Sentences with phrase «use a hand mixer on»

When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.

In a large mixing bowl, using a hand mixer on high speed, cream the butter, sugar and molasses together for 20 to 30 seconds.

In a medium bowl using a hand mixer on medium speed, beat together the mascarpone cheese, Parmesan, salt, lemon zest, egg and egg yolk until light and fluffy, about one minute.

I used a hand mixer on the lowest speed and within a minute I had fluffy whipped oil!

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes

In a large mixing bowl, cream the butter, sugar and molasses, using a hand mixer on high speed, for 20 - 30 seconds.

In a large mixing bowl, cream the butter, sugar, vanilla extract and sour cream using a hand mixer on high speed; mix for 1 - 2 minutes, or until light and fluffy.

Using a hand mixer on the lowest speed, start to «mash» the potatoes for about 30 - 45 seconds.

In a small mixing bowl, cream the butter, sugar, 1/4 cup of the chai milk, and vanilla extract, using a hand mixer on high speed, until combined.

In a large mixing bowl, add the coconut oil and butter and mix well using your hand mixer on medium speed.

Beat using a hand mixer on medium speed until smooth and fluffy.

Add to chocolate mixture and use a hand mixer on high speed to beat the batter until smooth and shiny.

Not exact matches

Use your hands to mix it all together, ensuring every part of the potato has some oil and spices on it.

Use your hands to mix it all together, ensuring all of the sweet potatoes and chick peas have some oil on.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

using a stand or hand mixer on high speed, cream together the butter, sugars, and salt until light and fluffy

If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Whisk this on high speed using a hand mixer, until the mixture is light and fluffy.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

I did not have brown sugar on hand so I used 1/2 cup + 2Tbs of a Splenda / brwon sugar mix, I also added 1/2 cup of chopped pecans.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chimix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chimix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiMix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivOn each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

I mixed up a small batch of BBQ sauce using ingredients on hand and it turned out fine.

-LSB-...] love to serve this pie with a mushroom gravy — I used some dried mixed mushrooms I had on hand, including morels, my -LSB-...]

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

In a large bowl using a stand or hand - held electric mixer, beat the butter on medium speed until softened.

In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium - high speed until well combined.

And you can add whatever veggies you happen to have on hand — although using a frozen veggie mix is awfully convenient!

In a separate large bowl using a hand - held or stand electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no butter lumps remain (about 2 minutes).

In a separate large bowl using a hand - held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes).

Meanwhile, in a large shallow bowl or on a large platter, using your hands, mix together the rice, herbs, and spinach.

I used a yellow butter cake mix because I had that already on hand.

Using the hand blender on low, mix until flour is incorporated, about 15 seconds.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

I went with pecans to mix things up but you can use whatever kind of nuts (or seeds if you're allergic to nuts) you have on hand.

(I used my own flour mix that I keep in the cupboard on hand: 1 - 24oz bag of white rice flour, 1.5 cups of potato starch, 3/4 cup of tapioca starch) plus I think about a teaspoon of xanthan gum.

Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth.

In the bowl of a stand mixer using the paddle attachment or a large mixing bowl with an electric hand mixer, cream butter and sugar on medium speed until light and fluffy.

Add the butter and sugars to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium - high speed until light and fluffy, about 4 minutes.

No room on the kitchen counter to set up, use the portable hand electric mixer for cake mixes.

I used a mix of nut flours that I had on hand — almond with hazelnut — and it turned out great.

Then, the dough is kneaded — again, either by hand or machine (using a dough hook with a stand mixer or bread machine)-- for several minutes until it takes on a soft, smooth appearance.

Combine frosting ingredients by hand and then use an electric mixer on high speed to make the frosting fluffy.

I have a kitchen aid, but actually used a whip attachment on my regular hand mixer for my hand cream & was surprised at how well that worked.

Using an electric hand mixer, cream together the ghee (or butter), honey, coconut sugar and vanilla until smooth on medium speed

Mix in a stand mixer with a dough hook attachment or by hand, kneading until the dough is smooth and elastic, about 5 - 10 minutes depending on what method you use.

In a separate large bowl using a stand or hand - held electric mixer beat together the egg, egg yolk and sugar on medium speed.

Removing the bowl from the heat, using a stand or hand mixer, whip the egg mixture on high for exactly 7 minutes, or until stiff peaks form.