Stir in a little butter, olive oil or a spoonful of your sauce & serve.
Don't add sugar or spices but you can
stir in a little butter or cream.
Not exact matches
Stir in butter before serving if you like, even a
little cream.
Melt together the peanut
butter, marshmallows,
butter, and a
little corn syrup
in a large saucepan while gently
stirring.
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.
After prep proceed to cook Aroborio rice
in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot
in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice /
Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional
stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and
stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
stir / Proceed
in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a
little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional:
stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of le
stir in 2 T of
butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Stir in the remaining 2 tablespoons of
butter (and more if you want to make this dahl a
little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).
Meanwhile while the dough rests
in the refrigerator start to prepare the filling,
in a medium sized pot add the
butter and melt over low heat, then add the brown sugar, apples and cinnamon,
stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes
stirring often, then add the cornstarch,
stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a
little runny), remove from heat.
Under a watchful eye, and mumbling incantations, I use a
little water,
butter (OK HeartSmart), and sometimes a sauce or two to bring Uncle Ben back to life
in a skillet with constant
stirring and CPR.
I was trying to make this with some natural peanut
butter that was just a
little too tough to
stir to a smooth consistency, so I blitzed the whole mess
in the food processor.
This was my first time making lemon curd... I followed the directions almost exactly... I was about to take it off the burner and realized I forgot the
butter... I
stirred it
in and cooked a
little longer.
We like to simply add them to oatmeal though lately I have been making energy bites
in my food processor with dates and nut
butter and a
little honey, and then
stirring in hemp hearts and puffed brown rice and forming the mixture into balls!
Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce pan / Purée until smooth and silky / Add a
little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional —
stir in cream and a
little more
butter before serving.
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce pan / Purée until smooth and silky / Add a
little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional —
stir in cream and a
little more
butter before serving.
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey
in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao
butter (gently melted) with a pinch of celtic salt, a
little extract of vanilla and some raw cashew
butter, then freeze
in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and
stirring in a
little vanilla, honey and raw cacao powder before freezing!!!
Begin by sauteing some onions and garlic with
butter in a skillet until caramelized, remove from pan and set aside, now make a roux
in same pan, meaning melt
butter, when melted add a
little bit of flour or arrow - root so that is becomes like a paste, then add
in heavy cream,
stir to incorporate, add back
in the onions and garlic, then add
in shredded cheese,
stir to melt it.
In only 30 minutes you can have a wonderful taste of the season with this Easy Spiced Pumpkin
Butter — add it to bagels and breads or
stir a
little into your hot cocoa or latte.
If it's still a
little bit crumbly after the peanut
butter is completely
stirred in, add a
little bit more peanut
butter.
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large pan melt 2 T of the
butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute,
stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes,
stirring often and adding broth a
little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
Green Bhutanese Jitshe chiles (which taste very similar to Ancho chiles), onions, and garlic are quickly
stir - fried
in a
little butter.
For the latter,
stir a
little warmed up low sodium organic veggie broth with plain almond
butter in a small bowl until smooth, and add minced garlic, fresh grated ginger, turmeric, and crushed red pepper.
Sweating is gentle heating of vegetables
in a
little oil or
butter with lots of
stirring and turning to ensure that any liquid will evaporate.
Not only is this packed with fiber, but we're getting protein from the quinoa, and a
little fat from the peanut
butter I
stirred in (how could I resist?!).
Stir in egg noodle pasta that has been cooked, al dente,
in boiling salted water, drained and tossed with a
little real
butter (this recipe really does need that
butter) and a drop of your favourite olive oil (stops pasta from sticking together).
Serve with two vegetables such as sautéed rapini, and split
in half a roasted acorn squash
in its skins served
in a separate side dish, with a
little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and
butter, along with a fabulous serving of my mashed, whipped potatoes (swirl
in a
little horseradish cream for an additional gourmet touch, or for a completely different taste,
stir in a
little Petite Maison white truffle Dijon).
To make the icing,
stir the icing sugar, orange juice and melted
butter together
in a saucepan over a very gentle heat, adding a
little more orange juice if needed.