Sentences with phrase «still good butter»

I've been searching and searching for a easy but still good butter chicken recipe.

I've been searching and searching for a easy but still good butter chicken recipe.

Not exact matches

Not sure where i went wrong, followed recipie to the letter and have had to leave it for a good hour and a half and it still was like bread and butter puding, it just wouldnt set to a cutable like texture.

Also I'm just wondering if this bread will still work well with sweet toppings (almond butter, jam, banana etc) even though it contains herbs, which are savoury?

The almond butter still tastes good, but it's not creamy at all.

Today, in its fifth and sixth generations of family ownership, Minerva Dairy still produces 84 percent batch churned Amish butter, as well as a variety of cheeses.

Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread — guacamole, almond butter, sun dried tomato type creations etc... I love all these snacks, they're great, but sometimes I think I can do better than rice crackers!

but if you like peanut butter better of course it still works here!!

It's still delicious, with a cashew filling, fresh mango, coconut oil, cacao butter, sea salt, and everything else delicious and good.

They made a mess everywhere and the swirl side didn't cook very well — smoking butter from the icing while the pancake batter was still uncooked.

The almond butter one is a little better than the plain one but it's still blah.

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

Do you still drizzle with butter when you use the frosted flakes on the hash brown cassarole sound good.

I still prefer the Cranberry Almond Loaf but this is a good plain bread to spread nut butter on.

Next time I would also add more spice and maybe a tbsp of apple butter inside, but they were still good and I'd make them again!

They're classic of this blog made with wholemeal flour and a good dose of cinnamon, but still rich and soft from butter and lots of dried fruit.

Just made this, spur of the moment; no Swiss so I used parmesan; drastically reduced the butter and it was still sinfully good!

They would smell so good in the oven and then right after taking them out of the oven while they are still really hot, I slathered Cabot butter and homemade strawberry jam on the steaming center.

I would recommend making them a little thicker than I did, but these were still really good and they don't even need any extra butter - they are flaky, light, and buttery already.

Once cooled completely take it out of the fridge and give it a good stir, then whip the whipping cream stiff, but still soft enough to fold into the custard without turning it to butter Take about 1/3 cream to begin with and mix it thoroughly into the vanilla custard.

I ordered the book today (11-11-13) and my favorite bread memory is most parents fresh bread that is straight from the oven and still so warm that the butter melts as your putting it on the bread and the crust is good and crunchy.

Do you think it would still be good with no cheese or butter?

I am still learning how to do the cycling thing better, but my tips are: a) wear a good helmet to protect your head; b) ride a comfortable non-cruiser bicycle; c) use a good lock so your bicycle doesn't get stolen; d) incorporate cycling into your daily activities; e) padded cycling shorts + chamois butter are essential for long rides; f) gradually build up distance to cycle the long rides, taking breaks as you need them and g) have no shame in using your granny gear (ie, your lowest possible gear) for the big hills.

I'm glad to hear it turned out well and that you can dial back the butter content and still have delicious Blondies.

Here's my recipe with a pinch more flavour, but it's still good with plain ol' butter.

And it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday night.

It always tastes better with peanut butter or Nutella slathered on top so if you're still not convinced I'd say try that.

This kickass - crazy - mumba - wumba - hubba - hubba - gimme - more - still - the - best - pie - I've - ever - made Pumpkin Spice Brown Butter Chocolate Pecan Pie.

And better still, because we're making our peanut butter cheesecake in a 9 × 13 inch pan — it serves a crowd.

My husband's grandmother has celiac as well as an almond sensitivity... I'm assuming it would still work to substitute another nut butter, like peanut or cashew?

(This is also good news for store - bought, grass - fed butter, because when you use it in a cake, cookie, or other baked good, then you are still getting your vitamin K2.)

Separate hazelnut butter into 9 equals parts and roll between your hands to form little balls (the dough may still be a little soft, that's ok, it will work well too).

Most of the testers did come with a preconceived opinion about which brand made the best almond butter, but after compiling their feedback on 10 samples, my favorite still came out on top — well, sort of.

Keep in mind, if you use ghee, which is clarified butter, the recipe is no longer vegan, but still much better for you than regular cream cheese.

While it is obviously not peanut butter, they still taste really good!

Still on a salad kick, this bowl is super healthy and LOADED with yummy plant - based protein, fresh veggies and homemade peanut butter dressing that is so good you'll be licking the jar clean.

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

In my blender I don't get it as fine and smooth as almond butter, but I think it would still be good to be smoother.

Would this still work well with peanut butter or would the flavor be overwhelming?

If you're going to get a Blendtec, I would recommend getting the smaller jar (for an added price) as well (though you CAN still make nut butters in the bigger jar).

As to the salt questions I used salted butter insteadf salted and still had to add a scant tsp to create better flavor.

Because I cook my rice just before I make this salad, the rice is still warm so I mix in the optional tablespoon of butter for an extra helping of good fats.

100 grams of your favorite dark chocolate (I still wonder if I could do this with Sweethearts favorite white chocolate but had non on hand today) 125 grams butter at room temp 110 grams caster sugar (I used my vanilla scented caster sugar) 3 big eggs 1 TBS corn starch I also sneaked in 2 TBS of my best Irish Whiskey!

Overall, it's a delicious macaroni and cheese that feels indulgent while still being totally appropriate for bathing suit season, as well as proof for me that MAYBE macaroni and cheese doesn't need a pound of butter to be delicious.

Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridge.

I am still with the good old natural Almond Butter, but I definitely want to try a cashew one!

However, for me the costs effectiveness and simplicity of using coconut butter along with the fact that this chocolate is still so very good lead me to decide against using cacoa butter.

If you are concerned about where you can still get a good source of protein from then try to eat plenty of avocados, nuts and seeds (especially chia seeds and nut butters), sea vegetables, chlorella and spirulina.

You've seen my white chocolate - peanut butter blondies, which I can still assure you are THE best baked blondies OF all time, IN the world, EVER.

Take off the heat and let cool a bit (it may be a good idea to transfer the browned butter to a separate bowl as it can continue to cook in the still hot pan).