The top of the mixture should be lightly browned at this point.
Place another piece of parchment paper on
top of mixture and use a rolling pin to thinly spread batter.
If you see «hooch» on
top of the mixture, it is telling you that it is really hungry... no need to dump it off.
The fermentation floating on
top of the mixture is often referred to as a «mushroom.»
Place a piece of parchment on
top of the mixture and use your hands to incorporate the cashews and chocolate chips with the other ingredients.
The top of the mixture should be covered at least 1 inch below the top of the jar.
Press down until the juices come to
the top of the mixture.
Transfer mixture to favorite bowl and add two cooked eggs to
the top of mixture to serve.
Stir in the spices and press down in your glass container until the juices come up over
the top of the mixture.
on
top of the mixture but does not mention it in the instructions.
You can tell if the culture is active if there are bubbles forming around
the top of the mixture, it «fizzes» when stirred, and it takes on a sweet and mildly yeasty smell.
Take the clean cabbage leaf, fold it up and place it on
top of the mixture, then add a small glass weight (a shot glass is ideal) to keep everything submerged.
Pour in the marinara and heat until
the top of the mixture starts to bubble.
Remove the skillet / baking dish and sprinkle all the remaining cheese over
the top of the mixture.
And then i spoon it on
top of the mixture before i baked it!
Spoon the mixture on
top of the mixture in the tart pans and carefully make swirls using the tip of a knife.
The mix should quadruple in volume and thick enough to leave a thick trail on
top of the mixture.
When they become active, you should see little air bubbles floating to
the top of your mixture.
Remove from fridge and sprinkle mini chocolate chips over
the top of the mixture, pressing down lightly with the back of a spoon to set in granola.
Pour the remaining olive oil over
the top of the mixture and season with salt and pepper.
Nestle the chicken on
top of the mixture.
Pour the remaining bread batter on
top of the mixture and spread evenly.
If desired, gently brush or spray oil on
the top of the mixture to help it brown.
Carefully place the pears on
top of the mixture, arranged in a circle flat - side down, then drizzle any remaining pan juices over the top.
Place another piece of parchment paper on
top of mixture and use a rolling pin to thinly spread batter.
Lightly press remaining 3 cups croissant pieces on
top of mixture.
Continue to toss and pour the sauce on
top of the mixture (you may not want to use the entire sauce).
My method was to use a rice paddle (flat on
the top of the mixture in my pan) and then pound on it with the end of my French rolling pin (which is a glorified dowel).
Sprinkle the xanthan little by little on
top of the mixture, mixing carefully all the time while sprinkling.
You can either put the Daiya on
top of this mixture on your pizza or mix it in before hand.
Sprinkle powdered sugar over
the top of the mixture.
Arrange half the potatoes in an overlapping layer on
top of the mixture, and then top with 8 of the Red Hawk wedges.
But it's an optional ingredient you can pour over
the top of the mixture before serving.
Replace the plastic wrap on
top of the mixture and refrigerate at least 2 hours or up to overnight.
Arrange vegetables over
top of mixture.
Place the coconut flakes evenly along
the top of the mixture.
Spread the rest of the bread crumbs on
top of the mixture, then cover the cast iron pan with aluminum foil.
(Whisk an egg in a small bowl, and brush over the flat
tops of each mixture).
Not exact matches
I let the
mixture simmer for a bit and then poured it on
top of the couscous to create a chicken curry-esque meal.
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Reserve a couple
of tablespoons
of the chocolate
mixture for creating chocolate swirls on
top of the tart.
I made this bread yesterday evening, baked it for an hour and it was lovely and crispy on the outside but
mixture came out on the knife, so I put it back in for another hour, having read lots
of the comments below (and put a sheet
of foil over to stop the
top burning).
But by the time I came to put on the
top layer
of chocolate the
mixture had solidified.
Carefully drizzle the reserved chocolate
mixture on
top of the matcha layer and use a toothpick or chopstick to create swirls.
Spoon the thickened
mixture into the molds and, if using a 3D mold, invert them on
top of each other.
When the 30 minutes are up, brush the
top of the bread with egg white and sprinkle with sugar
mixture, except on the cross bones.
Top with half
of the mung bean and vegetable
mixture in an even layer.
Spread this date
mixture over the
top of the oat base and place back in the freezer for at least an hour to set fully.
Dip the
top of each pop into the prepared hemp / cacao nib
mixture and press gently to make the pieces stick.