Sentences with phrase «bit in a little butter»

This is fantastic served with leftover spaghetti squash reheated and fried a bit in a little butter, salt & pepper.

Not exact matches

You then through a hissy fit and lied a little bit (your bread and butter), made outlandish claims and then accused me of not knowing jewish history because I gave you the real history and not the folklore that shows up in the bible.

The opened mussels were quickly cooked over direct heat with a little bit of salted butter added that Allessandro had spiced up with chipotle in adobo sauce.

I have also considerably reduced my dairy intake, I gave up milk completely and now I only have a little bit of feta cheese and butter once in a while, and that's it.

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.

The mushrooms are sautéed in batches in a little bit of butter and olive oil until most of them are nice and brown and starting to wilt.

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

There's something of marscapone and cream cheese in the chocolate's aroma, and something of golden syrup in the taste, while the «lightly salted pistachios» remind me a little bit of melted butter on toast.

perhaps a little bit less butter in the cream cheese sauce, but definitely give it a go!

I normally made this family favorite by steaming in a frying pan with a little bit of butter - but last fall I discovered roasting and eating asparagus this way took on a whole new dimension!

I froze what I didn't eat, and they were still great after I warmed them up in the microwave with a little bit of butter.

I like to cook my french toast in butter to give it a nice buttery flavor and then drizzle a little bit of maple syrup over the top and serve it with fresh fruit.

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For this version I used International Delight Fat Free Caramel Macchiato and threw in a little bit of brewed coffee, cinnamon, vanilla and eggs - of course - then topped it with butter, maple syrup and whipped cream.

I let the muffins sit in the muffin tin for a few minutes and then I use a butter knife or offset spatula to remove them halfway, as pictured above, and cool a little bit longer.

It worked extremely well in this decadent peanut butter and chocolate concoction, which uses a little bit of cornstarch to thicken the coconut and keep it creamy.

The first steps in making this version are pretty much the same as when making regular coconut butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of salt.

I like to use smooth almond butter (not crunchy) in my cookie and energy bite recipes as I find this helps the ingredients process a little easier.

If you melt the butter really early on and it goes solid then just apply a little bit of heat to the pot and it will go runny again in a flash.

Melt and cook down the butter until little brown bits appear in the pan.

Add in the butter and process until it starts riding around the blade a little bit.

And if you are too lazy (like I am) to rub butter with you fingers, cut it into little bits with a knife, put it and the flour in the largest bowl you can find and give it a good whirr with a handmixer.

Well, these are basically like little nice cream bites, coated in chocolate and stuffed with peanut butter caramel.

Bake a sweet potato, cut it in half, scoop out a little bit of the flesh, add a tiny bit of butter, and crack an egg in the hole.

I melt butter, sprinkle in a little flour and cook it off, then bit by bit add a half - and - half mixture of warm milk and decanted cooking liquor from the boiling pot.

They're a spin - off of my go - to chocolate smoothie, and they're the perfect blend of flavors — a little bit of peanut butter and caramel dancing around in the chocolate.

In this pie you can tell I used crunchy peanut butter, because I thought it'd add a great little bit of texture!

They are a little bit more expensive that peanut butter in the grocery store, but they are also simple to make at home.

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!

A butter knife inserted in the center should come out pretty clean with little bits of firm custard.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

What I love about their ice cream is the amount of add - ins including peanut butter, almond brittle and crunchy little bits.

I will probably omit the sour cream and the butter just to keep the fat content down a little bit, looks like there is plenty of fat with just the mayo in the mix.

Most of us are familiar with the usual roasted squash, sliced in half and dressed with butter and maple syrup, and while there's nothing wrong with that traditional preparation, it can be a little bit, shall I say, BOR - ing.

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.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Whisk the mixture until you see little bits of butter floating in the mixture.

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.

Thin, golden - brown crepes cooked in a little bit of butter, slathered generously with homemade whipped cream and juicy, fresh strawberries, then drizzled over with raw organic honey.

Then I quickly toss some thinly sliced onion in rice flour and let those sizzle in the butter until they are soft yet have a crispy little bite to them.

It's the perfect way to scrape out the last little bits of peanut butter that hide in all the nooks and crannies.

I sautéed onion and garlic in just a touch of butter, then added in a cup of the dried un-sweetened cherries along with some tart cherry concentrate, good quality red wine, salt and a little bit of sugar.

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds.

I ran out of almond butter so in the second batch I subbed a little bit of peanut butter to make a full cup.

When filling the crêpes, I like to fry them in a little bit of butter until they are warmed, and then top them with crumbled feta cheese and pine nuts.

If you keep them in the freezer, they are like little bites of coconut / peanut butter ice cream which is how I like to eat them.

I originally came up with this easy paleo brownie recipe because I wanted a quick brownie recipe using ingredients I had in the pantry — a little bit of almond butter and some cacao powder.

I usually prefer to substitute healthy fats instead of carbs and sugar — usually in the form of a little bit of coconut oil or MCT oil (although avocado or grassfed butter can make certain recipes very interesting!).

Desserts Chocolate - Covered Rice Krispies Treats from Julie of The Little Kitchen Orange Fluff from Jamie of My Baking Addiction Chocolate Peanut Butter Pretzel Brownies from Susannah of Feast + West Mini Ombre Heart Cookies from Bridget of Bake at 350 Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple Unicorn Shaped Cookies from Jessie of CakeSpy Oreo Cheesecake Bites from Brenda of a farmgirl's dabbles Lemon Blueberry Bread from Glory of Glorious Treats Blintz with Blackberry Sauce from Sommer of A Spicy Perspective Pastel Rainbow Cake from Bree of Baked Bree Individual Chocolate Souffles from Andie of Andie Mitchell