Sentences with phrase «whisk about a cup»

Whisk about a cup of the dry ingredients into the wet ingredients.

Not exact matches

While whisking the yolks, very slowly drizzle about 1 cup of the hot milk mixture into the yolks.

Whisking the entire time, add about 1/4 cup of warm milk to the egg yolks.

While continuing to whisk, add about 1/4 cup of warm milk to help temper eggs.

To make the whipping cream, pop your bowl, whisk and measuring cup in the freezer for about 15 to 30 minutes, remove, then pour ingredients into the cold mixing bowl, and whip on low until combined then turn on high and mix until fluffy.

In a smaller bowl or liquid measuring cup, whisk together the olive oil, honey, and about 2 tablespoons water until combined.

While whisking, add remaining 1 cup wine, scraping up brown bits, and cook until reduced by half, about 2 minutes.

Simmer, whisking occasionally, until thickened and reduced to 2 1/2 cups, about 15 minutes.

The technique is simple: scoop up about 1/4 cup of the cornmeal at a time, and sprinkle it from the measuring cup into the bubbling water, whisking all the time.

Add warmed milk, about a half a cup at a time, whisking well after each addition.

Whisking without stop, drizzle in about 1/4 cup of the hot milk - this will temper, or warm, the yolks - then, still whisking, add the remainder of the milk in a steadyWhisking without stop, drizzle in about 1/4 cup of the hot milk - this will temper, or warm, the yolks - then, still whisking, add the remainder of the milk in a steadywhisking, add the remainder of the milk in a steady stream.

Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly.

Add about 1/2 cup hot milk mixture to egg mixture, whisking constantly.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).

To another bowl, add 1 1/8 cups sugar and eggs and whisk until thick, about 45 seconds.

Whisk the egg yolks in a separate bowl and then whisk in about 1 cup of the hot pumpkin mixture, stirring constaWhisk the egg yolks in a separate bowl and then whisk in about 1 cup of the hot pumpkin mixture, stirring constawhisk in about 1 cup of the hot pumpkin mixture, stirring constantly.

At the end of the 3 hours, ladle about 1/2 to 1 cup of the warm milk into about 1/2 cup starter in a bowl and gently whisk together.

Use a whisk to mix in about 2 cups additional non-dairy milk or veggie broth, being sure to remove any lumps.

Next you need to temper the eggs, this is done by slowly drizzling about a cup of the hot milk mixture into the eggs, whisking vigorously while you do it.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

Slowly whisk the cream mixture into the egg mixture, about 1/4 cup at a time, mixing well after each addition.

Gradually whisk in about 1 cup of the hot milk into the egg mixture.

Whisk in about 1 cup of the egg whites into the batter to loosen it.

Gradually whisk in 3 cups of milk; simmer until thick enough to coat a spoon, stirring frequently, about 5 minutes.

A quarter cup, or about 100 g, of applesauce subs for one egg, and with the flaxseed it's about 1 TBS ground and whisked in 3 TBS water.

Simultaneously whisk the egg yolk mixture and gradually add about 2 cups of the hot milk into it to temper.

Add flour and 1/2 cup of reserved fat and whisk for about 5 minutes until roux takes on a nutty smell and is golden brown and smooth.

In a large bowl, whisk the eggs and 1/2 cup of the sugar together for a minute, Whisk in the yoghurt, oil, rum and vanilla and whisk for about a minute, until smwhisk the eggs and 1/2 cup of the sugar together for a minute, Whisk in the yoghurt, oil, rum and vanilla and whisk for about a minute, until smWhisk in the yoghurt, oil, rum and vanilla and whisk for about a minute, until smwhisk for about a minute, until smooth.

Add about 1/4 cup milk and whisk to combine.

1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Slowly pour in about a cup of the soup broth to warm the egg mixture, whisking constantly.

Whisking constantly, slowly pour in about a half cup of the cream mixture to temper the yolks.

Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine.

Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium - high heat just until mixture boils and thickens, 3 to 4 minutes.

Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.

Pour about 1/4 cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth.

Combine brown sugar and remaining ingredients, stirring well with a whisk; spoon about 2 teaspoons filling over walnuts in each muffin cup.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix of chopped chocolate and peanut butter chips) pinch of flaky sea salt, for garnishing

I heated the evaporated milk, melted the chocolate and whisked in all the listed ingredients, with about 1/8 cup superfine sugar added in as well.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

Remove about a cup (eye - ball it) of the whipped cream mixture and whisk into the melted chocolate.

Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).

Slowly pour about 1/2 cup of the blended basil cream into the yolks, whisking constantly.

Whisk flour mixture to loosen, then pour about 1/3 cup into skillet.

In a separate bowl, whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick, about 1 minutes or less.

350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small