Sentences with phrase «butter mixture on»

Spread the butter mixture on top, leaving a 1/2» border.

Place butter mixture on a sheet of baking paper and roll into a log, wrapped in baking paper.

Gradually add into butter mixture on low.

Add the brown sugar and raisin mix into each of the apples then add 1 tablespoon of the butter mixture on top of each apple (reserve the rest for later).

Place butter mixture on sheet of plastic wrap.

Pour the almond butter mixture on the top of the chocolate and by using a knife or fork create a swirl pattern.

Spread the butter mixture on top of the bun, dip the bun in the panko and toast on the griddle until toasted and warm.

Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin — that'll make it taste so much better.

Guests could not get enough of this and began placing butter mixture on Italian bread after we consumed all of the corn.

With a pastry brush, spread honey butter mixture on the layer of phyllo and sprinkle with pecans.

Let's just say I could have easily eaten the entire Silk / almond butter mixture all on my own, it was THAT good.

Beat the flour and walnut mixture into the butter mixture on low.

Today I just happened to stock up on pumpkin... and no, I don't wear a tinfoil hat but something is going on... I used the leftover cinn / brn sugar / butter mixture on toast later in the week.

Not exact matches

In a small saucepan, on low heat, combine the honey, peanut butter and butter until the butter is melted and the mixture is smooth.

Dip the chicken breaststripsin the peanut butter mixture, coating well on both sides, and arrange them in the foil - lined pan.

Toss the bread cubes with the peanut butter mixture until they are coated on all sides.

Mix on low until combined, and repeat with the second half of the flour mixture and browned butter.

Transfer to a freezer - safe container, place small dollops of Nutella on top of the gelato mixture, and swirls with a butter knife.

Add the flour mixture to the butter mixture and beat on low until just combined.

Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.

Add butter, vanilla extract and the powder mix constanly on low heat for 15 minutes or until the mixture has a very thick texture.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

Stir in the melted butter and press the mixture evenly on the bottom of the prepared baking pan.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Remove the cheesecake pan from the freezer and transfer the cooled off chocolate topping mixture on top of the peanut butter center, spreading it evenly.

Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Spread about 1/3 of the butter / oil mixture on the bottom of a 12 × 9 baking pan.

When cookies are cooled, spread peanut butter mixture over the top of cookie - I've seen recipes that give you an amount - but since these are homemade and if you LOVE peanut butter - pile it on - but no more than 2 tsp.

Place slice of bread, butter side down, on pan and top with 1/4 of beef mixture.

Microwave on high until butter melts and mixture is just warmed to 120 °F to 130 °F, 30 to 45 seconds.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture.

I added some chocolate swirls on top of this pie using a mixture of cocoa, sugar, and butter.

Lightly flour a piece of plastic wrap and place the butter / flour mixture on it and pat it into an 8 inch square.

With the mixer on low, add the flour mixture alternately with the milk and melted butter mixture until combined.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Lightly spray or butter a large, rectangle baking dish and spread the pasta mixture evenly on the bottom.

Whisk until the butter and sugar are melted, it is ready when the mixture is thoroughly combined (no butter floating on top) and the sugar is no longer grainy.

Fill bottom crust with rhubarb — strawberry mixture and scatter butter on top.

Or mix grated cheese into the butter mixture and sprinkle more cheese on top before baking.

To serve, spoon some of the tomato base mixture onto a flat bread, then some of the Butter Bean Curry on top of that and fold the flat bread in half to eat.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconuButter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconubutter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Cream butter for 3 minutes on high speed until very light and fluffy; add in the sugar and vanilla and beat for another 3 minutes, until mixture is no longer gritty.

With the mixer on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whipped.

And finally, the graham cracker crumble on top is a mixture of graham cracker crumbs, butter and sugar, that is baked until crispy.