owl, combine sour cream and butter.
Manually beat until fluffy
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
r two knives,cut in butter until mixture resembles coarse crumbs
beat the cake mix, softened butter, and 1 egg with an
In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
Preheat oven to 350.
Place chicken in a large roasting pan,breast side up.
Sprinkle cavity and skin with salt,pepper and paprika.
Roast 1 hour.
In a small saucepan mix honey,lemon juice butter,mint jelly and lemon peel.
Heat,stirring until butter and jelly are melted.
Brush chicken with honey mint glaze.
Roast 20 minutes longer until chicken is tender.
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Bring the potatoes to the boil in enough lightly salted water to cover.
Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
Use parsley if you don't have or like mint, or use a mix of both if you wish.
salt, and sugar together. Add butter and mix (or 'cut') until
In large bowl, beat butter until creamy. With mixer on
Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.
owl, cream sugar and softened butter until smooth. Mix in the
In a pot of boiling salted water cook asparagus, mint, and sugar in boiling salted water to cover 5 to 7 minutes, until asparagus and leeks are tender; drain.
Stir in butter, mint, salt, and pepper.
Preheat oven to 375\u00b0.
Mix together.
Drop spoonful of dough onto cookie sheet until filled.
Press each cookie with fork to make crisscross pattern.
Sprinkle sugar on tops of each cookie, then bake for 10 minutes or until light golden brown.
It's easy to cut recipe in half or double, triple, etc.