Not exact matches
In a large soup pot heat the
butter over medium - low heat and
cook the onion,
garlic and a dash of salt and pepper 5 minutes, stirring often.
While squash is
cooking in microwave, sauté the onion and
garlic in 1 tablespoon Cabot Salted
Butter for 5 minutes over medium - high heat
in a large skillet.
Place the
butter,
garlic, and chicken seasoned with salt and pepper
in the bottom of the slow
cooker.
Cook and stir the
garlic, onion, celery, and carrots
in butter until tender.
No ham, but had a bit of bacon so used it as fat (instead of
butter) to
cook onions and
garlic (on saute setting
in the IP), plus added cumin here.
In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brow
In a 6 - quart heavy kettle
cook onion, shallot,
garlic, cumin, salt, and pepper
in butter over moderate heat, stirring, until onion is softened and beginning to brow
in butter over moderate heat, stirring, until onion is softened and beginning to brown.
1) Chop onions and
garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of
butter in a pan over medium heat 4) Saute chopped onions until softened but are still white
in colour 5) Add
garlic and chopped livers, frying livers until browned all over and
cooked throughout 6) Add
in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill
in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Melt additional 1 tablespoon of
butter in skillet, add
garlic, mushrooms and onion and
cook for about 6 minutes.
Heat oil and
butter over medium - high heat
in a skillet until shimmering, then add the sliced
garlic and
cook while stirring constantly, about 1 minute.
In a diferent pot, add oil,
butter onion and
garlic and
cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.
Cook the
butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix
in the
garlic, thyme and lemon juice.
Heat
butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then
cook onions,
garlic, and ginger, stirring, until softened, about 5 minutes.
Melt the
butter in a large saute pan and
cook the cherry tomatoes with the
garlic until soft and pulpy.
Cook onion
in remaining tablespoon
butter until tender, stir
in garlic and thyme for about a minute and mix it all into the porcini mixture.
I ended up using clarified
butter in which to
cook the onions and
garlic.
Add
butter to the pan and melt, add flour and
cook for a minute, add milk
in 1 c increments, along with the
garlic powder and red pepper flakes.
If you're interested
in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes),
cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted
Butter, King Arthur flour, minced
garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
While the waffles are
cooking, sauté the onions
in some
butter, add some
garlic and sauté until golden brown before throwing
in the chicken.
melt
butter in a skillet add chopped
garlic add the chicken breast and
cook 3 minutes on each side sprinkle with the seasoning
2 onions, chopped 2 cloves
garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons
butter or margarine 2 tablespoons curry powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut
in chunks Salt and pepper to taste
Cooked rice
In college, Shamy used his natural talent for
cooking to impress his dates, which was when he created the company's signature Parmesan Basil
Garlic Butter.
In a saucepan, heat one tablespoon of the
butter, add the parsley,
garlic, and onion and
cook over medium heat for 3 minutes.
Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it
in a pan with a pint of water, two cloves of
garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with
butter and brown flour; it must be jointed, and the ribs cut across before it is
cooked, or it can not be carved well; lay it
in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.
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.
While the
garlic and potatoes are
cooking, make the vanilla
butter:
In a small bowl, combine the
butter and vanilla, stirring well to mix.
You could also
cook the lobster
in the oven separately with
garlic butter which is what we did!
Cut and seasoned it raw with salt, pepper, and onion powder;
cooked it
in a pan with
butter and olive oil; drained my off brand Rotel of green chiles and tomatoes and added it to the pan with the chicken, minced
garlic.
I toss all of the ingredients together (peanut
butter, hoisin, honey, tamari, and rice vinegar)
in a small bowl, and then pour it over
cooked ground pork, chopped carrots, onion,
garlic, and plenty of chopped cabbage.
1 tablespoon unsalted
butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated
garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper
In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes
In a 2 1/2 quart saucepan over medium heat,
cook the onion
in the butter until the onion is softened (about five minutes
in the
butter until the onion is softened (about five minutes).
Brown off the bacon, mushrooms,
garlic and
butter until the bacon is
cooked through and the mushrooms reduced
in size.
Cook butter,
garlic, lemon zest, and rosemary
in a small pot over medium heat, stirring occasionally, until
butter is melted.
While the potatoes are
cooking,
in a small saucepan add the milk, olive oil, 1 tablespoon
butter, and
garlic.
Cook onion and
garlic in butter until softened.
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.
Place chorizo
in a 12 inch non-stick skillet over medium heat and
cook until no longer raw, about 5 minutes; stir
in butter, onion,
garlic, poblanos and hominy;
cook until tender.
In a skillet over medium heat melt
butter then add shallots and
garlic and
cook for 2 - 3 minutes until shallots become translucent.
