Egg on toast: 1 egg scrambled in 1
teaspoon butter on a slice of whole grain toast with tomato slices and 1/4 avocado sliced.
Lightly spread about 1/4
teaspoon butter on one side of each tortilla; set aside.
Caramelized Onion Sauce: In same skillet used to prepare beef, melt 2
teaspoons butter on medium high heat.
Not exact matches
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1
teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left
on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4
teaspoon salt Vegetable oil for frying
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)
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted
butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending
on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have
on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch of salt 1/2 cup unsalted
butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)
Although I love the combination of Chocolate and Caramel (especially with a Rolo
on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup
butter 1/2 cup sour cream 1
teaspoon vanilla 1/4
teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons
butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have
on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4
teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
1 tablespoon vegetable oil (hs note: I used clarified
butter) 1 1/2
teaspoons black mustard seeds 1/2
teaspoon cumin seeds 1/2
teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had
on hand was a reasonable substitute) 1/4 water, if using yogurt
Beat hot brown
butter, confectioners» sugar, milk, and 1/2
teaspoon vanilla with an electric mixer
on medium - high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary.
In large bowl, beat cake mix, lime juice mixture, softened
butter, 2
teaspoons lime peel and eggs with electric mixer
on low speed 30 seconds, then
on medium speed 2 minutes, scraping bowl occasionally.
Spoon in two
teaspoons of smooth peanut
butter, fastening the lid
on securely.
5 tablespoons Tessemae's Zesty Ranch 3
teaspoons almond
butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise
on a mandolin 2 cups cauliflower florets, thinly sliced
on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw -
on bands 7 1/2 cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated ginger 1 tablespoon
butter 1
teaspoon ground cinnamon 1/2
teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin
1 tablespoon oil (
butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat
on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1
teaspoon fresh grated ginger 1 tablespoon curry powder 1
teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
1/2 cup
butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1
teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle
on top, optional
Dollop a heaping quarter
teaspoon of nut
butter, jam, or both
on top of the banana, then top with another banana slice, and then enough batter to just cover the filling.
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1
teaspoon minced red onion 1
teaspoon minced garlic 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme leaves 1/2
teaspoon red pepper flakes 1
teaspoon chopped fresh parsley, divided 1
teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted
Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin -
on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted
Butter
Bring
butter, sugar, corn syrup and 1
teaspoon cinnamon to boil in saucepan
on medium ‑ high heat, cook for about 2 minutes.
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut
butter (almond, peanut — whatever you have
on hand) 1/3 cup of agave, maple syrup or honey 1.5
teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin
on, finely crushed) 1
teaspoon baking powder 1/2
teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2
teaspoon vanilla extract 3 tablespoons margarine or
butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted
butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2
teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved
on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
For the almond crumble: 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4
teaspoon ground cinnamon 1/2
teaspoon kosher salt (you might want to first read up
on kosher salts) 3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons unsalted
butter, melted and cooled
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 br
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 br
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 br
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 br
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 br
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 br
butter on medium heat until melted and browned.
Sprinkle the
butter with a few
teaspoons of flour during this process — some of the liquid in the
butter will bead up
on the surface as you pound and the flour helps absorb this.
2 cups sifted cake flour (or 2 cups minus 4 Tbsp of all - purpose flour) 1/2
teaspoon baking powder 1
teaspoon grated nutmeg 1/2
teaspoon ground cloves or allspice (depending
on your taste preferences) 4
teaspoons cinnamon Pinch of salt 1 1/2 cup
butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
8 tablespoons softened
butter 1 1/4 cups unbleached self - rising flour 1 cup confectioners» sugar, plus extra for for sprinkling
on the finished cake 1/2 cup granulated sugar 1/2 cup brown sugar 1/2
teaspoon ground cinnamon
Spread 1
teaspoon of
butter on one side of each of the eight slices of bread and press into the Parmesan cheese.
Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle
on towel and for topping) 1 cup sifted flour 1/8
teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest of 1/2 fresh lemon 1 stick (1/2 cup) unsalted
butter, melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
My Best Banana Nut Bread originally based
on a recipe from Allrecipes.com 1 3/4 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon cinnamon A pinch of nutmeg 2/3 cup sugar 1/3 cup
butter, softened 2 eggs 1 1/4 cup mashed banana 1
teaspoon vanilla 1/2 cup chopped walnuts (optional)
2) Sift the flour and add it to the
butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a
teaspoon, scoop up 1
teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter
on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
(Add Tags) Ingredients (Edit) 3/4 cup all - purpose flour -LCB- King Arthur All - Purpose Flour -RCB- 3/4 cup granulated sugar1 / 4
teaspoon salt -LCB- Sea Salt -RCB- 1/2 cup (1 stick) unsalted
butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4 tablespoon lemon juice8
teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See full instructions
on sites.google.com Notes · Add Notes Popular Videos.
