Sentences with phrase «eggs and milk until»

In a medium bowl, whisk together the eggs and milk until smooth.

In a bowl, beat eggs and milk until combined.

In a separate bowl, whisk the eggs and milk until thoroughly combined.

In a large bowl, whisk together the sugar, pureed quince, oil, eggs and milk until well combined.

While zucchini is cooking, whisk together eggs and milk until completely combined into a thin liquid.

Step 3: While food processor is turned on add the egg and milk until the it begins to form a ball.

In a separate medium bowl, combine the following wet ingredients: zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined.

Step 2: Whisk together egg and milk until a bit frothy then coat the cod fillets with flour; shake off any excess flour.

Not exact matches

Add oil, milk and eggs (leave out if you are vegan) and mix until smooth.

In a bowl, beat eggs, milk, salt and pepper until blended.

Make a «volcano» well in the middle (as my son calls it) and pour in the milk, egg, vanilla and melted butter; mix with a fork or whisk until smooth.

In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

WHISK together evaporated milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well blended.

Then add the egg, vanilla and milk and beat until combined.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

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.

In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/8 teaspoon pepper until well combined.

Brush the loaf with milk, egg, or the rest of the tangzhong, and bake for about 35 minutes, until the bread is golden brown.

Stir ingredients until combined, then add the flax eggs and 1/4 cup almond milk.

Meanwhile, whisk together the eggs, milk, and salt until well combined.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

In a medium bowl, mix together the milk, sour cream, and eggs until well blended.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

I whisk the eggs, flour vanilla, some sugar — 2 T. not 1/2 cup, tog, then add the milk and whisk until very smooth.

Beat eggs and salt; add flour alternately with milk, beating until smooth.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

In a large bowl, beat together the egg replacer powder, water, oil, rice milk, and vanilla until well combined.

You soak bread cubes in a mixture of milk and eggs and bake until golden brown.

In a food processor, combine together the butter, sugar, mashed bananas, vanilla, eggs and coconut milk for a minute or two until well combined.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

For something that sounds so utterly decadent, it's surprisingly humble when you slice it — the only sweetness clings to the cinnamon - sugar crusts and the custard is just milk and eggs — you know, until you douse it with a raft of maple syrup.

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

Add milk and eggs, whisking until combined.

In another medium sized bowl mix the yogurt, milk, vanilla paste or extract, melted butter and egg together until well combined.

In a small bowl mix milk, oil, and egg until well blended.

Add bananas, honey, sugar, yogurt, egg, milk, peanut butter, and vanilla in a bowl and whisk together until combined.

In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth and well combined

In a large bowl (this can also be done in a blender) whisk together the eggs, milk, flour, sugar, cinnamon, vanilla, and salt until smooth.

In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.

In small blender, add milk, eggs and 1 cup of pre-cooked sweet potato mash and process until smooth.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough.

Add eggs and 1/2 cup of milk and whisk until very smooth.

Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended.

In a large bowl, combine seasoning mix, eggs, milk and sugar, until well blended.

In a small bowl, with an electric mixer, beat cream cheese, condensed milk, egg substitute, and vanilla until blended.

Add egg, vanilla, milk, and salt and mix until combined.