Sentences with phrase «adding pieces of butter»

Add pieces of butter and using an immersion blender, blend the cream until smooth.

Remove the pan from the heat and start to add pieces of butter, stirring well before adding next portion.

Remove the pan from the heat and add pieces of butter, whisk well.

Add the pieces of butter to the mixture.

Add the pieces of butter and combine with the flour using your hands until the mixture resembles gravel.

Not exact matches

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

When the last piece of butter has been added, increase the mixer speed to medium and knead the dough for 7 minutes.

Add a thin layer of coconut and peanut butter spread on this bread, and it'll be like having a little piece of heaven.

For now: I like to heat the pan to medium, melt some butter in it until it is sizzling and starting to brown, reduce the heat to one notch below medium, add one piece of bread and swirl it around in the butter, top it with the fillings and the second slice of bread, buttered.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenadd the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucenAdd a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in sPieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

The addition of the peanut butter pieces and the chocolate chips add a little of crunchy texture to the cookies.

Then, I cut in pieces of cold butter and add 1 egg yolk and milk.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

In a food processor, pulse the flour and salt, then add butter and pulse until the butter pieces are very small, like grains of rice.

250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick of marzipan (optional, or you can add 125g slivered almonds instead)

Add in the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Add in the butter pieces and set the bowl over the simmering pot of water.

While I like them riper than I did in my childhood days, there's a point where they are just to sweet for eating plain & are perfect for adding to oatmeal or topping a piece of toast with almond or peanut butter.

For the Crostinis: on a medium - high heat nonstick skillet, add a dab of butter and toast about 4 - 6 pieces of bread, both sides.

Add 1/4 cup baby spinach leaves, then place 1 piece of gouda on top, and place the remaining slice of bread on top (spinach pesto side down, butter side up).

For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

Add a tablespoon of butter to a pan, and sautée the apple pieces for a few minutes over medium heat.

In a large saute pan, melt 3 tablespoons of butter, add the bread crumbs and stir to coat the bread pieces with the melted butter.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

When butter is incorporated and butter pieces are the size of peas, gradually add eggs and cider vinegar until a soft dough forms.

Add the remaining butter to the pan, and as soon as it melts lay the remaining piece of bread over it toasted side up.

Add 1/2 teaspoon of salt and pulse several times until the butter pieces are quite small.

I tucked pieces of apples and pecans between the cubes of bread, then added bits of butter to the top.

Instead of shortening I used butter, added more chocolate chips to the cookie dough and topped the cookie with almond joy pieces.

Cut the butter into small pieces and add to the bowl together with the rest of the ingredients.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

Cut the remaining 4 tablespoons of unsalted butter into small pieces and add them to the skillet by sprinkling them all over.

Remove caramel from the heat, add pieces of salted butter (a) and stir with silicon spatula until combined.

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.

Bread pudding is one of my favorites and this recipe is quite similar to my own «method» (meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted... add some dried peaches cut into small pieces, the plumped cranberries, toasted nuts and usually a chopped apple.

Add pieces of cold butter and pulse again to form fine and sandy mixture.

Cut 2 tablespoons of the butter into small pieces and add to the pan.

Add the butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.

Add the butter and mix or pulse until the butter is in very small pieces, the size of rice.

Chicken can be cooked in many different ways and pan-frying is a great way to cook small pieces of chicken because you can use whichever kind of oil or butter you like and add other flavors.

Add the butter and process until the mixture looks like coarse meal with a few pea - sized pieces of butter.

Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal.

Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea - size pieces of butter remaining.

Add half of the butter one piece at a time, every 30 - 60 seconds.

Add the other piece of bread on top, buttered side up.

Add butter; pulse until mixture resembles coarse meal, with a few pea - size pieces of butter remaining.