Recipes On Rails: New Recipes using butter

Cheddar Scones

Fri Nov 21 08:59:33 UTC 2008

Ingredients:

0.8 pound Flour, all-purpose
33.0 gram Sugar
2.0 teaspoon Baking Powder 5 grams
16.0 gram salt
0.25 teaspoon Baking Soda
60.0 gram Buttermilk Powder
0.33 pound butter
0.1 pound Cheese, Cheddar shredded
0.33 cup chives, chopped fresh
0.5 pound water
2.0 tablespoon water
1.0 each Egg beaten

Instructions:

Assemble the ingredients.

Whisk together the first 6 (the dry) ingredients.

Cut the butter into the flour mixture. Leave butter at pea sized pieces.

Stir in the cheese and chives

Add the water.

Mix lightly till dough comes together. Turn out onto a floured board.

Pat dough into an 9" square. Cut into 9 3" squares. Cut each square in half, diagonally.

Place each piece on a baking sheet. Give them plenty of space between each as they will flatten and spread. Picture is actually too close.

Brush with an egg wash made with the egg and 2T water. Bake in a 375 oven till starting to brown, about 20 minutes.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/622-cheddar-scones

Planked Mashed Potatoes

Fri Nov 21 14:24:41 UTC 2008

Ingredients:

4.0 each potatoes large
1.0 each Yams large
3.0 tablespoon butter
0.5 cup Cream, Heavy
0.75 cup sour cream
0.25 cup Cheese, Parmesan grated
2.0 clove Garlic roasted
1.0 tablespoon Chives snipped
1.0 tablespoon Parsley minced

Instructions:

Preheat BGE to 400. While egg preheats, cut the top off a head of garlic, sprinkle with salt, drizzle with some olive oil, fold up in some foil, and put into the egg to roast. Also, make sure you soak 4 or more cedar planks.

While BGE preheats and garlic cooks, peel the potatoes and yam.

Put the potatoes in a pot with salted water. Cook till tender.

Mince the herbs.

Assemble remaining ingredients.

Rice the potatoes.

Remove the garlic from the egg, and smash 2 cloves. Add 1/2 the cheese, the butter, the cream, the sour cream, the roasted garlic, and salt and pepper to taste.

Dry off the planks and smear with butter.

Pile each plank with a serving of the potato mixture and place in the egg.

Leave on BGE for about 30 minutes or until the light crust has set.

Remove and sprinkle with remaining cheese. Sprinkle with the chives and parsley.

Serve on the plank or use a pastry spatula to slice onto a plate.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/619-planked-mashed-potatoes

Crab Imperial Two

Fri Nov 21 21:05:33 UTC 2008

Ingredients:

0.25 pound butter
0.5 cup Shallots minced
1.0 cup Pepper, Bell mixed colors, minced
0.25 cup Flour, all-purpose
2.0 cup Cream, Half-and-half
0.5 cup Wine, Sherry dry
dash Tabasco
2.0 each Egg large
0.5 cup Cream, Heavy
2.0 pound crab meat
0.25 cup Parsley chopped
1.0 teaspoon Lemon Rind grated
2.0 cup Bread crumbs, dried
1.0 teaspoon paprika
4.0 tablespoon butter
0.75 cup Cheese, Parmesan grated

Instructions:

Assemble your ingredients.

Pick over the crab meat.

Melt the butter in a large pan. Add the peppers and the shallots.

Saute briefly till tender.

Add the flour and stir. Cook briefly and then add some salt, pepper, and the half and half.

Whisk while bringing to a boil.

Simmer for 5 minutes. Remove from heat and stir in the tabasco and sherry.

In a separate bowl, beat the eggs. Slowly add the heavy cream. Slowly add this mixture to the shallot, pepper, cream mixture, whisking as you add.

Stir well.

Add the parsley, paprika, lemon rind, and cheese.

Mix well.

Fold the crab meat into the sauce and spoon into well-buttered ramekins. Smooth the top, sprinkle with breadcrumbs and then paprika. Drizzle some melted butter on top.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/614-crab-imperial-two

Butter Sauce (Beurre Blanc)

Fri Nov 21 19:46:11 UTC 2008

Ingredients:

1.0 each Shallots Large - minced
2.0 tablespoon Tarragon minced
0.25 cup Wine, White
0.25 cup Vinegar, White Wine
0.25 pound butter

Instructions:

Finely mince the shallot (use two if they're smaller. You want about a quarter cup) and the fresh tarragon.

Place the shallots, tarragon, vinegar and wine in a sauce pan.

Reduce until the liquid is almost totally evaporated.

