Sentences with phrase «slowly pour over»

For the caramel, place the granulated sugar in a medium saucepan and slowly pour over the water.

Slowly pour over the flour mixture, stir to combine and let it rest for about 10 - 15 minutes until the sticky dough starts to rise and gets a spongy texture.

Slowly pour over the vegetable mixture and turn the heat down to low.

Slowly pour over the vegetables in the baking dish and top with remaining cheese.

Slowly pour over mixture in the bag, shaking as you do to cover everything.

Once the sugar mixture is completely dissolved, slowly pour it over the oat mixture, stirring until the oat mixture is completely and evenly covered.

Not exact matches

Slowly pour the boiling water over the top, but don't stir it in.

In a large bowl, whisk your eggs well with onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.

Once chocolate is melted, hold your popsicle over a bowl and slowly pour on the chocolate, as you slowly turn the popsicle for even coverage.

Slowly pour key lime zest mixture over cake.

Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the centre is slightly jiggly, another 40 to 45 minutes.

Whisk the filling once more, then pour over crust carefully and slowly.

Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2 - 3 minutes, until most of the liquid has been absorbed into the filling.

Slowly pour the vegetable broth / chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.

Pour hot mixture very slowly over whites, beating constantly, continue beating until mixture becomes very stiff and loses its glossy appearance.

Slowly pour the peanut butter mixture over the top of the oats making sure to get everything soaked.

Place the raspberries in a glass jar, place the cinnamon stick and anise on top and then and slowly pour the vinegar over the raspberries.

Pour slowly over crust.

Slowly pour 1/2 cup hot sauce evenly over top of cake.

Grab your nut milk bag and hold over a large mouthed jug and slowly pour your nut milk into the bag.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Slowly pour the hot cream mixture over the yolks, whisking continuously.

When the cake is still hot and in its tin, pour over the syrup slowly, allowing it to soak the cake.

Slowly pour 3 cups of the milk mixture evenly over the cake.

Pour this slowly over the bread and allow to steep for about half an hour, while you turn the oven on to 180 C or 350 F. Cook for 45 minutes, or until it's puffy and browned.

Pour the sugar and flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start over.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Slowly pour the custard over the bread, saturating the top layer.

Pour the butter mixture over the still warm popcorn, slowly, while stirring the popcorn with a large spoon.

Slowly pour the glaze over the cake and allow to set.

Sprinkle with salt and pepper to taste, and then slowly pour the egg mixture over the zucchini mixture.

Heat the egg mixture over medium heat, stirring constantly, and slowly pour the potato starch flour in.

To make the batter, mix all the dry ingredients together, pour over the lemon juice and add the water slowly till you get a paste like consistency.

Slowly pour the reserved syrup all over the cake, letting it soak in, and let sit for 30 minutes.

Slowly pour batter over mozzarella cheese.

Pour slowly and evenly over the bread / vegetable mixture.

I used a measuring cup to slowly pour the icing over the scones.

Slowly stir with a whisk until it comes together and pour it over the center of the cake.

Pour over the milk mixture and slowly, carefully, fold together with a large spoon or spatula.

Skim the foam from the top of the butter and slowly pour the butter through a fine - mesh sieve set over a bowl.

A little tip: When you pour your hot tea over the ice, put a metal spoon in the glass, then pour the tea slowly onto the end of the spoon, running down into the glass.

Place the flour in a small bowl and slowly pour the milk over the flour.

Combine sugar, cornstarch, and shredded coconut together in a pot and slowly pour the heavy cream into the pot over medium heat.

Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up.

Par - blanch the onion by placing the onion slices in a fine mesh sieve, then slowly pour the boiling water over them.

Slowly pour 1/2 of the cream of coconut over one of the cakes, making sure the liquid is going down into the holes.

You want to go slowly to thoroughly soak the top layer of bread, then continue pouring evenly over everything so that the lower levels get soaked.

Slowly pour creamer over cake; refrigerate, covered, 1 hour.

Take a ladle of the broth, hold it about a foot over the bowl, and then slowly pour into the egg mixture (this is a trick to help cool the broth slightly) while whisking.

Next slowly pour the wet ingredients over top of the oats and gently shake the dish or use a spatula to make sure the liquid is evenly distributed.