Sentences with phrase «smooth liquid of»

The result is a delicious, smooth liquid of uncompromising quality and character, infused with notes of ginger spice balanced with zesty citrus for cocktails with a little kick.

Not exact matches

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

Hi Becky, I imagine that the Vitamix wouldn't work well as it need some sort of liquid to function and wouldn't be able to create such a smooth and creamy texture.

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.

Add the rest of the liquid and mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Allow liquid to cool, then add it and the rest of the ingredients - except the chocolate chips - to a blender and process until smooth.

Add 2 cups of the broth (you could use the reserved liquid from rehydrating the chiles) and blend until smooth.

Next whisk in your eggs and liquid sweetener of choice until you start to make a nice smooth batter.

Using a wire whisk, gradually work the flour into the liquid to make a smooth batter with the consistency of pouring cream.

small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c

When beating the batter thoroughly to get it from the grainy stage to the smooth stage, some sort of liquid started separating itself, and got more and more prominent the more I mixed.

* (Hint - To avoid lumps - Add the dry ingredients first and then just enough wet to mix, you can then make a smooth paste before adding the rest of the liquid ingredients)

Add the liquid mixture to the flours, and knead until a smooth ball of dough forms, about 15 minutes.

While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth.

Blend the beans with a little bit of the liquid they were cooked in with the chicken stock until smooth.

Place all ingredients in the bowl of a food processor and process until well combined and very smooth (it will be almost liquid and very pourable), scraping down sides a few times as you go.

Once you got all the liquid out transfer the milk back the blender and add the maple syrup and the vanilla (or the flavour of your choice) and blend again until it's all smooth.

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.

The recipe in Jerusalem by Ottolenghi is the best for proportions but changing the order of the ingredients (up the liquid a bit) in a Vitamix and the smoothest, creamiest, divine hummus is all yours (I'm not paid by Vitamix!)

Reserve 1/2 cup of the date soaking liquid and combine it with the dates, chicory coffee / regular coffee and apple sauce in an upright blender, blend until smooth.

Remove some of the liquid and mix it with the peanut butter to make a smooth sauce.

Puree the ancho mixture with the tomatoes in a blender or food processor until quite smooth, stopping to scrape down the sides of the blender and adding more liquid as needed.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.

Liquid Planet Santa Julia — This was a 2005 CoE competitor, which ended up with a score of 84.31, with the jury describing it as «floral note, round, smooth mouthfeel, sweet, syrupy, grapelike, mellow.»

Add half a cup of liquid from straining and blend smooth, adding more liquid as needed to attain desired consistency.

Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.

Step # 2: Blend liquid, eggs, oil or butter and the natural sweetener of your choice in a high - speed blender until smooth and foamy.

For this coconut flour pancake recipe, a variety of liquids are used to ensure a smooth, soft, and super fluffy end result.

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2 cup (120 ml) of vegetable stock and continue blending until smooth.

Add in melted coconut oil, lemon juice, liquid sweetener of choice and continue processing on high until a very smooth mixture forms.

Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.

Add the chick peas, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth.

It is this essential ingredient that takes liquid coconut oil and turns it into a smooth salve - like consistency — even in the warmest of temperatures.

Pulse until smooth (there will be a lot of seeds in the liquid).

Add the tahini, the cumin, and 1/2 cup olive oil, and pulse to create a dip, adding more tablespoons of cooking liquid as you go as necessary to make a smooth paste.

Add remaining ingredients plus 1/2 cup of the soaking liquid and blend until smooth.

To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.

Use an immersion blender to puree the ingredients, or carefully transfer the solids and a little of the liquid to a blender and puree until smooth.

Add everything to the bowl of a high powered blender and combine until you \'ve reached a completely smooth, creamy, liquid consistency.

In a large liquid measuring cup, combine the white wine, chicken broth, dijon mustard and reserved tablespoon of flour; whisk until smooth.

You can try and omit the honey for a completely sugar free cookie, but you will need to replace the same amount of liquid with something sticky and smooth (and increase the stevia or xylitol to make up for it).

Blend until smooth and add about 2 Tbs of the liquid from your coconut milk.

Stir the glossy chips to get a smooth pool of liquid chocolate.

If you forgo the NY, you might add something smoky like chipotle peppers (processed until smooth) or a touch of Liquid Smoke.

Add 2 cups of the broth and blend until smooth, stirring and scraping down the sides of the blender jar, and adding a little more liquid if needed to keep everything moving through the blades.

Whisk until you have a smooth thick liquid (all the clumps will dissolve, eventually), then add one tablespoon of Grand Marnier.

From this point you can do two different things: you can put the contents of the pan into a blender or food processor with the rest of the gravy ingredients (1 1/2 C. Light Coconut Milk, Nooch, and Liquid Aminos) and pulse a few times for a smoother consistency; OR just add the rest of the ingredients to the pan for a chunkier gravy.

Place the rest of the ingredients except for the cilantro to a blender and puree until smooth, adding any cooking liquid needed to keep it moving.