For a slightly more tender crust, replace up to 6
tablespoons of butter with vegetable shortening.
In another pan melt 2
tablespoons of butter with 2 tablespoons of flour on medium high heat to make a roux.
In a pan, melt 2
tablespoons of butter with olive oil on medium high heat until foaming.
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.
Melt the other
tablespoon of butter with the olive oil in a large skillet over medium heat.
In a large frying pan, melt 1
tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.
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 butter
Butter 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.