Sentences with phrase «softened butter over»

Spread the softened butter over the dough, leaving a 1 - inch border untouched with butter.

Smear 1 tablespoon softened butter over the bottom of a parchment lined sheet pan using your hands then set aside.

To make sure the crust is flavorful and crispy, rub olive oil and softened butter over the skin of the chicken.

Spread softened butter over dough and then sprinkle with the sugar mixture.

Spread softened butter over the entire surface.

Not exact matches

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

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

Heat 2 tablespoons butter over medium heat, add the scallions and sauté until softened, 2 minutes.

Preheat a 9 - inch non-stick skillet over medium heat and brush bottom of skillet with softened butter (add a touch more butter between EACH crepe for best results).

Heat butter in a 5 - 6 quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

To avoid over mixing it's really important to have your butter softened and your eggs, buttermilk & sour cream at room temperature before getting started.

I went for the peaches that desperately needed using, didn't even bother peeling them — just cut them up, juices dripping off the cutting board all over my hands, and tossed them into a pan — softened them up over the heat in some butter and maple syrup, a little cinnamon / vanilla, and called it good.

Sauté onion in the butter over medium - high heat until the onions soften and turn translucent, about 4 minutes.

Melt butter in a medium pan over medium heat, once butter begins to bubble add spring onions and sauté until they begin to soften.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Pour sourdough starter over the top of the flour (if it's thick, just spread it out as evenly as possible over the flour), cut softened butter into about 5 chunks and distribute over the top of the starter and flour.

Cook shallots in butter in a 2 - quart heavy saucepan over moderate heat, stirring, until softened.

Cook onion, oregano, and sugar in butter in a 6 - to 8 - quart heavy pot over medium - low heat, stirring frequently, until onion is softened, about 5 minutes.

Spread raspberry mixture over the softened butter.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

In a large pot over medium heat, melt the butter, then add the onion and cook until softened, stirring occasionally, about 8 minutes.

Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium - low heat, stirring occasionally, until onion is softened, about 10 minutes.

You may need to soften your coconut oil and butter over low heat so that they can be mixed in, depending on how cold your house is.

Kinda over softened the butter so shaping wasn't needed..

Spread one side of each piece of bread with the softened butter then flip over so they are butter side down.

Cream softened butter with an electric mixer over medium speed until smooth.

Then the prepared vegetables are softened in a large pot with melted butter over medium - high heat.

1 1/2 tablespoons (3 / 4oz) softened butter 1 garlic clove, minced 1 cup gruyere cheese, shredded 1/2 cup mozzarella cheese, shredded Freshly grated parmesan cheese, for sprinkling over the baked flatebreads A few springs of thyme, for garnish & added flavor (optional)

I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.

Add the apples, cinnamon, lemon juice, sugar, butter and salt to a sauté pan, and cook over medium heat until the apples soften and caramelize, about 7 minutes.

Add the remaining tablespoon of butter and the shallot to the skillet and cook over medium heat until softened, about 2 minutes.

I did everything wrong from accidentally melting the butter when trying to soften it in the microwave (put it in the freezer for a few minutes afterwards) to most likely curdling the sugar mixture when I added the yogurt (the low fat kind) to yanking the muffins out of the oven 5 seconds after I put them in there hoping like crazy that the thought of rising hadn't even entered their little muffin heads yet while I dumped brown sugar over the tops.

Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil.

Sweating means slowly cooking finely chopped vegetables over a low heat in fat (especially butter) before adding any liquid; this softens their fibers, releases their juices, and concentrates their flavors.

In a small saucepan, gently warm the peanut butter over the stove top to soften it, just a little (if you're in a warm climate / your peanut butter is very soft, this is not necessary).

In large pot, saute onion and garlic with butter over medium heat until onions are softened and translucent.

next, i sautéed the cauliflower with a little butter over medium to high heat, adding a little water as i went along to soften the cauliflower a bit more...

In a saute pan over low heat saute onions and jalapenos with butter until the onions are softened, about 10 minutes.

1 Sauté the onion in a skillet with the butter for 3 minutes over medium - high heat until just beginning to soften.