Butterflied Recipes

Butterflying is a type of cut used by butchers with the aim to convert a thick chunk of meat into a thinner, larger or elongated the meat. This technique is used for cutting various meats, fishes and turkey breasts. ... More »
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Butterflied Bbq Chicken In The Oven

Here is a nice and easy recipe that the whole family will enjoy. I dry brined this chicken but that is optional. I am also using my apple juice bbq sauce. Use whatever sauce you like. Enjoy! - 122.931

Roasted Butterflied Herbed Chicken And Veggies

It is Friday and you wish to celebrate it. Why not make some roasted butterflied chicken and vegetables and flavor it with herbs. Here is quick video on this from the frugal chef. Watch the video for recipe and tips. A nice dinner is on the way! - 116.746

Betty's Roast Butterflied Turkey

GETTING READY 1. Rinse, and pat the turkey dry using paper towel. 2. Using kitchen shears, cut, and remove the backbone. 3. Turn the turkey breast side up, and cover it with two layers of plastic wrap. 4. Using a rolling pin, hit the turkey breast several... - 105.831

Butterflied Roast Chicken

Roasted butterflied chicken cooks in half the time of a whole chicken and its juicy and has a deliciously crisp dark brown skin. For best results, use a bird weighing about 3 1/2 pounds. To butterfly a chicken, you'll need sturdy kitchen shears to remove the... - 95.5145

Stuffed Turkey Thigh

GETTING READY 1. Ask your butcher to debone and butterfly the turkey thigh or you can do it your self. Lay turkey thigh, skin-side down, on cutting board. Make a slit with sharp tipped paring knife through meat to bone and carefully remove bone. Make a... - 46.9931

Lemon Butterflied Leg Of Lamb

GETTING READY 1) Preheat the oven to 475°F. 2) In a small bowl, put together lemon juice, brown sugar, crushed garlic, mustard, soy sauce, salt and pepper. Mix well. 3) Add oil little by little mix it thoroughly. 4) Brush the lamb with marinade one hour... - 46.8514

Butterflied Shrimp And Vermicelli Salad

MAKING 1. For preparing dressing, in a food processor add yellow onion and vinegar and process using on/off pulses such that onion is finely chopped. 2. Process again after adding sugar, salt and mustard such that the mixture is blended. 3. To the running... - 45.9616

Seared Beef Rouladen With Black Forest Ham

Preheat oven to 250°. Pound steaks to 1/4- to 1/2-inch thickness, about 4 x 5 inches each. If necessary, butterfly steak pieces before pounding. Season both sides of steaks with salt and pepper. Spread 1 Tbsp mustard over one side of each steak; top with one... - 44.6612

Butterflied Coho Salmon With Herbed Barbecue Sauce

GETTING READY 1) Heat the grill with coals. MAKING 2) Take a jar and mix garlic, oil, pepper, fruit juices, peels and herbs together. 3) Close the jar and mix the ingredients well. 4) Now, coat both sides of the salmon with this mixture lightly. 5) Grill... - 44.4838

Butterflied Leg Of Lamb

GETTING READY 1. Prepare the mint sauce by mixing the vinegar and the sugar in a small saucepan. Bring this mixture to a boil and stir till the sugar dissolves. Remove from the heat and add the mint and salt and allow the flavors to mix well. 2. Place the... - 44.3319

Gingered Butterflied Lamb With Yams

In a food processor or blender, combine ginger, garlic, pepper, soy sauce, and 2 tablespoons of the vinegar. Whirl until mixture forms a paste; set aside. Trim and discard surface fat from lamb. Lay lamb flat in a 9- by 13-inch baking dish; spoon ginger... - 44.3287

Butterflied Lamb With Herbs

Ask butcher to remove bone from lamb and cut meat into butterfly shape. Place lamb in shallow dish, skin-side up, add wine, water, chopped mint leaves, parsley, chopped shallots and peeled garlic. Stand 2 hours, turning occasionally. Remove lamb, retain... - 43.4599

