Sentences with phrase «out some of the mixture into»

Not exact matches

Use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.

Then use a spatula to scrape all the mixture out of the processor and transfer into a large mixing bowl.

I tried to save my mixture by adding lots of coconut and making bonbons but even as I was making them the fat was squishing out between my fingers as I was forming them into balls.

Line a baking tray with greaseproof paper, then scoop out 1 spoonful of the mixture at a time roll into a ball.

Pour the mixture into the lined baking sheet and spread it out evenly to cover the bottom of the pan and extend to all sides and corners.

Take a small piece of the mixture out and roll into a ball that's about 1 inch.

There might, of course, be some slight variations in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working out, and then make adjustments to the oat mixture before you press it into the pan.

At this point you can either spoon 2 - inch balls of dough onto the chicken mixture (drop biscuit style) or gather the dough into a ball, and on a floured surface pat out 1/2 inch thick.

Make sure the crab mixture gets tucked into the edges of your hollowed out loaf.

For a lemon panna cotta, to your recipe I'd add 5 - 6 tablespoons of lemon juice, depending on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the mixture into the molds.

After, empty the mixture into a kitchen towel and squeeze out all of the liquid.

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.

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

Press the mixture into your 8x8x2 baking pan and even it out by pressing with the heels of your palms.

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)

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

So I took them out of the oven and added some more flour and made the mixture into a giant cookie.

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:

Scoop about 1/2 of the mixture out into a smaller bowl.

Press into the corner, and cut the tip of the bag, so the mixture can press out.

But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)

One way to do this: stand the choke in a separate soup bowl and hollow out the center where the thorny leaves are... put a very generous amount of the mixture on the center cavity, spread the leaves and push the mixture into the leaf area.

Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.

Even out the surface of the cornbread mixture and put into oven.

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.

I chilled the undercooked mixture which turned out to be runny BUT I did learn that if it's undercooked, you can scrape the caramel back into the saucepan (even after 3 hours of cooling) and boil it for a few more minutes (I think I did maybe 4 - 5 more minutes) until it is the right consistency.

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).

Scoop out two tablespoons of the turkey mixture, and using your hands, roll it into a ball.

Dump the mixture out into a bowl and add the rest of the slider ingredients.

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2 - inch circle in your hand.

Scrape that gunk out of the bowl and mix that into the potato mixture.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a toothpick inserted into cake comes out clean (frosting on bottom will still be liquid).

Pour the mixture into your container and use the spatula to scrap out all of it from the blender.

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.

Pour out half of the mixture into a bowl.

Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl.

Using your hands to flatten it, press the mixture into the bottom of the pan and spread it out to the corners.

I measure out one tablespoon of the mixture into each slot of the ice cube tray so that I already know what the measurement is for recipes.

Take the macaroons out of the freezer and dip the bottoms into the chocolate mixture to coat.

Spoon out a heaping tablespoon of the date mixture, and roll it into a ball.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

This filling mixture is kind of like playdough ~ very pliable... so to make my circles I just scooped up a tablespoon or so with a spoon into the palms of my hand, rolled into a ball, then pressed it down and then rotated it while pushing the sides around to even them out;)

Put the combined sticky mixture into the lined baking tin and flatten it out all over by pressing down with the tips of your fingers making sure the bottom of the tin is evenly lined.

Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

If you have a hard time getting the lumps out of your flour mixture, pour the whole thing into a food processor and blend for 30 seconds, then return it to the saucepan.

I baked them at about 175c for about 25 minutes and came out moist and delicious, I only put about 1 and bit cup of sugar and I thought that was enough, and added a couple choc chips on top, didn't add them into the mixture.

Instead, pour in all of the liquid at once (note: you may want to leave out about 1/2 -2 / 3 of a cup and add it in later if needed) and gently fold the liquid into the dry mixture.

Pull the muffin tin out of the freezer and scoop a spoonful of nut butter mixture into each muffin tin.

Pour mixture into baking dish and press firmly with the back of your spoon until evenly spread out.