You may serve the pierogis after boiling or fry
them in a little butter until they get a slight golden color.
Not exact matches
You can absolutely reduce the oil
in the dressing if you like and instead just heat the almond
butter a
little until its runny and then pour that over with a
little extra lime.
Cut
in shortening and
butter (or all the
butter, if only using
butter)
until mixture is crumbly - a not so even mixture of
little and larger lumps of flour covered fat.
The mushrooms are sautéed
in batches
in a
little bit of
butter and olive oil
until most of them are nice and brown and starting to wilt.
Remove caramel from heat and whisk
in butter, a
little at a time,
until smooth.
To make the peanut
butter sauce, combine the peanut
butter, dates, and water
in a high - power food processor or blender and blend
until totally smooth - you may need a
little more water to get it to your desired consistency for dipping.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a
little at a time
until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk
until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a
little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour,
until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender
until completely cooled so handle with care.
After prep proceed to cook Aroborio rice
in the usual way
until it becomes the creamy Risotto we know and love: Sauté shallot
in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook
until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir
in simmering liquid 1/2 C at a time
until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring
until broth has «disappeared» into the rice, then add more liquid
until rice is barely covered again and stir / Proceed
in this manner
until rice is tender and creamy, about half an hour / Heat up additional broth or water if a
little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes
until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir
in 2 T of
butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Form a square with the dough, cut
in 20
little circles, place on a baking sheet, smear some
butter on them, and bake for 20 minutes or
until golden brown.
This method of cooking potatoes — where the potatoes are allowed time to cook
in the pan
until all the liquid evaporates then to brown and crisp
in a
little fat (such as
butter) is just so tasty and easy and perfect.
Heat a frying pan to medium - hot, smear a
little butter into the pan with a paper towel, then once hot, place four scones
in the pan and fry about 3 - 4 minutes each side,
until golden brown.
Melt and cook down the
butter until little brown bits appear
in the pan.
Add
in the
butter and process
until it starts riding around the blade a
little bit.
Simply sautee the mushrooms (chopped into strips)
in some vegan
butter with a
little dried thyme, salt, & crushed red pepper over high heat
until they have crisped evenly.
Add 6 tablespoons melted unsalted
butter and paddle on low speed
until the mixture starts together
in small clusters and clumps — at this point, it should look a
little bit like wet sand.
Just dump
in the flour,
butter and salt, spin a few times, add ice water, a
little at a time
until it forms a ball.
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.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a
little olive oil
in a heavy skillet, broken up into small pieces and moved around
until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking
until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with
butter and parmesan) for the last 5 minutes of the risotto process.
Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce pan / Purée
until smooth and silky / Add a
little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a
little more
butter before serving.
Adjust heat to slow simmer and cook uncovered
until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce pan / Purée
until smooth and silky / Add a
little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a
little more
butter before serving.
When the
butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum
in, a spoonful at a time,
until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as
little additional water as possible).
To make Spicy Hash, stew vegetables, sprinkled with a
little salt, covered,
in a
little butter and oil
until soft, about 10 minutes.
Whisk the mixture
until you see
little bits of
butter floating
in the mixture.
All this recipes requires is roasting whole sweet potatoes
in the oven
until tender, mashing their innards with a
little sour cream (optional, but it really gives them a great creamy flavor - some
butter or coconut oil could take its place) and spice (again, optional, but some cinnamon and nutmeg is awesome here).
Begin by sauteing some onions and garlic with
butter in a skillet
until caramelized, remove from pan and set aside, now make a roux
in same pan, meaning melt
butter, when melted add a
little bit of flour or arrow - root so that is becomes like a paste, then add
in heavy cream, stir to incorporate, add back
in the onions and garlic, then add
in shredded cheese, stir to melt it.
Whiz the powdered sugar and the
butter in a food processor
until very
little pebbles form.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix
until combined 4) Pre-heat a non-stick pan and melt a
little butter 5) Scoop about 1/4 cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side
until it automatically unsticks from the pan, then flip it over
until the other side turns golden brown 7) Repeat last step
until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
Then I quickly toss some thinly sliced onion
in rice flour and let those sizzle
in the
butter until they are soft yet have a crispy
little bite to them.
This breakfast was... What I've got: I pan seared a slice (cut
in half to make 2) of the @rachlmansfield paleo bread I made with a
little @kerrygoldusa
butter until golden brown.
When filling the crêpes, I like to fry them
in a
little bit of
butter until they are warmed, and then top them with crumbled feta cheese and pine nuts.
Cooked
until tender
in boiling salty water, they need
little more than a pat of
butter and maybe some chopped fresh herbs if you want to be fancy.
This is an incredibly simple recipe: just whisk 2 eggs with 1/2 cup ricotta (store - bought or make your own and cook
in a pan with a
little butter until the eggs are as set as you like.
A pound (or 500g) of
butter in a saucepan, melt over low heat and cook gently
until all the water has been driven off and the
little white flakes begin to take colour.
Form into
little patties, and pan-fry
in a bit of clarified
butter or coconut oil over medium heat, flipping once along the way
until both sides are golden brown and the patties are cooked through.
If you minimize the water
in this recipe (using only as much as you need to blend it smoothly) and perhaps blend
in a
little extra coconut
butter or some coconut oil, then refrigerate it
until it's thickened, it'd make a nice creamy dessert topping!
If you have ever made a nut
butter like peanut
butter before you'll notice it is practically the same process: Grind sesame seeds
in a food processor with a
little oil
until smooth.
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large pan melt 2 T of the
butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes,
until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer
until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a
little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
In France, apple
butter is made by slow - cooking apples by themselves or with a
little butter and sugar
until you have a smooth, rich spread.
Remove from the heat, discard the herbs and whisk
in the
butter a
little at a time,
until the sauce is silky smooth.
Blend
until the mixture resembles a coarse meal without any obvious
little chunks of
butter in the mix.
Sauté pine nuts separately
in a
little bit of vegan
butter until golden brown.
I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold
butter into flour
until it is
in little pea size bits, so I don't think anything went wrong there.
Heat a
little unsalted
butter or oil
in a small saucepan and fry the squares for a couple of minutes on each side,
until golden.
For the latter, stir a
little warmed up low sodium organic veggie broth with plain almond
butter in a small bowl
until smooth, and add minced garlic, fresh grated ginger, turmeric, and crushed red pepper.
Fry off some onions
until soft and golden
in a
little butter.
Eat vegetables and fruit raw preferably, or if cooked, sauté lightly (with a
little water and some grass - fed
butter) or steam
until tender crisp
in a pan on the stove.
Cook cauliflower florets
in a pan with some
butter or olive oil
until tender, add a
little garlic and enjoy with a sprinkle of parmesan cheese on top.
Heat up a large skillet on medium heat with a
little butter and olive oil (this ones for the patties) combine and mix
in a large bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook
until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes Serve
Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon
in a small bowl Brush melted
butter onto dough, sprinkle on brown sugar and cinnamon mixture Place apple slice at the long end of the triangle and roll up Brush a
little butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes,
until roll ups are golden brown and apples are soft Serve with a scoop of vanilla ice cream and enjoy!
I love stuffed mushrooms for a hors d'oeuvre — chopped stems, a
little onion, some bacon or sausage all sauteed
in some
butter until soft, then seasoned with sage, stuffed back into the mushrooms and topped with a
little (or a lot) of finely grated swiss cheese.