Sentences with phrase «swirl mixture until»

Swirl mixture until blended and smooth.

Not exact matches

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.

Let the mixture cook, tilting and swirling the pan, until it has reached an even, golden colour.

Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.

Boil until mixture is fragrant and a deep golden brown, swirling occasionally.

Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes.

Take out the frozen butter and add it to the food processor, over the flour thing, and give a couple of short swirls until the mixture resembles peas.

Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes.

Cook over medium heat, gently swirling pan occasionally (do not stir) until the sugar melts and the mixture smells of caramel, about 6 to 8 minutes.

Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60 - 90 seconds or until golden.

Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.

Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10 — 12 minutes.

Cook, swirling the pan occasionally, until the mixture is very dark amber and registers 320 ° F on a candy thermometer, about 8 minutes total.

Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.

Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.

Swirl in sherry mixture, salt, sugar, and pepper, and continue to stir - fry 30 seconds or until lettuce is just tender and still bright green.

Stop stirring and continue to simmer until the mixture turns a light golden brown, swirling the pan if the edges begin to brown faster than the rest of the mixture.

Stir the mixture until the broth is quickly swirling around the saucepan.

For just the right texture, whip the whites until they hold stiff, glossy peaks — but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie.

In a small heavy saucepan, cook the sugar and water together over medium heat, swirling the pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.