Sentences with phrase «sides of bowl until»

Add the egg and apple cider vinegar and mix slowly, scraping down the sides of the bowl until all dry ingredients are incorporated.

Reduce the speed to medium - low and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.

Mix these together with a fork, mash it against the side of the bowl until it becomes a crumbly mixture.

Mash the clumps of coconut oil against side of bowl until mixture is smooth.

Not exact matches

Gradually add remaining flour until the flour is fully incorporated and begins to and pull away from sides of bowl.

Process until the vegetables are ground into small pieces, scraping the sides of the bowl as needed.

Gradually add the flour until the dough clears the sides of the bowl.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Using the dough hook (or stirring by hand from this point), add in remaining flour, mixing until the dough pulls away from the sides of the bowl and is no longer wet or overly sticky.

Add 1/2 cup flour at a time until it comes away from side of bowl.

Run at first speed until the dough forms up on the hook and comes away from the sides of the bowl (8 to 10 minutes).

If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides.

Beat on medium speed until smooth and creamy, scraping down sides of bowl, about 2 minutes.

Make the pine nut topping: In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.

Pulse until finely chopped and well mixed, stopping to scrape down sides of bowl as needed.

Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes.

6) Add the eggs one at a time and mix until just incorporated, scraping the sides and bottom of the bowl.

Once they're soft drain the water and add the figs to a food processor and process until a smooth puree forms, scraping down the sides of the bowl if necessary.

Add the lemon zest, the salt, and the earl grey tea leaves and mix on medium speed until they're all incorporated (scrape down the sides and bottom of the bowl to be sure).

With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

In the bowl of a stand mixer fitted with the paddle attachment, bet together butter and sugar at medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

Clip a candy / deep fry thermometer to the side of the bowl and cook until the mixture reaches 160 °F (about 4 minutes).

Gradually add the sugar and beat for 2 - 3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula.

Scrape down the sides of the bowl a few times and continue mixing until the sugar is well incorporated.

The dough will seem firm and smoother, ideally sticky to the touch, but if it's still too wet, add a bit more flour, a spoonful at a time until it easily pulls away from the sides of the bowl when mixed.

Scrape down the sides of the bowl and add in the egg; beat until combined.

Beat on medium speed until the dough forms a smooth mass and pulls away from the sides of the bowl, about 7 to 10 minutes.

Add puree, vanilla extract and jam, and beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed.

Mix on medium - high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.

Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together.

With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary.

Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl.

Add the oats until a dough forms and pulls away from the sides of the bowl.

Puree until smooth, 2 to 3 minutes; scrape down the side of the bowl as needed.

Scrape down the sides of the bowl, then add the egg and chopped rosemary and beat again until incorporated.

Add baking mix and mix until just combined, scraping down sides of bowl with spatula, as needed.

With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.

Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.

Using electric mixer, beat together butter, brown sugar and orange zest until light and fluffy, scraping down sides of bowl as needed.

Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).

-- Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.

Gently, fold in enough flour (1/4 cup to 1/2 cup) until the dough forms an elastic ball and cleans itself from the sides of the bowl.

Add the milk and stir with a fork until the dough is mixed and pulls away from the sides of the bowl.

Cover and process until smooth, scraping down sides of the bowl, if needed.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Once milk is warm, whisk in eggs, Continue to whisk eggs until the mixture begins to leave a slight coating on the side of the bowl.