Sentences with phrase «cup mixture on»

Spread heaping 1/2 cup mixture on half of each tortilla, and sprinkle with 1 Tbs.

Not exact matches

Spread about 1/2 cup of mixture on each tortilla.

Dollop half ricotta mixture on top then add 1 cup tomato sauce on top.

Spoon the meringue mixture into 8 large mounds (about 3/4 cup each) on a very large, parchment paper - lined baking sheet, spacing them 3 inches apart.

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

Place a strawberry slice on top of the yogurt mixture in each cup and place the whole tray in the freezer for at least 3 hours.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Stir in remaining 1/2 cup soup mixture; cook 2 minutes on high.

Stir in 1 cup soup mixture; cook 5 minutes on high.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

[You'll have about 3 1/4 cups of the mixture, which divides evenly among 10 1/3 - cup molds, with 1 / 4 - inch space on top to make room for expansion in freezing.]

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Scoop 1/2 cup of the spaghetti squash mixture onto the saute pan (I usually get about 3 - 4 of these on the pan at once) and let it sizzle on one side, usually for about 4 - 5 minutes.

Once finished, turn off the heat, distribute 2 cups of baby greens to two bowls and add 1/2 the mushroom mixture on top of each bed of greens.

Place about 1 cup of cheese mixture into the center of one piece and the rest on the other.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

Turn the mixer on low and drizzle in 1/4 cup of the milk mixture and vanilla.

Make the roasted pureed vegetable mixture: In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2 cup of chicken stock, salt and pepper to taste.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

Well, I don't know if my broccoli took up more room than her sausage and bacon or what, but once I mixed it up, there was no way I was fitting the potato / broccoli / cheese mixture into the cups and then cracking an egg on top.

Using your spoon, spoon the mixture on top and over the mounds of frosting in each candy cup to enclose the cream cheese icing inside of the candy cup.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand), and then mix well.

Reduce the heat to medium - low and cook until the mixture has reduced to 1/2 cup, approximately 70 minutes (see headnotes for SoupAddict's observation on time).

Managed to remove 1 cup of mostly wheat before realizing it was a lost cause, so I just added 2.5 cups of AP and had some mixture left over...) I also had no instant read thermometer, but read on the comments that one can «knock» the bread for a hollow sound?

Place the radicchio leaves on a platter and spoon the wild rice + beet mixture into the cups.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

Place a heaping 1/4 cup of the puree mixture on the bottom of the pie crust, spreading with a spatula.

Spread 1/2 cup of the ricotta mixture on each pita.

Transfer pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.

Transfer ~ 1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon.

Using your hand press the topping mixture onto the top of each apple - mixture - filled apple cup or sprinkle it on top of your apple mixture in the pan.

Place 4 bottom halves on plates; top each with 1/2 cup strawberry mixture and 1 Tbs.

Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth.

To serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro.

On a flat surface, lay a larger leaf facing upward like a bowl, place a smaller leaf on top and fill it with 1/4 cup of shrimp mixturOn a flat surface, lay a larger leaf facing upward like a bowl, place a smaller leaf on top and fill it with 1/4 cup of shrimp mixturon top and fill it with 1/4 cup of shrimp mixture.

Scoop out 1/3 cup of the vegetable mixture and place it on the hot pan.

Add 1 cup all - purpose flour and 1/2 tsp salt Beat on high until mixture is thoroughly blended.

Sprinkle on 1 1/4 cups miniature marshmallows, then sprinkle on mixture of 1/2 cup candy corn, 1/2 cup dark chocolate chips and 1/2 cup chopped nuts.

In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 °F on a candy thermometer.

Layer on 3 avocado slices, 1 tablespoon of Thai basil, 1 tablespoon of mint, 1/4 cup pickled vegetable mixture, and 1/4 cup cooked rice vermicelli.

Using 1/4 measurement cup, scoop the tuna mixture and plop it on the lined baking sheet.

Press 1 cup of oat mixture firmly on the bottom of the pan.

Add 1 more cup of powdered sugar, cocoa powder, cornstarch and salt to the egg mixture and mix on low speed until incorporated.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Then layer on 2 tomato slices, a heaping half cup of the tuna mixture and a few lettuce leaves.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.