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- ...his should live at [[homemade butter]], if we need a page in addition to [[butter]]--do we? Why? --[[User:Larry Sanger|Larry Sanger]] 21:10, 7 May 2008 (CDT ...that to work. There will be other butter recipe pages, including Clarified butter. Right now things don't seem to be working as they should be.... [[User:Hay919 bytes (140 words) - 00:17, 8 May 2008
- ...rning process is [[Buttermilk|buttermilk]], a thin and flavorsome liquid. Butter is a key ingredient in many [[recipes]] and is used in several cooking meth ...It can also alter the consistency of food, for example, cookies made with butter tend to be crunchier, while those prepared with vegetable oil have a softer2 KB (364 words) - 21:58, 5 February 2009
- #redirect [[Butter/Recipes/Homemade]]37 bytes (4 words) - 00:28, 8 May 2008
- | pagename = Butter | abc = Butter2 KB (216 words) - 19:27, 1 April 2008
- #redirect [[Butter/Recipes/Clarified]]38 bytes (4 words) - 00:28, 8 May 2008
- 12 bytes (1 word) - 19:28, 1 April 2008
- 93 bytes (14 words) - 20:00, 20 May 2008
- #REDIRECT [[Talk:Butter]]25 bytes (3 words) - 00:07, 8 May 2008
- *[[/Homemade|Homemade butter]] *[[/Clarified|Clarified butter]]76 bytes (7 words) - 00:13, 8 May 2008
- |name= Clarified butter ...of the microwave oven, there are now two basic ways of preparing clarified butter. Both are given here.1 KB (226 words) - 00:19, 8 May 2008
- 910 bytes (146 words) - 15:08, 3 November 2008
- |name= Butter, homemade ...reached, the beating continues until the whipped cream hardens and becomes butter.1 KB (219 words) - 00:12, 8 May 2008
- #REDIRECT [[Butter/Recipes]]28 bytes (3 words) - 00:11, 8 May 2008
- #REDIRECT [[Butter/Recipes]]28 bytes (3 words) - 00:06, 8 May 2008
- #REDIRECT [[Butter/Recipes/Clarified]]38 bytes (4 words) - 00:19, 8 May 2008
Page text matches
- ...his should live at [[homemade butter]], if we need a page in addition to [[butter]]--do we? Why? --[[User:Larry Sanger|Larry Sanger]] 21:10, 7 May 2008 (CDT ...that to work. There will be other butter recipe pages, including Clarified butter. Right now things don't seem to be working as they should be.... [[User:Hay919 bytes (140 words) - 00:17, 8 May 2008
- ...y simplified version of the classic dish, cooked, nevertheless, in lots of butter.]] ...recipes that are somewhat easier to prepare and that use considerably less butter.700 bytes (106 words) - 15:54, 1 March 2008
- *[[/Homemade|Homemade butter]] *[[/Clarified|Clarified butter]]76 bytes (7 words) - 00:13, 8 May 2008
- ...rning process is [[Buttermilk|buttermilk]], a thin and flavorsome liquid. Butter is a key ingredient in many [[recipes]] and is used in several cooking meth ...It can also alter the consistency of food, for example, cookies made with butter tend to be crunchier, while those prepared with vegetable oil have a softer2 KB (364 words) - 21:58, 5 February 2009
- |name= Butter, homemade ...reached, the beating continues until the whipped cream hardens and becomes butter.1 KB (219 words) - 00:12, 8 May 2008
- {{Image|Shortbread and candles.jpg|right|300px|'''Shortbread''', a type of butter cookie.}} ...never as a bread</ref> made with a mixture of [[flour]], [[sugar]], and [[butter]]. It is generally thought to be of Scottish origin and hence is often refe876 bytes (145 words) - 08:52, 8 June 2009
- |name= Clarified butter ...of the microwave oven, there are now two basic ways of preparing clarified butter. Both are given here.1 KB (226 words) - 00:19, 8 May 2008
- #REDIRECT [[Butter/Recipes]]28 bytes (3 words) - 00:11, 8 May 2008
- #REDIRECT [[Butter/Recipes]]28 bytes (3 words) - 00:06, 8 May 2008
- #REDIRECT [[Talk:Butter]]25 bytes (3 words) - 00:07, 8 May 2008
- #redirect [[Butter/Recipes/Clarified]]38 bytes (4 words) - 00:28, 8 May 2008
- #REDIRECT [[Butter/Recipes/Clarified]]38 bytes (4 words) - 00:19, 8 May 2008
- #redirect [[Butter/Recipes/Homemade]]37 bytes (4 words) - 00:28, 8 May 2008
- A type of cookie made with butter, sugar, and flour.88 bytes (13 words) - 16:25, 23 May 2008
