3,499 butter real recipes

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Amigdala praline is a Greek almond brittle made with blanched almonds caramelized in butter and sugar with a drop of lemon juice. Crush it over tarts and ice cream for a crunchy topping.

Bubble and squeak is a traditional British dish that is made from leftover mashed potatoes and cabbage. It's a delicious way to repurpose your Christmas dinner leftovers!

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Fresh strawberries and banana get blended into a Bisquick batter swirled with melted milk chocolate for an ultra-moist cake that comes together in under an hour. No mixer needed.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

The crisp, densely chocolaty cookies, with an unusually long baking time, were an annual favorite among the 20-plus recipes that Susan Couchman of Hartland remembers were made each year by her mother, Gloria Kuchler.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

McIntosh apple cobbler baked in individual bowls with a buttery brown sugar crumble topping. A simple four-apple dessert served warm with vanilla ice cream.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Holdermus is a traditional German elderberry mush thickened with milk and flour or a roux, finished with honey and clarified butter. A rustic farmhouse dessert served straight from the skillet with toasted bread cubes.

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

These raspberry almond bars are not only good during Christmas...

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.