Sentences with phrase «mix oil and sugar»

Mix the oil and sugar in a separate bowl and beat in the egg.

In a bowl, mix oil and sugar with a whisk.

I usually use the recipe from the Post Punk Kitchen, and they stress the importance of mixing the oil and sugar thoroughly to make a caramel, as this is when an important chemical reaction takes place, or something like that.

Not exact matches

In a large bowl, cream together the coconut oil and sugar with a hand mixer.

In a mixer or very large food processor, blend the oil, butter and sugar well.

To make the shrimp, combine the shrimp, 3 tablespoons of the oil, the sugar, 1/3 cup of the rice flour, the baking soda, scallions, and pepper and mix well.

I mix the sugar and oats with some coconut oil and apple cider vinegar, as they both work to smooth, soften and moisturise the skin while you scrub so that your whole body looks and feels deliciously soft after you use this.

While the apple cooks, place the almond flakes, ground almonds, pumpkin seeds, chia seeds, coconut sugar, melted coconut oil, maple syrup and cinnamon into a bowl and give it a good mix with your hands.

Using a hand mixer, beat coconut oil and sugar in a large mixing bowl.

In a different bowl mix together the apple sauce, almond milk, soy yogurt, oil, maple syrup, brown sugar and vanilla extract.

Seriously though, I use this to mix with coconut oil and cacao powder for a low - sugar AWESOME quick fix for chocolate cravings.

Mix with some olive oil, salt and sugar.

Mix until thoroughly combined and the oil has moistened all the brown sugar.

In another mixing bowl, combine the brown sugar, egg, applesauce, oil and vanilla.

In your mixing bowl, beat together 2 cups of solid - packed cooked pumpkin, 1 cup sugar, 1 cup brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

The gingersnaps are finely ground and then mixed with oil, water, and powdered sugar to make the base.

In mixing bowl, combine olive oil, vanilla and sugar.

In a bowl, mix together the brown sugar, egg, applesauce, oil, molasses, ginger, cinnamon, cloves, black pepper and vanilla.

In a medium bowl, beat together with an electric mixer the canola oil and sugar.

In your mixing bowl combine pumpkin, sugars, applesauce and the extra virgin olive oil.

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3 - 4 minutes, until light and fluffy.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

Mix your sugars, oil, eggs, pumpkin and banana in a separate bowl.

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

For the cake: In a medium - sized mixing bowl, beat together the butter, oil, and sugar / Splenda until fluffy.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

In medium size bowl, mix molasses, eggs, buttermilk, oil and sugar.

In a food processor, combine cold coconut oil with coconut sugar and mix for a couple of minutes until well combined.

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed.

Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix until everything is well combined.

To make the graham crust combine the crushed graham crackers, melted coconut oil (or butter), along with the dash of cinnamon and coconut or brown sugar in a bowl and mix throughly, coating all the crumbs.

In a separate large mixing bowl, mix together sugar, oil, and dairy - free milk.

Add sugar syrup until dissolved, remove from heat, add coconut oil and stir until the oil is melted and everything is well mixed.

Mix mashed bananas, brown sugar, oil, and eggs together in a blender.

Whisk in the yogurt, oil, sugar, and vanilla, mixing until smooth.

The filling, which calls for curd cheese, eggs, vanilla custard, and that weird vanilla sauce mix was made with yoghurt, starch, sugar, chickpea flour, and coconut oil instead.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

In the bowl of a stand mixer, beat together oil and sugar until well incorporated.

While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer.

In a large mixing bowl whisk together the nut butter, maple syrup, brown sugar, cashew milk, sunflower oil, and vanilla.

In a large mixing bowl add honey, coconut oil, vanilla, salt and brown sugar.

Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.

Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth.

Add the oil, sugars to a mixing bowl and beat until smooth.

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

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)

Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the cauliflower in the mixture in the fridge for 30 minutes to over night.

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

Mix together egg, yogurt, oil, and brown sugar and mix weMix together egg, yogurt, oil, and brown sugar and mix wemix well.