Sentences with phrase «cup flour until»

Knead in 2/3 cup flour until smooth to increase dough's density, making it suitable for ornaments.

OR melt 1/2 cup butter in a sauce pan (medium low heat); whisk in 1/2 cup flour until completely blended, then slowly pour in 1 1/2 cups milk, whisking the whole time.

Whisk in remaining 1/2 cup flour until smooth.

If the dough is too sticky, add an additional 1/4 cup flour until the dough is easier to handle.

Add in 1/2 cup flour until the dough comes together in a loose, lumpy batter.

Not exact matches

Place the oat flour in a large mixing bowl and process one cup of almonds in the food processor until they form a fine flour.

I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour - like consistency / texture.

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.

Knead in one cup of flour at a time until all of the flour is kneeded in.

Process two cups of oats in the food processor until they form a fine flour.

Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

I typically fluff the flour with the measuring cup, then scoop it until it's heaping, and level it off with the back of a knife.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Add 1/2 cup flour at a time until it comes away from side of bowl.

Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined.

Process 3/4 cup flour, salt, and sugar in food processor until combined, about 2 one - second pulses.

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.

Add the final 1 cup of flour and continue to knead until the dough comes together and no longer sticks to the sides of the bag.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Beat half and half, flour and garlic salt until smooth; add chicken broth, 1 cup cheese, Monterrey Jack Cheese, 1/2 cup sour cream, pimento, parsley and paprika.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

I whisk the eggs, flour vanilla, some sugar — 2 T. not 1/2 cup, tog, then add the milk and whisk until very smooth.

Slowly add in one cup of flour until a mixture of fine crumbs forms.

Add one cup of the flour mixture, and blend until incorporated.

2 cups plus 2 Tbls flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbls Melt, melted and cooled until warm 1 cup brown sugar 1/2 cup sugar 1 egg plus 1 egg yolk 2 tsp vanilla extract 1 1/2 cups semi-sweet chocolate chips

Reduce mixer speed to low and add in the salt and the flour, one cup at a time, mixing until just combined.

If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated.

Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to warm water, stir until honey liquidates.

Drizzle 1/3 cup ice water into the flour and toss with a fork until flour starts to clump.

Knead the dough on the counter top, adding up to 1/4 cup more flour just until it is no longer sticking to the counter and has a smooth texture.

I folded in the dry ingredients, just until the last traces of flour disappeared completely, then scooped the batter into muffin cups.

In a small food processor or blender, pulse 1 cup of walnuts until you get a fine meal / flour like consistency.

Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes.

Sprinkle 1 teaspoon flour over 1/2 cup chocolat echips in a small bowl and toss until coated (this will help prevent them from sinking).

Gently, fold in enough flour (1/4 cup to 1/2 cup) until the dough forms an elastic ball and cleans itself from the sides of the bowl.

In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute.

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

Sprinkle 1/2 cup all - purpose flour over the mixture and mix just until the flour disappears.

Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).

Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.

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

In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup.

Add 2 cups of the flour and mix with the paddle attachment until combined.

* you can make oat flour and almond meal by grinding 1/4 cup rolled oats and 1 cup almonds in a food processor until a fine crumb forms.