Sentences with phrase «place the butter into»

Using oven mitts to handle it, very carefully place the butter into the cast - iron skillet (or the baking dish if not using cast iron), and then slide it into your preheated oven until the butter is melted and bubbly, 5 minutes or so.

Place the butter into the bowl of your stand mixer or in a large bowl with an electric hand mixer.

Place the butter into the bowl of a stand mixer.

Place the butter into the bowl of an electric mixer fitted with the paddle attachment.

Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy.

Place butter into a microwave safe bowl and melt, about 30 - 40 seconds.

Place butter into a small saucepan and cook over medium heat, stirring occasionally until butter gets a nutty brown color It may take few minutes.

To make the filling, place the butter into a saucepan and heat until the butter melts and starts to foam, remove from the heat and set aside.

Not exact matches

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

To make the dressing, place the peanut butter and water into a saucepan and stir over a gentle heat until mixed.

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

To make the filling place the nuts in a food processor and allow them to blend into a nut butter, this should take about 5 - 10 minutes depending on the strength of your processor.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Melt the additional 2 tablespoons of butter in the skillet and preheat the oven to 400 F. Roll the meat into 2 tablespoon - sized meatballs and place them in the skillet.

Place the flour, salt, sugar and butter into the bowl of a food processor.

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.

Place one slice of bread (butter side down) into the pan.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh cPlace dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh cplace a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Place butter, sugar, spices, and zest into a bowl and cream on high speed for 3 full minutes, or until light and fluffy.

Dip or dab the ball with the melted butter mixture and place the biscuit into the bundt pan, seam side up.

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 brown)

Dip top of each rectangle into melted butter, and place on prepared pan.

Lightly flour a piece of plastic wrap and place the butter / flour mixture on it and pat it into an 8 inch square.

Also the bread that you get when you to a restaraunt that they place on the table, warm out of the ovens, with a smear of creamy butter melting into the cracks!

Cube the butter, then place into a bain marie, with the chocolate.

Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water).

If buttercream is too runny, the butter was possibly too soft — place into the refrigerator for about 15 minutes, then beat again.

The one item that is the simplest on the table — besides the butter that's not so simple after being molded into a turkey — the one item that has no business outshining the turkey or mixing in with the mashed potatoes, is also the one that places a cavernous divide as unwavering within family lore as the line that divided the back seat between siblings on family vacations.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.

Place butter mixture onto plastic wrap and roll into a small log.

Next place your power balls into the fridge whilst you melt your cacao butter and cacao paste over a low heat in a bain marie.

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

Place the dough circle inside the buttered pan and press it into the bottom and up along the sides.

Heat a frying pan to medium - hot, smear a little butter into the pan with a paper towel, then once hot, place four scones in the pan and fry about 3 - 4 minutes each side, until golden brown.

Remove the peanut butter mounds from the freezer and dip into the chocolate with a fork, letting any excess chocolate drip off before placing back on the baking sheet.

To make the curd, place the sugar, lemon juice, butter and eggs into a saucepan and heat on a low temperature stirring constantly, don't stop stirring or you'll get scrambled eggs.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Crumble 4 Tablespoons worth of the butter into the flour mixture by placing portions of the butter in between your fingers and thumb, then move your thumb across your fingers.

Meanwhile, make the whipped ganache: place butter, chocolate, corn syrup, and salt into a microwave safe bowl and microwave in 30 second bursts until 2/3 of the way melted.

Unwrap the chilled butter block and place into the centre of the dough.

Place a scant tablespoon of peanut butter on spoon and scoop into mouth.

Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter.

Cut the butter into small pieces and place on top of the bread pudding.

To make the peanut butter / chocolate layer: place the pitted dates, coconut oil and the peanut butter into the food processor.

Place butter and unsweetened chocolate into a small saucepan over medium - low heat.

Transfer peanut butter protein bar batter into the lined baking dish and press firmly in place.

Next place all the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment and beat on medium high until the butter is fluffy, about 7 - 8 minutes.

Place the strawberries, peanut butter, almond milk, and stevia if using, into a high powered blender and blend on high for 1 minute or until creamy.