Sentences with phrase «2 place the bowl»

Not exact matches

Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.

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

Place the remaining 2 tsp of water in a small bowl.

Place peeled sweet potato in a food processor and puree with 2 tablespoons whole milk (alternatively, place in a bowl and use an emersion blender to puPlace peeled sweet potato in a food processor and puree with 2 tablespoons whole milk (alternatively, place in a bowl and use an emersion blender to puplace in a bowl and use an emersion blender to puree.)

Place the cream mixture and cherries in a bowl and chill for 2 - 4 hours, then pour mixture in your ice cream maker and follow the steps recommended by the manufacturer.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

In the clean bowl of your stand mixer fitted with the whisk attachment or another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) warm water.

Place 2 - 3 Tablespoons confectioners» sugar in a shallow bowl and roll each cookie until coated.

For this reason, on days when I am planning to cook quinoa, I like to place it in a large bowl and cover it with water for 2 - 3 hours.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs.

Place the shredded potatoes in a large mixing bowl and drizzle with 2 tablespoons of the oil.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Place potatoes in a large bowl and toss with 2 tablespoons of oil and salt and pepper.

To begin, place 1 1/2 cups of warm water in a mixing bowl, with 1 tablespoon of brown sugar and 2 teaspoons of kosher salt.

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 cPlace 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 cplace a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

To begin, place the 1 1/2 cups of warm water in a mixing bowl, with the brown sugar and 2 teaspoons of kosher salt.

Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1 - 2 hrs or until it doubles in Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1 - 2 hrs or until it doubles in place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1 - 2 hrs or until it doubles in size.

Place 2 cups of THRIVE cheese in a glass bowl.

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)

Meanwhile, assemble your meatballs by combining meatball ingredients in a bowl and mix well by hand; form meatballs between 1 - 2 ″ in diameter and place on a parchment lined baking sheet

Place warm water in a small bowl and whisk in yeast 2.

Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart.

Measure out just 2 cups of the oat flour and place in a medium bowl.

After soaking rinse and drain before placing in a large bowl (or a large measuring cup works well) with the 2 cups of fresh water.

Place in a microwave safe bowl and add 2 tablespoons of water.

Place the «noodles» into a large bowl, and add 2 - 3 TBSP dressing, to coat.

Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork.

Microwave this mixture for 2 - 3 minutes, then place the bowl in the freezer so that it will gel and thicken to jam consistency, for at least about 30 minutes.

place 2 tbsp ground flaxseeds into a bowl with 6 tbsp of water, then set in the fridge to gel, about 10 - 15 minutes.

Place the 6 tablespoons of dairy - free margarine, 2 tablespoons of gluten - free peanut butter and the bittersweet chocolate in a microwave - safe bowl.

Place butter and both sugars in a large bowl and use an electric mixer to beat it until light and fluffy, about 2 to 3 minutes.

Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft - free place at room temperature.

Place the rest of the butter (1/4 cup = 60 ml = 2 oz = 60 g) preferably in a deep and narrow bowl.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

Place softened vanilla ice cream and remaining 2 tablespoons of malted milk powder in a bowl.

Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla.

Place your dough ball in a large bowl that has been lightly coated with oil, cover with a damp cloth, and allow it to rise for 2 hours (or until it doubles in size).

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.

Remove from the heat and cover the bowl with plastic wrap and place the bowl in the fridge to chill for 2 - 3 hours.

Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.

Place softened chocolate ice cream and 2 tablespoons of malted milk powder in a bowl.

Step 2: Place the remaining garbanzo and kidney beans in a bowl and roughly mash with a fork or potato masher.

Place softened brown butter in a medium - large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1 - 2 minutes.

Put the 2 Perugina Chocolate bars of your choice (that were not placed in the freezer) broken up into a microwave safe bowl.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Directions: Soften a piece of matzo with warm water, until it begins to bend; break into 2 - inch pieces and place in a large bowl.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.