While the pasta cooks,
melt unsalted butter in a large nonstick skillet over medium heat.
Add the rapini back to the hot pot that you have
melted unsalted butter in, with a teaspoon of oven roasted garlic purée from your refrigerated jar.
Not exact matches
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle
in olive oil [see Chef's Note] 2 tablespoons
unsalted butter, room temperature 1 tablespoon
unsalted butter,
melted Gray salt and freshly ground black pepper, to taste
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick)
unsalted butter,
melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack
in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them
in the higher part of the oven so they would not burn).
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons)
unsalted butter,
melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
In a medium saucepan over medium - low heat, combine 1/2 cup
unsalted butter and 1/2 cup Nutella until
melted and combined.
In a medium skillet,
melt 3 tablespoons
unsalted butter over medium heat.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g
unsalted butter,
melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting
In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g
unsalted butter,
melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened
unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar
in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g)
unsalted butter,
melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk
in a large bowl and mix to combine.
Homemade Fresh Donuts Recipe Image & Recipe: Dee Na Ingredients: 1 1/8 cup Whole Milk, Warm 1/4 cups Sugar 2 1/4 teaspoons Active Dry Yeast 2 Eggs, Beaten 1/2 cup +2 tbsp
Unsalted Butter,
melted 4 cups All - purpose Flour 1/4 teaspoon Salt Direction: -
In a pan, take milk n sugar -LSB-...]
In a mixing bowl, add in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamo
In a mixing bowl, add
in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamo
in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of
melted unsalted butter, and ⅛ teaspoon of ground cinnamon.
Now add
in 1 tablespoon of
unsalted butter and stir continuously until
butter is
melt.
Transfer into a bowl and add
in 2 tablespoons
melted unsalted butter and stir until homogeneously mixed.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g)
unsalted butter,
melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2
in) round loose - bottomed tart pan *.
1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced
in half 1 teaspoon lemon juice 2 tablespoons
unsalted butter or dairy - free alternative,
melted 2 pie crusts, one partially baked
Ingredients for brownie batter: 1/2 cup
unsalted butter,
melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/4 tsp salt 1/2 tsp vanilla 1 cup all purpose flour Directions:
Melt butter in a microwaveable bowl.
Melted 150g Dr Oetker 72 % dark chocolate
in a bowl over hot water together with 20g
unsalted butter and 1 tbsp of maple syrup.
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.
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons
unsalted butter Instructions:
In stock pot heat
butter until
melted, add onions and sweat until translucent.
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it
in a sauce pan and added the following 1 tablespoon
unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it
melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
Then add 8 oz of semi-sweet chocolate chips, 1 tablespoon of
unsalted butter, and 5 oz of sweetened condensed milk
in a mixing bowl and
melt over bain - marie, hot water bath.
Melt, five tablespoons of
unsalted butter in the microwave.
90 g
unsalted butter, softened 70 g confectioner's sugar 4 eggs, yolks and whites separated 90 g dark chocolate,
melted in bain - marie 90 g all - purpose flour, sifted 70 g caster sugar
For the almond crumble: 2/3 cup whole oats, ground to a flour
in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4 cup
unsalted whole almonds, coarsely ground
in a food processor or chopped medium fine by hand 6 tablespoons
unsalted butter,
melted and cooled
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of
butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter,
melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2 Cup of
unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon
In a small sauce pot heat stick of
butter on medium heat until melted and br
butter on medium heat until
melted and browned.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone
in roast
in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons
unsalted butter (1/2 stick),
melted Salt and freshly ground black pepper
In a small bowl, combine 1 cup icing sugar, 1 tbsp half and half, 2 tsp
melted unsalted butter, and 1/2 tsp vanilla extract until smooth.
In a large pot
melt 1 1/2 tbs of
unsalted butter over medium heat.
In a 10 - inch nonstick ovenproof skillet set over medium - high heat,
melt 2 tablespoons
unsalted butter.
Melt in a tablespoon (or three) of
unsalted butter when adding the salt to make a rich, buttery caramel.
