Use a funnel or paper cone to fill each side of the mask with about 4 ounces
mixture per side.
Not exact matches
Give each ladyfinger a quick dunk on each
side in the
mixture (no more than 2 seconds
per side), gently shake off any excess, and place in the bottom of the springform pan, sugar -
side up.
Working in batches, add zucchini
mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes
per side.
Remove the quinoa
mixture and gently form patties about 3/4» thick and fry them in the oil, about 5 minutes
per side until golden brown (I did an extra minute, covered, at the end just to make sure the centers were set).
Dip the salmon in the
mixture, let it marinate for 12 minutes (6 minutes
per side).
Form the
mixture into about 8 like - size sliders, and place on a hot grill, allowing to cook an average of 3 minutes
per side.
Form
mixture into patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes
per side.
Dip each piece of bread in soymilk
mixture 30 seconds
per side, then place in skillet.
Mix in the rest of the ingredients listed, form into patties (mine were about a half a cup of the
mixture each), and cook for 5 to 6 minutes
per side in a skillet on the stove that has been lightly drizzled with olive oil and set to medium - low heat.
Drop about 1/4 cup of the squash
mixture into the hot oil and slightly press down with a spatula, fry until slightly browned and crispy on each
side, usually about 5 minutes
per side.
Dunk one sandwich in the egg
mixture for 30 seconds
per side, gently pressing into the liquid so it seeps up through the bread.
Cook until golden, about 2 minutes
per side; fill with lobster
mixture.
Dip the swordfish in the
mixture and let marinate for 12 minutes (6 minutes
per side).
Pour 3 Tbsp of the
mixture onto the griddle and cook until golden brown about 1 minute
per side.
Using the end of a wooden spoon gently press in the center and push
mixture towards the
sides lining the tart shell and leveling off the top edge as
per image below.
Dip the Flatouts on both
sides in the egg
mixture and panfry until golden brown on each
side, about 2 - 3 minutes
per side.
Form the
mixture into 12 small patties, and cook them in a skillet or on a grill until each
side is browned (about four minutes
per side).
Cook, brushing occasionally with Worcestershire
mixture, until caramelized, 4 to 5 minutes
per side.
Form palm - sized patties with the salmon
mixture and fry, about 3 - 4 minutes
per side.
Using moistened hands, press rice
mixture evenly along bottom and
sides of muffin cups (about 21/2 tablespoons rice
per cup).