10,000 buttered recipes

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Swedish herring and potato casserole layered with sauteed onions, dotted with butter, and baked in cream until golden and tender. A traditional Scandinavian comfort dish.

Homemade perogies filled with cheddar, mashed potato, and sauteed onion. Boiled, then tossed with golden butter-fried onions and served with sour cream. Pure Eastern European comfort food.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Idiot's Delight: a layered no-fuss dessert with pecan shortbread crust, cream cheese filling, butter pecan pudding, whipped topping, and praline pecans. Potluck royalty.

Sweet, crunchy puffed rice candy with caramelized syrup coating. Ready in 10 minutes with just 6 ingredients. A vintage treat kids and adults devour.

A chocolaty and moist chocolate layer cake that turns out perfect every time!

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

I make these tasty squares using Splenda.They are super easy to make and great for a guilt free snack.

Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.