Product Details: Butter powder tastes great sprinkled
over warm, moist foods like potatoes, steamed vegetables, pasta, rice, and hot
cereal. It may also be substituted for butter, margarine or oil as an ingredient
in low-fat cooking and baking. Shelf-stable; no refrigeration required; great for
emergency food supplies, camping, RVing, boating, and hiking.
This item ships for $5
along with anything else in the same order. Click here for offer details.
20 Pound Bulk Case (320 ounces / 9.07 kg) is a special order item.
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Ingredients: non-GMO maltodextrin, sea salt, butter (cream, salt), sweet
cream buttermilk, natural butter flavor, non-GMO expeller pressed canola oil,
natural beta carotene coloring. Contains milk. Packaged in a facility that also
milk, soy, egg, sesame, peanuts, and tree nuts.
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Country of Origin: USA
Volume: 1 cup ≈ 0.24 pounds / 1 pound ≈ approx. 4.17 cups
Shelf Life: 1+ Year when stored at room temperature or below in an air-tight
container out of direct light
We use this to make our:
Garlic Scampi Butter Seasoning,
Cinnamon Roll Frosting Flavored Powder, and
Cinnamon Roll Icing Dip Mix
Recipe: Quick Garlic Butter Chicken Tenderloins
Juicy, flavorful chicken is a snap to prepare and boasts less calories and
cholesterol than using real butter.
1/2 cup flour
Garlic Pepper Seasoning
1 Lb. chicken breast tenderloins
1/4 cup vegetable oil OR olive oil
4 tsp. Butter
~ In a shallow dish, stir together flour and Garlic Pepper Seasoning.
~ Coat each tenderloin completely in flour mixture and set aside on a piece of
aluminum foil or waxed paper.
~ In a large skillet over medium heat, whisk together oil and Butter Powder.
~ When oil mixture is hot, lay tenderloins in skillet in a single layer (you may
have to fry in 2 batches).
~ Brown the first side of the chicken until it's a golden brown color, turn
once, and brown the other side. Do not move around, stir, or disturb too much
~ To hold cooked chicken until ready to serve, or if the centers are not quite
done, tightly wrap all of the cooked tenderloins together in aluminum foil. Hold
this way for up to 20 minutes.
Notes: These tenderloins are perfect to serve atop pasta or a salad.
Recipe: Italian Butter & Herb Popcorn
Turn popcorn into a gourmet treat!
2 Tbls. Parmesan
Cheese Powder OR 1/4 cup fresh grated Parmesan cheese
2 Tbls. Butter
1 tsp. dried basil
1/2 tsp. dried
ground black pepper
3 Tbls. vegetable oil
1/2 cup unpopped
~ In a large popcorn bowl, toss together all ingredients except oil and popcorn.
~ Pour the oil into a 2 or 3 quart saucepan/pot over medium-high heat. Drop in
2-3 kernels of popcorn.
~ Once a kernel pops, quickly pour in remaining popcorn and cover with lid.
~ As soon as the kernels start popping, constantly shake the pan back and forth
until the popping slows down.
~ When the pops slow to about 2 seconds apart, remove pan from the heat and pour
into the popcorn bowl.
~ Toss popped corn with cheese mixture until coated evenly.
Recipe: Unfried Rice
One pot and a lid - no wok required - to make a quick dinner or side dish.
4 cups water
2 cups long-grain white rice
1 egg - beaten
2 Tbls. butter OR 1 Tbls.
dried minced onion
1 Tbls. soy
chicken soup base OR chicken bouillon
1 cup frozen peas and carrots blend (thawed is better, but not necessary)
~ In a 2-quart saucepan over medium-high heat, bring water to
~ In the meantime, measure the rice into a sieve and rinse thoroughly under cold
water for at least 1 minute; set aside to drain.
~ Once the water is boiling, slowly pour the beaten egg into the water while
whisking briskly with a fork. This will create thin threads of cooked egg.
~ Stir rice and remaining ingredients into water, bring back to a boil, then
reduce heat to low, cover, and cook for 20 minutes. Do not open lid or stir.
~ After the 20 minutes is up, remove the pot from the burner and allow to rest
for 5 minutes with the lid on.
~ Fluff with a fork and serve.
Note: You can add diced, cooked chicken or pork or even a can of
shrimp to the rice and make it a meal.