5 Whisk until combined, then
pour over the flour mixture.
Pour over the flour mixture in the pie plate.
Pour over flour mixture, and stir.
In a small saucepan, bring the water to a boil, then remove it from the heat, and
pour it over the flour.
Pour over flour mixture and stir until moist.
Pour over the flour mixture, and pulse until some large clumps begin to form (pulse approximately 20 - 30 times).
Slowly
pour over the flour mixture, stir to combine and let it rest for about 10 - 15 minutes until the sticky dough starts to rise and gets a spongy texture.
Now
pour this over the flour mixture, and stir until just combined.
Pour over the flour mixture.
In a medium bowl, whisk together 1/2 cup cream and the eggs;
pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
In a separate bowl, whisk the egg and
pour it over the flour with the water / yeast mixture, oil and vinegar.
Pour over the flour mixture and mix well with a wooden spoon.
Give it a stir or two and
pour it over the flour mixture.
In measuring cup, whisk buttermilk with egg and vanilla;
pour over flour mixture.
Not exact matches
(3) Once all of the butter is in thin strips,
pour cold water
over the mix and use a dough scraper to combine the butter /
flour with the water.
Place a cheesecloth or
flour sack cloth
over a large bowl and
pour the cherry mix
over that.
Pour over the tapioca
flour and mix well to form a sticky dough.
Pour the
flour mixture
over the banana mixture in the food processor and mix briefly, until a smooth batter forms.
Whisk sugar,
flour, and cornstarch together, then
pour over the fruit.
Slowly
pour the vegetable broth / chickpea
flour over the stuffing, mixing while adding until everything is evenly hydrated.
Pour butter mixture
over flour mixture and stir until just incorporated.
Then this gets
poured over unsweetened coconut and almond
flour.
Pour in the
flour, drape a kitchen towel
over the stand mixer to protect yourself and the counter from flying
flour and pulse the mixer at low speed about 5 times, a second or two each time.
Pour the sugar and
flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start
over.
In another larger bowl, combine the
flour and baking powder,
pour the egg / oil / milk mixture
over the
flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.
Heat the egg mixture
over medium heat, stirring constantly, and slowly
pour the potato starch
flour in.
Pour the peanut butter mixture
over the
flour mixture and fold them together until combined, try not to
over work the dough.
Add the
flour mixture, stir just to combine, then
pour over the prepared pan with the chocolate cookie crust.
Pour the hot chocolate mixture
over the
flour mixture and stir well.
Pour 1/2 cup of the potato cooking water
over the
flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.
Pour sourdough starter
over the top of the
flour (if it's thick, just spread it out as evenly as possible
over the
flour), cut softened butter into about 5 chunks and distribute
over the top of the starter and
flour.
Place the
flour in a small bowl and slowly
pour the milk
over the
flour.
Meanwhile, mix regular sugar, 1/4 cup
flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them
pour this mixture
over the cooled crust.
Sprinkle a little
flour over the 3/4 cup chocolate chips, then
pour into mixture and fold to combine - do not overmix.
With the motor running,
pour the egg mixture
over the
flour and pulse until the dough forms into a rough ball.
Instead you mix the sweeteners into barely - melted butter, add the egg, and
pour that
over the
flour mixture.
Pour in one scoop of chickpea
flour liquid and let it simmer and once it looks cook on the bottom side, flip it
over to cook the other side.
4) Gently
pour the milk - water - oil liquid
over the
flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca
flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not
over mix or batter will become too dense and oily 6)
Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.
Pour the liquid mixture
over the dry ingredients and stir until
flour disappears.
I was afraid of adding too much extra
flour, so I tossed it around as best I could (there was no way that sucker was going to hold a shape), put some cling wrap
over it while the oven preheated, and then
poured it into the dutch oven.
Pour milk
over mixture and stir into the
flour.
Pour in buttermilk and gently stir with spoon until dough is just put together and the
flour is a shaggy dough, do not
over mix.
My son had two neighborhoods brother friends for a sleep -
over last night, so I made French Toast Frittata with the coconut
flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all
poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip
over onto large plate and cut into wedges for serving).
I made a version of this last night — I sauteed the tofu, though, after tossing it in rice
flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before
pouring it
over the tofu.
After you grease them, you just
pour a little of your GF
flour into the pan and tilt it and turn so the
flour will go
over the greased area.
Pour milk
over the egg and
flour mixture.
If you
poured too much
flour and your sauce has
over dried, you can add a small amount (not too much!)
Pour water mixture
over flour and stir until dough is evenly moist.