96 get butter Recipes

flour, salt, pepper, boneless beef short ribs, butter, chopped onions, beef broth, cider vinegar, brown sugar, chili sauce, catsup, worcestershire sauce, garlic cloves, minced, chili powder

all purpose flour - sifted, eggs yellows removed or 2 eggs as a whole, sugar, vanilla extract, buttermilk, whole milk, teaspons baking powder, baking soda, salt, unsalted butter - melted and cooled to room temp

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

butter, parsley (minced ), green onion, bell pepper (chopped small), onion (large, chopped ), black pepper, red pepper, celery ribs (chopped ), crawfish tails (you could of course use shrimp if you can tsp get crawdads, or even if you just prefer), crawfish fat (optional), garlic powder, salt, cornstarch (to thicken), double crust pie crusts (ready-made )

duck foie gras , cut in half (about $40 worth for 4 people) or preferably, if you can get it, a fresh, thick slices of brioche (please see my recipe), eggs, heavy cream, freshly grated nutmeg , cinnamon and pinch of kosher salt, unsalted butter, bartlet pears, peeled, cored and chopped into small cubes, unsalted butter, brown sugar, calvados brandy, white pepper, fresh thyme

chicken pieces, olive oil, salt pork (or pancetta, if you can get it) or 2 oz bacon, chopped fine (or pancetta, if you can get it), butter, onion, chicken livers, chopped, chicken gizzards, chopped, garlic cloves, chopped fine, fresh rosemary, fresh parsley sprigs, ground black pepper, salt (if using pork, use less ), sized ripe tomatoes or 2 cups canned diced tomatoes, tomato paste, dry white wine

frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled, butter, melted, lime juice , fresh is best- i use half of a lime, epazote, chopped , if you can get it or 1/4 cup cilantro, chopped, green chili pepper (optional), chipotle pepper, minced (optional), salt, lime wedge, ground dried chilies or chili powder, parmesan cheese, epazote or cilantro, chopped, salt, pepper

bisquick, milk , just check after you have everything mixed together (you may want to add another tsp or two), pepperoni, fine chopped (you can add a bit more if you want, about 3 oz), grated onion, italian cheese blend, grated (i get sargento, a blend of mozzarella, parmesan and romano, any blend should work fine, you want a b), melted butter, minced garlic, grated parmesan cheese, marinara sauce

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

apples , peeled sliced baking (aprox. 6 cups), sugar, lemon juice, cinnamon, tapioca flour, sorghum flour, sugar, cinnamon, tapioca flour, baking powder, margarine or 1/4 cup butter substitute, rice milk, plain or 1/2 cup vanilla, flavored, egg, substitute, enjoy life happy apple cookie, crumbled (approx . 1 cup), cinnamon

graham cracker crumbs (10 crackers), butter, melted, egg, egg whites, sugar, neufchatel cheese, vanilla, cinnamon , to sprinkle, light sour cream, sugar, vanilla

dry red wine, olive oil, minced garlic, dried oregano (rub between your fingers), salt, pepper, flank steak, butter or 1 tbsp margarine, pita bread rounds, lettuce, chopped, peeled diced and seeded tomato, peeled diced and seeded cucumber, plain yogurt (drained )

butter, for greasing dish, wide egg noodles, heavy cream (no substitutions. this is a rich dish. go with it. don tsp try to slim it down.), whole milk (no substitutions), all-purpose flour (original recipe said 2 tsp, but i have used tbsp to get this to set up and thicken), salt, plus more for pasta water, fresh ground black pepper, grated fontina cheese , packed, grated parmesan cheese , packed, grated mozzarella cheese , packed, cooked ham, finely diced (optional), chopped fresh italian parsley

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

frozen phyllo pastry, blanced almonds, sugar, ground cardamom, orange flower water (if you can tsp get it, use water with a dab of orange concentrate), butter, melted

all-purpose flour, hazelnuts, toasted and finely ground, salt and pepper, egg, lightly beaten, milk, butter or 1 tbsp margarine, melted, fresh spinach, rinsed, low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives), garlic clove, crushed, chopped fresh mixed herbs, olive oil, lemon juice, freshly grated nutmeg, chili powder

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

cavatappi pasta, shrimp , rough chopped (use any size you can get), pancetta, diced and sauted (bacon is also a good substitute), onion, diced fine, celery ribs, diced fine, butter, butter, flour, milk, heavy cream, gruyere cheese, grated (you could also use swiss cheese), monterey jack cheese (grated ), white cheddar cheese (grated ), salt, pepper, cracker crumb (i used ritz), parsley, butter