10,000 butter real recipes

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.

Curried ground beef and rice one-pot supper with peanut butter, raisins, honey, and warm spices. Cook it stovetop or bake it as a casserole for an easy weeknight dinner.

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.

Medallions of Veal with Pistachio Butter Sauce recipe

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

Mix and match cereal gorp is a no-cook trail mix with cereal, nuts, dried fruit, and chocolate chips. Build your own flavor combo and chill for an hour before snacking.

Grilled pork tenderloin medallions with blue cheese bacon whipped potatoes and a dried cherry port wine demi-glace. A steakhouse-quality dinner with three stunning components.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Butter-sauteed veal rounds topped with stewed tomatoes, asparagus spears, and fresh mushrooms, cooked gently in pan juices. An elegant one-pan entree with classic European flair.

Tender veal cutlets and sautéed mushrooms in a paprika-Marsala cream sauce, spooned over a nutty barley pilaf with shallots and zucchini. A complete one-hour dinner with serious depth.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.