Sentences with phrase «heat warm the butter»

Not exact matches

Warm the honey and almond butter in a small saucepan over low heat.

In a saucepan, combine the cream, water, butter, and salt and warm over medium - low heat.

I had no idea what maple butter was, but research explained that by heating maple syrup to 233 °F, cooling to 40 °F, then warming it back up to 60 °F, the syrup morphed into maple butter (or maple cream, if you're fancy).

Reduce the heat to low, pour in the yogurt or butter milk, and stir until warmed through; do not allow to boil.

Set the heat to low to keep the butter warm and prepare the grill for high heat / two zone grilling, in this case my Char - Broil TRU Infrared 4 burner badass grill!

Place 1/2 cup of butter in small fry pan and warm it over a medium heat.

2) Saute — Warm a tablespoon of olive oil or butter in a large skillet over medium heat.

Turn off the heat and stir in the butter, then the warm peach puree.

Add the butter and gnocchi to a warm sauté pan, heat through and deglaze with about a quarter cup of chicken stock.

Add butter chunks and warm mixture over medium heat, stirring constantly until curd thickens, about 8 to 10 minutes.

To make the spicy pepitas, warm the butter in a nonstick skillet over medium heat.

Warm the tortillas: Heat 1/2 teaspoon of the butter in a large skillet over medium hHeat 1/2 teaspoon of the butter in a large skillet over medium heatheat.

In a large stockpot over low heat, combine almond butter, maple syrup, and honey until warm.

Use a large skillet over medium - high heat to warm the olive oil and butter.

Add the butter and warm over low heat, stirring frequently, until the butter and chocolate are melted and smooth.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

The problem is too much heat — but not at the baking stage, at the mixing stage: Your butter is too warm.

Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed.

Warm one tablespoon of the butter in a small sauté pan over medium heat and add the barley.

I then mix 1 - 2 T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.

Warm the oil and butter in a large skillet over medium heat.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.

Once the butter is completely melted and all of the white foam has been skimmed off, increase the heat to medium and warm the clarified butter (or duck fat) until it is hot but not simmering.

Warm the butter and brown sugar in a skillet over medium heat.

Remove the pan from the heat and add 1/3 of warm heavy cream and butter to the pan.

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

Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes.

Warm butter in Dutch - oven style saucepan over medium heat until melted.

I recommend warming the coconut butter jar in some hot water or in a pan with low heat so it becomes easy to scoop and blend.

Warm half of the oil and butter in a skillet over medium heat.

While corn is grilling, warm butter and garlic together in a skillet on medium heat.

Wipe pan, add butter or ghee and warm over medium heat.

When the syrup has reached 300 degrees on the thermometer, remove from heat and add the warmed peanut butter and salt.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.

To make the ice cream, perfect for topping holiday pies, the key is mastering brown butter — butter heated until its milk solids caramelize and turn a warm amber color.

Allow the mixture to simmer for 7 - 8 minutes, whisk in the butter, and reduce heat to low to keep warm.

directions For the Cheddar Onion Butter: In a small saute pan, over medium - low heat, add 1 tablespoon of olive oil and warm through.

Make the tadka: Heat the oil in a small skillet or butter warmer over high hHeat the oil in a small skillet or butter warmer over high heatheat.

In a saucepan over medium heat, warm brown sugar, honey molasses and butter.

Warm the butter in a skillet over medium heat.

In a small pot over low heat, warm the peanut butter, margarine, and brown sugar until smooth and melted.

Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted.

butter and honey in skillet and place over medium heat to warm.

Continue heating mixture just until warm then off the heat and whisk in the cashew butter, maple syrup, and vanilla extract; set aside.

Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown.

Using the same skillet (do not clean), warm the butter over medium - high heat.