GARLIC BUTTER RECIPE | ALLRECIPES
Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.
Provided by Denyse
Categories Compound Butters
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.
Nutrition Facts : Calories 110.3 calories, CarbohydrateContent 0.5 g, CholesterolContent 31.9 mg, FatContent 12 g, FiberContent 0.1 g, ProteinContent 0.8 g, SaturatedFatContent 7.6 g, SodiumContent 445.5 mg
BEST CHEESY GARLIC BUTTER POTATOES RECIPE - HOW TO MAK…
These Cheesy Garlic Butter Potatoes are ridged in the Hasselback style which means every millimeter of these potatoes is absolutely flavor packed.
Provided by Lauren Miyashiro
Categories side dish
Total Time 1 hours
Prep Time 15 minutes
Cook Time 0S
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375° and line a large baking sheet with parchment paper.
- Make small slits in each potato, like an accordion, making sure not to cut all the way through. Place potatoes on a large sheet pan.
- In a small bowl, whisk together melted butter, olive oil and garlic. Brush mixture over potatoes then season with salt and pepper. Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden.
- Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top. Bake for another 23 to 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.
- Garnish with parsley and serve warm.
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Total Time 40 minutes
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Calories 189 calories per serving
- Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
- To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
HEALTHIER BUTTER CHICKEN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 65 minutes
Cuisine Indian
Calories 542 calories per serving
Combine all the marinade ingredients and coat the chicken breasts. Leave for 30 minutes to marinade in the fridge.
Meanwhile, melt the butter in a large pan over a medium heat and soften the onion in it for 20 minutes, until golden brown and completely soft. Add the ginger and garlic, then stir through the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. Add 300ml water and simmer for 20 minutes, until thickened.
Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. You may need to do this in two batches.
Add the browned chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir through the yogurt and coriander. Meanwhile, cook the rice according to the instructions on the packet. Serve the chicken with the basmati rice.
RICK STEIN'S MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
From thehappyfoodie.co.uk
Cuisine French
If your mussels have not already been cleaned, you’ll need to do this first. Watch this video guide from Rick Stein showing you how to do it.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then.
Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large warmed bowls and serve with lots of crusty bread.
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