Sentences with phrase «pieces of butter into»

Remove the pan from the heat and whisk in pieces of butter into cream, until it's smooth and homogenous.

Not exact matches

Roll each piece into a ball and dip into butter mixture, then sprinkle with a pinch of Parmesan cheese.

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.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

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.

In the meantime, cut the paneer into small pieces, and, in a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden brown.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in sPieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Rub some of the mixture between your hands so that it's sandy — you're going for a crumbly, sandy mixture wherein the largest pieces of butter are about the size of a marble and flattened into a sheet.

Cut the butter into small pieces and rub into the flour using the tips of your fingers.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick of marzipan (optional, or you can add 125g slivered almonds instead)

1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan

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

Pour batter into pan and cover with a piece of buttered plastic wrap and let rise for one hour.

In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped pecans or walnuts.

1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)

Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Lightly flour a piece of plastic wrap and place the butter / flour mixture on it and pat it into an 8 inch square.

Take the remaining 1/2 Tb of cold butter, and cut it into 8 tiny pieces.

Instead of cutting the dough into rounds, I divide it into 20 pieces, roll them slightly, spread the butter on them and stack.

Depending on which of the many legends you subscribe to, the fateful moment may have happened when a bar of Nestlé semisweet chocolate jittered off a high shelf, fell into an industrial mixer below, and shattered, or when Mrs. Wakefield, in a brilliant move to make her Butter Drop Do cookies a bit sexier, chopped up a bar of chocolate and tossed in the pieces.

2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

Most of the pecans have crushed and almost incorporated into the butter to give some more nutty flavor, but some of them are larger pieces which create a delicious crunch.

Cut your stick of butter into two 4 Tbsp pieces.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

1/2 cup of Justin's Dark Chocolate Peanut Butter Cups cut into small pieces (you can use the mini's or regular sized)

Use your fingertips to rub butter into dry ingredients until the largest pieces are the size of small peas.

For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon

With golf ball - sized pieces of dough, form each cookie into the shape of a peanut butter cup.

With a pastry blender, cut the butter into the dry ingredients until there are no pieces of butter that are larger than a pea.

Cut your stick of butter into two 4 tablespoon pieces.

1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend of choice 1 teaspoon cinnamon 2/3 cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

Cut the butter into small pieces and place on top of the bread pudding.

-LSB-...] salt (buy unrefined sea salt here) 5 tablespoons butter, unsalted, chilled, cut into small pieces (how to make butter) 6 pieces of bacon, cooked, chopped into small pieces (about 1 cup) 1 — 1 1/2 cups good sharp -LSB-...]

1 head of kale, washed, dried and torn into large pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne

Cut the butter into 2 pieces and set on top of the cornmeal mix to soften and melt.

The one - year - old soon discovered that by holding a (dull) butter knife and pressing / smashing it bluntly into the pieces of cake, he can make more pieces of cake!

No butter, no coffee to dip it into (although it's one of my favorite ways to enjoy it), just rip off a piece of the end and eat.

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)

And then, no less than five minutes later, I'm slinging cereal and cutting fruit into itty - bitty pieces and trying to calm the usual morning chaos so I can please, please just have one little sip of coffee before this day starts and suddenly it's 8 a.m. and the kitchen looks like it exploded and everyone else has eaten breakfast but me and that's when my old reliable pal peanut butter toast makes its appearance.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.

Pour into a 9 by 13 - inch baking pan, dot the top with pieces of the butter and set aside.

Cut the butter into small pieces and add to the bowl together with the rest of the ingredients.