Sentences with phrase «gently over batter»

Spoon peaches evenly and gently over batter.

Spoon peaches evenly and gently over batter.

Not exact matches

Spread the batter out into the prepared pan then evenly scatter the rhubarb over the top and follow that with the reserved topping, squeezing it in your hand then sort of breaking it up gently before sprinkling so you get some chunks.

Sprinkle prepared streusel topping over the batter and gently press down into the batter.

Stir gently until the ingredients are combined but don't over mix the batter.

Place 2 tsp of the fruit spread in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Gently pour the batter over the top and smooth the top.

Gently fold the ingredients together using a rubber spatula, being extremly careful not to over mix the batter.

Press into a lightly greased 9 x 9 inch (23 x 23 cm) pan, spread the remaining chocolate chips over the top and gently press them into the batter, and bake for 25 minutes.

Pour batter in thin stream over entire surface of egg whites; fold in gently.

The marbling effect in Trisha's easy brownies comes from a sweetened cream cheese mixture, which she dots over the brownie batter and gently swirls in.

Take another 1/2 cup (120 ml) of the cranberry sauce and place dollops over the cheesecake batter and swirl gently with a knife.

Take 1/2 cup (120 ml or 130 grams) of the cranberry sauce and place dollops over the cheesecake batter and then swirl gently with a knife or skewer.

Pour the mixture over the brownie batter in the pan evenly and gently press

Once the batter is set, gently flip the crepe over and let cook on the opposite side until cooked through (about 2 - 3 seconds).

Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter.

Stir gently until the ingredients are combined but make sure you don't over mix the batter.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Pour remaining batter over peaches and with a spoon gently spread the batter out.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Pour the chickpea batter over the vegetables and gently shake the pan back and forth to distribute the mixture evenly.

Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.

Gently spoon remaining batter over top: spread to edge of pan.

Gently pour cream cheese mixture over batter.

Pour batter in thin stream over beaten whites, gently folding with rubber spatula just until blended.

Sprinkle in the rest, then fold the batter gently over again.

Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.

Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just starting to pull away from the sides of the mold.

Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.

Mix very gently everything together, don't over mix it as you want to have the batter nice and fluffy.

Gently pour the batter over the bananas, taking care not to dislodge them and even the top out with a spatula.

Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.

Sift the flour and baking powder over the mixture and gently fold in; mix until the batter is homogeneous.

Scatter the remaining half cup of raspberries evenly over the top, pressing each gently into the batter.

Scatter the (optional) chocolate chips over the top of the batter, and press the chips gently into the batter to adhere.

The bubbly batter can heat up to well over 130 degrees Fahrenheit — the point at which so - called Maillard reactions create golden - brown colors and yummy fried flavors — while the fish gently simmers inside.

Pour batter over reserved crust, tap the sides gently to remove any potential air bubbles then delicately place your cake on the middle rack of the oven and bake for 60 minutes.

that's okay Grease a large skillet with a generous amount of butter and heat over medium - low Pour about 1/4 c batter into the skillet ***, swirling gently for about 10 seconds, until it is evenly spread around the skillet Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and then flip Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you cook the other crepes.

Scatter over the reserved chocolate chips and gently press in to the top of the batter so they stay in place.

Sprinkle walnuts, chocolate chips, and cocoa nibs evenly over the top, gently pressing into batter until partially covered.

Slowly and gently pour the cheesecake batter over the top of the cookie crust, with a spatula spread the batter out so it is evenly distributed and tap the pan on the countertop to remove any air bubbles.

Pour the remaining batter gently over bunnies.

Pour half of the brownie batter over the graham crackers and spread very gently with a knife to cover.

One final offering: sea scallops, again prepared several ways — battered and gently deep fried; breaded and pan fried; and plain seared — once over lightly — pan fried in real butter, sprinkled with just a pinch of dried thyme, and then flambéd with cognac.