Reviewed: Nov. 26, 2009

We basted with this and put it under the skin of the turkey before grilling it for Thanksgiving. WOW! My hubby says it's the greatest turkey we've ever made!

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cynthia the novice

Living In: Fort Polk, Louisiana, USA

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Reviewed: Oct. 23, 2009

Fabulous. Much better than plain garlic and butter. The little dash of pepper flakes doesn't make it hot, just a little spicy. If you have unsalted butter, put in a pinch of salt to make the flavors pop.

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Levedi

Home Town: Nashua, New Hampshire, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 10, 2009

Excellent, i added extra rosemary and used it under the skin of cornish hens.

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Jaime

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Reviewed: Jun. 28, 2009

Yummy! Had no fresh herbs, so used dried, used cayenne instead of red pepper flakes. Smeared on grilled corn on the cob and grilled bread (hamburger buns) and they were EXCELLENT. Super easy to do. Just put the butter or margarine out to soften while you prepare other foods. Yum! Thanks, Dixie.

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MittiSmitti

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: Jun. 9, 2009

I put it on steak and it was delicious!

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CALIFORNIASWEETS

Cooking Level: Intermediate

Home Town: Granite Bay, California, USA

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Reviewed: May 6, 2009

Easy to make, tastes great. My husband loves it and he hates to try new things.

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Merrique

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 27, 2009

Found this recipe when looking for a herb butter to use on frozen California veggies so my toddler would eat them. My toddler didn't even give it a chance but I sure did. Hubby, too. We love it. I'm not going to mind eating my steamed veggies any more! :) (Guess I know where my kids got their veggie aversion)

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Apr. 16, 2009

Extremely easy to make. Used it on Thanksgiving under turkey skin and on the table for the rolls and potatoes. Rave reviews. Put it in hollowed out small pumpkins for better presentation.

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Mixie

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Sooo good! I dipped artisan bread in this butter, and it was delicious!

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Brandy

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Reviewed: Feb. 14, 2009

I use about half a stick more of butter and it iperfect. I have made larger batches and put it in the freezer and it came out great.

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JENN_BEAN

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Reviewed: Feb. 2, 2009

This recipe is awesome. I have used it for several different thing. I have spread it onthe bread for a Bruchetta base and broiled it, just used it as butter for Italian Bread when having pasta, have used it as a base for making garlic cheese fingers...it's uses could go on and on. I will be making it time and time again an also giving it as gifts especially at Christmas! The only thing I had to change was the pasrley...I had to use dried because I had no fresh! THis is an all around winner, you won't be disappointed!

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Randy

Cooking Level: Expert

Home Town: Kingsley, Pennsylvania, USA

Living In: Woodstock, New Brunswick, Canada

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Reviewed: Jan. 31, 2009

PERFECT!!

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Sandy

Cooking Level: Expert

Home Town: Robbinsdale, Minnesota, USA

Living In: Ham Lake, Minnesota, USA

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Reviewed: Dec. 25, 2008

Used under the skin of a turkey I baked--very good! Will definitely use again.

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SteelieD

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Reviewed: Dec. 16, 2008

yummy yummy yummy! ths is good stuff and you must love garlic, as we do. thank you for an awesome recipe.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Oct. 7, 2008

Delish butter...I would recommend making this to go with chicken, steak, potatoes or any type of fresh steamed veggie!

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Kristie

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Jul. 5, 2008

Yummy!! I made this for our fourth of July celebration, and we used it on fresh corn on the cob, as well as on dinner rolls. Everyone raved. Thumbs up and a definite keeper!

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Anne

Home Town: Houston, Texas, USA

Living In: Kingwood, Texas, USA

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Reviewed: Jun. 28, 2008

This was great! I used it on grilled corn and everyone commented on the flavors. I substituted dried parsley for the fresh and I even used margerine instead of butter and it was awsome good. My family wants to try it on potatoes, french bread and etc. This will be used often in our home, Thank you for posting.

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Paul Z.

Cooking Level: Intermediate

Living In: Lake Havasu City, Arizona, USA

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Reviewed: Jun. 13, 2008

This recipe is so easy and sooo delicious. I find myself making oven baked potatoes just so I can use this butter. It is good on fresh baked bread too and I have even used it to make quesadillas and grilled cheese sandwiches. I always make a double batch because anybody who tries it wants to take some home. Thanks for sharing!

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