Best 4 Squeeze Margarine Recipes
Squeeze margarine, a versatile and flavorful spread, can elevate any dish to culinary greatness. Whether you're looking for a simple weekday meal or a centerpiece for a special occasion, squeeze margarine offers endless possibilities for creating delicious and satisfying recipes. From classic cakes and cookies to savory sauces and marinades, this pantry staple can transform ordinary ingredients into extraordinary dishes. Explore a world of culinary delights with squeeze margarine as your trusted companion.
Let's cook with our recipes!
EASY SQUEEZE HONEY BUTTER
I love honey butter on just about anything.Especially on hot biscuits or bread. So here is an easy recipe I hope you try. Try making fried biscuits (which is a can of biscuits deep fried in oil til golden brown), fill with honey butter. We all love it at my house.
Provided by Debby DeRousse
Categories Spreads
Number Of Ingredients 2
Steps:
- 1. Open squeeze bottle of margarine and pour out about 1/4 of the butter and store for later use. Add honey and shake, shake, shake....or you can stir with the end of a long handled wooden spoon.
PAULA DEEN'S EASY SQUEEZE HONEY BUTTER
From Paula's Home Cooking television show. So simple and wonderful; the honey butter combo is just right--not too sweet! Note: 2/13/07 when making this recipe, I use Original Parkay squeeze butter/margarine. I live in Texas and this product is readily available at grocery stores in my area.
Provided by Juenessa
Categories Low Protein
Time 5m
Yield 1 bottle honey butter
Number Of Ingredients 2
Steps:
- Open squeeze bottle and pour out about 1/4 of the butter and store for later use.
- Add honey and stir with a long teaspoon or a wooden skewer.
- Squeeze onto hot biscuits.
- Enjoy because it is very tasty!
BIG CHEESE SQUEEZE
There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast? That's right: nothing.
Provided by Alton Brown
Number Of Ingredients 5
Steps:
- Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.
- Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
- Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.
- When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
- Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
- Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect ... better than mom's. (no reason to tell her)
- Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year.
HOMEMADE SQUEEZE CHEESE AND CRACKERS
Provided by Molly Yeh
Categories appetizer
Time 10m
Yield 8 to 10 servings (about 2 cups)
Number Of Ingredients 6
Steps:
- In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
- Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.
Tips:
- Choose the right margarine: For best results, use a high-quality margarine that is made with real butter. This will give your recipes a richer flavor and texture.
- Use the right amount of margarine: Too much margarine can make your recipes greasy and heavy. Use just enough to add flavor and moisture, without overpowering the other ingredients.
- Melt the margarine before using: This will help it to blend more easily into your recipes and prevent it from curdling.
- Use margarine as a substitute for butter: In most recipes, you can substitute margarine for butter in a 1:1 ratio. However, there are some recipes where butter is essential, such as puff pastry and croissants.
- Experiment with different types of margarine: There are many different types of margarine available, each with its own unique flavor and texture. Try experimenting with different types to find the one that you like best.
Conclusion:
Margarine is a versatile ingredient that can be used in a variety of recipes. It is a good substitute for butter, and it can also be used to add flavor and moisture to baked goods, sauces, and other dishes. With a little creativity, you can use margarine to create delicious and satisfying meals that the whole family will enjoy.
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