Sentences with phrase «salted butter because»

I used salted butter because that's what I had but I added a Tbs of that minced dried onion stuff and a few cranks of ground pepper.

I used salted butter because that it what we usually buy, but I think that you could use either one with no problem.

Most of the time I use salted butter because that is what I have on hand.

I used salted butter because that's all I had on hand, but otherwise I followed the recipe exactly.

Not exact matches

Maybe because the recipe is so simple — flour, sugar, eggs, butter, milk, and salt — it gives the entrepreneur room to project.

I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.

And just as he doesn't make a walnut butter because he hasn't found a variety he loves, or only uses Sicilian sea salt because the domestic offerings aren't of the quality he's looking for, it's Overbay's concept of the right «fit» that drives what goes out under the Big Spoon label.

It's probably because while neither of my grandmas ever MADE any sort of brittle, the only type of brittle I ever stumbled upon was in Mother Lovett's cabinet under her bar where she hid things like gum drops, peanut butter cups and two - year - old snickers bars along with a whole hoard of salt water taffy that we couldn't touch.

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

This is important because the salted ones are always far too salty and will result in a very unpleasant butter, and the pre roasted ones are usually too hard and don't break down as well.

FOR CHILI LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspooBUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoobutter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt

1/2 pound liver (I prefer to use lamb or calf liver because both have a milder taste than beef liver) 1 tablespoon butter or lard Sea salt Pepper

Pimento Mac & Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the shape gives me life 5 tablespoons unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)

I guess it's because we associate it with movie theater popcorn that's loaded with butter and salt.

i also ended up using the full amount of sugar because i spaced out while prepping and used the full amount of salt as well as salted butter.

The batch made with salted butter is almost a bit tangy because of the extra salt.

Here are the substitutions I made: 3/4 teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

You won't see any sugar or salt on the ingredient list because there is no need to add them to plain peanut butter.

Natural peanut butter is perfect for ice cream and cookie recipes mainly because it contains less salt.

This recipe calls for salted natural peanut butter and a pinch of salt in the oat mix, just because I like the sweet and salty combo.

The combo is: honey, vanilla extract, almond meal, salt and almond butter (I also added some almond extract because I love it).

I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.

Megan, do you add salt because your almond butter is unsalted?

And blending roasted, salted almonds = delicious (because almond butter).

I'm wondering because they are just a touch salty, and I'm not sure if it's from my himalayan sea salt not combining enough with the rest of the ingredients, or if the butter should have been unsalted.

I think it's because the eggs are whipped for five minutes with the butter, sugar, and salt.

I believe this cake is guilt - free because it is filling and 100 % healthy, unlike regular cakes full of bleached flour, sugar, butter, artificial flavorings and excess salt.

3 cups Applesauce, drained 2 cups Old - Fashioned Oats 1 1/2 cups Flour 1/2 cup Whole Wheat Flour 3/4 cup Butter 1 cup Brown Sugar 1 teaspoon Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Allspice 1/4 teaspoon Ground Cloves 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2 cup Walnuts, chopped (I used pecans because that is what I had)

Most baking recipes call for unsalted butter instead of salted because the amount of salt in salted butter varies from brand to brand, and there's no way to really know how much salt you're getting in a stick.

I used coconut oil, Trader Joe's natural peanut butter with no added salt or sugar and 1/2 cup regular white sugar (because i want to finish it) and 1/2 cup Florida Crystals, because they are cruelty free.

Peanutty Peanut Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double cream)

I'm thinking it's because the vegan butter I used was salted AND there's salt in the recipe?

I used the salted butter in the photos because I liked the gold wrapper better than the silver.

I think it is a real farmers dish because it is hearty, rustic and it fills you up good To make the beef patties you need extra lean (or lean) ground beef, salt, pepper and butter.

Organic grapes, Kale Chips, Cheddar Bunnies, Corn on the Cob [she licked the butter and sea salt off the corn and then ignored it... because, toddlers] and another Watermelon fix

poured sugar over the top, salted it, put on lots of butter, no it wasn't butter because I don't remember butter in my house, only margarine, or that stuff that was in a tub, (which was probably margarine, too) and then he poured milk over it.

Because it lacks the added preservative, unsalted butter tends to taste much fresher than salted butter.

1 cup of almond milk 3/4 cup of pumpkin puree -LCB- can prob do 1/2 too -RCB- 2 dates 2 tbsp sunbutter -LCB- it's sunflower butter -RCB- a heavy dash of cinnamon and nutmeg a bit of himalayan pink salt -LCB- I wouldn't include that much of this because you can taste the saltiness -RCB-

My latest snack is peanut butter (1 cup), 1/4 cup coconut oil, 3 «baby scoops» stevia (Kal brand), pinch salt and 3 tablespoons of ground hemp seed (because they have a pretty neutral flavor in the recipe and I believe one of the most nutritious foods on earth.)

I did use half coconut oil half butter and I feel it made the brownies a bit to salty because I used salted butter so next time I will stick with all coconut oil.

I sprinkle on a bit of sea salt, because it brings out the flavor of the coconut butter in the most flattering way.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

Because most peanut butter options on the market are loaded with oil, salt, and sugar.

I prefer using raw cashew butter to get the most nutrition (and because I'm not a fan of added oils, salts, and sugars in processed varieties), but you could really use any nut butter you wanted to.

I always add almond butter because I absolutely love it and usually honey and a generous pinch of flaky salt as well.

I do enjoy steamed broccoli with melted butter drizzled over the top and sprinkled with sea salt, and good thing, because the butter helps your body absorb the fat soluble vitamins and nutrients in vegetables.

The reason I'm asking is because I recently started using raw cashew butter in recipes (really love it, especially for vegan mac N cheese) and made my own batch, but I only used raw cashews and a little salt and wanted to know how long I can keep it in the fridge!?

My meal is less than 300 cal and because I use butter spray and zero calorie lemon pepper or seasoning salt... I have an utterly tiny carb intake.