Type what you have

Ingredients

• ✓ butter
• olive oil
• onion
• garlic
• tomato
• cabbage
• chicken stock
• corned beef

Instructions

1. 1 Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
2. 2 Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
3. 3 Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

By Shela F Diehr

Ingredients

• ✓ butter
• ✓ butter
• shrimp
• garlic
• lemon
• onion
• sambal oelek
• water
• sushi rice
• green onion

Instructions

1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Ingredients

• ✓ butter
• ginger
• garlic
• onion
• acorn squash
• coconut milk
• green bean
• shrimp
• firm tofu
• salt
• pepper
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
2. 2 Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

By Vanessa H

Ingredients

• ✓ butter
• garlic
• green onion
• ginger root
• peanut
• lemon juice
• honey
• soy sauce
• coriander seed
• red pepper flake
• chicken broth
• pork tenderloin
• skewer

Instructions

1. 1 In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
2. 2 Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
3. 3 Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
4. 4 Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

By Debbie

Ingredients

• ✓ butter
• water
• onion
• chicken thigh
• garlic powder
• onion powder
• carrot
• fish sauce
• chicken bouillon granules
• black pepper
• elbow macaroni
• evaporated milk
• salt
• black pepper

Instructions

1. 1 Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
2. 2 Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
3. 3 Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

By Shela F Diehr

Ingredients

• ✓ butter
• ✓ butter
• ✓ butter
• serrano pepper
• cilantro
• red lentil
• coconut milk
• water
• tomato paste
• cayenne pepper
• black pepper
• cumin
• paprika
• curry powder
• kosher salt
• garlic
• ginger
• onion
• vegetable oil
• water
• egg
• salt
• white sugar
• bread flour

Instructions

1. 1 Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
2. 2 Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
3. 3 Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
4. 4 Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
5. 5 Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
6. 6 Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
7. 7 Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
8. 8 Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
9. 9 Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
10. 10 Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

By John Mitzewich

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

Ingredients

• ✓ butter
• garlic
• french bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add bread cubes and toss until coated. Transfer to a rimmed baking sheet and spread in an even layer.
3. 3 Bake in the preheated oven, checking frequently to prevent burning, until crisp and dry, about 15 minutes. Let cool before using, 2 to 3 minutes.

By Cathy Hofmann

Ingredients

• ✓ butter
• white bread
• cheddar cheese

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-low heat. Place bread slices over hot butter in the skillet.
2. 2 Spread about 1/4 cup Cheddar cheese on 1 bread slice; place other bread slice, butter-side up, on top of cheese. Spread about 2 tablespoons cheese on top of sandwich.
3. 3 Melt remaining 1/2 tablespoon butter in the skillet next to sandwich. Flip sandwich onto melted butter, cheese-side down. Spread remaining cheese on top of sandwich. Cook until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, 3 to 4 minutes more.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
2. 2 In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
3. 3 Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
4. 4 Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

By giteup

Ingredients

• ✓ butter
• garlic
• french bread

Instructions

1. 1 Melt butter in a small saucepan; simmer garlic slices in hot butter over low heat until butter turns foamy, about 5 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Place bread loaf halves under the preheated broiler to toast, 2 to 4 minutes. Watch carefully to prevent burning.
4. 4 Slice toasted bread into 2-inch thick slices. Dip toasted side of each slice into garlic butter.

By momof3ccc

Ingredients

• ✓ butter
• zucchini
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a medium baking sheet.
2. 2 Melt butter in a large saucepan over medium-low heat. Add zucchini; cook, stirring occasionally, until soft and golden brown.
3. 3 Evenly spread zucchini on the prepared baking sheet; top with cheese.
4. 4 Broil until cheese is melted.

By Lynda

Ingredients

• ✓ butter
• ✓ butter
• white sugar
• corn kernel
• cream cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
3. 3 Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
4. 4 Bake in the preheated oven 20 to 30 minutes, until lightly browned.

By DAS

Ingredients

• ✓ butter
• potato
• onion
• garlic

Instructions

1. 1 Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat. Cook potatoes in butter, stirring occasionally, until golden brown, 10 to 15 minutes.
2. 2 Meanwhile, melt remaining 1 1/2 tablespoons butter in a small skillet over medium heat; cook and stir onion and garlic in butter until onions are tender, about 5 minutes.
3. 3 Stir onion mixture into potatoes. Cook and stir until potatoes are tender, about 10 more minutes.

By tenastic66

Ingredients

• ✓ butter
• green cabbage
• black pepper

Instructions

1. 1 Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage; top with remaining 1 tablespoon butter. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with melted butter.
2. 2 Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

By Alexis

Ingredients

• ✓ butter
• black pepper
• chicken breast
• lemon juice

Instructions

1. 1 Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
2. 2 Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

By LionHert65

Ingredients

• ✓ butter
• pecan
• zucchini
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ butter
• carrot
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ butter
• sweet potato
• white sugar

Instructions

1. 1 Preheat the oven's broiler. Line a 10x15-inch cookie sheet with aluminum foil.
2. 2 Cook sweet potatoes in the microwave until done, about 4 minutes per potato. When potatoes are cool, peel, cut in half lengthwise, and slice into 1/4-inch slices.
3. 3 Place potato slices in a single layer on the prepared cookie sheet. Slice butter into about 1/8-inch pats and place all over sweet potatoes. Sprinkle sugar over potatoes and butter. Place under broiler until golden and bubbly, about 5 to 8 minutes.

By Maria Watson

Ingredients

• ✓ butter
• salt
• chicken breast

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
2. 2 Stir together melted butter and salt in a bowl.
3. 3 Arrange chicken in the prepared baking dish. Brush butter mixture onto chicken until thoroughly coated, pouring any extra over chicken.
4. 4 Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve and enjoy!

By Jennifer Jones

Ingredients

• ✓ butter
• sweet potato
• brown sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2-inch slices.
2. 2 Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

By LISAB4X

Ingredients

• ✓ butter
• ✓ butter
• mushroom
• spinach
• salt
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
3. 3 Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
4. 4 Bake in preheated oven for 20 minutes.

By Cathy Martin