Carefully flip the sheet of
cracker mixture over, remove the top parchment, and bake another 25 minutes.
Sprinkle graham
cracker mixture over.
Not exact matches
Remove from the oven and evenly spread the graham
cracker and brown sugar
mixture over the melted butter.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan
over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all
over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver
mixture and 50g of remaining butter to get a smooth blended
mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with
crackers, garnishing with chopped parsley
Sprinkle the seed
mixture evenly
over the
cracker base.
Pour the
mixture evenly
over the
crackers, spreading out as necessary.
Spread
mixture over cracker crust.
Place the cereals, nuts, pretzels, and cheese
crackers into a large zip bag and pour the butter
mixture over them.
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar
over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar
mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar
mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat
over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or
crackers
Pour
mixture evenly
over the
crackers.
Pour the toffee
mixture over the
crackers and spread out evenly.
Pour
over remaining half of pudding
mixture and cover with another layer of graham
crackers.
Pour the
mixture over the bread /
crackers / chocolate chips in the loaf pan.
Pour half the pudding
mixture over graham
crackers.
Use a rubber spatula to evenly spread the
mixture over the graham
crackers.
Spread 3/4 cup pumpkin
mixture evenly
over crackers.
Quickly pour
mixture over crackers, spreading to coat evenly.
Spoon half of the pudding
mixture over the
crackers and spread evenly.
Spoon 1/4 cup cheese
mixture into 4 parfait glasses; top each with 2 tablespoons crushed graham
crackers (there will be some left
over).
when brown sugar / butter
mixture turns to a light brown color, remove from heat and pour
over graham
crackers.
Pour the
mixture over the graham
cracker crust and return to the oven; bake until the filling is set but the centre is still slightly wobbly, 25 to 30 minutes.
Put any extra yolk
mixture left
over after the eggs are filled onto
crackers for an additional appetizer and garnish with a half of an olive.