Sentences with phrase «warm the butter until»

Not exact matches

In a small saucepan, warm the brown rice syrup with honey, tahini and almond butter, mixing until well combined.

I've always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it — you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted!

Whisk together the warm melted butter and miso until incorporated.

If you're going microwave combine the condensed milk, butter, salt, and chocolate in a large bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate's melted and the mixture is smooth, stir in the peppermint extract.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl if mixing by hand), combine the warm potatoes and butter and mix until the butter is completely melted.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

Reduce the heat to low, pour in the yogurt or butter milk, and stir until warmed through; do not allow to boil.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Stir until just warmed and the peanut butter is thoroughly incorporated, about 5 - 7 minutes.

Microwave on high until butter melts and mixture is just warmed to 120 °F to 130 °F, 30 to 45 seconds.

enjoy warm with cashew butter or place in freezer bags and freeze until ready to eat.

Loosely cover the doughnuts with plastic wrap (lightly butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a warm place until almost doubled (about 30 - 60 minutes).

Ever since I discovered that I could make a caramel - like mixture combining almond butter + maple syrup + vanilla extract in a saucepan until warm and gooey, I've been wanting to try it in a banana smoothie.

Fry until the butter has melted and the gnocchi have warmed through.

In a microwavable bowl, begin making the glazed icing by warming 2 tbsp butter until melted.

Hi Erin, You can bake them the night before, but wait to dip them in the warm butter and sugar until the same day to preserve freshness, taste and texture.

Add butter chunks and warm mixture over medium heat, stirring constantly until curd thickens, about 8 to 10 minutes.

Stir the mixture, then continue to microwave the mixture in 20 second intervals until the butter has melted and the mixture is warm, not hot.

Meanwhile, combine 1/4 cup warm water, almond butter, and 1 1/2 tablespoons syrup, stirring with a whisk until smooth.

Earlier this year, I admitted to not being quite so obsessed with the typical peanut butter cookie until I discovered this recipe, but now I feel like nothing is warm and fuzzier than a tray of warm peanut butter cookies.

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.

For the glaze, warm Lawry's Lemon Pepper Marinade and whisk in the butter until melted.

Cook them in the butter until they have warmed through, about 5 minutes.

In a large stockpot over low heat, combine almond butter, maple syrup, and honey until warm.

In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.

Add the butter and warm over low heat, stirring frequently, until the butter and chocolate are melted and smooth.

To make the dressing: place peanut butter and warm water in a well - sealed jar and shake vigorously until the peanut butter is incorporated with the water.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed.

Working in batches, cook each sandwich on both sides until golden brown on the outside and warm on the inside, about 2 minutes per side, adding more butter and wiping out the pan as needed.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.

Once the butter is completely melted and all of the white foam has been skimmed off, increase the heat to medium and warm the clarified butter (or duck fat) until it is hot but not simmering.

I skipped the whole walnuts and instead warmed some almond butter with the coconut oil in a heatproof bowl and whisked until smooth.

Once the bottom of the bowl feels neutral and not warm, switch the mixer attachment from the whisk attachment to the paddle attachment, turn onto the lowest setting and begin adding butter butter cubes, one at a time, until fully combine.

In a separate bowl, combine the milk and butter and microwave until just warmed (butter should be just melted), 1 - 2 minutes.

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

Only an 8 - minute cycle, quick release, mash your potatoes with butter or cream, then close up and keep warm until ready.

Place in a generously buttered loaf pan and set back in that warm place again to rise for another 30 minutes or until it has nearly doubled in size.

Slowly whisk in warm butter mixture until incorporated.

Melt together butter, milk and cocoa in a medium microwave safe bowl for 1 - 2 minutes until butter is melted and mixture is warm.

I made some Creme De Menth brownies... the icing is melted chocolate chips & butter... and I had to pour the warm glaze over the filling & refrigerate it until the chocolate hardens.

Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes.

When filling the crêpes, I like to fry them in a little bit of butter until they are warmed, and then top them with crumbled feta cheese and pine nuts.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm

Warm butter in Dutch - oven style saucepan over medium heat until melted.

Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if butter doesn't melt completely, microwave in 5 - second intervals to warm slightly).