2 - In a medium griddle pan or sauté pan, add the 1
teaspoon of butter over medium - high heat.
Not exact matches
2 1/2 cups All Purpose Flour 1
teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup
butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2
teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust
over top
of cake
Heat 2
teaspoons of oil or
butter in a skillet or frying pan
over medium heat.
If you do not want to temper then simply melt the full one pound (454 grams)
of semi sweet chocolate with 1
teaspoon of shortening, a flavorless oil, or
butter in a heatproof bowl placed
over a saucepan
of simmering water.
5 — Once set, top each fudge bite with a
teaspoon of nut
butter (use the back
of the spoon to flatten and smooth it out to the edges, then cover your nut
butter with a drizzle
of the left
over chocolate fudge (again use your spoon to cover your nut
butter and spread it to out to the edges).
Spread 1
teaspoon of melted
butter or ghee
over the top
of the paratha and turn it
over.
Drizzle 1/2
teaspoon of melted
butter or ghee
over the rectangle and spread it out with the back
of the spoon.
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.
Warm the tortillas: Heat 1/2
teaspoon of the
butter in a large skillet
over medium heat.
Serves 1 2 tablespoons dark chocolate, chopped 1
teaspoon unsalted
butter 1 cup milk 3 green cardamom pods, crushed with the back
of a knife 1/2
teaspoon vanilla In a small saucepan, heat milk and cardamom pods
over medium - low heat.
Melt remaining 1/2 cup
of chocolate chips and layer 2
teaspoons over the coconut
butter.
In a large pot,
over medium to high heat add
butter, once
butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2
teaspoons of Montreal Steak seasoning.
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice
of 1/2 small lemon 1 - 2
teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust
over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with
butter and sprinkle
of shredded cheese.
Pop small dollops
of the dough onto your baking trays, I prefer to brush a smear
of butter over mine for biscuits or cookies, a tablespoon or
teaspoon size whichever you prefer and flatten down a little.
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.
Over medium heat, melt 1 tablespoon
of the
butter and then add the lemon juice, wine, the reserved lemon halves, 1/2
teaspoon salt, and 1/4
teaspoon pepper.
While the tomatoes are roasting, add 1
teaspoon of olive oil and
butter to a pot and heat
over medium heat.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth Balance) pinch
of salt 1/2
teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2
teaspoon dried thyme 1
teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2
teaspoons olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a
teaspoon of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
In the meantime, in a small pot, bring the cream,
butter and 1
teaspoon of sea salt to a simmer
over medium heat.
Grease a Bundt cake pan with oil or
butter and dust 1
teaspoon or so
of flour
over the oil.
Then put 5 ounces (140 grams)
of chopped dark chocolate and 1
teaspoon of shortening or
butter in a heatproof bowl, placed
over a saucepan
of simmering water.
In a medium skillet
over medium heat, add 1
teaspoon of butter, the turnip greens and 1 tablespoon
of water.
Spoon a scant 1 tablespoon for big or 1
teaspoon for mini
of chocolate
over the top
of each cup, covering the top and most
of the peanut
butter so that it meets the chocolate base, but leaving just a few gaps for the peanut
butter and jelly to peek through.
In a pot, melt 2
teaspoons of the vegan
butter over medium heat.
If dipping in chocolate, put about 4 ounces (120 grams)
of chopped dark chocolate and 1
teaspoon of shortening or
butter in a heatproof bowl placed
over a saucepan
of simmering water.
Add 1
teaspoon of the
butter and heat
over medium - high heat.
-- raw nuts and seeds contain «anti nutrients» which prevent untimely sprouting and being «exterminated» by all the nut lovers like insects, animals and us included — If you eat raw nuts and nut
butters daily, in larger amounts, you SHOULD soak the raw nuts and seeds in warm water with a couple
of teaspoons of seasalt
over night and then thorougly rinse, drip dry and dehydrate in the oven at about 150 degrees Fahrenheit — Wilderness Family sells nutbutters from soaked and dehydrated nuts, but it is spendy!
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.
Make the jus: Heat 1
teaspoon of the
butter in a small saucepan
over medium - high heat until it bubbles.
Heat the
butter in a large skillet
over medium and add the onion, 1/4
teaspoon of salt, and sugar.
Heat the saucepan
over medium heat, and add a tablespoon
of butter and whisk in 1
teaspoon of flour.
4 Melt 1
teaspoon of the
butter in a large frying pan or griddle
over medium heat.