Sentences with phrase «oil and butter when»

Not exact matches

Hi Claire, perhaps the cacao powder, coconut oil, almond butter and maple syrup didn't melt completely when you were heating it.

I thought the shallots sounded like a good addition, and the recipe had the added advantage of quantifying ingredients since I've never measured the butter, oil, or garlic when I've made it.

When the syrup begins to bubble, add the coconut oil and peanut butter and continue stirring until you have a good mixture.

And when replacing oil for butter in recipes such as pancakes, make sure to use a neutral tasting oil such as canola or vegetable.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

No additions or substitutions are needed, although when I don't have coconut oil, I've used regular canola oil and butter and both have worked fine.

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

French, Italian, Chinese, Greek... no sooner has the name of the culture been spoken when visions of buttered poultry, olive oil, rice, and lamb spring to mind.

Keep in mind, when substituting coconut oil for butter in baking recipes that butter is approximately 80 % fat and 20 % water.

All this bits and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not butter, you have pasta but no sauce, or garlic but not oil sometimes your cooking just gets stuck.

When hot, add butter and olive oil.

Now, when adding the vegetable oil, I added it after I creamed the butter and sugar light and fluffy.

The first steps in making this version are pretty much the same as when making regular coconut butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of salt.

If you use cocoa butter instead of coconut oil it sets well when cooled and doesn't melt.

Mixing the coconut oil with shea or cocoa butter will raise its melting point and keep it more solid when its warm.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer and sweeter, feel free to add more butter / oil and sugar.

But the skins wouldn't come off even though the nuts were browned and fragrant and then when I processed them, they wouldn't come together to form a «butter» until I added some coconut oil.

* I like my chocolates best when made with cacao butter, but this can be an expensive and hard to find ingredient, so you can just sub in coconut oil instead!

When I'm really in need of comfort (hard day at work, cold, rainy night, general cloudy mood), I will make a big bowl of penne pasta tossed with some butter and olive oil, sea salt, black pepper, and freshly grated Pecorino.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and seWhen done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and sewhen ready to reheat and serve.

Ya, you can ask them to cook the hash browns in oil instead of butter, but there is something about the rich flavor and crispy texture you get when your potatoes are cooked up in a slab of butter.

When the bread is smooth and no longer sticky, add 1 Tbsp butter or oil or shortening to the mixing bowl and place the dough in it again.

And every once in a while (like days when I've already consumed three servings of peanut butter) I'll replace the peanut butter with 1 tablespoon of coconut oil and 3 tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverageAnd every once in a while (like days when I've already consumed three servings of peanut butter) I'll replace the peanut butter with 1 tablespoon of coconut oil and 3 tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverageand 3 tablespoons of powdered peanut butter (which is totally gross as peanut butter but awesome in blended beverages).

Besides adjusting amounts of flour and liquids, some bakers also seem to swear by adding boiling hot liquids when creating vegan sponge cakes; and swapping butter for oil might also be a possibility in achieving a cake that is lighter / less dense (especially when, say, silken tofu is used).

I followed this recipe word for word and when the cashew paste got into pan with the sugar and started heating up, all the fat separated out and it left a clump of nut - butter and sugar sitting in a pool of oil.

When ready to serve, heat a large saute pan over medium - high and add the olive oil and butter.

It's the same oil I substitute butter for when I feel like eating cleaner and I also use it to make my homemade soap!

And I usually made the white sauce with skimmed mile, and sometimes an olive oil / butter blend when I felt I needed to watch saturated faAnd I usually made the white sauce with skimmed mile, and sometimes an olive oil / butter blend when I felt I needed to watch saturated faand sometimes an olive oil / butter blend when I felt I needed to watch saturated fats.

When muffins are finished baking and have cooled for about 5 minutes, dip tops of muffins in the melted coconut oil (or butter), and then in the cinnamon sugar mixture.

When I have the butter and oil in the double boiler the mix is creamy and smooth, but as soon as I add the extract it «coagulates» and turns into a chunky pudding like paste.

When the butter and oil are hot, the butter will start to foam a little, this is when you want to add your potatWhen the butter and oil are hot, the butter will start to foam a little, this is when you want to add your potatwhen you want to add your potatoes.

As far as toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butter).

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornmeal.

Fake butters have water and oil, and don't function like butter when cooked.

Oh, speaking of fats, here's a tip for the calorie conscious: when simmering your soup aromatics, skip the oil or butter and use the same amount of your stock instead.

During National Olive Oil Month, Pompeian will reward consumers who pledge to use olive oil instead of butter when cooking and bakiOil Month, Pompeian will reward consumers who pledge to use olive oil instead of butter when cooking and bakioil instead of butter when cooking and baking.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

Once Upon a Chef: This loaf kept popping up as the # 1 search result when I typed in «best pumpkin bread recipe» and the photos looked SO appealing... alas, although it was a beautiful color, it was strangely bland and a little dry (it was one of the all butter loaves, which tended to be more dry than the oil - based loaves).

When consistency turns into a butter, add oil and salt (and sweetener if using) and continue to blend.

Wrong if I do as you say I will get a runny mess you need it to settle more, and pour off the oil and set it aside.I have been eating «natural peanut butter» for 42 years, when i was a kid we used to buy our PB by 5 gal can.

Be careful not to over-process the mixture, as the peanut butter will release excess oil when over-mixed, and that will make the batter feel very oily to work with.

My children smelled of coconuts when they were infants (because they were always rubbed with coconut oil or eating coconut butter) and were nicknamed coconut babies by my friends and family.

Most of my baked goods will be moist right after baking (which is why I don't use the toothpick test), and do best when completely cooled before serving / cutting (since I don't use oil or butter or other fats).

When the mixture is smooth add the coconut oil and cacao butter gradually.

I substituted a few things... pecans and peanut butter to replace almonds, some coconut flour works great when short on flaxmeal, no vanila due to allergy and Earth Balance for half of coconut oil and they are so good they disappear in half a day.

When I made my homemade almond butter (with a bit of salt, almond oil, and raspberry honey) I used unsalted roasted almonds, which I checked to make sure were free of flour dusting.

There is only 1/4 c coconut oil in the lemon version but yes, butter should work the same way as it's liquid when melted and solid when cold (just at slightly different temps than the coconut) and would taste gorgeous.

Add a couple tablespoons of butter or coconut oil to your skillet (on medium low), and when it's melted add batter in four equally sized pancakes.

When I fried them, I dipped them in egg and then put them directly into hot coconut oil and butter.