Sentences with phrase «add remaining tablespoon butter»

Add remaining tablespoon butter and salt and pepper to taste.

Remove from the oven and add the remaining tablespoon butter to the top of the potatoes.

Not exact matches

Increase heat to medium high and add butter, remaining 1 tablespoon cheese, and white wine.

Add in the remaining two tablespoons of butter and the Parmesan cheese and stir until well combined.

Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).

Add the remaining tablespoon of butter and remaining 3/4 teaspoon of salt and blend until well combined and smooth.

Cut the butter into 4 pieces and add it to the skillet along with the remaining 2 tablespoons sugar.

Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla.

Turn it on and add the remaining butter 1 tablespoon at a time.

Add remaining 2 tablespoons butter to pan.

Reduce heat to medium, melt the remaining 2 tablespoons of butter in the pan and add the onion.

Melt remaining tablespoon of butter and add onions, bell pepper, celery, mushrooms and garlic to pan.

Add remaining 1 tablespoon butter to same skillet and melt over low heat.

Then add the remaining 2 tablespoons of butter, mushrooms and garlic to the pan.

Slowly add the cream, then stir in the remaining 2 tablespoons of butter.

Pour the remaining tablespoon of oil into a saute pan or large skillet and add the remaining tablespoon of butter.

Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time.

Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.

Cut the remaining 4 tablespoons of unsalted butter into small pieces and add them to the skillet by sprinkling them all over.

In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey.

Pour off the excess fat and add the chicken broth and the remaining 1 tablespoon of butter.

Add mushrooms, balsamic vinegar and remaining tablespoon of butter to the pan and cook until soft.

Remove from the oven (careful the pan will be HOT) and add the remaining cup of stock, the wine (or more stock), Parmesan, remaining tablespoon of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes.

In the same skillet melt 2 tablespoons butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.

Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted.

Add the butter, remaining 3 tablespoons of sugar, remaining flour, and the salt and mix well.

Add 1 tablespoon of the remaining butter to the pan and add the mushrooAdd 1 tablespoon of the remaining butter to the pan and add the mushrooadd the mushrooms.

While the bottom chocolate layers of the bars firm up, make the rest of the chocolate shell: Add the remaining 3 cups of semisweet chocolate chips and 1 cup and 2 tablespoons of unsalted butter to a double boiler.

Melt the remaining tablespoon of butter in the same large skillet / Add cabbage and sage and saute lightly / Add 2 T water, salt & pepper / Cover the skillet, turn down to low and cook for about 5 minutes, stirring occasionally.

Make a well in the potato mixture and add the remaining 2 tablespoons of butter at the bottom of the well.

Add the remaining tablespoon of butter to the skillet and brown the rest of the endive.

Carefully remove the cast - iron skillet from the oven and add the remaining 2 tablespoons of butter, and spread to evenly coat the bottom and the sides of the pan.

In a large saute pan over medium - low heat, add the remaining 2 tablespoons of olive oil, butter and onions.

In a large heat - safe bowl, add the chopped chocolate and the remaining 2 sticks plus 2 tablespoons of butter.

In the same pot, add in the remaining 4 tablespoons of butter, pumpkin puree, maple syrup, brown sugar, and bourbon.

Place the remaining 6 Tablespoons of butter into a large bowl and add the sugar.

In a large nonstick pan over medium heat, add the remaining 3 tablespoons of butter.

Just before serving, add the milk and remaining 2 tablespoons of butter.

Dice the remaining 2 tablespoons of butter and add to the soup.

Add the remaining 2 tablespoons of clarified butter to a large skillet over medium - high heat.

Add the remaining 8 tablespoons butter, sour cream and eggs, mixing to combine well after each addition.

Reduce heat to moderate and add remaining tablespoon of butter to pot along with onions, carrot, celery, and garlic and cook, sauté for about 5 minutes to golden color.

Add the remaining 1/2 tablespoon each of butter and olive oil to the skillet.

Add the remaining 2 tablespoons butter and 2 tablespoons oil to the drippings in the pot, still over medium - high heat.

Add the remaining 1 tablespoon butter to the same pot over medium heat.

Take the two tablespoons of butter and add to it the remaining ingredients.

Add the remaining tablespoon of butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes.

After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.

Melt the remaining Tablespoon of butter, sauce garlic for just 30 seconds then add the flour cook for 30 minutes more.

Add garlic and remaining 1 tablespoon butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; sauté until fragrant, about 1 minute.