Sentences with phrase «about an hour and allows»

An easy walking tour of the main cave lasts about an hour and allows visitors to witness spectacular geological formations.

Not exact matches

He also talked about the company's new «economic empowerment agenda,» including a forthcoming tool that will allow hosts to pledge that they pay $ 15 per hour to cleaning services and the like, and the release of a new report the company had commissioned that found that Airbnb will support an estimated 1.3 million jobs this year.

Whether employers want to keep team members on a strict 40 hours - a-week schedule or allow for some overtime, be clear about work expectations and how employees are to act in these situations.

Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.

The hands - on part of this low carb chicken Shawarma recipe is very quick and easy, although you do have to allow a couple of hours for marinating and cooking time (about an hour marinating in the fridge and an hour in the oven).

Cover and allow the dough to rise in a warm environment until doubled in volume, about 2 hours.

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 hours.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Place in refrigerator and allow to air chill overnight, about 12 hours.

I simmered mine for about 4 hours and then after it cooled, I put it in the fridge overnight to allow the flavours to soak in even more.

Cover bowl with plastic wrap and allow dough to rise until doubled in bulk, about 1 hour.

Cover the pan with plastic wrap (deb note: you'll want to quickly spray or oil the top of it so it doesn't stick to the plastic when it rises) and allow dough to rise until doubled, about 1 hour.

Place in a lidded jar and allow to stand at room temperature to mellow (about 1 1/2 hours).

The base protein recipe for Honey Garlic Slow Cooker Shredded Chicken is super easy and hands - off, but you will need to allow about at least 6 to 8 hours for it to work its magic in the slow cooker.

Many cookbooks and web pages will give you a bit more of a hint, such as «Allow to rise until doubled, about 2 hours.»

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.

In the original recipe you allow the dough to rest for about 18 hours, and as the yeast is creating movement through the dough with the carbon dioxide bubbles it produces.

Cover loosely, and allow to rise, for about 1 hour or till almost double.

Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).

Reduce the heat to low and allow the mixture to simmer for about an hour.

Allow to cool on the counter for 30 minutes or so and then move to the fridge to chill completely, about 6 hours.

Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15 - 20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).

Allow to cook until the meat is tender, about 1 to 1 hour and 30 minutes.

and allow to rise for about 1 hour, or until doubled in size.

Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.

Cover with plastic wrap and allow to proof for about 1 1/2 — 2 hours, or until slightly puffed.

Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.

Cover and allow to rise to at least double its size, about an hour or an hour and a half.

Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.

Cover and allow to rise about 30 minutes to 1 hour.

Allowing the flour blend and spices coating to soak into the chicken for about half an hour before frying really helps the coating stick to the skin, rather than slide right off in the frying oil.

Allow to cool at room temperature for about an hour and then chill for 30 minutes or more until chocolate hardens.

Cover, and allow to rise until double, about 1 hour.

Allow to cook, uncovered, flipping occasionally, until onions are lightly browned and caramelized, about 45 minutes to 1 hour.

Cover and allow to rise until doubled, about 1 1/2 hours.

Cover the bowl with parchment paper and set the bowl in a warm place to allow the dough to rise for about 1 1/2 - 2 hours.

Pour over your favorite meat and allow to marinade 4 hours to overnight.Note: Makes enough marinade for about a pound of meat.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Place loaf into a lightly greased 9» x 5» loaf pan and cover with plastic wrap, allowing to rise about 2 hours.

Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.

Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until Jell - O is firm, about 2 hours.

You can have the cheesecake prepared in 20 minutes and allow for about 3 hours setting time in the freezer.

Set by the window and allow it it rise (about 1.5 hours).

Partially cover the pot again, and allow to cook about 2 1/2 hours.

Cover salmon and allow it to marinate for about 2 hours or more.

Thawed chicken breasts (about 2 #) were cooked nicely in three hours, and I did 1-1/2 x the sauce recipe to allow for that much chicken.

Bring the mixture to a boil, lower heat and allow to simmer, uncovered, until the rice is tender, about 1 hour, stirring occasionally.

Cover with plastic, transfer to the freezer and allow to chill until set, about 3 - 4 hours.

Wrap the yogurt in a cheese cloth or other clean thin cloth and tie it over a bowl for about 2 hours or more to allow liquid to be drained (meanwhile, cook the beetroots).

Allow to simmer until the beef becomes tender, about 1 and 1/2 hours.