Pour the melted
butter over the ingredients and stir with fork or spoon until it's combined.
Not exact matches
I melted my very expensive and hard to find cocoa
butter, and the other
ingredients and it just looked awful, (i did it
over a Ban Marie so it was gentle) it totally split and tasted terrible....
Melt the cacao
butter over a double boil and then add it to the food processor with the other
ingredients.
Pour the
butter / sugar mixture
over the toasted
ingredients and mix through thoroughly to combine.
Several folks have mentioned that eggs are not on the
ingredient list but looking
over the recipe I see them there, just below the
butter.
Using a cheese box grater, grate frozen
butter over dry
ingredients.
Scatter the shortening and
butter over the dry
ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand.
Using easy - to - find, whole food
ingredients that amp up flavors and nutrition, we've created
over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and
butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.
Combine all
ingredients except the
butter and refrigerate in a resealable plastic bag
over night
Just pour the lightly sweetened peanut
butter «sauce»
over the dry
ingredients and refrigerate until set.
Pretty disappointing considering I spent
over $ 20 on high quality
ingredients (good irish
butter, expensive chocolate).
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.
Then mix together the
butter, eggs, almond extract, yogurt and pour the mixture
over the rest of the
ingredients.
Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified
butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan
over high heat.
Pour the warm peanut
butter mixture
over the dry
ingredients and gently combine.
Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is
over 300 degrees and solidifies when you add the much cooler cream (happens too if you add
butter, or any other
ingredient in whatever caramelly - yumminess you're making).
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust
over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with
butter and sprinkle of shredded cheese.
Pour the honey
butter mixture
over the dry
ingredients and mix well to make a stiff dough.
Mustardy mac»n' cheese with peas recipe Serves 4
Ingredients: Directions: Cook the pasta according to the package directions, then drain it, and set it aside.In a large skillet
over medium - low heat, melt the
butter.
But if you are in bind ad have a vegan friend coming
over for Christmas and all your nibblies are full of eggs and
butter, you can quickly whip this out — IF you have the right
ingredients on hand that is.
Add remaining
ingredients except
butter and honey and bring to a boil
over medium heat, stirring frequently.
Add the balance of
ingredients (eggs, maple syrup, melted chocolate coffee mixture,
butter, vanilla and hazelnuts) and pulse until just combined, be careful not to
over mix.
1) Combine the dry
ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry
ingredients to the wet
ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little
butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
I toss all of the
ingredients together (peanut
butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it
over cooked ground pork, chopped carrots, onion, garlic, and plenty of chopped cabbage.
Whisk remaining
ingredients except (thyme sprigs and
butter) together and pour
over the vegetables.
Over medium - low heat, melt the coconut oil and shea
butter together and whisk in the remaining
ingredients until smooth and uniform.
A few minutes before toasting is complete, place honey, brown sugar,
butter, vanilla, and salt in a saucepan
over medium heat (you'll need enough room in the saucepan to add the dry
ingredients later)
A wet mixture of milk, egg, melted
butter, and vanilla is drizzled
over the dry
ingredients before baking to a golden - topped, fruit - scented finish.
Once you have added the chopped chocolate, vanilla and
butter avoid
over mixing the
ingredients as the filling is quite fragile at this stage.
The company has more than doubled its organic milk supply
over the past year to help meet demand for dairy
ingredients used in cheese, milk powder, proteins, and
butter.
Scatter
butter and shortening
over dry
ingredients.
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt
butter and then let it cool for 5 minutes 4) Whisk the melted
butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet
ingredients with dry
ingredients to form a batter, but do not
over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.
Combine all the
ingredients in a medium bowl and mix Heat
butter in a frying pan
over medium heat Pour in 1/3 mixture and swirl around the pan After 2 - 3 minutes carefully flip and brown other side
Gather
Ingredients for layer # 2 then melt
butter in a medium sized pan
over medium heat.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with
butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt
butter in a small pan and then pour melted
butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry
ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly
over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
I've experimented with this recipe quite a bit
over the past several weeks, and I've found that using a drippy almond
butter, where the only
ingredient is almonds (no added oil) works the best for texture.
Organic Peanut
butter without any nasties is expensive and I wanted to have complete control
over my own
ingredients.
Immediately pour the
butter mixture
over the dry
ingredients and mix with a silicon spatula until well incorporated.
Add the Bourneville,
butter, syrup, into a heatproof bowl
over some simmering water and let the
ingredients melt whilst frequently stirring them.
The addition of peanut
butter may seem odd, but it adds a real infusion of creaminess, whilst the other antioxidant rich
ingredients will work wonders to protect your immune system
over cold and flu season.
The method of cutting
butter into dry
ingredients, rolling out the dough, and getting flour all
over every surface in my kitchen (myself included) is a process I've grown to love and I can't think of a better reward than that of the smell of fresh baked pie wafting through my house.
Combine all of the
ingredients, except for the coconut
butter, in a saucepan set
over medium - high heat.
Melt
butter and all
ingredients over medium heat, cook for about 3 minutes stirring constantly.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted
butter (melted, divided) 1 cup frozen kernels (thawed)
Pour
over the dry
ingredients and the pour in the melted
butter.
I created the most amazing syrup to drizzle
over the top using only 3
ingredients: pumpkin, maple syrup and peanut
butter.
There, his local neighbors roasted peanuts
over an open fire, smashed them into
butter by hand, and stirred in any number of
ingredients.
Pour the sweet, peanut
butter mixture
over the dry
ingredients and stir well.
MAKES ABOUT 1 CUP PREP: 15 MINUTES TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010
INGREDIENTS 1/4 cup (1/2 stick) unsalted
butter 1/2 cup maple sugar 3/4 cup heavy whipping cream 1/8 teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION Melt
butter in heavy medium saucepan
over medium heat.
Peanut
butter lovers will drool
over this simpe, five -
ingredient fat bomb.