Sentences with phrase «fill food processor»

Not exact matches

To make the filling place the nuts in a food processor and allow them to blend into a nut butter, this should take about 5 - 10 minutes depending on the strength of your processor.

If using a food processor, pulse just until blended to keep the texture of the filling.

Sweet potatoes are easy to find in the supermarket, simple to roast up in the oven, and a quick puree in the food processor solves any stringiness problems, leaving you with a beautiful and smooth filling to pour into the pie pan.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

This is the perfect dessert for summer because they don't require any oven time, just whip up the crust in a food processor and the filling in a blender, put them together and pop them in the fridge for a few hours, and then enjoy them chilled.

Make the shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste.

It also works ground up in the food processor for things like chili, tacos, and sandwich fillings.

Take filling out of food processor and pread filling evenly on crust and place in freezer for at least an hour

I have a larger - capacity food processor than I did when I made the sugar - sweetened version, and found that to get the right texture for the filling I had to use more almonds than called for in the previous recipe — the smaller amount never got finally ground in the larger capacity bowl.

For that reason, unless you have a smaller food processor, I do not recommend trying to halve the filling recipe.

If you're making the pastry from scratch, use the freezing time and the chilling time to wash and chop your filling ingredients (you could blitz them in the food processor too).

We finally received the replacement blade for our food processor after the massive recall (we think we were probably last on the list since we didn't fill out the request for a new one right away).

For the filling, place all of the ingredients in a food processor and pulse until you have a thick, creamy, and smooth consistency.

The recipe said to fold the pie filling into the cake mix, but I didn't want chunks of peach throughout the cake, so I actually pulsed the filling in the food processor before adding it to the cake.

You will probably have extra filling, but my kids took care of that problem quickly, eating it straight out of the food processor (obviously the blades were removed).

Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined.

The filling can be made with a hand - held electric mixer, a standing mixer, or with my favorite machine, the food processor.

For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth.

We enjoyed it straight out of the food processor, but it's a perfect filling for a collard green wrap.

For the Oreo cookie crust, crush full Oreo cookies (wafers and filling) either in a food processor or a ziploc bag with a rolling pin.

For Filling: In the bowl of your food processor or electric mixer (or with a hand mixer), place the cream cheese and beat until smooth and free of lumps.

I started to just throw things in my food processor, and low and behold the result was actually quite delicious and very filling.

Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth.

To make the filling, place chocolate in the bowl of a large food processor and pulse until finely chopped.

Simply rinse and wipe the food processor from the base mixture and set it in place for the filling ingredients.

Make the filling: In a food processor, combine the vegan cream cheese, tofu, powdered sugar, vanilla, and lemon zest and blend until creamy.

Add all the ingredients for the apple filling to a food processor and pulse until the dates and apples are diced into tiny pieces, but taking care not to over process.

With the help of the food processor, I crumbled chocolate sandwich cookies for the crust and the filling.

For the filling they used a food processor to make the filling.

Working in batches, transfer the cauliflower to the bowl of a food processor, filling it only halfway.Pulse the cauliflower until it resembles rice, about 45 seconds to 1 minute.

Add all filling ingredients except almond flour to a high - speed blender or food processor and blend until the cashew cream is completely smooth.

For the filling, use a food processor to combine the dates, almonds, coconut, and ginger until finely blended.

Combine nuts and filling ingredients in a food processor; process until completely smooth.

To make the filling add cream cheese, sugar, eggs and vanilla extract to the food processor and pulse about a minute until creamy and well mixed.

Put drained cashews with all other filling ingredients in food processor, mixing until very smooth.

I love using the food processor for cheesecake filling.

Make the filling in a food processor fitted with the «S» blade, by adding the cannellini beans, basil, garlic, lemon juice, miso, nutritional yeast, pine nuts, and red pepper flakes.

To make the strawberry filling, puree strawberries in a food processor.

Place the filling ingredients in the food processor, one set at a time, and blitz until smooth.

Step 6: Filling: Blend the silken tofu in a food processor until smooth, stopping often to scrape the sides of the processor.

First make the filling by placing all the ingredients into the bowl of a food processor and blending everything on a low speed until thoroughly combined.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer — you'll need to do this, too, if you are adding extra broth to make a thinner soup).

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

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadfilling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadFilling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Add filling ingredients to a food processor or blender and blend until mostly smooth.

To make the filling, blend the peanut butter and banana in a food processor until fully combined and smooth.

Remove the cinnamon sticks and blend the filling until smooth in small batches in a food processor or you could also process the mixture right in the pot with an emersion hand blender.

Add filling ingredients to food processor and process until smooth.

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree.