Sentences with phrase «little of the egg mixture»

Not exact matches

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.

Add the yest mixture and mix just a little, then add the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutes.

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

Around 7:30, I ate a little egg salad mixture of 1 hard boiled egg and 1/2 avocado with just a little salt and pepper.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

Beat the egg yolk with 1 teaspoon water and brush the top of the loaf with this mixture; sprinkle with poppy seeds and, if you like, a little coarse salt, then put in the oven.

I was a little lazy and used garlic salt instead of crushed garlic and I also usedtwo eggs intead of flaxas i made dinner unle the mixture.

Remove from heat and whisk a little of the hot mixture into the egg yolks (to temper the yolks).

Carefully pour a little bit of the egg mixture onto the bread mixture in the ramekins.

• Add some to your favorite meatloaf mixture and then on top before baking • Serve a little over Jambalaya — the sweetness adds a great contrast to this spicy dish • Serve over a nice piece of grilled fish • Dollop a little relish over your eggs • Blend a little and use over cabbage rolls before baking instead of ketchup • Spread over a nice grilled piece of bread and add shavings of fresh Parmesan • Great addition to stews • Wonderful addition to Swiss Steak

Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

This basically means is that you have to add some of the hot milk mixture into the egg yolks, just a little at the time so that the eggs don't cook.

Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk.

However, in the spirit of full disclosure, I was a little distracted when preparing this recipe and put all of the eggs in the mixture at the same time!

Some of my mother's specialties were cheese knishes (farmers cheese with onions and dill, mixed with a little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts held together with a little strawberry or apricot jam, with the dough topped with a mixture of cinnamon and sugar), all of them tightly rolled in the same dough and cut into those perfect bite - sized pieces

Carefully ladle a little of the hot mixture over the eggs, stirring constantly.

Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.

Add eggs, flour and baking powder (if the mixture feels a little thick add 1 tbsp of water to make it looser)

Produce gorgeous swirled eggs by simply adding a little vegetable oil to each container of dye / water mixture.

I did see that the mixture was going to be a little more dry than I would prefer so I added 4 eggs instead of two.

Fold a little bit of the whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites.

Next, with a little coconut oil melted in the bottom of the skillet, I cracked open several eggs, added a bit of water (per Julie's suggestion), made sure the temperature was moderate so the eggs didn't cook too fast (another suggestion from my friends) and began to quickly stir the egg mixture with a fork (Suzie's great tip).

Add a little of the milk mixture to egg mixture in a bowl and whisk to combine (just to be sure your egg mixture doesn't scramble when the hot milk and honey mixture are added!)