Sentences with phrase «remaining butter oil»

The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for up to a year.

Not exact matches

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

If you don't want to add collagen, maca, or cinnamon, you can just make a plain butter coffee with coffee and ghee / coconut oil, and leave out the remaining ingredients.

Meanwhile, mix together the remaining olive oil and butter.

Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.

Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla.

The skin can be brushed with olive oil to retard burning but in this case I simply smeared the remaining garlic butter over the skin.

Bring the coconut oil, butter, honey, sugar, and the remaining salt to a simmer on the stove.

Swirl to melt remaining butter or oil.

Although I've never had the issue myself, (I would describe the batter as creamy), my best recommendation to avoid the release of oil is to make sure that whatever nut butter you are working with has been fully stirred for complete integration of oil and ground nut (the oil naturally separates and if it is not completely mixed it remains that way and I suspect may runoff more easily in this state).

Blend butter and coconut oil together and add remaining liquid ingredients and blend.

Pour the remaining tablespoon of oil into a saute pan or large skillet and add the remaining tablespoon of butter.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Drizzle the remaining melted butter or coconut oil on the top and serve.

Heat the remaining oil and butter in a large, heavy - based frying pan on a medium - high heat.

Over medium - low heat, melt the coconut oil and shea butter together and whisk in the remaining ingredients until smooth and uniform.

Try frying one onion in the oil or butter until softened and combine with the rice and remaining ingredients.

Return the 1/2 cup of cashew butter and the carrots to the blender with the vinegar and remaining 1 tablespoon olive oil.

In a large dutch oven or heavy pot, saute the onion and leek in the butter and the remaining olive oil.

In a medium - size skillet, heat the remaining 2 tablespoons of olive oil and butter over medium heat until the butter is melted and the oil is hot.

Drizzle the remaining melted butter or coconut oil on the top and serve or refrigerate.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil.

Add the remaining ingredients to the potatoes (brown sugar, maple syrup, almond milk, oil, butter, cinnamon, and salt).

Mix peanut butter, brown rice syrup, and remaining 1 Tsp coconut oil in food processor until smooth.

In a large saute pan over medium - low heat, add the remaining 2 tablespoons of olive oil, butter and onions.

Add oil, butter, and remaining 1 Tbsp.

Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.

Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium - high heat.

Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.

Rub the outside skin of the chicken with the remaining 2 tablespoons of softened butter and 1/2 teaspoon olive oil.

Combine the remaining peanut butter and coconut oil with the chocolate in a microwave safe bowl.

In a saute pan, heat the remaining extra-virgin olive oil and the butter.

In a small saucepan, melt the remaining butter, with the remaining canola oil over low heat.

Add the remaining 1/2 tablespoon each of butter and olive oil to the skillet.

Add the remaining 2 tablespoons butter and 2 tablespoons oil to the drippings in the pot, still over medium - high heat.

Melting it this way ensures the temperature of the butter / oil doesn't rise above 46ºC so it remains in it's raw state.

Combine the butter and remaining oil in a measuring cup.

Carefully wipe skillet with paper towels, add remaining butter and oil, then repeat directions with remaining bread.

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.

place the remaining 3 cups of coconut milk in a blender with the vanilla, chocolate powder, butter, and oil.

In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted.

Add the remaining ingredients: coconut oil, almond butter, maple syrup cinnamon and the pinch of salt and blitz again until a sticky dough forms.

Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy - bottomed pot over medium - low heat.

Add remaining ingredients except coconut oil (or butter); blend until smooth.

Lunch: Leftover eggplant pizza or chicken salad Dinner: Fajita salad (in skillet with oil or butter heat remaining sliced chicken breast, one sliced onion (or more) remaining sliced peppers.

Dieters fill up half of a 9 - inch dinner plate with veggies (or fruit for breakfast) and the remaining half with small portions of meat and starch, plus a teaspoon of oil or butter.

Repeat a third time with the remaining tenders and another tablespoon of butter and olive oil.

Repeat with remaining batter, adding a little oil or butter to the skillet before cooking each pancake.

Cook the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked.