Sentences with phrase «remaining tablespoon butter in»

Melt remaining tablespoon butter in the skillet.

Not exact matches

Stir in remaining 4 tablespoons (56 grams) melted butter, remaining

Melt the remaining 8 tablespoons butter in small sauté pan and whisk in the hot sauce.

Brush the tops of the rolls with the remaining tablespoon of butter, cover, and let rise another hour, or until almost doubled in size.

Add in the remaining two tablespoons of butter and the Parmesan cheese and stir until well combined.

Remove from the heat and stir in the remaining 2 tablespoons basil and the butter.

6) Meanwhile, heat the remaining 2 tablespoons of butter in a medium sauté pan over medium heat.

Mix in the remaining one tablespoon lemon juice, butter, wine, and salt.

In the meantime, you can prepare the topping — in a blender, put the coconut chips, sliced almonds and the remaining tablespoon of butteIn the meantime, you can prepare the topping — in a blender, put the coconut chips, sliced almonds and the remaining tablespoon of buttein a blender, put the coconut chips, sliced almonds and the remaining tablespoon of butter.

Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter *.

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

Melt the chocolate and remaining 8 tablespoons of butter, in your microwave, stopping to stir every 20 seconds.

Into hot skillet, whisk in remaining 1 tablespoon butter.

Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan.

Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl.

In a large skillet, melt the remaining 2 tablespoons of butter over low heat.

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

As the rice cooks, melt the remaining 1 tablespoon butter in a medium skillet over medium heat.

In the bowl of a stand mixer or with an electric mixer, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, about 2 to 3 minuteIn the bowl of a stand mixer or with an electric mixer, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, about 2 to 3 minutein color and texture, about 2 to 3 minutes.

Place the cream cheese and the remaining 8 tablespoons of butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you're using a hand - held mixer).

Cook onion in remaining tablespoon butter until tender, stir in garlic and thyme for about a minute and mix it all into the porcini mixture.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

While the chanterelles are cooking down, put the remaining 2 tablespoons of butter and half the cream in a large glass or ceramic mixing bowl.

Reduce heat to medium, melt the remaining 2 tablespoons of butter in the pan and add the onion.

Whisk in the remaining 2 tablespoons of butter.

In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening.

Halve turnips (leave whole if tiny) and put in a 12 - inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt.

Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground.

Mix in cheese and remaining 3 tablespoons butter.

Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room - temperature butter, and vanilla in another medium bowl until light and fluffy.

Slowly add the cream, then stir in the remaining 2 tablespoons of butter.

Melt the remaining half tablespoon butter in same skillet.

Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time.

In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey.

Place the remaining 2 tablespoons of butter in a 9 - inch square pan and place it in the oven to melt the butter.

In a small bowl, melt the salted butter with the remaining 1/2 tablespoon garlic in the microwave on high for 55 secondIn a small bowl, melt the salted butter with the remaining 1/2 tablespoon garlic in the microwave on high for 55 secondin the microwave on high for 55 seconds.

In the same saucepan over medium heat, melt 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 minuteIn 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 minutein flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Melt remaining 4 tablespoons butter in same pot over medium - high heat.

In the same skillet melt 2 tablespoons butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.

Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency.

In a large pot, bring the remaining 1/2 tablespoon of light butter over medium heat.

Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.

In a medium saucepan, heat the remaining 2 tablespoons of vegan butter over medium - high heat.

Melt the remaining 4 tablespoons of butter, in large heavy - bottomed saucepan over medium - low heat.

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.

Remove skillet from heat; stir in remaining 1 tablespoon butter.

Right before they firm up, stir in the remaining 1 tablespoon of butter and toss until it's incorporated into the scrambled eggs.