Sentences with phrase «of milk mixture into»

Stir small amount of milk mixture into dry ingredients, making a smooth paste.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot.

Pour about 1/3 of milk mixture into the yolks while whisking until smooth.

Pour half of the milk mixture into the flour well.

Not exact matches

Beat a third of the vanilla milk into the butter mixture until incorporated, then a third of the flour mixture until incorporated.

While whisking the yolks, very slowly drizzle about 1 cup of the hot milk mixture into the yolks.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

Pour the milk / yolk mixture back into the saucepan with the rest of the milk, and return the saucepan to the heat.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

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.

I tried this recipe, but instead of putting ingredients into a blender I dumped the tapioca flour in a pot with the warm milk and oil mixture.

Once the milk is simmering, slowly pour a cup of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up the temperature of the eggs).

The nibs are then crushed into a thick paste called chocolate liquor (which, ironically, contains no alcohol), and then added to a mixture of sugar, cocoa butter, milk and vanilla.

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)

Stir a small amount of hot milk mixture into the lightly beaten eggs.

Once the milk mixture begins to boil, pour about 1/3 of its amount into the yolk mixture while mixing until combined.

Whisk in a bit of the warmed milk into the egg mixture, whisking until smooth.

Combine the cold milk and juice mixture and immediately pour into the bowl of the ice cream maker and freeze according to manufacturers instructions.

But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)

Carefully beat about 1/2 of the sour cream & milk mixture into your oil & sugar mixture with the mixer on low speed.

Once the milk is just shy of boiling — it should be at a simmer — carefully pour in 1/3 of it into the egg yolk mixture while whisking constantly.

Place the egg yolk mixture into the saucepan with the remainder of the coffee - milk, whisking all the while.

Pour 1 1/2 cups of the condensed milk mixture into the large bowl of whipped egg whites and use a rubber spatula to gently fold the mixture together.

Slowly whisk 1 cup of the hot milk into the pumpkin mixture.

Temper the yolks by whisking small amounts of the warm milk mixture into the yolks.

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.

When all of the milk mixture has been added, strain the mixture back into the saucepan to catch any curdled bits and ensure a perfectly smooth custard.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Transfer a whiskful of whipped cream into the cocoa power and sweetened condensed milk mixture (1) and whisk until well mixed.

While whisking, slowly and carefully pour some of the hot milk mixture into the bowl with the egg yolks.

After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Then slowly pour the egg mixture into the saucepan, whisking it into the rest of the milk.

Pour the milk mixture into a cheese cloth / nut milk bag (an old pair of tights will do too) and with your hands squeeze out the liquid.

Meanwhile, because I had poured my initial mixture into a glass jar, which was now a rock, I zapped it in the microwave with a drizzle of water, 20 seconds at a time, and at each interval spooned what I could, while it was slightly softened, into the saucepan with the new milk / sugar.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Next you need to temper the eggs, this is done by slowly drizzling about a cup of the hot milk mixture into the eggs, whisking vigorously while you do it.

While whisking vigorously, pour some of the milk into the yolk mixture to temper it.

Stir milk mixture into flour mixture just until free of lumps.

The solution: Slowly whisk a thin stream of the hot milk mixture into beaten raw eggs in a bowl.

Slowly pour about 1/3 of the heated milk mixture in a steady stream into the yolks, whisking the whole time.

Gradually add about 1 cup of the hot milk into the egg yolk mixture to temper the yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.

Squeeze some of the excess milk from the bread slices, and crumble this into the chicken mixture.

Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

Gradually whisk in about 1 cup of the hot milk into the egg mixture.

It's the chia seeds — a great source of protein and omega - 3s — which, when soaked in a liquid (in this case, light coconut milk and unsweetened vanilla almond milk) plumps up with a gelatinous coating, magically transforming a slightly weird looking mixture into pudding.

Simultaneously whisk the egg yolk mixture and gradually add about 2 cups of the hot milk into it to temper.

I did make a mistake and poured milk into oat mixture instead of egg mixture by mistake so it all got mixed together in bowl before it went into the pan - still yummy.

Our oats are batch tested for gluten using the ELISA method and have a high soluble fibre content Preparation Guidelines Pour 50g Amisa oats into a saucepan and add 350 ml of milk or water (or a mixture of the two) and sprinkle in a pinch of salt.