Sentences with phrase «oil and sugar until»

To make the dressing, whisk together the lemon juice, extra virgin olive oil and sugar until combined.

Beat together the coconut oil and sugar until fluffy.

Next beat together coconut oil and sugar until there are no more huge chunks of oil, and it's fully incorporated.

In a stand mixer (or using a hand mixer), cream together the coconut oil and sugar until it is light and fluffy, scraping down the sides as needed, about 3 minutes.

In the bowl of a stand mixer, beat together oil and sugar until well incorporated.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

In the bowl of a stand mixer, beat together coconut oil and sugars until light and creamed.

Not exact matches

Make the sticky ginger sauce by adding coconut milk, coconut oil, coconut sugar, salt and ginger to a sauce pan and heating until it reaches a rolling boil.

Mix until thoroughly combined and the oil has moistened all the brown sugar.

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

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3 - 4 minutes, until light and fluffy.

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.

For the cake: In a medium - sized mixing bowl, beat together the butter, oil, and sugar / Splenda until fluffy.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

In a food processor, combine cold coconut oil with coconut sugar and mix for a couple of minutes until well combined.

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

Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix until everything is well combined.

Beat oil, both sugars, baby food, ginger and vanilla extract until smooth, about 2 minutes.

Make the crust: whisk flour, salt, sugar, baking powder, and olive oil together, then slowly pour in the cold water and knead until dough comes together.

Add sugar syrup until dissolved, remove from heat, add coconut oil and stir until the oil is melted and everything is well mixed.

Whisk in the yogurt, oil, sugar, and vanilla, mixing until smooth.

In a large bowl whisk the oil and syrup or sugar until well combined.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Add oil, sugar, and vanilla and whisk until sugar dissolves.

Using cod liver oil, lots of butter and butter oil, no more sugar, cereal, unsoaked flours etc., we have arrested the decay until the teeth fall out and her permanent teeth erupt.

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

Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.

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.

Add the oil, sugars to a mixing bowl and beat until smooth.

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

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)

In a dry pan, heat the 2 Tbs of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds.

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

Add egg replacer, sugar, oil, and vanilla to the bananas; mix 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 large bowl, whisk together the coconut oil and coconut sugar until smooth.

In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1 - 2 minutes until the consistency is smooth and creamy.

In a small bowl, combine the lime juice, brown sugar, sesame oil, soy sauce, and fish sauce, and whisk until the sugar is dissolved.

In a separate large bowl using a hand - held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes).

Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until combined.

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

Add sugar, oil, salt, cinnamon, and allspice; pulse until combined.

in the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed until combined.

Put the buttery spread or oil, brown sugar, and melted ice cream in a mixing bowl and whisk or beat with a hand mixer until the sugar is dissolved.

In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes.

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

You can whip this up impromptu with just a few fruits on hand and kitchen staples: Mix together chopped fruits, fresh sage, olive oil, a sprinkle of sugar, and a splash of balsamic vinegar, and roast until juicy and lightly browned.