Type what you have

Ingredients

• ✓ butter
• peanut oil
• plantain
• brown sugar
• salt

Instructions

1. 1 Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
2. 2 Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
3. 3 Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

By EFlorida

Ingredients

• ✓ butter
• all-purpose flour
• egg
• water
• salt

Instructions

1. 1 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
2. 2 Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into rounds; use right away for your favorite sweet or savory empanadas, or freeze for later.

By Fioa

Ingredients

• ✓ butter
• cooking spray
• egg
• milk
• cheese blend
• tapioca starch
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ butter
• white sugar
• cornmeal
• all-purpose flour
• salt
• egg
• milk

Instructions

1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Ingredients

• ✓ butter
• water
• salt
• all-purpose flour
• egg
• sunflower oil
• quince paste
• egg
• white sugar

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
4. 4 Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
5. 5 Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
6. 6 Bake in the preheated oven until golden, about 10 minutes.

By Fioa

Ingredients

• ✓ butter
• butternut squash
• water
• salt
• evaporated milk
• corn
• sweet pea
• cheddar cheese
• basmati rice

Instructions

1. 1 Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
2. 2 Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

By Holly

Ingredients

• ✓ butter
• onion
• russet potato
• chicken breast
• water
• corn
• salt
• black pepper
• milk
• mozzarella cheese stick

Instructions

1. 1 Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
2. 2 Season soup with salt and pepper. Add milk and mozzarella cheese.

By Sara Perry

Ingredients

• ✓ butter
• lemon juice
• sugar
• rum
• banana
• water
• brown rice
• black bean
• tomato
• vegetable oil
• sausage
• dill
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ butter
• olive oil
• onion
• garlic
• plum tomato
• white wine
• stuffed green olive
• caper
• red pepper flakes
• sea bass fillet
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ butter
• egg
• corn
• vegetable oil
• onion
• milk
• cornstarch
• nutmeg
• salt
• black pepper
• pie crust
• egg

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
3. 3 Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
4. 4 Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

By Carol C

Ingredients

• ✓ butter
• olive oil
• garlic
• ginger
• kohlrabi
• salt
• pepper
• yellow squash
• green onion
• spinach
• nutmeg
• egg
• water
• pastry

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
2. 2 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
3. 3 Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
4. 4 Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

By Jennie

Ingredients

• ✓ butter
• olive oil
• yellow onion
• scallion
• green bell pepper
• ground beef
• oregano
• salt
• cayenne pepper
• cumin
• empanada pastry
• egg white

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

Ingredients

• ✓ butter
• grapeseed oil
• shallot
• garlic
• red curry paste
• tomato
• coconut milk
• red bell pepper
• cilantro
• lime juice
• cayenne pepper
• salt
• cornstarch
• shrimp
• jasmine rice

Instructions

1. 1 Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
2. 2 Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
3. 3 Serve stew with cooked jasmine rice.

By thedailygourmet

Ingredients

• ✓ butter
• chicken breast
• onion
• garlic
• chicken bouillon
• water
• cumin
• half-and-half
• monterey jack cheese
• cream-style corn
• green chile
• hot pepper sauce
• tomato
• cilantro

Instructions

1. 1 In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. 2 Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. 3 Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

By Jeanne Jones

Ingredients

• ✓ butter
• potato
• onion
• green onion
• red bell pepper
• ground beef
• paprika
• cayenne pepper
• salt
• green olive
• egg
• olive oil
• empanada pastry
• egg

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
2. 2 Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
3. 3 Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
5. 5 Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By Fioa

Ingredients

• ✓ butter
• onion
• flank steak
• green bell pepper
• bay leaf
• garlic
• salt
• lime juice
• olive oil
• salt
• black pepper
• lime

