CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER
A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
- Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
- Add butter mixture to vegetables in saucepan; toss to coat.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 2 g, TransFat 0 g
GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE
Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.
Provided by Rita1652
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
- Add herbs lemon and wine.
- Add mussels cover and steam 5 minutes till all are opened.
- Remove mussels to a large bowl.
- Keeping the juice in the pan whisk in the butter and pour over the mussels.
- Garnish with herbs and lemon.
PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
Categories Beef Garlic Herb Mushroom Quick & Easy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
- Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
FRESH HERB BUTTER
I love impressing dinner guests with flavored butter. I mix up a big batch and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Time 25m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.
Nutrition Facts : Calories 68 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FRESH HERB BUTTER
Steps:
- Mix together the basil, oregano, parsley, thyme, zest, butter and some salt and pepper. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl. Refrigerate until firm. Slice and serve with fresh corn on the cob, steak or bread.
SHRIMP RISOTTO WITH FRESH HERB BUTTER
This dish is finished with a delicious (and super-easy) basil and tarragon butter. For Zaar World Tour this is very Italian in origin.
Provided by Annacia
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in large saucepan over medium-high heat.
- Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes.
- Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
- Sauté 3 minutes.
- Add rice; stir 1 minute, add wine.
- Stir until wine is absorbed, about 2 minutes.
- Add clam juice (OR chicken stock) and bring to boil, reduce heat.
- Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
- Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
- Season herb butter to taste with salt and pepper.
- Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
- Simmer 2 minutes.
- Season with salt and pepper and spoon risotto into shallow bowls.
- Swirl some herb butter into top of each. Serve, passing cheese separately.
Nutrition Facts : Calories 539.8, Fat 19.1, SaturatedFat 11.2, Cholesterol 189, Sodium 1347.5, Carbohydrate 62.1, Fiber 2.1, Sugar 5.3, Protein 20.6
SHRIMP RISOTTO WITH FRESH HERB BUTTER
Steps:
- Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add 1 tablespoon butter and shallots to same pan. Sauté 3 minutes. Add rice; stir 1 minute. Add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice and bring to boil. Reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
- Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper.
- Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper. Spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
FRESH HERB BUTTER
Here is the perfect butter to help you use all those fresh herbs you have been growing in your garden! Seriously delicious served on freshly baked bread or used with hors d'ouevres. I hope you enjoy this!
Provided by Bev I Am
Categories Spreads
Time 1m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients well.
- Serve as an hors d' ouevre on freshly baked bread.
PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
Here is an exciting new way to serve filets mignons! However I don't know how anyone could get tired of eating them! Bon Apetit, May 2007. I like to eat mine with a nice baked potato and a green vegetable.
Provided by Manami
Categories Steak
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients in small bowl for herb butter.
- Season butter to taste with salt and pepper.
- Process dried porcini mushrooms in spice grinder to fine powder.
- Transfer powder to plate.
- Sprinkle steaks with salt and pepper.
- Press steaks into porcini powder to coat both sides well.
- Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat.
- Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare.
- Transfer steaks to plates.
- Spoon rounded tablespoon of herb butter atop each steak and serve.
Nutrition Facts : Calories 215.2, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 164.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 0.8
CHICKEN AND HERB BUTTER PENNE WITH FRESH TOMATOES
Steps:
- For Herb Butter:
- Let butter get close to room temperature and mix all Herb Butter ingredients in small bowl. Wrap and form into a cylinder in parchment paper. Refrigerate. Let the flavors marry for a day or two. Can be made same day but flavors are better the longer it sit in the fridge!
- Cut the chicken breasts into bite size pieces. Season with your favorite seasoning and saute until meat is white and done. I used blackening seasoning and salt and pepper. Drain on paper towel and set aside.
- Cook mini penne until al dente. Drain. Add to entire stick of herb butter and stir. Add olive oil and fresh chopped tomato. Add the parsley paste mixture. Add chicken. Stir and serve while hot. Top with Kraft Parmesan Cheese and fresh parsley for garnish. I like the large slivers of parmesan the best but grated will do. Please use fresh parmesan and not the processed type. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP RISOTTO WITH FRESH HERB BUTTER
Steps:
- MELT 3 TBLS BUTTER IN LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT. ADD SHRIMP; SPRINKLE WITH SALT AND PEPPER. SAUTE UNTIL ALMOST OPAQUE IN CENTER, ABOUT 3 MINUTES USING SLOTTED SPOON, TRANSFER SHRIMP TO BOWL. ADD 1 TBLS BUTTER AND SHALLOTS TO SAME PAN. SAUTE 3 MINUTES. ADD RICE; STIR 1 MINUTES. ADD WINE. STIR UNTIL WINE IS ABSORBED, ABOUT 2 MINUTES. ADD CLAM JUICE AND BRING TO BOIL. REDUCE HEAT. SIMMER UNTIL RICE IS TENDER AND RISOTTO IS CREAMY, STIRRING OFTEN, ABOUT 18 MINUTES. MEANWHILE, BLEND REMAINING 2 TBLS BUTTER, 1 TBLS BASIL, AND TARRAGON IN SMALL BOWL. SEASON HERB BUTTER TO TASTE WITH SALT AND PEPPER. MIX SHRIMP, ANY ACCUMULATED JUICES, AND 1 TBLS BASIL INTO RISOTTO. SIMMER 2 MINUTES. SEASON WITH SALT AND PEPPER. SPOOON RISOTTO ONTO SHALLOW BOWLS. SWIRL SOME HERB BUTTER INTO TOP OF EACH. SERVE, PASSING CHEESE SEPARATELY
FRESH HERB BUTTER
Provided by Barbara Kafka
Categories condiments
Time 30m
Yield Enough for 6 ears of corn
Number Of Ingredients 6
Steps:
- Put 6 tablespoons butter into a 4-cup glass measuring cup. Cook, uncovered, at 100 percent 20 seconds to soften. 2.Remove from oven. Beat in remaining ingredients, including remaining butter.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 9 grams, Sodium 3 milligrams, Sugar 0 grams, TransFat 1 gram
FRESH HERB BUTTER
Make and share this Fresh Herb Butter recipe from Food.com.
Provided by glitter
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- After washing your herbs, and drying them well, snip fine with a pair of kitchen shears.
- Mix the herbs with your oil You may use a food processor, pulse only once or twice or your mixture will turn green.
- This is best made a day in advance so the flavors blend well.
- Store in the refrigerator, but bring to room temperature before using.
- This will make l cup.
- It can be used on thick grilled bread slices, vegetables, and even poultry.
- **Usethe leftovers within 5 days of making.
- **.
Nutrition Facts : Calories 136.5, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 2.2, Carbohydrate 0.2, Fiber 0.1, Protein 0.2
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