Sentences with phrase «smooth consistency in»

Note: This is best made with a high - speed blender since oranges can be difficult to get to a smooth consistency in a -LSB-...]

Customer reviews for this affordable little processor are positive and include the tip to pulse rather than hold down the power button to get a smooth consistency in your purees and avoid burning out the motor.

Blend all ice cream ingredients into a completely smooth consistency in a power blender (note: fresh bananas will blend easier but the ice cream will take a bit longer to set, which is why I used frozen).

(If clumps still develop, you may use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)

Unfortunately dried dates won't work for this recipe as they won't blend into a smooth consistency in your food processor.

Not exact matches

But after several minutes on the counter, it warmed a bit, and the consistency became smooth — as good, in his mind, as any full - fat ice cream.

But if those other blends lost clarity in their quest for consistency, the Platinum with which we finished was something else altogether: rich and creamy and smooth, it expanded over the palate like a slow - moving oily cloud.

Blend in a high - speed blender with enough purified water to reach a smooth gel - like consistency.

I would definitely use a food processor rather than a blender for this recipe in order to create the smooth and creamy consistency.

I don't have a particularly strong food processor but it still managed to whip this into a smooth mousse consistency... I was practically licking the bowl clean while I waited for it to chill in the fridge..

If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2 cup liquid sweetener works great in place of the dates and maple syrup in this recipe.

Put it in a blender, or leave it in the pot and use an immersion blender, and blend until it turns into a rich smooth consistency.

To make the peanut butter sauce, combine the peanut butter, dates, and water in a high - power food processor or blender and blend until totally smooth - you may need a little more water to get it to your desired consistency for dipping.

In another separate bowl, add cream cheese, egg yolk, sugar, vanilla essence, squeezed lemon juice and lemon rind and beat with hand mixer until it forms a smooth consistency.

I simply pulsed some frozen strawberries in the blender until they were pretty fine, and it'll come out to a smooth, liquid - y consistency!

In this step you can pulse the soup for a thicker consistency, remove 1/4 of the vegetables and add it in later for chunks, or blend the soup for about 1 minute until it is smootIn this step you can pulse the soup for a thicker consistency, remove 1/4 of the vegetables and add it in later for chunks, or blend the soup for about 1 minute until it is smootin later for chunks, or blend the soup for about 1 minute until it is smooth.

Drain your cashews and blend all of the ingredients in a high - powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency.

Pulse beans in food processor until mostly smooth, scrape into a bowl and add onion mixture, ground and chopped nuts, breadcrumbs as needed until you get a thick consistency, slightly sticky and not crumbly.

If you want the consistency to be smoother or creamier, I recommend adding in some bone broth until it is as smooth as you want it.

Beat in the powdered sugar, vanilla and milk until smooth and of spreading consistency.

Melt one ounce 85 % dark chocolate in microwave in 30 second intervals until smooth consistency is reached.

Add in sugar and cocoa powder and beat again until smooth, then add in eggs and egg yolks; blending until there is a silky consistency.

For the filling, place all of the ingredients in a food processor and pulse until you have a thick, creamy, and smooth consistency.

In a coffee / spice grinder or food processor, add buckwheat and millet grains and grind until they reach a smooth flour consistency.

In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1 - 2 minutes until the consistency is smooth and creamy.

Since coconut milk in a can separates into water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.

If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.

Then, continue to process and stream in the remaining 2 tablespoons of oil, until a smooth consistency is reached.

In a food processor, pulse the activated cashews or sunflower seeds until a smooth consistency is reached.

I was trying to make this with some natural peanut butter that was just a little too tough to stir to a smooth consistency, so I blitzed the whole mess in the food processor.

Place the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency.

Add just enough of the soaking water (the cashews were soaking in) to blend and achieve a smooth consistency.

Add in sugar, vanilla, and milk, stirring well until you have reached the desired smooth consistency.

* Also note: Using whole minced vanilla bean will only result in a smooth consistency when using a high speed blender.

For a smoother puree, blend the beans in a food processor or blender until desired consistency is reached.

Put the apples in a blender or a food processor until the consistency of smooth applesauce is achieved.

Combine all ingredients, minus the chocolate chips, in a blender until a smooth, even consistency is reached.

Combine all the ingredients in a blender, in batches and blend until perfectly smooth, adding cold water as needed to give the soup a thin and smooth consistency.

Microwave 30 seconds at a time, stirring in between, until smooth, melted consistency achieved.

If you are going to try it again, I would cut the protein powder in half and increase the amount of liquid to thin it out and blend it until it's totally smooth and the consistency you prefer.

In a blender, blend together all the remaining ingredients along with the agar mixture until you get a nice smooth creamy consistency.

Mash the yuca in a bowl with the olive oil, use a hand blender or food processor for best consistency (should be smooth and sticky, no lumps).

Instead of grating the zucchini, it's pureed, resulting in a smoother consistency.

In a high - speed blender, combine all the ingredients with the exception of kelp noodles to a smooth, sauce - like consistency.

If you only find dried dates, I'd recommend that you soak them in water a few hours before you use them to get the right sticky consistency in the crust and a smooth texture in the filling.

Place the saucepan contents in a food processor or blender and puree until a smooth thin - paste consistency.

Place all ingredients, except vegetable stock in a food processor or blender and pulse until smooth, adding a little bit of vegetable stock to get the right consistency.

Blend all ingredients, except kiwi / other sliced fruit, in a blender until very smooth, adding enough water to achieve a thick milkshake consistency.

Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency.

The pulp is mixed in a one to one ratio with distilled white vinegar, garlic, and spices, and the mixture is blended by hand with wooden paddles, thoroughly mixing the sauce until it reaches a blended and smooth consistency.