2,754 butter real recipes

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Warsaw chrusciki, the crisp Polish bow-tie cookies known as angel wings. An egg-yolk-rich dough spiked with rum, rolled paper-thin, twisted, fried light, and dusted with powdered sugar.

A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Feel like you're in Alaska with this scrumptious omelet made out of eggs, salmon and sour cream.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

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.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Moist holiday turkey with an orange juice butter baste and a salt-rubbed cavity that locks in juices. A simple roasting method for a juicy, golden-skinned whole turkey.

Twice baked potatoes with a nonfat yogurt-mashed filling instead of sour cream, seasoned to taste and baked until heated through with a paprika-dusted top. A lighter, customizable classic side dish.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

Foamy omelet made by folding stiff egg whites into seasoned yolks, cooked on the stovetop then finished in the oven. A puffy, souffle-style egg dish in 20 minutes.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Crisp-tender julienned carrots and zucchini steamed and tossed in lemon butter with poppy seeds. A bright, low-calorie side dish that's on the table in 20 minutes flat.