Whisk egg, almond milk, cinnamon and stevia together in a wide,
shallow pie plate.
Not exact matches
(Also stir in the diced veggies, optional) Spread the cheesy mixture into a
shallow baking dish (a tart or
pie plate works perfectly.)
While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a
shallow bowl or
pie plate.
In another bowl or
shallow dish (like a
pie plate), measure out 2 cups of Italian breadcrumbs.
Divide mixture evenly between 6 individual
pie plates or
shallow baking dishes or use a 8 or 9 - inch baking dish.
Spread evenly into the bottom of a
shallow dish (~ 8 x 10 ″) or
pie plate.
In a
shallow dish /
pie plate, combine the flour, garlic powder, thyme, and chili powder.
Pour the milk into one wide,
shallow bowl or
pie plate, then add the eggs and whisk to combine.
Lay chicken strips in a wide,
shallow dish (such as a
pie plate or cake pan) and cover with buttermilk.
Spoon flour onto
shallow dish or
pie plate.
Pour sauce into a large
pie plate or
shallow baking dish.
Spread mixture on the bottom of a 9 inch
pie plate, or a
shallow microwave - safe dish.
Chop the walnuts finely and combine with the flour in a
shallow dish, like a
pie plate.
Place flour in a
shallow bowl (a
pie plate works best).
Place eggs, breadcrumbs, and flour in separate
shallow bowls (cake pans or
pie plates work great).
Remove from processor and set in a
shallow bowl or
pie plate; set aside.
In a
shallow dish (a
pie plate works well), beat the egg together with the milk.
In a
pie plate or another
shallow wide bowl, mix together the almond flour, flax meal, paprika, garlic powder, sea salt, parsley, poultry seasoning, and ground black pepper.
Transfer the dip to a
pie plate or
shallow gratin dish.