Recipes with butter
14,584 recipes
Honey Roasted Peanuts
Honey roasted peanuts with just 3 ingredients: peanuts, butter, and honey tossed together and baked until golden brown. A 20-minute homemade snack.
Texas Barbequed Beef Brisket
Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.
Baked Savory Pastries with Seasoned Meat
Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.
Baked Savory Pastries with Seasoned Meat
Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.
Crab Stuffed Prawns with Tomato Butter
Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.
Mile-High Celebration Cake for a Crowd
Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.
Nutty Veggi Couscous
This is a great accompaniment or serve as a main course with some grilled halloumi cheese.
Saltsa Aspri (Greek White Sauce)
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa Aspri (Greek White Sauce)
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa Aspri (Greek White Sauce)
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Artichoke Oyster Soup
New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.
Hot Chocolate Souffles
Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.
Fillets (Or Steaks) of Walleye Mornay
Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.
Butternut Squash Soup with Honey & Roasted Barley Risotto
Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.
Baked Chicken Parmesan
Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.
Favorite Asparagus Soup
Old-fashioned creamy asparagus soup with milk, butter, and a flour roux. Tender tips reserved for garnish, stalks grated into a silky base. Six ingredients, full pantry territory.
Honey roasted peanuts with just 3 ingredients: peanuts, butter, and honey tossed together and baked until golden brown. A 20-minute homemade snack.
Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.
Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.
Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.
Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.
Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.
This is a great accompaniment or serve as a main course with some grilled halloumi cheese.
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.
New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.
Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.
Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.
Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.
Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.
Old-fashioned creamy asparagus soup with milk, butter, and a flour roux. Tender tips reserved for garnish, stalks grated into a silky base. Six ingredients, full pantry territory.
