Sentences with phrase «leaves eggs and butter»

Not exact matches

2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying

Now, I know that eggs Florentine usually has Hollandaise sauce on it, but I left it off of the eggs Florentine pizza because two people just can't eat that much Hollandaise, Hollandaise doesn't keep, and I don't want to waste most of a stick of butter and some egg yolks.

Although I did adapt it to what I had on hand, and I reduced some of the ingredients to make it healthier — I left out the oil and butter completely, and reduced the Swiss cheese to just 2 ounces, used egg beaters instead of eggs and only used 2 slices of bacon.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

I had a little under for peanut butter and only 3 Reese's eggs left over from Easter.

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)

2 t unsalted butter for the parchment paper 1 C unsalted shelled whole pistachios (skip the nuts if you'd prefer) 1 T cornstarch 1 1/2 c superfine sugar 1 T fresh lavender buds, separated and left whole, or 1 1/2 t dried buds, coarsely chopped 6 large egg whites (3/4 C) at room temperature 1/4 t cream of tartar

The original recipe called for sugar, eggs and peanut butter, but I always try to find ways to leave the sugar out of, or replace the sugar in my recipes.

ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)

* 1 cup organic cornmeal * 3/4 cup organic all - purpose flour * 1 teaspoon baking soda * 1 teaspoon minced fresh rosemary leaves * 3/4 teaspoon sea salt * 1/4 teaspoon cayenne powder * 1 cup buttermilk * 2 eggs, preferably organic and free - range * 1/2 cup pitted and chopped organic dates * 4 tablespoons pure maple syrup (or honey) * 2 tablespoons organic unsalted butter

Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley

Clockwise from top left: Start with cold eggs, cold butter and a cold pan.

1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)

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

I notice your clover leaf rolls are very similar and include butter and egg in the recipe as well as sugar.

for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

I traded the white sugar for pure maple syrup, used flax eggs and almond milk, and left out the butter.

I usually toast up a whole wheat English muffin (or bagel thin), «fry» up an egg and serve it with a little shmear of butter or Laughing Cow cheese (garlic and herb, mmmm), spinach leaves, and sliced tomato.

Sauce: 1 Sausage 1 cup of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage leaves

ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper

Unlike conventional desserts often made from refined sugar, white flour, butter and eggs, this vibrant and refreshing tart will leave you feeling good, both physically and physiologically — knowing that it's made from real & healthy ingredients!

1 1/2 ounces dried mushrooms (your choice, a mix is nice) 6 tablespoons chopped fresh parsley leaves 2 tablespoons fresh thyme leaves Salt and ground black pepper 6 (6 - 7 ounces each) filet mignons 1/4 cup course grain or regular Dijon mustard 1 box (about 16 ounces) frozen puff pastry dough, thawed 1 large egg, beaten 2 tablespoons butter

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.

ingredients FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish)

Whip up one of these 19 healthy desert recipes and you'll be surprised at how good they taste — and you'll love how you feel without the refined sugar, butter or eggs that can leave you feeling groggy and bloated after eating more conventional treats.

2 tablespoons butter 1 pound ground beef 1 large onion, finely sliced 2 tablespoons Cape Malay curry paste (see recipe above) or yellow curry powder 3 tablespoons apricot preserves 1/2 cup golden raisins 1 tablespoon vinegar Salt and white pepper to taste 2 slices dense white high - quality bread 1 cup milk, divided 3 eggs 1/4 teaspoon ground nutmeg Lemon leaves for decoration (optional)

It's Monday, I'm in a chocolate - peanut butter egg coma, I've got a full day of work, bruises on my knees from falling on my face in the Target parking lot (it would happen there) and half of a coconut cake left in my fridge.

15g unsalted butter 2 tbsp sesame seeds: one for the tin, one for the topping 150g plain flour 1 tbsp baking powder 3 large eggs Salt and black pepper 4 tbsp extra virgin olive oil 150g Greek yoghurt 100g dried spicy chorizo, skinned and diced 12 sundried tomatoes, drained and finely diced 100g unsalted pistachios, toasted and chopped 15g flat - leaf parsley, chopped

4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded

The antioxidants in the berries will eliminate free radicals Other: Throughout the day, I am drinking water and herbal teas and snacking on one to two fruits WEEKEND Breakfast: Scrambled egg and onion on Kamut toast spread with butter, herbal tea Morning snack: Nuts and a freshly squeezed vegetable and fruit juice Lunch: Organic cheese toastie with tomato, a side salad of rocket leaves, fruit and a herbal tea Afternoon snack: A few squares of dark chocolate, nuts and raisins and a fruit Dinner: Takeaway.

I'm seeing crisp Witlof leaves filled with an egg and tuna mayo, thick slices of Fruit and Nut Bread, a bowl of butter curls.

My current diet include organic green leaf vegetables and lot of fat,: sour cream, eggs, rib - eye steak, clarified butter, and once in while coconut oil (I can't take too much coconut oil because my body seems to still react to it).

This is left - over vegetables (zucs, yellow squash, onions, and purple cauliflower) mixed with kerry gold butter and 3 eggs.

If you focus on eating fat, (that's grass fed meats, fish, eggs, butter, cheese, cream, nuts, seeds, olive oil, coconut milk & oil, chocolate, avocado), and take note of the protein then you're left with carbohydrate foods.

Add a tablespoon or two of butter and a block of hard cheese to those eggs, and there is no physiological reason left not to feel full for quite a noticeable while.

Within simple white wooden boxes await arrangements that range from a plaster heart on Victorian - type wallpaper; three small robin - egg blue eggs on a diaper framed by silkscreened paper of cherries and hydrangeas; the force cup of a plunger on cherry print; a stick of butter on a rolling landscape; or a sculptured ear with a dried leaf on flowery background.

INGREDIENTS: 1 onion, thickly sliced; 2 cloves; 1 bay leaf; 600 ml milk; 300 ml cream; 450g white fish (I used ling); 250g smoked fish (I used trout, but that scary orange dyed fish possibly gives a better flavour); 4 eggs; 100g butter; 45g plain flour; sprinkle of nutmeg; salt and white pepper; 1.25 kg floury potatoes.

600g good - quality sausagemeat 1 small onion, finely chopped 50g breadcrumbs 3tbsps chopped oregano 1tbsp chopped thyme, plus extra leaves for sprinkling Sea salt and black pepper Butter or oil for greasing Flour for dusting 500g all - butter puff pastry 150g semi-dried tomatoes, diced Beaten egg for gButter or oil for greasing Flour for dusting 500g all - butter puff pastry 150g semi-dried tomatoes, diced Beaten egg for gbutter puff pastry 150g semi-dried tomatoes, diced Beaten egg for glazing

For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely chopped 1 small garlic clove, crushed 3 tsp fresh thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g pistachio nuts Handful chopped parsley leaves 1 tbsp tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries