Sentences with phrase «half over the potato mixture»

Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture.

Pour corn flakes over potato mixture, spreading with spatula to distribute evenly.

Stir in pecans, and sprinkle over potato mixture and marshmallows.

Sprinkle over potato mixture.

Pour tahini sauce over potato mixture; toss to combine.

Crumble tofu coarsely over potato mixture, and drizzle hot sauce mixture on top.

Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.

Reduce the flame to low and slowly pour the eggs over the potato mixture.

Pour mayonnaise mixture over potato mixture and mix until potatoes are covered.

Pour over potato mixture, tossing gently to coat.

Pour the dressing over the potato mixture and add the cilantro and 1/2 teaspoon salt.

Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.

Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently.

Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture.

Blend well, then pour the dressing over the potato mixture, stirring gently to combine.

Not exact matches

Stir in mushrooms, make 6 indentations in potato mixture, sprinkle cheese over the top, break an egg into each indentation and cook until eggs are the desired doneness.

Pour the beef mixture into a pie pan or casserole dish and spread the mashed potatoes over the top.

Drizzle mustard mixture over potatoes.

In a saucepan, whisk together the flour and milk and cook over medium heat until the mixture thickens (I would compare it to mashed potatoes).

Pour the egg mixture over the onions, chorizo and sweet potatoes and spread around so it covers everything.

Then I cooked some sausage, crumbled it over top of the sweet potatoes, and poured the egg mixture over everything.

Ladle remaining sauce mixture over potatoes.

we do the tacos different, we just add salt pepper n ground cumin to mashed potatoes, heat tortilla so its pliable then add about table spoon potatoe mixture, then fold over, heat grease then when done with all the tacos your gonna make, you take tongs and fry you can take a tooth pick to hold together is needed, we also do this with flautas, then we fill with everything using cotija cheese n cabbage no lettace, also green tomatillo salsa mmmmmmmmmmmmmmmmm

Top with 1/3 of the cheese mixture, and then pour approximately 1/3 of the light cream / chicken broth mixture over the top of the potatoes.

Pour the Greek yogurt mixture over the potatoes, and toss gently, then gently stir in the bacon, tomatoes, and cheese.

Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes.

Sprinkle spice mixture over sweet potatoes; toss to coat.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Drain and mash the potatoes and evenly spoon over the top of the chickpea / butternut squash mixture use a fork to level.

Sprinkle seasoning mixture evenly over potatoes, while very gently tossing them, taking care not to break up chunks.

Crumble the thin crispy potatoes over the chicken mixture and stir, working in batches until you've folded all of the potatoes in.

Sprinkle the spice mixture over the sweet potatoes and toss to coat.

Squeeze a lime wedge over each potato, then top with the bean mixture.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Heat the egg mixture over medium heat, stirring constantly, and slowly pour the potato starch flour in.

Pour the vinegar mixture over the potatoes and stir gently to incorporate.

Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart.

Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until the potatoes are tender.

While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium - low heat.

Scatter shallot, baby leeks, potato, garlic, and reserved morels around chicken, and pour cream mixture over chicken and vegetables.

Pour mixture over potatoes in the baking dish.

When preparing the dish, remember to arrange the sliced potatoes in a slightly overlapping pattern — basically, once you prepare the cheese and porter sauce, you're going to pour everything over the potatoes, and then pop the entire mixture back into the oven to bake for another 45 minutes.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

Spoon remaining butter mixture over potatoes.

Now mix in yogurt with the mustard mixture and pour over the potatoes and vegetables.

Sprinkle spice mixture evenly over potatoes.

Pour mixture over sweet potatoes.

With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one.

Pour over sweet potato mixture and gently stir to incorporate.

Simply roast the chicken and potatoes first (reserving some of the lemon - herb mixture) then add the green beans in the last 10 minutes or so, drizzling the remaining herb mixture over top.