Instructions

1. 1 Cut one onion in half and thinly slice second onion. Set aside.
2. 2 Combine flank steak, onion halves, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer until meat is easily shredded with 2 forks, about 20 minutes.
3. 3 Transfer flank steak to a work surface and let cool, about 10 minutes. Shred cooled meat using two forks and place into a bowl. Discard cooking liquid, or strain and save broth for another use.
4. 4 Mix garlic and 1/2 teaspoon salt in a small bowl until a paste forms. Mix paste into shredded meat, then stir in onion slices, lime juice, and oil. Cover and marinate at room temperature for at least 30 minutes, or up to 1 1/2 hours.
5. 5 Melt butter in a large skillet over medium-high heat. Working in small batches, add a thin layer of beef and onion. Season with salt and pepper and cook, turning once or twice, until sizzling and crispy, about 7 minutes. Transfer to a platter and garnish with lime wedges.

By fandreu

Ingredients

• ✓ butter
• potato
• salt
• egg
• vegetable oil
• onion
• garlic
• tomato
• tomato paste
• ground beef
• panquehue cheese
• parsley
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
3. 3 Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
5. 5 Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
6. 6 Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
7. 7 Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.

By Cucina di papa

Ingredients

• ✓ butter
• water
• salt
• all-purpose flour
• margarine
• vegetable oil
• potato
• onion
• green onion
• red bell pepper
• ground beef
• salt
• cayenne pepper
• cumin
• paprika
• egg

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
4. 4 Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
5. 5 Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
6. 6 Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.
7. 7 Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
8. 8 Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
9. 9 Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

By Allrecipes Member

Ingredients

• ✓ butter
• black bean
• onion
• ham
• calabresa sausage
• garlic
• salt
• cumin
• black pepper
• bay leaf
• olive oil
• collard green
• cassava flour
• white rice
• orange
• cilantro

Instructions

1. 1 Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2. 2 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3. 3 Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4. 4 Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5. 5 Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6. 6 Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

By GRECKLE

Ingredients

• ✓ butter
• salt
• white sugar
• milk
• basil
• sweet corn
• kalamata olive
• raisin
• chicken
• ground beef
• black pepper
• paprika
• salt
• garlic
• onion
• vegetable oil
• egg

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
3. 3 Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
4. 4 Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7. 7 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Epicureo

Ingredients

• ✓ butter
• ground beef
• onion
• red bell pepper
• garlic
• green olive
• paprika
• cumin
• salt
• black pepper
• egg
• all-purpose flour
• salt
• water
• egg
• white vinegar

Instructions

1. 1 Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
2. 2 Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
3. 3 Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
4. 4 Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
5. 5 When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
7. 7 Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
8. 8 Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
9. 9 Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

By Rebekah Rose Hills

Ingredients

• ✓ butter
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ butter
• canola oil

Instructions

1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
3. 3 Refrigerate for 3 hours, or until set.
4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck

Ingredients

• ✓ butter
• ✓ butter
• asparagus
• onion
• onion salt

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium-high heat.
2. 2 Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
3. 3 Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
4. 4 Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

By Laurie Brenner

Ingredients

• ✓ butter
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
3. 3 Bake for 30 minutes, or until the garlic is soft.

By FROGETTE

Ingredients

• ✓ butter
• button mushroom
• seasoned salt

Instructions

1. 1 In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes.

By Carrie Magill

Ingredients

• ✓ butter
• chipotle pepper in adobo sauce
• oyster

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place butter in a small bowl. Stir in chipotle pepper and set aside.
3. 3 Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

By Soup Loving Nicole

Ingredients

• ✓ butter
• ✓ butter
• chanterelle mushroom
• tomato
• balsamic vinegar
• scallop

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
2. 2 Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

By maggie

Ingredients

• ✓ butter
• ranch salad dressing mix
• mushroom

Instructions

1. 1 Melt butter in a large skillet over low heat. Mix in dry ranch salad dressing mix until well combined. Add mushrooms; stir to coat. Cook, stirring frequently, until mushrooms are very tender, at least 30 minutes.

By Perri Pender

Ingredients

• ✓ butter
• ✓ butter
• garlic
• zucchini
• onion
• chicken breast

Instructions

1. 1 Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.

By Stephanie Kilmon