Sentences with phrase «let the mixture cool in»

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 coolIn 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 coolin 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 coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet 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 servilet 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 serviLet 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.