Paprika Parmesan Butter Food

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CORN WITH PAPRIKA BUTTER



Corn With Paprika Butter image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Mix 1/2 stick softened butter, 1 small clove grated garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon finely chopped rosemary. Season with salt and pepper. Boil 4 ears corn in salted water until crisp-tender, about 5 minutes. Drain the corn and dot with the spiced butter.

BAKED PAPRIKA-PARMESAN CHICKEN



Baked Paprika-Parmesan Chicken image

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.

Provided by Renae

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
½ cup grated Parmesan cheese
2 teaspoons paprika
½ teaspoon salt
½ teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
  • Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
  • Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 7.6 g, Cholesterol 173.6 mg, Fat 17.9 g, Fiber 0.7 g, Protein 41.5 g, SaturatedFat 10 g, Sodium 644.3 mg, Sugar 0.7 g

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER



Grilled Porterhouse Steak with Paprika-Parmesan Butter image

Categories     Fourth of July     Low Carb     Parmesan     Steak     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary
Paprika-Parmesan Butter

Steps:

  • Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
  • Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.

BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER



Barbecued oysters with garlic, paprika & Parmesan butter image

Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like

Provided by Rosie Birkett

Categories     Snack, Starter

Time 40m

Number Of Ingredients 10

12 rock oysters
chunks of bread , to serve (optional)
60g butter , at room temperature
1 tsp parsley leaves
50g parmesan , grated
2 garlic cloves , crushed
1 tbsp lemon juice
1 tsp cayenne pepper
2 tsp smoked paprika
1 tsp onion powder

Steps:

  • In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
  • Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
  • Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER



Grilled Porterhouse Steak With Paprika-Parmesan Butter image

**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.

Provided by Brenda.

Categories     Steak

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon fresh rosemary, chopped
3 tablespoons butter, room temperature
2 teaspoons grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
  • Place steak in glass baking dish.
  • Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
  • Prepare grill, (medium heat).
  • Remove steak from marinade; shake off excess.
  • Place steak on grill; cover grill.
  • Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
  • Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
  • Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
  • Spread Paprika-Parmesan Butter over top of slices and serve.

PAPRIKA-PARMESAN BUTTER (STEAK BUTTER)



Paprika-Parmesan Butter (Steak Butter) image

I had originally posted this recipe in combination with another I have posted. It seems the butter itself was quite a hit so I decided to post it on its own. Excellent to take camping as you can whip it up at home and have the taste of gourmet steaks fresh from the campfire.

Provided by Brenda.

Categories     Camping

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter, room temperature
2 teaspoons parmesan cheese, grated
1 anchovy fillet, drained, minced or 1 teaspoon anchovy paste
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Mix all ingredients in small bowl until blended. (Can be made 2 days ahead). Use at room temperature.
  • Spread over hot steaks.

Nutrition Facts : Calories 84.8, Fat 9.1, SaturatedFat 5.7, Cholesterol 24.5, Sodium 132.7, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.8

PAPRIKA-PARMESAN BUTTER



Paprika-Parmesan Butter image

Categories     Condiment/Spread     Dairy     No-Cook     Low Carb     Summer     Bon Appétit

Yield Makes about 1/4 cup

Number Of Ingredients 8

3 tablespoons butter, room temperature
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, minced
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)

EASY GARLIC-PARMESAN BUTTER



Easy Garlic-Parmesan Butter image

Very quick and easy way to whip up a delicious topping for your lunch/dinner rolls. Trust me-you will find stuff to put this on when you run out of bread!

Provided by ViperWife

Categories     < 15 Mins

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 3

1 (15 ounce) container of your choice of soft butter or 1 (15 ounce) container margarine, spread
1/4 cup garlic salt (a little less)
1/4 cup grated parmesan cheese

Steps:

  • Mix the butter spread with a spoon first to make sure it has a creamy consistency.
  • Add in the Garlic Salt (add more or less to your liking).
  • Add in grated Parmesan cheese(add more or less to your liking).
  • Stir ingredients together and serve.
  • Refrigerate the left-overs(if you have any)!

PARMESAN BUTTER



Parmesan Butter image

Basic butter is fine for everyday dining. But when I want to serve guests something a little nicer, I reach for this Parmesan butter.

Provided by Taste of Home

Time 10m

Yield 3/4 cup.

Number Of Ingredients 6

1/2 cup butter, softened
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

  • In a small bowl, combine all ingredients. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 129mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PAPRIKA BUTTER



Paprika Butter image

Spread it on meat or chicken before grilling, or serve it with corn on the cob.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 4

1 cup softened (2 sticks) butter
1 tablespoon sweet or hot paprika
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.

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