Sentences with phrase «pea mixture with»

Then I reworked the filling, spicing up the potato and pea mixture with some Serrano chiles, ground cumin, and a generous squeeze of fresh lime juice.

Not exact matches

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

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.

Pulse to cut the butter in — you want a mealy mixture with a few pea - sized lumps of butter remaining.

Set aside for 15 minutes 5) When ready to serve, spread half the beet mixture onto a large plate or shallow bowl 6) Top with micro greens, chopped herbs, avocado, peas, and the more of the beet 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.

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.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

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.

Place pea mixture in the center, and pile high with seasoned herb mixture.

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.

Top each taco shell with mushroom - snow pea mixture, black beans, avocado and Mango Salsa.

Grimes makes his Hoppin» John with Carolina Gold rice and Southern cow peas (also known as black - eyed peas), flavoring the mixture with a smoky hock stock and served alongside pork chops.

Stuff each cone with couple of spoons of potato - peas mixture and seal the opening by pinching the two ends and applying some water.

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.

This recipe uses black - eyed peas in place of traditional kidney beans, replaces classic bacon bits with chopped mushrooms, and uses heart - healthy flaxseed to thicken the mixture.

Add the butter using a pastry tool (or your hands) and mix until the mixture is crumbly with pea - sized chunks.

Spread the pea - ricotta mixture generously on the top of each toast and garnish each with a little more shredded Parmesan to serve.

Add the butter and process until the mixture looks like coarse meal with a few pea - sized pieces of butter.

After a quick whip in the food processor, the mixture is fluffy and light with sweet pops of pea in every bite.

Add the butter pieces and pulse until the mixture resembles cornmeal with a few pea sized butter pieces.

Fill the pasta shells with the ricotta - pea pesto mixture and place them in the baking dish with the sauce.

To make this salad I used a mixture of greens (green and red head lettuces, spinach, and an Asian green called purple pak choi), sliced peas, chopped basil, and it's garnished with rose petals.

Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea - size pieces of butter remaining.

Add butter; pulse until mixture resembles coarse meal, with a few pea - size pieces of butter remaining.

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.

The flour mixture should look nice and crumbly with little pea sized bits of coconut oil throughout.

They also include peas, corn and sweet potato along with a mixture of herbs and spices for extra flavour.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

Top pea purée with scallops and bacon - pea mixture, then sprinkle with remaining 1 Tbsp.

Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea - size pieces of butter and shortening, 3 to 4 seconds.

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

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

Mix on medium - low speed until the mixture looks mealy with some pea - size bits of butter.

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.

Add the cold butter to the flour mixture and cut it in with a pastry cutter or fork until it resembles coarse corn meal or pea sized balls.

Used Trader Joe's riced cauliflower, just cause I'm lazy and I substituted broccoli for peas and had fresh ginger on hand mixed that in with the onion mixture.

With a pastry blender incorporate the butter and flour until the mixture resembles a coarse meal, and the butter pieces are small like the size of a pea.

Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10 - 12 times).

In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea - size) lumps.

Add butter and pulse until mixture resembles coarse meal with a few pea - size pieces of butter remaining, about 10 seconds.