Sprinkle arrowroot powder
over meat mixture and stir to combine until arrowroot is completely mixed in.
Then pour
over the meat mixture in the muffin tin, leaving 1/4 ″ from the top.
Pour
this over the meat mixture.
Spread the batter
over the meat mixture and bake until crust is cooked through and golden, about 20 - 25 minutes.
Spread the potato mash
over the meat mixture.
Pour the tomatoes and the broth
over the meat mixture.
Sprinkle the cassava flour
over the meat mixture and stir to combine until all the color of the flour has cooked into the meat.
If you have left
over meat mixture, simply roll them into little meatballs and add to the tomato broth.
Not exact matches
The delicious
mixture we dip, dab and dribble
over our
meat.
Pour this
mixture over the
meat.
Mix well and spread
over top of
meat mixture.
Spoon the
meat mixture over the cheese and place baking sheet in the oven to bake 5 - 6 minutes or until cheese melts.
Spoon half of
meat mixture over cheese.
Pat
meat dry and rub the garam marsala
mixture all
over both tenderloins.
Pour this
mixture over the
meat in the roasting pan making sure that all the pork slices are covered in sauce.
According to the Wikipedia a frittata, very similar to quiche and strata, is «an egg - based Italian dish enriched with additional ingredients such as
meats, cheeses, vegetables or pasta and such ingredients are combined with the beaten egg
mixture while the eggs are still raw rather than being laid
over the egg
mixture before it is folded, as in a conventional omelette.
1Instead of placing the lid on the pan and cooking
over the stovetop, place the
meat mixture in the Instant Pot and cook on high pressure for 25 minutes.
Pour sauce
over meat - rice
mixture and serve very hot.
Rub the spice
mixture evenly
over the
meat.
Drizzle about 1/3 of the vinegar
mixture carefuly
over the roast, ensuring the rub stays intact on the
meat.
Pour these seasonings
over the
meat and cabbage
mixture, and then stir and fold the ingredients together.
Scatter the slices of mozzarella cheese evenly
over the top of the sauce, and top with the ground
meat and spinach
mixture.
Evenly spread the
meat mixture over the chips and then sprinkle cheese
over the top *.
Peel off top plastic wrap, spread tapenade
mixture all
over steak, and roll up so grain of the
meat runs lengthwise.
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!
Spread the
mixture over the entire surface of the pork, massaging it into the
meat with your fingers.
Right before it goes into the oven, pour the
mixture over the
meat.
Pour
mixture over meat and marinate 6 - 8 hours or overnight.
Place the 3 peeled (very important that they're peeled, what a jarring surprise for a diner otherwise) hard - boiled eggs evenly spaced
over the flattened
meat mixture.
Rub the
mixture all
over the
meat, cover, and set it in the refrigerator to cure for 6 hours.
Rub the
mixture all
over the
meat.
Spoon
meat mixture over beans.
Before the party, all I had to do was chop up the avocados and mix them with crab
meat and pomegranate arils, then fill endive leaves with the
mixture, and spoon a bit of the prepared sauce
over the salad and finish them off with a bit of lemon zest.
Mix the raisins in with the apples and onions, then spoon the
mixture alongside and
over the
meat.
Carefully spread the cauliflower mash (recipe follows) evenly
over the top of the
meat mixture.
Sprinkle spice
mixture evenly
over meat and knead with your hands, rotating bowl, until spice
mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
Squeeze the lime juice
over the
meat, and sprinkle the remaining cumin, coriander, and garam masala
over the
mixture.
Then pack the
meat mixture into a shallow 3 to 4 quart overproof casserole, and arrange the olives
over the top.
Spooning melted unsalted butter, thyme, rosemary, and garlic
over the
meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter
mixture and steak juices mingle.
Squeeze the lime juice
over the
meat, and sprinkle the cumin, coriander, and garam masala
over the
mixture.
Stir in 1/2 cup cheddar and spread potatoes
over the top of the
meat / veggie
mixture in the skillet.
Pour about half the soy
mixture over the
meat; mix and set aside.
I fretted
over whether to add the
meat mixture after reheating everything, or just wrap the stuffed potatoes in foil and hope for the best.
Heat up the leftover mashed potatoes and thin them out with a bit of milk, so they are easier to spread
over the top of the
meat mixture.
Divide out the
meat mixture and spread it out
over the corn (about two tablespoons per leaf).
Mix salt, sugar, and cayenne in a small bowl and rub
mixture all
over the
meat, really massaging it into the score marks and crevices.
Add the
meat to the bowl and rub it all
over with the spice
mixture.
This spice
mixture is from Tunisia, where it is used to spice up stews and is sprinkled
over grilled
meats.
Rub koji
mixture under skin all
over meat and inside cavity, distributing evenly.