In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Friday, January 8, 2016


* Exported from MasterCook *

                               HERB BUTTERS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments                      Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- softened
                        ingredients listed below  for each individual butter

CHIVE: 4 tbl snipped chives and 1 tsp of fresh lemon juice to use on fish, poultry or potatoes

CHILI : 1 tsp chili powder, 1/4 tsp garlic salt and a pinch of ground cumin.  Use on Crusty breads, corn and popcorn.

CURRY: 1 tsp curry powder, and 1 tsp lemon juic.  For poultry, lamb, green veggie and rice.

DILL: 2 tbl snipped fresh dillweed OR 1/4 tsp dry dillweed and 1 tsp lemon juice.  For seafood, lamb, potatoes, rice and spinach

HORSERADISH: 3 tbl horseradish and 1 tsp of lemon juice.  Use on roast or corned beef for sandwiches

MUSHROOM: 3 tbl duxelles and 1 tsp lemon juice for green vegetables, roasts and poultry.

MUSTARD: 2 tbl prepapred Dijon mustard.  Use on ham or beef sandwiches and spinach.

PAPRIKA: 1 tsp paprika, 1/4-1/2 tsp dry white wine OR lemon juice.  For poultry and potatoes

PARSLEY: 3 tbl finely minced fresh parsley OR 1 5bl dried parsley flakes, 1 dash of Tabasco sauce and 1 tsp lemon juice.  Add this to poultry, seafood, green vegetables or potatoes.

GARLIC--VERSIONS 1 & 2: use either 1 tsp garlic salt, OR 1/2 tsp garlic powder (OR granulated garlic) 1 tsp lemon juice.  For garlic bread, green veggies, all meats, poultry and seafood.

GARLIC -VERSION 3: melt butter in a small sauce pan on a low heat and add 1 clove minced garlic.  Cook until the garlic is tender and the flavor is infused.  Let cool stirring occasionally to blend the butter well then refrigerate or freeze.

Garlic-VERSION 4 and More.  Make any of the first three versions, but add in 1/2-1 cup grated cheese of your choice.

TARRAGON: 1 tbl. dried tarragon. 1 tsp ground black pepper, salt to taste , 2 tbl minced shallots, 1 1/2 tsp lemon juice.  Roast beef and steak are best for this, but can also be used on potatoes.

  "Make up ahead of time and keep in the refrigerator or freezer for adding quick flavor to breads, vegetables and meats."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 937mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : Use these butters to flavor snack chips, pastas, potatoes and other vegetables, beef, lamb, poultry and seafood or to spread on bread toasted or plain.

NOTES : All these butters will keep in the refrigerator 3-4 days.  For longer storage form into a log on a piece of plastic wrap and wrap tightly.  Freeze until firm then place the wrapped log into a freezer or vacuum sealed bag that has been clearly labeled and return to the freezer.  The flavored butters can then be cut  to the amount you want with a knife that has been heated under hot water easily,  The remainder can be re-wrapped and returned to the freezer immediately.

Nutr. Assoc. : 0 0

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