Sentences with phrase «scoop out until»

I use my scale to measure all the flour into the bowl and then scoop out until I get to about 4 ounces left.

Dice the remaining whole zucchini and the inside pieces you scooped out until you have 2 cups and set aside.

Not exact matches

To do this simply scoop the avocado flesh out of the skins and place all the ingredients into a processor, blend for a minute or two until smooth.

I cut them in half * and scooped out the pulp ** until there was just a thin layer of potato covering the skin.

Cut potatoes in half and scoop out the pulp until a thin layer of potato remains.

Scoop out the pumpkin flesh and add to a bowl with the shredded zucchini, the almond, the hazelnut, the chickpea flour the spices and the soaked seeds and mix it all together until it becomes a dough.

I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch of chocolate chip cookies, and it was always so much fun to help mix up the batter, carefully scoop out the cookie dough on the pans, and wait anxiously until the timer went off and they were cool enough to eat.

Or you can use a butter knife to scoop them out, place them in a small dish until ready to use.

While meat is cooking, slice off tops of peppers and scoop out seeds, place on a baking sheet and spray with cooking spray, bake for about 15 minutes, or until tender.

Hi Molly — Well, I roasted a halved, seeded, scooped - out pumpkin (maybe at 375 or 400) until it was tender, scraped it off it's skin and pureed the flesh.

Divide the batter among the prepared tins (I use a level 2 1/4 - inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Heat the mixture to a high heat and simmer for about two minutes or until thickened so that it is firm enough to scoop out in ball shapes.

So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

Cook the brussels sprouts for 5 minutes or until they are tender crisp then scoop out and dunk them into the ice water to shock them.

Scoop the batter into muffin tins, then reduce the temperature to 375 and bake for 15 - 20 minutes, until a toothpick comes out clean.

The top part containing the coconut oil and coconut solids is then scooped out and put into a large «wok,» and the oil is heated for a short time until the curds fall to the bottom.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

When the oil is hot, fry the chicken over a medium heat for 5 - 6 minutes or until lightly browned on each side and then scoop out with a slotted spoon and set aside.

Scoop out only the solids into a bowl and whisk until it forms peaks.

Scoop / scrape into the loaf pan and bake for 40 - 50 minutes, until a toothpick comes out clean.

Scoop out the cooked sweet potato into a food processor, add the chickpeas, tahini and garlic and whiz it all up until smooth (ish).

The skins will come off, then you scoop them out of the water and continue until there are no more skins left.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft.

I scooped all the hummus out into a bowl and hand stirred in the juice from the cans until the consistency was right.

Remove from oven let cool until able to handle, and using a large, wide metal spoon, scoop out pulp.

I also used small chunk pineapple instead and did not crush it, I just scooped it out of the big can until I figure I had 1/2 of the can in there.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

If the peach ice cream has frozen too much, just let it sit at room temperature for 10 minutes, or until it has softened enough to scoop out.

Pour mixture into a wax paper lined loaf pan and refrigerate for 2 - 3 hours, or until the ice cream is almost frozen but can still be scooped out easily with an ice cream scoop.

Step # 5: Use a spoon again to scoop out about 1 tablespoon of turmeric liquid and pour onto your coconut cups until the coconut is completely covered.

Prepare reserve: Run scooped - out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed.

Portion out in 1/3 cup scoops into the papers and bake for 12 - 15 minutes, or until a tester comes out with only a few moist crumbs attached.

As soon as the potatoes are cool enough to handle, cut them in half lengthways, scoop out the insides (leave in a separate bowl) and leave them in the fridge until you're ready to eat.

I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is cooked through with some browning.

Using a standard - size ice cream scoop, fill each baking cup so that it is two - thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

This oil is then scooped out and put into a pan, like a large wok, and heated for a period of time until the coconut solids fall to the bottom of the pan.

Scoop out the soft flesh into the work bowl of a food processor and blend until smooth.

To make the butternut squash puree, cut a medium butternut squash in half, scoop out the seeds and pulp, and bake it at 400ºF until it's tender, 30 - 40 minutes.

When the squash is cool enough to handle, scoop out the flesh and puree it in a blender or food processor until completely smooth.

Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35 - 40 minutes, until just beginning to brown around the edges.

Scoop the batter into the 12 prepared muffin liners and bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.

Scoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out cScoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out cscoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

Scoop batter into the prepared muffin pan and bake for 15 minutes, or until toothpick inserted comes out clean.

After that you cut it lengthwise down the middle and use a spoon to scoop out the seeds and flesh until it's so fresh and so clean, clean.

Let cool, then scoop out the pulp and puree in your food processor until smooth.

After they've baked and cooled, I scoop out the insides and mash them until they're mostly smooth but with a few chunky pieces.

Open and scoop out the thick cream, transfer it to a bowl you have had chilling in the freezer (for at least 10 minutes before whipping), and whip with a beater for 4 to 5 minutes (or until nice and fluffy).