Place remaining cup of powdered sugar in a wide bowl and gently toss warm cookies in the sugar, shaking off excess.
Place remaining cup of panko breadcrumbs into a small bowl.
Not exact matches
Missy Armitage, Rose's mom, has perfected the art of hypnosis, tapping a teaspoon on a glass of lemonade or a
cup of tea, sending her unsuspecting victims into what she calls «the sunken
place» where their souls
remain trapped in a hypnotized abyss.
But the essence of the coffeehouse as a
place to gather with friends, exchange ideas, talk and relax over a good
cup of coffee has
remained unperturbed, transcending both time and geography.
First
place one
cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the
remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.
Place the
remaining half a
cup of coconut milk in a small saucepan and bring to a boil over medium - high heat.
Place one disk of merengue on top, very carefully spread about one
cup of the mousse over the top, repeat with
remaining ingredients and spread
remaining mousse around the outside edge.
Place remaining 1/4
cup white chocolate chips in a small baggie.
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the
remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
Place zucchini in a large bowl and drizzle with 1 tablespoon olive oil and
remaining 1/4
cup lemon juice.
Place the
remaining 3/4
cup of soy milk and
remaining ingredients, except vanilla extract, into a medium saucepan and bring just to a boil, stirring occasionally.
Place the
remaining 2/3
cup powdered sugar in a sealed bag.
Add 1/4
cup baby spinach leaves, then
place 1 piece of gouda on top, and
place the
remaining slice of bread on top (spinach pesto side down, butter side up).
Place 1/4
cup of batter on griddle to make one pancake, repeat with
remaining batter until you have 8 pancakes (you'll likely have to do batches - my griddle hold 6 pancakes at a time).
Place the mixture back into the pot, and add the
remaining 3
cups of broth.
In a medium - size heavy - bottom saucepan,
place the
remaining 2 1/2
cups (20 fl. oz.)
Remove from heat and
place on a towel, let the chocolate cool to 95 F and add the
remaining 1/2
cup of chocolate chips.
Divide the
remaining batter among the muffin
cups,
placing on top of the cream cheese to cover completely.
Top with
remaining 1/4
cup of the cheese and
place in the broiler for 2 - 4 minutes, or until cheese is melted and lightly browned.
Place one more layer of noodles on top, and smother evenly with the
remaining 3
cups of marinara sauce.
When the oven is heated,
place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any
remaining marinade,
remaining 1/4
cup oil,
remaining 1 tablespoon salt, and season well freshly ground black pepper.
Place the cornstarch in one bowl, the eggs beaten with water in another, and the
remaining 1 1/2
cups breadcrumbs in another.
Place whites and
remaining 1/2
cup sugar in a heatproof mixer bowl set over a pot of simmering water.
Place remaining 1/2
cup sugar on a plate.
Sprinkle 1/2
cup the reserved chopped buttered pecans over the icing and
place the
remaining cooled cake layer on top, flat side up.
Place remaining 1/2
cup breadcrumbs on a plate or a pie plate, coat patties in breadcrumbs.
5 —
Place 1/4
cup of the
remaining coconut butter into a small bowl, add 1 - 2 drops of vanilla stevia (or 1/4 tsp of vanilla) and your strawberry powder and stir to combine.
Place cake layer on work surface; spread with 1/2
cup marmalade, then
remaining mascarpone cream.
Placing the Dutch oven back on the stovetop over medium - high heat, add the
remaining 1/4
cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes.
Place another cake layer and top with 2/3
cup icing and the
remaining layer, ending with cake.
Place 1/2 onion, garlic, ginger, cashews, cilantro and 1
cup of crushed tomatoes into food processor bowl (reserve
remaining onion and crushed tomatoes).
Place marshmallows,
remaining 2/3
cup of chocolate chips, and
remaining 1/4
cup of milk into a saucepan.
In a medium, heavy - bottom saucepan,
place the
remaining 1/2
cup water, sugar and cream of tartar, and whisk to combine well.
Place the butter, the 3 egg yolks, the
remaining whole egg and 150 g / 3/4
cup of the sugar in a bowl and mix until pale and fluffy.
Place the flour,
remaining 3/4
cup flaxseed meal, oat bran, cinnamon, and baking powder in a large bowl, and whisk to combine.
Sprinkle the
remaining 1/2
cup of sugar over the loaves and
place on the lower rack of the oven.
In another bowl,
place the liquid smoke, Worcestershire, olive oil, tomato paste,
remaining 2 tablespoons soy sauce, and 1/2
cup water.
Place the
remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter
cups.
Place feta in a small bowl and drizzle with 1/4
cup oil and
remaining 2 Tbsp.
In a medium, heavy - bottom saucepan,
place the
remaining 1/4
cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well.
Place cod in a large shallow baking dish or roasting pan and drizzle with
remaining 1/2
cup oil.
Place softened chiles plus 3/4
cup of their cooking liquid in a blender along with the
remaining sauce ingredients.
Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the
remaining ingredients and half a
cup of the cooking water.
Place the
remaining 1/4
cup of bread crumbs into a small bowl.
Top with
remaining 1 1/2
cups cheese and
place in oven.
In
place of the
remaining 1/2
cup or so of cherries needed, I used about 3 frozen, pitted Italian plums.
Place 4
cups milk in a saucepan, add cocoa mixture and stir until combined (it helps to mix 1/2 of the milk in with the cocoa mixture and then add that to the
remaining milk on the stove for less lumps!)
Remove chiles from water and
place in a blender along with the
remaining ingredients and 1/2
cup of the chile soaking liquid.
Place remaining softened ice cream, 1
cup marshmallows, and 15 crushed candies in a large bowl; beat with a mixer at medium speed until well combined.
Place 1 cake layer on a plate; spread with 1/2
cup frosting, and top with
remaining cake layer.