Type what you have

Ingredients

• ✓ butter
• seashell pasta
• olive oil
• artichoke heart
• garlic
• basil

Instructions

1. 1 Bring a pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, heat butter and oil in a skillet over medium heat until butter melts. Add artichoke hearts, garlic, and basil; cook and stir until heated through, about 5 minutes.
3. 3 Drain pasta. Add to the skillet and toss with artichoke mixture.

By SLW0784

Ingredients

• ✓ butter
• olive oil
• onion
• arborio rice
• chicken broth
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
2. 2 Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ butter
• ✓ butter
• water
• milk
• polenta
• parmesan cheese
• basil
• salt
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat water, milk, and 1 tablespoon butter in a saucepan over medium-high heat; bring to a boil. Stir in polenta with a wooden spoon until thickened, about 5 minutes. Off heat, stir in 1 cup Parmesan cheese and 1/2 chopped basil; season with salt and pepper. Transfer to the prepared baking dish; arrange 1 tablespoon chilled pieces butter over top.
3. 3 Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from oven.
4. 4 Decoratively arrange tomato slices over top of polenta; sprinkle remaining 1/2 chopped basil over tomatoes, then sprinkle with remaining 1/2 cup Parmesan cheese.
5. 5 Return to oven; bake until tomatoes warm and Parmesan bubbly, 5 to 10 minutes.

By rjohl

Ingredients

• ✓ butter
• ✓ butter
• spinach
• onion
• ricotta cheese
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• phyllo dough
• egg yolk

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ butter
• olive oil
• onion
• garlic
• sugar
• salt
• spaghetti
• chardonnay
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
3. 3 Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
4. 4 Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

By j2white

Ingredients

• ✓ butter
• olive oil
• shallot
• garlic
• arborio rice
• white wine
• vegetable stock
• parmesan cheese
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ butter
• active dry yeast
• water
• bread flour
• sugar
• salt
• olive oil
• margarine
• garlic powder
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.
2. 2 Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.
3. 3 Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.
4. 4 Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

By Gina Izzy Shores

Ingredients

• ✓ butter
• zucchini
• biscuit baking mix
• egg
• parmesan cheese
• mozzarella cheese
• cheddar cheese
• onion
• parsley
• garlic
• oregano
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 C).
2. 2 Toss zucchini with baking mix in a large bowl until well coated. Add beaten eggs, melted butter, Parmesan, and mozzarella cheese; combine until well blended using a large spoon or your hands. Add onion, parsley, garlic, oregano, salt, and black pepper; mix well. Transfer mixture to a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is golden brown, 30 minutes. Serve warm or at room temperature.

By MAMASARA

Ingredients

• ✓ butter
• ✓ butter
• spaghetti squash
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Generously spread 2 tablespoons softened butter over squash flesh; place on the prepared baking dish, cut-sides down.
3. 3 Bake in the preheated oven for 30 minutes; flip. Add 1 tablespoon cold butter and 2 tablespoons brown sugar to each squash cavity. Continue baking until outer squash shells are soft, about 10 minutes more. Spoon squash flesh into a bowl; serve.

By JENN_77

Ingredients

• ✓ butter
• honey
• apple juice

Instructions

1. 1 In a small bowl, whisk together melted butter, honey, and apple juice.

By Jane

Ingredients

• ✓ butter
• brown sugar
• amaretto liqueur

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir sugar and amaretto into butter; cook, stirring until sugar dissolves and mixture comes to a boil, about 10 minutes.

By BOJIBLUE

Ingredients

• ✓ butter
• sweet potato
• brown sugar
• zucchini

Instructions

1. 1 Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
2. 2 Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
3. 3 Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

By jerecar

Ingredients

• ✓ butter
• mushroom
• ranch salad dressing mix

Instructions

1. 1 Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
2. 2 Cook on Low for 3 to 4 hours.

By Love2Cook

Ingredients

• ✓ butter
• button mushroom
• garlic
• radish green

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. 2 Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ butter
• corn
• garlic powder

Instructions

1. 1 Preheat a grill to medium heat, or preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place each ear of corn on a separate square of foil. Place 1 tablespoon of butter on each, and sprinkle with garlic powder. Wrap corn tightly in the foil.
3. 3 Place corn on the grill or in the oven, turning occasionally, 20 to 30 minutes, turning over occasionally.

By CHRISTIE612

Ingredients

• ✓ butter
• buttercup squash
• maple syrup

Instructions

1. 1 Place squash cut-side up on a microwave-safe serving dish. Spread butter into the hollow of each half; spoon 2 tablespoons maple syrup into each half. Microwave until fork-tender, 10 to 15 minutes.

