Search results for: butter

Here are the search results for your query. Please use our advanced search page for more specific results.

Spicy Sriracha-Buttered Shrimp

Spicy Sriracha-Buttered Shrimp

A mere 15 minutes is all you need for these shrimp to wait for you on your plate to splurge on them. Cook them in ghee to get a buttery result and spice the things up a little bit by tossing turmeric and sriracha into the pan.

Spicy Sriracha-Buttered Shrimp Read More »

Ingredients Needed for Spicy Sriracha-Buttered Shrimp

1 teaspoon turmeric
pepper
sea salt
2 garlic cloves, crushed
saffron
2 tablespoons of ghee
1 small onion, minced
2 tablespoons of sriracha
1 pound shrimp

How to Make Spicy Sriracha-Buttered Shrimp

  1. Add the turmeric and crushed garlic to a small bowl. Season with sea salt, pepper, and saffron. Mix until even.
  2. Heat the ghee in a skillet over low heat and add the onion. Cook and stir until tender.
  3. Add the spice mixture and stir it in.
  4. Turn the heat to medium-high. Add the sriracha and shrimp. Stir them in, then cook for 5 minutes while occasionally stirring.
Tomato and Fennel Buttered Shrimp

Tomato and Fennel Buttered Shrimp

Make an impression with these 15-minute buttered shrimp. Use the fattier ghee and organic chicken broth to pan-cook the shrimp in, together with tomato and fennel. Further flavor the whole thing with lemon juice, smoked paprika, and saffron.

Tomato and Fennel Buttered Shrimp Read More »

Ingredients Needed for Tomato and Fennel Buttered Shrimp

2 tablespoons of ghee
0.5 fennel, chopped
8 ounces of shrimp
1 tomato, diced
2 garlic cloves, crushed
smoked paprika
1 teaspoon onion powder
saffron
1 tablespoon lemon juice
½ cup organic chicken broth

How to Make Tomato and Fennel Buttered Shrimp

  1. Heat the ghee in a skillet over low heat and add the fennel. Cook and stir until tender.
  2. Add the shrimp, tomato, and garlic. Season with smoked paprika, onion powder, and saffron and drizzle with lemon juice. Stir in.
  3. Turn the heat to medium-high. Add the chicken broth and cook for 10 minutes. Serve warm.
Crispy Cod with Roasted Carrots and Butternut Squash

Crispy Cod With Roasted Carrots and Butternut Squash

Hmm, yummy crispy cod fillets with savory roasted veggies! They’re yummy indeed, especially if you coat the cod with tarragon and parsley-flavored oat bran mixture and eggs. As a finishing touch, quickly make a refreshing white sauce by simply mixing together yogurt and capers.

Crispy Cod With Roasted Carrots and Butternut Squash Read More »

Ingredients Needed for Crispy Cod With Roasted Carrots and Butternut Squash

1 large cooked carrot, thickly sliced
8 ounces of cooked butternut squash, cut into sticks
2 tablespoons of oat bran
2 teaspoons of fresh tarragon, chopped
2 teaspoons of fresh parsley, chopped
1 pound cod fillet (4 fillets)
2 tablespoons of cornstarch
2 whisked eggs
⅓ cup low-fat yogurt
1 tablespoon capers

How to Make Crispy Cod With Roasted Carrots and Butternut Squash

  1. Add the cooked carrot and butternut squash to a roomy baking dish. Roast for 5-6 minutes at 400⁰F/200⁰C.
  2. Add the oat bran, tarragon, and parsley to a small bowl. Mix them.
  3. Coat the fillets with cornstarch, whisked eggs, and, finally, with oat bran mixture, then place them into a baking dish. Bake for 12-14 minutes at 400⁰F/200⁰C.
  4. Shortly mix the yogurt and capers together in a small bowl. Serve it over roasted veggies and cod.
Chocolate Butter Cake

Chocolate Butter Cake

A chocolate cake can easily be set as a great example of irresistible decadent food. Here you’ll use the bain-marie technique to concoct a buttery dark chocolate mixture. This ensures a tender cake basis … It’s up to you how you garnish this cake. You can see what we did, but you can come up with a better idea.

