Sentences with phrase «of the egg mixture into»

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

Ladle large spoonfuls of egg mixture into hot skillet (like pancakes).

Spoon a quarter of the egg mixture into the center of each tortilla.

Fold in a fourth of the egg mixture into the chocolate mixture.

Pour a third of the egg mixture into the pan.

Pour another third of the egg mixture into the pan where you've just exposed the pan.

Pour about 1/4 cup of egg mixture into the center of each muffin hole.

Spoon about a teaspoon of the egg mixture into each party cup.

Pour one third of the egg mixture into the chocolate mixture and whisk to lighten, and then pour the remaining egg mixture in.

Stir one - third of the egg mixture into the chocolate mixture to lighten.

Gently stir one - fourth of egg mixture into chocolate mixture; gently fold in remaining egg mixture.

Pour an even amount of the egg mixture into each muffin cup.

Not exact matches

Mix 2 ounces of the chopped chocolate into the warm egg yolk mixture, then fold in the egg whites in 2 batches.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

The rest of the recipe is pretty standard — whisk a couple of eggs and some vanilla into the melted matcha mixture, fold in some dry ingredients and chocolate chips.

Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.

Whisk some of the hot mixture into the egg yolks to temper the eggs, then stir this back into the pot.

Add dry potato mixture to the egg / flour mixture, making sure to scrape all potato starch off of the towel and into the mixing bowl.

Stir some of the hot mixture into the egg yolks to temper the eggs.

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.

Fold 1/3 of the egg whites into the mixture, then add the remaining whites and fold, gently, until no white streaks remain.

Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot liquid into the egg mixture, then pour all of the egg / half - and - half mixture back into the saucepan.

Add a ladle or two of the cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).

Start tempering the egg yolks with the cornstarch mixture by whisking a few spoonfuls of the hot mixture into the egg yolks.

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter.

The gist of gnocchi goes like this: a) usually a mixture of flour, eggs, and potatoes (though in this case, pumpkin) mixed together and kneaded into a light dough, 2) rolling out the dough and cutting the gnocchi into cubes, 145) using a special tool to give the gnocchi ridges for the sauce to cling on to.

Pour a 1/3 cup of the hot mixture into the egg mixture, whisking constantly to not overcook the eggs.

Once the milk is simmering, slowly pour a cup of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up the temperature of the eggs).

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

Pour egg mixture into each quiche cup, filling about 2/3 of the way full (the eggs and the puff pastry will rise as it bakes).

Dip both sides of tuna steaks in egg mixture, then press into panko mixture.

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)

Stir a small amount of hot milk mixture into the lightly beaten eggs.

Pour the cream - egg mixture back into the saucepan with the rest of the cream mixture.

Generously butter your griddle, and dip one slice of bread into the egg mixture, then flip so that both sides are completely coated.

Whisk in a bit of the warmed milk into the egg mixture, whisking until smooth.

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

With each strip of chicken, dip into the egg mixture, paint on dijon mustard, dip into cashew mix and lay on parchment lined cookie sheet.

Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.

Shakshuka (baked eggs)-- one of my favorite brunch dishes, this dish sees eggs baked into a tasty tomatoey mixture which is sure to impress.

Once the milk is just shy of boiling — it should be at a simmer — carefully pour in 1/3 of it into the egg yolk mixture while whisking constantly.

Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter / sugar / egg mixture.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.

Stir small amount of hot mixture into eggs.

Place the egg yolk mixture into the saucepan with the remainder of the coffee - milk, whisking all the while.

Pour 1 1/2 cups of the condensed milk mixture into the large bowl of whipped egg whites and use a rubber spatula to gently fold the mixture together.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Take the blender mixture and slowly fold (1/3 of mixture at a time) into egg mixture, until combined completely but still fluffy.

The egg yolk mixture set up into a stiff paste while I was preparing the egg whites (I did the steps with the whites and the yolks out of order).