Sentences with phrase «of butter until»

Piece by piece, using a hand blender or a whisk, whisk in 6 tablespoons of the butter until emulsified.

In a big skillet, on a medium heat, heat up 2 tablespoons olive oil and 2 tablespoons of butter until melted.

Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.

Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted.

For a final, roasted look fry them in a pan with a tablespoon of butter until the become golden - brown.

Add TABASCO ® Sauce and then slowly add the cubes of butter until all butter is emulsified into the mixture.

In a small bowl, mix together the peanut butter, powdered sugar, and 1 tablespoon of butter until smooth.

In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth.

Serve the Udon noodle soup immediately and garnish with additional sliced green onions and a pat of butter until melted, for garnish.

When filling the crêpes, I like to fry them in a little bit of butter until they are warmed, and then top them with crumbled feta cheese and pine nuts.

With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.

Use your fingers to work in 2 T of the butter until it's mixed in well, so it looks like sand.

Either transfer to a stand blender or use a hand blender: blend in the chunks of butter until the curd is very smooth and silky.

Heat the stick of butter until halfway melted.

Sauté leeks in 2 ounces of butter until translucent and remove from heat and cool.

Bring the syrup in the pan up to a boil for a minute or two until it thickens, then stir in 1 tablespoon of butter until it melts.

Add a little dab of butter until melted and remove excess with a folded paper towel.

Take 4 tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1/2 cup of butter until light and fluffy.

Cut in 1/2 cup (1 stick) of butter until crumbly.

The recipe I saw whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??

Hi Loyce, They do soften as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a tablespoon of butter until softened.

Cut in 1/4 cup of butter until you have a crumbly mixture.

It is simmered on the stove with half and half and a bit of butter until it is golden brown and caramelized.

Not exact matches

While we've come to think of the iconic PB&J as a convenient, healthy alternative to a sandwich made with lean meats or veggies, a classic peanut butter and jelly sandwich packs more sugar and calories than the standard turkey and cheese or hummus sandwich — and has less protein, a key muscle - building ingredient that also helps keep you feeling full until your next meal.

They chase each other around a tree until they are reduced to a pool of melted butter.

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

In a bowl of a stand up mixer fitted with a paddle attachment, combine all the butters with the honey / coconut sugar and vanilla bean seeds and beat until well incorporated and fluffy.

We have tried making our own nut butter a few times in the past years, but it wasn't until a couple of weeks ago that we really got the hang of it.

Cut in shortening and butter (or all the butter, if only using butter) until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat.

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!

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter forms.

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

Beat a third of the vanilla milk into the butter mixture until incorporated, then a third of the flour mixture until incorporated.

Mix on low until combined, and repeat with the second half of the flour mixture and browned butter.

Meanwhile, beat the butter and sugar together for a couple of minutes, until creamy and light.

I took the glaze out of saucepan and put it in a different bowl, added a bit more powdered sugar (to soak up the butter,) and then added some milk until it was a true glaze.

In the bowl of an electric mixer, beat the butter on medium - high speed for 2 - 3 minutes, until light and fluffy.

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Spread the Parmesan cheese on a flat surface, and press each buttered side of the sandwiches into the Parmesan cheese until it's covered with cheese crumbs all over.

Once the almond butter layer is set, pour on the rest of the chocolate (if it hardened a bit, you can microwave it briefly until it's pourable again) and refrigerate until set.

In a separate large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

for the cinnamon cream cheese frosting: - In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy (about 2 - 3 minutes).

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Eventually you will be able to pick up the ball of candy, and, with buttered hands, twist and pull the candy for a good 10 minutes or until it begins to turn lighter in color.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1 - 2 minutes, until fluffy.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Could also do butter or whatever else you want — Heat on med, stirring occasionally, 2 - 5 minutes, until it starts to look like the inside of a blueberry pie!

In the bowl of a stand mixer, cream the butter until light and fluffy, about 2 minutes.