Sentences with phrase «sides of the bowl using»

Stop the mixer and scrap sides of the bowl using rubber spatula.

Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon.

Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.

Not exact matches

With the mixer on medium speed, beat in the eggs on at a time, using a rubber spatula to scrape the bottom and sides of the bowl between additions.

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.

I created half tablespoon balls by using filling a 2 tablespoon cookie scoop, leveling it off using the side of the bowl and was quickly able to produce a line of 2 tablespoon balls.

Top a bowl of this with a sunny side up egg — a perfect breakfast and an excellent use of leftovers.

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.

Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor bowl and process for 20 minutes or so until a creamy butter forms, scrapping down the sides of the bowl often.

Use a fork to dip them in the chocolate and lightly tap it on the side of the chocolate bowl to remove any excess chocolate.

Using a spatula, scrape down the sides and bottom of the bowl.

Using electric mixer fitted with paddle, beat cream cheese until fluffy, scraping sides and bottom of bowl.

Mix using a rubber spatula or a handheld mixer, making sure not to over beat and to scrape down the bottom and sides of the bowl.

Heat a wok until hot, add the vegetable oil to a depth of 3 - inches and heat to 360 degrees F. Add one of the noodle bunches and using a round, heat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bowl.

Once the cookie is coated in chocolate, use the fork to lift it out of the chocolate and tap the fork several times on the side of the bowl, allowing the extra chocolate to run off the cookie and back into the bowl.

However, I could really use some ideas for presentation — I wound up just piling the cookies along the side of the fruit salad bowl, but they didn't look that inspired, plus they got soggy.

Using the coarse side of a box grater, grate the cut sides of the tomatoes into a medium bowl until you reach the skin.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

One of the girls actually crushed peanuts using the side of a bowl, and someone foraged some Thai basil growing wild, while the others ran into their rooms and got some fruit from the complimentary fruit bowl to add some punch to their salad.

Use dough hook to knead at medium speed about 2 minutes or until dough pulls away from the sides of the bowl and forms a ball.

If using a fine mesh strainer, press the pulp into the sides of the strainer until all of the liquid has released into the bowl.

Using an electric mixer, beat brown sugar, butter, vanilla, and salt in a large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes.

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.

Use a spatula to scrape the sides and bottom of the bowl, making sure all of the ingredients have been incorporated.

Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Using the beaters of a handheld or standing mixer, or your very strong arm, beat on medium - high speed thickened and lightened, about 2 minutes.Reduce the speed to low and add the cocoa mixture until it's well combined, scraping down the sides of the bowl.

Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough / flour on the side of the bowl.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined.

Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes.

Using a whisk, gently blend the spirulina on the surface, moving it toward the opposite side of the bowl to create an ombre effect.

Using the large side of a box grater, grate the carrots into the bowl and sprinkle with salt and pepper.

Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake / drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper.

Beat in the vanilla and the almond extract, if you're using it, then scrape down the sides and bottom of the bowl.

Process, using on / off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.

Rinse the lemon and zest it using the small side of a box grater or a microplane; halve it and juice half into the bowl.

Using a spatula, scrape down the sides of the bowl and add Worcestershire sauce and cooled onions.

(If you're using ground cumin, smash the garlic to a paste with the side of your knife, then transfer to a bowl and add the cumin and remaining ingredients.)

Using an electric mixer, beat the cream cheese and sour cream until completely smooth, scraping down the sides of the bowl from time to time.

Start two small fires on each side of the barbecue bowl, preferably using one of the recommended hardwoods.

Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3 — 4 minutes.

Starting from one side, use a bench scraper to lift edge of dough, stretching it up and out of the bowl at least 12» and shaking back and forth to encourage lengthening, then fold back onto itself.

Return them to a dry bowl and toss them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then spread them over the bottom and sides of the greased baking dish (just the bottom if using an 8 × 8 dish).

Use a spatula to scrape the sides of the bowl so everything gets mixed into a thick dough.

For the Taco Filling Use a sharp knife cut off the corn kernels from all sides of the cobs and place them in a mixing bowl.

Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.