Sentences with phrase «of the cheese mixture into»

Place about 1 cup of cheese mixture into the center of one piece and the rest on the other.

Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.

Spoon some of the cheese mixture into the bottom of the bowl to form a layer thats approximately 1 inch in thickness.

Shape heaping tablespoons of the cheese mixture into balls and roll in the chopped pecans.

Spoon approx. 1 Tbsp of cheese mixture into each mushroom.

Not exact matches

After they've cooked for about 20 - 25 minutes make the nut cheese by simply adding all of its ingredients into a food processor and blending for about 5 minutes, until the mixture is smooth and creamy.

Roll each piece into a ball and dip into butter mixture, then sprinkle with a pinch of Parmesan cheese.

Divide the mixture into 4 parts and stick a piece of cheese in the center of each part, pressing around it to seal it in.

Pour an equal amount of the egg mixture into each shell, then sprinkle evenly with the cheese and dot with the tomatoes.

Some add a bit of corn flour into the cheese fondue to thicken the mixture but we prefer sans it.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

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)

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

Ingredients: 1 Ezekiel (complete protein) torilla wrap Shredded cheese (I used a mixture of two kinds — mozzarella and mexian blend) 1 scallion (cut into small pieces) 10?

Fold half of the egg whites into the cheese mixture, and then fold the second half in very carefully.

Mix the flour and baking powder together, and then gradually work all of the flour into the sausage and cheese mixture.

Pour mixture into prepared crust and sprinkle 1/2 cup of cheese evenly over the mixture.

Scoop one quarter of the spinach - cheese mixture into the center of the patty.

Divide the balsamic onions, heirloom tomatoes and three cheese mixture into thirds on the top of the bread.

Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough.

Also, you may or may not want to fold in 1/2 cup of banana foster into the cream cheese mixture.

Pour half of it into the cream cheese mixture, and beat until incorporated.

Pipe in the cheese mixture from the zip lock bag into the incision of the chicken until chicken is fully stuffed.

With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl.

Gently stir in the 25g of whole raspberries and half the jammy raspberries into the cream cheese mixture.

Pour the milk mixture into a cheese cloth / nut milk bag (an old pair of tights will do too) and with your hands squeeze out the liquid.

Place a slice of the cream cheese mixture into each muffin well.

Using a chinois and a nut bag or cheese cloth, strain mixture into a saucepan, pressing hard to extract every bit of liquid.

Pour half of chicken mixture into dish and top with half of the shredded cheese.

Scoop potato mixture into skins (if you pat down the mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3 tbsp of sauce and 3 tbsp mozzarella cheese on top, and layer pepperoni slices on top of cheese.

Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.

Stir 1/2 cup of the cheese into the spinach mixture and pour it into the prepared pan.

Spread the sour cream and blue cheese mixture into the center of the pastry, and to the edges.

Place a spoonful of the meat mixture into the middle of each biscuit along with a piece of the cheese - don't over fill them!

First of all it's best to make the mixture for the cheese balls in advance and let it stand in the fridge for 45 minutes, until firm enough to be able to form the mixture into balls.

On a sheet of plastic wrap or wax paper, divide the shrimp and cheese filling mixture into 4 equal patties.

Pour cheese mixture into hollow center of loaf.

Drizzle the cod with olive oil (rubbing it into the front and back of filet), then dredge in the cheese mixture, pressing it in lightly with your fingers.

Evenly stuff the potato mixture into each potato shell, then sprinkle a kiss of smoked paprika on top and top off each stuffed potato with some shredded Manchego cheese (I used about 1 cup for all 6 potato halfs)

Fold a third of the whipped cream into the goat cheese mixture until mixed then add the rest of the whipped cream into the goat cheese along with the herbs, salt and pepper.

Stir eggs, milk, cheese, shredded hash brown potatoes and the rest of the ingredients and then pour the mixture into a casserole pan to bake (or cover and refrigerate overnight to bake the next day).

Add half the meat mixture into a shallow lightly greased baking dish, top with 1/2 the shredded cheese, then top with the other half of meat mixture.

Mix in half the cauliflower to each squash boat, add 1/2 cup shredded cheese and 2 tablespoons of parmesan to each half and gently fold into the squash and cauliflower mixture.

Spoon 1/4 of cream cheese mixture into each graham cracker crust.

Using a teaspoon, scoop cheese mixture into 1 / 2 - inch balls and form the balls around the bottom of the pretzel sticks.

For the muffin tins: Spoon about 2 T. of the bean mixture into each muffin cup, then top with 1 T. of the ricotta, and sprinkle each with the remaining pecorino cheese.

Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9 ″ x 11 ″ dishes.

Fold 1/3 of the whipped cream into the cream cheese mixture.

Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.

Place one tortilla into the smaller frying pan, add 1/4 cup cheese and 1/2 cup of the veggie mixture to one half of the tortilla, and fold tortilla over.