Sentences with phrase «bit of butter until»

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.

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

Not exact matches

I've always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it — you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted!

I took the glaze out of saucepan and put it in a different bowl, added a bit more powdered sugar (to soak up the butter,) and then added some milk until it was a true glaze.

Once the almond butter layer is set, pour on the rest of the chocolate (if it hardened a bit, you can microwave it briefly until it's pourable again) and refrigerate until set.

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.

These tender potato bites are roasted until soft, and smashed with the golden garlic butter with a side of baked beans.

Continue to cook juices until reduced by half, stir in a bit of butter, then serve as a sauce, drizzled over artichokes.

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.

This might sound silly, but I would so love and appreciate a bit of clarification, regarding «stir in the butter until melted».

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)

The butter is processed into a portion of the flour, not until it's broken up into pea - sized bits, but until it's a crumbly, homogeneous mixture.

For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture.

Once the butter has melted, add the onion, salt, and pepper, and cook for 3 - 4 minutes, or until the onion begins to soften, scraping up any of the bits that may remain from coking the bacon.

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats cooked in almond milk and a bit of soymilk, topped with ice cream non fat plain yogurt and Natural Directions Organic Crunchy Peanut Butter.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

Freeze plate of peanut butter bits until ready to use.

On low speed slowly add to the butter mixture, alternating with little bits of milk (beginning and ending with the dry ingredients), mixing each addition until just incorporated.

Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.

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

Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly - looking.

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.

Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

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.

Slowly drizzle a bit of olive oil through the feed chute of your processor, while it's still running, until the butter is thinned out a bit.

Cut in the butter, and use your hands to fully incorporate it until there are only pea - sized bits of butter remaining.

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)

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

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.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

To make the Banana Bourbon Syrup, Simply saute sliced bananas in melted butter and a bit of bourbon until soft and then add the Bonne Maman caramel spread until it's all melty and delicious.

Melt a bit of butter in it; heat until a drop of batter sizzles slightly upon contact.

Mix on medium - low speed until the mixture looks mealy with some pea - size bits of butter.

Step 1: Core apple and leave peel on Step 2: Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon) Step 3: Place in a pan with just enough water to slightly cover apples — about an inch of water Step 4: Bake in a 400 - degree oven for 30 minutes or until tender; be sure to check on the water level.

Packed full of slow releasing carbs from the oats and protein from the peanut butter and flaxseed, these little bites are a powerhouse of flavour and nutrition that will help keep little bellies from rumbling until dinnertime.

Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10 - 12 times).

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.

Sure thing, cashew butter should work just as well I'm not sure of the amount, so just add bit by bit until it reaches its maximum yumminess.

Simply bring a little bit of butter or oil to heat, add your peppers and onion and saute until tender.

Heat cacao butter and a bit of coconut oil in a double - boiler until melted.

Sprinkle each peanut butter cup with a bit of kosher salt, then put the pan back in the freezer for another 10 minutes or so, until hardened.

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

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went wrong there.

Remove from the heat after the mixture has thickened, and mix in one pat of butter at a time, whisking until melted and incorporated before adding the next bit of butter.

I dot with just a bit of butter and into the microwave for 2 minutes then stir to coat everything with the butter and then I add kosher salt and pepper and back into the microwave for another 3 minutes, then into a 180C / 350F oven until the edges of the butternut begin to take on some color.

Add the chopped and chilled butter, and pulse until the chunks of butter are a bit smaller and are covered in the dry mixture.