Sentences with phrase «lots of butter as»

My husband had 3/4 of the loaf by himself with lots of butter as soon as it came out from the oven then with scrambled eggs!

Not exact matches

As I usually only make one lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!

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

And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then lots of other fruit, some spinach or kale, dates and then a mixture of some nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond butter etc..

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

The food processor is great for a lot of the dessert recipes, nut butters and hummus where as the blender is better for smoothies.

As far as the ingredients go, because there are not a lot of competing flavors in this cookie this is one time when buying a good quality unsalted butter is advisablAs far as the ingredients go, because there are not a lot of competing flavors in this cookie this is one time when buying a good quality unsalted butter is advisablas the ingredients go, because there are not a lot of competing flavors in this cookie this is one time when buying a good quality unsalted butter is advisable.

If the mashed potato recipe they're accustomed to is the traditional one made with milk and butter (as opposed to one decked out with cream cheese, sour cream, and lots and lots of butter), I think you'll do just fine.

For the grits, I just cooked them as usual and added lots of butter and cheese: --RRB-

I packed a lot of non-perishable food such as gluten free jerky or coconut butter and used my yelp app to find organic and grass fed restaurants along the way.

It's a very basic recipe: basically a flourless peanut butter cookie (I make a lot of these types of cookies), with mashed bananas as a filler, and oatmeal to make it healthy (yes, I believe if it has oatmeal then it is healthy), and dark chocolate chips to make it... sublime.

I * might * try changing the ratio of sugars or butter, as my original, amazingly wonderful, gluten filled old cookie recipe was like 2 sticks of butter and lots o» sugar, but for now this works!

Now a lot of people like peanut butter, but Nick, you have truly validated yourself as a devout peanut butter lover.

Flour a flat surface and a rolling pin with lots of flour (as the almond butter makes the dough very sticky), then roll out the dough to about 1/4 - inch thick.

I've heard several people have succes with using it in baking recipes, but i don't have a lot of experience with using it as melted butter myself, so you'll have to do a little experimenting there

The grass - fed butter provides these same fats and lots of vitamin A, D, E & K2 as well as the gut healing fatty acid butyrate.

Variety is extremely important in a vegetarian diet, and as I already eat a whole lot of cashews (hello cashew butter) I wanted to experiment with a different type of nut.

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

Wrapped in foil and baked in the open fire, then topped with all sorts of goodies, Mum always had coleslaw, Dad and my brother opting for baked beans and eggs, where as I always stuck with butter, lot of butter, cheese, sour cream and fried bacon and onions.

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

This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

There are lots of other polenta recipes that call for milk, vegetable stock, butter or cheese (all vegan, of course) but I like the simple, delicately sweet flavour of the cornmeal just as it is.

Do you think adding some raw honey to the egg + bannana would go well??? I have seen a lot of recipes that add a tablespoon or two of penaut butter to the egg + bannana and I figure the raw honey is about the same consistenancy as peanut butter.

I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.

My breastfed daughter seemed to also have a bad reaction one day after I had almond milk and a lot of almond butter (hence I stopped drinking almond milk and eating nuts in general), as well as after I had shellfish.

If I order daal makhani at a restaurant, it will most likely already be cooked (the richness of flavour comes with cooking for longer) and it will contain lots of butter and cream, which is expected given that the word «makhani» translates as butter.

Coconut butter tastes very much of coconut and is a lot thicker and creamier so it's nicer used as a spread if you enjoy the taste of coconut.

Packed with my favorite protein — almond butter and are in mini muffin form so they can be popped in your mouth as you run to your next task, errand or nearby paint brush I share a lot of muffin recipes as my family seems to gravitate towards them for snacking or on - the - go breakfast ideas.

I've got lots of coconut flakes & want to try this recipe asap as I LOVE ANYTHING COCONUT & coconut butter would be fantastic.

A common mistake people make when going grain free is replacing grain based flours with nut based ones, and lots of nut butters as well.

As a Nashville born - and - raised matriarch she was a big fan of good ol' Southern decadence (lots of butter... and I mean LOlots of butter... and I mean LOTSLOTS).

Like a lot of folk I do the black bean brownie thing, as well as the adzuki brownie thing (such a sweet little legume) so this is a nice take on the idea, especially with the almond butter.

Just a few great add - ins for natural health are fresh lemon which can increase the shininess in your hair as well as boost collagen in your skin because of the high level of vitamin C. Almonds are another great choice and here again, all natural almond butter can work, but as another healthy fat, almonds that contain a lot of protein and fiber.

I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!

This could depend on which kind of nut butter you used, as they can vary a lot salt flavor.

A lot of cold noodle recipes call for peanut butter or almond butter; soy sauce; and sesame oil or seeds (as well as gluten - ful noodles).

I see a lot of recipes calling for clarified butter as a topping but I really think the clarifying step is unnecessary.

As a mother of children with multiple food allergies and sensitivities, I've had to figure out what to feed my kids with a hell of a lot more restrictions than friggin» peanut butter.

I have made sure to eat lots of meat, egg yolks, cheese, butter, and veggies as well as supplement with coconut oil, Vitamin D, and fish oil.

The powder is bitter all by itself, however, so most recipes call for lots of sugar and fat (usually butter or other dairy), as well.

It's quick and easy to make — but it contains refined flour, a lot of additives and processed ingredients, and combined with butter and syrup accounts as one of the worst sugar bombs you could stuff your body with, especially at breakfast.

My hubby, who's from Texas, grew up eating not just plenty of meat, but also meals made with other animal - based fats, like butter, and bacon grease, as well as lots of dairy based sauces.

Mango butter is incredibly rich and good enough to eat — a lot of people use it as an alternative to coconut oil for baking.

People often hear the word smoothie and think it's a healthy snack or meal replacement, but most are very high in sugary ingredients such as fruit juice, frozen yogurt, honey, and bananas or they contain a lot of fat (think ice cream, peanut butter, syrups or chocolate).

Apart from its use in curry powders, it works well by itself with anything oily or fatty, so turning cooked peeled potatoes in butter or oil with turmeric gives a good result, as would doing the same with carrots or parsnips; adding garlic and lots of parsley would be even better.

But the fact is, there is a lot of research and documentation on the health benefits of butter, such as the following...

A diet high in saturated fat — found in meats, butter, and dairy — ups your risk of high cholesterol, as does consuming a lot of foods high in cholesterol, such as beef and full - fat milk products.

My biggest issue is you don't get enough vitamin D with the K2 ones but just make sure getting some really good K2 in your foods which fermented foods are gonna have a lot of K2 uhm — a healthy gut bacteria makes some K2 and then also a healthy grass - fed butter or ghee are gonna be other excellent sources of vitamin K2 as well.

As you know, us keto - heads eat a lot of coconut oil, coconut butter, and other coconut derivatives.