Sentences with phrase «little of the mixture»

Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy — press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.

All the ingredients are safe to eat, so it's best to try a little of the mixture and adjust the seasoning to your liking at this point.

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.

Take a little of the mixture and roll it in you hand to form a small fritter.

Spoon a little of this mixture onto each piece of toast, with a pile of smoked trout, half a teaspoon of pickled mustard seeds and a scattering of cress.

Not exact matches

The chocolate espresso beans are added for a little sweet treat found within a mixture of healthy, protein and fiber packed ingredients.

In fact, the reference in the April issue was a little bit more than mildly annoying, mostly because it was a mixture of fact and fiction.

The most important conclusion to emerge from this «queer mixture of hard data, soft data, thought experiments, and speculations» is that social policy can not afford to ignore what Edmund Burke called «the little platoon we belong to in society.»

It takes very little insight to see that in each case the mediation is a mixture of faith and vested interest.

If the world is a mixture of evil and good, then God is as much responsible for the one as for the other — or as little responsible.

As a skilful cook says of a dish in which there are already a great many ingredients: «It still needs just a little pinch of cinnamon» (and we perhaps could hardly tell by the taste that this little pinch of spice had been added, but she knew precisely why and precisely how it affected the taste of the whole mixture); as an artist says with a view to the color effect of a whole painting which is composed of many, many, colors: «There and there, at that little point, it needs a touch of red» (and we perhaps could hardly even discover the red, so carefully has the artist shaded it, although he knows exactly why it should be introduced).

While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor until smooth, if you're mixture is too thick you may need to add a little more water.

You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut.

Line a baking tray with baking paper and with a heaped teaspoon of the mixture place a blob of mixture onto the tray to form little balls (don't worry if they're not perfectly shaped balls).

Cut in shortening and butter (or all the butter, if only using butter) until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

My normal tale of woe is letting the mixture become too wet, sticking it in the freezer in vain hope of shaping it into sad little patties, and then watching them fall apart on the barbeque whilst consoling myself with a large glass of wine.

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

If not using sun - dried tomatoes (which bind the mixture a bit more), you may need to increase the amount of aquafaba and rice flour a little bit.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot «cereal» mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.

I've never had that with the recipe - sometimes the flour sinks to the bottom of the mixture a little so the first one can be too runny so make sure to stir just before pouring or you could try adding a little but more buckwheat flour!

The chocolate chip cookie layer of these cookies are a little bit darker than usual because I used a mixture of all - purpose flour and bread flour for a chewier crumb.

Whisk constantly until the mixture is pale yellow and slightly thickened, until the half - and - half starts scalding (little bubbles will form at the edges of the pan).

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

You maybe are surprised that this recipe in particular call for Dulce de Leche and I'm sure you are like, that is a little weird, but, let me tell you Dulce de Leche is huge in Costa Rica, we use it in all our sweet desserts, pastries and more, and I'm so happy that I can find it here, because this Arroz con Leche won't be the same without the flavor of this delicious sweet mixture.

Simmer until a little of the liquid evaporates and the mixture becomes thicker.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

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.

I believe it was just a standard 9 × 5 loaf pan, but any size will work, or if you don't have one simply put the mixture between two pieces of plastic wrap or parchment paper and press with your hands to the size and shape you want and then slice with a knife into little «brownies»

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.

If the mixture is still a little thin, I whisk over an ice bath until it's the consistency of a thick Anglaise before molding it.

I think just a teeny tiny pinch of cumin adds a little flavor that makes it sooo much better!As far as making sure guacamole does nt go bad too soon, I like to take some plastic wrap and lay it down on the mixture itself making sure to cover up any exposed areas, then popping a lid on the container.

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.

I weighed 4 pounds (a little extra actually) of pitted peaches and plums and then cooked the fruit, got the sieved fruit mixture that already had one cup of sugar in it and then added 3 more cups of sugar.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

The mixture will be a little grainy and will flatten to cover the bottom of the bowl in a uniform layer; it won't be light and creamy like more traditional cookie batters.

Season the chicken on both sides with salt and pepper, then spoon a little of the remaining balsamic - honey mixture over each piece.

The next flavor base comes from a mixture of onion, garlic and carrot that's pulsed in the food processor to become a sort of paste — a little trick I learned form miss Lidia Bastianch.

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

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

The pureed mixture gets transferred back to the pan, and is covered in chicken stock, the remaining chickpeas, bacon, a little bit of dried rosemary, salt and the ingredient responsible for creating that hearty, depth of flavor — a parmesan cheese rind.

I added a little bit of taco seasoning and salsa and the mixture tastes amazing!!

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.

You may need to add a little water to thin out the mixture, creating more of a pancake mix texture.

I did double the cranberries and walnuts after tasting just because I liked the crunch of the walnuts and a little extra sweetness from the cranberry, and I didn't have to add any extra mayo mixture because of it, everything was well coated.

Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture.

Also added a little bit of the shredded pepper jack to my sweet potato mixture before returning to the skins.

Spread a little of the peanut butter mixture onto a cracker and sandwich together with another cracker.

When the onion mixture has cooled a little, add about 1-1/2 cups of the broth to the blender and puree well.