Savory Herb Butter Food

SAVORY THYME COMPOUND BUTTER

Steps:

• Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
• With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
• Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

SAVORY HERB BUTTER

Steps:

• In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers up to 1 week or freeze up to 3 months.

HERB BUTTER SERVED ON STEAKS

Steps:

• Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
• Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
• Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
• Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
• Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
• To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
• Butter: .

ASSORTED SAVORY BUTTERS RECIPES

Steps:

• Combine all ingredients for desired flavor butter in bowl. Beat at medium speed until well mixed; refrigerate until firm.
• Store refrigerated in container with tight-fitting lid up to 2 weeks.
• Suggested Uses for Baked Potato Butter:• Top baked potatoes or scrambled eggs.• Stir into hot mashed potatoes.• Spread onto toasted English muffin, top with scrambled egg and Land O Lakes Deli American.
• Suggested Uses for Chipotle Lime Butter:• Use to prepare fajitas or place on top of grilled chicken, steak or pork.• Mix into refried beans and serve with Spanish rice.
• Suggested Uses for Cranberry Orange Butter:• A great holiday flavored butter that would taste great over grilled chicken or turkey breast.• Spread onto slices of pumpkin, lemon bread or Cheddar cheese scones.• Make tea sandwiches by spreading onto slices of bread and topping with thin slices of turkey and provolone cheese.
• Suggested Uses for Pesto Parmesan Butter:• Stir into cooked green beans.• Stir melted butter into panko breadcrumbs for a crispy casserole topping.• Stir into cooked pasta for a quick side dish.• Slice loaf of French bread horizontally; spread cut-sides with butter and broil for a cheesy pesto garlic bread.

SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F.
• Lightly grease a cookie sheet with olive oil.
• In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
• Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
• Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
• Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
• Roll out dough into a circle about 1/2" thick.
• Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
• Gather up scraps of dough and re-roll and cut out remaining biscuits.
• Place on greased cookie sheet about 1/2 inch apart.
• Bake for 10-12 minutes (until golden brown).
• Mix garlic powder in butter.
• Serve biscuits hot with garlic butter.

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon.
• Bring to a boil.
• Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme.
• Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

SAVORY HERB BUTTER RECIPE

Steps:

• Mix all ingredients together in a large bowl until well blended.Place butter on parchment paper, cover and roll into a log.Twist ends of parchment paper.Chill in refrigerator at least 24 hours before serving.

SAVORY HERB BUTTER

Steps:

• Mix all ingredients in medium bowl until well blended. Cover. Refrigerate up to 1 week.
• Toss hot cooked vegetables with Savory Herb Butter before serving (about 2 to 3 tablespoons per pound). Or, serve with warm bread or rolls.