Type what you have

Ingredients

• ✓ butter
• canola oil
• spinach leaf
• garlic

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat until mixture stops bubbling. (This allows water in the butter to evaporate.) Add garlic; cook and stir until it begins to brown, about 2 minutes. Add spinach; cook and stir until leaves are dark and about 1/4 of their original size, about 5 minutes.

By roteir

Ingredients

• ✓ butter
• white sugar
• corn oil
• corn syrup
• corn and rice cereal
• aji nori furikake

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
3. 3 Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

By Laurie Sueko Lau

Ingredients

• ✓ butter
• all-purpose flour
• sugar
• powdered milk
• lemon extract

Instructions

1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola

Ingredients

• ✓ butter
• sugar
• egg
• vanilla extract
• black sesame seed
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Jubilee

Ingredients

• ✓ butter
• garlic
• baby bok choy
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic; cook and stir until very lightly browned, about 5 minutes. Add baby bok choy and chicken broth; bring to a boil. Reduce heat to a simmer; cook until baby bok choy are tender, about 6 minutes. Season with salt and black pepper.

By Sarah MJ

Ingredients

• ✓ butter
• mayonnaise
• sugar
• vinegar
• tomato paste
• paprika
• cayenne pepper
• garlic powder

Instructions

1. 1 Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.

By Jason Owensby

Ingredients

• ✓ butter
• chow mein noodle
• garlic
• red thai chili pepper
• white miso paste
• milk
• heavy cream
• sriracha sauce
• everything bagel seasoning

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat according to package directions until cooked through but still firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large skillet and add minced garlic and 1 whole chili pepper. Stir until fragrant, 1 to 2 minutes. Meanwhile, finely chop remaining chili pepper with a sharp knife and add to the butter. Add miso paste and stir to break down paste. Add milk, cream, and Sriracha. Cook and stir until sauce thickens, 3 to 5 minutes. Retrieve whole chili pepper, discard.
3. 3 Combine cooked noodles with sauce, stirring to coat. Divide amongst 6 serving dishes, and top with everything seasoning blend.

By thedailygourmet

Ingredients

• ✓ butter
• white rice
• water
• garlic
• onion
• lemon juice

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
2. 2 Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

By Spryte

Ingredients

• ✓ butter
• celery
• chicken breast
• hot pepper sauce
• cheddar cheese
• salt
• pepper
• wonton wrapper
• oil

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
2. 2 Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
3. 3 Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

By Ashley L

Ingredients

• ✓ butter
• water
• five-spice powder
• beef bouillon
• ginger
• black pepper
• quinoa

Instructions

1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Ingredients

• ✓ butter
• egg white
• white sugar
• vanilla extract
• almond extract
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. 2 In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
3. 3 Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

By BABYCAKES291

Ingredients

• ✓ butter
• flank steak
• scallion
• soy sauce
• white sugar
• sake
• dashi stock
• mirin

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ butter
• bok choy
• grapeseed oil
• onion
• cashew
• garlic
• five-spice powder
• white sugar

Instructions

1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

Ingredients

• ✓ butter
• broccoli
• brown sugar
• soy sauce
• white vinegar
• black pepper
• garlic
• cashew

Instructions

1. 1 Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. 2 While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.
3. 3 Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

By SALSIEPIE

Ingredients

• ✓ butter
• tomato
• zucchini
• onion
• red bell pepper
• garlic
• cilantro
• basil
• lime juice
• salt
• milk
• coconut butter
• curry powder
• turmeric
• ginger
• cumin
• bay leaf
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ butter
• sunflower kernel
• ramen noodle
• napa cabbage
• spring onion
• vinegar
• vegetable oil
• white sugar
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Ingredients

• ✓ butter
• white rice
• chicken breast
• salt
• egg
• mushroom
• green onion
• soy sauce

Instructions

1. 1 In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
3. 3 Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
4. 4 In a separate skillet, scramble eggs.
5. 5 To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

By April

Ingredients

• ✓ butter
• all-purpose flour
• brown sugar
• rolled oat
• cinnamon
• nutmeg
• mango
• passion fruit
• lime juice
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.
3. 3 Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.
4. 4 Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

By Kali

Ingredients

• ✓ butter
• ✓ butter
• water
• sugar
• all-purpose flour
• water
• active dry yeast
• white sugar
• egg
• milk powder
• salt

