Sentences with phrase «add warm butter»

Add warm butter and sugar to the oatmeal and flour and blend until thoroughly incorporated.

4) Add the warmed butter and stir.

Not exact matches

I steeped the zest in the warm melted butter instead of adding it in at the end.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

* Make sure that the peanut butter is well stirred before adding into the cookie batter; Warming it for a couple seconds in the microwave before adding it to the batter will make the cookie batter easier to stir.

Once popped, I usually add something else to the bowl, even it's just a drizzle of warm, melted butter.

i add a little sugar to the warm milk / butter mix, then proof the yeast in that.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Add a little butter and honey to a warm muffin, or top with honey peanut butter for breakfast!

Once you see the yeast start to become foamy, you can add it to the dry mixture, along with the remaining milk and butter (warmed to 110 - 115 degrees F), and continue with the instructions.

Add the cream cheese, warm it up and stir it in to the butter mixture.

Add the butter and gnocchi to a warm sauté pan, heat through and deglaze with about a quarter cup of chicken stock.

Add butter chunks and warm mixture over medium heat, stirring constantly until curd thickens, about 8 to 10 minutes.

The warm orange - infused maple butter, which takes all of two minutes to get going in a small saucepan, could be drizzled over split roasted sweet potatoes, but grilling them adds a slightly charred, smoky flavour that seems well suited to fall and winter, even though grills tend to be summer appliances.

As the title of the post has hinted, this recipes takes the added step of lightly toasting the oats first, which brings out a layer of warm, nutty flavors that only oats toasted in brown butter can have.

I melt butter, sprinkle in a little flour and cook it off, then bit by bit add a half - and - half mixture of warm milk and decanted cooking liquor from the boiling pot.

I added granulated garlic and 2 tablespoons of butter to the potatoes and dissolved the saffron in 1/4 cup of the warmed cream before adding it to the spuds.

Melt the butter and add the milk, making sure that the mixture is a little bit warmer than lukewarm (98 F) and add to a bowl.

I love warming apples with cinnamon (and then adding peanut butter to get it all melty) which is also great in oatmeal.

Add the butter and warm over low heat, stirring frequently, until the butter and chocolate are melted and smooth.

Add more bacon and chives and / or a bit more grass fed butter on top while warm... mind blowing!!!

Just warm them up and add a pat of butter.

Warm one tablespoon of the butter in a small sauté pan over medium heat and add the barley.

Working in batches, cook each sandwich on both sides until golden brown on the outside and warm on the inside, about 2 minutes per side, adding more butter and wiping out the pan as needed.

When the bananas are all warm and gooey, I transfer them to a bowl and then add fresh blueberries and a scoop of almond butter.

Warm the syrup and pour on top of the pancakes, and add a pat of vegan butter and sprinkle the pecans over top.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Remove the pan from the heat and add 1/3 of warm heavy cream and butter to the pan.

Once the bottom of the bowl feels neutral and not warm, switch the mixer attachment from the whisk attachment to the paddle attachment, turn onto the lowest setting and begin adding butter butter cubes, one at a time, until fully combine.

Wet ingredients: 3 Large Eggs (beaten) 1 1/2 Cups Warm Water (add up to 1/4 more if too dry) 6 Tbsp (3 oz) Organic melted butter, canola, olive, or coconut oil 2 Tbsp Honey (optional)

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Add the butter and kosher salt and fleur de sel, and slowly stir in the warm whipping cream.

Repeat to make 12 pancakes, adding butter as needed; reserve warm.

Mash the potatoes, then add coconut milk, butter, salt, and pepper to the warmed potatoes.

The difference between a regular sponge and a genoise is that we add warm melted butter (can use browned butter) which makes the Madeleines light and tender with a nice buttery flavor.

Warm dates, and peanut butter come together to make a sweet caramel, while gluten free crispy rice cereal adds an extra crunch.

In a food processor, add the warm squash, vegetable stock, coconut milk, and almond butter.

Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes.

I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.

Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5 - second intervals to warm slightly).

Gently warm the milk (or buttermilk) and butter; add to the yeast mixture, followed by the sugar, flours, salt, and caraway.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optionAdd in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optionadd iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Add the butter to the pan and warm until melted.

Wipe pan, add butter or ghee and warm over medium heat.

When the syrup has reached 300 degrees on the thermometer, remove from heat and add the warmed peanut butter and salt.

One thing I'm finding with nut butters is that adding a cold ingredient such as maple syrup or honey to your warm drippy cashew butter is not a good idea.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

It's much lighter than most cornbread recipes because of the yogurt so feel free to add a warm square of butter on top.

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

Once it's hot, add a tablespoon of olive oil and a pat of butter; let them warm.