Sentences with phrase «lot more butter»

The recipe does call for a lot more butter than usual.

For the record, I added a lot more butter than what's pictured here, and I'm still alive and thriving.

So, I added in arrowroot flour and a lot more butter.

Brioche donuts contain significantly more eggs and a whole lot more butter than regular yeast donuts which makes them richer and just, well, more delicious in my opinion.

Not exact matches

We've been playing around with lots of variations of these recently, as we eat so many of them, so if you're enjoying these we can definitely share more — we made some coconut and apricot ones on Friday that were a dream, and some cacao and almond butter ones too, which were delicious!

I was wondering if you could make small amounts of nut butter quickly enough in your Magimix mini bowl (1,2 L) or if the chopped nuts get stuck on the sides, and that you need to scrape them off and... be a lot more patient.

I never cut out peanuts / peanut butter completely, I just limit them as I eat a lot more of cashew and almond butter.

A lot of recipes I've seen have much more oil or butter and lots of sugar — both of which pack on the calories.

I can't totally explain it, but something about bread cubes with lots of butter and poultry seasoning captures our emotions more than all the other stuff combined.

It's a lot like cocoa butter (it's usually solid), but it smells more earthy.

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

Using cod liver oil, lots of butter and butter oil, no more sugar, cereal, unsoaked flours etc., we have arrested the decay until the teeth fall out and her permanent teeth erupt.

Same goes for the Gomacro bars, I haven't tried the cashew caramel one yet, but the banana almond butter was a bit dull, I expected a lot more, and at 2.79 a pop I'm unlikely to shell out again, although the flavour combinations for the range sound so amazing.

I steam it and add lots of butter one son happily eats it and ome does his 1 bite and no more.

I'm digging these fun flavors a lot, last month we had Peanut Butter + Jelly Quinoa Breakfast Cookies and the month before that it was Blueberry Muffin Quinoa Breakfast... [Read more...]

I don't see how that's right if there's 3 cups of flour + a cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering if this is correct.

I've been waiting a while to try this recipe out but have been hesitant because that is a LOT of butter for such a small cake... but I finally went for it one day when I had a bunch of little kids over... and little kids always need more sugar, right?

Almond butter is also a good fat to have that can provide a lot of creamy goodness, but it's generally more expensive than peanut butter.

I mix it with a tbsp of water and tbsp of nut butter to make an uber creamy dip that has a lot more volume than just a measly serving of nut butter.

When I butter the bread directly, I add a lot more just to get it even spread so this method works to keep the fat at a moderate level.

Plus the dip is a lot more creamy and smooth than thick like a scoop of nut butter on its own.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

Without adding the clarified butter you'd have to add a lot more chocolate per cookie.

I guess you don't have to use a whole stick if you're thinking healthier, but more butter means lots of flavor in the case of this recipe.

One of them grumbled at the fact that we had to use bananas (he doesn't eat fruits) while the other two were a lot more open to trying it out — especially when I mentioned the words peanut butter and chocolate chips.

And it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stick.

Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it off.

It's a little intimidating to comment after alllllll that but we regularly eat pan-fried chicken (flavored with Mrs. Dash), box long grain and wild rice, and frozen spinach with lemon and butter on it... It's not that I don't cook homemade unprocessed meals, but my quick go - to ten - minute dinners are usually a lot more boring.

3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more

If your dough has a lot of butter in it, or very little leavening agent, the cookies will spread more, so give them a little extra room.

I halved the recipe and it made a LOT... more than the amount I get when I buy the earth balance butter (but so much less expensive).

I did a vegan butter recipe that was a lot more complicated, so I really like the simplicity of this.

But after lots of research and even more trial and error I realized that peanut butter dough just doesn't want to be fried.

I like to bake a lot, and have discovered if you need the natural peanut butter to be a little more spreadable and less runny, simply add just a little bit of honey and stir.

For example there are lots of fruity Jamaican curry's, lots of middle eastern dishes include dried fruits in couscous etc, and in more modern times, we've latched onto combinations like salt and caramel, salt and chocolate, peanut butter and chocolate.

Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)

A lot more than second breakfast, which is usually a mug of stale coffee and a few scoops of peanut butter drizzled over an apple or banana.Are you following along?

We enjoy smothering a lot of grass - fed butter all over them which make them taste even better and add more healthy fats so we are satiated with just a few pancakes.

And I also have a lot of homemade peanut butter in the fridge... Even more perfect!

I have seen many chocolate peanut butter overnight oat versions but I am starting to use almond butter a lot more.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

I still make lots of candies, seafoam, divinity, buckeyes, peanut butter fudge, chocolate nut fudge, and many more.

I used to make truffle recipes like these with lots of nuts and seeds, but I've found I digest raw snacks like this much better by leaving those out and just using dried fruit, maybe some raw nut butter which is more ground, and some of my favorite superfoods.

I kept up my workouts for the most part and while I prepped my food for the day, there ended up being a lot more cheat - meal dinners, drinks and extra snacking (read: tons of chocolate and peanut butter with a spoon from the jar).

A bed of tender butter lettuce is topped with sweet potatoes, tart green apples, creamy feta, crunchy almonds and lots more!

There's a lot to love about this recipe: the buttery texture that comes from cooking the apples with the skins and seeds, the shortened cooking time thanks to the use of an oven (apple butter can take 5 to 6 hours on the stove top), and the spicy scent that will fill your house... read more

«We used to eat out a lot more, and when I did cook at home it was a big production, lots of butter and cream like at the restaurant.»

I confess that I have spent lots on money on exotic - sounding / different brands of nut butters (including chocolate almond), but I an trying to make my own more (instead of buying the natural organic ones or using the but butter grinders at stores) to save some money.

Alternatively, use store bought cashew butter (which is a lot more expensive and also not usually raw).

The end result looked a lot like peanut butter I did have to add a bit more water though while it was in the Ninja.