Some people look at eating 2
Tablespoons of butter as absolutely taboo.
Not exact matches
Using the same sauté pan
as for the onions, melt two
tablespoons of pork fat (or unsalted
butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size
as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted
butter pinch
of salt (or use salted
butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
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.
It's
as simple
as crushing pretzels, adding melted
butter and a few
tablespoons of sugar, mixing to combine, and then patting in to the bottom
of a 9 × 13 ″ pan.
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
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1
tablespoon miso paste 1
tablespoon peanut
butter or peanut - free substitute (
as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Hi Loyce, They do soften
as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a
tablespoon of butter until softened.
Although this holds true for this original Cooking Light recipe
as well, it does give more than 16 servings (so about 1 teaspoon
butter per serving and a
tablespoon or so
of sugar).
Re, the 16.3 - ounce jar
of peanut
butter — The jar is labeled
as 462 grams and says it contains about 14 2 -
tablespoon servings, or about 1 3/4 cups.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted
butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds
as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
I based it loosely off
of one I can't even remember — a 1:1 ratio
of room - temperature cream cheese and
butter (around 6
tablespoons), and then
as much caramel
as I thought tasted good (maybe 1/2 cup), a sprinkle
of salt, and around 3 cups
of powdered sugar until I realized adding more sugar was not going to help the runniness.
Add 8
tablespoons melted
butter, 1 egg, a bit
of kosher salt and
as much pure vanilla extract and ground cinnamon
as you like.
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
As the water is boiling, add 4
Tablespoons of butter to a large skillet on medium - high heat.
1
tablespoon of almond
butter + extra for drizzling on top almond milk to blend — I try to add
as little
as possible
as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted
Butter 2
tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
Frittata: 1
tablespoon of Cabot Unsalted
Butter 1
tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2
tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
4 cups (500 grams)
of plain flour 1 cup (200 grams) water, or
as needed 4
tablespoons (50 grams)
of softened lard or
butter Pinch
of salt 10 ounces (300 grams)
of a young Pecorino cheese, cut into cubes Zest
of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1
tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper
as well.
As for
butter, Katie doesn't measure it, but she told me that she probably uses two
tablespoons for four cans
of beans.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup
of almond
butter (peanut
butter will work
as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3
tablespoon of almond milk pinch
of sea salt
1 1/4 sticks
of butter (10
tablespoons)(I use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold water, or
as needed to thin batter to the right consistency
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
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola
as an alternative) 1
Tablespoon natural peanut
butter, smooth or better yet, crunchy 1
Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such
as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
The stuffing will be almost
as good (but you might want to add a couple
of extra
tablespoons of butter to make up for the pork fat you'll be missing).
Mash with 2
tablespoons of butter, milk, and 3/4 tsp salt (start with 1/2 cup
of milk and more
as needed to get desired consistency).
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8
tablespoons (1 stick) unsalted
butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used
as an alternative)
I reduced the amount to a mere 2
tablespoons of butter, and I melted it to subtly increase the cookies» chewiness (see here for details),
as well
as to eliminate the need for an electric mixer.
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
Orange cake from Donna Hay magazine 1/2 cup + 1
tablespoon (127g) unsalted
butter, softened 3/4 cup + 1
tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2
tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1
tablespoon milk finely grated zest
of 1 large orange 4
tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2
tablespoons orange juice zest
of 1 orange, to decorate Preheat the oven to 180 °C / 350 °;
butter a 20x10cm (8x4in) loaf pan * and line with baking paper;
butter the paper
as well.
3/4 to 1 pound fish fillets (thinner fillets such
as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4 cup flour
of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2
tablespoons oil (
butter or coconut oil)
1 cup
of steamed and frozen sweet potatoes 1/2 cup
of almond milk 1/2 avocado 1
tablespoon of carob powder 1 teaspoon
of maca powder 1/2
tablespoon of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1
tablespoon of hazelnut
butter (almond
butter will work
as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood +
Spoon about 1
tablespoon of the vanilla
butter over the steak and arrange the prawns and potatoes on the board
as well.
And every once in a while (like days when I've already consumed three servings
of peanut
butter) I'll replace the peanut
butter with 1
tablespoon of coconut oil and 3
tablespoons of powdered peanut
butter (which is totally gross
as peanut
butter but awesome in blended beverages).
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe
as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon
of baking powder 1
tablespoon of runny and smooth peanut
butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
In a saute pan with high sides, add 2
tablespoons of butter and let it melt (I added all
butter at once by mistake
as you can see in the video!)
Add one
tablespoon of the peanut
butter on top, do not mix in,
as it cooks it will sink down to the bottom
of the cake and create a gooey center.
Some saag recipes call for
as much
as a half cup
of butter or ghee, while other go spartan with a
tablespoon.
Do you think adding some raw honey to the egg + bannana would go well??? I have seen a lot
of recipes that add a
tablespoon or two
of penaut
butter to the egg + bannana and I figure the raw honey is about the same consistenancy
as peanut
butter.
6 eggs 1 cup cottage cheese 2
tablespoons Stevia in the Raw (or other sweetener to equal 2
tablespoons of sugar) 1 1/2 teaspoons baking powder 1/3 cup coconut flour 1 teaspoon vanilla 1/4 cup vanilla whey protein powder 1
tablespoon butter — or
as needed
Just make the apple filling
as directed and dot with 1
tablespoon of butter or dairy - free alternative before placing in the oven.
* 1/4 cup (60 g) unsalted
butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such
as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
As we're not vegans, we upped the water for the polenta and substituted a
tablespoon of butter for the cup
of almond milk, so the creaminess was still there.
Raw Chocolate Chunk Cheesecake with Peanut
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water,
as needed1 / 4 cup cacao or carob powder Topping 3
tablespoons raw chocolate3
tablespoons raw peanut
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
I followed the directions
as listed with the following exceptions: I didn't have 4 shallots, so I used 3 plus 1/4 onion, I used dried currents instead
of buckwheat groats (love currents with cauliflower), and I added a
tablespoon of butter (non-vegan) at the end to pull it together.
Stir in the Parmesan cheese,
as much pesto
as you want, the remaining
tablespoon of butter, and salt and pepper to taste.
7 - 8 medjol dates (I wouldn't recommend to use regular date for this recipe
as medal are particular gooey and soft plus they have a gorgeous caramel flavour) 3
tablespoon of runny and smooth almond
butter (the runnier the better) Dash
of water to thin it out
Ingredients: • 2 1/2 cups all - purpose flour • 2
tablespoons sugar • 1
tablespoon baking powder • 3/4 teaspoon cream
of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted
butter, cut into pieces, plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2
tablespoons minced fresh herbs such
as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed
of excess fat and skin salt and pepper 4
tablespoons (1 stick) unsalted
butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)