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Tag: butter (Page 12 of 12)

Garlic Butter

January 28, 2006 / / 0 Comments

Recipe Source: herbs2000.com

Ingredients:

6 garlic cloves, minced
1 cup boiling water
1/2 cup soft butter
2 Tbs. fresh parsley, finely minced
Salt and pepper to taste

Directions:

Set the unpeeled cloves in the boiling water. Bring to a boil, and boil 5 minutes. Drain, peel, and rinse the cloves under cold water. Return to the boiling water, and allow the water to boil up once more. Drain the garlic again, and with the salt and pepper, pound it to a smooth paste in the bottom of a small bowl. Beat the butter into the garlic.

Suggestions:

Use 1 teaspoon with broiled or boiled fish, with hamburgers, steaks, boiled potatoes, or to enrich sauces made with drippings from roasts.

Madeleines

January 28, 2006 / / 0 Comments

Recipe Source: Cindy’s Kitchen

Ingredients:

3 eggs
115 g (1/2 cup) caster sugar
155 g (1 1/4 cups) all purpose flour
100 g (3 1/2 oz) unsalted butter, melted
grated zest of 1 lemon and 1 orange

Directions:

Preheat the oven to 200°C (400°F). brush a tray of madeleines moulds with melted butter and coat with flour, then tap the tray to remove the excess flour.

Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.

Gently fold in the flour, then the melted butter and grated lemon and orange zest. Spoon into the moulds, leaving a little room for rising.

Bake for 12 minutes (small madeleines will only need 7 mns), or until very lightly golden and springy to the touch.

Remove from the tray and cool on a wire rack to cool.

Notes from Cindy:

Makes 14 or 30 small ones

The first day I hadn’t any oranges, so I only used lemon zests. The madeleines turned out to be delicious. The next day, I used both lemon and orange zests. Delicious too. You can also add chocolate bits to the batter or even dip the tip of the madeleine into melted chocolate.

PS: Madeleines are to be served with tea 🙂

Scalloped Potatoes

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 15-20 mins

Ingredients:

potatoes, boiled and sliced
flour
shredded cheddar cheese
butter or margarine
salt
pepper
cream or milk

Directions:

Sorry, I don’t have measurements for this one, this is one I “eyeball.”

When cooking the potatoes, make sure they’re done, but not so overdone that they fall apart when you fork or knife them. It helps if you slice them before boiling, usually 1/4 inch thick.

In a small casserole dish, layer flour, salt and pepper (to taste), cheese, small “dallops” of butter, and potatoes — in that order. You’ll want each to form a layer, repeating until you either fill the dish or run out of potatoes. Top dish with extra cheese and butter.

Bake at 350 degrees F for 15 to 20 minutes.

When removed from oven, pour cream or milk into dish to create a “sauce” from the cooked ingredients.

Alternatives: This is a great dish for adding left-over ham or turkey for a “potluck” dish. I also enjoy a clove of garlic in mine as well — it would help to roast it first! Or use the bottled/pre-cooked kind from the supermarket.

Parmesan Fettuccine Alfredo

January 21, 2006 / / 0 Comments

Recipe Source: Kraft Foods website

Prep/Cooking Time: prep: 5 mins / cooking: 10 mins

Ingredients:

8 oz. fettuccine, uncooked
3/4 cup Shredded Parmesan Cheese
1/3 cup whipping cream
3 Tbsp. butter or margarine, melted
1 clove garlic, minced
Dash of ground nutmeg

Directions:

Cook fettuccine as directed on package.

Drain fettuccine. Return to pan.

Add remaining ingredients; toss to coat.

Makes 4 servings.

Optional: Garnish with chopped fresh parsley just before serving.

Chocolate Gravy

January 21, 2006 / / 0 Comments

Recipe Source: Weird Alabama magazine

Ingredients:

1 cup granulated sugar
1 tablespoon self-rising flour
1 tablespoon cocoa
1-1/4 cups water
1 tablespoon butter

Directions:

In a medium saucepan, combine dry ingredients. Add water and stir. Bring to a boil over medium heat, stirring occasionally — remember to stir down the side and bottom of the saucepan.

The gravy will become thick, at this point remove from heat and add the butter.

