Sentences with phrase «oil and egg until»

Stir in coconut oil and egg until all dry ingredients are incorporated.

In a small bowl, whisk together the oil and egg until it thickens.

Stir in coconut oil and egg until all dry ingredients are incorporated.

Not exact matches

Add oil, milk and eggs (leave out if you are vegan) and mix until smooth.

Dredge the stuffed chiles in the flour, dip them into the egg whites and then deep fry them in the oil for 2 minutes per side, or until golden brown.

Add eggs, oil, and water and stir with a rubber spatula or wooden spoon, until just combined.

In a non-stick skillet, heat oil over medium - high heat and fry egg until the whites are set, about 3 to 4 minutes.

Beat together the oil and honey until combined, then add in the eggs and beat them in one by one.

Heat oil or butter in a skillet and cook eggs on high until scrambled 5 - 8 mins.

Add the buttermilk, eggs, and olive oil and stir until almost combined.

Cream the oil and sugar together until combined the add the room temperature egg and vanilla and beat together.

In a medium bowl, whisk the vegan eggs, maple syrup, oil, applesauce, orange zest, orange juice, and vanilla together until combined.

Add in the coconut oil, eggs, and vanilla and mix until incorporated.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny.

Add the parsley, egg, and olive oil and mix until well combined.

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

In a large bowl, whisk eggs, sugar, sour cream, oil, salt, vanilla extract and mashed bananas until blended.

Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.

In a large bowl, beat together the egg replacer powder, water, oil, rice milk, and vanilla until well combined.

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)

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

In a large bowl, whisk oil and eggs together until combined.

Add egg replacer, sugar, oil, and vanilla to the bananas; mix until well blended.

In a small bowl mix milk, oil, and egg until well blended.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

In a separate, medium - sized bowl, place the molasses, honey, oil and eggs, and beat until well - combined.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

In another bowl whisk together the pumpkin, coconut oil, applesauce, maple syrup and eggs until well blended

In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.

Pour in the remainder of oil and saute the mushrooms until they lose their moisture; add to the bowl along with the beaten egg, feta cheese and za'atar.

Pulse in one egg oil and coconut oil until combined.

Place the breadcrumbs into a saucer and gently dip the patties in egg, then cover in breadcrumbs before frying in a heavy based pan in oil until golden brown.

In a large bowl, cream together the butter / coconut oil, brown sugar, molasses, egg and vanilla until smooth.

In a bowl, using a heavy - duty electric mixer with paddle attachment, combine eggs, water, oil, honey and vinegar until well blended.

In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch / flour), salt, olive oil, eggs and egg yolks, and pulse until combined.

Pour the egg mixture into the chocolate / oil mixture, whisk by hand constantly until everything is well mixed and the chocolate begins to thicken.

In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until all ingredients are combined.

Combine the eggs, coconut oil and vanilla extract in a second bowl and beat on high until well combined.

Beat 2 eggs with 120g rapadura and 35 ml sunflower oil for a few minutes until well incorporated and bubbly.

In separate bowl, whisk buttermilk, eggs, oil and vanilla until smooth.

In a large mixing bowl, beat together oil, eggs and pureed squash until combined.

In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.

Heat a pan to medium high heat, add the oil, turkey bacon and garlic, cook for 5 minutes, add the rice and soy sauce, mix add the peas and the eggs, stir until well combined.

Heat a non-stick pan, add oil and cook potatoes until soft (7 - 8 minutes) as they wont get chance to cook with eggs as eggs gets cooked fast.

In a large bowl, mix together the wet ingredients (pumpkin, sugar, vanilla, coconut oil, apple sauce and flax egg) and mix together until well blended.