Sentences with phrase «tablespoon butter unsalted1»

1 unbaked 9 inch pie crust 3 cups rhubarb, diced 1 1/2 cup sugar 3 tablespoons flour 3 eggs, beaten 1 tablespoon butter, softened 2 teaspoons Minute Tapioca 1/2 teaspoon nutmeg

Melt the remaining half tablespoon butter in same skillet.

Ingredients Cook Time: 50 m 6 servings 452 cals 4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely -LSB-...]

For the Topping: juice of zested clementine (I used 3/4 the juice of an orange) 1 Tablespoon butter 1 Tablespoon sugar 1/4 teaspoon ground cinnamon 1/2 cup sliced almonds

Add tablespoon butter to same pan.

In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

3 medium potatoes 1 tablespoon butter 1 small onion, finely chopped 1 pound ground beef, bison or lamb 1/3 cup frozen peas 1 tablespoon tomato paste 1 teaspoon Worcestershire Sauce 3/4 teaspoon sea salt Pepper (couple shakes) 1/2 cup grated cheese (optional)

Melt 1 tablespoon butter in heavy medium skillet over high heat.

Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic.

Glaze 6 tablespoons miniature semisweet chocolate chips 1 tablespoon heavy cream 1/2 tablespoon butter 1/4 teaspoon instant espresso coffee powder

This recipe uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)

Step # 2: Either place the squash on a baking dish and drizzle 1 tablespoon butter on it along with the garlic cloves and roast until soft.

I too found that the crust stayed very crumbly however, and would use an extra tablespoon butter to bind together.

6 Granny Smith apples 1 Vidalia onion 2 teaspoons coarse grain mustard 1 teaspoon minced fresh thyme 1 teaspoon white balsamic vinegar 1 tablespoon butter 4 thin - cut boneless pork chops 1/2 teaspoon salt Freshly ground black pepper 1 teaspoon olive oil

Add remaining 1 tablespoon butter to same skillet and melt over low heat.

Add another tablespoon butter, 1/3 cup chopped green pepper and 1 cup chopped onion.

Saute chopped onion in 1 tablespoon butter on medium heat for 5 - 8 minutes.

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil).

1 brioche bun 1 tablespoon butter, melted Oil 4 ounces ground beef (80 % lean, 20 % fat) 2 slices sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato

In a skillet, heat 1/2 tablespoon butter over medium heat.

Halve turnips (leave whole if tiny) and put in a 12 - inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt.

In a large cast iron skillet over medium - high, heat 1 tablespoon vegetable oil and 1 tablespoon butter.

Make Casserole: Melt 1 tablespoon butter in a large skillet over medium heat.

1 boneless skinless chicken breast 1 tablespoon butter 3 cloves garlic, chopped 2 tsp.

4 - 6 tenderloin medallions about 1 1/2 inches thick kosher salt 2 tablespoons coarsely ground black pepper 1 tablespoon butter 1 teaspoon olive oil 1/3 cup cognac 1 cup heavy cream Evenly salt the medallions and roll in black pepper.

Then immediatley add chicken broth, lemon juice and 1 Tablespoon butter.

Transfer to a 2 - quart baking dish and dot with the remaining 1 tablespoon butter.

Half tablespoon butter (just for finishing)!!

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Melt 1/2 tablespoon butter and 1/2 tablespoon sugar together in an oven proof pan.

Peppermint Frosting 8 tablespoon butter, room temperature 2 - 3 cups powdered sugar 1 teaspoon peppermint extract 2 tablespoons heavy cream Pinch of salt

Cook onion in remaining tablespoon butter until tender, stir in garlic and thyme for about a minute and mix it all into the porcini mixture.

8 tablespoon butter 1/2 teaspoon salt 1 teaspoon apple cider vinegar 1/2 cup heavy whipping cream 1 teaspoon rum extract, optional 8 cans Cream Soda (12 ounces each, room temperature) 1 cup heavy whipping cream (for topping)

Scootch the apples aside in the pot, add 1 tablespoon butter to it and let melt.

1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1 pinch cinnamon 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream

Candied Cinnamon Pecans: * 1 Tablespoon butter * 1/4 cup sugar * 1/2 teaspoon cinnamon * 1 cup whole or roughly chopped pecans

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

In 2 - quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.

* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste

Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated ginger 1 tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin

FROSTING: 1 1/2 cups confectioners» sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 1 tablespoon milk

As the rice cooks, melt the remaining 1 tablespoon butter in a medium skillet over medium heat.

Melt one tablespoon butter in skillet over medium - low heat.

Melt 1/2 tablespoon butter; liberally brush the butter in and around the muffin cups.

2 teaspoons active dry yeast 1 cup barely warm water 1/4 cup honey + 1 tablespoon, divided 1 teaspoons salt 1 egg 3 cups all - purpose flour, plus extra if necessary 1 tablespoon butter, melted

Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice)

Into hot skillet, whisk in remaining 1 tablespoon butter.

Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt and pepper to taste