Sentences with phrase «other tablespoon of butter»

Put the carrots, other tablespoon of butter, sugar and thyme leaves in a wide shallow frying pan with a lid.

Melt the other tablespoon of butter with the olive oil in a large skillet over medium heat.

Heat the other tablespoon of butter in your largest soup pot.

Not exact matches

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

Heat 1 tablespoon of the butter in a medium cast - iron (or other non-stick) skillet over medium - high heat.

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

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)

Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of cashews or other nuts, or a tablespoon of nut butter, at least 4 times a week.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

I added 1/4 cup chopped peanuts and 2 tablespoons of peanut butter to the other ingredients, then sprinkled chopped peanuts on top.

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

2 cups organic whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract

1 cup butter, softened 3/4 cup brown sugar 2 cups AP flour 1 teaspoon baking soda 1 tablespoon instant espresso grinds 1/2 cup unsweetened cocoa pinch of salt 1 egg 2 teaspoons vanilla 1/2 cup semi-sweet chocolate chips sprinkles or other toppings

And so we looked at the ingredient list; a pound plus four tablespoons of butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and ends.

Spread a tablespoon of green chutney onto each of the four of the bread slices and butter on the other four slices.

I only had a tablespoon of almond butter so I used sunflower butter for the balance and I didn't have almond milk so I used diary free coconut milk nog, ’ t is the season LOL:) Great recipe that I look forward to making and sharing with others!!!

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

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.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

Anyway, I like to get 30 grams of protein in the morning so that means I put in 4 scoops of the Less Naked Chocolate Pea Protein and then usually a tablespoon or two of peanut butter powder or some other protein powder to get us up to 30 grams of protein.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Like others, I took your suggestions (subbing in some whole wheat flour and reducing the sugar), and I also halved the butter (adding a few more tablespoons of buttermilk to guard against dryness).

Some saag recipes call for as much as a half cup of butter or ghee, while other go spartan with a tablespoon.

6 eggs 1 cup cottage cheese 2 tablespoons Stevia in the Raw (or other sweetener to equal 2 tablespoons of sugar) 1 1/2 teaspoons baking powder 1/3 cup coconut flour 1 teaspoon vanilla 1/4 cup vanilla whey protein powder 1 tablespoon butter — or as needed

For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice

The other half I made with chocolate extract, chocolate liquid stevia, a couple tablespoons of peanut butter powder and 2 Tbs.

Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for garnish Makes 4 servings.

If you are using a thinner almond milk or other plant milk, I would recommend using Amy's original measurement of 1 tablespoon coconut butter.

• If you won't be using brioche or any other buttery - type vegan bread to make this, you could make a compound of nondairy butter with the fruit: just mash 2 tablespoons (28 g) softened nondairy butter with the fruit until combined.

Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon

Substitution Options: Almond milk: any other nondairy milk Coconut butter: 1/4 cup chopped fresh young coconut meat Dates: 1 tablespoon sweetener of choice or stevia to taste

2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of French bread, cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish

Ingredients: 1/2 ripe banana, frozen 1/2 medium apple, chopped 2 tablespoons old fashioned oats 1 tablespoon almond butter 1 cup unsweetened almond milk 1/4 teaspoon cinnamon 3 ice cubes Notes: Other readers have recommended adding a scoop of protein powder and even a little bit of coffee to this recipe to jazz things up.

100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for garnish

Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing (or a tad bit more if you like).

Substitution Options Pumpkin: bake and use two sweet potatoes instead of one Coconut butter: almond butter, melted coconut oil, or just leave it out Stevia: 1 tablespoon maple syrup, raw honey, coconut nectar, or any other sweetener

3/4 cup whole wheat or spelt flour 3/4 cup rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup chopped dried sour cherries (or other dried fruit) 3/4 cup chopped bittersweet chocolate 1/2 cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1 orange

1 tablespoon mild Hungarian paprika 1 tablespoon medium - hot Hungarian paprika 4 pork chops (about 1 / 2 - inch thick), trimmed of all fat 2 tablespoons butter 2 tablespoons vegetable oil 2 medium onions, thinly sliced crosswise and separated into rings 4 to 6 large garlic cloves, finely chopped 3/4 cup medium - sweet to sweet Hungarian white wine 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy 2 tablespoons pure sour cream (containing no additives) Garnish: Strips of pickled mild red peppers

Print Carob and chocolate oatmeal dessert Ingredients Base mixture 120 g rolled oats 3 dl almond milk or any other alternative 1 tablespoon chia seeds 3 bananas 1 tablespoon peanut butter Carob layer 1/2 of base mixture 3 tablespoons carob ground 1 tablespoon cacao powder -LSB-...]

1/2 cup almond butter, or other nut or seed butter of choice 3 tablespoons pure maple syrup 2 1/2 tablespoons cocoa powder 2 tablespoons water, or as needed to make the mixture spreadable

Add all the other ingredients: peanut butter, cacao powder, coconut oil, 4 tablespoons of almond milk and lemon juice (optional).

Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

Ingredients for the dough: 225 g white wheat flour 150 g active white wheat flour sourdough starter 100 g walnut milk (or any other milk of your choice) 1 tablespoon rum 1 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground walnuts 200 g apple sauce 1 tablespoon rum 1 tablespoon honey Other: 10 ice cubes for steam during theother milk of your choice) 1 tablespoon rum 1 tablespoon honey (I used acacia honey which has quite neutral taste, you could also use floral honey) 35 g fat (I used 12 g of butter and 2 tablespoons of lemon peel infused olive oil that tastes like a liquid lemon peel:) 4 g fine sea salt Ingredients for the filling: 150 g ground walnuts 200 g apple sauce 1 tablespoon rum 1 tablespoon honey Other: 10 ice cubes for steam during theOther: 10 ice cubes for steam during the bake

I had less than a tsp of cinnamon so I added other spices, and I misread the amount of butter and shorted it by 2 tablespoons.

1 1/2 cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I like to top mine with some whipped cream or low - carb frosting (like in this recipe: Low - Carb Red Velvet Mug Cake) Other than that you could add a tablespoon of coconut oil, butter or cream cheese to the dough before cooking.

When other sugars found in the diet are added to the soda, such as those found in donuts (8 - 10 teaspoons), jams (3 teaspoons per tablespoon), cookies (2 - 4 teaspoons per cookie), candy or other snacks, and the so - called «hidden sugars» found in salad dressing, bread, peanut butter and other foods are added, it is easy to see that large amounts of sugar are being consumed daily.