Sentences with phrase «browned butter mixture»

With the mixer running, add the browned butter mixture in a steady stream and beat until blended.

Crumble the remaining brown butter mixture evenly over the peaches.

The brown butter mixture will be crumbly.

Add the sugars, cooled brown butter mixture, egg, and vanilla.

Not exact matches

Heat the butter in a heavy, deep skillet and gently brown the onion mixture, stirring often.

Simmer the mixture for 5 minutes to blend flavors, being careful that the butter does not brown.

Mix on low until combined, and repeat with the second half of the flour mixture and browned butter.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

Add half the flour mixture and half of the browned butter.

Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.

Ree coats the meat in a bold paprika - cayenne mixture, then cooks it in butter until it's golden brown.

Stir the sugar and salt into the crumbs, then pour the brown butter over and stir until the mixture will stick together when pressed.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

Sprinkle the brown sugar mixture over the butter.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Mix the brown sugar and cinnamon in a bowl, then cut in the butter until mixture is coarse.

The most important thing is to cook the butter and pecan mixture until brown enough but not burned.

Cream the butter and brown sugar until the mixture is light and fluffy, scraping down the bowl at least twice.

Mix the brown sugar, cinnamon and salt in a small bowl then sprinkle this mixture all over the buttered dough.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Cook the brown sugar, honey, and remaining stick of butter in a saucepan over medium heat, stirring frequently, until the mixture boils.

When the butter melts, add the brown sugar mixture and the water.

You could totally make these treats with regular marshmallows because it's really the added cinnamon / brown sugar / butter mixture that is spread over them before rolling them up and the drizzled icing on top that makes them so cinnamon roll - like.

I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added more salt to the liquid mix of coconut oil, honey, brown sugar, butter, and vanilla extract.

Fill the center cavity of the apple with the butter and brown sugar mixture.

In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly.

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!

Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

In a small saucepan, bring Baileys, cream, butter and sea salt to a simmer while waiting for the sugar mixture to brown.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before seButter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before sebutter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before sebutter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Add the room temp vegan butter, brown sugar and sea salt to the egg mixture.

Add in the melted butter, cocoa and dark brown sugar and continue to blend briefly just until the mixture is crumbly.

In a heavy pan place butter and brown sugar and heat them over medium heat until mixture begins to bubble.

Add the butter, bring it to a slow boil and continue to cook at a low boil until the mixture turns a deep caramel brown color.

Then I added the butter, brought it to a slow boil and continued to cook it at a low boil until the mixture turned a deep caramel brown color.

In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a boil.

I fried the zucchini in butter and layered with the meat mixture and cheddar cheese and then bake until all bubbly and brown.

Once butter melts, but before it turns brown, dredge fish fillets in matzoh meal / flour mixture and place in pan.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.

Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling.

Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.

Melt butter and add the brown sugar and walnuts; spoon the mixture over the batter.

Butter tarts are unique to Canada and consist of pastry shells that are filled with a sweet mixture of butter, brown sugar andButter tarts are unique to Canada and consist of pastry shells that are filled with a sweet mixture of butter, brown sugar andbutter, brown sugar and eggs.

whisk in flour and cook butter until the mixture turns light brown, forming a roux.