Sentences with phrase «cream and milk until»

In a small bowl mix the sour cream and milk until smooth.

In a blender, blend together roasted strawberries, ice cream and milk until smooth.

Now pick up the spoon and stir in the cream and milk until smooth.

In a small saucepan over medium - high, heat the cream and milk until just simmering.

Not exact matches

Place ice cream, milk, Baileys, vanilla and ice cubes in a blender and mix until fully combined and ice cubes crushed.

Dulce de Leche (pronouced DOOL - say day LAY - chay) is a thick, rich and sweet, caramel flavored and colored cream that is made by cooking sugar and cow or goat's milk until it is thick and caramel colored.

In other bowl mix the Condensed milk, evaporated milk, vanilla and cream, mix well, and with a large spoonful empty over the cake, until finish the mix.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.

In a medium - sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves — do not boil.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Heat the milk and cream over medium heat until just before simmering, stirring often.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

In a medium bowl, mix together the milk, sour cream, and eggs until well blended.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth.

Add in the milk and continue whipping at medium to high speed for 3 - 4 minutes until fluffy and very stable cream forms.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

This brown sugar icing is made by cooking milk and flour until it thickens then after it's cooled, creaming that in with the butter and brown sugar.

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.

I use almond milk as the liquid and I blend with a drizzle of raw honey until I have banana chocolate ice cream.

In a medium bowl, whisk together cream cheese, soup, milk, and dressing mix until smooth.

Add sour cream, milk, and parm, beating until well combined.

In a large bowl cream together mascarpone cheese, cream cheese, sugar, sour cream, corn flour, milk and vanilla essence until it forms a smooth batter.

In a small saucepan, bring the cream, milk, espresso powder, and salt to almost a boil, stirring until the espresso powder is dissolved.

In a small bowl, with an electric mixer, beat cream cheese, condensed milk, egg substitute, and vanilla until blended.

Combine the room temperature cream cheese with the milk and powdered sugar and stir until smooth.

Add milk, heavy cream or half - and - half until the frosting has reached the preferred consistency.

To make GANACHE: heat cream (or non-dairy milk), add chocolate and stir constantly on low heat until chocolate is melted.

In a heavy - bottomed large pan, whisk sweetened condensed milk, whole milk and heavy cream until combined.

Place the remaining milk, cream, sugar and glucose syrup in a saucepan and, stirring occasionally, heat until boiling.

Finally, add Cheddar and Mozzarella cheeses, heavy cream and milk, and cook until the sauce is smooth and creamy:

Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of grated Parmesan cheese until smooth.

In a food processor add the flesh of the avocados, milk, cream cheese, 1/2 cup parmesan, flour and process until smooth.

coconut milk 1 medium banana 1/2 C. water 3 T. sugar (to taste) Whipped cream and cherries (optional, to garnish) Directions: Place all ingredients except sugar in blender and process 2 minutes until well blended.

Turn the heat to low and stir in the heavy cream (or milk) and nutmeg until heated through.

While the pastry is cooling, beat the mascarpone cream with the milk, vanilla and sugar until thick.

Then with the mixer, beat the cream cheese until fluffy, with the mixer still running, add the sweetened condensed milk and pudding.

for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.

Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats cooked in almond milk and a bit of soymilk, topped with ice cream non fat plain yogurt and Natural Directions Organic Crunchy Peanut Butter.

The base eliminates panna cotta's typical heavy cream and instead features a combination of greek yogurt and coconut milk, whisked with a healthy dose of matcha powder, sweetened with a touch of wildflower honey, and chilled until set and creamy.

Add milk and cream and whisk until sauce begins to thicken, about 4 minutes.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

Mix ricotta with 1/4 — 1/2 cup whole milk or cream until it becomes very creamy and spreadable.