Pour 2
tablespoons of butter into bowl, add breadcrumbs and blend together thoroughly; set aside.
Cut 2
tablespoons of the butter into small pieces and add to the pan.
Cut the remaining
tablespoon of butter into cubes and use them to dot the top of the tomatoes.
Put two
tablespoons of butter into a small sauce pan over medium heat.
Using your fingers, rub 3
tablespoons of the butter into the flour until the mixture is sandy.
Place the remaining 6
Tablespoons of butter into a large bowl and add the sugar.
Cut 8
tablespoons of butter into 1/2 inch pieces and sprinkle evenly over flour mixture.
I mixed in 2
tablespoons of butter into the sweet potatoes instead of drizzling on top.
Divide the remaining two
tablespoons of butter into four pats and place one on top of each onion.
Cut 6
tablespoons of butter into 12 (1/2 tablespoon) pats.
Not exact matches
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest
of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1 onion, chopped 1/2 cup
butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6
tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Melt the additional 2
tablespoons of butter in the skillet and preheat the oven to 400 F. Roll the meat
into 2
tablespoon - sized meatballs and place them in the skillet.
My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most
of the
butter into the microwave while melting it (oops, won't try that technique again), so I added a bit
of oil to make up for the lost
butter, and I used a bit
of pumpkin pie spice and a
tablespoon of Amaretto instead
of the recipe spices and bourbon.
Streusel Topping: Melt the remaining 2
tablespoons (28 grams)
butter and stir
into the reserved one cup (150 grams)
of flour mixture until it is crumbly and looks like coarse meal.
2
tablespoons olive oil 2
tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g
of self - raising flour 2) 150g
of butter, cut
into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g
of cheese in slices, cut
into small squares 7) 200g
of ham in slices, cut
into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
1 pound kale, washed, stemmed, and cut
into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
Pour in a
tablespoon of water and then work it
into the
butter with the pastry cutter.
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
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1
tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan
butter 1
tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Then I made this recipe
into waffles by adding an extra two
tablespoons of butter.
In a small bowl, combine 4 1/2 teaspoons
of cold, unsalted
butter that is cut
into pieces, 1/4 cup all - purpose flour, 2
tablespoons of brown sugar, 3/4 teaspoon
of cinnamon, a pinch
of salt and 1/3 cup
of finely chopped pecans or walnuts.
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)
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2
tablespoons butter 2 (10.75 ounce) cans condensed cream
of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn
into pieces
2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted
butter, cold, cut
into small pieces 1 sheet
of puff pastry 2 - 3
tablespoons apricot jam (optional — for glazing the top
of the baked tart)
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.
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
Whisk in 1
tablespoon of the
butter at a time, beating until the frosting comes together
into a glossy, fluffy, light mixture.
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
Crush the crackers
into crumbs and melt the remaining 4
tablespoons butter, combine along with Parmesan and sprinkle over top
of casserole.
Dollop small
tablespoons of the peanut
butter mixture
into each cup, Spread it out till its barely touching the sides
of the paper case Place in the freezer for 15 minutes.
A soft dough is made in the mixer and then many
tablespoons of softened
butter are beaten
into the dough one at a time until fully incorporated
into a moist dough.
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1
tablespoon fresh lime juice 1
tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or
butter lettuce leaves, washed
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3
tablespoons (42g) unsalted
butter, cut
into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
Cut your stick
of butter into two 4
tablespoon pieces.
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
Chop 6 ounces
of any dark chocolate (or use chocolate chips) and put it
into a stainless steel bowl with 1 - 1 1/2 teaspoons
of clarified
butter or ghee (or 1
tablespoon of vegetable shortening — but not margarine).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut
into 1 - inch squares) 1 lemon, juiced 1
tablespoon brown sugar 1
tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1
tablespoon cold
butter, cut
into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1
tablespoon sanding sugar (or other type
of sugar with large crystals) Streusel
Crumble 4
Tablespoons worth
of the
butter into the flour mixture by placing portions
of the
butter in between your fingers and thumb, then move your thumb across your fingers.
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3
tablespoons almond
butter 1 garlic clove, sliced 2
tablespoons olive oil 3
tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2
tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
1 1/2 cups sugar 1/4 cup gluten - free flour blend
of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut
into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2
tablespoons unsalted
butter or dairy - free alternative, melted 2 pie crusts, one partially baked
Whisk heavy cream
into the mixture, then re-add the bacon and 1
tablespoon of butter.
6 Granny Smith apples, peeled, cored and sliced
into 1/4 - inch pieces 2 - 3
tablespoons gluten - free flour blend
of choice 1 teaspoon cinnamon 2/3 cup sugar 2
tablespoons unsalted
butter or dairy - free alternative, melted 2 pie crusts, one partially baked
Cut your
butter up
into Tablespoon slices, then cut the stick
of butter down the middle, in half.
Place a scant
tablespoon of peanut
butter on spoon and scoop
into mouth.