Sentences with phrase «place the bowls side»

Place the bowls side by side, and fill one with uncooked rice.

Not exact matches

Remove half the mixture from the processor and place to one side in a bowl.

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

Shape the dough into balls and place them, seam - side - up, into small floured, linen - lined bowls or baskets.

- 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.

Next, smoosh it on the table on both sides to make a flatter bottom (so it stays in place) and a flatter top (so the tortilla bowl will be more stable).

I don't have one, so I placed an oven - safe bowl at the bottom of a large pot (bowl was right - side - up) and set a vegetable steamer on top of that.

Place the flour, cornstarch and baking powder on top of the batter, then gently stir to combine everything, making sure to scrape the sides of the bowl.

Place bread dough in the bowl, turning it to oil all sides.

Mix grated ginger with sesame oil in a small bowl Rinse bok choy and cut in half lengthwise With the cut side facing up place bok choy in steamer bowl Sprinkle with lemon zest and oil and ginger mixture Steam for 6 mins Sprinkle on lemon zest Enjoy

Place cold butter in bowl, and coat all sides with flour mixture.

Place dough in a buttered bowl and turn to coast all sides.

Assemble: Place greens and rice side by side 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.

Place all ingredients in the bowl of a food processor and process until well combined and very smooth (it will be almost liquid and very pourable), scraping down sides a few times as you go.

Place all ingredients in the bowl of a food processor and process until perfectly smooth, scraping down sides as necessary.

Shape each half into boules and place them seam side down into floured bannetons or flour lined bowl.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

I shredded it on the finer side of the grating disc and placed it in a small strainer, over a bowl, and weighted it down to squeeze out some of the water while I prepped the other ingredients.

In a small bowl mic together the ingredients for the coating and roll the balls in this, before placing to one side.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or sPlace key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or splace one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or splace ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

Place in punch bowl with blueberry side up.

Place the two bowls side by side for when you coat your fish.

While sweet potatoes roast, place all ingredients in blender or food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl or pitcher as needed.

Place dough ball in the bowl, being sure to grease it on all sides.

In a medium - sized mixing bowl mix the flour, baking soda, baking powder and salt together, then place to one side.

To assemble the salad, place in a large bowl 2 to 3 cups of lettuce / greens per individual serving (amount depending on whether it's a side or an entree).

Place the vegetables and the lime wedges side by side in a large bowl or in separate small bowls and put them on the table by the sesame seeds and peanuts.

Place the cashews, milk, lemon juice, garlic, and salt into a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

Remove from oven, place in the bowl of a food processor with all other ingredients and process until as smooth as desired, scraping down sides of bowl as necessary.

Toss the wings in a bowl with the Norris Dam Good Appalachian White BBQ Sauce and place back on the grill for 2 more minutes per side.

Place celery, green onions, capers, fresh dill, optional dried apple, and 1 teaspoon lemon juice in bowl of food processor and pulse until finely minced, scraping down sides of bowl as necessary.

My set up is: cutting board directly in front of me, bowl of water next to the cutting board, skillet (containing the scallions and leeks) and wonton wrappers at my sides, and a floured baking sheet in front of the cutting board to place the assembled dumplings.

You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), place in a bowl with a teaspoon or two of salt, let sit for approximately 20 minutes, drain but do not rinse, then grill until tender (careful not to burn) for approximately 1 - 2 minutes on either side (can be grilled on a barbecue or a pan grill), remove grilled eggplant to a clean plate and continue until all the eggplants are grilled.

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

While eggplant and crust bake, place cashews in food processor bowl and blend as smooth as possible (doesn't have to be perfectly smooth), stopping to scrape down sides of bowl as needed.

Place cashews, milk, nutritional yeast, oil, vinegar and salt into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

While the crust cools, place the cashews, milk, maple syrup, coconut oil, vanilla and salt into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

Place all the ingredient in a bowl of a food processor and pulse until well combined, and the crust starts to rise on the sides of the processor bowl.

Make the Sriracha Aioli: Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed.

Place all ingredients for the mozzarella into a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

While potatoes bake and lentils simmer, place cashews, 1/4 cup water, lemon juice and salt into a blender or food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

Place the braised garlic in a bowl and serve along side crusty bread and bold cheeses as an appetizer.

Place cashews into food processor and blend to a thick paste, stopping to scrape down sides of bowl as needed.

Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

Place the feta cheese, yogurt, harissa and lemon in a food processor or blender and blend until completely smooth and creamy, scraping down the sides of the bowl as needed.

Place all ingredients in food processor and blend to a paste, stopping to scrape down sides of bowl as needed.

Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.

Drain the water from the jar again, and place the jar in a bowl, allowing it to tilt to the side to drain out excess water.

Place the cashews, milk, vinegar, garlic, and salt into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.