10,000 butter real recipes

Creamy cottage cheesecake made with full-fat cottage cheese, cream cheese, sour cream, and eggs on a graham cracker crust. The lighter, tangier alternative to classic cheesecake.

Sesame drop biscuit-muffins made with just five ingredients: self-rising flour, butter, sour cream, toasted sesame seeds, and paprika. Crispy edges, tender centers, and ready in 30 minutes.

Hungarian kiffels: tender butter-yeast cookies rolled around walnut, apricot, or prune filling. Old-world rolled cookies dusted in sugar, holiday tray classic.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Cheese pudding pie with a buttery nut crust, cream cheese filling, chocolate pudding layer, and whipped topping. A no-bake layered dessert with pecans that chills until set.

Lemon cream cheese pressed cookies with butter, lemon zest, and fresh lemon juice. Crisp, buttery spritz cookies with a tangy twist. Makes about 5 dozen.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.

Charlisa's Extra-Good Sesame Drop Biscuit-Muf recipe

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Mexican fresh corn soup blends corn off the cob with milk and butter into a silky base, then folds in green chilies and Monterey Jack. Topped with crisp deep-fried tortilla squares for crunch.

Shrimp de Jonghe is the classic Chicago restaurant casserole of shrimp baked in garlic-sherry butter under a crisp breadcrumb topping. Old-school elegance with serious flavor.

This version of Chicken kiev features chicken breasts stuffed with parley, butter and green onions.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.