Sentences with phrase «add the liquids into»

Note: I always add the liquid into the blender first, as this usually prevents the smoothie from clumping which is likely to happen if not enough liquid is in the blender.

Add the liquids into the dry ingredients and stir just until a batter has formed.

Not exact matches

Pour the strained liquid back into the saucepan, add one cup of almond or almond - sesame milk and reheat gently.

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well.

For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

Nice - cream is best if you don't add any liquid to it, but in order to blend it you'll need something that will help you push the frozen bananas into the blades.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasAdd pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in seasadd rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add a ladle or two of the cooking liquid, whisk well, and pour the mixture into the big pot, (Do not boil, or the egg and cream will curdle).

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemAdd about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemadd seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Add the peeled pears into the liquid.

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

Arbi recipe here is a liquid based gravy curry into which goes tamarind extracted pulp and to thicken the gravy, paste of rice flour is added.

Add all smoothie ingredients into a blender and add a splash or two of liquid (milk and apple juicAdd all smoothie ingredients into a blender and add a splash or two of liquid (milk and apple juicadd a splash or two of liquid (milk and apple juice.)

i've had good luck using gram flour in place of beans — i usually puree everything with the liquids, then add the gluten, then the gram flour until a malleable dough forms, knead it until it gets rather firm, then shape into a log.

The way most incorporate the deep umami flavor into the coconut is by adding some liquid smoke.

Add the flour, baking powder, baking soda, salt, ginger, cloves, and nutmeg right into the liquids and stir just until no large lumps remain.

Using your other hand, add in the liquid ingredients into the batter, 1 teaspoon at one time.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Remove from heat and add the croissant pieces to the chocolate mixture, pushing them into the liquid to make sure they are fully covered and let soak for at least 25 minutes.

Place the liquid into a pitcher or large mixing bowl and add the tomato puree.

In a very thin stream, slowly pour the liquid oils into the dry ingredients, stirring constantly (adding the liquid ingredients too quickly will cause the mixture to foam and subsequently ruin the batch).

Add the liquid mixture into the flour mixture and beat on medium speed with a stand or hand mixer for 30 seconds.

Add the mint and pulse until leaves are incorporated into the liquid, but not completely blended.

I had to read twice: no liquid added, it's just the coconut, buzzed into butter!

Into the blender and out of it came an excitingly tasting paste — one could play around a bit with adding more liquid but I felt it was good as it is.

Carefully add meatballs to stew; gently press into liquid to submerge.

After about 4 minutes, remove the sauce pan from the heat, add the raspberry mixture to a sieve with a bowl underneath, and with a wooden spoon push down on the raspberries to release all the liquids into a bowl, set the raspberry liquid aside and discard the paste

Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed.

Add the coconut milk into a large ceramic bowl and whisk to incorporate any liquid from separation.

Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined then add melted butter and continue stirring until well incorporated.

Ladle soup into bowls and add 1/2 T fresh lemon juice per bowl and 1 t of liquid smoke or chipotle sauce.

You upend four cans of beans — black or pinto are best — and their liquid into a saucepan, add a chunk of butter, and shake a bottle of hot sauce over the pan for ten seconds.

Pour this liquid into a large bowl and add the butter.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Add lemon, lime, cucumbers, or other tasty fruits to seltzer or plain water for additional flavor — and then eat them once they've infused into the liquid.

Pour the bean liquid into a measuring cup and add enough water to make 2 1/2 cups.

Remove the ribs to a platter, spoon the bellas into a bowl and add as much of the liquid as you desire.

Strain the liquid into a cup, then add the lemonade concentrate and cayenne.

Add pork back into the cooking liquid to absorb the green chile marinade.

Pour the remaining liquid into a saucepan and add the tomato paste, bourbon and vinegar.

Place the potato scoops into the large bowl with the onions, add in the cilantro, cumin, chili powder, cayenne, and liquid aminos; mash until well mixed and smooth with little chunks.

Add the lentils and stir into the liquid.

Instead, pour in all of the liquid at once (note: you may want to leave out about 1/2 -2 / 3 of a cup and add it in later if needed) and gently fold the liquid into the dry mixture.

Then add all of liquid ingredients into the flour mixture and mix well with your hands.

Whisking constantly, add the cocoa powder to the sugar mixture and continue to cook, whisking vigorously, until the cocoa powder is absorbed into the liquid.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.