Chocolate Butter Cake Read More »

Ingredients Needed for Chocolate Butter Cake

7 ounces of butter
7 ounces of dark chocolate, crumbled
½ cup cocoa powder
½ cup self-raising flour
¼ teaspoon baking soda
½ cup flour
3 eggs
⅔ cup sugar
⅓ cup buttermilk

How to Make Chocolate Butter Cake

  1. Fill a cooking pot halfway with water and heat it over low heat. Place a heat-proof bowl on top of it and add the butter and chocolate. Cook and continuously stir until melted.
  2. Add the cocoa powder, self-rising flour, baking soda, and plain flour to a bowl. Whisk until even. Set aside.
  3. Add the eggs and sugar to the mixer bowl and start mixing. Gradually add the buttermilk, cocoa-flour mixture, and 1/2 of the melted chocolate mixture in the process.
  4. Line a roomy bowl with parchment paper and transfer the mixture to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Horizontally cut the cake basis in half. Spread some chocolate mixture on the lower half. Add the upper half and glaze it with the remaining mixture. Optionally, garnish with chocolate and cocoa powder.
Butter Salmon with Creamy Sauce

Butter Salmon With Creamy Sauce

First, prepare the salmon fillets by quickly frying them to get a slightly crispy irresistible crust. Then toss them into the pan with juicy cherry tomato wedges, heavy cream, and parmesan, and cook them in butter. An incredible creamy sauce will form itself, transforming the tender buttery salmon into a true tasty delight.

Butter Salmon With Creamy Sauce Read More »

Ingredients Needed for Butter Salmon With Creamy Sauce

14 ounces of salmon, cut into 4 pieces
salt
pepper
1 tablespoon vegetable oil
4 tablespoons of butter
2 garlic cloves, crushed
7 ounces of cherry tomato, wedged
3 ounces of baby spinach
⅓ cup heavy cream
½ cup parmesan, grated
1 tablespoon fresh basil, chopped
⅓ cup fresh parsley, chopped
2 teaspoons of lemon juice

How to Make Butter Salmon With Creamy Sauce

  1. Place the salmon fillets on the work surface. Season with salt and pepper and rub in.
  2. Heat the oil in a pan over medium heat and add the fillets. Fry for 7-8 minutes on both sides, then set aside.
  3. Lower the heat and melt the butter using the same pan with the drippings from the fish. Add the garlic and stir it in.
  4. Add the cherry tomatoes and stir them in. Do the same with the baby spinach. Season with salt and pepper.
  5. Add the heavy cream and parmesan and stir them each in. Add the fried fillets, the basil, and parsley. Squeeze some 2 teaspoons of lemon juice and stir in. Remove from heat.
Butternut Squash and Apple Cream Soup

Butternut Squash and Apple Cream Soup

Creamy and smooth, warming and nutritious. Is there any better way to shortly describe a vegetarian cream soup? Probably not. This time toss apple and butternut squash and let their flavors blend into a special mix. Brighten your day with this velvety wonder and your palate will express its gratitude to you.

Butternut Squash and Apple Cream Soup Read More »

Ingredients Needed for Butternut Squash and Apple Cream Soup

1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
salt
1 large apple, diced
12 ounces of butternut squash, cubed
4 cups of vegetable stock
pepper

How to Make Butternut Squash and Apple Cream Soup

  1. Heat the olive oil in a skillet over low heat. Add the onion and garlic and season with salt. Cook and stir until tender.
  2. Add the apple and stir it in.
  3. Add the butternut squash and vegetable oil. Season with pepper, cover with the lid and simmer for 20 minutes.
  4. Blend using an immersion blender. Optionally, serve with sour cream and garnish with pumpkin seeds.
Cheesy Butterfish-Stuffed Pastry Cups

Cheesy Butterfish-Stuffed Pastry Cups

For this snacky dish, you’ll first need to make some flaky pastry cups. For a milky and mildly sweet taste, toss yogurt and sugar into the dough mixture. You’ll fill the cups with a cheesy and delicious vegetable and smoked butterfish mixture.

