Sentences with phrase «cup food processor bowl»

It has a 3 - cup steam bowl, a 5 - cup food processor bowl, a double blade for pureeing and chopping, and a...

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.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

9) You also need a microplane zester, a food processor, a blender, a measuring cup that is your absolute favorite, and some great microwave - safe bowls in varying sizes.

In a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

In the bowl of a food processor, place 1 cup walnuts.

2 cup of flour in a medium bowl or in the work bowl of a food processor.

Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor.

Place 1/2 cup of pecan halves in the bowl of a food processor, pulse until they are the texture of course breadcrumbs.

Remove the pot from heat and place 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor.

Place rice flour, potato starch, tapioca starch / flour, 1/2 cup sugar, xanthan gum and salt in the bowl of a food processor or heavy - duty stand mixer with paddle attachment.

[NOTE: since I no longer buy bread flour I add 2T wheat gluten = 1 t. per cup of flour][I came up with a 6 cup recipe because of the size of my food processor bowl — it can handle closer to 7 cups but prob not 8 cups.

Put strawberries, lemon zest and 1/4 cup powdered sugar in the bowl of a food processor, fitted with a metal blade.

Place the hazelnuts and 1/4 cup brown sugar in the work bowl of a food processor and pulse until the nuts are finely ground.

Put the cream cheese and 1/4 cup of the preserves into a food processor or medium bowl.

In the 4 - cup work bowl of a KitchenAid ® 14 - Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forcup work bowl of a KitchenAid ® 14 - Cup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forCup Food Processor fitted with the mini multipurpose blade, add skinned hazelnuts and process on high for 1 minute or until a thick paste forms.

In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks.

Tools: 12 - cup regular size muffin pan, muffin pan paper liners, measuring cups and spoons, mixing bowls, rubber spatula, coffee grinder, food processor

In a food processor or a bowl, whirl or stir 1/2 cup all - purpose flour and 1/4 cup firmly packed brown sugar until well blended.

Add 2 cups sorghum flour and the baking powder and sea salt to the bowl of a food processor and pulse to combine.

Put the 10 ounces (or 2 cups) flour in the work bowl of the food processor.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Place the watermelon chunks and sugar in the bowl of an 8 - cup or larger food processor or in the pitcher of a blender.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt.

Place graham cracker pieces and 1/4 cup almonds into the bowl of a food processor fit with metal blade.

Place peppers, 1/3 cup olive oil, 1/2 cup pecan halves, garlic, cheese, salt and pepper in the bowl of a food processor.

Place 1/2 onion, garlic, ginger, cashews, cilantro and 1 cup of crushed tomatoes into food processor bowl (reserve remaining onion and crushed tomatoes).

When potatoes are cool enough to handle, scoop out flesh and transfer to the bowl of a food processor; you should have about 1 1/2 cups flesh.

Place the tomatoes, olive oil, garlic cloves, red pepper flakes, sea salt and basil into the large work bowl of your KitchenAid ® 11 - Cup Food Processor and pulse on medium speed until ingredients are finely chopped.

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

If you have a food processor with less than an 11 - cup (2.6 L) capacity, you might need to process the crust in two batches and then stir it all together in a large bowl before measuring.

While potatoes bake and lentils simmer, place cashews, 1/4 cup water, lemon juice and salt into a blender or food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment.

Add 1/2 cup of oats and almonds, 1/4 cup of cashews and sunflower seeds into the bowl of a food processor.

Place the chopped beets in the small work bowl of the KitchenAid ® Pro Line ® Series 16 - Cup Food Processor.

Turn off the heat and place 1/4 cup of the apricot mixture in a food - processor bowl with the praline paste; purée.

Combine 3/4 cup of the cooled syrup (you will have a little left over) and blackberries in the bowl of a food processor fitted with the blade attachment.

In the bowl of the KitchenAid ® Pro Line ® Series 16 - Cup Food Processor, combine all the ingredients.

Place 1 1/2 cups walnuts, maple syrup and olive oil into food processor bowl.

Place gingersnaps in the bowl of a food processor fitted with the blade attachment and pulse until cookies are fine crumbs (you should have about 2 cups).

Pour 2 - 3 cup of coconut shreds in your food processor and process for about 10 minutes, scraping the inside bowl every couple of minutes.

Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.

Place mushrooms in a KitchenAid ® Pro Line ® Series 16 - Cup Food Processor and grind to a powder; transfer to a medium bowl and mix in parsley, thyme, and 1/4 teaspoon each salt and pepper.

Remove 1 1/2 cups of the sauce, and add to the bowl of a food processor * along with the black beans.

Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl.

Christal: With recipes like these that require a food processor, do you use the smaller bowl, i.e., the 3 - cup bowl with the blade to slice this stuff up and blend it?

Rinse out the blender or food processor and add the cornstarch and another 1/4 cup of the milk; combine until smooth, and add to the same bowl.

Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worchesershire sauce and old bay seasoning into food processor bowl.