Sentences with phrase «little better crust»

Not exact matches

Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time.

The almond skins and stevia changed the color a little from the picture on the web site but my loaf still looks good (lighter crust and darker interior).

I don't know why it works, but this little trick is the best way I've found to produce springy tofu with a crispy brown crust.

First up was the Roasted Veggie: the crust was good (a little crunchy, oops!)

Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.

The crust didn't really hold together well but I think if I had crushed the cones a little finer I wouldn't have had that problem.

This one suffered burning of the crust whilst the interior was perhaps a little under cooked so we perhaps did not experience it at its best.

Slow cooker «baking» is a real treat because baked good wind up a little more moist inside with a nice, even crust all the way around, which doesn't always happen when you bake in a conventional oven.

(I think the keys to a good crust are cold butter, ice water, and handling as little as possible.)

Nobody can call something «The Best» without a little bit of hesitation or push - back, but when it comes to a solid, classic cheesecake recipe with a traditional graham cracker crust, this truly is The Best Vanilla Cheesecake Recipe you can find.

If you ask me, the best part is the Little Debbie S'mores Cake Rolls crust!

The best thing about this cheesecake is that even though it's got a little pucker power, the sweet grahamy crust totally balances it all out.

I attempted a cauliflower pizza crust last week — it needs a little tweaking but a good alternative to the norm!

A little bit about this pie crust: it's sturdy, flaky (yep, flaky ass pie crust without butter), and flecked with good - for - you whole grains.

The dry crust worried me as I patted it onto the tart pan, but it turned out to be very tasty and the nuts gave the crust a little chew as well as a subtle taste.

Also, if you are not a huge fan of cauliflower flavor then you would be better off trying this crust with tomato sauce as it helps to mask the cauliflower a little better.

I named them breakfast pop tarts, because these soft and flaky pastries are mildly sweet, but insanely delicious, so you can have the best of both worlds all wrapped into one beautiful little package served for breakfast.The crust on these babies has quickly become a favorite of mine.

Since I have already made you happy with best ever pie crust recipe, let me go a little overboard and make you happier with this nifty little recipe of spicy chicken alfredo pasta.

No matter how good or perfect a recipe claims to be, there is always a little something off with my pie crusts that I'm not crazy about.

That said, this tart reminds me of «tomato pie,» which we first found at a little fresh seafood shop on Edisto Island, S.C. Layers of sliced tomato, fresh basil (and we added sauteed onions & garlic, all topped with a goopy «crust» of 1 part shredded cheddar + 1 part good quality mayo.

Just wanted to add that I made these in a * mini * muffin pan and at 13 minutes they came out soft on the outside, no crust effect (good for teeny kids), and at 16 minutes they started to have a little crunchiness on the outside (nice for adults if eating hot).

But I've found for these little hand pies, store - bought crust works just as well.

I have used this recipe many times (but with a store - bought crust and a couple of times without the mace as I didn't have any on hand and it turned out fine... I may have used a little ginger and / or nutmeg instead or not) and it is every bit as good as I remember my east Texan grandmother's sweet potato pies.

«Pare off some of the crust of the manchet - bread, and grate off half as much of the rest as there is of the root, which must also be grated: then take half a pint of fresh cream or new milk, half a pound of fresh butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and butter: then put in the grated bread and carrot with near half a pound of sugar, and a little salt, some grated nutmeg and beaten spice; and pour all into a convenient dish or pan, butter'd, to keep the ingredients from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»

cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; Take five eggs beat very well, grate in a little nutmeg, shred some lemon - peel,... Read more»

The good news is that the crust layers will melt into each other and puff up a little during their stint in the oven and no one will be the wiser.

It's better to have the edge of the crust be a little dark and have a crispy bottom than a soggy bottom.»

The crust is made of crushed oreos mixed with a little butter and peanut butter, so right off the bat you know these are going to be good!

And I've included some oatmeal to the crust, which not only adds a nice nutty flavor, but a little bit of nutrition as well.

I was ready to stop right there and just eat my whole jar of filling with a spoon, but those little tart crusts looked pretty darn good too.

Don't be afraid if the dough feels a little shaggy; it's better to have a loose dough than to add too much water, which will lead to a dense and heavy crust.

I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went wrong there.

But I seem to have a little issue — the dough in the middle is a little soggy even though it seems to be cooked well (brown crust).

The worksheets provide information about landmarks and vocabulary, as well as practice retelling the story, finding geographic places in the USA, and learning a little about the Earth's crust.

Making a flaky crust works best when you handle the ingredients as little as possible.