Sentences with phrase «apple mixture until»

In 120 ml baking dishes (approximately 5 - centimeter high), with a spoon, add apple mixture until it is about 3/4 of the way full.

Bake squash and apple mixture until tender.

Stir this into the apple mixture until any juices that have escaped into the pan have thickened up.

Not exact matches

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Put apple mixture in foil pouch (see potatoes directions above), dot with diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes.

Add apple mixture and cook, stirring until apples are tender, about 5 minutes.

In a blender or food processor, add the diced apples and blend until the mixture is pulverized, resembling a thick paste.

In a food processor, add the prunes and apple sauce and blitz them until the mixture is the texture of sticky applesauce with no big lumps of prune left.

Place over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the apples break down and the mixture thickens and turns golden brown.

Add fruit mixture to saucepan and cook for 5 - 8 minutes, until apples are tender and cranberries have broken down.

Add in oil and apple juice; work it with your fingertips until mixture resembles coarse crumbs.

Add the sugar, cinnamon, and cloves and continue cooking until the sugar has melted and all the apples are coated with the mixture.

used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp water whisked together until frothy and then formed the balls.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Place in a lidded baking dish or dutch oven, add the rest on of the ingredients and toss until apples are coated in the mixture.

Sprinkle mixture over the apples and combine gently until apples are evenly coated.

Bake the pie for 15 minutes at 400 degrees F., then reduce the heat to 375 degrees F. and bake for 45 more minutes, or until the crust is golden and the apple mixture is bubbly.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Pour the mixture over the apples and toss until evenly coated.

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 breadcrApple 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 breadcrapple, 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.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

If using a food processor, transfer the apple - onion mixture into it and puree until completely smooth.

Add the drained cashews, apple cider vinegar, chipotle, paprika and yeast flakes and blend until the mixture is thick and creamy.

Put the apple cider vinegar in the ice water and add to the flour and butter mixture by the tablespoon until it begins to come together.

Pour the wet mixture into the dry mixture, add the apples, and mix until combined

Melt the butter in a saucepot or large high - sided pan, then add the apple mixture and cook for 12 - 15 minutes, until the apples are soft.

Add in chopped apples and pulse until the mixture is no longer crumbly and the dough can be pressed together with your fingers.

Pour apple mixture over dry ingredients and mix until evenly combined.

Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

To assemble the full tart, place the finely sliced apples into the tart shell and spoon over the apple / elderflower mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the mixture has started to set and then allow to cool before serving

In a large glass measuring cup or medium bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.

Bring the mixture to a boil and boil for 5 minutes until apples are softened.

Stir in the vanilla extract and soy milk / apple cider vinegar mixture until just blended.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Pour the dressing over the cabbage / apple mixture, add half of the bacon, and stir until thoroughly combined.

Toss the apples in the bowl until they are completely covered in the cinnamon and sugar mixture.

Bring mixture to simmer over medium heat, occasionally stirring gently, until apples are slightly tender but still intact, about 10 - 15 minutes.

Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed.

Slices of bread, filled with delicious cream cheese and apple cinnamon mixture are rolled and dipped in egg and milk mixture and then cooked until golden brown.

Cook the apples for about 3 - 4 minutes or until the mixture has thickened.

Add the chopped apples to the date mixture and blend until smooth.

Step 5: Pulse and / or puree, adding reserved cooking water from the carrots and apple, until the mixture is the desired consistency, for smaller babies or chop as needed for the older / toddler baby.

In a medium mixing bowl, toss the apples and lemon juice, then add the tapioca mixture and toss until apples are evenly coated.

Refreeze until firm to make Apple Ice for Toddlers Step 3: Skip # 2 and simply freeze mixture in ice cube trays and then pop out a cube or 2 and add to a baby safe feeder.

With motor running, stream dry white wine, apple juice, or beer until mixture is a spreadable consistency — the amount will depend on the creaminess of your cheeses, but aim for about 1/4 cup of liquid.

Bake until apple mixture is bubbling and streusel is golden brown, 50 to 55 minutes.

Cook apple mixture over low heat, stirring occasionally to keep it from scorching, until slightly thicker than applesauce, 2 — 3 hours.

After 25 minutes, remove the lid and allow the mixture to simmer uncovered for approximately 20 more minutes, until the apples and pears are tender and beginning to fall apart.

Stir in the dried fruit, the grated carrots and the grated apple and mix until evenly dispersed, then divide the mixture between about 12 large muffin cases - you might have enough mixture for more depending on how well you fill them!