Sentences with phrase «used lots of butter»

The traditional soup uses lots of butter and beef stock, creating a depth that is hard to recreate for those diets.

Easy and simple cookie recipes that are not weighed down using a lot of butter and flour could be whizzed in a food processor.

If all else fails, ask what you can substitute for high fat side dishes - and if they use a lot of butter in those!

If you DO use a lot of butter though, make sure it's «real butter».

Not exact matches

As I usually only make one lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

Hi Ella, I just have one question, you like to make your own almond butter but you also use the store - bought almond butter in a lot of your youtube videos.

The vegan cake is my classic chocolate vegan cake just amplified so that it bakes fat, fluffy slices and the topping is a revelation - instead of butter use sweet potato to give it sweetness, creaminess and volume without adding butter or a lot of sugar!

I also buttered my pan instead of spraying and only used 2 cups of milk chocolate chips (which still seemed like a lot when making the balls).

Using cod liver oil, lots of butter and butter oil, no more sugar, cereal, unsoaked flours etc., we have arrested the decay until the teeth fall out and her permanent teeth erupt.

I checked your link to Betty Crocker and the original and they use 1 cup butter not 2 cups... but that still sounds like a lot... considering 1 cup of PB.

If there is a lot of grease drain all but 4 TBS (if there is not that much left use butter).

I've never made stuffed onions but always mean too — and I would use butter — lots of it and yours look incredible!

I only used 3 cups of oats and added lots extra peanut butter and honey in hopes that it would do the trick.

You can of course use 1 full teaspoon for each slice, it would be deliciously rich, but I had a fear it would alienate a lot of home cooks to suggest 2 sticks of butter for one French toast casserole.

Homey and comforting, using home canned goods (preferably) like my Spiced Apple Butter, generally made to feed a lot of people, and delicious.

We use it any time a recipe calls for peanut butter with lots of success.

I use Young Living oils and for this amount of body butter that sure seems lik a lot of essential oil.

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

I packed a lot of non-perishable food such as gluten free jerky or coconut butter and used my yelp app to find organic and grass fed restaurants along the way.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

I use a lot of your recipes and I often see light butter in them.

I guess you don't have to use a whole stick if you're thinking healthier, but more butter means lots of flavor in the case of this recipe.

One of them grumbled at the fact that we had to use bananas (he doesn't eat fruits) while the other two were a lot more open to trying it out — especially when I mentioned the words peanut butter and chocolate chips.

I've heard several people have succes with using it in baking recipes, but i don't have a lot of experience with using it as melted butter myself, so you'll have to do a little experimenting there

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

It's a very rich food which I don't consume a lot of, but I prefer using it to coconut oil in some applications because coconut manna (coconut butter) is a whole food.

3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more

So what I try to do with this book is to draw from tradition but then add something into them like eggnog becomes «vegnog» and instead of using eggs you use cashew butter and it gives you that rich creamy mouth feel and it's a lot healthier.

But it still has a lot going for it, including the use of peanut butter and chocolate so you're giving your taste buds a wake up call.

However I've seen a lot of peanut butter bar recipes that use -LSB-...]

I don't know if it was the coconut oil (which I use in a lot of my cooking / baking) or the almond butter (I've never used it before).

Erica, lots of people drink bulletproof coffee every day — I don't drink this every day but there is really no reason not to, I just don't like to clean the blender that often If you are concerned about the butter you can always use a little less, but it is included mainly for the health benefits (and it is delicious).

This dish starts with plenty of butter, uses whole milk, and has a heck of a lot of sharp cheddar cheese mixed in.

I used to buy a lot of butter chicken at an Indian restaurant or at least get take out.

A little garlic, a lot of ginger, some nice, mellow white miso (you can use any kind you like, though), a good, organic, unsalted peanut butter, some soy sauce, a little sugar, and a few other things go into the food processor.

For toppings I use canned chili, shredded cheese, sour cream, lots of butter, chopped green onions and small snippets of fresh garlic too.

It is the simplest of recipes — using just cheese (a pound of it, which is a big block), butter (a lot of it) and a little flour.

I know that there are a lot of grain - free / gluten free recipes that use almond butter and have been enjoying looking at all the possibilities.

I found the flavor to be very similar to regular peanut butter, especially if you use lots of it Of course this isn't an exact replica though because other flavors have been added to it, but I think you'll definitely be happy with the recipof it Of course this isn't an exact replica though because other flavors have been added to it, but I think you'll definitely be happy with the recipOf course this isn't an exact replica though because other flavors have been added to it, but I think you'll definitely be happy with the recipe.

The Tropical Traditions website (www.freecoconutrecipes.com) has lots of recipes using coconut butter - only they call it «coconut cream concentrate».

Coconut butter tastes very much of coconut and is a lot thicker and creamier so it's nicer used as a spread if you enjoy the taste of coconut.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

I noticed that you do use a lot of almond butter and nuts.

I used to make truffle recipes like these with lots of nuts and seeds, but I've found I digest raw snacks like this much better by leaving those out and just using dried fruit, maybe some raw nut butter which is more ground, and some of my favorite superfoods.

I had to choose a vegetarian generic entry that recorded lots of fat (prob from oil or butter - neither which I used).

The amount of butter was a bit much for me and used a lot less with perfect success.

I used to work with a lot of Europeans and they couldn't wrap their brains around our obsession with peanut butter!

I love prepping a few things for the week - I just made some almond butter freezer fudge, lots of cut up veggies, dip / dressing, and roasted a few pumpkins so need to use those up.

There's a lot to love about this recipe: the buttery texture that comes from cooking the apples with the skins and seeds, the shortened cooking time thanks to the use of an oven (apple butter can take 5 to 6 hours on the stove top), and the spicy scent that will fill your house... read more