ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER
Steps:
- Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
- Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.
GARLIC HERB BUTTER
Looking for a simple compound butter? Then try our garlic herb butter! The name says it all, unsalted butter combined with garlic and a medley of fresh herbs.
Provided by Kimberly
Categories Sauce and Condiment Recipes
Time 3h5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 103 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 Tablespoon, Sodium 135 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
GARLIC BUTTER SHRIMP WITH PARSLEY
Steps:
- Melt butter in a large skillet over medium heat. Add parsley and garlic and cook for 30 seconds. Add shrimp and cook until pink, 3 to 4 minutes. Drizzle with white wine and lemon juice. Season with salt and pepper. Saute briefly until flavors combine, 1 to 2 minutes.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 3.7 g, Cholesterol 195.5 mg, Fat 9.8 g, Fiber 1.2 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 308.6 mg, Sugar 0.4 g
GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER
Provided by Melissa Clark
Categories Garlic Quick & Easy Father's Day Steak Cognac/Armagnac Summer Grill/Barbecue Parsley Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
LEMON, PARSLEY, GARLIC COMPOUND BUTTER
EatSimpleFood.com Compound butter recipes are easy to make and versatile to cook with. This delicious lemon, parsley, garlic butter is fantastic slathered on corn, vegetables, chicken, steak, beans, or fish.
Provided by beckie
Categories Condiment
Time 10m
Number Of Ingredients 6
Steps:
- Allow butter to soften at room temperature.
- Mince garlic and then press into a paste. You can use a garlic press for this or use the back of your knife and carefully smash down garlic with a little salt.
- When soft add all ingredients to a bowl and mix (by hand or food processor) to incorporate.
- Lay out a piece of parchment paper and form a log. Tightly roll and twist to seal. There may be some excess lemon juice that won't incorporate. Don't worry about it, but put the butter log on a plate so it doesn't leak on your refrigerator.
- Refrigerate for ~ 2 hours or freeze for 20 minutes if slicing.
- Good for a couple weeks in the refrigerator or 4 months in the freezer. Happy buttery goodness! Beckie
Nutrition Facts : ServingSize 1 Tbsp, Calories 103 calories, Sugar 0.1 g, Sodium 75.4 mg, Fat 11.5 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 0.5 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 30.4 mg
PARSLEY BUTTER
Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients. Refrigerate leftovers.
Nutrition Facts :
GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill. Preheat the oven to 350 degrees F.
- Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
- To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
- To serve, place on large platter, and sprinkle with remaining parsley.
GARLIC AND PARSLEY HERB BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.
Provided by Nyteglori
Categories < 4 Hours
Time 3h5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3
GARLIC PARSLEY BUTTER
Make and share this Garlic Parsley Butter recipe from Food.com.
Provided by Margie99
Categories Very Low Carbs
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.
THE BEST GARLIC BREAD YOU'LL EVER HAVE!
Here's the BEST recipe for homemade garlic bread! It starts with softened butter, minced garlic, parsley, and a few other ingredients. Spread the garlic butter all over rustic bread and bake until the whole house smells amazing!
Provided by Marzia
Categories Bread & Baking
Time 22m
Number Of Ingredients 8
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Slice the bread in half lengthwise, making sure both portions are roughly the same size.
- GARLIC BUTTER: In a bowl, combine the softened butter, minced garlic, salt, garlic powder, parsley, parmesan, and white truffle oil. I like to use a fork to really mash the ingredients into the butter.
- SPREAD: Divide the butter mixture into two and spread on the two halves of the loaf. Place the loaves on a rimmed baking sheet. You can bake this right away or refrigerate it until you're ready to bake.
- BAKE: Place the bread in the oven and bake for 11-15 minutes or until golden brown and cooked to your liking. If you bake from the fridge, the garlic bread may take a few minutes longer to brown! Slice and serve warm.
Nutrition Facts : Calories 201 calories, Carbohydrate 21 grams carbohydrates, Fat 11.4 grams fat, Protein 4.8 grams protein, ServingSize 1/10th of bread
GARLIC BUTTER
Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like
Provided by Anna Glover
Categories Condiment
Time 5m
Yield Makes 100g
Number Of Ingredients 3
Steps:
- Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.
Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium
GARLIC-PARSLEY BUTTER (BEURRE MAîTRE D'HôTEL) RECIPE
A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces Condiment
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- Combine butter, parsley, lemon juice and zest, and garlic in the bowl of a food processor (see note) and pulse until garlic and herbs are chopped and lemon juice is incorporated. Season to taste with salt and pepper and pulse to combine. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.
Nutrition Facts : Calories 84 kcal, Carbohydrate 0 g, Cholesterol 25 mg, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, Sodium 33 mg, Sugar 0 g, Fat 9 g, ServingSize Makes 5 ounces (140g), UnsaturatedFat 0 g
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ESCARGOT WITH GARLIC-PARSLEY BUTTER RECIPE | BON APPéTIT
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5/5 (16)Estimated Reading Time 1 minServings 4
- Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
- Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
- Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
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- Boil the rigatoni in a large pot of salted water until al dente; drain and return the rigatoni to the pot.
- Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.
GARLIC PARSLEY BUTTER SHRIMP - JO COOKS
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4.4/5 (51)Total Time 15 minsCategory AppetizerCalories 228 per serving
- Make compound butter: In a food processor add the butter, garlic, parsley, salt and pepper and pulse until it turns into a paste.
- Prepare the shrimp with butter: Take half of the butter paste and place pieces of it on the bottom of a skillet. Arrange shrimp over the butter in the skillet then place the rest of the butter paste over the shrimp, making sure each shrimp has some butter on it.
- Bake: Place skillet in oven and bake for about 10 minutes or until shrimp turns slightly pink and hot and bubbly.
GARLIC AND PARSLEY BUTTER CHICKEN WITH GNOCCHI - JO COOKS
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4.3/5 (7)Total Time 40 minsCategory Main CourseCalories 630 per serving
- If your chicken breasts are too thick cut them in half crosswise. Season the chicken breasts with salt, pepper and smoked paprika on both sides.
- Heat the olive oil in a skillet. Add chicken breasts and cook on each side for about 5 minutes or until golden brown. The chicken may not yet be cooked through, but that's OK since we'll finish it off in the oven.
- In the meantime, add the butter, garlic, parsley, lemon juice, salt and pepper to your food processor and pulse for about 30 seconds or until the mixture is all crumbled up and there are no huge pieces of garlic anymore.
PARSLEY GARLIC BUTTER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category CondimentsCuisine AmericanTotal Time 15 mins
- In a small bowl, combine the butter, garlic, shallot, parsley, salt, and lemon zest, mashing everything together with a fork or potato masher until combined. Then use a wooden spoon to really beat the butter until it’s nice and smooth and everything is evenly incorporated.
- Use the butter immediately or cover with plastic wrap and refrigerate for up to a week or wrap tightly in plastic and freeze for up to 3 weeks. [Editor’s Note: For ideas on how to use the butter, see the note above the recipe. For a pretty presentation that makes for a lovely hostess gift, spread the butter on a sheet of wax or parchment paper, roll it snugly into a cylinder, and then twist the ends to seal, tying them if necessary with kitchen twine.]
ASPARAGUS WITH GARLIC-PARSLEY BUTTER RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 128 per servingTotal Time 25 mins
- Combine butter, garlic, parsley, lemon zest, 1/4 tsp. salt and pepper in a food processor. Process until blended, stopping and scraping the sides as necessary. Use immediately or scrape butter onto plastic wrap, shape into a log and wrap tightly; store up to 1 week in the refrigerator or 2 months in the freezer.
- Place asparagus in a large skillet so it lies flat. Add cold water to cover, plus a pinch of salt. Bring to a boil over high heat; reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain well, pat dry and transfer to a platter. Add some herbed butter and serve warm.
GARLIC-PARSLEY BUTTER POPCORN RECIPE - FOOD & WINE
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Servings 2-4Total Time 30 mins
- Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
- Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
- In a small saucepan, melt the butter over medium heat. Stir in the garlic and cook until soft and light brown. Remove from heat and stir in the parsley.
- Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.
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