I love the idea of peanut
butter sauce as well.
Not exact matches
Legumes such
as lentils, chickpeas, black grams and pigeon pea are often cooked with curry spices,
sauces or
butter and eaten at most meals with rice and Indian flat bread.
Popular sandwiches such
as The Yardbird (the classic, crispy marinated chicken thigh with house
butter pickles, Southern
sauce served on a toasted potato bun) and the Backyard BBQ (pulled smoked chicken breast with housemade BBQ
sauce, house pickles, crispy onion strings topped with housemade coleslaw) will remain menu staples.
I was browsing through the Recipe Archives myself and blown away by such amazing recipes
as Pumpkin Ravioli with Sage
Butter and Mushroom Bechamel,, Baked Camembert in Filo with Cranberry Chutney, Vermont Country Inn Pumpkin Cheesecake, Canned Cranberry
Sauce Bundt Cake, Cranberry Sally Lund or Brioche Americana, and Cranberry Orange Iced Sweet Tea just to name some things that immediately caught my eye and appetite.
This lightened up gluten free Alfredo
sauce is, indeed, a finished work — but calling it Alfredo
sauce may be misleading
as it's made with more than just the usual
butter, cream and Parm.
Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook
as directed on package Melt
butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese
sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
It's relatively healthy,
as it's made with whole wheat flour, bananas, and apple
sauce (to reduce the amount of
butter in the recipe).
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire
sauce / 1 1/2 t Tabasco
sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces
as whole
as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted
butter for panfrying / 4 — 8 lemon wedges.
Continue to cook juices until reduced by half, stir in a bit of
butter, then serve
as a
sauce, drizzled over artichokes.
I'd highly recommend taking advantage of low - sodium soy
sauce and unsalted
butter here,
as the miso itself is pretty salty.
Toss, adding cooking liquid by teaspoonfuls
as needed, until
butter lightly coats potatoes with a glossy
sauce.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Add extra Sriracha and
butter to the
sauce as desired.
As they soak, you can make the almond
butter sauce and measure out the other ingredients.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (
as suggested above) 1 teaspoon soy
sauce Wedge of lemon for garnish
In a hot skillet comes a delicious slice of white chocolate and walnut cake — it's similar to a brownie in texture topped with a scoop of ice cream and warm maple
butter sauce bubbling
as it hits the pan.
Essentially the same method
as tossing with a
sauce, I was just making my own
sauce out of
butter and spices.
As far as dipping goes you can really make up any sauce that you like with egg rolls but I opted to make a peanut butter based sauc
As far
as dipping goes you can really make up any sauce that you like with egg rolls but I opted to make a peanut butter based sauc
as dipping goes you can really make up any
sauce that you like with egg rolls but I opted to make a peanut
butter based
sauce.
This is a yummy section full of tasty preserves like Raspberry Mint Preserve, condiments like Mango
Butter, and household staples such
as Apple
Sauce and Preserved Lemons (one of our favorites!)
I love to use nut
butters as the «
sauce» when I make my daughter waffle / dessert pizzas.
Second, the
sauce is a combo of sweet and savory from the honey and BBQ
sauce as well
as velvety from the
butter.
The
butter didn't mix and it stayed
as an oily film on top of the
sauce.
Cod in general is great because it subtly picks up great flavors and the garlic
butter lemon
sauce is once to use on many other dishes
as well.
Do you have any thoughts on one of the earlier comments posted where they suggested adding the room temperature cream first to sort of temper the sugar and then adding the
butter after the
sauce cools slightly so
as not to burn the
butter?
As he writes in Crossroads: «
As a lover of food, what I really crave is the smokey paprika and fat in chorizo, not the pork itself; the richness of fresh pasta laced with a velvety, creamy
sauce, not the eggs and
butter; the smoky char of grilled steak, not the actual beef.»
If you feel that there isn't quite enough
butter or soy
sauce then add a little more but be cautious with the soy
sauce as it can be very salty and makes the broccoli steam a little bit.
Alpine Cheddar
Sauce: 2 tablespoons Cabot Unsalted
Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
The simple recipe consisted of only flour, salt, cayenne pepper,
butter and Frank's Red hot
sauce, and they were,
as promised, the best wings EVER.
You could even add the
butter as you use the
sauce.
She wasn't around when I was cooking the
sauce this night so when dinner was ready I just gave it to her
as is and told my little lie of how it was just a
butter and nooch, 2 of many ingredients in the recipe, pasta dinner with some veggies.
To serve, toss in the remaining
sauce (the
butter will have set slightly, but will melt nicely onto your hot wings
as you toss them).
Oh, and I like a little almond
butter in my cheese
sauce as well.
Their new cookbook bursts with artful photographs of rich vegan dishes (e.g., oven - roasted romanesco with onion agrodolce and grappa - soaked raisins, acorn squash ravioli with kale and black garlic
butter sauce, oat florentine cookies with mocha sipping chocolate) and surpasses the elegance of titles such
as Joy Pierson and Angel Ramos's The Candle 79 Cookbook.
My sweet, newly married friend Poppy is sharing her delectable «Cheesy Corn
Sauce» with you today
as part of my 2016 Nut
Butter Bash!
Gilbertini ® is served with a
sauce that is prepared every day in the restaurants and made of fresh, natural ingredients such
as milk,
butter and a secret blend of cheeses and spices.
tomato paste 1 cup tomato
sauce 2 large tomatoes, chopped 2 teaspoons minced ginger 2 teaspoons minced garlic 2 green chilies, such
as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons
butter 2/3 cup cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if needed
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola
as an alternative) 1 Tablespoon natural peanut
butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy
Sauce 2 teaspoons Chili paste, such
as sriracha juice of a lime sesame seeds scallions (chopped green onion)
You can spread like it peanut
butter, use it
as a base for
sauces, soups and dressings or even
as a flavoring in cookies and frostings.
Thinned with a liquid, almond
butter can be used
as a flavor base for a dressing,
sauce, soup or dessert topping.
I made this
sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a
sauce pan and added the following 1 tablespoon unsalted
butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
Bring the tomato
butter onion
sauce to a simmer, and
as it is cooking crush the tomatoes with a slotted spoon.
In Switzerland you'll eat it fried
as you do, or plain with a saucy meat dish such
as goulash or in the Alps you'd have it fried in
butter, with a strong cheese like Gruyere and apple
sauce (yes, you heard it right).
But both the basting
sauce and the finishing
sauce work just
as well if you substitute vegetable oil for the
butter.
Dill is an off combo with OJ
as well; I think it would be much better in a
butter sauce.
This all comes together in under twenty minutes and is quite good: the garlic
butter spiked with pimenton and juices from the shrimp serves
as a perfect
sauce for the pasta, which absorbs lots of delicious flavor.
No shame
as I indulged in this peanut
butter and chocolate doughnut topped with vanilla ice cream and salted caramel
sauce from the incomparable Cookies and Scream.
, crushed up chips or Harvest Snaps in lieu of croutons, pan grilled or crisped cheese, and out - of - the - box dressings such
as Sriracha mixed in plain yogurt, peanut
butter mixed in orange juice or even cold spaghetti
sauce.
There's a debate among people
as to whether to enjoy them hot with drawn
butter or cold with a mustard dipping
sauce.
This take on pillowy ricotta dumplings is lovely tossed with
butter and rosemary,
as called for in the recipe, but can also be topped with a light tomato
sauce or a sage - infused squash purée.
Instead of just using sugar
as the base of the
sauce I used cashew
butter instead and sweetened it with date syrup.