Add diced butter and mix on low until butter is incorporated.
Add the diced butter and pulse about ten times until the butter is the size of peas.
Add the diced butter to the bowl and cut in with a fork or your hand until the mixture is the texture of coarse crumbs.
Add diced butter, and work in with a pastry blender or two forks until the mixture resembles coarse crumbs.
Then
add the diced butter and incorporate into the flour using your fingertips until the mixture resembles breadcrumbs.
Remove from the heat,
add the diced butter, and swirl the pan until the butter is incorporated.
Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency.
Not exact matches
1 onion, chopped 1/2 cup
butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
Add a small dab of
butter,
diced apples and vanilla bean.
add ins 1 handful of blueberries and a handful of walnuts or 2 handfuls of mixed berries or a berry bliss or another half of sliced banana and a tablespoon of peanut
butter or 1/2 apple
diced and a dash of cinnamon
I
added a bit of peanut
butter, to make it thicker, used plain
diced tomatoes and was liberal with the spices, and it tasted amazing.
While the dough is in the fridge prepare the filling, in a medium pot
add butter, brown sugar, cinnamon and
diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave
diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.
When the
butter has melted,
add the
diced celery and onion.
In a food processor
add in 3/4 cup of all - purpose flour, 1/2 stick of unsalted
butter, cold and
diced, and 1 tablespoon of granulated sugar.
Directions: Trim the outer leaves and stems from brussels sprouts /
Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt
butter or olive oil in a large skillet,
add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and
add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high,
add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Diced avocados can be
added to soups or used in place of eggs and
butter in baked desserts.
Heat the
butter and olive oil in a large saute skillet and
add the
diced potatoes.
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large
dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted
butter Instructions: In stock pot heat
butter until melted,
add onions and sweat until translucent.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small
dice 1 Small Celery Root Bulb small
dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt
butter and oil in large stock pot, add the onions, garlic, and celery
butter and oil in large stock pot,
add the onions, garlic, and celery root.
Melt olive and / or
butter in a sauté pan or skillet,
add diced bacon, a small or larger amount depending on your taste (or omit completely).
butter 1
diced tomato 3 garlic cloves minced 1 pint heavy whipping cream 1 — 1 1/2 cups (or more) grated parmesan or romano cheese Melt
butter in saucepan,
add garlic and chopped tomato.
Heat a cast - iron skillet or cooking pan to medium heat,
add your
butter or oil and
dice the onion.
And then from there I will
add whatever else I have around the house... usually a combination of things like pomegranate seeds, mini chocolate chips, blueberries, almond
butter,
diced granny smith apples, raisins, and more.
Add the flour,
diced butter and salt to a food processor.
Dice cold
butter into small chunks and
add to the dry ingredients.
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob
butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to
add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely
diced 2 tbsp finely
diced flat leaf parsley
In a medium pot, I melt a pad of
butter and
add 1/2
diced onion and a pinch of salt.
Dice the remaining 2 tablespoons of
butter and
add to the soup.
In a large pot over medium heat melt the
butter,
add the
diced onion and sauté for 5 minutes.
Once
butter is completely melted,
add diced onions and cook for about 3 minutes until they have softened.
Heat
butter or olive oil in a wok and
add diced onion, fry it for a few seconds till they turn translucent in color.
Dice the cold
butter and
add it to the bowl.
To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with
butter salt and pepper - I just
dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can
add chicken too, if it's smooth you won't have trouble eating it.
Add diced, frozen
butter and vegetable shortening and pulse several times until mixture resemble course meal.
When
butter is melted,
add diced onion and sauté on medium heat until onions are tender and translucent.
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning
Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fa
Add the
diced mushroom stalks and continue to cook for 5 - 7 minutes
Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fa
Add the celery and red pepper and cook for another 5 - 7 minutes
Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fa
Add the hearts of palm, shiitakes and chili flakes and
butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and
add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fa
add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
In large skillet over medium heat melt
butter add chicken
diced bell pepper, onion and garlic cook until there is not liquid left in the skillet
To assemble
add the scrambled eggs, reserved
butter bean mixture,
diced avocado, and crumbled bacon.
When the
butter starts to foam,
add diced onions and cook.
In the same pot, melt the remaining 1/2 TBSP
butter over medium - high heat and
add diced onion and celery.
Add the flour,
diced butter and salt to a food processor.
butter 1
diced tomato 3 garlic cloves minced 1 pint heavy whipping cream 1 — 1 1/2 cups (or more) grated parmesan or romano cheese Melt
butter in saucepan,
add garlic and chopped tomato.
In a medium sauté pan, over medium heat,
add your fat (bacon fat,
butter, lard or olive oil), onions, garlic and
diced jalapeños, along with a little bit of salt and pepper.
Ingredients 1/2 cup of quinoa, well rinsed and cooked 1 cup water 1 medium Granny Smith Apple, cored and
diced 1 tablespoon pure maple syrup 1/2 teaspoon ground cinnamon 1/2 tablespoons or 1 - 1/2 teaspoons of
butter Toppings: 1/2 cup of milk or dairy free alternative
Add dried fruit, fresh fruit, nuts, or seeds as desired.