248 lemon butter sauteed Recipes

butter or 1/3 cup margarine, melted, lemon juice, vinegar, salt, pepper, fresh mushrooms, sliced

lemon juice, anjou pears, peeled and cut into eighths, brown sugar, butter, cornstarch, vanilla extract, vanilla ice cream, gingersnaps

butter, shredded cabbage, salt, sugar, lemon juice, horseradish (or to taste)

butter, olive oil, minced garlic, red onion, diced, swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately, dry white wine, fresh lemon juice , or to taste, freshly grated parmesan cheese, salt to taste (optional)

butter, olive oil, minced garlic, onion, chopped, swiss chard, stems and center ribs cut out and chopped together, leaves coarsely torn separately, dry white wine, fresh lemon juice, freshly grated parmesan cheese, salt

butter, divided, sugar, lemon juice , a wedge, balsamic vinegar, stalks rhubarb, trimmed and chopped , about 1/2 lb yield, handful golden raisins, extra-virgin olive oil , 2 turns of the pan, boneless, center cut pork loin chops, salt and pepper, all-purpose flour, sherry, chicken or beef stock, strawberry , blackberry or raspberry all-fruit preserves (recommended: polaner)

butter, grapeseed oil, sole or 1 1/2-2 lbs flounder fillets, buttermilk, all-purpose flour, lemon wedge

lemon juice, anjou pears, peeled and cut into eighths, brown sugar, butter, cornstarch, vanilla extract, vanilla ice cream, gingersnaps

butter, sliced peeled fuji apples, sugar, brandy, fresh lemon juice, ground ginger, reduced-fat vanilla ice cream

butter, carrots sliced, apple juice, lemon juice, chives, almonds sliced, salt

butter, sliced peeled fuji apple, sugar, brandy, fresh lemon juice, ground ginger, vanilla reduced-fat ice cream

butter, garlic cloves, minced, shrimp, peeled and deveined, salt, dry white wine, fresh lemon juice, chopped fresh parsley

butter, head on prawns, (u-5 s), tail peeled using salt-water technique, fleur de sel, for seasoning, ichimi ( togarashi), for seasoning, shallots, minced, ginger, minced, gari (pickled ginger), sliced thinly, lemons, juiced, chives, finely chopped

lemons, chicken cutlets , pounded thinly into scallopini, salt and pepper, flour , for dredging, extra-virgin olive oil, butter, garlic, peeled, caper berries, green olives, dry white wine, chicken stock or broth, chopped italian parsley, sauteed spinach , recipe follows, extra-virgin olive oil, garlic, peeled, spinach, salt and pepper

cider reduction (about 2 cups apple cider reduced to a syrupy thickness), sherry vinegar, reduced chicken stock (about 2 cups chicken stock reduced to a syrupy thickness), unsalted butter, salt, green peppercorns , in brine (canned), granny smith apple , cut into 1/8 julienne on mandoline, extra virgin olive oil, lemon juice, frisee lettuce (curly endive-preferably as yellow as possible), mesclun greens, foie gras (ny state duck), about 3 oz each, wondra flour for dredging foie gras, vegetable oil for sauteeing, salt and pepper

carrots, peeled and chopped, knob of ginger, peeled and chopped, chicken stock, wondra flour for dredging, old bay seasoning, cornmeal, milk, soft shell crabs, cleaned, lemon, halved, baby bok choy, washed, butter, chopped garlic, canola oil for sauteeing

chicken stock, lemon juice, capers, drained, butter, tilapia fillets (1.5 lb total ), salt, black pepper, all-purpose flour, olive oil, butter, lemon wedge

all-purpose flour seasoned with salt and pepper for dredging the fish, egg, water, six 6- to 8-oz catfish fillets, vegetable oil for sauteing the fish, minced onion, garlic clove, minced, unsalted butter, pecans, toasted lightly and chopped fine, fresh lemon juice plus 6 lemon wedges for garnish, tabasco to taste