Directions for the butter 1 Heat a small saucepan over medium heat, add the butter, and cook until it just begins to brown, about 2 minutes.
Not exact matches
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)
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp
butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese
Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
directions: Make the cake: grease and flour 4 8 - inch round pans and preheat the oven to 350 degrees F. Beat the
butter for 3 full minutes, until light and fluffy.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean
directions: Make the crust: place flour, sugar, and salt in a large bowl.
directions: Make the crust: place
butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed
for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.
Stir in
butter and serve over cooked rice (see
directions for making a single serving of rice in notes).
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted
butter / Pour into greased pan, bake @ 400º
for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
An entire chapter is dedicated to «recipes within recipes,» in which Debbie gives clear
directions for making many of her recipe staples; including an all - purpose gluten - free flour mix, sunflower seed
butter, and even allergy - free dark chocolate chips!
● Melt
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it
for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine
for about 2 hours since I went to dinner but the
directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F
for 30 - 40 minutes.
for the matcha shortbread: ingredients: 2 tablespoons
butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds
for mixing in, if desired
directions: Preheat oven to 350 degrees F. Cream the
butter and sugar together until very fluffy and pale.
Directions for the Sauce: In a 3 - quart heavy saucepan melt
butter over moderately low heat and whisk in flour.
I could have added another quarter cup of any of the flours; or follow Patent's
directions for cutting in the
butter with the flour.
Let's start baking... Ooey - Gooey Chocolate Peanut
Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter
Butter cookie crumbs 1 tsp pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water
for sealing wonton edges Vegetable oil
for frying Garnishes: Powdered sugar and chocolate ganache
Directions: 1.
I soon realized that I did not follow the
directions - the original recipe called
for 5 TEASPOONS of melted
butter not 5 TABLESPOONS!
Let's start baking... Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan
For the cake Ingredients: 1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted
butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt
Directions: 1.
To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs
For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
For the Choux Ingredients: 1 cup water 1/2 cup unsalted
butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper
Directions: 1.
Ingredients
for brownie batter: 1/2 cup unsalted
butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/4 tsp salt 1/2 tsp vanilla 1 cup all purpose flour
Directions: Melt
butter in a microwaveable bowl.
YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients
for the brownies: 1 cup melted unsalted
butter 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour
Directions: 1.
Dark Chocolate Hotcakes Ingredients:
For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted
butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk
Directions: In a microwave safe bowl, melt
butter.
Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients:
For the brownie bottoms: 1 cup unsalted
butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa powder 1 tsp vanilla extract 1 tsp espresso powder or instant coffee 1/2 tsp salt 1 cup all purpose flour
Directions: Preheat oven to 350 degrees and line a 9 × 9 pan with aluminum foil.
Let's start baking... Peanut
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients:
For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut
butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted
butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter, melted
For the brownies: 1 cup unsalted
butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows
Directions: 1.
Cookie
Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (
FOR THE GARNISH) Directions:
FOR THE GARNISH)
Directions: 1.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater
for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate &
butter mixture.
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 serve.
Directions: Place potatoes in a shallow baking dish, lightly oiled or
buttered / Mix melted
butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º
for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Directions: Tortillas can be cooked in
butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) /
For an open faced presentation, sauté tortillas one at a time in
butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in
butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.
The recipe looks long because I give
directions for making your own seed
butter and chocolate coating, but those two can easily be store - bought
for a quicker prep time.
directions For the Orange Curd: In a medium saucepan, whisk together the orange zest, citrus juices,
butter, sugar, egg yolks and eggs over medium - high heat until bubbles begin to form around the edges of the pan, about 3 minutes.
Ingredients:
For the Peanut
Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1 % low - fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 35
Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1 % low - fat milk 1 tablespoon creamy peanut
butter Directions: Preheat oven to 35
butter Directions: Preheat oven to 350 ° F.
Philippine Soft Milk Candy Recipe & Image: Sadia Khan Chowdhury Cooking time: 30 minutes Ingredients: 1 1/2 cups fresh or evaporated milk 3 Tbsp sugar 1 tsp
butter 5 tbsp full — cream powdered milk Sugar
for rolling
Directions: Step: 1 Combine milk and sugar; bring to a boil and -LSB-...]
Serves 4 Time: 35 minutes * Feel free to double this recipe
for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half
for dairy - free) 1 tablespoon ghee or
butter at room temp (or Earth Balance
butter)
Directions 1.
Baked Kher Puli Recipe Recipe & Image: Nadia Natasha Cooking time: 30 minutes Ingredients: Flour 1 cup Egg 1 pices
Butter 100gm Sugar 2 tsp Baking powder 1 tsp For Kher Stuffing: Milk 1 littre Powder milk 1/2 cup Sugar 3/4 cup Directions: Flour butter, sugar, baking power mix well.then -LS
Butter 100gm Sugar 2 tsp Baking powder 1 tsp
For Kher Stuffing: Milk 1 littre Powder milk 1/2 cup Sugar 3/4 cup
Directions: Flour
butter, sugar, baking power mix well.then -LS
butter, sugar, baking power mix well.then -LSB-...]
I used natural peanut
butter for my nut
butter and I followed the
directions actually and they taste soooo good!!!
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and
directions here at Tastes Lovely)-LSB-...]
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.
directions: Whip the
butter for 2 minutes, until light and fluffy.
Ingredients 2 acorn squash 2 Tbsp
butter, melted dry parsley, dry oregano, pepper, and salt
for sprinkling 1/2 lb sweet Italian chicken sausage 1 cup quinoa, rinsed 1/3 cup fresh parsley, chopped 1/2 tsp dry oregano 2 cups low sodium chicken broth 1/3 -1 / 2 cup feta cheese, crumbled 1/3 cup chopped pecans, toasted 2 tsp red wine vinegar pinch red pepper flakes
Directions Preheat an oven to 425 degrees.
Directions In a medium bowl, beat together the
butter and sifted confectioners sugar
for about 1 minute.
directions: Make the cookies: beat
butter on high speed with the kosher salt and granulated sugar
for a full 5 minutes.
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.
directions: Make the cake: grease and flour 2 6 - inch round baking pans, 2 cupcake wells, and 2 mini cupcake wells, and preheat oven to 350 degrees F. Beat
butter on high speed
for 3 minutes, until completely fluffy and no lumps remain.
Directions: Melt
butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until
butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the
butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice
for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.
directions For the Bubble and Squeak: In a large saute pan over medium - high heat, melt 2 tablespoons of
butter.
For the Pâte Brisée 2 cups all - purpose flour 4 tablespoons granulated sugar 3/4 teaspoon salt 8 oz unsalted
butter, chilled and cut into approximately 16 - 20 cubes 6 tablespoons ice - cold water
Directions In a food processor, combine flour, sugar and salt.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (
for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted
butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste)
directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
almond milk (more if needed) Sugar - Free
butter icing (
for decoration) Recipe
Directions: Mix dry ingredients and set aside.
directions For the Apple Mixture: In a medium saute pan over medium - high heat, add melt the
butter.
directions For the Cheddar Onion
Butter: In a small saute pan, over medium - low heat, add 1 tablespoon of olive oil and warm through.
Pin It Pin It Ingredients:
For about 20 bites 1 cup oatmeal 1/2 cup peanut
butter (or other nut
butter) 1/3 cup honey 1 cup coconut flakes 1/2 cup ground flaxseed 1/2 cup mini chocolate chips 1 tsp vanilla
Directions:... Continue Reading →