Sentences with phrase «add in a spoon»

This is a great morning drink choice in the cold and flu season since it is so rich in Vitamin C. Add in a spoon of chia seeds, nutritional yeast flakes or even hemp hearts to increase the health benefits of this smoothie.

Not exact matches

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in 1/4 cup batter for each pancake.

Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny — if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

Now don't get me wrong, this one does harden up a little in the fridge, which is where it should be kept as it is made with fresh cream, but I can still spoon it out if I want to and add it to a dessert.

Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.

if batter too thick add milk a little at at time stir in with a spoon.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Add in lemon juice and using a wooden spoon, stir until the mixture separates and you are left with curds.

In a food processor, add all the flour, salt, baking soda, baking powders and brown sugar and pulse to combine (or use a regular bowl and mix well with spoon).

Add 4 - 5 drops of Yellow Food Color in one part and mix well with a spoon or fork.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

In a pot place a part of the wild berries and add the orange's juice, the sugar and the corn flour, cook slow heat and stirring with a wood spoon, cook by 5 minutes or until is thick, add the other part of berries and cut the fire.Let chill and reserve.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Add some flour to the oven tray and mix it in with a wooden spoon.

Heat one table spoon oil in a karahi / wok add ground onion paste, fry on slow flame till the raw smell disappears.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Check the readiness of dough by creating a «trail» with a wooden spoon in the center of the dough — if the track remains stable, add some eggs, and if it closes a bit — the dough is ready.

Spoon in the flour and give it a few stirs before adding in the diced apple.

Added in a teaspoon of baking powder as some of the comments suggested, as well as nutmeg, cinnamon and a large spoon of Old Monk Rum — a big favorite here in India.

The fact that they are mini (and we all know that everything is better in miniature, a fact I've proven before), only adds to their appeal: he gets his very own cookie all to himself, and doesn't have to touch spoons with me (his aversion to sharing is baffling, but I chalk it up to simply «a guy thing»).

Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes.

I used the ingredients exactly as stated in the version - 1 recipe, though I did mix it by hand (I added the coconut oil to the dry ingredients, combined thoroughly with a fork, then stirred in the other wet ingredients with a wooden spoon).

Adding in the wet would require a spoon.

Carefully add the gnocchi in batches to the simmering water - an easy way to do this is to put a few on a slotted spoon and then submerge the spoon in the water.

Add in 2 pounds of ground beef (I used 1 lb beef, 1 lb bison) and cook until browned, breaking it up with your spoon.

Add the beef and season generously with salt and pepper, breaking it up with the back of a wooden spoon and pressing down firmly to help brown the meat and crisp it up in spots, about 10 minutes.

Add in the ground beef and cook until browned, breaking it up a bit with your spoon.

Crack in the eggs and break them up with a spoon then add the broth and stir until completely coated.

Add in coconut oil and mix with spoon.

Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

Rather than dip these cookies in chocolate, use a spoon to add a dollop of melted chocolate to each cookie.

Add the rest of the ingredients & mix well (I used a wooden spoon, but the same whisk you used in step 2, is fine).

Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful.

I rarely cook with added sugar, except for the occasional pinch of maple syrup in a chia pudding or vinaigrette, or a spoon of sugar in a curry dish.

Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.

To make an easy yogurt dip, I add a few spoons of shredded zucchini, salt and a pinch of red chili flakes in a cup of thick whipped yogurt.

In response to comments the sauce is too thin, if you add the 3 Tbl spoons of cornstarch mixed with 3 tbl spoons of water to low boiling sauce, problem solved.

Use it in desserts, spoon it onto pancakes or add a dollop to smoothies, shakes and coffee.

Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.

With a wooden spoon add the flour mixture, alternately with milk (in 3 parts, ending with the milk) to the creamed mixture.

Add flour and mix with a wooden spoon until it comes together in a ball.

Whisk the liquids, stir in the flour with a spoon, knead by hand, trying not to add more flour.

Add half the flour then mix, then switch to a big spoon and add in rest of flour and mix until combinAdd half the flour then mix, then switch to a big spoon and add in rest of flour and mix until combinadd in rest of flour and mix until combined.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivadd cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chivAdd roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

Preparation: - Place a large, deep, non-stick pan (or even medium non-stick pot) over medium - high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

Add the flour and stir in with a spoon until the ingredients are just combined.

Now you may transfer the whole mixture to a large bowl and add in all the other ingredients and mix with a wooden spoon.

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

To make the Lemon Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4 teaspoon of water at a time and mixing well to reach the right runny consistency.