Sentences with phrase «like butter when»

It feels like butter when I put my fingers on it.

My skin is like butter when I take it.

For those of us without gadgets, you have to cut in butter (I use 1/2 C. butter, 1/2 C. cold coconut oil — it's hard like butter when it's cold) with a pastry blender or 2 knives.

«We're getting comments from people who are wondering how we make this taste like butter when there's no butter or butter flavoring in the ingredients.»

Fake butters have water and oil, and don't function like butter when cooked.

Leftover chocolate pudding with cream that spreads on like butter when it's cold.

Not exact matches

By Daniel Smithson, Gainesville Sun «When using our product, you can polish a diamond like cutting through butter,» said Rajiv...

Food which (in general, for people who live in cities) costs more when hunted than alternative sources of food (like fast food or peanut butter and jelly sandwiches).

I have in my time made rosary cakes for the Feast of the Holy Rosary and lavender butter for the Assumption, when herbs have traditionally been blessed; my friend Debbie, mother of Annie the Beekeeper, does things like angel hair pasta for St. Michael and All Angels, and «Untidy St. Josephs,» a.k.a. Sloppy Joes, for any feast involving the Most Chaste Spouse.

I have made these twice and whenever I make them the chocolate mixture separates and when they set the cocoa butter turns white and it is not like the picture?

I personally feel really great when having things like almond flour and almond butter, as these are sources of healthy fats which is really important for a healthy diet.

I'd like to blame these Peanut Butter Chocolate Chunk Cookies for the fact that my skinny jeans no longer zip, but the real reason is my lack of willpower when it comes to my late - night ice cream cone addiction.

I thought the shallots sounded like a good addition, and the recipe had the added advantage of quantifying ingredients since I've never measured the butter, oil, or garlic when I've made it.

Sometimes when I add honey to my nut butter it seizes up and gets all gross, but it looks like that didn't happen here which is good because I need this!

Well, these other books had me so convinced this was the way to go, so I was a little scared to gain the weight back when I decided to take your challenge and start incorporating little bits of whole food fats back into my diet - nuts / nut butters and seeds and the like, without the oils though.

She doesn't even like it when I use butter in a rue for sauses and gravy.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

And you know, it's full of white flour and refined sugar and melted butter and it's absolutely, unquestionably wonderful but when it comes to breakfast, I like to pretend that that I'm not feeding us cake but something wholesome and that recipe makes it hard to pull off.

I also buttered my pan instead of spraying and only used 2 cups of milk chocolate chips (which still seemed like a lot when making the balls).

hi Deb, when i add the melted butter to my banana, the mixture looks... curded, like scrambled eggs.

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 lewhen 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 leWhen 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.

It looks and tastes like a HUGE peanut butter cup and it's very rich so you may want to cut it into small slices when serving.

Nut butter is what I make when I feel like making nothing.

My mom is incredibly allergic to peanuts (to the point that she starts getting hives when she so much as opens a bag of regular Hershey chocolate chips because they also make a peanut butter chip) and with her asthma, one of these on board could kill her, or someone like her: -LRB-

I can understand when they are ripe and to me they have a more butter - like texture.

The only «white» bread I ever liked was Grama's homemade with eggs and butter (which I still usually turn into honey wheat when I make it), but I have this one little problem... plain grilled cheese only tastes right to me on white bread (I blame my mother).

Browned butter has the most amazing flavor — and when you pair it with brown sugar, the results are just incredible — it tastes almost like caramel.

Kelsey's salty Southern - style biscuits are perfect when topped with just a pat of butter, but if you'd like a more flavorful bread, she offers variations for meaty, sweet and dessertlike takes.

How did you get them cut so nice, when i tried cutting the peanut butter squished out and when i tried breaking it never lined up with the bottom layer so looked terrible I like the taste but i want what i make to look good too lol please HELP!!

I just had my first Ovenly peanut butter cookie from the Oren's on William St. in lower Manhattan on Friday when they had a buy one get one deal, and, like you, was blown away.

Nigel's is currently my favorite lemon cake — with Alisa Huntsman's simple yet delicious cake right behind it — and my plans were to make it again, swapping the thyme for something else, like caraway seeds or lavender — that was when I remembered seeing a lemon lavender cake in Paul Hollywood's beautiful cookbook, and since his method involved melted butter it became ideal for my chilly morning.

I made this last night and was a little cranky about it... I felt like things moved way too fast and I had no idea when I should move on to the next step (even with your helpful guidelines)... then I burned my finger blisteringly bad from the splatter after adding the butter... then the sauce seemed WAY too thin and when I sampled it it tasted funny.

I love using chiffon cake for layer cakes because it is so incredibly soft and light and does not contain any butter, so when I refrigerate the cake, it does not get hard like most other, butter - heavy cakes.

When I made mine, I liked them best when I ate them right after making because if they are let in the freezer, then the hazelnut butter tends to harWhen I made mine, I liked them best when I ate them right after making because if they are let in the freezer, then the hazelnut butter tends to harwhen I ate them right after making because if they are let in the freezer, then the hazelnut butter tends to harden.

Just make sure that when you brown the butter, you don't try to multitask (like I did) because you'll end up with burnt butter, and no amount of chocolate and toffee can hide that.

I like experimenting in the kitchen to make low carb and paleo dishes, so when I had a request for low carb Bread and Butter Pickles I was happy to give it a try.

When I encounter butter - like paper I wonder if the author was part of the paper decision.

I melt like cold butter in a warm pan when I see an old couple holding hands, their eyes filled with years of love for...

I see your smiling family, your ease with ingredients like butter and can't help but believe that when one nourishes the body, she nurnishes the soul.

(it's important that the butter is cold, straight out of the fridge — much like when you make a pie crust)

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!

For best results when using vegan (dairy free) butter, look for brands like Miyoko's or ones that aren't made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookies).

I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer and sweeter, feel free to add more butter / oil and sugar.

I, like Dana, opt for the milk and butter challah, probably a shonda when I served brisket but last year we had a vegetarian holiday so I felt guilt - free.

I could tell it was done when it smelled like peanut butter cookies!

Chicken thighs are by far my favorite so flavorful and when braised meat comes off the bone like butter.

When adding the butter it looks like it's never going to work but then, like magic, it does!

When you are making your cookies with chickpeas, you want to grind them up in a food processor so they they are smooth like peanut butter.

So things do not always go so well in the kitchen, but, when they fail and we are pathetically licking up the remainders from the baking dish, wishing with every bite we can change the results from bad to good, it's recipes like these Chewy Chocolate Almond Butter Sandwich Cookies that give us hope for the next time!