Sentences with phrase «butter mixture once»

Grill the apricots, cut sides down, over direct medium heat, with the lid closed as much as possible, until heated through, 4 to 6 minutes, turning and brushing with the butter mixture once.

I don't think it would be hard to convert to use active dry yeast — I'd use a full package of active dry (about 2 1/4 tsp), and mix the yeast with the milk / melted butter mixture once it's cool enough.

Not exact matches

Once the butter was melted I removed from the heat to add the other ingredients, the mixture did not thicken though.

Once you've got your mixture you need a lovely hot frying pan (critical for success) and a dollop of coconut oil (or butter if you tolerate dairy) to cook the pancakes in.

While whisking slowly pour in 1/4 of the milk / butter mixture, once that's all combined pour in the rest.

The fudge brownies alone taste amazing, but the wow factor happens once you add in the sweet peanut butter cheesecake mixture.

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 chives

Once the mixture is boiling and amber colored (if you use demerara, it starts out amber colored), whisk in butter until melted.

Once this mixture is melted, add the cashew butter and stir it in and melt the entire mixture completely.

Once you see the yeast start to become foamy, you can add it to the dry mixture, along with the remaining milk and butter (warmed to 110 - 115 degrees F), and continue with the instructions.

Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

Once the mixture starts to turn a light golden shade, add the butter and heavy cream.

Once it's all combined, form the peanut butter mixture into teaspoon - sized balls.

Once that mixture in well mixed place it in a buttered bowl and let it rise until double in size, about 1 1/2 hours.

2 / Once butter is melted, add all flour at once and stir energically with a wooden spoon until mixture is homegeneOnce butter is melted, add all flour at once and stir energically with a wooden spoon until mixture is homegeneonce and stir energically with a wooden spoon until mixture is homegeneous.

Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients.

Once muffins are cooked and slightly cooled (they should be warm to the touch, but not hot), dip each muffin in butter, and then coat in cinnamon sugar mixture.

Once mixture has been spread out, carefully place and sprinkle Reese's Peanut Butter Chips over the milk chocolate.

Add to the butter mixture all at once.

Her description of the cake intrigued me, because while it started with a simple white butter cake, once the cake was baked you immediately spread a sweet almond mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.

Once all pieces have been cut, take each piece one by one and dip into melted butter, then transfer into Parmesan Garlic mixture bag.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Once butter melts, but before it turns brown, dredge fish fillets in matzoh meal / flour mixture and place in pan.

Once the oats are evenly coated in the peanut butter mixture, pour it onto two rimmed baking sheets and spread out in an even layer.

Once combined, butter with flour mixture with hands until combined.

I found the chocolate melted once the peanut butter mixture was incorporated.

Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

Once the dry ingredients and VERY COLD butter were incorporated I added freshly shredded Parmesan cheese to the mixture.

Once honey - butter mixture is prepared, evenly pour mixture overtop of oat - nut mixture.

the noodles are then being cooked and rolled in a mixture of butter, poppy seeds and again, plain white refined sugar which i would say would be okay to eat once in a while.

Once the butter has melted and the ingredients in the saucepan are well combined, add the milk and egg mixture to the flour, stir gently before adding the mixture from the saucepan.

Once the other components of the peanut butter cups are ready, freeze the chilled ice cream mixture in your ice cream maker according to manufacturer's instructions.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Once cool place oats into a large mixing bowl add peanut butter chips mix and slowly add honey mixture to bowl.

Add remaining ingredients: once the butter - white chocolate mixture is a bit cooled, add both sugars and stir well.

Once they are fork tender and show some color from roasting, remove from oven and drizzle the butter and herb mixture.

In a medium saucepan melt the butter on a medium heat, once the butter has nearly melted add the flour and mix continuously until the mixture starts to brown and has a toasty smell.

Once the chocolate is hardened, take about 1 tablespoon of the peanut butter mixture and drop it on top of the firm chocolate.

Once you're ready, just defrost the meat mixture in the refrigerator overnight, then once thawed, transfer to a 2 - quart baking dish, top with mashed potatoes, butter and paprika and bake as direcOnce you're ready, just defrost the meat mixture in the refrigerator overnight, then once thawed, transfer to a 2 - quart baking dish, top with mashed potatoes, butter and paprika and bake as direconce thawed, transfer to a 2 - quart baking dish, top with mashed potatoes, butter and paprika and bake as directed.

I make toffee with 1 lb Amish Butter, 2 tbsp water and 1 cup Great Value Sugar; adding a tsp of vanilla once I remove the mixture from the heat.

Once mixtures are combined, remove popover pan from oven and spray with non-stick spray, (we don't keep that shit around, we just grease with butter.)

Once you've got smooth, silky chocolate, and your filling has been in the freezer for at least a half hour, take out the peanut butter eggs and dunk them in your chocolate mixture.

Add the flour mixture and on low speed mix until the flour has just been incorporated into the butter, stopping when the dough is still very crumbly but only once you can no longer see any flour.

Once the mixture has settled add the remaining cream followed by the butter.

As soon as the liquids boil and the butter is melted, turn the heat down to low and pour in the flour mixture all at once, stirring constantly with a wooden spoon.

Add eggs one at a time, beating well after each addition (the mixture will look curdled because the ratio of eggs to butter is high — once the flour is added it will sort itself out).

Once they have cooked on both sides, transfer to the large bowl along with the mint - lemon - butter mixture.

Once the butter has melted, add 1 1/2 ladles of crepe mixture to the pan, just enough to coat the bottom (it may help to gently tilt the pan to allow it to spread).

Once the butter is cool, drizzle in the ziplock bag with the toppings mixture and shake to combine, until evenly moist.

Once the butter has melted, stir the mixture together and remove from the heat.