Spread 1
teaspoon of butter on one side of each of the eight slices of bread and press into the Parmesan cheese.
Not exact matches
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
Spoon in two
teaspoons of smooth peanut
butter, fastening the lid
on securely.
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.
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
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
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.
Lightly spread about 1/4
teaspoon butter on one side
of each tortilla; set aside.
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)
Depending
on your brand
of coconut
butter, you may want to add a couple a
teaspoons of coconut oil to make it more creamy.
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 oats (see note
on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew
butter (almond, peanut or sunflower
butter will also work) 1/2
teaspoon cinnamon 1
teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand
of healthy and allergy friendly chips we use)
Divide the
butter into
teaspoons and place evenly
on top
of the flour.
Add in a handful
of greens, banana, a spoonful
of almond
butter and a few
teaspoons of one
of the newest superfoods
on the market - Maca - and we have another certified Super Smoothie.
for the sunflower seed sauce: 1/4 cup
of sunflower seed
butter (feel free to sub any nut or seed
butter you have
on hand) 1 clove
of garlic, minced 1 red chili, seeded and minced 2 tablespoons
of tamari (or low sodium soy sauce) 1 tablespoon
of toasted sesame oil 1
teaspoon of ginger, peeled and minced 2 tablespoons
of lime juice (the juice
of one lime) 3 - 4 tablespoons
of water a pinch or two
of red pepper flakes, if you want extra heat
I followed the recipe «as written», but with these modifications due to what I had
on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4
teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead
of 1 1/2 cups whole - milk yogurt -
butter instead
of 3 tablespoons ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead
of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
If your nut
butter has salt added, you might want to reduce the amount
of salt down to 1/4
teaspoon, depending
on personal tastes.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling
on top • 2
teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew
butter • 1 1/2 tablespoons maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice
of 1 lemon
In the bowl
of an electric mixer fitted with the paddle attachment, combine 1 stick
butter, 1/2
teaspoon vanilla, and 1 1/2 cups sugar; mix
on medium - high speed until pale and fluffy, about 2 minutes.
Spoon another
teaspoon of melted chocolate
on top
of each almond
butter ball to cover completely.
My favorite popcorn sounds kinda crazy but its amazing: Melt about a tablespoon
of Earth Balance vegan
butter and sprinkle in about half a
teaspoon of dehydrated mushroom powder and swirl it around (then pour it
on the popcorn).
We used about a 1/4 -1 / 2
teaspoon per color — a good dollop
on the tip
of a
butter knife.
WEEKDAY Breakfast: 2 scoops
of Optimal Protein Powder with 120 ml
of rice milk, 1/2 cup
of organic frozen fruit, 113 g
of Greek yoghurt, 1/2 a
teaspoon of stevia and cinnamon sprinkled
on top Morning tea: Power cake — one rice cake with 1 tablespoon
of raw sunflower seed
butter, topped with sliced fruit Lunch: Optimal Cleanse shake Afternoon tea: Home - made turkey jerky with sliced apples Dinner: Chicken quinoa (170 g cubed chicken, prepared with chicken stock), with onion, bell pepper, garlic, basil, sea salt and pepper
Infuse a half cup
of olive oil with a
teaspoon of turmeric and brush it onto your corn
on the cob in lieu
of butter.
195º Low simmer 210º High simmer 212º Boiling water at sea level; light or vigorous boil 213º - 214º Boiling temperature
of salted or sugared water; 1
teaspoon per quart 250º Maximum pressure cooker temperature 250º
Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance on skillet surface 325º Black pepper burning point 350º Clarified butter smoke
Butter smoke point 300º For seasoning lightly oil - coated pans in the oven 325º Water drops dance
on skillet surface 325º Black pepper burning point 350º Clarified
butter smoke
butter smoke point
With 1.6 grams versus 0.9 grams per
teaspoon, almond
butter is the clear choice for those looking to lose weight or getting
on in years and in need
of some extra roughage.
Cook a serving
of quinoa for 20 minutes over medium heat
on stovetop, and then remove from heat and stir in 2 - 3 tablespoons
of almond
butter, a pinch
of sea salt, a tablespoon
of chia seeds or Cocochia snack m, 1/2
teaspoon vanilla and 1
teaspoon cinnamon.
On one slice
of banana place about 1/2
teaspoon of peanut
butter.
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.
I always have a stash
of snacks in my desk at work and one
of my favourites to have
on - hand is the nut
butter - filled energy bar which has considerably less sugar than the original energy bar, (although the same number
of calories — I should add that while I do have a predominantly sedentary job, I also run every day and regularly engage in other physical activity) only about two
teaspoons.
I either have a milky style = coffee shot, cream, coconut milk, organic virgin coconut oil blended or expresso = shot coffee 1
teaspoon of coconut oil, 1
teaspoon cream Enjoy both styles I'm still
on the hunt for grass fed organic
butter
I have not seen any info
on jams but would gather that a small amount (2
teaspoons)
on a peanut
butter and jelly sandwich would be okay but not globs
of it.
On the other hand, I have tried making the buns with coconut
butter (my homemade version, along with a couple
of teaspoons of coconut oil), but that version tends to get carbier.
Take 1 (after dozens
of unrecorded trials, this was the recipe I landed
on) 1/2 cup almond
butter 1/4 cup refined coconut oil 3/4 cup brown sugar 1 tablespoon potato starch 1 1/2
teaspoons pure vanilla extract 1/4
teaspoon baking soda 1/4
teaspoon fine sea salt 1/2 cup unbleached flour
Place a tiny pat
of butter (about 1
teaspoon)
on top
of each burger and let the burgers rest for 1 to 2 minutes.
Keep warm in the oven until serving time, then place
on hot plates (rinse plates under very hot water and dry well), or serve in a large heated bowl, topped with a
teaspoon of cold
butter that will melt into a well
on top
of the potatoes.
Sauté a
teaspoon of finely sliced garlic
on high heat, but be careful not to burn the
butter or the garlic.