Using ingredient butter

Roast Capon With Rye Bread Stuffing

• 6 cubed day-old rye bread
• 1 cube chicken bouillon
• 1,600 gr capon
• 120 ml boiling water
• 60 gr onion (finely chopped)
• 60 ml boiling water
• 55 gr butter
• 50 gr celery (finely chopped)
• 7 gr parsley (finely chopped)
• 1 gr salt

Roast Lamb A La Mum

• 15 mint leaves
• 12 sprigs rosemary
• 3 garlic (cloves)
• 2 lemons
• 1 leg of lamb
• 750 ml beef stock
• 325 gr potatoes (peeled)
• 100 gr brown onions
• 55 gr butter (unsalted)

Roast Lamb With Potatoes

• 20 potatoes
• 3 garlic (cloves)
• 1 leg of young spring lamb
• 1 lemon
• 475 ml water wash leg of lamb (hot)
• 55 gr butter
• 34 gr tomato paste
• some salt and pepper

Roast Leg Of Lamb With Rhubarb Mint Chutney

• 1 leg of spring lamb
• 1 lemon zest
• 1 onion
• 400 gr rhubarb
• 130 gr granulated sugar
• 60 ml lemon juice
• 16 ml vegetable oil
• 14 gr butter
• 1 gr mint (dried)

Roast Rack Of Lamb

• 7 title roast rack of lamb categories entree (servings)
• 2 rack of lamb
• 475 ml brown veal stock
• 240 gr breadcrumbs (fresh)
• 34 gr garlic
• 9 gr parsley
• 6 gr garlic
• 3 gr salt
• 3 gr pepper
• 3 gr butter (unsalted)

Roast Turkey With Corn Bread

• 400 degree oven
• 12 turkey
• 5 celery stalks
• 4 onions
• 3 day old bread (white)
• 900 gr day-old corn bread
• 700 ml chicken stock
• 300 gr corn kernels (frozen)
• 260 gr chorizo
• 240 ml stock

Roast Turkey With Corn Bread

• 400 degree oven
• 12 turkey
• 5 celery stalks
• 4 onions
• 3 day old bread (white)
• 900 gr day-old corn bread
• 700 ml chicken stock
• 300 gr corn kernels (frozen)
• 260 gr chorizo
• 240 ml stock

Roast Turkey With Corn Bread Stuffing

• 2 egg yolks
• 1 1/2 onion
• 1 turkey
• 1/2 garlic clove
• 1/2 bay leaf
• 1/4 drippings (pan)
• 950 ml water
• 475 ml turkey stock
• 130 gr salt pork
• 110 gr butter

Roast Turkey With Corn Bread Stuffing

• 2 egg yolks
• 1 1/2 onion
• 1 turkey
• 1/2 garlic clove
• 1/2 bay leaf
• 1/4 drippings (pan)
• 950 ml water
• 475 ml turkey stock
• 130 gr salt pork
• 110 gr butter

Roasted Acorn Squash Soup

• 1 onion (yellow chopped)
• 1 clov garlic (finely chopped)
• 650 gr acorn
• 525 ml chicken broth
• 18 gr butter (unsalted)
• 4 gr sugar
• 1 gr black peppercorns (finely ground)
• 1 gr cinnamon
• 1 gr mace

Roasted Butternut Squash Soup

• 350 until tender
• 3 shallots (minced)
• 3 stock
• 2 butternut squash (halved)
• 2,800 ml stock
• 28 gr butter
• 16 ml honey
• 3 gr rosemary (fresh finely chopped)
• some salt

Roasted Garlic Potatoes

• 4 baking potatoes (peeled)
• 4 garlic (cloves fresh)
• 60 gr parmesan cheese (grated)
• 28 gr butter

Roasted Lemon/rosemary Leg Of Lamb

• 8 leg of lamb
• 2 garlic (cloves)
• 55 gr butter
• 16 ml lemon juice
• 4 gr salt
• 1 gr rosemary
• 1 gr pepper

Roasted-red-onion Ravioli

• 3 onions (red)
• 2 eggs
• 2 sprigs thyme (fresh)
• 1 egg
• 5/8 recipe egg pasta
• 180 ml cream (heavy)
• 170 gr flour
• 20 gr parmesan cheese
• 16 gr balsamic
• 14 gr butter

Robb's Caramel Pecan Pie

• 9 single-crust pastry
• 8 egg yolks
• 1 1/2 pecan (halves)
• 220 gr dark
• 220 gr brown sugar (light)
• 120 ml cream (heavy)
• 110 gr butter
• 9 gr vanilla extract
• 1 gr salt

Robb's Old Fashioned Raisin Pie

• 2 crust pie
• 1 egg
• 1 pastry
• 425 gr dark seedless raisins
• 350 ml orange juice (fresh)
• 240 ml boiling water
• 110 gr brown sugar (light)
• 100 gr granulated sugar
• 30 ml lemon juice (fresh)
• 28 gr butter

Robert Redford's Whole Wheat Quick Bread

• 1 egg
• 475 ml buttermilk
• 250 gr wheat flour (whole)
• 85 gr dark seedless raisins
• 45 ml molasses (light)
• 60 gr walnuts
• 12 gr butter (lightly salted)
• 5 gr baking powder
• 5 gr baking soda
• 3 gr salt

Rock Cakes

• 1 egg
• 250 gr all purpose flour
• 150 gr packed brown sugar (light)
• 55 gr butter (cold)
• 55 gr raisins
• 50 gr vegetable shortening (solid)
• 40 gr walnuts (chopped)
• 10 ml milk
• 6 gr baking powder
• 1 gr nutmeg (ground)

Rock Cookies

• 2 eggs
• 250 gr flour
• 240 gr nuts (chopped)
• 220 gr brown sugar
• 160 gr raisins
• 150 gr butter
• 140 gr dates (chopped)
• 5 gr baking powder
• 4 gr cinnamon