Sentences with phrase «tablespoon of butter»

Melt the remaining tablespoon of butter in the pot.

In a saucepan, melt the remaining tablespoons of butter over medium heat.

Cut the remaining tablespoon of butter into cubes and use them to dot the top of the tomatoes.

Melt the other tablespoon of butter with the olive oil in a large skillet over medium heat.

It has no added sugar and the only dairy is 1 tablespoon of butter for 4 servings.

I think next time I might try a few tablespoons of butter and some salt.

In a large skillet, heat a couple tablespoons of butter over medium heat.

Pour 2 tablespoons of butter into bowl, add breadcrumbs and blend together thoroughly; set aside.

In a big skillet, on a medium heat, heat up 2 tablespoons olive oil and 2 tablespoons of butter until melted.

Heat 1 tablespoon of butter on medium / high heat and cook tips until tender (3 - 4 minutes).

I put my big saucepan over low heat, and threw in a couple of tablespoons of butter.

And if you base the yield on a realistic serving size, then two sticks to serve 4 to 6 people... that's about 4 tablespoons of butter per person.

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

I used 1 tablespoon of butter instead of coconut oil and added 15 drops of stevia.

If you're feeling especially indulgent, stir in one more tablespoon of butter.

In a medium skillet, heat half tablespoon of butter over medium high heat.

Heat the other tablespoon of butter in your largest soup pot.

Add about 1/2 tablespoon of butter if necessary to make chocolate smooth.

In a large bowl, melt 6 tablespoons of butter along with the peanut butter until completely liquid.

Is there a reason why you say 11 tablespoons of butter as opposed to 1/4 cup.

I had some problems getting the last tablespoon of butter to mix in with the chocolate, probably because I didn't give it enough time to mix in.

2 tablespoons of butter spread through a recipe this large is negligible.

Warm one tablespoon of the butter in a small sauté pan over medium heat and add the barley.

Melt the chocolate chips and remaining tablespoon of butter together and mix.

In a small - medium non-stick pot, over a low heat melt 1 tablespoon of butter very gently.

Add an additional tablespoon of butter and wait for it to melt.

Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium - high heat.

One tablespoon of butter contains about 101 calories, which is similar to one medium - sized banana.

When it was done, I added a quick tablespoon of butter to give it a bit of richness.

Warm a large tablespoon of butter in the sauté pan.

In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth.

I used stock, not cream and omitted the extra tablespoon of butter.

Remove from the oven, place one egg yolk and 1 tablespoon of butter on top of the cheesy center.

For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening.

In a large skillet, melt the remaining 2 tablespoons of butter over low heat.

When finished, slide one tablespoon of butter per bird under the skin and over the truffles, and press the skin down onto the meat.

At the very end I add in another 1/2 cup of milk or cream, a couple tablespoons of butter and a good amount of tangy goat cheese.

Cut 2 tablespoons of the butter into small pieces and add to the pan.

Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.

This time I tried it with 8 tablespoons of butter instead of 12.

Add 3 more tablespoons of butter (more if the original butter is mostly gone).

Reduce heat to moderate and add remaining tablespoon of butter to pot along with onions, carrot, celery, and garlic and cook, sauté for about 5 minutes to golden color.

Once you've achieved the desired consistency, stir in your parmesan cheese, the last tablespoon of butter, and add salt and pepper to taste.

2 tablespoons of butter spread through a recipe this large is negligible.

Melt 1 1/2 tablespoons of the butter in a saute pan placed over medium heat.

8 medium sized potatoes 7 portobello mushrooms 4 tablespoons of parsley 3 garlic cloves 1 tablespoon of olive oil 2 tablespoons of sour cream 1 tablespoon of butter Salt & pepper

(As if you where gently whisking) Until they start to curdle, add the second tablespoon of butter keep stirring, remove from heat and add a small splash of the heavy cream (keep stirring) place them back into the heat, for about 6 - 8 seconds, and transfer them into a warm ramekin or ceramic dish.