Sentences with phrase «juice mixture into»

Strain the orange juice mixture into the yogurt and mix until fully incorporated.

After the stomach empties the food and juice mixture into the small intestine, the juices of two other digestive organs mix with the food to continue the process of digestion.

Pour orange juice mixture into your popsicle mold of choice and freeze!

Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.

Strain the apple juice mixture into the blender to make sure only the liquid comes through.

Pour carrot juice mixture into flour mixture, and stir to combine.

Not exact matches

Once everything has cooked pour the mixture into your blender with the lemon juice, chilli flakes, miso paste and almond milk.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

- Incorporate an acid into the sugar / water mixture (lemon juice, vinegar, cream of tartar); this keeps the sugar crystals from joining together.

Stir lemon juice into tomato mixture, then add the shrimp.

Mix in lime juice and cilantro into onion mixture, and let sit for 5 minutes.

For a lemon panna cotta, to your recipe I'd add 5 - 6 tablespoons of lemon juice, depending on how tart you like it, grated rind from 3 - 4 lemons (again, to taste), and a little more gelatin, straining out the rind when you pour the mixture into the molds.

Add olive oil, salt and pepper to lemon juice in the bowl and, using your hands, massage the mixture into all surfaces of the chicken.

Then pour the mixture back into the soup and, then add lemon juice.

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)

Stir this into the apple mixture until any juices that have escaped into the pan have thickened up.

Over medium heat, drizzle just a little of the slurry into the juice / broth mixture, stirring well, and bring to a simmer to thicken the glaze into a gravy.

Combine the cold milk and juice mixture and immediately pour into the bowl of the ice cream maker and freeze according to manufacturers instructions.

In another bowl mix your maraschino cherry juice into the mixture.

In another bowl mix your fresh meyer lemon juice into the mixture.

Squeeze the juice of one lemon into mixture.

Turn off heat, stir in lemon juice and 2 tablespoons parsley, then stir chicken mixture and peas into sauce.

5 Put beef and onions in big pot, add tomatoes, water, lime juice, sugar: Into a 6 - quart thick - bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar.

Stir green onion, water, and honey into reserved lime juice mixture.

Squeeze any juice from the jalapeño into the mixture and discard the pulp and seeds.

Stir into the beef mixture along with remaining 1/2 cup whole beans and lime juice.

Scrape tomato mixture and any accumulated juices into bowl with squash.

Chicken thigh fillets cut into thin strips — marinate in chicken stock, tiny bit of lemon juice, tiny bit of sesame oil, and a mixture of corn starch plus a tiny bit of water (just enough to make into a paste).

I used about 1 tsp Ceylon cinnamon, 1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon.

Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice.

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

Once milk and juice is hot enough, pour 1/3 of liquid into eggs mixture and whisk well until combined.

Dip glass in a little bit of juice and dip into sugar / salt mixture.

1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put in a large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass jars and cap them

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

In a large glass measuring cup or medium bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.

Stir juice, basil and cashews into rice mixture.

While the ribs are chilling, pour any pan juices into a bowl and whisk them together with a mixture of hard cider, cider vinegar and your favorite barbecue sauce.

mango schnapps into condensed milk mixture along with puree and lemon juice.

Chuck rinsed cashews, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and an extra 1/4 cup / 60 ml of water into a blender.

Pour the tahini mixture into a bowl and add the garlic, yogurt, lemon juice, olive oil, salt and pepper.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Later that night, I watched with dismay as the vermillion pomegranate juice I whisked into a mixture of sugar and eggs went from bright red to unappetizing mauve before my perplexed eyes.

To use, add 1 tsp of the mixture into a blender or shaker cup along with 1 cup of liquid (water, milk, juice, etc.).

In a small bowl, whisk together the sugar and starch then stir it into the cherry - blueberry mixture along with the lemon juice.

Mango Citrus Vinaigrette: Puree a half a cup of diced ripe mango in a food processor, squeeze the juice of half a lime into the mixture.

Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

Add the butter and orange juice and, if working by hand, cut the butter into the flour mixture using 2 knives or a pastry cutter (if using a food processor, pulse 15 - 20 times or until it forms a rough crumb).

In a small bowl, lightly whisk the egg and egg yolks together and pour into the flour mixture; along with the lemon juice.

Squeeze juice from two lemons into salsa mixture and stir to distribute.