Sentences with phrase «pinch salt until»

While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks.

While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks.

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

Not exact matches

Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.

Add the mushrooms and prunes to the pot, along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.

Add onion and a pinch of salt and sauté for 5 minutes, until translucent.

Add the onion, cumin and a pinch of salt and sauté for 5 minutes, until translucent.

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

Add asparagus to the pan, followed by a pinch of salt and black pepper and saute for about 5 minutes, until bright green and crisp - tender.

While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5 - 10 minutes, until soft.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

Add the ginger, season with a pinch of salt and cook, stirring frequently, until soft and fragrant.

Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes.

Add the leeks and a pinch of salt; cook over moderate heat until softened.

Add a pinch of paprika, salt and pepper and pan-fry dry without adding any more oil for a few more minutes until tofu is crispy and somewhat dry.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

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 misalt 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 miSalt 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

When the onion has softened, add the apples and sautee them with a pinch of salt and pepper until they have also started to get soft.

Pan fry the prawns in oilive oil until pink and cooked through, season with pepper and a pinch of salt 4.

Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.

In a food processor, add avocado, cilantro, lemon, and 1 tsp of salt and pinch of pepper and process until smooth.

Add onion, jalapeño, tomato, a pinch of salt, and a few grates of pepper; cook until just soft, 3 - 4 minutes.

Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.

Add the cocoa powder and pinch of salt and beat until smooth.

MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.

Simply drizzle 1 - 2 tsp of olive oil and a couple pinches of salt on top of some dry, torn beet greens, toss, and spread on a baking sheet and bake at 300F until crispy, rotating every 10 minutes.

Season with the paprika and a pinch of salt, and cook until the shrimp is opaque, about 2 minutes.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

For the dressing, pit and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.

Strawberry Yogurt: Use strawberry jam or cook diced strawberry with sugar and pinch of salt until just start getting soft..

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.

Saute onion in oil with a pinch of salt, until lightly browned, about 5 minutes.

Add onion, celery, garlic and a pinch of salt, and sauté, stirring frequently, until they begin to soften.

In a medium bowl layer zucchini, chopped garlic, chopped Italian parsley, sprinkle with a pinch of salt and 2 - 3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers).

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Slowly pour in the eggs, peppermint extract, pinch of salt and then quickly beat in the flour until just combined.

Taste the custard and add kosher salt by the pinch until you are happy with the flavor.

Cook until the onion begins to soften, about 3 minutes, and add a generous pinch of salt, the celery, sage and thyme.

Directions In a food processor, pulse the fruit with the sweetened condensed milk, vanilla and a generous pinch of salt until the fruit is finely chopped.

Add the kale, a splash of water, and a big pinch of salt, and cook until wilted, 5 more minutes, stirring occasionally.

I added a pinch of salt to the batter (I always do this to adjust for the lack of salt in the peanut butter), and whipped it until it was well blended — it never got to be batter - like as the Skippy batch.

Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent.

Place the skinned nuts into a food processor with a large pinch of salt and process until smooth.

In a large bowl beat together the butter, sugar and a pinch of salt, with an electric whisk, until light and fluffy.

Place the egg whites and pinch of salt in the bowl of an electric mixer, and beat on high speed until soft peaks form.

In a large skillet over medium heat, stir together the olive oil, shallot, and a pinch of salt and cook until the shallot turns translucent.