Sentences with phrase «pea mixture into»

Stir half of the split pea mixture into the avocado mixture.

Form the pea mixture into a loaf 1 or 2 inches high on one half of the pan.

When the oil is hot, shape the black - eyed pea mixture into patties and transfer them directly to the skillet.

Not exact matches

Blend this mix into a creamy mixture, adding about three quarters of the drained peas once they are cooked.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

Using a pastry blender, cut the cold butter into the flour until the butter is in pea size pieces evenly distributed in the flour mixture.

Cut butter into flour mixture with two forks or a pastry blender until crumbly and mixture resembles small peas.

With a pastry blender... or in a pinch, two butter knives, cut the butter into the flour mixture until there are no pieces that are larger than a pea.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

The butter is processed into a portion of the flour, not until it's broken up into pea - sized bits, but until it's a crumbly, homogeneous mixture.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

Keep working the butter into the flour until you've got a mixture of pea - sized crumbles and flat discs.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Turn off heat, stir in lemon juice and 2 tablespoons parsley, then stir chicken mixture and peas into sauce.

Using a pastry blender or a fork, cut the fat into the dry mixture until it's uniformly the size of small peas.

Cut and mix the butter into the flour mixture until the largest piece is pea - sized.

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea - size pieces.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice.

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

With a pastry cutter, cut the frozen butter into the flour mixture until the butter is about the size of a peas.

Unlike whey, when high concentrations of powder are mixed with small amounts of water, the pea protein can be formed into semi-solid mixtures.

Cut and mix the butter and shortening into the flour mixture until the largest piece is pea - sized.

Stir peaches and watercress into pea mixture just before serving.

Work the butter into the dry ingredients just until the mixture is crumbly and has lumps the size of peas.

Cut cold butter into small pieces and crumble into the flour mixture until butter pieces are the size of small peas.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7 - inch glass baking dish.

Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal.

Using your fingers, work the butter into the flour mixture until pea - size clumps form.

Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea - sized pieces and dough appears lumpy.

Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.

Work these small pieces into the flour mixture until it's crumbly «like cornmeal», with some larger, pea - sized chunks of butter remaining.

Once the cauliflower is soft and the peas are bright green, gently fold the pasta into the mixture to coat in the sauce.

Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.

Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.

Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

Using your fingers, work the butter into the flour mixture until pea - sized pieces form.

With a fork or pastry cutter, cut the butter into the dry ingredients until the butter is combined with the flour and the mixture resembles small peas.

Add the 6 Tablespoons cold butter pieces to the dry ingredients and using a pastry cutter or fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.

I stirred some raw cashews into the split pea mixture in the last step.

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

Add 2 teaspoons of cooked peas, stir well, then spoon the mixture back into the potato skins.