Sentences with phrase «thick crust so»

The kids pronounced it perfect and crunchy, the husband is a fan of American style thick crust so he wasn't as entranced, but I love it.

Not exact matches

The recipe should make about 20 - 24 tartlets, so make sure not to make each crust too thick.

There are so many other wonderful flavors here; thick pieces of shrimp, salty diced ham, a mix of flavorful vegetables and the cheesy crusted topping.

UPDATE: I tried this recipe again today, using one less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit more, but no thick crust formed so the bread could be very easily sliced.

The bread was so chewy with a thick crust and the cheese and jalapenos made it amazing.

The Belgian waffle iron makes waffles 1 - inch thick, and there's lots of crust, so... BUT I tried some of the leftovers in the toaster the next morning as waffles with real maple syrup, and it was a delicious breakfast.

Both times the crust was soft, chewy, and full of flavor, so choose your diameter based on how thick you like your crust.

A sope is basically a thicker version of a tortilla, and the pillowy masa is lightly fried on both sides so that it has a thin crust and a moist tamale - like interior.

So, we had a really thick crust!

So however you like your pizza, thick crust, thin crust, double cheese, veggie or pepperoni I hope you try it with this pizza dough.

So, if I'm going to have a crust, I want a thick, folded over crust like you'll find in a galette.

This dough works both as a thin and a thick crust, so no matter what you or your dinner guests prefer, you'll have a fool - proof recipe.

Coconut cream makes for a remarkably thick and delicious custard, and that first crack into the torched coconut sugar crust is so...

It was intended for ultra-thin crust pizzas, so I just omitted the rolling step to keep it a little thicker and it was a winner.

Some people like their Anzac cookies on the thin and crisp side - I, on the other hand, like them thick so they are moist and chewy on the inside, with a golden crust.

This has a thick crust, so if you'd like a thinner crust check out this focaccia recipe from Seitan Is My Motor, which I made a week later.

The dough / crust wasn't thick enough to eat while I was driving so I had a delayed meal at 2 pm once we switched jobs.

The crust was so much like a thick pie crust or maybe a thin puff pastry, crisp and tender.

The key I think to use way more and spicier marinade than you would think it needs, so you'll get a thick and rich crust

Also with the crust, if I made this again, I would 1 and 1/2 half the crust recipe so it's a thicker crust and I would do the same with the custard, either that or put it in a smaller pan than 9x13 like it says, they're just super thin.

And I made the crust a little bit thicker (read: more delicious) so it emerges from the pan without cracking.

So after my yogurt was done setting up in the fridge for about 8 hours I now have a thick crust on the top, and still fairly runny liquid below.

So if you want a thick crust I would stick to one of the other doughs.

I like to add a thick garlic pepper crust so I shake a good coat of the dried garlic and coarse pepper on it, also.

For this recipe I like to keep the crust a bit thicker, more like an American style pizza and less crunchy flat bread, so it just makes one pizza.

My friend was completely shocked that you could even do that, and the pizza turned out WONDERFUL, even if it was rushed, sloppy and thick (we didn't have enough toppings for two pizzas... so we just made one thick - crusted pizza:P).

I prefer a thicker crusted, taller cheesecake so I like a smaller pan!

This crust can get soggy if the sauce is too watery, so use a thick pizza sauce and only spread on a thin layer (about 1/4 to 1/2 cup).

Besides having the right mix of ingredients and pressures, this range defines a well - known transition zone within the mantle, the 2900 - kilometer - or - so - thick layer of slowly circulating material that lies between Earth's crust and its outer core of molten iron.

So as soon as the hail of asteroids stopped, Earth may have cooled to an average surface temperature of — 40 °F and a crust of ice as much as 1,000 feet thick may have covered the oceans.

So the researchers wanted to determine whether pulses of magma would produce a crust thick and heavy enough to warp its surface.

Astronomers have recreated two cataclysmic collisions that sculpted the interior of the giant asteroid Vesta, revealing that the so - called protoplanet may actually have a crust far thicker than expected.

So many things to do... I hope you had some delicious thick - crust pizza!

I thought about using golden Oreos, but knew that a thick graham cracker crust would taste so much better.

Temperature tends to respond so that, depending on optical properties, LW emission will tend to reduce the vertical differential heating by cooling warmer parts more than cooler parts (for the surface and atmosphere); also (not significant within the atmosphere and ocean in general, but significant at the interface betwen the surface and the air, and also significant (in part due to the small heat fluxes involved, viscosity in the crust and somewhat in the mantle (where there are thick boundary layers with superadiabatic lapse rates) and thermal conductivity of the core) in parts of the Earth's interior) temperature changes will cause conduction / diffusion of heat that partly balances the differential heating.

Thicker ice sheets can be more resistant to melting by having colder surfaces (but also depress the crust more, so that when melting occurs, it may leave ocean instead of land (isostatic adjustment being a slow process — from memory, a timescale of ~ 15,000 years?)

So, given that the radius of the Earth is over 6000 kms, and granite melts at around 1250 C, the relatively viscous crust is at most 45 km thick on average, (below the melting point of igneous granite).

In fact, they can't explain how the North American continent covered in a mile thick crust of glacial ice could melt so fast and NO EXPLANATION as to where the Heat came from to melt thousands and thousands of miles of one mile thick ice.

A BIG ONE at that... So how do you explain, where Quebec Canada is, turning into a massive frozen one mile deep thick crust of ice.

A couple of notes — the pie filling is thick and likes to stick to the graham cracker crust, so be careful when you transfer it to the crust.