Sentences with phrase «cup of the milk mixture»

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

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

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

Add remaining 1/2 cup of milk mixture and beat 30 seconds more.

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.

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

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.

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.

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.

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

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.

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

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.

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.

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.

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

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.

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

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.

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage.

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.

Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth.

* When mixing in the tapioca starch, whisk it with a small amount of warm milk in a Pyrex cup before adding to the main mixture.

2/3 cup (160 ml) half - and - half cream or light cream, at room temperature (Half - and - half cream is a mixture of cream and whole milk and contains 10 - 12 % butterfat.)

Thin with about 2 cups of milk, using a bit less if mixture seems too thin, more if it seems too thick.

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

After combining the carrot and flour mixture, I added one cup of unsweetened almond milk to make it more like cake batter.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

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

Slowly add the Luz Date Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.

4 cups Greek yogurt (or a mixture of half cow's milk, half goat's milk yogurt) combined with 1/2 teaspoon coarse sea salt.

Slowly add the Luz Matcha Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.

Fill the first with 1/2 cup flour, the second with a well - blended mixture of unsweetened plant milk, cornstarch and salt, and the third with panko bread crumbs.