Sentences with phrase «butter until vegetables»

Not exact matches

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

Add the melted butter and garlic to the blender along with the vegetable broth and puree on high until creamy.

Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a warm place until almost doubled (about 30 - 60 minutes).

Heat up some olive oil or butter in a pan and add the beef and vegetables and fry it until the beef is done.

In a mixing bowl, on high combine butter, cream cheese, and vegetable shortening until smooth and creamy.

4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated on a griddle until crisp

Make the buttercream: clean out the bowl you used for the cake batter and beat the butter and vegetable shortening for 3 minutes, or until pale and fluffy.

To make Spicy Hash, stew vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes.

In a large Dutch oven (I love my Calphalon Dutch oven), melt butter, and cook the vegetable mixture until softened.

Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended.

Of course, the easiest thing to do with a medley of root vegetables is to cut them into uniform pieces, toss them with butter or olive oil, herbs and sea salt in a roasting pan (add whole garlic cloves in their peels) and caramelize them at 400 degrees for at least thirty minutes, or until fork tender.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

Dump in the fire roasted tomatoes and stir until everything is evenly mixed, then stir in the tomato paste (if using), peanut butter, and vegetable stock, followed by the the squash, chickpeas, and peanuts.

It's typically made from pulverized spice cookies, a fat (usually vegetable oil, sometimes condensed milk), flour, and a whole lot of sugar until it's spreadable like nut butter.

Add peanut butter mixture to pan and stir - fry until sauce comes together and vegetables are evenly coated.

Add brown sugar, vegetable oil, 1/2 cup butter, and 1/2 cup chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes.

In a bowl, toss all of the ingredients until the vegetables and mushrooms are coated with butter and herbs.

In a large skillet over medium high heat, melt the butter and sauté the onion, celery with the dried sage for several minutes until the vegetables are translucent and tender.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Add diced, frozen butter and vegetable shortening and pulse several times until mixture resemble course meal.

Don't eat anything more until dinner, when you again have protein and unrefined carbs, along with healthy fat (maybe fish, cooked vegetables, and butter).

Eat vegetables and fruit raw preferably, or if cooked, sauté lightly (with a little water and some grass - fed butter) or steam until tender crisp in a pan on the stove.

Add half of the butter / flour mixture (roux) to the cooked vegetables, stirring with a wire whisk until thickened (use remaining roux only if needed for desired thickness)

To make the sauce, melt butter in a saucepan, add flour, stir until golden brown, add vegetable broth, let come to a boil while stirring, it will thicken.