Type what you have

Ingredients

• ✓ butter
• cream cheese
• egg
• onion
• salt
• black pepper
• parsley

Instructions

1. 1 Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

By apfel

Ingredients

• ✓ butter
• cream cheese
• garlic
• french bread
• sausage
• cucumber
• tomato
• egg

Instructions

1. 1 Stir together cream cheese, butter, and garlic in a small bowl until well combined. Spread onto each bread slice. Top each with a sausage slice, cucumber slice, and tomato slice, then sprinkle chopped egg over each one. Serve open-faced.

By UKRAINIANCOOK

Ingredients

• ✓ butter
• potato
• mushroom
• egg
• red onion
• mayonnaise
• pickle
• cornichon

Instructions

1. 1 Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
3. 3 Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
4. 4 Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

By OOB

Ingredients

• ✓ butter
• dinner roll dough
• ground beef
• pork sausage
• cabbage
• onion
• salt

Instructions

1. 1 Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
2. 2 In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
3. 3 Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
4. 4 Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.

By Sallie

Ingredients

• ✓ butter
• all-purpose flour
• salt
• pepper
• mustard
• worcestershire sauce
• hot pepper sauce
• milk
• beer
• cheddar cheese
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce. Cook and stir until smooth and bubbly, about 5 minutes.
3. 3 Remove the saucepan from the heat. Gradually stir in milk, then return to heat and stir continuously until mixture comes to a boil. Slowly pour in beer; cook and stir for 1 minute.
4. 4 Melt Cheddar cheese into mixture in small portions until completely incorporated. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up.
6. 6 Spoon cheese sauce over untoasted side.
7. 7 Cook under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes. Serve hot.

By MOMFISH

Ingredients

• ✓ butter
• linguica sausage
• onion
• green bell pepper
• red bell pepper
• black pepper
• basil
• oregano
• bean
• water
• white rice

Instructions

1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Ingredients

• ✓ butter
• beef roast
• water
• onion
• salt
• black pepper
• potato
• carrot
• celery
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook beef in hot butter until browned on all sides. Pour in 4 cups water and bring to a boil. Add onion, salt, and pepper. Reduce heat to low and simmer for 1 hour.
2. 2 Add potatoes, carrots, and celery; simmer for 1 1/2 more hours.
3. 3 Whisk together remaining 1/2 cup water and flour in a small bowl to form a thin paste; stir into soup and simmer until thickened, about 15 minutes.

By Lois

Ingredients

• ✓ butter
• ✓ butter
• milk
• sugar
• active dry yeast
• egg
• salt
• all-purpose flour
• cabbage
• egg
• salt
• pepper

Instructions

1. 1 Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
2. 2 Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
3. 3 While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
4. 4 Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
6. 6 Bake for 20 minutes in the preheated oven, or until golden brown.

By Rex

Ingredients

• ✓ butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• russet potato
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ butter
• water
• potato
• green onion
• green bean
• carrot
• salt
• black pepper
• green pea
• half-and-half
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ butter
• ✓ butter
• bread flour
• lard
• salt
• water
• beef skirt steak
• potato
• onion
• turnip
• salt
• black pepper
• cayenne pepper
• egg
• water

Instructions

1. 1 Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
2. 2 Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
5. 5 Beat egg and 1 teaspoon water together in a small bowl.
6. 6 Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
7. 7 Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
8. 8 Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ butter
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• black peppercorn
• bay leaf
• beef stock
• kielbasa sausage
• ham
• veal
• onion
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Ingredients

• ✓ butter
• water
• egg
• sugar
• salt
• all-purpose flour
• water
• egg
• pepper jack cheese
• water
• green chile pepper
• tomato
• currant
• chicken
• cayenne pepper
• oregano
• cumin
• chipotle pepper
• black pepper
• salt
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
3. 3 Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
4. 4 Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
5. 5 While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine.
6. 6 Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
7. 7 Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each piece into an 8-inch circle.
9. 9 Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
10. 10 Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
11. 11 Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
12. 12 Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
13. 13 Serve warm and enjoy!

By John Mitzewich

Ingredients

• ✓ butter
• sourdough bread
• prosciutto
• mozzarella

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
3. 3 Place sandwich in the air fryer and cook until lightly browned and toasted, about 8 minutes.

By France Cevallos

Ingredients

• ✓ butter
• white bread
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat a nonstick skillet over medium heat. Generously butter one side each bread slice.
3. 3 Place 1 slice bread, butter-side down, in the hot skillet; top with 1 slice cheese.
4. 4 Place 1 slice bread, butter-side up, on top cheese.
5. 5 Cook until lightly browned on one side; flip and continue cooking until cheese is melted.
6. 6 Repeat with remaining bread and cheese slices. Serve and enjoy!

