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• Clarified butter/Recipe
  #REDIRECT [[Butter/Recipes/Clarified]]
  38 bytes (4 words) - 00:19, 8 May 2008
• Butter/Related Articles
  961 bytes (152 words) - 12:00, 22 July 2024

Page text matches

• Clarified butter
  #redirect [[Butter/Recipes/Clarified]]
  38 bytes (4 words) - 00:28, 8 May 2008
• Shortbread/Definition
  A type of cookie made with butter, sugar, and flour.
  88 bytes (13 words) - 16:25, 23 May 2008
• Bearnaise sauce/Definition
  A classic French sauce made with egg yolks and clarified butter.
  100 bytes (14 words) - 21:45, 8 February 2009
• Osso buco/Gallery
  |Ossobuco 2.JPG|The vegetables and butter, ready to cook |Ossobuco 3.JPG|The vegetables cooked briefly in butter
  532 bytes (77 words) - 21:19, 20 December 2007
• Mashed potatoes
  ...re then mashed using a [[potato masher]] or [[kitchen mixer]] while adding butter, milk or cream, salt and pepper during the process. Mashed potatoes can als
  459 bytes (71 words) - 22:29, 11 October 2010
• Chocolate brownie/Definition
  Type of sweet snack; when made using white chocolate and/or peanut butter instead of cocoa, called a ''blondie''.
  149 bytes (22 words) - 11:46, 19 January 2012
• Hollandaise sauce/Definition
  A well-known French sauce made from egg yolks and melted butter that is frequently eaten with vegetables, fish, and eggs benedict.
  166 bytes (24 words) - 21:00, 1 June 2008
• Pommes Anna/Definition
  ...ish of sliced and layered potatoes cooked in a very large amount of melted butter.
  155 bytes (23 words) - 10:48, 19 September 2009
• Shortbread/Recipes
  |ingredients=* 1 pound butter # First, soften (''do not melt'') the butter at room temperature. The best way to do this is to take it out of the refri
  1 KB (204 words) - 14:36, 25 April 2008
• Bearnaise sauce/Recipes
  ...erature until served—if refrigerated, its texture becomes that of hardened butter and is almost impossible to be restored to its original state. ...depend on how much [[Clarified butter|clarified butter]] is used: the more butter, the thicker the sauce. The bearnaise should be fairly thick, although this
  4 KB (661 words) - 00:12, 4 May 2008
• Hollandaise sauce
  ...opious use of [[butter]], Holland at one time being considered the land of butter. Hollandaise is thinner than mayonnaise, more akin to its sister sauce, [[ ...s by adding the melted butter slowly and by not trying to incorporate more butter than the yolks can absorb. There are also various techniques to restore a
  2 KB (367 words) - 17:00, 28 August 2024
• Reuben sandwich/Recipes
  *3 tablespoons butter #Melt the butter over medium heat in a skillet or frying pan.
  2 KB (371 words) - 13:08, 8 July 2011
• Lyonnaise potatoes
  ...ingredients. Rendered fat from ducks or geese can also be used instead of butter, and, instead of raw slices, many recipes call for browning potatoes that h
  2 KB (278 words) - 07:00, 14 September 2024
• American cuisine/Catalogs
  *[[Peanut butter]] *[[Peanut butter and jelly sandwich]]—also: peanut butter and jam sandwich
  2 KB (243 words) - 16:10, 8 July 2011
• Croissant
  ...ge of Vienna in 1683. The modern croissant, with its alternating layers of butter and dough, is generally considered to have been developed in [[France]].
  342 bytes (50 words) - 12:40, 8 July 2011
• Dairy
  * [[butter]];
  656 bytes (92 words) - 12:00, 4 August 2024
• Croque-monsieur/Related Articles
  {{r|Butter}}
  307 bytes (39 words) - 07:01, 3 August 2024
• Mămăligă
  ...led [[bulz]], and consists of balls of ''mămăligă'' filled with cheese and butter and roasted in the oven. ...atile food: various recipes of ''mămăligă''-based dishes may include milk, butter, various types of cheese, eggs, sausages (usually fried, grilled or oven-ro
  2 KB (344 words) - 12:00, 22 September 2024
• Croque-monsieur/Recipes
  **3 tablespoons butter **1 tablespoon butter, melted
  4 KB (639 words) - 12:26, 9 October 2010
• English breakfast/Related Articles
  {{r|Butter}}
  429 bytes (58 words) - 12:00, 12 August 2024