Sentences with phrase «oil mixture until»

Transfer the pasta to a large mixing bowl and then toss with the garlic oil mixture until well coated.

Not exact matches

Add dates, oil, and salt and purée until mixture comes together.

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Add the dates, coconut oil and salt and to the food processor and process until the mixture sticks together.

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

Pulse the beans with the coconut oil in the food processor until the mixture is creamy.

Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

Grilled Romaine with Creamy Balsamic Vinaigrette In a blender, combine the vinegar, oil, mayonnaise and Parmesan until the mixture is uniform.

Pour the oil and coffee mixture over the oat mixture; mix together until oats are evenly coated.

Heat butter and 1 tablespoon olive oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.

WHISK the oil, milk, and vanilla extract into the flour mixture until smooth.

Pour remaining oil into pan and stir in onions; continue cooking for 4 - 6 minutes until lightly browned, then add to farro mixture.

For the no - bake crust, I stirred together melted coconut oil and crumbled graham crackers until the mixture felt like wet sand.

While the pasta is cooking, heat the olive oil in a medium saucepan and stir in the flour, letting the mixture cook for 1 - 2 minutes over low heat until the flour is incorporated into the oil.

Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until all onions are coated in the oil mixture.

Slice chilled coconut oil into the food processor and pulse with the dry ingredient until the mixture is crumbly.

When the syrup begins to bubble, add the coconut oil and peanut butter and continue stirring until you have a good mixture.

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

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

With the motor running, slowly add oil in a steady stream until the mixture emulsifies and forms mayonnaise.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Add oil (with onion mixture) and lemon juice to kale, mix with hands until coated.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

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

Blend, stirring as necessary, and keep adding olive oil until mixture is a paste.

Add yogurt mixture in the kadai and let it simmer on low heat until the oil separates from the yogurt.

Add the oil, vinegar, and yeast mixture and mix until it comes together into a sticky dough that holds together.

Add the melted chocolate, coconut oil and the pitted dates and blitz for another minute until you have a sticky dough (the mixture should be sticky when pressed between your fingers).

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 in the vanilla, coconut oil, cinnamon and pure maple syrup and process until the mixture comes together in a ball.

Add the oil, salt and maple syrup and cook, stirring constantly for about 30 seconds, until maple mixture is reduced.

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)

Add in oil and apple juice; work it with your fingertips until mixture resembles coarse crumbs.

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

Break up the anchovies with a wooden spoon until they melt into the oil and garlic mixture.

Add the all - purpose flour, olive oil, and salt to the mixture and mix on low speed with the dough hook until the ingredients are combined.

You may need to add more olive oil, a little at a time, until the mixture becomes a smooth pesto paste.

Add semi-solid coconut oil and cut in with a pastry blender, or two knives, until mixture resembles coarse breadcrumbs.

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

With an electric mixer on medium - high speed, beat flour mixture, milk mixture, and oil until combined.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Goodmixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / GoodMixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Microwave these three ingredients with the coconut oil until the mixture is smooth before adding to the rest of the ingredients.

Gradually pour olive oil into mustard mixture, whisking until all oil is incorporated.

Pour butter (or coconut oil) in the bowl and use your fingers to incorporate the butter until the mixture is crumbly and evenly moistened.

Drizzle the cheese mixture with a little olive oil and then bake in 350F pre-heated oven for about 20 - 25 minutes or until the pastry edges are golden brown.

After you are done with all the seeds, transfer the flour - sesame mixture to a food processor or a blender, start the blender while gradually pouring in the oil until everything is well combined.

Add the sugar, oil and vanilla extract to the soy milk mixture and whisk for a few minutes until foamy.

Add all the ingredients, except the sea salt caramel chips and coconut oil, to a food processor and process on high until the mixture is crumbly (see note).

With the machine running, gradually add the olive oil blending until the mixture is creamy.