Sentences with phrase «piece with butter mixture»

Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant - read thermometer inserted into the thickest part of each piece registers 165 °F, 40 — 50 minutes.

Not exact matches

Roll each piece into a ball and dip into butter mixture, then sprinkle with a pinch of Parmesan cheese.

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.

Grease a large piece of waxed paper and place the mixture, let cool for 30 minutes, grease your hands with butter and form the balls.

Mix in Crisco shortening with a fork or your fingers, then cut cold butter into 1/4 pieces and sprinkle them into the flour mixture.

Use a pastry blender to cut the butter into the flour mixture, working quickly until the mixture looks like cornmeal with a few larger pieces.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs.

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.

Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together.

Place the melted butter in a medium sized bowl and coat each piece of salmon with the butter, then dredge in the parmesan pecan mixture.

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

Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour - coated.

Cut the butter into pieces and rub with flour and sugar between your fingers, or pulse in a food processor, until mixture resembles breadcrumbs.

Using pastry blender, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces.

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

Cut the butter and shortening into small pieces, add to the flour mixture and with a fork or pastry blender cut the mixture until it resembles cornmeal.

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.

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.

Just cut the butter into small pieces and rub into the flour mixture with your fingers until it resembles small cake crumbs.

Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well - combined.

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

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

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.

Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs.

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

Toss the butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse cornmeal with a few larger pieces of butter.

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

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.

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornmeal.

Work this mixture with your fingers by gently crushing the butter into smaller pieces.

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.

Use your hands to break the butter into smaller pieces and mix with the other ingredients to form a crumbly mixture.

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.

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.

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

Cut the cold butter into small pieces and add to the flour mixture, combining quickly with your hands (so the butter doesn't melt) until crumbly and butter is evenly distributed.

Evenly distribute the ice cream mixture among all the finished peanut butter cookies (still in the muffin pan) and top each with a few pieces of reserved rhubarb.

Add butter and pulse until mixture is the texture of coarse meal with a few pea - sized pieces of butter remaining.

Top each oyster with a spoonful of butter mixture, a piece of bacon, and a few drops of lemon juice.

Work in butter with your fingers until mixture resembles coarse meal with some pea - size pieces of butter remaining.

Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea - size pieces remaining.

Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1 - second pulses.

Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).