Sentences with phrase «cream mixture with»

For a richer texture, add just a little coconut milk or other dairy free milk, and cream the mixture with an immersion blender (this is what will do the best job).

Mix the strawberry cream mixture with lemon juice.

Mix the turkey cream mixture with the veggies (I did it right in the pan).

Thoroughly blend remaining cream mixture with chopped chocolate and cocoa powder, then spoon mixture into the center.

I infused the cream mixture with kaffir lime leaves and let it steep for a while.

Not exact matches

Using a large spoon or ice cream scoop, scoop balls of the mixture onto a baking tray and sprinkle with sesame seeds.

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

Combine reserved pineapple juice, the honey, yogurt, and sour cream; toss with pasta mixture.

Fill each round with a tablespoon of the cream cheese mixture.

Pour half of the churned strawberry ice cream base into a freezer - safe container, top with the raspberry puree and swirl the two mixtures together, not stirring too much.

Top your cracker with the cream cheese mixture and finish off with a small piece of smoked salmon and additional dill for garnish.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

Hi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter.

Once you have the dough shaped, fill it with the cream cheese mixture and cranberry sauce.

Add the remaining vanilla ice cream and then repeat the swirling process with more of the cherry and chocolate mixtures.

Top each base with 1/4 cup (50 mL) warm pear mixture, whipped cream or ice cream.

Pour mixture in an ice cream maker along with the chocolate chips and churn according to manufacturers instructions.

The cooked pasta gets mixed with Greek yogurt and cream cheese for a creamy base layer, which is topped with a mixture of browned ground beef, sauteed zucchini, and tomato sauce.

The mixture will be hot when you are forming balls so don't let younger kids help with shaping until it has cooled slightly or have them use a greased ice cream scoop to shape the balls.

Once the mixtures evenly whipped fold in the whipped cream then add it to the cooled pie shell and top with the basil whipped cream.

Top mixture with dollops of whip cream.

Using a food processor and working in batches, puree the cauliflower and the leek mixture with the cream.

Spread the top with the sour cream mixture.

Hi Jamie, if you look on the instructions # 5 I wrote «In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula», let me know how it turns out.

The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce.

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.

With a spatula, stir in the whipped cream mixture until the frosting is smooth.

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

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.

To make the cheesecake mixture, cream an 8 - ounce brick of softened cream cheese with an egg yolk.

I put the remaining mixture in an oiled shallow baking dish, poured cream over it, covered it with foil, and baked it alongside the pumpkin for an hour.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

Safety Alert This process creates temperatures well below normal freezing, so protect your hands with thick gloves or a towel while shaking the mixture into ice cream.

Sautà © the mixture lightly for 15 seconds and add the plum wine, reduce the liquid to half, add the cream and reduce by half, season the sauce to taste with salt and pepper.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Strawberry Cream Cheese Pastries — Soft, flaky and delicious cream cheese pastries filled with a sweet cream cheese mixture and strawberryCream Cheese Pastries — Soft, flaky and delicious cream cheese pastries filled with a sweet cream cheese mixture and strawberrycream cheese pastries filled with a sweet cream cheese mixture and strawberrycream cheese mixture and strawberry jam.

Add dry ingredients to the cream and sugar mixture, alternating with the buttermilk, add cherries by hand and mix well until incorporated.

Add flour mixture alternately with sour cream.

Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Pour in the egg and cream mixture, mixing with a spatula until just incorporated.

Add flour mixture in three additions, alternating with the Bailey's Irish Cream, starting and ending with the flour mixture.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices.

Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.

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)

Stir in the egg with a fork, then add cream 1 tablespoon at a time, until it becomes a crumbly mixture that you can form into a ball.