LEMON SAUCE
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 topping for bread pudding, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
- Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
- Stir in remaining ingredients.
- Keep warm till ready to serve.
LEMON SAUCE FOR CHICKEN
I love lemon chicken from Chinese restaurants but don't want to deep fry anything at home. So when I found this yummy sauce recipe I decided it'd be just as good over stir fried chicken breast strips. I've also made this with Splenda instead of sugar with good results.
Provided by ReeLani
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
- Return mixture to a boil.
- Blend together cornstarch and cold water and stir into the lemon sauce.
- Cook until thickened, stirring frequently and adjust seasoning to taste.
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
EASY LEMON PASTA WITH CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
- Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
- Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
- Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
CHICKEN WITH A LEMON HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Chicken: Preheat an oven to 450 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
- For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.
LEMON SAUCE
I've been making this sauce since 1987 and was originally out of a magazine. We serve it over crumbed chicken or crumbed fish. We love it. Also been known to use minced chilli and ginger from the jar.
Provided by ImPat
Categories Sauces
Time 10m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Finely slice chilies.
- Put dried ingredients in a pot and mix together well, add honey, chillies and sauce if using and then slowly add water (or fresh stock) and mix well together.
- Put on stove over a medium heat and stir continuously until thick.
Nutrition Facts : Calories 45.1, Fat 0.2, Sodium 16.3, Carbohydrate 11.5, Fiber 0.4, Sugar 8.7, Protein 0.5
GRILLED SALMON WITH LEMON-DILL SAUCE
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1.Spray a grill grate with cooking spray or brush with oil.
- 2.Heat a gas or charcoal grill.
- 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
- 4.Grill over medium heat, skin side up, for 3 minutes.
- 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
- 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.
LEMON SAUCE II
This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.
Provided by MELLY343
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 14.3 g
LEMON SAUCE
Cornstarch thickens this dessert sauce flavored with fresh lemon juice and peel. Serve with fruit cobblers, spice or apple cake or gingerbread.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes about 1-1/4 cups or 10 servings, about 2 Tbsp. each.
Number Of Ingredients 8
Steps:
- Mix sugar, cornstarch and salt in medium saucepan. Gradually add water, stirring until well blended.
- Bring to boil on medium heat, stirring frequently. Boil 3 min., stirring constantly. Remove from heat.
- Add butter, lemon zest, lemon juice and food coloring; stir until butter is completely melted and mixture is well blended.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 0 g
LEMON DESSERT SAUCE
I love this sauce on gingerbread or fresh fruit, especially strawberries. It is also good on pound cake and ice cream.
Provided by Andrea
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Mix sugar and cornstarch in a small saucepan.
- Stir in boiling water and lemon juice.
- Bring to a boil, stirring constantly.
- Boil 3 minutes until clear and thick.
- Remove from heat and stir in butter, lemon rind and salt.
LEMON SAUCE (FOR FISH)
I made this lemon sauce a few days ago for some halibut I pan fried. I thought it came out pretty tasty, so I thought I'd share.
Provided by Ohmikeghod
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- When I originally wrote this recipe, I really didn't think about the garlic much. I was using peeled garlic. If you use a head of garlic, do yourself a favor: Cut the head in half across the grain, and either use a garlic roaster, or wrap the head in foil tightly and bake for an hour at 250; That will loosen the cloves, and roasting will impart more flavor. Just squeeze each clove into the pan. OR (original instruction) mince the garlic until it's very fine.
- Melt the butter in a small pan.
- Add the minced garlic. brown the mixture.
- Add the flour and whisk to form a roux.
- Add the lemon juice and milk. Continue whisking until the sauce is smooth.
- Hey! you're done! Pour a bit over your fish and enjoy!
Nutrition Facts : Calories 89.4, Fat 6.4, SaturatedFat 4, Cholesterol 17.4, Sodium 60.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.3, Protein 1.7
CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
LEMON ANGEL FOOD SUPREME
This heavenly dessert has been in our family for years. Everyone loves wedges of this delicate angel food cake topped with a tart, creamy lemon sauce.-Linda Blaska, Atlanta, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup plus 2 tablespoons sugar together twice; set aside., Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour., For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon zest. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled., Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream and food coloring if desired into sauce. Serve with cake. Refrigerate any leftover sauce.
Nutrition Facts : Calories 318 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 158mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON SAUCE
Sauce to serve with fish
Provided by pittero
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the sliced onion in the lemon juice
- Add the chicken stock, thyme and cream. Season with pepper and salt
- Finally add the peas
- Serve with fried fish
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