Press the base
mixture evenly into the prepared tin, then into the fridge to set.
Spread
the mixture evenly onto the prepared baking sheet, and bake for 15 minutes.
Spread
mixture evenly over matzo and place in the oven for 5 - 6 minutes, or until caramel mixture is bubbling.
Divide
mixture evenly among pans and pat into an even layer using the bottom of a measuring cup.
Layer your avocado and feta
mixture evenly onto each slice of toast.
Distribute the remaining crumbs
mixture evenly over the tops of the muffins.
Scrape the apple
mixture evenly into the par - baked shell and smooth the top.
Press crumb
mixture evenly onto the bottom of a 13x9x2 inch baking pan.
Pour
this mixture evenly over the panettone, making sure it thoroughly douses all cubes, pressing down with fingers slightly to help accelerate soaking stage.
Stir well to coat
the mixture evenly.
Press the base
mixture evenly into the tin and up the sides, then place in the fridge to set.
Divide
mixture evenly amongst 4 bowls and top each bowl of chili with desired toppings.
Sprinkle
the mixture evenly over the noodle and cheese mixture.
Season with salt and pepper to taste Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled tater tot
mixture evenly into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.
Fold all four sides of the foil up and pour
the mixture evenly over the salmon.
Spoon
the mixture evenly into the casserole dish and scatter the remaining 1 to 2 cut - up corn tortillas on the top.
Press crust
mixture evenly on the bottom of the pan with your hands, and then go over it again with a measuring cup.
Divide granola
mixture evenly between the two pans and spread to edges.
Divide beef
mixture evenly among hamburger buns, using a slotted spoon.
Pour broth
mixture evenly over chicken mixture.
Divide
the mixture evenly between the cups of the muffin tin.
Spread reserved 1 cup chicken
mixture evenly over enchiladas.
Spread
the mixture evenly into the prepared pan.
Pour the chickpea batter over the vegetables and gently shake the pan back and forth to distribute
the mixture evenly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe
the mixture evenly into the egg white halves.
Ladle approx. 1/4 cup of batter onto the skillet, then immediately pick up the skillet and tilt it around in a circular motion to spread
the mixture evenly into a crepe.
Spread cornmeal
mixture evenly over turkey mixture.
Divide the chicken
mixture evenly between the ramekins.
Sprinkle the cinnamon / sugar
mixture evenly over the apples.
Spread the filling
mixture evenly over the surface.
Spread
mixture evenly over bars.
Spread the topping
mixture evenly on top and pat it down lightly.
Divide pecan
mixture evenly among muffin tins.
Pour
mixture evenly into cupcake liners, filling each about 2/3 full.
Sprinkle the remaining 3/4 cup crust
mixture evenly over the pumpkin butter; press down lightly.
Take the tin out of the freezer and pop 1/3 of
this mixture evenly on top of the biscuit layer.
Spray a 12 cup muffin pan with cooking spray and spoon meatloaf
mixture evenly into the 12 cups.
Spread tomato
mixture evenly over tortilla all the way to the edges.
Rub 2 tablespoons salt
mixture evenly inside turkey cavity, 2 tablespoons on each leg, 1 1/2 tablespoons on each wing, and 2 tablespoons on each breast.
Pour
mixture evenly into 4 to 6 dessert cups or 6 (8 - oz.)
Pour
the mixture evenly amongst the three pans.
Spread
the mixture evenly over the baked crust.
Then, divide the cauliflower rice
mixture evenly over top, followed by the cucumber noodles.
Sprinkle pecan
mixture evenly over filling.
Divide
mixture evenly between tortillas and sprinkle with salt.
Divide
the mixture evenly between the prepared muffin holes.
I'm a little confused about what you're asking, but you just split
the mixture evenly between the 12 cups.
Spread the topping
mixture evenly over the bottom layer.
Pour
mixture evenly over the crackers.
Divide cheese
mixture evenly among pepper halves.