39 anything butter Recipes

light butter, light cream cheese, white flour, whole wheat flour, salt, sugar, whole wheat flour, oatmeal, melted light butter, fresh strawberries (anything goes, apples, blueberries...), sugar, lemon juice, lemon zest, cornstarch

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

fish (anything is good), leeks, feta cheese (the harder, the better), bacon, eggs, salt & pepper, phyllo pastry or 2 sheets ready rolled puff pastry, butter (none if you re using puff pastry)

chickpeas, drained, extra virgin olive oil, peanut butter, creamy, toasted sesame oil, garlic clove, crushed, lemon juice, stout beer (either a good oatmeal stout or anything with mouthfeel but not a lot of hops)

butternut squash (about 4 - 5 lbs), unsalted butter, brown sugar, kosher salt, fresh ground black pepper, milk , half & half, evaporated ....anything you have lying around (i use 1 % )

instant potato flakes, parmesan cheese, grated, celery salt, garlic powder, butter, melted and cooled, eggs, assorted vegetables,(mushrooms , peppers, broccoli, zucchini, eggplant, onion or anything you like), ranch dressing to dip

all-purpose flour, sugar, cocoa powder, baking soda, salt, chile powder, ground cinnamon, ground allspice, cayenne pepper, chocolate chips, neutral vegetable oil, vanilla extract, vinegar (apple cider or white), cold water, be sure to check for other ingredients in spice jars la lled chili powder . you want to buy pure chile powder and not anything with cumin, onion, garlic, etc added., margarine (or butter), shortening, powdered sugar, vanilla extract, white chocolate and icing colors to decorate

bread flour, all-purpose flour, sugar, powdered milk, instant yeast (not fast rising or anything like that, just regular instant baker s yeast), egg, cold water, butter, salt

baking potatoes , cut in half long ways or slit down the middle and scooped out of the whole potato-your preferance, milk, olive oil or butter, salt and pepper, to taste, sour cream or chives or cheese or bacon bits or condensed broccoli cheese soup, straight from the can, add these or anything else you like

marshmallows, peanut butter (creamy or chunky), butter (or margarine), cereal (flake , rice, anything), oats (select quick or old-fasioned based upon how chewy you like things), raisins

sugar, approx . (plus about a cup for rolling), melted margarine or 6 tbsp butter, vanilla, fruit juice (orange juice best but can use lemon, lime, pineapple or mango juice.), chopped dried fruit (i prefer dates but can use any dried fruit), chopped nuts (walnuts or pecans best but would work with anything), flour

cheese, shredded, butter, at room temperature, flour, cayenne, green olives, stuffed with anything

grand marnier, brandy, selection of favourite fruit, roughly chopped (e.g. strawberries or kiwi fruit or anything you prefer.), orange juice, lemon juice, sugar, butter, flour, caster sugar, salt, egg, milk

bake time depends on your oven - as an example , these were done in 20 minutes. i would use the toothpick test, that is, place in the center of a muffin, comes out clean, it s done., butter, granulated sugar, eggs, king arthur unbleached all-purpose flour, milk, baking powder, salt, cherries, pitted, coarsely chopped, and drained *1, almonds, lightly toasted *2, almond extract, granulated sugar, not in the recipe, but as you can see , anything goes, i added some coconut flakes - i just merely eyeball the amount (1/4 cup, maybe), substituted 2 cups cherries with 1 cup dole figs and 1 cup dried cranberries. i soaked the cherries in warm water for about five minutes, then drained the excess water.

wagon wheel macaroni (you can use anything, but kids really like this pasta), butter, flour, low sodium chicken broth, milk, powdered milk, morton natural seasoning (or salt and pepper), dry mustard, cracker barrel extra-sharp cheddar cheese, grated (i used the whole stick of cheese, but i don tsp remember the oz), american cheese, parmesan cheese, grated

boneless chicken (i use a mix of thighs & breasts), southwest marinade (or anything else you like), ears corn, shucked & cleaned, butter, salt, pepper, oven cooking bags

dried beans (pinto preferred, but almost anything will work, my school cafeteria always made them with navy beans), ham hock (salt pork, ham bone, or other salty pork), onion, chopped, garlic clove, minced, butter or 1 tbsp bacon grease, water