Sentences with phrase «remaining tablespoon of flour»

In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Add remaining tablespoon of flour.

Not exact matches

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

Add the remaining 1/2 of flour by Tablespoons until it can come together without being too sticky.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl.

Add the remaining 1 tablespoon of flour and pulse until incorporated.

Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour.

In bowl of food processor, place flour, baking soda, salt, remaining 2 tablespoons of vegan butter and shortening.

In a medium bowl, mix together the remaining one tablespoon of oil, chickpea flour, water and seasonings.

While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.

Combined the remaining 4 tablespoons sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook.

In a large mixing bowl, add 2 1/4 cups of flour, remaining 3 tablespoons of white sugar, and salt.

Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce.

Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the beef stock and millet or quinoa.

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

Once all of the flour has been incorporated, stir in the remaining two tablespoons as needed (I used one additional tablespoon, totaling 183g of flour).

Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

For cookies that are a bit on the dense side (how I like them) add the 2 remaining tablespoons of oat flour and mix until combined.

Add the remaining tablespoon of olive oil and the flour and whisk to combine; cook for 2 minutes, until lightly golden.

Add the butter, remaining 3 tablespoons of sugar, remaining flour, and the salt and mix well.

Dust the top with remaining 2 tablespoons of flour and wrap tightly in plastic wrap.

Add in your half a cup of remaining flour, mix until smooth and then add the rest two tablespoons at a time.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

In a small bowl, place the blueberries (or seasonal fruit of choice) and sprinkle with the remaining tablespoon of oat flour.

In a separate bowl, create a roux by whisking together the flour with the remaining two tablespoons of olive oil, the nutritional yeast, and soy sauce.

Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier.

Melt the remaining Tablespoon of butter, sauce garlic for just 30 seconds then add the flour cook for 30 minutes more.

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Knead until smooth and elastic (10 minutes), or transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Knead until elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Add the flour mixture and the remaining 3 tablespoons of canola oil, and mix on medium - low speed until the mixture looks like wet sand, about 1 minute.

Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.