Sentences with phrase «very thick mixture»

It will form a very thick mixture.

Not exact matches

Insanely delicious!!!!! Would just like to know if it is necessary to soak the oats, chia seeds and flax seeds over night or is it sufficient to do it in the morning and let it stand for 5/10 mins???? I noticed that because of the chia seeds the mixture gets thick very fast and already tastes delicious and ready before I put it in the fridge overnight!

Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about small clumps) then stir in the yogurt just until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.

The mixture, once it's cooked and sits to room temp is very thick, just like condensed soup in the cans.

As the mixture becomes very thick and the liquid is almost all the way absorbed, add the egg whites and stir vigorously for an additional minute.

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

Add butter, vanilla extract and the powder mix constanly on low heat for 15 minutes or until the mixture has a very thick texture.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process / blend on high until a very smooth mixture forms.

The mixture will be very thick and might be somewhat difficult to whisk smoothly, but continue to whisk as best you can until the mixture comes together.

My mixture was batter - y and not very thick.

At first your mixture will seem very thick, but give it time and it will come together.

Mixture become very thick when it cools, so keep medium thick consistency.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick.

Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.

The mixture will be like a very thick smoothie.

Mix baking mix and sausage together in a bowl; blend well, then add in the cheddar cheese (the mixture will be very thick; you'll need to mix everything well with your hands).

Add the flour, baking soda, cinnamon and salt to the butter mixture and stir until blended (batter will be very thick).

Simmer rapidly over medium heat, stirring frequently to prevent sticking, until the figs are very soft, most of the liquid has evaporated and the mixture is thick and syrupy, about 25 minutes.

Add 25 g powdered sugar and whip for another 2 to 5 minutes, or until the mixture resembles thick marshmallow fluff or very stiff whipped cream.

Reduce the heat to medium - low and simmer gently until the mixture is very thick, about 20 minutes.

I have actually had hummus come out VERY smooth in the Blendtec or Vitamix, but it concerns me a bit, putting that thick of a mixture in there and letting it go long enough to get smooth enough.

Mixture should be very thick by that point.

So for the second, I let the mixture sit until it it got very thick (cool) & then mixed & spread it over the pan, then immediately placed into the freezer until set.

Add the stock and potatoes and bring the mixture to a boil.Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.

After the mixture is thoroughly combined you will be left with a very thick and sticky batter.

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes.

The flax and coconut flour are very absorbent and will soak up the liquid leaving your mixture very thick.

Combine well - the mixture will be very thick and sticky.

This mixture will not curdle, so don't be afraid to cook it until it is very thick.

Once simmering, reduce the heat to medium - low and simmer, stirring occasionally, until the mixture is very creamy and thick, about 20 to 30 minutes.

Add the mint and purée; then, with the blender running, drizzle in the remaining scant 1/2 cup of olive oil very slowly until the mixture is thick and creamy.

Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the work bowl.

Stir the flax / yeast / water mixture into the flour and mix well making a very thick batter.

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

The mixture will be very thick, almost dough - like.

Allow to sit for 10 - 15 minutes, or until the mixture is very thick.

Bring to a boil and cook till dates are very soft and mixture is slightly thick, 5 - 8 minutes.

Depending on how much liquid you have left in the pot, you may need to add more water if the mixture is very thick, or boil out a bit of the liquid if it's thin and soupy.

Combine reserved penne and cooked vegetables in a large pot over medium - low heat; add cheese and olive oil and stir well to break down cheese — mixture will be very thick and chunky.

Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick).

The mixture will be very thick and heat should be high enough to keep it bubbling a bit.

Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.

Stir continuously till the mixture darkens again, gets very thick and smooth, and the cornstarch is cooked, about 6 to 7 minutes.

Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly — mixture should become very thick.

The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.

Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues).

Mixture will be very thick.