Butter

Apple cherry compote with sweet tortillas By Jim Lekander Category: dessert Preparation time: 30 minutes Servings: 8 Ingredients 1/2 cup dried cherries 2 tablespoons apple juice 3 7-inch tortillas...

1 cleaned trout 2 T butter 1 t lemon juice 1 t minced garlic 1/4 t liquid smoke 1/4 t onion flakes 2 thick bacon slices aluminum foil, heavy duty For best flavor, the catching, cleaning, and baking of the trout should occur within a minimum amount of time. Prepare two sheets of heavy-duty, foil that are large enough to seal the trout. Spread the lemon juice, liquid smoke, onion flakes, and 1 T of butter inside the cleaned trout. (Divide the butter into several pieces.

Sweet crepes (serves 4) 2  large eggs ¾ cups of milk ½ cup of water 1 cup of all purpose flour 3 tablespoons of melted butter 2 ½ tablespoons of sugar 1 teaspoon of vanilla extract 2 tablespoons of Grand Mariner (optional) Method Combine all ingredients in blender and pulse for 10 seconds. Place the batter in the refrigerator for 1 hour to allow the bubbles to subside.

1 bunch of asparagus, cut into one-inch pieces 1 red bell pepper, julienned1 cup of shredded carrots 1 yellow squash, sliced 1 zucchinni, sliced 2 tablespoons of chopped garlic 1 cup of crumbled feta 1 package of filo dough 1 cup of melted butter or margarine (to taste) salt and pepper 4 tablespoons of olive oil Toss cut vegetables in olive oil and salt and pepper.  Roast in a 350-degree oven for 15 minutes.  Remove and place in a bowl to cool to room temperature.  Once cool, add feta and toss together.  Carefully lay out one sheet of filo dough.  Brush with melted butter or margarine.  Place another sheet on top of first sheet, brush with melted butter or margarine.  Continue assembling layers until you have used all of the dough.  Spread roasted vegetable mixture along one side of dough.  Roll dough keeping vegetables on the inside.  Brush with butter and sprinkle with salt and pepper.  Bake in a 350-degree oven until outside is dark golden brown.  Slice and serve.  Recipe serves six.

Sautéed trout with pecans and lemon sauce By Jim Lekander Category: entrée Preparation time: 15 minutes Servings: 4 Ingredients 4 trout fillets (about 1.5 pounds each) 1/2 cup flour 1 dash salt and pepper 5 tablespoons butter, softened 1 cup pecans, chopped 1 tablespoon Worcestershire sauce 2 tablespoons lemon juice Directions   Mix the flour with the salt and pepper and then dredge the fillets through  the flour mixture.

Garlic stuffed mushrooms Recipe by Jim Lekander Category: miscellaneous    Prep time: 45 minutes Servings: 4 Ingredients 16 mushroom caps (Campbell mushrooms) 1 onion, chopped 6 tablespoons butter 1/4 cup wild dried mushrooms, soaked 1 clove garlic, crushed 1 1/2 cups fresh bread crumbs 1  egg 5 tablespoons parsley, chopped 1 tablespoon thyme, chopped 4 ounces sausage meat, cooked Directions     Soak the wild dried mushrooms in warm water for 20 minutes and drain.

Cheesy Ranch Chex Mix 9 cups of Chex cereal (you can use any combo you want--as long as it is 9 cups) 2 cups of pretzel twists 2 cups of cheese crackers (something like Chees-Its, kids like to put goldfish in cheese crackers in there) 1/4 to 1/2 cup of butter (I use butter not margarine) 1 package of dry ranch dressing/dip 1/2 cup of Parmesan cheese (grated) In a large microwavable bowl, mix all the cereal, pretzels and cheese crackers together. In a small microwavable bowl, melt butter for 30-60 seconds in microwave (depending on wattage--keep an eye on it)

4 fish fillets (any hearty finfish would work, I'm using tilapia) 2 lemons, thinly sliced 2 tablespoons of fresh dill, chopped 1 tablespoon of chopped garlic 1/2 cup of melted butter (to taste) salt and pepper Spray baking dish and line the bottom with thinly sliced lemons.  Gently place the fish on top of the lemons.  Pour butter over the top of the fish.  Sprinkle on the garlic first, then the dill and salt and pepper.  Top with one lemon slice for each piece of fish.

Gourmet truffle brownies w/cozy caramel cocoa Recipe by: Cyndy Holley (foodforfun2@sbcglobal.net) Category: dessert Prep time:  30 minutes Servings: 48 Ingredients 1 package Tastefully Simple Fudge Brownie Mix 2 large eggs 1/2 cup melted butter 2 tablespoons Tastefully Simple Cozy Caramel Cocoa Directions Combine brownie mix, eggs and melted butter.

