10,000 butter recipes

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Fluffy white layer cake made with egg whites only, butter creamed light with sugar, and a tender milk-based crumb. The classic wedding and birthday cake base.

Creamy tangerine cheesecake on a buttery graham cracker crust with a vanilla sour cream topping. Fresh tangerine juice and zest give this baked cheesecake a bright citrus twist.

Add a unique Dutch flavor to your family dinners with this scrumptious dish made with succulent pork, potatoes and kidney beans.

Leftover turkey simmered with egg noodles, mixed vegetables, garlic, and poultry seasoning in a rich broth. A warming 45-minute soup that turns Thanksgiving leftovers into the best meal of the weekend.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

I love this sour cream scrambled eggs, I used less butter and sour cream, still went very well.

Caramelized bananas in brown sugar, butter, cinnamon, and lemon juice. A five-minute warm dessert served over vanilla ice cream.

Crunchy brown sugar nugget cookies baked in muffin tins with oats, granola, pecans, and butter. Flourless, crumbly, and caramelized with crispy edges.

Hearty egg scramble loaded with ham, potatoes, onion, and green pepper cooked in butter. A filling one-skillet breakfast ready in 25 minutes.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Traditional Jewish cheese blintzes with thin, eggy crepes wrapped around a sweetened cottage cheese filling, pan-fried in butter until golden. Freezer-friendly.

Creamy walnut sauce with garlic, Parmesan, butter and olive oil tossed with egg tagliarini. A rustic Italian pasta ready in 30 minutes flat.

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

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.