Distribute crumble
evenly over the top of the filling.
Not exact matches
Second idea, half - way through the baking sprinkle at least a half - cup
of chopped walnuts
evenly over the
top and with a flat hand press the walnuts down slightly into the
filling.
Spoon the yogurt mixture
evenly over top of the wafers in each liner cup to
fill.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn -
filling mixture
over the tart shell, spreading it out
evenly 10) Cover the
filling with the second stretched tart shell 11) Use a fork to poke holes in the
top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle
top of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Spread the
filling evenly over the
top of the crust, and refrigerate for at least 2 hours or overnight.
The first way is to
fill each muffin cup only halfway full, place a dollop
of strawberry jam in the center then
evenly distribute the rest
of the batter
over top of each muffin.
To assemble the cheese pockets, add 2 slices
of pepperoni to each piece
of dough (make sure to put the pepperoni in the bottom half
of each piece
of dough, since you will be folding the dough
over to make pockets), then
evenly distribute the cheese
filling on
top of the pepperoni, fold the dough
over the
toppings and seal with a fork, brush some extra virgin Spanish olive oil on
top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes
Pour cream
filling evenly over the
top of the tart.
I keep the odd little bits
of apple for laying on
top, try to spread the gooey
filling evenly over the
top.
Next, spread the blueberry
filling evenly over top of your crust.
Press 1/2
of the crumble into the bottom
of the prepared pan and then spread the date
filling evenly over top.
Sprinkle remaining 1/2 cup cheese
over tops of filled peppers, dividing
evenly among the peppers.
Second idea, half - way through the baking sprinkle at least a half - cup
of chopped walnuts
evenly over the
top and with a flat hand press the walnuts down slightly into the
filling.
Evenly spread the toasted peanuts
over the bottom
of the tart and spoon the
filling over top, making sure all the peanuts are covered in the
filling.