Ladle a little of the cooking stock over the cauliflower
then drizzle with melted butter on top.
Not exact matches
Directions: Place potatoes in a shallow baking dish, lightly oiled or
buttered / Mix
melted butter and syrup together and
drizzle evenly over potatoes, or use a pastry brush and brush each potato
with the mixture /
Then sprinkle
with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally
with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle
with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and
melt a little
butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan,
then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm
with cut bananas
drizzled in honey
In a medium baking dish, toss the potatoes
with the
melted butter, garlic, and salt,
then drizzle with lemon juice.
All I did was
melt some coconut
butter with a little maple syrup, coconut oil and almond milk and
then drizzled it on top.
I cook the eggs over-medium in a full TBSP of real
butter,
then drizzle what's left of the
melted butter over my spinach —
then top it
with the eggs.