Buttery Grated Turnips

GETTING READY 1) Using a medium grater, grate the turnips. MAKING 2) In a medium skillet, over low heat cook turnip in water for 15 minutes, until tender. 3) Then, to evaporate liquid, cook, uncovered, over very low heat, 5 minutes. 4) Remove the skillet... - 42.3696

Herbed Butterflied Squab

GETTING READY 1. In a bowl stir together the salt, pepper, thyme, bay leaf and juniper berries. 2. Rub each squab lightly with olive oil and then sprinkle each with one fourth of the herb mixture. 3. Place the birds on a large platter or baking pan, laying... - 42.0493

Butterflied Poussin With Garlic Chips

GETTING READY 1. Preheat oven to 375° F. 2. Take a saucepan, add all relish ingredients, keep on medium heat and allow to simmer. Cover and continue to simmer for 10 to 12 minutes, stirring intermittently. Allow to cool, transfer to a bowl, cover and... - 41.9917

Butterflied Lamb In The Style Of The South

Combine all ingredients except lamb in large bowl and blend well. Set lamb in large shallow dish and pour marinade over . Cover and refrigerate overnight, turning at least once. Drain off marinade into bowl and pat the meat dry. Heat coals until gray ash... - 41.9331

Butterflied Barbecued Northern

Spray cooking grate with nonstick vegetable cooking spray. Prepare grill for medium direct heat. In small mixing bowl, combine sauce ingredients. Set sauce aside. Butterfy fish. Place fish skin-side-down on prepared cooking grate. Grill, covered, for 5... - 41.6751

Grilled Butterflied Eye Round Roast

Combine wine, vinegar, mustard, oil, garlic, sugar and pepper in sm. saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Cool thoroughly.Meanwhile, trim all excess fat from beef eye round roast. To butterfly roast, make a horizontal cut through the... - 41.5833

Butterflied Turkey With Leek Dressing

In a wide frying pan, melt butter over low heat. Add pine nuts and stir until golden Lift out nuts with a slotted spoon; set aside. Add onions to pan. Increase heat to medium and cook, stirring often, until soft. Remove from heat and set aside. Trim ends and... - 41.3946

Shishkebab-flavoured Butterflied Leg Of Lamb

The shishkebab flavored leg of lamb recipe is a marinated and grill cooked lamb recipe that can be served at dinner parties. Prepared with a marinade of onion puree, lemon juice, honey and flavored with garlic, paprika for heat and yogurt and cilantro for a... - 41.2904

French Toasted Chicken Sandwiches

Combine chicken, celery, mayonnaise, pickle relish, onion, salt, and pepper. Spread 6 slices of bread with about 1/3 cup of the mixture; cover with remaining bread. Combine eggs and milk in pie plate. Dip sandwiches on both sides, then coat with potato... - 41.2043

Pat Volchok's Butterflied Leg Of Limb

MAKING 1. Take a bowl and add garlic, soy sauce, curry powder, ketchup, wine, thyme, oregano, rosemary, olive oil and dried onion. 2. Rub the mixture over lamb and allow it to marinate by refrigerating it for 2 days. 3. Keep the marinated meat on a griller... - 40.9254

Butterflied Lamb & Mushrooms

Combine oil, wine, thyme, oregano, salt, and pepper. Remove and reserve stems from mushrooms; place caps in a small bowl. Place lamb in a deep bowl and pour 3/4 of marinade over lamb, 1/4 over mushroom caps. Cover both and refrigerate for 2 to 4 hours. Lift... - 40.8123

Grilled Butterflied Leg Of Lamb With Lemon And Garlic

In small bowl or food processor, combine garlic, lemon rind, rosemary, pepper and lemon juice. Gradually pour in oil and mix until blended. Trim fat from lamb. Place lamb in shallow dish; pour marinade over, turning to coat both sides. Cover and let stand at... - 40.272

