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Tag: butter (Page 10 of 12)

Grilled Garlic Potatoes

February 25, 2006 / / 0 Comments

Recipe Source: Kelly Cetnarski / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 25 Minutes

Ingredients:

6 medium baking potatoes, peeled and thinly sliced
1 large white onion, sliced
3 tablespoons butter, sliced
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese

Directions:

Preheat grill for high heat.

Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.

Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.

Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

Banana bake

February 22, 2006 / / 0 Comments

Recipe Source: recipes.box.sk

Ingredients:

6 medium ripe bananas
1 tsp grated orange rind
50 g butter (about 3.5 Tbsp)
1/4 tsp cinnamon
1/2 cup orange juice
1 Tbsp lemon juice
1/4 cup brown sugar
3 Tbsp rum
salt

Directions:

Peel bananas, halve lengthwise and arrange in buttered shallow dish. In a small saucepan combine and heat butter, sugar, citrus juice, rum, cinnamon and salt. Pour sauce over bananas and bake 10-15 minutes at 180 C (350 F) degrees.

Southern Dressing

February 20, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth.

Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth as needed to achieve the right consistency.

Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

Spicy Cheddar Soup

February 18, 2006 / / 0 Comments

Recipe Source: recipesrecipe.com

Ingredients:

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Directions:

Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.

Serves 4 to 6.

Three Cheese Garlic Scalloped Potatoes

February 16, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 1 Hour

Ingredients:

1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Milk Chocolate-Peanut Butter Sandwich Cookies

February 16, 2006 / / 0 Comments

Recipe Source: unknown

Ingredients:

Cookies
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

Directions:

Cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

Filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Makes about 2 1/2 dozen sandwich cookies.

Cheese Popcorn

February 10, 2006 / / 0 Comments

Recipe Source: cdkitchen.com

Ingredients:

4 quarts popped pop corn
1/4 cup butter — melted
1 envelope (1 1/2 ounces) dry cheese sauce mix

Directions:

Place the popcorn in a large bowl. Pour melted butter over top. Mix well so popcorn is evenly coated. Sprinkle cheese over top; stir well until completely mixed.

Cheddar Cheese Popcorn

February 10, 2006 / / 2 Comments

Recipe Source: Gale Gand

Prep/Cooking Time: Prep Time: 5 minutes

Ingredients:

3 tablespoons melted butter
1/4 cup cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper

Directions:

In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

Taco Snack Mix

February 10, 2006 / / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

4 cups assorted square wheat, rice or corn cereals
4 cups small pretzel sticks
4 cups tortilla chips
1 envelope taco seasoning mix
1/4 cup melted butter

Directions:

Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted butter and toss to coat well. Store in an airtight container.

Makes about 12 cups.

Quick and Easy Popcorn Balls

February 10, 2006 / / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

1/4 cup corn oil
1/2 cup popcorn
1/2 cup dark corn syrup
1/2 cup sugar
1/2 teaspoon salt

Directions:

Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt. Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands.

Makes about 1 dozen popcorn balls.

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