Sentences with phrase «cup milk mixture»

Add 1/4 cup milk mixture to egg, stirring constantly with a whisk.

Spread 1/2 cup milk mixture in bottom of a 13 x 9 - inch glass or ceramic baking dish coated with cooking spray.

Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture.

Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture.

Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.

Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture.

Not exact matches

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

Add 1 cup of hot milk to the egg mixture, whisk well, and then add everything back to your saucepan.

Slowly temper the eggs by adding 1/3 cup of the warm milk mixture to the eggs and constantly whisking.

While whisking the yolks, very slowly drizzle about 1 cup of the hot milk mixture into the yolks.

2» - thick slice of whole grain peasant - style bread 1/3 cup sliced strawberries (or your favorite fruit) 1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp butter

Whisk the milk, egg and oil together in a small bowl or measuring cup and add the mixture to the dry ingredients.

Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call for 2 cups of chicken stock but then never tell us where to add it (I assumed with the milk / egg mixture?)

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.

Place the egg yolks in a medium bowl, and while whisking constantly, slowly add one cup of the hot milk mixture to the yolks.

Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).

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

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

Once the milk is simmering, slowly pour a cup of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up the temperature of the eggs).

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well.

Yes, the «1/4 cup of milk» is referring to the heavy cream mixture.

In a small saucepan over medium heat, heat the milk and remaining 1/4 cup sugar until the mixture reaches a gentle boil.

Blend the cocoa mixture, 1/4 cup vanilla soy milk, 1 shot vanilla - infused vodka, 1 teaspoon chocolate syrup, and 1/2 cup ice.

Add onion and garlic mixture, three quarters of a cup of coconut milk, and lime juice in a blender.

Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture while whisking constantly.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

Add this mixture to the simmering meat sauce, along with 1/3 cup of whole milk.

If you prefer to pour the pudding directly from the pot to custard cups then when you pour the hot milk and egg mixture back into the pot, pour it through the sieve at that time.

In order to be more accurate, you can mix the milk as directed and then add a cup of water to every cup of milk you use or add all the dry ingredients and then add water slowly to the mixture to the correct amount of desired prepared formula.

In a medium size bowl, whisk together 1/4 cup almond milk and the cocoa powder until a smooth mixture is achieved.

Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly.

Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.

14 ounces (397 grams) full fat coconut milk 3/4 cup (150 grams) light brown sugar, packed (or a mixture of half light brown / half dark brown sugar) 1 teaspoon vanilla extract

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water.

Add about 1/2 cup hot milk mixture to egg mixture, whisking constantly.

Turn the mixer on low and drizzle in 1/4 cup of the milk mixture and vanilla.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine.

Pour 1 1/2 cups of the condensed milk mixture into the large bowl of whipped egg whites and use a rubber spatula to gently fold the mixture together.

Add 1/2 cup water, saffron - milk mixture, and chai masala if using.

Slowly whisk 1 cup of the hot milk into the pumpkin mixture.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

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

When mixture begins to come together, add in your 1/2 cup coconut milk.

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.

Slowly pour 3 cups of the milk mixture evenly over the cake.

Then add flour mixture in 3 parts, alternating with 1/3 cup of milk.

Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.