Just roll small
cube of butter in sea salt, put that butter on half cut egg, and devour it for ultimate food gasm.
Seven Layer Bars (Spread each layer on top of the other starting with graham crackers) Melt 1
cube of butter in a 9 by 13 pan then add in layers: Bake at 350 for 25 - 30 minutes.
Place the sliced garlic and basil leaves in between the layers of potatoes, and push
the cubes of butter in at equal intervals (If using it).
Not exact matches
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2
cube of unsalted
butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved
in 1/4 cup
of apple juice 1 cup brown sugar
cold
butter in cubes 3 tablespoons
of sugar 1 egg 3 tablespoon
of milk 1 yolk with water or milk to brush the pie Caster sugar to powdered To filling 500 grs.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch
cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter,
cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
1) 450g
of self - raising flour 2) 150g
of butter, cut into small
cubes 3) 3 eggs, beaten 4) 3 tablespoons
of milk 5) 1 tablespoon
of salt 6) 200g
of cheese
in slices, cut into small squares 7) 200g
of ham
in slices, cut into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
Add
in the
butter cubes and cut and rub using your fingers until the largest pieces are about the size
of peas.
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
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
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon
in small
cubes 500g round steak
in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
In a food processor first add flour, followed by frozen
butter cubes, salt, sugar, and about 4 tbsp
of ice cold water.
Put the
butter and shortening
cubes in a single layer on a flour - dusted plate, with the shortening off to one side
of the plate by itself.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one
cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g
butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed
butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (
cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
If the mixture looks soupy, you can add a few
cubes of chilled
butter, or stick the whole bowl
in the refrigerator for about 15 minutes and then continue beating.
25g raw grass - fed
butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (
cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
If you use solid type
of honey like I do, process it with the flour mixture making sure it is well mixed before adding
in the
butter cubes.
Once frozen, I take the
butter out
of the ice
cube tray and store it
in a zip lock bag.
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch
cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch
cubes or 1/2 cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
If you decide to use the
butter, add a
cube to the top
of each apple and place
in the middle
of the oven.
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted,
cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted
butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey
in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
Kristen has some suggestions
in her book above and Nourishing Traditions for Baby and Child would have many more (http://amzn.to/10FxbZO) I do not know the age
of your son and I am not a nutritionist, however, if it were my child, I would try bananas, avocados, egg yolks, pieces
of pastured liver (cooked), cheese
cubes, homemade grain free muffins, pastured
butter, some yummy homemade crackers (have to search for grain free ones... here's one with quinoa that would be good after 12 months... http://www.scratchmommy.com/cheesy-quinoa-crackers/).
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and
cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed
in the microwave or
in a saucepan 2 cups unsweetened soy milk, also warmed
in the microwave or
in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed
in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (
in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Melt a tablespoon
of the
butter and toss the
cubes in it until coated.
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted
butter,
cubed and chilled (or popped
in freezer for 15 minutes after cut into
cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons
of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
You can add them to mashed potatoes, veggies or top that perfectly cooked steak
in the form
of an herbed, compound
butter cube.
INGREDIENTS 4 large russet potatoes 1 stick softened
butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into
cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut
in half 1 onion 7 cloves
of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth
Using a pastry blender, cut
in the
cubes of cold
butter until the mixture resembles cornmeal and there are still some larger pieces
of butter.
Step 1: Sauté
Cubes of Tofu in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve
Cubes of Tofu
in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve war
in Olive Oil, adding spices as you desire Step 2:
In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve war
In a small saucepan cook fresh or frozen peas (or carrots, green beans,
cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve
cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab
of butter; serve warm.
Place a mixture
of marshmallows, peanut
butter, or caramels
in the center
of each ice
cube tray compartment on top
of the melted chocolate.
Cheese Stuffed Monkey Bread is pizza dough wrapped around a
cube of cheese, brushed with garlic
butter and baked
in a Bundt pan.
Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon
of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls
Butter for greasing the pan 10 ice
cubes to create steam
in the first minutes
of baking * My mashed baked hokkaido was very dry.
Add
in cubed butter and pulse for about 10 seconds or until the
butter is incorporated into the flour and is the size
of peas.
I saw
butter cubed in the list
of ingredients but never saw it used
in the directions.
If you've made homemade chicken / vegetable / beef stock, trays are the perfect way to portion these into little
cubes for easy portioning into recipes, and garlic
butter can be made
in advance to make homemade garlic bread or melted on top
of steaks.
Blend the following ingredients
in a blender: - Water -1 scoop
of protein powder - Spinach - Some kind
of fruit (I recommend a banana or berries)- A healthy fat such as nuts or nut
butter - Ice
cubes
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch
cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch
cubes or 1/2 cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I enjoy these melt -
in - the - mouth tender
cubes of paneer, appealing velvety texture and color, bursting with flavor
butter paneer masala with rotis, salad and a glass
of mango lassi.
And it does it
in a place your
cubes of butter can't reach, producing the general effect
of regulating apetite, satiation, glucose levels and by direct consequence: insulin requirements.
view the «FAQs» section) Balsamic vinegar (most found
in stores have added sugar) Barley Bean flour and sprouts Bee pollen - irritating to a damaged gut Beer Bhindi or okra Bicarbonate
of soda Bitter Gourd Black - eye beans Bologna Bouillon
cubes or granules Brandy Buckwheat Bulgur Burdock root - contains FOS and mucilage
Butter beans Buttermilk Canellini beans Canned vegetables and fruit Carob Carrageenan - is seaweed and high
in polysaccharides
In the bowl
of a food processor, add the all purpose flour, granulated sugar, salt, and the cold,
cubed butter.
Put the
butter and shortening
cubes in a single layer on a flour - dusted plate, with the shortening off to one side
of the plate by itself.
How about a dog that when you blink an eye
in the kitchen, steals your roast, or your
cube of butter or even that sandwich you were just about to take a bite out
of, right under your very eyes?
Cubed lunch meat (to dry it out a bit, microwave it 3 times for 30 seconds sandwiched between pieces
of paper towel) Shredded or string cheese Cream cheese, peanut
butter, Easy cheese (a lick per behavior — also great for grooming practice and stuffing
in Kong when your dog will be alone for awhile) Cereal such as cheerios Kibble (dry food)-- try placing some
in a paper bag with some bacon to «stinkify it» Kitty treats or food Freeze dried liver treats Beef Jerky Apple pieces Cooked green beans, carrots, or peas Hot dogs, Liverwurst Popcorn Imitation crab (try peeling layers apart and freezing them
in a colander to dry them out) Meat baby food Hard boiled egg white pieces Commercial dog treats (be sure to check ingredients to avoid preservatives, artificial colors and by - products)
If your dog is not a chewer - keep ice chips or
cubes in a bowl
in the crate.It also helps him to keep hydrated.I am a police officer and work alot so when I am home Lucky is not
in the crate but we lay around together (Ive gained 4 pounds
in the last MONTH) and when I do need to be mobile - I put his leash on and tie it to my waist so I can keep him from springing off to run around the house.Oh and a Kong full
of pnut
butter will keep him quiet too!If anyone out there has questions feel free to email me and I can try to help.
We need your help with donations
of any
of these items: Hot Dogs Block Cheese Dog Food Rolls Small Soft, Training Treats (i.e., Train Me Treats, Zukes) Balloons Lunch Bags — paper, small & large Bowls (plastic)-- small & large Cups (plastic)-- small & large Plastic Sandwich Bags — small Peanut
Butter Chicken & Beef Broth or Bouillon
Cubes Baby Food Shredded paper (non-crosscut) Newspaper Cardboard Boxes — small and medium Furry Toys (with and without squeakers)-- small & large Plastic Toys (with and without squeakers)-- small & large CD Players (to play soothing music) Through a Dog's Ear (music specifically designed to sooth animals under stress) Treat Bags Clickers Wrist Coil (for holding clickers) Squeeze Tubes — like used
in camping Small Half Cones PVC Piping 2» or larger PVC Joints — Elbow and T shapes Any Agility Equipment at all whether new, used or homemade
My mom opted for the Espatada (
cubed beef fillets rolled
in coarse salt and black pepper, interspersed with fresh bay leaves, char - grilled and topped with a choice
of garlic, lemon and herb or peri-peri
butter), which she thoroughly enjoyed.