33 butter sort Recipes

butter beans, drained, walnuts, olive oil, lemon juice, garlic cloves, minced, curry powder

potato, peeled, halved if large, carrots, peeled and sliced, swede, peeled and sliced (rutabaga), parsnips, peeled and sliced, unsalted butter, leeks, thinly sliced (white and lightest green part only), frozen green pea, thawed, cheddar cheese, grated (about 3/4 cup), parmesan cheese, grated (about 3/4 cup), salt, pepper

mature cheddar cheese, coarsely grated, butter or 30 g margarine, milk or 125 ml beer, worcestershire sauce, mustard powder, salt, cayenne powder, egg, lightly beaten, bread, toasted, paprika (optional)

butter (3/4 cup), eggs, vanilla sugar, salt, baking powder, flour, sugar (white or brown ), sweet apples (a sweet sort, i picked golden delicious apples), some powdered sugar, calvadosor apple brandy .

unsweetened muesli, all-purpose flour, light brown sugar , firmly packed, salt, unsalted butter, slightly softened, water, orange juice, all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, melted and cooled slightly, plain nonfat yogurt, vanilla extract, orange zest, egg, beaten, egg white, beaten, cranberries, fresh, frozen, rinsed and sorted

whole wheat pastry flour (about 2 cups), baking powder, salt, ground cinnamon, ground allspice, sugar (about 1 cup), unsalted butter, room temperature (about 3/4 cup), egg, vanilla extract, lentils , sorted and rinsed (about 2/3 cup), water, dried fruit, rolled oats, unsweetened dried shredded coconut

dried great northern beans , sorted and rinsed, water, celery, chopped, onion, chopped, bay leaves, ground cumin, garlic powder, dried parsley, butter, olive oil, leeks (bulb only), cut in half lengthwise, cooked ham, cut into bite-size pieces, bacon, chicken stock, sea salt to taste, fresh ground black pepper to taste

shrimp, peeled and deveined, crab claw meat , sorted, onion, diced, green bell pepper, diced, red bell pepper, diced, garlic, minced, butter, cream of chicken soup, cream of celery soup, frozen corn kernels, chicken broth or 1 (14 1/2 oz) can shrimp broth, half-and-half or 1 cup heavy cream, cream cheese, dried rosemary, dried thyme, ground nutmeg, salt and pepper, cayenne pepper , to taste

baby spinach leaves, sliced baby portabella mushroom, chopped red onion, garlic cloves, crushed, mozzarella cheese, crumbled feta, shredded parmesan cheese, egg, milk or 1/3 cup cream, dill, salt, crushed black pepper, sheets , phillo dough thawed, butter or 1/2 cup margarine

preserved grape leaves or 60 fresh grape leaves, onion, finely chopped, corn oil, ground beef (if you live near an hallal butcher ask for iraqi kabob, it is a flavorful mixture of both) or 1 1/2 lbs lamb (if you live near an hallal butcher ask for iraqi kabob, it is a flavorful mixture of both), rice, chopped parsley, chopped mint, salt, black pepper, lemon juice, butter, chicken broth (and i even add a chicken cube for more flavor), butter, flour, chicken broth, eggs, lemon juice, salt, white pepper (i never have this so i use black, you just get little flecks in you sauce, still yummy!)

bacon, butter, olive oil, sliced fresh mushrooms, thick-sliced pastrami, minced fresh onion, dijon mustard, chopped basil, cooked asparagus spears, toothpicks or kitchen twine, extra virgin olive oil, butter , cut into pieces, flour, chicken stock, sour cream, chopped flat leaf parsley, for garnish (optional)

cocoa, powdered sugar, brown sugar, butter, water (enough to moisten sugar)

tomatoes, finely diced, avocados, peeled and finely diced, green onions, thinly sliced, jalapeno peppers, finely diced, chopped mild green chilies, salt, minced fresh cilantro, vegetable oil, red wine vinegar, corn tortilla chips

butter, garlic, minced, yellow or brown lentils , sorted for debris and rinsed, chicken broth, minced fresh ginger, grated peel from 1 lemon (yellow part only ), lemon juice, salt and pepper, chopped cilantro and lemon wedges

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

eggplants, diced lamb, passata, olive oil, red wine, brown onion, garlic cloves, cinnamon, cardamom powder (optional), cayenne pepper (add more if you like it very spicy), hot paprika, ground coriander, bay leaf, chopped fresh parsley, carrots, plain flour, butter, milk, egg, grated cheese (any sort, i use cheddar), grated parmesan cheese, nutmeg, breadcrumbs, salt, pepper

fresh lemon juice (about 6 lemons), grated lemon zest, unsalted butter, melted, eggs, lightly beaten, granulated sugar, partially baked sweet buttery tart crust, 1 inch deep (see my recipe!), blueberries, rinsed , sorted, and dried, powdered ) sugar

beluga lentils , sorted and rinsed, bay leaf, fresh thyme sprig, reduced-sodium chicken broth, sherry vinegar, divided, fresh lemon juice, kosher salt, divided, freshly ground pepper, extra-virgin olive oil, meyer lemon oil, unsalted butter, red onions, thinly sliced (about 6 cups), creme de cassis, garnish: melba toast rounds, 1/2 cup creme fraiche