PECAN BUTTER BALLS RECIPE | ALLRECIPES
These are melt in your mouth goodies.
Provided by Kathy Farmer
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 4 1/2 dozen
Number Of Ingredients 6
Steps:
- Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
- Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.
Nutrition Facts : Calories 182.3 calories, CarbohydrateContent 13 g, FatContent 14.1 g, FiberContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 1.9 g, SodiumContent 87.8 mg, SugarContent 4.2 g
OLD DELHI-STYLE BUTTER CHICKEN RECIPE - BBC GOOD FOOD
Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world
Provided by Vivek Singh
Categories Dinner, Main course
Total Time 1 hours 50 minutes
Prep Time 50 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 28
Steps:
- Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
- Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
- Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
- Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.
Nutrition Facts : Calories 472 calories, FatContent 34 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 29 grams protein, SodiumContent 2.6 milligram of sodium
More about "stick of butter conversion recipes"
RUDOLPH CUPCAKES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert
Cuisine British
Calories 494 calories per serving
- Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. These cakes will keep in a sealed container for up to 3 days, but we doubt they’ll last that long!
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