* 4 ounces (110g) cream cheese, homemade (recipe
on page 389 of the book) or store - bought * 8 tablespoons (4 oz., 100g) unsalted
butter * 1 cup (4.25 oz, 125g) all - purpose flour * 1/4
teaspoon kosher salt
Add
teaspoons of melted peanut
butter on top and with a knife create swirls
on the surface.
1 1/2 cups all - purpose flour 1
teaspoon baking soda 1/4
teaspoon salt 1/2 cup unsalted
butter, room temperature 1 cup + 3 tablespoons sugar 3 large eggs 1/3 cup coconut rum (or any rum you have
on hand or coconut milk) 3/4 cup coconut milk 1/4 cup pineapple juice (from the drained crushed pineapple) 1
teaspoon vanilla 1 cup shredded baker's coconut 1 cup crushed pineapple, drained
ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup coconut cream 3 tablespoons coconut oil 2
teaspoons vanilla extract 1/2
teaspoon Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut oil spray 1/2 cup granulated sugar BRULEED BANANA, CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan
butter (room temperature) 1/2
teaspoon Kosher salt 1
teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced
on a bias) 2 tablespoons granulated sugar
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)
Combine 1/4 cup
butter, brown sugar, honey, rum and 1⁄8
teaspoon salt in mixer bowl; beat
on medium speed until smooth.
Depending
on your brand of coconut
butter, you may want to add a couple a
teaspoons of coconut oil to make it more creamy.
Using a 1 1/2
teaspoon cookie scoop, drop the peanut
butter mixture onto the prepared baking sheet (if you don't have anymore room
on your sheet, drop them onto a flat surface lined with parchment paper).
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2
teaspoon freshly grated nutmeg 1
teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin -
on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted
butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted
butter 2 6 - ounce salmon fillets 2
teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2
teaspoon onion powder 1/4
teaspoon freshly ground pepper 1
teaspoon Mexican - style pollo seasoning 2
teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted
butter 1/2 pound large shrimp (peeled, deveined, tails
on) 1/4 cup store - bought sweet chili sauce 1/8
teaspoon freshly ground pepper 1/2
teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
Peanut
Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter Fudge Frosting 2/3 cup Natural Salted Peanut
Butter 3 Tablespoons Earth Balance Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter 3 Tablespoons Earth Balance
Butter 2 teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends on humidity and how firm or hard your peanut butt
Butter 2
teaspoons Vanilla Extract 3 cups Coconut sugar, powdered 1/4 cup Flour of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends
on humidity and how firm or hard your peanut
butterbutter is)
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2
teaspoon sea salt 1/4 cup unsalted
butter, softened 1/2 cup (scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla bean paste turbinado sugar for sprinkling
on top, if desired
3/4 cup sugar 3 large eggs 1 cup whole milk 1 cup heavy whipping cream 1
teaspoon pure vanilla extract
Butter (for dish) 8 - 12 (depending
on size) 1 / 2 - inch - thick slices brioche cut lengthwise in half Lightly sweetened whipped cream Preheat oven to 350 °F.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces
on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2
teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted
butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
Water as needed with 2
teaspoons salt 1 1/2 pounds peel -
on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons
butter melted ⅛
teaspoon freshly ground pepper, or to taste salt, as needed 1
teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish
Hands -
On Time: 40 minutesTotal Time: 1 hour, 40 minutes Makes 24 beignets Ingredients 1 cup lukewarm water 1 tablespoon instant yeast 5 tablespoons granulated sugar, divided 2 large eggs 2 tablespoons
butter, melted 1/2
teaspoon vanilla extract 3 1/4 cups all - purpose flour 1/2
teaspoon kosher salt 6 cups canola oil Confectioners» sugar, for serving.
coarsely chopped cilantro 1/4 — 1/2
teaspoon Old Bay Seasoning (depending
on taste) Hot sauce — couple shakes 1 egg 1 - 2 tablespoons oil (
butter, lard, coconut oil etc)