Pour the liquid mixture into the dry and mix until everything is well combined.
Pour liquid mixture into individual containers.
Pour the liquid mixture and scallions over the couscous, and cover.
Pour liquid mixture into the food processor and pulse until all the ingredients are mixed together.
Pour the liquid mixture over the dry ingredients and stir until flour disappears.
Pour liquid mixture over dry ingredients and stir until evenly coated.
Pour the liquid mixture from the food processor into the dry ingredients in the mixing bowl and stir well.
Pour the liquid mixture into the Dutch oven and over the squash.
Pour the liquid mixture into the well and let sit for 10 minutes.
Pour liquid mixture over dry ingredients and stir until evenly coated.
Pour the liquid mixture over the granola and mix well to coat — ensuring everything is coated well.
Pour liquid mixture over brisket, cover and braise for four hours until fork tender.
Pour the liquid mixture into the flour mixture and stir to obtain a thick, creamy mixture.
Pour the liquid mixture into the dry mixture and mix together thoroughly with a wooden spoon or spatula.
Slowly
pour liquid mixture into pie plate.
Pour the liquid mixture over the chicken, toss to coat the chicken well, then flip the pieces so they're skin side down.
Now,
pour the liquid mixture over the dry ingredients and mix very well so the ingredients are evenly distributed.
Pour the liquid mixture over the dry ingredients and stir until flour disappears.
Pour the liquid mixture gradually into a bowl, and «cut» the liquid into the dough using knives or a pastry cutter.
Pour liquid mixture onto dry mixture using almond milk to add to mixture only until it forms a large ball (you may need less or more almond milk depending on the ingredients you use!)
Then
pour the liquid mixture into the bowl containing the flour mixture and stir until combined.
Pour the liquid mixture over the roast.
Pour the liquid mixture to cover and, using a fork, stir the ingredients so that the eggs are distributed throughout and at the bottom.
Pour the liquid mixture over the oat mixture and mix until all the dry ingredients are coated in the oil and maple syrup mixture.
Pour the liquid mixture into the muesli and mix well.
Pour liquid mixture over the cut cranberries and let sit at room temperature.
Pour the liquid mixture over the oats and stir to combine.
Slowly
pour this liquid mixture into the pie plate covering the chicken evenly.
Slowly
pour liquid mixture in the baking dish.
I used a similar recipe but added a bit of beeswax and
poured the liquid mixture into an empty deoderant tube.
Sears sold a cast - iron machine called the Wizard, which builders used to make their own hollow - core forms by
pouring a liquid mixture into the mold, allowing it to dry, slipping them out, and making more.
Not exact matches
Create a well in the butter and flour
mixture and
pour in the
liquid mixture.
Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot
liquid into the egg
mixture, then
pour all of the egg / half - and - half
mixture back into the saucepan.
Add a ladle or two of the cooking
liquid, whisk well, and
pour the
mixture into the big pot, (Do not boil, or the egg and cream will curdle).
Pour in the red wine vinegar and red wine, then simmer uncovered until the
liquid has reduced and the
mixture is sticky, about 10 mins more.
For the
liquid mixture you
pour over the warm cake, I put 1/2 tsp.
Slowly
pour in the teriyaki sauce
mixture over the filling and sauté for another 2 - 3 minutes, until most of the
liquid has been absorbed into the filling.
Pour the
mixture over the eggs and beet; if the
liquid does not cover them, add additional water and vinegar until it does.
Pour the
mixture from the blender into the bag and allow it to drain, squeezing it firmly to get all the
liquid out.
Pour the milk and egg
mixture over the cubed sandwich pieces and cheese, making sure all pieces are fully submerged in
liquid.
In a very thin stream, slowly
pour the
liquid oils into the dry ingredients, stirring constantly (adding the
liquid ingredients too quickly will cause the
mixture to foam and subsequently ruin the batch).
Pour in the
liquid mixture and stir to combine.
Pour in the
liquid mixture into the dry ingredients and mix gently to combine together well.
Pour batter evenly over frosting
mixture and bake in middle of oven 30 to 35 minutes, or until a toothpick inserted into cake comes out clean (frosting on bottom will still be
liquid).
Pour the milk
mixture into a cheese cloth / nut milk bag (an old pair of tights will do too) and with your hands squeeze out the
liquid.
That piping hot
liquid then gets
poured into the mixer on top of a gelatin
mixture, and then whipped to shining shimmering splendor.
If you don't have one of these trays, you could also just
pour the
liquid fruit
mixture into a plastic wrap - lined baking dish.
Using a spoon or a turkey baster (to lift the
liquid out), divide the
mixture among the molds OR
pour the entire
mixture into a square or rectangular glass container.
Remove from heat and
pour the hot
liquid mixture into the flour
mixture and mix well.
Pour the stock
mixture over the ribs and wrap them tightly in foil, trapping
liquid inside.