Sentences with phrase «salt beat on»

Add 1 cup all - purpose flour and 1/2 tsp salt Beat on high until mixture is thoroughly blended.

Not exact matches

Add vanilla and salt, and beat on high for two full minutes until very fluffy.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment * beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer on high for 2 - 3 minutes.

Add vanilla, cream of tartar and salt; beat on medium high speed until soft peaks form.

In a dry mixer bowl with a whisking tool put together egg whites and salt and beat on high speed until white foam begins to form.

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

Add in the sugar, vanilla, and salt and beat on high for another 3 minutes.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

In a medium bowl using a hand mixer on medium speed, beat together the mascarpone cheese, Parmesan, salt, lemon zest, egg and egg yolk until light and fluffy, about one minute.

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

Place butter, sugar, and salt in the bowl of a stand mixer and beat on high speed for 4 full minutes.

Beat on medium - low speed until the butter and cream cheese are smooth, then add the salt and both sugars.

Stop mixer again, add flour and salt, and beat on low speed until completely incorporated.

Beat together the eggs, brown sugar, flour, baking powder, salt and vanilla on medium speed until well combined.

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

I've long been obsessed with the idea of cooking outdoors: The freshly - cut grass under my feat, sun beating down, cold beer in hand, and large cuts of protein showered in kosher salt and cracked black pepper thrown on the grill.

Add the flour, baking powder and salt, and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula.

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.

In an stand mixer fitted with whisk attachment, beat butter, cream, vanilla, Nocello (if use) and salt on medium - high speed until combined.

Make the cake: cream butter, salt, and sugar together until light and fluffy; add in each of the eggs and beat on high until doubled in volume.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula.

Add in the salt and sugar and vanilla and beat on high for another 3 full minutes.

In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.

Mix in the baking soda, baking powder, vanilla, salt and eggs and continue beating on medium speed until combined.

Meanwhile, make the filling: Combine cream cheese, brown sugar, pecans, maple syrup, cinnamon, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined; set aside.

Add a pinch of salt and the vanilla, then beat on high for a few minutes until frosting is well combined and smooth.

To make the filling, beat cream cheese, sugar, salt, and lemon juice on high speed with a paddle attachment until smooth and not gritty, about 3 minutes.

In the bowl of a stand mixer fitted with a whisk attachment, add egg whites and salt and beat on medium speed until stiff peaks form.

ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)

Add peppermint extract, melted white chocolate, and salt and beat on high for 1 - 2 minutes until smooth and creamy.

Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined.

Add the sugar, salt, and flour and beat, on medium speed, until smooth and creamy (about 2 minutes).

Using an electric mixer on medium - high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form.

Using an electric mixer on medium - high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1 — 2 minutes.

Add 2 more tablespoons yogurt, the herbs and kosher salt, and beat on medium - low speed until smooth.

1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached.

can of crescent rolls (I used reduced fat) 8 - 10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.) 6 - 8 eggs, beaten 2 cups shredded cheese (jack, cheddar, colby — whatever you have on hand) 2 - 3 tbsp milk salt and pepper, to taste cooking spray

Add the vanilla and salt, and beat the mixture on medium - high speed with the whisk attachment (or with a hand mixer) until the mixture is white, thick and glossy.

Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend.

In the bowl of a stand mixer, beat together egg whites, 1 teaspoon lemon juice, and 1/4 teaspoon salt on low speed until very frothy.

Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.

Combine egg whites, cream of tartar, coconut, almond and vanilla extracts, and salt in a large bowl and beat with an electric mixer on medium - high speed until mixed.

directions: Make the cookies: beat butter on high speed with the kosher salt and granulated sugar for a full 5 minutes.

Add the Nutella, milk, and a pinch of salt, and beat on medium - high speed for another minute.