233077 creamy lemon sauce fish seafood Recipes

sour cream, lemon juice, curry paste, salt, ground black pepper, curry powder, dried basil, ground thyme

lemon, fresh rosemary, fresh thyme, salmon, butter, olive oil, garlic, diced, diced onion, heavy cream, chopped fresh mint leaves

cornstarch, fat-free buttermilk, dijon mustard, lemon juice, dried tarragon, pepper

water, caster sugar, caster sugar, light corn syrup, double cream (cream that is at least 40-50% milk fat), light sour cream or 1/2 cup creme fraiche, fresh lemon juice, salt

mascarpone cheese, mayonnaise, heavy cream, capers, drained and chopped, flat leaf parsley, minced, lemon , zest of, salt, black pepper

buttermilk, milk, cream cheese, salt, pepper, dill weed, onion powder, lemon juice

betty crocker supermoist lemon cake mix, water, vegetable oil , and, egg, called for on cake mix box, powdered sugar, fresh lemon juice (1 large lemon), betty crocker rich & creamy lemon frosting, lemon drop candy , if desired (optional)

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

shredded carrot, shredded zucchini, chopped onions, fresh breadcrumb, thyme leaves, margarine or 1/4 cup butter, melted, lemon juice, fish fillets, thawed (about 1 lb)

sour cream, dried dill (3 tbsp fresh dill if you have it), stone ground dijon mustard, lemon juice, vermouth, fresh ground cardamom, chopped onion, red pepper flakes, ground black pepper, capers

sour cream, prepared horseradish, fresh tarragon, finely chopped, lemon zest, salt

mayonnaise, coarse ground dijon mustard, lemon juice, chives, snipped

sour cream, thick, horseradish, creamed, tarragon, fresh, finely chopped, lemon zest, salt, sea, coarse

lemon, olive oil, dried oregano leaves, salt and pepper, boneless skinless chicken breasts, caesar salad dressing, tomato, green onion, sliced, fresh basil, chopped

milk, whipping cream, sugar, grated lemon rind, fresh lemon juice, lemon , shells scalloped

cornstarch, salt, pineapple juice, orange juice, lime juice (or lemon juice), egg substitute, egg (well-beaten with egg substitute), fat free cream cheese (softened )

water, sugar, light corn syrup, heavy cream, warmed to 100 degrees f, creme fraiche, fresh lemon juice, salt (less than 1/8 tsp)