Sentences with phrase «around cover until»

For example, don't design your wrap - around cover until you've done the formatting for your print book.

Not exact matches

The student had to run, fully clothed into the surfzone and then, wet from head to toe, roll around on the beach until every part of your body was covered with sand.

Once the strawberry truffles have frozen, take each one and mix it around in the bowl of melted chocolate using your fingers until it's completely covered in chocolate.

I didn't finish in the oven, since it was too hot out, I cook a few minutes flipped cooked a minute, turned heat to low and covered, cooked until done, around 2 minutes.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Start at the top, work in a circular motion around the cake until it is completely covered.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (opticover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optiCover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Bring to the boil and simmer, covered for around 20 minutes until soft.

Work your way around the sides until the entire cake is covered with a thin layer of frosting.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Add the onion and 1/2 teaspoon kosher salt and cook, covered, stirring occasionally, until the onion is very tender and beginning to brown around the edges, 10 to 12 minutes.

Arrange on a tray, cover with lightly oiled cling film and allow the doughnuts to prove at room temperature until puffed up — around an hour.

Cover and lower the heat to low and let simmer for around 15 - 20 minutes or until all the water has evaporated.

Add 1 tsp vegan margarine, move it around the pan as it melts until the whole surface is covered.

Put the dough into the bowl, cover bowl with cling film and leave to rest until it has double in size, around 1 to 1 1/2 hours.

Start piping in the middle and slowly pipe around until you cover the whole surface of cupcake.

Press the reserved whole pistachios all around the outside of the meringue / Put into the pre-heated oven and immediately reduce heat to 250º / Bake for 1 1/2 — 2 hours until it's crisp on the outside and marshmallow - like on the inside / Remove from oven and allow to cool completely / If serving same day, cover lightly with plastic wrap / If serving the next day wrap the shell airtight in plastic wrap and store at room temperature.

Reduce the heat to low, cover, and cook until the vegetables and beans are fork tender, around 25 to 30 minutes.

Cover with cold water, bring to the boil, and simmer for around 5 minutes until just tender.

Roll the chocolate dough around the peanut butter ball until it is completely covered and it forms a uniform ball.

If freezing the dough, cover the pan tightly with two layers of plastic wrap that wraps totally around the pan (otherwise it won't stay on) and freeze until needed.

Cover the bowl and let the dough rise until doubled, around 90 minutes.

Start at bottom and work around watermelon going upward until entire sides are covered.

Bring to a boil, turn down heat, cover pot and simmer until sweet potatoes are tender, around 20 minutes.

Add warm water until the rice is completely covered, and use your hands to mix around and generally agitate the rice.

Cover the bowl with a towel and let rise in a warm area until dough has doubled in size, around 45 minutes.

Reduce heat, cover and cook, stirring occasionally, until liquid is reduced and thickened, around 25 minutes.

Stir so the spices are mixe through, reduce the heat, cover and leave to cook around 20 - 30 min until the potatoes are tender, stirring now and then.

Cover the bowl with plastic wrap, put it in a warm place, and leave it to rise until it's doubled in bulk (around 2 hours, but again, it depends heavily on your local conditions).

Have your hemp seeds in a bowl or cup and roll the ball around until it's covered.

Reduce the heat to medium low, cover with a lid and simmer until all the water is absorbed, around 15 minutes.

Place the dates in a bowl, cover with warm water, then leave to soak for around 10 minutes, or until softened.

Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Cover and boil over high heat until starting to turn golden around the edges, 5 to 7 minutes.

Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom.

Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65 — 80 minutes.

Put the remaining mixture on top, completely covering the mozzarella (the tins should be around 3/4 full) and bake for 12 - 15 minutes, until well risen and golden on the outside.

Use tapioca - flour smeared hands and a tapioca - flour covered rolling pin to roll the dough out to a flat disk, until it is around ⅛ inch thick.

Use the back of a spoon to spread mixture around pie dish, until dish is covered in zucchini crust mixture.

Partially cover and cook until set around the edges, about 5 minutes.

Bring to a boil, reduce heat, cover and simmer until lentils are tender, around 30 - 45 minutes.

Cover the pot, and cook covered for 12 - 16 minutes, stirring occasionally (making sure to scrape around the bottom and sides when you do), until the broccoli is bright green and tender, or cooked to your liking.

Cover and cook over low heat until all water has evaporated, around 15 to 20 minutes.

Bake, covered, for around 45 minutes, until the potatoes are tender.

Cover and blend until a sticky swirling ball is tumbling around the bowl.

Put the formed ball (one at a time) into the drinking glass with cacao nibs and shake the glass around until the ball is covered in nibs.

Bring to a boil, cover and simmer until the beans are almost done but not quite (around 30 - 60 minutes).

Roll the carrots around until they are all completely covered.

Cover the baking dish with foil, and bake for 15 - 20 minutes, or until the sauce is bubbling around the edges.