Sentences with phrase «of egg mixture over»

Pour half of the egg mixture over croissants, allow to sit for 10 minutes to allow croissants to absorb the mixture.

Pour 1/3 of the egg mixture over and add another layer of the challah bread.

Pour the rest of the egg mixture over the bread and let it sit for 30 - 45 minutes until all the liquid has been absorbed.

Step 8: Pour the remainder of egg mixture over the top, cover with foil and refrigerate over night.

Not exact matches

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Once you have all of the bread in the dish, you'll then mix together the egg mixture, and pour over the top of the Panettone.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Add about 1/3 of the amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.

After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat.

Then I cooked some sausage, crumbled it over top of the sweet potatoes, and poured the egg mixture over everything.

Pour egg mixture evenly over layers in pie dish and sprinkle with a pinch of crushed red pepper flakes if your family likes a bit of spice.

The only change I would make to this dish is I would leave the English muffins whole and arrange the ham and green onions on top of them and pour the egg mixture over and around them.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Lightly brush the egg white mixture over the rounds and sprinkle with a bit of black pepper, sesame seeds, and the coarse salt.

Then to the top of this I poured the milk / egg mixture over the entire casserole.

Pour the egg and mascarpone mixture evenly over the mixture of pilaf mixture.

Remove from skillet, and cook remaining bread slices, pouring any remaining egg mixture over uncooked tops of slices.

Then mix together the butter, eggs, almond extract, yogurt and pour the mixture over the rest of the ingredients.

Pour about 1/3 of boiling milk mixture over the egg yolks while whisking.

Pour over this about half of the egg mixture.

Pour over the rest of the egg mixture.

Pour egg mixture evenly into muffin cups, making sure it doesn't run over corners of bread.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

Drizzle half of the egg - milk mixture over that.

Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan.

Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.

Then I added half of my avo to heat up, while I scrambled the egg and then poured over the the mixture.

Sift about a fourth of the flour mixture over the beaten egg whites.

Set mixer bowl with egg white mixture over saucepan of simmering water.

Pour all of the tempered egg yolk mixture into the pot of cream and return it to the stove over medium low heat.

Pour over the stuffing mixture and carefully fold into the rest of the ingredients until the egg wash covers everything.

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee mixture, butter, vanilla and hazelnuts) and pulse until just combined, be careful not to over mix.

Sprinkle half the cheese over the eggs, then spoon half the mushroom mixture in a line down the center of the eggs.

Remove from heat and pour about 1/4 of the mixture over the egg yolks, whisking well until smooth.

Pour the milk and egg mixture over the slices of bread, making sure that they all get at least partially covered.

• Add some to your favorite meatloaf mixture and then on top before baking • Serve a little over Jambalaya — the sweetness adds a great contrast to this spicy dish • Serve over a nice piece of grilled fish • Dollop a little relish over your eggs • Blend a little and use over cabbage rolls before baking instead of ketchup • Spread over a nice grilled piece of bread and add shavings of fresh Parmesan • Great addition to stews • Wonderful addition to Swiss Steak

A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden - topped, fruit - scented finish.

Take a ladle of the broth, hold it about a foot over the bowl, and then slowly pour into the egg mixture (this is a trick to help cool the broth slightly) while whisking.

Sprinkle some of the flour mixture over the top of egg white mixture.

Pour the egg mixture over the contents of the pie crust.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Pour cream - egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

Spread walnuts in bottom of pie crust and pour egg mixture over walnuts.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Heat an 8 - inch skillet over medium - low heat and add the butter and then pour in the 1/4 of the egg mixture.

Pour in vegetable - egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.

When the eggs are nearly set, sprinkle the 1/4 of the bean mixture over one side; sprinkle with 1/4 cup grated cheese.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.