Transfer half of pasta to pan and sprinkle with 1/4 cup of Parmigiano and scatter 1/2 cup
of cubed butter evenly over the top.
Pulse a few times, then add the 6 tablespoons (90g)
of cubed butter and pulse until the mixture resembles very coarse cornmeal.
Not exact matches
Mushroom Soup 2 tbsp coconut oil, olive oil
butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1
cube) vegetable bouillon sea salt and black pepper
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch
cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch
cubes 3 potatoes, peeled and cut into 1 - inch
cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2
cube of unsalted
butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved in 1/4 cup
of apple juice 1 cup brown sugar
cold
butter in
cubes 3 tablespoons
of sugar 1 egg 3 tablespoon
of milk 1 yolk with water or milk to brush the pie Caster sugar to powdered To filling 500 grs.
For short crust pastry: 150 grams all - purpose flour 100 grams cold
butter, cut into
cubes 40 grams icing sugar Pinch
of salt 1 tsp.
Dump all the cold
cubed butter into the bowl and begin to smash all
of the
cubes to sheets.
I can't totally explain it, but something about bread
cubes with lots
of butter and poultry seasoning captures our emotions more than all the other stuff combined.
Run Bullet until well - blended, then add a few more
cubes of butter and repeat.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch
cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted
butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1»
cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
For the crust: 150 grams all - purpose flour 100 grams cold
butter cut into
cubes 50 grams sugar powder Pinch
of salt 1/2 tsp.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter,
cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Add the
cubed butter and lard and pulse the machine until the fat is size
of small peas mixed with the flour.
1) 450g
of self - raising flour 2) 150g
of butter, cut into small
cubes 3) 3 eggs, beaten 4) 3 tablespoons
of milk 5) 1 tablespoon
of salt 6) 200g
of cheese in slices, cut into small squares 7) 200g
of ham in slices, cut into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small
cubes and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices
of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice
of 1 lime 10 tablespoons
butter, softened and
cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
Add in the
butter cubes and cut and rub using your fingers until the largest pieces are about the size
of peas.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch
cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
1) Chop onions and garlic 2) Cut beef livers into small
cube - sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Ingredients 1 tablespoon
butter (or olive oil if you prefer) 1/2 to 1 cup
cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese
of your choice)
The chocolate is the only flavor I have tried - I mix 1 scoop with a banana, a splash
of water, 4 ice
cubes and a scoop
of peanut
butter.
I cut the bread into small
cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick
of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
1 and 1/4 cup
of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond
butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice
cubes 1 tablespoon
of coconut flakes plus more for garnishing
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small
cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
In a food processor first add flour, followed by frozen
butter cubes, salt, sugar, and about 4 tbsp
of ice cold water.
Cubes of apple laced with peanut
butter dominate every bite
of this thick and creamy oatmeal with crunchy walnuts and warm notes
of brown sugar and cinnamon.
Then use your fingers or the palms
of your hands to press each
cube of butter into a flat sheet.
FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into small
cubes, drizzle with garlic - spiked
butter with a pinch
of salt, and toss to coat.
Put the
butter and shortening
cubes in a single layer on a flour - dusted plate, with the shortening off to one side
of the plate by itself.
Another thing a lot
of people commented was that they melted the
butter instead
of cubing it.
By Good Hemp Nutrition INGREDIENTS: 1 scoop
of organic hemp protein powder 1 tbsp natural peanut
butter 1 cup
of almond milk or hemp milk 1/2 banana (preferably frozen) 3 - 5 ice
cubes PREPARATION: Blend and enjoy: --RRB-
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams)
of softened lard or
butter Pinch
of salt 10 ounces (300 grams)
of a young Pecorino cheese, cut into
cubes Zest
of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
To the above bowl, add 1 stick
of cold
butter (cut into small
cubes) and using your fingers break the
butter and incorporate it into the dough.
Crush 1 clove
of garlic and heat on low with 1
cube of butter or margarine for 1 minute.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold
butter, cut into small
cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type
of sugar with large crystals) Streusel
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one
cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g
butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed
butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (
cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
half a tsp
butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch
of root Ginger 600g Butternut Squash, peeled, deseeded and chopped into small
cubes 1 litre
of homemade vegetable stock black pepper, optional
approx: 1/2 cup vanilla unsweetened almond milk 3 small ice
cubes 1 large hand full
of spinach 2 tbsp peanut
butter 1 frozen banana (super ripe)
Seven Layer Bars (Spread each layer on top
of the other starting with graham crackers) Melt 1
cube of butter in a 9 by 13 pan then add in layers: Bake at 350 for 25 - 30 minutes.
1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL
butter, cold and
cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest
of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or
cubed peach slices)
I tucked pieces
of apples and pecans between the
cubes of bread, then added bits
of butter to the top.
Using a pastry blender or a fork, cut the
butter cubes into the dry ingredients until they are the size
of pebbles.
If the mixture looks soupy, you can add a few
cubes of chilled
butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
1 tablespoon chia seeds, whole 1 tablespoon raw coconut
butter 2 tablespoons raw cacao powder 1 fresh medjool date, pitted pinch
of pink salt pinch
of ground cinnamon pinch
of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice
cubes
Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch
of salt 6 tablespoons
butter, cold and
cubed 1/2 cup heavy whipping cream 1 large egg 1 cup chocolate toffee pieces
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock
Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper
Add the bread
cubes, apple, and dot with the 8 teaspoons
of dairy free
butter.