Remove from heat, and stir in butter, a chunk at a time. You want to cream the butter, but not truly melt the butter, so keep stirring the sauce.

Continue adding butter ...

... until you have sufficient sauce.

Strain the sauce through a fine sieve, pressing on solids to extract everything.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/600-butter-sauce-beurre-blanc-

Spelt

Fri Nov 21 15:39:17 UTC 2008

Ingredients:

0.5 pound spelt
0.25 pound Wine, Red
0.5 pound Onion diced
0.5 pound Onion diced
0.1 pound butter
1.0 teaspoon Porcini powder
3.0 cup Stock, Beef

Instructions:

Soak the spelt in water for 20 minutes.

While the spelt soaks, mince the onion and measure out the wine.

Saute the onion in the butter.

Drain the spelt

Continue with the onions till they start to turn brown.

Add the well drained spelt to the onions and continue to brown.

Add the wine.

Reduce until the wine is gone.

Add the mushrooms, the porcini powder, and the stock. Adjust the salt and pepper, and simmer stirring now and then.

Continue to simmer until the stock is absorbed stirring from time to time. Stir in some parmesean if desired.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/590-spelt

Scallop Based Sauce

Fri Nov 21 00:54:08 UTC 2008

Ingredients:

3.0 cup Wine, White
3.0 each Shallots minced
5.0 sprig Thyme
1.0 each Bay Leaves
0.25 pound scallops, sea minced
0.25 cup Cream, Heavy
0.5 cup butter
1.0 tablespoon Vinegar, Champagne
1.0 tablespoon Lemon Juice more to taste

Instructions:

Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.

Add the cream, and reduce again till thickened.

You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.

Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.

Servings: 8
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/581-scallop-based-sauce

Corn Pudding

Fri Nov 21 07:03:12 UTC 2008

Ingredients:

1.0 pound Corn divided in half
0.125 pound butter
1.0 cup Cream, Heavy
1.5 teaspoon Sugar
4.0 teaspoon Corn Meal
0.25 teaspoon salt
1.0 each Egg separated
4.0 teaspoon Chives chopped
1.5 teaspoon Basil, Fresh minced

Instructions:

Saute half the corn in the butter.

While corn sautes, cream the remaining corn in a blender and assemble remaining ingredients.

Add the creamed corn. Cook for about 3 - 4 minutes. Add the cream and cook another 3 - 4 minutes. Add the sugar, salt, and corn meal. Return to a simmer for a few minutes.

Allow to cool, then add the herbs.

Beat the egg yolk, and add to the corn. Whip the egg white to soft peaks and fold into corn. Portion the batter and bake in a preheated 350 degree oven for about 20 minutes or till golden on top

Servings: 8
Prep Time: 1 hour and 30 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/578-corn-pudding

Corn Fritters

Fri Nov 21 21:11:58 UTC 2008

Ingredients:

3.0 each Egg
2.0 cup Corn fresh, cut off cob
2.0 tablespoon Milk
1.0 teaspoon Baking Powder
1.0 tablespoon butter melted
0.5 teaspoon salt
0.125 teaspoon Pepper, Black fine grind
1.0 cup Flour, all-purpose

Instructions:

Clean the corn.

Cut the corn off the cobs.

Beat the eggs. Add the milk, baking powder and seasonings. Stir in the butter and the eggs. Add the flour using only enough to make a batter.

Fry in oil at 350 degrees.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/576-corn-fritters

Onion Rolls

Fri Nov 21 16:43:39 UTC 2008

Ingredients:

1.0 each onion, minced sweet
0.125 pound butter
2.0 tablespoon Caraway Seeds

Instructions:

Make the pullman loaf bread recipe.

Finely mince the onion.

Saute the onion in the butter.

When translucent, add the caraway seed and allow to cool to room temperature. You do not want the butter to set up, so you can keep warm over a pilot if you have one.

Scale the dough into .15# (2.5 oz.) balls. Allow to rise for about an hour or till doubled.

Flatten out the balls one at a time, using your fingers.

Pick up the disc of dough, and flatten more between your fingers, turning the dough as you go...

Continue till the dough is about .25 inch thick all around.

Lay the disc on your bench, and spread a tablespoon of the onion mixture on top.

Fold the bottom half of the disc up onto the top half, making a half moon.

Fold one corner onto the other corner making a wedge.

Press the dough into a greased muffin pan, pressing the point down in, and leaving the folds on top.

Repeat with all the dough.

Spray the roll tops with water and sprinkle with more caraway if desired. Bake at 350 till golden brown on top. Turn out onto a rack to cool.

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/574-onion-rolls