Sentences with phrase «mixture until soft»

Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion mixture until soft.

Method: Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion mixture until soft.

On low speed, beat in the flour mixture until a soft dough forms.

Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms.

Fry the plantains in the mixture until soft, turning once.

Beat in flour mixture until soft dough forms.

Stir and knead the mixture until a soft dough ball forms - add more flour or warm water as needed.

Beat the mixture until soft peaks begin to form.

Using an electric mixer, beat chilled chocolate mixture until soft peaks form.

Using a whisk, whip mixture until soft and fluffy.

Not exact matches

Stir occasionally until mixture is soft, translucent and fragrant (3 - 4 minutes).

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

The roasted sweet potatoes and beets are so sweet and tender, while the sprouts go nicely crispy and the kale is sautéed until it's nice and soft so you get a great mixture of textures.

You really need to steam the sweet potatoes first until they are completely soft otherwise the mixture won't cook properly!

Slowly sauté and stir the spiced onion mixture until the onions are quite soft, about 5 minutes.

Add red pepper and cook until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally until mixture is thick and has the consistency of jam, about 20 minutes or more.

Insert candy thermometer and boil until mixture reaches soft ball stage.

Divide the mixture between the molds and bake for about 10 - 15 minutes or until the fondant has risen in the center, set on the edges but still soft in the center.

Transfer mixture to your pan, align it using a palate knife and bake for 12 - 17 minutes or until the brownie is firm on the sides but still slightly soft in the middle.

Just add the peanut butter immediately after it reaches soft ball stage and stir until it melts into the mixture.

Reduce the heat to medium - low, and let the mixture simmer (you will hear the cranberries pop), stirring occasionally, until the berries are soft and begin to break down, and the liquid is thick (about 10 minutes).

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.

Strawberry jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook over medium - low heat until the strawberries are soft and mixture thickens slightly.

Add the sugars and beat, on medium high speed, until the mixture is soft and fluffy (this will take about 3 - 4 minutes).

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

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)

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches «soft - serve» consistency.

Add the dry ingredients and stir just until the mixture comes together in a soft, slightly sticky dough.

Slowly beat in the flour until the mixture forms a soft dough.

Let this mixture stand 2 hours or until the seeds become soft.

When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth.

Mix all ingredients for the filling and simmer them until the mixture is soft and gooey.

Add beans, corn and egg; using a spoon, combine thoroughly until the mixture has the consistency of a soft dough.

To assemble: Remove the cheesecake mixture from the refrigerator and let sit at room temperature for 15 - 30 minutes or until soft enough to pipe.

Reduce the range heat to medium heat and let the mixture cook, covered, until the okra is soft and the water has been absorbed, about 5 to 7 minutes, stirring occasionally.

Add the tomato, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until soft and mixture is pulpy.

Leave to proof for 20 additional mixtures and then bake at 450 degrees F for 20 minutes or until golden on top and soft in the middle.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

Pour the mixture into the baked tart shells and return for further baking in the oven for about 7 - 8 minutes, or until the filling is set at the edges but still slightly soft at the center.

In a bowl of a mixer with a paddle attachment place butter, sugar, salt, vanilla and orange zest and blend at high speed until the mixture is creamy, airy and soft.

Sprinkle the crumble mixture over the vegetables and cook for 1 hour or until the vegetables are soft and the crumble topping is golden brown.

Simmer rapidly over medium heat, stirring frequently to prevent sticking, until the figs are very soft, most of the liquid has evaporated and the mixture is thick and syrupy, about 25 minutes.

Blend until mixed together and the mixture forms a soft clump.

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

Cook for 10 - 15 minutes, stirring constantly, until the mixture is quite thick... like a soft - set pudding.

No Churn Coffee Ice Cream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.