Cheesy Butterfish-Stuffed Pastry Cups Read More »

Ingredients Needed for Cheesy Butterfish-Stuffed Pastry Cups


For the dough:

¼ cup water
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup flour
½ cup yogurt (3-4 ounces)
1 tablespoon vegetable oil

For the filling:

1 teaspoon vegetable oil
1 large onion, diced
4 ounces of frozen spinach, thawed
10 ounces of smoked butterfish, shredded
salt
pepper
1 egg, whisked
4 ounces of low moisture mozzarella, grated
1 teaspoon lemon juice

How to Make Cheesy Butterfish-Stuffed Pastry Cups

  1. For the dough:

    Mix the yeast and sugar water. Mix until even.

  2. Add the flour and yeast mixture to the dough mixer bowl and start mixing.
  3. Gradually add the yogurt, vegetable oil, and 1 teaspoon of water while mixing. Continue to mix until you have a dough.
  4. Form the dough into a lump, place it into a bowl, cover with a towel, and let it rise for 30 minutes.
  5. Dust the work surface with flour, then flatten the dough using a rolling pin. Cut dough discs using a 3-inch diameter circular cookie cutter. In the end, we’ve got 6 of them.
  6. Use them to line the cups from a 6 cupcake pan. Prick each dough cup’s bottom with a fork. Bake for 10 minutes at 380⁰F/190⁰C.
  7. For the filling:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir for 30 seconds.

  8. Add the spinach and smoked butterfish and season with salt and pepper. Turn the heat to medium, cook and stir for up to 2 minutes.
  9. Add the whisked egg, grated mozzarella, and lemon juice. Cook and stir for 3 more minutes, or until the cheese starts melting.
  10. Fill the pastry cups with this mixture, then bake for 10 minutes at 360⁰F/180⁰C.
Almond Butter

Almond Butter

There are many ways to eat almond butter other than with a spoon, straight out of the jar. You can use it as a spread, in cookies, or to make salad dressings. You can keep it in the fridge for up to 2 weeks.

Almond Butter Read More »

Ingredients Needed for Almond Butter

10 ounces of almonds
⅓ cup honey

How to Make Almond Butter

  1. Preheat the oven to 360°F/180°C.
  2. Line a baking tray with parchment paper. Spread the almonds on it on an even layer, then move the tray to the oven and roast for 10 minutes. Remove and allow the almonds to cool.
  3. Add the roasted almonds to your food processor and pulse for 10-12 mins, stopping often to scrape the sides down.
  4. Add the honey and pulse again to combine the ingredients.
Chocolate and Butternut Squash Cheesecake

Chocolate and Butternut Squash Cheesecake

There is no way this recipe could have passed by without being noticed! Plus, we’re top notch cheesecake fans so making this recipe was a real no-brainer. The combination of butternut squash and chocolate is exquisite, and we invite you to try the recipe and share your opinion with us.

Chocolate and Butternut Squash Cheesecake Read More »

Ingredients Needed for Chocolate and Butternut Squash Cheesecake

10 ounces of chocolate cookies
3 ounces of butter, melted
7 ounces of cream cheese
½ cup sugar
½ cup brown sugar
1 ½ tablespoons of flour
lemon zest
4 eggs
5 ounces of butternut squash puree
2 tablespoons of yogurt
1 tablespoon sour cream

How to Make Chocolate and Butternut Squash Cheesecake

  1. Add the chocolate chip cookies in your food processor along with the melted butter. Blend them until smooth.
  2. Add the mixture in a round cake tin, approximately 10 inches (25 cm) in diameter.
  3. Slide the cake into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  4. In the meantime, grab a large bowl and add the cream cheese in it.
  5. Add the sugar, brown sugar, flour, lemon zest, eggs, squash puree, yogurt, and sour cream.
  6. Pour the liquid mixture over the cake.
  7. Slide the cake into the oven again, this time for 50 minutes at 360 degrees F/180 degrees C.
  8. To make the cake even better, you can top it with some caramel topping and chopped walnuts.
Cinnamon and Peanut Butter Puff Pastry Roll-Ups

Cinnamon and Peanut Butter Puff Pastry Roll-Ups

These peanut butter and walnut sweet bites are perfect for serving with coffee. They’re crunchy, flaky, and creamy at the same time and our advice is to make enough to cover the demand. It’s cinnamon-flavored puff pastry perfection.