Buttery Grated Carrots

GETTING READY 1) Pare carrots and on medium grater, grate them. MAKING 2) In a large skillet with tight-fitting cover, place the grated carrot. 3) Toss with oil, garlic, salt, pepper, and 2 tablespoons water. 4) Cover the skillet and over medium heat, cook... - 40.2354

Butterflied Leg Of Lamb With Orange Sauce

Thread 2 long metal skewers through butterflied lamb leg to secure and facilitate turning the roast. Grill lamb, on covered grill, over medium coals to desired doneness. Allow 40 to 60 minutes total cooking time. Meanwhile, combine orange juice, marmalade,... - 39.8191

Buttered Parsnips

GETTING READY 1) Wash and dry the parsnips. 2) Pare them; cut into quarters, lengthwise and further cut quarters into 3-inch pieces. MAKING 3) In a medium saucepan, place the parsnip. 4) Add boiling water to measure 1 inch. 5)Cover the pan and simmer for 20... - 39.6745

Butterflied Leg Of Lamb

Remove excess fat and thin fat covering from surface of lamb. With meat mallet, pound meat to even thickness, about 1 1/2 inches. Place lamb in large plastic bag. Place bag in shallow roasting pan. In small bowl, combine remaining ingredients; pour over lamb... - 39.5919

Barbecued Butterflied Leg Of Lamb

For sauce: Combine ingredients in 2-quart pan. Bring to a simmer, but do not boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator . Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10... - 39.5402

Butterflied Eye Round Roast

Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast. Do not cut through opposite side of roast. Open meat and lay flat. Combine vinegar, water, oil, garlic, thyme and red... - 39.2897

Butterflied Leg Of Lamb

GETTING READY 1. Combine wine, poultry seasoning, garlic and onion in a bowl. Stir well. 2. Sprinkle a generous amount of salt over the lamb. 3. Place lamb into a 1-gallon freezer bag. Pour and spread marinade over all sides of the meat. 4. Seal the bag... - 39.2651

Butterflied Deviled Chicken

Combine mustard, shallot, vinegar, honey and pepper in processor or blender and mix until smooth. Reserve 1/4 cup of mixture for basting and refrigerate. Transfer remaining mixture to small bowl. Loosen skin from flesh of chicken breast, thighs and legs with... - 38.896

Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread

Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. Place lamb in a 9 by 13-inch pan. In a 1 to 1 1/2-quart pan over medium-high heat, stir vinegar with... - 38.6477

Butterflied Ramb

1. To butterfly the lamb, cut through the skin along the line of the main bone down to the bone. 2. Cut the meat away from the bone, opening out the leg while scraping against the bone with a small, sharp knife. Take out the bone and remove the excess fat. 3.... - 38.2776

Butterflied Bayou Shrimp

Butterfly shrimp by cutting lengthwise down back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter or margarine; add shrimp. Saute 3 to 4 minutes until shrimp begin to turn pink. Add remaining ingredients. Simmer over low... - 38.1989

Butterflied Leg Of Lamb

The olive oil patted Butterflied Leg Of Lamb is extraordinarily juicy with fresh garlic flavor. The broiled meat is close to perfect everytime I serve my family. If you are a perfectionist and wanna make it right, oil your batter and prepare Butterflied Leg... - 38.0748

Barbecued Butterflied Eye Round Roast

In shallow glass dish, combine beer, oil, vinegar, onion, garlic and pepper. Add roast; turn to coat with marinade. Cover and refrigerate overnight, turning occasionally. Drain roast; discard marinade. Grill roast, on covered grill, over medium-hot briquets... - 37.59

Buttered Cabbage Wedges

GETTING READY 1) Cut and discard outer leaves from cabbage. 2) Wash the cabbage head and cut into 8 wedges. MAKING 3) In a large skillet, pour 1/2 cup water and bring to boil. 4) Add salt to th water, then cabbage. 5) Cover and cook over medium heat for 8... - 37.5467

Buttery Grated Beets

GETTING READY 1) Wash the beets and grate them. MAKING 2) In a pan, cook the beets in water for 20 minutes or until tender. 3) Remove pan from heat. 4) Let them cool slightly. 5) In a frying pan, melt the butter or margarine and toss the beets with lemon... - 37.3094