By Copper

Ingredients

• ✓ butter
• radish
• lemon pepper seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Place radishes on a sheet of foil. Sprinkle lemon pepper seasoning over the radishes and scatter butter over the top. Seal the foil into a packet.
3. 3 Place packet on the grill and cook for 10 minutes. Shake packet and grill until radishes are tender, about 8 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ butter
• radish
• montreal steak seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Cut radishes in half. If the radishes are very large, cut them into quarters. Place radishes on a large piece of heavy-duty foil. Sprinkle with Montreal steak seasoning and scatter butter chunks over radishes. Fold the sides of the aluminum foil in to form a sealed packet.
3. 3 Place foil packet on the grill, close lid, and grill for 15 minutes, flipping every 5 minutes. If you like the radishes extra caramelized, grill for 3 to 5 minutes longer.

By France Cevallos

Ingredients

• ✓ butter
• celery
• onion
• chicken broth
• herb seasoned stuffing

Instructions

1. 1 Heat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
3. 3 Add Swanson® Chicken Broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
4. 4 Bake for 30 minutes or until the stuffing mixture is hot.

Ingredients

• ✓ butter
• white sugar
• cinnamon
• apple

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add sugar and cinnamon; stir until sugar dissolves.
3. 3 Add apples and cook until softened, 5 to 8 minutes.
4. 4 Enjoy!

By lscrisp

Ingredients

• ✓ butter
• radish
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a skillet over low heat; arrange radishes, cut-side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

By jennifer263

Ingredients

• ✓ butter
• green bean
• lemon juice
• lime juice
• bacon bit

Instructions

1. 1 Melt butter in a skillet over medium heat. Stir green beans into melted butter. Add lemon juice and lime juice; simmer for 3 minutes.
2. 2 Stir bacon bits into green beans and simmer until beans are heated through and flavors blend, about 5 minutes.

By cncaswell

Ingredients

• ✓ butter
• bacon
• green bean
• brown sugar

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
2. 2 Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.

By Tracy T

Ingredients

• ✓ butter
• yam
• honey
• white sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook yams in boiling water until tender, about 10 minutes. Drain.
3. 3 Arrange yams in the prepared baking dish. Cut a slit down the middle of each yam and dab 1 tablespoon butter into each slit.
4. 4 Bake in the preheated oven until golden, 5 to 10 minutes.
5. 5 Spoon 1 teaspoon honey into each yam; sprinkle each with 1/2 teaspoon sugar to serve.

By Alenita

Ingredients

• ✓ butter
• bacon
• almond
• green bean

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add almonds to the skillet at this time; cook and stir until almonds are light golden brown.
2. 2 Remove bacon to a paper towel-lined plate, leaving bacon drippings in the skillet. Crumble or chop bacon, then return to the skillet. Melt butter in with drippings. Add green beans; cook and stir until tender, about 8 minutes.

By Lizzie Qualls McCrory

Ingredients

• ✓ butter
• yucca root
• yellow plantain

Instructions

1. 1 Gather all ingredients.
2. 2 Place cassava and unpeeled plantains into a large pot. Fill with enough water to cover and bring to a boil.
3. 3 Cook until cassava is soft, about 30 minutes; drain.
4. 4 Remove and discard plantain peels from plantains.
5. 5 Mash cassava and plantains with butter.
6. 6 Beat with an electric mixer until smooth, adding more butter if needed.
7. 7 Portion the dough into balls.

By SUGARBABYRAVAEOVE

Ingredients

• ✓ butter
• brussels sprout
• apricot
• water
• maple syrup
• lime juice

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
2. 2 Stir lime juice into sprouts mixture just before removing from heat.

By Shahana

Ingredients

• ✓ butter
• baby carrot
• brown sugar
• honey

Instructions

1. 1 Place carrots in a large pot and cover with salted water. Bring to a boil over high heat and cook until carrots are tender, about 15 minutes. Remove from the stove and drain carrots in a strainer.
2. 2 Return the pot to the stove, add butter, and reduce the heat to medium-low. When butter is melted, stir in brown sugar and honey.
3. 3 Add carrots and stir until evenly coated. Cook for 5 more minutes before serving.
4. 4 Enjoy!

By Lisa Altmiller

Ingredients

• ✓ butter
• self-rising flour
• vegetable shortening
• buttermilk

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ butter
• potato
• carrot
• onion soup mix

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals; rake coals into a flat bed on one side of the fire. Place a grill grate over campfire.
2. 2 Lay a thick piece of aluminum foil on a flat work surface; pile potatoes and carrots in middle of foil. Place butter on vegetables; sprinkle onion soup mix over top.
3. 3 Fold opposite ends of foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents in a packet.
4. 4 Place packet on the grate; cook on the preheated campfire until potatoes and carrots are completely tender, about 45 minutes.

By Kristin