4,467 butter dream recipes

Steaks Esterhazy is a Hungarian-style dinner of broiled sirloin or T-bone topped with a creamy paprika sauce of mushrooms, sour cream, and Worcestershire. A 35-minute weeknight take on a classic recipe.

Pashka, a traditional Russian Easter dessert made with cream cheese, butter, egg yolks, crushed pineapple, and toasted almonds. A no-bake molded cheesecake chilled overnight in a clay pot.

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Creamy curry sauce for turkey or chicken with sauteed apple, onion, garlic, and curry powder in a chicken broth and cream base. A quick British-style curry sauce ready in 20 minutes.

Cream of pea soup made with split peas, fresh peas, carrot, and a finishing pour of heavy cream for serious richness. The classic blended pea soup that pairs comforting heft with bright fresh-pea flavor.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Chicken breasts layered with Swiss cheese and mushrooms, smothered in cream of chicken soup with white wine, and topped with buttery stuffing. An easy retro casserole.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Easy German cheesecake brownies: German chocolate cake mix base with cream cheese topping baked into rich layered bars. Cake mix shortcut for sixteen squares.

Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.

Smoked trout and grilled apple strudel wraps flaky phyllo around a savory filling of smoked trout, fire-charred Granny Smith apples, shallots and cream cheese. Restaurant-style appetizer.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Flaky salmon surprise with canned salmon and cucumber in a creamy tarragon sauce layered inside golden puff pastry rounds. An elegant British-style seafood main course.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.