owels.
Meanwhile, for the herbed butter, beat the ingredients in a
To make the herbed butter, beat butter, lemon zest and lemon juice until light and fluffy. Stir in herbs and garlic.
Oil a grill plate and place over medium-high heat. Melt 1/2 the herb butter in a small saucepan. Brush mushrooms with 1/2 the melted butter then grill until tender.
Brush crayfish tails with remaining melted butter and grill until just pink and cooked to your liking.
Serve endive and mushrooms with crayfish tails. Top with remaining herb butter.
efrigerate 30 minutes.
Citrus Herbed Butter: Combine butter, Diamond Crystal(R) Coarse
In a small bowl, combine butter, garlic, lemon juice and parsley.<
make the sauce. Melt the butter in a sauce pan over
Cook the linguine according to package diretions.
Drain and put in a serving bowl.
Meanwhile, melt the butter in a small nonstick skillet.
Add the parsley, basil, thyme, oregano, garlic, salt and pepper.
Reduce the heat and cook until the herbs wilt.
Discard the garlic.
Pour the herbed butter over the linguine and toss to coat.
Serve immediately.
an. Add 1/2 the butter and 1/3 of the
Place first 5 ingredients in small saucepan and warm over low heat until butter is melted.
Slice bread.
GENEROUSLY brush herbed butter on each slice.
Sprinkle with minced garlic, Parmesan cheese, and parsley.
Place in very hot oven or broiler for a few minutes until slightly browned.
Enjoy!
For herbed butter, combine butter or margarine, oregano, parsely, salt
For herbed butter combine, place on wax paper
our.
Make the Herb Butter: in a bowl, mix the
Preheat oven to 400F or 210\u00b0C.
In a small bowl, combine butter and dried ingredients.
Place corn in aluminium foil and brush corn with herbed butter.
Wrap up well and put in oven for about 20 mins or so.
Enjoy.
mall bowl combine the softened butter, Dijon mustard, thyme, parsley and
arlic, parsley and basil into butter. Season with salt and pepper
Preheat the oven to 375\u00b0.
Cut four large squares of foil. Peel back but do not remove the corn husks.
Remove the corn silk. In a small bowl, blend together the butter, basil, oregano, salt and pepper.
Spread about 1 tablespoon of herbed butter on each ear of corn, then close the husk around the corn.
Wrap each ear of corn tightly in foil and bake for 30 minutes or until tender.
Mix all but fish in small bowl.
Heat skillet; add butter mixture.
Add fish and saute for about 6-7 minutes on each side.
Garnish with lemon wedges.
In a Kitchen-aide mixer, whip the butter and margarine together on slow speed until it is creamy.
Continue using the wire whip and raise the speed to high to triple the volume of the butter/margarine, scraping the sides down occasionally.
Reduce the speed to low to add the remaining ingredients and blend.
Return the speed to high and whip for a couple more minutes, scraping down the sides as needed.
Keep refrigerated and covered at all times after processing.
Mix herbs and butter together.
Press butter mixture into small containers or form into balls.
Different herbs, such as marjoram and thyme work well.
Serve with vegetables, fish, pastas and breads.
Whip softened butter in a large mixing bowl with mixer on medium till light and fluffy --
Mix onion and herbs into butter, stir to combine well.
Blend in garlic and lemon juice.
Chill in refrigerator about 30 minutes to chill slightly.
I like to divide this into 3 rolls and roll in parchment paper, so that I may slice it to serve on bread or top steaks, etc.
Please allow flavors to blend at least 6-8 hours before using.
I have frozen this and let it soften slightly before using.
Whip room temperature butter with a fork in a bowl.
Blend in parsley, chives or green onion, garlic if using, thyme, lemon juice, and white pepper to taste.
On wax paper, shape mixture into a log. Wrap again in plastic wrap and chill until serving time. Or just use plastic wrap but wrap the log twice.
Chill in refrigerator until serving time.
Or bag, label with date, and freeze. To use, simply slice off as much as you need, then rewrap and store remainder in freezer until needed next time.