Cross Swords Butterflied Lamb

Lay lamb flat in a close-fitting pan. Mix sherry and oil; rub over lamb. Cover and refrigerate for at least 2 hours or until next day, turning meat over occasionally. Lift from pan, reserving marinade; place leg boned side up. At 2- to 3-inch intervals, cut... - 37.3012

Butterflied Leg Of Lamb In Pomegranate

For marinade: Combine all ingredients in processor or blender (in batches if necessary) and puree. Arrange lamb in two 10 x 14-inch roasting pans. Pour half of marinade over top of each leg of lamb, turning lamb to cover completely. Marinate 8 to 10 hours at... - 36.9907

Butterflied Southern Citrus Barbecue

Place lamb in large glass or enamel bowl. In small bowl, combine remaining ingredients; pour over lamb. Cover and refrigerate several hours or overnight. Drain lamb; reserve marinade. Grill lamb, on covered grill, over medium-hot briquets 1 hour and 15... - 36.7497

Butterflied Trout With Nut Butter

To bone cleaned trout and keep head and tail in place, open body cavity; insert a sharp knife at head end under backbone and cut between ribs and flesh. Repeat process to free other side. Cut underneath backbone to free. Using kitchen scissors, snip backbone... - 36.6358

Butterflied Leg Of Lamb

Remove the lamb's fibrous outer membrane with a knife. Make a deep cut lengthwise along the bone; cut and scrape the meat from the bone and "butterfly," or flatten, the meat out into a thick steak. Crush, peel and mince the garlic and rub it into the meat... - 36.1208

Butterflied Cumin And Garlic Lamb

1. To butterfly the lamb, cut away the meat from the bone using a small sharp knife. Remove any excess fat and the thin, parchment-like membrane. Bat out the meat to an even thickness, then prick the fleshy side of the lamb well with the tip of a knife. 2. In... - 35.3442

Butterflied Wieners

Cut wieners crosswise in 3 pieces. Cut each piece in half lengthwise to make 6 pieces. Slit each piece through ends, leaving 1/4-inch joint in center. Set aside. Mix honey and barbecue sauce in 1-1/2-quart casserole. Cover lightly with plastic wrap or waxed... - 35.1143

Butterflied Leg Of Lamb

1. In a small bowl, mix together the lemon juice, brown sugar, garlic, mustard, soy sauce, salt, and pepper. Gradually add the oil. 2. One hour before cooking, brush the lamb with the sauce. 3. Preheat the oven to 475°F. 4. Put the lamb on a wire rack in a... - 34.8569

Butterflied Leg Of Lamb With Rosemary And Garlic

Pat dry the lamb and arrange it on a work surface cut side up. In a small bowl combine the garlic, the rosemary, the oregano, the lemon juice, the lemon zest, and salt and pepper to taste. Rub the herb mixture on the cut side of the meat and sprinkle the lamb... - 34.7925

Barbecued Butterflied Turkey Breast

The barbecued butterflied turkey breast is a roasted turkey recipe prepared with very thin slices of turkey breast. Marinated with the flavors of lemon, garlic, rosemary, paprika and mustard, the turkey barbecue can be served with salad. - 34.6688

Dudley's Butterflied Leg Of Lamb

GETTING READY 1) Preheat the grilling equipment, 15 minutes before cooking. MAKING 2) In a clean bowl, mix together soy sauce and olive oil. This mixture will serve as the marinade. 3) Now, take a reseal able plastic bag and put lamb inside it (fat side up).... - 34.6577

Butterflied Shrimp In Wine

1. In measuring cup, mix water, vermouth, bouillon, salt, and pepper; set aside. 2. Butterfly shrimp: Remove shells from shrimp. With knife, cut each shrimp three-fourths of the way through along center back; spread each shrimp open. Rinse with running cold... - 34.3241

