Question on the amount of butter used... it just says one stick, but it looks like you have
the smaller sticks of butter pictured, exactly how much butter is used?
Discontinued products that we carry include: Bug Banisher CJs»
Small Stick of Butter Also, the following scents are discontinued, once we sell out of them they will not be restocked: Caribbean Therapy Lavender Lemon Grove Madagascar Summer Sunrise Tea Tree Bamboo and Lotus Blossom Cucumber Melon Love Spell Persian Pear Sea Spice Sweet Memories Viva La Juicy
Not exact matches
I was wondering if you could make
small amounts
of nut
butter quickly enough in your Magimix mini bowl (1,2 L) or if the chopped nuts get
stuck on the sides, and that you need to scrape them off and... be a lot more patient.
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon
stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
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)
Melt remaining 1/2
stick o
butter in a
small ramekin, and mix remaining 3/4 cup
of sugar and 2 tsp.
Place two
sticks of salted
butter in a
small pot and then roll your orange and limes.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2
stick (4 tablespoons) unsalted
butter, melted and cooled
Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
I cut the bread into
small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2
stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1
small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in
small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
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
3 bananas 1 tin
of sweetened condensed milk 2 cups whipping cream 1 package
of digestive biscuits or graham crackers1
stick of butter 1 tsp vanilla 1
small bar
of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.
Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something
small — a recipe that doesn't use several
sticks of butter or cups
of sugar; one that can be made in one bowl and produces just enough for my family
of three to enjoy.
To the above bowl, add 1
stick of cold
butter (cut into
small cubes) and using your fingers break the
butter and incorporate it into the dough.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3
small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4
stick / 84g) unsalted
butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
Cut a
stick of butter into
small squares and chill until the flour / salt mixture has been in the fridge for 30 minutes.
It's important to note that due to mass processing, many
of the almond
butters you find in grocery or health food stores will not contain this high amount
of vitamin E.
Stick with almond
butter made in
small batches from fresh, organic almonds to get the highest nutritional content.
Alfalfa Anasazi Beans Appaloosa Bean Apricot Seed Azuki Beans (all colors) Atsuage Azufrado Bean Baby Lima Bean Bayo Bean Bean Cheese Bean Curd Bean Paste Bean
Stick Beechmast Beluga Lentil Black Bean Black Lentil Black Turtle Bean Bolita Bean Bonavist Bean Borlotti Bean Boston Bean Boston Navy Bean Breadnut Seeds Brown Lentil Brown Speckled Cow Bean Buah Keras Butternut Butterscotch Calypso Bean Calypso Bean Canaria Bean Chestnut Lima Bean Chili Bean Chickpeas (all colors) Chinese Black Bean Chinese Yuba Christmas Lima Bean Continental Lentil Crab Eye Bean Cranberry Bean Dermason Bean Dried Chestnut Egyptian Bean Egyptian Lentil Egyptian White Broad Bean European Soldier Bean Eye
Of Goat Bean Eye
Of The Goat Bean Fagioli Beans Fazolia Bean Flageolet Bean French Green Lentils Fried Bean Curd Fuji Mame German Lentil Great Northern Bean Green Lentil Hang Yen Haricot Bean Haricot Blanc Bean Hyacinth Bean Indian Bean Kemiri Kidney Bean Lablab Bean Lentils (Dal) Lingot Bean Lupini Bean Maicoba Bean Maine Yellow Eye Mape Marron Marrow Bean Matki Mayocoba Bean Medium Tofu Mexican Black Bean Mexican Red Bean Miso Moath Mung Bean Mung Pea Natto Navy Bean Okara Orca Bean Pea Bean Peanuts Pearl Haricot Pecan Peruvian Bean Pine Kernel Pink Bean Pink Lentil Pinto Bean Preserved Bean Curd Prince Bean Rattlesnake Bean Red Ball Bean Red Bean Red Eye Bean Red Kidney Bean Red Lentil Refried Beans Roasted Soybeans Roman Bean Salted Black Bean Salty Black Bean Scarlet Runner Bean Shell Bean Sieva Bean
Small Red Bean
Small White Bean Soybean Curd Soybean Paper Soybean Paste Soynut
Butter Soynuts Spanish Black Bean Spanish Tolosana Bean Speckled Brown Cow Bean Swedish Brown Bean Tempeh Tofu Tolosana Bean Tongues
Of Fire Bean Trout Bean Turtle Bean Vallarta Bean Water Caltrop White Bean White Kidney Bean White Lentils White Pea Bean Yankee Bean Yellow Lentils Yin Yang Bean
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2
sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in
small saucepan over medium heat until sugar dissolves.
