Recipes with butter, unsalted

Garlic butter shrimp scampi with lemon, herbs, and orange liqueur reduced into a concentrated sauce. Served over pasta or rice for a quick, elegant seafood dinner.

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Maple-glazed pork tenderloin marinated in a soy, garlic, and brown sugar brine, then seared, roasted, and finished with a maple-Dijon pan sauce. Juicy, sweet-savory pork with a glossy glaze.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Cream cheese and mascarpone cheese makes this creamy and silky cheesecake, rhubarb and strawberry glaze adds the sweet and sour crunch, and the chocolate covered strawberries gives extra surprise. There are so many delicious things going on all at once, it's such a deluxe luxury!

Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.

Roast turkey with Grand Marnier apricot stuffing featuring pork sausage, slivered almonds, orange juice baste and herb stuffing mix. Elegant holiday centerpiece with bright citrus notes.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.

Creamy sour cream cheesecake studded with semi-sweet chocolate chunks on a chocolate cookie crust. Baked, then slow-cooled in the oven for a crack-free, silky finish.

I make this cake for about 10 years, every time people like it.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

A decadent chocolate almond rum cake with ground almonds in the batter, rum-chocolate icing, and toasted flaked almonds pressed all around. A celebration cake with serious depth.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

This is the only only other brownie recipe I have found that rivals the 3 level oatmeal brownies. The brownie is chewy and extra chocolatey, and the coconut topping tastes just like a perfect soft and crunchy macaroon. MAKE.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Noodles with mustard butter tosses hot egg noodles in a quick compound butter of Dijon, lemon juice, cayenne, and parsley. A 30-minute French-leaning pasta side or light supper.

Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.

Kurant vodka cheesecake baked in a water bath with a graham cracker-almond crust, topped with fresh strawberries glazed in strawberry jelly spiked with more Kurant vodka. A showstopper dessert.

After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!

This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

Baked squid with garlic-anchovy capellini, the Italian-American Feast of Seven Fishes star reimagined for the home oven. Crispy crumb-coated calamari over silky anchovy-garlic pasta, all in 30 minutes.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Baked salmon with olives that adds a sophisticated look to your dinner!

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.

Reese's peanut butter cake stacks two peanut-butter-and-brown-sugar layers with a cream cheese peanut butter filling and a warm pour-over chocolate glaze. The candy bar in cake form.

Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.

Halloween mini pumpkin cupcakes are tender pumpkin spice bites topped with cream cheese frosting tinted orange, black, and white. Decorate with candy and sugar crystals for spooky kid-friendly party treats.

Brown sugar pound cake with a deep caramel note and a toasted-pecan frosting that drips down the sides. A dense, buttery tube cake from TV weatherman Willard Scott's kitchen.

These make everyone happy. Bite into the fluffy, cakey cookie and fudge frosting and the hidden mashmallow will stretch and stretch until it finally breaks leaving you with a Gandalf beard, at least this has been my experience.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

German sour cherry chocolate cake: a dense, fudgy chocolate cake crowned with tart pitted cherries that sink into the batter as it bakes. The sharp cherries cut the rich dark chocolate beautifully.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Sweet, but you will enjoy this with any Sunday Roast....