Grilled Butterflied Squabs With Mustard Sauce

GETTING READY 1) Split the squabs in half. 2) In a large bowl ,mix together all the remaining ingredients and marinate the squabs in this mixture for several hours or overnight, turning them occasionally. MAKING 3) To cook the squabs, grill them 6 inches... - 34.2166

Butterflied Wieners

Cut wieners crosswise in 3 pieces. Cut each piece in half lengthwise to make 6 pieces. Slit each piece through ends, leaving a 1/4 inch join in center. Set aside.Mix honey and barbecue sauce in 1 1/2 quart casserole. Cover lightly with plastic wrap or waxed... - 33.8727

Butterflied Prawns With Garlic, Chilli And Parsley

1. Cut prawns down the back and remove vein. 2. Combine oil, lemon juice, garlic, chilli and parsley in a bowl. Add prawns, mix well, and leave to marinate for 2-3 hours. 3. Heat oil in a large pan, coat prawns with flour, and cook quickly in oil for 2-3... - 33.072

Butterflied Coho Salmon With Herbed Barbecue Sauce

Butterflied Coho Salmon With Herbed Barbecue Sauce has a Sole taste.The Lemon Flavour and Tangy gives the Butterflied Coho Salmon With Herbed Barbecue Sauce Stimulating taste. - 32.9203

Butterflied Wieners

Cut wieners crosswise in 3 pieces. Cut each piece in half lengthwise to make 6 pieces. Slit each piece through ends, leaving a 1/4-inch join in center. Set aside. Mix honey and barbecue sauce in 1 1/2-quart casserole. Cover lightly with plastic wrap or waxed... - 32.2583

Barbecued Butterflied Salmon

Butterfly fish from the stomach side, then bone it, leaving skin intact. Trim any white membrane from inside belly area offish. Wipe fish with damp cloth, inside body cavity and outside. Lay salmon out, skin-side-down, on heavy-duty foil; cut foil to follow... - 31.6055

Grilled Butterflied Chicken With Herbs

1. Set chicken on a cutting board, breast-side down. Using poultry shears, cut alongside the backbone from neck to tail on both sides. Open bird up and press down on each side. Turn over and press on both sides again; you should hear a few joints pop and... - 30.9547

Butterflied Lamb With Lemon Mustard Sauce

Adjust oven rack to about 6 inches below broiler and preheat broiler. Place lamb fat side up on rack in shallow pan. Broil meat 10 to 15 minutes. Turn and broil until instant-reading meat thermometer registers 130°F, about 8 to 10 minutes. Remove from oven... - 29.8706

Butterflied Salmon With Mustard Sauce

1. In a 10- to 12-inch frying pan, combine onion, vermouth, mustard, tarragon, and sugar. Stirring often, boil over high heat until reduced to 3/4 cup, 5 to 8 minutes. 2. Rinse salmon and pat dry. Lay fish open, skin down, on a sheet of foil (about 12 by 17... - 29.8237

Butterflied Lamb In Sage And Rosemary Marinade

1. In large stainless-steel, enamel, or glass pan, mix first 7 ingredients. Add lamb, turning to coat it with marinade; cover and refrigerate 6 hours or overnight, turning lamb occasionally. 2. About 50 minutes before serving, prepare outdoor grill for... - 29.3841

Marinated Butterflied Lamb

1. On cutting board, between double thickness of waxed paper, with meat mallet or clean hammer, pound peppercorns until coarsely cracked. 2. For marinade, in 12" by 8" baking dish, combine peppercorns and next 5 ingredients. Add butterflied lamb; turn over to... - 26.5713

Garlic Butterflied Shrimp

1. Peel shrimp, then cut each down the back, from neck to tail, almost all the way through. Pull out and discard veins. Rinse shrimp and lay open, cut sides down, pressing gently to flatten. For easier handling and to hold shrimp flat, run thin metal skewers,... - 26.2895

Broiled Or Grilled Butterflied Leg Of Lamb

1. To prepare the paste, place all ingredients in a small bowl and stirto mix. 2. Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hour or up to 24 hou - 21.248

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