By Nyteglori on August 10, 2007
Photo by Boomette
Photo by Boomette
"Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for."
Serving Size: 1 (243 g)
Servings Per Recipe: 1
"I had to use fresh chive instead of oregano cause mine is not growing :( This butter is so yummy. Thanks Nyteglori :) Made for Market tag game"
"This is delicious and a wonderful way to make butter extra-special. I served this with crusty Italian bread and my guests just loved it. They were impressed! It's easy to make which is even better."
"Very versatile recipe. I rolled mine into a log and just cut off some each time I use it. I used it the day after making it but I think it actually improves with a little bit of time. So far I've used it in sandwiches, veges, jaffles, on a grilled steak and (my favourite) when making scrambled eggs. Thank you."
"This was excellant Nyteglori. I used it on french bread, steamed vegetables, in rice, and on roasted potatoes and chicken. Thank you so much for sharing this versatile recipe. I will be making this again often. I used all fresh herbs, what a lovely treat."
"This was so yummy!! I used fresh parsley, garlic and onion however I had to use dried parsley, oregano and basil. I also added an extra herb fresh coriander because I had some at home. The presentation of this recipe was so cute and the flavour was outstanding. We used it with a French stick and made it up as garlic bread. Thank you Nyteglori"
"yum, great recipe, I look forward to trying this on veggies, thanks or sharing Nyteglori!...Kitten:)"