PARSLEY BUTTER
Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients. Refrigerate leftovers.
Nutrition Facts :
PARSLEY BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for. Parsley butter is really good on corn on the cob.
Provided by Nyteglori
Categories Very Low Carbs
Time 3h5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for up to 1 month in the refrigerator or 3 months in the freezer.
RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER
Steps:
- Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
- Preheat the oven to 400 degrees F.
- Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
PARSLEY BUTTER
Serve a pat of this butter with steak, chicken, or fish, or stir into pasta.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- In a bowl, combine butter, and fresh parsley leaves with a spoon; season with coarse salt.
SPAETZLE WITH BUTTER AND PARSLEY
Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
- Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.
GARLIC PARSLEY BUTTER
Make and share this Garlic Parsley Butter recipe from Food.com.
Provided by Margie99
Categories Very Low Carbs
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.
GRILLED PARSLEY-BUTTER BREAD
This recipe can be prepared in 45 minutes or less.
Yield Serves 6 generously
Number Of Ingredients 3
Steps:
- In a blender pulse butter and parsley until parsley is finely chopped. Season butter with salt and pepper. Parsley butter may be made 2 days ahead and chilled, covered. Bring butter to room temperature before proceeding.
- Prepare grill.
- Halve bread lengthwise and spread cut sides with parsley butter. On a rack set 5 to 6 inches over glowing coals grill bread, cut sides up, covered, 2 minutes, or until parsley butter melts into bread. Turn bread over and grill until just toasted, 1 to 2 minutes. Cut bread crosswise into 2 1/2-inch-thick slices.
PARSLEY BUTTER
Steps:
- Make a fine puree of all the ingredients in a food processor. Put the butter on a sheet of wax paper or plastic wrap and roll into a log, about 1 inches in diameter. Wrap well and freeze up to a year. Use a sharp, hot knife to cut off pieces just before using. The butter can be stuffed under chicken skin before cooking, melted over grilled fish, veal or beef or steamed vegetables or tossed with pasta.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 1 gram
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- Whip or beat the butter with parsley together in a bowl and season with salt and pepper. Spoon into a large piece of parchment paper or plastic wrap, roll it into a log, and seal the ends. Alternatively, you can simply smoosh the butter into a ramekin or other small dish, leveling the surface with a knife.
- Refrigerate until firm, about 1 hour. Keep your stash of parsley butter in the fridge for up to 1 month or freeze for up to 3 months. To prevent icky aromas from infiltrating your butter, wrap the parchment paper (or ramekin) tightly with plastic wrap or aluminum foil. Slice or set out on your dinner table while the butter is still cold.
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