Sentences with phrase «mixture gets thick»

Then add the avocado and salt, and stir until the mixture gets thick.

As the water evaporates, the mixture gets thick and you can see the oil rise to the top.

Once the mixture gets thick, add in the salt, vanilla and whipping cream 1 tablespoon at a time.

Insanely delicious!!!!! Would just like to know if it is necessary to soak the oats, chia seeds and flax seeds over night or is it sufficient to do it in the morning and let it stand for 5/10 mins???? I noticed that because of the chia seeds the mixture gets thick very fast and already tastes delicious and ready before I put it in the fridge overnight!

Not exact matches

I'm not sure how thick theses are supposed to start off being so as I don't think I'll get a reply back within the next 5 minutes I will keep out around 1 1/2 cups of the mixture and save that for later.

The smaller the loaf tin, the higher the mixture will be and then you will get thicker slices out of it.

The trick is to let the mixture get hot enough for the cornstarch to cook, which will be obvious when you stir the pudding and it is thick enough to leave a trail.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

Pulse beans in food processor until mostly smooth, scrape into a bowl and add onion mixture, ground and chopped nuts, breadcrumbs as needed until you get a thick consistency, slightly sticky and not crumbly.

Return the mixture into the pot and cook while constantly whisking on a medium - high heat until you get a thick pastry cream.

Once the mixture starts getting thick, add in the cream or milk 1 tablespoon at a time while beating until you get the desired consistency.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

It is easier to add than to take away, so start by adding 1/2 tsp at a time to the thicker mixture until you get an icing that when it falls back on itself, leaves a trail but eventually levels out.

Process the mixture until you get a thick dough - like consistency just like cookie dough.

Sarah, the mixture is super thick and was a chore to get out of my Vitamix.

Every time since then, the caramel gets really thick after used the cream mixture and burns before reaching 248.

I have actually had hummus come out VERY smooth in the Blendtec or Vitamix, but it concerns me a bit, putting that thick of a mixture in there and letting it go long enough to get smooth enough.

So for the second, I let the mixture sit until it it got very thick (cool) & then mixed & spread it over the pan, then immediately placed into the freezer until set.

Each of us saw the other's eyes light up — the mixture had gotten thick.

Add water if the mixture gets too thick.

If that layer is too thick, get another rimmed baking sheet and divide the mixture between the two.

Dip chicken into flour, shake off excess, then dip into egg mixture, then press into breadcrumb mixture to get nice thick coating.

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

Return the mixture into the pan and continue to cook while whisking constantly on medium - low heat, until you get a uniform and thick cream.

2 Meanwhile, in a food processor just add all the ingredients for the Raw vegan pesto and blend it for 5 minutes until you get a smooth and even texture, if the pesto is to thick you can add more olive oil to the mixture and if it is too thin you could add more nuts, but usually this recipe works perfectly for me.

Sometimes I get kale that is a thicker variety and while it tastes the same, it requires a little longer cooking and a little more olive oil added to the processor to make the mixture the right spreadable consistency.

The mixture will become thicker and gain a pudding like texture, it will even get a little shiny on the surface.

If you are using the cauliflower option, you can probably get away with leaving out the starch completely, since the mixture will be thicker on its own.

You may need to add a little more liquid to get your blender going but don't add too much as you need a thick mixture.

Wait for a few minutes for the mixture to cool down and get a bit thicker.

If mixture is too thick, add a splash of milk to get to a pourable consistency.

Stir continuously till the mixture darkens again, gets very thick and smooth, and the cornstarch is cooked, about 6 to 7 minutes.

Blend one last time until you get a thick but homogeneous mixture.

If you try again, just add as much additional protein powder as you need to get the mixture thicker and roll - able, and / or add additional coconut flour, a teaspoon at a time.

The mixture begins to change colour, becomes thick and the raw smell goes away as it gets cooked.

Be careful not to let the mixture get too thick — it will thicken as it cools.

If you try again, just add as much additional protein powder as you need to get the mixture thicker and roll - able.

Add to hot apple mixture and cook till it starts to get thick.

A head of cauliflower gets cut into thick slices, dredged in flour, a mixture of non-dairy milk and chickpea flour, and herbed breadcrumbs.

Let this come back up to a boil and stir constantly until mixture gets a little thicker than it started, about 5 - 7 minutes.

Mash the garlic into the mixture and then add the water as required to get a desired consistency (you want it not too runny but certainly not a thick paste.

Stir the mixture occasionlly and add more hot water if it starts getting too thick.

Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40 — 50 minutes.

The mixture is going to get bubbly and thick and brown.

Stir the date mixture into the bowl with the oat / coconut / almond mixture and stir until you get a thick dough.

You may need to to scrape down the sides a few times during blending because the mixture gets so thick and creamy.

Stir in more quick oats as needed to get the mixture dry and thick enough to roll into balls.

Blend this mixture until you have a thick, pancake batter - like consistency (if you have to add a bit more water to get the batter moving, go for it).

Mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until coMixture is going to get super thick but slowly stir and just fold the chocolate mixture over until comixture over until combined.

Next, add the blended mixture into the large bowl of dry ingredients, and stir everything together with a spatula until you get a thick dough.