Sentences with phrase «pieces of butter»

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.
Use a pastry cutter to cut the butter into the dry ingredients until no large visible pieces of butter remain.
Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
Add chilled butter and pulse until largest pieces of butter are the size of a pea.
Remove from the heat again and start to gradually add pieces of butter.
Add butter and pulse until mixture resembles coarse meal with a few pieces of butter visible, about fifteen 1 - second pulses.
There should be some pea - sized pieces of butter left in the mixture.
You should be able to see pieces of butter «about the size of dried cranberries» in the flour.
Then bring 4 tablespoons of water to a boil in a skillet, and whisk in one little piece of butter at a time.
Fill pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and green onion for lettuce cups.
Fill pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and green onion for lettuce cups.
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.
Remove butter from fridge, slice 3 thin pieces of butter and place on top of fish along with the cherry tomatoes.
Put the asparagus tips and 1 piece of the butter in a sauté pan over low heat.
Add butter; pulse until mixture resembles coarse meal, with a few pea - size pieces of butter remaining.
Add butter and pulse until mixture resembles coarse meal with a few pea - size pieces of butter remaining, about 10 seconds.
Then start adding pieces of butter one at a time, while constantly beating.
Small pieces of butter should still be visible in the mix.
Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea - size.
Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.
Dot the surface with pieces of butter if desired (by the way, if you can find the goat milk butter it is SO GOOD!).
Place the bowl on the mixer with dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 minute.
Top each sandwich with the remaining pieces of buttered bread, butter side facing up.
Remove the pan from the heat and whisk in pieces of butter into cream, until it's smooth and homogenous.
Put pieces of butter over each entire fillet, 1 to 2 tablespoons.
Big pieces of butter left because you couldn't be bothered to make «pea sized pieces» when you pinch flour and butter together?
When the last piece of butter has been added, increase the mixer speed to medium and knead the dough for 7 minutes.
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.
Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl.
You should have a mix of crumbly pieces and big flat pieces of butter.
Your goal is to have lots of little flour - coated pieced of butter in your dough.
Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a boil.
Give the mixture a few folds with a fork to make sure that there are no very large pieces of butter lurking at the bottom and give a few more pulses if necessary but don't go overboard — you'll be pulsing it again to mix in the liquid.
When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.
You should still see large - ish pieces of butter and maybe a dry spot here and there.
Davis also adds a Skor bar, a chocolate - dipped piece of butter toffee that's similar to a Heath bar.
The Rymans on view range from a small, unbleached linen picture evenly slathered with creamy off - white — a perfect piece of buttered toast for the eyes — to «Expander» (1985), a matte - enameled aluminum square inflected only by the four black bolts that anchor it to the wall.
Add pieces of butter and using an immersion blender, blend the cream until smooth.
Add butter and process until largest pieces of butter are pea - size.
After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
If there are some bigger pieces of butter left out, don't worry about it; it will make the pie crust tastier.
Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.
In a bowl of stand mixer fitted with a paddle attachment, mix butter and sugar on medium speed for about 5 minutes until no visible pieces of butter remain.
Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat.
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