Sentences with phrase «until small bits»

Instructions Add frozen berries and banana to a blender and blend on low until small bits remain — see photo.

Pulse / blend until small bits remain, scraping down sides as needed.

Crust: In a food processor, add the sugar cones, gently pulse until smaller bits remain.

Cook, stirring constantly, for about 45 seconds or just until the smallest bits of garlic start to slightly brown.

Not exact matches

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Chris took what appeared to be a stainless steel toothpick and deftly moved small bits of vegetable an eight of an inch here, an eight of an inch there... until, satisfied, he placed it on the shelf for a server.

They paired small metal disks with food until the monkeys learned to trade them with the researchers for bits of apple, grapes and jelly.

While the big installation is expected to meet its deadline, or possibly come in a bit ahead of schedule, a previous RenewEconomy report noted that smaller home and commercial users will have to wait until February or March for delivery of their 14 - kWh PowerWall 2 batteries.

Slice the broccoli into small, bite - sized pieces and steam them for about 7 minutes, until cooked but a little crunchy.

While these cook place the pecans into a food processor and blend for about 30 seconds, until they become small bite sized chunks.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

In a small mixing bowl, whisk the eggs until combined and a bit frothy.

I tossed small, halved homegrown plum tomatoes with olive oil and a few dried herbs, then slow roasted for 8 - 12 hours at 200 - 250 until a bit shriveled, but still succulent.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

In small saucepan, warm the cream until you start seeing a bit of steam.

Cut the butter or shortening into small bits and rub these into the dry ingredients until you have a breadcrumb - like mix.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

There was a small amount of water but the recipe is smart because it tells you to cook the marinara sauce until it's pretty thick, so when the zucchini releases a bit of water, it just makes it more saucy instead of watery.

Whiz the feta in a food processor until very small bits remain.

I'm not sure about the crust part — you need to put only the nuts in first and pulse until they are small bits before adding the maple syrup.

To a food processor or blender (note: if you use a blender, you'll have to do this in batches), add the cauliflower and pulse a few times until the consistency resembles small bits of «rice.»

Just some quick pulses in the food processor until they're broken down into smaller bits

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

Refrigerate until solid, then cut into small bite - sized pieces and store in a container in the fridge

Pulse almond paste in food processor until broken up into small bits.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

In a small bowl, mix the potato starch flour with a little bit of water until it dissolves.

You should be able to shape mixture into small patties at this point, if not dust a bit more cassava flour on top and mix into mixture until it's a shape - able consistency and isn't sticking to your hands.

Process until smooth (if you don't have a food processor, you can also whisk it all together vigorously in a small bowl — it will take a bit to get it to come together!).

Now add the shallots and pulse a few times until well mixed and the shallots are a little smaller - you still want bits of shallots in here though so don't overmix.

In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Use a wooden spoon or spatula to break up the sausage while it cooks until cooked through and in small bite - sized pieces.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

I was a bit disappointed by the small loaf size until I made a sandwich and it was surprisingly filling!

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

In a small bowl, add the ground almonds, protein powder and coconut oil and stir together until it gets a bit crumbly and sticks together.

Cook, breaking it up with a wooden spoon, until the sausage is cooked through and broken into small / bite - sized pieces.

For small cookies like I made, drop the dough on the prepared baking sheet a teaspoon at a time, sprinkling with a bit of Fleur de Sel and baking for about 9 minutes or until crackled and set.

Place the bacon bits into a small bowl, cover with a paper towel and microwave them for 10 - 15 seconds until they're crisp then add the bacon bits to the bowl, combining.

In a small bowl, combine the reserved cake mix, the brown sugar, and the butter chunks with your fingers until it's all crumbly and there are no loose powdery bits.

What you can do is to add a bit (like one teaspoon) or extra tapioca flour at a time, until you're able to form small balls with the dough.

Cook over medium heat until medium brown in color and caramel in fragrance, about 3 minutes or so; immediately add to a small shallow bowl, including any tasty brown (not burnt) bits.

Scrape the melted butter and browned bits into small bowl and chill until solidified (about half an hour in the freezer, an hour or so in the fridge).

Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small).

I dehydrate at 115 ° for 1 - 2 hours to «dry» it a bit and then toss in a pan with a small drizzle of coconut oil (or veggie broth) until browned.

In a food processor, pulse together the dates and apricots until they are all small bits.

However, I'd wait until the batter turns bubbly (when you see small bubbles in it) and is risen a bit.

To prepare, place almonds and brazil nuts in food processor and pulse until it is a rough meal with small bits of nuts still left.

In a blender or food processor combine the soaked cashews and coconut oil and blend until the cashews have broken down into small bits.