Instructions

1. 1 Bring 1/2 cup water to a boil in a small saucepan. Add butter and 1 tablespoon sugar; stir until sugar is dissolved. Place 1 cup flour in a heatproof bowl. Pour boiling water mixture over flour and whisk until a smooth paste. Cover the bowl with plastic wrap and refrigerate water roux for 8 hours to overnight.
2. 2 The next day: Bring water roux to room temperature. Stir together 3/4 cup warm water and yeast in the bowl of an electric stand mixer; let stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add remaining 3 cups flour, 1/3 cup sugar, egg, dry milk powder, and salt. Scoop all of the water roux by spoonfuls into the bowl and let the machine knead dough on low speed until thoroughly combined, about 2 minutes. Increase the mixer speed to medium and knead until dough is soft and smooth, about 8 minutes.
3. 3 Turn dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Grease two 8x4-inch loaf pans.
5. 5 Punch down dough and transfer to a floured work surface. Cut dough in half and shape each piece into a loaf shape. Place into the prepared loaf pans, cover lightly with a cloth, and let loaves rise until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove from the pans and brush loaves with 2 teaspoons melted butter while still warm.

By Jessica Choi

Ingredients

• ✓ butter
• spaghetti
• salt
• onion
• button mushroom
• green bell pepper
• cocktail wiener
• ketchup
• tonkatsu sauce
• heavy cream

Instructions

1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna

Ingredients

• ✓ butter
• ✓ butter
• bread flour
• sugar
• sugar
• green tea powder
• instant yeast
• salt
• milk
• milk
• egg

Instructions

1. 1 Whisk flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt together in a bowl; make a well in the center. Pour in ½ cup plus 2 tablespoons milk and beaten egg; mix until a soft dough forms.
2. 2 Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into dough; continue kneading until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes.
3. 3 Smooth dough into a ball; place in a bowl. Cover with plastic wrap; let dough rise until doubled in volume, about 1 hour. Lightly grease a loaf pan.
4. 4 Transfer dough onto a work surface; punch down to remove accumulated air. Lightly flour work surface; roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible using a rolling pin. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place rolled dough, seam-side down, into the prepared pan; cover pan with plastic wrap. Let dough rise until it fills 80-percent of the pan, 45 to 60 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until golden brown, 30 to 35 minutes.
7. 7 Immediately remove bread from the pan; transfer to a wire rack to cool completely before slicing, about 30 minutes.

By kat

Ingredients

• ✓ butter
• egg yolk
• canola oil
• rice vinegar
• salt
• garlic powder
• saffron thread
• shrimp
• white cooking wine

Instructions

1. 1 Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
2. 2 Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
3. 3 Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

By nriffer

Ingredients

• ✓ butter
• white mushroom
• crimini mushroom
• bok choy
• green onion
• garlic
• ginger
• lime juice
• chicken broth
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
3. 3 Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
4. 4 Ladle into bowls and garnish with cilantro and green bok choy leaves.

By Christopher

Ingredients

• ✓ butter
• popcorn
• chow mein noodle
• peanut
• soy sauce
• lime juice
• sesame oil
• sriracha sauce
• ginger

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Ingredients

• ✓ butter
• spaghetti
• mayonnaise
• sweet chili sauce
• lime juice
• sriracha
• shrimp
• garlic
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
3. 3 Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
4. 4 Divide among serving plates and garnish with chopped scallion.

By Soup Loving Nicole

Ingredients

• ✓ butter
• banana
• sugar
• milk
• short-grain white rice
• egg yolk
• sugar
• salt
• whipped cream

Instructions

1. 1 Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
2. 2 Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
3. 3 Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
4. 4 Stir whipped cream into rice pudding until well blended.
5. 5 Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

By Cynthia

Ingredients

• ✓ butter
• canola oil
• ground beef
• green onion
• kimchi
• gochujang
• short-grain rice
• sesame oil
• egg

Instructions

1. 1 Heat canola oil in large nonstick skillet over high heat. Add ground beef and green onion white parts; reduce heat to medium. Cook and stir until beef is browned and onion is fragrant, 1 to 2 minutes.
2. 2 Stir kimchi and gochujang into beef mixture; cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
3. 3 Drizzle sesame oil over rice mixture; stir to coat. Garnish with green onion green parts.
4. 4 Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the skillet; cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

By abstractj

Ingredients

• ✓ butter
• mochiko
• sweet rice flour
• white sugar
• instant lemon pudding mix
• baking powder
• milk
• egg
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk mochiko, sugar, pudding mix, and baking powder together in a bowl until combined. Whisk in milk until smooth with no lumps. Whisk in melted butter, then eggs, then lemon extract; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

By thecookingwimp

Ingredients

• ✓ butter
• yellow curry paste
• coconut milk
• olive oil
• yellow onion
• garlic
• chicken breast
• chicken soup base
• cashew
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Ingredients

• ✓ butter
• olive oil
• onion
• carrot
• curry powder
• turmeric
• salt
• black pepper
• red pepper flakes
• cauliflower
• potato

Instructions

1. 1 Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. 2 Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

By MRICHAR4