Sentences with phrase «into coarse crumbs»

Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs.

Pulse together the topping ingredients, except the olive oil, in a food processor (or pound with a mortar and pestle) into coarse crumbs.

Plus a few times, then add the butter and pulse until the mixture turn into coarse crumbs.

Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs.

Tear the bread into pieces and pulse in a food processor into coarse crumbs.

Break into coarse crumbs.

Place the cereal in a food storage bag and using a rolling pin, crush the flakes into coarse crumbs.

Raw rice is ground into a coarse crumb and then steeped overnight with a Mexican cinnamon stick and masala chai.

Raw rice is ground into a coarse crumb and then steeped overnight with a Mexican cinnamon stick and masala chai.

Not exact matches

Using a pastry blender or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs.

Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs.

With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs.

Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Cut into flour mixture until it resembles coarse crumbs.

Using a pastry blender (or your hands if you don't have one), cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Rub into the flour mixture until you get coarse crumbs.

Add the butter and cut it into the dry ingredients using either a pasty blender or two forks, until coarse crumbs are formed.

You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.

I love making my own because I find cutting cold blocks of vegan butter into coarse little crumbs insanely therapeutic.

Cut butter slices into flour mixture with a pastry cutter or two knives until it looks like coarse crumbs.

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

Cut butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.

Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form.

Add the butter and, with a pastry blender or your fingertips, cut or rub the butter into the flour mixture until you have coarse crumbs.

Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse bread crumbs.

Drop butter into bowl and using a pastry cutter, blend butter up into dry ingredients until all butter is incorporated, even and resembles coarse crumbs.

Pour whisked egg into butter / flour mixture and work together with a wooden spoon until it again resembles a coarse kinda crumb mixture.

Using a pastry cutter or your fingers, cut the butter into the flour until it is the consistency of coarse crumbs.

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

Combine all of the ingredients in a large bowl and using your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Tear bread into pieces and process in a food processor until coarse crumbs form.

To make the pistachio filling, put the nuts and sugar into a blender and process to coarse crumbs.

Using two knives, cut the coconut oil into the flour mixture till it resembles coarse crumbs.

Cut butter into cubes and add to bowl; stir on low speed 2 minutes until mixture resembles coarse crumbs.

Cut the butter substitute into chunks and cut into flour mixture with a pastry blender or your fingers until mixture makes coarse crumbs.

Tip the nuts into a food processor and process to coarse crumbs.

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

Cut the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

Pulse until the mixture resembles coarse crumbs (don't turn it into a paste).

Tip the flour, oats and butter into a mixing bowl and use your fingers to work the mixture together to make coarse crumbs.

Using a pastry cutter, cut the coconut oil into the dry mix to get coarse crumbs.

Toss together the chocolate chips in a food processor, and pulse for 30 - 60 seconds or until the chocolate forms into a dust with coarse crumbs, like this:

Muhammara is supposed to have a rather coarse texture from the walnuts and bread crumbs; in order to control that texture, I think it's better to pound the walnuts, bread crumbs, and garlic in the mortar and mix them very quickly into the pepper puree.