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1/4 cup white wine. 1/4 cup water. ... 1/4 cup spinach* Heat the butter in a non-stick skillet over medium heat. Add the egg whites. ... 3/4 cup milk. 3 tablespoons butter, melted.
1/4 cup warm water (105° to 115°F) Two 1/4-ounce packets active dry yeast. ... 1 1/4 cups milk, warmed. 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the ...
45 NILLA Wafers, finely crushed (about 1-1/4 cups) 1 / 4 cup butter, melted; 1 cup (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 / 4 cup sugar; 1 cup thawed COOL WHIP whipped topping; 2 mixed berry; 3 / 4 cup boiling water; 3 oz JELL-O lemon flavor gelatin; 1 ice cube
Using the large holes of box grater, you can grate your stick of butter to create shavings that will soften in minutes! This method also works if you're dealing with frozen butter . 4.
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.
To make beurre monté, a very small quantity of water is boiled, i.e. 15–60 ml (1–4 tablespoons). Once water has come to a boil, the heat is turned down and cold butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time.
Transfer 1 1/2 cups batter to a small bowl, cover with plastic wrap, and refrigerate until ready to use. Pour remaining batter into prepared pan; smooth top with an offset spatula.
20 cup freshly popped corn, from 3/4 cup popping corn; 4 cup sweetened puffed-corn cereal, such as Corn Pops; 1 1 / 2 cup 1 stick unsalted butter; 3 cup sugar; 1 1 / 2 cup light corn syrup; 1 unsalted butter; 1 / 2 cup water; 1 vanilla bean, split and seeds scraped; 1 tbsp kosher salt; 1 tsp chipotle chili powder