Sentences with phrase «whisk remaining juice»

Whisk remaining juice with confectioners» sugar; drizzle over cake.

Not exact matches

Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

In a heatproof bowl, whisk the egg yolks with the remaining tablespoon of lemon juice until thick and pale yellow.

Whisk together tahini, water, remaining 4 tablespoons lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl.

In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil.

Whisk together lemon juice, remaining 2 Tbsp.

In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining 1/2 teaspoon of salt.

While the squash is roasting, whisk together tahini, lemon juice, garlic and remaining salt in a small bowl.

Whisk in tahini, 2 tbsp water, and 1 tbsp of lemon juice from the remaining half.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper.

While the crust is baking, whisk together the remaining 1/8 cup flour, eggs, granulated sugar, baking powder, lime juice and zest.

For the vinaigrette, whisk together the remaining olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and chives.

Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine.

While the beets are roasting, whisk together the remaining 1 Tablespoon olive oil, lemon juice, salt and pepper.

Whisk chipotle lime mayo, lime juice, and remaining sea salt together in a large mixing bowl.

In the meantime, whisk the lemon juice into the remaining miso - harissa oil.

Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp.

Using the same large bowl, whisk the remaining 3 Tablespoons of olive oil with the lemon zest, the remaining 1 Tablespoon of lemon juice, mustard and 1 teaspoon of the spice mix.

In a small saucepan, whisk together the zest and juice of the remaining orange, soy sauce, and sugar.

Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt.

Whisk together the tangerine and lemon juices, remaining zest, and powdered sugar until smooth.

In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tablespoons sugar.

Whisk remaining 1 tablespoon soy sauce, oil, lime juice and remaining 1 teaspoon ginger in small bowl until blended.

Whisk the lemon juice, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt together in a large bowl.

In a small bowl, whisk together the Vegenaise, green apple purée, chia seeds, juice from the remaining lemon half, just 1 tsp agave, and a pinch of salt and pepper.

Add half of remaining lemon juice and whisk until thickened, about 1 minute.

In the meantime, in a medium - size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil.

Whisk peanut sauce, lime juice, and remaining 1/2 tsp.

Whisk in the remaining 3/4 cups of pomegranate juice and chicken stock.

To make the vinaigrette, whisk together 2 tablespoons olive oil, lemon juice, maple syrup, garlic and the remaining salt and pepper.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk.

Whisk in olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to comWhisk in olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to comwhisk well to combine.

Whisk eggs and lemon juice in a medium bowl until foamy and no streaks remain.

Whisk together lemon juice, remaining 2 Tbs.

Slowly whisk remaining olive oil in cup into lemon - juice mixture.

Whisk egg yolks, eggs, sugar, orange zest and juice, lemon juice, and salt in a medium saucepan until no streaks of egg remain.

Meanwhile, whisk garlic, lemon juice, mustard, and remaining 4 Tbsp.

Whisk lemon juice, remaining garlic, and remaining 1/4 cup yogurt in a small bowl; season with salt and pepper.

Then make what is already a pretty baller sauce into one that's even more baller: Whisk any juices that have accumulated in the skillet into the remaining dressing.

In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot until no lumps remain.

Whisk tahini, lemon zest, lemon juice, and remaining 4 Tbsp.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and 1/2 teaspoon salt.

Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp.

Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.

Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth.

Whisk the remaining olive oil, salt, pepper and cumin into the juice.

Whisk in the remaining lemon juice, season and stir in the basil to make a thick, spoonable aioli.