Sentences with phrase «to a spreadable consistency»

Combine roasted vegetables with tomato paste in Magic Bullet and blend roughly, until you reach spreadable consistency.

Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt.

Add 1 - 2 more tablespoons of water as needed to get a smooth, spreadable consistency similar to an alfredo sauce.

Mix the sugar and vanilla with enough milk to create a thick spreadable consistency.

Warm 1 cup hot fudge just until spreadable consistency.

Add the powdered sugar and milk and beat until smooth with a good spreadable consistency..

To loosen to a slightly more spreadable consistency, heat in the microwave for about 5 seconds.)

Mix it with a little bit of water to create a thick, spreadable consistency just like regular peanut butter.

Add the soy milk, one tablespoon at a time, stirring in between until you get the desired spreadable consistency.

Sometimes I get kale that is a thicker variety and while it tastes the same, it requires a little longer cooking and a little more olive oil added to the processor to make the mixture the right spreadable consistency.

Be sure that your goat cheese is sitting on the counter so that it's a room temperature spreadable consistency by the time you're ready to smear it onto the grilled zucchini.

Also as it is for a kid's party I have decided to use half dark (semi sweet) and half milk chocolate so what ratio of chocolate to cream should I use for a nice spreadable consistency (like nutella or a littler firmer)?

1:1 is still a good ratio Once you make it, it will be liquidy and over time at room temperature it will firm up (sometimes take a whole day) the refridge is faster for setting but sometimes gets it TOO hard and you have to rewarm to spreadable consistency again, so I prefer to just leave it out and let it set and it will be perfect to spread by the night or next morning (no prob to leave it out overnight)

When the ganache is at spreadable consistency, spread a layer on top of each cheesecake.

Within 25 - 30 minutes your beans should be at the perfect spreadable consistency - not watery and not dry.

It still tastes good, but wish I could achieve the correct spreadable consistency.

Create a paste with spreadable consistency.

Heat the Neufchâtel cheese to an easily spreadable consistency and spread over the chickpea mixture.

Add more powdered sugar as needed until frosting is a thick spreadable consistency.

Cover and refrigerate until spreadable consistency, about 90 minutes.

Add cream, a splash at a time, until the buttercream is a good spreadable consistency.

If desired, beat in more soymilk for a smoother, more spreadable consistency.

Place the cream cheese in a medium bowl and use a spatula to «cream» the cream cheese until it is a spreadable consistency.

Likewise, if the buttercream is too stiff, add more milk until it reaches the spreadable consistency.

If buttercream is too soft, add more powdered sugar until it reaches the spreadable consistency.

Cook on medium heat for 15 to 20 minutes, until the squash is a spreadable consistency.

Likewise, if the frosting is too stiff, add cream until it reaches a spreadable consistency.

If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency.

If needed, beat in additional powdered sugar and / or heavy cream to get a smooth and spreadable consistency that you like.

Mix the confectioners» sugar with cream until it reaches a thick but spreadable consistency.

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.

Blend cream cheese, mayonnaise, horseradish, salt, pepper and garlic salt into a spreadable consistency.

If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency.

Add additional water if necessary, one tablespoon at a time, until you reach a desired, spreadable consistency.

Add the vanilla and peanut butter powder and stir until you get a spreadable consistency.

Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency.

Add more half - and - half as needed to make the icing a smooth, spreadable consistency.

If it hardens / cools too much, just heat gently and stir back to spreadable consistency.

Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency.

Continue to add the ingredients alternately and beat until you achieve a thick but spreadable consistency.

The milk chocolate ganache had a mousse - like, spreadable consistency that could have been devoured simply with a spoon, but that seemed far too decadent even for my sweet tooth.

Add more powdered sugar or milk to achieve a desired, spreadable consistency.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours until it is a spreadable consistency.

Gradually add in milk and powdered sugar, alternating until it reaches a spreadable consistency.

Mix in the sugar and oil, adding a little more oil to get it into a spreadable consistency.

Add milk 1 tablespoon at a time, if needed, to achieve a spreadable consistency.