Place bowl with kale and dressing in the refrigerator for about 20 minutes.
Place the bowl with the mixture in the refrigerator for about 30 minutes, before you roll it into bites.
(If buttercream looks broken or curdled,
place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed.
Place the bowl with the biscuits dough in the freezer for 5 minutes while you complete the next step.
Place the bowl with the ice cream inside of it and cool to room temperature.
Place the bowl with chocolate and coconut oil on top of the pan, making sure the water doesn't touch the bottom of the bowl.
Place the bowl with the shrimp in the refrigerator and allow the shrimp to marinate for 30 minutes to 1 hour (or as much time as you can allow - not exceeding 1 hour).
Place bowl with dough back in the fridge during each baking.
Half - fill the large pot with water and
place the bowl with butter inside.
Optionally, make an ice bath by placing a few handfuls of ice cubes and a splash of cold water in a large bowl and
placing the bowl with the custard inside of it.
Not exact matches
While each Shack is specifically designed to be of its
place and connect
with its neighborhood, Shake Shack has developed a number of iconic brand identifiers common to every Shack, including wrap - around steel beams, open kitchens, magnetic menu boards and tables made from reclaimed
bowling lanes.
Place into a
bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps.
Place the coconut candies into the
bowl / pot
with the melted chocolate, one at a time.
Place vegetables into a large
bowl together
with the roasted garlic and mash
with a potato masher to your desired consistency.
A few hours before you make this dish cut the fennel into thin strips,
place these in a
bowl with the juice of 1 squeezed lemon, salt and two tablespoons of olive oil.
Remove the meat from the
bowl and
place between two pieces of plastic wrap; pound
with a mallet to 1 / 8 - inch thickness.
Place the chiles in a
bowl and cover them
with very hot water.
Place 3 of the orange zests into a large mixing
bowl, along
with a squeeze of the juice, coconut yogurt and maple syrup.
Place the oats in a
bowl and cover them
with boiling water, soak for ten minutes.
Place the dough in a lightly oiled
bowl and cover
with plastic wrap.
Diners, eating communally from a single
bowl, pick the meat off the head
with a fork or chopsticks, then dip the meat in the curry sauce and
place it on the rice on their plate, then eat it.
Simply
place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing
bowl with the oats.
Slice the white parts of the leeks in half vertically and
place into the sink or a large
bowl and cover
with water.
Start by slicing up the banana, then
place the slices in a mixing
bowl with the almond milk and raspberries and mash them all together
with a fork.
In a mixing
bowl, fitted
with paddle attachment,
place the butter, white, brown sugars and beat on medium for 30 seconds.
Place the potato squares in a
bowl and mash them
with a fork until they are nearly smooth, but still a little lumpy.
Place all ingredients in the ice
bowl and mix well
with dull ulus.
Place seeds in a
bowl and cover
with water.
While the apple cooks,
place the almond flakes, ground almonds, pumpkin seeds, chia seeds, coconut sugar, melted coconut oil, maple syrup and cinnamon into a
bowl and give it a good mix
with your hands.
Gently warm this mixture
placing the dish in a larger
bowl with hot water.
Place in a
bowl, drizzle
with a few tablespoons oil, sprinkle
with cinnamon and salt and toss to cover all.
Place kale in a large mixing
bowl, drizzle
with olive oil and sprinkle
with sea salt, and massage until wilted.
Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut
with the potatoes in a large salad
bowl.
Once the artichokes and kale are cooked, remove from the oven and
place both in a large mixing
bowl with the chopped hazelnuts and raisins.
Place the chopped veg in a salad
bowl with the leafs, sunflower seeds and pomegranates.
First
place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a
bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along
with the salt, coconut oil and water.
i cut mine into little bits and
place in a
bowl with a tablespoon of water, cover in glad wrap and pop in the microwave for 5 minutes.
Place buckwheat and nuts in two separate
bowls, cover
with water and let soak for minimum 1 hour or overnight.
Place all ingredients in the
bowl of a stand mixer and mix
with the paddle attachment for ten minutes.
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
In the
bowl of your stand mixer fitted
with the whisk attachment or a large
bowl with a handheld mixer,
place the heavy whipping cream.
Next,
place the
bowl over a saucepan of simmering water and, stirring constantly
with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).
Cover
with a large upturned
bowl (or greased clingfilm) and leave to rise in a warm
place for 30 to 45 minutes.
Place soup in warmed
bowls and garnish
with reserved croutons.
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 pu
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 pu
place in a
bowl and use an emersion blender to puree.)
Place the hazelnuts and graham crackers in the
bowl of a food processor fitted
with the chopping blade and pulse to produce a fine powder.
Place the diced apples in a large
bowl, and toss
with 1 teaspoon of the ground cinnamon and the lemon juice, then set the
bowl aside.
In the
bowl of a stand mixer, fitted
with a hook attachment,
place 1 1/2 cups flour, 1 tablespoon olive oil and salt.
Place the soup into individual serving
bowls and top
with the tofu croutons.
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