10,000 butter recipes

Honey, butter, lemon juice, salt and pepper, these a few ingredients create a tasty, sweet and buttery glazed mini carrots.

Super crispy and cheesy, these are easy to make as a snack or for lunch served with a green salad.

Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

Instead of using any old turkey stuffing, try this scrumptious variation that will become your family's new favorite for Thanksgiving!

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Buttery broccoli soup simmers chopped broccoli with sauteed onions, chicken broth, and rich evaporated milk for a creamy 6-ingredient soup. Puree for smooth, leave chunky for rustic.

One of the best banana bread I have ever tested. Strongly recommend this recipe to everyone who loves a good loaf of banana bread.

Make it ahead to save some time for your party day, and it tastes delicious when it comes out of the oven and freshly baked.

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

Whole roasting a chicken is a great way to economize. This herb roasted chicken always turns out moist and juicy with great flavor. I then package the leftover meat one cup at a time into zipper bags and store in the freezer for later use in casseroles or hashes. Then using the remains I made a homemade chicken stock that is much better than any store bought stock.

Classic Greek moussaka with layers of browned eggplant, seasoned ground beef with red wine and cinnamon, and a rich bechamel sauce baked until golden and bubbling. A hearty Mediterranean casserole that serves 10.

Juicy, tender and tasty chicken n' mushrooms. An easy weeknight meal that's simple to prepare using economical ingredients.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.