3,127 butter recipes

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Chicken scallopini uses pounded chicken breasts with a crispy Italian breadcrumb crust and a quick lemon-caper butter pan sauce. Italian restaurant classic ready in under 20 minutes.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Italian bread grilled golden with sliced SPAM, Swiss and American cheese, Roma tomatoes, Dijon mustard, and green onions. This loaded grilled cheese hero sandwich is ready in 25 minutes flat.

A great dish to bring families together and to keep everyone's hunger satisfied!

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.

Cheese grits casserole bakes garlic grits with cheddar, eggs, butter, and Parmesan into a rich Southern side dish, topped with jalapenos and paprika for the spicy upgrade. Brunch staple.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

Baked broccoli and cheddar appetizer squares with corn, walnuts, and a light Bisquick batter. Cut into bite-sized triangles for easy party snacking. Makes 30 pieces from one simple pan.

Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.