Sentences with phrase «oil until light»

Beat eggs and oil until light and fluffy.

In a large bowl or the bowl of a stand mixer, beat together to sugar and 1/4 cup coconut oil until light and fluffy.

The recipe did not use any garlic, but I have used three large garlic cloves, peeled and chopped, fry in a little oil until light brown, then add in the shredded kale.

When the pasta is cool, fry it in a bit of oil until light brown and crispy.

Not exact matches

The official who oversaw that airlift noted, «When the sun went down, they would light oil lamps and they would continue until they couldn't keep their eyes open.»

The fact is they have potential but they are not light crude they have to be pressed out of the earth through a fracturing process that up until the price of oil went over 75 $ a barrel was deemed too expensive by the oil companies to go after.

Scoop some into a bowl, whisk with an electric whisk until it's light and fluffy then whisk in your favourite essential oil (I love vanilla, it goes so well with coconut) and voila... a light, natural body lotion that will keep you smelling yummy all day and lasts forever

Heat the oil on low and cook the garlic slowly until it's light golden brown and crispy.

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.

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

Arrange in one layer on a baking sheet, brush with olive oil and toast in the oven until light golden and just crisp, 3 to 5 minutes.

Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5 - 7 mins.

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 soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown.

Heat oil in a pan and take few bitter gourds (which you made ready to make fry) and fry it for both the sides until you get light brownish (golden) color.

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

Add them to the hot oil in a single layer and cook, turning frequently, until they develop a light golden color and turn opaque, about 1-1/2 minutes.

In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5 - 6 minutes.

Purée almonds, oil, salt, and 1/2 cup water in a high - powered blender on high speed until thick, light, and smooth, about 3 minutes.

Whisk the oil, sugar, salt, and egg together vigorously until lighter in color and fully homogeneous.

In another bowl, whisk up the egg until light and add in the oil, whisking to combine.

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.

While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.

Cream butter, oil, and sugar in the bowl of a stand mixer on medium speed until light and fluffy, about 3 minutes.

Directions: Beat eggs / Add sugar & oil and mix on medium speed until light and fluffy, about 4 minutes / Mix in dry ingredients & blend well, but briefly / Finally, add apples and mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if needed.

Heat the oil in a skillet and saute the onion until it is light brown, about 5 minutes.

Heat the corn oil in a small saute pan, add the shallots, and saute them until they are light brown and toasty, tossing them frequently to avoid burning.

But summer doesn't seem the right time our typical preparation — chunked and roasted until brown with salt, pepper and olive oil — and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad.

In another bowl beat the eggs with the cane sugar until light, then add oatmilk, coconut oil and vanilla.

Stovetop: Saute in light oil until browned, or boil in water for 90 seconds.

Cream the vegan butter or coconut oil with the brown sugar in an electric mixer until lighter in color and texture.

If you use your dutch oven, cook the onion and potatoes in a couple tablespoons of coconut oil, until they're soft and light brown.

Drizzle the remaining oil on the focaccia and bake for 20 minutes until light golden brown.

Once the oil appears to shimmer, add the onions and stir - fry them until they start to turn light brown around the edges, 3 to 5 minutes.

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy.

Whisk and then while whisking, add oil one drop at a time until the mixture thickens and becomes light and fluffy.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

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

Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light.

Prepare Minted Pea Sauce: Heat olive oil in saucepan; add onion, garlic and cumin; gently sauté 7 to 8 minutes, until light gold.

Using an electric mixer, cream the coconut oil and light brown sugar until smooth.

In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes.

When the oil is hot, add the capers, garlic, red pepper flakes, red onions and green olives and cook, stirring often, until the garlic is light golden brown and the onions are very soft, 6 to 8 minutes.

Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.

1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix sugar and cooking oil together till the mixture is light and fluffy, and add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed container

In the same pan, heat the peanut oil and add the garlic cloves, toasting until light brown.

Meanwhile, make the ricotta: In a medium bowl, whisk the ricotta while gradually adding the olive oil until the ricotta is light and fluffy.

To make the waffle batter: Beat together the eggs, butter or oil, salt, and baking soda until light.

Step 1: Combine oil, sugar and vanilla and cream until light and fluffy.

Once hot, gently place tortilla circles into the oil, cooking on each side until light brown.