For best results use chilled butter — keep
the diced butter in the refrigerator until needed.
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour
in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into
dices 3 - 4 tbsp ice - cold water
In a lightly
buttered 1 1/2 - quart casserole, combine green beans, onions,
diced pimiento, mushroom soup, and green chiles.
Put apple mixture
in foil pouch (see potatoes directions above), dot with
diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes.
add
ins 1 handful of blueberries and a handful of walnuts or 2 handfuls of mixed berries or a berry bliss or another half of sliced banana and a tablespoon of peanut
butter or 1/2 apple
diced and a dash of cinnamon
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted
butter 3 cups yellow onion, finely
diced 1 red bell pepper, core and seeds removed, finely
diced 1 yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
In a small bowl,
dice apples with
butter, brown sugar, and cinnamon.
Diced apples are sautéed
in butter and sugar until softened.
So before you start wincing about the store bought ingredients
in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds
diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2 pound of
butter and some cornflakes.
In the bowl sift the flour and mix it with salt and baking powder and mix it with the
diced cold
butter, knead the dough until becomes airy and compact.
Combine chopped apples,
diced butter, and cinnamon
in a pie dish, cover, and place
in oven while preparing crisp topping.
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
I took
diced apples tossed them
in cinnamon and sugar and put them on top of a
buttered bagel and sprinkled it all with a streusel topping.
While the dough is
in the fridge prepare the filling,
in a medium pot add
butter, brown sugar, cinnamon and
diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave
diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch
dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted
butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried
in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
I decided to oven roast my
diced vegetables with just a little olive oil and seasonings vs. pan frying
in butter.
Place the softened
butter and finely
diced chipotle peppers
in a food processor or stand mixer.
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted
butter, cut
in pieces 1 small white onion, finely
diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
In a food processor add in 3/4 cup of all - purpose flour, 1/2 stick of unsalted butter, cold and diced, and 1 tablespoon of granulated suga
In a food processor add
in 3/4 cup of all - purpose flour, 1/2 stick of unsalted butter, cold and diced, and 1 tablespoon of granulated suga
in 3/4 cup of all - purpose flour, 1/2 stick of unsalted
butter, cold and
diced, and 1 tablespoon of granulated sugar.
COZY CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion,
diced 4 carrots, sliced to 1/4
in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted
butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue reading →
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut
in half or into quarters, and set aside / Melt
butter or olive oil
in a large skillet, add
diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
1 /
Dice butter and melt it
in a small pan over low heat.
Diced avocados can be added to soups or used
in place of eggs and
butter in baked desserts.
Heat the
butter and olive oil
in a large saute skillet and add the
diced potatoes.
1 ham bone 2 quarts water 4 conchs,
diced 1/4 pound salt pork, cubed 1 tablespoon
butter 1 onion, chopped 1 green bell pepper, stem and seeds removed,
diced 2 stalks celery, chopped 3 small tomatoes, peeled and
diced 3 tablespoons tomato paste 2 large potatoes,
diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons
butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large
dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted
butter Instructions:
In stock pot heat
butter until melted, add onions and sweat until translucent.
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted
butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch
dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch
dice 1 medium carrot, cut into 1/4 - inch
dice 1 medium turnip, cut into 1/4 - inch
dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut
in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small
dice 1 Small Celery Root Bulb small
dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt
butter and oil in large stock pot, add the onions, garlic, and celery
butter and oil
in large stock pot, add the onions, garlic, and celery root.
Anyway, once the spaetzle was cooked we put some
in a frying pan with oodles of
butter,
diced onion, already browned, rinsed and drained sauerkraut.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very chilled and
diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder
in the bowl of a food processor and pulse a few times.
Melt olive and / or
butter in a sauté pan or skillet, add
diced bacon, a small or larger amount depending on your taste (or omit completely).
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted
butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely
diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water
in a saucepan and stir over medium - high heat until sugar dissolves.
In a small sauce pan place 2 tablespoons of
butter 1/4 cup sugar and
diced apples.
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of
butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2 Cup of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples,
diced 2 Tablespoons of
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon
In a small sauce pot heat stick of
butter on medium heat until melted and br
butter on medium heat until melted and browned.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room temperature 1 large apple, peeled, cored and finely
diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and
butter in a food processor until the mixture resembles fine breadcrumbs.
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.
Sautee
in butter until tenderish: A few tablespoons each of: Minced onion
Diced red bell pepper
Diced poblano pepper
3 tablespoons
butter 2 small sweet onions,
diced 2 stalks celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and
diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note
in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
For the Potato Salad 2 pounds small white potatoes,
diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers
in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons
butter
2 sweet potatoes 2 tablespoons Earth Balance
butter substitute (chopped
in little pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup dried cranberries 1/4 cup peeled and finely
diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil
Dice the remaining onions and mushrooms and place
in a frying pan with the
butter over a medium heat.
Add
diced butter, and work
in with a pastry blender or two forks until the mixture resembles coarse crumbs.
3 red bell peppers cut
in half 2 tablespoons oil (
butter / ghee / lard) 1 medium onion, finely
diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato,
diced 2 tablespoons tomato paste 1 teaspoon sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme Red pepper flakes (to taste) Grated cheese
butter 1
diced tomato 3 garlic cloves minced 1 pint heavy whipping cream 1 — 1 1/2 cups (or more) grated parmesan or romano cheese Melt
butter in saucepan, add garlic and chopped tomato.
Make the stuffing first: Saute the
diced onion and sliced mushrooms
in the Earth's Balance «
Butter» for about 10 minutes.
When the
butter is sizzling, toss
in the
diced onion.
Chocolate Press -
in Crust: 2/3 cup all - purpose flour 1/4 cup dutch - processed cocoa powder 1/4 cup powdered sugar 1/8 teaspoon fine sea salt 6 tablespoons cold, unsalted
butter,
in 1/2 ″
dice 1/2 teaspoon vanilla extract
2 pkgs Nasoya ® TofuBaked, Chipotle 1 lb box cellentani (or any hearty pasta) 1/2 cup
butter 1/2 cup flour 2 chipotles
in adobo, minced 4 cups shredded three - cheddar blend 4 cups whole milk 1 small can
diced green chilies, drained 1/2 can fire - roasted
diced tomatoes, drained 1 tsp salt 1/2 tsp pepper
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small
dice) 1 pound ground beef 2 large Chipotle chiles (
in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (
diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (
diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted
butter 1 small yellow onion (peeled,
diced) 1 Serrano chile (seeded,
diced) 1 jalapeno pepper (seeded,
diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (
diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely
diced) 1 small white onion (peeled, finely
diced) 1 small jalapeno (seeded, finely
diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients 4 tablespoons
butter 1 medium yellow onion,
diced 8oz cremini mushrooms, thinly sliced 4 scallions, white and green parts separated, thinly sliced 1 teaspoon soy sauce 1/4 cup white wine 3 tablespoons flour 2 cups chicken stock 1 cup whole milk 5oz tuna packed
in olive oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)