Melt unsalted butter over low heat until the butter breaks down and layers begin to form.
To make clarified butter gently
melt unsalted butter over low heat until the butter breaks down and three layers form.
Not exact matches
Using the same sauté pan as for the onions,
melt two tablespoons of pork fat (or
unsalted butter)
over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked
over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick)
unsalted butter,
melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract
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.
Melted 150g Dr Oetker 72 % dark chocolate in a bowl
over hot water together with 20g
unsalted butter and 1 tbsp of maple syrup.
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.
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.
Melted 2oz
unsalted butter in a pan
over a low heat with 5oz 85 % dark chocolate and left to cool slightly.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons
unsalted butter (
melted, divided) 1 cup frozen kernels (thawed)
* 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.
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.
Spooning
melted unsalted butter, thyme, rosemary, and garlic
over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the
butter mixture and steak juices mingle.
To make this hot cheese sauce, you'll start by
melting 2 tablespoons of Cabot
Unsalted Butter in a saucepan
over medium heat.
Ingredients: 12 ounces fresh cranberries, rinsed and picked
over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick)
unsalted butter,
melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt
While the pasta cooks,
melt unsalted butter in a large nonstick skillet
over medium heat.
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.