10,000 butter real recipes

Plantation broiled cobia with breaded baked eggplant slices and a lemon-oil finish, garnished Southern-style with boiled egg and stuffed tomatoes. A vintage fish dinner combining buttery broiled fillets and crispy eggplant planks.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Foolproof cheesecake with a graham cracker crust, creamy filling blended smooth in a food processor, and a tangy sour cream topping. No water bath needed, no fussy technique.

Irish smoked cod pie with a creamy mustard sauce, green peas, and buttery mashed potato topping baked until golden. Hearty comfort food from the Emerald Isle.

Red Snapper in Artichoke Butter cooks entirely in the microwave - garlic butter with artichoke hearts, mushrooms, lemon, and cayenne poured over fillets and done in 30 minutes.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.

Chocolate chip cookies made from yellow cake mix with just 5 extra ingredients. Soft, cakey cookies with walnuts that come together in minutes and bake in 12.

Triple-cheese crustless quiche featuring nutty Jarlsberg, cream cheese, and Parmesan in a buttery cream sauce custard. Makes two pies to feed a crowd at brunch.

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.

A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Awesome Spinach Spanakopita with Parsley and Dill recipe

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Pumpkin bars built on a spice cake mix shortcut: a press-in crust topped with a pumpkin custard layer, finished with chopped pecans. Thirty-two festive holiday bars from one box of mix.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.