In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.
Grease the inside of the Crock-Pot with olive oil.
Add chopped onion at the bottom, then chicken pieces, and then pour coconut milk mixture over it. Add butter in dollops, cover with a lid, and cook on high for 4 hours or on low for 6 hours.
When ready, give a good stir, adjust seasoning and serve!
he Instant Pot, and add the butter and onions to the pot. Stir
Wash beans. Soak, covered, in water overnight. Drain and place in crock-pot with other ingredients. Cover and cook on high setting 5 to 6 hours until tender.
melt 2 tablespoons of the butter in a 6-quart or
b>pot.
Combine the wine or apple juice with the melted butter
Melt the butter in a large stockpot or
br>Stir together cookie crumbs, butter, and sugar in a medium
n a large skillet, heat butter over medium-high heat. Add
he crust (flour, milk, melted butter, and seasonings of your choice
qt crock pot add salt and butter. When butter melts carefully add
ough.
Cut the cold butter into pieces and together with
HOT POT.
Heat half the butter and oil in a large
n 3 Tbsp of the butter over medium heat, stirring until
uarts of water in large pot, no need to measure. When
o 6-quart heavy stock pot and add 1 1/2
aper.
Put the butter, chocolate chips, peanut butter, and brown sugar
Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
elery salt in a crock pot and cook on low for
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
In a skillet, heat clarified butter or oil over medium heat.