Sentences with phrase «buttered ramekin»

Or, put the greens into a buttered ramekin lined with parchment, and add whisked eggs and cream to make a wonderful treat, baked using a bain marie.

Pour into buttered ramekin dishes.

Dip each ball of dough into the melted butter, toss them into the bag and line the bottom of your buttered ramekin.

After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.

Spooned into four buttered ramekins.

Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush.

Butter the ramekins.

Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

And if you want to make that, just omit the puff pastry and butter your ramekins before filling.

Also, should I butter the ramekin?

You butter the ramekin, load the base with whatever savory debris you like (fresh herbs, vegetables, bacon), crack an egg in, top with crème fraîche or some substitute (a little cream or yogurt will do), season, and bake (375 °) in a water bath.

Butter ramekins, then place parchment in each.

Not exact matches

Butter or spray with cooking spray (2) 1 cup ramekins.

Melt remaining 1/2 stick o butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp.

Butter or oil ramekins or individual pie dishes.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Remove pan from heat and whisk in butter and vanilla.Divide pudding between two 8 - ounce ramekins.

Brush the ramekins with soft butter.

Lightly butter two, 8 ounce ramekins.

1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated

Grease ramekins with melted butter.

With a pastry brush, butter the inside of your ramekins.

Pour into a buttered 2 quart casserole dish or six 2/3 cup ramekins that have been sprayed with cooking spray.

Use individual ramekins, butter the insides, dust with sugar, fill with the leftover filling and bake at same temperature and time.

Butter two 3 / 4 - cup ramekins.

There you find butter wrappers waiting to be used the next time you need to lightly grease a baking pan, pie pan, ramekin, etc..

In individual bowls / ramekins mix the ingredients together for the chocolate sauce and peanut butter sauce, until silky smooth

Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)

Thoroughly butter two ramekins.

Butter four, 1 1/2 cup ramekins and coat the bottom and sides with one teaspoon of sugar per ramekin.

Place the ramekins in the refrigerator for 5 to 10 minutes so that the butter solidifies.

Fill the batter to the top of each prepared ramekin and flatten using an offset spatula or butter knife.

Then add a spoonful of sugar and turn the ramekin in a circular motion to evenly coat the butter with a light layer of sugar.

For crumble 1 cup old fashioned oats 1/2 cup all - purpose flour 1/4 cup light brown sugar, packed 1/4 cup whole almonds, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces, plus more for greasing ramekins

Heed Katzie's advice and prepare your ramekins properly: brush them with softened butter (not melted), using a pastry brush to coat the sides with upward strokes.

Prep 4 ramekins with cooking spray or butter.

Pour about 1 cup of mixture into buttered individual ramekins or lobster shells.

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

You can also use a few small ramekins and create small, individual deep dish peanut butter bars or use a loaf pan for thinner layers.

using regular Hot Sauce by putting it in a ramekin, putting a slice of butter in it and pouring some sauce on it, then I microwave it for maybe 15 seconds, and repeat to taste.

Butter, for ramekins Coarse salt 1 bunch fresh asparagus (or a 10 ounce package frozen broccoli florets) 6 large eggs 1/2 cup half - and - half Ground pepper 1/8 teaspoon ground nutmeg 3/4 cup shredded cheddar cheese (3 ounces)

Butter four 8 - ounce ramekins (or a 9 - inch pie dish); set aside.

Butter or oil 6 ramekins or a single medium - sized casserole dish.

I cut down the butter and brown sugar, which usually gives pineapple upside - down cake that glazed appearance, but feel free to add more to the ramekins before adding the pineapple on top for a sweeter cake.

I do this on my coffee maker's hot plate in a small ramekin so I don't burn the coconut butter and it works like a charm in less than 5 minutes.

Butter and sugar the bottoms and sides of six three - inch (6 - ounce) ramekins.

Place mixture into buttered & sugared ramekin.

Divide the livers and sauce between ramekins (two eight - ounce size for entrée servings, four smaller ramekins for appetizers) and sprinkle with more bread crumbs and melted butter.

Butter and flour ramekins; transfer to a rimmed baking sheet.

Butter an 8 by 8 - inch square gratin dish (or individual ramekins).