Recipes with butter, unsalted
1,866 recipes
MacHine Pain De Mie
Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.
Shrimp Saute with Orzo
Shrimp saute with orzo: garlicky butter-poached shrimp finished with white wine, lemon, capers, and parsley over al dente orzo. Restaurant-style dinner ready in 25 minutes.
True Bearnaise Sauce
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Easy Stuffed Pork Chops
Easy stuffed pork chops, thick chops pocketed with a savory bread crumb, onion, and parsley stuffing, browned, then braised in beef broth until tender. A homey, satisfying dinner with a built-in pan sauce.
Peppermint Candy Brownies
Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.
Trout with Sauce Roquefort
Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.
White Osso Bucco
Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.
Whole Wheat Maple Snickerdoodles
Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.
Zucchini, Leek, & Chevre Tart in Wild Rice Crust
A zucchini quiche but the crust is made with a crunchy wild rice.
It's a satisfying counterpoint to the creamy French custard
filling.
Zucchini, Leek, & Chevre Tart in Wild Rice Crust
A zucchini quiche but the crust is made with a crunchy wild rice.
It's a satisfying counterpoint to the creamy French custard
filling.
Apple Walnut Cake With Apple Cider Glaze
A rustic whole wheat cake packed with apple chunks and walnuts, drenched in a warm apple cider glaze spiked with applejack brandy.
Coquille St.Jacques Savoie
Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.
Platinum Blondies
Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.
Cream Puff Paste(Pata a Choux)
Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.
Squid Stuffed with Clams or Scallops
Whole squid bodies stuffed with a savory filling of chopped clams or scallops, sun-dried tomatoes, white wine, shallots, and herbs, then baked until tender. An impressive Italian-style seafood main course.
Breakfast Cookies
Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.
Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.
Shrimp saute with orzo: garlicky butter-poached shrimp finished with white wine, lemon, capers, and parsley over al dente orzo. Restaurant-style dinner ready in 25 minutes.
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Easy stuffed pork chops, thick chops pocketed with a savory bread crumb, onion, and parsley stuffing, browned, then braised in beef broth until tender. A homey, satisfying dinner with a built-in pan sauce.
Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.
Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.
Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.
Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.
A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.
A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.
A rustic whole wheat cake packed with apple chunks and walnuts, drenched in a warm apple cider glaze spiked with applejack brandy.
Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.
Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.
Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.
Whole squid bodies stuffed with a savory filling of chopped clams or scallops, sun-dried tomatoes, white wine, shallots, and herbs, then baked until tender. An impressive Italian-style seafood main course.
Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.
