I also enjoy spreading some almond
butter over a slice.
That time was much better and it helped melt the cheese and
butter over each slice.
Not exact matches
Afternoon snacks / /
slice of banana bread with coconut
butter right around 4 pm + jam and a tortilla with mashed avocado and hot sauce an hour so later to hold me
over till dinner
To make the dipping sauce: Melt the
butter in a medium frying pan
over moderate heat, and add the
sliced onions.
Butter one side of the bread, place a couple slices of cheese on the other side and set it butter side down in a frying pan over medium
Butter one side of the bread, place a couple
slices of cheese on the other side and set it
butter side down in a frying pan over medium
butter side down in a frying pan
over medium heat.
I enjoyed my muffins with a
slice of organic, unpasteurized, lactose free cheddar (one of the few sources of protein I've been able to eat consistently
over the last several months), slathered with ghee, or dolloped with some almond
butter.
Spread evenly
over the cooled
slice with a
butter knife.
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with
butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread garlic - parsley
butter spread
over bread
slices 5) Arrange bread
slices on a baking tray 6) Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and
butter:
In a large dutch oven or heavy duty stock pot
over medium heat melt the
butter and oil and add the
sliced onions.
I love the coffee chia bars dipped into a big scoop of almond
butter, acai berry bars with a few
slices of creamy brie, banana nut chia bars crumbled
over some full fat yogurt or vanilla almond chia bars crumbled with some nuts to make a crunchy trail mix.
Step # 5: Brush the olive oil / melted coconut oil / or melted
butter evenly
over the tops of the
slices, then sprinkle with your seasonings of choice.
Heat oil and
butter over medium - high heat in a skillet until shimmering, then add the
sliced garlic and cook while stirring constantly, about 1 minute.
My boyfriend was in charge of them while I was finishing the stuffing and while he had the directions and I went
over them with him (as anal as I am), the potatoes didn't turn out... he melted the
butter and dipped each potato
slice in it instead of pouring the melted
butter over them and tossing.
Lay the banana
slices in concentric circles
over the sugar /
butter.
This cheese cake sounds so easy and delicious — but I am scared to try cookie
butter as I have a serious addiction to ALL nut
butters... So, the way I see it only one solution — I come
over to NYC and try a
slice of this!
The word smørrebrød is so lively, conjuring up images of smearing soft, rich
butter generously and evenly
over a
slice of bread.
Cut a pretty
slice and eat it for me With coconut
butter on top and cinnamon sprinkled all
over!
Then stack the other
slice of bread on top of the one lying
over the melted
butter.
The only way to make it any better was to slather a thin layer of fresh
butter over the top of a thick
slice and eat it slowly, savoring every bite like it was my last.
Heat
butter in large skillet
over medium heat, and, when bubbling, start frying bread, several
slices at a time.
Flip pineapple
slices, brush with the remaining
butter and sprinkle the remaining brown sugar
over them.
Put one of the
slices of bread
over the
butter toasted side up.
Place one
slice cheese
over the eggs on each sandwich; top with remaining bread,
buttered side up.
I toast bread by heating a cast iron skillet, throw a sliver of
butter into the hot pan and place
slices if bread
over it.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add
sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan
over very low heat while the risotto cooks; add it all together (with
butter and parmesan) for the last 5 minutes of the risotto process.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats,
sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan
over medium heat until sugar dissolves.
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp
butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering
over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Heat a large pan until hot, then add the
butter,
sliced carrots and garlic and gently cook
over a medium heat for 2 - 3 minutes.
Spread
butter over both sides of cake
slices.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
I made these they were okay i used natural Skippy peanut
butter tossed in some dry roasted peanuts along with some bitter sweet chips and semi sweet chips I will add some salt next time if I use natural peanut
butter I rolled these in freezer wrap and froze
over night and cut them in 1/2 inch
slices they did not spread and I thought they looked perfect and they were loved at work
Carefully turn the peach
slices over and cook another 1 - 2 minutes or until the
butter thickens slightly into a syrup from the sugar and juice from the peaches.
Cut your biscuits in half using a serrated knife, slather garlic
butter on one side of the biscuit, place a
slice of tomato, grind black pepper
over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!
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)
Put the mixture into a
buttered and floured loaf pan, add
sliced figs
over top and sprinkle with sugar and lower temperature to 350 degrees.
Cut in
butter until crumbly, then sprinkle
over pear
slices.
my sweet tooth and the newly discovered h.pylori in my gut are screaming for three times as many strawberries or oh, raspberries, and way way more stevia HOWEVER i have been very interested in reading about your food plan for your body — i have had something similar recommended, as i have some health struggles myself, i had a mashed sweet potato salad last night with dandelion greens, a bit of
sliced apple and lightly sweetened with stevia coconut
butter drizzled all
over and coconut oil in the mashed sweets — it was GOOD.
Thanks to Little Barista in Burnley, I tried a coffee and orange cake and a chocolate coconut flapjack
slice over the month, while my mum and Quincy tucked into
buttered toasted teacakes (in San's / Beyoncé's own words, #iaintsorry).
1) To make the dip: Melt the
butter in a medium frying pan
over moderate heat, and add the
sliced onions.
My son had two neighborhoods brother friends for a sleep -
over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (
sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot
buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip
over onto large plate and cut into wedges for serving).
Sprinkle
butter slices over flour in a large bowl.
Spoon warmed corned beef mixture
over the top of the
slices and garnish with dabs of prepared
butter.
Lay the pear
slices on top of the puff pastry and drizzle the remaining
butter mixture
over top of the pears.
Cake
Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond
Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown
Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon
Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin
Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Pumpkin Spice Japanese Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Brush the bread
slices with the olive oil on both sides then mash one clove of garlic from the roasted chicken on each
slices of bread and spread like
butter all
over the bread.
Cake
Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond
Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown
Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon
Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin
Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
clarified
butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid),
over medium - high and add half of potatoes, tossing to separate
slices and coat in
butter.
Using brown
butter in the batter gives these pastries a nutty richness that gets taken
over the top with the addition of
sliced almonds.
Flip 2 of the
slices so that the mayonnaise side faces down and use a rubber spatula or a
butter knife to evenly spread the cheese
over the 2
slices.
Pour rosemary
butter over potatoes, separating the
slices so that the
butter can run through every crack.