10,000 buttery recipes

Leftover turkey makes this delicious and creamy dish, and it is such an easy and simple recipe to make as well.

Creamy mushroom-broccoli soup with sauteed onions, nutmeg, chicken broth, and heavy cream. A rich, comforting soup that comes together in 30 minutes on the stovetop.

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.

Baked orange roughy brushed with a buttery Worcestershire and herb glaze. Simple enough for weeknight dinners with just six ingredients and minimal prep.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

Nutty chocolate mint fudge made with marshmallow cream, mint chocolate chips, and chopped nuts. A no-thermometer fudge recipe that sets up smooth and creamy after just two hours of chilling.

Add a minty fresh taste to your brownies today with this simple and easy to understand recipe.

German chocolate cake layered with gooey caramel, chocolate chips, and nuts for a candy bar-inspired dessert that tastes like Snickers in cake form.

Old-fashioned single-layer butter cake topped with sweetened whipped cream frosting. Simple vintage recipe using cream of tartar and baking soda for tender crumb.

Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.

Homemade sticky buns with a soft yeast dough rolled up with cinnamon, brown sugar, raisins, and walnuts, then baked over a gooey caramel topping. Makes two dozen pull-apart buns worth waking up for.

Frontier fudge with three kinds of chocolate, marshmallows, evaporated milk, and chopped nuts. A big-batch candy recipe that makes five pounds of rich, creamy fudge for holiday gifting.

Fresh pineapple nut bread folds juicy pineapple and crunchy macadamia nuts into a brown-sugar quick bread, with a cinnamon-sugar crust baked right on top. A tropical, tender loaf that tastes like a Hawaiian morning.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.