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cooking.nytimes.com
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
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No need for a churn —if you've got a food processor, you are in business. Fresh butter requires only one ingredient, and only two minutes of whirring. We...
Ingredients: butter, heavy cream
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Lamb is simmered in a spicy tomato curry enriched with cream. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.
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Get Honey Whipped Butter Recipe from Food Network
Ingredients: butter, honey
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Get Caramelized Butter Tarts Recipe from Food Network
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Get Peanut Butter Truffles Recipe from Food Network
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Maple-flavored butter tarts are sweet with a smooth flavor and pair well with vanilla ice cream or whipped cream.
cooking.nytimes.com
There may be no more perfectly satisfying treat than a Canadian butter tart It is small and sweet, bracingly so, with hints of butterscotch and caramel And each bite delivers three textures: flaky crust, chewy top, gooey center
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It's a good sour cream Bundt cake - I add cinnamon to give it a special taste.
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Wonderful rich and creamy icing, perfect for sugar cookies.
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Get Lemon Butter Cake Recipe from Food Network