Best Parmesan Garlic Butter Recipes

PARMESAN GARLIC BUTTER

Steps:

• Beat together ingredients until combined.
• If possible, chill at least an hour to blend flavors.
• Top warm breadsticks, potatoes, or pasta.
• Store in fridge.

PARMESAN-GARLIC BUTTER GREEN BEANS

Steps:

• Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.
• Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.
• Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

GARLIC-BUTTER PARMESAN CORN

Steps:

• Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. , Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.

GARLIC BUTTER PARMESAN CROSTINI

Steps:

• Set oven to 250 degrees.
• Prepare a large baking sheet/s.
• Arrange the slices on the baking sheet.
• In a bowl combine the melted butter with minced garlic.
• Drizzle or brush the melted butter/garlic mixture over the top of the bread slices, then sprinkle lightly with kosher salt and black pepper.
• Bake for about 15 minutes, remove from oven, turn over the slices and brush again with butter, then kosher salt and pepper; return to oven and continue baking for 1 hour or until golden brown, turning every 15 minutes.
• Immediately after the slices are finished baking, sprinkle the top with grated Parmesan cheese.
• Store any leftovers in the fridge.

PARMESAN-GARLIC BUTTER GREEN BEANS WITH ALMONDS

Steps:

• Cook green beans as directed on package.
• Drain.
• Meanwhile, melt butter in small saucepan over medium-low heat.
• Add garlic; cook 2-3 minutes or until garlic is tender, stirring frequently.
• Add almonds and cook about 1-2 minutes.
• Pour garlic butter over cooked green beans; stir to coat.
• Sprinkle with cheese; toss gently.

EASY GARLIC-PARMESAN BUTTER

Steps:

• Mix the butter spread with a spoon first to make sure it has a creamy consistency.
• Add in the Garlic Salt (add more or less to your liking).
• Add in grated Parmesan cheese(add more or less to your liking).
• Stir ingredients together and serve.
• Refrigerate the left-overs(if you have any)!

ASPARAGUS WITH GARLIC BUTTER AND PARMESAN CHEESE

Steps:

• Bring a pan of water to the boil, drop the asparagus in and cook for about 2 minutes or until just, just tender crisp. Plunge into iced water to stop them cooking, then drain.
• Melt the butter in a large frying pan over medium heat, add the garlic and cook for a minute until fragrant.
• Season with salt and pepper, the add the asparagus to the pan, tossing and turning gently in the butter until hot.
• Divide amongst 4 plates, then sprinkle each serve with the cheese.
• We liked crusty bread to mop up the rest of the garlic butter, but it's up to you!

GARLIC HERB AND PARMESAN BUTTER

Steps:

• 1. Combine all ingredients and refrigerate, covered.

PARMESAN CHICKEN WITH GARLIC BUTTER

Steps:

• Dust the chicken with flour.
• Whisk together the eggs.
• In another bowl, combine the breadcrumbs with the parmesan.
• Dip the chicken pieces, one at a time, into the egg , then roll in the breadcurm mixture to coat.
• Heat a little oil in a frying pan.
• Cook the chicken in batches for 1-2 minutes each side, until cooked through.
• Melt the butter in a pan and add the garlic. Cook for 2-3 minutes.
• Add the parsley and season with salt and pepper.
• Pour over the warm chicken.

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

Steps:

• Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
• Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
• Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• Season with a little extra salt and parsley, and serve immediately.

FANTASTIC MUSHROOMS WITH GARLIC BUTTER AND PARMESAN

Steps:

• Set oven to 375 degrees.
• Butter a 11 x 7-inch baking dish.
• Toast the bread cubes in baking sheet, stirring once until golden and crisp (about 8 minutes).
• Meanwhile melt butter with the garlic, salt and pepper on top of the stove in a small saucepan or in the microwave.
• Place the button mushrooms in the baking dish and toss well with the butter/garlic mixture.
• Bake the mushrooms stirring occasionally until soft and juicy (about 15-20 minutes).
• JUST BEFORE SERVING, toss the mushrooms with the browned croutons and parsley.
• Divide mushroom mixture evenly into smaller serving bowls, and sprinkle with Parmesan cheese, or just serve in one serving dish.
• DELICIOUS!

