Sentences with phrase «place in a pan coated»

Not exact matches

Dip the pieces in the batter (let any excess drip off), then coat in Panko, place on a foil lined pan and bake 15 minutes.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

Place the squash in a roasting pan then coat them with the oil and black pepper and add the garlic.

Place the squash in a roasting pan then coat them with the oil and and add the garlic.

Place the cubes in aluminum pans and hit with the oil and rub and work the cubes around until they are coated evenly

If you will be coating apples, you can cover a few apples and then place the remaining caramel in a smaller parchment lined container such as a bread loaf pan for the caramel you will have leftover.

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.

Place the baking pans near the bowls, and begin by coating each chicken piece in the flour, then dipping in the eggs (allow the excess to drip off into the bowl), and finally, coat in the cornflakes (pat them with your fingers if you need to).

Using all the softened butter, generously coat the inside of an 8 - by -2-inch cake pan and place it in the refrigerator.

After placing coated chicken pieces in pan, I gently sprayed Pam Butter - Flavor over the top of the coated chicken pieces.

I then placed the coated pieces of okra in a greased baking pan.

Lightly coat the bottom of the pan with non-stick spray, place the parchment in the pan and spray it too.

Slice the pack choi into quarters, then coat in the miso mix and place on the griddle pan until slightly charred.

Place in a pan (or on baking sheets) coated lightly with cooking spray.

Toss the potatoes with the onion mixture until they're well coated and place them in a baking pan.

Give the kernels a stir to coat them in the oil and then place the lid on the pan and wait for popping!

For the coating, place the dark chocolate and coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.

Place cupcake liners in muffin tin (you could also coat with butter) and set the pan aside.

Bread each chicken piece by coating it in the panko mixture and place in the baking pan.

Add the coated sprouts to your prepared pan and place in the preheated oven to bake.

If necessary, place pan in refrigerator for about 10 minutes, only long enough to set the chocolate (not longer or the coating won't hold up at room temperature).

The coating chipped off of the pan in places.

Remove the coated onions (in batches, don't overcrowd them in the pan) from the bag and place them carefully into the fry oil.

Place on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.

Clean one portobello mushroom cap, and place it in the pan, being sure to coat it thoroughly with marinade.

Place the coated chicken on the wire rack and bake for about 10 minutes, or until a piece of chicken cut in half is no longer pink inside, rotating pan halfway through.

Add the artichoke quarters to the flour mixture and toss to coat, then place the artichokes in the pan one at a time.

Toss red peppers, cherry tomatoes, and zucchini with olive oil to coat and put them in a roasting pan and place the veggies in the oven with pizza crust.

Place root veggies and brussel sprouts in baking pan, tossing to coat with fat.

Add remaining ingredients and keep moving round pan until melted and the oats a fully coated and just beginning to brown in places.

Dip each waffle in the mixture to coat, let excess drip off and then place in a lightly greased pan over medium heat.

Gently place each cod cake in the flour, flipping to coat, then put it in the pan, taking care not to crowd.

Coat both sides of the chicken breast with the dried basil, salt and pepper and place in the pan.

Place the pumpkin seeds in a small bowl with the tamari and toss to coat, then spread on a sheet pan and toast until fragrant, about 10 minutes.

Place the asparagus and carrots in the pan, and toss them with your hands to coat all the vegetables with the vinegar - oil marinade.

In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightlIn a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightlin the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.

Meanwhile, coat a large baking sheet with 2 to 3 tablespoons of the olive oil and place it in the oven for a few minutes, so that the oil gets very hot and rolls easily around the pan.

Place the carrots on a sheet pan covered in parchment and drizzle over just enough olive oil to coat generously and season with salt and pepper.

Divide strips into six portions; shape into bowl shapes by placing strips criss - cross in a muffin pan coated with cooking spray.

Whirl your pan around to coat the top evenly, and place back in the freezer to set for an hour.

Mix to evenly coat the fruits and place the pan in the oven.

Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Place on a rack in a roasting pan coated with cooking spray.

Toss with the potatoes until well coated, then place in an even layer on a nonstick or parchment paper lined sheet pan.

Place roasting rack coated with cooking spray in a roasting pan.

Place fritter, seam side down, in a 12 - cup muffin pan coated with cooking spray.

Coat both sides of each cake with cooking spray; place in batches in pan.