Sentences with phrase «small pea sized»

Im really enjoying this - I add a few drops of frankincense each night to a small pea sized amount and massage in my hands until emulsified.

As babies and small children are unable to spit out toothpaste it should be used sparingly, e.g. a small pea sized amount.

Add slowly add the milk and process until small pea sized chunks.

Again, look for small pea sized formation of the dough then squeeze between fingers.

Use small pea size pieces of a soft special treat; try tiny bits of hot dog, cheese, boiled chicken.

Not exact matches

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

Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.

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.

A small sample is defined as «pea sized.»

The pieces of butter should be pea sized or smaller.

Cut in butter with a fork until only small pea - sized clumps remain.

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.

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

Using a pastry blender or a fork, cut the fat into the dry mixture until it's uniformly the size of small peas.

INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

Add half the lard and cut into the flour using a pastry cutter until the lard pieces are the size of very small peas.

Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas.

Alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea - sized or smaller.

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.

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

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

The way I make all of my pastry dough (bit chunks of butter, not butter the size of «small peas,» not ever), you can handle the pastry dough like that, and the butter will firm right back up when you chill it after shaping the dough.

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.

Create pea sized balls with the red marzipan for the berry and small leaf shapes with the green marzipan for the holly.

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

Add the cold butter and pulse 30 times, until the butter is in roughly pea - sized pieces (some larger, some smaller).

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

Cut cold butter into small pieces and crumble into the flour mixture until butter pieces are the size of small peas.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

Cut in the butter with a pastry blender or two knives used scissors - fashion until the butter is the size of small peas.

Add in shortening and mix until mixture forms crumbs the size of small peas.

Add the coconut oil, using your hands to pinch it into the flour (pea sized or smaller pieces is ideal).

Mash the butter with the back of the fork until the butter is evenly distributed in the flour and only pea - sized clumps or smaller remain.

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

With your fingers or a pastry blender, rub butter nto dry ingredients until well incorporated and butter is the size of small peas.

Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.

add the butter and shortening, and pulse until all the fat is in small pieces, the largest about the size of small peas, 12 to 15 times.

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

1 onion, peeled & chopped 2 cloves of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1 cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water juice and zest of 1/2 an Orange generous pouring of peas 1 tin of chickpeas, drained small handful of coriander, chopped

2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)

With a pastry blender incorporate the butter and flour until the mixture resembles a coarse meal, and the butter pieces are small like the size of a pea.

In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea - size) lumps.

Using the paddle attachment, mix on low speed until butter is smaller than pea - size but not totally crumbly.

Lightly sprinkle the fine crumbles over the toppings, then top with bigger crumbs (you may need to press the small crumbs together to create larger, pea - sized crumbs).

Add to the dry ingredients and mix quickly with your hands, breaking up the oil so it resembles the size of small peas.

And range in size from smaller than a pea to larger than a banana.

Add cauliflower florets and mash with a potato masher until they're crushed into an average of pea - sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs).

Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.