In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
Stir in remaining butter, salt and pepper and remove from heat.
Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
Drain well and transfer to a serving bowl.
Add shallot butter and parsley and toss to coat.
Garnish with toasted almonds if desired and serve.
Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium
mall bowl; cool completely. Add butter; mix with fork until blended
Melt 1/4 cup butter with oil in a small skillet.
Add shallots and cook 7-9 minutes over low heat, stirring occasionally, until very tender.
Stir in remaining butter, the salt and pepper. Remove from heat.
Cook beans uncovered in a large pot of water 5-7 minutes until crisp-tender.
Drain well.
Add shallot butter and parsley.
Toss to mix and coat.
You can make the shallot butter up to 5 days ahead.
Makes 15 servings.
Rub the steaks on both sides with oil.
Heat the broiler until it is glowing.
Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
Heat through, without cooking the shallots, mix in the parsley and keep on one side.
Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
Serve at once with your favourite side dishes.
garlic shallot butter:
melt 1 T butter in a nonstick pan over
ress your pizza. The original recipe calls for you to bake
garlic-shallot butter with lemon:
melt 1 T butter in a nonstick saucepan
Melt butter in a saucepan over medium-high heat.
Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
Cook beans in boiling water 3 minutes or until crisp-tender; drain.
Combine beans and shallot mixture in a large bowl and toss well to coat.
To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan
Cook broccoli in boiling salted water until tender but firm (about 5 minutes).
Drain, run under cold water and pat dry.
Simmer orange juice in saucepan with shallots until juice reduces to 2 tablespoons.
Add butter and orange peel.
Cook until butter has melted.
Add broccoli and cook until heated through.
Add salt and pepper to taste and serve immediately.
ix thoroughly.
Shallot Butter:
Allow the whole butter to soften at
Heat 1 tablespoon of butter in a small saucepan over
In a small bowl, combine butter, shallots and thyme; set aside.
Bring water to rapid boil in large saucepan; add green beans.
Cook for 7 min. or until tender, drain.
Add shallot butter to hot beans; gently toss until butter melts.
Serve immediately.
Makes 6-8 servings.
To make the Compound Butter -- Beat room temperature butter with a fork until
br>For glaze:.
Melt butter in saucepan.
Stir in
combine cake mix, egg, and butter with an electric mixer. Mix
Mix the butter ( I melt it in the
Put 2 tbsp butter in fry pan and saute
br>Immediately stir in peanut butter.
Drizzle warm frosting over