Place filets in a re-sealable plastic bag.
Combine the marinade ingredients in a glass bowl or measuring cup.
Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.
Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
hinly spread bread with butter (plain or flavored with mustard or horseradish
Beat 3 tablespoons of brandy, 2 tablespoons of icing sugar into the butter till very smooth and spoon into a pretty jar and refrigerate.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
Mix all until smooth and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, blend the softened butter with the Sriracha until completely combined.
Scoop the flavored butter onto a sheet of plastic wrap. Roll the plastic around the butter, forming a log about 1 inch in diameter; wrap tightly.
Chill in the refrigerator for at least an hour. Once hardened, the butter may be sliced for use. Keeps in the refrigerator for up to 2 weeks or in the freezer for 6 months.
Saute shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
Fold all ingredients together and chill.
When almost firm, place flavored butter onto wax paper and roll into a log.
Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
Let butter soften before using for best flavor.
small bowl, combine the butter with the shallot, parsley, garlic
easpoon flavored butter.
FOR EACH FLAVORED BUTTER:
Using a spoon, mix butter with
Place ingredients in an electric blender.
Blend until mixture becomes paste-like or speadable.
It may be necessary to add more peanut oil.
The ingredients must be blended for several minutes. Store in tightly covered container.
Homemade peanut butter will separate on standing; stir before using.
You may leave out the sugar and salt, if desired.
br>Blend together the caramel, butter, salt and vanilla in a
nions fine and saute in butter or margarine until they look
Put peanuts into blender or food processor.
Gradually add 2 tablespoons of vegetable oil, blending until texture is thick and creamy.
Keep homemade peanut butter refrigerated.
If oil separates, stir back in with spoon.
Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.
Place ingredients in an electric blender.
Blend until mixture becomes paste like or spreadable.
It may be necessary to add more peanuts.
The ingredients must be blended for several minutes. Store in tightly covered container.
Homemade peanut butter will separate on standing. Stir before using.
e herbs, garlic, pepper, and butter in a small mixing bowl
spoon generous amounts of peanut butter mixture into each candy cup
Mix together: box of cake mix, crisco, peanut butter, and eggs. Mix well. Roll into small balls and place on cookie sheet. Bake at 350\u00b0 for 10-12 minutes. Remove from cookie sheet and cool. Make a cookie sandwich by spreading cream cheese frosting on the flat side of one cookie and topping with the flat side of another.
Melt butter.
Combine crumbs, 1 cup peanut butter, 10x sugar and butter.
Press into greased 9 x 13-inch pan.
Melt 1/2 cup chocolate bits and 1/2 cup peanut butter over water.
Spread chocolate mixture over other mixture.
Refrigerate until firm. Store in fridge, but cut into squares before it gets too hard.
Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.