Sentences with phrase «spice in a large bowl»

Combine beans, oil, salt and spices in large bowl.

To make the cake, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.

Beat or whisk egg whites with the maple syrup, vanilla extract, and spices in a large bowl until combined.

Mix together the flours, baking powder and soda, sugars, salt, and spice in a large bowl, then make a well in the center.

Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.

Mix okara, tomato paste and spices in a large bowl.

Mix HERDEZ ® Guajillo Mexican Cooking Sauce, oil, lime juice, garlic, and remaining spices in large bowl.

Place the flours, baking powder and spices in a large bowl and mix well.In a small pan, melt together the coconut oil, date nectar and brown sugar (or alternative) on a low heat.

Sift the flours, bicarbonate of soda, ginger and mixed spice in a large bowl.

First mix oil, salt and all the spices in a large bowl.

For the cake, first combine the coconut flour, tapioca flour, baking powder, salt, cardamom and mixed spice in a large bowl.

Combine flour, sugar, baking soda, and spices in a large bowl.

Not exact matches

In a large bowl, mix together the flour, bicarb and spices.

In a large bowl, add the cooked black beans, cooked brown rice, sautéed mushrooms with all the spices, ground walnuts, breadcrumbs, and ketchup.

In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.

In a large bowl combine the shrimp with the spice mixture and toss to evenly coat with the seasoning.

Combine dry ingredients (oat flour, tapioca starch, cane sugar, baking powder, sea salt, and pumpkin spice) together in a large bowl until evenly dispersed.

In a large bowl, whisk the eggs with the flax and spices.

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine.

Mix the breadcrumbs and spices together in a large bowl.

In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice, and salt.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

In a large bowl, mix all dry ingredients together (oat flour, baking soda, baking powder, salt, and spices).

Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside.

Combine the shredded potatoes, minced garlic, chopped herbs, tahini, spices, salt and pepper in a very large mixing bowl.

In a large mixing bowl, combine sauteed veggies, lentils, seeds, oats, cream of wheat, spices, and tamari or salt.

In a large bowl, stir together the oats, almonds, sunflower seeds, coconut, salt, and spices.

In a large bowl, combine the oats, nuts and seeds, salt, and spices.

Combine in a large mixing bowl the flour, sugar, vanilla protein powder, salt, cinnamon, pumpkin pie spice, and baking soda.

Place oil, melted butter, sugar, molasses, pumpkin, spices, and salt in a large bowl and whisk to combine.

In a large bowl, and using your hands, toss cauliflower with oil and spices.

In a large mixing bowl whisk together the flour, arrowroot, salt, baking soda, baking powder and spices.

In a very large bowl mix together the whole eggs, egg yolks, half - and - half, syrup, sugar, cinnamon, pumpkin pie spice, vanilla and sweet potato puree.

In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.

MIX the oats, almonds, pepitas, walnuts, pumpkin purée, maple syrup, vanilla extract, pumpkin spice, nutmeg, ginger, oil, and sea salt in a large bowl until well combined.

Combine the oats, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl and stir until thoroughly mixed.

In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

In a large bowl, whisk together the flour, sugar, spice blend, baking powder, baking soda, and salt.

In a large bowl, mix well pumpkin, evaporated milk, eggs, brown sugar, spices, and salt.

In a large mixing bowl, whisk the coconut oil, pumpkin, honey, vanilla, cinnamon and pumpkin pie spice until well combined and smooth.

In a large self - sealing plastic bag or medium bowl, combine flour and pulverized spice mix.

Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside.

Combine five spice, cumin, sauce, oil and chicken in a large bowl and mix well to combine.

In a large bowl, whisk together pumpkin, condensed milk, egg yolks, spices and salt until well combined.

In a large glass bowl, mix pumpkin (from your own roasted pumpkin, or packaged), maple syrup, salt and spices.

In a large mixing bowl, combine the warmed coconut oil, maple, salt and cinnamon / spice.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.