Sentences with phrase «until thick puree»

Add 1/2 cup reserved turkey broth and blend until thick puree forms.

Not exact matches

In a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanilla.

Frozen pumpkin puree — > added to oats half way through cooking (in the microwave)-- > mixed with chia seeds, cinnamon, & raisins — > microwaved until thick

Place everything in a food processor and puree until very smooth and thick.

Puree the raspberries in the blender by pulsing until they're broken down and thick.

Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.

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.

Simply puree all ingredients in a blender until thick and smooth.

Add 1/3 cup of olive oil and puree until smooth, adding a little water if the mixture is too thick.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms.

Boil the tomato puree, sundried tomatoes, chili powder and sugar until a sauce of thick consistency is obtained.

It forms a thick, rich creamy puree that gets added to the «rice» and cooked along with sautéed mushrooms and onions until it resembles the smooth creamy goodness of risotto.

When the puree starts bubbling, lower the heat to the minimum and cook until a thick consistency is reached.

Puree the potato mixture in a blender using the corn water until it's the consistency of a very thick soup.

Using a handheld mixer, blend everything in the cylinder until you get a smooth creamy puree, if your sauce is too thick, add more extra virgin olive oil as you are blending

Using an immersion or standard blender, puree soup until smooth, adding more stock at this point if the soup looks too thick.

If frosting is too thick, add more pumpkin puree, milk or a water until desired consistency is reached.

Pulse until pureed and the mixture forms a thick sauce.

Puree until smooth, stopping to scrape down the sides a few times to keep the dough moving (it will be on the thicker side).

Puree / blend until you get a thick cookie dough and that's when you know you're done!

First, I sautéed the shrimp in garlic until fully cooked, then covered them in a thick pomegranate sauce, which consisted of fresh pomegranate seeds, of course, and caramelized onion puree.

The way nondairy yogurt can be thickened (without the guar gum, tapioca starch, etc. used in store - bought nondairy yogurts) is to use powdered pectin (if you can tolerate it), pureed young coconut meat, agar agar, or other natural thickeners until it is as thick as you want it to be.

Butternut squash can be a thick puree so scrape down sides as need until you have the cyclone effect happening in the blender.

Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree

dump all the brownie ingredients except the data caramel into the food processor and puree for a few minutes until you get a smooth, thick batter.

Powidl is a thick plum jam that is made with no sugar, only very ripe plums are used, that are cooked for several hours up to a day until it becomes a thick dark plum puree, slightly tart and tastes similar to dry plums.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

Add the dates, pumpkin puree and agave nectar; process until the mixture forms a thick dough.

Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.

Puree until the mixture is very thick and slightly chunky.

In the bowl of a food processor, combine the fresh basil, garlic cloves, lemon juice and olive oil and puree until you have a thick sauce.

Puree until the mixture is the consistency of a very thick, slightly chunky hummus.

Using an immersion blender, puree the mixture until a thick sauce forms.

4 Place the puree into a medium to large pan and cook on a medium heat for about 20 minutes or until it is fairly thick.

Puree again until thick and creamy, like firm soft serve ice cream.

Pulse until a thick, green puree forms.

To make the chocolate filling, combine all chocolate filling ingredients in a bullet type blender and puree for several minutes until very smooth, but thick.

Puree all of the cashew cream ingredients in a food processor until very smooth and thick.

Puree it until you have a thick paste.

Fill 2 - 3 small baking pans with puree about 1 inch thick and place into a 350 ° F / 180 ° oven for 20 - 30 minutes, until the top is slightly browned on the edges.

Blend soaked cashews with 3 tablespoons of water in a high powered blender, like a Vitamix, until you have a thick and smooth puree.

In a food processor, puree pistachios until a thick paste forms, about 5 minutes.

Puree again until thick and creamy, like firm soft serve ice cream.

Puree for 20 to 30 seconds until smooth and thick.

Place in food processor, cool slightly, then add 1 cup steamed cauliflower florets and 1 tsp whole - grain mustard, puree until smooth — add up to 2 tbsp water if mixture is too thick.

Combine pumpkin puree, heavy cream, light brown sugar, egg, egg yolk, vanilla extract, cinnamon, ginger and salt in a mixer with the whisk attachment until thick and incorperated.

Mix together equal parts pumpkin puree and olive oil and add enough sugar until you have a thick slurry.