Sentences with phrase «until coarse crumbs»

Drizzle butter over top and stir until coarse crumbs form.

Pulse the graham crackers and salt together in a food processor until coarse crumbs form.

Mix it all up with your fingers until coarse crumbs form, adding more flour or oats if things get sticky.

Tear bread into pieces and process in a food processor until coarse crumbs form.

Mix together th flour and powdered sugar, cut in cold butter until coarse crumbs form.

Pulse the granola in a food processor until coarse crumbs form, then add the coconut oil and pulse to combine.

Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form.

Add the butter gradually and pulse until coarse crumbs form.

You could also place topping ingredients into a small food processor and pulse until coarse crumbs form.

Cut in 1/2 cup butter until coarse crumbs.

Add the butter and cut it into the dry ingredients using either a pasty blender or two forks, until coarse crumbs are formed.

Process until coarse crumbs are formed.

To make crust in a food processor: Process flour, cornmeal, salt and butter on / off until coarse crumbs form.

Not exact matches

Cut in butter with a pastry blender or work it in with fingertips until mixture resembles coarse crumbs.

In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed.

Using a pastry blender or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs.

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

Add chunks of butter to the flour mixture and work flour and butter mixture with hands or pastry blender until the mixture resembles coarse crumbs.

Add in cold butter and pulse until mixture looks like coarse crumbs.

Mix with your fingers some more — until mixture resembles very coarse crumbs.

Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.

You probably need to make the crumbs (use a food processor and pulse until it resembles coarse sand) so do that then once the butter's melted add the crumbs and sugar and mix until it's combined.

Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs.

Add in oil and apple juice; work it with your fingertips until mixture resembles coarse crumbs.

With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs.

Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.

Add butter and process until it resembles coarse crumbs.

Cut in the butter with two knives until the mixture resembles coarse crumbs.

Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Rub in the cold butter until the mixture resembles coarse crumbs.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Add the chilled butter, toss to coat with flour, then cut in with a pastry blender or fork until the mixture resembles coarse crumbs.

Cut into flour mixture until it resembles coarse crumbs.

Using a pastry cutter or two knives, combine until you have coarse crumbs.

Process until you have coarse bread crumbs.

Add shortening and butter and blend using a pastry blender or a fork, until the mixture resembles coarse crumbs or cornmeal.

Using a pastry blender (or your hands if you don't have one), cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.

For the base, add almonds and buckwheat (or extra almonds) to a food processor and process until it forms coarse crumbs.

Rub into the flour mixture until you get coarse crumbs.

Stir until the mixture resembles coarse crumbs.

Cut in butter using a fork, until mixture resembles coarse crumbs.

Using a pastry cutter, or two knives, mix ingredients until it resembles coarse crumbs.

Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs.

Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.

Add the margarine and pulse until the mixture resembles coarse crumbs.

Using a pastry blender cut in butter until the mixture resembles coarse crumbs.

Grind nuts for the filling in a food processor until you get a coarse crumb.

Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb.