Sentences with phrase «remaining teaspoon sugar»

Sprinkle dough with remaining teaspoon sugar.

Not exact matches

Combine remaining 2 tablespoons sugar and 1/8 teaspoon of ground cinnamon and sprinkle in top.

1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish

Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper.

Mix in remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt.

In a small bowl, whisk together the cream cheese, egg yolk, 2 tablespoons sugar, and remaining 1/2 teaspoon vanilla until well blended and smooth.

In a small bowl, add the sugar and remaining 1/2 teaspoon cinnamon.

Meanwhile, in a another large mixing bowl, beat together the eggs, remaining 1 cup sugar, and remaining 1 teaspoon zest until smooth.

Meanwhile, mix 1/2 cup sugar, the remaining 1/4 teaspoon cinnamon, the remaining 1/4 teaspoon salt, and the cornstarch in a large microwave - safe bowl; add the apples and toss to combine.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

With the syrup still on the stove and the mixer running on high, add the remaining 2 tablespoons of sugar, one teaspoon at a time, to the egg whites.

In a small bowl, combine remaining 3 tablespoons sugar, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and cardamom.

Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain.

-- Make Pancakes: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda and remaining 1/4 teaspoon salt.

To make the topping, combine coconut, almonds, sugar, milk, egg, butter, almond extract and remaining 1/8 teaspoon salt in a medium bowl.

Combine the heavy cream, remaining 1 teaspoon of vanilla, and the powdered sugar in the bowl of a stand mixer fitted with the whisk attachment.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining tablespoon of soy sauce, remaining teaspoon of honey, lemon zest and juice.

Brush pastry crust with eggwash and sprinkle the remaining 2 teaspoons of sugar over the dough.

Meanwhile, add the remaining 1 tablespoon sugar and 1/2 teaspoon salt to the sauce in the bowl; whisk in buttermilk, mayonnaise, celery seed and pepper.

Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 teaspoons sugar.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

Combine brown sugar and remaining ingredients, stirring well with a whisk; spoon about 2 teaspoons filling over walnuts in each muffin cup.

Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel.

Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl.

While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute.

Sprinkle with remaining 1 teaspoon turbinado sugar.

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl.

Combine flour, sugar, baking powder, and remaining 1/8 teaspoon salt in a medium bowl.

To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth.

Brush dough with egg and sprinkle with remaining 1 teaspoon sugar.

Stir together the remaining 2 teaspoons of sugar and 1/4 teaspoon of cinnamon and sprinkle over the top of each muffin.

Add the English peas, snow peas, beaten eggs, the remaining teaspoon of the salt, sugar, lemon zest and red pepper flakes to the bowl containing the arugula pesto.

In a mixing bowl combine juice from 1 lime, 2 teaspoons oil, soy sauce, sesame oil, sugar, carrots, green onion and the remaining 1/3 of the basil.

In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.

Whip the cream and remaining 1/2 teaspoon of sugar.

In a separate large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and remaining 1/2 teaspoon of salt.

Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.

To make the muffin batter, place the flour, xanthan gum, buttermilk blend, remaining 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, baking powder, baking soda and granulated sugar in a large bowl, and whisk to combine well.

Add the remaining 1/2 cup brown sugar, the flour, butter, cinnamon, and the remaining 1/4 teaspoon salt to a medium bowl.

In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red - pepper flakes.

Add in the remaining ingredients except for 1 teaspoon coconut sugar and process further.

Sprinkle with remaining 1 teaspoon of sugar.

Whisk in olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine.

In a high - speed blender, combine the tomatoes, almond milk, tomato paste, roasted peppers, coconut sugar, the remaining tablespoon of olive oil, sea salt, and remaining 1⁄8 teaspoon of pepper.

Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, the remaining 2 teaspoons sugar, the cinnamon sticks, and 1/2 teaspoon salt; mix well.

Combine the apples, 1/4 cup sugar, brandy, Colman's Dry Mustard Powder, cinnamon, and the remaining 1/4 teaspoon salt in a large bowl.

Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining 1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings.