Sentences with phrase «flour in a small mixing bowl»

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter.

Mix almond flour, softened butter, 3 Tablespoons confectioner's sugar, vanilla and salt in a small bowl until a cohesive dough forms.

In a small bowl rub together the streusel ingredients until everything is well mixed and the flour is coated with butter.

In a small bowl mix the egg yolk and milk and ad them to the flour mixture.

4 Whisk together the dry ingredients: In a small, separate mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

In a small mixing bowl, whisk together flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt.

Take 1/3 cup of the flour and mix it together with the cold water in a small bowl to form a kind of paste.

In the meantime combine your cold coconut oil, coconut flour, tapioca flour, coconut sugar, cinnamon, sea salt and water in a small mixing bowl and stir until a well mixed crumbly dough formIn the meantime combine your cold coconut oil, coconut flour, tapioca flour, coconut sugar, cinnamon, sea salt and water in a small mixing bowl and stir until a well mixed crumbly dough formin a small mixing bowl and stir until a well mixed crumbly dough forms.

Make the leaven the evening before you want to bake the sourdough bread: In a small bowl, mix together sourdough starter, 100 ml water and 100 grams of flour.

In a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumpsIn a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumpsin parts to the olive oil mix (don't dump it all at once or you'll get lumps).

Mix the dry ingredients together in one small bowl - coconut flour, arrowroot starch, cinnamon (if using), baking soda and salt.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

In a small mixing bowl, combine the almond flour, oat flour, cocoa powder, baking powder, and salt.

In separate smaller bowl, mix together the sorghum flour, buckwheat flour, potato starch, mochiko, xanthan gum, baking powder, baking soda and sea salt.

In a small bowl, mix the potato starch flour with a little bit of water until it dissolves.

In a small mixing bowl, whisk together the flours, baking powder, salt.

In a small bowl, mix together butter, 1 cup flour and 1/4 cup powdered sugar.

In a small bowl, mix the sugar and flour together.

For Topping: In small bowl, mix together brown sugar and flour.

While the milk is heating, mix together the sugar, flour and salt in a small bowl.

In small bowl combine apples, remaining flour and cinnamon; mix well.

In a small bowl, mix flour, 1/2 teaspoon salt, nutmeg, and white pepper.

In a small bowl, mix together soda and buttermilk and quickly add alternately with flour to creamed mixture.

In a large bowl sift the flour, add the soften butter cut on small cubes and mix until crumble - like.

In a small bowl, mix the coconut flour, arrowroot flour or cornstarch, paprika, salt, pepper, onion powder and garlic powder.

In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honIn another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin honey

In another small bowl, mix together the agave syrup, orange juice, and sweet rice flour.

In a small bowl, mix flours, salt and xanthan gum.

In a smaller bowl, mix the flour and salt together and then stir it in with the wet ingredients until the dough forms a nice balIn a smaller bowl, mix the flour and salt together and then stir it in with the wet ingredients until the dough forms a nice balin with the wet ingredients until the dough forms a nice ball.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeMix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseedin a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseedIn a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseemix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseemix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Mix together flours, spices, black pepper & sea salt in another small shallow bowl.

To make crust, combine flour and powdered sugar in small bowl; mix well.

In a small bowl mix together flour with xanthan gum.

1 small ciabatta 1/2 ripe red tomato 1 leaf romaine lettuce 1 small handful rehydrated sundried tomatoes veganaise whole grain mustard tabasco sauce To fry the green tomato: In a shallow bowl, mix the cornmeal, corn flour, pepper, and cajun seasoning together.

Mix the blueberries in a small bowl with the 2 Tablespoons of rice flour and stir lightly to coat the blueberries.

In a small bowl, mix together flour, brown sugar, and quick - minute oats.

In a small mixing bowl, combine the ingredients: all purpose flour, rice flour, cardamom sugar, baking soda, vegan butter and crumble between your fingertips until it resembles sand.

In a small mixing bowl, mix together all ingredients for the batter (Rice flour, All purpose flour or maida, salt, and turmeric) with approximately half a cup of water.

Mix the flour, turmeric, and lemon zest in the bowl of a food processor or stand mixer fitted with the dough hook attachment, Lightly whisk together the eggs in a separate small bowl, then slowly add them to the flour as the processor / mixer is running.

In a small mixing bowl, whisk together the flour, sugar, and salt.

In a small bowl, mix flour, salt, baking soda, and cocoa.

mix egg yolk, cream, and vanilla in a small bowl and then add to flour mixture, stirring until you have a nice dough

In a small - medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

In a separate small mixing bowl, stir together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew.