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MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth. Thin out the crema with 2 to 3 tbsp of water until it reaches a consistency that is easy to drizzle but still has some body. Season with more salt, if necessary.
6 tablespoons unsalted butter, divided. 1 (5.2-ounce) package garlic and herb gournay cheese (such as Boursin Garlic and Fine Herbs), at room temperature. 1/4 teaspoon freshly ground black pepper.
Yields: 6-8 servings. Prep Time: 1 hour. Total Time: 1 hour 45 mins. Ingredients. 8 tbsp. salted butter, plus more for the pan. 1 1/2 tsp. kosher salt, plus more for the pasta
2 tbsp. apple cider vinegar. Kosher salt. 6 oz. cream cheese, softened. 6 tbsp. unsalted butter, melted. 1/3 c. hot sauce. 1 1/2 tsp. store-bought or homemade Cajun seasoning. 2 1/4 c.
6 medium potato, peeled and thinly sliced; 2 tbsp unsalted butter or margarine; 1 small onion, chopped; 2 cup shredded sharp cheddar cheese; 2 cup cheddar flavored potato chip, crushed (I used Lays) 1 can cheddar soup (I used Campbell's) 1 cup milk; salt and pepper to taste
5. In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated. Whisk in the flour and salt. Pour the filling into the tart shell and bake for about 25 minutes, until golden and set. Transfer to a rack to cool, about 2 hours. 6.
6 tablespoons butter cubed or melted. 1 1/2 cups fresh or frozen peas thawed. 12 slices fresh prosciutto roughly torn. 8 ounces burrata cheese. fresh watercress. olive oil for drizzling.
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...