Sentences with phrase «more butter before»

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Don't forget to baste with more butter before closing the lid:

Not exact matches

Of the dozen or so friends who were online at 9 p.m. the night before Thanksgiving — most of them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my pie.

Never did cashew nut butter before, but I know how to, just trying to find out how much cashew to buy... And two more questions: a dozen medjool dates are 12 pieces?

Whisk in the butter 1 piece at a time, letting it melt before adding more.

Add the butter, 1 tbsp at a time, whipping until fully incorporated before adding more.

I added some butter to the mix and a bit more Armond milk so it was quite a wet consistency before putting in the microwave.

>> Before I was... Read More about Paleo Almond Butter Cookies -LCB- Flourless, Gluten - Free, Clean Eating, Dairy - Free -RCB-

Plus, anytime you roast the nuts before making a nut butter, that just releases the oils more and makes blending much easier without have to add your own oil.

Now, one more thing before I go and let you get your chocolate making on, these deliciously simple, secretly healthy dark chocolate peanut butter fudge bites we're making... they aren't for the faint of heart.

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 measure anymore when I make this — sometimes I use coconut palm sugar, less nuts, more butter... This is a very forgiving recipe — just taste it before roasting to adjust seasoning but it always comes out good

Heart - Shaped Peanut Butter Blossom Cookies: Here's to showing those peanut butter cookies more love than ever bButter Blossom Cookies: Here's to showing those peanut butter cookies more love than ever bbutter cookies more love than ever before.

And then, as these things happen, while walking past a coffee shop on Sunday, I abruptly decided my husband and I needed a re-up, and while in there even more abruptly decided we had to split the last peanut butter cookie at the shop before someone else got to it.

Or mix grated cheese into the butter mixture and sprinkle more cheese on top before baking.

Reduce the speed to medium high and add the butter, a tablespoon at a time, waiting until the butter additions incorporate before adding more butter.

@Kocchan - Ive never made apple butter before, but I really like the one from the farmer's market compared to store - bought because the flavor seems more intense.

I wanted them a little more oaty, not to mention I wanted more apple butter to cakey bar so I had to test that first before sharing it with you!

Peanut butter and bacon is one of my favorite combinations and once you taste it it makes more sense than just hearing the words together — I've made peanut butter bacon cookies before and they were AWESOME.

I waited until the curd was thickened before adding the butter, a few pieces at at time, waiting until they melted before adding more butter.

I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a more fluffy, less dense texture: cream the butter sugar and egg mixture first (before heating) with my hand mixer.

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough.

I also like to add a little more melted butter before I add the al tartfuo.

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

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.

I would blend the egg in first before the butter too just because it might be more difficult to get it distributed once the butter's in there!

Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it into the butter - flour mixture before adding the rest of the seasonings) for more of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

It's funny, I've been making nut butter for quite some time, but never tried raw almond at home before... I liked this much more than any of the raw nut butters I've purchased.

Add the butter, a piece at a time, stirring until the butter is incorporated before adding more.

... one more thing... i made the almond butter fudge, but used organic peanut butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!

Off heat, whisk in butter a few pieces at a time, incorporating completely before adding more.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

I haven't tried the cookies without the applesauce before, but I would add about 3 tablespoons of the vegan butter spread (or regular butter if you're not vegan) and a few more tablespoons of sugar (about 2 to 3).

I haven't tried sunflower butter before, but am hearing more about it lately.

Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

To make them easy to dig into on Monday morning, bake the scones ahead of time and heat them up in the toaster oven before enjoying with vegan butter or a touch more coconut oil.

Give the chocolate a good whisk before spooning more chocolate over the top of the peanut butter so that the peanut butter is fully covered.

Much more than any nut butter I've ever baked with before, I am so happy you got me into this stuff.

It will take about 10 minutes or more depending on your food processor before it actually turns into a butter.

I cut down the butter and brown sugar, which usually gives pineapple upside - down cake that glazed appearance, but feel free to add more to the ramekins before adding the pineapple on top for a sweeter cake.

The recipe doesn't call for any extra fat, you don't rub the chicken with oil or butter before roasting which I found dubious but turns out the chicken's own fat is more than sufficient.

3/4 cup granulated sugar 2 large egg yolks 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 cups all - purpose flour 1 cup confectioners» sugar 2 tablespoons fresh lemon juice (more if necessary) 1 teaspoon grated lemon zest (zest your lemon before you juice it) With an electric mixer, beat the butter and granulated sugar until fluffy.

Remove from heat and whisk in butter until smooth, adding a couple of pieces at a time and whisking until incorporated before adding more.

With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions.

With motor running, add butter a piece at a time, blending until smooth before adding more.

In this recipe, Nigella uses a water baths to whip up a creamy and luxurious garlic flavored yogurt that is then served with a poached egg (she likes lemon juice instead of vinegar which gives a much more pleasant fragrance) and some toasted buttered sourdough slices and before I forget a generous drizzle of browned butter seasoned with Aleppo pepper.

unsalted butter, melted, plus more for pan 3 large eggs, beaten 1/2 cup coconut milk (shake can to blend before measuring) 1/3 cup maple syrup 2 tsp.