients. Grill chicken. Baste barbequed chicken 4-5 times while cooking. Leftover sauce may be refrigerated and used again.
Melt butter in small skillet. Saute onion; add remaining ingredients. Heat thoroughly. Baste chicken or steaks over hot coals.
Sprinkle shrimp with salt and pepper. Dust lightly with flour. Combine all ingredients. Turn and toss to evenly coat shrimp. Broil 6 inches from heat ...
Combine all ingredients and stir until well blended. Super on chicken or veal or fish.
Mix butter and sugar in ... on low heat until boiling. Remove from heat and serve hot with pound cake, sponge cake or sweet quick bread. Makes 1 1/2 cups.
Mix all ingredients well. Serve hot over fish or vegetables.
Beat together butter and sugar until light and creamy. Add lemon juice and brandy ... set. Serve with Christmas pudding and mince pies or other desserts.
If shrimps are ... shrimp. Add garlic, lemon juice, and all other seasonings to melted butter. Pour about ... spoon over more sauce and continue broiling; ... lovely golden pink color.
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