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1
Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Stick / 1/2 Cup
of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a
small sauce pot heat
stick of butter on medium heat until melted and bro
stick of butter on medium heat until melted and br
butter on medium heat until melted and browned.
I'm all for carrots in a mirepoix,
small chunks
of it in chicken pot pie, or in
small stick form as a vehicle for large globs
of peanut
butter; i.e, they're fine enough in a supporting role, but certainly not something I particularly enjoy as the star
of the show.
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking powder Zest
of one
small orange (+ zest
of one lemon, optional) 1 1/2
stick salted
butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup heavy cream 1 teaspoon kosher salt
Cut the
butter into a
small dice, spreading the flour around so the little cubes
of butter don't
stick together.
Stick your finger or the tip
of a
butter knife into the slit and wiggle it around to form a
small well.
Ingredients: Shortbread: 1 cup all - purpose flour 1/4 cup granulated white sugar pinch
of salt 1/2 cup (1
stick) chilled unsalted
butter, cut into
small pieces
5 Tbsp very cold vegan
butter, grated or chopped into very
small cubes (about 2/3
of one
stick of vegan
butter)
What You'll Need: 2 cups
of unbleached, all purpose flour 1 tablespoon
of baking powder 1 teaspoon
of sea salt 1 tablespoon
of sugar 1
stick of butter, softened Buttermilk 1 pastry cutter or fork Flour for the counter and cutter 1 biscuit cutter or
small glass
I got super nervous when I was making the
butter roux because
of how
stuck together and
small it was but soon realized it was just fine.
1 teaspoon
of kosher salt 1 teaspoon
of sugar 2
sticks (1 cup) unsalted
butter, cold and cut into
small cubes.
(For example: American recipes might say «one
stick of butter» - this translates to 8 tablespoons or 100 grams) You might find it worthwhile to invest in some «cups» and «measuring spoons» as well as a
small kitchen scales (all readily available in most asda, tesco, etc) to help you get to grips with correct measurements.
Place milk, water and 1/4 cup (1/2
stick)
of the
butter in
small saucepan.
Brown -
Butter Blender Hollandaise: In a small saucepan, heat 1 stick butter over medium - low until melted and lightly browned bits accumulate at the bottom of th
Butter Blender Hollandaise: In a
small saucepan, heat 1
stick butter over medium - low until melted and lightly browned bits accumulate at the bottom of th
butter over medium - low until melted and lightly browned bits accumulate at the bottom
of the pan.
Melt 1
stick of butter on a low heat in a
small saucepan.
All
of the products contain a
small amount
of lanolin except the
BUTTer Stick.
CJ's
BUTTer Stick glides on and has all the benefits of other CJ's BuTTer products with only a small amount of la
BUTTer Stick glides on and has all the benefits
of other CJ's
BuTTer products with only a small amount of la
BuTTer products with only a
small amount
of lanolin.
Those are like pretty
small portions, but still... two
sticks of butter for 8 people is a lot.
1 cup (2
sticks) unsalted
butter, softened 1/2 cup granulated (white) sugar 1 1/4 cup brown sugar, packed 2 large eggs 2 tsp pure vanilla extract 2 1/2 cups all - purpose flour 9 graham crackers finely crushed in a food processor (1 sleeve / package
of graham crackers; about 1 rounded cup full) 1 1/2 tsp baking soda 1 tsp salt 1 (12 oz) bag semi-sweet miniature chocolate chips 1 cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk Chocolate Bar, cut into
small pieces
MINCEMEAT INGREDIENTS: 3 cups mixed dried fruit (raisins and sultanas with a few currants or cranberries) 1 cup
of brown sugar (dark or normal) 1
stick of unsalted
butter, cubed 1 large sour or cooking apple, peeled and chopped into very
small chunks 1/4 cup whole almonds, chopped into
small pieces 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 orange 1 lemon 3 tbsp brandy
Smear it in peanut
butter or yogurt,
stick it in cheese or bread, or wrap it in a
small piece
of deli meat.
Lubricate the pill with a very
small amount
of margarine or
butter so that it doesn't
stick in your dog's mouth or throat and is easier to swallow.
Within simple white wooden boxes await arrangements that range from a plaster heart on Victorian - type wallpaper; three
small robin - egg blue eggs on a diaper framed by silkscreened paper
of cherries and hydrangeas; the force cup
of a plunger on cherry print; a
stick of butter on a rolling landscape; or a sculptured ear with a dried leaf on flowery background.
I will have to get a few more
smaller containers for the
sticks of butter... but it DOES LOOK AWESOME!
Ingredients 4 tablespoons (1/2
stick) unsalted
butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Cr
butter 1
small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups elbow macaroni, cooked until soft but still chewy (2 - 4 minutes short
of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden
Butter Cr
Butter Crackers