1 whole chicken, quartered 3 tablespoons of butter 2 large carrots, sliced 1/4" thick in 1/2 moon shape 1/2 medium onion, diced to 1/4" cubes 4 sticks of celery stalks, leaves removed and cut 1/4" pieces 1 teaspoon of thyme leaves 1 teaspoon of rubbed sage 1/2 teaspoon of dry rosemary 2/3 cup of all purpose flour 1 teaspoon of chicken base 1 pint of heavy cream 1/4 teaspoon of...

Green Eggs and Ham Benedict 2 tablespoons of butter ¼ teaspoon of salt 4 slices of Canadian style bacon ¼ teaspoon of pepper 6 eggs 2 English muffins -- halved, toasted and buttered green food coloring Melt 1 tablespoon butter in a skillet. Add ham. Cook until browned and warmed through. Set aside. Whisk together eggs, 2-3 drops food color, salt, and pepper. Melt additional tablespoon of butter in a skillet. Add egg mixture. Cook, scraping the skillet sides and bottom with a spatula often, until eggs are cooked through and not runny.

4 fish fillets (any hearty finfish would work, I'm using tilapia) 2 lemons, thinly sliced 2 tablespoons of fresh dill, chopped 1 tablespoon of chopped garlic 1/2 cup of melted butter (to taste) salt and pepper Spray baking dish and line the bottom with thinly sliced lemons.  Gently place the fish on top of the lemons.  Pour butter over the top of the fish.  Sprinkle on the garlic first, then the dill and salt and pepper.  Top with one lemon slice for each piece of fish.

Sweet crepes (serves 4) 2  large eggs ¾ cups of milk ½ cup of water 1 cup of all purpose flour 3 tablespoons of melted butter 2 ½ tablespoons of sugar 1 teaspoon of vanilla extract 2 tablespoons of Grand Mariner (optional) Method Combine all ingredients in blender and pulse for 10 seconds. Place the batter in the refrigerator for 1 hour to allow the bubbles to subside.

First, make nests: 6 tablespoons of butter, melted 2 cloves of garlic, minced (if no fresh garlic, use garlic seasoning) 3 sheets of phyllo dough, thawed  (Phyllo dough is found in the frozen food section, usually near the Pet Ritz piecrusts.) Preheat oven to 350 degrees.   Grease 4 muffin cups, or spray with cooking spray.   Combine butter and garlic in a small bowl.   On a cutting board, stack the 3 phyllo sheets and cut into fourths, forming twelve squares.

1 pound of Dungeness crab 1/4 pound of fresh bread crumbs 2 eggs, whole 1 yellow onion, diced and sautéed 1 tablespoon of Dijon mustard 1/2 cup of mayonnaise 1 cup of Parmesan cheese 1 cup of diced red and yellow bell pepper 1/2 cup of fresh chive (to coat) Panko bread crumbst ( to sauté) Clarified butter Method: Clean crab meat. Remove any shell that may be in the meat. Separate large pieces of crab leg meat from the body meat.

1 cleaned trout 2 T butter 1 t lemon juice 1 t minced garlic 1/4 t liquid smoke 1/4 t onion flakes 2 thick bacon slices aluminum foil, heavy duty For best flavor, the catching, cleaning, and baking of the trout should occur within a minimum amount of time. Prepare two sheets of heavy-duty, foil that are large enough to seal the trout. Spread the lemon juice, liquid smoke, onion flakes, and 1 T of butter inside the cleaned trout. (Divide the butter into several pieces.

1/2 cup of bacon, diced 1 tablespoon of butter 1/2 cup of celery, diced 1/2 cup of carrot, diced 1 cup of yellow onion, diced 2 quart of clam juice, strained 3 1/2 cup of chopped sea clams 1/2 teaspoon of thyme leaves ...

-- 3 boneless chicken breasts or a package of boneless breast tenders (about 12 ounces) -- 3 cups cornflakes -- 1 stick of butter -- 1 teaspoon of KC Masterpiece seasoning for chicken or regular seasoned salt Preheat oven to 350 degrees.  If using boneless whole chicken breasts, cut chicken crosswise into pieces.  If using boneless breast tenders, use as is. Place the cornflakes in a large Ziplock-type plastic bag. Make sure no air is in the bag. With the bag closed, crush the flakes using your fingers or a glass.

1 whole chicken, quartered 3 tablespoons of butter 2 large carrots, sliced 1/4" thick in 1/2 moon shape 1/2 medium onion, diced to 1/4" cubes 4 sticks of celery stalks, leaves removed and cut 1/4" pieces 1 teaspoon of thyme leaves 1 teaspoon of rubbed sage 1/2 teaspoon of dry rosemary 2/3 cup of all purpose flour 1 teaspoon of chicken base 1 pint of heavy cream 1/4 teaspoon of...

  Herbed Corn-on-the-cob Recipe by: Jim Lekander Category: Side Dish     Servings: 6 Preparation time: 0:45      Ingredients     6 Corn on the cob     1/2 cup Butter, softened     1/2 teaspoon Salt     1/4 teaspoon Pepper     1 teaspoon Parsley, fresh chopped     1 teaspoon Rosemary, dried     1 clove, garlic Minced           Directions ...