Sentences with phrase «cook with butter»

Cook with butter, ghee, coconut oil, lard, tallow or other animal fats.

You say NOT to cook with avocado or olive oil and DO cook with butter, but then later you mention using oils with higher smoking points, and I know for a fact that avocado oil has a much higher smoke point than butter.

I cook with butter and have lots of cream in coffee.

In fact I like to cook with butter!

Butter for pancakes — oh, we don't cook with butter.

There is one caveat for cooking with butter.

I am loving leeks at the moment, and anything cooked with butter speaks to my heart (in a good way).

Traditionally these potatoes are cooked with butter and bread crumbs but since I don't eat butter as such I swapped that for rapeseed oil which I think has a nice flavour in recipes like this.

GHEE EASY, an alternative to cooking with butter and oils, has secured a nationwide listing in 378 of Sainsbury's stores in the UK.

I cooked them with butter.

A few days later I eat the halibut, which I have cooked with butter and basil, and then, for dinner, a swordfish steak grilled with lemon juice.

Sadly, a lot of things that look vegan on a menu (like grilled veggies) are often cooked with butter.

Is that cooked with butter?

There is one caveat for cooking with butter.

This looks lovely and reminds me of one of the first dishes I ever made as a child, which was essentially mushrooms cooked with butter and garlic until just tender and then spooned onto fresh toast.

Since learning all this I began cooking with butter and even coconut oil.

Thanks for the tip on eating out — I've never thought about request my order be cooked with butter rather than the oil!

Usual day is 2 eggs cooked with butter, 1/4 avocado, tomato, herbs and olive oil for breakfast.

Escargot in France is usually cooked with butter and garlic make it taste delicious.

Not exact matches

One sign at a Manhattan location says, «We're proud to cook breakfast items on the grill with real butter and we toast our English Muffins, biscuits and bagels with real butter too.»

I use oil or butter to cook with, but you don't have to use either with this pan.

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.

I am not big with cooking pies and dessert in general, but had quite a chunk of butter left and there was no way I would eat it all on... Read more

For my potatoes, I cook with clarified butter, which is very simple to make.

Take freshly caught barrumundi, cover it with egg - milk, flour and a bread crumb - crushed macadamia nut mix, wrap it in butter rubbed aluminium foil and cook it over an open flame.

The opened mussels were quickly cooked over direct heat with a little bit of salted butter added that Allessandro had spiced up with chipotle in adobo sauce.

But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture.

It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you're using them and then top with anything you like!

It takes about half an hour to cook a six - pound shad, and during that time the board is frequently reversed from top to bottom, and the fish is basted almost continuously with the best gilt - edge butter.

You don't see most of what I eat online and most of my meals are far from beautiful, I often eat quick cook porridge for dinner, jars of peanut butter with a spoon for breakfast, tubs of hummus with slightly stale rye bread on the tube for lunch and a few too many trays of not - quite - right brownies when I'm recipe testing.

Chances are, you've heard of compound butter, which is butter mixed with other flavorful ingredients like herbs, spices, dried fruit and more, and used as an extra-flavorful agent in cooking.

Oops, I accidentally mis - read the recipe and cooked the coconut oil and almond butter in with everything instead of adding it at the end.

Instead of vegetable oil, I often cook with #CountryCrock butter whether it is frying up pork chops, stir frying some vegetables, or cooking eggs.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Cook for another three minutes on the second side before transferring to a plate and topping with additional butter and optional chocolate chips.

Spray each side of the waffle iron generously with non-stick cooking spray, or brush with melted butter or oil.

pan with cooking spray or grease with butter.

Soft Chewy Gingerbread Boys by American Heritage Cooking Bourbon Gingerbread Cheesecake by bethcakes Butterscotch Gingerbread Cookies by Lemons for Lulu Overnight Gingerbread French Toast Bake by Averie Cooks Gingerbread Chocolate Chip Pancakes by Heather's French Press Gingerbread Men by Chocolate Chocolate and More Gingerbread Cookie Dough Peanut Butter by Averie Cooks Ginger Spice Carrot Cake Cookies by Barefeet in the Kitchen Gingerbread Baked Donuts with Gingersnap Icing by Picky Palate

Line an 8x8 inch square baking pan with aluminium foil and grease with non-stick cooking spray or butter.

When cooking with coconut oil, you substitute any quantity of butter or oil in a 1:1 ratio.

Easy Broccoli & Cheddar Soup from The Little Kitchen Buffalo Chicken Stuffed Peppers from Cook the Story Individual Tortilla Caprese Pizzas from a farmgirl's dabbles Easy Cheesy Potato Corn Chowder from A Little Claireification Slow Cooker Jambalaya from A Spicy Perspective Apricot Chicken from Bombshell Bling Easy Baked Spaghetti from Chocolate & Carrots Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain Freezer - Friendly Quinoa Meatballs from Cooking with Books Baby Boy Subway Art Printable from H2OBungalow Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life Asparagus And Leek Quiche from Kokocooks Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest Yogurt Blueberry and Honey Smoothie from My Sweet Zepol Pesto Parmesan Chicken Salad from Shaken Together Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy Easy Kofta Kebabs from Tasty Chomps Crock Pot Fajitas with Chicken and Quinoa from The Dinner - Mom Overnight Oatmeal from The Hungry Housewife Honey - Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep Slow Cooker Italian Chicken Soup from The Lemon Bowl Slow Cooker Pulled Pork Tacos from The Nifty Foodie DIY Whale Art from While They Snooze One Pot Mexican Chicken and Rice from Yellow Bliss Road

Dot with remaining butter and cook at 180C (350F) for about 30 minutes or until the top is golden.

Also, if you want to skip the food processor you can pile the cooked sweet potato chunks into a casserole dish (toss them cinnamon, brown sugar, salt and melted butter first) and top with the marshmallows and streusel.

(Save the cooked potato for another use) Brush the outsides and insides of the potatoes skins with the melted butter.

Also, Haricots verts, cooked crisp - tender and tossed with brown butter.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Grease a loaf pan with cooking spray or butter and set aside.

In a 2 quart (approximately) baking dish, lightly greased either with butter or cooking spray, dump in the apples and blackberries.