Serve warm over biscuits.

Tip if not serving right away: As with any gravy, place plastic wrap over the top of gravy. Make sure that it makes contact and you won’t find the skin that will appear if air touches it.

Buttermilk Biscuit Strawberry Shortcake

January 21, 2006 / / 1 Comment

Recipe Source: Popeye’s website

Prep/Cooking Time: Total prep and cooking time: 3 hours

Ingredients:

12 Popeye’s biscuits
1-1/4 cups granulated sugar
3 pints fresh strawberries
1 quart heavy cream
1/2 cup 10x confectioner’s sugar
12 ounce tub whipped topping (optional)

Directions:

Strawberry Topping:
Rinse, hull and thinly slice 2 pints of strawberries. Wash and hull the third pint and add only 1/4 cup of granulated sugar. Mash or pulse a few times in a mixer or blender. Cover and hold mashed product in refrigerator for 2 hours before serving.

Biscuits:
Go to your local Popeye’s restaurant and pick up a dozen biscuits. Take a baking pan and sprinkle with 1 cup of granulated sugar. Place your biscuits top side down on the pan. Then place the biscuits in a 200 degree oven on the bottom rack. Bake until sugar caramelizes to the biscuit tops – approximately 20 minutes.

Whipped Topping:
To make topping from scratch: Add the heavy cream and half a cup of powdered sugar. Whip the cream and sugar to stiff peaks.

(If you prefer, you can use a 12 oz. tub of whipped topping instead of making it from scratch.)

Presentation:
Present on a dessert or Bread and Butter plate. Cut the biscuit in half and place bottom on plate. Place 3 heaping spoons of strawberries on top of the biscuit bottom, then 2 heaping spoons of whipped cream. Place the biscuit top over the whipped cream, then another 2 heaping spoons of strawberries and a dollop of whipped cream.

Serve and eat!

Cheddar Bay Biscuits

January 21, 2006 / / 0 Comments

Recipe Source: robbiehaf.com

Prep/Cooking Time: Prep: 15 minutes

Ingredients:

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup butter or margarine – melted
1/4 tsp. garlic powder
parsley flakes – as needed

Directions:

Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.

Spoon onto a lightly greased cookie sheet.

Bake in 450 degree oven for 8-10 minutes.

Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Onion Popovers

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 30-35 minutes

Ingredients:

1 cup flour
1/2 tsp salt
1 tsp onion
1 tsp parsley (fresh is best, dried ok too)
1 cup milk
2 eggs, beaten
butter or margarine

Directions:

Preheat oven to 450 degrees F.

Combine all ingredients in a medium-sized mixing bowl.

You will need to grease a muffin pan. Using butter would be best, but non-stick sprays may do in a pinch.

Fill muffin pan and add a “dallop” of butter to each cup. This will help shape the popover while it cooks.

Bake at 450 degrees F for 20 minutes. Then reduce temperature to 350 degrees F and bake for an additional 10 to 15 minutes, until the bread crests out of the muffin cups and brown slightly.

Note: this may take some practice to get the shape down!

Suggestion: We enjoy these with minced garlic instead of onion. Garlic powder may also be used if fresh garlic is not available.

Turkey Quesadillas with Chili-Lime Sauce

January 21, 2006 / / 0 Comments

Recipe Source: Oscar Mayer website

Ingredients:

4 10-Inch flour tortillas
1 cup grated Monterey Jack
8 each slices OSCAR MAYER smoked turkey cutlets
2 Tbsp butter
1 cup sour cream
1 Tbsp chill powder
Juice of 1 lime

Directions:

Evenly sprinkle each tortilla with 1/4 cup of cheese, and place 2 slices of smoked turkey cutlets over one side of the tortilla.

Place a 12-inch nonstick sauté pan over medium heat and place about 1 and 1/2 teaspoons of butter in the pan. Once the butter is melted, place a tortilla in the pan and cook until golden brown, about 2 or 3 minutes, flip and cook the second side in the same manner. Cut the quesadillas into wedges.

Repeat this process with the remaining quesadillas, and serve immediately with the dipping sauce.

To make the sauce, place sour cream, chili powder and lime juice in a small bowl. Mix well until smooth, and serve with the quesadillas.

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