Pour filling ingredients over crust.
Pour filling ingredients over the dough in the baking dish.
Not exact matches
Mix the custard again and gently
pour over the
filling ingredients.
Whisk the
filling ingredients together and then
pour it into a sandwich - sized zip baggie.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry
ingredients to the wet until mixture is uniform and smooth (do not overmix)-
Pour batter in liners,
filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
I'm slightly confused about step 7, since in the previous steps the bread is placed into the baking dish, the wet
ingredients are
poured over top of the bread, and the walnuts and pie
filling are spread over top of that.
I triple - checked the
ingredient amounts and directions because when I
poured the batter (and it was a batter, not a dough) into the pan, I thought it looked like too small an amount to rise to
fill the pan, and I was worried I'd misread the recipe and added too little of something.
A kind of crustless quiche in which flavorful
filling ingredients are piled into a deep pie dish and a milky - eggy batter is
poured over.
My little guy had so much fun
filling up the muffin cups with all the
ingredients (I did
pour the egg mixture but he did everything else — including helping me whisk the eggs).
Or
fill them with smoothie
ingredients — when you're ready for a smoothie, just add coconut water or almond milk, blend, and
pour it back into the jar to enjoy.
Pour ingredients into a copper mule cup,
fill with ginger beer and garnish with fresh picked mint leaves and lime wedge.
The
filling gets
poured over a simple three -
ingredient crust.
Stir
filling ingredients together, then
pour into pie crust.
Once you pulse the
filling ingredients,
pour into the frozen crust and freeze.
Pour your broth of choice into a pot (about 3/4
filled), dump all the
ingredients plus the saute shallots / herb / spices mixture.
Pour all the
ingredients except the cherry into a shaker
filled with ice.
Combine all of the
filling ingredients and
pour in unbaked pie shell.
Pour the mango
filling ingredients into the pan, on top of the crust and smooth out as well.
Mix all quiche
filling ingredients and then
pour right into the raw crust... We mixed bits of ham and cheddar into one half and then diced tomatoes and goat cheese into the other half after
pouring it into the crust - it required a steady hand to get the pie pan into the oven without mixing up the two halves!
Cup - set yogurt is made in Michigan Instead of culturing the
ingredients in large batches and then
filling individual cups with fully prepared yogurt, the dairy processor
pours ingredients into each individual pot.
This is also a great excuse to just mix stuff in your measuring cup, now that you won't be
filling it up as much, and allows for
pouring instead of spooning when you go to cover your dry
ingredients with the mixture.
Once set, process the raspberry
filling ingredients in your food processor until smooth and
pour the mixture onto the chocolate layer and place in the freezer to set.
Whisk all
ingredients together in a large measuring cup and
pour filling into ramekins (or custard cups or microwave - safe mugs) until 1/2 full.
The pot was brimming with a melted creamy cheese concoction and I
poured the luscious
ingredients into my baking dish, watching with anticipation as the warm, savory smells
filled my kitchen.
Blend all
ingredients for the white almond
filling adding just enough of the soaking liquid from the cashews to blend and
pour into a separate bowl.
Method:
Pour all
ingredients into a mixing glass and
fill with ice.
If you decide to bypass that step and your
ingredients are too cool, creating a gritty texture after blending,
pour the
filling mixture into a little saucepan and lightly heat until warm.
- put all the
filling ingredients in the blender and blend except for the cacao - blend very well at high speed until totally creamy -
pour 3/4 of the
filling on the prepared crust - put the cacao powder in the blender with what is rest of the
filling and blend well -
pour cacao
filling on top of the other
filling creating a swirly shape - shape further with a chopstick or a knife so that the chocolate cream penetrates the speculaas cream - cover with plastic wrap and freeze for a couple of hours until well set - sprinkle with cacao nibs
Next, in another bowl, mix together all the
filling ingredients and then
pour it into an oven safe dish.
Pour all
ingredients into shaker
filled with ice.
Pour the
ingredients into the old fashioned - glass
filled with ice cubes.
To make the
filling, mix all the
ingredients in a bowl until well combined, and then
pour into the parbaked pie shell.
Blend all
ingredients for the orange
filling and
pour into a bowl.
Blend all
ingredients for the white almond
filling adding just enough of the soaking liquid from the cashews to blend and
pour into a separate bowl.
Once set, process the raspberry
filling ingredients in your food processor until smooth and
pour the mixture onto the chocolate layer and place in the freezer to set.
5 large frozen strawberries 2 tsp (10 mL) cream of coconut Dash grenadine syrup dash Pineapple juice to
fill glass Mix
ingredients in a blender and
pour into a tall glass over crushed ice.