Sentences with phrase «with pea size»

A little goes a very long way so start with a pea size amount and add more if you need it.

Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10 - 12 times).

Make sure your child brushes his teeth with a pea sized amount (a larger amount can be poisonous!)

Not exact matches

I let that sink in and then a few minutes later I moisturize with a pea - sized amount of coconut oil.

I just rub a pea sized amount over both eyes and my eye makeup just melts off, it's amazing and I really couldn't recommend it more, it also moisturizes the lashes and they never fall out — which mine always did when I tugged at them with a face wipe to take my makeup off!

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

Pulse to cut the butter in — you want a mealy mixture with a few pea - sized lumps of butter remaining.

Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

Cut in butter with a fork until only small pea - sized clumps remain.

Apple challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft dough, and then shape that dough with a traditional braid.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

Throw in the cold butter and work it with your fingertips until the pieces are pea and lima bean - sized.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps.

Place a pea - sized dollop of cashew spread in the center of the base and stack vegetables, alternating each layer with cashew spread.

And they were good, finger - sized taquitos stuffed with chicken, fried rice with bits of smokey bacon and sweet English peas.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea - size pieces.

Alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea - sized or smaller.

The flat shreds are important for creating perfect flakes of butter throughout the dough which needs even less handling than pea - sized bits of butter which are flattened in the rolling out process — you can use an extremely light hand in rolling out the dough with this method.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

I grew up with larger spaetzle's (the size of a dumpling) which were dropped off a spoon into pea soup... really yummy.

Cut the margarine into pea sized pieces (in the flour) with a pastry cutter or fork.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

Crumble together with your fingers or a fork until you get pea - sized crumbles.

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

With a pastry cutter, cut the frozen butter into the flour mixture until the butter is about the size of a peas.

With your fingers, grind in the butter until the pieces of dough range from the size of peas to the size of walnuts.

Work that in until the dough is in flaky, pea - size pieces with just a few butter chunks remaining.

Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing until the largest butter pieces are the size of small peas.

Create pea sized balls with the red marzipan for the berry and small leaf shapes with the green marzipan for the holly.

Cut the butter into the dry ingredients with a pastry cutter or a fork until the largest pieces of butter are the size of peas.

Add the butter and mix with your hands, breaking up the butter until the largest pieces are about the size of a pea.

With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.

Add the butter using a pastry tool (or your hands) and mix until the mixture is crumbly with pea - sized chunks.

Add the butter and process until the mixture looks like coarse meal with a few pea - sized pieces of butter.

Cut in the butter with a pastry blender or two knives used scissors - fashion until the butter is the size of small peas.

Transfer the dates and soaking liquid to a food processor and puree until almost smooth (with a few pea - sized fruit pieces remaining).

Add the butter pieces and pulse until the mixture resembles cornmeal with a few pea sized butter pieces.

Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea - size pieces of butter remaining.

Add butter; pulse until mixture resembles coarse meal, with a few pea - size pieces of butter remaining.

Mash the butter with the back of the fork until the butter is evenly distributed in the flour and only pea - sized clumps or smaller remain.

Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.

If you are looking for more home - made bite size party snack ideas check out those recipes: Baileys Fudge, Chicken Skin Popcorn & Olive Penguins from Foodie Quine, Spicy Roasted Chick Peas from Citrus Spice, Parmesan Cheese Savoury Biscuits from The Petite Cook, Home - Baked Honey Parsnip Crisps from Tinned Tomatoes, Spicy Roasted Cashew Nuts from Recipe From A Pantry, Top with Cinnamon's Sweet & Spicy Roasted Chickpeas from Fab Food 4 All, Cheese & Fruit Hedgehog, Grandma Nina's Pischinger or Mini Party Sandwiches I made while ago.