Sentences with phrase «size of peas»

You obviously have the brain size of a pea.

Mix until mixture is size of peas then set aside.

The inertial confinement experts, such as those at NIF, are attempting to ignite a fusion reaction by firing powerful lasers at plasma contained in a pellet the size of a pea.

The rooster manages to be so gleeful in the morning because his brain is the size of a pea.

Perhaps mankind's capability beyond the «realm» is the size of a pea uh.

Measure 9 cups of cornflakes into a large bowl and crush with your hands until each piece is about the size of a pea (about 10 - 15 crushes).

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter, and using your hands or a pastry cutter, cut the butter into the flour mixture until the butter is the size of peas.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

Pulse until the butter is the size of a pea and everything is blended.

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

You want marg bits the size of peas, evenly through the flour mixture.

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller.

First, the butter is cut or rubbed into the flour until the mixture looks like a bit like coarse crumbs and the larger pieces of butter are about the size of peas.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

Add in the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.

Nonpareil capers are capers about the size of a pea.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Next, take some very cold butter and use a pastry blender to cut it into the flour mixture until it's the size of peas.

Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Use a pastry blender or two forks to cut them into the dry ingredients until the largest pieces are the size of peas.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

Use a pastry blender * to cut the cold butter into the flour mixture until the largest bits are the size of peas.

Pulse 10 times, or until the fat is the size of peas.

Add butter and, using your fingers, «pinch» butter into mixture until butter is the size of peas.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

When lard has coated the flour and bits of lard are about the size of peas, slowly add the water in a stream, enough to moisten the dough (you might need a little more water).

When butter is incorporated and butter pieces are the size of peas, gradually add eggs and cider vinegar until a soft dough forms.

You want the butter to be roughly the size of peas.

Add the cold coconut oil, and using a pastry cutter (or a fork), cut the coconut oil into the flour mixture until the batter is about the size of a pea and the mixture resembles coarse sand.

Cut shortening into flour, using 2 knives or a pastry cutter until the shortening is the size of peas or smaller.

Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.

Add the butter and coconut oil and process again until the butter is about the size of peas.

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

With a pastry cutter, cut the frozen butter into the flour mixture until the butter is about the size of a peas.

With your fingers, grind in the butter until the pieces of dough range from the size of peas to the size of walnuts.

It will look like a mixture of coarse crumbs with little chunks of butter about the size of peas mixed in.

Add in the butter and pulse until the mixture resembles coarse meal and the largest butter pieces are the size of peas.

Leave pieces the size of peas; the rest should resemble a coarse meal.

Work the butter into the dry ingredients just until the mixture is crumbly and has lumps the size of peas.

Cut the butter into the dry ingredients with a pastry cutter or a fork until the largest pieces of butter are the size of peas.

Add the butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.

With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.

Using a pastry blender cut in the butter until mixture resembles the butter in size of peas.

Cut in Butter until it becomes the size of peas, using pastry knives or a cutter.

Add the butter and pulse until it resembles the size of peas.