Fresh Herb Butter Food

FRESH HERB BUTTER

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.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

GARLIC HERB BUTTER

Steps:

• In a small bowl, combine all the ingredients.
• Then place the ingredients on a piece of plastic wrap, and roll closed. Twist the ends to secure.
• Place the butter into the refrigerator for an hour to firm.
• Serve on toast, steak, corn on the cob, sauteed vegetables, etc.

HERB BUTTER

Steps:

• Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
• In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
• Mix until well combined.
• Use right away, keep in fridge for 7 days or freeze for several months.
• To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
• To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.

FRESH HERB BUTTER

Steps:

• Combine all ingredients well.
• Serve as an hors d' ouevre on freshly baked bread.

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

HOMEMADE HERB BUTTER

Steps:

• In a bowl, using a hand mixer (or by hand with a fork) beat together the butter and ingredients for your chosen flavored butter.
• Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
• Butter will last in the refrigerator for about five days.

EASY HERB BUTTER

Steps:

• Soften the butter. You can just leave it out at room temperature and let it soften naturally for a couple of hours. Microwave: Remove the wrapping off the butter and place it in the microwave in 5 second increments. In 10 seconds, we had perfectly softened butter. Be careful. You do not want melted butter. The effect you are going for is that you can easily dent your butter when you press your finger into the butter.
• If using unsalted butter, add ½ teaspoon of salt. If using salted butter, you may choose to add ¼ teaspoon of salt or less to your desired taste.
• Add pepper, finely chopped fresh herbs or dried herbs, garlic powder and lemon zest (if desired) and mix well with a fork.
• You can serve it whipped right away. However, you may choose to roll it in a log and refrigerate or freeze for later. Cut a sheet of plastic wrap or parchment paper Place your compound butter on the 1/3 of the plastic wrap or parchment paper closest to you. Spread the compound butter with your spatula slightly.Gently, but firmly, grab the edge of the plastic wrap and roll the butter into a round log shape. Tightly twist the edges and wrap around. You can either place in the refrigerator for at least 2 hours or in the freezer to store. Slice into wedges to serve and enjoy.

HERB BUTTER

Steps:

• Make sure butter is sufficiently warm enough to spread.
• Blend herbs into butter, mixing well.
• Season to taste with salt and pepper.
• Chill in sealed container.
• Note: herb butter will keep for up to 1 week in refrigerator.
• Note: To reduce calories and fat, fat-free margarine also works well in this recipe, but do not let the fat-free margarine sit out to warm.

FRESH HERB BUTTER

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.

GARLIC HERB BUTTER

Steps:

• Place the butter, parsley, thyme, chives, garlic, salt, and pepper in a medium-sized bowl.
• Stir together until fully combined.
• Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
• Roll the plastic wrap over the butter and press it into a log shape. Twirl the ends of the plastic wrap and tuck them under the roll.
• Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
• Slice and serve!

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.

HERB BUTTER: 8 RECIPES

Steps:

• Allow the butter to soften.
• Mix the parsley and chives together and then stir them into the softened butter.
• Slowly add the lemon juice, stirring constantly.
• Mix in sea salt and pepper to suit your taste.
• Allow the butter to soften.
• Remove the basil leaves from the stem.
• Pile them one on top of the other and roll into a tube. Envision a cigar.
• Slice in 1/8- 1/4 inch slices all along the roll.
• Allow the pieces to fall apart.
• Stir the basil pieces into the butter.
• Allow the butter to soften.
• Mince the garlic and add it to the butter.
• Combine the herbs to suit your taste.
• Place in the fridge for 2 hours before using, so the flavors can blend.
• Allow the butter to soften.
• Cut the sage into 1/4 inch square pieces.
• Mix the two together.
• Allow the butter to soften.
• Finely chop the parsley, tarragon, and chervil.
• Snip the rosemary leaves.
• Add all of the herbs to the butter and mix well
• This butter will enhance the flavor of vegetables, fish, or French bread.
• Allow the butter to soften.
• Crumble the dried mint into the lemon juice. Stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Crumble the dried herbs into the lemon juice and stir well.
• Slowly pour the juice into the butter stirring constantly.
• Allow the butter to soften.
• Stir in the horseradish cream and the chopped chives.
• Add salt and pepper to taste.
• Refrigerate butter for several hours before serving.

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 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.