Large sheet aluminum foil Non-stick grilling spray 1/2
stick butter Small saucepan 5 shallots, chopped 1/2 cup white bread crumbs 4 oz.
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)
1/2 cup (one
stick or 1/4 pound) cold unsalted
butter, cut into
small pieces (keep
butter in refrigerator until ready to use)
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).
Heat a
small heavy saucepan over medium heat and add 4 ounces (1
stick)
butter.
< 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.
FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1
stick butter, chilled and cut into
small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped
1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1
stick) unsalted
butter, cut into
small pieces and at room temperature
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?
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.
2 1/2 cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1 cup (2
sticks) unsalted
butter, chilled and cut into
small cubes 1/4 to 1/2 cup ice water
Cut a
stick of
butter into
small squares and chill until the flour / salt mixture has been in the fridge for 30 minutes.
for the whipped ganache frosting: 225 grams (8 ounces, 1 cup, 2
sticks)
butter 180 grams (6 ounces) dark chocolate, chopped 1 tablespoon corn syrup, optional
small pinch salt
-LSB-...] flour) 6 tablespoons (3/4
stick)
butter, cool and cut into
small pieces (buy grass - fed
butter here, how to make
butter) 1 cup buttermilk (buy buttermilk starters here, how to make buttermilk) 2 tablespoons whole cane -LSB-...]
-LSB-...] flour) 6 tablespoons (3/4
stick)
butter, cool and cut into
small pieces (buy grass - fed
butter here, how to make
butter) 1 cup buttermilk (buy buttermilk starters here, how to make buttermilk) 1/4 cup whole cane sugar -LSB-...]
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.
1
small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1 - inch cubes1 medium onion, cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2
stick) unsalted
butter, cut into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground pepper 1.
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
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1
stick) unsalted
butter, divided 1 medium white onion,
small diced 2 - 3 stalks celery,
small diced 1 bulb fennel, trimmed and
small diced 2 large baking apples, peeled and
small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
Cut 1/2 cup (1
stick)
butter into 8 pieces.Combine
butter, whole milk, and sour cream in a
small saucepan over medium - low heat.
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.
2
sticks (1 cup) vegan
butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into
small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins
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.
1 pound dried
small white beans 8 fresh Anaheim chilies 1/4 cup (1/2
stick) unsalted
butter 2 large onions, chopped 1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (whole milk or 1 % would work too) 4 cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3
small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10
small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted
butter (1/2
stick), melted Salt and freshly ground black pepper
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
For the pâte brisée (pie crust): 1 1/4 cups all purpose flour, plus extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons chilled unsalted
butter (one
stick cut into
small pieces) 2 - 4 tablespoons ice water, plus extra if needed 1 egg, slightly beaten
Cut the
butter into a
small dice, spreading the flour around so the little cubes of
butter don't
stick together.
2 1/2 cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or white whole wheat) 1/2 cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1
stick cold unsalted
butter, cut into
small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey
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)
For crumble 1 cup old fashioned oats 1/2 cup all - purpose flour 1/4 cup light brown sugar, packed 1/4 cup whole almonds, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup (1
stick) chilled unsalted
butter, cut into
small pieces, plus more for greasing ramekins
2 1/2 cups all - purpose flour 1 teaspoon salt 2
sticks (1 cup) unsalted
butter, cold, cut into
small 1/4 cup ice water, plus more if needed Dump flour and salt into the food processor; pulse to combine.
Cornmeal Pate Brisee (makes enough for two): 2 cups all - purpose flour 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon sugar 1 cup (2
sticks) unsalted
butter, cold, cut into
small pieces 1/4 to 1/2 cup ice water
2 1/2 cups all - purpose flour 1 teaspoon salt 2
sticks (1 cup) unsalted
butter, cold, cut into
small 1/4 cup ice water, plus more if needed
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
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1
small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB
BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
BUTTER: 1
stick unsalted
butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
Pin It Serves: 20 Ingredients: 4 ounces / 1
stick unsalted
butter, cold cut into
small cubes 1/2 cup granulated sugar 1 large egg, room temperature 1 tablespoon vegetable oil 1/2 cup unsweetened cocoa powder 1 1/2 cups all - purpose flour 1/4 cup corn... Continue Reading →
3/4 cup unbleached all purpose flour 3/4 cup whole wheat flour 2 - 3 thyme sprigs 1/2 teaspoon salt 1
stick = 4 oz unsalted
butter, cold and cut into
small squares.