Sentences with phrase «size pieces of butter»

Add butter pieces and pulse using on / off turns until the mixture resembles coarse meal with pea - size pieces of butter.

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

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

Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea - size pieces of butter remaining.

Work in butter with your fingers until mixture resembles coarse meal with some pea - size pieces of butter remaining.

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

Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

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.

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

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.

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

There should be some pea - sized pieces of butter left in the mixture.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

Add the butter and process until the mixture looks like coarse meal with a few pea - sized pieces of butter.

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

Add butter and pulse until pea - sized pieces of butter remain.

Add the vegan butter and use your hands to crumble the butter into the flour until you have evenly distributed pea - sized pieces of butter.

Not exact matches

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are 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).

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.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in sPieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in spieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Rub some of the mixture between your hands so that it's sandy — you're going for a crumbly, sandy mixture wherein the largest pieces of butter are about the size of a marble and flattened into a sheet.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

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

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

Just make a smooth paste of two pieces of small size tomato and one large / medium size onion and fry in a wok with refined oil or butter for 3 - 5 minutes.

The pieces of butter should be pea sized or smaller.

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

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

1/2 cup of Justin's Dark Chocolate Peanut Butter Cups cut into small pieces (you can use the mini's or regular sized)

Use your fingertips to rub butter into dry ingredients until the largest pieces are the size of small peas.

Pulse 8 - 10 times, until butter in incorporated and the pieces are the size of small peas.

With golf ball - sized pieces of dough, form each cookie into the shape of a peanut butter cup.

In a food processor, pulse the flour, butter, lard, salt and sugar together until you get pea sized pieces of the fat.

Place the melted butter in a medium sized bowl and coat each piece of salmon with the butter, then dredge in the parmesan pecan mixture.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

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

Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)

Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea - size pieces and larger, ~ 1/3 inch size pieces.

Big pieces of butter left because you couldn't be bothered to make «pea sized pieces» when you pinch flour and butter together?

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

Leave most of the butter in large, pea - sized pieces.

Keep incorporating ingredients until the butter and flour pieces are about the size of small peas.

Peanut Butter Brownie Trifle — Bite sized pieces of brownies layered with peanut butter whipped cream, chocolate peanut butter ganache, and a sprinkling of salted peButter Brownie Trifle — Bite sized pieces of brownies layered with peanut butter whipped cream, chocolate peanut butter ganache, and a sprinkling of salted pebutter whipped cream, chocolate peanut butter ganache, and a sprinkling of salted pebutter ganache, and a sprinkling of salted peanuts.

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)

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

Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing until the largest butter pieces are the size of small peas.