753 butter cream recipes

Homemade cream of mushroom soup made from scratch with just four ingredients: fresh mushrooms, milk, butter, and flour. Simple, honest, and deeply savory.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Indian-style beef kofta steamed until tender, then baked in a spiced cream sauce with garam masala, cumin, turmeric, and mango powder. Includes a lighter spinach sauce variation.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.

Russian meatballs (bitki): beef and veal meatballs fried golden in butter and smothered in a sour cream and mushroom sauce. Old-world comfort food, straight from the Russian babushka's kitchen.

New England clam chowder, home-style: minced clams, potato, milk, butter and crisp bacon over a sauteed onion base. A simple, no-cream version that's pantry-friendly and ready fast.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.

Lightened-up hash brown casserole with frozen shredded potatoes, evaporated skim milk, nonfat sour cream, and sharp cheddar under a crisp buttered cornflake crust. A church-potluck classic, reformed.

Creamed cucumbers boil cucumbers tender, then toss in a paprika-spiked béchamel of butter, flour, and milk. A vintage Scandinavian-leaning side dish for fish and roast pork.

Three-ingredient chocolate crumb pie shell made with cookie crumbs, butter, and a touch of sugar. Bakes in just 8 minutes for any no-bake or cream pie filling.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.