Sentences with phrase «amount of butter in»

Be aware of the amount of butter in the people foods that you share with your dog, and if you want to give them a little bit of baked potato or grilled corn, leave their portion unbuttered.

Try using a less overall amount of butter in the recipe.

If you plan on trying to use whole eggs, then keep in mind that you will need to reduce the amount of butter in the recipe.

With the amount of butter in the recipe, the bottoms might burn a bit or even smoke.

Use a small amount of butter in pan (2 tsp to fry all crepes).

Butter cookie dough is especially dry due to the high amount of butter in it, and the water provided just enough stick without altering the finished cookie at all.

Despite the amount of butter in it, it does not taste heavy at all.

I remember reading, and being surprised, by the amount of butter in scones but after a trip to England and an absolute face stuffing / waste enlarging near daily tea time I fell in love with them.

I reduced the amount of butter in the recipe to 2 tsp.

To trim down the fat and calories even more, cut the amount of butter in half.

Cooked with small amount of butter in a frying pan on slightly higher med heat and they came out as pictured (just not as round after I flipped them).

A: Replacing the shortening or dairy - free margarine with an equal amount of butter in this recipe by Diane Kittle is not a problem.

It's relatively healthy, as it's made with whole wheat flour, bananas, and apple sauce (to reduce the amount of butter in the recipe).

Not exact matches

I was wondering if you could make small amounts of nut butter quickly enough in your Magimix mini bowl (1,2 L) or if the chopped nuts get stuck on the sides, and that you need to scrape them off and... be a lot more patient.

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

There's also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness!

(I forgive you) I spend a ridiculous amount of money on almond butters, they all seem quite overpriced in comparison with peanut butters.

I'll easily eat them on their own, sautéed in a little bit of butter, but man, throw them in a lasagna with copious amounts of cheese and béchamel sauce and I'm DONE.

Not only are they rolled in butter and copious amounts of cinnamon sugar but they have cinnamon on the inside too.

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.

I reduced the amount of milk a would normally put in a scone and reduced the amount of butter as well since crème fraiche is 35 % milk fat.

The moisture in pumpkin (plus the lack of butter and lower amount of sugar) makes things more cakey, but we really loved that.

I mean, what's not to love about juicy, chopped steak and peppers, nestled in a buttered, toasted hoagie and slathered with copious amounts of cheese?

I infused a few tablespoons of butter with spicy red pepper flakes, heated them in the pan I would eventually bake the cornbread in, added the batter, baked it off, and ended up with a nice crusty, slightly sweet cornbread with the perfect amount of kick to it.

This was back in my «pre-clean» days so I didn't really think then much about the amount of butter, cream, or flour that might have been in the bisque.

Butter is rich in short and medium chain fatty acids, including even small amounts of lauric acid.

(vegan) butter in a pan, add an equal amount of flour.

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.

However, Dr. Weston Price found that native people who had little to no tooth decay were consuming ten times the amount of fat soluble vitamins than people in his day (this was in the 1920s and»30s, when people ate substantially more animal fat, lard and butter).

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 haven't frozen this but I would think it should be fine — there's a decent amount of nut butter and coconut oil which in my experience seems to freeze alright.

Good butter from grass - fed cows is very distinct in its rich yellow color, due to high amounts of beta carotene.

Don't get me wrong, I love peanut butter and its a healthy fat, but copious amounts of it wouldn't work in these light and addictive muffins.

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.

If the peanut butter you buy is fairly sweet and / or you decide to add the chocolate chips, you may want to go with the lesser amount of honey listed in the ingredients.

So these are in the oven right now and I just wanted to say that we may have different sized cookies because I used about 3/4 of the amount you listed and I had way too many cookie crumbs / butter mix left over!

No, they are toasted together in an ample amount of good old butter.

If you prefer even more crunch, nothing prevents you from toasting some more chopped pecans in an ample amount of butter and stirring them to the ready toasted pecan butter.

But be fair warned... The amount of sugar and seed butter are in * perfect * balance to hold things together.

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 paIn 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 pain 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.

Used half recipe amount and 1/4 cup oil in place of butter.

Instead of butter try margarine but reduce the amount of salt in the recipe.

Divided it in half and added a small amount of Peanut butter to half, and sirracha to the other half.

But cookies are just an extra sweet thing that is completely unnecessary, considering the incredible amount of sweets there is going to be in this period, and overall just a cluster of flour and sugar that needs tons of butter to stay together and taste good, so definitely not my cup of tea.

In case you missed this dreamy pumpkin spice almond butter the other day, I would HIGHLY recommend slathering a generous amount on top of these pancakes and being the ultimate fall breakfast princess warrior.

My approach to the whole melting and cooling stuff was to heat half the total amount of water in a kettle, pour it over butter, molasses, vinegar and shallots and blend with a blender.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

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.

If you are and want a natural way to up the protein in your smoothie, then I suggest adding some almond butter and upping the amount of almond milk so it doesn't end up as thick as pudding.