Sentences with phrase «coarse cornmeal»

Use two knives or a pastry cutter to «cut» the butter into the flour until the mixture resembles coarse cornmeal with a few pea - sized bits of butter, about 5 minutes.

combine flour, salt, + baking powder in a bowl or in a food processor, then add in butter with a pastry blender or fork, or pulse in the food processor until the mixture looks like coarse cornmeal.

I used locally ground coarse cornmeal in my bread which is sweet and slightly crunchy and delicious.

Pulse a few times, then add the 6 tablespoons (90g) of cubed butter and pulse until the mixture resembles very coarse cornmeal.

Pulse the walnuts, lemon zest, parsley, garlic, salt, pepper, and olive oil until it's the consistency of coarse cornmeal.

The slightly - coarse cornmeal gives a rustic and homemade touch to a simple dessert, and you can even save a slice for a sweet breakfast the next day.

Coarse cornmeal Pizza dough, recipe below Olive oil, for brushing and drizzling Pizza sauce, recipe below 1 to 2 cups shredded Italian blend cheese, to taste Several basil leaves 2.25 ounce can sliced black olives, drained 2 ounce jar sliced pimentos, drained Salt & pepper Granulated garlic powder Granulated onion powder Dried oregano Red pepper flakes, optional

4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced

1 green tomato 1/4 c coarse cornmeal 1/8 c corn flour 1 tsp black pepper 1 tbsp cajun seasoning 1 - 2 tbsp vegetable oil paper bag

While cooling, grind the rice in a blender so it is in fine pieces (think coarse cornmeal).

Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal.

Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).

While waiting for the water to boil, whisk together fine and coarse cornmeal in a bowl and set aside.

Toss the butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse cornmeal with a few larger pieces of butter.

Basically, it's fluffed corn: it's kinda like polenta but made from very coarse cornmeal, iirc...

Add flour until the mixture reaches the consistency of coarse cornmeal.

2 cup coarse cornmeal 2 cups fresh corn kernels (from about 4 medium ears) 1 tablespoon butter 11?

Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal.

Sprinkle baking sheet with coarse cornmeal.

Blend in a mixer until dough resembles coarse cornmeal.

Only had about 3/4 cup fine cornmeal so used whole grain coarse cornmeal for the rest and just let the batter rest for 10 mins to soften the uncooked coarse cornmeal.

Cut in butter until mixture resembles coarse cornmeal.

Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.

For this recipe, we will be using equal amounts of fine and coarse cornmeal.

Add the butter and pulse until the mixture resembles coarse cornmeal.

Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.

Add the butter and mix on medium - low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas.

Scatter the butter over the top of the flour and pulse the food processor until your dough is like coarse cornmeal and you have no visible chunks of butter.

They're nice and crispy, with an amazing texture from the coarse cornmeal that's unlike any hamantasch you've ever had.

In the food processor or a large bowl, cut together 1/3 of the flour mix, 1/3 each of the shortening and butter until it resembles coarse cornmeal.

And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea - sized pieces of butter.

3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving

Cut in a 1/4 cup butter until mixture resembles coarse cornmeal; stir in 1 egg to form smooth dough.

The mixture should resemble coarse cornmeal.

ground beef, ideally chuck (you want an 80/20 meat to fat ratio)($ 8.82) 2 cups polenta or coarse cornmeal ($ 1.69) 1 head celery ($ 1.99) 1 small head of savoy cabbage ($ 2.79) 1 can oil - packed anchovy fillets ($ 1.99) 3 lemons ($ 2.97) 5 large, firm apples ($ 3.20) 1/2 lb.

Add butter and pulse until mixture resembles coarse cornmeal.

Add the butter and beat on medium - low speed until the texture resembles coarse cornmeal (should be between the size of oatmeal flakes and peas).

Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.