Tag Archives: Butter


Recipe type: Pastry
Cuisine: French
Serves: 8
  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
  1. Mix together flour and eggs.
  2. Gradually add in milk and water.
  3. Add in salt and butter, making sure that it is completely combined and smooth.
  4. Cook crepes on hot griddle, using ¼ cup of mix per crepe.
  5. Cook crepes approximately 2 minutes per side, until golden brown.
  6. Loosen with rubber spatula and flip.


Italian Breakfast Casseroles

Italian Breakfast Casseroles
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
  • 4 medium red potatoes -- sliced
  • 2 tablespoons cooking oil
  • 8 eggs -- lightly beaten
  • 1 tablespoon butter or margarine
  • ½ pound thinly sliced fully cooked ham -- diced
  • 2 cups prepared spaghetti sauce
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  1. In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
  2. Place in the bottom of four individual 16-oz baking dishes.
  3. In skillet, scramble eggs in butter until done.
  4. Spoon over potatoes.
  5. Top with ham.
  6. Pour ½ cup spaghetti sauce into each casserole; sprinkle with cheese
  7. Preheat oven to 350°F.
  8. Bake for 20 minutes or until hot and bubbly.

Vegetable Fried Rice

Vegetable Fried Rice
Recipe type: Main
Cuisine: Asian
  • 1 tablespoon butter
  • ¼ cup chopped carrot
  • 1 green onion, chopped
  • ¼ cup frozen peas
  • 1 cup cold cooked rice
  • 4½ teaspoons soy sauce
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground ginger
  1. Melt butter in a large non-stick skillet over medium heat.
  2. Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
  3. Remove pork mixture to a bowl and return skillet to medium heat.
  4. Scramble egg in the skillet until completely set.
  5. Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.


Fruit Custard Tart

Fruit Custard Tart
Recipe type: Dessert
Cuisine: American
Serves: 8
  • **Sweet Pastry Crust**
  • 1½ cups all purpose flour
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • **Pastry Cream**
  • 1¼ cups milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ½ tablespoon liqueur(Grand Marnier, Brandy, Kirsch) (optional)
  • **Topping**
  • 3 cups fresh mixed berries (raspberries, blackberries,strawberries, blueberries) or other fruit of your liking (kiwifruit, bananas, plums, pineapple, or melon)
  • **Apricot Glaze** (optional)
  • ½ cup apricot jam or preserves
  • 1 tablespoon water
  1. **Sweet Pastry Crust**
  2. Mix together flour and salt, set aside.
  3. Mix butter and sugar together until light and fluffy.
  4. Beat eggs and add to butter mixture and mix well.
  5. Add flour mixture and mix until it forms a ball.
  6. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
  7. Grease tart or pie pan.
  8. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
  9. Preheat oven to 400° F
  10. Lightly prick bottom of pastry crust with the tines of a fork or tooth pick.
  11. Cook crust in center of oven on a larger baking pan and bake crust for 5 minutes.
  12. Reduce oven temperature to 350° F and bake for additional 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
  13. **Pastry Cream**
  14. In a medium sauce pan, mix the sugar and egg yolks together.
  15. Add flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
  16. Add milk and vanilla and just to boiling (just until milk starts to foam up.)
  17. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  18. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using).
  19. Stir in vanilla extract.
  20. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  21. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
  22. **Apricot Glaze**
  23. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
  24. **Assemble Tart**
  25. To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
  26. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
  27. Fruit Custard Tart Photo


Garlic Bread

Garlic Bread
Recipe type: Bread
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
  • 1 loaf french bread
  • 1 stick butter, softened
  • ¼ teaspoon garlic powder
  • ½ cup mozzarella cheese
  • Parmesan Cheese
  1. Cut french bread in ½ long way.
  2. Combine butter, garlic and mozzarella cheese.
  3. Spread butter mixture over bread.
  4. Sprinkle with Parmesan Cheese
  5. Turn broiler in oven on and cook until slightly brown.