By Sara

Ingredients

• ✓ butter
• white bread
• fruit jelly
• peanut butter

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a griddle or skillet to 350 degrees F (175 degrees C).
3. 3 Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side.
4. 4 Place bread slices together, so peanut butter and jelly are in the middle.
5. 5 Cook on the preheated griddle until golden brown and heated through, about 4 minutes per side.

By Chasity

Ingredients

• ✓ butter
• bread
• peanut butter
• fruit jam

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Lightly spread butter on one side each bread slice; spread peanut butter on 1 bread slice, unbuttered side, and jam on remaining 1 bread slice, unbuttered side. Press sandwich together to enclose peanut butter and jam, buttered-sides out.
3. 3 Remove and discard crusts; seal all sides using a fork.
4. 4 Air-fry sandwich in the preheated air fryer until golden brown, about 5 minutes, flipping halfway through.

By Annie Campbell

Ingredients

• ✓ butter
• flour tortilla
• peanut butter
• grape jelly

Instructions

1. 1 Melt butter in a skillet over medium heat. Spread one side of tortilla with peanut butter; fold in half with peanut butter inside. Place in the skillet; heat until lightly browned, 2 minutes per side. Slice into wedges. Serve with jelly as a dipper.

By DAETHOM

Ingredients

• ✓ butter
• egg
• cayenne pepper
• worcestershire sauce

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
2. 2 Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

By epicureangela

Ingredients

• ✓ butter
• bread
• cheddar cheese
• bacon
• apple

Instructions

1. 1 Preheat a panini press.
2. 2 Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.

By Karen

Ingredients

• ✓ butter
• soft french bread
• semi-sweet chocolate chip
• sugar
• cinnamon

Instructions

1. 1 Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
2. 2 Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

By Adrienne Gauthier

Ingredients

• ✓ butter
• spinach
• garlic
• lemon juice

Instructions

1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Ingredients

• ✓ butter
• bread
• granny smith apple
• gouda cheese

Instructions

1. 1 Heat a griddle over medium-low heat.
2. 2 Butter bread slices on one side. Place 1/2 of the bread on the hot griddle, buttered-sides down. Add apple slices and shredded Gouda cheese to each slice, then top with remaining bread.
3. 3 Cook until golden brown, 3 to 5 minutes per side.

By Circle City Mama

Ingredients

• ✓ butter
• chicken flavored ramen noodle
• egg
• cheddar cheese

Instructions

1. 1 Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles.
2. 2 Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.

By Judy M

Ingredients

• ✓ butter
• broccoli
• sweet onion
• whole grain bread
• cheddar cheese
• garlic powder

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
2. 2 Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
3. 3 Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
4. 4 Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.

By Princess Whitney Rachel Crider

Ingredients

• ✓ butter
• white bread
• american cheese
• brown sugar

Instructions

1. 1 Heat a skillet over medium heat. Spread butter onto one side of a piece of bread and place butter side down in the skillet. Place one piece of cheese on top of the bread, then sprinkle with brown sugar. Top with the other slice of cheese. Butter the other slice of bread and place on top with the butter side up. Fry on each side until golden brown, 3 to 5 minutes per side.

By Teresa L

Ingredients

• ✓ butter
• bread
• mustard
• brie cheese
• fuji apple
• bacon

Instructions

1. 1 Heat a panini press to medium-high heat according to manufacturer's instructions.
2. 2 Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up.
3. 3 Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.

By Angela

Ingredients

• ✓ butter
• white bread
• peanut butter
• sugar
• whole wheat bread

Instructions

1. 1 Butter a slice of white bread. Spread peanut butter on the bread over the layer of butter. Sprinkle sugar over the top of the peanut butter layer.
2. 2 Place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. Top the wheat bread with a slice of white bread.
3. 3 Cut the layered slices into 9 pieces. Insert toothpicks into the pieces and serve.

By Marc Rimmer

Ingredients

• ✓ butter
• bread
• peach
• mascarpone cheese
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

By ghada faris

Ingredients

• ✓ butter
• ✓ butter
• apple
• brown sugar
• cinnamon
• pecan
• sourdough bread
• brie cheese
• cinnamon

Instructions

1. 1 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
2. 2 Preheat the oven's broiler.
3. 3 Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
4. 4 Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

By Jenn Harmon Jones