Sentences with phrase «of the crust into»

After adding about 1 heaping tbsp of crust into each cup, press it down with the back of a spoon and smooth out evenly.

Press a small amount of the crust into the bottom of each muffin tin.

Place 2 T. of the crust into the bottom of each wine glass (I used 4 but you may need 5).

Pour about 1 and 1/2 tablespoons of the crust into each muffin tin and pack the graham crackers down the bottom.

Press a tablespoon of crust into each cupcake liner, pressing firmly to pack it down.

The rock sat on the surface for eons until an asteroid struck Mars and flung bits of its crust into space.

If making mini-bites, press a layer of crust into the bottom of the cup and place in freezer.

Not exact matches

Countless smash - ups over the millennia spread around enough of these exotic metals that when our planet formed, they were baked right into its crust.

Yes, Pizza Hut Middle East has put cheeseburgers and chicken nuggets into the crust of pizzas, reports Paula Forbes at Eater.

Magma in the mantle of the planet rises into the crust, but is unable to immediately breach the surface.

At that time, stuffing cheese into the crust was the height of pizza technology.

If all of that water was contained inside the Earth (as many Christian «claim» is the case when they get desperate because the other options clearly don't work), then you wouldn't have been able to walk on the surface because the Earth's crust would have turned into a literal quicksand soup.

And if your complaint is that there's water under the earth, look into artesian wells, underground rivers, the water table and the recent discovery of a great amount of water deep in the earth's crust.

Now, we know for certain that the crust of the planet is divided into plates that move, and we know the boundaries of those plates.

«If desired, use cutters to cut chilled scraps into leaves or other shapes; adhere to top of crust with egg wash.

What I mean by Theology, continues Newman, is none of these things: «I simply mean the Science of God, or the truths we know about God, put into a system, just as we have a science of the stars and call it astronomy, or of the crust of the earth and call it geology.»

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides.

Transfer the pecan mixture into a large bowl and mix with the rest of the crust ingredients.

Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional).

Drop obscene dollops on top of your pizza, stuff it into crusts, and even add some cold shreds on top of your slice right before you devour it!

Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells.

The crust was thick and firm without going into the realm of bullet - proof.

Pour the mixture into a bowl and allow to cool before pouring evenly over top of the crust in the mason jars.

But for me, the pleasure of biting into a chewy, soft and cracking pizza crust far outweighed the need to slash down a few calories.

Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust.

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.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

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!

I decided on the infused butter route because it would help give the cornbread a bit of a butter crust (because it isn't incorporated into the batter)... but think of all the fun thinkings you could do with a spicy simple syrup.

Mix together the crust ingredients and press into the bottom of the springform pan.

Press the crust into the bottom and slightly up the sides of the pan.

This makes a small batch, just 4 servings, so I like to press the crust into one end of a sheet pan to bake it, and after baking I fluff it with a fork, and separate it into thirds.

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.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

Spoon the apples into the crust, making sure to fill in the whole crust, not leaving big gaps of air.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

I just scooped a heaping tablespoon of the crust mixture into a muffin pan and flattened.

Using your favorite pie crust, fill the bottom of each jar with pie crust by pressing the crust on the bottom and then up the sides (this is the part that would be much easier with the correct jars — the jars I used were cute and curvy = harder to press into all the little).

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

When Fronana is soft enough to spread smooth one pint of Wildberry Whirl into the crust.

Even though the dough is crumble like, once you press the dough into the bottom of the casserole dish, the layer turns into a nice sturdy crust for the bars when it bakes.

Firmly press 3/4 of the crust mixture into the bottom of a 9 × 13 ″ pan, making sure to reserve the remaining 1/4 for the topping.

Transfer the cream into a flat container, cover the surface with plastic wrap (to avoid the formation of crust) and refrigerate for 2 hours.

Tuck the edges of the strips into the bottom pie crust and gently crimp the edges.

Given that people had to make a lot of modifications, and that it seems to have turned into a stew i.e. lacking a good crust, this looks like typical «bad foodie» recipe writing.

Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1 / 4 - inch layer of crust lining the bottom and slightly up the sides of the pan.

Press enough crust into the bottom of each jar about a half - inch thick (it really depends on how big your jars are).

You just have to press the crust into the bottom of a 9 × 13 ″ pan.

Bring the wonderful flavors of Louisiana into your kitchen with this mouthwatering Seafood Stuffed Eggplant Casserole — thick pieces of shrimp, crabmeat, salty diced ham, and a mix of flavorful vegetables underneath a cheesy crusted topping.