Cinnamon Churros

Cinnamon Churros
Recipe type: Dessert
Cuisine: Mexican
  • ½ cup unsalted butter
  • ½ tsp salt
  • 1 cup cold water
  • 1 cup flour
  • 3 large fresh eggs
  • 1 tsp real vanilla extract
  • sugar mixed with cinnamon for sprinkling
  1. Preheat oven to 350° F
  2. In sauce pan combine butter, salt, water and bring to boil.
  3. Remove from heat and add flour and stir until mixture thickens an is dough like.
  4. With an electric hand-mixer on low beat dough and add eggs 1 at a time mixing completely,
  5. Add the vanilla and mix well in to dough.
  6. Dough should look like mashed potatoes but feed sticky.
  7. Put dough into pastry bag or plastic bag with corner cut off.
  8. Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.
  9. Bake for 15 to 18 minutes or until they are deep golden brown.
  10. Remove the cookie sheet and sprinkle cinnamon-sugar over the warm churros.


Scallops In Creamy Cucumber Sauce

Scallops In Creamy Cucumber Sauce
Serves: 4
  • 2 large seedless cucumbers-diced
  • ½ tsp kosher salt, divided in half
  • 3 tsp butter, divided in half
  • 3 tsp olive oil, divided in half
  • ¼ cup sour cream
  • 1½ lbs sea scallops, patted dry
  • ¼ tsp black pepper
  • 2 cups hot cooked brown rice for serving
  1. Dice cucumbers, then put in a colander over plate. Sprinkle with ¼ tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
  2. In skillet over medium-high heat, add ½ the butter and ½ the olive oil.
  3. When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
  4. Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
  5. Add the remaining butter and olive oil to skillet over medium-high heat.
  6. Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
  7. Add cucumber mixture back in to skillet and mix well until evenly heated.
  8. Serve over ½ Cup brown rice.


Cheese Sauce

Cheese Sauce
Recipe type: Sauce
Cuisine: American
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • ½ teaspoon Salt
  • 1/16 teaspoon Pepper
  • ¼ teaspoon Ground Mustard
  • 1 Cup Milk
  • 1 Cup grated Sharp Cheddar Cheese
  1. In medium sauce pan, melt butter over medium to high heat.
  2. Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
  3. Whisk in milk and allow to thicken to your likeness.
  4. Add cheese and make sure it is completely melted.
  5. Server over vegetables, eggs or just about anything you want a cheese sauce on.


Peanut Sauce

Peanut Sauce
Recipe type: Sauce
Cuisine: Asian
  • ¼ cup peanut oil
  • 1 tablespoon dried onion flakes
  • 1 clove garlic -- minced
  • ¼ teaspoon trasi (shrimp paste)
  • 2 tablespoons sambal ulek (Asian chile sauce)
  • ¼ cup peanut butter
  • ¾ cup water
  • ½ teaspoon salt
  • 1 tablespoon soy
  • 2 teaspoons sugar
  • 1 tablespoon tamarind liquid
  1. Soften onion flakes in hot water, drain.
  2. Fry trasi and sambal in about 2 Tablespoons of oil over low heat.
  3. Add Peanut butter and water and remove from heat.
  4. Add all remaining ingredients.

Chutney-Pecan Dipping Sauce for Buffalo Wings

Chutney-Pecan Dipping Sauce for Buffalo Wings
Recipe type: Sauce
Cuisine: American
Prep time:
Total time:
  • 4 teaspoons butter
  • ⅓ cup chutney
  • ¼ cup honey
  • ¼ cup pecan halves
  1. Place butter, chutney, pecan halves, and honey into blender or processor.
  2. Blend, with pulsing, to ensure the pecans are chunky
  3. Any additional pecan halves can be sprinkled directly onto the chicken wings
  4. Dip and enjoy!