Sentences with phrase «cup egg mixture until»

Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy.

Not exact matches

2) Combine 1/2 cup sugar, and 2 egg yolks in a blender and blend until mixture is creamy.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

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.

Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated.

Using rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened.

In a small bowl, beat egg and 1/2 cup crushed pineapple and add to the cooled «stuffing» mixture, mixing thoroughly until evenly incorporated.

Pour the egg mixture back into the pan, add the remaining 2/3 cup milk, and stir with a wooden spoon until thoroughly blended.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Transfer pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.

In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, orange zest and 1 cup of flour with the yeast mixture until smooth and combined.

Add 1/2 cup of egg white mixture to melted chocolate; beat just until blended.

Add 1 more cup of powdered sugar, cocoa powder, cornstarch and salt to the egg mixture and mix on low speed until incorporated.

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 breadcrumbs.

Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.

Whisk together egg, 1 cup whipping cream, and vanilla; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Pour in 1 cup of the egg mixture and mix on low speed until combined, then increase the speed to medium - high and beat for 1 minute.

Using a 1/4 - measuring cup, scoop egg - shrimp mixture, drop into oil and fry about 1 minute or until golden brown and puffy.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

When the bacon is ready, push each piece up against the sides of the muffin cup as best you can (it will be slightly curled) and pour egg mixture into each cup until it's halfway full.

Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened.

Stir in lemon juice, sugar, salt, and 2 cups water; chill until mixture is consistency of unbeaten egg whites.

Cut in a 1/4 cup butter until mixture resembles coarse cornmeal; stir in 1 egg to form smooth dough.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.

Add 1 1/3 cups flour, sugar, honey, melted butter, salt, and egg to yeast mixture, stirring until smooth.

Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2 — 3 minutes or until frittata is golden brown and lightly puffed.

In another bowl whisk together 1/4 cup low - fat buttermilk and 2 eggs, add this liquid mixture to the dry mixture stirring just until moist.

Add all but 1/2 cup egg mixture and mix until just combined.

Spoon approximately 1/4 cup of egg / sausage / veggie mixture into each muffin cup, sprinkle with cheese and cook between 15 to 20 minutes, until egg has set.

Add 3/4 cup of the granulated sugar, wine, orange juice, egg yolks and vanilla - bean seeds to the bowl and whisk until the mixture is thick enough to hold figure eights.

Add the egg yolks and 3/4 cup of the sugar and whisk until thick and yellow (whisk the mixture immediately to prevent the sugar from «cooking» the eggs).