Let the mixture cool in the fridge until set, about 30 minutes.
Not exact matches
Place the water and sugar
in a large sauce pan and, using a thermometer, heat the
mixture to 121 degrees F.
Let the
mixture cool to 95 degrees F., then using an electric
mixture, whip the egg whites into fluffy peaks.
Remove the black bean
mixture from the heat, transfer to an alternative dish to
let it
cool down before blending (to save on washing up I dump it straight
in the food processor with the oat flour, but wait before processing).
I am hoping they will be edible once they
cool but there was a lot of liquid that seeped to the paper when I spooned them there, just wanted to see if this was normal, or if I should
let the
mixture harden
in the pan longer before I spoon them onto the paper?
Let sit for a few seconds, until they're
cool enough to touch, then (while they're still warm) roll them
in the cinnamon sugar
mixture to completely coat.
Ingredients & directions for the rhubarb sauce:
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
in cooking
mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and
let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coo
let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed /
Let cool / Sauce thickens as it coo
Let cool / Sauce thickens as it
cools.
In a small saucepan bring the water to a boil with the vinegar, pour the vinegar
mixture over the vegetable
mixture, and
let the
mixture cool.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and
let it go for 10 minutes — the
mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour
mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges —
Cool the cookies completely on the sheet pan (or just eat them immediately...)
Let the muffins
cool in the pan for 2 - 5 minutes until you are able to easily handle them to coat
in the sugar
mixture.
I removed the frying pan from heat, and added the crushed garlic and the store - bought fried onion, stirred them
in, and
let the
mixture cool down a bit.
With the top cap removed, combine raspberry peach
mixture in a blender until smooth, about 1 minute;
let cool completely before straining through a cheesecloth or fine sieve.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and
let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before servi
let it
cool down slightly / Combine sliced potatoes, apples, and onion
mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer /
Let stand 15 minutes before servi
Let stand 15 minutes before serving.
Stir
in the cascabels and
let the chocolate
mixture to
cool slightly.
Stir
in the maple syrup, then
let the
mixture cool to 110 - 115ºF for proper fermentation, which feels warm to the touch without feeling like the temperature will hurt your finger.
Let cool for about 30 seconds, then roll
in the spiced sugar
mixture.
Let the
mixture cool before storing
in the refrigerator.
In separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa
mixture and whisk until smooth;
let cool slightly.
Put the bowl somewhere relatively
cool (i.e. not
in the sun) and
let the
mixture sit at room temperature, uncovered, for about 2 hours.
Let mixture cool slightly, add
in eggs and whisk until well blended.
1) Mix flour, butter and icing sugar
in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add
in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a
cool, flat, floured surface 4) Flatten dough into a disc and then wrap
in plastic wrap, and chill
in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and
let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly
in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Let the chocolate
mixture cool for a few mins before adding
in the rest of the ingredient and mixing well.
Let the
mixture cool slightly before pureeing it
in a food processor / blender.
I
let it
cool, made holes with toothpicks, poured over the tres leches
mixture (equal parts coconut milk, coconut cream and evaporated coconut milk) and put it
in the fridge over night.
Bake the granola
mixture for 20 minutes, then
let it
cool on the counter before chilling it
in the refrigerator for at least half an hour until it is firm (this is necessary so that the
mixture doesn't break when you slice it).
Melt the margarine
in a small saucepan, add soymilk and
let the
mixture cool down.
If using chocolate chips,
let mixture cool about 5 minutes before mixing
in.
Let the
mixture sit
in the refrigerator until it has
cooled, about fifteen minutes.
In other words would you
cool them from the oven, freeze,
let thaw and then coat with the melted butter and cinnamon sugar
mixture, or do you go ahead and freeze them with the cinnamon sugar
mixture already on them?
take this
mixture in a separate plate and
let it
cool down at room temperature before you start making the bondas.
Let cool about a minute then dip
in the cinnamon - sugar
mixture to coat both sides.
Let the
mixture cool slightly before pureeing
in a blender until smooth.
Let the cooked donuts
cool for 3 to 4 minutes, then brush with the melted butter and toss
in the cinnamon sugar
mixture.
Let the
mixture cool and then pour
in a glass or metal bowl, cover and refrigerate for 3 - 4 hours or until chilled through.
Toss potatoes, warm vinegar
mixture, and peanuts
in a large bowl;
let cool slightly.
Toast cayenne and ground cumin
in a small skillet over medium heat until spices are very dark and smoky and
mixture looks like ground coffee, about 3 minutes;
let cool (turn on your kitchen fan or open a window first; this is a smoky situation).
In a large bowl, combine the crab meat, bell peppers, green onions, cayenne, and the white sauce and
let the
mixture cool.
Boil a cup of water and
let slightly
cool (to keep the benefits from the honey intact), stir
in a few teaspoons of the honey
mixture and drink.
Place the
mixture in the refrigerator and
let cool thoroughly, preferably overnight.
Let cool slightly, then transfer cauliflower
mixture to a blender or use an immersion blender
in the pan and purée until smooth.
Mix
in the chopped eggs, then remove from the heat and
let the
mixture cool for a few minutes.
Let sit
in a
cool dark place, shaking jar daily, until
mixture is a deep purple color, about 1 month.
Shape the meat
mixture into 8 to10 sausage - shaped pieces, about an inch thick and 4 - inches long, then
let cool in the refrigerator for 20 minutes.
Preheat Oven to 175 degrees celsius Chop and then fry onions
in olive oil until caramelised Blend eggs and almond milk until light and fluffy
in a blender Place all ingredients together season and divide
mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and
let cool
Pour
mixture into prepared 8 x 8 baking dish and
let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).
I then transferred the
mixture to cheese cloth and placed the
mixture in a sealed sauerkraut crock (the kind with the lip of water around the edge — just the
mixture inside the cheese cloth and nothing else), and I
let it sit for about 48 hours (a little longer than the recommended 36 hours — I live
in a basement apartment
in a
cool climate, so the temperature was around 60 degrees most of the time).
Let it
cool completely and put the
mixture in a pastry bag, then start making the puffs.
Let cool, strain the
mixture to get rid of the cardamom and any coagulated milk, then stir
in the rose water.
Stir
in the maple syrup and then
let the
mixture cool down to about 105º F for proper fermentation, Once the coconut milk has
cooled to the proper temperature, open the probiotic capsules and add
in the probiotic powder.
I roasted the apples (cut them smaller than recommended since the hand - mixing would keep the pieces intact) and
let them
cool, and set my flour
mixture aside
in a bowl.
Pour the
mixture in a small mixing bowl and
let it
cool for 5 minutes before stirring
in the essential oil.