1/2 cup water 1/4 cup peanut
butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove
garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved
in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups
cooked brown rice 1/4 cup chopped roasted peanuts (optional)
3 cups
cooked beef, cut up
in bite size pieces 1 cup chopped onion 1 cup thinly sliced celery 3 coarsely chopped tomatoes 1 1/2 cups shredded Swiss cheese 2 1/4 cups milk 1/4 cup melted
butter 5 large eggs 1 1/4 cups baking mix 1/2 teaspoons
garlic salt OPTIONAL
Add another tablespoon of the White Truffle
Butter into the same saute pan, add the mushrooms and shallots, sprinkle with
garlic powder (or add fresh
garlic in the last 2 minutes of
cooking) and
cook for about 5 - 7 minutes until soft and
cooked through.
While farro
cooks, melt
butter with oil
in a 12 - inch heavy skillet over medium - high heat, then
cook garlic and half of scallions, stirring frequently, 2 to 3 minutes.
-LSB-...] Mrs. R of Honey from Flinty Rocks made Lemon Lavender Muffins with Lavender Sugar Alisha of GF Mostly Vegetarian made a Sweet Potato Breakfast Loaf Amanda of Gluten Free Maui made Classic Banana, Oat, and Pecan Quick Bread Amie of The Healthy Apple made Gluten - Free Agave Apricot Quick Bread Britt of GF
In The City made Date & Walnut Bread Brooke of Bell Wookie made Double Chocolate Cherry Muffins Caleigh of Gluten Free [k] made Cardamom Banana Bread Caneel of Mama Me Gluten Free made Peach Poppyseed Bread Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze Claire of Gluten Freedom made Piña Colada Muffins with Coconut - Rum Glaze and Toasted Coconut Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins Elana of Elana's Pantry made Almond Flour Muffins Erin of Mysteries Internal made Strawberry Yogurt Muffins Erin of The Sensitive Epicure made Chocolate Chip & Walnut Muffins with Streusel Flo of Makanaibio made gluten - free muffins Gretchen of Kumquat made a Gingerbread Fig Loaf Irvin of Eat the Love made Meyer Lemon Muffins with Slow - Roasted Balsamic Red Wine Strawberry Jam Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread Karen of
Cooking Gluten Free made muffins Kate of Kate Alice Cookbook made Raspberry Banana Crumble - Top Muffins Kate of Gluten Free Gobsmacked made Mocha and Chocolate Chip Muffins Lauren of Celiac Teen made a Cocoa Quickbread Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free Lisa of With Style and Grace made a Rosemary Lemon Quick Bread Marla of Family Fresh
Cooking made Sweet Strawberry Snack Cakes Mary Frances of the Gluten Free
Cooking School made Cranberry Orange Bread with Cream Cheese Icing Meaghan of The Wicked Good Vegan made Vegan Gluten - Free Apricot - Orange Bread Melanie of Mindful Food made Almond Joy Muffins Nannette of Nannette Raw made Chai Muffins Robyn of Chocswirl made Brown
Butter Apple Spice Muffins with Pecan Nut Streusel Silvana of Silvana's Kitchen made Chocolate - Coated Marshmallow - Topped Vanilla Cupcakes Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel Wendy of La Phemme Phoodie made Cheesy Apple
Butter Bread with
Garlic Powder Winnie of Healthy Green Kitchen made Banana Bread -LSB-...]
Well I really altered this recipe to fit my ingredients and was looking for a way to
cook the turnip greens Used 4 boneless chicken thighs that were browned
in olive oil,
butter, pressed fresh
garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let
cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
Add the sage and
garlic, and
cook, whisking continuously, until the
butter begins to bubble, and golden brown flecks begin to form
in the bottom of the pan, about 5 - 8 minutes.
1 tbsp olive oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2
garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple,
in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut
butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous,
cooked according to package directions
1 pound yellow split peas * (soaked overnight
in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves
garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons
butter (optional) 1 cup diced
cooked ham (optional)
This single serving recipe combines shrimp
cooked in butter and
garlic with healthy sautéed zucchini noodles and topped with Parmesan cheese.
A spring roll wrapper crisped and perfectly puffed
in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of fresh ingredients: limas
cooked in coconut water; onion, eggplant, and
garlic in a creamy peanut
butter - red curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.
Asparagus, Mushroom, Brioche «Hole
in One» Salad with Truffle Cream Vinaigrette Baked Eggs with Goat Cheese and Basil - Mint Pesto «Croque - Madame» Brunch Gratin with Asparagus & Prosciutto Eggs Benedict with Salmon and Shredded Potato Cake Hard -
Cooked Eggs on Toast with Bechamel Sauce Poached Egg with Cornbread Stuffing Hash Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Scotch Eggs with
Garlic Butter Parmesan Fries
4 tablespoons
butter (divided) 1 large red onion, sliced 2 cloves
garlic, chopped 2 cups small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated pecorino or Gouda cheese 4 small potatoes, peeled, sliced 1/4 ″ thick and
cooked in salted water 1/2 cup milk mixed with 1 tsp.
3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves
garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut
butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed
in at 1 pound 4 ounces) 2 cups
cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste