Sentences with phrase «amount of butter for»

After you finish smearing your bread with butter, save a small amount of butter for your daily skin care routine.

Brownies often use a substantial amount of butter for flavor and eggs to set the brownies into the classic texture we know and love.

(Use the same amount of butter for however many pieces of bread will fit into the skillet at once.)

Fry small pancakes in small amount of butter for a few minutes on each side.

Not exact matches

Peanut butter is one of my favourite treats out there and these balls are just the right amount of sweet and nutty... Thank you for creating & sharing this < 3

I pulled the recipe up again tonight and noticed you had adjusted some of the ratios, but some, for instance the amount of butter, had remained the same.

Regular butter does contain tiny amounts of sugars and proteins and for this reason it tends to get burned during high heat cooking like frying.

This recipe calls for an obscene amount of butter, cheese, and milk.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

My old recipe used in previous years called for copious amounts of canned sweet potatoes, sugar, butter, and brown sugar.

Shortbread recipes call for uncomplicated ingredients like butter, sugar and flour but there are many different methods to create that tender, buttery cookie with just the right amount of sweetness and the perfect texture.

For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your vegetable broth is, start with a pinch and go from there For vegan, use Earth Balance butter or similar This may seem like alot of steps, but it comes together pretty quickly.

I used applesauce in place of butter to ensure these could be dairy free so my dad could eat them, but if dairy isn't a concern for you then feel free to switch out the applesauce for an equal amount of melted butter.

It has some slight differences — it calls for 1 tsp of cinnamon; more flour, but it's for SIFTED flour so it would be about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no butter.

This time I switched out the butter for about half the amount of coconut oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!

In this recipe for a mushroom sauce, I add a small amount of butter to my olive oil, before adding the the onions and garlic.

I thought to myself, well... if that 2 pounds of nuts makes the same amount of peanut butter I would normally get out of the Adams jar then that would be cheaper since I usually pay 6.99 for the already made stuff.

No, it's not because I have old expired food that I refuse to throw out (though certainly I've been known to discover a few forgotten wrinkled apples buried in the back what need to be composted now and then), but rather, it's because I've packed it full various produce, not to mention the huge amount of eggs and butter I have stocked there for my recipe development.

For the frosting I mixed the cake with, I swapped out the butter for 1/2 the amount called for of plain 2 % greek yoguFor the frosting I mixed the cake with, I swapped out the butter for 1/2 the amount called for of plain 2 % greek yogufor 1/2 the amount called for of plain 2 % greek yogufor of plain 2 % greek yogurt.

So I made some steaks that afternoon and while I waited for the bacon wrapped steaks to cook, I ate a tablespoon (disclaimer: amounts are approximate) of coconut butter while I waited for the steak then went on to eat a can of artichoke hearts.

Recipes for mediocre brownies are a dime a dozen, but when I see one from Nick — and one that includes a half - pound of chocolate and serious amounts of butter and eggs — I know it's going to be worth the time, energy, and resources.

Also, if you're looking for a sweet / spicy nut that doesn't involve any butter and a minimal amount of sugar, may I suggest these?

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Quite yummy - though like some other reviewers, I upped the proportion of sauce — 2 cloves of garlic, 1 T each butter and oil for half the amount of fish.

First, it called for an obscene amount of butter.

The lazy me took a good amount of tomato passata as a base for the stew and added a cup of cashew butter to make it more rich and tasty.

I use Young Living oils and for this amount of body butter that sure seems lik a lot of essential oil.

I ate an incredible amount of bread with coconut butter while I studied for my bar exam a year and half ago.

I do halve the amount of salt called for, but have started using salted butter instead of unsalted, so I think it ends up evening out.

We had some leftover bolognese sauce, so for a quick dinner I thought I'd make some polenta with a fair amount of cheese, a little cream, and a bit of butter.

I feel comfortable keeping the unprocessed pear butter for a couple of days, even a week or so, in the fridge, which is what I do when I have a small amount left over from making the pear butter.

For fast chicken wings, combine equal amounts of melted butter and Lea & Perrins ® Worcestershire Sauce.

I made this for dinner tonight — halved the amount of butter it called for but used the real deal — we loved it!

Lots of spices, a good amount of molasses for depth and of course, butter.

For a dish that has «butter» in its name, one would think paneer makhani needs a generous amount of butter to achieve glossy, creamy perfection.

You can substitute browned butter for the same amount of butter your recipe calls for.

Although if the butter does change color, you get Ghee (clarified butter) which is just notorious for the amount of saturated fats, it can be had in moderation, not that you're going to keel over in a day:)-RRB- The point of the bechamel is the purity of the white color to resemble creaminess and all the good stuff, so I can see why one would want to restart using fresh butter if the color does change.

I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil).

Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast.

Old - fashioned rolled oats, wheat germ, natural peanut butter, skim milk, small amount of brown sugar, an egg and a teeny tablespoon of butter makes this a healthy option for breakfast, snack or dessert.

I reduced the amount to a mere 2 tablespoons of butter, and I melted it to subtly increase the cookies» chewiness (see here for details), as well as to eliminate the need for an electric mixer.

Also: I dotted the tops of the ingredients in the pans with a very small amount of unsalted butter; worked great for me.

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

I doubled the amount of coconut sugar to make up for that bitterness (and use half shortening / half butter and added pecans).

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

It had lots of flavor, but the amount of butter made it nearly inedible for my family.

I reduced the amount of butter the recipe called for, replacing it with additional bananas and some fat free Greek yogurt, and I replaced half the white flour with oat flour.

Meanwhile, in a large bowl, whisk the flour with the baking powder, salt, sugar, and baking soda, and freeze the dry ingredients for the same amount of time as the butter.

All but four of VTPB «s flavored nut butters have added whey protein isolate, which contains the least amount of trace dairy, making it more suitable for those with sensitivity to lactose in them.

Doing this for all your recipes gives you the exact amount of flour / butter / sugar etc. you'll need in total, so you can purchase just the right amount — not too much and not too little!