Sentences with phrase «melted butter so»

At the least, brush with melted butter so the fruit doesn't dry out.

It is made by slowly melting butter so milk solids separate and only the pure butter fat is left behind, which is Ghee.

It's a good idea to have all the ingredients measured before melting the butter so that they are ready to mix in once the butter and honey are melted.

Begin melting the butter so it's ready to be added later.

Not exact matches

Because you know your mother wouldn't trick you, And life (so far) has not been dangerous, You dip the gutted heart in melted butter And gird your novice tongue for the unknown.

Picnic spots, grassy knolls, and sun light streaming in like so much melted butter on open farmer fruit and vegetable stalls and outdoor cafes, are just some of the main attractions.

I love stirring in manuka honey, slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add almond milk for extra creaminess before stirring in some almond butter and baobab at the end.

I've always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it — you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted!

I melted my very expensive and hard to find cocoa butter, and the other ingredients and it just looked awful, (i did it over a Ban Marie so it was gentle) it totally split and tasted terrible....

First batch I made had the separation of the cocao butter issue, so I melted the butter first as suggested, but this time the maple syrup has sunk to the bottom of the moulds and therefore not solidified.

So I melted more coconut oil, nut butter and maple syrup to double that quantity and tried to add it but still it was very thick, stiff and lumpy.

You could try using melted cacao butter, or something like almond or macadamia oil instead, although sadly I haven't tried these myself before so I'm not too such about the flavour and ratio.

It also makes the butter melt much faster, so if your butter is too cold to spread, consider grating it first and then topping toast, veggies, or a baked potato!

It doesn't melt like butter so you'll have more of a cakey cookie!

Hi Marzia, thanks so much, I discovered that in order to substitute milk for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place of the cream.

I thought I'd prep properly, so I got all the spices together so they'd be ready to add to the hot melted butter.

After 30 minutes take it out and turn all the vegetables over so that they get coated in the melted butter.

Melt 1 tbsp butter in a saute pan over medium heat until it browns (we brown the butter so it takes on a nutty flavor).

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

I didn't have salted butter, but I read somewhere that it's like 3/4 tsp / stick, so I just added 3 healthy pinches of kosher salt to my melted butter - just right.

so much difference from room temperature water and melted butter... special pastry flour I am not going to quit with my poor experience, I will try this new method..

In the end, itself was a bit bland, so I melted some butter, put in salt pepper and garlic powder, brushed it on the biscuits and rebaked for 5 more minutes.Any ideas as to where I could change the base dough to a bit more flavorful?They turned out very good as sides with spaghetti though.

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.

I have a fantastic brownie recipe that is mixed up in a similar fashion, stirring the sugar into the melted butter, etc. so I knew these would be good the minute I read the recipe.

I used applesauce in place of butter to ensure these could be dairy free so my dad could eat them, but if dairy isn't a concern for you then feel free to switch out the applesauce for an equal amount of melted butter.

If you don't have an electric mixer, it should be fine but will probably just take a little arm muscle I'd recommend melting the butter first so it's easier to mix!

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).

This might sound silly, but I would so love and appreciate a bit of clarification, regarding «stir in the butter until melted».

You probably need to make the crumbs (use a food processor and pulse until it resembles coarse sand) so do that then once the butter's melted add the crumbs and sugar and mix until it's combined.

Melt the butter and chocolate together in a pan, heating gently and stirring every so often.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

The butter and sugars are melted, then the dry ingredients are mixed into the same pot, so no mixer is necessary!

So after some trial and error, I decided that I would simply mix the lemon pepper seasoning with some melted butter and baste the wings with that once they were good and crispy.

Using oven mitts to handle it, very carefully place the butter into the cast - iron skillet (or the baking dish if not using cast iron), and then slide it into your preheated oven until the butter is melted and bubbly, 5 minutes or so.

Remove 2 tablespoons of the melted butter right away — you'll need this to brush the cake tins later — cover and keep it at room temperature so that it remains liquid.

Cocoa butter has a higher melting point than coconut oil, so I hoped that would stop them from melting too much.

Stir occasionally until everything is just melted together, immediately removing from heat, so as to make sure the butter doesn't separate from the sugar and chocolate.

Coconut oil replaces the butter in traditional homemade biscuit recipes and makes these so light and velvety they almost melt in your mouth!

I always refrigerate my cookie dough before baking off the cookies so that the butter doesn't melt too quickly and the cookies spread out too flat.

I ordered the book today (11-11-13) and my favorite bread memory is most parents fresh bread that is straight from the oven and still so warm that the butter melts as your putting it on the bread and the crust is good and crunchy.

Now, these chewy chocolate chunk cookies with hazelnuts are so easy to make simply because you use melted butter.

This looks so pretty and sounds awesome Love the melted cookie butter glaze — it looks amazing!

It seemed to mix into the sugar as it melted, so I never had the stage of melted butter on top of the sugar.

Oh, and the brown butter is melted rather than chilled and softened, so this is a no - waiting, no - mixer recipe.

In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil.

So for this cookie, I started by melting the butter, then I add my espresso powder to it and stir until blended, it will look like dark espresso butter soup.

The streaks of butter throughout the dough are what will help puff up the pastry and create layers, so don't let it melt before it gets to the oven!

Butter was soft not melted so my wet ingredients didn't make a syrup exactly... Maybe that was it.

Watching butter melt on English muffins is so satisfying to me for some reason!