Reheat on grill pan or sauté
pan in a little butter.
Not exact matches
Heat a large frying
pan on medium heat, add a
little butter (or even cooking spray may be used) and carefully place the roti
in the
pan.
You can then
pan fry them
in a
little oil and
butter mix topping with parmesan cheese and garlic salt as soon as they come out.
I buy sesame seeds that are already toasted, but if yours aren't, you can simply roast them
in a
pan with a
little butter or oil on low to medium heat.
I actually came up with this Paleo baked lemon
butter chicken recipe while on a family vacation
in a
little kitchen and I had only brought a few ingredients with me, so I put everything I had
in a
pan and it was this huge hit.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a
little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round
pan coated with just a
little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Heat a
little oil or
butter in a frying
pan over medium - high heat.
Heat a
pan on med - high to high heat, and add
in a
little olive oil or
butter (if
butter, let it melt) and spread it around to coat the
pan.
I normally made this family favorite by steaming
in a frying
pan with a
little bit of
butter - but last fall I discovered roasting and eating asparagus this way took on a whole new dimension!
This method of cooking potatoes — where the potatoes are allowed time to cook
in the
pan until all the liquid evaporates then to brown and crisp
in a
little fat (such as
butter) is just so tasty and easy and perfect.
Are the meatballs still cooking at this point or is this just the sauce cause the last thing before this was, drain
butter and than put meatballs back
in pan so I got a
little confused about if the meatballs were still suppose to be cooking or not????
# 2 — Take two pieces of whole wheat (or bread of your choice), spread a
little butter on the outsides, place
in pan with cheddar and sliced apple.
Heat a frying
pan to medium - hot, smear a
little butter into the
pan with a paper towel, then once hot, place four scones
in the
pan and fry about 3 - 4 minutes each side, until golden brown.
I decided to oven roast my diced vegetables with just a
little olive oil and seasonings vs.
pan frying
in butter.
Melt and cook down the
butter until
little brown bits appear
in the
pan.
Heat a
little butter on a griddle or
in a large frying
pan set over medium heat.
Heat a
little butter in a frying
pan and sauté the mushrooms for a few minutes.
I went for the peaches that desperately needed using, didn't even bother peeling them — just cut them up, juices dripping off the cutting board all over my hands, and tossed them into a
pan — softened them up over the heat
in some
butter and maple syrup, a
little cinnamon / vanilla, and called it good.
Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it
in a
pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with
butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it
in the dish with the ribs uppermost; if it be not sufficiently brown, add a
little burnt sugar to the gravy, garnish with balls.
Melt a
little knob of
butter in the
pan and swirl it around so the bottom of the skillet is lightly coated with the melted
butter.
When they're done I set them aside and then I
pan roast the LB using the same skillet, maybe giving it a
little arroser with
butter and some fresh rosemary, and then finishing
in the oven for about 5 minutes.
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a
little olive oil
in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the
pan over very low heat while the risotto cooks; add it all together (with
butter and parmesan) for the last 5 minutes of the risotto process.
I also
pan fry mine
in a
little butter and add some bread crumbs on top 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.
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.
When I coat my
pans for baked goods, especially mini muffins
pans which can be a
little finicky, I use a fool - proof tip to help my muffins release right out of the
pan so they don't stick without dousing them
in oil or
butter.
Begin by sauteing some onions and garlic with
butter in a skillet until caramelized, remove from
pan and set aside, now make a roux
in same
pan, meaning melt
butter, when melted add a
little bit of flour or arrow - root so that is becomes like a paste, then add
in heavy cream, stir to incorporate, add back
in the onions and garlic, then add
in shredded cheese, stir to melt it.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick
pan and melt a
little butter 5) Scoop about 1/4 cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the
pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the
pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
This breakfast was... What I've got: I
pan seared a slice (cut
in half to make 2) of the @rachlmansfield paleo bread I made with a
little @kerrygoldusa
butter until golden brown.
I would also spread a
little butter on the outside of the roll so it doesn't stick to the
pan and you get the same level of toastiness as you would
in the waffle iron.
«Pare off some of the crust of the manchet - bread, and grate off half as much of the rest as there is of the root, which must also be grated: then take half a pint of fresh cream or new milk, half a pound of fresh
butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and
butter: then put
in the grated bread and carrot with near half a pound of sugar, and a
little salt, some grated nutmeg and beaten spice; and pour all into a convenient dish or
pan,
butter'd, to keep the ingredients from sticking and burning; set it
in a quick oven for about an hour, and so have you a composition for any root - pudding.»
I greased my 8 × 8
pan with a
little butter, poured the batter
in and topped it with a handful of chocolate chips.
This is an incredibly simple recipe: just whisk 2 eggs with 1/2 cup ricotta (store - bought or make your own and cook
in a
pan with a
little butter until the eggs are as set as you like.
I cooked them
in a cast iron
pan with a
little butter (well, Earth Balance, actually), at a low heat for awhile, so they would cook through to the middle without burning.
In another small
pan, add a
little butter to the
pan and cook the eggs, scrambled style.
Coat each muffin cup
in your muffin
pan with a
little butter or vegetable oil spray.
Heat a
little butter over low heat
in a non-stick skillet, and pour 1/4 cup of batter
in the middle of the
pan
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large
pan melt 2 T of the
butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a
little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.
I heat up a
little olive oil and a pat of
butter in a
pan, then throw
in an anchovy filet or two and a sprinkling of chile flakes.
I poured half the mixture into the muffin
pans, then dolloped a
little less than one teaspoon of smooth peanut
butter in the centre of each, filling
in the rest of the batter atop.
2 large or 4 medium Flour Tortillas
In a saute
pan, melt a
little butter.
Puree the bananas and dates
in a food processor and then mix all of the ingredients
in a large bowl, scoop the mixture into two four - inch ramekins, sprinkle with a
little cinnamon sugar and some melted vegan
butter, and bake
in a roasting
pan with a layer of water for twenty minutes.
Heat a
little butter in a
pan, put the bread on the
pan and then add either a whole egg or a scrambled egg into the middle of the bread and let the egg cook through.
Melt a
little butter in a frying
pan at a medium heat, pour a small amount of pancake mix, flip / turn over when nicely browned.
In the same pan as the egg, add a little more oil or butter over a medium heat and toss in the green
In the same
pan as the egg, add a
little more oil or
butter over a medium heat and toss
in the green
in the greens.
Eat vegetables and fruit raw preferably, or if cooked, sauté lightly (with a
little water and some grass - fed
butter) or steam until tender crisp
in a
pan on the stove.
Steam thin green beans, blacken some
butter in a
pan, add dijon mustard and a
little balsamic vinegar and toss green beans
in blackened
butter / dijon / vinegar mixture.
Cook cauliflower florets
in a
pan with some
butter or olive oil until tender, add a
little garlic and enjoy with a sprinkle of parmesan cheese on top.
When I coat my
pans for baked goods, especially mini muffins
pans which can be a
little finicky, I use a fool - proof tip to help my muffins release right out of the
pan so they don't stick without dousing them
in oil or
butter.
Some of my calorie - counting friends look at me like I'm crazy when I spread a
little butter on a grilled ear of corn or dab a
little in the
pan before sautéing some squash.