22 your buttons butter Recipes

butter (salted or unsalted, your choice, at room temperature), salt, powdered sugar, egg, vanilla extract, all-purpose flour, fruit preserves (flavors of your choice)

following quantities are meant to make a single layer of each item on your sandwich. you may need to adjust according to the size of your buns. ha, roll that s soft with a chewy crust, like a french roll, baguette, your local bakery s brat buns, or such as that., bacon, sliced mushrooms, about 2 large button, tomato, liver-sausage (braunschweiger) about 1 eighth inch thick, onion (optional), egg, butter for spreading, teaspn balsamic vinegar

coconut milk, red curry paste, brown sugar, crunchy peanut butter (peanut sauce 2tb and add peanuts), red pepper flakes (fresh red chili peppers 2 for more kick), salt, pepper, rump steak, sliced 1/4 in. to 1/8 in, sesame oil, canola oil, chinese five spice powder, water, sea salt, water chestnuts (sliced ), bamboo shoots (sliced ), red bell pepper (cut into two 1 in. rings then cut into 6 pieces each), green bell pepper (do same as above), broccoli , crown (slice each flower once down middle), sugar snap peas (in pod), carrot (sliced at diaganol about 1/4 in. each), white onion, cut into wedges and seperated, baby corn , cut into twos, your favorite oriental mushrooms (i like oyster,sliced, or button,whole), fresh jalapeno , your authentic thai heat (sliced), fresh mint, finely chopped, fresh thai basil , if normal (finely chop 1 oz basil with 1 oz parsley), garlic clove (minced ), canola oil, peanut oil, lime wedge (served on the side )

olive oil, butter, onion (finely sliced ), garlic (finely chopped ), button mushrooms (sliced ), mushrooms (field sliced), chili (red chopped or to your taste ), salt, pepper, oyster mushrooms (torn into segments), lemon juice, parsley (roughly chopped ), bread (toasted and buttered ), enoki mushrooms

raw shrimp, shelled and cleaned, minced green onions, butter, white button mushrooms, quartered, flour, salt, pepper, sherry wine (use real sherry, cooking sherry does not work well with this recipe), curry powder or 1/4 tsp sage (your preference), low-fat sour cream

orzo pasta, butter, olive oil, diced onion, sliced fresh mushrooms (button or a combination of your favorite, i likw cremini and button), chopped garlic, basil, oregano, seasoning salt, worcestershire sauce, fresh lemon juice

water or 4 1/2 cups low sodium chicken broth, salt, coarse cornmeal or 1 1/2 cups cornmeal, olive oil, garlic cloves, minced, dried sage, freshly grated parmesan cheese, butter, mushrooms, sliced thin (i like button mushrooms but use any of your choice or a combination), freshly ground coarse black pepper, grated fontina cheese, garnish with chopped fresh parsley leaves

cake flour, sugar, salt, baking powder, baking soda, buttermilk, butter, softened (2 sticks), vanilla extract, almond extract, eggs, room temperature, butter, sugar, water, vanilla extract

beef tenderloin fillets, seasoning, such as spice hunter s steak & chop, grill & broil, mixed mushrooms, of your choice (such as shitakes , oyster, button), butter, heavy cream, anaheim chilies, split , de-veined and seeded (you may use anchos or poblanos, if available), shallots, sliced, garlic cloves, sliced, olive oil, red wine, beef stock, dried thyme, bay leaves, horseradish, cornstarch, mixed with, water, water

your favorite mushrooms (suggestions ( porcini, shitake, button), stalk celery, carrot, onion (i love using the pre-chopped frozen stuff for ease of use and no crying), margarine or 1 tbsp butter, water, instant chicken bouillon, pepper, dry orzo pasta (or other small), cooked turkey (you could even use canned chicken or turkey for speedier recipe), fresh parsley (or dried if you re indifferent to parsley like i am), fresh thyme (see parsley re ( use dried)

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

olive oil, shallots, peeled and minced, minced garlic, oregano, thyme, parsley, assorted mushrooms, cleaned and rough chopped, brandy, stock (your choice ), salt, white pepper, whole bay leaf, heavy cream, butter, parsley, minced, for garnish, mushrooms may consist of any combination of portobello , shiitake, crimini, button, or your own favorites., as for the stock, in a pinch, i ve used reconstituted dried onion soup mix for the stock. in that c e, omit the salt entirely.

ground turkey or 1 lb ground chicken, beans , puree (this could be made from any canned bean to suit your taste, refried work well), balsamic vinegar, worcestershire sauce, salt, pepper, onion, minced fine, garlic clove, minced fine, parsley, minced, sage, minced (or 1 tsp dried, crumbled ), buttermilk, egg, flour, olive oil, button mushroom, thinly sliced, garlic cloves, minced, half-and-half cream, parsley, minced, buttered rice or noodles

fresh kale, chopped (enough to cover your skillet), red bell pepper, chopped, yellow onion, chopped, white button mushrooms, chopped, fresh garlic clove, minced, organic butter, quality balsamic vinegar, asiago cheese , to taste

pork chops, thick-cut (2 pork steaks also work, but tend to be fattier), flour, salt, pepper, granulated garlic, granulated onion, garlic and herb seasoning (or create your own mix), dried oregano, fresh rosemary, 2 short sprigs (1 tsp dried is okay), garlic, minced (i use pre-minced refrigerated product), button mushrooms, sliced, butter, olive oil (i use roasted garlic ), milk, divided (2% or whole), chopped parsley (to garnish ) (optional), chopped scallion (to garnish ) (optional)

crushed tomatoes , including the juice (400 g), salt (or to taste), splenda sugar substitute, tomato paste, dried basil, crumbled, dried oregano, crumbled, cayenne pepper, chili powder, fresh parsley, minced, peeled seeded and diced fresh tomato, butter, olive oil, onion, chopped, garlic cloves, finely minced, button mushroom, sliced, fresh parsley, minced, prewashed baby spinach (i use the prewashed, bagged spinach for ease, otherwise, make sure your spinach is well-dried, 280-3), grated nutmeg, whole wheat flour, milk (i used partly-skimmed), salt, pepper, to taste (careful with the pepper as the tomato sauce is quite hot or spicy), egg white, mascarpone cheese, cheddar cheese, ready-made crepes, prosciutto or 8 slices good quality ham, minced fresh parsley, grated cheddar cheese

egg substitute, baked ham, chopped, onion powder, salt & pepper, to taste, button mushroom, finely chopped, green bell pepper, finely chopped, yellow onion, minced, tomato, seeded and chopped, prepared pesto sauce, monterey jack cheese, shredded, hot sauce (optional), sweet creamy butter, rolls, halved & toasted (portugese, cibatta, whole-wheat, your choice)

asparagus, unsalted butter, button mushroom, sliced, prosciutto , slivered, carrot, peeled and thinly sliced, zucchini, diced, fettuccine pasta, dried (or use your favorite fresh ), green onions, sliced (including tops), frozen baby peas, thawed, dried basil, salt, ground nutmeg, white pepper, whipping cream, parmesan cheese, grated, fresh parsley, chopped (for garnish ), parmesan cheese, grated (for serving)