ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER
Steps:
- Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
- Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
PARSLEY BUTTER
Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients. Refrigerate leftovers.
Nutrition Facts :
ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Four first-course servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
- Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 364 milligrams, Sugar 1 gram, TransFat 1 gram
GARLIC BUTTER
Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like
Provided by Anna Glover
Categories Condiment
Time 5m
Yield Makes 100g
Number Of Ingredients 3
Steps:
- Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.
Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
GARLIC PARSLEY BUTTER
Make and share this Garlic Parsley Butter recipe from Food.com.
Provided by Margie99
Categories Very Low Carbs
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
FLAVOURED BUTTERS
Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
- Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.
More about "garlic parsley butter recipes"
ESCARGOT WITH GARLIC-PARSLEY BUTTER RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (25)Author Ludo LefebvreServings 4Estimated Reading Time 2 mins
- Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
- Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
- Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
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