Sentences with phrase «of flour crust»

The basic idea is that instead of a flour crust, you use ground beef and spices instead.

Not exact matches

what kind of flour did you sprinkle on the bench to ensure the crust doesn't stick?

I worked on a lot of alternative skillet pizza crust ideas for our second cookbook, ones made with vegetables and whole grains instead of flour, and since then, quick skillet pizzas have become a dinner staple in our house.

We usually make a large batch of this flour and keep it in the refrigerator, using as needed for nutritious raw cookies, crusts, crumbles, and baby food.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

So when I saw the ingredients of this cookie that it included NO FLOUR but only graham cracker crust I knew I had to try this out.

I found that a combination of their flour, tapioca starch, and potato starch created a pizza crust that is light and crisp, and still a little chewy like my original pizza crust.

First, prepare your favorite pie crust recipe. As mentioned above, I used Alton Brown's pie crust recipe substituting gluten - free all - purpose flour for the regular and using vegetable shortening instead of lard.

This Fruit Pizza has a delicious sugar - cookie - like crust that's made from coconut flour, a pizza «sauce» that's not the traditional cream cheese, but a delicious coconut milk yogurt, and an abundance of fresh, ripe summer fruit.

For short crust pastry: 150 grams all - purpose flour 100 grams cold butter, cut into cubes 40 grams icing sugar Pinch of salt 1 tsp.

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

(L to R) Roll out dough between two pieces of wax paper with flour on top and bottom of crust.

The base of a crostata is past frolla, a sweet short crust pastry, made of flour, sugar, butter and eggs.

For the crust: 150 grams all - purpose flour 100 grams cold butter cut into cubes 50 grams sugar powder Pinch of salt 1/2 tsp.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Take the crust out of the freezer and dust the bottom with a little flour.

Unroll the pie crusts, roll the first disc of pie pastry on a lightly floured surface into a roughly 9 x 12 - inch rectangle.

Lightly dust your pie crust bag with extra flour or potato starch OR dust your countertop with 2 T of flour or potato starch.

Also, Eric Gower noted in the comments below a fantastic suggestion - grind up raw rice using a mortar and pestle, and use that for a nice crust in place of the rice flour.

For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups of the all - purpose flour, salt, and sugar.

Been ordering this flour for a couple of years now, and it works great for bread, pizza crust, and even pancakes and waffles.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Add all of the ingredients for the crust (almond flour through salt) to a food processor.

Made with a crisp, buttery gluten - free crust, and a filling of juicy cherries and a mixed nut frangipane — a blend of almond, coconut, walnut, and pecan flour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSBflour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSBFlour Blend, these darling little tarts are as delicious -LSB-...]

This buttery, rich grain - free pecan pie is made with maple syrup instead of corn syrup, and has a mildly sweet coconut flour crust that crumbles in your mouth.

The chocolate crust layer is a simple mix of almond flour, cocoa powder, and date paste.

I've tried 4 or 5 different types of flours (always in the same bread pan), but the crust always turns out hard and almost stale - feeling.

Originally it had a white flour tart crust with WAY to many steps and I got annoyed just looking at the instructions so I decided to make it a tad simpler for all of us.

Portobello pizza is an unconventional take on a traditional pizza — instead of the usual flour - based crust it uses a large portobello mushroom cap as a pizza base.

Traditionally this torte consisted of a crust made with flour, ground nuts (traditionally almonds), sugar, egg yolks, spices and lemon zest that was filled with black currant preserves and then topped with a lattice crust.

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

Knowing me, do you think I started my explorations of this book with a simple pie crust, or even the basic short cookie (1 part sugar, 2 parts fat, 3 parts flour).

With floured fingers, press dough evenly in bottom of pan to form crust.

They were interesting and the crust of her hand pies, made with spelt flour as well as wheat, was one of the best I'd had.

I've tried some of those creative additions (sour cream, vodka), but mostly, I've stuck with a traditional crust recipe — butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together.

Made this again and didn't have sweet potato flour so I used 1/4 cup hazelnut flour and 2 heaping spoonfuls of coconut flour and egg and 8 oz bacon for the crust.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Just made with hazelnut flour instead of sweet potato, the crust didn't hold together very well but it was a hit at a dinner with non paleo eaters, presentation just wasn't there because it was crumbly

When making crust with gluten - free flour, try rolling it out between two pieces of plastic wrap.

Add flour and tomato paste and cook until mixture forms a golden crust at the bottom of the pan.

It yields a bread with a well - developed crust, a moist crumb and a complex flavor from the combination of the whole grain flour and sourdough starter.

I just love the sound of this pie, and I really love that you used whole wheat pastry flour in the crust!

I use a blend of Kamut and coconut flour, then finish it off in the oven to make a pizza crust.

This Raw Fruit Tart is a variation of our Fresh Fruit Tart recipe with a flour crust.

1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

I love the addition of rye flour to your pie crust!

i've never heard of rye flour or rye crust - thinking it would make a delicious savory pie stuffed with corned beef and cheese!

6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend of choice 1 teaspoon cinnamon 2/3 cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

I also love to use oatmeal in many of my healthy recipes, everything from granola (oh, you know there will be a granola - palooza post next week) to grinding it up and using it as a «flour» in all sorts of baking and crusting.