This recipe for Herb Butter for Steak Chicken Chops or Veggies brings together 1/2 cup butter, at room temperature, 2 tablespoons fresh parsley (I use a mix of mostly chives and add a bit of each of the others) or 2 tablespoons fresh basil, chopped (I use a mix of mostly chives and add a bit of each of the others), 1 teaspoon cracked pepper in a practical dish for home cooking. It takes about 5 min to prepare and cook. It makes approximately 1 servings.
A delicious and lucky discovery, I found this recipe in a Maille (pronounced “My” ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It’s very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!!
This is a super quick recipe that uses fresh French green beans but would work equally well with frozen. The recipe was printed in Betty Crocker Thansgiving booklet, November 2005. The recipe calls for butter. Please do not sub margarine! The original recipe called for dried marjoram leaves. Not having those I used Penzeys Bouquet Garni with rewarding results.
Deliciously moist corn baked in the oven and seasoned with garlic and herb butter. You can use just plain butter with salt and pepper if you prefer or any flavoured butter of your choice.
