Sentences with phrase «blending the mixture for»

If you keep blending the mixture for a good 10 minutes it will eventually turn into a really smooth and creamy butter texture, without any liquid needed.

I have a great blender and I think I've blended the mixture for long enough, but I'm not exactly sure what the consistency is supposed to be.

However, I think the recipe should include a note not to blend the mixture for too long, just until it's uniform and smooth.

And if the texture isn't your thing, you can always blend the mixture for an even creamier texture!

Not exact matches

Blend for another minute or so until a sticky mixture forms.

Just wondering for the caramel layer, do I use the banana listed in the ingredient list to blend up with the caramel mixture or is that banana to be the sliced banana.

Simmer the mixture for 5 minutes to blend flavors, being careful that the butter does not brown.

After they've cooked for about 20 - 25 minutes make the nut cheese by simply adding all of its ingredients into a food processor and blending for about 5 minutes, until the mixture is smooth and creamy.

Allow the mixture to sit for at least an hour to blend the flavors.

In a large bowl, using a stand mixer or hand mixer, blend room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.

I let the mixture blend on high speed for 5 - 6 minutes until heated (don't do this in a regular blender!).

I used a 50/50 mixture of chicken broth and water for boiling / blending.

Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend.

Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally blended the ingredients for the burger too well and I created a paste instead of a nice chunky mixture to make the patties.

Since the book only called for a vague «gluten free flour blend», I opted to make my own mixture instead of going out to buy a premade one.

Add flour mixture and blend for 1 minute.

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.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined.

Place the ingredients for the bottom layer into your processor and blend at high speed until the mixture resembles a sticky crumb.

Add chili powder, cumin, and cayenne and cook over medium low heat for 5 - 7 minutes or until mixture is heated through and flavors are well blended.

For the cilantro drizzle, place the drained cashews, cilantro, lemon juice, water, and kosher salt in a blender and blend until the mixture is completely smooth.

The trick is to blend the mixture enough for the oil to emulsify, which creates a creamy and rich consistency and not an oily consistency (which I personally don't like).

Blend on low, increasing to a higher speed and continue to blend for 2 - 3 minutes until the mixture is completely smooth, thick, and crBlend on low, increasing to a higher speed and continue to blend for 2 - 3 minutes until the mixture is completely smooth, thick, and crblend for 2 - 3 minutes until the mixture is completely smooth, thick, and creamy.

You can add the yogurt last and blend for a few seconds to combine or you can stir the mixture into the yogurt.

Throw in the basil and thyme, blend again for a little while and transfer the mixture into a heavy bottomed saucepan.

Remove half of the mixture from the pan and blend in the food processor, then add back to the pan with the oat flour, combine and cook for a further 5 minutes.

Blend Old Bay seasoning into a mixture of mild chickpeas and cauliflower for a burger that's reminiscent of your favorite crab cake — but packed with veggies and protein.

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.

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!

For each serving, add 1 tablespoon of softened 1 / 3 - less - fat cream cheese to fruit mixture before blending (try it with blueberries or strawberries).

Add the remaining ingredients and let the mixture sit for at least an hour to blend the flavors.

Simmer the mixture for 15 to 20 minutes to blend the flavors.

Allow the mixture to marinate for a couple hours to blend the flavors.

This will allow the mixture to further thicken up, and the ingredients will have a chance to meld and blend together for an enhanced flavor.

Blend for 30 seconds to make a coarse mixture.

2 Meanwhile, in a food processor just add all the ingredients for the Raw vegan pesto and blend it for 5 minutes until you get a smooth and even texture, if the pesto is to thick you can add more olive oil to the mixture and if it is too thin you could add more nuts, but usually this recipe works perfectly for me.

Start with 1 tablespoon and taste after blending the mixture to adjust for sweetness.

If you have a hard time getting the lumps out of your flour mixture, pour the whole thing into a food processor and blend for 30 seconds, then return it to the saucepan.

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

Then blend mixture in frozen ice cream maker ** for twenty minutes.

Whatever you decide for sweetener / protein or no protein, blend the mixture until its completely smooth.

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).

Then add the strawberries and blend again for a minute until the mixture becomes lightly pink.

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.

Once blended, pour the cashew mixture over the crust and freeze for at least 4 hours, or until solid.

Add the maple syrup and coconut oil and blend until the mixture until all ingredients hold together and the dough for the crust is formed.

Hello Petra, Can I use the butter mixture straight After it's blended to use it for baking or do I have to wait for it to solidify?