371 lemon butter sauce recipes

Full of mushrooms and a variety of nuts and spices, this decorative dish is sure to attract people to the dinner table!

Add some spices to your steak and potatoes with this quick and easy recipe you'll love!

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

Showstopper cheesecake with a pecan shortbread crust, cranberry glaze layer, white chocolate orange filling, and candied orange slice topping. A stunning holiday dessert that requires overnight chilling.

Butter-baked chicken breasts topped with a rich sherry and mushroom almond sauce with Worcestershire and a hint of almond extract. Elegant enough for company, served over rice.

Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.

3 chicken breast chopped up into squares, one green pepper, one white onion, 3 tbl. of butter

Cream cheese stuffed mushrooms loaded with sautéed onions, green peppers, and celery, brightened with lemon and Worcestershire, then baked until golden. The ultimate party appetizer.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Elegant abalone steaks pounded thin, dipped in egg and flour, pan-fried in butter, then rolled around creamy crabmeat stuffing with shallots, lemon, mustard, and white sauce.

Grilled steaks in a soy-ginger-curry marinade with torch bananas wrapped in foil with honey, coconut, and pineapple juice, finished with flaming brandy. A showstopper BBQ dinner.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.

Quick broiled tuna casserole with deviled-egg flavor, hard-boiled eggs, and a crispy cornflake-Parmesan topping. A 30-minute weeknight pantry main with retro charm.

Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.

Salmon steaks with Bearnaise, marinated in a home made French dressing.