Recipes by their Ingredients

butter

  • Buffalo Wings, Crispy Style

    Buffalo Wings, crispy style
    Buffalo Wings, Crispy Style
    (Serves 4)
    12 chicken wings, tips discarded, split at the joint (for a drumette and winglet)
    Canola oil, for deep frying
    1 cup of your favorite hot sauce... like Tabasco, Crystals, or Franks
    2 tblsp honey
    1 tsp butter

    NOTES: This is for you, Julie! Just print and give to any unknowing person that cooks for you! haha No offense bud!

    Instructions

    Heat oil to 375° F., Deep fry wings until tender.
    Remove from oil.

    Or
    Bake the wings in a pre-heated oven at 350° F. for 40-45 minutes or until crispy.

    In a frying pan combine the hot sauce and the butter and the honey and warm briefly, add in the wings and coat evenly. Removing the wings from the sauce, place them back into the hot oil (or Oven) for about 30 seconds (Oven for 3-5 minutes) or until dark golden.

    Remove and drain.
    Serve with a dip like Blue Cheese Dressing or eat as they are!

     

  • Caramel Sauce

    Caramel Sauce
    Caramel Sauce
    (Makes 2 cups)

    1 cup brown sugar
    ½ cup butter
    ½ cup cream

    NOTES:

    Over medium/low heat, melt butter, add brown sugar, stir in well, add cream, stirring well.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES:

    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.
    Enjoy!

  • Pastry Dough

    Pastry Dough
    Pastry Dough
    (Makes 1 pie shell)
    1½ cups flour
    5½ tblsp butter, cold, in ½ inch bits
    2 tblsp lard or shortening
    1 whole egg
    3 - 6 tblsp water
    NOTES: Can be used for both sweet and savory pies or tarts.

    Instructions

    Sift the flour into a mixing bowl and cut in the butter and shortening/lard.

    Mix together the egg and water and gradually stir it into the butter/flour mixture, until a solid mass forms, adding more water if necessary.

    Shape the dough into a ball. Knead for several seconds, then wrap in plastic or wax paper and refrigerate for an hour.

    If the dough is to be pre-baked, roll out first, line the pie pan with it, prick all over with a fork and return to chill for another hour before using. This helps to prevent the pastry case from shrinking during pre-baking.

     

  • Shrimp Butter

    Shrimp Butter
    Shrimp Butter
    (Makes 1 cup)

    2 cans baby shrimp, 10 oz, mashed
    1½ sticks butter, soft
    1 onion, chopped, small
    2 tblsp lemon juice
    3 tblsp mayonnaise
    ½ tsp dried parsley
    ½ tsp black pepper

    NOTES: You can substitute cream cheese for mayonnaise, or even add a combination of both.

    Mix all together, refrigerate over night. Serve with crackers.