Sentences with phrase «melt remaining tablespoon butter»

Melt remaining tablespoon butter in the skillet.

Not exact matches

Stir in remaining 4 tablespoons (56 grams) melted butter, remaining

Melt the remaining 8 tablespoons butter in small sauté pan and whisk in the hot sauce.

Melt the remaining tablespoon of butter and brush over the birds.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.

Melt the chocolate and remaining 8 tablespoons of butter, in your microwave, stopping to stir every 20 seconds.

Using the now empty large saucepan, melt the remaining three tablespoons butter over medium heat.

Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan.

Remove 2 tablespoons of the melted butter right away — you'll need this to brush the cake tins later — cover and keep it at room temperature so that it remains liquid.

Melt 1 1/2 tablespoons remaining butter and pour it over the top.

In a large skillet, melt the remaining 2 tablespoons of butter over low heat.

Melt the remaining 4 tablespoons butter.

As the rice cooks, melt the remaining 1 tablespoon butter in a medium skillet over medium heat.

Crush the crackers into crumbs and melt the remaining 4 tablespoons butter, combine along with Parmesan and sprinkle over top of casserole.

Melt remaining 3 tablespoons butter.

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

Combine remaining 1 tablespoon melted butter, 1 tablespoon rum, and powdered sugar; whisk until smooth.

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

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

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

ingredients FOR THE ROLLS: 10 tablespoons unsalted butter (divided, 2 tablespoons melted, remaining softened) 3/4 cup light brown...

Wipe out the nonstick skillet and melt the remaining 2 tablespoons butter over medium - high heat.

Melt the remaining half tablespoon butter in same skillet.

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

Place the remaining 2 tablespoons of butter in a 9 - inch square pan and place it in the oven to melt the butter.

In a small bowl, melt the salted butter with the remaining 1/2 tablespoon garlic in the microwave on high for 55 seconds.

In the same saucepan over medium heat, melt the remaining tablespoon of butter.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Melt the chocolate chips and remaining tablespoon of butter together and mix.

Melt remaining 4 tablespoons butter in same pot over medium - high heat.

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

Melt the remaining 4 tablespoons of butter, in large heavy - bottomed saucepan over medium - low heat.

In a medium - size skillet, heat the remaining 2 tablespoons of olive oil and butter over medium heat until the butter is melted and the oil is hot.

Step # 5: Melt together almond butter with remaining 2 tablespoons of butter and 2 tablespoons coconut and mix until smooth.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil.

In a large bowl, whisk together the remaining 6 tablespoons melted butter with the eggs and buttermilk.

Step 4In a large skillet over medium - high heat, melt the remaining 2 tablespoons of butter.

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

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.

Melt the remaining 3 tablespoons butter in a 2 - quart, heavy - bottomed saucepan over low heat.

Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended.

Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium - high heat.

In the same pot used to boil the pasta, heat the remaining 2 tablespoons of butter and milk until the butter is melted.

Melt remaining 2 tablespoons butter in same wide heavy pot over medium heat.

Melt 1 tablespoon of the remaining butter in same cast iron skillet on medium - high heat.

Preheat the oven to 375º F. Brush a madeleine tin with remaining 2 tablespoons melted butter and dust lightly with flour.

In a saucepan, melt the remaining tablespoons of butter over medium heat.

In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted.

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