Sentences with phrase «remaining butter mixture with»

Set aside remaining butter mixture with spices for potato filling.

Not exact matches

Pulse to cut the butter in — you want a mealy mixture with a few pea - sized lumps of butter remaining.

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

Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture.

Once you see the yeast start to become foamy, you can add it to the dry mixture, along with the remaining milk and butter (warmed to 110 - 115 degrees F), and continue with the instructions.

Add the butter and pulse until the mixture resembles coarse meal with a few small lumps remaining.

Add the milk / butter mixture into the pan with the potatoes and roasted garlic, mashed until no lumps remain.

Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before seButter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before sebutter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before sebutter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Repeat procedure with the remaining phyllo, butter, sugar mixture, and foil cylinders.

Spread about 1 teaspoon of peanut butter mixture onto flat sides of 15 meringues, and top with remaining meringues.

Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Combine remaining condensed milk, evaporated milk, butter, peppermint extract, and pinch of salt in the clean saucepan and repeat the cooking process with the peppermint mixture.

Add 1/4 cup of the sour cream to the butter mixture, then add half of the dry ingredients, mix and repeat with the remaining sour cream and the dry ingredients.

Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

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.

Repeat procedure with remaining dough (one disc at a time), butter mixture, and pecans.

Add butter; pulse until mixture resembles coarse meal, with a few pea - size pieces of butter remaining.

Add the butter, sprinkle over the vanilla, and rub with your fingertips until no large butter chunks remain and the mixture begins to clump together in a texture reminiscent of gravel.

Work these small pieces into the flour mixture until it's crumbly «like cornmeal», with some larger, pea - sized chunks of butter remaining.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

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.

Repeat with the remaining flour, then fold in butter mixture with spatula just until incorporated.

Pipe about 1/2 tsp of the peanut butter mixture into the center of each muffin cup, on top of the cookie cheesecake filling, then pipe the rest of each cube with the remaining amount of cookie cheesecake filling.

Add the remaining nut mixture then layer 10 more sheets of dough on top, brushing with butter in between layers.

To the butter mixture, add the remaining dry ingredients in 4 batches and the buttermilk in 3 batches, alternating between the two and beginning and ending with the dry ingredients, mixing until just combined after each addition.

Mix the remaining cup of milk with butter, sugar and pumpkin puree, and then add to yeast mixture.

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.

Drop the peanut butter mixture onto the brownie batter and sprinkle with the remaining 2 ounces of the chocolate.

Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10 - 12 times).

In another bowl, with the mixer on medium speed, beat the butter, vanilla extract, salt and remaining sugar until the mixture is creamy.

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

Then stir in remaining ingredients, one at a time, in order, to coat evenly with butter mixture.

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

As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps.

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 shortening and pulse until mixture resembles coarse meal with a few pea - size pieces of butter remaining.

Reserve the remaining butter mixture for dipping with the lobster after it is cooked.

Place a fanned peach half in center of each phyllo rectangle, brush with remaining butter and sprinkle with remaining sugar mixture.

Add half of the butter / flour mixture (roux) to the cooked vegetables, stirring with a wire whisk until thickened (use remaining roux only if needed for desired thickness)

When mixture finishes cooking, add to the pasta pot, along with the remaining 2 Tbs of butter and 1/4 cup of the cooking water.

Repeat with remaining ingredients, adding peanut butter, vanilla and marshmallow cream when mixture reaches 234º.

Take the cups out of the freezer and top the remaining half of each cup with the toasted coconut butter mixture.

Add 1/4 cup of the yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and the remaining dry ingredients until the batter is combined.

Repeat with remaining phyllo sheets, butter mixture, and sunflower seeds to make a total of 64 crackers.

Add half of the cooked russet potatoes to a large mixing bowl along with the remaining tablespoon of butter, the garlic mixture and one - half cup of whole milk.

Spoon any remaining butter mixture over the top and serve with ice cream.