362398 sprouts walnuts cider butter sauce Recipes

butter (i sometimes use smart balance), lemon juice (i sometimes use concentrate), garlic powder (i use granulated garlic)

shallots, finely chopped, dry white wine, fresh ground pepper, butter, room temperature, olive oil, salt (optional)

butter (no substitutions), salt, chopped fresh sage, heavy cream, grated parmigiano-reggiano cheese

butter, divided, extra virgin olive oil, jerusalem artichoke (also known as sunchokes or substitute1 lb frozen s, thawed to room temperatu), salt, pepper, fresh sage leaves, chopped, fresh lemon juice, fresh italian parsley, lemon slice

shallots, minced, dry white wine, fresh ground pepper, butter, room temperature, salt (optional)

butter, plain flour, milk, lemon juice, salt , if necessary

butter, garlic clove, crushed or chopped, lemon , juice of, champagne (sparkling wine)

butter or 3/4 cup margarine, macadamia nuts, coarsely chopped (about 2.5 oz), fresh parsley, chopped

butter, minced shallots, roasted butternut squash puree, salt, freshly ground white pepper, heavy cream, grated parmigiano-reggiano cheese , plus 2 oz, nutmeg, recipe pasta dough , rolled out into wide ribbons, about 1/4-inch thick, fresh sage leaves, chopped fresh parsley leaves

butter, at room temperature, white truffle oil, white wine, minced shallots, chopped garlic, salt, freshly ground white pepper, heavy cream, sea scallops, freshly ground black pepper, olive oil, ear of fresh corn , scrapped from the cob, crabmeat picked for cartilage, fresh porcini mushrooms, cleaned and thinly sliced, chopped chives, mashed potatoes, hot, black truffle