Sentences with phrase «tablespoons of the butter until»

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.

Bring the syrup in the pan up to a boil for a minute or two until it thickens, then stir in 1 tablespoon of butter until it melts.

In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth.

In a small bowl, mix together the peanut butter, powdered sugar, and 1 tablespoon of butter until smooth.

For a final, roasted look fry them in a pan with a tablespoon of butter until the become golden - brown.

Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted.

Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.

In a big skillet, on a medium heat, heat up 2 tablespoons olive oil and 2 tablespoons of butter until melted.

Piece by piece, using a hand blender or a whisk, whisk in 6 tablespoons of the butter until emulsified.

Not exact matches

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

Add in the remaining two tablespoons of butter and the Parmesan cheese and stir until well combined.

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.

Add 4 tablespoons of butter to the pan and heat until melted over medium - high heat.

Add the remaining tablespoon of butter and remaining 3/4 teaspoon of salt and blend until well combined and smooth.

Mix in one to two tablespoons of crunchy peanut butter, depending on how saturated you want your noodles, and stir until fully coated.

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.

Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.

Pulse a few times, then add the 6 tablespoons (90g) of cubed butter and pulse until the mixture resembles very coarse cornmeal.

In a small saucepan on low heat saute 1 Tablespoon of butter and 6 sage leaves until fragrant about 2 - 3 minutes.

Heat 2 tablespoons of butter in a large skillet over medium heat until foam subsides.

In the bowl of a stand mixer or with an electric mixer, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, about 2 to 3 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.

In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well - combined.

Add the next 2 cups of flour and the 6 tablespoons of melted butter, mix until the dough comes together for about 5 minutes.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

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.

Now add in 1 tablespoon of unsalted butter and stir continuously until butter is melt.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Grind the almonds with 1 tablespoon of gluten - free flour (to prevent the oil from the almonds from creating the beginnings of almond butter) until fine using a food processor.

Frost cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4 cup of frosting, then repeating until all layers are used up.

Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

along with 4 tablespoons of vegan butter, melted, 1/4 cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili powder, processing until smooth.

Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.

Take 4 tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.

For the crust: 1 2/3 cup crushed graham crackers 1/4 cup sugar dash of ground cinnamon 1/4 cup plus 2 Tablespoons melted butter Mix together the graham cracker crumbs, sugar, cinnamon and melted butter until evenly moistened.

Add in 8 tablespoons of butter (1 stick) and cook over a medium heat until the butter melts, stirring occasionally, about 3 minutes.

Peel the pears, remove the core and cook in 10 g of butter and 2 tablespoons of sugar until they are well caramelized.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brButter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter on medium heat until melted and browned.

Heat half the butter and a tablespoon or two of olive oil in a deep, thick bottomed pot on medium - high until bubbly.

While the potatoes are baking, bring 4 tablespoons of the butter over medium heat in a medium saucepan until melted.

In a large mixing bowl, beat room temperature butter with vanilla and 1 tablespoon of cream on low speed until incorporated.

In a saucepan, melt 8 tablespoons of butter over medium - low until it's almost brown, but don't let the butter burn.

Sautee in butter until tenderish: A few tablespoons each of: Minced onion Diced red bell pepper Diced poblano pepper

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of the olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

In a large bowl, melt 6 tablespoons of butter along with the peanut butter until completely liquid.

Add 1 tablespoon of the butter and let cook until melted and the foam almost subsides.

After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.

Add mushrooms, balsamic vinegar and remaining tablespoon of butter to the pan and cook until soft.