Sentences with phrase «bit of a mixture of»

Sprinkle a little bit of the mixture of the chicken breasts and set the rest of the spice mixture aside.

These pants are a bit of a mixture of the two styles.

Not exact matches

I let the mixture simmer for a bit and then poured it on top of the couscous to create a chicken curry-esque meal.

In fact, the reference in the April issue was a little bit more than mildly annoying, mostly because it was a mixture of fact and fiction.

For me, and I hope many others, the last word in Ancient Greece on this topic was given by Epicurus and his talk about a mixture of chance and necessity, and the bits of free «swerve» in the movements of atoms.

Considering the proofs for the existence of a god are based almost exclusively on pure logic, or a mixture of logic and science, your statement is a bit laughable.

Last September The War Cry noted that the Human Fertilisation and Embryology Authority (HFEA) had agreed in principle to allow the mixing of animal and human genetic material for research into incurable diseases and that the resultant 99.9 per cent human mixture would be human bits, not human beings.

I noticed that there was a lot of mixture, so maybe the pizza was a bit too thick and uneven on my pizza tray.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

If the granola mixture sticks to your hands, wet your hands or use a bit of coconut oil.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

Between batches, use a slotted spoon to strain any leftover bits of potato mixture out of the oil.

Also, adding a bit of Nutritional Yeast to the mixture helps with flavor.

I keep changing up what I'm adding to the basic mix and currently that is 1 t. cinnamon, 1/2 can drained crushed pineapple and a mixture of chopped prunes, raisins and orange cranberries rolled in a bit of the flour.

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

If not using sun - dried tomatoes (which bind the mixture a bit more), you may need to increase the amount of aquafaba and rice flour a little bit.

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

Considering that the mixture is a bit sticky due to the moisture of the quinoa, you can certainly try to make these without the crumbs.

For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot «cereal» mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.

Scrape out a bit of the eggplant to make a cavity to fill with the lamb mixture.

Try diced zucchini and chopped tomatoes (seeds removed) and add a bit of Parmesan to the egg mixture before you cook it.

The chocolate chip cookie layer of these cookies are a little bit darker than usual because I used a mixture of all - purpose flour and bread flour for a chewier crumb.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

I did cook this one a bit more than the package recommended but that was based on my preference for a completely dry rice mixture and had nothing to do with the doneness of the rice itself.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

You want marg bits the size of peas, evenly through the flour mixture.

Not wanting to waste a drop of the lentil stew, we spooned the last bits over the remaining quinoa, and the mixture was a winner.

Flatten each piece a bit and add color to each, pink, purple and a mixture of sky blue and yellow to make teal.

You want the mixture to thicken a bit - it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to).

All cassava flour made them oddly tough, while a mixture of tigernut and arrowroot, with just a bit of cassava, made them way too soft.

(The mixture should be thick with only small bits of almond visible.

Use your fingers or the back of a spoon to pat down the mixture a bit.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

A mixture of heavy cream and milk would work so that you can decrease the calories up a bit.

Some add a bit of corn flour into the cheese fondue to thicken the mixture but we prefer sans it.

The mixture will release a lot of water at first and bubble a lot and then it will slowly start to caramelize and get a bit darker; there may still be some pieces of whole apple, which is fine.

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

For this recipe, we've coated the thighs in a tasty mixture of balsamic vinegar, honey and garlic, but you can simplify and just brush them with a bit of olive oil and add salt, pepper and a couple of your favorite spices.

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Bring the whole mixture to a simmer, using a wooden spoon to scrape up the brown bits at the bottom of the pan.

The pureed mixture gets transferred back to the pan, and is covered in chicken stock, the remaining chickpeas, bacon, a little bit of dried rosemary, salt and the ingredient responsible for creating that hearty, depth of flavor — a parmesan cheese rind.

I added a little bit of taco seasoning and salsa and the mixture tastes amazing!!

I added water to my doughy mixture, as I thought it was a bit too sticky and dry (maybe because most of my eggs were medium not large size).

Whisk in a bit of the warmed milk into the egg mixture, whisking until smooth.

I always suggest trying a tiny bit of the mixture (but I obviously can't recommend you do that because it contains raw eggs...) and adding more if required.

I added quite a bit of non dairy milk just to get the mixture to combine.

Also added a little bit of the shredded pepper jack to my sweet potato mixture before returning to the skins.

You want the mixture to thicken a bit - it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes.