Sentences with phrase «small peas»

Add 4 tablespoons of the butter to flour mixture, and using a pastry blender or fork, blend the butter until its about the size of small peas.

Add cold butter, and pulse just until mixture resembles small peas.

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

Cut the butter into the flour mixture until it is cut into small pea sized pieces.

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

Process until the dough looks like small peas and then add in the buttermilk and process until a dough ball forms.

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

A few small pea - sized pieces of oil are ok, any more or any larger won't work well.

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

Younger, smaller peas taste sweet and approximate a regular green pea.

Occasionally, owners will find small pea - sized stones on the carpet.

Add the butter and pulse until it's the size of small peas, 5 to 6 one - second pulses.

With a fork or pastry cutter, cut the butter into the dry ingredients until the butter is combined with the flour and the mixture resembles small peas.

Very high value, soft treats — make sure to cut these into small pea - sized pieces as they will be getting a lot of them!

Add butter; mix with a pastry blender or quickly with fingers until small pea - sized pieces form.

Add ice cold butter cubes, rub butter into flour forming small pea sized chunks using your fingers.

Is it baked beans, pinto beans, navy / small pea beans?

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

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

The noise is all the more remarkable when you consider the oddly small pea - shooter tailpipes.

Combine butter and flour with your fingers until the butter resembles small peas.

Use a pastry cutter or knife to cut the butter into small pieces and incorporate into the flour until the butter / flour / vanilla mixture is the consistency 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).

Be sure to cut foods into small pea - size pieces that can not get stuck in their airway.

It's like, whadda ya mean my butter has to be ice cold and whadda ya mean blend until small pea size balls form?!

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Using a pastry cutter or 2 knives, cut in the butter until it resembles small peas.

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.

Cut butter into flour mixture with two forks or a pastry blender until crumbly and mixture resembles small peas.

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

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

We use a small pea sized amount and rub it in.

Continue until the mixture resembles coarse sand and the butter is the size of small peas.

Using a pastry blender or two forks, cut butter into dry ingredients until the largest pieces are the size of small peas.

Use a pastry blender or clean fingertips to cut the butter into the flour until the largest 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.

Use a pastry blender (or two forks) to cut in cold butter until the largest chunks are the size of small peas.

Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.

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

Using the pulse mode add butter and shortening and pulse until the texture is crumbly and the fat resembles small peas.

Add the butter and pulse until it resembles small peas.

using your fingers or a pastry cutter, work in the earth balance until it is in chunks the size of small peas.

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

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.

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

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

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.

With the tines of a large fork, break up the shortening into small pieces about the size of small peas.