Pour out some of the bacon fat, leaving about 1 1/2
tablespoons of fat remaining.
Not exact matches
Add the
remaining 1 - 2
tablespoons of fat to the pan and set on medium heat (again, across 2 burners).
Discard all but about 3
tablespoons of the
fat from the pan and with the
remaining grease, add the shallot and cook until fragrant.
Pour off the excess
fat and add the chicken broth and the
remaining 1
tablespoon of butter.
Toss in the
remaining 4
tablespoons of margarine (for a lower -
fat dish, use only 2
tablespoons to toss) and stir and swirl until all the pasta is coated.
Melt the
remaining 1
tablespoon of fat in the same skillet you used to cook the meat and sauté the eggplant over medium heat for about 5 minutes, until it is barely softened.
Once your yeast mixture is frothy, add in the
remaining pretzel ingredients, except the coarse salt and 2
tablespoons (30 g)
of the cooking
fat, and stir to combine.