Sentences with phrase «bit of brown butter»

Not exact matches

It is simmered on the stove with half and half and a bit of butter until it is golden brown and caramelized.

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.

A little richness from the buttermilk and egg with a little bit of butter, and just a hint of sweetness from one tablespoon of brown sugar.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

While the rainy days passed, I scribbled notes of browned butter, a bit of cream, maybe some shaved grano padano cheese on top.

So cream the butter, and then add granulated sugar and just a bit of light brown sugar.

Except for the use of butter when browning the chicken, this is all dairy free and this recipe makes quite a bit... because, we enjoy leftovers and often it tastes even better the next day!

It reminds me of when I was little and I would sprinkle brown sugar over mine with a bit of butter.

I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar.

Add 2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water.

I used pecans, brown sugar splenda (had to sorry) cinnamon a bit of nutmeg and some apple grated... a bit of butter to hold it all together... rolled it... baked it... not one survived.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

The inside is comprised of layers upon layers of cinnamon - poached pears, soft and sweet, and tart, spiced apples, with more bite and brightness, all lacquered and laced with brown butter butterscotch, a salty, profound, caramel sauce that really takes the pie to the next level.

Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm notes of brown sugar and cinnamon.

Once you are happy with the level of browning, pour the butter into a large heatproof bowl (make sure you scrape the browned bits at the bottom of the pan into the bowl as well).

I can't believe someone else likes the brown rice cake / nut butter combo Just finished mixed nut butter (brazil, almond, and cashew) with cinnamon and a wee bit of salt, no sweetener required!

Once the beef bones are browned, you're going to whisk apple butter, soy sauce, sherry or wine, thyme and a tiny bit of brown sugar together.

Because I think that quite a bit — especially when I reach up to scratch my forehead and wind up leaving a smear of creamed butter and brown sugar where the itch was.

I didn't cook the pineapple before adding it to the cake pan, I just added a bit of brown sugar and butter to the pan.

Give the butter a good whisk to disperse the little brown bits and vanilla seeds into the liquid before pouring 1 1/4 cups of it into a measuring cup.

Since I'm a bit of a whole foods advocate, but also a brown butter and chocolate advocate, all of these ingredients seemed appropriate.

I will have to try the cornflake version of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with butter fried spaetzli (to golden brown) topped with a butter - rosemary (dried)- (very) dark chocolate sauce, baked with a bit of sprinkled sugar on top till the sugar crystalizes.

Whisking constantly, cook butter until it turns golden brown and brown bits form at the bottom of pan.

The browned butter was a bit of a pill and I wound up giving it a good whirl in my food processor to get it nice and smooth.

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.

I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy coButter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cobutter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!

Peached with blueberries in a buttered dish with a light sprinkling of brown sugah (that's how we say it around here) topped with yogurt then pop it in the oven on whatever (I'm real accurate like that) to warm for a bit.

The batter is filled with nutty browned butter bits (the BEST kind of bits!)

And I used chunky peanut butter and a little bit of brown sugar instead of agave because that's what I had.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

I cooked the apple slices in butter, a bit of brown sugar, cinnamon and nutmeg.

In a medium saucepan set over medium - high heat, melt the 2 tablespoons of butter and let brown until it smells nutty and the foam has subsided a bit, about 1 minute.

Butter will crackle and pop as the water cooks out of it, and brown bits will develop on the top.

I even entertained the idea of making a «grawnola,» using raw almond butter and tahini, and dehydrating the whole thing a bit (even though other things like brown rice syrup aren't raw).

Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.

Brown sugar and butter underscore the tawny sweetness of the almond toffee bits in these oatmeal toffee cookies.

Add butter to the pan, scraping any of the browned bits from the bottom.

Seriously, pop a slice in the toaster, get it golden brown, and spread a bit of butter or margarine on it.

They added rice flour to make the pancakes light and served them with brown butter studded with bits of fresh lemon and sage.

Optional toppings: - bourbon blueberries * - buttermilk maple butter ** - lots of toasted nuts & seeds - tiny drizzle of half & half or cream - chopped apples sauteed in a bit of butter and cinnamon - in summer, brown sugar - mashed berries

Form into little patties, and pan-fry in a bit of clarified butter or coconut oil over medium heat, flipping once along the way until both sides are golden brown and the patties are cooked through.

Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar and bake for 20 - 25 minutes, or until golden brown.

1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons of Brummel & Brown) 1 pound cottage cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

We lightly sautee fresh corn kernels in a bit of salted brown butter, juice the kernels and add a bit of cream... allowing the sweetness of the corn to be the star of the show.

I'd made a browned butter and sage sauce to go over the turkey and drizzled the tiny bit of leftover on the quinoa patty.

I've even added oatmeal tossed with a bit of cocnut oil and brown sugar on top of each muffin for a little sweet crunch... I make huge batches and freeze them... they're amazing warmed up in the microwave with a bit of butter spread on top!

Sauté pine nuts separately in a little bit of vegan butter until golden brown.

Brown - Butter Blender Hollandaise: In a small saucepan, heat 1 stick butter over medium - low until melted and lightly browned bits accumulate at the bottom of thButter Blender Hollandaise: In a small saucepan, heat 1 stick butter over medium - low until melted and lightly browned bits accumulate at the bottom of thbutter over medium - low until melted and lightly browned bits accumulate at the bottom of the pan.

Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite - sized pieces 2 stalks of broccoli — cut into bite - sized pieces 1 carrot — chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural peanut butter 4 - 6 servings of brown rice (I used Instant brown rice) Handful of crushed peanuts (optional) * Please note these are approximate amounts.