Sentences with phrase «coarse meal with»

Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas.

Add butter pieces and pulse using on / off turns until the mixture resembles coarse meal with pea - size pieces of butter.

You want the dough to look like coarse meal with little pebbles of butter throughout.

Add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.

Add butter and shortening and pulse until mixture resembles coarse meal with a few pea - size pieces of butter remaining.

Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1 - second pulses.

Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea - size pieces remaining.

Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea - size pieces of butter remaining.

Work in butter with your fingers until mixture resembles coarse meal with some pea - size pieces of butter remaining.

Add butter and pulse until mixture is the texture of coarse meal with a few pea - sized pieces of butter remaining.

Add butter and pulse until mixture resembles coarse meal with a few pea - size pieces of butter remaining, about 10 seconds.

Drizzle the oil mixture over the flour mixture, then use a wooden spoon (or spatula) to combine the mixture until it resembles coarse meal with a few larger clumps.

In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea - size) lumps.

Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.

With clean hands or pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.

Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea - size pieces of butter and shortening, 3 to 4 seconds.

Cut in the butter, using a pastry cutter or two knives, until the mixture resembles coarse meal with a few larger chunks.

It will resemble a coarse meal with a few pea sized chunks remaining.

Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.

Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea - size pieces of butter remaining.

Add the butter and process until the mixture looks like coarse meal with a few pea - sized pieces of butter.

In a small bowl, cut the butter into the flour, sugar, cinnamon, vanilla bean and salt until the mixture resembles coarse meal with a few larger clumps.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

Add the butter and pulse until the mixture resembles coarse meal with a few small lumps remaining.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Not exact matches

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Rub butter into flours with pastry cutter or fingertips to form a coarse meal.

Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.

To make the crust in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal.

Grind 1 1/4 cups (3.75 ounces) walnuts in food processor fitted with steel blade attachment until it looks like coarse meal.

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

With your fingertips, mix the butter into the flour until it resembles coarse meal.

It's very important to use blanched almond flour, not almond meal (which is more coarse, and is ground with the skins still on).

To prepare the Sour Cream Pastry Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal.

Elana's use of blanched almond flour (not to be confused with almond meal, delicious but coarser) intrigues me because Elana uses it as a stand - alone GF flour, instead of flour mixes I often find in GF recipes, which require buying several different flours.

Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal.

Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

The mixtures should resemble a coarse meal, with small chunks of butter still visible.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

In a food processor fitted with the S blade, blend the walnuts, pecans and almonds into a coarse meal.

I had some coarser meal I wanted to use up and mixed it with finer grain and the coarser grains had too much bite to them.

Mix until mixture resembles coarse meal, with a few larger butter lumps.

Add butter; rub in with your fingers until mixture resembles coarse meal.

Combine flours and next 4 ingredients in a medium bowl; cut in coconut oil with a pastry blender or 2 knives until mixture resembles coarse meal.

Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.

Toasting the hazelnuts before grinding them into a coarse meal makes all the difference, and perfumes the bread with intoxicating nutty aroma.

I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins - on almonds.

Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.