The brown
butter sauce used in the recipe is quite easy to make with minimum ingredients and is absolutely yum.
Still, the lemony Chardonnay
butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience.
Not exact matches
Use herb
butters over the winter to spread on fresh bread, finish
sauces, melt on pasta, vegetables, or potatoes.
It is essential that you
use cold
butter, and only add it after removing the
sauce form the heat.
Enjoy milks, cheeses, bacon, burgers, sausages,
butter, and vegan Worcestershire
sauce in your favorite dishes, and then try delicious recipes
using the staples.
To cut the calories and fat, we
use the apple
sauce instead of oil or
butter.
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (
use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Going beyond the standard baked potato meal, these garlic smashed potatoes & baked beans are based on that idea — but this recipe
uses miniature baked potatoes that are piled with flavorful, homemade baked beans and a golden garlic
butter sauce that is ridiculously delicious.
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan
butter, i
use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy
sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame
sauce, i
use Bluegrass Soy
Sauce 1 1/4 pounds chocolate chips or chunks sesame
Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
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.
If you are all about DIY recipes... you could even
use your homemade peanut
butter in the
sauce!
Instead of
using the 1/3 c.
butter I only
used 2 tablespoons and supplemented with some home made apple
sauce.
In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I
used the hand blender to shred) add melted
butter, cholula hot
sauce and blue cheese.
Use the fat from the pancetta in addition to the
butter when making the white
sauce.
1 cup unsalted
butter 1/4 cup unsweetened cocoa powder 1/2 cup caramel
sauce (I
used Fran's because it's awesome) 4 ounces semisweet chocolate, melted 4 - 5 cups powdered sugar
Add the peanut
butter, coconut milk, fish
sauce (if
using), tomatoes and coconut water or broth and stir to mix.
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut
butter 1 - 2t Sriracha hot
sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I
used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
Vegetarian sushi GF vegan chocolate peanut
butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and
butter pickles Lemon curd
using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta
sauce How to make your own candy corn Pumpkin pasties Apple
butter Adventures in curry cooking How to make paneer
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
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut
butter splash of hot
sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I
used 1/4 c
Rather than bruleeing the fruit in a
sauce made from
butter, sugar, and cream, we
use coconut oil and coconut sugar.
I have loved artichokes since I was a child, I remember sitting with a
butter dipping
sauce my aunt
used to make for me and and eat the it leaf by leaf.
Under a watchful eye, and mumbling incantations, I
use a little water,
butter (OK HeartSmart), and sometimes a
sauce or two to bring Uncle Ben back to life in a skillet with constant stirring and CPR.
Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame
sauce — made with sesame oil, rice vinegar, garlic, ginger, and peanut
butter — and
use it to dress just about...
Add about 2 tablespoons of soy
sauce (I
use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin
sauce, 1/2 cup of creamy peanut
butter and a drizzle of toasted sesame oil.
You'll
use this
butter to make the
sauce.
I love to
use nut
butters as the «
sauce» when I make my daughter waffle / dessert pizzas.
This easy hollandaise
sauce recipe
uses healthy eggs, grass fed
butter and lemon juice for a simple and delicious condiment.
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.
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.
Next time I'm going to
use a sage
butter sauce.
i'm
used to the taste without sugar, and my coconut
butter + almond
butter sauce add just the right amount of sweetness.
Hi Britany, the
butter is
used in step number 13 if you're making Buffalo Wing style
sauce.
And it's the same with nut spreads, I
use peanut
butter (not a nut) but nearly entirely in cooking savoury
sauces.
You could even add the
butter as you
use the
sauce.
For Buffalo style flavor:
Use 1/2 cup hot
sauce, 1/4 cup melted
butter (1/2 stick), and 1/4 cup BBQ
sauce.
Add the
butter, maybe ten or fifteen shakes of hot
sauce, and the garlic (if
using; see above).
Mason jars, most of us
use them for storing nuts, seeds,
sauces, jams, and even homemade body
butters, but did you know that they are also perfect for storing your favourite salads for the ultimate lunch on the go?
-1 head cauliflower -1 cup unsweetened non-dairy milk (I
used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance
butter -1 cup hot
sauce (I
used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
I cup naturally vegan cornbread mix (I
use Martha White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan
butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo
sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
I create a thick, creamy
sauce using vegan
butter and flour.
3 Tbsp coconut aminos or wheat free soy
sauce (tamari) Salt to taste (
use more if not
using any fish
sauce) 1 Tbsp avocado oil /
butter / lard / ghee — never
use olive oil for high heat cooking
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne p
Sauce 1/2 cup (4 oz / 125 g) peanut
butter (I
used almond
butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy
sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne p
sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper
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)
I
use it raw, or cooked with vegetables, soy
sauce or peanut
butter, and sesame seed oil, depending on the flavor I want, to make a really tasty carb - conscious stir fry.
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.
but can I
use apple
sauce for the
butter?
This recipe
uses Hoardable Hot
Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon
butter, melted 3/4 cup Hoardable Hot
Sauce (Red for Mild or Ghost for real heat!)
I ate them alone with a smidgen of
butter, dipped them into extra curry
sauce,
used one to make an open - faced sandwich.
Thinned with a liquid, almond
butter can be
used as a flavor base for a dressing,
sauce, soup or dessert topping.