Herbbutterforfrenchbread Recipes

Steps:

• In a bowl, combine the first six ingredients. Cut bread in half lengthwise; spread herb spread on cut sides. , Place on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned.

Steps:

• In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.
• Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm or freeze for up to 1 month. Sliced as needed for corn on the cob, grilled steaks, or Chicken Kiev.

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

Steps:

• Cream ingredients (except bread). You can do this by hand.
• Cut 2" verticle slices into bread; not slicing through to the bottom.
• Spread butter mixture in slits.
• Wrap in foil; bake 15-20 minutes at 350 degrees.
• Can cook on grill.

Steps:

• Cut bread into 1-in. slices. In a small bowl, combine the butter, parsley and chives; spread over one side of each slice of bread. , Place buttered side up on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until golden brown.

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

Steps:

• Combine unsalted butter, parsley, and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through. Spread some herb butter into each of the openings between the slices.
• Preheat the oven to 375 degrees.
• Wrap the baguette in aluminum foil and bake it for 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees. Using a mortar and pestle, crush together garlic and salt to form a paste. Transfer to a medium bowl. Add parsley, chives, lemon juice, and butter; stir with a wooden spoon until well combined.
• Place bread on a baking sheet. Warm bread in oven until crust is crisp, about 10 minutes. Serve with the butter.

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

Steps:

• Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container.
• Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen.
• To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways.
• Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.

Steps:

• Chop basil in processor. Add butter, capers, salt and generous amount of pepper and process until well combined. (Can be prepared 2 days ahead. Cover and refrigerate. Bring butter mixture to room temperature before using.)
• Preheat oven to 500°F. Arrange bread cut side up on cookie sheets. Bake until golden brown, about 5 minutes. Spread cut surfaces with basil butter. Cut crosswise and serve.

Steps:

• In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.