Cinnamon and Peanut Butter Puff Pastry Roll-Ups Read More »

Ingredients Needed for Cinnamon and Peanut Butter Puff Pastry Roll-Ups

8 ounces of puff pastry (2 sheets)
4 tablespoons of sugar
4 tablespoons of cinnamon
4 ounces of peanut butter
2 ounces of walnuts, crumbled
1 tablespoon powdered sugar for garnishing

How to Make Cinnamon and Peanut Butter Puff Pastry Roll-Ups

  1. Lay 1 puff pastry sheet on your work surface. Spread 2 tablespoons of sugar over it, then 2 teaspoons of cinnamon.
  2. Add on top the second puff pastry sheet. Spread the remaining sugar and cinnamon over it.
  3. Roll, then cut it into 6 equal pieces using a plastic knife.
  4. Distribute the peanut butter and crumbled walnuts to the cups of a 6-cup muffin pan. Finally, add the small roll-ups.
  5. Bake for 25 minutes at 360⁰F/180⁰C.
  6. Transfer on a serving tray, drizzle with powdered sugar and serve.
Butternut Squash and Coconut Pie

Butternut Squash and Coconut Pie

If you’re on a dairy-free diet, try this butternut squash pie without fear. It’s made with coconut milk, which brings extra flavor to this delicious dessert.

Butternut Squash and Coconut Pie Read More »

Ingredients Needed for Butternut Squash and Coconut Pie

½ butternut squash, peeled
½ cup brown sugar
2 tablespoons of pumpkin pie spice
2 cups of coconut milk
3 tablespoons of maple syrup
2 tablespoons of vanilla extract
1 tablespoon cinnamon powder
7 ounces of pie crust

How to Make Butternut Squash and Coconut Pie

  1. Cut the butternut squash into large pieces.
  2. Line a baking tray with parchment paper. Place the butternut squash on it, then sprinkle about 2 tablespoons of brown sugar and pumpkin pie spice on it. Bake for 60 minutes at 360˚F/180˚C.
  3. When the butternut squash is cooked through, add it to a blender. Add the coconut milk, maple syrup, vanilla extract, brown sugar, and cinnamon. Blend until smooth.
  4. Line the pie crust in a tart pan, and press it with your fingers on the bottom and edges of the pan. Pour the filling into it and bake for 60 minutes at 360˚F/180˚C.
Bacon and Peanut Butter Cheeseburger

Bacon and Peanut Butter Cheeseburger

So, the weekend is knocking at your door and you want to treat yourself like a king? We have a burger for you that will surely make you feel like royalty. Just look at the ingredients. This big guy here has fried bacon, peanut butter, french fries, and all kinds of delicious toppings that will make it an excellent experience for your taste buds.

Bacon and Peanut Butter Cheeseburger Read More »

Ingredients Needed for Bacon and Peanut Butter Cheeseburger

3 slices of bacon, chopped
14 ounces of ground beef
½ teaspoon chili flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 egg
1 teaspoon peanut butter
salt
pepper
1 tablespoon butter
4 slices of cheddar
2 burger buns
1 tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon soy sauce
½ teaspoon tabasco
1 ounce arugula
2 slices of tomato
2 pickles
ketchup

How to Make Bacon and Peanut Butter Cheeseburger

  1. Heat a skillet over medium heat, add the bacon in it and cook it until golden.
  2. Add the ground beef in a large bowl and mix it with fried bacon, chili flakes, garlic powder, onion powder, egg, and peanut butter. Season with salt and pepper.
  3. Mix it with a spatula to combine the ingredients.
  4. Pour a drop of olive oil into your hands and shape the mixture into 2 burger patties.
  5. Heat a skillet over medium heat, add the butter in it and melt it.
  6. Add the burger patty and cook it until browned (around 7 minutes).
  7. Flip them on the other side and cook for 2-3 minutes. Top the patties with the Cheddar slices. Cook until the Cheddar melts (3-4 minutes).
  8. Add the mayo in a small bowl and mix it with mustard, soy sauce, and tabasco sauce. Mix with a teaspoon.
  9. Start assembling the burger. Spread the sauce over the bottom side of the bun. Top with arugula, burger patty, tomato, pickles, and ketchup.
  10. Finish it with the top side of the bun.
  11. Use the ingredients to make 2 cheeseburgers.
Scroll to Top