Sentences with phrase «pour egg mix»

Remove the part - cooked bacon rounds from the oven, and pour the egg mix between the 6 muffin compartments.

Add Swiss chard to Nutribullet or food processor, pour egg mix in with chard and process until finely pureed.

Heat oil in a pan over medium heat and pour the egg mix.

Not exact matches

Then measure pour in 1/2 cup almond milk, 3 tbsp maple syrup and the chia egg into the mixing bowl.

Make a «volcano» well in the middle (as my son calls it) and pour in the milk, egg, vanilla and melted butter; mix with a fork or whisk until smooth.

With the mixer on low speed, slowly pour dry ingredients into egg mixture to combine.

All you do is mix in oil, an egg and some water to the powdered mix, pour it into a pan, and bake.

Pour the egg whites into the bowl of you stand mixer, and start whipping them on high.

Pour the wine, egg and garlic sauce over stuffing mix and stir.

With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined.

The most important part is to stir well the filling mix when you pour in the eggs, so that they don't cook immediately.

Scatter half of the grated cheese in the blind - baked pastry case, top with the flaked salmon and beans, and then pour over the milk - and - egg mix.

Once you have all of the bread in the dish, you'll then mix together the egg mixture, and pour over the top of the Panettone.

Pour in the egg and cream mixture, mixing with a spatula until just incorporated.

The vegetables done, Mechi opened two cans of sweet corn kernels, and in a large mixing bowl, poured in the sautéed onions, red bell peppers, corn, eggs, some milk cream, cream cheese and salt and pepper.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

In a medium sized bowl, mix the eggs, milk, vanilla extract and maple syrup and pour the mixture over the bread.

Next remove your «buttermilk» from the fridge and gradually pour into your egg and sugar mix whilst mixing until combined.

Pour the egg mixture into the chocolate / oil mixture, whisk by hand constantly until everything is well mixed and the chocolate begins to thicken.

Crack all the eggs into a large mixing bowl, add the milk and salt and pepper and beat with a whisk until homogenous, pour it into the hot pan.

Pour egg substitute over matzo pieces and mix until well - coated.

Make a «volcano» well in the middle (as my son calls it) and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.

Gradually (very, very gradually) pour the fudge sauce into the egg mix, folding it in with your spatula.

When the vanilla, corn starch and vinegar are fully mixed with the meringue (sugar and egg whites), gently pour the mixture onto the cookie sheet and form it into a circle with a spatula.

I beat all four eggs (jumbo — even more eggy) first, then poured them in slowly into the mixer.

For the crepes: Pour the flour, 1/2 cup milk, eggs, salt and pepper in a mixing bowl.

In another larger bowl, combine the flour and baking powder, pour the egg / oil / milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.

Mix together the eggs, milk, vanilla, and nutmeg and pour the mixture over the bread.

The day before serving, heat oven to 400 degrees, and mix the two packages of corn muffin mix, two eggs, and 2/3 cup of milk in a medium sized bowl, before pouring into a greased 9 X 13 pan.

Pour the egg and broth mixture evenly over the bread and veggie stuffing and mix to coat evenly.

Then mix together the butter, eggs, almond extract, yogurt and pour the mixture over the rest of the ingredients.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Make a slight well in the mixture and pour whisked egg into the center and mix into potato mixture until well blended.

Gradually add the milk, pouring in just a little at a time to temper the eggs, and mix well before adding a little more.

3) In a food processor, mix together bananas, quinoa, egg, melted butter and cream / yogurt, until well combined, then pour banana mixture into a large bowl.

With the mixer on medium speed, slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl rather than the whisk and egg whites.

Then immediately remove the pan from the heat, decrease the mixer speed to medium and slowly but steadily pour syrup into egg whites.

I did make a mistake and poured milk into oat mixture instead of egg mixture by mistake so it all got mixed together in bowl before it went into the pan - still yummy.

Carefully pour the egg whites over the veggie mix.

On the day of, mix a little extra egg replacer and veggie broth together and pour over the stuffing before baking.

Low the mixer speed and gradually pour warm caramel into the egg foam, poring it directly on the eggs.

Mixing on high, very gradually add the syrup to the egg whites, pouring in a thin, steady stream.

Pour beaten egg and milk into bag with chicken and let it sit for about 10 minutes while you prepare the seasoning mix.

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Make a well in the centre of the dry ingredients and pour in the melted butter, the coconut mango mix and the egg and mix till it is well combined and forms a dough that comes cleanly off the side of the bowl.

Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven before taking out of the oven.

Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pour the whole mix back into the pot.

Then we got a Green's cake mix and added the water and eggs, then poured it over the top.

Pour the egg and yeast mixes onto the flour and using the back of a silicone / wooden spoon, gradually bring the ingredients together and «knead» with the spoon until you have a smooth dough.

Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.