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4 tablespoons salted butter ... cans butter beans, drained and rinsed 3 cups roughly torn escarole ... and the butter is lightly golden brown, 2 to 4 minutes. 2. Meanwhile, in a large cup, whisk ...
1 1/2 cups (390g) creamy peanut butter. 4 tablespoons salted butter, softened. 2 1/4 cups (270g) powdered sugar. 12 ounces semisweet chocolate, chopped.
4 tablespoons unsalted butter, at room temperature. 1 tablespoon extra-virgin olive oil. ⅔ cup grated Pecorino Romano cheese. Kosher salt and freshly ground black pepper, to taste. 1. Bring a ...
Put 1 3/4 cups/420 ml of the milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more.
1. Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top.
3 / 8 cup freshly grated Parmigiano-Reggiano cheese (1/4 cup plus 2 tablespoons) 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1 1 / 4 cup heavy cream; 7 large eggs (4 eggs separated, plus 3 large egg whites) 3 tbsp dry sherry; 6 oz Gruyère cheese, shredded (2 packed cups) 2 tbsp sour cream; 1 1 / 4 tsp kosher salt; 1 tsp Dijon mustard; 1 ...
Use 1/4 cup pureed silken tofu to stand in for one egg in cakes, brownies, ... You can use two tablespoons of any type of nut butter (such as peanut butter, almond butter, cashew butter, or ...
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x12-inch rectangle. Cut into 20 (3-inch) squares. Press the squares into 20 (1 1/2-inch) mini muffin-pan cups. Place about 1 tablespoon filling into each pastry cup. 4. Bake for 15 minutes or until the pastries are golden brown.