Sentences with phrase «pour filling mixture»

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.

Pour the filling mixture into the pie crust mold and over the pecans.

Pour the filling mixture into the crust and spread evenly.

Pour filling mixture over crust.

Remove pie plate from freezer and pour filling mixture over the ganache.

Later, I poured the filling mixture onto the tart shell, Mechi covered it with the second tart shell, and I folded the sides in pleats to prevent the filling from spilling out.

Not exact matches

Pour this mixture into an unbaked pie crust and bake for 45 to 50 minutes or until the filling is set and the crust is browned.

Fill the glass with crushed ice and pour the blended mixture over it.

Carefully pour the mixture into the individual double - lined muffin cups evenly, so you fill all 12.

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

Pour the lightly beaten eggs over the bread mixture, tilting the pan to make sure the eggs settle evenly over the filling.

Simply pour the hot pie filling mixture into the dish.

Place the soufflà © dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.

Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2 - 3 minutes, until most of the liquid has been absorbed into the filling.

Pour egg mixture into each quiche cup, filling about 2/3 of the way full (the eggs and the puff pastry will rise as it bakes).

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Fill each glass with ice, then pour in bloody mary mixture.

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).

Pour the dry filling mixture into the bowl.

Pour the mixture into the baked tart shells and return for further baking in the oven for about 7 - 8 minutes, or until the filling is set at the edges but still slightly soft at the center.

Fill a 1/4 cup measuring cup with the chocolate mixture and carefully pour into the popsicle molds.

When crust is done, remove the pan, give the filling one last whip, and pour the lemon mixture over the hot crust.

Pour in the egg mixture, and use a spoon (or your finger) to push any errant floating kale back into the filling.

If you have one, pour into a Pacojet container (the mixture should just come to the «fill here» mark; do not overfill) and place in the freezer for at least 4 hours until frozen solid.

Pour the mixture through a strainer into a large bowl, and place this bowl into another bowl filled with ice water.

Blend mixture then pour into a glass filled with ice.

Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese.

Pour the melted chocolate mixture into each muffin tin, filling until just the bottom is covered.

Pour your broth of choice into a pot (about 3/4 filled), dump all the ingredients plus the saute shallots / herb / spices mixture.

Using the transfer pipette or another pouring tool carefully fill all the empty lip balm tubes with the mixture.

Pour mixture into the brown butter tart shell (You may not need to use all the filling, depending on the height of your tart, remember that when you add the cherries on top, the filling will rise slightly).

Pour the mixture into your popsicle molds (will fill about 6 molds) and place a popsicle stick in the center.

Pour mixture evenly into cupcake liners, filling each about 2/3 full.

Sprinkle the cheese evenly on top of the crusts, then carefully pour the egg mixture on top, filling the cups approximately two - thirds full.

Pour the cardoons mixture into the prepared ramekins / molds, dividing evenly (mixture will fill ramekins).

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

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.

Pour the chocolate mixture evenly over the caramel filling and smooth the surface with a spatula.

Pour filling over the base and scatter the blueberries onto the cheese mixture.

5) Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top.

Pour egg mixture into each cup, filling to about 2/3 full.

Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full).

You literally just need to melt some chocolate, pour it into a muffin tin and fill with a mixture of coconut butter, coconut flour and sweetener.

Pour milkshake mixture into a piping bag or a large glass measuring cup and carefully fill 240 ml — 75 ml glasses.

Pour milkshake mixture into a piping bag or a large glass measuring cup and carefully fill 8 fl. oz.

Once everything is blended in a high powered blender, I pour 2/3 of the filling onto the prepared crust, and then blend the remaining cheesecake mixture with an extra 1/4 cup of Raspberries to create an extra fruity marble swirl throughout these Vegan Raspberry Cheesecake Bars.

Pour mixture into the muffin cups, filling each 3/4 of the way full.

I poured half the mixture into the muffin pans, then dolloped a little less than one teaspoon of smooth peanut butter in the centre of each, filling in the rest of the batter atop.

Pour half of the batter into prepared pan and top with filling mixture in an even layer.