Sentences with phrase «thick mixtures of»

Since the early 2000s Baribeau has produced several series, including his esteemed flowers and cigarbox paintings, as well as his Field and Milbrook series, for which he applies thick mixtures of oil paint, acrylic, clear latex, and collage, onto canvases that evoke Diebenkorn's Berkeley paintings or Rauschenberg's Combines.

They're all here including shea butter, wood, ceramic tile, plants and, what he terms, «cosmic slop» — a thick mixture of black West African soap and wax.

Not exact matches

SAGD involves removing bitumen (a thick form of crude oil) from the ground by injecting steam into an oil sands reservoir and pumping the oil and water mixture to the surface.

I noticed that there was a lot of mixture, so maybe the pizza was a bit too thick and uneven on my pizza tray.

While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor until smooth, if you're mixture is too thick you may need to add a little more water.

Insanely delicious!!!!! Would just like to know if it is necessary to soak the oats, chia seeds and flax seeds over night or is it sufficient to do it in the morning and let it stand for 5/10 mins???? I noticed that because of the chia seeds the mixture gets thick very fast and already tastes delicious and ready before I put it in the fridge overnight!

I'm not sure how thick theses are supposed to start off being so as I don't think I'll get a reply back within the next 5 minutes I will keep out around 1 1/2 cups of the mixture and save that for later.

The smaller the loaf tin, the higher the mixture will be and then you will get thicker slices out of it.

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

Add red pepper and cook until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally until mixture is thick and has the consistency of jam, about 20 minutes or more.

Place half of the meat mixture onto the foil and shape it into a disc about an inch thick.

With a small spoon, carefully taste a small amount of rhubarb mixture - it will no longer be crunchy and the custard will be thick.)

2» - thick slice of whole grain peasant - style bread 1/3 cup sliced strawberries (or your favorite fruit) 1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp butter

If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out.

It takes a bit of mixing to get it to come together sometimes, and the mixture can vary quite a bit in consistency depending on the egg whites, so it could be that yours are particularly thick.

At this point you can either spoon 2 - inch balls of dough onto the chicken mixture (drop biscuit style) or gather the dough into a ball, and on a floured surface pat out 1/2 inch thick.

If the mixture seems too thick, add a tiny splash of milk.

Simmer until a little of the liquid evaporates and the mixture becomes thicker.

To replace one egg, simply mix 4 tablespoons of chickpea flour with 4 tablespoons of water until you have a thick and creamy mixture.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

(The mixture should be thick with only small bits of almond visible.

Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant - read thermometer registers 175 °F, 3 — 4 minutes.

Transfer mixture back to saucepan and heat over medium heat, stirring, until thick enough to coat the back of a spoon.

If the mixture is still a little thin, I whisk over an ice bath until it's the consistency of a thick Anglaise before molding it.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

The nibs are then crushed into a thick paste called chocolate liquor (which, ironically, contains no alcohol), and then added to a mixture of sugar, cocoa butter, milk and vanilla.

Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so

Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy — press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.

If mixture is too thick, add some of the reserved canning liquid to achieve a thinner - but - sturdy, sauce - like consistency.

Sift about one - third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).

The mixture should fall from the spatula in long, thick ribbons, like slow - flowing lava, and the surface of the mixture should smooth out within 30 seconds.

These should be about 1/8 ″ thick so spread mixture with the back of a spoon if necessary.

If mixture seems to thick, stir in an additional splash of coffee or almond milk.

Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.

Feel free to add more powdered sugar and then add more of the milk mixture until the frosting is thick and fluffy.

If needed, stop blending regularly to stir the mixture with a dessert spoon; I had to stop - stir - start a bunch of times since my blender isn't a fan of super thick concoctions, and I don't have a handheld blender!

If the mixture is too thick, add up to 1 cup of water, until mixture reaches desired consistency.

Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium - low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn't stick and burn on the bottom of the pan.

Remove mixing bowl from pot and, with the whisk attachment of mixer, whip the mixture until the meringue is thick and glossy, and the bottom of the bowl feels at room temperature to the touch (this will take around 10 minutes).

We were curious because we found our mixture to be way too thick and the end result tasted of corn more than strawberries.

My first thought was an old food styling trick for making chocolate curls: Melt chocolate with a little shortening, chill the mixture in the form of a thick bar, then use the peeler to make easy and perfect chocolate curls!

This is a way of mixing thick batter into lighter mixture.

Simmer rapidly over medium heat, stirring frequently to prevent sticking, until the figs are very soft, most of the liquid has evaporated and the mixture is thick and syrupy, about 25 minutes.

Dip chicken into the yogurt mixture (you're looking for a thick coating of yogurt) then arrange chicken on the wire rack.

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.