Using ingredient butter

Cathe's Cajun Stuffing

• 2 celery stalks
• 1 bell pepper
• 1/2 green onions (pieces)
• 3/8 bunch
• 1/4 parsley (thick pieces)
• 650 ml water
• 260 gr jimmy dean sage sausage
• 250 gr shrimp
• 110 gr butter
• 3 gr garlic flakes

Cathe's Potato Soup

• 1 potato
• 475 ml water
• 28 gr butter
• 3 gr garlic
• 3 gr black pepper
• 3 gr paprika
• 1 gr garlic salt
• 1 ml tabasco sauce

Cathe's Shrimp Dip

• 1 onion
• 230 ml cream cheese
• 20 gr butter
• 10 ml worcestershire sauce
• 5 gr horseradish
• 5 ml lemon juice
• 1 ml tabasco sauce

Cauliflower

• 2 garlic (cloves minced)
• 2 carrots thinly (sliced)
• 2 milk
• 1 onion (chopped)
• 1 head cauliflower broken up
• 1/2 lime
• 850 ml chicken stock
• 120 ml dry sherry
• 18 gr chives (chopped)
• 14 gr butter

Cauliflower Au Gratin #2

• 350 ml whipping cream
• 190 gr swiss cheese (shredded)
• 110 gr ham (cooked)
• 85 gr butter
• 16 gr all purpose flour
• 3 gr parsley (chopped fresh)
• some garlic
• some cayenne pepper

Cauliflower Cheese Puff

• 2 eggs (separated)
• 1 1/2 cauliflower (cooked)
• 1/2 fat
• 120 gr cottage cheese
• 9 gr butter
• 2 gr salt
• 1 gr pepper
• 2 slices bread
• 1 slice onion

Cauliflower Cheese Soup

• 1 cauliflower
• 1 bread crumbs
• 1 parsley
• 475 ml milk
• 475 ml chicken stock
• 110 gr cheddar cheese
• 55 gr butter
• 32 gr flour
• 30 gr onion
• 1 gr salt

Cauliflower Custard

• 3 eggs
• 1 1/4 cauliflowettes
• 1 salt and pepper
• 350 ml milk
• 120 gr swiss cheese
• 28 gr butter

Cauliflower Souffle

• 350 oven
• 4 eggs
• 4 years
• 2 l
• 1 cauliflower
• 240 ml milk
• 110 gr cheddar cheese
• 28 gr butter
• 16 gr flour
• some salt

Cauliflower Soup

• 1 head cauliflower florets (cut into)
• 1 salt pepper
• 950 ml vegetable stock
• 16 gr flour
• 14 gr butter

Cavatelli With Broccoli And Cream

• 1 garlic clove
• 1/2 cavatelli
• 210 gr broccoli florets
• 240 ml whipping cream
• 80 gr mushrooms
• 55 gr butter
• 45 ml lemon juice (fresh)
• 30 ml marsala wine
• 28 gr parmesan (freshly grated)

Caviar With Pasta Filler

• 2 romanoff golden fish caviar (white)
• 160 ml cream (heavy)
• 85 gr spaghetti cook al dente (thin)
• 55 gr butter
• 30 gr green onion (chopped)
• 2 gr lemon peel (grated)

Celebration Rugelach

• 36 by
• 30 rugelach (into)
• 15 pastry ring
• 12 seedless raspberry preserves
• 10 rectangle
• 9 pastry ring around rugelach spiral
• 9 rugelach on (serving plate)
• 9 ring scored on baking shee
• 6 rugelachs to make level so tiers will stand securely
• 6 rugelach to remain in the oven until it is completely (baked)

Celebration Rugelach

• 36 by
• 30 rugelach (into)
• 15 pastry ring
• 12 seedless raspberry preserves
• 10 rectangle
• 9 pastry ring around rugelach spiral
• 9 ring scored on baking shee
• 9 rugelach on (serving plate)
• 6 rugelachs to make level so tiers will stand securely
• 6 rugelach to remain in the oven until it is completely (baked)

Celery & Cabbage Bake

• 1 caraway
• 550 gr cabbage
• 475 ml milk
• 300 gr celery
• 120 ml beer
• 110 gr cheddar
• 65 gr flour
• 9 gr butter

Celery And Cabbage Bake

• 1 caraway
• 550 gr cabbage
• 475 ml milk
• 300 gr celery
• 120 ml beer
• 110 gr cheddar
• 65 gr flour
• 9 gr butter

Celery Seed Bread

• 85 gr butter
• 1 gr celery seed
• 1 gr paprika
• 1 gr parsley flakes
• 4 slices dog rolls (hot)

Celery Soup With Anise Seed

• 2 leeks
• 1 head celery
• 1 salt to (taste)
• 5/8 orzo (raw)
• 1/2 sli
• 700 gr chicken
• 28 gr butter
• 7 gr anise seed
• some serves