Sentences with phrase «water mixture until»

The morning before you want your porridge, soak the quinoa and millet in the warm water mixture until after dinner (roughly 12 hours)-- this can even be done right in the slow - cooker container.

Toss the tofu with the cornstarch - and - milk / water mixture until coated.

Not exact matches

While this freezes slice the layer of plain banana, before created the caramel layer — this is also made by simply placing its ingredients into the food processor until smooth, if you're mixture is too thick you may need to add a little more water.

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

Next, add the carrot pulp, tomato puree, oregano, salt and water and blend again until a sticky mixture forms.

Add ice water, 1 tablespoon at a time, pulsing until only the mixture begins to clump together.

Drizzle in the water about 1 tablespoon at a time and continue pulsing until the mixture is light and smooth in texture.

Add one tablespoon of water at a time and continue mixing until the mixture starts to stick.

Stir by hand as you add the water, mixing for one minute until the mixture is loosely coming together but is still somewhat a mess.

Stir in 1 Tbsp ice water until mixture forms a dough.

Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency.

Almond paste is a mixture of finely ground blanched almonds, sugar and water that has been cooked until smooth.

If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Add the hot coffee (or boiling water) and stir until the mixture is melted and smooth.

To replace one egg, simply mix 4 tablespoons of chickpea flour with 4 tablespoons of water until you have a thick and creamy mixture.

Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.

• return bowl to the saucepan with the simmering water and stir until the mixture is shiny and warm, to the touch, about 130 * (I like to use a candy thermometer).

Add hot water to mixture and mix until all ingredients are completely combined.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Blend until mixture becomes cohesive and all ingredients are incorporated, adding more water if necessary.

Gradually add the sugar, vinegar and rose water and beat until the mixture is thick and glossy — press a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.

Whisk together the icing sugar and cinnamon, then drizzle in the water until a thick but pourable mixture is achieved.

Transfer the tamarind water mixture to a blender (everything including the fruit and sugar if added) and blend on high for a minute or two until smooth.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

Add more water as needed (up to 1/2 cup) until the mixture has become a thick paste.

Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Add the salt to the water and stir until dissolved, then pour into the flour mixture.

Place over a water bath until sugar is dissolved and the mixture is warm to the touch.

Make an ice water bath in a bigger bowl and set the bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.

Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does.

For the cilantro drizzle, place the drained cashews, cilantro, lemon juice, water, and kosher salt in a blender and blend until the mixture is completely smooth.

Add the molasses to the warm water, then add the liquid mixture to the flours, and stir until a thick sludgy batter is formed.

used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp water whisked together until frothy and then formed the balls.

Add a bit more water and pulse until the mixture is a coarse, crumbly mixture.

Reduce the range heat to medium heat and let the mixture cook, covered, until the okra is soft and the water has been absorbed, about 5 to 7 minutes, stirring occasionally.

Finally, add the soaked goji berries and soaking water, as needed, and pulse until the mixture comes together in a dough ball.

It's as easy as mixing equal parts sugar and water, plus whatever flavouring you'd like (such as rosemary, or grated fresh ginger, or citrus peels) to the mixture, simmering for a few minutes, allowing to rest until cool, and transferring to a container.

Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

Add in ice water, 1 Tablespoon at a time, pulsing 3 - 5 times after each addition, until the mixture just comes together.

Stir in water / yeast mixture until you form a loose dough.

Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).

Transfer the bloomed gelatin mixture into the ginger - lemon water and whisk until completely dissolved and free of lumps.

Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough.

If the mixture is too thick, add up to 1 cup of water, until mixture reaches desired consistency.

Add ice water until the mixture just starts to come together.

Add cornstarch water mixture and simmer until thick, about 2 minutes.

So, for today's recipe, I'm sharing a new - to - me Lit» l Smokies treat — here, they are wrapped in a homemade pretzel dough, boiled in a baking soda / water mixture, sprinkled with an egg wash + salt, baked until beautifully golden brown, and served warm with mustard.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.