WICKED BLUE CHEESE BUTTER
Make and share this Wicked Blue Cheese Butter recipe from Food.com.
Provided by Annacia
Categories Very Low Carbs
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
- With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
- Roll the foil or paper up lengthwise to create a little cylinder of butter.
- Seal the ends of the cylinder and freeze for at least 1 hour before using.
- Cut with a warm knife.
BLUE CHEESE BUTTER FOR STEAKS
Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.
Provided by Chumleyathome
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Serve on top of the steaks.
- Refrigerate leftover in an airtight container in the fridge.
Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
BLUE CHEESE AND CHIVE BUTTER
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h10m
Yield about 26 tablespoons
Number Of Ingredients 5
Steps:
- Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
- Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
"BLUE RIBBON" BUTTER TARTS
These are "special" tarts to me...they have "won" many "First place" ribbons at Country Fairs, in their class.They are a "good,solid tart", if the fruit is added, as indicated.Hope y'all enjoy them.They will not "stay around" long.
Provided by carol ann in canada
Categories Dessert
Time 45m
Yield 24 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 450'.
- Make your favourite pastry, (if making for a"special occasion", I have used"sweet pastry" and made them as"mini" tarts, ther-by changing the"yield", and also CUTS the baking time to about HALF that of a regular-sized tart) Beat eggs ONLY until whites and yolks are well blended.
- Beat in sugar.
- Add vinegar and vanilla.
- Stir in melted BUTTER.
- Add mixed"fruit", if adding to syrup mixture.
- Line tarts tins with your favourite pastry.
- Fill each"tart" 1/2 to 2/3 full, with syrup.
- Bake in hot oven for the first 10 minutes.
- Reduce temperature to 350'.
- Bake for 20-25 minutes more, or until filling is firm.
- Watch them!
Nutrition Facts : Calories 132.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 40.9, Carbohydrate 23.8, Fiber 0.5, Sugar 23.1, Protein 0.9
BLUE CHEESE BUTTER FOR STEAK
Easy and very yummy Gorgonzola butter. Ideal for serving with a nice juicy steak. You can use any soft blue cheese for this that you fancy.
Provided by Jan-Luvs2Cook
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure the butter is soft.
- Put the butter, gorgonzola, finely chopped walnuts and chopped parsley into a bowl and beat well.
- Season to taste.
- Get yourself a square piece of greeceproof paper about 10 x 10 inches.
- Make it damp by running your hand under a tap then smooth over the paper.
- Now put the butter mixture along one side in a nice fattish log shape.
- Carefully roll up into a sausage shape - keeping the mixture tight and like a sausage.
- Twist the ends of the paper like your making a christmas cracker.
- Put into the fridge to set - just before your steak is ready remove from the fridge and cut into slices - put a slice or a couple of slices on top of each steak.
- Serve imeadiately.
BLUEBERRY BUTTER
This recipe came from a booklet my aunt received at a blueberry festival. This is very good served on toast or even pound cake.
Provided by Dreamgoddess
Categories Breakfast
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Wash the berries and let them dry on a paper towel.
- Allow the butter to come to room temperature so it will soften.
- Slightly mash the berries.
- Combine all the ingredients and refrigerate.
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