Sentences with phrase «of your spatula in»

Wet the end of your spatula in water before turning the pancake.

Although the parents testified in Court that their choice of the name Spatule referred to a beautiful bird and not the kitchen instrument, the Court granted the Registrar's Motion, holding that most people would immediately think of a spatula in the usual sense, and therefore the name invited ridicule.

Not exact matches

There is honestly no reason to own any other type of spatula, unless you work in a pancake restaurant.

«In each chapter, I found myself searching my own heart and remembering that whether I do it from the end of a spatula or a scalpel or a pen, my true calling as a woman is to bring glory to God.»

Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny — if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

You need to grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combineIn a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combinein the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combinein the finely diced apples and fold them into the batter until well combined.

With the mixer on medium speed, beat in the eggs on at a time, using a rubber spatula to scrape the bottom and sides of the bowl between additions.

Add chorizo in center of pan and using your spatula break it up to smaller pieces and let cook 2 - 3 minutes before mixing with potato mixture.

Using a slotted spoon or spatula, place about half the raviolis in your pot of boiling water.

Turn the mixer of and with a spatula fold in the flour.

Once the first batch of raviolis are done in the boiling water, using your slotted spoon or spatula, transfer them to the hot ghee.

Silicone microwavable bowls — the same material used in colorful bakeware / cooking utensils (spatulas, muffin liners, cake pans, etc) is now available in the form of microwavable popcorn bowls (with 100 % silicone lids).

Use a spatula to create 4 small wells for the eggs, and place a bit of the remaining ghee in each well.

In a large mixing bowl, combine half of the diced onion (1 1/4 cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.

Mix with a rubber spatula, carefully to crush all of the cereal, until all of the cereal is coated in marshmallow.

Press mixture down with the back of a spatula or spoon to ensure it is even and place in the freezer to set for approximately 15 minutes.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Hi Sayed, I would say around 40 folds — make sure you scrape the bottom of the bowl with the spatula, otherwise you can get bits of almond paste that aren't mixed in well.

Make the pine nut topping: In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.

Take a spatula full of dough, and put it in the middle of a piece of parchment paper.

In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy — use the back of spatula handle to press down on the salmon).

Using a rubber spatula, gently fold one - third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed.

In the bowl of a stand mixer fitted with the paddle attachment, bet together butter and sugar at medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse.

I melted the chocolate in the microwave and spread it on a sheet of parchment paper with an offset spatula.

In the fourth photo of the collage above, you can just make out the browned rice, scooped up just beneath the spatula.

Then I got bored and wanted raspberry sauce, so I used a spatula to stir and push down in the strainer until I got most of the raspberry goodness out.

Dip 1/2 of each cookie in the melted chocolate, or spread 1/2 of the top of each cookie with melted chocolate using a flat - edge knife or a small rubber spatula.

I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I'm not sure if its even necessary), and that's it.

Working with a rubber spatula, carefully fold in the dry ingredients and the sour cream alternately — 3 additions of dry ingredients, 2 of sour cream.

Add ground powders to the bowl of meringue and begin to «knock down» the mixture by folding in with a spatula.

Today we're celebrating the first baby for Joanne, the creator of the food blog Fifteen Spatulas, and her husband Pete in welcoming their new baby boy James to this big, bold world.

you want to keep folding until the batter is «lava - like» - basically, it should fall from the spatula in thick ribbons that slowly ooze back into the rest of the batter.

Pour wet ingredients into flour mixture and stir with a rubber spatula to mix all ingredients together, being sure to get all dry ingredients mixed in from the bottom of the bowl.

The mixture should fall from the spatula in long, thick ribbons, like slow - flowing lava, and the surface of the mixture should smooth out within 30 seconds.

Add another third of the egg whites, folding it in gently with a spatula.

Using an offset spatula, transfer each cake in a cake holder, gently scraping excess glaze from the bottom edges of the cake.

Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed.

And since the fall of means lots of family and friends gatherings, this dessert is great to take in one pan with just a spatula for serving.

Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.

Remove the bowl from the stand mixer and dump in the M&M s. It's a good idea to mix these in by hand with a rubber spatula or a wooden spoon... I have ruined a few batches of these by letting the stand mixer crunch up all those delicate M&M s.

Make sure you scrape the bottom of the bowl with the spatula as you fold in the butter and flour to make sure you get the molasses mixed in well.

my counters are covered in a thick blanket of flour and powdered sugar, red and green sprinkles can be found in every corner, and the sink is a never ending pile of greasy bowls, dye stained quirt bottles and spatulas of every size.