Sentences with phrase «with butter mixture»

Grill the apricots, cut sides down, over direct medium heat, with the lid closed as much as possible, until heated through, 4 to 6 minutes, turning and brushing with the butter mixture once.

Brush the meat side of each lobster tail with the butter mixture.

Well, it starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey.

Then stir in remaining ingredients, one at a time, in order, to coat evenly with butter mixture.

Toss the nuts with the butter mixture.

Drizzle with butter mixture and toss well to coat.

Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant - read thermometer inserted into the thickest part of each piece registers 165 °F, 40 — 50 minutes.

Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin — that'll make it taste so much better.

Serve corn with butter mixture.

Open and split buns onto a separate cookie sheet, brush the tops of each bun with the butter mixture.

Brush the tops of the rolls with the butter mixture.

Return the shrimp back to the skillet and stir to coat the shrimp with butter mixture and cook for additional minute or so.

Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.

Not exact matches

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then lots of other fruit, some spinach or kale, dates and then a mixture of some nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond butter etc..

Alternatively, use a hand mixer to combine the butters with honey / sugar and vanilla seeds and then add the butter mixture into the bowl with the dry ingredients.

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

Toss the bread cubes with the peanut butter mixture until they are coated on all sides.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

Mix on low until combined, and repeat with the second half of the flour mixture and browned butter.

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

Roll each piece into a ball and dip into butter mixture, then sprinkle with a pinch of Parmesan cheese.

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Cut in butter with a pastry blender or work it in with fingertips until mixture resembles coarse crumbs.

Hi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter.

Put apple mixture in foil pouch (see potatoes directions above), dot with diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes.

Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

(If you prefer, work the butter into the flour / salt mixture with your fingers or a pastry blender.)

Third, chess pie is a pie that's filled with a mixture of eggs, sugar, and butter.

My favorite breakfast is oatmeal, a mixture of blueberries and strawberries, cinnamon and topped with peanut butter and almond / coconut milk

Transfer to a freezer - safe container, place small dollops of Nutella on top of the gelato mixture, and swirls with a butter knife.

Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly).

Add dry ingredients to butter mixture alternately with cider mixture.

Strain egg yolk mixture through a fine - mesh sieve over butter, then stir with a rubber spatula until smooth.

Pulse to cut the butter in — you want a mealy mixture with a few pea - sized lumps of butter remaining.

I was also careful not to beat it too much with the addition of each of the 3 eggs (I did lightly beat each prior to adding it) to the butter & sugar mixture.

I added half the pasta, 1/2 the sausage to the butter mixture in the pan, cooked another minute, then plated and sprinkled with a teaspoon of Parmesan cheese.

Using a spoon, drizzle each knot with some of the butter mixture.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

Add the butter and quickly rub it into the flour mixture with your fingers, until it resembles crumble topping.

Hint: Make sure that you use a strong spoon, and have a strong arm, because when you start stirring the Krispies with the Peanut Butter mixture, it stiffens fast.

Cut the butter into the flour mixture with a pastry blender, your fingertips, or two knives.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Grease a large piece of waxed paper and place the mixture, let cool for 30 minutes, grease your hands with butter and form the balls.