62 ingredients of buttered vegetables Recipes

margarine (softened ) or 1 cup butter (softened), vegetable oil, sugar, brown sugar , firmly packed, vanilla, instant mint-chocolate pudding mix, eggs, baking soda, flour, chocolate chips

ingredients for crumbs, flour, white sugar, salt, butter or vegetable oil, ingredients for cake, baking powder, milk, eggs, almond flavoring, blueberries, fresh or frozen, second layer, nonfat ricotta cheese, white sugar, lemon juice, ingredients for topping, reserved crumbs, ground pecans, brown sugar, cinnamon

butter divided, shallots, minced, dried morels rehydrate, baby portabella mushrooms, shitake mushrooms stems removed and torn into pieces, westsoy vegetarian stir fry strips (seitan), vegetable or mushroom stock, white wine, more fresh thyme, chopped, flour, heavy cream, parmesan cheese, grated, fresh parsley chopped, salt and fresh ground black pepper to taste, organic red fingerling potatoes, olive oil, course sea salt, enough water to cover potatoes

vegetable oil, chicken breast; cooked , deboned, julienned, shallots; peeled and chopped, heavy cream, butter, vegetable oil

crisco or 2 tsp butter, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, pepper, milk, vegetable oil, honey, eggs, slightly beaten, creamed corn

butter, almonds, blanched and slivered, spinach, rinsed and torn into bite-size pieces, dried cranberries, toasted sesame seeds, poppy seeds, white sugar, minced onion, paprika, white wine vinegar, cider vinegar, vegetable oil

cake, vegetable shortening for greasing the pans, flour for dusting the pans, food cake mix with pudding, sour cream, water, vegetable oil, eggs, pure vanilla extract, chocolate sour cream frosting, makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes, preparation time : 10 minutes, easy, recipe ingredients, butter, cut into 8 pieces, unsweetened cocoa powder, sugar , sifted, sour cream, pure vanilla extract

unbleached white flour, whole wheat flour, salt, baking powder, vegetable shortening , butter or margarine, egg, white wine vinegar, ice cold water, brown sugar, salt, egg, white wine vinegar, unsalted butter, melted, corn syrup, ingredients, raisins soaked in hot tea and then drained or, toasted pecans

lg. acorn squash, seeded and cut into quarters, butter flavored vegetable cooking spray, lg. tart cooking apple, unpeeled, cored, and sliced, raisins, chopped walnuts, water, maple flavored syrup, apple juice, cornstarch, sugar substitute, margarine, maple extract, vanilla extract

ingredients for 1 batch of cake you will need to triple this for 1 cake, cake flour, baking powder, salt, whole milk or buttermilk (i prefer buttermilk with the lemon), egg whites, sugar, grated lemon zest, unsalted butter, at room temperature, pure lemon extract, vegetable shortening (not butter flavored), powdered sugar, milk, clear vanilla, lemon extract

all-purpose flour, sugar, baking powder, salt, milk, melted butter or margarine, lemon juice, vanilla, eggs, lightly oil the pan with vegetable or canola.

butter, room temperature, vegetable shortening, sugar (powdered ), heavy whipping cream, over-flowing tbsp creme bouquet, salt, strawberry preserves

butter or 1 tbsp vegetable oil, egg whites, caster sugar, jam

dark brown sugar, butter flavor all-vegetable shortening, plus additional for greasing, creamy peanut butter, all-purpose flour, salt, baking soda, oats (quick, uncooked ), water, strawberry preserves

heavenly green salad, original recipe yield 8 servings, butter, almonds slivered, spinach , arugula or mixture of any greens rinsed and torn into bite-size pieces, dried cranberries , raisins, strawberries, tangerine slices or mixture of all, toasted sesame seeds, poppy seeds, white sugar, onion sliced, minced onion, paprika, white wine vinegar, cider vinegar, vegetable oil, feta cheese

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.

all-purpose flour, baking powder, vegetable oil (1/4 cup melted butter optional), water, salt

leeks, table spoons , unsalted butter, kosher salt, yukon gold potatoes, vegetable stock, heavy cream, buttermilk, white pepper