Sentences with phrase «low speed blender»

For lower speed blenders, add the ice a little at a time.

Just a tip for making the red smoothie, roasting the beets for an hour in foil at 400 degrees F and then cooling them in the fridge till totally chilled works great for low speed blenders and it tastes yummy!

Not exact matches

(You need a high power high speed blender to do the job as most low end blenders are not up to the task.)

With the blender running on low speed, drizzle in the olive oil and blend until it just becomes emulsified, this will take under a minute.

Add the bananas to a food processor or high - speed blender and blend on low, scraping down the sides until bananas transform into soft serve.

Add pineapple chunks and almond milk to a high - speed blender or food processor and blend on low, scraping down the sides every now and then until thick and smooth mixture forms.

Add frozen bananas to a high - speed blender or food processor; blend on low and shove bananas into blade until smooth and whipped consistency forms.

After the time is up, turn your blender on a low setting and start blending, blend until smooth (you can up the speed a little but a low speed works just fine).

Add thawed berries and milk of choice to a blender and blend on low, gradually increasing speed until combined and smooth.

In a high speed blender or food processor, blend frozen bananas on low making sure to push them into the blades every now and then until completely mixed.

Add the corn, hot water, and salt to a food processor or blender and blend on low, then increase the speed up to high until the corn becomes very smooth.

If your blender doesn't have a grind function blend on a low speed.

Blending may be done by hand or with a spoon, or low speeds of a blender or electric mixer.

Simply toss the ingredients in the blender, blend on low speed until everything combines, increase the speed until the hummus is smooth, and ta - da!

Add in rest of ingredients and mix in blender on low speed until well blended.

For almonds, pulsate on low to medium in high speed blender for chopping, adding a dash or two of salt.

I might have to check out their blender too, since all I have is a low - speed standard blender.

Add the gelatin in water to the blender and then add remaining boiled water slowly and the remainder of the ingredients making sure that the blender is on a low speed

Add the canned tomato, lemon juice, sugar, salt, cumin, cayenne, and garlic powder to a blender **** and blend on low speed just until spices are mixed in.

Transfer to blender, add chipotle chile, and blend on low speed until Sauce is smooth.

Blend briefly, then stream in 8 ounces of hot butter while the blender is running on low speed.

Tightly close the lid of the blender and using a low or medium speed, blend thoroughly using the tamper.

Put all of it in a powerful blender and start a low speed.

Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops.

In the container of a blender, place milk, pumpkin purée, sugar, melted ghee, vanilla bean seeds, and eggs; blend on low speed until combined and smooth.

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

Once the agar has dissolved, slowly pour in about a third of the mixture into the blender with the blender running at a low speed.

Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

Add the almond butter while the blender is still running, at a low speed.

Remove cap from hole in lid, cover opening with a kitchen towel, and start blender on lowest speed to prevent hot liquid from splashing out the top like a geyser.

Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 minutes in a high - speed blender and longer if needed.

Place all the crust ingredients in a high - powered blender and process at low speed until the mixture starts to clump together.

Starting with a low setting, increase the speed of the blender until the mixture is completely smooth.

Secure lid and blend (from low to high if using a variable - speed blender) until smooth.

Blend everything except the salsa on low speed in the blender.

Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up.

Mix in the orange zest on the lowest blender speed setting or by hand with a spoon.

Place egg in blender and blend on a medium speed Now you can pour in the lemon juice and add the sea salt blend again for 30 seconds Very slowly drizzle in olive oil through the top of the blender and blend until smooth on the lowest speed The mayo can be stored in a glass jar in the refrigerator for up to 14 days

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

If you're using the blender, you will need to keep the speed low, and use the tamper to keep the mixture moving.

Purée on low in the blender, gradually increasing the speed.

Quickly pour the juice and gelatin mixture into the blender with the fruit and yogurt and blend on LOW speed until just combined.

And to share how I do it, I used to soak them up ahead of time, but became lazy, so I just put a glass of water in the bottom of the blender with a tablespoon of chia and run it on the lowest speed to stir.

Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

With the blender covered and running on med - low speed, add in the fruits, then seeds and powders, followed by the tahini.

Or, transfer the soup to a high powered blender and blend on a low speed until it becomes thick and creamy.

Starting at a lower speed, drizzle the olive oil through the hole in the top of the blender lid.

Instead I make my own dressing with about 1/2 cups of walnuts, enough water to cover the walnuts, a squeezed lemon, a raw garlic clove and a bit of low salt soy or tamari sauce, mixed in a high speed blender till smooth and it's delicious on salads and vegetables.

Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops.

With the processor or blender running on low speed, start adding your oils very slowly.