Sentences with phrase «like butter at»

Crisco is a white vegetable oil that is sold in 1 pound blocks or in pails and is completely solid like butter at room temperature (65f).

They went through that centre like butter at times, straight through to our defenders.

Not exact matches

Of the dozen or so friends who were online at 9 p.m. the night before Thanksgiving — most of them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my pie.

It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you're using them and then top with anything you like!

Nothing to do with YOU at all, of course, BUT if you have any influence on the supermarkets or retailers, pls try to influence the prices of things like Raw Cacoa, Almond Butter, Quinoa, real maple syrup.

Food and family are a perfect combination; like peanut butter and jelly on white bread at midnight or mozzarella and tomato in a Caprese salad in summer.

At room temperature, the almond butter filling of these bars is fudge - like in texture, and it stiffens up in the fridge.

Deep - fried vegan food at places like Foodswings and Champs became my bread - and - faux - butter.

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

The coconut oil smells like rotten movie theater butter for popcorn... not at all like coconut.

The order of mixing the ingredients was interesting - it was almost like a cookie dough at first then I added the butter and bam - cake mixture.

Fats that are mostly saturated (like butter) tend to be solid at room temperature, while fats that are mostly unsaturated (like olive oil) are liquid at room temperature.

Cocoa Butter I would imagine I can find at a health food store like Earth Fare.

Here's the thing about quiche, or at least, the thing I like best about quiche: because you have this butter crust holding it together, the eggs can be soft.

It may sound strange to use an oil in lieu of butter, but coconut oil, like butter, is solid at room temperature so it makes a great butter substitute.

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.

When I make my turkey, I put lemons and lemon juice under the skin (like others do with butter) and achieve the same effect and the meat does not taste lemony, at least to me.

These would be a great after school snack, my daughter really likes peanut butter but can't have it at school!!

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

you had me at peanut butter... super recipe... love the combination and that these cookies are like 2 inches thick... Perfect!!

Because these aren't your «average» sugar and butter - filled cookies, I felt like I needed to be forthcoming (at least a little), so I labeled the plate: «Healthy» Cookies.

I don't know what it's like over there but almond butter here is sold at exorbitant prices!

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Much like my Peanut Butter Mousse Bars and my Triple Chocolate Cheesecake Bars, this thin layer of hot fudge at the bottom of the pie is a decadent little surprise with each bite of pie.

I find that idea of salsa at the table like butter so interesting.

Like everything else, store - bought peanut butter can be full of chemicals and things you wouldn't want to eat, so here's how to make peanut butter at home — easily and under your control.

I love making «steakhouse» recipes at home and this looks like it's actually pretty light - ish (assuming you don't use cream and ignore the butter).

Working with a stand mixer fitted with a paddle attachment (I just used a hand mixer because I didn't feel like dragging out the KitchenAid), in a large bowl, beat the butter at medium speed for about a minute until softened.

I like a challenge, but this one was particularly tricky since at the time I was unable to eat oats (I was on the GAPS diet) and Mr M hates peanut butter!

You had me at «like a peanut butter cup.»

Paneer is favorite dish for vegetarian, if you like paneer dishes then try these recipes too at home — shahi paneer, kadai paneer, paneer masala, paneer butter masala etc

I make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome as caramel; I also think it tastes more like evaporated milk than caramel... I used salted butter and even added a tad of sea salt at the end to get a more sea salt taste (which didn't come)... do you think using 2 sticks of butter would work?

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

Just like coconut oil, coconut butter gets solid at cooler temperatures.

So carb and protein at each meal and snack and garnish each with healthy fat like hummus, avocado, nuts or nut butters, fatty fish or unsaturated oils.

They feel like an indulgent -LCB- at least to my tastebuds -RCB- but are made with entirely wholesome ingredients — chickpeas, banana, peanut butter, honey, and dark chocolate chips.

of butter, and add to dish at the same time as the mushrooms if you'd like to include them).

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

At this point, you can be the judge of how creamy you like your almond butter.

Few desserts say» Autumn» like Jack Dusty's Peanut Butter Banana Bread Pudding at The Ritz - Carlton...

well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have butter and milk at room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!

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.

Yes, I know natural peanut butter exists, but if you're like me, those 2 tablespoons that come in a single portion end up tempting you to eat much more than just one serving at a time.

All it contains is flour, butter, sugar and salt, just like you'd make at home.

But if you'd like a «stiffer» peanut butter ball, then buying the smooth peanut butter at the store may do the trick!

After all, regular grass - fed butter is cheaper (at least in my area) and I like butter on almost anything.

And I used Smart Balance organic in place of butter in both recipes as well — so much like the dairy versions, you couldn't tell at all.

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.

Solid fats are fats that are solid at room temperature, like butter and shortening.