WHIPPED HONEY BUTTER
Easy to make, yummy to eat! Add 1 teaspoon of grated orange peel for breakfast or brunch.
Provided by Lovesmurfs
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Beat butter and honey together until creamy. Serve at room temperature.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 23.3 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 14.6 g, Sodium 164.6 mg, Sugar 23.2 g
PAULA DEEN'S EASY SQUEEZE HONEY BUTTER
From Paula's Home Cooking television show. So simple and wonderful; the honey butter combo is just right--not too sweet! Note: 2/13/07 when making this recipe, I use Original Parkay squeeze butter/margarine. I live in Texas and this product is readily available at grocery stores in my area.
Provided by Juenessa
Categories Low Protein
Time 5m
Yield 1 bottle honey butter
Number Of Ingredients 2
Steps:
- Open squeeze bottle and pour out about 1/4 of the butter and store for later use.
- Add honey and stir with a long teaspoon or a wooden skewer.
- Squeeze onto hot biscuits.
- Enjoy because it is very tasty!
HOMEMADE SQUEEZE CHEESE AND CRACKERS
Provided by Molly Yeh
Categories appetizer
Time 10m
Yield 8 to 10 servings (about 2 cups)
Number Of Ingredients 6
Steps:
- In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
- Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.
HONEY BUTTER CHICKEN BISCUIT
Steps:
- For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour.
- For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet chile in a bowl and set aside.
- Heat the oil in a large, heavy-bottomed pot to 350 degrees F.
- Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy.
- For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside.
- For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter.
- Preheat the oven to 375 degrees F.
- Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don't want to overwork your dough.
- Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet.
- Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down.
- For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed.
- For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy.
EASY SQUEEZE HONEY BUTTER
Could anything be simpler than this? You might to want to add cinnamon to make Cinnamon Honey Butter.
Provided by SB61287
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Empty 1/2 of margarine out of bottle, add honey stir with tea spoon or wooden skewer.
Nutrition Facts : Calories 32.2, Sodium 0.4, Carbohydrate 8.7, Sugar 8.7
1/3- POUND SQUEEZE BURGER
Adapted from a recipe Courtesy of Squeeze Inn. From "Diners, Drive-ins and Dives" cookbook. Frying these on a hot griddle, the owner takes a 1/3 pound handful of cheddar cheese to top a 1/3 pound burger pattie. The cheese spreads out, ice is placed around it, and the top bun is put in place before the whole thing is covered to let it steam. They use "flat-top" burgers, which I like because you get that nice caramelized crisp on the meat. So when making the patties, don't make them too round, flatten them out. This really works. You're gonna love it.-Guy Fieri And I say I second that.
Provided by mightyro_cooking4u
Categories Meat
Time 25m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Divide the meat into 3 evenly sized burgers and seasoned with Lawry's Seasoned Salt to taste. Cook the burgers to the desired doneness on a griddle or in a large cast-iron skillet.
- Top the burgers with a handful of cheese, then top each one with a bun. Let the cheese melt a bit and then add a couple ice cubes to the pan around the cheese. Cover and cook until the cheese melts completely. (The ice melts and adds just the right amount of steam to melt the cheese and keep the meat moist.
- While the cheese melts, make up the bottom buns to your liking with pickles, onions, tomatoes, and lettuce. Once the cheese melts into a skirt around the the burger and browns on the bottom, place the burgers on the bottom buns, cheese and all. Cool slightly so the cheese sets. Serve.
Nutrition Facts : Calories 975.7, Fat 73.1, SaturatedFat 40.9, Cholesterol 261.9, Sodium 1046.4, Carbohydrate 11.2, Fiber 2, Sugar 5.5, Protein 67.2
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