sage brown
butter sauce for gnocchi, butternut squash soup with sage... in my defense it was midwinter).
And don't forget the Spice Almond
Butter Sauce for dipping.
You can spread it directly on rolls or melt as a fancy vegan
butter sauce for vegetables.
I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and then topped it with the lemon
butter sauce for a fresh and healthy Sunday dinner.
These Oven Roasted Carrots are drizzled with a delicious honey
butter sauce for the perfect side to almost any meal.
So for these vegan chocolate protein waffle sticks, I made the waffle super chocolatey AND I made an almond
butter sauce for dipping.
I often make peanut
butter sauces for noodle dishes that have other veggies, so I guess it's not all the odd.
Not exact matches
The Domu wings at this Asian - fusion eatery, which is known
for its ramen, are coated with kimchi
butter sauce.
There is also an amazing recipe
for Asian sautéed broccoli with a delicious creamy nutty
sauce, plus some really indulgent sweets too — the salted caramel blondies couldn't be easier to make and the peanut
butter cookie sandwiches are absolute heaven!
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut oil,
butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple
sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Heat the
butter and oil together in a
sauce pan, add the bacon, and cook
for five minutes over low heat.
I got the book delivered last week, & after giving it a good read & making a list of the essentials, I was able to then get a good «starter pack» of quinoa, tahini, almond
butter, cacao powder, maple syrup, tamari
sauce etc
for under # 20.
For example at home Ella and Matthew eat lots of bowls of porridge with almond
butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate
sauce!
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot
sauce of your choice (
for serving)
for the provolone
sauce: In a small saucepan preheated to medium heat, add the
butter.
If you're dairy - free, sub the pastured
butter needed
for the «lemon
butter sauce» with some coconut
butter.
For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mount
For the pan
sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold
butter,
for mount
for mounting
For the white
sauce: In a small saucepan, add
butter.
The hot
sauce might be like the
butter spray that says it is zero calories
for something like a half second spritz.
I made these last night with the following variations — tamari subbed
for soy
sauce, almond
butter instead of peanut (I don't like peanuts or their
butter), and I added italian seasoning, garlic salt, and oregano to taste.
For $ 5, we got an order of soft and pillowy rolls coated in garlicky
butter and a crap ton of Parmesan cheese, plus a cup of warm marinara
sauce with a generous serving of cheese sprinkled on top of it too.
To make the peanut
butter sauce, combine the peanut
butter, dates, and water in a high - power food processor or blender and blend until totally smooth - you may need a little more water to get it to your desired consistency
for dipping.
Remove the
sauce pan from the heat and pour the browned
butter into a bowl to cool
for 10 minutes.
for the white
sauce: 3 tablespoons unsalted
butter 3 tablespoons all - purpose flour 3/4 cup whole milk pinch of nutmeg salt and pepper to taste
For the Caramelized Onion Dipping
Sauce: 1 Tbsp
butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to taste
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
The peanut
sauce is relatively straightforward: peanut
butter (obviously), soy
sauce, vinegar, with some garlic and sriracha
for some bite to go along side the tangy nuttiness.
Cream room temperature
butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb
sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire
sauce / 1 1/2 t Tabasco
sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted
butter for panfrying / 4 — 8 lemon wedges.
Valentine's Day Strawberry Rice Krispie Treats from Better in Bulk Cherry Biscuits from Lizzie Jane Baby Easy Heart - Shaped Desserts
for Valentines Day from Around My Family Table Strawberry Rhubarb
Sauce from Confessions of an Overworked Mom No Bake Cherry Cheesecake from Just 2 Sisters Molten Chocolate Cakes from Songs Kate Sang Chocolate Almond
Butter Croissants from Jen's Journey Quick and Easy Valentine's Dessert Skewers from Celebrating Family Quick Valentine Cookies from East Valley Mom Guide
For the
sauce, add the
butter and oil to a heavy - based saucepan.
For Grandma Betty's «
Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2 teaspoon salt 2 Tablespoons extra virgin olive oil or melted
butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley)
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted
butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine
Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
Another substitute
for the peanut
butter might be sesame
butter, aka Tahini
sauce.
It is creamy, full of spices and there is just enough peanut
butter for richness without making it a «peanut
sauce» - I got that idea from the True Food cookbook.
I could eat roasted cauliflower by itself but
for this recipe I wanted to take it up a notch by adding a delicious herb
butter sauce to the cauliflower.
My Roasted Cauliflower with
Butter Sauce is the perfect side dish
for any meal.
FOR CHEESE
SAUCE AND MACARONI 3 tablespoons unsalted
butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
Then
for entrée I would get the Pan Fried Trout with bacon, spinach and hazelnut brown
butter sauce.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
Instead of dousing this short stack with syrup, we opt instead
for a nutty
sauce of maple - sweetened almond
butter — cutting about 27g added sugars from the typical pancake breakfast.
While the steaks are cooking melt the
butter for the blue cheese
sauce in a small saucepan over medium heat.
for the Dijon shallot relish: 1/2 cup shallots, diced 2 tablespoons Worcestershire
sauce 1 tablespoon Dijon 3 teaspoons unsalted
butter, melted 6 dill pickles, diced salt and pepper to taste
In this recipe
for a mushroom
sauce, I add a small amount of
butter to my olive oil, before adding the the onions and garlic.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1 teaspoon soy
sauce Wedge of lemon
for garnish
The reason
for this is that the
butter in the
sauce may separate and harden along the top of the
sauce once chilled.
I have loved artichokes since I was a child, I remember sitting with a
butter dipping
sauce my aunt used to make
for me and and eat the it leaf by leaf.
Once
butter melts, cook
for an additional 1 - 2 minutes or until
butter appears absorbed in the
sauce.
For information on how easy and healthy sprouting can be click here: Sprout People Kids can help with the sprouting process and then help with the snacking once they're roasted up This batch included 2 cups of raw, dried Gorbanzo Beans, 1/2 Cup Soy
Sauce, 1/4 Cup Peanut
Butter, 1/4 Cup fresh Orange Juice, and a Tbs.
NOTE: If
sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the
sauce with a tablespoon of
butter and / or cream
for a few additional minutes till it thickens a bit.