Sentences with phrase «raisins until»

Heat 2 tablespoons of lard in the skillet and fry the raisins until plumped, remove and drain on paper towels.

Add pumpkin seeds and raisins until mixture is combined.

In a food processor with an «S» blade, process the walnuts and raisins until they are crumbly and stick together.

In a food processor fitted with an «S» blade, process the walnuts and raisins until the mixture begins sticking together.

After giving the chia seeds a bit of time to gel, add the rest of the milk plus the coconut and raisins until everything is submerged.

Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.

Knead in 213 g (1 1/2 cups) raisins until they are evenly distributed throughout the dough (do this by hand if it is easier).

Gently stir in the raisins until evenly distributed.

If you choose to use your slow cooker, use less liquid, cook it on low for 8 hours, and don't add the raisins until the last hour otherwise they become mushy and tasteless.

Not exact matches

Start by preparing your raisins and hazelnuts; boil the kettle and soak the raisins in hot water until needed.

Simply place all of your ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough.

Blend until everything has mixed together and formed a nice sticky dough, then add in the remaining hazelnuts and raisins and pulse a few times to roughly chop them.

Simply place all the ingredients, except the raisins, in a food processor and blend until they form a sticky nutty deliciousness.

Then place all of the remaining ingredients, except the pecans and raisins, into a food processor for a few minutes until all nicely blended.

Put 3/4 of the raisins in a food processor along with the coconut oil, rice syrup, cinnamon and salt — blend until completely combined.

Pulse half the hazelnuts in a food processor until they are broken down, then pit the dates and add them to the food processor along with the cinnamon, cardamom, cacao and half the raisins.

In a food processor, place raisins and pecans; pulse until they are finely ground and have formed a paste.

Frozen pumpkin puree — > added to oats half way through cooking (in the microwave)-- > mixed with chia seeds, cinnamon, & raisins — > microwaved until thick

Add the oats and raisins and stir with a wooden spoon or rubber spatula until combined.

Add the melted mix into the oats and blend until combined then add 1 / 4C raisins, 1 / 4 cup pecans, and pulse just a few times to incorporate them.

Part of the reason I never liked these cookies was because I didn't start to like oatmeal until I was older, and I still don't like raisins in anything (although I will eat them plain).

In a separate bowl, combine raisins, coconut oil, honey and applesauce, beating until smooth.

Mix with a wooden spoon or a spatula until they are just combined and then mix in the raisins.

fold in apples, carrots and raisins (and coconut if using) until combined.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender.

In a blender or food processor, combine the raisins or dates, coconut milk, and warm water and blend until smooth.

When I got the idea for cinnamon roll oatmeal, I didn't want to wait until I bought raisins so I decided to make to with craisins instead.

Fold raisins into the mixture until they are mixed in.

Add the wet ingredients to the dry, stir to combine well, add in the oats, raisins and flaxseed, stir until everything is well combined.

Add onion and raisins; sauté 10 minutes, or until onions begin to brown.

Using your food processor, add the apricots, raisins and almond extract, and process on high for 1 - 2 minutes, or until the fruit is finely chopped.

Remove the cream mixturefrom the heat and whisk in the gelatine until dissolved.Drain the raisins and cranberries and stir into the cream mixture (discard the soaking liquid)

Sweet topping: Heat some coconut oil in a small pot, add almonds and raisins, stir for 2 minutes until almonds are slighty golden brown, add cinnamon and grated coconut, stir for another 1 -2 minutes.

Then add the olive oil and raisins and whisk again until everything is sticky, doughy, and incorporated.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Add the dark green tops, raisins, and pine nuts, season with salt and black pepper, and cook until all is soft and fragrant, another minute or so.

Add all the pecans (chopped and finely ground), rolled oats, golden raisins, and cacao nibs, and mix by hand, just until combined.

Pour out the water and add the raisins to the skillet, cover and allow to cook until the raisins are plump and the onions are very soft.

Add the dates, raisins, nuts, spices, honey, and water to the skillet and cook over low heat until the ingredients are thoroughly blended, stirring gently during the process.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

I made a Cinnamon - Raisin, but I waited to put the cinnamon in until right before baking.

Combine raisins, walnuts and currants with reserved flour; toss until each piece is coated with flour.

Add the chips or raisins, and mix until evenly distributed throughout the dough.

Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Alas, no soft cinnamon - raisin treats for me Well, I mean, until I started testing these last Friday I've now made five batches of Hot Cross Buns and am definitely a fan of their soft, chewy texture and the touches of spice and fruit.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

He told me about the seasonal raisin nut bread he saw at the local market and I couldn't stop thinking about it until I made one.

3) Add flour mixture and lemon zest and beat till blended 4) Add in almonds and raisins and mix till homogenous 5) Shape into a log on baking paper (placed on a tray) 6) Bake at 160 deg cel for 35 minutes until light and golden on outside 7) Cut into pieces 8) Bake for another 10 minutes until crunchy

Add the raisins to the other ingredients and stir the batter together until carrots and raisins are incorporated.