Sentences with phrase «butter bits until»

Freeze plate of peanut butter bits until ready to use.

Not exact matches

The BB Test kitchen used butter and / or oil, (we are not keen on shortening until it is the new no trans fat one by Crisco), and made the dough a bit richer to offset staling.

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.

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.

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)

Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.

Cut the butter or shortening into small bits and rub these into the dry ingredients until you have a breadcrumb - like mix.

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.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly.

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.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

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

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.

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.

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.

Meanwhile, microwave the butter and milk in a microwave - safe bowl for 40 seconds and stir together until the butter melts completely into the milk (microwave a bit longer if needed).

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.

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

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.

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.

In your empty potato pot, melt butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around edge and bottom and it smells nutty.

Cut butter in using a pastry blender or your hands just until it is in pea sized clumps (or a bit bigger, just don't over-do it).

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.

4) Wait until it's just a bit darker than the initial yellow colour, and then quickly add your butter, heavy cream and salt.

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth.

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.

In a small bowl, combine the reserved cake mix, the brown sugar, and the butter chunks with your fingers until it's all crumbly and there are no loose powdery bits.

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.

Add the butter and vanilla extract and pulse until combined, check to be sure there aren't any big vanilla bean chunks, pulse a bit more if so, the butter should be creamy and light at this point.

You simply pour the coconut aminos (plus a couple other ingredients) into the pan with the leftover butter and seasoning from the cooked chicken, whisk up the brown bits, and stir occasionally until it's thick and lovely.

Scrape the melted butter and browned bits into small bowl and chill until solidified (about half an hour in the freezer, an hour or so in the fridge).

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.

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

Heat cocoa butter with turmeric until just melted (if the mixture turns translucent, let it cool a bit until opaque but still runny — that way it won't melt into the bars and will sit prettily on top instead).