Sentences with phrase «with eggs the size»

Not exact matches

The figure represents a jump of 19 % on those who said they needed more than $ 1 million to retire a decade ago, according to Bloomberg, which also notes that people's expectations on the size of the nest egg they'll require tends to rise with their income.

More importantly, diverting that money from your retirement savings will leave you in a less favorable position in the long run with the size of your nest egg.

Together Wine Co. 2013 Cabernet Sauvignon and Willy Wonka's Chocolate Golden Eggs: The bite - size golden Nestle milk chocolate eggs are sweet and creamy, pairing perfectly with the dry Napa Valley Cabernet Sauvignon.

Half fill a clean dry jam jar with flour, add a little sugar if desired (we don't because the kids add honey to the end result) crack in one medium - sized free - range egg, top with dairy - free milk (or dairy if you like!)

I would order the football - sized egg - white omelette with feta and a side of their famous poblano sauce — the eggs were really just a vehicle for the sauce.

In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

I use the general rule to not replace more than 3 eggs with Flax Seed Egg Replacer when veganizing a normal family - sized recipe.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

The trick to getting an egg - like texture is to use soft tofu and to crumble it into large pieces that range from 1/4 to 1 / 2 - inch in size then let it dry out on a baking sheet lined with a dish towel.

This number of soufflés you can make with this recipe will depend on the volume of your egg whites / Swiss meringue as well as the size of your ramekins.

I initially toyed around with the idea of making full - sized egg rolls, but as Kevin pointed out eloquently, «People love bite - sized,» and I agree.

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.

I found I need to add 1/2 TBSP to the batter, but I think it depends on how accurate you are with the liquids, eggs differ in size that might have made mine a bit loose consistency.

This soft flour tortilla stuffed with goodies — savory beans, scrambled eggs, spicy salsa, melting cheese, rich avocado, and tangy sour cream — is just the right size to keep you going all morning without weighing you down.

For the version with the fried egg I cut a hole in one tortilla the size of the egg yolk.

vinegar 4 large eggs 4 whole wheat English muffins, split 1/2 cup crumbled queso fresco Minced cilantro, for garnish Instructions: In a medium - sized bowl, smash the avocado with the back of a fork.

I wonder if it has to do with the size of eggs you are using?

To replicate her well - textured dish, start off with day - old white rice, and when stir - frying the eggs, use chopsticks to create evenly sized, meaty chunks.

For this you need to take a medium - sized bowl and in it beat the egg yolks for 1 minute with an electric hand whisk, then add the sugar and whisk again until the mixture turns thick and pale — about 3 minutes.

Possibly related public service announcement side note — never order pancakes in Australia if you are used to America - land diner - style $ 4 plate - sized buttermilk heaven, stick with the avo and eggs on sourdough.

For this size of pan, I use 5 large eggs and it feeds 2 - 3 people, depending on what else you might be serving with it.

In a separate medium size bowl, combine the 1/2 cup shredded mozzarella or Italian cheese blend with the egg, one tablespoon of the lemon zest, and the dry seasonings.

You pour an egg into the ring, you lift the ring expecting a muffin size fried egg... no, it sticks and you end up with a sloppy egg mess worse than frying the egg alone and placing it on a muffin... good idea, horrible production.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Set a box grater in a large bowl and grate the eggs on the side with the medium - size holes.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks.

For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium - sized fine - mesh sieve over a medium bowl.

Nonstick cooking spray 1 large egg and 2 large egg whites, lightly beaten 1 slice of turkey bacon, cooked and cut into 1 / 2 - inch pieces 1 La Tortilla Factory Low Carb, High Fiber Tortilla, Made With Whole Wheat, Large Size 1/4 cup fresh salsa 1/4 cup (1 ounce) shredded light Cheddar cheese

Crack the eggs into a medium - sized bowl and beat them with a fork.

Depending on actual egg size, you may need to thin with another tablespoon or so of Ranch dressing.

Cut up 3 - 5 whole chicken breasts into bite size chunk, sprinkle them with salt and pepper and then, dip them first into the cornstarch and coat them well, then into the egg mixture.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Remove seeds from vanilla pods and place in a medium sized mixing bowl with egg yolks, sugar and flour and whisk until smooth.

I'm making the bread in a small round sizes for faux English muffins with poached eggs!!

Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.

Some of my mother's specialties were cheese knishes (farmers cheese with onions and dill, mixed with a little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts held together with a little strawberry or apricot jam, with the dough topped with a mixture of cinnamon and sugar), all of them tightly rolled in the same dough and cut into those perfect bite - sized pieces

I'd recommend getting the jumbo size if there are four or more of you because then you also get a good amount of the fried chicken, chicken curry and satay chicken with the delicious sweet and spicy nasi lemak sambal on the side that goes well with the half boiled egg.

Yes, they do fall apart easily, as previously mentioned, but the trick is to process some of the broccoli with the batter so it sticks together better, and check the size of your eggs, which are the «glue».

In medium sized bowl with an electric mixer, beat together the SunButter, vanilla, raw honey, egg, coconut oil, and melted chocolate.

In a medium - sized bowl, whisk together the eggs with the green onion, chives, chipotle peppers, and the remaining garlic and salt.

I started off with the Big - Time Championship ribs using a medium - size Big Green Egg — cooking just one slab.

While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium - sized bowl.

4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..

If you don't have individual skillets, just feel free to use any frying pan you have on hand (cast - iron is ideal though) and make your preferred combination, doubling or tripling the ingredients listed below to appropriately serve your skillet size; you can play around with your favourite vegetables to serve as a base for the eggs to cook in.

Mash tofu with a fork into scrambled egg sized pieces; transfer to a medium bowl and toss with cumin and tumeric.

There, in late spring, you'll find gulls» eggs with celery salt and the world's most theft - worthy napkins, yellow monogrammed dish - towel - size things that would stanch a tidal surge.

These are jumbo - sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce.