Sentences with phrase «into pea sized pieces»

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

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.

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.

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

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

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

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.

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

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 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.

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.

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.

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

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).

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.

Work these small pieces into the flour mixture until it's crumbly «like cornmeal», with some larger, pea - sized chunks of butter remaining.

Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea - and nickel - size pieces.

Add in the butter pieces and pulse until the butter is cut into pea - sized pieces.

Finely grate frozen coconut oil with a serrated knife into 1/4 - inch pieces; add to dry ingredients along with butter, and rub into dry ingredients quickly with your fingers until butter looks like pea - size crumbles.

Finally chop the chocolate into rough pea - sized pieces and add.

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.

2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)

Using your fingers, work the butter into the flour mixture until pea - sized pieces form.

Add the 6 Tablespoons cold butter pieces to the dry ingredients and using a pastry cutter or fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.

Swap them for the carrot or just add them too, chopped into pieces similar in size to the snap peas.

Sugar snap peas cut into bite - size pieces are a fine alternative.

Using your fingers, work butter into flour until pieces are pea - size with a few larger pieces remaining.

Add butter and work into dry ingredients with your fingers until only pea - size pieces remain.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

Add cauliflower florets and mash with a potato masher until they're crushed into an average of pea - sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs).

If you cut food into pieces the size of half a pea, your baby may not be able to grasp the food.

Bananas can be cut in half lengthwise, and cut into sticks to make it easier for your baby to pick up, pears can be peeled and cut into wedges to be held in your baby's fist, or pea - size pieces to be picked up with thumb and forefinger.

Add the vegan butter and use your hands to crumble the butter into the flour until you have evenly distributed pea - sized pieces of butter.

Cut fresh liver into pea - sized pieces and freeze for 14 days.

Add lard and use a pastry cutter or fork to cut the lard into pea - sized pieces until the mixture resembles a coarse meal.

Break apart crumb topping into large pea - sized pieces and spread in even layer over batter, beginning with edges and then working toward center.