Sentences with phrase «spoonfuls of mixture into»

Drop large spoonfuls of mixture into a pan.

Dollop a couple of big spoonfuls of the mixture into the middle of the circle on the baking parchment, then spread it out gently to make a 15 cm circular base, about 1.5 cm thick.

Shape large spoonfuls of mixture into patties and set on a tray.

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly.

Drop spoonfuls of mixture into the muffin tray until all holes are filled evenly.

Spray a muffin tin with non-stick cooking spray and start adding spoonfuls of the mixture into each hole, do not over fill the holes, this recipe makes between 12 to 18 muffins, depending on the size of your muffin tin

Heat up oil in a frying pan and place spoonfuls of mixture into hot oil.

Press a spoonful of mixture into the bottom of each standard muffin hole or a couple of spoonfuls into each texan muffin hole (or the whole lot into the 8 ″ tin) and place the pan in the fridge to set.

Press a spoonful of mixture into the bottom of each muffin hole and place the pan in the fridge to set.

To make sure the mixture is seasoned to your liking, place a spoonful of the mixture into the microwave until fully cooked, taste and season to your liking.

Not exact matches

Line a baking tray with greaseproof paper, then scoop out 1 spoonful of the mixture at a time roll into a ball.

Once warm, add spoonfuls of the pancake mixture, the size of the pancakes you would like to cook (I like mine about 8 cm across), using your spoon to shape them into circles.

Start tempering the egg yolks with the cornstarch mixture by whisking a few spoonfuls of the hot mixture into the egg yolks.

Cut into the desired size and place some spoonfuls of the apple mixture on top.

Let the mixture «work» until it is close to finished, and then drop spoonfuls of the chocolate peanut butter into the working ice cream to form chunks as it blends.

Ladle large spoonfuls of egg mixture into hot skillet (like pancakes).

Take small spoonfuls of the mixture, and roll into compact balls (N.b. if the mixture is crumbly, add a dash of water).

At this point, I always take a spoonful of the mixture and put it into a microwaveable bowl and cook for about 20 seconds.

If you don't have half - and - half, stir a spoonful or two of the pureed soup into yogurt until smooth, then stir that mixture back into the soup.

Pull the muffin tin out of the freezer and scoop a spoonful of nut butter mixture into each muffin tin.

Place a spoonful of the meat mixture into the middle of each biscuit along with a piece of the cheese - don't over fill them!

Scoop a small spoonful of mixture and drop into shredded coconut.

When hot, add spoonfuls of mixture and shape into round fritters.

Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture.

He took ages sculpting his into perfect round, quite chubby little spoonfuls of mixture; he took time to shape them and pat them down and moulded them into a nice shape.

Either alternate spoonfuls of the lime and coconut milk mixture into popsicle molds or combine both bowls and fill molds, leaving 1/2 inch at the top.

Scoop out small spoonfuls of the chocolate mixture and roll into balls.

Once it has reached the right consistency, take the mixture out of the fridge and take small spoonfuls out and roll into a ball.

Using a small scoop, scoop out spoonfuls of the chocolate mixture and roll into balls.

Heat some coconut oil (or oil of your choice) in a large non - stick fry pan and when hot add spoonfuls of mixture, shaping them into pancakes.

Place a heaping spoonful of the potato mixture into each spot of the muffin tin.

When hot, add two large spoonfuls or 1/4 cup of mixture to the pan, shaping into a round pancake shape.

When the pan is hot add spoonfuls of mixture, shaping them into pancakes.

Working in batches, drop large spoonfuls of the latke mixture into the hot pan and press slightly with the back of your spoon to flatten.

Drop spoonfuls of the fish cake mixture into the crumbs and coat evenly.

Place mixture by large spoonfuls all over the bottom of the cold pan then with floured fingers press into all the corners.

I like to mix a couple of spoonfuls of thick Greek yogurt into the salsa before adding it to the salmon mixture.

Using a large spoon, drop spoonfuls of the mixure onto parchment or waxed paper, mold the mixture into nests.

Add a spoonful at a time and use the back of the spoon and / or the palm of your hand to press the mixture down into the cup continually as the mixture is added to the cup.

Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer.

Fold a spoonful of the egg white mixture into the chocolate batter to loosen it up, add the candied ginger, then fold the chocolate batter back to the whites until just combined.