Cindis Herbed Garlic Butter Recipes

GARLIC HERB BUTTER

Garlic Herb Butter image

With just a small amount of ingredients you can easily make a batch of the most flavorful Garlic Herb butter that can be used in so many recipes!

Provided by Brandie @ The Country Cook

Time 2h5m

Number Of Ingredients 7

Ingredients

1 cup unsalted butter (very soft)
2 tablespoons fresh finely chopped parsley
1 tablespoon fresh finely chopped thyme
1 tablespoon fresh finely sliced chives
1 teaspoon minced garlic
¾ teaspoon kosher salt
¼ teaspoon cracked black pepper

Steps:

Place the butter, parsley, thyme, chives, garlic, salt, and pepper in a medium-sized bowl.
Stir together until fully combined.
Lay out a large piece of plastic wrap. Place the butter in the center in a log shape.
Roll the plastic wrap over the butter and press it into a log shape. Twirl the ends of the plastic wrap and tuck them under the roll.
Place it in the fridge for at least 2 hours or overnight until the butter is solid again.
Slice and serve!

Nutrition Facts : Calories 103 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

GARLIC HERB BUTTER CROSTINI

Garlic Herb Butter Crostini image

This is my absolute favorite crostini! If you've never cooked with anchovies before, don't worry, they don't taste "fishy" at all and they totally dissolve in the butter. In fact, when I serve this I never tell people that there are anchovies in it. If anyone asks, I just say that I use garlic and herbs and my 'secret ingredient'. So far no one has guessed my secret ingredient and everyone loves the crostini. Based on a recipie by Giada De Laurentiis.

Provided by LizzieBug

Categories High In...

Time 30m

Yield 12 crostini

Number Of Ingredients 9

Ingredients

12 slices crusty white bread, sliced on the diagonal (1/3 - 1/2 inch thick slices)
1/4 cup butter
1 1/2 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh thyme leave, chopped
3 cloves garlic, minced,to taste
1/2 teaspoon lemon, zest of, chopped
1/4 teaspoon crushed red pepper flakes, to taste
4 anchovy fillets, drained and chopped
3/4-1 cup provolone cheese, grated

Steps:

Preheat oven to 425°F.
Melt the butter in a heavy skillet over medium heat.
Add the anchovies and stir until they dissolve, around 3 minutes.
Stir in the herbs, garlic, lemon zest and red pepper flakes.
Arrange the bread slices on a baking sheet.
Brush the tops of the bread slices with the butter mixture.
(If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
Sprinkle the tops of the bread slices with the Provolone cheese.
Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

Nutrition Facts : Calories 133.6, Fat 7, SaturatedFat 4, Cholesterol 17, Sodium 283.1, Carbohydrate 13.2, Fiber 0.7, Sugar 1.1, Protein 4.5

GARLIC BUTTER

Garlic butter image

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

Ingredients

100g butter , softened
1 garlic clove , crushed
2 tsp finely chopped parsley (optional)

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

HERBED COMPOUND BUTTER

Herbed Compound Butter image

A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories sauces and gravies

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon minced shallots or 1 garlic clove, grated on a Microplane or minced
1 tablespoon chopped fresh thyme or rosemary
1 tablespoon minced parsley or chives
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt, more to taste

Steps:

In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 41 milligrams, Sugar 0 grams, TransFat 0 grams

GARLIC HERB BUTTER

Garlic Herb Butter image

Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.

Provided by Kat2355

Categories Low Protein

Time 5m

Yield 1 stick

Number Of Ingredients 6

Ingredients

4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano

Steps:

Beat all ingredients together with a fork until light and fluffy.
Place on plastic wrap and roll into a log.
Twist ends of plastic wrap to"seal" butter inches.
Store in freezer, and cut off discs of butter as needed.
You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
Try adding chives, rosemary, or tarragon.

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