Blend this mixture on high for about 45 seconds, or until totally smooth and fluid.
Blend the mixture on high for 2 minutes, or until completely smooth.
Blend the mixture on high until smooth and creamy.
Add the dates (soaking water discarded) and cacao powder;
blend mixture on high speed for at least 90 seconds, or until super smooth.
After 15 minutes,
blend mixture on high speed for 30 seconds.
Blend this mixture on high until completely smooth.
Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary.
Blend the mixture on high until you have a milk - like consistency.
Blend mixture on high until cherries are fully incorporated.
Blend the mixture on high speed until very smooth and the consistency of half - and - half cream.
Not exact matches
Hi Maggie, the avocados should be really soft when you press
on them which will help
blend them into a really smooth
mixture.
Place the first 8 ingredients in a blender and
blend on high speed until the
mixture is thoroughly
blended (about 1 and 1/2 minutes).
Just remove the stones and leave the skins
on, unless your blender has serious problems handling them in which case you can always strain the
mixture after
blending if you're not happy!
I let the
mixture blend on high speed for 5 - 6 minutes until heated (don't do this in a regular blender!).
Remove the black bean
mixture from the heat, transfer to an alternative dish to let it cool down before
blending (to save
on washing up I dump it straight in the food processor with the oat flour, but wait before processing).
Add pineapple chunks and almond milk to a high - speed blender or food processor and
blend on low, scraping down the sides every now and then until thick and smooth
mixture forms.
Add the eggs to the
mixture, one at a time,
blending on slow speed until thoroughly mixed.
Transfer the tamarind water
mixture to a blender (everything including the fruit and sugar if added) and
blend on high for a minute or two until smooth.
Add all of the ingredients to a blender, and
blend on high - speed until the
mixture is smooth and well combined, about a minute or two.
Add the water and continue beating
on low speed to
blend, then
on high speed for a few minutes until the
mixture thickens.
In a food processor or high powdered blender,
blend cashews alone to a thick smooth paste, then add remaining ingredients and process /
blend on high until a very smooth
mixture forms.
Blend on high until
mixture becomes frothy.
Blend on low, increasing to a higher speed and continue to blend for 2 - 3 minutes until the mixture is completely smooth, thick, and cr
Blend on low, increasing to a higher speed and continue to
blend for 2 - 3 minutes until the mixture is completely smooth, thick, and cr
blend for 2 - 3 minutes until the
mixture is completely smooth, thick, and creamy.
With the mixer
on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter
mixture, alternating between the two until the
mixture is fully
blended but not overly whipped.
do you spread the
blended basil
mixture on the tomatoes as well as part of the stack?
Add the dry
mixture to the wet
mixture in batches,
blending lightly
on low after each addition.
Add the cream cheese and sugar, and beat
on medium speed until it's smooth and everything has
blended into one homogeneous, well combined
mixture.
Add to the butter sugar
mixture and
blend on low speed.
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.
After heating up these vinaigrette ingredients for a couple minutes, let the
mixture cool, and then drizzle a thin stream of olive oil into the dressing as you
blend it with an electric mixer
on high speed.
Blend on high until pecan
mixture is very smooth.
Add 2 eggs and
blend on low speed until you have a bright - orange - yellow
mixture.
It only takes about 3 to 4 minutes for the ingredients to
blend and thicken, then simple pour the
mixture over the oats, spread
on a parchment - lined baking sheet, and bake!
It will start off as a crumbly looking
mixture, keep
blending on low speed until a smooth ball is formed.
Add the flour
mixture and mix
on low until just
blended.
Place juice
mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and
blend on high until smooth.
Blend on high speed until
mixture is thick and creamy, 1 - 2 minutes.
Add 1 cup all - purpose flour and 1/2 tsp salt Beat
on high until
mixture is thoroughly
blended.
Add the black & white
mixture and
blend on high speed until smooth; about one minute.
Using a food processor or a blender, add the avocado flesh along with the cooled chocolate
mixture and
blend on high until smooth.
I cheated
on assembly, and layered the chicken
mixture with the onion, store - bought corn tostadas, and Mexican - cheese
blend, to make a sort of enchilada - lasagne.
Third — Put the pumpkin puree, almond milk, onion and sage
mixture, and 1/2 of a cup of the pasta water in your blender and
blend on a high speed until creamy and smooth.
Blend in the tea milk cream
mixture slowly and re-heat
on a low heat until the
mixture becomes thick and creamy.
3) Add flour
mixture and lemon zest and beat till
blended 4) Add in almonds and raisins and mix till homogenous 5) Shape into a log
on baking paper (placed
on a tray) 6) Bake at 160 deg cel for 35 minutes until light and golden
on outside 7) Cut into pieces 8) Bake for another 10 minutes until crunchy
Turn
on high and
blend until the
mixture is smooth, about 1 - 2 minutes.
Carefully pour sugar
mixture into blender and
blend (this may be done in two batches as to not spill blender contents)
on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time).
Blend on medium - high speed until crumbly — you want the
mixture to still have texture.
Add butter; using
on / off turns,
blend until
mixture resembles coarse meal.
Combine 1 can of coconut cream and 3 bananas in a high speed blender and
blend on high for 2 - 3 minutes until the
mixture is frothy and smooth.
On a similar note, the recipe mentions removing the tahini
mixture from the heat immediately when everything is melted and
blended.