I mean, can't I just make my brownies
with loads of butter and all the good things that usually go into brownies?
You
use loads of butter in between layers of the potato, so they go crispy in the oven, lovely!
So how exactly did I turn a mushroom leek soup that's traditionally made with heavy cream and
loads of butter into something healthy?
common (and easy) ways of doing this are a medium rare Ribeye steak, greasy ground chuck, roast duck, salmon (or any other well - marbled red meat, NOT lean meat) and a baked potato or sweet potato buried
under loads of butter, sour cream and salt.
Mix that with
loads of butter and you have your creme.
They're absolutely terrible for you —
loads of butter and cheeses — but if you save them for holidays and special occasions you won't need to feel too guilty.
Some of the older recipes for baked oatmeal are really more like dessert, with
loads of butter and nearly a cup of sugar.
The original recipe uses golden syrup (which is basically just pure sugar),
loads of butter and white flour.
I'm a dietitian, so I try my best to keep things light, where Matt is famous for dishes like Pad Thai fries (with
loads of butter) and bacon breakfast burgers.
Creamy, bisque, béarnaise, béchamel, au gratin are all terms that indicate something is finished with cream or has
loads of butter and cheese.
It's lovely eaten right away, warm and with
loads of butter.
They're delicious served up warm from the oven with
loads of butter!
Oh my god... I'll tell you: I personally prefer my eggs over-easy; toast kinda crispy; loads and
loads of butter — I'm the opposite of Reynolds, I mean I really just fucking lather it up — chives on top; not too much salt; avocado; black coffee.