Sentences with phrase «until runny»

Flip in half, cook until the runny bits have set, then serve.

Melt over a double boiler (i.e. in a bowl sitting atop a saucepan of simmering water on the stove) until runny.

Warm jam and marmalade until runny, sieving the marmalade of its bits.

To make glaze, combine the powdered sugar and milk until runny.

Just don't bake it as long (which I did have to double the baking time to get it to set right) and drizzle it with a yummy toffee sauce made with coconut sugar, coconut milk, and coconut oil all melted in a non-stick pan until runny.

In a microwave - safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds.

Blend them with all ingredients until runny green paste coagulates (I used frozen curry leaves, and before I added them to the mixture I heated them in oil to bring out the flavor).

Mix well until a runny batter forms.

When you are ready to serve, microwave a cup of peanut butter until runny, drizzle over apples.

While the pancakes cook, make the glaze: whisk together the powdered sugar and buttermilk until a runny sweet sauce perfect for drizzling over pancakes forms.

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

At this point put them and the water into a liquidizer until a runny liquid forms.

Not exact matches

It's so tempting to stop blending once it gets sticky but let it keep going until it's runny, trust me — it's so worth the extra few minutes!

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

Bake for 10 - 15 minutes more or until the kale is crunchy and the egg whites are firm and the yolks slightly runny.

Place the maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny.

Mix until well combined into a runny dough.

Let it cook for 2 1/2 — 3 minutes, until the top side is no longer runny.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10 - 15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

It's really important that you don't flip the pancakes too early though — wait until the top side no longer looks like the runny mix in the bowl, but it's starting to look firm and cooked, at which point flip it over.

Then blend it all for a minute or two until a smooth milk forms — if you want you're milk a little runnier add more water.

Place the honey, maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny

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

Reheat it gently in a toaster oven at 225 degrees until warm and runny.)

Fry 4 eggs in the pan (one at a time - depending on pan size) for 2 minutes or until cooked to your liking (I like mine runny)

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.

Stop and scrape the sides down as needed to keep everything moving, and just let it keep on blending until you have a smooth runny liquid.

Bake in preheated oven for 10 - 12 minutes until egg whites are set and yolks are still runny.

When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny.

The only thing I did was when it was mixing and it was runny, I added a little bit of tapicoa starch each time until it was thicker.

For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency.

Bake for about 8 - 10 minutes, or until the egg whites are cooked but the yolks are runny.

Then I melted some peanut butter — until it was super runny — and drizzled it all over the apples.

For anyone else who wants to use pureed, frozen yuca — I think the trick is to drain it in a tea towel until it's no longer super runny!

Let everything blend for a couple of minutes until you have a smooth, runny paste the consistency of softened butter.

Meanwhile make the glaze by stirring the vanilla then the hot water, a little at a time into the powdered sugar in a small bowl until you get a slightly runny icing.

Only beat together until incorporated, you don't want to heat up the coconut cream and make it runny.

Whisk in a little more orange juice, drop by drop, until the mixture is thin enough to be easily spreadable, but not yet runny.

You'll want to process this on high for 20 - 30 minutes until creamy & smooth, like a runny peanut butter, just make sure to scrape down the bowl of the food processor every minute or two to make sure everything gets well combined.

Seal the bag and massage it gently until the flour mix is incorporated but not runny.

If you find it a little runny, put it back on the heat and toss constantly until you get a nice glossy consistency.

Bake in oven for 12 - 15 minutes until the egg - whites are cooked through and yolks are still runny.

I chilled the undercooked mixture which turned out to be runny BUT I did learn that if it's undercooked, you can scrape the caramel back into the saucepan (even after 3 hours of cooling) and boil it for a few more minutes (I think I did maybe 4 - 5 more minutes) until it is the right consistency.

Cook over medium - low heat until the sides are set but the top is still runny, about 3 - 4 minutes.

That way it is mixed in well before I stop processing as the nut butter thickened (which it did do — I processed until it got back to the thickness I wanted — which was not very thick, as I like it a tad runny.

Cover the pan and cook over medium heat until the whites have set but the yolks are still runny, about 3 minutes.

If the mixture is too dry, add a few tablespoons of warm water, mix and add more until it sticks together and isn't crumbly, but it's not runny.

Cook, stirring frequently, until no longer runny, 2 - 4 minutes.

Microwave the mixture for another 10 seconds, or until the mixture is warm and runny.