PARMESAN-GARLIC BUTTER GREEN BEANS

Steps:

• Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.
• Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.
• Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

GARLIC & PARMESAN BUTTER (TO FREEZE FOR FRENCH LOAF)

Steps:

• Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container.
• Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen.
• To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways.
• Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.

BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER

Steps:

• In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
• Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
• Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

ROASTED GARLIC BUTTER PARMESAN POTATOES RECIPE

Steps:

• Preheat your oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil and set aside. 2. Parboil baby red potatoes in boiling water for 5 to 8 minutes to precook them. They'll be more tender on the inside when roasting. 3. In a large bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese together, mixing to combine. Add a little more olive oil if the parmesan cheese has absorbed most of it. 4. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat. 5. Arrange the coated potatoes cut side down in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven. Bake for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges. 6. In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley. Remove potatoes for the oven, and drizzle with the butter parsley sauce. Add bacon bits, toss to coat well and serve immediately. Enjoy! Notes: For extra golden potatoes, you can broil the potatoes for 2-4 minutes after roasting. Parboiling potatoes is optional, if you want to skip this step, just roast potatoes for 35 - 40 minutes. Allow the potatoes to cool down for a couple of minutes on the baking sheet before removing. This will ensure parmesan sticks to the potatoes, not on the baking sheet surface.

BUTTER GARLIC PARMESAN CHICKEN

Steps:

• 1. Season the chicken with salt and pepper. In a cast iron pan or skillet add 1 tbsp butter. Sear the chicken pieces skin side down until deeply browed. Turn and brown on the other side. Remove chicken to a platter.
• 2. Add the remaining butter to a pan. Once butter has melted add the 20 cloves of garlic. Cook until lightly browned. Add the chicken back to the pan. Pour in the wine and lower the heat to a simmer. Simmer for 10 minutes. With a fork smash the garlic cloves a bit.
• 3. Remove the chicken to a plate. Strain the sauce and discard the solids. Return the sauce back to the pan. Add the chicken back to the pan. Sprinkle with parsley and top with Parmesan cheese. Place under the broiler until the cheese melts. Serve immediately.

CRISPY POTATOES WITH GARLIC-PARMESAN BUTTER

Steps:

• Place potatoes in a large saucepan and cover with cold water. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender and a cake tester or paring knife inserted into potato shows little resistance, about 5 minutes after it starts boiling. Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and pepper flakes and cook, stirring consantly, until softened and fragrant but not browned, about 1 minute. Transfer to a large bowl. Add parsley and grated cheese. Set aside. Drain potatoes and allow to cool slightly. When cool enough to handle, split each potato in half lengthwise. Heat 3 tablespoons duck fat (or olive oil, if using) in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add as many potatoes as you can fit in a single layer, cut-side down (you should be able to fit about half the potatoes). Cook, shaking pan occasionally, until potatoes are golden brown and crisp, about 10 minutes. Transfer to bowl with garlic butter. Repeat with remaining duck fat (or olive oil) and potatoes, transferring to same bowl. Toss potatoes to coat evenly in garlic-butter mixture, and season to taste with salt. Serve immediately.

RAVIOLI WITH PARMESAN GARLIC BUTTER

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain, reserving 1/2 cup pasta water.
• Melt butter in large skillet on medium-high heat. Add sage, lemon juice, pasta and reserved pasta water; stir to coat pasta. Cook 2 to 3 min. or until heated through.
• Sprinkle with cheese before serving.

PARMESAN GARLIC BUTTER

Steps:

• In small bowl stir together butter, cheese, parsley and garlic powder. Cover and refrigerate until serving time. Let stand for 1 hour at room temperature before serving.