Sentences with phrase «pea sized chunks»

It will resemble a coarse meal with a few pea sized chunks remaining.

Add slowly add the milk and process until small pea sized chunks.

We don't really want there to be pea sized chunks or flakes of butter, we're looking for sand.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

Mix until you have pea size chunks of butter.

Not exact matches

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

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.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Apple challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft dough, and then shape that dough with a traditional braid.

Gently smash and rub the butter into the flour until all chunks are either flattened or the consistency of cornmeal; you want a variety of shapes, the largest being somewhere near pea sized.

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

Butter should be cut into pea - sized bits, but there's no reason to be militant about it... nice chunks of butter are nice.

The way I make all of my pastry dough (bit chunks of butter, not butter the size of «small peas,» not ever), you can handle the pastry dough like that, and the butter will firm right back up when you chill it after shaping the dough.

Work that in until the dough is in flaky, pea - size pieces with just a few butter chunks remaining.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

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

If you do not have a processor simply cut butter into chunks, add to flour, and break up into pea sized pieces.

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

I prefer leaving some pea - sized little chunks for texture.

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.

use your hands or a pastry cutter to work in the butter until it is in chunks the size of peas.

I mixed in 1 large carrot pulsed in the food processor into pea - sized chunks and 2 large minced green onions before turning it into the loaf pan.

You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish

I've tried banana stewed apples avocado mashed pumpkin carrot potato sweet potato etc I also get paranoid aswel when he eat chunks cause he always gags on it freaks me out i cut everything up to the size of a pea.

It might sound obvious but make sure you dice the carrots to small, pea - sized chunks otherwise you'll be left with a few hard bits.

Freeze the liver for at least two weeks, then while frozen, cut into pea - sized chunks, place on parchment paper on a cookie tray, and put them back in the freezer.