A1 Butter Recipes

Steps:

• Beat butter in medium bowl with mixer 5 min.
• Spread into 12-inch square on sheet of parchment or plastic wrap.
• Drizzle A.1. down center of square. Roll into log; wrap in parchment.
• Freeze 1 hour or until firm before using as desired.

Steps:

• Season the leg quarters with the pepper, garlic powder and italian seasoning to your taste.
• Place in Casserole dish and ALMOST cover with beer.
• Spread the A-1 sauce on top of the Chicken.
• Bake at 375 for 45 minutes then take dish from oven and drain the juices. Leave enough juice in bottom of casserole dish to cover the bottom about 1/2 inch.
• Turn chicken over and spread more A-1 on top of quarters.
• Bake an additional 20-30 minutes at 400.

Steps:

• Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Steps:

• Heat grill to medium-high heat.
• Mix meat and 2 Tbsp. A.1.; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), adding buns, cut sides down, to grill for the last 2 min.
• Place lettuce on bottom halves of buns; top with tomatoes, burgers and remaining A.1. Sauce. Cover with tops of buns.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
• In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Steps:

• Im a medium bowl, lightly combine all ingredients. Form 6 patties and broil or grill.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together the ground beef, seasoned bread crumbs, egg, 1/4 cup of steak sauce, and mozzarella cheese using your hands. Shape into 4 patties.
• Lightly oil the grill grate. Cook patties for 5 minutes per side, or until well done. Baste with additional steak sauce while cooking if desired.

Steps:

• Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
• Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
• With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
• To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.