Sentences with phrase «mix with a hand mixer for»

In a medium bowl, add heavy cream and mix with hand mixer for 4 - 6 minutes until cream forms medium peaks:

Not exact matches

The bullet points below for Amazon's Paperwhite, for instance, mix positive benefits (read with one hand and battery lasts weeks) with problems that are avoided (no screen glare and read without eyestrain).

Whatever your view of these celebrities, I for one am thrilled to hear their voices mixed with others who know first - hand the true cost of porn.

The Exodus narrative — that we were slaves to a Pharaoh in Egypt, and God brought us out of there with a mighty hand and an outstretched arm; that a mixed multitude left Egypt with us, which teaches us that freedom is not for us alone — is central to Jewish identity.

Iraq is a big land and has many bordering countries and a population of many Races, and many Religions and Faiths that were known or unknown beliefs... all of those lived in harmony during S - adam regime and every body was practicing his rights with out fear or with just a little fear But now having messed up the whole setup and the control of this mixed nation that were under a secular umbrella has cleverly for some ended it to be handed to Religious extremes at all sides of borders who are now fighting each other for taking control over the country or having it divided in to pieces.

Toss in olive oil, salt and pepper, mixing with your hands for a couple of minutes.

Beat aquafaba with an electric hand mixer for 1 minute.

Remove from the blender and add the raisins, mix them into the mixture — it's easiest to do this with your hands as its too sticky for a spoon.

Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky.

In a stand mixer or with a hand mixer, beat eggs on high for 4 - 5 minutes until a pale yellow color.

In a large bowl, with a hand mixer or stand mixer, beat eggs and 1 cup sugar on medium speed for one minute.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

With a hand mixer, beat the egg yolks with the sugar for a few minutes, until fluffy and pale yelWith a hand mixer, beat the egg yolks with the sugar for a few minutes, until fluffy and pale yelwith the sugar for a few minutes, until fluffy and pale yellow.

But sometimes it is helpful for the last bit of flour to turn it out of the bowl and mix with your hands until the dough is smooth.

Beat for 30 seconds with a hand blender or standing mixer.

I'm assuming I continue mixing it in the bowl with the dough hook for an additional 2 minutes — am I correct, or do you take the dough out to hand knead the dough for 2 minutes?

I use a KitchenAid stand mixer with a flat beater to make the batter for my buttermilk pancakes, but you can use a hand mixer or whisk.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.

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.

For the filling: In a bowl with a hand mixer, beat together almond meal, 1/4 cup confectioners» sugar, egg white, and almond extract until it has formed a paste.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chimix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chimix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiMix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Mix all ingredients, except for the chocolate, in a bowl until you get a soft dough that you can shape with your hands.

For Royal Icing with Egg Whites: In the large bowl whisk the egg whites with the lemon juice (can use an electric stand mixer or hand mixer).

Beat with a hand mixer on medium speed for 2 minutes.

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

For the buttercream, beat the softened butter and Bailey's with an electric hand mixer or free standing mixer until very soft and fluffy.

I've made this recipe for several years and loved it every time, but apparently switching from giving my arm muscles a workout with the hand mixer to using the Kitchenaid caused me to overmix the dough.

With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessWith a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necesswith the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary.

Beat in flour (with a wooden spoon or paddle of an electric mixer) half at a time to make a smooth batter — beat for 3 to 4 minutes with a machine or 5 minutes by hand.

There is only one problem — I don't have a mixer for dough What do you think would be the best option for kneading by hand: Whisk the eggs and mix then with the milk?

For Frosting: With hand or stand mixer cream together the cream cheese and butter.

The directions are for making them by hand, but using a kitchen aide mixer with a dough hook is definitely the easiest route.

For the people having trouble with the mayo (i.e. no immersion blender), I used a hand blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit in the fridge and it thickened up into a great mayo - consistency in about an hour.

Add the yeast packet and continue to beat for several minutes (may stir by hand or use a stand mixer with a flat paddle attachment — this dough is too thick to use an electric hand mixer).

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Add the vanilla and honey and beat with a hand mixer for 10 - 20 seconds.

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

Working with a stand mixer fitted with a paddle attachment (I just used a hand mixer because I didn't feel like dragging out the KitchenAid), in a large bowl, beat the butter at medium speed for about a minute until softened.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined.

Whip for 2 more minutes with the hand mixer.

I don't have a mixer so I mixed by hand then covered with plastic wrap and let it sit for an hour.

Whip on the highest setting with a stand mixer or hand mixer for 5 minutes until peaks form and completely whipped.

For Filling: In the bowl of your food processor or electric mixer (or with a hand mixer), place the cream cheese and beat until smooth and free of lumps.

Then, the dough is kneaded — again, either by hand or machine (using a dough hook with a stand mixer or bread machine)-- for several minutes until it takes on a soft, smooth appearance.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners» sugar and meringue powder until combined.

Then, add the milk and blend it for 30 to 60 seconds with your hand mixer or in your stand mixer and it becomes a super smooth cake batter.

Add the liquid mixture into the flour mixture and beat on medium speed with a stand or hand mixer for 30 seconds.

It seems that the paragraph about mixing with a stand says «add flour and salt» but for the paragraph about mixing by hand, the salt was omitted.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).