308736 lemon buttered brussels crisp Recipes

brussels sprouts, butter or 1 tbsp olive oil or 1 tbsp vegetable oil, cubed smoked bacon or 200 g smoked lardons, lemon , juice and zest of, black pepper, salt

trimmed halved brussels sprouts (about 1 1/2 lb), chopped prosciutto (about 1 1/2 oz), butter, salt, freshly ground black pepper, fresh lemon juice

lemon butter sauce, white wine, fresh lemon juice, heavy cream, butter, chilled, salt and pepper to taste, chicken and pasta, dry farfalle (bow tie) pasta, skinless, boneless chicken breast halves - pounded to 1/4 inch thickness, olive oil, butter, all-purpose flour, salt and pepper to taste, bacon, mushrooms, sliced, artichoke hearts, drained and halved, capers, drained, chopped fresh parsley for garnish

brussels sprouts, trimmed, water, butter, olive oil, fresh lemon juice, grated lemon peel

brussels sprouts, trimmed, water, butter, olive oil, fresh lemon juice, grated lemons , rind of

brussels sprout, trimmed, butter or 1/4 cup margarine, fresh chives, chopped, lemon peel, grated, fresh dill weed (or 1/2 tsp dried ), salt, black pepper

lemon cake mix (regular size), crisp rice cereal, butter, melted, egg, lightly beaten, grated lemon peel

fresh lemon juice, lemon zest (about 2-3 lemons), butter, separated into 1/2 cups, all-purpose flour, baking powder, coarse salt, white sugar , seprated to 1 cup and 1/2 cup, egg, vanilla extract, poppy seed, plus more for decorating

fresh or frozen brussels sprouts, thawed, olive oil, garlic cloves, minced, white wine, chicken broth, lemon juice, dried thyme, salt, pepper, butter, grated lemon peel, minced fresh parsley , optional

lemon, butter (8 tbsp), at room temperature, full-flavored honey, by 5 inches) firm dark bread (not sliced), sweet/mild onion, peeled, minced dill, pepper, coarse sea salt , preferably fleur de sel

sea bass fillets or other firm white fish, sea salt and freshly ground black pepper, extra-virgin olive oil , to saute, brown butter brussels sprouts , recipe follows, triple mustard vinaigrette , recipe follows, unsalted butter, cipollini onions, peeled and cut into 1/6 s or 1/8 s, brussels sprouts , bases trimmed, outer leaves removed and halved, chicken stock , or as needed, bay leaf, salt and pepper, chopped thyme leaves, mustard seed, shallot, minced, champagne vinegar, whole grain mustard, honey, dry mustard, salt and pepper, extra-virgin olive oil, parsley, leaves only, chopped

lemon cake mix, crisp rice cereal, butter, melted, egg, beaten, grated lemon peel

brussels sprouts (about 2 pints), trimmed , and an x cut into the base of each sprout, unsalted butter, vacuum -packed or rinsed canned whole chestnuts, chopped

white sugar, brown sugar, non-dairy coffee creamer, undiluted (i used silk brand), dairy-free margarine (i used smart balance with flaxseed oil), dairy-free margarine (use a bit less if desired, i used smart balance with flaxseed oil), sugar, soymilk (i use silk unsweetened organic), cocoa, peanut butter (jif creamy is the best imo), vanilla, crisp rice cereal (rice krispies cereal)

smooth peanut butter, honey, crisp rice cereal, chocolate pudding, skim milk