Lemonbuttermilkcustards Food
LEMON BUTTER CHICKEN
I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
Provided by paynes
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
- Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g
FANTASTIC LEMON BUTTER FILLET
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g
LEMON-BUTTERMILK CUSTARDS
Make and share this Lemon-Buttermilk Custards recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
- Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
- Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
- Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.
Nutrition Facts : Calories 363.3, Fat 10.3, SaturatedFat 5.3, Cholesterol 177.6, Sodium 190.6, Carbohydrate 61.6, Fiber 0.2, Sugar 55, Protein 7.9
LEMON-BUTTERMILK SORBET
Categories Dairy Dessert Lemon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 4
Steps:
- Stir sugar, lemon juice and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze. (Can be made 3 days ahead. Keep frozen.)
MARGARET ATWOOD'S BAKED LEMON CUSTARD
Categories Milk/Cream Egg Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)
CREAMY LEMON-BUTTERMILK VINAIGRETTE
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Using the smallest holes of a box grater, remove zest from 1 lemon; set aside. Squeeze juice from both lemons, yielding 4 tablespoons. In a small bowl, whisk together buttermilk, yogurt, zest, juice, and shallot; season with salt and pepper. Store in an airtight container, refrigerated, up to 3 days.
Nutrition Facts : Calories 9 g, Protein 1 g, Sodium 11 g
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