10,000 buttery recipes

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

French onion soup with Coca-Cola added to the beef broth for extra caramel sweetness and depth. Topped with broiled French bread and Parmesan cheese for a bubbly, golden crust.

Dump chicken rice casserole layers chicken breasts over uncooked rice with three cans of cream soup and butter, then bakes hands-off until tender. The ultimate set-and-forget weeknight dinner.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Mushroom and bacon stuffing with sage, marjoram, and bread cubes cooked in bacon drippings. Enough to fill a 12 to 14 pound Thanksgiving turkey.

Clay pot curried chicken simmers bone-in pieces with curry powder, dried apricots, carrots, and tomato puree until tender, finished with peas and shredded coconut. A hands-off Indian-inspired one-pot dinner.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Gluten-free vanilla cake built on almond meal and coconut flour for a tender, grain-free crumb. A simple, fuss-free cake to serve with whipped cream and fresh fruit, no special flour blend needed.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Rich cheesecake with toasted almond-graham crust and brown sugar praline topping. Two-stage baking creates creamy filling crowned with caramelized almond sauce.

Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.

Poppyseed thumbprint cookies with Grand Marnier, orange zest, and currant jelly centers. Buttery shortbread-style cookies with a subtle crunch and jewel-toned filling.

A hearty skillet omelette packed with bacon, red bell pepper, cabbage, and onion, spiced with fenugreek and coriander, then broiled under melted cheddar. This cheesy Spanish omelette feeds four in just 20 minutes.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

French onion soup gratinee slow-cooks sliced onions in butter, simmers in beef stock and white wine, then crowns each bowl with toasted French bread and Gruyere bubbled to golden under the broiler.

Lemon filbert logs are buttery shortbread-style cookies shaped into fingers, rolled in chopped hazelnuts, and baked golden. Bright lemon zest and brown sugar give each bite a citrusy, nutty crunch.