Sentences with phrase «cup mixture in»

Combine first 8 ingredients and 1 teaspoon kosher salt in a large bowl, and reserve 1/4 cup mixture in a second bowl.

Place ~ 1/4 cup mixture in the center of one egg roll wrapper.

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.

Yes you blend in the 3/4 cup of peas to the mixture, and add the remaining 1/4 cup of solid peas to the noodles once everything has been mixed together x

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

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

Shape meat mixture into tablespoon - size balls and place in a large skillet with 1/2 cup water.

Pour the mixture into a bowl and stir in 1 cup rolled oats but don't blend them in, just mix the with a spoon.

Turn the mixture to low speed and beat in 3 cups of powdered sugar.

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

Stir together the oil, honey, molasses and brown sugar in a measuring cup; add the coffee mixture and stir to combine.

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

Melt 1/4 cup of coconut oil (I put it in the microwave for a minute in a bowl) and combine with crumbled graham crackers for graham cracker mixture.

Place a strawberry slice on top of the yogurt mixture in each cup and place the whole tray in the freezer for at least 3 hours.

Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream.

Combine 3/4 cup of orange / sugar mixture, walnuts, cinnamon, nutmeg and ginger in a medium bowl; set aside.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Remove one cup (150 grams) of the mixture and set aside in a separate bowl to make the streusel topping.

Before placing in oven, stir the mixture in each cup to ensure ingredients are evenly distributed.

Spoon the yogurt mixture evenly over top of the wafers in each liner cup to fill.

I added three more cups of white sugar to the mixture (remember there was already one cup in there).

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

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.

I made mine in coffee cups, oiling them lightly before pouring in the Panna cotta mixture.

Stir in remaining 1/2 cup soup mixture; cook 2 minutes on high.

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).

Stir the egg mixture and pour an even amount into each muffin cup, making sure to get a good egg - to - veggie ratio in each.

Chill the mixture over ice to cool it a little before putting it in cooled cups and it'll chill faster and suspend the seeds better.

Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.

When completely melted, whisk in the 1/4 cup of cream and the coffee / sugar mixture.

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

Gently fold in 1/2 cup of the cooled chocolate mixture.

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixturIn the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixturin each baggie) to your bowl with a baggie of your oat mixture.

I weighed 4 pounds (a little extra actually) of pitted peaches and plums and then cooked the fruit, got the sieved fruit mixture that already had one cup of sugar in it and then added 3 more cups of sugar.

Stir in 1 cup soup mixture; cook 5 minutes on high.

Once the entire mixture begins to bubble, remove from the heat and stir in 1/4 cup of the heavy cream.

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 completeIn 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 completeIn 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 completein 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

Combine hot sauce, butter, and ketchup in a bowl; reserve 1/4 cup mixture.

[You'll have about 3 1/4 cups of the mixture, which divides evenly among 10 1/3 - cup molds, with 1 / 4 - inch space on top to make room for expansion in freezing.]

Beat in the salt, garlic powder, turmeric, and cayenne, then stir in the sausage mixture, sweet potato, all but  1/2 cup of the cheese, the chard, and the scallions.

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

Pour mixture into cups, about 3/4 of the way, place foil over the tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer for at least 4 hours.

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

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Cut in 1/4 cup of butter until you have a crumbly mixture.

In a large measuring cup whisk together dressing ingredients until mixture is well incorporated.

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.