4,372 butter dream recipes

Curried pumpkin soup with shrimp, coconut milk, jalapeno, and lime juice. A creamy, spiced bisque-style soup pureed smooth with shrimp stirred in at the end.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Spaghetti tossed in a from-scratch cream sauce with nutmeg, Marsala wine, and Parmesan, loaded with flaked tuna, sliced mushrooms, and green pepper, then baked until bubbly. Classic tuna tetrazzini the way it was meant to be made.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Chicken and spinach baked in a tangy sour cream sauce with egg noodles, mushrooms, and cheddar. A touch of cayenne and lemon juice lifts every creamy, cheesy bite.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Tender lamb braised in saffron-infused cream sauce with black cardamom, cinnamon, cloves, and rose water. This authentic Shahi Korma is a Mughlai masterpiece finished with golden fried almonds.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Patout's Cajun hot crab dip with sweated trinity vegetables, fresh crab meat, heavy cream, three peppers, and Tabasco. Bayou-style appetizer for parties and game day.

Paprika is an excellent spice in this recipe, giving the chicken incredibly delicious flavour.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.