Sentences with phrase «extra butter on»

our grandkids say, «And put extra butter on it!»

I put extra butter on my eggs too.

Not exact matches

2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper

Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on.

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

Their ice cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g protein.

However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey!

I figure it's got to be better for me than the processed bread products I've been living on for the past four months and the extra protein from the peanut butter can only be good for me.

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

When I am making pastry I use Plugra, which is a European butter with a much higher butterfat content and so worth the extra inch on my thighs.

Roll the butter block into a 1/2 inch thick disk, put the dough block on top and enclose it with the butter block (by pulling the extra butter dough over the pastry dough).

They have a surprisingly small amount of butter, but the extra melted tablespoon that you brush on top before sprinkling plenty of coarse salt really makes these crackers a true favorite.

i like to put a little spoonful of regular peanut butter on top & sprinkle with a few extra cacao nibs.

1 tablespoon of almond butter + extra for drizzling on top almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.

A while ago my friend Amanda (it's her amazing and florescent carrot butter on that little whole grain toast in the background) introduced me to a pre-made quinoa tabbouleh salad at Costco, it had extra bells and whistles, like mung beans and brown rice, but it was lacking something so I decided to re-create it at home.

-LSB-...] cookies are based on my favorite Peanut Butter Blossoms Recipe but with something a little extra — chocolate covered...

It'll depend on what kind of milk, oil, eggs and peanut butter you use (I used 1 % milk, vegetable oil, extra large eggs, and I believe Skippy PB) and they came out to 206 calories per muffin.

Extra delicious on a baked potato with some butter and bacon, though probably less healthy than lettuce.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

They are good on their own but becomes extra special when filled with creamy peanut butter.

I never ever use a food processor for grating butter — not only is it extra clean - up, but it's also possible to heat the butter depending on the type and quality of the processor.

Serve with goat's cheese on the side and substitute butter for extra virgin olive oil for a substantial vegan option!

8 tablespoons softened butter 1 1/4 cups unbleached self - rising flour 1 cup confectioners» sugar, plus extra for for sprinkling on the finished cake 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 teaspoon ground cinnamon

Served very simply as «tacos» on butter lettuce with a few extra veggies to boost the nutrients and give that amazing pop of color!

As a cheffy extra step, the fresh sage is also fried in butter and dried on paper towels to make it extra crunchy and delicious.

There's a brown sugar and butter streusel - ish topping on the top for that extra layer of flavor and the whole thing is just so GOOEY and fantastic.

I added an extra 1/4 cup of milk, and would have added more, except the recipe clearly stated to not let it get sticky... the final result was scones that were tasty, but so so dry, and they completely crumbled apart when I cut them open to put jam and butter on.

Oh, and on the second day I discovered the best way to eat them: skip the butter and maple syrup, and load them up with yogurt and extra cherries.

The first time, I was out of butter so I replaced it with applesauce, and I forgot to put the extra brown sugar on top.

I added a little extra butter +2 eggs — better, but crumbled apart upon pressing lightly with a fork on top.

These muffins are a great grab - and - go breakfast, or you can enjoy them at home with some jam or extra almond butter slathered on top.

I'm fine with a low - fat muffin, especially since I usually spread a bit of organic nut butter on my pieces for extra breakfast protein.

After baking for 25 min I brushed a butter / brown sugar blend on top and sprinkled some extra brown sugar on it then broiled it for a minute.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

And if you feel like making this extra fancy, I'm sure you can come up with some extra special decoration on top or to do something fun with the peanut butter cups, other than mounding them in the center.

I usually make this sans the chocolate additions, but on extra special occasions, like when I bring home a pint of ice cream for the mister, I'll throw in a handful of chocolate chips and a peanut butter cup so I don't feel like I'm missing out on all the fun.

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

An excellent alternative for those with nut allergies, raw sunflower seeds can be used to make your own sunflower butter, added to cracker recipes, tossed on a salad for extra crunch and nutrition or just eaten by the handful for a quick snack.

Optional: rub some melted vegan butter or extra virgin olive oil on top of the scones before baking.

Shepard cautions people that her flour is designed to work on a 1 - to - 1 exchange with wheat flour in «normal» recipes and that substituting her blend in recipes calling for other gluten - free flours might not yield good results since many recipes compensate for the bad taste of the gluten - free flour by adding extra sugar and butter.

They can be snacked on as is, roasted for extra flavour, used to create many raw dishes, made into almond milk, turned into a batch of almond butter, ground into almond meal or flour... the opportunities are endless!

Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh thyme sprigs, leaves picked, plus extra to serve100g goat's cheese (4 - 8 slices, depending on the shape of the cheese) Extra-virgin olive oil for drizzling 01.

Muffins: Fill the prepared muffin cups halfway with batter and bake for 15 minutes until lightly browned (depending on the nut butter used, the muffins may take on a lighter or darker appearance); an extra 5 minutes may be required.

for the sunflower seed sauce: 1/4 cup of sunflower seed butter (feel free to sub any nut or seed butter you have on hand) 1 clove of garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat

These are so good on their own that you don't need syrup, but if you want, you can top with all natural peanut or almond butter for texture and extra credit protein.

In that case, just melt some extra cookie butter and drizzle it down on top!

You may think this combination of ingredients is a bit strange, but you've got to trust me on the addition of peanut butter — it gives the smoothie an extra nutty flavor that's SO GOOD.

I JUST finished my leftovers of yesterday's batch, with extra coconut butter melted on top Yes, absolutely perfect for a gray day like today!

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

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!