Sentences with phrase «tbsp butter on»

Heat a non-stick skillet with 1 Tbsp butter on medium high heat.

Not exact matches

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

Melt 1 tbsp butter in a saute pan over medium heat until it browns (we brown the butter so it takes on a nutty flavor).

As for the preparation, I happened to have US measuring cups (another gift from my sister - in - law)- 1 cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130 g) and 1 tbsp butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.

If you choose to toast the sandwich, simply spread 1 Tbsp of butter on the outside of the sandwich and grill in a pan over medium heat until golden brown.

Heat a large skillet or Dutch oven over medium heat, melt half the butter (1 - 2 tbsp) and lightly brown the meatballs, turning until they are browned on all sides, but not cooked through.

And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.

I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey!

3 Tbsp solid coconut oil (NOT melted) 1 Tbsp natural peanut butter or other nut butter 1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!)

Heat the oil and 1 1/2 tbsp of the butter in a heavy - bottomed saucepan Add the turkey rolls and saute gently until golden brown on all sides.

4 Make roux with butter, garlic, flour: Melt 3 Tbsp butter in a thick - bottomed pot on medium high heat.

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: 1.

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 DirectioButter 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 Directiobutter 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 Directiobutter, 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 Directiobutter 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.

Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat.

I cut the rice in half, used 3 garlic cloves, and to keep it on the healthier side, 4 spicy italian chicken sausage, only 1 Tbsp of butter and just a sprinkling of parmesan.

100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)

Place a large skillet on medium heat and melt 1 tbsp butter.

2 tbsp cocoa powder 250 g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2 eggs 175 g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180 g bittersweet chocolate (70 % cocoa), melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top

Add the 2 Tbsp of butter into a small sauce pan and melt on medium heat, stiring a couple times to ensure even melting.

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)

I found it helpful to use the wrapper from the stick of butter, which I had already dropped into the bowl I would melt it in over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch of butter without making a mess of my fingers or wasting a paper towel and butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).

2 cups sifted cake flour (or 2 cups minus 4 Tbsp of all - purpose flour) 1/2 teaspoon baking powder 1 teaspoon grated nutmeg 1/2 teaspoon ground cloves or allspice (depending on your taste preferences) 4 teaspoons cinnamon Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2 teaspoons vanilla Powdered sugar to decorate

3 tbsp of butter (use olive oil with a little bit of garlic powder if you are dairy intolerant) 1 tbsp of olive oil 1 tbsp of fresh minced garlic 1/2 to 1 tbsp of lemon juice A pinch of paprika Salt to taste Fresh chopped parsley to sprinkle on top (optional)

Heat 2 Tbsp olive oil and the butter on medium heat in a 5 to 7 quart Dutch oven.

In a large skillet on medium heat, heat up 1 tbsp of butter, and then add the ground beef.

Lunch: White Mountain Tortillas Ingredients: Hummus, 10 slices provolone cheese, olive oil / butter for pan, 10 tortillas Preparation: For each tortilla, place 1 tbsp of oil on pan.

5 tbsp vegan all - natural butter spread (this can be swapped for almond butter or unsalted regular butter depending on your preference)

Once my dough was rolled out and ready for the filling (with the spread of vegan butter already painted on) I quickly mixed the above with 1/2 tsp vanilla, 2 TBSP water and 1.5 TBSP melted vegan butter till it made a silky paste.

Chocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on your stove.

2 oz (1/4 package) Neufchatel cheese or regular cream cheese, softened 1/2 tbsp butter, room temperature 1/2 to 3/4 cup confectioners» sugar (you may need to adjust depending on resulting thickness of the frosting) 1 tsp maple syrup

2 tbsp unsalted butter, softened 7 tbsp confectioners» sugar (potentially more, depending on resulting thickness of the frosting) 1 tbsp cocoa powder pinch of salt 1/4 tsp vanilla extract 1/2 tbsp milk

Mix together the streusel toppings (double if you want a lot of streusel on each muffin): Toppings from «Flip», 1 tbsp butter, 1 tbsp coconut sugar, 1 tbsp brown rice flour.

4 large chicken breasts, bone - in skin on Zest of 1 lemon 1 tbsp lemon juice 3 tbsp butter, room temperature 1 garlic clove, pushed through a press 1 tsp salt

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

But you can increase it a bit if serving the pudding on its own) 1/4 cup maple syrup 3 tbsp butter 2 tbsp whiskey

For the second sandwich, spread 2 tbsp almond butter on your toast.

Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzling 01.

Caramel layer 430g medjool dates 1 tbsp coconut oil 2 tbsp peanut butter Cocoa + chocolate to drizzle on top (optional)

I added a tbsp of almond butter to thicken it slightly on account of the finer texture.

In a small bowl combine panko bread crumbs with 1 tbsp of melted butter and spread on top of the macaroni.

Heat a large pan on medium heat and add 1 TBSP butter, onion and garlic.

Filling ingredients: 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced on the diagonal 3 celery stalks, thinly sliced on the diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 cup dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper

In a food processor, combine the dates, hazelnuts, 2 tbsp of peanut butter and coconut palm syrup and process on high for 3 - 5 minutes until the mixture is fine and crumbly.

Skinny Piña Colada Ingredients 2 oz rum 1 1/2 Tbsp coconut butter 1 cup frozen pineapple 1 1/2 Tbsp agave nectar Splash pineapple juice, milk, or almond milk Instructions Add all ingredients to the Magic Bullet Party Mug, screw on the Cross Blade, and blend -LSB-...]

Place coconut butter «patty» on top and finish with another 1 - 2 tbsp melted chocolate

Add about 1 tbsp peanut butter on top of the hardened chocolate (you may need to spread it out a bit), then add another 1 - 2 tbsp melted chocolate on top, making sure to cover the peanut butter.

These are butter tarts that err on the side of less - gooey — if you like a runnier tart, increase the maple syrup to 6 tbsp and bake the tarts for less time, about 12 - 13 minutes.

To give Smoky Flavour to kabab, Burn 2 pieces of charcoal and keep on a roti / bread on the cooked kabab.Pour 1 tbsp oil / ghee / butter on the burned coal and cover tightly for 2 - 3 minutes.

If using a stovetop, add 1 tbsp olive oil or butter to a sauce pan on medium low heat, add garlic and cook until fragrant, 1 - 2 min.