Sentences with phrase «crust so»

Fresh blueberries, pie crust so simple.

That means many things: nuclear fuel is virtually unlimited in the Earth's crust so can power all our energy needs indefinitely.

There aren't a lot of choices at the store for thin crust so we make our own most of the time.

We don't always have the time to whip up a veggie crust so when you are running short on time, keep it simple with things like gluten - free brown rice tortillas or a paleo box mix.

I just baked it in a pizza oven and it was lovely... next time I will pre-bake the crust so it is less chewy and soft.

Also being made mostly with almond flour it has way fewer carbs than regular pizza crust so it works well with my low carb diet.

I was feeling like some pizza but wanted to avoid the crust so decided what would be better than a meat pizza.

In tectonic aneurysm, a river cuts down through the earth's crust so fast that it causes the crust to heat up, making a nearby mountain range weaker and facilitating uplift.

It's made without a pie crust so you don't have that extra step.

I did two cups of graham crackers for the crust so I'm hoping they turn out okay.

It sealed the crust so didn't get soggy.

I've made yellow squash pizza crust so will definitely try your zucchini crust!

I like to add a thick garlic pepper crust so I shake a good coat of the dried garlic and coarse pepper on it, also.

A galette with a crust so flaky, it would leave golden brown crumbs all over my lips.

This is intended to be a crispy crust so it doesn't need to rise.

It's simply another representation of juicy chicken with irresistible crust so full of crunchy ripples!

Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.

Trim the crust so it evenly overhangs the edge by about 1 inch, then tuck the edges under at the rim and crimp with your fingers or a fork.

Pour the chopped pecans evenly into the pie crust so that they form a flat layer at the bottom.

Make sure the meringue reaches all the way to the edge of the crust so there are no gaps.

The weight of the beans will press the crust so that once baked it will be uniform.

I was sure to let them marinate while I par - baked the crust so they really soaked up that sugary goodness.

Hi Charlene, I haven't tried baking the crust so I'm not sure if it will actually get crispy.

Too much filling for my crust so used a ramekin for the leftovers.

I also ran out of olive oil after the crust so I used butter to cook the shallots instead.

This particular quiche recipe includes plenty of delicious ingredients, and she's topped it off with a zucchini hash crust so it's crunchy on the top, and full of eggs and yummy vegetables on the bottom.

You simply have to press the dough into the crust so it forms the pie dish shape.

It doesn't need to be a flour consistency, more like graham cracker crumbs used in a graham cracker crust so having some smaller pretzel chunks is okay.

I had too much filling for the crust so I baked it off as custards in a bain marie and those were gobbled up as well.

I haven't tried chilling the crust so not sure which way to go with that.

I don't like a lot of extra, unfermented flour hanging on the crust so greasing the pan seemed like a better solution.

I chose the dark crust so I could keep an eye on it and not have to extend the baking time.

Cristina — In the first step, I give instructions on how to blind bake the bottom crust so that it doesn't become soggy.

I have been craving pecan nuts lately and have missed apple pie with a crust so can't wait to try this.

The best part is that it's sugar - free and has a grain free crust so that it will serve both diabetics and gluten intolerant people.

But if I bake, I would much rather know what ingredients are in the crust so not inclined to bake with store - bought.

I did nt have enough pecans for the crust so I added almond flour, pumpkin seed and tahini I had in the fridge.

I would just monitor them closer since it'll be a thinner crust so it might brown quicker:)

I have been adding more protein to my diet and so an idea crossed my mind to make a protein rich pizza crust so as to make it healthy and delicious and of course guilt free.

I love this crust so incredibly much.

Our recipe uses prepared pie crust so you don't have to work any harder than you would for a casserole, but you still get that buttery, flaky pastry shell.

I always have soggy crust so I Bake the crust a tad before putting the filling in, I also let the pie cool in the oven.

The brown sugar makes the crust so crunchy and lovely when it first comes out of the oven.

The kids pronounced it perfect and crunchy, the husband is a fan of American style thick crust so he wasn't as entranced, but I love it.

I had the lime left over that I had zested into the crust so I threw the juice into the pudding to help carry the flavour throughout the tart.

I most often make this without the crust so it's more like a tortilla.

Then of course I am too lazy to make mini pie crusts so I whipped up a shortbread and a custard and threw it all together later that evening (after the kids went to bed, we have a problem with sharing around here).

In fact, after I made these, a made a few crusts so I could eat them bare.

Influenced by Melissa Clark, I blind - baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much — the shrinking!

I am not great at baking pie crusts so I usually have to buy this portion of the dessert.