Delicious accompaniment for savory sandwiches!

I made this recipe on a whim (reason behind the lack of exact measurements). When my 15 year old son said "OMG! this chicken is sooo GOOOOD! You need to make this more often!" I knew I did something right! I've never heard him that excited over a meal lol!

I ate this at a herb garden. It was delicious, so I tried making it myself.I tried making this with basil, oregano, Italian parsley and other herbs, but this version, using chives with a hint of garlic, was the best. It's nice with other herbs and finely chopped garlic added. Recipe by Satoyoko

To much parsley in my fridge. Time to make some oil out of it

This is in our opinion one of the juiciest, most flavorful beef cuts. It is very quick to grill. Your loved ones will love it!

Every year, I used to eyeball the ingredients to make this butter, but I ended up with this recipe now. Maybe the authentic kind doesn't use lemon juice or butter, but I use them anyway because my family likes it.I make this butter in bulk whenever I harvest the basil in my home garden. I usually freeze it in an airtight container. I use this for cooking for a whole year until when I'm able to harvest my basil again. Recipe by chima@

I use this butter when I am making gourmet food, for example I would spread it on my hamburger buns after toasting the buns or I would make a sauce with it for my chicken wings

To avoid wasting parsley by forgetting it in the fridge and then throwing it away, I found a solution: I stock up and freeze it.

This mushroom dish has less calories and loads of dietary fiber; such a healthy dish for you! I often make this to assist my body's immune system. It's cooked with my favourite butter taste.Saute the mushrooms over high heat, otherwise too much moisture will be retained.I used one pack each of shiitake, shimeji, and king oyster mushrooms this time.Enjoy your own arrangements such as adding hot chilli pepper or other mushrooms. Recipe by meg115

A pheasant is a beautiful small bird, barely enough meat for dinner for two, but definitely one of the most special candle dinners you can make. Hunting season is now till Christmas in Califonia. Or, you can buy two dozen pheasant chicks in early spring for $5 a piece, fully grown 8 months later, by winter.Escape artists, they love an 8’ tall aviary that has rosemary shrubs, climbing roses and corn planted inside to hide in, and you need to make a double door entry to keep them locked in.Jumbo ringnecks are the best for cooking. Delicious with wild rice, apple chutney and oyster mushrooms.Pheasant meat is gamey and dry, but stays moist and tender if slathered in and out with garlic truffle butter and then skillet fried with the lid on to keep them from drying out.You can also order a whole freshly butchered pheasant on line for $15 to $20, shipped UPS ground, arrives frozen four days later. Amazing service.Or…. You can buy a cornish rock hen for $4 and follow my encrusted rock hen recipe, they look like pheasants when baked this way, see below.#GoldenApron23

Love to put this garlic butter spread on toast or fried chicken.