Sentences with phrase «oil your mixing bowl»

Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil.

Place the dough into a lightly oiled mixing bowl.

Lightly oil your mixing bowl and place the dough back inside.

Place it in a lightly - oiled mixing bowl.

Place it back inside the lightly - oiled mixing bowl and cover the bowl.

Place the ball in a lightly - oiled mixing bowl and cover the bowl with a clean kitchen cloth.

Oil the mixing bowl with canola oil.

Not exact matches

In a large bowl, cream together the coconut oil and sugar with a hand mixer.

Mix rest of ingredients (apart from the toasted coconut chips and raisins) together in a big mixing bowl and pour over the melted coconut oil and maple syrup.

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well.

Combine the tamari, vinegar, sesame oil, smoked paprika, cumin, maple syrup and garlic in a small bowl, stir to mix well.

In a large bowl, use a hand mixer to whip the feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper.

While the apple cooks, place the almond flakes, ground almonds, pumpkin seeds, chia seeds, coconut sugar, melted coconut oil, maple syrup and cinnamon into a bowl and give it a good mix with your hands.

It's so delicious and unbelievably moorish though, I can sit and eat bowls of this as I get through my day — the mix of toasted almonds and coconut chips with sweet raisins, coconut oil and vanilla is just amazing.

Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted.

Using a hand mixer, beat coconut oil and sugar in a large mixing bowl.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a different bowl mix together the apple sauce, almond milk, soy yogurt, oil, maple syrup, brown sugar and vanilla extract.

Take chana sattu in a bowl and add fried onion, green chilies, roasted cumin powder, salt, 2 tsp oil, lemon juice and 1/2 cup water and mix well.

Add eggs, coconut oil, coconut milk and Trop50 to a large bowl and mix well (if your eggs are cold, the coconut oil may solidify so just keep mixing well!)

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

In a separate mixing bowl, whisk together extra virgin olive oil, cranberry juice, pomegranate juice, vinegar, salt and pepper; whisk until thoroughly incorporated.

In a large bowl, combine cake mix, oil, eggs, and coffee.

Take brown chickpeas sattu in a bowl and add fried onion, green chilies, roasted cumin powder, salt, oil, lemon juice and water and mix well.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In another mixing bowl, combine the brown sugar, egg, applesauce, oil and vanilla.

In your mixing bowl, beat together 2 cups of solid - packed cooked pumpkin, 1 cup sugar, 1 cup brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.

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.

Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.

In mixing bowl, combine olive oil, vanilla and sugar.

In a bowl, mix together the brown sugar, egg, applesauce, oil, molasses, ginger, cinnamon, cloves, black pepper and vanilla.

In a large bowl, combine the cake mix, eggs + oil until well blended.

Prepare the marinade by mixing 2 tablespoons coconut aminos, 1 tablespoon sesame oil, fish sauce (if using), ginger, and 1/2 teaspoon garlic in bowl.

In a medium bowl, mix together canned tomatoes, sun - dried tomatoes, garlic, olive oil, and oregano.

In a medium bowl, beat together with an electric mixer the canola oil and sugar.

In your mixing bowl combine pumpkin, sugars, applesauce and the extra virgin olive oil.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper.

In a medium - sized bowl, mix the lemon (or lime) juice, olive oil, and salt.

Add the spices and olive oil to the large bowl with the potatoes and mix with your hands until they're all evenly coated.

In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.

In a mixing bowl, combine the eggs, oil, cider vinegar and honey and whisk well to combine.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

In a mixing bowl, cream together the coconut oil and erythritol.

Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.

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.

Mix your sugars, oil, eggs, pumpkin and banana in a separate bowl.

Empty the cake mix into the bowl and as per instructions add water + oil + eggs to the bowl.

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.