Sentences with phrase «top of the food processor»

Not exact matches

Begin by blending the soaked cashews in a high - powered blender or food processor, with enough coconut milk to almost come to the top of the nuts.

I have had a top of the line Cuisinart food processor for over 30 years.

The substitution I made was using barley (made into a coarse flour in food processor) instead of oats, and no blueberries (sliced strawberries on top).

And then I tried a raw version inspired by your recipe (I soaked the buckwheat groats together with dried blueberries, whizzed it in a food processor the next morning and topped it with a drizzle of peanut butter, maple syrup, hemp seeds and a sprinkle of sea salt) and it was divine!

Hi Ella, I was just browsing food processors today as it is on the top of my Christmas wish list What size would you recommend for the bowl / container?

In a food processor (a bowl with a pastry blender works just fine too), combine all of the crisp topping ingredients (first 6 ingredients - up to the apples).

Make the pine nut topping: In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

Since my first version of no food processor protein balls topped the list of the most popular blog recipes in 2017, I figured you guys might like the recipe for these too It's easy to see why recipes like this are so appealing.

Add the chopped apples to your food processor (on top of the date paste), and squeeze the juice of the lemon on top.

Line 2 large baking sheets with parchment paper on top of the piping guide, and set aside.In the bowl of a food processor, combine the ground almonds and powdered sugar, and pulse until completely combined and homogeneous.

In a food processor, add all of the topping ingredients.

A thought on drying the food processor and other hard - to - dry items — I place them on top of the stove while it is baking.

Oh, and on top of all that, the dough comes together in five minutes in the food processor.

Place all of the topping ingredients in your food processor (after you've cleaned it), and pulse it for 30 seconds.

Directions: Preheat oven to 350 degrees / Put potatoes and garlic in steamer basket and steam until the potatoes are very soft, about 20 minutes / Drain and set aside / Put salt cod, potatoes, garlic, milk and splash of olive oil in food processor and process until fairly smooth / Season to taste with salt & pepper / Spoon puree into small baking dish / Drizzle with olive oil and bake until golden on top, about 20 minutes.

Place 1 cup of the roasted hazelnuts in your food processor (keep some for topping) and add the dates, cacao powder and sea salt.

The top rated blenders that are featured here each do some or most of the things that a food processor, an ice cream maker, a coffee or nut grinder, or even a spiralizer will do.

take butter pieces out of freezer, place in food processor on top of dry ingredients.

If using the sunflower seed topping, add the raw seeds to a food processor with a pinch of salt, dash of pepper, and (optional) zest of 1 organic lemon.

Your topping is PERFECT — I never thought of using the food processor.

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Place all ingredients, except tomato, topping, and bun — using only 1 of the tablespoons olive oil and optional water — in a food processor and pulse until mixture is well combined.

1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)

Scatter the butter over the top of the flour and pulse the food processor until your dough is like coarse cornmeal and you have no visible chunks of butter.

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

For the Cream Cheese Whipped Cream Topping: Pulse half of the bag of freeze dried fruit in a food processor or coffee grinder until fine.

After I have made the batter in the food processor, I simply remove the s - blade, put on the grater attachment and grate the zucchini right on top of the batter.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Place the beans in a food processor and squeeze the head of garlic in on top.

Slice open the top of the carton, and scoop out the top layer of thicker milk / cream into the food processor.

Use a food processor to make its assembly easy, and feel free to top with roasted peanuts or any other garnish of your choice.

To finish this delicious chocolate cake, in a food processor blend 1/2 cup of pistachios, reserve around 3 tbsp for toppings and mix the rest with the 4 pitted dates to make the pistachio balls.

Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up, in a small blender or food processor.

A few notes: — I used a regular food processor and used the Nutiva coconut oil / shortening blend instead of the coconut oil for both cake and topping.

Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.

I've tossed these cookies into my food processor, ground them into fine crumbs and made a pie crust for sweet potato filling, tastes great sprinkled on top of baked apples too.

Into your food processor add all of your ingredients (minus toppings) and blend until creamy.

To top it all off these are so easy to make: you just put all of the ingredients in a food processor and then bake.

Refrigerated & Frozen Foods interviewed all of our Top 150 frozen food processors to find out what they consider to be their greatest concern in the frozen foods industry.

In honor of March being National Frozen Foods Month, this is Refrigerated & Frozen Foods» 17th annual Top 150 Frozen Foods Processors report, which breaks down the Top 25 frozen food processors in each of the siProcessors report, which breaks down the Top 25 frozen food processors in each of the siprocessors in each of the six sectors.

Refrigerated & Frozen Foods ranks the Top 25 frozen food processors in each of the six major product categories.

These vegan butternut squash burgers are made with creamy white beans and Thai massaman curry paste and topped with rich peanut sauce.You know you've got a problem when you can't keep your fingers out of the food processor bowl - and not just...

Combine 2 tablespoons of the toasted pine nuts (reserve one for topping) with the basil, garlic and lemon juice in the bowl of a food processor and grind it until a pesto paste forms and everything is finely minced and combined.

Place gelatin in a small bowl, and pour boiling water over the top, whisking quickly to dissolve the gelatin, then pouring it into the food processor with the rest of the wet ingredients, running until combined.

As always this recipe is super easy to whip up, simply throw all the ingredients into a food processor, blend, roll into balls and coat in your choice of topping.

Throw all the ingredients in the food processor, process for a couple of minutes, roll the dough into truffle size balls, decorate with your choice of toppings, and voilà.

Scoop the separated coconut fat from the top of the can of coconut milk into a food processor (use the leftover coconut water in smoothies, soups, porridges or lattes).