Sentences with phrase «cup of egg mixture»

You'll need about 1/4 cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.

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.

Pour about 1/4 cup of egg mixture into the center of each muffin hole.

Not exact matches

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.

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

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?)

Use a ladle or measuring cup to very slowly drizzle about a quarter of the hot liquid into the egg mixture, then pour all of the egg / half - and - half mixture back into the saucepan.

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.

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

Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.

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

Pour a 1/3 cup of the hot mixture into the egg mixture, whisking constantly to not overcook the eggs.

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.

Pour egg mixture into each quiche cup, filling about 2/3 of the way full (the eggs and the puff pastry will rise as it bakes).

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

With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

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

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.

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.

I put 2 eggs and added 3/4 cup od rice flour, 1/2 cup od chesnut flour and 1/4 of coconut flour, the mixture was not so runny because of coconut flour that absorb it but it turned good after baking.

Whisk the egg yolks in a separate bowl and then whisk in about 1 cup of the hot pumpkin mixture, stirring constantly.

When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly.

Since the cups are tiny, as the egg mixture expands it will pour out of the cups slightly.

Next you need to temper the eggs, this is done by slowly drizzling about a cup of the hot milk mixture into the eggs, whisking vigorously while you do it.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

Pour egg mixture evenly into muffin cups, making sure it doesn't run over corners of bread.

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.

Gradually whisk in about 1 cup of the hot milk into the egg mixture.

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

Note — so you don't have an egg - splosion, it is less than 1 / 4c of the egg mixture per cup.

I added a half cup of finely ground chicken breast to the mixture and 1 extra egg white, added 1/2 teaspoon dried dill weed, 1/2 teaspoon dried chives, a dash of white pepper, and pinch of ground ginger to your Master recipe.

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

Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture.

Simultaneously whisk the egg yolk mixture and gradually add about 2 cups of the hot milk into it to temper.

Grind 1/4 pound of bacon and 1/2 cup pitted prunes in a food processor, then add to onion mixture along with 1 1/2 pounds ground beef chuck, 3/4 pounds ground pork, 2 eggs and 1/3 cup chopped parsley Mix it together, gently, with your hands.

Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo.

I used I cup Vegan butter instead of coconut oil and added flax egg mixture (2tbls flax; 6tbls water).

Slowly pour 1 cup of the sugar mixture into the egg mixture while whisking.

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Slowly add a cup of the warm liquid to the eggs and whisk, then add this mixture back to the bowl with the rest of the liquid and mix well.

Slowly pour a cup of the warm half and half into the egg mixture, whisking while you pour (this will slowly bring up the temperature of the eggs).

Slowly pour in about a cup of the soup broth to warm the egg mixture, whisking constantly.

FODMAP FRIENDLY WAFFLES: — 2 cups rice milk — 2 cups gluten free flour — 1 tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or in blender, adding water if mixture is too think.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

I followed the advice of the other reviewers and only added 1/2 cup water to the flour / lemon / egg mixture.