Bring the stock and milk to a boil over low heat in a small saucepan;
pour over the potato mixture.
Pour over potato mixture, tossing gently to coat.
Not exact matches
Pour the beef
mixture into a pie pan or casserole dish and spread the mashed
potatoes over the top.
Pour the egg
mixture over the onions, chorizo and sweet
potatoes and spread around so it covers everything.
Then I cooked some sausage, crumbled it
over top of the sweet
potatoes, and
poured the egg
mixture over everything.
Top with 1/3 of the cheese
mixture, and then
pour approximately 1/3 of the light cream / chicken broth
mixture over the top of the
potatoes.
Pour the Greek yogurt
mixture over the
potatoes, and toss gently, then gently stir in the bacon, tomatoes, and cheese.
Stir the vegetable stock powder into the (200 ml) oat milk and
pour the
mixture over the
potatoes.
Brush the edges of the crust with a little of the custard
mixture, then slowly
pour the remaining custard
over and around the sweet
potatoes; it will sink through to the bottom.
Pour corn flakes
over potato mixture, spreading with spatula to distribute evenly.
Heat the egg
mixture over medium heat, stirring constantly, and slowly
pour the
potato starch flour in.
Pour the vinegar
mixture over the
potatoes and stir gently to incorporate.
Pour this
mixture over the
potatoes and simmer for 10 to 15 minutes, or until the
potatoes are tender.
Scatter shallot, baby leeks,
potato, garlic, and reserved morels around chicken, and
pour cream
mixture over chicken and vegetables.
Pour mixture over potatoes in the baking dish.
When preparing the dish, remember to arrange the sliced
potatoes in a slightly overlapping pattern — basically, once you prepare the cheese and porter sauce, you're going to
pour everything
over the
potatoes, and then pop the entire
mixture back into the oven to bake for another 45 minutes.
Now mix in yogurt with the mustard
mixture and
pour over the
potatoes and vegetables.
Pour mixture over sweet
potatoes.
Pour tahini sauce
over potato mixture; toss to combine.
Pour over sweet
potato mixture and gently stir to incorporate.
Pour mixture over carrots, sweet
potatoes and prunes.
Pour egg
mixture over onion /
potato mixture and stir gently to combine.
Pour the
mixture over the ramp, spinach, and
potatoes.
just smell the cream, marsala and garlic
mixture before
pouring over the
potatoes.
Add remaining
potatoes to baking dish and
pour enough cream
mixture over potatoes to just cover.
It worked well, but I had to strain the cream
mixture before
pouring over the
potatoes.
Reduce the flame to low and slowly
pour the eggs
over the
potato mixture.
Pour mayonnaise
mixture over potato mixture and mix until
potatoes are covered.
If making ahead, smooth
potatoes to make a flat, even surface and
pour remaining half - and - half
mixture over (don't stir in).
Pour this
mixture over the
potatoes and pumpkin, dot with the remaining butter or vegan alternative and bake for 40 or 50 minutes until the
potatoes and the pumpkin are very tender.
Then
pour the white sauce
mixture over top of the whole thing and let it seep down into the sweet
potatoes.
When it's hot, return the
potato mixture to the pan and
pour over the eggs.
Pour mixture over potatoes and toss gently.
Place the carrots, shallots, mushrooms, clove of garlic and
potatoes in a roasting tin and
pour over the oil
mixture.
Pour in the lentil
mixture, then spread the
potatoes evenly
over the top.
Pour this
mixture over the
potato - vegetable
mixture and toss gently to coat.
Pour cream
mixture over potatoes and cover dish tightly with foil.
Pour reserved 1/2 cup half - and - half
mixture over and don't stir (this is to prevent the
potatoes from drying out and forming a film).
Pour the dressing
over the
potato mixture and add the cilantro and 1/2 teaspoon salt.
When you make your own vegan ranch dressing, the result is a creamy, herbal
mixture that you can spread
over salads, dip with vegetables, and even
pour over things like a baked
potato.
Carefully
pour the egg
mixture over the
potatoes in the pan and gently stir with a wooden spoon to combine, spreading the ingredients evenly across the pan.
Pour the egg
mixture over the
potato crust, and return to the oven for a further 20 - 25 minutes.
Pour «buttery»
mixture over potatoes and whip using a hand - held or stand mixer until smooth.
Finish with the last of the
potatoes,
pour the cream
mixture evenly
over the
potatoes and top with the remaining cheese
If you are using a cast iron or a stove - to - oven skillet, arrange the
potato mixture in an even layer and
pour the cheesy sauce
over it evenly.
Pour the egg and milk
mixture over the rest of the ingredients and semi-cooked sweet
potato base.
Pour egg
mixture over potato crust, spreading with the back of a spoon to distribute evenly.
Pour the
mixture over the onion and
potatoes in the roasting pan, mixing well.
Blend well, then
pour the dressing
over the
potato mixture, stirring gently to combine.
Add peas, red onion, and bacon to the bowl of
potatoes and
pour the Dijon
mixture over them.