Sentences with phrase «doing lots of butter»

I would do... I switched it to butter and ghee because I had a little bit of dairy, suited me to have a little of dairy thing, but I was doing a lot of butter at the beginning and I would do four or five tablespoons.

Not exact matches

My home was a tiny studio apartment; I didn't have television; I brought my lunch to work; I lived off a lot of peanut butter and jelly sandwiches.

Repubs want to kill the handicapped I hope Dick Cheney dies from his heart attack I hope Clarence Thomas eats lots of butter and fried chicken and dies from heart disease like many black men do

The trick is the bread, lots of salted butter, and amazing cheddar cheese (please don't think of processed cheese!)

Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread — guacamole, almond butter, sun dried tomato type creations etc... I love all these snacks, they're great, but sometimes I think I can do better than rice crackers!

They are filled with peanut butter which you don't find in a lot of other breakfast bars.

My son asked for apple butter and it was nice to find a simple recipe that did not require special equipment and a lot of sugar.

I only used 3 cups of oats and added lots extra peanut butter and honey in hopes that it would do the trick.

Mexico: Mexican chocolate shortbread cookies — dark chocolate, spiced with cinnamon and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with lots of butter, flour, powdered sugar and finely chopped nuts, rolled into balls, and profusely dusted with sugar, they do resemble snow balls indeed.

(Mashed, even with lots of butter, didn't cut it.)

I steam it and add lots of butter one son happily eats it and ome does his 1 bite and no more.

I don't see how that's right if there's 3 cups of flour + a cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering if this is correct.

We don't do a whole lot of cookie butter anything simply because the stuff is so habit forming!

If the mashed potato recipe they're accustomed to is the traditional one made with milk and butter (as opposed to one decked out with cream cheese, sour cream, and lots and lots of butter), I think you'll do just fine.

Honestly, a little bit (or a lot if you prefer) of butter will do these rolls enough justice that you will want to make them time and time again.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

It's a genius idea that takes a lot of the hassle out of making apple butter, I'll be doing this again soon!

I guess you don't have to use a whole stick if you're thinking healthier, but more butter means lots of flavor in the case of this recipe.

One of them grumbled at the fact that we had to use bananas (he doesn't eat fruits) while the other two were a lot more open to trying it out — especially when I mentioned the words peanut butter and chocolate chips.

I've heard several people have succes with using it in baking recipes, but i don't have a lot of experience with using it as melted butter myself, so you'll have to do a little experimenting there

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

It's a very rich food which I don't consume a lot of, but I prefer using it to coconut oil in some applications because coconut manna (coconut butter) is a whole food.

I wasn't sure if that was part of the recipe, so I baked them and not only did they spread out a lot, but the butter came out and puddled on my parchment - not enough flour to absorb it, I think.

So what I try to do with this book is to draw from tradition but then add something into them like eggnog becomes «vegnog» and instead of using eggs you use cashew butter and it gives you that rich creamy mouth feel and it's a lot healthier.

We don't eat a lot of butters but we like the seeds!

I don't know if it was the coconut oil (which I use in a lot of my cooking / baking) or the almond butter (I've never used it before).

Erica, lots of people drink bulletproof coffee every day — I don't drink this every day but there is really no reason not to, I just don't like to clean the blender that often If you are concerned about the butter you can always use a little less, but it is included mainly for the health benefits (and it is delicious).

Do you think adding some raw honey to the egg + bannana would go well??? I have seen a lot of recipes that add a tablespoon or two of penaut butter to the egg + bannana and I figure the raw honey is about the same consistenancy as peanut butter.

I did a vegan butter recipe that was a lot more complicated, so I really like the simplicity of this.

You might be wondering why these muffins don't have peanut butter in their name when there is clearly a lot of peanut butter in the recipe?

I have been looking for a good cracker recipe for ages... at least, one that doesn't include lots and lots of butter.

But after lots of research and even more trial and error I realized that peanut butter dough just doesn't want to be fried.

Well, I had a half a jar of apple butter hanging about the «fridge, causing me a lot of stress and anxiety about what I was going to do with it.

Traditional cultures who eat lots of coconut butter / flesh and oil assuming they don't eat white flour and oxidized vegetable oils do just fine and don't have heart disease.

I didn't think much of it but when I made chocolate cut - out cookies with the butter, the cookies spread a lot and had many small holes, just like the pie crust.

I've been doing a lot of cookie baking with nut butters other than peanut butter lately.

I'm usually put off a lot of DIY protein bars because 1) I don't have any nuts or dried fruits to hand or 2) I don't want to waste my precious nut butters on anything that prevents me from dipping stuff into it.

Don't waste a lot of time here, your potatoes need to be warm to melt the butter in the next step.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

I noticed that you do use a lot of almond butter and nuts.

But I did enjoy a slice or two with lots of nice grass - fed butter for breakfast and that was very filling.

with the vitamix I'd make rawnola and bliss balls, banana ice cream and thick smoothies, cashew cream and nut butters and everything else;) I've never owned a proper blender or food processor so I have a lot of catch up to do: D

A big seafood steam pot is also fun — just throw in a bunch of shrimp, clams, mussels, corn on the cob, sausage and potatoes and steam it with some spices until done; bring some drawn butter and cocktail sauce for dipping (with lots of napkins of course!)

We do not eat a lot of store bought bread (I have Crohn's so I try to avoid it... But I love warm bread with butter and I miss it).

«In essence, those that have a lot of control over their destiny have done well and been taken over at a premium, like Warrnambool Cheese and Butter.

«We used to eat out a lot more, and when I did cook at home it was a big production, lots of butter and cream like at the restaurant.»

Like a lot of folk I do the black bean brownie thing, as well as the adzuki brownie thing (such a sweet little legume) so this is a nice take on the idea, especially with the almond butter.

Although you can do a lot with corn on the cob, nothing beats the classic combo of corn, a bit of butter and salt.

I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!