Sentences with phrase «second bowl with»

Then, drop it into the second bowl with the za'atar mixture.

Spray second bowl with non-stick cooking spray and place dough into bowl.

Then create a second bowl with pumpkin and powdered sugar.

Again working with single pieces of chicken tenders, transfer the chicken strips to the second bowl with egg wash.

Not exact matches

During my second maternity leave when I was a fairly new mum with only two tinies under the age of two, we were eating breakfast when the inevitable occurred: one of those tinies knocked an entire bowl of Rice Krispies off the table and sent it sailing to the floor.

In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds.

If drizzling with white chocolate, melt the white chocolate chips and oil or Crisco in a small bowl on half power in 30 second increments, stirring between each, until melted and smooth.

To make the dressing place the second 1/2 of the marinade in a small mixing bowl with the vinegar and mix well.

After you zest it, juice the lime along with the second one into the bowl.

Cover the eggplant cubes with an upside down plate and place a second bowl filled with water on top of the plate.

Grind plantain chips into a fine powder in the food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea salt, then pour the remaining 1/4 cup of olive oil in a second shallow bowl.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

My second best choice is grab some greek yoghurt, some strawberries and a bowl, combine them together and sprinkle with a little vanilla scented caster sugar - not much just a little bit on top.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In a large bowl, beat the butter with an electric mixer on medium - high for 30 seconds.

In a large mixing bowl, beat batter with electric mixer on medium to high speed for 30 seconds.

Place two beaten eggs into a second bowl and 1/2 cup shredded coconut with minced chives into a third.

Add just the slightest blop of oil to the bowl (seriously, a 1 / 2 - second pour is all you need), along with a big squeeze from a lemon or lime half.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

To cover or «flood» the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed.

Once it is coated, pick it up out of the chocolate with the forks and hold it over the melted bowl of chocolate for a few seconds to all the excess to drip off.

The second is to butter the spatula that will come into contact with the marshmallow when you are transferring it from the bowl to a pan to set.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Put them in a microwave - safe bowl for about 45 seconds, stir with a rubber spatula and return for another 30 seconds, sir and repeat until just melted.

In a bowl of a stand mixer fitted with the whisk attachment, place the chilled heavy cream, whip on low for a few seconds, and then raise to medium.

We recommend melting your chocolate bar using the double boiler method (in one glass bowl place your chocolate bar and with a second bowl fill with hot water, and place your chocolate filled bowl on top of hot water bowl.

Add the remaining ingredients and process for 20 seconds at a time, scrapping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Pour the aquafaba into a bowl and put the breadcrumbs mixed with 1/4 tsp of salt onto the second plate.

Do the same with a second bowl of and another 1/4 cup of batter with a contrasting color (I used pink and yellow obviously).

In the bowl of a stand mixer (or you can use a hand mixer instead), beat the sour cream for 15 seconds with the paddle attachment to spread it around the bowl really well.

- To a large bowl, add the 1 1/4 cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.

With peanut butter, chia seeds, and creamy avocado, you'll want to make a second batch of this delectable smoothie bowl.

In a second bowl, stir together the oat flour with a pinch of salt and pepper.

Scoop the Pillsbury Funfetti Frosting into a bowl, add 1/4 - 1/2 cup of Pillsbury Gluten Free Funfetti Cake Mix from the second box and whip with electric beaters until smooth.

Place your chocolate in a heatproof bowl and melt in the microwave with 30 seconds interval, stirring in between.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds.

Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.

In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.

In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

In one shallow bowl, place the flour and season with pepper and salt (optional); in the second shallow bowl, whisk 2 - 3 eggs with 1 tablespoon of water; in the third shallow bowl, place the breadcrumbs (either homemade or store bought).

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and a pinch of kosher salt at medium speed until frothy, about 45 seconds.

Watching my husband fill his bowl with seconds leads me to believe I did something right.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds.

Just cut in half turn it sees down in your hand over a bowl and snack the skin side over and over with a wooden spoon and all the seeds fall out in a few seconds.