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Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet. Heat 2 ...
Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)
1/4 cup (1/2 stick) unsalted butter, divided 8 ounces cremini mushrooms, sliced 1 tablespoon kosher salt, divided 1 small onion, chopped (about 1 cup) 2 tablespoons all-purpose flour
3 tablespoons butter (more as needed) 1. Cut the bread into large sticks or logs (whatever size you prefer). ... Heat a non-stick skillet or electric countertop griddle to 350 degrees Fahrenheit ...
1. stick cold salted butter, cut into cubes, plus 2 tablespoons melted. 1/2 c. cold vegetable shortening, cut into cubes. 3 1/4 c. all-purpose flour, plus more for dusting. 1/3 c. powdered milk.
Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon. Lightly flour the work surface and roll out ½ of the dough into a 14-inch-by-12-inch rectangle about 2/3-inch thick.
1 toasted baguette or French stick, cut into 8 1-inch slices; 1 1 / 2 cup grated Gruyère cheese; Directions. Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions ...
1/2 cup (1 stick) unsalted butter. 2 large lemons. 1 cup granulated sugar. 3 large eggs. 1 1/2 teaspoons pure vanilla extract. 8 ounces creme fraiche, at room temperature. 1 1/2 cups all-purpose flour