Butter Powder, 10 Lb. Bulk Bag
Product Details: Butter powder tastes great sprinkled
over warm, moist foods like potatoes, steamed vegetables, pasta, rice, and hot
cereal. It adds a dairy richness to dry seasonings, gourmet mixes, baked goods, and beverages. It may also be the substitution for butter or margarine
in low-fat cooking and baking. 1 pound of butter powder yields the flavor strength of approx. 8 pounds of standard butter. Heat-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.
Our 10 Pound Bulk Bag (160 ounces / 4.54 kg) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.
Ingredients: maltodextrin, modified butter oil, salt, dehydrated butter, guar gum, sodium bicarbonate, annatto & turmeric (for color). Contains milk. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 100 grams (not per serving).
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.28 pounds / 1 pound ≈ approx. 3.57 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
2 Tbls. Garlic Pepper Seasoning
1 Lb. chicken breast tenderloins
1/4 cup vegetable oil OR olive oil
4 tsp. Butter Powder
~ 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 while cooking.
~ 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 Powder
1 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. ground black pepper
3 Tbls. vegetable oil
1/2 cup unpopped popcorn
~ 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. butter powder
2 Tbls. dried minced onion
1 Tbls. soy sauce powder
1 tsp. 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 a boil.
~ 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 are 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.