4 large boneless skinless chicken breasts, cut
in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed
in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed
in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons
unsalted butter,
melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Melted 2oz
unsalted butter in a pan over a low heat with 5oz 85 % dark chocolate and left to cool slightly.
* Lemon Ginger Rosemary
Butter: Melt 1/4 cup / 2 oz unsalted butter in a small saucepan over medium heat, long enough to let the butter start to brown
Butter:
Melt 1/4 cup / 2 oz
unsalted butter in a small saucepan over medium heat, long enough to let the butter start to brown
butter in a small saucepan over medium heat, long enough to let the
butter start to brown
butter start to brown a bit.
1 stick
unsalted butter, or non dairy margarine,
melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit if using salted nuts) 1 cup (4oz or 140g) Better Batter Gluten Free Flour 2 cups mix -
ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut
butter chips, roasted nuts, etc), divided (you may omit nuts if allergic.
MAKES ABOUT 1 CUP PREP: 15 MINUTES TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010 INGREDIENTS 1/4 cup (1/2 stick)
unsalted butter 1/2 cup maple sugar 3/4 cup heavy whipping cream 1/8 teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION
Melt butter in heavy medium saucepan over medium heat.
While the chicken cutlets are baking,
melt 1/2 stick
unsalted butter in a small saucepan.
Cinnamon Swirl Raisin Bread 5 cups (625g or 22oz) cups plain flour 1 1/2 teaspoons instant dried yeast 1/4 cup (40g or 1 1/2 oz) dry milk powder 2 1/2 teaspoon (15g or 1/2 oz) fine sea salt 400 ml (400g or 14floz) lukewarm water 2 tablespoons honey 1/2 cup (130g or 4 1/2 oz)
unsalted butter,
melted extra plain flour for kneading
In a large mixing bowl mix together the flour, yeast and milk powder.
To make this hot cheese sauce, you'll start by
melting 2 tablespoons of Cabot
Unsalted Butter in a saucepan over medium heat.
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed
in a food processor) 6 tablespoons
butter,
melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick)
butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon
unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.
Crust 2 1/4 cups graham cracker crumbs (or 17 whole graham crackers pulsed
in a food processor) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup + 2 tablespoons
unsalted butter,
melted and cooled Filling 7 large egg yolks -LSB-...]
6 fl oz (3/4 cup) milk 4 tbsp
melted unsalted butter 4 oz (1 cup) wheat flour 1 tbsp brown sugar 4 oz (1 cup) wheat germ Preheat the oven to 350 deg F, 175 deg C. Place the milk,
butter and sugar
in a bowl and mix well.
I have also started with a base of some kind of nut
butter (cashew, almond), then added equal (to the nut
butter) amounts of
butter (Kerry Gold
Unsalted) and coconut oil — all
in food processor — puree until all mixed, start with the most solid one first, and
melt the coconut oil — then add the cocoa powder and some vanilla extract, see if you like the sweetness — can we say delicious!
Then make a selection or mixture of the creamy fats you have
in your fridge: i.e. coconut - milk yogurt or full - fat greek yogurt, heavy cream, creme freche,
melted unsalted organic
butter, goat's milk cream cheese, and maybe add a 1/2 tsp of lemon - flavored cod liver oil for your omega - 3s, etc..
In a small bowl, mix together the wet ingredients of eggs,
melted unsalted butter, and vanilla extract.
In the directions, the picture shows (apparently) unsalted butter and cacao butter being melted in a double boile
In the directions, the picture shows (apparently)
unsalted butter and cacao
butter being
melted in a double boile
in a double boiler.
To prepare these cuties, all you need to do is to mix together Nutella,
melted unsalted butter, an egg, flour, and sugar
in a bowl...
Buttercream Ingredients: 2 Sticks
Unsalted Butter, softened 1/4 Teaspoon Sea Salt 1 Teaspoon Vanilla Bean Paste (available
in most specialty kitchen stores) 3 Cups Powdered Sugar, sifted 2 Tablespoons Heavy Cream 4oz Good White Chocolate,
melted and cooled slightly
Ingredients 5 tablespoons
unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled
Melt the
butter in a large, heavy pan set over medium - high heat.