- A classic French sauce made with egg yolks and clarified butter.100 bytes (14 words) - 21:45, 8 February 2009
- |Ossobuco 2.JPG|The vegetables and butter, ready to cook |Ossobuco 3.JPG|The vegetables cooked briefly in butter532 bytes (77 words) - 21:19, 20 December 2007
- ...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 als459 bytes (71 words) - 22:29, 11 October 2010
- 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
- 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
- ...ish of sliced and layered potatoes cooked in a very large amount of melted butter.155 bytes (23 words) - 10:48, 19 September 2009
- |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 refri1 KB (204 words) - 14:36, 25 April 2008
- ...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 this4 KB (661 words) - 00:12, 4 May 2008
- ...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 a2 KB (363 words) - 12:46, 8 July 2011
- ...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 h2 KB (274 words) - 12:45, 8 July 2011
- *3 tablespoons butter #Melt the butter over medium heat in a skillet or frying pan.2 KB (371 words) - 13:08, 8 July 2011
- *[[Peanut butter]] *[[Peanut butter and jelly sandwich]]—also: peanut butter and jam sandwich2 KB (243 words) - 16:10, 8 July 2011
- ...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
- {{r|Butter}}234 bytes (30 words) - 19:01, 16 September 2010
- *butter tarts371 bytes (57 words) - 14:47, 23 December 2009
- :''And'' I checklisted it! Just call me butter, 'cause I'm on a roll!! [[User:Aleta Curry|Aleta Curry]] 18:37, 4 September301 bytes (43 words) - 14:35, 14 October 2007
- | pagename = Butter | abc = Butter2 KB (216 words) - 19:27, 1 April 2008
- {{r|Butter}}341 bytes (47 words) - 13:18, 28 June 2010
- {{r|Butter}}454 bytes (65 words) - 15:18, 25 August 2009
- ...ake it non-dairy, most of the traditional recipes I know would fail on the butter.1 KB (245 words) - 12:21, 26 February 2009
- * [[butter]];625 bytes (88 words) - 08:55, 25 March 2016
- I love fried rice and I hate peanut butter panda puffs. I've yet to try fried banana.552 bytes (79 words) - 04:14, 22 November 2023
- {{r|Butter}}705 bytes (98 words) - 22:03, 24 August 2009
- {{r|Butter}}497 bytes (65 words) - 17:14, 11 January 2010
- {{r|Butter}}550 bytes (72 words) - 11:18, 11 January 2010
- {{r|Butter}}548 bytes (74 words) - 11:36, 11 January 2010
- ...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-ro2 KB (340 words) - 13:03, 13 December 2008
- **3 tablespoons butter **1 tablespoon butter, melted4 KB (639 words) - 12:26, 9 October 2010
- ...would that be too amazing to be a reliable assumption? In the U.S., while butter is the usual condiment, there is no reason that mayonnaise could not be use :::And some Hispanic people here in Tucson eat roasted corn with mayo, not butter. [[User:Hayford Peirce|Hayford Peirce]] 10:38, 24 September 2008 (CDT)2 KB (292 words) - 11:07, 24 September 2008
- * ¼ cup (4 tablespoons) melted butter |preparation=# Butter a 10" x 12" piece of parchment paper, put it on a small cutting board, and4 KB (601 words) - 11:15, 11 July 2011
- ...available in most homes: milk, semolina flour, eggs, Parmesan cheese, and butter, with salt, black pepper, and nutmeg as seasonings. The well-known Italian |Gnocchi 7.jpg|Melted butter and grated Parmesan are ready to be sprinkled over the disks3 KB (473 words) - 13:54, 31 July 2012
- ...aud-Froid_Ready_to_Apply.jpg|Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.1,004 bytes (150 words) - 18:53, 8 July 2010
- *2 tablespoons butter #Melt the butter in a large sauté pan, then cook the lardons over medium-high heat until cr3 KB (506 words) - 06:10, 12 September 2013
- {{r|Peanut butter}}1,004 bytes (136 words) - 03:38, 22 September 2013
- |Bread 09 Ready to Taste.jpg|A still-hot slice of bread, with butter821 bytes (135 words) - 15:41, 10 March 2008
- |Gnocchi 7.jpg|Melted butter and grated Parmesan are ready to be sprinkled over the disks863 bytes (141 words) - 17:29, 6 July 2011