Sentences with phrase «into pea sized»

Add the coconut oil and mash (using a spoon) it into the flour until fully incorporated and causing the flour to clump into pea sized balls.

If you do not have a processor simply cut butter into chunks, add to flour, and break up into pea sized pieces.

Cut the margarine into pea sized pieces (in the flour) with a pastry cutter or fork.

For this you need a hand cranked scratter, to chop up the fruit into pea size pieces, and a hand operated basket, or pneumatic - jacked rack and cloth, press.

Not exact matches

We humans keep messing it up and trying to figure Him out, but considering He created everything, understanding Him won't fit into our pea - sized skulls.

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

Using a pastry blender, cut the cold butter into the flour until the butter is in pea size pieces evenly distributed in the flour mixture.

Mix the butter throughout the flour, breaking it up into pea - sized bits.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

The butter is processed into a portion of the flour, not until it's broken up into pea - sized bits, but until it's a crumbly, homogeneous mixture.

Use your fingertips to rub butter into dry ingredients until the largest pieces are the size of small peas.

Apple challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft dough, and then shape that dough with a traditional braid.

Keep working the butter into the flour until you've got a mixture of pea - sized crumbles and flat discs.

Gently smash and rub the butter into the flour until all chunks are either flattened or the consistency of cornmeal; you want a variety of shapes, the largest being somewhere near pea sized.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Add the cold coconut butter or oil, using your hands to break it into pea - sized pieces.

Use a pastry cutter to work the fat into the flour until only pea - sized bits remain.

Using a fork or potato masher, crumble the cooked beef into pea - size pieces.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

Using a pastry blender or a fork, cut the fat into the dry mixture until it's uniformly the size of small peas.

Cut and mix the butter into the flour mixture until the largest piece is pea - sized.

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

Add half the lard and cut into the flour using a pastry cutter until the lard pieces are the size of very small peas.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea - size pieces.

Butter should be cut into pea - sized bits, but there's no reason to be militant about it... nice chunks of butter are nice.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

I grew up with larger spaetzle's (the size of a dumpling) which were dropped off a spoon into pea soup... really yummy.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

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.

With a pastry cutter, cut the frozen butter into the flour mixture until the butter is about the size of a peas.

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

Cut and mix the butter and shortening into the flour mixture until the largest piece is pea - sized.

Work the butter into the dry ingredients just until the mixture is crumbly and has lumps the size of peas.

Cut the butter into the dry ingredients with a pastry cutter or a fork until the largest pieces of butter are the size of peas.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

Cut cold butter into small pieces and crumble into the flour mixture until butter pieces are the size of small peas.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal.

Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal).

Using your fingers, work the butter into the flour mixture until pea - size clumps form.

Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea - sized pieces and dough appears lumpy.

Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.