Sentences with phrase «around the bowl until»

Grease a large bowl with non-stick cooking spray and roll the dough around the bowl until the dough is lightly coated.

When half mixed, add the remaining milk, dried fruit and nuts, if using, and continue to sweep the spatula around the bowl until just combined.

Not exact matches

Place the chia seeds in a bowl and add 8 tablespoons of water, allowing to sit for around ten minutes, until all the water is absorbed and the chia has formed a gel.

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.

- 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.

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.

I would scoop up a perfect bite with some of each component, drawing it towards my open mouth, thin strands of cheese slowly stretching their way from the bowl until I pursed my lips around the spoon and broke them off, sighing with delight as the aromas and flavors enveloped me in warmth and comfort and love.

In bowl of stand mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, around 3 minutes.

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)

When the seeds begin to pop, shake them around until they become slightly browned and then transfer to a bowl to stop the cooking process in the pan.)

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.

Use the bottom of a large metal spoon to gently move the sugar around until all of it has gone through the sifter and into the bowl.

In a large bowl or in an electric mixer, beat honey crystals and coconut oil until fluffy (around 3 minutes)

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Remove mixing bowl from pot and, with the whisk attachment of mixer, whip the mixture until the meringue is thick and glossy, and the bottom of the bowl feels at room temperature to the touch (this will take around 10 minutes).

Increase to medium speed and mix until the dough pulls away from the sides of the bowl and forms around the dough hook.

In a small microwave safe bowl, heat the honey until melted, around 20 seconds.

In a bowl, using an electric whisk, beat the eggs, sugar and vanilla for around 5 minutes until thick and mousse like.

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

Nice lettuce is a mighty pretty thing, until it shrivels and withers «twixt store and salad bowl — or, worse, rots and blackens around the edges.

Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together.

We would always stand around the kitchen counter and wait until she was done mixing so we could lick the batter out of the bowl or from the beaters.

Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.

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

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).

Pour in the butter and the water, and run the processor until a uniform dough is formed — you may need to stop the processor and run a butter knife around the bottom edge of the processor bowl halfway through.

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

Scatter the chilled butter pieces around the bowl and pulse in 1 - second bursts just until the mixture resembles coarse crumbs.

Not surprisingly, my bowls of early - morning goodness went from tiding me over until 9 AM to tiding me over until lunchtime rolled around — all thanks to an added 17 grams of fat and 15 grams of protein (per serving).

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

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

Scrape the batter around edge of the bowl and mix until batter is smooth.

Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.

Process until a sticky dough ball is whirling around the bowl (about 30 seconds).

Put the chilled almond butter balls, a few at a time, into the carob powder, and shake the bowl to roll them around until completely coated.

I was all ready to get going — baking sheets were lined; mixing bowls, measuring cups, and spoons were all out; the oven was preheated — until I realized that I had no eggs, butter, or all - purpose flour around the apartment.

Mix on low speed until dough pulls away from side of bowl and gathers around hook and is smooth and elastic.

That's why they're perfect for cozy, mid-winter dishes like our dal breakfast bowl (see the recipe), which revolves around nutty masoor dal slow - cooked with warm spices like turmeric, cumin and coriander until they're creamy.

Ladle green tea broth around the outer edges of the bowl until you can just see it through the noodles.

Stir eggplant around in bowl until lightly oiled and seasoned.

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

With processor running, add milk through feed tube until dough clumps around blade or sides of bowl.

Either place the bowl in the fridge for 15 minutes or freezer for 5 minutes until you can see it start to set around the edges.

Using a rubber spatula, gently stir (scraping around the edges of the bowl) until the flour is completely combined, then set a timer and knead the dough for 4 - 5 minutes (lightly flouring the countertop as needed).

Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking.

Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

salt in the same bowl of stand mixer (no need to clean it out unless you have lots of hardened sugar stuck around sides) until smooth.

Put the egg yolks and golden caster sugar into a bowl and beat with an electric hand mixer for around 2 minutes until the mixture has thickened, is paler in color and falls in thick ribbons when you lift the beaters.

That was all that was left until college football's one - of - a-kind postseason is set, with unique bowl games around the nation leading up to the fourth edition of the College Football Playoff.

Or, place it in a bowl of warm water and gently swish it around until thawed, refreshing the warm water periodically as it cools.