Sentences with phrase «mixture down the side»

Poured the chocolate mixture down the side of the bowl and folded the mixture in as gently as possible.

Pour the hot sugar mixture down the side of the mixing bowl with the bloomed gelatin, making sure it doesn't hit the whisk.

Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture.

Turn the mixer on low speed and slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.

Scrape the sides of the processor periodically and push the mixture down the sides.

You may need to scrape mixture down the sides of the bowl.

With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5 — 7 minutes.

Remove from the heat, add the vanilla and pour the hot sugar mixture down the side of the mixing bowl with the bloomed gelatin, making sure it doesn't hit the whisk.

Slowly pour the warm chocolate mixture down the side of the bowl while the mixer is on low.

Not exact matches

Brush the cut side of the banana halves with the sugar mixture and place the bananas cut side down on the grill.

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.

Place one ball on each side of the waffle iron and press down slowly so the mixture spreads out, cook for 7 - 10 mins until firm and crisp.

Pour the chocolate mixture (cooled to room temperature) over the top of the bombe, allowing it to run down the sides.

Remember to stir and scrape down the sides of mixture, adding extra broth if needed to keep everything moving and ensure a smooth mixture.

Alternately add in the flour and corn syrup mixture, beginning and ending with the flour and scraping down the sides of the bowl between each addition.

Gradually add the sugar and beat for 2 - 3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula.

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)

Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together.

Place slice of bread, butter side down, on pan and top with 1/4 of beef mixture.

Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).

After two minutes, turn food processor off and use a spoon to scrape the almonds down from the sides of the processor and stir the almond mixture.

Continue to blend, scraping down the sides as needed, until the mixture is smooth and combined.

With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl.

Add the remaining ingredients and process for 20 seconds at a time, scrapping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

Scrape down the sides of the bowl and process again, just until the mixture becomes sticky.

Push the remaining mixture down evenly into the base and sides of the prepared tin.

Using a spatula to scrape down the sides, turn out the mixture onto a piece of wax paper or plastic wrap.

The mixture is supposed to go down the sides and under the cake acting like a sponge.

Continue to cook, without stirring, until mixture is a deep amber color, brushing sides of saucepan with water as needed to wash down any crystals that may form.

Gradually beat in sugar and continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes.

Add the remaining banana mixture in two additions, beating for 20 - 30 seconds after each addition, scraping down the sides of the bowl as necessary.

In multiple additions, alternate mixing in the flour mixture and the milk, scraping down the sides if necessary.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula.

On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.

Press mixture firmly into pan and slightly up the sides (using a flat bottomed measuring cup to help pack it down and smooth out the surface is helpful).

Place a large spoonful of the squash mixture in the middle of each corn tortilla, sprinkle with cheese, roll - up, and place seam - side down in the baking dish.

Either do this by pushing down on the mixture with a small glass (a shot glass is ideal) or moving some of the mixture from the middle up the sides with the back of a teaspoon.

(Scrape down the sides if needed) • If mixture doesn't stick well when pressed together, add syrup and pulse again until incorporated.

Spread about 1/4 cup of the chicken mixture in the center of the tortilla, roll it up and place it at the end of the dish with the end side down.

Puree the ancho mixture with the tomatoes in a blender or food processor until quite smooth, stopping to scrape down the sides of the blender and adding more liquid as needed.

Scrape down sides of bowl numerous times to ensure all lumps are out of mixture.

Beat the melted chocolate mixture, vanilla extract, maple syrup, and beet puree into the butter / sugar / egg mixture, scraping down the sides of the bowl as necessary.

Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.

Place half of this mixture into a food processor and pulse about 7 times, then scrape down sides.

This filling mixture is kind of like playdough ~ very pliable... so to make my circles I just scooped up a tablespoon or so with a spoon into the palms of my hand, rolled into a ball, then pressed it down and then rotated it while pushing the sides around to even them out;)

Add flour mixture; mix, scraping down sides of bowl, until well combines.

In another large bowl, cream together the butter and the 1 cup sugar until the mixture is fluffy and light, and continue to beat for a total of 5 minutes, scraping down the sides of the bowl.

Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes.

Add second half of dough to processor and blend mixture, scraping down sides, until parsley mixture is distributed evenly throughout dough.