Sentences with phrase «tablespoon of butter with»

In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.

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

I infused a few tablespoons of butter with spicy red pepper flakes, heated them in the pan I would eventually bake the cornbread in, added the batter, baked it off, and ended up with a nice crusty, slightly sweet cornbread with the perfect amount of kick to it.

In a pan, melt 2 tablespoons of butter with olive oil on medium high heat until foaming.

In another pan melt 2 tablespoons of butter with 2 tablespoons of flour on medium high heat to make a roux.

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

Not exact matches

For those with a sweet craving, slice a medium - size apple (70 calories) and spread it with 1 tablespoon of either peanut or almond butter (100 calories), Stanford suggests.

The combo of a tablespoon each of MCT and butter with a scoop of isolate really helps get to at least a 3:1 ratio of fat to protein; add an omega gel cap, and I'm easily at 4:1.

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

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)

Clean away the husk and silk of an ear of corn and brush it lightly with 1 tablespoon of melted butter.

I added a tablespoon of some cashew nut butter I made, and injected them with homemade salted caramel sauce after scooping out the cookie dough.

cold butter in cubes 3 tablespoons of sugar 1 egg 3 tablespoon of milk 1 yolk with water or milk to brush the pie Caster sugar to powdered To filling 500 grs.

Brush the tops of the rolls with the remaining tablespoon of butter, cover, and let rise another hour, or until almost doubled in size.

Working in two batches or with two separate pans, melt 1 tablespoon of butter.

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

For a low - fat peanut butter spread, combine 2 Tablespoons of PBfit with 1.5 Tablespoons of water.

A little richness from the buttermilk and egg with a little bit of butter, and just a hint of sweetness from one tablespoon of brown sugar.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Melt 2 tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a pinch of salt.

Instead of using the 1/3 c. butter I only used 2 tablespoons and supplemented with some home made apple sauce.

The idea behind this tomato sauce is simple: Simmer a can of tomatoes with an onion and five tablespoons of butter.

Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and grated ginger, 1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic.

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Pour in a tablespoon of water and then work it into the butter with the pastry cutter.

I served mine tossed with a few tablespoons of brown butter, crispy sage, and grated parmesan.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

Spread the dough with two tablespoons of softened butter.

For a third variation, just before serving, squeeze a wedge of lemon over the broccoli and toss it with a tablespoon of melted butter.

1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)

Return the pasta to the pot with the remaining 3 tablespoons of butter.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl.

4 Tablespoons of peanut butter — I use Byron Bay Peanut butter — It's made with just peanuts and mineral salt and is so, SO good!

Ingredients 4 cups of crushed fresh berries 1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids

Replace the butter with the same amount of vegetable oil shortening plus two tablespoons of water.

NOTE: If sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the sauce with a tablespoon of butter and / or cream for a few additional minutes till it thickens a bit.

You might try swapping out a tablespoon or two of peanut butter with it?

By the way, this Totally Terrific Toasted Pecan Butter is pretty sweet, so in case you are not in favor of overtly sugary tastes, you can start with 2 tablespoons Swerve and add more if needed.

Butter one side of each piece of bread with 1/2 tablespoon of butterButter one side of each piece of bread with 1/2 tablespoon of butterbutter each.

For the sweet, I use a teaspoon of cinnamon with a little less than a half cup of brown sugar and mix that into 4 tablespoons of butter.

Freeze two bananas, mix with a tablespoon of smooth peanut butter, and blend in a mixer.

Just replace the tablespoon of peanut butter in this recipe with another kind of nut or seed butter, and you have yourself a super simple, delicious, and protein - rich energy bar that doesn't require baking, cooking, or any fancy - pants techniques.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

Full of great banana flavor, lightly sweetened with just enough sugar to keep it super tasty, but not so much that it tastes like cake, and lightened up with a little Greek yogurt to keep it nice and moist and a few tablespoons of butter to maintain that delicious flavor.

1 teaspoon of salt, 1 teaspoon of real maple syrup, 1 teaspoon of vanilla flavoring and 16 tablespoons of butter (hey look there isn't anything healthy here to start with).

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

Remove to a plate and repeat with the rest of the butter, 1 tablespoon of oil, and the rest of the mushrooms, and remove them to a plate to cool for a few minutes.

Crush the crackers into crumbs and melt the remaining 4 tablespoons butter, combine along with Parmesan and sprinkle over top of casserole.