Sentences with phrase «salt and sugar mixture»

You can purchase already made sushi seasoning so that you do not have to make up the vinegar, salt and sugar mixture.

Not exact matches

Add the sugar and salt, stirring well, and simmer until mixture is of a paste consistency.

In an electric mixer bowl whip eggs, sugar and salt for about 5 - 6 minutes on high speed until the mixture is fluffy and airy.

Combine sugar, basil, salt and pepper and sprinkle a little mixture on each tomato slice.

Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.

Add eggs and salt to sugar mixture until combined.

In a mixer bowl with whipping attachment, whip eggs, sugar and salt at high speed until mixture is fluffy, light and airy.

It's a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a pinch or THREE of ghost pepper chili powder.

Combine flour, cocoa powder, baking powder and salt in a small bowl and stir into butter / sugar mixture.

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.

Stir the sugar and salt into the crumbs, then pour the brown butter over and stir until the mixture will stick together when pressed.

Stir the cornstarch, sugar, and salt together and divide it roughly into thirds: toss blueberries with 1/3 and the cherries with 2/3 of the mixture.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

Cover that layer of bread with a simple custard mixture of eggs, whole milk, vanilla, granulated and brown sugars, cinnamon, and salt.

In your food processor mix flour, salt, sugar, ground almonds, sahlab powder, pistachio, coconut and butter until mixture gets crumbly.

In a mixer bowl whip eggs, sugar, salt, and vanilla at high speed for 5 - 6 minutes until you get a very fluffy and light mixture.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Toss the peaches with the remaining sugar mixture, the salt, the nutmeg, and the lemon juice.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

It also works well to take a walnut - sized chunk of dough, roll it into a ball, flatten it into mixture of coarse sugar and sea salt, and bake it that way instead of rolling and cutting.

Form the dough into 2 - inch balls, and roll the balls in the sugar - salt mixture until coated.

Add the cornmeal, flour, sugar, baking powder, and salt to mixture.

Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.

Creamed 3oz salted butter with 4oz icing sugar until my arm was sore and the mixture was very light and fluffy.

While the chocolate mixture is melting, combine the Otto's Cassava Flour, baking powder / soda, salt, cocoa powder, and maple sugar (if using, see recipe notes) with a whisk to remove any lumps.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Dough: in a food processor with a steel blade, put flour, almond meal, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.

Combine the flour and salt; stir into the sugar mixture.

To the yeast / water mixture, add in the milk powder, sugar, and salt.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

In a bowl of an electric mixer with a paddle attachment, mix butter, sugar, vanilla and salt until mixture is creamy and smooth.

Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then pour it over warmed, salted peanuts.

Mix the brown sugar, cinnamon and salt in a small bowl then sprinkle this mixture all over the buttered dough.

In another mixing bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.

Add in the cocoa powder, salt, and sugar and beat for 3 full minutes; the mixture should be glossy and very fluffy.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine.

Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crumbly.

Chocolate tart shells: in a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla, salt and cinnamon until mixture is crumbly.

In a bowl of a mixer with a paddle attachment place butter, sugar, salt, vanilla and orange zest and blend at high speed until the mixture is creamy, airy and soft.

Just a few ingredients get mixed by hand and pressed into a pan to bake.Then the filling: a sweet mixture of coconut oil, coconut sugar, molasses and salt that's mixed on the stove.

I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added more salt to the liquid mix of coconut oil, honey, brown sugar, butter, and vanilla extract.

Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

Stir the sugar, cinnamon and salt into the egg mixture.

In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly.

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.

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 crushed tomatoes, tomato sauce, tomato paste, basil, Italian seasoning, salt, sugar and the bay leaf to the onion mixture and reduce heat to low to simmer.