Sentences with phrase «slowly pour»

Melt the butter in the microwave and then slowly pour into the egg mixture, beating all the time and then add in the ground almonds.

Slowly pour liquid mixture into pie plate.

Slowly pour in milk until mixture forms a dough ball.

Slowly pour in the melted chocolate and process until fully blended.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking egg.

Return drained pasta to original pot, then slowly pour cheese sauce over and mix thoroughly.

Reduce the flame to low and slowly pour the eggs over the potato mixture.

While whisking, slowly pour in the extra virgin olive oil to form an emulsion.

Bring to a simmer, then carefully and slowly pour into the sugar / egg mixture, whisking the entire time.

Slowly pour the wet ingredients into the dry ingredients while gently stirring the batter until everything is well incorporated.

With the mixer on low, slowly pour the warmed milk mixture into eggs and sugar, mixing until thoroughly combined.

With mixer on low speed, slowly pour dry ingredients into liquid mixture to combine.

Slowly pour about 1/2 cup of the blended basil cream into the yolks, whisking constantly.

Slowly pour in beer and stir with a fork until batter is thick enough to cling to your vegetables.

Slowly pour beaten eggs into the soup in a steady stream, stirring constantly until all the egg whites are cooked.

With the motor running, slowly pour the vegetable oil into the food processor and blend until emulsified.

Slowly pour Cherry Sauce over cake.

Melt chocolate and coconut oil, cool down a little and then slowly pour on the batter (we don't want eggs to scramble: — RRB -.

Slowly pour the filling into the chilled quiche crust that's within the quiche pan or dish.

Take 1/4 cup of the milk and mole mixture and slowly pour the beaten egg, whisking constantly.

Slowly pour small amounts of the mixture into the mixing bowl with dry ingredients.

Increase speed to medium and continue to whisk until slightly thickened; slowly pour in the gelatin mixture and then increase the speed to high and continue to beat until soft peaks form.

Once the agar has dissolved, slowly pour in about a third of the mixture into the blender with the blender running at a low speed.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

After the butter melts, slowly pour the egg mixture into the well.

Slowly pour in the water and milk, then stir.

Continue to whisk and slowly pour hot lemon - sugar mixture into eggs, then return mixture to saucepan.

Slowly pour the olive oil through the feed on the processor and process for 2 to 3 minutes until the mixture turns smooth.

Slowly pour 3 more cups water, in a circular motion over the grounds.

Slowly pour the rest of the coconut milk over the topping.

Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag.

Slowly pour the melted coconut oil in through the top while the blender is running.

4) At this time, the sauce should be almost done, slowly pour the cream into the tomato sauce, and gently stir it in one direction.

Slowly pour in the stock, wine and cream, whisking constantly.

Slowly pour the melted coconut oil into the blender with the motor running until well combined into the mousse.

Slowly pour in the stock and continue to stir as it thickens.

Slowly pour in the ice water, blending as you go until the humus is completely smooth and of the desired consistency.

Slowly pour the rest of the coconut milk over the topping, allowing it time to soak in rather than run straight down the sides, and you're all set to bake this baby!

Slowly pour the olive into the bowl, whisking constantly.

Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream.

With the mixer's motor running, slowly pour in the sugar syrup and continue to beat until stiff peaks form and the meringue has cooled completely, 5 minutes.

Slowly pour about 1/2 a cup of the warm cream into the egg yolks, stirring constantly.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

While whisking, slowly pour in olive oil.

Slowly pour in milk.

Slowly pour in hot water, stirring as you go.

Slowly pour in pasta water 1/4 cup at a time until sauce reaches desired consistency.

Slowly pour over the vegetable mixture and turn the heat down to low.

Slowly pour in the flour mix into liquids, mixing in as you combine.

With the motor running slowly pour in olive oil until evenly incorporated and a smooth paste has formed.